CLOWN FACES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lge Pancake
2 x Poached or fried Eggs
3 x Orange Slices
1/2 x Cherry Tomato

Make the pancakes in advance and set them in oven to
keep them warm. Poach or fry the eggs. To assemble the
faces, place the pancakes on a plate, with eggs for
eyes, orange slices for ears and mouth, and a tomato
half for the nose. NOTE: For a lighter meal, omit the
eggs and use apricot or peach halves for eyes and half
a fresh cherry for a nose. Or, omit pancakes, assemble
eggs directly on plate, and add a smile made from
chopped, sauted potatoes.

– – – – – – – – – – – – – – – – – –

MRS. KING’S WINDEMERE CLAM CHOWDER

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 cn Clams, minced,(6 1/2 oz.)
2 ea Potatoes, diced very fine
2 ea Onions diced fine/sauteed
1 qt Whole milk
1/2 pt Heavy cream
1/4 lb Margarine or butter
3 ea Eggs
1/4 ts Baking soda
1 x Worcestershire sauce to tast
3 ea Strips of bacon rendered unt
1 x Dry and crumbled very fine
1 t Horse radish

l/4 c flour
1. Open 11 cans of clams. (Save 12th can for
blending with thickening ingredients.) Separate clams
into a bowl and pour clam juice into a large cooking
pot. 2. Add potatoes and onions to clam juice. Cover
and simmer until potatoes are tender. From this point
on, always cook in an uncovered pot over low or medium
heat. NEVER allow the chowder to boil! 3. Add clams,
worcestershire sauce and optional bacon. 4. In a
blender, mix very thoroughly 2 cups of milk, 12th can
of clams and its juice, flour, cream, horse radish,
and eggs. 5. Slowly stir the blended mixture into the
cooking clams. Add the remaining 2 cups of milk.
Turn heat down to low. 6. Cook for 10-15 minutes;
stir occasionally, but do NOT allow the contents to
come to a boil. 7. Dissolve the baking soda in one
teaspoon of water and add it to the chowder to prevent
ingredient separation. 8. Taste and season if
necessary. 9. Float the stick of butter or margarine
on the chowder. When it melts, fold it in.
Allow the chowder to ripen for at least 3 hours before
serving —

– – – – – – – – – – – – – – – – – –

Sweet-Potato Tzimmes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Lg Sweet potatoes
1/2 Lb Prunes — pitted and
and diced
=09
1 Butternut squash
1/3 C Water — peeled and diced
4 Tart apples, peeled
1 Tsp Cinnamon — ground
and diced 1
1/2 Tsp Nutmeg — ground
1/3 C Passover wine, sweet — red
1/2 Tsp Ginger — ground

Combine all of the ingredients in a large bowl. Mix well to distribute t
he liquid evenly. Dump into a baking dish and seal the baking dish tight
ly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don’t serve it out of
the pan you cooked it in (the movement into the serving dish squeezes ju
ices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover — The original version of
this recipe came from the “Jewish Holiday Cookbook,” by Gloria Kaufer Gr
eene. It benefits from beinng made ahead and then heated for the Seder.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decw
rl -or- decwrl!reid
: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Leeks in Olive Oil

Recipe By : The Complete Book of Turkish Cooking/Bobb1744
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Turkish
Carrots Leeks
Vegetables Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Leeks
1/3 cup Extra virgin olive oil
2 small Carrots — halved slced
2 tablespoons Uncooked rice
1 1/2 teaspoons Sugar
3/4 teaspoon Salt
Juice of half lemon
1 1/2 cups Water

Trim leeks. Remove a few of the outer layers. Slice 3/4″ thick, discard
tough green leaves. Wash well in several changes of water.

In a heavy skillet, heat olive oil. Stir in leeks carrots. Cover cook
very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order. Cover simmer for 30 minutes,
checking the liquid. Add more water if necessary. When fully cooked, it
should be very moist but not watery. Serve cold with lemon juice.

Serve as part of a buffet including other vegetable dishes.

Ayla Esen Algar, “The Complete Book of Turkish Cooking”

– – – – – – – – – – – – – – – – – –

Hot Clam Dip

Recipe By : Los Angeles Times
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can minced clams — (8-ounce)
2 tablespoons butter
2 tablespoons minced onion
2 tablespoons catsup
Few drops hot pepper sauce
1 cup diced sharp Cheddar cheese
2 tablespoons chopped ripe olives
1 teaspoon Worcestershire sauce
1 loaf French bread — optional

Drain clams, reserving 1 tablespoon liquid. Melt butter in
skillet,add onion and cook until tender, but not brown. Add clams,
reservedliquid, catsup, hot pepper sauce, cheese, olives and
Worcestershire sauce. Cook until cheese is melted. Serve in chafing dish
with tortilla chips. To bake in bread loaf, cut horizontal slice
from top of short Frenchloaf. Hollow out and pour clam mixture in
cavity. Top with cut breadslice, wrap in foil and bake at 375 degrees
until cheese melts and breadis hot, 15 to 18 minutes. Makes 4 to 6
servings. Each of 6 servings contains about: 220 calories; 388 mg
sodium; 64 mgcholesterol; 16 grams fat; 4 grams carbohydrates; 15 grams
protein; 0.07gram fiber.

– – – – – – – – – – – – – – – – – –

CHEESE SAUSAGE BISCUITS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mild bulk pork sausage
1 sm Onion — finely chopped
1 cn Cheddar cheese soup — (11oz)
– undiluted
1/2 c Water
3 c Biscuit mix

Crumble sausage into a large skillet; add onion and
cook over medium heat until sausage is browned. Drain
well on paper towels.

Combine all ingredients, stirring until dry
ingredients are moistened. Drop batter by heaping
tablespoonfuls about 2 inches apart on lightly greased
baking sheets. Bake at 425 degrees for 15 minutes or
until lightly browned.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman

– – – – – – – – – – – – – – – – – –

SPICE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 Egg, well beaten
1/2 c Sugar
1 c Milk
1/4 c Melted shortening
1 t Ginger
1 t Nutmeg
1 t Cinnamon
3 ts Baking powder
1 t Salt

Sift flour, measure, and sift with spices, baking
powder, and salt. Combine egg, sugar, shortening, and
milk. Add dry ingredients. Beat only until smooth.
Fill well-oiled muffin tins 2/3 full. Bake in hot oven
(425 F) 15-20 minutes. 12 servings. Mrs. Charles
Colgrove, Jersey City, NJ.

– – – – – – – – – – – – – – – – – –

Black Beans (Margret Simmons)

2 lbs. dry black beans soaked 8 hrs/overnight
1 qt. veggie stock
soaking water plus enough to cover an inch
3 bay leaves

2 bell peppers chopped
2 onions chopped
10 garlic cloves finely chopped
1/2 cup cooking sherry
1 tsp. allspice (ground)
1 lemon quartered with
4 whole cloves stuck in each quarter
black pepper

Cook first 4 ingredients for 1.5 hrs. Add rest
of ingredients and simmer .5-1 hr until tender.

Title: SPICY GLAZED CHICKEN
Categories: Chinese, Chicken
Yield: 8 servings

Marinade:
2 lg Garlic cloves
1 Inch slice fresh ginger,
-peeled
6 lg Green onions (3 oz total)
Grated peel of 1 lemon
3 tb Hoisin sauce
3 tb Honey
3 tb Catsup
3 tb Soy sauce
2 tb White rice vinegar
1/2 ts Salt
Freshly ground pepper
3 lb Chickens, cut into serving
-pieces

For marinade: Mince garlic, ginger, onions, and lemon
peel. Add remaining ingredients and mix well.

Pour equal amount of marinade into 2 large plastic
storage bags. Transfer chicken pieces to bags and seal
tightly. Let marinate at room temperature for 3 hours
or refrigerate overnight (bring to room temperature
before cooking).

Position rack in center of oven and preheat to 450 F.
Line broiler pan or roasting pan with heavy-duty foil.
Arrange chicken in pan in single layer, skin side
down. Brush with marinade, coating well. Bake 20
minutes. Turn chicken over and baste generously with
marinade. Continue baking until glazed and nicely
browned, about 20 minutes. Bast chicken with any glaze
remaining in bottom of pan, arrange on platter and
serve immediately.

From Bon Appetite

—–

RIEWE SCHALES (TURNIP CASSEROLE) (AMISH)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Oct.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Turnip, grated
1 1/2 c Potato, grated
3/4 c Milk
1/2 c Low fat yogurt
1/2 c Whole grain bread crumbs
1/4 c Sunflower, olive, or
Safflower oil
2 md Onions, chopped
1 T Dried parsely
1/2 t Ground black pepper

1) Thoroughly mix all the ingredients, except the bread crumbs, in a large
bowl.

2) Pour the mixture into a lightly greased shallow casserole (23 cm or 9
inches). Then scatter the bread crumbs over the top.

3) Bake for 40 minutes at 375F (190C). Serve immediately.

** Variations **

Fry the bread crumbs in a small amount of oil, before scattering them over
the top of the dish.

Posted by ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue
#215, Oct. 6, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

– – – – – – – – – – – – – – – – – –