DIVINITY AND VARIATIONS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC DIVINITY—–
1/2 c Light corn syrup
2 1/2 c Sugar
1/4 ts Salt
1/2 c Water
2 Egg whites
1 t Vanilla extract
1 c Coarsely chopped nuts
—–HOLIDAY DIVINITY—–
1/4 c Chopped candied cherries
1/4 c Chopped candied pineapple
—–CHOCOLATE DIVINITY—–
6 oz Semisweet chocolate chips
1 c Nut halves (instead of
-chopped nuts)
—–GINGER DIVINITY—–
6 tb Water Instead of the
2 tb Preserved-ginger syrup / 1/2
-cup water
1/2 c Finely diced ginger

Servings: 1 1/2 pounds

DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook,
stirring, until sugar is dissolved. Continue cooking, without
stirring, until a small amount of mixture forms a firm ball when
dropped in cold water (248-F). Beat egg whites until stiff, but not
dry. Pour about half the syrup slowly over whites, beating
constantly. Cook remainder until a small amount forms hard threads in
cold water (272-F). Add slowly to first mixture, and beat until
mixture holds its shape. Add vanilla and nuts; drop by
dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2″ pan,
and when firm, cut in squares.

HOLIDAY DIVINITY: Follow above instructions, adding candied cherries
and pineapple with the nuts.

CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and
nuts with vanilla after beating; then beat until well blended.

GINGER DIVINITY: Follow above instructions, using the water and ginger
syrup for the liquid. Add diced ginger with the nuts.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

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Title: Chocolate Icing
Categories: Chocolate, Cakes
Yield: 6 servings

1 c Sugar
4 tb Chocolate
3 tb Milk
1 tb Water

Notes: From Grandma Ruby’s (Williams) files. Newspaper clipping.
Looks old. Also on clipping are Confectioners’ Icing and Chocolate
Frosting. This chocolate icing is recommend for frosting an Angel
Food Cake.

Mix chocolate or cocoa with milk and water combined and heat to
boiling. Then add sugar. Boil five minutes, stirring occasionally.
Spread on cake that is cold.

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Title: STEAMED SHREDDED CABBAGE
Categories: Chinese, Vegetables
Yield: 6 servings

1/2 md Head cabbage
1/4 c Peanut oil
1/2 ts Salt
1/4 c White sesame seeds

Steamed vegetables are common to many cooking
traditions. You may discover in this recipe a dish
that suits non-Chinese meals as well.

Toast sesame seeds in dry wok at low temperature.

Wash cabbage; slice into 1/2″ shreds; pull head apart
to make a loose mound. Sprinkle with salt; allow to
stand, uncovered, for 10 minutes. Place on round
serving platter and steam in Chinese steamer for 5
minutes.

While cabbage is steaming, heat oil in small pan or in
your ladle. Hot oil keeps the vegetable hot, and adds
a rich taste.

Remove cabbage from steamer.Douse with hot oil;
sprinkle with toasted sesame seeds. Serve.

—–

Title: Fresh Fruit Parfait
Categories: Desserts
Yield: 6 servings

1/2 c Sliced bananas
1/2 c Sliced strawberries
1 pk JELL-O Brand Gelatin, any
-flavor
6 T COOL WHIP Whipped Topping

Divide sliced bananas and strawberries into 6 dessert glasses. Prepare
JELL-O as directed. Pour gelatin evenly over fruit in each glass.
Refrigerate 4 hours or until firm. Top each dessert with 1 tablespoon
thawed COOL WHIP before serving.

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Swedish Potato Cakes

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1/2 cup milk
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon margarine — melted
2 medium baking potatoes — peeled and cubed
2 tablespoons margarine
applesauce

Into blender place the egg, flour, milk, sugar and 1 tablespoon
melted margarine. Blend on high until smooth. Add half the cubed, raw
potatoes. Blend on high speed until smooth. Add remaining potatoes and
again blend on high until smooth.
Cover tightly and refrigerate 30 minutes or more.
Using an 8-inch skillet, heat over medium heat, add margarine
(about 1 teaspoon) and swirl to coat entire bottom. Pour in about 3
tablespoons of mixture and swirl to coat bottom of pan. Cook for one
minute or until lightly browned. Turn and brown other side. Repeat
with remaining mix, adding margarine as needed.
Serve immediately with applesauce or topping of your choice.

Yield: About 12 pancakes.

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Serving Ideas : Serve with applesauce and a meat entree.

ARAKAS LATHEROS (PEAS LATHEROS)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
5 lb Fresh peas
4 Scallions
1 1/4 c Oil OR
1 c Butter
1 1/2 lb Tomatoes, peeled — strained OR
1 tbsp Tomato paste diluted with:
2 c Water
3 tbsp Dill — chopped
Salt pepper to taste
Water as needed

Shell, wash and drain peas. Chop white part of the callions into small
pcs., and the green part into lge.
pcs. Heat oil in large pot. Add the scallions and cook until soft but not
browned. Add the peas and brown very lightly. Add the tomatoes (or the
diluted paste), dill, salt, and pepper. Add enough water to half cover the
peas. Cover the pot. Cook over medium heat until only the oil remains and
the liquid has been absorbed (abt. 45 min.).

NOTE: You can make this without the tomatoes, if you wish. In that
case, add just enough water to cover the peas.

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Title: Dinosaur Burger
Categories: Hamburger
Yield: 8 servings

9 x Inch loaf of unsliced
Sour-dough bread
Pouch dry onion soup mix
2 lb Ground beef
1 lg Tomato, sliced
1/4 c Water
Lettuce leaves
Sweet pickle chips

With large, serrated knife, cut bread horizontally in half. From top
half, remove soft bread, leaving crust, and crumble enough bread to
measure l cup. Set aside top crust. Preheat broiler. In large bowl,
with fork, combine bread crumbs, dry soup mix and water, let stand 5
min. Stir in beef lightly. Shape into 9 in. patty. Place on broiler
rack over pan. Broil 6 in. from heat till firm, about 10 min. Line
bottom half of bread with lettuce leaves. With 2 pancake turners,
lift beef patty onto lettuce. Top with tomato slices, pickle chips
and top crust. To serve, cut burger into wedges. Serves 6 to 8.

—–

Title: ORTEGA JALAPENO ICE CREAM
Categories: Desserts, Ice cream
Yield: 1 servings

1 qt Vanilla ice cream; slightly 3 ts Jalapenos; diced
Softened 1/2 ts Grated lime peel

In large bowl, combine ice cream, jalapenos and lime peel. Return to ice
cream container and refreeze until firm.

—–

Apple ‘n Oats Streusel Coffeecake

Recipe By : Bon Appetit/ Magazine/ Novemer 1990 p. 16
Serving Size : 32 Preparation Time :0:00
Categories : Cakes- Loaf Coffeecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
STREUSEL TOPPING:
1/2 cup packed brown sugar
1/2 cup oats
2 teaspoons cinnamon
1/4 cup butter — chilled

CAKE:
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup unsalted butter — softened
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups plain nonfat yogurt
1 medium Granny Smith apple — peeled and chopped

Oven: 350
Grease two 9x5x3 inch loaf pans.

STREUSEL TOPPING:
Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled butter using
fingers or pastry blender til mixture
resembles coarse meal. Set aside.

CAKE:
Sift flour, baking powder and baking soda into large bowl. Using electric
mixer, cream 3/4 cup butter and 1-1/3 cups
sugar together in another large bowl til fluffy. Add eggs 1 at a time, beating
well after each addition. Mix in vanilla.

Fold in dry ingredients alternately with plain yogurt, beginning and ending
with dry ingredients.

Pour about 1-1/2 cups batter into bottom of each prepared pan. Sprinkle 1/3 cup
streusel over each. Sprinkle 1/4 of
apple over each.

Divide remaining batter, streusel and apple between pans, beginning with
batter. Run small knife through batter to
create swirl.

Bake til golden brown and toothpick inserted into centers comes out clean,
about 55 minutes. Cool on racks. Serve warm
or at room temperature.

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Title: Studynyna Rybiacha (Fish In Aspic)
Categories: Fish, Main dish, Christmas, Russian
Servings: 10

1 lg Firm Fleshed Fish; (White
-fish, Canadian Sole,
-Flounder, About 2 Pounds)
3 Fish Heads And Trimmings
2 lg Onions
2 lg Carrots
4 Black Peppercorns; To Taste
1 lg Bay Leaf
2 tb Sugar
2 ts Salt
1 pk Plain Geletin; (1 Envelope)

Wast the whole fish and fish heads in cold water. Run a knife over the
fish, scraping from tail to head, to remove any leftover scales. Rinse
the gut cavity. Cut off the head at the gills, rinse again and cut into
equal pieces. Rub inside and out with salt and set aside. Remove the
gills from the heads. Combine the fish heads, tail, fins and all
ingredients in a 4 quart pot, then cover with 6 cups of cold water. Bring
to a boil, skimming off the foam, then reduce to a gentle simmer. Cook
for 20 minutes or until the heads are cooked through. Using a small
sieve, lined with a wet towel or cheesecloth, pour the liquid into a 2
quart jar. When most is poured off, press lightly on the remains and pour
off the rest. Place the sections of fish in about 2 cups of stock. Bring
to a gentle boil and simmer for about 10 minutes or until the fish turns
white. Do NOT overcook or the pieces will fall apart. With a slotted
spoon, remove the fish pieces and place on a platter to cool. When cool
enough to handle, remove the skin and bones trying to keep the pieces
large and not ragged. Cover and cool. Strain the cooking liquid again
and add to the rest of the stock. For a more intense flavor, stock may be
reheated and reduced by a third. Dissolve the gelatin in 1 cup of fish
tock and add. Taste and add salt if needed. Cool. Pour in enough stock
to cover the bottom of a 6 cup fish mold or glass pan by 1/2 inch.
Reftigerate until set. Remove the peel from thecooked carrots and slice
them into thin rounds. Arrange the carrot rounds in an attractive pattern
on the aspic, add a little more cooled stock, and cool until set. Evenly
spread the fish pieces over the aspic, covering with more stock, cooling
until set. Continue to add stock until the fish is completely covered.
Refrigerate overnight.

TO SERVE:

Run a sharp knife around the edge of the mold. Place a platter on top of
the mold and invert. (A hot damp cloth helps to release it.) Garnish
with parsley sprigs and lemon slices just before serving.

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