Title: Orange Madeleines
Categories: Cookies
Yield: 1 servings

3 Eggs
2 Egg yolks
2/3 c Sugar
1 tb Orange zest
1 ts Vanilla
2 tb Orange juice
1 c Flour
4 tb Butter; melted

Recipe by: Nancy Tarsi
Preheat oven to 375 degrees. Grease and flour madeleine pans.

With mixer in large bowl, beat together the eggs, yolks, sugar, orange
zest,
vanilla, and orange juice until pale yellow and almost tripled in volume
(about 6 minutes). Sift flour over this mixture; fold in gently but
thorougly; do not overwork or mixture will deflate. Fold about 1/4 cup
batter into cooled butter and then fold back into cake mixture. Spoon
batter into prepared pan, filling almost to the top.

Bake madeleins until just barely golden around edges, about 7-10 minutes.
Cool 1 minute and remove from pan with a small, sharp knife. Sift
powdered
sugar over warm madeleines. Refill pans and continue to bake until all
batter has been used. It is not necessary to regrease and flour the pan.

—–

Cucumber Salad with Mint

Recipe By :=20
Serving Size : 6 Preparation Time :0:00
Categories : Salads Recipes With Alcohol
Cookies Emeril

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cucumbers
3 tbsps salt
4 tbsp creme fraiche (you may need more)
1 tsp Dijon mustard
2 lemons — juice only
1/2 c fresh mint leaves — chopped
black pepper

Peel and half cucumbers. Scrape the seeds and thinly slice. Put in bowl and=
mix with the salt. Put in refrigerator for 2 1/2 hours. Whisk the creme=
fraiche with the mustard in a 1qt. bowl. Add the lemon juice a little at a=
time (taste if all is needed). Whisk until thick and creamy and add the=
chopped mint and some pepper. Take care not to overbeat the creme as it may=
turn to butter. After 2 1/2 hours, rinse cucumbers well and drain in a=
sieve. Pat dry with towel. (Be careful to rinse them well, or they’ll be=
too salty). Mix with dressing and serve very cold.
Notes: Substitute creme fraiche with 3 tbsp. sour cream and 1 tbsp heavy=
cream. You may need less lemon juice. Or use only sour cream. Use spearmint=
and not peppermint.

– – – – – – – – – – – – – – – – – -=20

Date: Wed, 19 Oct 94 13:03:32 EDT
From: Andrew Evans

Here is my favorite – very easy.

Cilantro Lime Salsa Fresca

3 large tomatoes or 5-6 plum tomatoes, diced small
1 med. white onion, diced small
1 jalapeno or other hot pepper, diced (you decide if you want to seed it
or not 😉

juice of 2 limes, or one lemon and one lime
1/2 cup chopped fresh cilantro
salt to taste (I like alot, but if you’re watching your sodium…)

Combine everything in a bowl. Cover and refrigerate a couple of hours or
overnight before serving.

Title: FRIED PORK DUMPLINGS W/HOT GARLIC SAUCE
Categories: Chinese, Pork
Yield: 6 servings

8 oz Cooked Pork – boned, cut
-into 1-inch squares
1/2 bn Scallions – cleaned, cut in
-half
1/4 ts Ginger – ground
1 Egg Yolk
2 tb Soy Sauce
1 tb Sesame Oil
2 ts Dry Sherry
1/2 ts Lemon Pepper
1 1/2 c Flour – all purpose
6 tb Water
1 ds MSG
HOT GARLIC SAUCE:
4 Clove Garlic
1/2 ts Szechwan Hot Oil
1 ts Vinegar
1 ts Sherry
3 tb Soy Sauce

Using knife blade, coarsely chop pork and scallions in
food processor, using short bursts. Add ginger, egg
yolk, soy sauce, sesame oil, dry sherry and lemon
pepper. Process a few short bursts to mix. Set this
pork mixture on plate. Rinse and dry processor bowl
and blade.

Place flour and MSG in processor bowl. Using knife
blade, process continuously while adding water all at
once. Let processor run until a ball of dough forms in
the bowl, or 20 seconds, whichever comes first. Remove
dough and knead until elastic. Using half of dough,
roll out on lightly floured board to 1/16-inch thick.
Cut into 2-inch circles using biscuit cutter.

Place a rounded teaspoon of pork mixture in center of
each dough circle. Fold circle over filling, creating
a “half moon” turnover. Press edges together lightly
with fingers. Place filled dumplings on oiled plate.

In 3-quart saucepan bring 2 quarts of water to boil.
Drop dumplings in boiling water. Allow to boil one
minute AFTER the dumpling returns to surface of water.
Drain well; replace dump- lings on oiled plate to cool
slightly. Meanwhile, heat 1/2 cup cooking oil in
skillet over medium to medium-high heat. Add
dumplings; fry, turning often, until lightly brown.
Drain on paper towels.

Process garlic sauce ingredients using knife blade
until smooth. Serve hot dumplings with garlic sauce.
May also be served with Chinese mustard and/or hoisin
sauce.

Recipe from the Times-Picayune Cookbook Contest.

—–

Title: Snickerdoodles
Categories: Cookies
Yield: 1 servings

1 c Shortening
1 1/2 c Sugar
4 ts White vinegar
2 c All purpose flour
2 ts Cream of tartar
1 ts Baking soda
1/4 ts Salt
1 tb Sugar
1 ts Cinnamon

Cream shortening sugar for 30 seconds. Beat in the vinegar. Add
flour, tartar, soda salt. Mix well. Form into 1 inch balls roll
in the combined cinnamon-sugar mixture. Place 2 inches apart on an
ungreased cookie sheet. Bake at 350F for 10 minutes. Cool on wire
racks.

MMMMM

Title: ORANGE SHERBET JELLO
Categories: Desserts
Yield: 1 servings

1 lg Package of orange Jello
Boiling water
1 pt Orange sherbet
Colored marshmallows
1 sm Can of pineapple tidbits
1 sm Bottle of 7 UP
1 sm Can mandarin oranges, drain

Prepare Jello, using juice from pineapple plus boiling water to make 1 cup
of liquid for Jello. Add orange sherbet as well as 7 UP and oranges. Top
with marshmallows and put in the refrigerator to set. Randy Rigg

—–

Title: FRANKFURTER CASSEROLE
Categories: Diabetic, Main dish, Meats, Casseroles, Crockpot
Yield: 8 servings

1 1/4 c Bean bacon soup; undiluted
1 1/4 c Water;
2 c All-meat frankurter; cut
-1/2″ slices
1 Onion; chopped finely
1 Green onions; chopped finely
1/2 c Celery;chopped
2 tb Prepared mustard;
1 c Ready-mix type biscuits;

Preheat oven to 375F. Mix all ingredients except
biscuits. Boil gently 5 minutes. Put about 3/4 cup
mixture into each of 8 individual baking dishes and
top each with biscuit. (NOT ME!! I hate doing
dishes!!) Bake until golden brown (about 20 minutes).
Serve at once, Food Exchange per serving: 1
STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 MEAT
EXCHANGE + 1 VEGETABLE EXCHANGE

Source: Recipes for the Diabetic by Billie Little and
Penny L. Thorup. Brought to you and yours via Nancy

This cookbook doesn’t have the nutritional values as
it 22 years old. Only calories: Per serving: 260

—–

SCHWARZWALDER KIRSCHTORTE.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
100 g Butter
100 g Sugar
5 ml Of vanilla
4 Eggs
70 g Grated almonds
100 g Grated bitter chocolate
50 g Flour
50 g Corn starch
3 ts Baking powder
7 T Kirschwasser
1/2 l Whipped cream with some
-sugar
750 g Sour cherries
1 T Rasped chocolate
Butter to grease pan

Grease a mould from 26 cm. Spring form pan Warm the oven on 180 o C.

Stir the butter until it is creamy with the sugar and the vanilla, then mix
the eggs, one at the time, and after that the almonds and the chocolate.
Mix the flower with the corn starch and fold it with the paste. Put it in
the springform pan and bake it for 30-40 minutes below the middle of the
oven. Then let it rest for at least 2 hours. Then cut it in three layers.
Sprinkle some kirsch on the lowest layer. Whip the cream with some sugar.
Drain the cherries. Cover two lowest layers with 2 cm of cream and put the
cherries on them. On the top layer put only cream, and the tablespoon of
chocolate. Make rosettes with the rest of the cream and put in on top with
a cherrie on it.

I hope you will like it, it is quite a lot of work but it is worth the
trouble.

– – – – – – – – – – – – – – – – – –

Cape Cod Clam Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Lb. bacon — finely diced
2 medium-sized onions — finely chopped
3 C. diced potatoes
2 Tsp. salt
1/2 Tsp. oregano
1/4 Tsp. basil
2 C. boiling water
24 chowder clams (grind liquor and all
through medium
blade of food grinder)

Saute bacon and onions in large kettle until onions are
tender and golden. Pour off fat. To the kettle, add potatoes,
salt, oregano, basil and water; let simmer until potatoes are
tender, about 15 minutes. Add the clams. This is the base;
make 1 quart. Next day, add to base 1 quart milk, 2 table-
spoons butter, salt and freshly ground pepper to taste; heat.

– – – – – – – – – – – – – – – – – –

Title: STEAMED PORK BUNS
Categories: Chinese, Pork
Yield: 12 servings

2 tb Hoi sin sauce
1 1/2 tb Oyster sauce
1 1/2 tb Soy sauce
1/2 ts Sesame oil
8 oz Barbecued Pork
4 Green onions
2 tb Vegetable oil
2 ts Grated pared fresh ginger
Root
1 Clove garlic, crushed
1 1/4 c Water
1 tb Cornstarch
3 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Vegetable Shortening or lard
1 ts White vinegar
Water

———————-BARBECUED PORK———————-
2 Whole pork tenderloins,
About 12 ounces
1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring,
If desired
1/2 ts Ground cinnamon
1 Clove garlic, crushed
1 Green onion

NOTE: these buns are cooked in bamboo steamers which
are available in Chinese and specialty gourmet
cookware stores. The round steamers can be purchased
in various sizes separately or in sets of two of three
tiers. For cooking, the covered steamer (s) is (are)
placed over boiling water in a wok or large saucepan.

The above is quoted directly from a section connected
to the recipe. This is my own note. I do not like
the flavor that a bamboo steamer imparts to recipes;
therefore, I bought an aluminum Chinese steamer. 1.
Combine hoi sin sauce, oyster sauce, soy sauce and
sesame oil. Chop pork and onions finely.

2. Heat vegetable oil in wok or fry pan over high
heat. Stir-fry ginger and garlic in the oil 1 minute.
Stir in hoi sin mixture. Cook and stir two minutes.
Combine 1/2 cup of the water and the cornstarch.
Blend into hoi sin mixture. Cook and stir until
liquid boils. Reduce heat to medium and simmer 2
minutes. Stir in pork and onions. Remove from heat.
Cool completely.

3. Combine flour, baking powder and salt in large
bowl. Cut or rub in shortening until mixture
resembles bread crumbs. Combine remaining 3/4 cup of
the water and the vinegar. Mix water-vinegar into
flour until dough sticks together. Shape dough into
ball. Knead on lightly floured surface 6 or 8 times.
Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 more times. Divide dough
into 12 equal portions.
Shape each portions into a smooth ball.

4. Roll each ball of dough on lightly floured surface
into a circle 5 to 6 inches in diameter. Brush around
edges lightly with water. Spoon a heaping tablespoon
of pork mixture onto center of each circle. Carefully
pinch edges together to seal dough around filling.
Bring the two ends of dough over the seam and pinch
together.

5. Cut waxed paper into twelve 5-inch squares. Brush
one side of paper lightly with oil. Place a bun, seam
side down, on each square.

6.Place buns with paper in single layer on steamer
rack over boiling water. Cover and steam buns until
done about 20 minutes.

Yield: 1 dozen

BARBECUED PORK:

1. Remove and discard fat from meat.

2. Combine soy sauce, wine, sugar, honey, food
coloring, cinnamon, garlic and onion in large bowl.
Add pork, turning tenderloins to coat completely.
Cover and let stand at room temperature 1 hour or
refrigerate overnight, turning occasionally.

3. Drain pork, reserving marinade. Place pork on wire
rack over a baking pan.

4. Bake in preheated 350 degree F. oven until done,
about 45 minutes. Turn and baste frequently during
baking.

5. Remove pork from oven. Cool. Cut into diagonal
slices.

—–