Title: Bara Brith (Currant Bread) Welsh
Categories: Breads
Servings: 16

1/4 lb Dried fruit 4 oz Candied peel
1 pt Warm water 1/2 t Mixed spice
2 lb Plain flour 2 t Salt
6 oz Lard 1 oz Fresh yeast
1/2 lb Demerara sugar 2 ea Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.

Soak the fruit and candied peel in the water with the spice. Leave to
steep in a warm place and use the warm spicy, strained water to mix the
dough.

Sift the flour and salt and rub in the lard; cream the yeast with the
sugar and a little of the spiced water; mix this into the flour, together
with the eggs and use enough of the water to give a firm, yet elastic
dough.

Knead well, leave to rise and knock back; blend in the drained fruit and
knead again.

Shape the dough into loaves and set into greased 1 lb tins in a warm place
to prove; bake, reducing the temperature after the first 15 minutes.

Originally, in some recipies, the fruit content would have been fresh
currants or blackberries.

Bara Brith is often served as part of the traditional Welsh tea. It can
also be purchased at many of the small bakeries found throughout Wales.

British Cookery (BTA/BFPC)

—————————————————————————–

Date: Thu, 28 Oct 93 14:36:54 PDT
From: Peter_Brooks

Hickory Smoked Vinasoy.

Makes 10 ounces. (The size of the bottle I use.)

1/4 cup soy sauce. I’ve used Kikkoman and Tamari. Either one.
1 cup apple cider vinegar. (Other vinegars OK. *Really* cheap balsamic
didn’t work well, though. Really good balsamic doesn’t need soy or smoke.)
1 tsp liquid smoke.

That’s it. The soy and vinegar smooth each other’s rough edges, and the
liquid smoke offers a good BBQ’ish flavor. When I’m using nutritional
yeast, I’ll pour a little vinasoy onto the yeast. Seems to work out well.

Title: CHINA MOON GINGER DIPPING SAUCE
Categories: Sauces, Chinese, Ethnic
Yield: 1 servings

————————-BARB DAY————————-
1 c Pickled ginger juice; from
– CM Pickled Ginger recipe
1/4 c Japanese rice vinegar; plus
– 2 tbs., unseasoned
2 tb Sugar
1 tb Soy sauce

————————-GARNISHES————————-
Green onions; thinly sliced
– rings, tops included
Fresno chili; thinly sliced
– rings

Makes 1 1/2 cups.
Heat the pickled ginger juice, rice vinegar, and
sugar in a small non aluminum saucepan over low heat,
stirring until the sugar dissolves. Add the soy sauce
and let cool to room temperature.
When serving, garnish the sauce bowls with the
garnishes for color and heat.
Store, refrigerated, in a clean glass jar. Shake
well before using.

Source: China Moon Restaurant, San Francisco, Ca,
by Barbara Tropp

—–

Title: Quick Sally Lunn
Categories: Bread Osg1966
Servings: 1

4 c Cake flour; sifted
2 ts Baking powder
1/2 ts Salt
1/2 c Shortening
4 tb Sugar
1 ea Egg; beaten
1 c Milk

Sift flour once, measure, add baking powder, salt, and sift again.
Cream shortening, add sugar, cream together thoroughly. Combine egg
and milk. Add flour to creamed butter and sugar, alternately with milk
mixture, small amount at a time, beating after each addition until
smooth. Bake in greased muffin pans, or baking sheet, in hot oven 425
F. 25 minutes, or until done.

Source: Elizabeth Craig, Mason Grange, Warren County, OH
—–

Title: Beer Cheddar Soup
Categories: Soups ste, Mc
Yield: 8 servings

1 qt beer
1 qt chicken stock
1 c heavy cream
3 egg yolks
1 c cheddar cheese, shredded
1 ts paprika

Bring beer and chicken stock to a boil over moderate
heat. Simmer for 25 minutes. Beat egg yolks until
thick and pale yellow. Beat in cream. Slowly add a
little of the hot beer to egg mixture, stirring
constantly to prevent curdling. Add egg mixture and
cheese to remaining soup. Heat for 5 minutes, but do
not allow the soup to boil.

Recipe By : Elizabeth Powell

From: Kmeade@ids2.Idsonline.Com (The Me

—–

Title: Glazed Almond Cookies
Categories: New, Text, Import
Yield: 4 servings

1/2 c salted butter, — room
: temperature
3/4 c sugar
1 lg egg
1 ts almond extract
1/4 c ground pecans
1 c sliced almonds
1 c all-purpose flour
1/4 c heavy cream
1 ts almond liqueur
1 c semisweet chocolate chips
2 ts dark corn syrup

Preheat oven to 350. In medium mixing bowl, blend
butter and sugar with electric mixer. Add egg and
almond extract. Beat until light and fluffy. Add
ground pecans and flour and blend at low speed. Form
dough into 2-inch balls. Roll in sliced almonds and
coat each well. Place balls on ungreased cookie
sheets, 2 inches apart. Bake 15 minutes or until
cookies are slightly golden brown. Transfer quickly to
smooth, flat surface to cool.

Glaze: Scald cream in saucepan and remove from heat.
Stir in chocolate chips, liqueur, and corn syrup and
cover. Let stand for 15 minutes. Whisk glaze until
smooth, being careful not to stir too vigorously.
Drizzle patterns on cooled cookies. Dip some cookies
halfway into chocolate. Chill cookies on waxed paper
until chocolate has set. If you don’t want to use
alcohol in this recipe, substitute with almond extract.

Recipe By :THE DESSERT SHOW SHOW #DS3065

Date: Tue, 29
Oct 1996 22:59:57 -0500

—–

Title: NERO WOLFE’S BACALHAU (PORTUGUESE SALT COD)
Categories: Seafood
Yield: 4 servings

1 1/2 lb To 2 lb soaked dried cod *
2 lg Onions, sliced
6 tb Butter
1 cl Garlic, minced
3 lg Potatoes
2 tb Bread crumbs
10 Pitted green olives
10 Black olives
4 Hard-cooked eggs
1/2 c Chopped fresh parsley
Wine vinegar
Olive oil
Fresh ground black pepper

* NOTE: To prepare dried cod, soak in cold water for about 24 hours, or
until it is completely moistened. Change the water two or three times.
Drain thoroughly.

Put the cod into a saucepan and add enough cold water to cover. Bring to a
boil, reduce the heat, and simmer for 15 minutes, or until the fish is
tender. Drain; remove skin and bones. Flake the meat with a fork into large
pieces. Saute the onions in 3 tablespoons of butter until they are tender
and golden in color. Add the garlic. Boil the unpeeled potatoes in salted
water. When they are tender (about 20 minutes), remove from the heat, put
under cold running water, and remove the skins. Drain and slice into
1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart
casserole with the remaining 3 tablespoons of butter. Arrange a layer of
half the potatoes, then half the cod, then half the onions. Sprinkle with a
little pepper and repeat the layering. Sprinkle the bread crumbs over the
top layer. Bake for 15 minutes, or until heated through and lightly
browned. Before serving, garnish the top with olives and eggs; sprinkle
with parsley. Serve with the wine vinegar and oil in cruets and black
pepper in a small dish.
(Prisoner’s Base)

SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625
Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress
#72-75754 1973 Posted by: Bob Emert

—–

Title: Almond macaroon cherry pie
Categories: Pies
Yield: 6 servings

MMMMM————————FOR THE PIE—————————–
1 Pie shell, 9 inch, unbaked
1/2 ts Cinnamon
1 ts Lemon juice
21 oz Cherry pie filling
1/8 ts Salt (optional)

MMMMM———————-FOR THE TOPPING—————————
1 c Coconut
1/4 c Sugar
1/4 c Milk
1/4 ts Almond extract
1/2 c Almonds, sliced
1/8 ts Salt (optional)
1 tb Butter, melted
1 Egg, beaten

Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie
pan. In large bowl, combine pie filling, cinnamon, salt and lemon
juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
Meanwhile, combine all topping ingredients in medium bowl and mix
until blended. Remove pie from oven after 20 minutes, spread topping
evenly over surface, and return pie to oven. Bake an additional 15 to
30 minutes, or until crust and topping are golden brown.

MMMMM

Title: MELROSE AVENUE SPRING ROLLS
Categories: Appetizers, Oriental
Yield: 12 servings

1/2 lb Chorizo sausage
– or any other spicy sausage
1 oz Rice sticks
6 Dried Chinese blk. mushrooms
2 c Shredded green cabbage
2 c Bean sprouts
1 c Julienned carrots
2 Green onions; minced
2 tb Dry sherry
1 tb Oyster sauce
1 tb Oriental sesame oil
1 ts Chinese chili sauce
1/2 ts Sugar
3 Garlic cloves
– finely minced
2 tb Cornstarch
2 tb Cooking oil; PLUS:
3 c Cooking oil
12 Spring roll skins
2 Eggs; beaten
Dipping sauce of your choice
20 Bibb lettuce leaves

ADVANCE PREPARATION: If the sausage is in links, slit
the casing and squeeze the meat out. Place the
sausage meat in a small frying pan or wok. Cook over
low heat until thoroughly cooked and the fat is
rendered, about 15 minutes. Stir occasionally.
Transfer to a sieve and press the meat with the back
of a spoon to eliminate all fat. If the sausage meat
is still in lumps, chop finely. Soak the rice sticks
in hot water for 20 minutes. Drain and cut into
2-inch lengths. Soak the mushrooms in hot water until
soft, about 20 minutes. Discard the stems and shred
the caps. Combine the sausage, mushrooms, rice sticks,
cabbage, bean sprouts, carrots, and green onions.
Separately combine the sherry, oyster sauce, sesame
oil, chili sauce, sugar, and garlic. Combine the
cornstarch with an equal amount of cold water and set
aside. Place a 12-inch skillet or wok over high heat.
When hot, add 2 tablespoons cooking oil; when the oil
becomes hot, add the sausage mixture. Stir-fry until
the vegetables are brightly colored, about 2 minutes,
then add the sauce. Stir-fry until the vegetables
just begin to wilt, about 1 minute more. Add a little
of the cornstarch mixture to thicken the sauce, then
transfer to a bowl. Cool to room temperature, and
then place in the freezer until thoroughly chilled,
about 1 hour. Separate the spring roll skins.
Position each spring roll so one of the corners is
pointing at you. Place about 1/2 cup of the filling
in the bottom third of the skin and then form the
filling into a cylinder, stretching between the side
corners. Bring the corner nearest you over the center
of the filling and then tuck the tip under the
filling. Roll the spring roll a turn. Brush the two
side corners one-third over the top of the cylinder.
Now finish rolling the spring roll into a cylinder.
Place on a small tray as you complete the rest of the
spring rolls. Store, unstacked and uncovered, in the
refrigerator. (These can be done a day ahead.)
LAST-MINUTE COOKING: Place 3 cups of cooking oil in a
12-inch skillet and heat over high heat. When the oil
reaches 370 F (bubbles will escape from the end of a
wooden spoon when placed into the oil for 10 seconds),
fry the spring rolls in 3 batches, cooking them on
both sides until light golden, about 3 minutes. Drain
on a wire rack. Heat the oil again, this time until it
reaches 400 F. Fry the spring rolls a second time in
2 batches until they are dark golden, about 1 minute.
Drain. The second frying makes the spring rolls
crispier. Serve spring rolls whole or cut in half,
with one or more dipping sauces. Guest should wrap a
spring roll in a lettuce leaf, dip it in sauce, and
enjoy. Serves: 8 to 12 as an appetizer

—–

Title: Green Peas Mushrooms
Categories: Diabetic, Side dishes, Side dishes
Yield: 4 sweet ones

1 c Water; 4 lg Mushrooms; sliced
2 c Green peas; fresh or frozen 3 Green onions; chopped
1 ts Vegetable oil; 1 tb Low-sodium soy sauce;

In a saucepan, bring water to a boil, add peas and cook 5 minutes or
until just tender. Drain. Meanwhile, heat oil in a non-stick
skillet and saute mushrooms and green onions until tender. Combine
with peas and toss with soy sauce.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 80; CHO: 13g;
PRO: 4g; SOD: 221mg: FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM