<text><span class="style1">ngredients:* Rice noodle (not the thick one for “PHO” -pronounced [fou]- beef rice noodle)* A pack of rice cake* A few fresh shrimps (2 per roll)* Fresh mint* Lettuce* Shredded carrot (optional)* Some bean sprout (optional)Preparation:* Soak rice noodle in warm water for an hour - you need about 2 cakes of noodle to make 20 spring roles - I can get one 8-cake pack in Chinatown, N.Y, for $1.00. Boil some water in a pot; put the soaked noodle in, stir and wait for 1-2 minutes before draining it into a coriander - you can test it: if the noodle is as soft as rice, then it’s done. * Shell and devein shrimp. Boil some water with a little of salt. Put the shrimp in, stir, and drain them. Do not let the water boil again, or the shrimp will over cook. * Shredded the lettuce, carrot - they should be string-shaped to fit in the wrapper.To assemble:Wet a few sheets of rice cake - only a few at once - you have to work on them right away, otherwise they will get dry.. Avoid over-wetting them - the best way is to wet each sheet on one side only.Lay a sheet on a large plate. Arrange 2 shrimps on the sheet, one’s head follows the other’s tail. Put some lettuce over the shrimps, then some carrot, some bean sprout, some noodle - the order here is not important. Fold the sheet up (I hope you know how to fold it)... Then, arrange it on another plate.</span><span class="style9"> Sauce for Spring Rolls:</span><span class="style1">Ingredients:* Hoisin sauce* Some sugar* Peanut butter* a clove of garlic (optional)* Chili sauce (optional)Place about a tablespoon of peanut butter in a bowl. Pour some hot (really hot) water over, and mix, but do not over mix. Add some sugar. Mix in a table of hoisin sauce. Mix in a little of chili sauce and some well-chopped or ground garlic. Depending on your taste, you can put more sugar or more hoisin sauce.Some people, who have time, roast fresh peanuts and grind them, to sprinkle on top, or you may use regular ground roasted peanuts.Enjoy!Notes:I guess what you meant above are the non-fried spring rolls. There are two types: one is fried spring rolls (cha gio) and the other one is called ‘bi cuon’ (aka fresh rolls). The recipes are different for these, and I don’t quite know the exact ingredients but here’s roughly what’s in them: Bi cuon - Wrapped in rice paper (these should be soaked in water ahead of time) are rice vercimelli, boiled thinly sliced pork (shoulder ??), boiled shrimp, lettuce & fresh cilantro. Cha Gio - Again wrapped in rice paper are raw minced pork, imitation crab meat would do), thin rice noodles (similar to the above but clear in color instead of white when cooked), Chinese mushrooms (thin black mushrooms). Deep fry these until golden brown (when the rice paper becomes crisp). The dipping sauce is a combination of fish sauce, vinegar, pickled carrots & daikon, sugar and a pinch of salt. Mix it to taste. The above recipes are how I’ve seen my mom prepared them, so at least to me they’re pretty authentic. You might find these prepared differently at restaurants but I could only tell you what I’ve eaten.Good Luck, Son L.</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Vietnamese Spring Rolls</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>25</text>
</content>
<name></name>
<script></script>
</card>
card_20796.xml
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<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(from Penelope Casas' "Foods and Wines of Spain")4 medium-to-large potatoes1 yellow onion1 cup extra-virgin olive oil4 eggscoarse salt1. Peel the potatoes and slice them in about 1/8" slices.2. Slice the onion in thin rounds.3. Heat the oil in your trusty non-stick pan. Place the potato slices in the pan, alternating with onion slices. Sprinkle with coarse salt once or twice during this layering.4. Cook over medium heat until the potatoes are tender (but not mushy and not browned - some of them can be golden, though). Turn every now and then with a spatula. The potatoes won't stick together in a cake; they'll stay in separate pieces.5. When the potatoes are done, put them into a colander to drain. Save 3 tablespoons of the olive oil. (You can save the rest and use it for another tortilla if you want.)6. Beat the eggs with a fork in a large bowl until they're a bit frothy. Add the drained potatoes to the egg. Stir it around. Push the potatoes down so that the eggs rise up to slightly cover the potatoes. Let this sit for 15 minutes.7. Heat 2 tablespoons of the saved olive oil in your pan over medium heat. Add the potato-egg mixture and quickly smooth it out flat.Cook until the bottom is lightly browned (check by lifting an edge carefully with a spatula). This takes about 4-5 minutes. Shake the pan from time to time to make sure the tortilla isn't sticking. When the first side is done, take a large plate and put it upside-down over the pan. Flip the pan over, so the tortilla is on the plate. Then add the last tablespoon of saved olive oil if the pan seems dry, and slide the tortilla back into the pan to cook on the other side. Cook for a short time, until the second side has firmed up. When it's done, both sides will be firm, but the inside will be creamy. Slide onto a plate.Tortillas can be eaten hot, but they're really better at room temperature. This makes them good for pot-lucks.There are many, many variations on this. Instead of the potatoes, you can use any kind of cooked vegetable. Besides this version, our favorites are spinach-and-artichoke-heart (not marinated) and garbanzo-and-chorizo.You can also add sausage to the potato tortilla (replace one of the potatoes with one or two links of sausage, sliced, cooked in a separate pan and drained). For parties, you can make two or three different kinds and stack them up on top of each other like a layer cake. (Some cookbooks suggest covering the whole thing with tomato or white sauce, but it's not necessary.)</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Tortilla Espanola</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>24</text>
</content>
<name>cd id 20796</name>
<script></script>
</card>
card_16778.xml
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<text>The Durgin-Park recipe for cornbread is basic. It may be used for tea cake or for blueberry cake when they are in season.The recipe is as follows:For tea cake: 3 cups flour 3/4 cup sugar 1 tablespoon baking powder 2 eggs 1 tablespoon melted butter 3/4 teaspoon salt 1-1/2 cups milkMix sugar with beaten eggs. Sift flour, baking powder,and salt together. Add melted butter and milk.Beat up quickly and bake in large [9x13] butteredpan in a very hot oven [I use 375F, about 20-25 minutes].This makes one large pan, which will cut into 21 (?) squares.For Blueberry Cake, add one cup of blueberries last.For Corn Bread, substitute one cup granulated yellow cornmeal for one of the three cups of flour.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Tea Cake, Blueberry Cake & Cornbread</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>23</text>
</content>
<name>cd id 16778</name>
<script></script>
</card>
card_18593.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>2 cup Boiling Water1 Cup Baking Molasses2 cups flour1 cup Brown sugar3/8 cup oil (corn)1 pie crust1) Combine boiling water, molasses, and baking soda in a large bowl. Be quick with the next two steps you do not want this to cool to much.2) In a separate bowl, mix flour, sugar, and oil together. Save 1/2 of this crumb mixture off to the side.3) Stir remaining crumb mixture into water mixture.4) Pour rest of this mess into a pie pan, which has been lined with your favorite pie crust (buy one if you're lazy).5) Bake at 350 degrees for 40 minutes.6) Sprinkle 1 cup of crumb mix on top of pie.7) Bake at 350 degrees for 15 minutes.8) Let it cool, the center is deadly hot.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Shoo Fly Pie</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>22</text>
</content>
<name>cd id 18593</name>
<script></script>
</card>
card_24803.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>preheat oven to 4501 3/4 cups all-purpose flour2 1/4 tsp double action baking powder1 tbsp. sugar1/2 tsp saltCut into ingredients until size of peas using apastry blender or 2 knives 1/4 cup of cold butter.Beat 2 eggs and reserve 2 tbsp. Add to remaining eggs and beat in 1/3 cup creamMake a well in dry ingredients and pour liquidin center. Combine with few strokes. Handle dough as little as possible. Place on lightlyfloured board and pat down to 3/4 inch. Cut intodiamonds. Brush with reserved egg. Sprinkle witheither salt or sugar.Bake 15 minutes.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Scones</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>21</text>
</content>
<name>cd id 24803</name>
<script></script>
</card>
card_12307.xml
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<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>1 medium tomato1/2 medium white onion6 sprigs cilantro leaves or1 teaspoon dried cilantro3 chilies serranos ( or any fresh, hot, green chilies)1/2 teaspoon saltChop all ingredients fine or may be run through a foodprocessor/blender. DON'T turn it into baby food puree. Thinwith a little tomato juice. Makes about 1 1/2 cups, and starts to lose it's zing after about 3 hours. Some like to add a clove of garlic or a dash of sugar.Pass the chips please....</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Salsa Cruda</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>20</text>
</content>
<name>cd id 12307</name>
<script></script>
</card>
card_35009.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Servings: 63 avocados 1 1/2 tsp. lemon juice lettuce 1 sm. clove garlic, minced1 15 oz. can salmon, chilled 1/8 tsp. dry mustard2 T. green onion, sliced 1/4 tsp. salt2 T. celery, sliced dash pepper1/3 c. oil 1 1/2 tsp. parsley, mincedHalve, pit and peel avocados. Arrange on lettuce-lined plates. Drain salmon, and separate into chunks. Toss salmon lightly with green onion and celery. Fill avocados with salmon mixture. Combine remaining ingredients in a jar with tight-fitting lid. Cover and shake jar vigorously. Drizzle over salmon mixture.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Salmon Salad on the Half Shell</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>19</text>
</content>
<name>cd id 35009</name>
<script></script>
</card>
card_34616.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Servings: 32Dough:1/2 lb. unsalted butter 8 oz. cream cheese2 c. all purpose flourFilling:1/2 c. sugar 1/2 c. seedless raisins1 tsp. cinnamon 1 c.finely chopped nuts1/4 c. sugar for topping Cream butter and cream cheese. Beat in flour a little at a time. Knead dough lightly until all flour is incorporated. Refrigerate 1 hour.Divide dough into half. Prepare filling by combining all ingredients (except sugar for topping). Preheat oven to 350F. Roll out each half of the dough into 12 inch circles, about 1/16 inch thick. Divide circles into 16 equal wedges. Dust with flour if sticky. Sprinkle filling over circle. Roll from widest part to tips.Place on ungreased cookie sheet, and sprinkle with reserved sugar.Bake 15-18 minutes or until golden.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Rugelach</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>18</text>
</content>
<name>cd id 34616</name>
<script></script>
</card>
card_42849.xml
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<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(Original recipe, c. 1991 by Carol Miller-Tutzauer)1 fryer, cut upSeasoning mixture: 1 t salt 1/2 t pepper 1 t paprika (or cayenne pepper, if preferred) 2 t dried rosemary, crushed in palm of hand (see note, below) 4 cloves garlic, minced 1 stick (1/2 c) margarine Water (2 T then 1/4 c)Cut up chicken, if necessary. Combine seasoning mixture ingredients and set aside. Chop garlic and set aside. In a non-stick frying pan, melt the margarine over medium-high heat and brown chicken pieces. Once browned, reduce heat to medium. Sprinkle about half of the seasoning mix over chicken pieces, turn chicken pieces, and sprinkle with remaining half of seasoning mix. Add garlic to pan and saute over medium heat until garlic and rosemary are pungent (you will smell them!). Transfer chicken and pan drippings to a shallow baking dish. Rinse pan with a bit of water (about 2 T) to get drippings and pour over chicken in baking dish. Bake (uncovered) at 350 deg F for 30 minutes. At end of baking time, add some water (about 1/4 c) to baking dish and gently shake dish back and forth (like you would pop popcorn) to make kind of "au jus." Serve chicken with a bit of the juice drizzled on top. Serves 4.Note: This recipe can be made with any herb you like. Rosemary is best in my opinion, but I have also made this with thyme, oregano, and tarragon, all of which were also good.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Rosemary Chicken</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>17</text>
</content>
<name></name>
<script></script>
</card>
card_10818.xml
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<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>In a heavy fry pan put 1-2 Tsp peanut oil and saute 4 mashed garlic cloves. Add 1/2 c. peanut butter (smooth), 1/4 c. lemon juice, 1/4 c. soy sauce, 2 Tsp honey (or sugar), and 1 tsp tabasco sauce (or 1/4 tsp cayenne pepper). Add warm water while stirring constantly until sauce is the desired consistency. Taste and adjust flavorings. Serve over noodles and steamed vegetables (or baked potatoes or spaghetti squash).</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Peanut sauce</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>16</text>
</content>
<name>cd id 10818</name>
<script></script>
</card>
card_21295.xml
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<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>(Herbed Onions & Carrots)2 Tbsp butter1 cup chopped onions1 cup chopped carrots1/4 cup chopped parsley1/4 tsp dried leaf thyme1/2 tsp salt1 bay leafCombine all ingredients in 1-1/2 quart microwave dish. Microwave onhigh (100% power) for 10 to 12 minutes, stirring every 5 minutes.Remove bay leaf and serve over asparagus, pork chops, or chicken.Makes about 1-1/2 cups.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mirepoix</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>15</text>
</content>
<name>cd id 21295</name>
<script></script>
</card>
card_32773.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Pastel de tres Leches - Three-Milk CakeThis unusual cake is served for special occasions in Mexico, particularly in Sinaloa, where it originated.For the batter: 3/4 cup plus 2 tablespoons butter 1 3/4 cups sugar 8 egg yolks 2 1/2 cups flour, sifted 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1 cup milk 6 egg whitesFor the milks: 2 cups evaporated milk 1 1/2 cups sweetened condensed milk 3 1/2 cups evaporated cream 6 egg yolksFor the meringue: 6 egg whites 2 cups sugar 1 3/4 cups light corn syrup juice of 2 limesPreheat oven to 350 degrees. Grease and flour a 12 x 8" cake pan.Prepare the batter: cream butter. Gradually mix in sugar and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick.In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack.Prepare the milks: Blend evaporated and condensed milks and evaporated cream with egg yolks in a blender or food processor. Bring half of this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake.Prepare the meringue: In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter. Spread meringue over cake, and decorate with 10 halved strawberries. Serve at room temperature.Makes 8 servings.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Mexican Three-Milk Cake</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>14</text>
</content>
<name>cd id 32773</name>
<script></script>
</card>
card_32328.xml
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<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>from ‘The Good Food’ by Halpern and Strand2 tbsp. vegetable oil2 tbsp. butter4 lb. lamb cut into 1 1/2 inch cubes1 med. onion chopped3 cloves minced garlic4 tbsp. flour1/2 c. dry white wine1/2 tsp. dill seed1 lb. fresh mushrooms, quarteredsalt and pepper1 c. sour creamgrated rind of 2 lemons1/4 c. chopped dill (or 1 tbsp. dried dill)fresh dill or parsley for garnish.1) Heat oil and butter and brown the lamb. Remove the meat.2) Cook lamb, onion and garlic for 3 min. Sprinkle with flour and mix well. Cook over med. heat for 3 min. 3) Add wine and dill seed. Bring to boil, reduce heat and simmer covered for 1 hour. Remove fat from surface.4) Bring to a simmer over med. heat. Add mushrooms, salt, pepper and cook for 30 minutes more. Remove from heat and add sour cream, lemon rind and dill.5) Garnish and serve.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Lamb in Dilled Sour Cream</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>13</text>
</content>
<name>cd id 32328</name>
<script></script>
</card>
card_3153.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>Who says real men don't eat quiche. I think this one is nearly as irresistible as pizza...Quiche CrustPreparation Time: 10 MinutesBaking Time: 10 MinutesPreheat Oven to 425° 1 1/2 cups flour 1 teaspoon sugar 1/2 teaspoon saltSift ingredients into a 9-inch pie pan. 7 tablespoons (scant 1/2 cup) salad oil 2 tablespoons milkMix oil with milk and pour over dry ingredients. Mix thoroughly, then press mixture into the bottom and sides of the pan. Bake at 425° for 10 minutes.Crust Variations: Use same procedure as above with the following ingredients: 1 1/2 cups whole wheat flour 1/2 cup soy flour 1/2 teaspoon salt 1/4 cup oil 1 teaspoon poppy seeds Ice Water (enough to make a firm dough)Quiche FillingPreparation Time: 10 MinutesBaking Time: 20 Minutes 1/2 pound cheese, shredded (Swiss, Monterey Jack, Muenster, Port du Salut, Cheddar, Jarlesberg Swiss) 1/2 teaspoon basil 1/4 teaspoon crushed marjoramCombine cheese and herbs; sprinkle evenly in pre-baked crust. 2 eggs 1 cup cream 1/2 teaspoon salt pepper to tasteBeat these ingredients and pour over the cheese in crust. Bake 20 minutes at 400°.From "The Quick and Easy Vegetarian Cookbook" by Ruth Ann and William Manners</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>11</text>
</content>
<name>cd id 21782</name>
<script></script>
</card>
card_25019.xml
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<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> ~1 lb green beans, cut into bite size lengths 3-4 scallions, finely chopped ~10 Szechuan peppercorns 2-3 tbsp. peanut oilSauce: 3-4 tbsps. soy sauce 2 tbsp. rice wine 2 tsp sugarInstructions: Heat oil in wok until lightly smoking Add peppercorns, cook until blackened Remove and discard Add chopped scallions and stir fry until browned Add green beans and stir fry until ends lighten (~4-5 min.) Add well-stirred sauce and cook for about 2-3 min. (until ends start to turn brown from the sauce)Remove and serve immediately</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Green Beans, Szechuan Style</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>9</text>
</content>
<name>cd id 5596</name>
<script></script>
</card>
card_39632.xml
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<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style1">his is what scalloped potatoes become when they grow up (and move to France). The potatoes, cheese and beef broth combine to form a very rich and delicious dish.2 lbs boiling potatoes 1/4 tsp pepper (6-7 cups when sliced) 1 1/2 cup (6 oz) grated Swiss cheese1/2 clove unpeeled garlic 1 cup boiling beef stock or canned6 Tbsp butter beef bouillonPreheat the oven to 425 degrees F. Peel the potatoes and slice them 1/4 inch thick. Rub a 10-inch diameter, 2-inch-deep baking dish with the cut garlic. (If increasing the recipe, use a larger, but never deeper dish.) Spread half the potatoes in the dish. Sprinkle with half the salt, pepper, cheese and butter. Repeat with the remaining ingredients. Pour on the boiling broth. Bring to a simmer on top of the stove, then set in the upper third of the oven. Bake 20-30 minutes or until potatoes are tender and broth is absorbed, and the top is nicely browned. Serves 6.Adapted from </span><span class="style3">Mastering The Art of French Cooking, Vol I</span><span class="style1"> by Julia Child.</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Gratin Savoyard</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>8</text>
</content>
<name></name>
<script></script>
</card>
card_39103.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text>3 to 3 1/2 lbs. or 1.5 1.75 kgs. salmon2 to 3 cloves crushed garlic2 tsp fresh grated ginger2 to 5 jalapeno peppers,cored,seeded,and chopped2 small onions,finely chopped2 tomatoes in eighths1 bunch of fresh cilantro,finely choppedClean salmon,removing the head and tail. In a bowl mix together the remaining ingredients,reserving 5 tomato wedges,and stuff the fish. Line the fish opening with the remaining tomato wedges. Wrap the fish tightly with foil. Bake at 450 degrees F. for 10 minutes per inch of thickness of fish or barbecue over hot coals.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Cilantro Salmon</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>7</text>
</content>
<name></name>
<script></script>
</card>
card_14132.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text><span class="style1">(makes 48 small truffles)(Weight Watchers: makes 16 servings of 3 each, each serving = 1/2 EACH protein, bread, fat exchange 1/8 milk, 15 optional calories)1.25 c evaporated nonfat milk.5 c hazelnut butter2 Tbsp honey16 (2.5" square) honey graham crackers, finely crushed in blender7 Tbsp unsweetened cocoa (you'll have 2 Tbsp left over)2 tsp vanilla extract1 tsp chocolate extractCombine evaporated milk, nut butter, and honey in a mediumsaucepan with 1 Tbsp plus 1 tsp water. Boil over medium heat,whisking constantly, until dissolved. Stir in graham crackercrumbs and 2 Tbsp cocoa, and cook about 2 minutes or until blended and thick. Scrape into a blender or food processor, add extracts, and process about 2 min. or until perfectly smooth and creamy.[</span><span class="style9">Warning</span><span class="style1">: this is </span><span class="style3">really</span><span class="style1"> thick, and will stall puny machines!]Put in a bowl, cover tightly, and chill at least 4 hours (overnight is better).Sift remaining 5 Tbsp cocoa into a shallow bowl. Working quickly, scoop out by roughly 1/2 Tbsp (somewhere around 1.75 tsp), roll lightly into a ball, drop into cocoa and roll to coat. Put into a container where they can sit in a single layer without being squashed (if you have to make two layers, use some waxed paper to separate). When all done, you should have 48 truffles with about 2 Tbsp of cocoa left over. Chill truffles until firm. [They will stay softer than commercial ones.]</span></text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Chocolate Hazelnut Truffles</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>6</text>
</content>
<name>cd id 14132</name>
<script></script>
</card>
card_19150.xml
<?xml version="1.0" encoding="utf-8" ?>
<!DOCTYPE card PUBLIC "-//Apple, Inc.//DTD card V 2.0//EN" "" >
<text> 350° oven, serves 4. 4 lbs. chicken 4 tbsp. olive oil 1 c white wine 4 oz Pignoli (ground) 1 tsp salt 1/2 c bread-crumbs 1/4 tsp pepper 1/2 tsp salt 1/4 tsp rosemary 1/4 tsp. paprika 1/4 tsp savory 1 c seedless (red) grapes 2 cloves garlic (crushed)Marinate chicken 1 to 2 hours or more in: wine, salt, rosemary, savory and garlic, turning once. Grease a baking pan with olive oil or butter. Mix nuts with breadcrumbs, salt, and paprika. Roll chicken in this stuff. If you don't use all the crumbs, press them on top of the pieces in the pan. Drizzle oil over chicken pieces in pan and bake for 45 minutes uncovered.Pour marinade over and add grapes to pan and bake or 5 minutes longer. In order to get it brown and crispy, set oven to 400 for a bit longer.</text>
</content>
<content>
<layer>background</layer>
<id>4</id>
<text>Chicken with Grapes and Pignoli</text>
</content>
<content>
<layer>background</layer>
<id>20</id>
<text>5</text>
</content>
<name>cd id 19150</name>
<script></script>
</card>
card_15610.xml
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<text><span class="style1">everal chefs and restaurateurs claim to have originated this salad. No one seems to know whether it was created by, or for, a "Caesar". </span><span class="style3">Sunset</span><span class="style1"> discovered the salad in a small Coronado, CA restaurant. [I have heard that it was named after Caesar Cardini, brother of the owner of Cardini's Restaurant somewhere in southern CA.] 1 clove garlic 3/4 cup olive oil or other salad oil 2 cups cubes of dry French bread 2 large heads Romaine lettuce 1/2 teaspoon salt Freshly ground pepper 2 eggs, boiled 1 minute and cooled [many cooks use raw eggs] Juice of one large lemon 6 to 8 anchovy fillets, chopped 1/2 cup grated Parmesan cheeseCrush garlic in a small bowl, poor over the oil, and let stand several hours. Make croutons by browning the bread cubes in 1/4 cup of the garlic oil in a frying pan over medium heat, stirring often. (If you prefer, you can coat the bread cubes with the oil and toast them in a 325F oven.)Tear romaine into a large salad bowl, sprinkle with salt, and grind over a generous amount of pepper. Pour over the remaining 1/2 cup garlic oil and mix until every leaf is glossy.Break the eggs into salad; squeeze over the lemon juice, and mix thoroughly. Add chopped anchovies and grated cheese, and mix again. Lastly, add the croutons, mix gently, and serve immediately. Serves about 12.</span></text>
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<text>1 c. butter 1/2 c. brown sugar, packed2 c. sifted flour colored sprinklesPreheat oven to 275F. Cream butter until soft. Gradually add brown sugar, creaming after each addition until light and fluffy. Add flour gradually. Knead dough on lightly floured board 10-15 minutes. Roll out dough to 1/2 inch thick. Cut with floured cookie cutters. Transfer to ungreased pans, and decorate with sprinkles. Bake 30 minutes, until lightly browned around edges and a firm center. Cool, store in airtight container, with layers separated by napkins. Keeps (and are best in) 4-6 weeks.</text>
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<text>2-quart bean pot 2/3 cup molasses2 pounds beans - California pea beans 2 teaspoons dry mustard preferred or York State beans 4 teaspoons salt1 pound salt pork 1/2 teaspoon pepper8 tablespoons sugar 1 medium-size onionSoak beans overnight. In morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt pork in inch squares, cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours. This will make ten full portions.</text>
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<text> 2 cups flour 1/2 cup sugar 2 1/2 t baking powder 1/2 t salt 1 egg 1/2 t vanilla 1 cup milk 1 cup of fresh blueberries 1/4 cup salad oilCombine the oil, sugar and egg in a bowl and mix well. Add flour, baking powder and salt and vanilla.Mix well until all ingredients are thoroughly mixed.Stir in fresh Blueberries and pour into muffin pans. (greased)Bake at 375 degrees for 20 -25 minutes</text>
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<text>Blueberry MuffinsBoston Baked BeansButterscotch ShortbreadCaesar SaladChicken with Grapes and PignoliChocolate Hazelnut TrufflesCilantro SalmonGratin SavoyardGreen Beans, Szechuan StyleHam and Noodle CasseroleHerb QuicheInternational GuacamoleLamb in Dilled Sour CreamMexican Three-Milk CakeMirepoixPeanut sauceRosemary ChickenRugelachSalmon Salad on the Half ShellSalsa CrudaSconesShoo Fly PieTea Cake, Blueberry Cake & CornbreadTortilla EspanolaVietnamese Spring Rolls</text>
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