Almond Brunch Loaf

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Rolls Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup orange juice
1 egg
2 tablespoons butter
1/2 teaspoon salt
2 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2/3 cup almond cake pastry filling (not paste)
3 tablespoons toasted almonds — chopped
1 teaspoon orange peel — grated
orange juice
sugar

Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast to
a bread machine according to manufacturer’s directions. Select dough cycle.
When dough cycle is complete, remove dough from machine. Cover and let rest
for 10 minutes.

On a lightly floured surface, roll dough into a 24″ x 8″ rectangle. In a
small mixing bowl, stir together the almond filling, almonds, and orange
peel. Spread filling over dough to within 1/2″ of the edges. Fold dough
loosely from a short side, making about eight 3″ wide folds. (This is
similar to making a jelly roll, except you make folds 3″ wide, instead of
rolling it.) Transfer to a lightly greased baking sheet. On one of the long
sides, make eleven 2 1/2″ cuts from the edge toward the center at about 3/4″
intervals. Flip every other strip of dough over to the alternate side.
Slightly twist each strip, exposing the filling. (The loaf will look
braided when you are done flipping and twisting!)

Bake in a 350 oven for 25 to 30 minutes of until golden brown. If necessary,
cover loosely with foil during the last 5 to 10 minutes to prevent
overbrowning. Lightly brush the bread surface with orange juice. Sprinkle
with sugar. Serve warm.

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Biscohos

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons anise
1 teaspoon clove
1 cup sugar
1 pound shortening — (Crisco)
2 eggs

Cream shortening and sugar. Add eggs and mix well. Add dry ingredients and mi
x together. Place teaspoon size balls on cookie sheet, and press with thumb.
Bake and sprinkle with sugar and cinnamon while hot. Bake 15-20 minutes at 350
degrees.

busted by sooz

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Title: TEX-MEX BEANS WITH CORNMEAL DUMPLINGS
Categories: Low-cal, Vegetables, Mexican, Beans
Yield: 5 servings

1/3 c Flour
1 ts Baking powder
Beaten Egg White
2 tb Cooking Oil
1 c Chopped Onion
15 oz Can Garbanzo Beans, drained
15 oz Can Tomato Sauce
2 ts Chili powder
1 1/2 ts Cornstarch
1/3 c Yellow Cornmeal
1/4 ts Salt
1/4 c Skim Milk
3/4 c Water
Clove Garlic, minced
15 oz Can Red Kidney Beans,drained
4 oz Can diced green chili pepper
1/4 ts Salt

In a med mixing bowl, stir together flour, cornmeal,
baking powder, and 1/4 t salt; set aside. In a small
bowl combine egg white, milk, and oil; set aside.
In a 10″ skillet combine the water, onion, and
garlic. Bring to boiling; reduce heat. Cover and
simmer 5 minutes or till tender. Stir in garbanzo
beans, kidney beans, tomato sauce, drained green chili
peppers, chili powder, and 1/4 t salt.
In a small bowl stir together cornstarch and 1 T
water. Stir into bean mixture. Cook and stir till
slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture;
stir just until combined. Drop dumpling mixture from a
Tablespoon to make 5 mounds atop bean mixture.
Cover and simmer for 10-12 minutes or till a
toothpick inserted in the center of a dumpling comes
out clean.
*******************************************************
******* Per serving: 313 calories, 13 g protein, 50 g
carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg
sodium, 839 mg potassium.

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NO-BAKE APPLE CHEESECAKE

Recipe By : DESSERT SHOW #DS3008
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
6 tablespoons unflavored gelatin
1 cup boiling water
2 pounds cream cheese — room temperature
2 cups confectioners’ sugar
1 cup heavy cream — lightly whipped
Crumb base:
2 cups graham cracker crumbs
2 tablespoons sugar
2 red apples — cored, sliced,
chopped
1/2 cup chopped walnuts
Caramel topping

Grease a 12-inch springform pan and line bottom with waxed paper. In a small
bowl, dissolve
gelatin in water and let it cool. Beat together cream cheese and
confectioners’ sugar until light
and fluffy. Add gelatin and beat until thoroughly mixed. Fold in heavy
whipped cream and turn
mixture into prepared pan and chill. Blend together graham cracker crumbs,
sugar and butter.
Sprinkle mixture over chilled cheese cake. Press crumbs into surface
lightly. Turn cheesecake
over, crumb-side down and remove from pan. Top with chopped apples and
walnuts. Generously
pour caramel sauce over the top.
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MANHATTAN ISLAND CLAM CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Pork fatback — diced
1 Onion — minced
24 Littleneck clams — well
-scrubbed
6 Fresh tomatoes — peeled
-seeded — and chopped
-with their juice
1 c Dry white wine
1 t Dried thyme
1/4 c Fresh parsley — minced
1/4 ts Freshly ground black pepper
1 c Cracker crumbs — from
Pilot bisquits — and toast
-or crackers
1 t Butter

1. Saute the fatback in a nonreactive stockpot over
medium heat for 5 minutes. Add the onion and saute
until tender, about 10 minutes.

2. Add the clams, cover the pot and steam until the
clams open, 7 minutes. Remove the clams, discard the
shells, and set the clam meat aside. Discard any that
do not open.

3. Add the potatoes, tomatoes, wine and 3 cups water
to the stockpot. Bring to a boil, then reduce the heat
and simmer for 5 minutes. Stir in the thyme, parsley,
black pepper and creacker crumbs and simmer for 5
minutes. Add the clams and simmer for 3 more minutes.
Whisk in the butter; adjust the seasonings.

Serve: HOT! SOURCE: NEW YORK COOKBOOK, by Molly
O’Neill; WORKMAN PUBLISHING COMPANY; NEW YORK, NY;
1992; IBSN 1-556305-337-3

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Baked Potato Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Lg Potatoes
2/3 C Butter
2/3 C Flour
1 1/2 Qt Milk
Salt and Pepper
4 Green onions
1 C Sour cream
2 C Crisp-cooked bacon — Crumbled
5 Oz Grated Cheddar Cheese

Heat oven to 350 degrees and bake the potatoes until for tender. Melt butter
in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly
blended. Gradually add milk to the butter-flour mixture, whisking constantly.
Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut
potatoes in half, scoop out the meat and set aside. Chop half the potato peels
and discard the remainder. When milk mixture is very hot, whisk in potato.
Add green onion and potato peels. Whisk well, add sour cream and crumbled
bacon. Heat thoroughly. Add cheese a little at a time until it is all
melted in. Serve with crusty French Bread and fresh butter.

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Fiery Chili Soup

Recipe By : New York Times Bread Soup Cookbook by Yvonne Young Tarr
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons cooking oil
2 pounds boned lamb — cut into 2″ cubes
5 dried juniper berries — crushed
1/4 teaspoon freshly ground black pepper
2 yellow onions
5 green peppers
4 1/2 cups canned hominy — with juice
3 green chili peppers — sliced
1 small dried hot red chili pepper — crushed
1 1/2 teaspoons salt
2 cloves garlic — crushed
1 1/2 teaspoons oregano
1/4 cup minced fresh parsley
5 cups water
10 scallions — chopped

serves 8

The Zuni of the Santa Fe area favor this peppery soup.

Heat the oil in a large heavy kettle. Sprinkle the lamb pieces with flour and
saute on all sides in the oil. Stir the crushed juniper berries and pepper int
o the kettle as the meat browns. Meanwhile peel and chop the onions. Remove t
he meat from the oil and drin on paper towels. Add the chopped onions to the k
ettle and saute slowly. Discard the stems and seeds from the green peppers and
cut into slices. When the onions are golden, return the meat to the kettle.
Add the hominy, green chili peppers, crushed red chili pepper, salt, crushed ga
rlic, oregano, and minced parsley. Pour in the water and simmer, covered, for
1 1/2 hours. Sprinkle with chopped scallions. Serve immediately with Adobe br
ead (see recipe) slathered with butter.

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Black Widow Snack Cakes **

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 package Devil’s food cake mix
Vegetable cooking spray
—–GLAZE—–
4 cups Powdered sugar — sifted
5 tablespoons Milk — to 7 tbls
—–DECORATE—–
1 cup Powdered sugar — sifted
1/4 cup Unsweetened cocoa
2 tablespoons Milk
Plastic spiders

Prepare cake as directed on package. Pour into 2, 8″ square aluminum foil pans
coated with cooking spray; bake at 350~ for 30-35 minutes or until tested done.
Cool in pans on wire racks. Combine 4 cups powdered sugar and 5-7 tbls milk in
a
large bowl; spread a thin layer evenly over each cake. Combine 1 cup powdered
sugar, cocoa and 2 tbls milk; spoon into a small zip-lock bag. Close bag
securely and snip a tiny hole in bottom corner of bag. Carefully pipe
concentric
circles onto each cake. Pipe straight lines at intervals from the inner circle
through the outside circle, forming a web design. Garnish with plastic spiders.

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Pig In The Blanket

Recipe By : George. S. King
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Pork Ham
Post To Bake-Shoppe To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Cabbage Head
1/2 C Long-Grain Rice — uncooked
1 Lb Pork Sausage
1 16 Oz. Can Sauerkraut
1 16 Oz. Can Tomatoes
6 Lean Pork Chops
Salt And Pepper — to taste

Wash and place cabbage leaves in boiling water for 5 minutes and drain.
Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick.
Place rolls in bottom of large pan in a nest of extra cabbage leaves.
Brown pork chops. Pour tomates and sauerkraut over cabbage rolls; then add
browned pork chops. (Liquid should cover it.) Salt and pepper to taste.
Cook 4 hours over low heat, covered tightly.

Serves 6

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Title: Pickled Horseradish Sauce
Categories: Condiments, Canning
Yield: 2 half-pints

2 c Freshly grated horseradish
-(2 cups = 3/4 pound)
1 c White vinegar (5 percent)
1/2 ts Canning or pickling salt
1/4 ts Powdered ascorbic acid

Yield: About 2 half-pints

Procedure: The pungency of fresh horseradish fades within 1 to 2 months,
even when refrigerated. Therefore, make only small quantities at a time.
Wash horseradish roots thoroughly and peel off brown outer skin. The
peeled roots may be grated in a food processor or cut into small cubes
and put through a food grinder. Combine ingredients and fill into
sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in
a refrigerator.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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