Steamed Persimmon Halva

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 teaspoon Baking soda
1/2 cup Butter — clarified
2 teaspoons Cardamom — ground
1 cup Sugar — brown
2 cups Persimmon pulp
1 teaspoon Juice — lemon
1/2 cup Raisins
1/2 cup Walnuts — chopped

Vegetable oil can be substituted for the clarified butter.
In a large bowl, mix the flower, sugar and soda.
Fold in the pulp and the ghee. Add the lemon juice, cardamom powder,
raisins and nuts. Stir to combine all the ingredients.
Coat with ghee or oil a six-cup container and pour the mixture into it.
Cover with foil and steam in the pressure cooker without its valve
weight for about 1 hours. Cool the halva before cutting into small
pieces for serving.
A pressure cooker with a six-cup size container works best for this
recipe. One large persimmon equals about 1 cup of pulp.

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Title: MERINGUE KISSES
Categories: Ww, Desserts
Yield: 12 servings

-Joyce Burton – PDPP83A
2 Egg whites; room temperature
1/4 ts Cream of tartar
pn Salt
1/2 c Granulated sugar
1/2 ts Vanilla extract
4 oz Semisweet chocolate chips

1. Preheat oven to 375 F. Line baking sheet with
parchment paper; set aside.
2. In medium bowl, with electric mixer on medium
speed, beat egg whites until frothy; add cream of
tartar and salt. Beat on high speed until stiff; beat
in sugar 1 tablespoon at a time. Add vanilla; fold in
chocolate chips.

3. Drop batter by heaping teaspoonfuls onto prepared
baking sheet. Place in oven. Turn oven off; leave
cookies in oven 5 hours. Variation: Add food coloring
for festive holiday touch: green for Christmas; pink
and yellow for Easter, etc.

Each serving (2 cookies) provides: 80 optional
calories.

Per serving: 80 calories, 1 g protein, 3 g fat, 15 g
carbohydrate, 3 mg calcium, 20 mg sodium, 0 mg
cholesterol, 0 g dietary fiber. Source: “Weight
Watchers Favorite Homestyle Recipes.”

MMMMM

Title: CHOCOLATE COCONUT COOKIES – BARBARA WALTERS’
Categories: Cookies, Celebrity
Yield: 1 Recipe

1 c Sweetened condensed milk
4 (1 oz) squares unsweetened
– baking chocolate
1/4 ts Salt
1 ts Vanilla
2 1/2 c Coconut; shredded
1/2 c Nuts; chopped

Preheat oven to 350 degrees. In top of double broiler, combine milk,
chocolate and salt. Cook over boiling water, stirring frequently, until
chocolate melts and thickens. Remove from heat, stir in remaining
ingredients. Drop by rounded teaspoonfuls 1 inch apart on greased cookie
sheet. Bake 8 to 10 minutes. Formatted by Mary Wilson, BWVB02B.

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Title: ORIENTAL STUFFED CHICKEN ROLLS WITH SWEET-SOU
Categories: Chinese, Chicken
Yield: 5 servings

5 lg Chicken breasts, boneless
2 c Buttermilk baking mix
1/3 c Chopped green onions
2 tb Oil
1 c Minced shrimp
8 oz Water chestnuts, drained and
-chopped
3/4 c Bean sprouts, rinsed and
-drained
3 tb Soy sauce
1 tb Instant chicken bouillon
2 tb Cornstarch mixed with 1/4
-cup water
2 Eggs, slightly beaten with 2
-tablespoons water
Oil for deep-fat frying
Sweet-sour Apricot Sauce
1/4 c Apricot preserves
1/2 c Packed brown sugar
2 tb Cider vinegar
2 tb Soy sauce
1/2 ts Dry mustard

Looking for a new way to treat some leftovers,
Margaret Thompson of Chicago, an innovative cook,
decided to use chop suey as a filling for a
French-style chicken roll. The dish was such a success
that she went one step further and concocted a
delicious Oriental-style filling of her own.
Buttermilk baking mix gives the chicken an
extra-crunchy coating, topped by a sauce quickly made
from apricot preserves. To round out the menu, Mrs.
Thompson serves crisp Chinese noodles or steamed rice,
cabbage slaw with an oil-vinegar dressing, fruit
compote with Chinese almond cookies and tea.

Place chicken between pieces of waxed paper and with a
mallet or broad side of a cleaver, pound thin. Dredge
in baking mix; set chicken and baking mix aside.

In large skillet, saute onions in oil until tender.
Add shrimp, water chestnuts, bean sprouts, soy sauce
and bouillon; cook and stir until shrimp are opaque.

Add cornstarch mixture; cook and stir until thickened.

Place 2 tablespoons filling at one end of each breast
half; roll up and secure with toothpicks. Dip in egg
mixture; roll in remaining baking mix.

Heat oil in fryer to 400~F. Fry rolls 2 at a time 10
minutes or until golden brown. Drain; keep warm in
300~ oven until serving time. Serve with Sweet-sour
Apricot Sauce.

NOTE: chicken can be pounded and dredged and filling
can be made a day ahead. Refrigerate until ready to
use. Sauce keeps refrigerated at least one month.

Sauce Combine all ingredients in small saucepan. Stir
over medium-low heat until sugar dissolves. Serve warm
or at room temperature.

Makes about 2/3 cup.

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Apple and Cheddar Corn Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 cups Flour — all-purpose
1 1/2 ounces Cornmeal — yellow
uncooked
1 tablespoon Baking powder — double-acting
3/4 pound Apples — cored, pared,
finely chopped
1/2 cup Corn, whole-kernal — frozed
thawed
2 1/4 ounces Cheese, Chedder — reduced-fat
shredded
1/3 cup Sugar — granulated
1 dash Cinnamon — ground
1 dash Nutmeg — ground
6 tablespoons Corn oil
3 Eggs — lightly beaten

Preheat oven to 400F. Line 12 2-1/2″ muffin-pan cups with paper baking
cups; set aside. In large mixing bowl combine flour, cornmeal and baking
powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to=

combine. In small bowl beat together oil and eggs; stir into flour
mixture.
Fill each baking cup with an equal amount of batter. Bake in middle of
even fro 15 minutes, until golded and tootpick comes out dry. Set pan on
wire rack and let cool.

Weight Watcher Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4 Fruit, 25
Optional Calories.

Per serving: 214 calories, 5 g. protein, 27 g.
carbohydrate, 9 g. fat, 67 mg. cholesterol, 160 mg.
sodium, 110 mg. calcium, 1 g. dietary fiber.

Calories from fat: 36% Original recipe from Weight Watchers “Simple
Light Cooking”. Conversion and additional nutritional analysis by Rick
Weissgerber.

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Mrs. F Marbles

Recipe By : Mrs. Fields Cookie Book
Serving Size : 30 Preparation Time :0:00
Categories : Cookies Chocolate
*Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/2 t Baking powder
1/4 t Salt
1/2 c Light brown sugar
1/2 c Sugar
1/2 c Salted butter, softened
1 lg Egg
1/2 c Sour cream
1 t Vanilla
1 c Semisweet chocolate chips

Preheat oven 300F. In med bowl, combine flour, baking powder, and
salt with wire whisk. Set aside. Combine sugars in a lg bowl using an
electric mixer set at med speed. Add butter and beat until batter is
grainy. Add egg, sour cream, and vanilla, and beat at med speed until
light and fluffy. Scrape bowl. Add flour mixture and blend at low
speed until just combined. Do not overmix. Place chocolate chips in
double boiler over hot but not boiling water. Stir constantly until
melted. Or microwave, stirring every 20 sec until melted. Cool
chocolate for a few minutes and pour over cookie batter. Using a
wooden spoon or rubber spatula, lightly fold melted chocolate into
the dough. Do not mix chocolate completely into cookie dough. Drop by
rounded T’s, 2″ apart, onto ungreased cookie sheets. Bake 23-25 mins.
Do not brown. Quickly transfer cookie to a cool surface.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 90 Calories; 3g Fat (26% calories from f
at); 1g Protein; 16g Carbohydrate; 8mg Cholesterol; 29mg Sodium

Title: Chocolate Walnut Cookies
Categories: Cookies, Christmas
Yield: 12 servings

4 lg Eggs
1 1/2 c Sugar
16 oz Semisweet chocolate,
-melted and cooled
1/4 c Unsalted butter, softened
1 tb Vanilla
1 tb Strong brewed espresso
1/2 c Cake flour
1/4 ts Salt
1 ts Double-acting baking powder
2 1/2 c Semisweet chocolate chips
1 c Walnuts, chopped

In the bowl of an electric mixer beat the eggs and the sugar for 4 to
6 minutes, or until the mixture is thick and pale, add melted chocolate,
the butter, the vanilla, the espresso, the flour, the salt and the
baking powder, and beat the mixture on the lowest setting until it is
combined well. Add the chocolate chips and the walnuts and beat the
dough until it is combined well. In a sheet of parchment paper, form the
dough into a log, 4 inches in diameter, wrap it in wax paper, and chill
it for 3 hours, or until it is firm. Cut the log into 1-inch-thick
rounds, arrange the rounds 2 inches apart on baking sheets lined with
parchment paper, and bake them in batches in the middle of a preheated
350F oven for 15 minutes, or until the tops are shiny and cracked
slightly. (The cookies will be very soft.) Transfer the baking sheets
to racks and let the cookies cool completely before removing them from
the sheets. (The cookies will firm up as they cool.) Makes about 12
cookies. The Model Bakery, St. Helene, Napa Valley From Gourmet
Magazine

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Title: BLUE-RIBBON CHILI (DOTTIE’S WINNER)
Categories: Tex-mex, Meats, Main dish, Chili
Yield: 6 servings

——————-DOROTHY CROSS TMPJ72B——————-
1 1/2 ts Cumin seeds
5 1/2 lb Trimmed beef brisket, cut
Into 3/4-inch cubes
Salt/freshly ground pepper
6 Garlic cloves; minced
4 mg Jalapenos; finely chopped
(or more if you prefer extra
Hot)
2 md Onion; finely chopped
1/2 c Commercial chili powder (see
Note)
3 tb Pure red mild chile powder
*such as dark New Mexico
1 1/2 ts Ground coriander
12 oz Can beer
6 c Beef stock or canned broth
Or water
42 oz Canned Italian peeled
Tomatoes; coarsely chopped
With their liquid
1 1/2 ts Oregano; crumbled
1/2 lb Coarsely ground beef chuck
2 Scallions; white and tender
Green portions; thinly
Sliced (optional)
*Available at specialty food
Stores and Latin American
Markets

1. In a small dry skillet, toast the cumin seeds over
moderate heat, stirring constantly, until fragrant,
about 2 minutes. Grind the cumin in a spice mill or a
mortar. 2. Heat a large enameled cast-iron casserole.
Season the brisket with salt and pepper. Working in
batches, add the meat to the casserole and cook over
moderately high heat until well-browned all over,
about 8 minutes. Transfer each batch to a large plate.
3. Add the garlic, jalapenos and onions to the
casserole and cook over moderate heat, stirring
occasionally, until softened, about 4 minutes. Add the
commercial chili powder and pure red chile powder,
coriander and half of the ground cumin and cook,
stirring, for 2 minutes. 4. Return the cooked brisket
to the casserole and add the beef stock, beer,
tomatoes and their liquid, and the oregano. Bring to
a boil over moderately high heat, then lower the heat
and simmer gently, stirring occasionally, for 3 hours.
Stir in the ground chuck, season with salt and cook
until the brisket is very tender and the sauce is
thickened, about 1 hour longer. Stir in the remaining
cumin and simmer for 15 minutes. Garnish with the
scallions and serve. Note: Rathern than the
commercial chili, you can use Reno Red Chili Mix,
available by mail order from Stewart’s Chili Company,
P. O. Box 574, San Carlos, CA 94070 DOTTIE, in
=============== Reply 77 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
CHILI TIME 3 99

To: BGMB90B ELAINE RADIS Date:
10/30 From: BGMB90B ELAINE RADIS Time:
3:00 PM

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Title: REUBEN LOAF
Categories: Breads, Beef
Yield: 4 servings

3 3/4 c All-purpose flour
1 pk Active dry yeast
1 tb Sugar
1 tb Butter or margarine,
Softened
1 ts Salt
1 c Warm water (120 to 130
Degrees)
1/4 c Thousand Island salad
Dressing
6 oz Thinly sliced corned beef
4 oz Swiss cheese
1 cn Sauerkraut (8 oz.), drained
1 Egg white, beaten
Poppy seeds

In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt.
Stir in warm water and mix until a soft dough forms. Add remaining flour if
necessary. Turn out onto a lightly floured surface; knead until smooth,
about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch
x 10 inch rectangle. Spread dressing down the middle of one half of the
dough, leaving a 3/4 inch space along edges. Top with layers of beef,
cheese and sauerkraut. Fold the remaining half of dough over the meat
mixture. Pinch edges together to seal. Cut small slits in dough to vent
Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees
for 25 minutes or until lightly browned. Serve immediately; refrigerate
leftovers. Yield: 6-8 servings.

SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED
BY: Jim Bodle 2/93

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Title: SAUSAGE-STUFFED MUSHROOMS
Categories: Appetizers
Yield: 3 servings

2 Italian sweet sausages
1/4 ts Fennel seeds
pn Red pepper flakes (optional)
1/4 c Yellow onion, minced
1 Garlic clove, minced
Olive oil, as necessary
1/4 c Parsley, chopped
1/4 c Black olives, chopped
1/3 c B‚chamel sauce, thick
Salt pepper
12 Mushrooms, large
Parmesan cheese

Remove sausage meat from casings and crumble into a small skillet. Saut‚
gently, stirring often, until meat is thoroughly done. Season with fennel
and, if desired, red pepper flakes. With a slotted spoon, remove sausage to
a bowl, leaving the rendered fat in the skillet.
Saut‚ onion and garlic in the fat, adding a little olive oil if
necessary, until tender and golden, about 25 minutes. Stir in chopped
parsley and add to reserved sausage meat.
Stir (imported) olives and b‚chamel into the sausage mixture; combine
thoroughly. Taste the mixture and season with salt and pepper if necessary.
Pull the stems off the mushrooms and save for another use. Wipe mushroom
caps with a damp cloth and season lightly with salt and pepper. Fill each
cap generously with the stuffing. Arrange caps in a lightly oiled baking
dish. Sprinkle the tops of the stuffing with Parmesan cheese to taste.
Bake at 450øF. for about 15 minutes or until bubbling and well browned.
Let settle for 5 minutes before serving.

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