SOURDOUGH STRAWBERRY CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-kyllikki fuller bhhj17b
1/2 ts -salt
2 c Flour
1/2 c Butter
3 ts Baking powder
2/3 c Sourdough starter — *
1/2 ts Nutmeg
1/2 c Heavy cream
3 tb Sugar
1 Egg
—–fruit topping—–
2 pt Strawberries — hulled
1/4 c Sugar
—–whipped topping—–
1 c Heavy cream
2 tb Amaretto
3 tb Sugar

Mix flour, baking powder, nutmeg, sugar and salt then
cut in butter till it resembles corse meal. Then beat
in starter, and 1/3 cup heavy cream and 1 egg together
till well blended. Pour all at once into dry
ingredients and mix together with fork until it holds
together in a loose ball. Pat lightly into a greased
and floured 9″ round or 8″ square pan. set aside to
rest while preheating oven to 450F. when oven is to
temp bake shortcake for 18 to 22 minutes until very
lightly browned. Cool in pan. Turn out while still
warm and slice in half horizontally. wash and hull
strwberries and crush enough to make 1 cup mix with
1/4 c sugar spread on bottom layer of shortcake. Top
with half of; 1 c heavy cream, whipped with 3 T sugar
and amaretto. Slice remaining berries and put about
1/3 of them on whipped cream. Top with remaining
shortcake and berries and remaining whipped cream. *If
you don’t do sourdough susstitute 2/3 c heavy cream
for cream and sourdough starter.

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Everyone Wants This Recipe Casserole

Recipe By : Prodigy Food Wine Board
Serving Size : 4 Preparation Time :0:00
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon
4 stalks green onions, — sliced thin
1 pound fresh mushrooms, — sliced
salt and pepper — to taste
1/4 teaspoon celery salt
2 1/2 cups shredded Monterey jack cheese
8 large eggs, — well beaten
1 cup milk

Cook bacon crisp; drain and crumble. Reserve bacon drippings to saute onions,
then mushrooms. In a large mixing bowl, combine bacon, onions, mushrooms,
seasonings, cheese, eggs and milk. Pour into a greased 2 quart casserole.
Bake, uncovered, at 350°F for 45 to 50 minutes.

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Title: SLOPPY AL’S TOFU (JUST FOR YOU, AL)
Categories: Chinese, Vegetarian
Yield: 6 servings

1 1/2 lb Regular tofu, frozen, thawed
-and squeezed
3 tb Oil
1 lg Onion, diced
2 md Green peppers, seeded and
-diced
30 oz Spanish style tomato sauce
1 1/2 tb Chili powder
1 ts Salt
1/8 ts Pepper
1/2 ts Dried oregano
1 tb Soy sauce
1 tb Prepared mustard
1 tb Sugar
2 tb Worcestershire sauce
3 tb Oil

Prepare tofu and set aside. In a large skillet, saute
the onion and peppers in 3 tablespoons oil until just
tender. Add tomato sauce, chili powder, salt, pepper,
oregano, soy sauce, mustard and sugar. Stir and simmer
for 20 ~25 minutes. Heat the other 3 tablespoons oil
in a heavy skillet and add tofu and worcestershire
sauce. Stir until tofu is nicely browned and
worcestershire sauce is absorbed. Add tomato sauce
mixture and simmer another 5 minutes. Serve over
sandwich buns with plenty of green salad.

Hope you enjoy this, Al. It makes PLENTY so there will
be gobs of leftovers for you.

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Title: Apricot Cream Cheese Drops
Categories: Cookies, Crisco.002
Yield: 18 cookies

1/2 c Butter Flavor Crisco
1 pk Cream Cheese, ( 3 oz )
– Softened
1 tb Milk
1/4 c Brown sugar, firmly packed
1/2 c Apricot preserves
1 1/4 c All-purpose flour
1 1/2 ts Baking Powder
1 1/2 ts Cinnamon
1/4 ts Salt
1/2 c Pecans, coarsely chopped OR
– Flake Coconut

MMMMM————————–FROSTING——————————-
1 c Confectioners Sugar
1/4 c Apricot Preserves
1 tb Butter Flavor Crisco
Finely Chopped Pecans -=OR=-
– Flake Coconut ( optional )

Preparation Time: 25 Minutes Bake Time: 14 Minutes

1. Heat oven to 350. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Cream 1/2 cup Butter Flavor Crisco, cream cheese and milk in
medium bowl at medium speed of electric mixer until well blended.
Beat in brown sugar. Beat in 1/2 cup preserves.

3. Combine flour, baking powder, cinnamon and salt. Mix into creamed
mixture. Stir in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls
of dough into a mound to form each cookie. Place 2 inches apart on
cookie sheet.

4. Bake at 350 for 14 minutes. Cool on baking sheet one minute.
Remove to cooling rack. Cool completely before frosting.

5. For Frosting: Combine confectioners sugar, 1/4 cup preserves and 1
tablespoon Butter Flavor Crisco in small mixing bowl. Beat with
electric mixer until well blended. Frost cooled cookies. Sprinkle
finely chopped pecans over frosting, if desired.

VARIATIONS: Try peach or pineapple preserves in place of apricot.

Source: Butter Flavor Crisco Cookie Collection, Page 4.
Shared by: David Knight

MMMMM

Old Greek Bread

Recipe By : frugal gourmet – 3 ancient cuisines
Serving Size : 1 Preparation Time :3:00
Categories : Breads Breakfast
Low Fat Side Dish
Tried Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups tepid water — 90 degrees
2 packages dry yeast — prefer quick rise
2 cups barley flour
1/4 cup rye flour
unbleached white flour to make up total
flour weight of 2 pounds 3 ounces
1 tablespoon honey
2 tablespoons olive oil
2 teaspoons salt — mixed w/2 tsps.
water
cornmeal for baking sheets

1. In a mixing bowl, dissolve the yeast in the tepid water. 2. Place a
paper lunch sack on a scale and put in the barley and rye flour. Add enough
additional unbleached flour to make up the 2 pounds 3 ounces. 3. Put the
yeast water in an electric mixer bowl and add 4 cups of the flour mixture.
(I simply use my KitchenAid for this whole process.) Add the honey and
olive oil and mix to form a sponge, or very soft dough. Mix by hfand or by
machine until the dough begins to pull away from the side of the bowl, about
10 minutes. Mix in the salt mixed with water and finally the remaining
flour. If you are using a hand mixer the last of the flour will have to be
stirred in by hand. If you are using a pwerful mixer use the dough hook. 4.
Knead the dough until it is smooth and elastic. Place on a plastic counter
and cover with a large bowl, allow to rise until double in bulk, and then
punch down and cover; allow to rise a second time. 5. Punch down and mold
2 or 3 loaves. Place on a baking sheet that has been sprinkled with a
little cornmeal. Dust the loaves with a little flour and allow to rise
again until double in size. Bake in a 450 degree oven for about 25 to 35
minutes, or until the bread is a rich dark brown and the loaf sounds hollow
when you thump on the bottom with your finger. Allow the loaves to cool on
cake racks.

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Serving Ideas : Makes 2 or 3 large loaves.

BANANA MUFFINS – GOOD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Sugar
1 1/4 c Flour
3/4 ts Baking Soda
1 ts Salt
1/4 c Egg Beaters – Fat Free
3 Banana — mashed

Mix dry ingred. Add wet ingred. Bake at 350 for 20
min.

NOTES : Per Muffin – Calories – 115.3, Total Fat –
.2g, 1.7% CFF

Recipe By : www

From: “Linda Gordon”

Yankee Turkey Stuffing: Potato Lovers

Recipe By : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
Serving Size : 1 Preparation Time :0:00
Categories : Chicken And Poultry Mastercook
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Tablespoons Melted Butter
1 Large Onion — Chopped Fine
1 Large Celery Stalk — Diced
6 Cups Bread Crumbs (Coarse, White)
3 Pounds Russet Potatoes (Peeled And Boiled)
3/4 Cup Milk — Warmed
1 1/2 Teaspoons Poultry Seasoning
Salt And Pepper — To Taste

For a 10-12 pound turkey.
Mash potatoes with 3/4 cup warmed milk.
Melt the butter over medium heat in a wide skillet. Add onion and cook,
stirring often, until it is limp and starting to turn gold. Stir in the
celery so it’s covered with butter and remove pan from the heat.
Combine the pan contents with remaining ingredients: taste and adjust
seasonings. Old recipes call for as much as three times this much butter
and cream in the potatoes, so feel free.

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Title: No-Bake Cookies2
Categories: Cookies, Peanut butt
Yield: 24 servings

1 c Sugar
1/4 c Butter
1/2 ts Vanilla extract
2 tb Cocoa
1/4 c 1% milk
1 1/2 c Oatmeal; not instant
1/2 c Wheat germ; toasted
1/4 c Peanut butter

Preparation Time: 0:15
Combine sugar, butter, cocoa milk in a saucepan. Bring to a boil.
Continue to boil over medium heat for 1 minute, stirring constantly.
Fold
in remaining ingredients.

Drop the batter onto waxed paper, flatten let harden; work quickly so
that
batter doesn’t set before being shaped. An alternate method is to lightly
grease a 7″ x 10″
(or 8″ x 10") pan pour the entire mixture in. Let set cut into
squares.

Store in an airtight container in the refrigerator.

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OCTOPUS PILAF (OKTAPODI PILAFFI)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Octopus, skinned
2 md Onions, finely chopped
1 c Garlic, finely chopped
1 Bay leaf
1 pn Oregano, dry
1/2 ts Fines herbes
1 c Wine, dry white
Butter
2 tb Tomato paste
16 oz Tomato, whole, can
2 c Rice

Pound the octopus in order to tenderize it, and cut
into cubes. Saute the onions in1/4 lb butter until
golden brown; add garlic, bay leaf, oregano, fines
herbes, and octopus. Saute for a few more minutes;
then add tomato paste, whole tomatoes and wine. Stir
well, cover and simmer over low fire for one hour, or
until octopus is tender. When octopus is cooked, place
3-1/2 cups water,1/2 cup of octopus sauce and 2 Tbsp
butter in a saucepan. Bring to a boil, add rice, stir,
lower heat and simmer for 20 minutes. To serve, shape
the rice into individual mounds with a cup, and cover
with octopus and remaining sauce. This may be prepared
ahead of time and reheated in the oven before serving.
It’s delicious with boiled greens and white retsina.

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FIG AND RAISIN ‘CREAM’

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Rapey. Take half fyges and half raisouns; pike hem
and waishe hem in water. Skalde hem in wyne, bray hem
in a morter, and drawe them thurgh a straynour. Cast
hem in a pot and therwith powdur of peper and oother
good powdours; alay it vp with flour of rys, and
colour it with saundres. Salt it, seeth it messe it
forth.

125 g/4 oz well-soaked dried figs
125 g/4 oz stoned raisins
275 ml/10 fl oz/1 1/4 cups red wine (not too dry)
Good pinch of ground black pepper
1/3 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Soft dark brown sugar to taste
3 teaspoons rice flour or cornflour
A drop or two of red food colouring
Salt to taste

Drain the figs, reserving the soaking liquid. Discard
the stalk ends of the fruit and put them in a saucepan
with the raisins and wine. Add the spices and a
teaspoon of sugar and bring to the boil. Take off the
heat and cool slightly, then turn the mixture into an
electric blender and process until smooth. Add a
little of the soaking water if the mixture is
stubbornly solid.

Cream the rice flour or cornflour with a little more
soaking water or wine and brighten the tint with a
drop of food colouring. Blend the ‘cream’ into the
dried-fruit puree. Then return the whole mixture to
the saucepan and simmer until it thickens slightly.
Season with salt and a little extra sugar if you wish.

The mixture can be served hot or cold over a sweet
cereal dish, firm stewed fruit or – best of all- ice
cream. Some versions in other manuscripts are stiffer
and make a good filling for tartlets or fried puffs.
One encloses the filling in pastry to make dumplings.

from The Medieval Cookbook by Maggie Black
Chapter 2, “Chaucer’s Company”
posted by Tiffany Hall-Graham

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