Curried Mushroom Soup Recipe

INGREDIENTS:
12 oz Fresh mushrooms
5 tb Butter or margarine
1 teaspoon of Curry powder
2 tb Flour
1 cn (10.5-oz) consomme
2 cup of Half and half
1 cup of Milk
Salt to taste
Pepper to taste
DIRECTIONS:
Clean mushrooms and slice in halves or thirds. Saute in 4 Tablespoons of
butter and sprinkle with curry powder. After 3 to 5 minutes, remove from
skillet and add 1 Tablespoon of butter. Then add 2 Tablespoons flour and
stir thoroughly. Add 1 can undiluted consomme and simmer, stirring
frequently. When slightly thickened, add Half and Half and milk. Simmer
about 8 minutes. Do not boil. Return mushrooms to soup and season. When
mushrooms are heated, serve immediately. For a thicker soup, more flour may
be used. Yield: 5 servings.RS. NED STEWART
DIRECTIONS:
TEXARKANA, AR
DIRECTIONS:
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's Recipe Archive,
http://www.erols.com/hosey.

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Group Health Veggie Burger Recipe

INGREDIENTS:
1/2 cup of Green onion chopped
1/4 cup of Green pepper chopped
1/4 cup of Parsley chopped
1/4 teaspoon of White pepper
2 Garlic cloves diced
1/2 cup of Mozzarella cheese grated
3/4 cup of Brown rice
1/3 cup of ;water white wine or
Vegetable broth (for
Braising)
1/2 cup of Carrot shredded
2/3 cup of Onion chopped
3 Celery stalks chopped
1 1/4 teaspoon of Seasoning salt
3/4 teaspoon of Thyme
1/2 cup of Cheddar cheese grated
2 cup of Oatmeal quick
3/4 cup of Bulgur wheat
DIRECTIONS:
Cook the rice and bulgur wheat. Braise vegetables for -2-3 minutes in a
covered pan, stirring once or twice. Veggies should still be crisp. Drain
thoroughly; mix with rice and cheese until chesse melts slightly.ix in remaining ingredients. Shape in 4-ounce patties. Cook about 10
minutes each on a grill or nonstick frying pan, using cooking spray. Serve
on a whole wheat bun. Serves 12
Nutritional analysis per serving: 381 cal; 21% cal from fat; 9 g fat; 9.7 g
dietary fiber; 15 mg chol; - 691 mg sod; 16 g prot; 60 g carb; 4.2 g sat
fat; 1 5 g polyunsaturated fat; 2.9 g monounsaturated fat source: GT
vegetarian echo/uploaded to F&W library by Sylvia Steiger/ by DEEANNE
DIRECTIONS:
Recipe By :
DIRECTIONS:
From:
Date:
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Polenta Al Radicchio Ai Ferri (Polenta And Gril Recipe

INGREDIENTS:
Polenta, cooked as above
Olive oil
1 md Head radicchio
1/4 cup of Olive oil
Salt & pepper
Vinegar, optional
DIRECTIONS:
Preheat a broiler or fire up a grill. Cut the cooled polenta into 1 1/2" X
3" rectangles & brush lightly with olive oil. To grill, cook the polenta
until it is lightly crispy & marked with the characteristic brown stripes
on both sides. To broil, set thepolenta on a broiler pan about 4" from the
heat & broil, turning once, until the slices are golden & slightly crisp at
the edges. Remove & set on a platter. While the polenta is broiling,
discard any bruised outside leaves of the radicchio, cut it in half
lengthwise & then cut into quarters. Wash & dry each piece carefully.
Drizzle half the olive oil over the radicchio & season with salt & pepper.
Set on an oiled broiler or on the barbecue. As the radicchio begins to
soften & darken in colour, turn it to broil evenly. Using your fingers or a
knife, tear or cut the grilled radicchio into small pieces. Arrange over
the polenta & drizzle with the rest of the olive oil & vinegar if you
desire. Taste for salt. Add freshly ground pepper & serve hot or at rom
temperature.

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Lemon Rumcake Recipe

INGREDIENTS:
CAKE-
1/2 cup of Chopped pecans
18 1/2 oz Yellow cake mix
3 1/4 oz Instant lemon pudding mix
1/2 cup of Rum
1/2 cup of Water
1/2 cup of Oil
4 Eggs -GLAZE
1 cup of Sugar
1/4 lb Butter
1/4 cup of Lemon juice
Zest from one lemon
1/4 cup of Rum
DIRECTIONS:
Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan
(or a 11" diameter decorative jello ring mold). Put chopped nuts in
the bottom of the pan. Put cake and pudding mixes in a large mixing
bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at
325 for 50-60 minutes, or until a cake tester comes out clean
When the cake is almost done, prepare the glaze by boiling and
stirring the sugar, butter, lemon juice and lemon rind for 2-3
minutes. Remove from heat, let cool slightly, and then stir in the
rum
Remove cake from oven and spoon hot glaze over the bottom, but mostly
between the cake and the sides (and center) of the pan. Let soak in
and carefully turn cake out of pan when cool.

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Chicken Oliver Recipe

INGREDIENTS:
2 Chicken breasts,
Boned and skinned,
(8-oz ea)
-flour
5 tb Butter, divided
1/4 cup of Fresh mushrooms,
Grated or very
Finely chopped
1/8 cup of Green onions including
Green tops, chopped
1 sm Tomato
1 Lemon's juice
1/4 cup of White wine
4 Marinated artichoke hearts,
Halved and diced
-salt (to taste)
-pepper (to taste)
-rice or noodles, cooked
DIRECTIONS:
Preheat the oven to 250 degrees F
Flour the chicken lightly and saute in three tablespoons of the butter
until slightly browned on both sides. Remove from pan. Place the
breast in a covered oven-safe dish and keep warm in oven
With the butter that remains in the pan, saute the mushrooms, onions
and tomato until near done. Add the lemon juice and wine, cook to
reduce the volume slightly. Add remaining two tablespoons of butter,
stir with a whisk until smooth and the sauce thickens. Add the
artichokes and return the chicken to pan. Add salt and pepper to
taste. Simmer a few minutes more and serve over your favorite rice or
noodles.

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Mexican Pinto Bean Dip Recipe

INGREDIENTS:
3 cup of Pinto Beans; Cooked
1/4 cup of Water
1/2 cup of Monterey Jack; Shredded
1/2 cup of Chili Powder
1 1/2 teaspoon of Salsa Verde; Hot Green Salsa
DIRECTIONS:
Puree the beans to a coarse paste in a blender or food processor or
mash by hand. Place the bean paste in a sauce pan with the water and
heat. Mix in all the other ingredients, blending well, and simmer
until the cheese is melted, about 5 minutes. Put in chafing dish and
serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla
Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack
Cheese Cubes or Sticks

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Chicken Margarita Recipe

INGREDIENTS:
1 each Chicken, 3-3-1/2 lb
1 tb Chilli powder
10 each Garlic cloves (chopped fine)
1/2 cup of Tequilla (white/gold)
1 x Cilantro (garnish)
1 tb Ground cumin
3 each Limes (juice of)
3 tb Olive oil
1/2 cup of Water
DIRECTIONS:
Remove skin from chicken, cut chicken into parts. Combine cumin,
chilli powder, lime juice, garlic and 1 tablespoon of oil in a bowl. Marinate the
chicken for 20 minutes. Heat remaining oil in a heavy skillet, brown
chicken on all sides. Add marinade; tequilla and water.
Cover skillet and poach gently until chicken is cooked through,
about 25 minutes. Transfer chicken peices onto a platter. Reduce
sauce over high heat until of a good coating consistency and pour
over chicken. Garnish with cilantro leaves. Serve with rice.

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Baked Clams With Tasso Gratinee With Saffron Recipe

INGREDIENTS:
8 oz Tasso; finely diced
1 cup of Bread crumbs
1 tb Essence
1/2 cup of Parmigiano-Reggiano cheese
;grated
12 md Calms, on the half shell SAFFRON SABAYON-
4 Egg yolks
Juice of 1 lemon
pn Saffron
Salt and pepper
2 tb Chives; chopped
2 tb Brunoise re peppers
2 tb Brunoise yellow peppers
DIRECTIONS:
Preheat the oven to 450 degrees F. In a hot saute pan, render the
tasso for 2 minutes. Remove from heat. Add the bread crumbs, Essence
and cheese to the rendered tasso, mix thoroughly. Season the clams
with salt and pepper. Top each clam with 1 tablespoon tasso crust.
Place the clams on a baking sheet and bake for 6-8 minutes, or until
the crust is golden brown. For the Sabayon: In a mixing owl, whisk
eggs, lemon juice and saffron together. Place the bowl over a pot of
boiling water and whisk until pale in colour and thick. The sauce
will leave a ribbon like trace, about 5 minutes. Season with salt
and pepper. Remove clams from oven. Place the clams on a platter and
drizzle with sabayon. Garnish with chives and peppers
Source: Essence of Emeril, #2325, TVFN Formatted by Lisa Crawford,
4/28/96

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All-American Salmon Saute W/Mushroom Sauce Recipe

INGREDIENTS:
1 cn Low-salt chicken broth,
-14 1/2 oz size/
6 cup of Sliced mushrooms
2 tb Olive oil
2 Garlic cloves, minced
-Freshly ground pepper to
-taste
1/2 cup of Non-fat plain yogurt
2 teaspoon of Cornstarch
4 Salmon steaks, about 6 oz ea
DIRECTIONS:
Pour broth into small saucepan. Bring to a boil over high heat and
reduce to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a
large skillet over high heat 5 minutes, or until golden brown. Reduce
heat to medium and stir in garlic. Saute 1 to 2 minutes. Season with
pepper. Add yogurt and cornstarch to reduced broth and whisk to
blend. Whisk yogurt mixture into mushrooms. Bring to a boil, stirring
constantly until thickened. Remove from heat and keep warm. Season
salmon steaks with salt and pepper and saute in a lightly oiled
non-stick pan over medium-high heat 10 minutes per inch of thickness,
or until fish just flakes when tested with a fork. Turn once while
cooking. Arrange each salmon steak on a dinner plate with reserved
sauce. Serving suggestion: Try this with Garlic Mashed Potatoes and
buttered peas.

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Lamb's Wool Recipe

INGREDIENTS:
6 each Apples, baking; cored
2 tb Sugar, brown; up to 1/2 cup
2 qt Cider, sweet; or hard cider
-or a mixture of cider & ale
1/8 teaspoon of Nutmeg
1/4 teaspoon of Cinnamon
1/4 teaspoon of Ginger; ground
DIRECTIONS:
Roast the apples in a baking pan at 450F for about an hour, or until
they are very soft and begin to burst. (An alternative - and quicker-
procedure is to peel and boil the apples until they are very soft and
flaky.) You may leave the apples whole, or break them up. In a large
saucepan, dissolve the sugar a few tablespoons at a time in the cider
or ale , tasting for sweetness. Add the spices. Bring to a boil and
simmer for 10 to 15 minutes. Pour the liquid over the apples in a
large punch bowl, or serve in a large heat resistant mugs. MAKES: 8 1
cup servings Note: Nuts make a nice accompaniment to Lamb's Wool
(they were originally roasted in with the apples.)

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Classic Green Chile Sauce Recipe

INGREDIENTS:
2 cup of Cups
8 Green New Mexican chiles,
-roasted, peeled, stems and
Seeds removed, chopped
1 md Onion, chopped
2 Cloves garlic, chopped
2 tb Vegetable oil
1 md Tomato, peeled and chopped
-(optional)
1/2 teaspoon of Ground cumin (optional)
2 cup of Water
DIRECTIONS:
Saute the onion and garlic in the oil until softened. Add the
remaining ingredients, bring to a boil, reduce heat, and simmer for
30 minutes
Puree in blender for a smoother sauce. Eliminate the tomato for a
"purist's" sauce
The Whole Chile Pepper From the collection of Jim Vorheis

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Oat Bran Carrot Bread Recipe

INGREDIENTS:
1 pk Yeast
1 cup of Rolled oats (quick cook)
1 1/2 cup of Better for Bread Flour
2 1/4 cup of Oat bran
1 3/4 cup of Whole wheat flour
4 tb Gluten
2 tb Wheat germ
1 teaspoon of Salt (optional)
2 tb Safflower (or any vegetable)
-oil
3 tb Honey
2 Egg whites (Use ingredients
-at room temperature.)
1 1/2 cup of Freshly grated carrots (3-4
-whole carrots)
2 cup of Plus 2 Tbsp very warm water
DIRECTIONS:
"Soluble fiber from both carrots and oat bran can really help fight
cholesterol. Bot oh, wait till you taste the rich full-bodied, freshly
grated carrot flavor. If you love carrot cake, wait till you try this
great tasting, good-for-you oat bran bread."
DIRECTIONS:
Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery.
Add rest of ingredients except liquid into the pan in the order
listed. Add 1 cup plus the 2 Tbsp of very warm water. Select white
bread and push "Start." Leave the lid open. After a minute as the
machine mixes the dough, add the remaining very warm water slowly
This recipe is very large and may kick up some flour over the edge or
on the glass dome at the beginning. Adding the liquid slowly will
help prevent this. The pan will be very full and the bread won't rise
very much. But, it will be a tall loaf. If your rises too much, cut
down on the liquid. If it seems too dry, increase the liquid.

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Bbq Rub Larry's Best Recipe

INGREDIENTS:
3/8 cup of GRD BLACK PEPPER
1/4 cup of CAYENNE (OPTIONAL)
3/4 cup of MILD CHILI POWDER
3/4 cup of CUMIN
3/4 cup of DARK BROWN SUGAR
3/8 cup of WHITE SUGAR
2 tb GRD OREGANO
1 1/2 cup of PAPRIKA
3/4 cup of SALT
3/8 cup of GRD WHITE PEPPER
1 1/8 cup of CELERY SALT
1 1/8 cup of GARLIC POWDER
DIRECTIONS:
Recipe By :

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Cinnamon Coffee Cake Recipe

INGREDIENTS:
1 cup of Buttermilk
1 cup of Flour
1 cup of Lightly packed brown sugar
2 teaspoon of Baking powder
1 Egg
2 tb Oil
1 teaspoon of Vanilla
1 teaspoon of Baking soda
1/2 cup of Whole wheat floureasure buttermilk, soda in liquid measuring cup, set aside. In large
mixing bowl measure flours, sugar and baking powder. Blend. Add egg,
oil, vanilla and buttermilk mixture. Stir to blend
TOPPING: 1/2 cup of lightly packed brown sugare
: 1 tbsp. cinnamon
: 1 tbsp. butter Spread half of batter in 9x9 greased pan and
sprinkle with 1/3 of topping and cover with rest of batter. Sprinkle
rest of batter on top. Bake at 350 F for 45 min. Cool on wire rack.

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Melon Brulee Recipe

INGREDIENTS:
1 sm Honeydew melon, peeled
;seeded, cut in chunks
1 sm Cantaloupe, peeled
;seeded, cut in chunks
1 tb Sugar
2 teaspoon of Grated orange zest
1/2 cup of Orange juice
1 cup of Sour cream ("lite")
3/4 cup of Light brown sugar
;firmly packed
2 tb Fresh mint, finely chopped
DIRECTIONS:
Place melons in 1 qt. oven-proof souffle dish or casserole. Toss with
sugar, orange zest and orange juice. Let stand at room temperature for 1 to
2 hours
When ready to serve, preheat broiler. Spread melons out in an even layer;
spread sour cream over top of the melon chunks. Sprinkle over a layer of
brown sugar. Place dish under the broiler, keeping it 5" from heating
element, for 2 to 3 minutes until the brown sugar bubbles and begins to
caramelize. Watch carefully to avoid burning. Top with fresh mint and
serve immediately
Shepherd notes that this is good served either by itself or over pound
cake
Recipe in 1994 Shepherd's Garden Seeds Catalog. Pg. 30. Posted by Cathy
Harned
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Ground Beef Cordon Bleu Recipe

INGREDIENTS:
2 1/4 qt WATER
3 1/8 lb HAM SECTIONED CURED
22 1/2 lb BEEF GROUND FZ
3 15/16 lb CHEESE MOZZARELLA
4 EGGS SHELL
1 tb GARLIC DEHY GRA
1 1/2 lb ONIONS DRY
2 1/2 lb BREAD SNDWICH 22OZ #51
1 tb PEPPER BLACK 1 LB CN
4 2/3 tb SALT TABLE 5LB
DIRECTIONS:
TEMPERATURE: 325 F. GRIDDLE
DIRECTIONS:
1. COMBINE BREAD, GARLIC, AND WATER. LET STAND 10 MINUTES UNTIL WATER IS
ABSORBED
2. ADD ONIONS, GROUND BEEF, SALT, PEPPER AND EGGS; MIX WELL. SHAPE INTO
200-3 OZ PATTIES
3. CUT CHEESE SLICES IN HALF. PLACE 100 1/2 SLICES ON 100 PATTIES. PLACE
1/2 CHEESE SLICE ON TOP OF HAM. FOLD HAM AROUND CHEESE. SEE NOTE 4. ADD
REMAINING HAM SLICES. PLACE REMAINING PATTIES ON TOP, ENCLOSE SECURELY
BY SEALING EDGES TOGETHER
4. GRILL 4 MINUTES ON EACH SIDE OR UNTIL DONE ON LIGHTLY GREASED GRIDDLE
NOTE: 1. IN STEP 2, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ
MINCED
ONIONS
2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED
3. IN STEP 2, FLATTEN PATTIES NO MORE THAN 3 1/2" DIAMETER TO PREVENT
PATTIES FROM BEING TOO THIN AND DIFFICULT TO HANDLE
4. IN STEP 3, FOLD HAM AND CHEESE NO LARGER THAN 3 BY 3" TO FIT
INSIDE PATTIES AND ENSURE A GOOD SEAL
5. IN STEP 4, PATTIES MAY BE BAKED ON 4 SHEET PANS (18 BY 26") IN
375F. OVEN 30 MINUTES OR IN 350F. CONVECTION OVEN 15 MINUTES OR UNTIL DONE
ON
HIGH FAN, CLOSED VENT
Recipe Number: L18200
DIRECTIONS:
SERVING SIZE: 1 CORDON B
DIRECTIONS:
From the (actually used today!).
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Chuletas En Salsa Vino (Pork Chops In Wine Sa Recipe

INGREDIENTS:
1 cup of Flour
6 Pork loin chops
-(approx 1/2 lb ea)
2 tb Olive oil
2 Cl Garlic, minced
1 md Onion, diced
1 cup of Chicken stock
1/2 cup of White wine
2 tb Tomato paste
1/2 teaspoon of Freshly ground black pepper
Salt to taste
DIRECTIONS:
Description: Place the flour in a large, deep plate. Dredge the pork
chops in the flour^ and set aside.^ ^ Heat the olive oil in a large
pot over medium-high heat. Add the pork chops^ and brown on each
side. Add the garlic, onion and chicken stock and cover.^ ^ In a
small mixing bowl or measuring cup, whisk together the wine and
tomato^ paste with a fork until there are no lumps remaining. Add the
mixture to^ the pot, reduce the heat to low, cover and simmer gently
for 1 hour.^ ^ Place the pork chops on a serving platter over a bed
of white rice. Spoon^ sauce over the top and serve.^ ^ NOTE If you
serve this dish over steaming white rice, the rice will soak^ up the
spirited wine sauce. You can conveniently prepare the rice while the^
pork chops are simmering.^ ^ @@@@@ End of Recipe
DIRECTIONS:
Source: _A Taste of Cuba_ received in the September cookbook swap from
Aloha Bev. Thanks Bev!

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Picnic-Fried Chicken Recipe

INGREDIENTS:
1 cup of Buttermilk
1 tb Pepper
2 lb Chicken pieces
1/2 cup of Flour
Oil for frying
DIRECTIONS:
PREHEAT OVEN TO 375F. Combine buttermilk and pepper in ceramic bowl or
baking dish. Remove skin from chicken and place chicken in buttermilk.
Cover and refrigerate 3 hours, turning once. Place flour on plate.
Remove chicken from buttermilk, pat dry and dredge in flour. Fill
large, heavy skillet with 1-inch oil. When hot, add chicken without
crowding and fry, turning once, until golden on both sides. You may
have to fry in batches. Remove pieces as they are done and drain on
paper towels. Arrange chicken on rack in roasting pan. Bake 10-to-15
minutes or until chicken is well done. Let chicken cool to room
temperature before refrigerating or packing into picnic hamper.

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Pickled Plums Recipe

INGREDIENTS:
10 Minutes, pour over plums and
-let stand several hours.
-Bring to boiling
DIRECTIONS:
Pickled Plums
DIRECTIONS:
Use 5 pounds plums; wipe with damp cloth and prick several times with
large needle. Boil 5-2/3 cups sugar, 1 quart vinegar and cloth bag
contining 1 ounce whole cloves, 1 ounce allspice berries, 1 ounce
mace and 2 ounces stick cinnamon; pour over plums and let stand
overnight. Drain again, cook syrup point, remove spice bag, pack in
clean hot jars and seal at once. Approximate yield: 5 pint jars
This recipe was printed before it was recommended to water bath
everything, but between the fruit and the vinegar, I wouldn't think
it would be over 10 minutes
Damson Plum Conserve
DIRECTIONS:
Use 2 pounds plums, pitted and chopped, 1 orange, chopped and cooked
20 minutes in 2 cups water, 1/2 cup raisins and 3 cups sugar. When
thick, add 1/4 cup chopped walnut meats. Approx. yield: 6 (6 oz.)
glasses
Plum Butter
DIRECTIONS:
Use 4 pounds plums; add 2/3 cup sugar for each cup pulp. Approximate
yield: 1 1/2 quarts butter
Plum Surprise
DIRECTIONS:
2 large oranges
1/4 cup honey 12 plums 1/2 cup
shredded coconut 1 cup heavy cream, whipped
DIRECTIONS:
Peel oranges and cut each in 6 slices. Cut plums in quarters,
removing pits; roll in honey, then in coconut. Arrange a slice of
orange on each of 6 desert plates; place 4 plum quarters on top and
top with cream. Cover with orange slice, top with cream and garnish
dish with 4 plum quarters. Yield: 6 portions
Brandied Plum Sauce
DIRECTIONS:
Stew washed plums or prunes in water to cover about 10 minutes, or
until soft, adding sugar to taste when half done; to 1-1/2 cups
sauce, add 2 tbsp. brandy and serve on ice cream or other desserts
Frozen Plum Pudding
DIRECTIONS:
1/4 cup currants
3 tbsp. shredded figs 1/4 cup
seeded raisins 1/2 cup maraschino cordial 1/4 cup finely
shredded citron
3 tbsp. blanched chopped almonds 12 maraschino cherries, chopped 1
quart chocolate ice cream 3 tbsp. shredded dates
DIRECTIONS:
Wash currants, add raisins, and steam or simmer in small amount of
water 5 minutes, or until plump; drain and cool. Marinate all other
fruits in maraschino cordial 6 hours; combine fruits and nuts, and
mix into ice cream. Turn into freezing trays of automatic
refrigerator and freeze 2 to 4 hours, or until firm. Approximate
yield: 3 pints
Sorry about this one. I had it all typed in and realized that there
aren't any plums in it. Red Plum Ice Cream
DIRECTIONS:
8 red plums
1 tsp. gelatin 3/4 cup sugar 2
tbsp. cold water 1 1/2 cups water 2 tbsp. lemon juice 2 tbsp. corn
syrup 1 cup heavy cream, whipped
DIRECTIONS:
Cook plums with sugar and water about 15 minutes, or until soft;
remove stones and force pulp through sieve. Add corn syrup and
gelatin, softened in cold water, and stir over heat until dissolved;
cool. Add lemon juice and fold in cream; turn into freezing tray of
automatic refrigerator with temperature control set at coldest point.
Freeze 2 to 4 hours, or until frozen to the desired consistency,
stirring once during freezing. Approximate yield: 6 portions.

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Peach Spread Recipe

INGREDIENTS:
2 lb Peaches, about 8 medium
1 teaspoon of Ascorbic acid color keeper
2 cup of Water
7 Allspice berries
DIRECTIONS:
Spread may be sweetened after cooking with aspartame or liquid
artificial sweetener, if desired. Authors liked the taste best
without additional sweetener
Peel and pit peaches. Place peelings and pits in a saucepan. Cut up
fruit into mixing bowl; stir in ascorbic acid color keeper; set aside
Add water and allspice berries to peelings in saucepan. Bring to boil,
reduce heat and cook about 25 min or until liquid is reduced to about
1/2 cup. Discard peel and pits
Stir in peaches. Bring to a boil; reduce heat and cook over medium
heat 35 min, stirring and mashing occasionally. Remove from heat,
mash well or puree, if desired
Ladle into hot clean jars, leaving 1/2 inch headspace. Wipe jar rims.
Seal. Process 10 min in a boiling water bath. Store in a cool dark
dry place. Makes about 1 2/3 cups.ay be stored in the refrigerator up to one month or in the freezer
up to 3 months without the boiling water process
Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories
DIRECTIONS:
Source: Choice Cooking, Canadian Diabetes Assoc. c. 1986 Shared but
not tested by Elizabeth Rodier Aug 93

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My Melton Mowbray Pie Recipe

INGREDIENTS:
1 lb Pork shoulder, cubed
1 lb Veal shoulder, cubed
1 lb Ham (uncooked),cubed
1 teaspoon of Thyme
1/2 teaspoon of Salt
4 Eggs, hard cooked, halved
2 cup of Canned bouillon
2 sm Onions, chopped fine
2 tb Worcestershire sauce
1/2 teaspoon of Sage
1/4 teaspoon of Pepper
3 pk Gelatin, unflavoured -PASTRY
Any standard pastry recipe
Cream
DIRECTIONS:
Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings.
Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half
of meat mixture into shell. Place 4 eggs in a line down center and
top with remaining meat mixture. Top with a crust, and decorate with
pastry as desired. Make 2 holes to allow steam to vent and for later
additions. Brush pastry with cream and bake at 375 F about 20
minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til
meat is tender. Mix gelatin as pkg directs with bouillon. Pour into
holes in top of lid until you can see the liquid. Top up until it no
longer goes down. Allow to cool then, store in the refrigerator.
Serve in 1/2" slices as an appetizer.
Recipe continuation is missing Submitted By COOK4U@VIVANET.COM
On THU, 7 DEC 1995
114809 GMT

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Boston Cream Pie Recipe

INGREDIENTS:
CAKE LAYERS
1/4 cup of Butter,softened
1 cup of Sugar
3 Large eggs
2/3 cup of Milk
1 teaspoon of Vanilla
1 3/4 cup of All-purpose flour
2 teaspoon of Baking powder
DIRECTIONS:
CUSTARD
2/3 cup of Sugar
1/3 cup of Cornstarch
1/4 teaspoon of Salt
2 1/2 cup of Milk
4 Large eggs yolks,lightly bea
DIRECTIONS:
-GLAZE-
3 oz Milk chocolate
Or semisweet chocolate
1 tb Butter
1/3 cup of Confectioners' sugar
1/4 cup of Milk
DIRECTIONS:
PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9"
round cake pans.In large bowl with electric mixer at medium speed, beat 1/4
cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder
about 4 minutes until thoroughly blended and smooth.
Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted
in center of each layer comes out clean.Remove layers to wire racks to cool
completely.
PREPARE EGG CUSTARD: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and
salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until
smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute
until mixture boils rapidly and thickens.Remove from heat; very slowly pour
lightly beaten egg yolks into hot mixture,stirring rapidly and constantly
to blend and keep smooth.Return mixture to low heat;cook 1 minute longer.Do
not allow to boil.Remove from heat;stir in 1 tbsp. vanilla.Cool
completely,stirring frequently.
PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat, melt
chocolate and 1 tbsp. butter,stirring frequently until blended and
smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk until
blended and smooth.Keep warm,covered. To assemble: Using sharp serrated
knife,carefully cut cooled layers in half horizontally.Place one layer,cut
side up,on serving platter; spread with 1/3 cooled custard.Repeat with
remaining cake layers and custard,ending with cake layer,cut side
down.Spoon warm glaze over top of cake,letting mixture drip down
sides.Makes 12 to 16 servings
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Chicken And Vegetable Dijon Recipe

INGREDIENTS:
4 Chicken Breast, bone/skinles
1 1/2 cup of Broccoli flowerets
1 1/2 cup of Mushrooms, sliced
1 sm Green pepper, sliced
1 sm Red pepper, sliced
1 md Onion, sliced
1 cn Broccoli soup
1 cn Cream of chicken soup
1/2 cup of Milk
2 tb Dijon mustard
2 tb Margarine
DIRECTIONS:
In skillet in 1 tbsp margarine, cook chicken 10 minutes, or until browned.
Remove from pan. In 1 tbsp margarine cook veggies until tender. Stir often.
Stir in soups, milk, and mustard. Bring to boil. Return chicken. Simmer
until ready to eat. Serve over pasta
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Low-Fat Lentil Chili Recipe

INGREDIENTS:
PHILLY.INQUIRER
8 oz PORK; lean, boneless or
- GROUND TURKEY
1 cup of - WATER
2 teaspoon of CHILI POWDER
16 oz TOMATOES; CUT UP
1 teaspoon of SUGAR
3 CELERY; STALKS, SLICED
1/4 teaspoon of GARLIC POWDER
1 md ONION; CHOPPED
1/4 teaspoon of CUMIN; GROUND
1 cup of LENTILS
3/4 cup of SPICY TOMATO JUICE
DIRECTIONS:
TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN
OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A
STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI
POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN
SI ER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS
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Caribou Goulash Recipe

INGREDIENTS:
2 lb Boneless stewing meat
Marinade:
1 1/4 cup of Red wine
2 tb Olive oil
1 Onion; chopped
1 md Carrot; sliced thin
6 Black peppercorns
1 Bay leaf
Flour for coating
2 lg Sweet red bell peppers;
-cubed
1 md Onion; chopped
2 cl Garlic; minced
1 Rib of celery; sliced
3 tb Olive oil
14 oz Canned tomatoes
2 tb Tomato paste
2 tb Paprika
1 teaspoon of Caraway seeds (opt'l)
Salt
Fresh ground black pepper
1 lb Potatoes
1 1/4 cup of Plain yoghurt or sour cream
DIRECTIONS:
In a shallow dish, combine all the marinade ingredients and add the cubed
caribou. Cover and leave in a cool place for 24 hours. Remove the meat
cubes from the marinade. Pat dry and roll in a little flour. Strain the
marinade and reserve
Cut the peppers in half and remove seeds. Chop the peppers into cubes. Chop
the onion and mince the garlic. Cut the celery into 1/2 inch slices. Heat
the oil in a large frying pan, and brown the caribou quickly. Remove it,
then add the chopped vegetables to the oil and saute quickly; but do not
allow to brown
Put the caribou and fried vegetables into a flameproof casserole. Add the
tomatoes, roughly chopped, and the tomato paste
Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the
contents of the casserole, and pour in the marinade liquid. Stir well and
bring almost to boiling. Cover. Turn down the heat and simmer gently on top
of the stove for 1 1/2-2 hours
25 minutes before the goulash is ready, add the potatoes, peeled and cubed
Just before serving, add the yoghurt/sour cream and stir. Taste for
seasoning: more paprika or caraway may be added if liked
Posted to -Recipes Digest V4 #149 by neysa@pdn.net (Neysa Dormish) on May
28, 1997

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Spanish Cream Recipe

INGREDIENTS:
2 1/2 cup of Milk
2 Eggs
-(one Imperial pint) 1/2 teaspoon of Vanilla essence
4 teaspoon of Gelatine
1/3 cup of Sugar
DIRECTIONS:
Save a small amount of the milk; put the rest in a saucepan, together with
the sugar and vanilla and heat
Separate the egg whites and save for later. Beat the egg yolks with the
remainder of the milk and add to the heating mixture
Stir to ensure the sugar is dissolved and bring to near boiling point to
thoroughly cook the eggs. Do not actually boil. Take the saucepan off the
heat. Dissolve the gelatine in about 1/4 cup of boiling water and stir
into hot custard. Pour into serving dish and put into refrigerator to cool
When mixture has cooled and almost set (it should be shivery at this point)
thoroughly beat the egg whites until stiff and fold them in using a metal
spoon. Return mixture to refrigerator to properly set.

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Meat Loaf Mix Recipe

INGREDIENTS:
4 Eggs; beaten
2 1/4 cup of Milk
6 tb Dried onion flakes
6 tb Dried parsley flakes
1 tb Salt
1 1/2 Teasoons ground sage
4 1/2 lb Lean ground beef
1 1/2 cup of Bread crumbsakes 3 pkgs
DIRECTIONS:
Cut three 15 x 12 inch pcs of plastic wrap or heavy duty aluminum foil.
Combine eggs, milk, onion flakes, parsley flakes, salt and sage. Stir in
ground beef and bread crumbs. Divide meat loaf into three equal portions.
Shape each portion into a meat loaf. Place on plastic wrap or aluminum
foil. Wrap each meat loaf airtight. label and store in freezer. Use with in
3 months
Posted to recipelu-digest Volume 01 Number 558 by Midian125
on Jan 19, 1998

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Cole Slaw Recipe

INGREDIENTS:
5 tb Mayonnaise, (heaping)
2 tb Yellow mustard (heaping)
2 tb Olive oil
1 teaspoon of Garlic salt
1 Juice of mediums size lemon
4 Bell peppers, sliced
1 Large cabbage, shredded
1 teaspoon of Louisiana hot sauce
2 tb Ketchup
1 tb Wine vinegar
1 tb Lea & Perrins
3 teaspoon of Salt (to taste)
2 Onions, medium, shredded
DIRECTIONS:
Put mayonnaise and mustard in a bowl large enough to hold
complete mixture, but shaped so that the mixture can be beaten
with a fork. Beat mayonnaise and mustard until combined. Add
olive oil slowly, beating all the time. Beat until mixture has
returned to the thickness of original mayonnaise. Add Louisiana
hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly,
adding the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a large salad bowl.
pour sauce over and toss well. This should be done about an hour
before serving.
Tastes even better the next day.
From Justin Wilson's "Outdoor Cooking With Inside Help"
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip

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Chicken And Pasta With Oraange-Basil Sauce Recipe

INGREDIENTS:
3/4 cup of Frozen orange juice
-concentrate; thawed
1/2 cup of Chicken broth
4 teaspoon of Cornstarch
6 oz Dried gemelli pasta; rotini,
-or corkscrew
16 oz Italian blend mixed
-vegetables
2 cup of Cooked chicken; or turkey,
-cubed
1/4 cup of Fresh basil; snipped
DIRECTIONS:
For sauce, in a small saucepan, combine thawed concentrate, chicken broth,
and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2
minutes more.eanwhile, in a large saucepan cook pasta in boiling, slightly salted water
for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5
minutes more or until pasta and vegetables are tender. Drain; return to
saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss
until hot
Source: Special Advertising Section for Florida Citrus
NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a
cooked turkey breast
Recipe by: Meredith Corporation 1998
DIRECTIONS:
Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

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Chili Iii Recipe

INGREDIENTS:
3 lb Lean, diced beef
1 qt Water
3 teaspoon of Salt
5 Cloves garlic, fine chop
1 teaspoon of Marjoram
1 tb Sugar
1/4 cup of Liquid shortening
8 Chili pods OR>>>>>
6 tb Chili powder
1 teaspoon of Ground cumin
1 teaspoon of Red pepper
3 tb Paprika -THICKENING
6 tb Corn meal
3 tb Flour
1 cup of Water
DIRECTIONS:
Heat oil in large pot, add meat and sear over high heat. Stir
constantly until meat is gray, but not brown. Add water and cover,
cook over low fire for 1 1/2 hrs. Add remaining ingreds., except
thickening, and cok at a bubbling simmer 30 min. Mix thickening
ingreds. together, add to chili mixture, cook about 5 min., stirring
to prevent sticking. More water may be added for desired sonsistency.
If meat is very fat, skim off before adding thickening. For milder
flavor, cut chili powder and red pepper in half, but add 2 more tbs.
paprika for color.

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Banh Pho Bo Recipe

INGREDIENTS:
3 lg Onion
1 tb Peanut oil
5 lb Beef & chicken bones, meaty;
-combination
4 sl Ginger, fresh; julienned
2 Carrot; julienned
1 sm Cinnamon stick
1 Star anise
2 Cloves, whole
1 teaspoon of Peppercorn, black; whole
2 Garlic clove; smashed
1/2 lb Fresh bean sprouts
1/2 lb Beef sirloin; sliced very
-thin across grain, bitesize
1 Scallion; finely sliced
1/4 cup of Cilantro; chopped
4 Chiles serranos; sliced
-(wimps only, devein them)
2 Lime; cut into wedges
8 oz Rice sticks, soaked in hot
;water for 30 minutes
;drained
3 tb Nuoc mam
Fresh black pepper to taste
DIRECTIONS:
Slice two of the onions into quarter-inch slices. Heat a tablespoon
of oil in a frying pan. Add the sliced onion, and cook, stirring,
until the outside has browned. Remove and drain. Slice the remaining
onion into paper-thin slices and set aside
Rinse the bones and place in a stockpot. Cover with cold water. Bring
slowly to a boil. Reduce heat and simmer, uncovered. For a clear
broth skim off foam. After 10 to 15 minutes, add browned onion and
ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and
peppercorns. Bring to a boil. Simmer the stock, partially covered for
six to 12 hours, skimming regularly. If necessary add more water to
keep the bones covered. Strain the stock, skim off, and discard any
fat
At serving time, arrange the sliced beef on a platter. Garnish with
reserved white and green onion. On another platter, arrange the bean
sprouts, coriander, chiles and limes. Meanwhile, plunge the rice
sticks in boiling water to heat. Drain. Place equal portions in each
soup bowl. Cover to keep warm. Heat beef stock to boiling. Season
with fish sauce and pepper. Pour into a soup tureen or chafing dish.
At the table, place the soup on a portable warmer to keep hot. Offer
each guest a bowl of warm rice noodles. Each diner adds some beef and
onion to a bowl. Ladle the hot stock over the meat, stirring to cook
the meat. Add the bean sprouts, coriander, chiles, and lime to taste.
Enjoy with chopsticks and a soup spoon
Optional: pass fresh basil leaves, coriander, additional chilies, fish
sauce and ground peanuts at the table
From: kpatrucco@aol.com (KPatrucco)

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Pudding Sauce Recipe

INGREDIENTS:
1/2 cup of Sugar
1 tb Flour
2 tb Butter
2 cup of Water, boiling
1 teaspoon of Vanilla
DIRECTIONS:
Combine the sugar and flour and mix well. Add the boiling water
stirring constantly to prevent lumping. Cook in double boiler until
the mixture thickens. Add butter and stir until melted. Flavor and
serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

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Ox Tail Recipe

INGREDIENTS:
1 kg Ox tail (piece)
200 g Onion
200 g Tomato
3 Spoon cooking oil
DIRECTIONS:
SAUCE 1
3 Spoon cooking wine
2 Spoon soy sauce
2 Spoon black bean sauce
2 Spoon ketchup
1/2 Spoon sugar
2 cup of Water
DIRECTIONS:
SAUCE 2
1 Spoon water
1 teaspoon of Corn starch
DIRECTIONS:
1. Cook water 2 litre and bring it to boil
2. Put ox tail into boiling water and cook for 2 mins, then set aside
3. Cut onion and tomoto into pieces, about 5 cm
4. Heat cooking oil in wok, stir and fry onion, wait till onion are soft
then put tomoto into wok and cook for 2 more mins
5. Put ox tail into wok and add sauce 1. When it start to boil and cover
the wok and use low heat, allow to cook for 2 hours
6. After procedure 5, add sauce 2 into the wok, carefully stir and cook for
2 mins with medium heat. Posted to -Recipes Digest V4 #085 by ELAINE TSAI
on Mar 25, 1997

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Orange Jello Salad Recipe

INGREDIENTS:
1 pk Orange Jello, large
1 pk Small curd cott cheese,large
1 pk Cool whip, large
DIRECTIONS:
In a serving dish (casserole), mix a large box of dry Jello mix with a
Large container of SMALL curd cottage cheese. Mix thoroughly until
jello is dissolved.
Fold in large container of Cool Whip. Blend thoroughly. Chill
thoroughly. Garnish with mint leaves or mandarine orange slices. This
recipe is also great with PEACH jello. A combination of peach and
orange is also another alternative (a small box of each). If you make
the peach salad, you can add a can of crushed pineapple (DRAINED) for
a fruity salad.

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Confetti Rice Recipe

INGREDIENTS:
1 tb Virgin olive oil;
1 sm Onion; chopped
3/4 cup of Brown basmati rice;
-soaked 2 hours
1/4 cup of Dry white wine;
1/4 teaspoon of Dried leaf thyme; crushed
1/8 teaspoon of Pepper;
2 cup of Chicken broth Or;
Vegetable stock;
1/2 cup of Dice red bell pepper;
2 tb Grated Parmesan cheese;
DIRECTIONS:
In a medium-size non-stick saucepan, heat oil, heat oil and saute
onion until softened. Rinse and drain rice. Add to saucepan and
brown. Add wine, thyme, pepper and broth, bring to a boil. Reduce
heat, cover and simmer 15 to 20 minutes until rice. Add peas and
bell pepper. Cook, stirring occasionally, until all liquid is
absorbed, about 5 minutes. Garnish with cheese and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1/2 FAT
EXCHANGE CAL: 192; CHO: 1mg; CAR: 34g; PRO: 5g; SOD: 59mg; FAT: 3g;
DIRECTIONS:
Souce: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Old-Fashioned Chewy Double Ginger Cookies Recipe

INGREDIENTS:
1/2 cup of Shortening
1 cup of Sugar
2 lg Eggs
1 cup of Molasses
3 1/2 cup of All-purpose flour
1 tb Ground ginger
1 1/4 teaspoon of Baking soda
1 teaspoon of Ground cloves
1/2 teaspoon of Ground cinnamon
1/2 cup of Fine-chopped crystallized
-ginger
Sugar
DIRECTIONS:
In large bowl, cream together shortening and one cup sugar until
light and fluffy. Beat in eggs one at a time; beat in molasses
Stir together flour, ground ginger, baking soda, cloves and cinnamon;
stir into creamed mixture in three parts. Mix in crystallized ginger
until smooth
Remove dough from bowl and wrap in floured wax paper; refrigerate
overnight. (Dough will be quite soft.)
DIRECTIONS:
With lightly floured hands, form dough into 1" (2.5 cm) balls; gently
roll in sugar. Place about 2" (5 cm) apart on greased baking sheets
Bake at 350F (180C) for 10 - 12 minutes or just until set. Remove to
wire racks to cool.akes about 6 dozen. I'm not much of a cookie baker because it seems
so much effort for something that is gobbled down so quickly, but
these are worth the trouble (I always set some aside for myself, just
to be sure I'll get some). Guten Apetit!
DIRECTIONS:
- Nicole

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Brownie Cookie (The Chewy) Recipe

INGREDIENTS:
2/3 cup of Crisco shortening
1 1/2 cup of Firmly packed light brown
-sugar
1 tb Water
1 teaspoon of Vanilla
2 Eggs
1 1/2 cup of All-purpose flour
1/3 cup of Unsweetened baking cocoa
1/2 teaspoon of Salt
2 cup of Semi-sweet chocolate chips
-(12 oz pkg)
DIRECTIONS:
1. Heat oven to 375'F
2. Combine Crisco, light brown sugar, water and vanilla in a large
mixing bowl
3. Beat at medium speed of electric mixer until well blended. Beat
eggs into creamed mixture
4. Combine flour, cocoa, baking soda and salt. Mix into creamed
mixture at low speed until just blended
5. Stir in chocolate chips
6. Drop rounded measuring tablespoonfuls 2" apart onto ungreased
baking sheet
7. Bake one baking sheet at a time at 375'F. for 7-9 minutes, or until
cookies are set. Cookies will appear soft and moist - DO NOT OVERBAKE
8. Cool on baking sheet 2 minutes. Place sheets of foil on countertop.
Remove cookies to foil to cool completely
From: Michael Orchekowski Date: 08-16-95

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Doughnuts (A La Pommes De Terre) Recipe

INGREDIENTS:
1 cup of Potatoes,hot,mashed
2 tb Butter
2 Eggs
2/3 cup of Sugar
2 cup of Flour
2 teaspoon of Baking powder
1 1/2 teaspoon of Salt
Nutmeg,grated,generous amt
Fat for deep frying
DIRECTIONS:
1 Put hot potatoes in mixing bowl with butter; stir until butter is melted
and mixed in. Let mixture cool. Mix in eggs; sift dry ingredients together
into mixture and stir until smooth. 2. On floured surface, with
well-floured rolling pin, roll dough to 1/2 inch. Using floured doughnut
cutter, punch out doughnuts. Gather scraps together and repeat until dough
is used up. Fry a few at a time in deep fat at 360 F. Turn carefully with
slotted spoon when they rise to the surface. Continue turning and frying
until well browned. Drain on paper towels. Eat while still hot
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Spinach Salad Recipe

INGREDIENTS:
3/4 cup of Sugar
1/4 lb Bacon
1 Egg
2 Eggs, hard-boiled
1 teaspoon of Salt
-(or less)
1/2 cup of White vinegar
Water chestnuts
1 White onion, chopped
Sunflower seeds
1/8 teaspoon of Mustard, dry
Mushrooms
1/8 teaspoon of Worchestershire sauce
Bean sprouts
2 lb Spinach
DIRECTIONS:
Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling
and slightly thick. Then add the chopped onion, mustard and Worcestershire
sauce. Transfer to a bowl and refrigerate. When ready to serve, toss the
remaining ingredients with the dressing.

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Brussels Waffles Recipe

INGREDIENTS:
1 3/4 cup of All-purpose flour
1/8 teaspoon of Salt
1 Bottle beer
1/4 cup of Oil
1 Egg, slightly beaten
1 tb Grated lemon peel
1/2 teaspoon of Lemon juice
1/2 teaspoon of Vanilla extract
DIRECTIONS:
These waffles are a crisp type and are often served for dessert
topped with sweetened whipped cream and strawberries. They became
famous at the Belgian pavilion at the 1962 New York World's Fair.ix flour and salt. Add remaining ingredients. Beat just until
smooth. Let batter sit 2 hours at room temperature or refrigerate
overnight. This makes the waffles more tender. Bake in a waffle iron
following manufacturer's directions. Spread the batter thin and bake
until crisp and browned. Serve for dessert or breakfast. Yield
depends on size of waffle iron. For example, one that makes 7-inch
rounds will yield 4 large rounds that separate into 16 sections. -

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Mirchi Fry (Chili Fried Meat) Recipe

INGREDIENTS:
ADLER FNGP13B
1 lb Steak chuck
1 Onion sliced
1 Garlic clove crushed
1 Ginger root;fresh 1-inch
Pi
2 Chilis slit lengthwise
(up
1 Pepper;green sliced
(option
Salt to taste
Lemon juice (1/2-1 lemon)
Oil for frying
DIRECTIONS:
*I don't like green pepper because it gives me heartburns, so I don't cook
with it. Cut the beef into very thin slices. Heat some oil in a frying pan
and fry the onion and garlic for about five minutes, add the ginger and
chilis, and fry well before adding the beef. Fry the beef well till brown
on all sides. Add salt and the sliced green pepper. Fry for one minute
then add the lemon juice and cook, covered till tender. This is a dry dish
and should have little or no gravy. It you feel it is too dry, sprinkle a
little water into the pan. From Indian Cooking for Pleasure by Premila Lal.
Formatted for by Karen Adler
Recipe By :
DIRECTIONS:
From:
Date:
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
DIRECTIONS:
-

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Raisin Scones Recipe

INGREDIENTS:
1/2 teaspoon of Saffron Threads
3/4 cup of Buttermilk (180ml)
2 cup of Whole wheat flour (260g)
6 tb Butter, in pieces (75g)
4 teaspoon of Baking powder
1/2 teaspoon of Salt
1 tb Lemon juice
2 tb Sugar
1/2 teaspoon of Ground cumin
1/2 cup of Raisins (120g)
g Zest of one large orange
DIRECTIONS:
Cumin and saffron combine here with raisins to make a heavenly
version of this popular breakfast bread
Steep saffron in lemon juice for 20 minutes. Sift together dry
ingredients. Cut butter into flour coarsely. Add raisins and zest,
mix well. Add saffron to milk, mix well, then add to flour to form
dough
Before lifting dough from work bowl, flour a surface large enough to
make about a 9-inch circle. Preheat oven to 450F (232C). With a
floured knife blade, cut the dough into 8 wedges. Transfer the dough
onto a greased cookie sheet and bake for 15 to 20 minutes until
browned and cooked through. Serve warm
From "Wild About Saffron++A Contemporary Guide to an Ancient Spice",
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987
Posted by Stephen Ceideberg; March 30 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
DIRECTIONS:
-

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Begun Pora Recipe

INGREDIENTS:
1 md Eggplant
2 tb Vegetable oil
1/4 teaspoon of Kalonji seeds
2 each Green chiles
1 cup of Onion, finely chopped
1 tb Garlic, minced
1 tb Ginger, grated
1 teaspoon of Green chile, seeded & minced
1/4 teaspoon of Turmeric
1/2 teaspoon of Salt
1/2 teaspoon of Sugar
1/2 cup of Tomatoes, chopped
1 tb Cilantro, chopped
Green onions, for garnish
DIRECTIONS:
Smoke or roast the eggplant. Mash & set aside
Heat oil in a skillet & when hot add the kalonji seeds along with the
whole chiles. Fry for a few seconds & then add the onion & cook
until it is richly browned. Add garlic & ginger & stir a few times.
Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer,
covered, until the toamtoes disintegrate & you're left with a thick
sauce. Discard whole chiles if desired
Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally
to prevent it sticking. Remove from heat & let it sit 15 minutes.
Garnish with green onions & serve
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region" -

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Italian Pork Sandwiches Recipe

INGREDIENTS:
2 lb Ground pork
1 cn (15-oz) tomato sauce
1 1/2 cup of Chopped onion
1 cn (8-oz) pizza sauce
3 Cloves garlic, minced
2 tb Vinegar
1 tb Worcestershire sauce
1/2 teaspoon of Salt
1/2 teaspoon of Fennel seed
Few dashes bottled hot
-pepper sauce
Individual hard rolls, split
3 cup of Shredded mozzarella cheese
-(12 oz.)
DIRECTIONS:
In large skillet quickly brown half the pork at a time; drain well.
Transfer meat to crockery cooker. Stir in tomato sauce, onion, pizza sauce,
garlic, vinegar, Worcestershire sauce, salt, fennel, and hot pepper sauce.
Cover and cook on low-heat setting for 8 to 10 hours. Fill hard rolls with
meat mixture; sprinkle shredded mozzarella atop. Makes 15 to 20 sandwiches
all above recipes from Better Homes and Gardens Crockery Cooker Cook Book
DIRECTIONS:
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert
on Jul 11, 1997
DIRECTIONS:
-

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Carrot Cheesecake Recipe

INGREDIENTS:
-CRUST-
1 cup of Graham cracker crumbs
3 tb Sugar
1/2 teaspoon of Ground cinnamon
3 tb Butter
DIRECTIONS:
FILLING
3 pk (8-oz) cream cheese;
-softened, divided
1/2 cup of Sugar
1/2 cup of Flour; divided
4 Eggs
1/4 cup of Orange juice
1 cup of Finely shredded carrots
1/4 cup of Raisins
1/2 teaspoon of Ground nutmeg
1/4 teaspoon of Ground ginger
DIRECTIONS:
TOPPING
1 tb Orange juice
1 cup of Sifted powdered sugar
DIRECTIONS:
From: Janet Morrissey
DIRECTIONS:
Date: 16 Apr 1995 21:39:45 -0600
DIRECTIONS:
Heat oven to 325F. Mix crumbs, sugar, cinnamon, and butter and press onto
bottom of a 9-inch springfrom pan. Bake for 10 minutes. Increase oven
temperature to 450F. Beat 2 1/2 packages cream cheese, sugar, and 1/4 cup
flour at medium speed until well blended. Add eggs, 1 at a time, mixing
well after each addition. Blend in juice. Add combined remaining flour,
carrots, raisins, and spices and mix well. Pour over crust. Bake for 10
minutes and then reduce oven temperature to 250F and continue baking for 55
minutes. Turn off oven and let cheesecake cool for one hour inside cooling
oven. Loosen cake from rim of pan. Let cool completely and then
refrigerate. Beat remaining 1/2 package cream chees and juice until well
blended. Gradually add powdered sugar, mixing until well blended. Spread
over top of cheesecake. Garnish with additional raisins and orange zest or
shreedded carrot, if desired
REC.FOOD.RECIPES ARCHIVES
DIRECTIONS:
/DESSERTS
DIRECTIONS:
From rec.food.cooking archives. Downloaded from Glen's Recipe Archive,
http://www.erols.com/hosey
-

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Grilled Shrimp Kabobs With Jalapeno Butter Recipe

INGREDIENTS:
16 lg Shrimp; peeled and deveined
1 lg Mango; peeled, and cut into
-twelve 1" chunks
1 Red pepper; cut into 12
-slices
1 Lime; cut into 8 pieces,
-quartered then halved
1 sm Red onion; cut into 8 pieces
1 tb Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
DIRECTIONS:
JALAPENO BUTTER
4 oz Unsalted butter; softened
1/2 teaspoon of Ground cumin
1 tb Chopped cilantro
1/2 teaspoon of Finely-chopped jalapeno
DIRECTIONS:
Preheat grill or broiler
In a bowl toss the shrimp with salt and pepper. Thread the shrimp and
vegetables onto the skewers. Each skewer has 4 shrimp, 2 limes, 2 onions, 3
peppers, and 3 mango pieces. Brush the vegetables thoroughly with olive
oil, sprinkle with salt and pepper. Place on the grill and cook for 4
minutes on one side.eanwhile prepare the jalapeno butter. In a bowl combine all ingredients.
Then using a pastry brush, generously apply the butter to all sides of the
kabobs, and then flip over and cook another 4 minutes
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2210 broadcast 10-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
DIRECTIONS:
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
or- MAD-SQUAD@prodigy.net
DIRECTIONS:
11-12-1997
DIRECTIONS:
Recipe by: Emeril Lagasse
DIRECTIONS:
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Custard Rhubarb Pie Recipe

INGREDIENTS:
2 Eggs; slightly beaten
2 teaspoon of Milk
2 cup of Sugar
1/2 cup of Flour
1 teaspoon of Vanilla
4 cup of Rhubarb
DIRECTIONS:
Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400
degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with
whipped cream
Recipe by: 20
DIRECTIONS:
Posted to recipelu-digest by Nadia Canty on Mar 1, 1998
DIRECTIONS:
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Baked Halibut Limone Recipe

INGREDIENTS:
3 lb Halibut, cut into 6 serving
-pieces, 3/4 inch thick
Salt and pepper to taste
1 teaspoon of Paprika
2 Cloves Garlic, minced
1/4 cup of Minced fresh parsley
1/2 cup of Seasoned bread crumbs
2 Lemons, sliced, plus 2 more
-thinly sliced for garnish
1 tb Butter
DIRECTIONS:
Preheat oven to 375 degrees. Sprinkle both sides of fish with salt and
pepper and paprika. Place fish in a buttered shallow baking dish and
sprinkle with garlic, parsley and breadcrumbs. Place lemon slices on
fish and add water almost to top of fish
Bake uncovered 20-30 minutes until fish is firm and crumbs are golden
brown. Remove lemon slices, dot with butter and place under broiler
until browned. Garnish with thin lemon slices. Serves 6
SOURCE: *Quick Italian Cuisine International, Knapp Press cup of 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93 -

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Chinese Popcorn Mix Recipe

INGREDIENTS:
-Sue Woodward
8 cup of Unsalted popped corn
2 cup of Chow mein noodles
1 cup of Peanuts
3 tb Butter
1/2 teaspoon of Sesame oil
1 tb Soy sauce
1 tb Lemon juice
1 teaspoon of Ground ginger
DIRECTIONS:
Preheat oven to 250 . In a lg. shallow roasting pan, combine
popcorn, chow mein noodles, and peanuts. Melt butter. Add sesame
oil, soy sauce, lemon juice, and ginger. Pour over popcorn mixture;
toss to coat evenly. Bake for 1 hr., stirring every 20 mins. Spread
on paper towels to cool. Store in airtight container
Source: Theatre Popcorn Popper leaflet
DIRECTIONS:
From: Suewoodward -

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Marinaded Wild Mushrooms Recipe

INGREDIENTS:
1 1/2 lb Mushrooms, fresh
3/4 cup of Oil, any type
1/2 cup of Vinegar, wine
1 1/2 teaspoon of Salt
1 teaspoon of Sugar
1/2 teaspoon of Sweet basil, dried
1/4 teaspoon of Thyme
6 Pepper corns
1 Garlic clove, halved
1 Bay leaf
DIRECTIONS:
Combine ingredients, cover and heat to boiling. Simmer for 10
minutes. Add mushrooms and simmer, uncovered, 3 minutes. Transfer to
a bowl, including liquid and chill overnight, stirring occasionally.
Drain and serve as a salad or appetizer. Many wild mushrooms are
poisonous, either mildly or fatally. Use only those you know or buy
some. Willow mushrooms, called oyster mushrooms in Louisiana, occur
in late fall/winter on sides of dead willows and are ideal for this
dish. Recipe date: 12/12/87 -

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Czech Cabbage Soup Recipe

INGREDIENTS:
2 lb Beef soup bones
1 cup of Onion; chopped
3 Carrots; pared & chopped
1 Bay leaf
2 lb Beef short ribs
1 teaspoon of Thyme (dried leaf)
1/2 teaspoon of Paprika
8 cup of Water
8 cup of Cabbage; chpd (1 head)
2 lb Tomatoes; (2 cans)
2 teaspoon of Salt
3/4 cup of Tabasco sauce
1/4 cup of Parsley; chopped
3 tb Lemon juice
3 tb Sugar
1 lb Sauerkraut (1 can)
DIRECTIONS:
Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450*
oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables
into large kettle. Using a small amount of water, scrape browned meat bits
from roasting pan into kettle. Add water, cabbage, tomatoes, salt and
Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add
parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from
bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.

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Pesto Toscano (Tuscan Pesto) Recipe

INGREDIENTS:
18 oz Fresh kale
2 each Garlic cloves, minced
1 teaspoon of Salt
3/4 cup of Olive oil
DIRECTIONS:
Wash the kale well in cold water & pat it dry. Cut away the ribs &
stem of the kale, leaving only the leafy greens. Combine all the
ingredients in a food processor & process to form a thick paste. Will
keep in the refrigerator for 5 or 6 days. VARIATION: For a mellower &
less robust flavour, blanch the kale in boiling water for 3 to 5
minutes.

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