3/4 c. vegetable oil
1 clove garlic, crushed
2 cups croutons
2 heads Romaine lettuce
1 head Boston lettuce
1 bunch watercress
3/4 c. grated parmesan cheese
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp ground black pepper
1/3 c lemon juice
2 eggs, slightly beaten
1 can anchovy fillets, drained

Pour oil into jar. Add garlic and cover. Let stand at least an hour.
Tear lettuce into large bowl. Sprinkle with cheese, salt, dry mustard
and pepper. Combine remaining ingredients and add to greens. Add
anchovy and croutons. Toss lightly until well mixed.

Red Chili Sauce

Recipe By : Holiday Celebrations
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Cuisine Sauces Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 dried ancho chili peppers
1/2 to 1 dried or canned chipotle chili pepper — optional
3 cups hot water
1/4 tesa dried oregano — crushed
2 cloves garlic — minced
3/4 teaspoon salt

Wash ancho chili peppers; pat dry. Roast, half at a time, in a heavy skillet
over medium heat until they become fragrant pliable, about 2 to 4 minutes,
turning once or twice. Remove from skillet. Cover with a damp towel and let
steam for 5 minutes. Cut off tops, open, and remove seeds.

Place ancho chili peppers and dried chipotle, if using, in a blender
container or food processor bowl. Add hot water and let stand about 5
minutes to soften. Add oregano, garlic, and salt. Cover and process at low
speed until nearly smooth. Press mixture through a sieve, discarding solids.
Transfer to a medium saucepan; bring to boiling. Reduce heat and simmer,
uncovered, for 15 to 20 minutes or until reduced to 2 1/2 cups.

Use on “Breakfast Burritos.”

Sauce can be frozen for up to 3 months.

– – – – – – – – – – – – – – – – – –

Date: Mon, 24 Oct 94 12:22:46 EDT
From: skill@qucis.queensu.ca (David Skillicorn)

begin{recipe}{Apple Cake}
begin{ingred}
item
hot fruit (apples, cherries)
end{ingred}
Pour into a casserole dish.
begin{ingred}
item
2 T sugar
item
2 egg whites
item
4 T boiling water
item
1 cup flour
item
1/2 tsp salt
item
1 1/2 tsp baking powder
end{ingred}
Add ingredients in order, mixing as you go. Pour over fruit and bake at 350
for about 30 minutes.
end{recipe}

Title: Christmas Eve 1996
Categories: Polkadot, Lisa, Menu, Holidays
Yield: 12 Servings

———————————–SNACKS———————————–
2 Granny’s punch 1 pk Fritos
1 l Coke 1 Famous Lipton
California Dip
1 pk Potato chips 1 Cheese, Crackers, Pepperoni
1 pk Pretzels

——————————HOT FINGER FOODS——————————
1 Sweet Sour Meatballs 1 Chicken Strips
1 Italian Chicken Pastry Bites 1 Something from Donna

———————————-DESSERT———————————-
Hot water various teas, 1 Peanut Butter Kiss Cookies
-coffees hot chocolates 1 Chocolate Mint Snow Tops
1 Chocolate Trifle 1 Pumpkin Bread

8 people for “Snacks” “Hot Finger Foods” and 12 people for
“Dessert.” Mom R. is bringing the Cheese, Crackers Pepperoni, the
Chicken Strips, and the Pumpkin Bread. Donna is bringing something.

SUNDAY
Take some lemonade and maraschino cherries, and combine in a small
freezer-safe container. Stick it in the freezer to use as ice for the
punch. Prepare the California Dip and keep refrigerated.

MONDAY
Prepare Chocolate Mint Snow Tops and Peanut Butter Kiss Cookies.
Form the meatballs, make meatball sauce, cut up pepper, and store
them in the fridge. Prepare the Chocolate Trifle.

TUESDAY, THE PARTY
Prepare Granny’s Punch at 2:30. Set out the “Snacks.” Company
arrives at 3:00. Reheat the meatballs, make the chicken in pastry at
around 4:00 or once everyone has arrived, followed by the bread,
chicken strips, and whatever Donna brings. Do gift-giving at around
5:30 or 6:00 when everyone is done eating. Have dessert at around 7:00
or when presents have all been exchanged.

Source: Lisa Clarke, Entered in Meal Master format by Lisa Clarke for
Christmas Eve 1996

The Chef’s Comments:
“Well, once again I am having my family over for Christmas Eve, and my
in-laws over later on for dessert. Unlike last year, though, I put
off planning the darn thing until yesterday 😉
Here’s the menu I’m hoping to make, followed by any recipes I haven’t
posted here before (if anyone wants any of the other ones, let me know
and I’ll post them, too).” – Lisa

From: Lisa
Date: 12-22-96 (12:22)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

—–

Boursin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese
Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Unsalted Butter — softened
1 Large Garlic Clove — put through press
1/2 Teaspoon Dried Dill Weed
1/4 Teaspoon Dried Thyme
2 Tablespoons Dried Parsley — minced
1 Tablespoon Dried Chives — minced
8 Ounces Cream Cheese — softened
3 Tablespoons Milk

– – – – – – – – – – – – – – – – – –

Title: RICE PILAF WITH APRICOTS, RAISINS AND PINE NUTS
Categories: Rice, Vegetarian
Yield: 6 servings

1/4 c Olive oil
1 1/2 c Rice, brown;long grain
1 pn Saffron strands; opt
1/2 c Apricots, dried;snipped into
-slivers
1/2 ea Cinnamon stick
8 ea Cloves
4 ea Cardamom pods; lightly
-crushed
-Salt pepper
3 c -Water
2 ea Onions; peeled sliced
1/3 c Raisins
1/2 c Pine nuts;or slivered
-almonds

———————————TO GARNISH———————————
Mint sprig

Heat half the oil in a heavy-bottomed saucepan. Add the rice and
saute for 5 minutes, stirring gently.
Add the saffron, if using, the apricots, spices, 1 teaspoon salt and
the water.
Bring to a boil, then cover tightly and leave to cook over very gentle
heat for 45 minutes. Then turn off the heat and leave covered.
Saute the onion in the remaining oil for 10 minutes, until softened
and lightly browned. Add to the rice, together with the raisins and
nuts. Check the seasonings and stir lightly with a fork. Garnish with
a mint sprig to serve.

—–

SUKIYAKI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Steak Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Round steak
1/2 c Beef bouillon
2 t Soy sauce
1/4 lb Mushrooms, sliced
1/4 lb Spinach
3 T Peanut oil
3/4 c Celery, sliced
3/4 c Onion, sliced
1 x Rice, cooked

Cut steaks across grain into diagonal strips about 3-inches long.
Combine butter and soy sauce. Heat oil in a large skillet and brown
the meat. Add bouillon mixture and push meat to one side.
Add celery, mushrooms and onions; Cook and stir for about 4 minutes.
Add the spinach anc cook about 2 minute more.
Serve on rice.

– – – – – – – – – – – – – – – – – –

Title: Cherry or Peach Cobbler
Categories: Desserts
Yield: 6 servings

5 c Cherries or Peaches
-fresh or canned
2 1/2 tb Lemon Juice
1/3 c Granulated Sugar
1/3 c Brown Sugar; packed
2 1/2 tb Cornstarch
1 ts Ground Cinnamon
1/4 ts Ground Nutmeg
1 tb Vanilla
*If Using Cherries Add
1 ts Almond Extract

———————————-TOPPING———————————-
1 c All-Purpose Flour
1 tb Granulated Sugar
1 ts Baking Powder
1/4 ts Salt
2 tb Butter or Margarine
1/3 c To 1/2 cup Milk

Preheat oven to 450 degrees F.

Drain cherries or peaches, reserving 1/4 cup juice. Discard the
remaining juice. Combine fruit and lemon juice and set aside. In a
saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in
reserved fruit juice. Bring to a boil, stirring frequently about 2
minutes. Remove from heat and add fruit and vanilla. If using
cherries, stir in almond extract instead of the vanilla. Pour into an
ungreased 8 inch square baking pan.

For topping, combine flour, sugar, baking powder and salt; cut in
butter until crumbly. Stir in enough milk to moisten. Drop by
tablespoonfuls over fruit mixture. Bake at 450 for 10 to 13 minutes
or until golden brown.

* We like doubling the dough recipe. If you do, bake at 400 degrees F.
for 20 to 25 minutes

From the personal MM recipe database of Sandy Gamble

—–

Title: Souper Salad (Lf)
Categories: Low-Fat, Salads, Mcdougall, Vegan, To Try
Yield: 8 servings

46 oz Tomato juice; canned
1 sm Red onion; finely chopped
1 cl Garlic; minced
1/4 c ;water
1/2 c Corn kernels; fresh or frozn
15 oz Black beans; rinsed draind
Cucumber; seeded and finely
-chopped
Red bell pepper; seeded
-finely chopped
Green bell pepper; seeded
-finely chopped
Zucchini; finely chopped
Celery stalk; finely chopped
4 x Scallions; finely chopped
4 oz Diced green chilies; canned
1 c Jicama; finely chopped
1/4 c Fresh cilantro; or parsley
-chopped
2 tb Red wine vinegar;
2 tb Lime juice;
x Hot pepper sauce; to taste
1 ts Prepared horseradish;
x Pepper; black to taste
16 x Melba rounds; for garnish

——————————–PER SERVING——————————–
143 x *cals
6 x *gm protein
1/3 x *gm fat
28 x *gm carbo
774 x *mg sodium
6 x *gm fiber

Pour tomato juice into a large bowl. Set aside.
Place onion, garlic and water in a small saucepan.
Cook and stir for 1 to 2 minutes, until onion softens slightly. Add
onion-garlic mixture and remaining ingredients except melba rounds to
tomato juice. Stir well. Cover and refrigerate several hours to allow
flavors to blend. Stir well and pour into soup bowls.
Serve with melba rounds. Serves 8.

Author’s Note: This chilled soup is resplendent with crunchy vegetables.
Don’t let the long list of ingredients fool you: It’s really a simple dish
to prepare. It keeps for several days in the refrigerator.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Aspic Jelly – Great Chefs
Categories: Basics, Jellies, Masterchefs, Frisco, LeC
Servings: 2 cups

2 qt Water
1 lb Beef shin, ground
1 lb Bones, beef, gelatinous
1 ea Carrot, finely chopped
1 ea Celery, stalk, finely
— chopped
1 ea Parsley, sprig
3 ea Shallots, finely chopped
1/2 md Onion, not peeled
2 ea Bay leaves
1 pn Thyme
1 pn Rosemary
Salt (to taste)
Pepper (to taste)
2 oz Cognac
2 oz Port

Put the water, bones, beef, vegetables and spices in a pot and
simmer for 2 hours. Skim the fat off the surface and strain the
liquid through a chinois. Add the port and cognac.

Check the consistency of the aspic by pouring 1/2 ounce on a
plate and refrigerating for 10 minutes. If the aspic is not hard
enough, add 2-3 tablespoons of unflavored gelatin.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

—–