Title: MOSCOW IDAHO BAKERS
Categories: Vegetables
Yield: 4 servings

4 lg Russet potatoes,scrubbed
1 tb Butter or margarine
1/2 c Chopped onion
1/2 c Milk
5 ts Cornstarch
1/4 c Buttermilk
1/2 c Marsala or madiera
1 c Shredded Jack cheese
8 oz Cooked ham, cut into
-Julienne strips
1 tb Dijon mustard
1 tb Prepared horseradish
Chopped parsley
Salt
Pepper

The potato has had a roller-coaster history. From
South America, its culture spread rapidly in the years
following the discovery of the New World. Spain and
Italy grew the potato first on the Continent, and it
was firmly established in England by 1629, when John
Parkinson, in his A GARDEN OF PLEASANT FLOWERS,
pronounced the Virginia potato, as he called it,
almost as good as the Spanish potato (we call the
latter sweet potato). He recommended cooking this
sweet vegetable with wine, sugar, and spices.

For sheer comfort, few dishes can equal a steaming
baked potato, freshly split, anointed with butter, and
sprinkled with salt and pepper. The addition of a meat
or cheese topping makes the baked potato a substantial
entree. From Moscow, Idaho, home of the baking potato,
A.J. Marineau sends us a recipe for such a dish.

=======================================================
============== ====

Pierce potatoes in several places with a fork. Set
potatoes on oven rack and bake at 400’F. until
potatoes give readily when squeezed, about 1 hour.

Meanwhile, melt butter in a 1-1/2 to 2 quart pan over
medium-high heat. Add onion and stir often until limp,
about 5 minutes. Mix milk with cornstarch and stir
into pan alongside with buttermilk and marsala.

Stir over medium-high heat until boiling. Add cheese
and stir until melted. Stir in ham, mustard, and
horseradish; if sauce is ready before potatoes, set
aside. To use, stir over medium-high heat until hot.

Split potatoes in half lengthwise; fluff centers with
a fork. Set 2 halves on each plate and spoon sauce
onto potatoes. Sprinkle with chopped parsley; season
to taste with salt and pepper.

Per serving: 486 calories; 23 grams protein; 17 grams
fat; (3.8 grams saturated fat); 52 grams
carbohydrates; 987 milligrams sodium; 63 milligrams
cholesterol.

~ A.J. Marineau, Moscow, Idaho

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Mint Truffles

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Mint chocolate chips
1/3 c Whipping cream
1/4 c Butter
3 1/2 oz Chocolate sprinkles

Melt chips with whipping cream and butter in heavy, medium saucepan over
low heat, stirring occasionally. Pour into pie pan. Refrigerate until
mixture is fudgy, but soft, about 2 hours. Shape about 1 T of the mixture
into 1 1/4 inch ball To shape, roll mixture in your palms. Place balls on
waxed paper. Place sprinkles in shallow bowl. Roll balls in sprinkles;
place in petit four or candy cases. (If coating mixture won’t stick
because truffle has set, roll between your palms until outside is soft.)
Truffles can be refrigerated 2 to 3 days or frozen several weeks.

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Title: SPICED GOOSEBERRIES (OLD)
Categories: Desserts, Mennonite
Yield: 6 servings

5 lb Gooseberries
3 lb Brown sugar
1 pt Vinegar
2 tb Cinnamon
1 tb Ground cloves

DIRECTIONS: Wash gooseberries and remove stems. Combine sugar and
vinegar. Tie spices in a bag and add to syrup. Bring liquid to a boil
and add berries. Cook for 20-30 minutes. Pack into hot jars and seal.

Luella Mosheir, Lowville, N.Y.

Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957.
Recipes from old Mennonite cookbooks, brought up to date with
standard measures and directions.

From: Sallie Austin

MMMMM

KALAMARAKIA PILAFI (SQUID BAKED WITH RICE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Seafood
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium squid
Salt
1/4 c Olive oil
3 Garlic cloves — sliced
1/4 c Dry white wine
2 Tomatoes — peeled seeded
3 tb Butter
1 c Raw long-grain white rice
Chopped parsley
1 tb Chopped fresh rosemary
Freshly ground pepper

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Rinse head and tentacles thoroughly as well. Slice squid
into uniform rings, between 1/2 and 1 inch wide. Heat the oil in a frying
pan and add the squid and garlic and saute for 5 minutes. Stir in the wine
and sliced tomatoes, cover, and simmer until the squid is almost tender
(approximately 30 minutes). Transfer to a baking dish.
Meanwhile, heat the butter and saute the rice, without browning, until
transparent, stirring constantly. Add the rice to the squid and sprinkle
with 1/4 cup chopped parsley, the rosemary, and salt and pepper to taste.
Add enough hot water to cook the rice, slightly more than 2 cups including
the tomato sauce. Cover and bake in a moderate oven (350 F) for 30 to 40
minutes, or until the rice is tender. Sprinkle with additional chopped
parsley and serve hot.

– – – – – – – – – – – – – – – – – –

Key Lime Cheesecake

Recipe By : Land O Lakes
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C graham cracker crumbs
1/4 C sugar
1/3 C butter — melted

1 c lime juice
1/4 c water
2 1/4 oz envelopes unflavored gelatin
1 1/2 c sugar
5 eggs — beaten
1 tbsp lime peal — grated
1/2 c butter — softened
2 8 oz cream cheese — softened
1/2 c whipping cream

IN MEDIUM BOWL STIR ALL CRUST INGREDIENTS. PRESS ON BOTTOM OF 9 INCH
SPRING FORM PAN; SET ASIDE.
IN 2-QUART SAUCEPAN COMBINE LIME JUICE AND WATER; SPRINKLE WITH GELATIN.
LET STAND FIVE MINUTES TO SOFTEN.
ADD SUGAR, EGGS AND LIME PEEL. COOK OVER MEDIUM HEAT, STIRRING
CONSTANTLY, UNTIL MIXTURE JUST COMES TO A BOIL (7 TO 8 MINUTES). DO
NOT BOIL!!!! SET ASIDE

IN LARGE BOWL COMBINE BUTTER AND CREAM CHEESE. BEAT AT MEDIUM SPEED,
SCRAPING BOLW OFTEN, UNTIL WELL MIXED ( 1 TO 2 MINUTES); GRADUALLY
ADDING HOT LIME MIXTURE, UNTIL WELL MIXED (1TO 2 MINUTES).
REFRIGERATE, STIRRING OCCASIONALLY, UNTIL COOL (ABOUT 45 MINUTES).

IN CHILLED SMALL BOWL BEAT CHILLED WHIPPING CREAM AT HIGH SPEED,
SCRAPING BOWL OFTEN, UNTIL STIFF PEAKS FORM (3 TO 4 MINUTES). FOLD INTO
LIME MIXTURE. POUR INTO PREPARED CRUST. COVER; REFRIGERATE UNTL FIRM (3
TO 4 HOURS). LOOSEN SIDE OF CHEESECAKE FROM PAN BY RUNNING KNIFE AROUND
INSIDE OF PAN. COOL COMPLETELY. GARNISH TOP OF CHEESECAKE WITH WHIPPED
CREAM AND LIME SLICES.

– – – – – – – – – – – – – – – – – –

NOTES : SWEETENED WHIPPED CREAM, IF DESIRED. LIME SLICES, IF DESIRED.
(FOR GARNISH)

Title: Mixed Vegetable Curry
Categories: Main dish, Vegetables, Indian
Yield: 6 servings

1/2 lb Turnips
1/2 lb Potatoes
1/2 lb Carrots
1/2 lb Tomatoes
2 Bunches fenugreek leaves
1/2 lb Onions
1 c Oil
2 ts Garlic and ginger ground
Together
2 ts Ground fresh green chillies
2 ts Salt

Wash all the vegetables, peel as necessary, cut into pieces, and set
aside.

Heat oil and fry all the vegetables until they are light brown.

Chop onions finely and mix together with all the ground spices.

Add onions and spices to the vegetables and fry together until light
brown. Add salt.

Add 1/2 cup hot water and cook over slow fire until vegetables are done
and thick gravy forms. Take care not to overcook or stir too vigourously
to avoid mashing the vegetables.

Compiled by I. Chaudhary
Gold Coast, Oz

—–

Title: Silken Tofu Whipped Topping
Categories: Holidays, Desserts, Lo/no-fat
Yield: 1 servings

10 1/2 -oz package extra-firm or
Firm tofu, reg. or low fat
2 To 4 Tbls. sweetener of your
Choice
2 tb Lemon juice
1/4 ts Vanilla extract
1/8 ts Salt
1/8 ts Almond extract
x Soymilk as needed

Place all ingredients in a blender or food processor and process until very
smooth. Add more soymilk a teaspoon at a time if the mixture is too thick;
blend well. Place in a covered container; refrigerate until chilled.

Makes 1 3/4 cups

—–

Triple Chocolate Chunk Pecan Pie

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-inch baked pie shell — (recipe follows)
3 tablespoons unsalted butter — cut into 1-inch pieces
3/4 cup packed dark brown sugar
1/2 teaspoon salt
2 large eggs
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup pecans (4 ounces) — toasted and chopped into small
pieces
2 ounces semisweet chocolate — cut into 1/4-inch pieces
2 ounces milk chocolate — cut into 1/4-inch pieces
2 ounces white chocolate — cut into 1/4-inch pieces

1. Adjust oven rack to center position, and
heat oven to 275 degrees. Place pie shell in
oven if not already warm.

2. Melt butter in medium heatproof bowl set in
skillet of water maintained at just below
simmer. Remove bowl from skillet, mix in sugar
and salt with wooden spoon until butter is
absorbed. Beat in eggs, then corn syrup and
vanilla. Return bowl to hot water; stir until
mixture is shiny and warm to the touch, about
130 degrees. Remove from heat, stir in pecans.

3. Pour mixture into warm shell. Scatter
chocolate pieces over pecan mixture. Gently
press them into the filling with the back of
a wooden spoon.

4. Bake until center feels set yet soft, like
gelatin, when gently pressed, 55 to 65 minutes.
Transfer pie to rack; let cool completely, at
least 4 hours. Serve pie at room temperature
or warm, with lightly sweetened whipped cream
or vanilla ice cream

– – – – – – – – – – – – – – – – – –

NOTES : If you want warm pie, cool the pie thoroughly,
then cut and warm it in a 250-degree oven for
about twenty minutes.

PALATSCHINKEN MIT FRUECHTEN (PANCAKES WITH FR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿÿÿÿÿÿÿÿÿ
-ÿÿÿÿÿÿÿ -(serves 2)

Ingredients:

Dough:

4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4
tblsp soda water 1 egg

Filling:

1/4 banana 250 g strawberries or any other fruit
you like 2 tsp honey vanilla or chocolate ice cream
fruits for garnish Melt butter, let cool. Stir
together flour woth salt, milk and soda water. Stir
egg (to combine white and yolk thoroughly). Add egg
and 1 tblsp of butter to the dough.

For filling:

Clean and dice fruits. Steam together with honey in a
small pan for about 2 minutes at medium heat. Put
aside.

Put 1/2 tsp butter in pan (1/2 tsp for every pancake)
and bake 6 pancakes one after the other for about 2
minutes each side so that they are golden brown.

Puree steamed fruit roughly. Put on pancakes and roll
them together.

Put 3 pancakes each on a plate and serve with ice
cream and fresh strawberries.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%

From: artc@world.std.com (Art Campbell)

Source: Tasahara Bread Book
Converted by MMCONV vers. 1.40

– – – – – – – – – – – – – – – – – –

LEMON CREAM MERINGUE PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Flaky Pie Dough for a 1crust pie — about 10 ounces
Filling:
2 cups milk
2/3 cup sugar
3 medium lemons — (3 to 4)
1/4 cup cornstarch
4 egg yolks
2 tablespoons unsalted butter — softened
Meringue topping:
4 egg whites
2/3 cup sugar
1 Pinch salt

To make the filling, combine milk and sugar in a nonreactive saucepan,
preferably enameled iron.
Strip the zest from the lemons with a sharp vegetable peeler, making sure
you remove the yellow
zest but none of the white pith beneath. If you do remove some of the white
pith, scrape it off the
strips of zest with the point of a paring knife and discard it. Add the zest
to the milk and sugar and
bring to a simmer over low heat. Remove from heat and allow to steep for 5
minutes; remove the
strips of zest with a slotted spoon or skimmer anddiscard them.
Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl
and whisk in
cornstarch, then yolks.
Return milk and sugar mixture to a boil over low heat and whisk about a
third of the boiling milk into
the lemon juice mixture. Return remaining milk and sugar mixture to a boil
once more and whisk the
lemon juice and yolk mixture back into it, whisking constantly until the
filling comes to a boil and
thickens. Allow to boil, whisking constantly, for about 30seconds. Remove
from heat, whisk in butter
and pour into a nonreactive bowl. Press plastic wrap against the surface of
the filling and chill until it
is approximately 75 degrees. (If you prepare the filling in advance, let it
come to room temperature
before proceeding.) Set a rack at the middle level of the oven and preheat
to 350 degrees. Roll out
the dough to make bottom crust and arrange in pan. Chill crust until firm.
To bake the crust, pierce it
all over with the tines of a fork at 1/2inch intervals. Line it with a disk
of parchment or wax paper and
fill with cherry stones or dried beans. Bake about 20 minutes, until lightly
colored. Remove paper and
beans and continue baking until the crust is a deep golden brown. Cool crust
on a rack. Spread the
cooled filling evenly in the cooled crust. Set a rack at the middle level of
the oven and preheat to 400
degrees.To make the meringue bring a small pan of water to a boil. Lower
heat so that
watersimmers. Combine egg whites, sugar and salt in the bowl of the mixer or
if you are using a
hand whisk another heatproof bowl. Place bowl over pan of simmering water
and whisk gently for
about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has
dissolved. Whip
meringue on medium speed until it has cooled and is able to hold a shape,
but it should not be dry.
Distribute spoonfuls of the meringue all over the top of the pie, then use
the back of a spoon or a
small offset metal spatula to spread the meringue evenly. It should cover
the top of the pie and touch
the edges of the crust all around. Here and there, bring up the surface of
the meringue so that it is
swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes,
until the meringue is
colored evenly. Cool on a rack.
Yield: One 9 inch pie

– – – – – – – – – – – – – – – – – –