Title: Clam Chowder – From a New England Famous Rest
Categories: Soups, Fish
Yield: 8 servings

1/4 lb Salt Pork
1 Onion -large
3 Potato -medium
3 c Milk
1 qt Clams
1/8 lb Butter
Salt Pepper
1 1/2 c Water

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It’s
excellent, but a bit on the expensive side Cut salt pork into small
dices and render in a sauce pan. Reserve the cracklings. Cook in the
fat the onion thinly sliced until golden. Bring the water to a boil
and cook potatoes, (peeled and cubed), for 10 minutes. Remove
potatoes.add chopped clams and cook for 25 minutes. Then add milk,
cracklings, potatoes, onion, butter, salt pepper to taste. Serve in
soup bowls with dot crackers From: Charlotte Grunwald’s Private
Collection of Authentic New England Cooking

MMMMM

Title: VEGETABLE CURRY WITH CASHEWS
Categories: Main dish, Vegetarian, Curry
Yield: 4 servings

1 tb Ghee
2 Garlic cloves, chopped
1/4 ts Cayenne
2 ts Coriander
1 ts Cumin
1 ts Turmeric
1 3/4″ piece of ginger, sliced
2 md Eggplants
1 sm Cauliflower, divided into
— florets
2 md Potatoes, diced
4 oz Green beans, chopped
1 Fresh green chili, chopped
2 oz Grated coconut
4 oz Boiling water
1 lb Tomatoes, skinned chopped
Salt
4 oz Toasted cashews

Heat ghee in large skillet fry the garlic spices
for 3 to 4 minutes, stirring frequently.

Blanch eggplants in boiling water for 4 to 5 minutes.
Drain dice them.

Add all the vegetables, including the chili, to the
pan. Fry gently for 7 minutes, stirring to mix
thoroughly. Dissolve grated coconut in the boiling
water mix with vegetables. Add tomatoes, cover
cook for 20 minutes.

Just before serving, stir in toasted cashews serve
over rice.

Sarah Brown’s Vegetarian Cookbook From: Mark Satterly

—–

Sauerkraut Soup

Recipe By : International Cook Book
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. sauerkraut, canned or fresh
1 large head firm cabbage
3 tablespoons butter or bacon fat
1 large onion — sliced thin
1 rib celery — finely chopped
2 cloves garlic — finely minced
2 cups canned Italian plum tomatoes
2 lbs beef, short ribs
2 quarts beef stock
salt and pepper to taste
juice of 1 lemon
2 tablespoons sugar
2 tablespoons flour
1 tablespoon parsley — finely minced
1 tablespoon dill — finely minced
1 cup sour cream

Drain sauerkraut and rinse well in cold water, squeeze dry, pulling
apart to remove any lumps. Discard cabbage core and shred fine. Place
both in large kettle. Heat 2 tablespoon of the fat and cook the onion,
celery, and garlic in it until the onion is translucent. Add to the
kettle. Add the tomatoes, beef, stock and salt and pepper to taste
and bring to a boil. Simmer for about two hours, or until the beef is
tender, skimming the surface as necessary to remove foam and scum.
Add the lemon juice and sugar and cook for 10 minutes longer. Cook
the flour in the remaining tablespoon of fat until golden in color.
Stir into the soup and cook for about 20 minutes longer. To serve:
slice the meat, discard the bones. Place the meat in the bottom of
the bowl and sprinkle with parsley and dill. Pour in the soup. Serve
with sour cream.

– – – – – – – – – – – – – – – – – –

Eating Well Mayonnaise

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
Serving Size : Preparation Time :
Categories :New Text Import CDJ

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon cornstarch
1 1/2 teaspoons dry mustard, — preferably Colmans
1 teaspoon sugar
1/2 teaspoon salt, — or more to taste
Pinch of ground red pepper — (cayenne)
3/4 cup buttermilk
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon olive oil, — extra virgin

In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper.
Add 1/4 cup of the buttermilk and whisk until you have a smooth paste. Add egg
and the remaining 1/2 cup buttermilk and whisk until smooth.

Set the pan over mediumlow heat and cook, whisking, until the mixture comes to
a simmer and thickens. Continue to whisk for 15 seconds, then remove the pan
from the heat.

Whisk in lemon juice and oil. Transfer the mayonnaise to a small bowl and
press a piece of plastic wrap directly on the surface to prevent a skin from
forming. Let cool. (The mayonnaise can be stored in the refrigerator for up to
3 days; whisk briefly before using.)

Yield: about 1 cup

– – – – – – – – – – – – – – – – – –

YELLOW LAYER CAKE WITH CHERRY FROSTING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Sifted Unbleached Flour
2 c Sugar
1 t Baking Powder
1 t Baking Soda
2/3 c Butter Or Regular Margarine
3 lg Eggs
1 c Sour Milk
—–CREAMY CHERRY FROSTING—–
5 1/2 c Sifted Confectioners Sugar
3/4 c Butter Or Regular
Margarine, Softened
6 tb Maraschino Cherry Juice
2 Drops Red Food Coloring
1/2 ts Vanilla Extract
1/4 c Chopped Red Maraschino
Cherries

Sift the flour, sugar, baking powder and baking soda together, in a large
bow. Add the butter, eggs and sour milk. Beat, with an electric mixer set
at low speed, for 1/2 minute to blend. Increase the mixer speed to medium
and beat for an additional 3 minutes. Pour the batter into two greased and
waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven
for 25 minutes or until the cake tests done. (Note: The standard test for
doneness, is to try a cake tester or wooden pick near the center of the
cake. If it comes out clean, it is done.) Cool in pans on racks for 10
minutes. Remove from the pans and finish cooling to room temperature.
Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with
all of the chopped cherries. Place the second layer on topw and spread the
sides and top with the remianing frosting. CREAMY CHERRY FROSTING

Combine the sifted confectioners sugar, butter, juice, food coloring and
vanilia extract in a bowl. Beat with an electric mixer at medium speed
until smooth and creamy. Add 1 more Tbls of cherry juice, if necessary, to
make the frosting into a spreading consistency.

NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add enough
milk to make 1 cup.

From The Home Journal’s Complete Home Baking Book Copyright 1979

– – – – – – – – – – – – – – – – – –

Title: RUBIO’S FISH TACOS
Categories: Seafood, Spices, Mexican
Yield: 6 servings

12 Cod or favorite whitefish
-fillets (1-1/2 oz ea.)
12 Tortillas, corn, as
-thick/fresh as possible

——————————–BEER BATTER——————————–
1 c Flour
1 c Beer
Garlic powder, pepper to
-taste

——————————–WHITE SAUCE——————————–
1/2 c Mayonaise
1/2 c Yogurt

———————————–SALSA———————————–
1 Garlic clove, peeled and
-minced
6 Tomatoes, ripe, peeled,
-seeded and diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped,
-stems removed
2 Jalapeno chiles, seeded and
-chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil for deep frying

———————————-GARNISH———————————-
1 Head cabbage, green,
-shredded
1 Lime, cut into wedges

Calories per serving: Number of Servings: 0 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS +++*

Mix flour with favorite spices such as garlic powder, red or black ground
pepper. Stir the flour mixture into the beer and mix until well blended.
Wash fish by dipping in cold, lightly salted water or water with a little
bit of lemon juice added. Be sure fish is completely dry before dipping
into batter.

Prepare salsa; reserve.

Put the vegetable oil into a deep skillet and bring to 375F. Place fish in
a single layer–do not let pieces touch each other. Cook fish until batter
is crispy and golden brown.

Heat corn tortillas lightly in a skillet or Mexican comal until they are
soft and hot.

To assemble, on each tortilla layer the fish fillet, white sauce, salsa and
cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.

Source: Bill Segui, FidoNet Cooking Echo.

—–

Title: VANILLA PECAN
Categories: Alcohol, Beverages
Yield: 1 recipe

1 qt Brandy
2 Vanilla beans (2 inches)
6 oz Pecans, chopped
2 c Sugar syrup (see recipe)
1 pn Cinnamon

Pour brandy, pecans, cinnamon, and vanilla beans (extract may be
alternated) in jar and cover. Let stand for 2-3 weeks. Add sugar syrup to
taste. Let stand 1 week. Strain and steep 2 more weeks. Ready to serve.
Excellent for baking.
Yield: 1 1/2 quarts Container: 1/2 gallon jar

—–

Adzuki Bean Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Adzuki beans
– soaked overnight
2 oz Margarine
1 Onion — chopped
2 Garlic cloves — crushed
1 lb Leeks — trimmed,
– washed well sliced
1 Carrot — diced
8 oz Mushrooms — wiped sliced
1 tb Hungarian paprika, sweet
1 pn Cayenne pepper — to taste
2 tb Wholewheat flour
1/2 pt Vegetable stock
1 tb Soy sauce
1 tb Tomato paste
1 lb Chopped tomatoes
Salt pepper — to taste
Parsley — chopped, to garnish
DUMPLINGS
4 oz Wholewheat flour
1/4 ts Salt
1 oz Margarine
3 tb Parsley, half if using dried
3 fl Water (or milk if preferred)
-OR- less, as needed

Drain the beans cover with fresh water. Bring to a boil
simmer till tender, about 35 minutes. Drain, reserving the
liquid.
Heat margarine in a large pot. Add the onion cook until
transparent. Add the garlic, leeks, carrot mushrooms
cook gently for 4 to 5 minutes. Stir in the paprika, pepper
flour.
Add stock, soy sauce, tomato paste, tomatoes salt
pepper. Bring to a boil, cover simmer gently for 10
minutes. Stir in the beans bring back to a boil.
Add the dumplings. Cover with a tight fitting lid simmer
for 20-25 minutes very gently to prevent burning. Sprinkle
generously with parsley before serving.

FOR DUMPLINGS: Put the flour salt into a bowl. Rub in
margarine till it resembles fine breadcrumbs. Stir in
parsley. Add just enough liquid to make a firm dough.
Divide into 8 pieces shape into dumplings.

Serves 4 to 6.

Courtesy of Mark Satterly

– – – – – – – – – – – – – – – – – –

Title: JING CHAR SIU BAU (STEAMED BBQ PORK BUNS)
Categories: Chinese, Pork
Yield: 6 servings

1 tb Oyster sauce
2 ts Ketchup
1 pn Of white pepper
2 1/2 oz Chicken broth
1 1/2 ts Dark soy
2 1/4 ts Sugar
2 1/4 ts Cornstarch
3/4 c Char Siu
1 tb Peanut oil
1/2 c Diced onion
1 1/2 ts White wine

Combine in a bowl: Heat wok for 30 – 40 seconds. Add
peanut oil heat until white smoke rises. Add onion
and cook over low heat until onions turn light brown.
Add char siu, increase heat, stir fry until mixture
well combined. Add wine and mix well. Reduce heat and
add sauce mix from bowl. Stir until thickend. Add
1/2 tsp. sesame oil and mix well. Remove mixture to
shallow dish. Allow to cool to room temp then
refrigerate uncovered for 4 hrs.

Roll 1 recipe Steamed Bun Dough into a 16 inch long
roll and cut into 16 1″ pieces. Roll each into a ball
and cover with damp cloth. Work dough ball into a
hemisphere. Put 2 Tbs. filling mix into formed
hemisphere in palm of one hand. Work around the
hemisphere, pleating and closing the dough until
filling is completely covered.

Place sealed buns, sealed end down, on 2.5″ X 2.5″
squares of wax paper. Place in steamer at least 2″
apart, steam for 15 – 20 minutes. Serve immediately.

—–

Sausalito Dressing

Recipe By : Spice Islands
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons hot mustard
2 teaspoons paprika
2 tablespoons sugar
1 tablespoon Beau Monde seasoning
1/2 teaspoon cracked black pepper
1 cup red wine vinegar
3 tablespoons soy sauce
2 tablespoons chili sauce
1 tablespoon Worcestershire sauce
2 cups vegetable oil

Place all ingredients in a container with a tight-fitting lid. Secure lid and
shake well. Serve over any green salad. Store leftover dressing up to 3 weeks
in refrigerator. Makes about 3 cups of dressing.

– – – – – – – – – – – – – – – – – –

NOTES : This is a spicy French-style dressing. The recipe came from a leaflet
produced by the Spice Islands Company in the early 1960’s. I use a quart mason
jar to make and store it.