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kirkmcd, ...
Ham Mousse with Peaches


-----------------------------------MOUSSE----------------------------------- 1/2 lb Boiled ham, ground fine
2 Egg yolks
2 tb Dijon-style mustard
5 Eggs
2 c Milk
1/2 c Heavy cream
1 tb Port wine
1 tb Tomato paste
Freshly ground pepper Kosher salt ----------------------------------PEACHES---------------------------------- 8 Firm-ripe medium peaches
8 oz Pickled watermelon rind,
-drained, finely chopped -(an 8 ounce jar) 1/2 c Almonds, salted, toasted,
-blanched Heat oven to 350F. 1. Combine ham, egg yolks and mustard in food processor container fitted with steel blad. Process until blended. With machine running, add whole eggs, one at a time. Add milk, cream, port, tomato paste and pepper; process until completely blended. Taste and add salt if necessary. 2. Ladle mixture, dividing evenly, into 8 lightly buttered 8-ounce custard cups. Place cups in roasting pan lined with double
thickness of newspaper. Ad hot water to pan to come halfway up sides of cups. Cover pan with aluminum foil. Bake in lower third of oven until custards are just set, 35 to 40 minutes. (Be careful not to overbake.) Remove custard cups from pan; cool completely on wire racks. 3. Blanch peaches in boiling water for 1 minute. Plunge into ice water to stop cooking. Peel, cut into quarters, discarding pits. Cut the peaches into thin slices. 4. Unmold mousses onto individual serving plates. Garnish with peaches, watermelon rind, and almonds.



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Yankee Brisket Pulled Barbeque



4 lb Beef brisket, chuck roast,
-eye of round, or pork -shoulder or loin 3 1/2 oz Bottle of liquid smoke
2 c Chopped onions
1/4 c Cider vinegar
1/4 c Dark brown sugar, packed
2 tb Dusseldorf mustard, spicy
-brown mustard, or yellow -mustard 1 tb Dark molasses
1/4 ts Cayenne pepper
1/4 ts Liquid hot pepper sauce
3 tb Worcestershire sauce
1 c Ketchup
1/2 c Chili sauce (ketchup type)
1/2 Lemon, sliced
1 tb Salt, more or less, to taste
1/4 ts Freshly ground black pepper

Preheat the oven to 325 degrees F. Put the meat on a rack in a roasting pan, fat side up, and pour the liquid smoke around it. Seal the pan with foil and place it in the oven. Roast the brisket for 4 hours, or until it is very tender, turning once. Uncover the meat for the last 30 minutes to brown. Remove the meat from the oven and let it cool. Wrap it in plastic and refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover, and refrigerate. The next day, remove the meat from the refrigerator and remove any extra fat. Pull the meat apart into small shreds. Remove the hardened fat from the pan juices. In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all of the remaining ingredients and 1 cup of the pan juices. Stir well and simmer for 20 minutes over low heat. Add the pulled meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently. Add more pan juices, or water, if necessary, to keep the meat moist.



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Hazelnut Praline Buttercream - Master Chefs


1 c Milk
4 Egg yolks
1/3 c Sugar, plus
1 tb Sugar
1 c Butter, unsalted, at
-- room temperature 4 oz Hazelnut Praline Paste *
Place a medium bowl in a larger bowl of ice water. Set Aside. Bring milk to the boiling point in a heavy saucepan over medium heat. Meanwhile, beat egg yolks in a large mixer bowl until smooth. Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.) Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling. Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds. Immediately pour custard into the bowl set over ice water. Cool, stirring occasionally. Beat the butter and praline paste in a large bowl until smooth and creamy. Gradually beat in cooled custard. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985



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Easy Layered Casserole


-------------------------WALDINE VAN GEFFEN VGHC42A------------------------- 1 1/2 lb Potatoes; peel, slice thin
Salt and black pepper 17 oz Can whole kernel corn; drain
1 Green pepper; chop
1 lg Onion; chop
4 Carrots; peel, slice
1 1/2 lb Ground beef
1/2 ts Dried marjoram leaves
8 oz Can tomato sauce
1/2 c Cheddar; grate
Parsley; garnish Layer potatoes evenly in oiled baking dish. Sprinkle with salt and pepper. Spread corn over the potatoes. Sprinkle with green pepper, onions and carrots. Crumble beef over the top. Sprinkle with marjoram and additional salt and pepper. Top with the tomato sauce, spreading evenly. Bake, covered, at 350˜ for 30 minutes. Sprinkle with the cheese. Bake 10 to 15 minutes longer. Garnish with parsley. -----



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Pina Colada Flip (Non-Alcoholic)


------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)785-1120------------------------ * * * * * * * 2 c Unsweetened pineapple juice
1/2 c Cream of coconut
2 c Club soda
1 pt Vanilla ice cream
In a pitcher mix pineapple juice and cream of coconut. Stir in club soda. Serve in glasses, topped with ice cream. Makes four 10-ounce servings. Calories..262 Protein..4 g Fat..13 g Sodium..74 mg Cholesterol..30mg Source: Better Homes and Gardens, Summertime Cooking Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.



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Apple Streusel Muffins (Tdn)


----------------------------------TOPPING---------------------------------- 4 tb Finely chopped pecans
1/4 c Brown sugar
1/4 c All-purpose flour
1/4 ts Mace
2 tb Chilled butter
-----------------------------------MUFFIN----------------------------------- 1 3/4 c All-purpose flour
3/4 ts Salt
1/4 c Sugar
2 ts Baking powder
1/2 ts Cinnamon
2 Eggs
3/4 c Milk
4 tb Melted butter
1/2 c Chopped apple
Grease 12-muffin cups or line with paper. For topping, combine all ingredients and rub together with fingertips until completely blended. Set aside. For muffin mix, combine dry ingredients in a bowl or on wax paper and stir to combine. Beat eggs in a medium bowl. Beat in milk and butter. Add dry ingredients and give 10 or so vigorous strokes. Add apple pieces and stir a few more times. Put a spoonful of batter into each muffin cup, divide half the topping among the muffins, spoon on remaining batter, then sprinkle with remaining topping. Bake at 400 degrees for 25 minutes or until lightly browned. Assorted recipes from the Detroit News, entered by Diane Pahl



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Saloon Pancakes Sourdough


2 c Starter
1 Egg;beaten
1/2 c Beer
2 tb Oil
2 tb Sugar
1 ts Salt
Flour;as needed 1/2 ts Baking soda
add egg, beer, oil, sugar and salt to starter and mix briefly add flour to make desired thickness and mix till lump free. just before cooking dissolve baking soda to 1 Tablespoon water then mix in to batter. cook in hot skillet about 2 minutes on each side. -----



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Jello Cake

Ingredients
1pkstrawberry jello
1pkwhite cake mix
  ---TOPPING---
1envdream whip mix
1pkginstant vanilla pudding mix
1 1/2cupcold milk
1teaspoonvanilla

Directions:

Dissolve jello in 3/4 c boiling water. Add 1/2 c cold water and set aside at room temp.

Mix and bake cake as directed in 9x13 pan. Cool 20-25 mins. Poke holes in cake with end of wooden spoon, about 1 1/2 inches apart. With cup, slowly pour jello mixture into holes.

Refrigerate cake and prepare topping. In chilled bowl, blend whipped topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes.

Immediately frost cake. Store in refrigerator and serve chilled.



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Pasteli Me Fistikia (Pistachio & Honey Candy)


Karen Mintzias 1 lb Fresh, unsalted pistachios
1 1/4 c Sugar
1 c Honey
1 1/2 c Water
Butter or oil Peel and place pistachios on a baking sheet, the put in a slow oven (250 F) to roast for 20 minutes. Remove from the oven and cut into quarters. Meanwhile combine the sugar, honey, and water in a heavy pan, and stir over medium heat until dissolved. Lower the heat and boil to the very firm stage (250 to 256 degrees), toss in the pistachio nuts and stir, then remove from the heat. Butter or oil a marble slab, jelly roll, or any aluminum pan and quickly spread the candy using a spatula or knife. Allow to cool, the cut into squares and store in covered containers. Author's note: A Greek pastry chef told me that glucose and honey are usually used for this excellent treat. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias



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Salmon-Potato Casserole



16 ounces canned salmon
1 can cream of potato soup
1/2 cup evaporated skim milk
1/4 teaspoon celery salt
1/8 teaspoon ground pepper
1 cup Shredded Wheat.
1 tablespoon butter

Drain salmon; remove dark skin and bones. Break salmon into 1-inch pieces. heat potato soup with milk, celery salt, and pepper; add salmon. Pour mixture into a well-greased casserole. Cover with shredded wheat; dot with butter. Place under the broiler a few minutes to brown.



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Fiskesalat Med Pepperrotsaus (Fish Salad w/Horseradish Sa


2 lb Halibut or cod fillet; cold
-boiled (see recipe) 4 tb Horseradish root; freshly
-grated -=OR=- 4 tb Prepared horseradish
1 pt Sour cream
1 ts Salt
1/8 ts White pepper
2 tb Onion; finely chopped
1 ts White vinegar
3 tb Dill; fresh, finely chopped
1 md Head lettuce; preferably
-Boston 2 Eggs; hard-cooked, sliced
3 Tomatoes; peeled & cut in
-wedges If you are using bottled, prepared horseradish, drain it through a fine sieve, pressing out the excess juices with a wooden spoon or squeeze it dry through a kitchen towel or double thickness of cheesecloth. In a large mixing bowl, combine the horseradish, sour cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped dill. Break the fish into 2" chunks and carefully fold it into the sour-cream dressing with a rubber spatula. Marinate for at least 30 minutes in the refrigerator, then arrange the fish, sauce and all, on a bed of dried, chilled lettuce leaves. Garnish with the sliced eggs and tomato wedges and, just before serving, strew the remaining tablespoon of chopped dill over the salad.



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Harvest Time Pumpkin Soup


1 sm Pie pumpkin, cleaned out
2 ea Potatoes
2 ea Carrots
1 ea Onion, finely chopped
2 cl Garlic, crushed
Olive oil Fresh parsley, basil, thyme - chopped Salt & pepper 4 tb Cream
2 tb Butter
2 tb Soy sauce (optional)
Sour cream Chopped chives Cut pumpkin, potatoes and carrots into pieces and steam until tender. Remove peel from pumpkin. Save steaming water. Saute onion and garlic in a little olive oil until transparent. Puree onion, garlic and vegetables in a food processor, adding reserved water. Return the puree to a saucepan and add spices, salt and pepper, cream, butter and soy sauce. If soup is too thick, thin with a little water, milk or chicken stock. Heat but do not boil. Garnish with a dollop of sour cream and chives. Source: The Harrowsmith Cookbook, Volume Three -- ˜-- WM v3.10/91-0126 * Origin: Doctor On Board: Niagara's Medical Host 905-937-1907 (1:247/101)
=========================================================================== BBS: DomTech OS/2 Date: 12-04-93 (12:37) Number: 205 From: STEPHEN CEIDEBURG Refer#: NONE To: JIM BODLE Recvd: NO Subj: Hedgehog Conf: (6) Cooking



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Buffalo Chips


1 c Butter
1 c Shortening
2 c Brown sugar
2 c Granulated sugar
4 Eggs
2 ts Vanilla
4 c Flour
2 ts Soda
2 ts Baking powder
2 c Oats
2 c Corn flake cereal
2 c Chocolate chips
1 c Coconut
1 c Pecans
Melt together butter and shortening. Cream with brown sugar, granulated sugar, eggs, and vanilla. Sift together the flour, soda, and baking powder. Add to creamed mixture. Mix in oats, cereal, chips, coconut and pecans. Drop large spoonful onto cookie sheet. Bake in 350 degree oven for 15 minutes.



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Feines Buttergebaeck (Fancy Butter Cookies)


3/4 Lb* butter (probably 1 2/3
-cups) 190 g Sugar (1 cup less 3 Tbsp)
1 Egg (or 2)
1 Lb* flour (probably 4 1/2
-cups less 1 Tbsp) Grated peel of 1 lemon Salt Glaze: 1 Egg
Dough: Sift flour onto pastry board, add all other ingredients and knead well. Chill dough in a cool place. Roll out to approx. 3/4 inch thick (or slightly thicker), and cut out [with a cookie cutter]. Paint with glaze. ((*Note: The German original used the '#' for pound. Some of the recipes from this source were in German, some in a mixture of German and English. Since this particular recipe was all in German, I assume it refers to German pounds. A german pound - 500 grams - is slightly larger than the American pound - 454 grams. K.B.)) Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92



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Pear & Anise Skillet Tart


1 c All purpose flour
1/4 c Plus 3 T sugar, divided
2 ts Grated lemon rind, divided
1/2 ts Anise seeds, crushed
1/2 ts Baking powder
1/4 c Margarine, cut int 4 pcs &
Chilled 2 tb Plus 1 t ice water
6 Med. size ripe pears (appr.
2 3/4 lbs)
2 tb Cornstarch
1 ts Anise seeds, crushed
1 ts Margarine
Combine flour, 1 Tb sugar, 1 ts lemon rind, 1/2 ts anise seeds, and baking powder in a large bowl; cut in 1/4 c chilled margarine with a pastry blender until mixture resembles course meal and is pale yellow. Sprinkle ice water, 1 ts at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly. (Do not form into a ball) Gently press mixture into a 4" circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 10 1/2" circle. Place dough in freezer 30 minutes or until plastic wrap can be removed easily. Peel, core amd cut each pear into 8 wedges. Combine pears, remaining ts lemon rind, cornstarch, and 1 ts anise seeds in a large bowl; toss gently to coat. Set aside. Wrap handle of 10" nonstick skillet with aluminum foil. Combine 1/4 c sugar and 1 Tb margerine in skillet, and place over medium heat. Carmelize by stirring often until sugar melts and is lightly golden. Remove from heat. Arrange pear wedges spoke-fashion on top of the carmelized sugar, working from the center of the skillet to the edge. Place each pear wedge with the rounded side down and the pointed end toward the center of the skillet. Sprinkle remaining 2 Tb sugar over pears, set aside. Remove bottom sheet of plastic wrap from pastry dough. Place dough on top of pears in skillet,gently tucking dough between pears around the edge of skillet. Remove top sheet of plastic wrap. Cut slits in dough for steam to escape. Bake at 375D for 40 minutes or until pastry is lightly browned. When tart can be shaken loose from pan, invert onto a serving platter. Serve warm. (About 191 calories per serving) Protein 1.7/Fat 6.3/Carbo 34/Cholesterol 0/Iron 0.9/Sodium 82/Calcium 27
Cooking Light Magazine



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Duck with Sugar Cane - Vit Tiem Mia


1/2 c Shelled peanuts, red skin
-removed 1/2 c Chestnuts, either fresh or
-dried 1/2 c Ginkgo nuts, canned or fresh
1/2 c Dried lotus seeds
8 Dried Chinese mushrooms
1/2 c Red dates (jujubes)
1 Duck (about 5 pounds)
Salt 1 tb Finely chopped fresh ginger
-root 3 Shallots, chopped fine
2 Eighteen-inch pieces of
-sugar cane (if unavailable, -omit) Clear water from 1 coconut 1 ts Rock sugar
1 tb Fish sauce
3 Scallions, both green part
-and white, cut into 4 -pieces crosswise Black pepper to taste Fresh coriander, chopped Prepare the various nuts, the lotus seeds, dried mushrooms, and red dates as follows: Soak the peanuts in hot water for 30 minutes; drain and set aside. If using dried chestnuts, boil for 20 minutes, drain, and set aside. If using fresh ginkgo nuts, remove the shell and blanch to remove the thin inner skin; set aside. Soak the Chinese mushrooms in hot water for 20 minutes, then drain, remove the stems and cut into quarters; set aside. Boil the dried lotus seeds for 20 minutes; drain and set aside. Soak the red dates in hot water for 30 minutes. (If they are very dry, boil for 10 minutes.) Drain and set aside. Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for 10 minutes. Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of the duck with the mixture. Combine the peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1 teaspoon salt and stuff the duck. Sew the duck closed with heavy white thread, or else use skewers. Peel the sugar cane and cut into thin lengthwise strips, the same length as the duck. Place 3 pieces of white kitchen string on a flat surface, long enough to tie the slices of sugar cane around the duck, covering the entire surface. Bring the string around and tie as you would a roast. Turn the duck over and slide the remaining strips under the string, covering the entire duck with the sugar cane. Pour the coconut water into a large pot. Put the duck into the pot and add enough water to completely cover. Add the rock sugar and 1 teaspoon of salt. Bring to a boil and remove the scum continuously for 15 minutes, then turn the heat down, cover, and keep at a lively bubble for 2 hours. Turn the duck every 30 minutes. After 2 hours, remove the duck from the pot; untie and discard the sugar cane. To the liquid remaining in the pot add the mushrooms, red dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for 15 minutes, then remove the duck to the broth, cover, and simmer for an additional 15 minutes. Remove the duck and add the scallion pieces to the broth. To serve, break the duck, with the bones, into 8 pieces. Put the pieces in individual bowls and add broth, some of the various nuts that were stuffed into the duck, red dates, and mushrooms. Sprinkle with black pepper and chopped fresh coriander.



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Aubergine Fritters - Makhua Chub Khai Thord


Stephen Ceideburg 2 Eggs, beaten
Salt to taste 2 tb Milk
2 Aubergines (eggplants),
-finely sliced Oil for deep frying Mix the eggs, salt and milk together to make a batter. Dip the aubergine slices into the batter and deep-fry the coated aubergine slices in the oil over moderate heat until evenly brown. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg



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Gingered Pineapple



1 medium pineapple -- (with green leaves)
1/4 cup dark rum or apple juice
2 teaspoons finely chopped gingerroot or
1 teaspoon ground ginger
1/4 cup shredded coconut -- toasted if desired

Cut pineapple lengthwise into fourths; remove core. Cut along curved edges to loosen pineapple from rind without cutting rind. Cut fruit in rind crosswise into 3/4-inch slices; then cut lengthwise down center of slices, leaving the cut fruit in the rind shell. Mix rum and gingerroot; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut. Garnish with strawberries and mint leaves if desired. 4 servings
Posted To Fabfood August 1998˜Busted With 2.0 <melizajane@aol.com>



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Quinoa Summer Salad


4 c Cooked AM Quinoa
1/2 c Shelled pecans
1/2 c Chopped green onion
1/2 c Sliced black olives
3/4 c Sliced mushrooms
3/4 c Raisins
-- plumped in hot water -- and drained 1/4 c Lemon juice
2 tb Tamari
1/3 c AM Unrefined Olive Oil
1/4 ts Pepper
Mix first six ingredients together in a large bowl. In a separate container mix the last four ingredients. Pour the liquids over the salad and toss gently. For the best flavor let set in the refrigerator for about one hour before serving. Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias



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Magic Reindeer Food

-PatriciaDwigansfwds07a Mix together oatmeal and glitter. Put some of the mixture in an empty small plastic bag. On a heavy piece of paper, like construction paper, about a 2 x 4 1/2-inches rectangle, print the following instructions. : MAGIC REINDEER FOOD On Christmas Eve, sprinkle the Magic Reindeer Food on your Lawn--The Magic Glitter sparkling in the Moonlight and the smell of the Oats will guide Rudolph to Your House. Fold the paper rectangle in half and staple to the top of the plastic sleeve (bag) in such a way that the reindeer food will not spill. -----



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Baileys Marbled Cheesecake



Bailey's Marbled Cheesecake
Recipe By :
Categories : Desserts
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----Crust----- 4 Tablespoons Unsalted Butter -- melted
1/4 Cup Sugar
1/4 Cup Cocoa
1 Package Graham Crackers -- ground fine
-----Filling----- 24 Ounces Cream Cheese -- softened
3/4 Cup Sugar
3 Eggs
3/4 Cup Bailey's Irish Cream
2 Semisweet Chocolate Squares -- melted

Combine butter, sugar and cocoa powder. Stir in crumbs. Press evenly over bottom of greased 9-inch springform pan and bake at 350 for 10 minutes. Cool pan and grease sides.
Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. Blend in Bailey s. Pour about 1/3 mixture into a bowl and stir in melted chocolate. Pour half of plain mixture into prepared pan. Drizzle with half the chocolate mixture. Repeat layers. Make a marbled design by gently swirling batter with a knife. Bake 10 minutes at 450, then 55 minutes at 250.



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Coconut Rice Noodles


1/3 lb Dried rice noodles
2 ts Sesame oil
1/2 lb Firm tofu
1 1/4 c Vegetable stock
2 2/3 oz Creamed coconut
2 tb Soy sauce
1 sm Onion
2 lg Red chillies
3 Garlic cloves
3 1/2 oz Beansprouts
4 Spring onions
2 tb Fresh coriander
Seasoning Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut. Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly slice the spring onions. Chop the fresh coriander. 1. Pour boiling water over the noodles and leave for one minute then
rinse wuth cold water and drain thoroughly. 2. Heat the oil in a large frying pan and fry the tofu cubes until
lightly golden on all sides. 3. Heat the vegetable stock in a medium pan, then add the creamed
coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes. 4. Add the cooked noodles, beansprouts, spring onion slices and fried
tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve. 445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat
(medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)



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Veras Mince Meat


2 1/2 lb Beef
2 1/2 lb Pork
2 lb Raisins
1 1/2 lb Apples
1 lb Dried apricots
1 lb Dried peaches
1/4 lb Citron
2 ts Cinnamon
1 ts Cloves
1 ts Spice
1 1/2 c Brown sugar
1 c Cider
Grind and mix all ingredients together. Simmer two hours. Can and seal.



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Tender Pork Roast

Ingredients
3poundpork, roast, boneless
8oztomato sauce, can
3/4cupsoy sauce
1/2cupsugar
2teaspoonmustard, ground

Directions:

Cut roast in half, place in a 5 quart slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on Low for 8-9 hours or until a meat thermometer reads 160-170 degrees.

Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy.

Yield 8 servings.



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Herb-Packed Snapper


4 Red snapper fillets; 4oz ea
2 ts Chinese hot bean paste *
1/4 c + 1 Tbsp parsley; chopped
1 tb Chives; chopped
1 tb Flour; all-purpose
12 Sundried tomato halves
1 tb Olive oil
1 1/2 tb Lemon juice
1/2 oz Pine nuts; toasted
1 cl Garlic; minced
1. With sharp knife, score skin of fillets several times. Spread bean
paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and
reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in
skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.
Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.



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Spicy Grilled Steak(Shawayuh)



2 lb Beef boneless sirloin steak
- (1 1/2-inches thick) 1 1/2 ts Coarsely ground pepper
3/4 ts Caraway seeds
3/4 ts Ground turmeric
1/4 ts Cardamom seeds, crushed

Slash outer edge of fat on beef steak diagonally at 1-inch intervals to prevent curling (do not cut into lean). Mix together remaining ingredients. Sprinkle on both sides of beef and lightly press into beef. Cover and refrigerate at least 1 hour. Grill beef 4 to 5 inches from medium hot coals, turning 2 or 3 times, until of desired doneness, 25 to 35 minutes for medium. Cut into serving pieces. BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES (C) 1993 General Mills, Inc.



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Uncooked Raspberry Jelly - Certo Liquid


-------------------------------RED RASPBERRY------------------------------- 2 1/2 c Prepared juice
5 c Sugar
1 pk Certo liquid *
--------------------------------YIELD 5 CUPS-------------------------------- * NOTE pk means 1 pouch containing 85 ml. 1. Wash jars and lids in hot soapy water, rinse and sterilize jars and lids
by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm water til needed.) Utensils should also be sterilized. 2.Stem and thoroughly crush fully ripe fruit. To extract juice, place
prepared in jelly bag and squeeze. NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick. Wet cloth and spread over a colander or strainer in a bowl. Add fruit. Bring corners of cloth together. Twist bag or cloth and squeeze to extract juice. For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.
3. Using liquid measure, measure the amount of prepared juice and add to a
large bowl. 4. To measured juice in bowl, add the exact amount of sugar specified. DO
NOT REDUCE sugar. Sugar is critical for the set. Mix well and let stand 10 minutes. 5. Add CERTO liquid to juice mixture and continue stirring a full 3
minutes. A few sugar crystals will remain. 6. Pour jelly into washed containers leaving 1/4 inch head room.
7. Cover containers at once with tight fitting lids. Let stand at room
temperature 24 hours til set. Store in freezer. If using within 3 weeks, store in refrigerator. Typed at you by The MoM!



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Yogurt Shake-*** (Mmwv70a)


1 c Plain yogurt
1 ea Sm Banana
1 tb Frozen orange juice ; or ap
1 x Sugar or honey)
4 ea Ice cubes
Yields about 2 l/2 cups. Place all ingredients into blender or food processor. Whirl until smooth. Variations: Instead of banana, use l cup cubed melon, l/2 cup fresh or frozen berries, l/2 cup pineapple, l peeled and chopped kiwifruit or l/2 peeled and cored apple. FROM: S ROGERS (MMWV70A)



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Dr. Digits Beef Or Lamb Curry


2 tb Butter and 1 tb oil
1 1/2 lb Beef or lamb, 1 1/2" cubes
2 Onions, large, chopped
2 Unpeeled cooking apples
Cored and chopped 2 tb Curry powder
4 tb Flour
2 c Beef stock
1/2 c Seedless raisins
1 tb Tomato paste
1 tb Major grey chutney
Salt and pepper In a large skillet or dutch oven heat the butter and oil over moderately high heat. When the foam subsides, thoroughly brown the meat a few pieces at a time and remove to a side dish. Cook onions and apples in the same fat until lightly browned, and add to the meat. Add the curry powder and cook slowly for a few minutes. Whisk the flour into the beef stock, pour over the curry mixture, whisking to prevent lumps. Heat to simmer, stirring constantly. You want a smooth, thickened sauce. Add remaining ingredients, simmer a few minutes more and return the meat, onions and apples to the pan. Cover and set in the middle of a preheated 350 degree oven for 2 hours. Serve with plain boiled rice.



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Feuerzangenbowle


3 Bottles of red wine
1 Piece of orange peel
1 Piece of lemon peel
5 Cloves
1 Small sugar hat
1 Bottle of golden rum
-at least 108 proof Put orange peel, lemon peel and cloves into a tea filter bag, tie shut with white yarn. Hang into a copper kettle, pour in wine. Heat up close to boiling point, but make sure it never gets to boil. Put the kettle in the middle of your table so all your guests can watch the ceremony :-). You normally use a "Feuerzange", but as I supect this might be hard to get outside Europe I guess you can also use a grid from your barbecue set - especially the ones you normally use to barbecue herrings in should work pretty well. The point is that you should be able to put the sugar hat on it (lying on its side) and place the whole thing safely over the kettle. Once you've got that far, you're ready for the ceremony. First, dim your lights. Then pour some rum onto the sugar hat, best using a ladle, and light it (this is why the rum has to be at least 108 proof). Keep the flames burning by ladeling more rum on the sugar hat, until the sugar has completely melted and dripped into the wine. Remove the "Feuerzange" and the bag with the spices. Serve in heat-proof glasses. Variation: Many people like to add sugar and/or a little orange juice (preferably freshly pressed). Typed for you by Volkhart Baumgaertner



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Broiled Marinated Chicken Breasts Lf



2 each skinless boneless chicken breast halves 1 clove garlic -- minced 1/2 teaspoon basil 1/4 teaspoon thyme 1/4 teaspoon pepper 1/4 cup wine vinegar 1/4 cup orange juice 1/4 teaspoon salt
Sprinkle chicken on both sides with garlic, basil, thyme and pepper. Arrange chicken in shallow bowl. Mix together vinegar and orange juice and pour over chicken. Cover and refrigerate for at least 2 hours. Place chicken on broiler pan. Set temperature control at Broil 500F. Arrange oven rack so chicken is about 4 inches from heat. Broil, turning, about 6 minutes per side or until fork can be inserted in chicken with ease. Sprinkle with salt and serve with wild rice, pouring pan drippings over rice. Makes 2 servings. Amount per serving: Calories 172 Calories from Fat 31 Fat 18%; Protein 69%; Carb 14% Sodium 362mg; total fat 3g (sat 1g; chol; 80mg); sugar 0g



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Turkey and Cranberry Chili


1/2 Recipe chili base
-(See Separate RECIPE) 1 ts Sugar
1 tb White vinegar
1/2 c Fresh or frozen cranberries
1 lb Boneless turkey breast
-in 1-in cubes 1/2 c Chicken stock
-OR low-sodium chicken broth Salt; to taste 12 Tortillas
1 c Sour cream
PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep oven-proof skillet or Dutch oven, bring to a boil and continue to boil until the liquid has a syrupy consistency. Add the cranberries and cook 1 minute longer. Add the turkey, the chili base and the stock. Cover and place in the oven. Turn oven to 325F and cook for 1 1/2 hours or until turkey falls apart. Remove from oven and, using a fork, mash or shred the turkey with the other chili ingredients. Serve with warm tortillas instead of bread and pass sour cream on the side.



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Killer Brownies


1 c Butter OR
1 c Butter flavor Crisco
2 c Granulated sugar
1 c Light brown sugar
2/3 c Karo dark corn syrup
6 lg Eggs
6 oz Unsweetened chocolate
2 c Flour
2 c Walnuts or pecans,
- coarsely broken 1/4 ts Almond extract
Butter the bottom and sides of two 8x8" square pans (not the same if you use 9x13). In a large bowl stir butter, sugars, and syrup. Stir in the eggs, one at a time until blended. In small saucepan, melt chocolate, stir into sugar mixture. Add almond extract. Add flour and stir until smooth. Add the nuts and stir until evenly distributed. Turn into prepared pans, spread evenly. Bake at 350˜ about 40 minutes. Place on wire rack to cool. Refrigerate uncovered until cool. Cut into bars and enjoy.



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Melrose Plates



6 ounces pasta -- cooked
2 cups chicken breast -- cooked
1 cup celery -- diced
1 cup mandarin oranges -- try apples
1/2 cup waterchestnuts -- slivered
2 tablespoons parsley-fresh -- chopped
3/4 cup nonfat plain yogurt
2 tablespoons honey
1 tablespoon frozen orange juice concentrate
1 teaspoon poppy seeds
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
lettuce-any kind you like
In a large bowl mix pasta,chicken,celery.oranges,waterchestnuts and parsley.. In a seperate bowl stir together Yogurt,honey,orange juice concentrate,poppyseeds,mustard and pepper. Pour yogurt mixture over chicken-pasta mixture and toss.Serve on a bed of lettuce.. Hint: "If you don't have any chicken on hand(or on foot or on head...) try tuna,turkey,crabmeat or shrimp in its place." The book says" 5 grams of fat and 418 calories"



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Oatmeal/Wheat Germ Dog Biscuits


3 c Whole wheat or rye flour
3 c Uncooked oatmeal
1/2 c Plain wheat germ
6 tb Margarine
1/4 c Molasses
1 c Evaporated milk
1 c Water
Mix together the first 3 ingredients. Then thoroughly mix in the last 4 ingredients. Dough will be stiff. Chill for a half hour. Roll rounded teaspoonsfuls into balls. Flatten, place on greased cookie sheet, and bake for 1 hour at 300F.



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Sierra Nevada Gems


20 California dried figs
-- stewed, unsweetened 2 c Sifted all-purpose flour
4 1/2 ts Baking powder
2 tb Sugar
1 ts Salt
2 Eggs
1/3 c Shortening; melted
3/4 c Milk (about)
Butter muffin pans generously. Snip stems off stewed figs and place figs in mixing bowl. Beat them hard, until whirled into small bits. Sift flour, measure and sift again with baking powder, sugar and salt. Add dry ingredients to figs and mix lightly. Add eggs, shortening and milk, and stir together until just mixed. Fill muffin pans half full. Bake in hot oven (400 F.) for about 12 minutes or until lightly browned. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias



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Fidos Cheese Nuggets


1 c Uncooked Oatmeal