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One more low-fat recipe from the Tampa Tribune: Tidal Wave Cocoa Almond Mousse 1 envelope unflavored gelatin 1/2 teaspoon almond extract 2/3 cup sugar 1 envelope (1.3 ounces) whipped 1/3 cup cocoa topping mix 1 1/2 cups (12-oz can) evaporated 1/2 cup cold skim milk skim milk 1/2 teaspoon vanilla extract In a medium saucepan, stir together gelatin, sugar and cocoa; add evaporated milk, stirring until blended. Let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes. Remove from heat; pour mixture into large bowl. Stir in almond extract. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. In small mixer bowl, stir together topping mix, milk and vanilla; whip on high speed of electric mixer until topping peaks, about 2 minutes. Continue beating 2 minutes longer until topping is light and fluffy. Reserve 1/2 topping for garnish (cover and refrigerate until ready to use); fold remaining topping into chocolate mixture. Let stand a few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish with reserved topping. Seven 1/2 cup servings. Calories: 160 Protein: 6 g Fat: 1 g Sodium: 70 mg Carb: 31 g Cholesterol: 0 mg Calories from fats: 5% Here's a fairly low-fat cookie recipe from the Tampa Tribune: Sunny Cocoa Drop Cookies 1/2 cup (1 stick) light corn oil spread 1 3/4 cups all-purpose flour 2/3 cup granulated sugar 3 tablespoons cocoa 2/3 cup low-fat sour cream 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1 egg white cocoa glaze (recipe follows) 1/4 teaspoon freshly grated orange peel Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking spray. In large mixer bowl, beat corn oil spread and granulated sugar on medium speed of electric mixer until light and fluffy. Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with glaze is a serving.) Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: 1 tablespoon light corn oil spread 1 tablespoon cocoa 2 tablespoons water 1/2 cup powdered sugar 1/2 teaspoon vanilla extract In small saucepan over low heat, melt spread. Stir in water and cocoa. Cook, stirring constantly, until thick. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consistency. Another low-fat recipe from the Tampa Tribune: Sand Dunes Cocoa Expresso Bars 6 tablespoons light corn 1/2 cup frozen egg substitute, oil spread thawed 1 cup granulated sugar 1/2 cup all-purpose flour 1/2 cup cocoa 1/4 cup finely chopped walnuts 1 1/2 tsp powdered instant powdered sugar espresso or powdered instant coffee Heat oven to 350 degrees. Lightly spray 8-inch square baking pan with light vegetable cooking spray. In medium saucepan over low heat, melt corn oil spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and espresso powder. Add egg substitute; stir to blend. Stir in flour and walnuts. Spread batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into bars. Makes 16 bars. Calories: 100 Protein: 2 g Fat: 3 g Sodium: 55 mg Carb: 16 g Cholesterol: 0 mg Calories from fats: 27% Red Beans and Rice with Smoked Sausage Serves 4 1 lb dried red beans 1 ea garlic clove chopped 1 1/2 lb smoked sausage cut 1 t dried thyme into chunks 1 t ground pepper 8 oz smoked ham shanks 1/2 t sage 1 ea large onion chopped 1 pn cayenne pepper salt freshly cooked rice Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. ------------------------------------------------------------------------ Jambalaya Serves 6 2 T Butter or Margarine 14 1/2 oz Chicken Broth * 1 c Cooked Ham, cubed 16 oz Can Tomatoes ** 1/2 c Onion, sliced 1 c Regular Long Grain Rice *** 1/2 c Gn Pepper, chopped 2 T Worcestershire Sauce 1/2 t Thyme, dried leaves, crushed 1 ds Ground Red Pepper,(Generous 1 ea Clove Garlic; minced 1 lb Shrimp, medium **** * Swanson's Clear, ready to serve ** Undrained, cut-up *** Uncooked **** Shelled and deveined In 10" skillet over medium heat, in hot butter, cook ham, onion and green pepper with thyme and garlic until ham is browned. Add remaining ingredients except shrimp. Heat to boiling. Reduce heat to low. Cover; simmer 20 mins or until almost all liquid is absorbed, stirring occasionally. Add shrimp. Cover; simmer 5 mins or until shrimp turns pink and all liquid is absorbed, stirring occasionally. -- Alvin Rivera ------------------------------------------------------------------------ Mahalia Jackson's Okra Gumbo Serves 12 4 ea Blue crabs, lg 4 lb Shrimp Oil 1 1/2 lb Beef stew meat, in 1" cubes 1 lb Cooked ham, cut in 1" cubes 1 lb Link sausage, sliced 1/2 lb Chicken gizzards, sliced 1 lb Salt pork, cut in 1/2" cubes 2 cn Whole tomatoes (1-lb 12 oz) 4 ea Bay leaves, crumbled 2 ea Onions, lg, diced 2 ea Gn bell peppers, lg, diced 5 ea Celery stalks, diced 4 ea Cloves garlic, crushed 2 lb Chicken wings and backs 1 1/2 lb Okra, fresh 1/4 c Sugar 1/4 c Parsley flakes, dried Salt, pepper Hot cooked rice Hot pepper sauce (optional) Crackers (optional) Clean crabs, discarding spongy substance in main shell. Reserve claws and other meaty portions. Clean shrimp, reserving shells. Place shrimp shells in deep saucepan with water to cover generously and simmer 30 minutes or longer to make broth. Pour oil into heavy skillet to depth of 1/8 inch. Heat and add beef, ham, sausage, gizzards and salt pork. Saute until lightly browned, stirring occasionally. Pour meat mixture into large kettle and add 1 can tomatoes and enough strained shrimp broth to cover generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2 tablespoons more oil in skillet and add onions, green peppers, celery and garlic. Saute until lightly browned, stirring now and then. Add vegetable mixture and chicken parts to kettle and simmer 30 minutes longer. Heat 2 tablespoons oil in another heavy skillet, add okra and cook, stirring often, until lightly browned and loses stickiness, about 30 minutes. Add shrimp to okra and saute 3 or 4 minutes longer, or until shrimp turns pink. Stir in 2 tablespoons sugar. Add okra mixture to kettle. Drain second can of tomatoes, reserving liquid. Add tomatoes, crab and enough tomato liquid and water from shrimp shells to keep mixture in kettle soupy. Simmer about 30 minutes. Add parsley flakes and remaining 2 tablespoons sugar. Season to taste with salt and pepper. Serve at once or refrigerate and reheat later. Serve over hot rice in deep soup bowls. Pass hot pepper sauce and crackers with gumbo, if desired. Here is our pizza dough recipe. It is quick and easy (about the same as your dough takes to defrost, I would think). Note that we don't use oil or salt in it. Sarah's Pizza Crust 1 T yeast 1 T sugar 1 c warm (105 - 110 degrees) water about 3 cups flour (we use a blend of high-protein unbleached, whole wheat, corn _flour_, and oat or rye flours, depending upon the mood/likes of the person doing the making) Disolve yeast and sugar in water. Stir in flour 1/2 cup at a time. Knead 10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly oiled pizza pan. Finish as usual. Title: Banana Fudge Cookies Keywords: cookies, dessert, chocolate 18 1/2 oz package chocolate cake mix 1/3 cup mashed bananas, ripe 1 egg 2 tbsp water 6 oz semisweet chocolate pieces Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen. Title: Banana-Date Cake Keywords:Banana, Dates, Cake, Fat Substitute Banana-Date Cake- Pureed Dates -replaces 3/4 cup shortening. 2/3 cup nonfat milk 2 t vinegar 2 1/3 cups flour 1 2/3 cups sugar 1 1/4 t baking powder 1 1/4 t baking soda 1 t salt 2 eggs 1 egg white 1 1/4 cups mashed very ripe bananas (about 3) 3/4 cup Pureed Dates (replaces 3/4 cup shortening) (recipe follows) 1 t vanilla 1/2 cup chopped walnuts, optional Powdered Sugar, optional Mix nonfat milk and vinegar and let stand until thickened. Sift together flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve. Makes 16 servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup buttermilk if desired. Banana-Date Cake with dates in place of shortening: Each serving, without walnuts or powdered sugar, contains about: 212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat. Compare to Banana-Date Cake made with shortening, no dates: Each serving, without walnuts, contains about: 257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat. Optional walnuts, per serving, contains about: 24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram carbohydrates, .5 gram protein, .17 gram fiber. PUREED DATES 1 cup dried dates 6 T water 1 t vanilla Puree dates, water and vanilla in blender or food processor. Makes about 3/4 cup. Recipe from: Los Angeles Times Newspaper, Thursday January 16, 1992. Title: Baked Asparagus and Mushroom Omelet Keywords: eggs, breakfast, asparagus 1 cup fresh asparagus cut in 2" pieces or 1/2 a 10-oz package of frozen asparagus 1 cup sliced fresh mushrooms 1/4 cup sliced green onion 6 eggs 1/2 cup milk 1/4 tsp salt 1/8 tsp ground nutmeg 1 cup shredded Swiss or Gruyere cheese 2 tbsp snipped parsley, optional Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat with fork or rotary beater till blended. Stir in cooked vegetables and Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking dish. Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set. Sprinkle with snipped parsley, if desired. Serves 4. Note: You can mix it up the night before, put in the pan and chill, and just pop it in the oven the next morning. Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue Bryant -End Recipe Export- Title: Lemmon Poppy Seed Tart Keywords: Poppy Seed, Lemon, Tart, Low Fat, Fat Substitute This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the sugar in the lemon syrup. (By Times Food Stylists) 2/3 cup nonfat milk 2 T poppy seeds 1 jar (4-ounce) baby food pear puree 1 egg white, lightly beaten 3/4 t vanilla Grated zest of 2 lemons 1 1/3 cups cake flour 1 cup sugar 1 t baking powder 1/4 cup lemon juice 1/2 pint raspberries 2 kiwi fruits, peeled and cut into thin wedges 10 small papaya balls Lemon zest rose, optional Lemon leaves, optional Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake. Garnish center with lemon rose and severl lemon leaves, if available. Makes 8 servings. Each serving contains about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1.2 grams fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. Title:Moist Rhubarb Coffeecake Keywords:Rhubarb, Coffecake, Lowfat, Fat Substitute, Yogurt Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many midwestern and east coast transplants. Just stir diced uncooked rhubarb into the coffeecake batter and bake. (By Times Food Stylists) 2 cups cake flour 1 t baking powder 1 t baking soda 1/2 t salt 1 cup plus 2 tablespoons light brown sugar, packed 1/4 cup thawed, frozen egg substitute 1 cup nonfat palin yogurt 1/2 cup applesauce 1 t vanilla 3 cups caorsely chopped rhubarb Sift together cake flour, baking powder, baking soda, and salt into large bowl. Stir in cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla. Stir into flour mixture just until ingredients are almost blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper. Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F. 30 to 35 minutes or until cake tests done in center. Makes 9 servings. Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 4 grams protein; 0.41 gram fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. Title: Chewy Chocolate-Orange Bars Keywords:Chocolate, Orange, Cookies, Low Fat, Fat Substitute Raisin Puree is the basis for the dough of this rich-tasting, chewy bar. The combination of orange and chocolate is a classic favorite. We considered cutting the amount of chocolate in the recipe, thereby cut- ting the fat, but in the end we agreed that the extra richness is worth the extra grams of fat. (By Times Food Stylists) 2 cups cake flour 3/4 t baking powder 1/2 t salt 1 1/2 cups quick-cooking oats 1 cup dark-brown sugar, packed 2 egg whites Raisin Puree (recipe follows) 3/4 cup chopped bitttersweet chocolate 1/3 cup toasted walnuts, optional 1 T grated orange zest Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars. Makes 24 servings. Each serving contains: 213 calories; 95 mg sodium; 0 cholesterol; 3 grams fat; 45 grams carbohydrates; 4 grams protein; 0.5 gram fiber. Raisin Puree 2 cups seedless raisins 6 T water 4 t vanilla Combine raisins, water and vanilla in food processor and blend until smooth. Title: Four-Spice Cake Keywords:Cake, Low Fat, Fat Substitute The flavor of this dark spice and buttermilk cake is so old-fashioned that it may remind you of your childhood. The orange slices add a colorful touch to the finished cake. (By Times Food Stylists) 1 cup golden raisins 2 cups cake flour 1 t baking soda 1 t ground nutmeg 1 t ground cinnamon 1/2 t ground allspice 1/2 t ground cloves 1/2 t salt 1 cup light-brown sugar, packed 2 egg whites 1 cup low-fat buttermilk Date Puree (recipe follows) Orange Syrup with orange slices (recipe follows) Soak raisins in hot water to cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon, allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg whites lightly in another bowl. Stir into dry ingredients along with drained raisins just until blended. Pour into 2-quart fluted tube pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45 minutes or until cake tests done in center. Brush cake with Orange Syrup and decorate with orange slices. Makes 12 servings. Each serving contains: 231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams; carbohydrates; 3 grams protein; 0.54 gram fiber. Date Puree 1 cup pitted dates 6 T water 2 t vanilla Combine dates, water and vanilla in blender and puree until smooth. Orange Syrup 2 T sugar 1/4 cup water 1/4 t orange flower water 1 orange, sliced thinly, optional Combine sugar, water and orange flower water in small saucepan. Bring to boil. Add orange slices and simmer 1 minute. Strain and reserve orange slices for garnish. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. Title: Sweet Potato-Currant Mini Bundt Cakes Keywords:Cakes, Low Fat, Fat Substitute Sweet potato puree provides the moistness in these individual non- fat cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores. (By Times Food Stylists) 2 oranges 1/2 cup currants 2 jars (4-ounce) sweet potato baby food puree 1 cup nonfat milk 1/2 cup thawed frozen egg substitute 2 cups cake flour 1 1/3 cups sugar 1 t baking soda 1 t salt 1 t ground cinnamon Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, milk and egg substitute. Sift together cake flour, 1 cup sugar, baking soda, and salt. Quickly stir sweet potato mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or until cakes test done. Let cool in pan 5 minutes. Remove to wire rack. Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.44 gram fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Anise Meringue Kisses Keywords:Cookies, Low Fat, Fat Substitute The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. (By Times Food Stylists) 3 egg whites 1/8 t cream of tartar 1/2 cup sugar 1 1/2 t ground anise seeds Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise. Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber. Title: Fruit-Laced Yogurt Cheesecake Keywords:Fruit, Ricotta Cheese, Yogurt, Low Fat, Fat Substitute Light and smooth, this cheesecake isn't missing anything but calories and fat. This is accomplished by using strained nonfat yogurt, low-fat ricotta cheese and egg whites. To reduce fat and cholesterol even more, use fat-free cottage cheese in place of ricotta. Make the topping pretty with a lacing of pureed and sweetened fresh fruit: mangoes and strawberries make a delightful combination. If you want crisper crumbs, sprinkle them on top instead of the bottom. (By Times Food Stylists) 1 cup graham cracker or ginger snap crumbs 2 T peach or any flavor baby food fruit puree, optional 2 cups Yogurt Cheese (recipe follows) 1 cup low-fat ricotta cheese OR fat-free cottage cheese 3 egg whites 2 1/2 T cake flour 1/3 cup nonfat milk 3/4 cup sugar 2-3 t vanilla 1 cup Fresh Fruit Puree (recipe follows) Sprinkle crumbs in bottom of 10-inch springform pan sprayed with non- stick spray. Or lightly mix crumbs and 2 tablespoons fruit puree and press onto bottom and about 1 inch up sides of pan. If using puree bake at 350 degrees F. 5 minutes. Combine Yogurt Cheese, ricotta cheese, egg whites, cake flour, nonfat milk, sugar and vanilla in food processor bowl. Process only until smooth and blended. (Over-blending will produce bubbles). Turn into prepared pan. Bake at 350 degrees 40 to 45 minutes or until just set. Cool on rack. Remove sides of springform pan. Cover cheesecake and chill until serving time. Lace some Fresh Fruit Puree on top or garnish with thin slices fesh fruit. Serve with remaining fruit puree. Makes 16 servings. Each serving contains about: 133 calories; 107 mg sodium; 8 mg cholesterol; 3 grams fat; 22 grams carbohydrates; 6 grams protein; 0.13 gram fiber. This thick, creamy and tangy concoction makes a wonderful substitute for sour cream in many dessert recipes. You may sweeten it with low- sugar fresh fruit preserves or fruit juice concentrate. (By Times Food Stylists) Yogurt Cheese 1 qt. nonfat plain yogurt Place yogurt in fine strainer lined with cheesecloth and place over deep bowl. Cover and refrigerate 6 to 8 hours or until thick. Yields 2 cups. Discard whey liquid (about 2 cups) or use for nonfat milk as in baking bread. Fresh Fruit Puree 1 1/2 cups hulled, strawberries, mango pulp or other fresh fruit in season 2 T sugar to taste (or as desired for taste) Puree strawberries with sugar until smooth. Makes about 1 cup. NOTE: Two kinds of fruit may be pureed seperately and spooned in spiral or lattice fashion over cheesecake Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. Title: Rice Flan Tart With Candied Ginger Keywords:Tart, Rice, Cheese, Low Fat, Fat Substitute, Flan The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry. 3 cups nonfat milk 1/2 vanilla bean, split 1/4 cup medium-grain rice 1/2-2/3 cup sugar 1 (8-ounce) carton frozen egg substitute, thawed 1/3 cup low-fat ricotta cheese or pureed fat-free cottage cheese 1 1/2-2 T finely slivered candied ginger Low-Fat Sweet Pastry (recipe follows) 1 t ground cinnamon 1 T powdered sugar, optional Sliced candied ginger, optional Bring nonfat milk to boil in medium saucepan. Add vanilla bean and rice. Cover partially and simmer until rice is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in sugar and continue and continue cooking 3 minutes. Remove from heat and cool slightly. Remove vanilla bean. Blend egg substitute with ricotta cheese. Stir into rice mixture with candied ginger. Carefully pour into prepared pastry shell, filling almost to the top (if there is any flan mixture left from incomplete reduction in cooking, place in small custard dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4 teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set. Remove from oven. Sift powdered sugar over and sprinkle with remaining cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12 servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25 gram fiber. The use of oat flour blend and cake flour is what gives this low-fat crust its tenderness. It also makes it more difficult to roll, but don't despair: The dough is easily patched. Low-Fat Sweet Pastry 1/2 cup plus 2 tablespoons oat flour blend 5 T all-purpose flour 1/4 cup cake flour 1/2 t ground cardamom or cinnamon 2 1/2 T sugar 3 T cold butter, diced 1 T canola oil 2-2 1/2 T very cold water Sift flour, cardamom and sugar into large bowl. Rub in butter with fingers or cut in with pastry blender until size of small peas. Using fork, stir in oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until flour is moistened without being wet. Gather dough with moist hands, shape into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on lightly floures board. (To facilitate rolling, dough may also be rolled between sheets of wax paper Or unrolled dough may be placed in pan and gently pressed to cover inside of pan.) Gently lift and press onto 9-inch square tart pan with removable bottom. Cut off dough edges. Bake at 425 degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE: Unsalted butter will give a more delicate fresh flavor in this pastry. Add a dash of salt if using. Aioli/Skordalia Lyn, this version is from "Joy of Cooking." Skin and chop fine 4 garlic cloves Beat in 2 egg yolks 1/8 tsp salt (opt., 1 slice dry french bread, crust removed, soaked in milk and wrung out) As for mayonnaise, add slowly with constant beating 1 cp olive oil As the sauce thickens, beat in 1/2 tsp water 1 tsp lemon juice If it fails, treat as for failed mayo (that is, beat another egg yolk and g-r-a-d-u-a-l-l-y add the 'broken' sauce. For skordalia, 'Joy' makes no mention of mashed potatos, so it may not be 'authentic,' but they say to add: 1/4 cp ground almonds 1/4 cp fresh bread crumbs 3 tsp lemon juice 2 Tb chopped parsley SKORDALIA 2 potatoes, about 3/4 lb total weight 1 T finely minced garlic 1/4 cup olive oil [I used extra virgin olive oil] 1 T white vinegar salt to taste 2 T cold water, optional assorted vegetables for dipping 1. Preheat oven to 375 degrees. 2. Bake potatoes till done. [Recipe says about 45 minutes. I usually speed the process somewhat by nuking them first to warm up the inside; and if you push potato nails thru them that will further speed up the cooking process.] 3. When potatoes have cooked, and cooled, remove the pulp. You are looking for about 1.5 cups "packed". [That's what the recipe says, tho it doesn't matter how much you have. Also, save potato skins and use them to stuff or something.] Put the pulp thru a food mill or potato ricer. Add the garlic. 4. The oil should be heated BAKED APPLE ZAPATA Oty Measurement Ingredient ------- ------------ ---------------------------------------------------- 2/3 lb flour tortilla dough flour 3 Granny Smith apples, peeled and sliced 2 Tbsps lemon juice 1/2 cup brown sugar 1/2 tsp cloves 1/2 tsp ground cinnamon 1/2 cup walnuts, chopped 2 Tbsps cornstarch dissolved into 2 to 3 Tbsps water water Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside. In a saucepan, place apples with enough water to cover. Add lemon juice. Cook over high heat until boiling 5 minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking over low heat until slightly thickened. Combine cornstarch and water and add to mixture, stirring until thick. Remove from heat. Lay out tortillas; dust off excess flour. Spoon on 2 tablespoons of the apple mixture down the middle of each tortilla. Fold one side of the tortilla over the mixture; then fold the remaining side over. Fold in the ends and seal by moisting the tortillas with a little water. Bake in a preheated, 400 degree F oven until lightly browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be made ahead several hours or a day before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409 CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE Oty Measurement Ingredient ----- ------------ ------------------------------------------------------ 4 large poblano peppers 1/4 cup onion, chopped 1/2 lb, medium shrimp, lightly cooked, peeled, and chopped 1/4 cup cilantro, chopped 1/4 lb Monterey jack cheese, shredded 2 8 ozs chicken breasts, halved, deboned, and pounded flat 2 tsps white pepper salt, to taste 12 6-in long strings oil, for frying CREAMY SHRIMP SAUCE: ----- ------------ ------------------------------------------------------ 3 shallots, diced 1 cup white wine 1/2 cup fish stock or chicken broth 1 lb, small shrimp 2 cups whipping cream 3/4 lb butter ROAST PEPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside. TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle. In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings. TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409 Y'all were looking for "No Ho-Hum Breakfasts." Here's one I found in Fast and Healthy Magazine: Menu: Orange Juice Fizz Lean Pork Breakfast Patties Yogurt-topped Strawberry Pancakes ------------------------------------------------------------------------- Orange Juice Fizz: 1 6-oz can orange juice concentrate, thawed 1 cup cold water 1/2 cup orange-flavored liqueur, if desired 2 cups club soda, chilled In large non-metal pitcher, combine orange juice concentrate, water and liqueur; mix well. Just before serving, slowly add club soda; stir gently to blend. Serve over ice. If desired, garnish with orange slices. Makes 8 1/2-cup servings. Per serving: calories 100; protein 1g; carb 18g; fiber 0g; fat 0g; sodium 15 mg; potassium 190 mg; exchanges: 1 fruit, one fat. -------------------------------------------------------------------------- Lean Pork Breakfast Patties 3/4 cup shreds of whole bran cereal 1/3 cup apple juice 1/2 lb. center cut pork loin, ground 1/4 teaspoon fennel seed 1/4 teaspoon dried rosemary leaves, crushed 1/8 teaspoon salt 1/8 teaspoon hot pepper flakes In medium bowl, combine cereal and apple juice; let stand 5 minutes. Add remaining ingredients; mix well. Shape into six patties. Heat broiler. Place patties on oiled broiler pan. Broil 4-5 inches from heat for 4-5 minutes on each side, or until no longer pink. Makes 6 patties. Microwave directions: Prepare patties as directed above. Place on microwave-safe roasting rack; cover with waxed paper. Microwave on high for 5-6 minutes or until no longer pink, turning patties and rearranging once halfway through cooking. Per serving: calories 80; protein 10g; carb 7g; dietary fiber 2g; fat 3g (0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg; potassium 230 mg; exchanges: 1 lean meat, 1/2 starch. -------------------------------------------------------------------------- Yogurt-Topped Strawberry Pancakes 2 cups buttermilk complete pancake mix 2 tablespoons sugar 1/4 teaspoon cinnamon 1 1/2 cups water 1 cup thinly sliced strawberries 1 8-oz carton strawberry or vanilla lowfat yogurt Heat griddle or skillet to 375 F. Grease lightly with oil. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear. Fold in strawberries. For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2 minutes or until golden brown. Spoon yogurt over each serving. If desired, garnish with additional strawberries. 6 servings (12 pancakes). Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges: 2 starch, one fruit. OYSTERS POACHED IN WHITE WINE 16 freshly shucked oysters 6 oz. dry white wine (I use jug Chablis from California) 2 oz. olive oil 2 oz. fresh lemon juice 1/4 tsp. salt 1/4 tsp. pepper (I use white pepper) 1/4 tsp. dried thyme 1/4 tsp. dried chervil 1 tsp. chopped fresh parsley 1 garlic clove, crushed Place all ingredients in nonreactive pot. Bring to a boil over moderate heat. Remove from heat and allow to cool to room temperature. Remove crushed garlic clove before serving. Serves four as a first course, two as a light entree. This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes. Be sure to serve fresh heated French bread with sweet butter to sop up these wonderful juices. Title: Heavenly Chocolate Cheesecake Keywords: Cake, Chocolate, Cheesecake, Dessert Servings: 10 2 c Vanilla Wafers, Fine Crush 1 c Ground Toasted Almonds 1/2 c Butter, Melted 1/2 c Sugar 12 oz Milk Chocolate Chips 1/2 c Milk 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 1/2 c Sour Cream 1/2 t Almond Extract 1/2 c Heavy Cream, Whipped * Garnishes to include whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake BETTER THAN SEX CAKE *This comes from the Harvard-Yale-Princeton Club in Pittsburgh: 1 pkg Duncan Hines chocolate butter 1 cp sour cream or deep chocolate cake mix 4 large eggs 3/4 cp pecans, toasted & chopped 1/4 cp coffee (2) 12-oz pkgs semisweet choc chips 2 tsp vanilla, divided (divided) 1 cp water (1) 4-oz pkg instant chocolate pudding 1/2 cp oil mix Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins and turn onto rack. Cool completely before glazing.(Cake freezes well without glaze) GLAZE: Combine remaining chips with 1 cp water in top of double boiler over simmering water. Stir until smooth & shiny. Remove from heat and add 1 tsp vanilla. Chill until slightly thickened, then drizzle over cake. --- PHOENIX-TAILED SHRIMP Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 1 lb (medium) fresh shrimp 1 Tbsp vodka 1-1/2 tsps salt 1/8 tsp white pepper 1 cup all-purpose flour 2 tsps baking powder 1 cup water, cold 2 cups oil, for deep-frying 6 Tbsps salt, coarse 1/2 tsp black peppercorns 2 Tbsps Szechuan peppercorns Carefully remove the shells from the shrimp, leaving the tail sections intact. Devein and wash under cold running water; pat dry with paper towels. In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter. In a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth. In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1 tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown. This should take about 2 minutes for each batch. Drain on paper towels, and serve tails up, in a serving dish, with the salt/pepper mixture for dipping. Makes 8 to 10 appetizer servings. FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry frying pan over high heat, brown the salt/pepper mixture. When browned remove and run the mixture through a grinder. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 RED-COOKED EGGS Qty Measurement Ingredients ----- ------------ ------------------------------------------------------- 6 eggs 1/4 cup brown sugar 1/2 cup dark soy sauce 1/2 cup chicken broth 1 tsp sesame oil hoisin sauce oyster sauce In a pot, cover the eggs with cold water; bring to a boil, then simmer 15 minutes. Remove from heat, cool the eggs under cold running water, and shell them. In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs. Simmer, covered for 1 hour. The liquid should cover the eggs, but if it does not, baste frequently. Turn off the heat and let the eggs stand in the another hour, turning them from time to time, to ensure even coloring. Serve cut into halves or quarters, with dipping sauce. Makes 6 to 8 appetizer servings. DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and oyster sauce. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 BAGELS 4 to 5 cups flour 1 package active dry yeast 1 tablespoon kosher (or regular) salt 1 1/2 cups warm water (110 to 115 degrees) 2 tablespoons honey 1 egg white lightly beaten In the bowl of an electric mixer, combine 1 cup of the flour, the yeast and salt. Add the water and honey and beat until smooth. Add the remaining flour,1 cup at a time, to make a soft dough. Turn the dough out onto a generously floured board and continue working on the flour until the dough is stiff enough to knead. Knead until smooth and elastic, 5 to 10 minutes. Cover with a towel and let rise 15 minutes. Divide the dough into 8 to 12 equal portions. Shape each portion into a flattened ball. With your forefinger, poke a hole in the center. Stretch and rotate the dough until the hole is 1 1/2 to 2 inches wide. Place the bagels on a well-floured board, cover with another towel, and let them rise for 20 minutes. Preheat oven to 375 degrees. Fill a large shallow pan (a wok works well) with 3 inches of water. Bring the water to a boil, reduce the heat and simmer. Add a few bagels at a time and simmer for 5 minutes (turning once or twice). Remove the bagels from the pan with a slotted spoon and drain on a towel. Place the bagels on well-oiled baking sheets, brush with egg white and sprinkle with topping of your choice. Bake for 30 minutes, until well browned. Transfer to racks to cool. SUGGESTED TOPPINGS: Kosher salt, finely chopped onions or garlic, poppy, sesame or caraway seeds. Here's the recipe once again. I hope it reaches you. Kevin said only his family calls them Dutch Babies, but I'm part of his family! I've found that the butter can be reduced to about 3 tablespoons, but further reduction keeps the pancake from growing up the sides of the pan. For a truly festive touch, fill the bowl-shaped pancake with strawberries and whipped cream. ---------------------------------------------------------------- Date: 2/01/1991 From: RON HOLMBERG Subj: German Pancake Here is your recipe. This is one of my family's morning favorites. It is very easy and good. German Pancake 1/2 cup flour 1/2 cup milk 2 eggs, slightly beaten 1 pinch nutmeg Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2 inch pie pan (glass works best). Add mixture to pan and bake at 425 degress in a preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon juice generously over the pancake and then sprinkle powdered sugar over it. Cut into quarters and serve hot. Also good with fresh or canned fruit spooned over the pancake. Enjoy. CHICKEN SZECHUAN-STYLE WITH SESAME PASTE Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 2 whole chicken beasts, skinned and boned 2 Tbsps Szechuan peppercorns 4 Tbsps sesame paste 3 Tbsps green tea 2 Tbsps wine vinegar 2-1/2 tsps soy sauce 3 Tbsps peanut oil 2 tsps crushed red pepper * 3 slices fresh ginger, minced 1 scallion (white part only), chopped 1 clove garlic, minced fine 1-1/2 Tbsps dry sherry or Shaoshing wine 1/2 tsp cayenne pepper lettuce leaves * or you substitute 2 whole chili peppers, crushed. In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them; set aside. Remove the chicken breasts from the pot, drain and cool them. Slice them, then shred the slices into julienne pieces. In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy sauce; blend well. Add the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients very well. Toss the chicken strips in this sauce, to coat. Refrigerate until 20 minutes before serving. Pass the chicken and the lettuce leaves separately, and let each guest place a small portion of the chicken in the middle of a lettuce leaf and roll it up like an egg roll to eat using fingers. Makes 6 appetizer servings. NOTE: The authentic recipe calls for green tea to thin the sesame seed paste, but you may substitute chicken broth, or simply water, if you prefer. Another substitution you may make if you wish is peanut butter for the sesame seed paste along with sesame oil instead of green tea. This dish is served cold or at room temperature and can be made a day ahead . -- Verdi Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 CLASSIC BARBECUED SPARERIBS Qty Measurement Ingredient ----- ---------------- -------------------------------------------------- 2 lbs spareribs, in one piece (have the butcher trim the fat and discard the breastbone) 1/4 cup plum sauce MARINADE: ----- ---------------- -------------------------------------------------- 4 Tbsps chicken broth 1/4 cup soy sauce 3 Tbsps honey or corn syrup 3 Tbsps hoisin sauce 2 Tbsps wine vinegar 2 Tbsps dry sherry or Shaoshing wine 1 tsp sugar 2 cloves (medium) garlic, chopped fine 1/2 tsp cinnamon pinch (tiny) 5-spice powder (optional) DIPPING SAUCE: ----- ---------------- -------------------------------------------------- plum sauce scallion, chopped Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and place them in a long shallow dish. In a mixing bowl, combine the marinade ingredients; if you are using 5-spice powder, add it to the mixture by putting it through a tea strainer so it spreads out over the mixture. Mix well, and pour over the ribs and leave for 3 hours at room temperature or about 6 hours in the refrigerator. Baste the ribs every hours or so, turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade. Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook metal drapery hooks through both ends of each rack of ribs, at the top, and hang each one as if you were hanging a hammock, suspended from the bars of one of the oven racks. Set the oven rack in the highest position in the oven. On the floor of the oven or on another oven rack set at the lowest position in the oven, place a baking pan half filled with water, to collect drippings and prevent smoking. You may want to line the baking pan with aluminum foil before putting the water in, to make it easier to clean. Roast the spareribs for 45 minutes in the preheated oven. Then baste them with the reserved basting sauce, using a small pastery brush and carefully pulling out the oven rack to facilitate the basting process. Turn the oven up to 450 degrees F and roast for another 15 minutes. By this time the spareribs should be a rich golden brown with crisp edges. Baste again, then take them out of the oven. Place the ribs on a cutting board and remove the drapery hooks. Separate the individual ribs with a cleaver or sharp knife. Serve at room temperature, with dipping sauce. Makes 6 to 8 appetizer servings. NOTE: You will need about 12 drapery hooks. COLD LEMON CHICKEN WITH "FRAGRANT GREEN" Qty Measurement Ingredient ------- ------------ ---------------------------------------------------- 1 medium onion 1 lb (whole) chicken beast 5 to 6 celery leaves 4 Tbsps Chinese lemon sauce 1-1/2 Tbsps dark soy sauce lettuce leaves 4 Tbsps cilantro leaves and stem, finely chopped 1 lemon's juice In a saucepan, put the onion, chicken breast, and celery leaves with just enough water to cover. Bring to a slow boil; cover and simmer over medium heat for 10 minutes. Remove from the heat and allow the chicken to cool in the liquid. When it is cool, skin and boned the chicken and slice it. Marinate the chicken slices and a mixture of lemon sauce and soy sauce for 45 minutes. On a serving dish, arrange the chicken slices on a bed of lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon juice over the chicken slices. Your guests can put some of the sliced chicken in the middle of a lettuce leaf and roll it up like an egg roll before eating. Makes 8 to 10 appetizer servings. NOTE: Cilantro, also called Chinese parsley, fresh coriander, and "fragrant green," gives the Szechuan dish its distinctive flavor. -- Verdi Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 GREEK STUFFED TOMATOES Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 2 Tbsps olive oil 1 small onion, diced 2 cups spinach, chopped and cooked 2 tsps dried basil 1/2 cup bread crumbs 1 egg 1/2 lb feta cheese, crumbled salt, to taste pepper, to taste 6 tomatoes, firm and with insides scooped out In a saucepan, heat oil and saute onion until translucent. In a bowl, combine the sauteed onions with all remaining ingredients except tomatoes. Stuff filling into tomatoes. Bake in a preheated, 350 degree F oven for 15 minutes. Make 4 to 6 servings. Recipe: "Tomatoes! 365 Healthy Recipes for Year-Round Enjoyment," created by the editors of Garden Way Publishing HONEY-APPLE PANCAKES Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 1-1/4 cups all-purpose flour 2 tsps baking powder 1/4 tsp salt 1/4 tsp apple pie spice 1/8 tsp baking soda 1 egg 3/4 cups apple juice 2 Tbsps honey 1 Tbsp cooking oil In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot, lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch pancakes. Recipe: Associated Press PARCHMENT-WRAPPED CHICKEN Qty Measurement Ingredient ----- --------------- --------------------------------------------------- 4 scallions, green tops only 2 whole chicken beast 1 tsp ginger juice (see below) 2 tsps dry sherry or Shaoshing wine 2 tsps light soy sauce 1 tsp salt 1 tsp sugar 2 tsps oil 24 squares (6-in) parchment (see NOTE) 2 cups oil, for deep-frying hoisin sauce, for dipping Shred the scallions lengthwise and then cut into 1-1/2 inch lengths. Cut the chicken breasts into strips 1/4 inch wide by 1-1/2 inches in length. Squeeze enough fresh ginger in a garlic press to render 1 teaspoon of ginger juice. In a bowl, combine the ginger juice with the sherry/wine, scallion strips, soy sauce, salt and sugar, to make a marinade for the chicken strips. Let the chicken marinate for at least 10 minutes. Place a square of parchment in front of you, with a corner toward you. Rub a bit of oil o the center of the paper. Place a little of the chicken and a bit of the scallion on the paper horizontally, well below the center of the angled square. Fold the lower corner up to cover the meat, then fold the left corner over to the right and the right corner over to left, to make a small envelope. Fold the top corner down and tuck it in securely. Repeat the process for the other 23 pieces of paper, using the rest of the chicken and scallions. In wok or deep fryer, heat the oil to 375 degrees F. Deep fry the envelopes in the hot oil for 1 minute on each side. Remove with a slotted spoon or a strainer, and drain on paper towels. Serve with hoisin sauce. NOTE: Deep-frying foods in a wrapping of paper is a Chinese trick. The paper acts like a batter coating, to protect and insulate the ingredient against the hot oil. Use cooking parchment or rice paper; other suitable papers are available in cooking-supply houses. The paper must be porous; never use aluminum foil or plastic cling wrap. -- Verdi Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 Another good pasta recipe. Try it with real fresh kielbasa (but make sure you cook it completely first). Polish Reuben Casserole (8 to 10 servings) 2 cans (10 3/4 oz each) condensed cream of mushroom soup 1 1/3 cups milk 1/2 cup chopped onion 1 tbsp prepared mustard 2 cans (16 oz each) sauerkraut, rinsed and drained 1 package (8 oz) uncooked medium-width noodles 1 1/2 lb Polish sausage, fully cooked, cut into 1/2 inch pieces 2 cups (8 oz) shredded Swiss cheese 3/4 cup whole wheat bread crumbs 2 tbsp butter, melted Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired. Source: Best Recipes Pasta Cookbook Shared by: Sue Bryant Title: Chocolate Mint Layer Cake Categories: Chocolate Mint Cakes Desserts Servings: 8 1 c Mint-Chocolate Chips;Nestles 1 1/4 c ;water, divided 2 1/4 c Flour; Unbleached 1 t Salt 1 t Baking Soda 1/2 t Baking Powder 1 1/2 c Brown Sugar; Firmly Packed 1/2 c Butter, Softened 3 ea Eggs; Large --------------------------CHOCOLATE MINT FROSTING-------------------------- 1/2 c Mint-Chocolate Chips;Nestles 1/4 c Butter 1 t Vanilla Extract 1/4 t Salt 3 c Confectioners' Sugar 6 T Milk ---------------------------------GARNISHES--------------------------------- 1 x Chocolate Leaves 1 x Chocolate Curls 1 x Chocolate Gratings CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely on wire racks. Fill nd frost with Chocolate Mint Frosting. Garnish as desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. Title: Pecan Cinnamon Muffins Categories: Muffins Breads Breakfast Servings: 4 1 1/2 c Unbleached Flour, Sifted 1/4 c Sugar 1/4 c Brown Sugar, Packed 2 t Baking Powder 1/2 t Salt 1/2 t Ground Cinnamon 1 ea Large Egg, Slightly Beaten 1/2 c Vegetable Oil 1/2 c Milk 1/2 c Chopped Pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. ************************************************** ***** Danish Hash with Fried Eggs (Biksemad) ***** ************************************************** Categories: Breakfast Beef Eggs Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: :45 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup butter or margarine (1/4 lb.) 2 each large onions, finely chopped 2 cups peeled cooked potatoes, cut in 1/2 inch cubes 3 cups cooked lean beef, cut in 1/2 inch cubes 1/4 cup regular strength beef broth 1 tsp Worcestershire 1/2 tsp salt 1/8 tsp pepper 4 eggs Butter lettuuce and cherry tomatoes for garnish Coarse (kosher-style) salt (optional) DIRECTIONS ------------------------------------------------------------ In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt, and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings. Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash. It makes a delightful entree for a casual supper or brunch. From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co., Menlo Park, California. CRISP PASTA AND GOAT CHEESE SALAD Qty Measurement Ingredient ----- ------------------- ----------------------------------------------- 12 wonton skins corn oil, for frying 4 ozs goat cheese 1 oz cream cheese 1 oz (about 2 Tbsps) sour cream 1 Tbsp chives, chopped 1 Tbsp fresh parsley 1/2 tsp fresh thyme leaves 1 tsp garlic, chopped 1 tsp shallots, chopped black pepper, freshly ground 4 hearts palm, cut into 1/4-in slices 16 cherry tomatoes or yellow teardrop tomatoes SALAD DRESSING: ----- ------------------- ----------------------------------------------- 2 Tbsps Dijon mustard 1/2 tsp garlic, chopped 1 tsp salt 1/3 tsp white pepper 1 Tbsp red wine vinegar 5 Tbsps olive oil, extra virgin SALAD MIX: ----- ------------------- ----------------------------------------------- 1 head Boston lettuce 1-1/4 head red tip lettuce 1 Belgian endive 1/2 head radicchio In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing. Makes 4 salads. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX POT AU FEU OF SALMON Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 2 6 oz salmon fillets, skinned 1 qt chicken stock 1 rib celery, sliced 1 medium carrot, peeled and julienned 1 medium leek, julienned 1 small turnip, julienned 2 sprigs fresh parsley, chopped rock or coarse (kosher) salt imported cornichon pickles horseradish sauce (see below) HORSERADISH SAUCE: ----- ------------ ------------------------------------------------------ 1 Tbsp butter 1 Tbsp flour 1 cup chicken stock 1 Tbsp heavy (whipping) cream 2 Tbsps prepared horseradish salt, to taste In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery, carrot, leek, and turnip until tender-crisp. Remove the vegetables from the stock and keep warm. Poach the salmon fillets in the stock for 4 minutes, turn and poach for 3 minutes more until firm firm. (The salmon should not flake or fall apart.) Transfer the salmon to warm soup plates, Surround and sprinkle attractively with the poach vegetables and chopped parsley. Ladle stock over salmon. Garnish plates with the rock/coarse salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In a saucepan over medium heat, melt the butter. Stir in the flour, with a wooden spoon or wire whisk. Stir until smooth. Add the stock gradually, stirring/whisking constantly until sauce is smooth. Whisk in the cream and horseradish. Salt to taste. Stir until the sauce is smooth and thickened. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX RED SOAKED FRESH FRUIT CAKE Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 1 sponge cake (use favorite recipe or good-quality yellow cake mix) 1-1/2 cups blackberries 1-1/2 cups strawberries 1 cup red or black currants, stemmed 1-1/2 cups red cherries, pitted 1 oz kirsch (clear cherry brandy) Strawberry Sauce (see below) heavy (whipping) cream, whipped fresh mint leaves, for garnish STRAWBERRY SAUCE: ----- ------------ ------------------------------------------------------ 1 pt ripe strawberries, cleaned and hulled 6 ozs mineral water 1 Tbsp sugar In a large bowl, mix all the fruits and partially crush the fruit with the back of a spoon to release some of the juices. Sprinkle with kirsch. Cover and refrigerate. Prepare the cake. TO ASSEMBLE: Line a round, 3-quart mold with plastic wrap. Line again with 1/2-inch slices of cake, pressing to make sure the slices take the shape of the mold. Fill the cake-lined mold with the refrigerated fruits and cover with more slices of cake. Press down with a weight, such as a heavy plate and refrigerate 24 hours or overnight. Unmold with the help of the plastic wrap or by running a sharp knife around the edge, turn out on serving plate. Decorate with the whipped cream, strawberry sauce, and mint leaves. TO PREPARE THE STRAWBERRY SAUCE: In a blender, process the berries with the mineral water until puree. Refrigerate. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX Kahlua Chocolate Cake 3 egg whites 3 egg yokes 1/4 cup strong cold coffee 1/4 cup granulated sugar 21/4 cups flour 3/4 cups Kahlua 1/2 cup shortening 1/2 cup unsweetened cocoa 1 cup light brown sugar 11/2 tsp baking soda Kahlua Frosting Grease and flour two 9inch cake pans, set aside. Preheat oven to 350*F. Beat egg whites untill soft peaks form. Gradually add granulated sugar,beat until soft peaks form,set aside. Cream shortning and brow sugar until fluffy. One at a time add egg yolks,beating well after each. Sift flour,cocoa,and baking soda together. Add to creamed mixture alternately with coffee and Kahlua, beating well with each addition. Fold egg whites into batter. Pour into pans. Bake 30 to 35 minutes until done. Cool 10 minutes. Turn on wire racks. Cool completly. Frost. Kahlua Frosting 1lb box sifted powdered sugar 6 tbs. butter 3tbs. unsweetened cocoa 2-3 tbs.hot coffee 3tbs. Kahlua In bowl, cream butter.Add powdered sugar and cocoa, beat continually while adding Kahlua. Still beating, add hot coffee to a thick and smooth consistancy. --- SURPRISE COCONUT CREAM PIE Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 2-1/2 cups water 1/2 cup grits, regular 1 cup sugar 2 Tbsps butter or margarine 2 large eggs, beaten 1/1/2 cups coconut, flaked 1/2 cup sour cream 1 6 oz chocolate-graham cracker crust, prepared whipping cream, whipped and sweetened (for garnish) maraschino cherries (for garnish) In a medium saucepan, bring the water to a boil; stir in the grits. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from the heat, and stir in the sugar and butter/margarine. Gradually add to the bowl containing the beaten eggs, about 1/4th of the hot mixture; add the egg mixture to the remaining hot mixture, stirring constantly. Cook over low heat until the mixture thickens and reaches 160 degree F (about 8 minutes). Remove from heat, and stir in the flaked coconut and sour cream. Spoon mixture into the prepared pie crust; cover and chill. Garnish, if desired. Makes one 9-inch pie. Recipe: Rachel Major of Prosperity, South Carolina EGG PANCAKE ROLLS WITH PORK FILLING Qty Measurement Ingredients ----- ------------------- ----------------------------------------------- 4 eggs 1 Tbsp dry sherry carrots, finely chopped (for garnish) FILLING: ----- ------------------- ----------------------------------------------- 1 cup (about 1/2 lb) ground pork, uncooked 2 medium-sized fresh mushrooms, chopped fine 2 scallions, chopped fine (white parts separate from the green) 2 tsps cornstarch, dissolved in 2 Tbsps water, cold 1/2 Tbsp dark soy sauce 1 Tbsp dry sherry 1 tsp salt 1 Tbsp peanut oil SAUCE: ----- ------------------- ----------------------------------------------- 2 Tbsps oyster sauce 1 Tbsp light soy sauce 1 Tbsp plum sauce dash hot chili oil or tabasco sauce * or you may substitute 1/4 teaspoon ground cinnamon. In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 GRITS FIESTA PIE Qty Measurement Ingredient ----- -------------- ---------------------------------------------------- 1-1/2 cups water 1/4 tsp garlic powder 1/2 cup quick-cooking grits 1/4 cup all-purpose flour 1/2 cup (2 ozs) cheddar cheese, shredded 1 large egg, lightly beaten 3/4 lb ground beef 1 pkg (1.75 oz) taco seasoning mix 1 cup (4 ozs) Monterey jack cheese, shredded and divided 1/3 cup fresh tomatoes, chopped 1/4 cup ripe black olive, sliced 3 Tbsps green bell pepper, cored, seeded, and finely chopped 2 large eggs, lightly beaten 2 Tbsps milk In a large saucepan, bring the water and garlic to a boil; stir in the grits. Return to a boil; reduce heat and cook 4 minutes, stirring occasionally. Remove from the heat. In a bowl, combine the flour and cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with the back of a spoon to form a pie shell. In a large skillet, cook the ground beef and taco seasoning until meat browns; drain. Spread meat mixture into pie shell. Top with 3/4 Monterey jack cheese, tomato, ripe olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and milk; pour over pie. Bake in a preheated, 375 degree F oven for 25 minutes. Remove from oven; sprinkle with the remaining 1/4 cup of Monterey jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings. Recipe: Joy Gillespie of Neeses, South Carolina TEA EGGS Qty Measurement Ingredients ----- ------------ ------------------------------------------------------ 1 piece tangerine peel water 4 eggs 3 Tbsps tea, preferably black (or if using another tea, such as jasmine or lychee, increase soy sauce quantity by 2 tablespoons) 1 whole star anise 1 Tbsp salt 1/4 cup soy sauce 1 stick cinnamon * plum sauce, for dipping * or you may substitute 1/4 teaspoon ground cinnamon. In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a pan place the eggs and cover them with cold water. Bring to a boil and simmer for 15 minutes. Turn off the heat and remove the eggs from the pan with a slotted spoon and cool them under running water. Tap each egg all over with the back of a spoon to crack the shell thoroughly, but carefully keeping the shell on and intact. Bring the water in the pan back to a boil again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked tangerine peel. Stir, then add the cracked eggs to the pan. Simmer for an hour, turning the eggs often to ensure even coloring. Remove the pan from the heat and let stand for an hour. Remove the eggs, cool them, and then remove the shells. Serve the eggs cut into halves or quarters, with plum sauce. Makes 6 to 8 appetizer servings. NOTE: These are best when made the day before. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 I've been cookin' this weekend. I made John's favorite: Chicken & Dumplins. Thought you might like my recipe. Ingredients: 1 whole Chicken 2 cans Cream of Chicken soup 3/4 cup milk 1 tbsp Lemon Pepper Dumplings: 2 cups Bisquick 2/3 cup milk Boil chicken. I use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk and Bisquick. (If you have your own dumplin recipe, use it. I use this one for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5 min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon Pepper than that. It's to taste. I don't use much salt as the soup has plenty. Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste) ETT Categories: Thai Curry Ett Servings: 1 3 ea Dried chilies 3 T Chopped shallots 2 T Chopped garlic 1 t Chopped galangal 1 1/4 T Chopped lemon grass 2 ea Cloves 1 T Coriander seeds 1 t Cumin seeds 5 ea Peppercorns 1 t Shrimp paste 1 t Salt Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle). Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. Title: Nam Phrik Kaeng Ka-ri (Yellow Curry Paste) ETT Categories: Thai Curry Ett Servings: 1 3 ea Dried chilies 3 T Chopped shallots 1 T Chopped garlic 1 t Chopped ginger 1 T Coriander seeds 1 t Cumin seeds 1 T Chopped lemon grass 1 t Shrimp paste 1 t Salt 2 t Curry powder Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) ETT Categories: Thai Curry Ett Servings: 1 5 ea Dried chilies 3 T Chopped shallots 2 T Chopped garlic 1 t Chopped galangal 1 T Chopped lemon grass 1 t Chopped kaffir lime rind 1 t Chopped coriander root 2 t Salt 1 t Shrimp paste Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. THAI Green Curry PAste Servings: 1 15 ea Green hot chilies 3 T Chopped shallots 1 T Chopped garlic 1 t Chopped galangal 1 T Chopped lemon grass 1/2 t Chopped kaffir lime rind 1 t Chopped coriander root 5 ea Peppercorns 1 T Coriander seeds 1 t Cumin seeds 1 t Salt 1 t Shrimp paste In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste) ETT Categories: Thai Soups Curry Ett Servings: 1 7 ea Dried chilies 3 T Chopped shallots 1 T Chopped garlic 2 T Chopped krachai 1 T Shrimp paste 1 t Salt Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well. Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for 3-4 months. (Note: Krachai is related to ginger and galangal, and usually used in fish dishes.) Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. Title: Nam Phrik Kaeng Daeng (Red Curry Paste) ETT Categories: Thai Curry Ett Servings: 1 13 ea Small dried chilies 2 T Chopped shallots 4 T Chopped garlic 1 T Chopped galangal 2 T Chopped lemon grass 2 t Chopped kaffir lime rind 1 T Chopped coriander root 20 ea Peppercorns 1 t Shrimp paste 1 T Coriander seed 1 t Cumin seed Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. CHICKEN IN GREEN CURRY (GANG KEAO WAN GAI) 1 1/2 cups unsweetened coconut milk 1 1/2 Tbl. green curry paste 2 1/2 lb. boneless chicken sliced into 1-inch strips 1 cup sliced bamboo shoots 1/4 cup fish sauce 1 Tbl. sugar 1 small bunch mint leaves, chopped (about 1/4 cup) or Oriental basil leaves 2 fresh green chili peppers, seeded & thinly sliced on the diagonal. In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice. 4-6 servings From Pojanee Vatanapan's Thai Cookbook HOT CROSS BUNS (Makes 12) In England, these are usually eaten on Good Friday, sort of like crépes for Mardi Gras or hot dogs on the Fourth. 4 c. flour 1/2 t. nutmeg 1 1/4 oz. pkg dry yeast 1/4 c. sugar 1 t. sugar 1/4 c. melted butter 2/3 c. warm milk 1 egg 1/4 c. warm water 1/2 c. currents* 1 t. salt 1/2 c. raisins 1/2 t. apple pie spice 1 recipe glaze Combine 1/2 c. flour, yeast and 1 t. sugar in a large bowl. Add milk and water and mix well. Let stand in a warm place 20 minutes. Sift remaining 3 1/2 c. flour, salt, and spices into another large bowl; stir in sugar. Beat melted butter and egg into yeast mixture. Add dry ingredients and fruit and mix to form a soft dough. Turn out onto a lightly floured surface and knead about 10 min. or until dough is smooth and elastic. Place in a greased bowl; turn dough in bowl to grease top. Cover and let rise in a warm place about 90 min. or until doubled in size. Flour a large baking sheet; set aside. Punch down dough, turn out onto floured surface and knead well to release air. Divide dough in 12 equal balls. Place on baking sheet. Cover and let rise in a warm place 30 min. or until puffy. Preheat oven to 375 F. With a sharp knife, lightly score a cross on top of each bun. Bake about 20 min. or until golden brown. Meanwhile, prepare glaze. While buns are still warm, brush twice with Glaze. Cool on wire racks. Serve fresh and warm. Glaze 2 T. milk 2 T. water 3 T. superfine sugar Stir ingredients together in a small saucepan over medium heat until sugar is dissolved. *If currents are not available, substitute sultanas (golden raisins) or just use 1 c. regular raisins. Hope this is what you were talking about. Leona *Chicken-Filled Puffs* Ingredients: Mini Puffs (recipe follows) 2 c. finely chopped cooked chicken or 3 cans (6 3/4 oz ea.) chicken, drained 1/3 c. mayonnaise or salad dressing 1 T. finely chopped onion or 1/2 t. instant minced onion 2 t. lemon juice 1 t. ground ginger 1/2 t. salt 1/4 t. pepper 2 stalks celery, finely chopped (about 1/2 c.) Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. *Mini Puffs* Ingredients: 1 c. water 1/2 c. margarine or butter 1 c. all-purpose flour 4 eggs Heat oven to 400°. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack. *Manhattan Clam Chowder* Ingredients: 1/4 c. finely cut-up lean salt pork or bacon, or margarine or butter 1 small onion, finely chopped (about 1/4 c.) 2 cans (8 oz. ea) minced or whole clams* 2 c. finely chopped potatoes 1 c. water 1/3 c. chopped celery 1 can (16 oz.) whole tomatoes 2 t. snipped parsley 1 t. salt 1/4 t. dried thyme leaves 1/8 t. pepper Cook and stir salt pork and onion in large kettle until pork is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to pork and onion. Cook until potatoes are tender, about 10 minutes. Add clams, tomatoes (with liquid) and the remaining ingredients. Heat to boiling, stirring occasionally. Serve with assorted crackers if desired. *1 pint shucked fresh clams with liquid can be substituted for the canned clams. Chop clams and add with the potatoes. Variation--- *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper with the onion. Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2 c. green peas with the potatoes. Add broken soda crackers and 1 T. margarine or butter just before serving. Enjoy! KENTUCKY TURKEY AND BACON BROCHETTES 2 skinless, boneless Turkey thighs Kentucky Marinade (recipe follows) 1/2 teaspoon salt 8 strips thinly sliced Bacon 1) Rinse turkey with cold water and pat dry. Cut each thigh into 8 equal pieces and season with salt. Place in bowl with marinade and toss well. Cover and marinate 2 hours at room temperature, or as long as 48 hours refrigerated. 2) Prepare a hot fire. Cut bacon strips in half crosswise ands lay flat on a clean work surface. Lift turkey from mariande and place 1 piece on each bacon slice. Wrap bacon around turkey meat and thread 4 pieces onto each of 4 oiled metal skewers, taking care that the bacon is secured. 3) Place brochettes on an oiled grill set about 6 inches from coals. Grill brochettes, turnming an moving occasionally and basting with reserved mariande, until bacon is well browned and turkey is cooked through, about 10 minutes. 4) Invite Bob & myself over to help you eat them! <<GRIN>> KENTUCKY MARINADE 1 bunch Scallions 1/4 Cup (packed) Brown Sugar 1/3 Cup Dijon Mustard 1/4 Cup flavorless cooking Oil 1/4 Cup Kentucky Burbon Whiskey Process all ingredients in a blender of food processor until thoroughly combined. Mariande can be stored in a covered jar in refrigerator for 3 days. Title: KOREAN MARINADE Keywords: BBQ, MARINADES 3 Tbsp. sugar 2 Tbsp. sesame oil 6 Tbsp. soy sauce 1 green onion, chopped 1 clove garlic, minced dash pepper 2 Tbsp. toasted sesame seeds* 1 Tbsp. flour Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking. This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. * = can usually be found in the ethnic section of any supermarket or in a Chinese market etc. Courtesy: Debbie Carlson - Cuisine Title: ZINGY BARBECUED CHICKEN Keywords: CHICKEN, BBQ, MAIN DISH, HEALTHY 1/2 cup grapefruit juice 1/2 cup apple cider vinegar 1/2 cup oil 1/4 cup chopped onion 1 egg 1/2 tsp. celery salt 1/2 tsp. ground ginger 1/8 tsp. pepper 3 lb. chicken pieces In blender container, place all ingredients except chicken; blend 30 seconds. In small saucepan, pour blended sauce mixture and heat about 5 minutes, until slightly thickened. Remove from heat; dip chicken in sauce, one piece at a time, turning to thoroughly coat. Reserve sauce. Place chicken on prepared grill, skin-side up, about 8" from heat. Grill, turning every 10 minutes, for about 50 minutes or until chicken is tender and juices run clear. Brush generously with reserved sauce during last 20 minutes of grilling. Watch chicken carefully because the egg and sauce can cause the chicken to brown too quickly. Serves: 4 Do you like onions? One of my favorite things on the BBQ is BBQ onions in foil. I take 2 onions, peel and slice them and place them on 2 large sheets of heavy-duty foil. I pour a little melted butter over them, salt and pepper and wrap tightly. Then, while the meat is cooking, I put these on the grill. I cook them probably 45-60 minutes (I like mine a little overdone so about 60 minutes is preferable to me - makes them a little brown which adds to the flavor in my opinion). I make 1 packet per person. -Begin Recipe Export- QuikBook version 0.96 Beta A Title: BARBECUED RIBS Keywords: PORK, RIBS, BBQ, MAIN DISH 4 lbs. pork ribs (spareribs or country style) Vinegar Basting Sauce Barbecue Sauce If using slabs, cut each crosswise in half. Place ribs in a shallow roasting pan; pour Vinegar Basting Sauce over ribs. Cover with foil, and bake at 300 degrees for 1 hour spareribs or country-style ribs, basting with vinegar mixture halfway through cooking time. Drain ribs, discarding basting sauce. Grill ribs over low coals for 15 minutes, turning after 8 minutes. Baste ribs generously with Barbecue Sauce; grill 8 minutes. Turn ribs; baste again with Barbecue Sauce, and grill 7 minutes or until done. Vinegar Basting Sauce: 2/3 cup water 1/3 cup red wine vinegar Combine ingredients. Barbecue Sauce: 1 cup catsup 1 cup water 1/2 cup cider vinegar 1/3 cup Worcestershire sauce 1/4 cup prepared mustard 1/4 cup butter 1/2 cup brown sugar 1 tsp. hot sauce 1/8 tsp. salt Combine all ingredients in a saucepan, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour. From: Southern Living Magazine Serves: 4 Velvet VEGETABLE SOUP............ makes 6 servings 1 Head broccoli 3 cups pacages Herb-Ox low 4 cups rogh chopped salt chicken stock * any vegetables 1-2 tbs olive oil 1 cup onions, chopped 1 stalk cellery, chopped 1 lg baking potato, scrubbed 1 carrot, chopped and diced salt, pepper, 1/2 tsp thyme, Tarragon Saute onions, carrots and celery in large pot with oil. Saute until translucent, then carmelized (turns light brown. Add chopped vegetables, water to cover vegetables. Add chicken packets, stir in thyme, and pepper and bring to boil. Lower heat and simmer for 30-45 minutes. Place in blender a cup or so at a time. Puree each batch and empty into large bowl. Rinse pot, replace soup mixture and again bring to simmer again for a few minutes, stirring occassionally. Note: At this stage, we allow the mixture to sit until it cools slightly and divide the soup into 3 equal portions. The soup freeezs excellently and we do that with 2 of the portions. Variations: Place the basic soup into a pot. Simmer and bring to a boil. Add a quarter cup of milk either regular or skimmed) and bring to boil again. To add texture to the mix, add diced potatoes and carrots. *Serve with a pinch of dried tarragon*. A a dollop of no fat yogurt adds additional smoothness. If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You may also substitute frozen corn or peas. --- From "Chef Paul Prudhomme's Louisiana Kitchen", William Morrow and Co., Inc, NY, 1984, p. 88. BARBECUED SHRIMP (serves 2) 2 dozen large shrimp, in shells, preferably heads on Seasoning Mix 1 t each of cayenne and black pepper 1/2 t each of salt, crushed red pepper, thyme & rosemary 1/8 t oregano (I like to add about 1/2 t+ fennel seeds as well. Indicated amounts are Prudhomme's -- adjust as desired. I increase the cayenne and black pepper just a bit.) 1/4 lb plus 5 T unsalted butter, *in all* 1 1/2 t mince garlic 1 t Worcestershire sauce 1 C Basic Shrimp stock (see notes and recipe following) 1/4 C beer, room temperature Rinse shrimp in cold water and drain well. Pinch off and discard the portion of the heads from the eyes forward, including the eyes but not the protruding long spine above them. Leave as mush as possible of the orange shrimp fat from the head attached to the body. Set aside. In a small bowl, combine seasoning mix ingredients. Combine 1/4 lb butter (1 stick) of the butter and the garlic, the Worcestershire sauce and the seasoning mix in a lrge skillet over high heat, adding the shrimp after butter has melted. Cook for 2 minutes, shaking (as opposed to stirring -- see notes) the skillet in a back-and-forth motion. Add remaining 5 T butter and the stock and cook, continuing shaking pan, for 2 minutes. Add the beer and cook and shake pan for 1 minute. Remove from heat. Arrange shrimp around a large scoop of rice (we like to use a mixture of long grain white rice and wild rice) on each plate, doused with a generous helping of the sauce. Serve immediately with plenty of French bread on the side for sopping up extra sauce. Serve any sauce not initally poured on shrimp in a pitcher ... you'll probably want to sop up every last drop. Notes: A certain percentage of oil is released when butter is melted; shaking the pan -- vigorously -- in a back-and-fourth motion and the addition of stock to the butter keep the sauce from separatng and having an oily texture -- stirring doesn't produce the same effect. (That's Prudhomme's advice, and best heeded in this instance. Stirring really *doesn't* work with this recipe as we discovered when a "guest chef" was timid about shaking the pan ... his sauce never did combine properly.) You can, of course, use any seafood stock you like, tho, if using fish bouillon cubes, you may need to reduce or eliminate the salt included in the seasoning mix. If making more than 2 servings, do so in separate batches (one recipe fills a skillet), but serve while piping hot. Be sure to stir the sauce frequently while serving as it separates easily. Eaters peel their shrimp as they eat them. BASIC SHRIMP STOCK Cover 1 medium onion, peeled and quatered 1 large clove garlic, peeled and quartered 1 rib celery 1 1/2 to 2 lbs. rinsed shrimp detritus (heads, shells, etc) (of course, include similar "waste parts" from any other seafood, if desired.) with about 2 Quarts *cold* water in a large stock pot or saucepan. Bring to boiling over high heat, then lower heat and *gently* simmer for 4 - 8 hours, replenishing liquid as required to keep about 1 quart of liquid in the pan. The pot may be left wholly or partially uncovered. Strain, cool and refrigerate until ready to use. YORKSHIRE PUDDING 2 CUPS flour 3 eggs 2 cups liquid - 1 3/4 cups milk plus 1/4 cup water 1 tsp butter combine above ingredients & beat well. It is best done early in day and let sit on counter & everytime you think about it give it a beat with the fork. Heat oven to 425 degrees. Put oil to cover bottom of 12 muffin trays (not a spray it burns). Heat oil then pour batter 3/4 full in the muffin trays. After puddings have risen about 10 mins reduce oven gradually first to 410 then 400 then 375. Cook for about 30 mins until brown but not too much. You will have to practice this a bit before you can say you have perfect Yorkshires believe me. ------------------------------------------------------------------------- Of course you'll need to have good English roast beef to go with this one, but I'm not sure that I have the recipe on disk at this time! How about a couple of recipes for pasties now, the first is courtesy of Edee Deeden, and of course she's around still - if she can only evade the RIME gremlins! ------------------------------------------------------------------------- 350g/12oz chuck or blade steak 100g/4oz raw potato, peeled and diced 1 small onion, skinned and chopped salt pepper 350g/12oz shortcrust pastry made with 350g/12oz flour Cut the steak into small pieces, add the potato and onion season well. Divide the pastry into four and roll each piece BE» into a round 20cm/8in in diameter. Divide the meat mixture BE» between the pastry rounds, dampen the edges, draw the edges BE» together to form a seam across the top and flute the edges BE» with the fingers. Place on a baking sheet and bake in a hot BE» oven (220 C/425 F) for 15 minutes to brown the pastry, and BE» then reduce the oven temperature to moderate (160 C/325 F) BE» and cook for a further hour. Serve hot or cold. BE» .....and to wrap it up for now, here's another Pastie recipe, courtesy of Jo Schekman, a fellow New Zealander!! Where are you, Jo, haven't seen you back here in a few months! ------------------------------------------------------------------------- OK here goes...firstly for the more adventurous I will post a recipe for your homemade pastry.. 8 oz flour 2 oz Crisco 2 oz butter (or Marg) pinch of salt 2-3 tablespoons water (approx Sift the flour and salt. Rub in the Crisco and butter until a sandy texture is reached. Make a hollow in the middle and add water. Handle as little and as lightly as possible. Wrap in grease proof paper and refrigerate for 24 hours. Now it's ready to use for the Cornish Pasties.. 4 oz finely diced RAW potato 4 oz ground beef 2 oz chopped onion 2 oz finely diced RAW carrots 1 oz green peas (optional) Roll out pastry to approx 1/8" thick, cut into 5" diameter rounds, I cut around a dessert dish, moisten the filling with a little water and place a generous spoonful in the middle of each round. Make sure it is in a pile not flattened out. Moisten the edges of the pastry with beaten egg. Fold in half and flute the edges. Now stand them up so the fluting is a cross the top, and push with your fingers to make the join into a wavey seam. Boy.. thats hard to try and explain without being able to show you...Mind you that part is only for looks! Brush the outside of each pastie with beaten egg, and cook at 275 degrees for 3/4 hr to an hour. When cooked, pastry should be nicely browned......ENJOY. ------------------------------------------------------------------------- I'm sure that I have a lot more, but it's more than I can do to decipher the file names that I'd given to the recipes to see what it actually is. One of these days, when I'm all caught up with my mails, I'll get around to importing all of these recipes into Qbook! DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE Qty Measurement Ingredients ----- ------------------- ----------------------------------------------- 1 lb shrimp 2 slices, thin ginger, fresh 1 clove garlic 1 stalk, good-sized celery, very crisp and fresh 1 tsp light soy sauce 1 Tbsp oyster sauce 1 Tbsp vodka 3 Tbsps chicken broth 1 Tbsp cornstarch 1 tsp salt 1 Tbsp cornstarch 2 cups oil, for deep-frying lettuce leaves Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince the ginger and garlic; keep them separate. Peel the tough strings from the celery stock; slice it at angle into pieces about 1/4-inch thick. In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth, and 1 tablespoon of the cornstarch. Reserve this mixture. In another mixing bowl, combine the shrimp with half of the minced ginger and half of the minced garlic; add the salt and the remaining tablespoon of cornstarch. Mix well, and with lightly moistened hands form this mixture into balls about 1-inch in diameter. Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time. Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger and garlic until it turns golden; add the celery and stir-fry quickly for about for about a half a minute. Add the reserved sauce mixture and stir until it thickens. On a plate, make a bed of lettuce leaves and arrange the shrimp balls on it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 MYRA'S BEFORE-SHE-KEPT-KOSHER PATE 3/4 cup butter or margarine 1 pound chicken livers 1 medium onion, minced 2 tablespoons brandy 1/4 teaspoon salt 1/8 teaspoon pepper Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes. In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally. In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight. Makes about 2 1/4 cups. MYRA'S JEWISH CHOPPED LIVER 1 pound chicken livers 1/2 cup schmaltz or Nyafat 1 large onion, coarsely chopped 3 eggs, hard boiled and peeled 2 tablespoons brandy 1/2 teaspoon kosher salt Pepper to taste In broiler pan, spread livers and broil until very well done (no pinkness remaining). In skillet, melt schmaltz and saute onion until very brown. Add livers and cook an additional few minutes, allowing the liver to absorb the schmaltz-onion flavor. In food processor or blender, chop eggs, add the liver-onion mixture and remaining ingredients. Pulse until everything is ground and mixed together. Put in bowl or crock and refrigerate. Makes about 2 1/2 to 3 cups. NOTE: Schmaltz is rendered chicken fat with onion, and is available in the kosher section of your market. Nyafat is a cholesterol-free, schmaltz-flavored vegetable shortening, also available in the kosher section. These are often called thousand-year eggs, even though the preserving process lasts only 100 days. They may be purchased individually in Oriental markets. 2 cups very strong black tea 1/3 cup salt 2 cups each ashes of pine wood, ashes of charcoal and ashes from fireplace 1 cup lime* 12 fresh duck eggs Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mix- ture. Line a large crock with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color. To serve, cut into wedges and serve with: Sweet pickled scallions or any sweet pickled vegetable Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced ginger root. *Available in garden stores and nurseries. The description of the whites turning grayish isn't quite accurate from the ones I've seen. They're more a dark blackish amber color-- quite attractive actually. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. ──────────────────────────────────────────────────────────────────────────────── This is a new adaptation from a series of fish recipes I developed for "people who don't like fish". The stock and juice combined with the onion add a distinctive savory flavor. The combination makes it hard to distinguish the individual flavors. This dinner takes less than ten minutes to complete. ...George Succulent Salmon (c) 1992 George Gilder Serves 2 This recipe must not be reproduced without the (c) line and may not be edited in any manner. 10 oz salmon fillet Broccoli, cut into (remove the skin) florets 2 med red potatoes 1 tbs olive oil 1 lg. onions, sliced 1/4 inch 1/4 tsp thyme 8 baby carrots or 8 carrot 1/2 tsp basil sections, cut into 2" pieces 1 pk Herb-ox low salt 1/4 cup fresh orange juice Chicken stock mix salt, pepper,to taste Cut the potatoes into one quarter inch slices and place into a pan of cold water. Turn pot on high until it starts to boil. Add the carrots after three minutes. Salt the water and reduce heat to medium. Cook until tender, about six to seven minutes. Add broccoli about 2 minutes before the potatoes are finished. Drain if finished before the fish, and place back in hot pan. Add fresh pepper. Saute onions in one half the oil, med-low heat in a ten inch teflon pan. When they start to brown add the rest of oil. Place the fish fillet on top fat side down and turn up heat to med- high. Saute until salmon turns white on bottom. Add herbs and pepper. Add one quarter cup of water, chicken stock and the orange juice. Lower heat and simmer about five minutes. Baste occasionally. The salmon should be pink inside and not over done. Cut the filet in half in the pan. Using a plastic spatula, pick up the fish and onions and place in one half of plate. Add a spoon or two of sauce. Add vegetables and arrange in semi-circle. Title: Vidalia Onion Pie Categories: Pies Vegetables Appetizers Cheese/eggs Servings: 6 2 ea 9" Pie shells, baked 6 ea Vidalia onions, large, 4 ea Eggs, beaten 1 x sliced thinly 1 c Sour cream, (generous cup) 1/4 c Grated Parmesean cheese 1 x Salt & pepper to taste 4 ea Shakes of Tabasco sauce 1 ea Stick of butter 1/4 c Grated cheese for top Cook onions in butter until clear and soft (about 15 min.), stirring often. Add all other ingredients. Mix and pour into the 2 baked pie shells. Sprinkle grated cheese on top. Bake in 375 deg. oven for 20 minutes, then lower temp. to 350 deg. for an additional 40 minutes until lightly browned on top. The Authentic Mrs. Field's Cookies! Cream Together: 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar Add: 1 egg 1/2 tsp. vanilla Take 1 1/4 cup oatmeal - put small amounts in blender; blend until it turns to powder - set aside; Take a 2 oz. plain Hershey bar - grate in blender or by hand - set aside; Mix: Oatmeal 1 cup flour 1/4 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda Combine all above ingredients ( except chocolate). Mix well. Add: 1 6-oz bag of chocolate chips grated Hershey bar Make golfball-sized cookies. Bake on an ungreased cookie sheet for 6 minutes at 375°. (We doubled the recipe for a large bag of chips.) ============================================================ TOMATO SAUCE 1 large can tomatoes (cheapest is best here, since they're soupy to start with) 2 dead-ripe, peeled, fresh tomatoes (optional - if they're in season, else don't bother) 1 onion, chopped 1 or 2 cloves of garlic, minced 1 small bell pepper, red or green (optional - only if you like it) 1/4 cup best olive oil 1 8 oz. can Contadina tomato sauce 1 6 oz. can Contadina tomato paste 1/2 tsp. salt 1/4 tsp. dried oregano Minced fresh basil, to taste (hard to have too much basil, IMNSHO) Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Add the garlic and saute another minute or two. Coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. Coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. Stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally. The Contadina tomato sauce and paste have significantly better flavor than any others I know of. If you can't get Contadina, then a small shake of tobasco will help (not enough to make it hot, just enough to give it a little sparkle). --- ■ SLMR 2.0 ■ Ah well, they say it's not as bad as they say it is. ■ SFMail Qwk v3.0 --- For all those people who THINK they can't make a pie crust, here is a quick, easy, and CHEAP pie crust recipe. I think the trick is the boiling water and fluffing the shortening with a fork so that it disperses evenly throughout the flour. Never-Fail Pie Crust 1 cup Crisco or other GOOD shortening 1/2 cup boiling water Pinch of salt 3 cups flour. Mix shortening, salt and boiling water in a large bowl. Whip with a fork until fluffy. Add the flour all at once. Stir until it leaves the side of the bowl. Roll between two sheets of wax paper. Makes enough for a two-crust pie. If using for two one-crust pies, bake at 375 10-12 minutes or until light brown before adding filling. This also freezes well if made up ahead, if you like to have pie shells on hand for one-crust pies. ▐ ROBIN'S DEATH-BY-CHOCOLATE CAKE ▐ by Robin Sambor ▐ Ingredients: ▐ 1 box devils food cake mix (Duncan Hines Super Moist) ▐ 4 eggs ▐ 1 cup sour cream Mix in one conference host Sift out messages not on topic Blend in a bit of humor And only half bake, since I am definitely half baked. HOPPING JOHN 4 strips bacon 1/4 C Onion 2 C fresh Blackeye Peas 1/2 C raw rice 2 C water Salt & Pepper to taste Dice bacon. Add onion and fry until bacon is crisp. Add peas and rice, then water. Cover and simmer over low heat for about 20 minutes or until rice is tender. ( I *ALWAYS* add a good sized shake or two of Louisiana Hot sauce (NOT Tabasco, there is a difference) Yields 10 servings This is the basic recipe (from Southern Living) It can be adjusted in several ways: 1) substitute ham hocks for bacon by boiling them in the 2 C water until the meat comes off the bone. Fry onion in bacon grease until yellow. Or use any fatty pork meat: trimmings from a roast or chops, "fat-back", etc 2) I prefer Purple-Hull Peas ove the Black-eyes, But if you don't know the difference (or can't find them) it's not a big deal. It is important to use fresh peas, frozen if you have to...if you can only get canned or dried peas, nevermind and fix something else. 3) I discovered a secret to Southern style cooking: Cavender's Greek Seasoning. Put a little of it in everything, along with the Louisiana Hot Sauce makes everything taste better. This is what I would do for the greens as a regular family dinner. Later I'll get out the company recipe. BTW Southern Living is *the* Soutern magazine and has the best recipes for regional favorites. They also put out an annual cookbook which includes all the recipes for the year. If I keep osting them here y'all see that this book is a very worthwhile purchase. with another triple layer, put a plate on top of that, and put a two pound weight (cans of vegetables for an example) on top of the plate. Let stand for 20 to 30 minutes to press out the excess water. Put the dried shrimp in a sieve, rinse them quickly under hot running water, and set aside to drain. After the tofu has been pressed, slice it into strips about 1/4 inch thick, 1/2 inch wide and 1 inch long. BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA Salsa ingredients: 2/3 cup finely chopped seeded tomato 2 tablespoons finely chopped red onion 1 pickled or fresh jalapeno chili, or to taste, seeded and minced. (wear rubber gloves) 2 tablespoons minced fresh coriander (cilantro) 1 tablespoon fresh lime or lemon juice Omelet: 4 large eggs 2 tablespoons water 1 tablespoon unsalted butter 3 slices of lean bacon, cooked and crumbled 1 small avocado (preferably California) peeled and chopped in half-inch cubes. 1/2 cup coarsely grated Monterey Jack (about 2 oz) In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.) Boney appetite! (Or something like that.) David Oesterreich Indianapolis, IN --- LA JOLLA SALAD Qty Measurement Ingredient ----------- ------------ ------------------------------------------------ mixed greens (Boston, bibb, red tip, and romaine lettuce 1 or 2 radicchio leaves, filled with 1-1/2 to 2 ozs lump crab meat 2 large shrimp, grilled slices fresh papaya Lime Dill Vinaigette (see below) LIME DILL VINAIGRETTE: ----------- ------------ ------------------------------------------------ 1/4 cup Dijon mustard 1/2 cup red wine vinegar 1/8 cup white wine vinegar 1 egg yolk 3/4 cup salad oil 1 lime's juice 3 ozs honey 1/4 tsp tarragon leaves 1/4 tsp basil leaves, whole 1/4 tsp oregano leaves 1/2 tsp parsley leaves 1/2 clove garlic, crushed 1/2 tsp white pepper 1/2 tsp seasoned salt 1 tsp salt 1 Tbsp fresh dill weed, chopped 1 drop, small green food coloring (optional) On a large salad plate, arrange the greens and crab-filled radicchio leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the salad or serve on the side. TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly. Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green food color if desired. LINGUINI TOMATO Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 4 cups tomatoes, roasted and blended 2 Tbsps garlic, roasted and chopped salt, to taste pepper, to taste 6 servings linguini, cooked, rinsed in tap water, and set aside 24 Roma tomatoes, grilled or oven-roasted and sliced 6 Portobello mushrooms (or other large mushrooms) grilled or sauteed and sliced 12 fresh basil leaves TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third. JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguini ansd toss well. Blanch the 6 of the basil leaves in a little boiling water. TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf. Makes 6 servings. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas POST OAK DELIGHT Qty Measurement Ingredient ------- ---------------- ------------------------------------------------ 16 ozs chocolate wafers 10 Tbsps unsalted butter, melted 1 qt frozen yogurt, vanilla-flavored 1 qt raspberry ice (sorbet) Fudge Sauce (see below) Whipping cream, whipped (optional) FUDGE SAUCE: ------- ---------------- ------------------------------------------------ 1 cup sugar 1/2 cup unsweetened cocoa powder 1/2 cup milk 2 to 4 Tbsps light corn syrup 4 Tbsps (1/2 stk) butter 2 tsps vanilla extract In a food processor, process the chocolate wafers into crumbs. Add the melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch deep springform pan, reserving 1-1/2 cups of the crumb mixture. Bake in a preheated, 325 degree F oven for 10 to 12 minutes. Remove and allow to cool. When the crust is cool, fill with the frozen yogurt. Sprinkle with half of the reserved crumb mixture. Dribble half the fudge sauce over the crumb layer, then place in the freezer so the yogurt won't melt. After 5 minutes, make a second layer with the raspberry ice. Sprinkle the remaining crumb mixture on top. Put in freezer immediantly. Serve with the remaining fudge sauce and whipped cream, if desired. TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine the sugar, cocoa powder, milk, corn syrup, and butter. Bring to a boil and let boil 2 to 3 minutes. Remove from the heat. Whisk in vanilla extract. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas CHERRY MOLD To be served with cold chicken, turkey, or duck. 18-ounce jar or can cherries 1 cup cranberry juice 1 envelope gelatin Sugar to taste Drain the cherries, add their juice to the cold cranberry juice and sprinkle the gelatin over. Heat until almost simmering. Remove from heat, stir in the gelatin until it is thoroughly dissolved, and then add sugar, if needed. Pour into a 4-cup mold and cool. Pit the cherries, if necessary. When the liquid is about the consistency of egg whites, spoon in the cherries and chill until set. Serve garnished with watercress and cream cheese balls. ----------------------------------------------------------------------- CHERRY SOUFFLÉ 3/4 cup cherry purée Pinch of salt 1 tablespoon fresh lemon juice Sugar to taste 3 egg whites Pit and purée enough sour cherries to make 3/4 cup. (My guess is that something over 1 cup whole cherries will be required.) Preheat the oven to 375°F. Oil a 1-quart soufflé dish and sprinkle it with sugar. Heat the cherry purée in a small pan. Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat. Beat the egg whites until stiff but not dry and stir them into the hot purée until evenly blended. Spoon into the soufflé dish and bake for 20-25 minutes. Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A. Knopf, Inc. (c) 1979. ------------------------------------------------------------------------ COLD CHERRY SOUP 2 pounds pitted red cherries 2 cups water 1 stick cinnamon 2 cloves 2 drops almond extract ¼ teaspoon salt 2 cups red wine 1 tablespoon brandy 2 egg yolks 1 teaspoon sugar In a pot combine the cherries, water, cinnamon, cloves, almond extract, and salt. Cook until cherries are soft (if fresh or frozen), or until heated through (if canned). Remove from heat. Gently mash cherries. Add wine, brandy, and sugar. Blend in egg yolks. Cook until slightly thickened. Chill. "The Complete Family Cook Book", Curtin Publications, Inc. (c) 1970 --- DO│ My recollection of a Purple Cow is essentially that it's a DO│grape soda float: One or two scoops of vanilla ice cream (preferably DO│not too hard) in a tall glass; pour grape pop over ice cream; serve DO│with a straw and long spoon. Very complicated. Thanks, Dave! I chatted with good ol' mom after a bit and she said basically the same but with these revisions to make up a batch in the blender... Vanilla ice cream Frozen grape juice Frozen lemon juice 7-Up 3-4 ice cubes blend like the devil and serve! Well, I don't remember now whom I'd promised this recipe for Thai calamari salad to, but here it is anyway, and if you like squids, you'll want to try this. Cut down on the chili pepper if you don't like hot food, or better still use a milder variety! It's very easy to make. ------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------ Title: Yum Pra-Hmik (Thai Squid "Salad"). Categories: Appetizers Seafood Thai Servings: 6 1 lb Fresh Squids. 1 T Fresh Ginger Root, Julienne. 1 T Lemongrass, Sliced Fine. 2 T Onion, Chopped. 3 T Lime or Lemon Juice. 3 T Fish Sauce. 1 T Scallions, Chopped. 1 T Cilantro, Chopped. 1/2 c Mint Leaves. 10 ea Crushed Hot Chili Peppers. Clean and wash the fresh squids, removing all inner matters and skin. Cut through the side so that the meat is in a single "sheet". Cut the meat into strips about 3/4" to 1" wide and 2" long. If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking. Place the squid pieces into a wire strainer with long handle. Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook. For very fresh squid, cook until the meat had turned opaque and heated through. For frozen, or "not so fresh" squid, it is advisable to cook a little longer. Lift the squid out of the boiling water and let drain in the strainer. Place the well drained squid meat into a bowl and add fish sauce and lime or lemon juice. Adjust tastes by adding more of either ingredients. The tastes should be tangy sour with sufficient salty tastes. Add lemongrass, ginger roots (very finely julienne), and chopped onions, and mix well. (Optionally, you may add dry ground hot chilli pepper to taste). Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers. Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun. Title: Devilled Crab in Cucumber Cups. Categories: Appetizers Thai Servings: 6 3 c Cooked crab meat, flaked. 2 ea Hard boiled eggs, chopped. 1/4 c Lemon grass, sliced fine. 1/4 c Onion, chopped. 2 tb Nam-prik Pao. 2 tb Fish sauce. 3 tb Lime juice. 1 tb Sugar. 2 tb Scallions, chopped. 2 tb Corianders leaves, chopped. 1 x Cucumber. Mix all ingredients together and fill cucumber cups. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid. From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai. NEW ENGLAND STYLE BAKED BEANS Qty Measurement Ingredient ----- ------------- ----------------------------------------------------- 1-1/2 lbs dry navy beans 1 lb smoked ham or ham hocks * 1/2 cup onion, chopped 1/2 cup (packed) brown sugar 1/2 cup maple syrup 1 tsp salt 1 tsp dry mustard * or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time their volume of water and bring to a boil for 10 minutes, reduce heat to simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or until beans are tender; drain. Add 1 cup water to crock pot with beans; add remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours, or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and return to pot. NOTE: If thicker beans are desired, uncover and turn to high for last hour. Recipe: Chuck Ozburn in Pok, New York GRANDMA WEXLER'S BAKED BEANS Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 1/2 lb bacon, diced 1 medium onion, minced 1 gallon water 1/2 cup molasses 1/2 cup brown sugar 2 cups ketchup 2 Tbsp prepared mustard 1-1/2 lbs Navy beans, picked over, rinsed, and soaked overnight in water to cover salt and freshly ground pepper to taste Saute bacon in large pot until browned; add onion and cook until browned, about 4 minutes. Add water, molasses, brown sugar, and mustard; bring to a boil. Drain beans and add to pot; return to boiling, reduce heat to a slow simmer. Cook 4 to 5 hours until beans are soft, adding water as necessary. Season with salt and pepper. Makes 20 servings. Recipe: Chuck Ozburn in Pok, New York Bestever Pound Cake 1 c. butter 1/2 c. soft shortening 3 c. sugar 5 eggs 3 c. all-purpose flour (Mama always used Gold Medal) 1/2-1 tsp. baking powder 1/8 tsp. salt 1 c. milk 1 tsp. each vanilla and lemon extract (Mama always substituted almond for the lemon) Cream butter, shortening and sugar until very light and fluffy. Then add eggs, one at a time until very creamy. Blend in flour, baking powder and salt mixture alternately with milk in small amounts, beating well after each addition. Blend in flavorings. Turn into greased and floured 10-inch tube pan. Bake in preheated oven 350 degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15 minutes longer. (Or place cake in cold oven, set temperature to 300 degrees and bake 1 hour 40 minutes.) Cake is done when cake tester inserted in center comes out clean. Cool 10-15 minutes in pan on cake rack, then remove from pan and finish cooling on rack. Delicious as is, dusted with confectioners sugar, or frosted with 7-minute icing. Title: General Tso's Chicken Keywords: Oriental, Chicken Subj: General Tso's Chicken Conf: (6) Cooking Di --------------------------------------------------------------------------- I've been reading the messages for a while, but figured I'd come out of lurking and donate this recipe for General Tso's Chicken. Title: General Tso's Chicken 4 large chicken legs including thighs, boned, cut into 1/2-inch pieces 1 egg, slightly beaten 1/2 Tbl. vegetable oil 1/2 Tbl. cornstarch Vegetable oil SAUCE 1: 2 green onions, trimmed to 4 inches 1 1/2 Tbl. light soy sauce 1 1/2 Tbl. mushroom soy sauce 1 1/2 Tbl. rice wine or dry sherry 2 1/2-inch thick pieces fresh ginger, peeled Grinding of fresh pepper 3 Tbl. chicken bouillon 1 tsp. brown sugar 1 Tbl. cornstarch SAUCE 2: 1 tsp. rice or cider vinegar 1/2 Tbl. chili paste (more, if you like hot food) 1 tsp. sesame oil (optional) DIRECTIONS: In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce 2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250í oven. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400í), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok. Reduce the heat to medium (350í) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once. From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau Hope this is what you were looking for! Al's chocolate to the max. serves 6 1 6 oz package of semisweet chocolate chips 1 egg / tsp vanilla / tsp almond extract 1 Tbs creme de cacao liqueur 1 cup whipping cream Blend together first 4 ingredients while microwaving the cream until just beginning to boil. With blender going add the hot cream and blend until well combined. Pour into small sherbet or wine glasses (I use the disposable plastic ones) and refrigerate for several hours. This is chocolate to the MAX! Few people refuse one of these and few can eat more than one. JUICY FLORIDA BARBECUE SAUCE 1 24oz bottle Ketchup 3/4 cup Fl. Orange Juice 1 Pound Dark Brown Sugar 3/4 cup Pineapple Juice 1/2 Tbsp prepared Mustard 3/4 cup Mango Juice 1 Tbsp Black Pepper 4 Tbsp Corn Starch 1/2 cup Onion Juice Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs over grill and turn frequently, using squeeze bottle to keep moist.... Nutrition information per Tbsp. Calories, 53 fat, 0 grams carbohydrate, 13.5 Gram Cholesterol, 0 Sodium, 152 milligrams As copied from the Orlando Sentinel: I tried this last week, I liked the taste, but would not rank in my TOP 10.....It might be better with chicken! there was 10 recipes for the top 10 winners, will post some of the others, after I have tried them! POUND CAKE 1 lb butter 1 lb sugar (approx. 2½ C) 1 lb eggs (approx. 10) 1 lb flour (approx. 3 C) generous pinch of salt juice and zest of 1 large lemon (or 1 or 2 T lemon juice) Cream butter, then add sugar gradually till mix is smooth. Add eggs, one at a time, stirring until fully absorbed into mixture. Add flour gradually, stirring until fully absorbed. Stir in salt and lemon juice and zest. Bake in well-greased angel-food cake tin for 90 minutes at 300° F. ICING Cream 1 or more T butter with 1 1-lb box of powdered sugar. Add butter as needed to absorb the sugar. Add juice and zest of 1 or 2 lemons, 1 at a time as needed to achieve spreading consistency. If icing is still too thick, thin with heavy cream. ------------ Source: Alice's Restaurant Cookbook, by Alice May Brock, Random House, 1969. PS: This makes a big cake which will keep much longer than I've ever seen one last. It's also almost impossible to overbake. A couple years ago I was making one as an Xmas gift for friends. I went to bed, forgetting to remove the cake from the oven, and it baked all night long. When I finally got it out of the oven (over 7 hours after it went in) the cake was perfectly OK except for a suface layer about ½" deep that was a bit dry. I made another cake for the gift, but my family gobbled the "mistake" in short order. :-) Easy Pumpkin Ice Cream 1 qt. softened vanilla ice cream 1 1/2 cup pumpkin pie mix In large mixing bowl, combine ice cream and pumpkin pie mix; stir wuntil well blended. Pour into ice cream maker. Freeze following manufacturer's instructions. Top with your choice of toppings: mini chocolate chips, crushed toffee candy, chopped nuts, chocolate covered raisins, corn candies, or chocolate and orange jimmies. To make in home freezer, freeze mixture 2 hours. Beat with mixer or in food processor. Freeze an additional 2 hours or until firm. MILKY WAY CAKE 11 ea Milky Way bars 3 pk butter 2 c sugar 4 ea eggs 2 1/2 c flour 1 c buttermilk 1/2 T baking soda 2 T vanilla 2 c powdered sugar Melt 8 bars & 1 stick of butter in double boiler until smooth. Set aside. Cream sugar & 1 stick butter. Add eggs, 1 at a time, beating until smooth. Add flour, buttermilk, and soda. Add milky way mixture, vanilla and chopped nuts. Bake in a greased & floured bundt or angel food cake pan for 40 min. to 1 hour at 325 degrees. ICING: Melt remaining candy bars & remaining butter until smooth. Add small amount of vanilla & powdered sugar until desired spreading consistensy is reached. Spread over cool cake. NOTE: cake must be well cooled before you attempt to put icing on!!!! CURRY POWDER Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 3 Tbsps coriander seeds 2 Tbsps cumin seeds 2 Tbsps tumeric 1 Tbsp mustard seeds 2-1/2 tsps fennel seeds 8 pods cardamon seeds 8 cloves 1-1/2 tsps ground ginger 1-1/2 tsps black peppercorns 1/4 tsp freshly grated nutmeg 1/4 tsp cayenne In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about 1/2 cups. Recipe: Chuck Ozburn in Pok, New York EAST TEXAS CORN BREAD Qty Measurement Ingredient ----- ------------ ------------------------------------------------------ 1 cup yellow corn meal 1/2 tsp baking soda 1/3 cup flour 1 egg 2 tsps baking powder 1 cup buttermilk 1 tsp salt 4 Tbsps bacon drippings Preheat oven to 400 degrees F. Place bacon drippings in skiLlet in oven while it is heating. The skillet must be hot before batter is added. In large mixing bowl, beat buttermilk and egg, then sift in dry ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour batter into skillet with remaining grease. This makes a crisp crust, Bake at 400 degrees F for approximateLy 30 minutes. Recipe: Avis Walker of Saint Christopher's Episcopal Church, Houston, Texas from somewhere in the Sixies. A FANCY CURRY POWDER Qty Measurement Ingredient ----- -------------------- ---------------------------------------------- 2-1/2 tsps fenugreek 1 tsp (about 20 pods) cardamom seeds (cracked with a cleaver to release seeds) 3 Tbsps coriander seeds 1 Tbsp cumin seeds 1 Tbsp mustard seeds 6 cloves, whole 1 2 to 3 in cinnamon stick, thin and broken into pieces 1/4 tsp ground mace 1/4 tsp nutmeg, grated 1 big pinch cayenne 2 Tbsps turmeric, ground hot pepper, toasted and dried (to taste) Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool. In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes a 1/2 cup of curry powder. Recipe: Chuck Ozburn in Pok, New York THAI CURRY SPICE PASTE Qty Measurement Ingredient ----- -------------- ---------------------------------------------------- 5 small dried red chilies with their seeds, broken into small pieces OR 1 tsp cayenne pepper 1 tsp, heaping whole black peppercorns OR 1 tsp ground black pepper 1 Tbsp, heaping whole coriander seeds OR 1 Tbsp ground coriander 1 tsp, heaping whole caraway seeds OR 1 tsp ground caraway 1/2 lemon's zest, minced 2 inch piece ginger root, peeled and minced 8 cloves garlic, peeled and minced 4 shallots, peeled and minced 1 tsp anchovy paste 6 sprigs coriander, finely chopped 1 tsp salt 3 Tbsps vegetable oil Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator. Makes approximately 8 ounces. NOTES: Although substitutions for hard-to-find ingredients have been made, this curry paste still carries the true flavor of Thailand. Use it in Thai curries unless otherwise specified. A little added to stir-fry dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real Thai accent. A teaspoon added to a meatloaf mixture or meat balls, transforms them into something that is rather exotic, and when combined with peanut butter and coconut milk, it makes a tangy and aromatic sauce for Thai-style satays. Use whole spices whenever possible. Anchovy fillets may be substituted for the anchovy paste. Shallots are preferable to onions; if not available, use an equal amount of a red onion. Recipe: Chuck Ozburn in Pok, New York The "Secret" Recipe for Orange Julius 8-16 Oz. Orange Juice Ice Water 1 oz. simple or vanilla syrup. 1 tsp instant vanilla pudding mix (!) Use a blender. Put orange juice in blender. Fill with ice to 3/4 full. Add water to just cover ice. Add syrup and "secret powder" (i.e. instant vanilla pudding mix; use a good brand). Blend until smooth. SALSA CUBANO BARBECUE SAUCE 1 medium white onion, chopped 5 cloves garlic, chopped 1/2 cup sour orange juice < OR > 1/3 cup lime juice (see note) 1/2 teasp. oregano 1/2 teasp. cummin seeds 1/4 teasp. salt 1/2 cup water Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients togather and add them to blender. Process for one minute more. Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight. Brush meat frequently with the sauce while cooking.....Makes 2 Cups. Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores. Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1 gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams Summited By............ Enrique W. Perez ------------------------------------------ "FINGER LICKIN" PICKENS' SAUCE 2 cups ketchup 4 Tbsp. horseradish 2 teasp. A-1 steak sauce 1/2 teasp. garlic powder 1 teasp. whole celery seed 1/2 teasp. sage 1 teasp. tabasco sauce 1 teasp. salt 2 tbsp. soy sauce 1 cup beer 2/3 cup dark brown sugar 2 small onions finely chopped juice of 2 lemons Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce over medium-low heat, uncovered, for 5 minutes, stirring constantly.. ................MAKES 4 CUPS Nutrition information per Tbsp: Calories, 18 Fat, 0.03 gram Carbohdrate, 4 gram Cholesterol, 0 milligram Sodium, 155 milligram Sumitted By Thomas W. Pickens --- CREAM CHEESE ICE CREAM So rich and creamy it's just like eating cheesecake. A $100 Better HOmes and Gardens recipe. 3 8-ounce pkg's cream cheese, softened 2 1/2 cups sugar 4 eggs 2 Tblsp. lemon juice 2 Tsps. vanilla 5 cups light cream In a large mixer bowl beat cream cheese and sugar with an electric mixer on med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till combined. Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer according to the manufacturers directions. Makes about 3 qts. Note: 1/2 cup contains 290 calories FRESH PEACH ICE CREAM 5 peaches (about 1 1/4 pounds) 1 1/2 cups sugar 1 1/2 cups milk 1 1/2 cups heavy cream 1 teaspoon vanilla In a kettle of boiling water blanch the peaches for 1 minute and transfer them to a bowl of ice and water to stop the cooking. Peel and pit the peaches and in a food processor or blender puree them. In a large bowl stir together the sugar, the milk, and the cream, stirring until the sugar is dissolved., stir in the puree and the vanilla, and freeze mixture in an ice cream freezer according to manufacturer instructions. Makes about 1 1/2 quarts.