GOOSEBERRY FOOL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Gooseberries, stemmed
Sugar
2 tb Water (to 3 tb)
1 c Heavy cream, whipped

Put the gooseberries in a nonreactive saucepan with
1/4 cup of sugar and the water. Cook very gently until
the gooseberies are thoroughly done and soft enough to
mash. Put them through a sieve or food mill and add
sugar to taste. Fold the gooseberry puree through the
whipped cream. Chill for several hours.

Source: Time-Life “Good Cook” series, Fruits.

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HEAVENLY LEMON PIE WITH MERINGUE CRUST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MERINGUE CRUST—–
4 Egg whites
1 c Sugar
1 t Lemon juice
—–FILLING—–
4 Eggs — separated
1/2 c Sugar
1 lg Lemon (grated peel juice)
2 c Whipping cream, whipped
1 tb Powdered sugar

Beat egg whites until soft peaks form. Gradually add 1
cup sugar, beating until stiff but not dry. Blend in 1
teaspoon lemon juice. Grease 9-inch pie pan
generously. Spoon meringue mixture into pan and with
tablespoon push mixture up around edges to form pie
shell. Bake at 200F 2 hours. Cool.

To make filling, beat egg yolks with 1/2 cup sugar,
lemon peel and juice until light. Cook, stirring, in
top of double boiler over boiling water until
thickened. Remove from heat and cool thoroughly. Fold
in half of whipped cream. Turn into meringue crust and
refrigerate at least 2 hours to set. Fold powdered
sugar into remaining whipped cream and spread over
chilled pie.

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FRESH CHILLI CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Fresh red or green chillies
1/2 c Chopped fresh mint
1 tb Lime or lemon juice
1 t Chopped fresh ginger
Salt

Wash and dry the chillies. Cut off the stalks and
chop. Mix all the ingredients together about 15
minutes before serving.

Warning this one is for fire eaters only!!!

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SPANISH QUINOA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grains Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 oz EDEN Diced Tomatoes
-with Green Chilies
1 tb EDEN Olive Oil
3 Cloves garlic — pressed
1 Onion — diced
1/2 c EDEN Quinoa
— washed and drained
1 Green pepper — diced
1 t Chili pepper
1 t Cumin (optional)
Salt to taste

Drain tomatoes and reserve juice. Heat oil; saute garlic and onions
until onions are translucent. Add reserved tomato juice and bring to a
boil. Add quinoa and green peppers and cook about 15 minutes or until
liquid is gone. Add tomatoes, spices and serve.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Yield: 3-4 servings

Copyright 1994 Eden Foods, Inc.

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CRACKER BARREL BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
WALDINE VAN GEFFEN
VGHC42A—–
2 c Bisquick
2/3 c Real buttermilk

Work together Bisquick and buttermilk to smooth dough.
Dip hand in just enough Bisquick to kneed dough in
bowl until smooth and elastic. Shape dough into 16
thin patties, placing1 atop another forming 8 biscuits
in greased 9″ round baking pan. Bake at 450~ 16 to 18
minutes or until golden. Wipe tops at once in butter.
They split easily because of the way you formed them
with the 2 pieces. To make BONANZA Copycats, add 4 ts
sugar. Shape into 6 patties, 1″ thick, 3″ round. Place
close together in greased round baking pan. Wipetops
in soft butter. Bake 450~ 18 minutes or until brown.
Cool 10 minutes before serving. Split with thumbs
instead of cutting with knife. These do not keep well.
Right out of oven wipe tops again with dabs more
butter to keep surface soft and tender. Source: Gloria
Pitzer’s Secret Recipes Quarterly, Summer-1995.

Recipe By :

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Title: HORSERADISH MUSTARD
Categories: Condiments
Yield: 1 /2 cup

1/2 c Dry mustard, preferably
-imported
1/2 c Hot tap water
1/2 c White wine vinegar or
-Oriental rice vinegar
2 ts Coarse (kosher) salt
1 tb Bottled horseradish
1 Clove garlic, peeled
-and sliced
1 ts Sugar
6 Whole black peppercorns,
-crushed in a mortar, or
-pinch of ground black
-pepper
2 Whole allspice berries,
-crushed in a mortar, or
-small pinch ground allspice
A little dry white wine,
-or additional white wine
-vinegar if needed.

1. Stir together the dry mustard and water and let
stand, uncovered, for 20 minutes, stirring once or
twice. 2. In the container of a blender or a food
processor, combine the vinegar, salt, horseradish,
garlic, sugar, peppercorns, and allspice. Process
until the garlic and horseradish have been pureed in
the liquid, then strain through a fine-meshed
strainer, pressing all juice from any pulp in the
strainer. 3. Combine the strained liquid with the
mustard-water mixture in the top of a double boiler
set over simmering water. Cook, stirring constantly,
for about 5 minutes, or until the mustard has
thickened (it will thicken more while cooling).
4. Cool and taste. Add more prepared horseradish, if
desired, and if the mustard seems too thick, thin it
with a few drops of white wine or additional vinegar.
Makes about 1/2 cup

—–

Souffle Of Grits

Recipe By : Too Hot Tamales Show #TH6285
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups grits
6 Cups boiling water
4 Ounces unsalted butter
6 Ounces sharp cheddar cheese — grated
2 Teaspoons sea salt
1/4 Teaspoon Tabasco
4 eggs — well beaten
Worcestershire sauce — to taste
1 Teaspoon black pepper

Preheat the oven to 350 degrees.
Slowly cook the grits in boiling water for 20 minutes. (If you use instant
grits, do not cook 20 minutes. Cook according to package directions.) Add
the butter, cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into
a buttered casserole.
Bake for 1 to 1 1/2 hours or until puffed, golden, and set in the middle.
Yield: 6 to 8 servings

10/5/96 show
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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I found the recipe in the rec.food.recipes archives… it does indeed
suggest adding an egg, though I’ve never tried adding one [insert
standard warnings]. Maybe I was missing the vanilla — and the
blender… moved 3 yrs ago, blender is still hiding. 🙂

Here’s the updated vlf version:

Orange Julius

6 oz frozen orange juice concentrate
8 oz nonfat milk (or 1/3c nonfat milk powder + 7oz water)
8 oz water
1 tsp vanilla extract
8-9 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes,
adding ice cubes one at a time. You may want to add a bit of sugar.

Original recipe posted by diane@sulu.biostat.washington.edu (“Diane
Janssen”), who suggested using other fruit juices and varying the amount
of milk and water to modify the richness.

Refrigerator Rhubarb Strawberry Jam

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :12:00
Categories : Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups rhubarb — diced
3 cups sugar
1 package strawberry gelatin powder

1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel
kettle or pan. Combine the sugar with rhubarb and let stand, covered,
overnight.
2. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer,
then cook for 12 minutes.
3. Remove from heat and stir in one 3-ounce package of strawberry
gelatin. Stir until completely dissolved.
4. Pour into containers with tight-fitting lids. Store in refrigerator
or divide in small portions and freeze.
Yield: about 1-1/4 quarts.

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NOTES : This jam recipe is one of Helen Jolly’s original recipes.