Title: GARLIC SOUP
Categories: Soups
Yield: 6 servings

1 tb Unsalted Butter
1 tb Olive Oil
1 lb Onions, corsely chopped
1 ea Bouquet Garni
1 x Salt freshly ground Pepper
28 ea Medium Garlic cloves, peeled
3 c Chicken Stock (or more)
3 oz French Bread, cut into piece
1 c Whipping Cream or Half Half

Melt Butter with oil in heavy large deep skillet over
low heat. Add Onions and garlic and cook until onions
are tender and golden brown, stirring frequently,
about 30 minutes.
Add 3 cups chicken stock, bread and bouget garni to
skillet and bring to a boil. Reduce heat and simmer
about 15 minutes. Remove bouget garni. Puree mixture
in small batches in blender. Transfer puree to heavy
large saucepan. Mix in cream. Stir over low heat
until heated through. Thin soup with added stock if
desired. Season with

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Title: Grape Sponge
Categories: Desserts, Heirloom
Yield: 10 Servings

4 ts Plain gelatin
2 tb Cold water
1/2 c Boiling water
1 c White sugar
1 c Grape juice
1 tb Lemon juice
1 tb Orange juice
2 Egg, whites
3/4 c Whipping cream

Let gelatin stand in cold water until soft, then
dissolve in boiling water. Add sugar and fruit
juices, and chill until mixture begins to set. Beat
until frothy. Whisk in the stiffly beaten egg whites
and beat mixture until almost firm. Fold in the
whipped cream. Pile in sherbet glasses. Garnish with
whipped cream topped with a candied violet or
sprinkled with mauve trimettes. Makes 10 to 12
servings. Source: Heritage Recipes ch.

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AUTUMN APPLE SHORTCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SHORTCAKE—–
2 c Bisquick
1/2 c Water
2 tb Sugar
2 tb Shredded orange peel

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Title: Chocolate Ginger Tart
Categories: Desserts
Yield: 6 Servings

2 c Ginger cookie crumbs
1/2 c Butter
8 oz Bittersweeet chocolate
3/4 c Whipping cream
2 oz Melted white chocolate

Combine cookie crumbs with butter and pat into 9″ pie
plate. Bake at 350øF for 8 – 10 minutes. In small
pot bring whipping cream to a boil. Remove from heat
and stir in bittersweet chocolate. Stir frequently
until chocolate melts; let cool. Pour into pie shell
and let set for 2 hours in the refrigerator. In a
small pot melt white chocolate. Streak melted
chocolate overtop tart. Source: Cityline Club
CITY-TV Typed in MMFormat by cjhartlin@msn.com

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Title: Curry Shui Mai
Categories: Chiles, Chinese, Poultry, Turkey
Yield: 6 servings

2 1/2 lb Ground turkey
5 tb Corn starch
5 tb Water
3 tb Sherry
3 tb Soy sauce
1 ts Salt
1 1/2 ts Sugar
1 1/2 ts Sesame oil
8 oz Whole water chestnuts,
Finely chopped
6 Scallions chopped
Including greens
2 Eggs
4 ts Curry powder,
Madras brand
Gyoza wrappers
(Sun Luck Brand)

Stir all ingredients very well.

Add curry powder, mix in very well

Fold into gyoza wrappers, about 1 tblsp in each. Leave the top open.
Served a lot for new years, as they look like purses, to insure
prosperity in the coming year.

We recommend Sun Luck brand gyoza wrappers as they are thinner than
most.

Steam 7 minutes, or until meat is cooked through, but not too long,
because it can lose flavor. WALT

Katherine “Grow your own” Barto Certified Chile head #44

MMMMM

Date: Sun, 12 Mar 95 20:17:05 EST
From: “Aliza R. Panitz”

Old Fashioned Baked Beans

[recipe] [what I made]
1 lb. great northern or small 2 lbs mixed beans – Great Northerns,
white beans Romans, and random mix.
1 tsp salt (omitted)
1 tsp dry mustard 2 tsp dry mustard
1/2 tsp fresh ground black pepper 1/2 tsp black pepper from a bottle
dash of hot sauce 1 heaping tsp hot chili condiment
1/2 cup chopped onion 1 1/2 cup coarse chopped onion
1/4 cup molasses or honey 1/2 cup (scant) honey
1/4 cup brown sugar 8 tsp white sugar
1/4 cup cider vinegar 1/2 cup white vinegar

Presoak beans. Drain. Combine dry ingredients and mix with beans; stir
in other ingredients. Pour into 1 1/2 qt. or 2 qt. baking dish or bean
pot. [Obviously, if you double the recipe like I did, you’ll need a
bigger pot :-] Pour in boiling water to cover. Cover. Bake at 300 degrees
for 6 hours; add a bit of boiling water if needed. (Crock-pot method: cook
on low 8-10 hours.)

Comments: I just dumped everything on top of the beans and stirred them;
then covered them with hot tap water. They took a lot longer than 10
hours to cook, but that might have been due to too-low heat on the crockpot.
(Also, reportedly vinegar and other acid substances need to be added at the
end of cooking else they’ll make the beans tough.)

These beans were *really* good. The caramelized onions were even better.
I’ve enjoyed the beans plain, with barbecue sauce, and with spinach and
corn added.

Irrelevant comment: This is the closest I’ve followed a recipe (except
for baking) in years. I hope y’all are suitably impressed 😉

Title: ROSEMARY TURKEY SALAD
Categories: Salads, Poultry
Yield: 2 servings

1/4 c Low Cal. Mayonnaise
1/4 c Chopped Fresh Parsley
1 tb Fresh Rosemary Leaves
1/8 ts White Pepper
1 1/2 c Cooked Turkey
1 lg Granny Smith Apple OR
Red Bartlett Pear, Cored
And Shredded
2 lg Leaf Lettuce Leaves
1 c Alfalfa Sprouts

Combine Mayonnaise, Parsley, Rosemary Pepper. Add
Turkey Apple. Toss Gently. Cover Chill Until
Ready To Serve. Place Lettuce Leaves On Individual
Serving Plates. Top Each With 1/2 C. Alfalfa Sprouts.
Spoon Half Of Turkey Mixture Onto Each Plate Serve
Immediately. (Fat 11.2. Chol. 68.)

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VEGETABLE AND BEAN BIRYANI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Rice
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Aubergine — cubed
-(large is better, though)
1 pn Salt and black pepper
4 tb Vegetable oil or vegetable
-ghee
3/4 ts Poppy seeds
1 t Mustard seeds
1 pn Cayenne
1/4 ts Turmeric
3/4 ts Garam masala
1/4 ts Ground coriander
1 Red pepper — seeded sliced
3 oz Butter beans — cooked
2 Tomatoes — skinned, seeded
– chopped
8 oz Long grained brown rice
-cooked with saffron
1 oz Toasted pine nuts
1 oz Raisins
1 Coriander sprig for garnish*

Place the aubergine cubes in a colander, sprinkle with
salt and leave for 30 minutes. Rinse the cubes and
dry. Heat the oil or ghee in a large pan. Add the
poppy and mustard seeds and cook for 2 minutes,
stirring. Add the cayenne pepper, turmeric, garam
masala, coriander, aubergine, red pepper, beans,
tomatoes and salt and pepper. Cover and cook for
about 10 minutes. Layer the rice and vegetable mixture
in an ovenproof dish. Cover and cook in a preheated
moderate oven (180~C, 350~F, Gas Mark 4) for 30
minutes. To serve:

Sprinkle with toasted pine nuts and raisins. Garnish
with a coriander sprig and serve hot.

* I’ve never used sprig of coriander – can’t stand it
unless it’s ground coriander, from a packet! It’s
called cilantro in the US, isn’t it?

This recipe from Carole Bowen’s book “The Vegetarian
Cookbook”, I think.

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Title: TEATIME SHORTBREAD – BON APPETIT
Categories: Cookies, Desserts
Yield: 20 Shortbread

3/4 c (1 1/2 sticks) unsalted
-butter, room temperature
1/2 c Sugar
1 3/4 c All purpose flour
Pinch of salt

Preheat oven to 325’F. Using electric mixer, beat butter and sugar in bowl
until well combined. Sift flour and salt into butter mixture. Using
fingertips, rub mixture until moist clumps form. Gently knead until soft
dough forms. Divide dough in half. Press out 1 dough piece to 9 1/2-inch
round, about 1/4 inch thick. Roll lightly with rolling pin to smooth top.
Using 3-inch-diameter cookie cutter, cut out 8 cookies. Reserve scraps.
Repeat pressing, rolling and cutting with remaining dough piece. Gather
dough scraps together. Press out dough scraps to form round and cut out
additional cookies.

Arrange cookies on 2 large baking sheets. Pierce each cookie several times
with fork. Bake until pale golden, about 12 minutes. Cool slightly.
Transfer cookies to racks; cool completely.

Bon Appetit/October/94 Scanned edited by Di Pahl

—–

HOLDERMUS (ELDERBERRY MUSH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g Elderberries without stems
-(a generous lb)
Sugar to taste
1 pn Salt
1/8 l Milk (1/2 cup plus 1/2 Tbsp)
50 g Butter (3 1/2 Tbsp)
1 tb Flour

From the Allgaeu area.

Pull the elderberries off their stems and briefly cook in a skillet with
very little water. Then add either a roux or a smooth mixture of milk with
a little bit of flour. Constantly stirring, bring to a good boil. Add a
spoonful of honey. If the mush has been made with the milk/flour mixture,
then pour hot clarified butter on top.

In some places, pan-toasted bread cubes are scattered on top. The
elderberry mush is served directly in the copper skillet.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

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