1/2 c. flour (I use unbleached AP)
1/2 c. oats (not minute oatmeal)
1/4 c. finely chopped pecans
1/2 t. cinnamon
1/4 t. clove
1/8 t. nutmeg

1/3 c. butter or margarine, softened at room temp., but not too soft

2 large tart apples or 3 medium, sliced, peeled, cut into
bite-sized pieces
enough blueberries to cover the bottom of the pan w/one layer
(I have never measured)
1. Combine all dry ingredients (flour, oats, pecans, seasonings). Cut
the butter into the dry ingredients until crumbly, but barely sticky. To
cut butter in, use 2 knives (one in each hand), use a pastry/dough
blender, or use a food processor (only a *few, short* pulses needed). Do
not overblend. Set topping aside.

2. Pre-heat oven to 350°. Grease a 8×8 pan, 9×7 casserole, or comparabl
y
sized pan. Cover bottom of pan w/one layer of blueberries (they can
still be frozen). Cover blue berries w/apples. Sprinkle topping on fruit.

3. Cook 20-35 minutes until apples are easily pierced.

Title: JUNGLE CURRY PASTE (KAENG PAA)
Categories: Thai, Condiments
Yield: 3 servings

Stephen Ceideburg
2 lg Shallots, minced
1 tb Minced garlic (3 cloves)
1 tb Peeled, minced fresh
-galangal or:
1 Two-inch long slice dried *
1 Inch piece fresh lemon
-grass, minced, or:
1 tb Dried, soaked in water for
-30 minutes, drained and
-minced
8 Dried whole red chilies,
-with seeds, minced, or:
2 1/2 ts Crushed red-pepper flakes
2 ts Minced cilantro root
1 Fresh kaffir lime leaf,
-minced **
1/2 ts Shrimp paste
1/2 ts Salt

* soaked in hot water for 30 minutes, drained and
minced, or 2 tsp. peeled, minced ginger root ** or 2
dried, soaked in warm water for 20 minutes, drained
and minced, or 1/2 tsp. grated lime zest

The preparation of Thai curry pastes involves pounding
or grinding together an array of spices and herbs.
This recipe is very hot; cut down on the amount of
dried red chilies if a milder curry is desired.

In a mortar or a small bowl, combine all the
ingredients. Using a pestle or the back of a metal
spoon, press down on the mixture and stir until it
forms a paste. (The curry paste can be prepared ahead
and stored in an airtight container in the
refrigerator for up to 1 week or in the freezer for up
to 3 months.)

Makes 3 to 3 1/2 Tbsp.

From “Eating Well”, Jan/Feb, 1992.

—–

BRAISED ENDIVE WITH FRAMBOISE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Small Belgian endives,
-trimmed and quartered
-lengthwise
5 tb Softened sweet butter
1/4 c Eau-de-vie de framboise
White pepper
Fresh lemon juice (opt)

Select Belgian endives that are tightly closed and small.

In a skillet, cook the endives in 3 tablespoons of the butter over low
heat, turning them to coat them with the butter, for 10 minutes. Add 2
tablespoons of the framboise, the white pepper, and salt to taste. Simmer
the mixture for 1 minute. Transfer the endives with a slotted spoon to a
serving dish and keep them warm in a preheated 250F oven. Add the
remaining 2 tablespoons framboise to the skillet, simmer the pan juices,
stirring, for 1 minutes, and remove the skillet from the heat. Swirl in
the remaining 2 tablespoons butter, pour the sauce over the endives, and
sprinkle the endives with lemon juice if desired.

– – – – – – – – – – – – – – – – – –

Title: Baby Lettuce Salad with Tart Raspberry Vinaigrette
Categories: Salads
Yield: 4 servings

2 tb Olive oil 1 ts Oregano; chopped
4 tb Raspberry vinegar 1 ts Chives; chopped
2 tb Rich lamb stock 4 c Baby lettuce leaves
1 ds Black pepper; to taste

Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation Time:
0:10 Stir together oil, vinegar, and lamb stock in a small bowl. Add herbs
as close to serving time as possible. Toss with baby lettuce and serve.

—–

Title: Salad-in-a-Boat
Categories: Vegetarian Salads Vegetables
Servings: 6

2/3 c Water
5 T Butter or margarine
1/4 t Salt
2/3 c All-purpose flour
3 ea Eggs
3/4 c Shredded Swiss cheese
1 1/2 c Small spinach leaves
8 ea Cherry tomatoes
—————————-EGG-VEGETABLE SALAD—————————-
1/2 c Mayonnaise
1 t Dijon mustard
1/4 t Ground cumin
1 c Raw cauliflower, sliced
1/4 lb Raw mushrooms, thinly sliced
1 c Frozen peas (thawed)
1 c Celery, thinly sliced
2 ea Green onions tops, sliced
6 ea Hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a boil. When butter
melts, remove pan from heat and add flour all at once. Beat until well
blended.
Return pan to medium heat and stir rapidly for 1 minute or until a ball
forms in middle of pan and a film forms on bottom of pan. Remove pan from
heat and beat in eggs, one at a time, until mixture is smooth and glossy.
Add cheese and beat until well mixed. Spoon into a greased 9-inch round
pan with removable bottom or spring-release sides. Spread evenly over
bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or until puffed and
brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places;
leave in closed oven for about 10 minutes to dry. Remove pan from oven
and cool completely. Remove crust from pan.
Prepare egg-vegetable salad. In a bowl, stir all ingredients except
eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently
fold into vegetable mixture.
Line bottom and sides of boat with spinach leaves. Cut each tomato
in half. Pile egg salad over spinach and garnish with cherry tomatoes.
Cut boat in thick wedges.

Per Serving (including salad): 18 grams protein, 19 grams carbohydrate,
436 milligrams cholesterol, 483 calories.

—————————————————————————–

Whisky And Apple Jelly (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lb Cooking apples
Granulated sugar
Water
Whisky

Wash the apples, cut away any bad bits and quarter
them. Place in a large preserving pan and just cover
with water. Boil until cluite soft but not pulpy. Put
into a jelly bag and allow to drip overnight. Do not
try to hur ry the dripping process or the jelly will
be cloudy. Measure the juice and allow one pound of
sugar to each pint of liquid. Put t:he juice and sugar
into the pan and stir over a moderate heat until the
sugar dissolves. Bring to the boil, stirring continu-
ously, skimming off the scum fi~om time to time. To
test if the ;jelly will set drop a little on to a cold
plate. When setting point is reached, remove from the
heat and allow to rest for a few mlnutes. Add about a
tablespoonful of whisky to the juice (ciuantity
according to taste). Pour immediately into warm jars
and seal. Do not use for at least 3 months.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

– – – – – – – – – – – – – – – – – –

Title: Macaroni Cheese with Vegetables
Categories: Main-dish, Pasta, Cheese, Vegetables
Yield: 6 servings

8 oz Pasta (bow-ties or ribbed)
1 T Unbleached Flour
3/4 c Milk
1/2 c Grated Parmesan cheese (2 oz)
1 t Basil
1/4 t Black Pepper
1 x Med sweet red pepper,chopped
2 x Scallions, sliced
3 T Margarine, divided
1/2 c Vegetable stock
1/2 c Grated Cheddar cheese (2 oz)
1 T Chopped fresh parsley
1/4 t Paprika
2 c Broccoli florets
1 c Sliced Mushrooms (3 oz)

Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine.
Remove from heat; add flour and stir until blended in. Whisk in stock
and milk, stirring over med heat until mixture comes to a boil and
thickens. Reduce heat to low. Stir in cheeses and seasonings.
Continue stirring until cheese is melted. Remove from heat and set
aside.
In a large skillet, melt remaining 1 T margarine. Add remaining
ingredients. Cook vegetables, stirring constantly, for about 5
minutes, until tender/crisp. Reduce heat to low. When noodles are
done, drain well. Toss with vegetables; stir in cheese sauce. Garnish
with scallion curls.

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Title: Butter Cream Filled Cookies
Categories: Cookies
Yield: 50 servings

—- cookies:;—
1 c Margarine
1 1/3 c Sugar
1/3 c Milk
1/3 c Dark corn syrup
1 1/3 c Rolled oats
1 1/2 c All-purpose flour
1 ts Baking powder
1 ts Vanilla extract
—- filling:;—
1 tb All-purpose flour
1/4 c Sugar
2/3 c Milk
2 Egg yolks
1/2 c Margarine

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
Preheat oven to 350 degrees. Grease cookie sheets well.

COOKIES:
1. Melt margarine in large saucepan. Add remaining cookie ingredients
and mix thoroughly.
2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for
10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully
from cookie sheets to wire rack.
3. Just before serving, put 2 cookies together, sandwich style, with
filling.

FILLING:
Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan.
Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well.
Cook over low heat, stirring constantly, until mixture boils and is thick.
Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add
egg mixture, beating well after each addition. Cover and store in
refrigerator until ready to use.

—–

Title: Garlic Mud Chicken
Categories: Poultry
Yield: 4 servings

3 lb Roaster Chicken
3 Garlic*
1 tb Cajun Spices,
3/4 c Of Olive oil;**
1 c All purpose flour**

Preheat oven to 325 *large heads of (about 50 cloves) **or as needed
As the coating hardens and bakes on the chicken, the flavors and
juices are all sealed in.. Best chicken you ever ate. Put peeled
garlic cloves in blender with 1/2 cup of olive oil and Cajun spices.
Blend until creamy consistency, add more oil if needed. Place the oil
and garlic mixture in a large bowl. Add flour slowly, mixing until a
very heavy, thick, smooth mud like consistency is achieved. With
string, tie the chicken wings and the legs tight against sides of
carcass. Using a spatula, completely coat chicken with Garlic Mud, as
evenly as possible, using it all. Fill in all crevices between wings
and legs. Place on a rack, breast side up, in a pan and put in
preheated oven. Roast whole chicken about 1 1/2 to 2 1/2 hours or
until coating is browned well. If using cutup chicken, coat each
piece very well, place on a rack and roast for a shorter time, until
chicken coating is brown. Serve chicken with the crisp pieces of
Garlic coating .. I would suggest using a vertical roaster. It is a
wire stand that the chicken slips down on and is vertical. Set your
bottom rack as low as possible to accommodate in oven. Even a lower
heat setting with a longer roast time is even better.
>>> This is a modification of an
old Chinese recipe called Beggers
01/05/92 5:35 PM Chicken. They used mud to encase
it…Then put into a hot bed of coals to cook…. FROM: MARTY FEINS
(BGNJ11A)

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Title: BUSY DAY COBBLER
Categories: Desserts, Usenet
Yield: 6 servings

1/4 c Butter (or margarine,
-if you must)
1/2 c Sugar
2/3 c Milk
1 c Flour
2 t Baking powder
13 oz Tart cherries
-(one normal U.S. can)
2 T Sugar (to sweeten
-and thicken; use less
-or more as needed)

Preheat oven to 350 degrees F. Drain cherries, saving liquid.

Cream butter and sugar together. Alternately add in milk and sifted
dry ingredients. Pour into a buttered and floured casserole dish.
Top evenly with cherries. Sprinkle sugar on top and cover with saved
liquid/juice. Bake 45-50 minutes.

The batter will expand and surround the cherries so they’re evenly
mixed throughout the cobbler. The juice will congeal to fruity and
pudding-like. Serve warm topped with cream, milk or ice cream. (I
prefer milk). If any is left, it’s good cold, too.

NOTES:

* An extremely quick cherry cobbler dessert — This recipe came from
a PTA recipe collection from my Aunt’s school a number of years ago.
It’s not a true, classic cobbler, but I think it’s better. My
favorite dessert!

* As the name implies, this is a very quick recipe to make.
Depending on how soft the butter is to start with, or whether or if
you use a food processor (I don’t, but it should work) this recipe
takes only 5 to 10 minutes to mix.

* You can use any unsweetened canned fruit for this recipe. You can
also use frozen fruit, by thawing it before adding to the pan.
Berries or peaches are standard substitutes. Yesterday I made one
with crushed pineapple. I used brown, rather than white sugar atop
the fruit. It tasted very much like pineapple upside down cake
(though the appearance was a bit different).

: Difficulty: easy, I’ve been making this since I was about 8 or 9.
: Time: 5 minutes preparation, 45 minutes cooking.
: Precision: approximate measurement OK.

: Suzanne Barnett-Scott
: Calcomp/Sanders Display Products, Scottsdale, Arizona
: suze@terak.UUCP

: Copyright (C) 1986 USENET Community Trust

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