Archive for September, 2013

Horseradish Mustard

Recipe

1 Sep

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

—–

Filed under: Soups

Souffle Of Grits

Recipe

1 Sep

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

– – – – – – – – – – – – – – – – – –

Filed under: Chocolate, Cookies

Orange Julius

Recipe

1 Sep

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.

Filed under: Soups

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Archive for September, 2013

Horseradish Mustard

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Orange Julius

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