OYSTER STEW

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Oysters and liquor
2 c Milk, scalded
1 T Butter
1 x Salt pepper

Heat the oysters in their liquor about 5 minutes until the edges curl.
Skim off the top. Combine oysters and liquor with the scalded milk,
add the butter and the seasoning to taste. Serve immediately.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Date: Fri, 01 Oct 93 08:16:38 CDT
From: zoe@palm.cray.com (Zoe Jobson)

Low fat fruit cake (possible eggs)

2 Egg whites (Or replacer – havn’t tried it with this yet)
2 cups wholewheat flour
1 tin crushed pinapple – complete with juice
1 mushy banana – any ripeness as long as it isn’t green
1 scoop dark raisins (about 2 cups I think)
2+ tablespoons mollasses. (Modify to your own taste)
spices – 2-3 or your favorite cake spices – I use nutmeg cinamon and ginger
2 spoons of baking powder.
I prepared 7-8 inch loose bottomed cake tin.

Heat oven to approx 400

Put the flour in a mixing bowl (Don’t add the baking powder yet) Add
the pinnapple and its juice (This is why don’t add the powder they
react too quickly and all the fiz gets mixed out of the cake and it
comes out a little flatter). Break the banana into chunks and add to
the flour and pinnaple mash the Banana roughly with your mixing spoon,
mix together, add egg whites and enough water to get a thick batter
(very thick or the fruit will sink), add the mollasses and spices,
when these are mixed in add the raisins. Then add the baking powder
and as soon as you have it mixed in pour it straight qinto the tin
smooth the surface and put in the oven. You have to be quick with the
baking powder and not mix too much – just enough to get it
distributed, if you spend too long, again you risk all the fizz
getting knocked out of the cake .

Bake for about 40 minutes – its done when a knife stuck into the cake
comes out looking clean. My only trouble with this cake is that it
tends to stick to my rather old and cheep bakeware. This makes a very
moist cake that has been kept for up to a week – it should last longer
but somehow ours never stays around long enough to find out.

Oriental Pork And Spinach Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Top Ramen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp. margarine
1/4 Tsp. black pepper
1 Tbsp. soy sauce
2 Tbsp. cornstarch
1 Lb. fresh spinach — washed
4 Cloves finely minced garlic
1 Medium onion — minced
1 Pkg. Ramen noodles — (3 oz.)
3 C. chicken or pork broth
3/4 Lb. unseasoned ground pork

Saute garlic and onions in margarine in a heavy soup
kettle until golden. Add broth and bring to boil. Combine
ground pork, pepper, cornstarch and soy sauce in bowl and form
3/4-inch balls. Drop into boiling broth; cover and simmer 10
minutes until meatballs are no longer pink in center. Add
noodles and cook 2 minutes. Add spinach; cover and simmer 1
minute, until barely wilted. Serve.

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SHERRY TRIFLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg yolks
1 pt Double cream
1 oz Sugar
1 Level tsp cornflour
5 Trifle sponge cakes
2 oz Flaked almonds, lightly
-toasted
-Raspberry jam, use a very
-good quality one
2 fl Oz of sherry ( or more!)

8 oz frozen raspberries ( or fresh in season) 2 small
bananas

Break the sponge cakes into medium size pieces and
spread each piece with jam. Place in a large glass
bowl and sprinkle over the raspberries. Add the sherry
until the cakes are saturated.

Make the custard: Heat half the cream in a small
saucepan. Blend the egg yolks, sugar and cornflour
together in a basin and when the cream is hot pour
over the mixture , stirring constantly. Return to the
pan and reheat gently until thick, then allow to cool.

Slice the bananas, mix in with the raspberries, and
pour the custard over. Whip up the remaining cream and
spread over the custard. Decorate with the flaked
almonds. Cover and chill for 3 – 4 hours before
serving.

This is nice served with a good dessert wine, one of
the Australian or Californian Muscats would be great.
From: Sandee Eveland

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Title: Sour Cream Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

4 c Flour
4 ts Baking powder
1 ts Salt
1 c Sour cream
1 1/4 c Milk; sour
1 ts Soda

Mix all ingredients, bake in moderate oven about 10 or 20 minutes.
Notes: Exact temperature not given. Moderate is 350 – 400 F.
Source: Boxbury Grage, Morgan County, OH
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VEGETABLE QUESADILLAS

Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Appetizers – Hors d’Oeuvres Sandwiches
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole tortillas — whole wheat
2 1/2 tablespoons canola oil — divided
2 tablespoons onion — chopped
1 whole carrot — sliced
1 cup zucchini — chopped
1 cup tomatoes — chopped
1 tablespoon jalapeno peppers, canned — chopped
4 tablespoons goat cheese
1/2 cup salsa — optional

Heat 1 1/2 teaspoons of the oil in a heavy 2 quart saucepan. Add onions and
carrot and cook over low heat 3 minutes or until onion is soft but not brown.
Add zucchini and cook 2 minutes.

Stir in tomatoes and jalapenos – cook until just heated through.

Heat the remaining 1 tablespoon of oil in a large, heavy non-stick skillet.
Cook one tortilla at a time until lightly browned, about 30 seconds. Turn and
spoon 1/4 of mixture and 1/4 of goat cheese onto half of the tortilla. Fold
the other tortilla half over the filling. Slide onto warm serv ing plate.
Repeat with other tortillas and serve immediately.

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Title: Filo Nests
Categories: Greek
Yield: 8 servings

1 lb Filo sheets, thawed
-(about 16 sheets)
Butter-flavored non-stick
-cooking spray
8 t Finely chopped pecans
-or cashews

Take 1 filo sheet and lightly spray with non-stick cooking spray.
Sprinkle center with 1 teaspoon nuts. Top with another filo sheet and
lightly spray with cooking spray. Fold over 4 corners of top sheet
toward center. Crimp bottom filo around sides to form 5″ round shell
or nest, making hollow center.

Repeat with remaining filo sheets, placing side by side on lightly
buttered baking sheets. Bake at 350’F. 15-18 minutes or until golden
brown and crisp throughout.

Makes 8 nests.

MMMMM

SPICY EGGPLANT-MISO SAUTE WITH BULGUR

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Casseroles
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bulgur
3 c Boiling water
1/4 c Miso
3 tb Water
1 tb Honey
2 ts Sesame oil
2 tb Safflower oil
1 md Eggplant, peeled diced
1 ea Garlic clove
1 t Minced fresh ginger
1/4 lb Pressed tofu, diced
1 bn Green onions, sliced
1/2 ts Hot red pepper flakes

Place bulgur in a heat-proof serving dish. Pour on boiling water
let stand while preparing the other ingredients. Mix together miso,
water, honey sesame oil. Set aside. Heat oil in a wok saute
eggplant for 5 minutes, stirring. Add garlic ginger saute for 2
minutes. Add tofu saute for 5 minutes. Add miso mixture stir
fry for 4 minutes. Add onions pepper flakes cook till tender.
Pour off any excess water from the bulgur. Fluff with a fork top
with eggplant. Serve immediately.

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VEGETARIAN BARLEY BEAN SOUP

Recipe By : Net
Serving Size : 10 Preparation Time :0:00
Categories : Soups Grains
Legumes Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup onion — chopped
2 Garlic cloves — minced
1 teaspoon Vegetable oil
6 cups Water
28 ounces tomatoes, canned — undrained, chopped
1 can Kidney Beans — drained
9 ounces Frozen green beans — or peas
1 cup carrots — sliced
1 cup mushrooms — sliced
1/2 cup barley
1 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Salt
1/4 teaspoon Black pepper

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is
tender. Add remaining ingredients. Bring to a boil.
Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender,
stirring occasionally. Add additional water if soup
becomes too thick upon standing.
Ten 1-cup servings

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Title: Macayo Fajitas
Categories: Mexican, Sauces, Appetizers
Yield: 6 servings

1 tb Salt
1/4 tb White pepper

————————-TOPPINGS————————-
1/4 Lime, squeezed
1 c Sour cream
3 Cloves fresh garlic, chopped
1 c Guacamole
2 tb Vegetable oil
1 c Salsa
6 Lime wedges
1 lb Beef skirt, also known
-As flank steak (or chicken
Breast), sliced into 1/4- by
3-Inch long strips

————————-GARNISHES————————-
1/2 c Olive oil (or chili oil,
For spicier taste)
-Avocado chunks
1 cn Whole green chiles, Chopped
-tomatoes
Sliced into strips
-Shredded lettuce
1 lg Whole onion, halved Chopped
-jalapenos

Macayo Fajitas

(This basic fajita recipe is from the Johnson family
which owns the Macayo chain.) **

and sliced Chopped fresh
cilantro

For marinade, in a large bowl, whisk together salt,
pepper, lime, garlic and vegetable oil. Put meat in
marinade and set aside for at least one hour.

Heat oven to 200 degrees; set tortillas in for 1 to 3
minutes, to warm. Remove and put in a covered basket.

Heat a large skillet and add olive oil. Add marinated
meat and saute until onion becomes transluscent.

Place cooked meat in a large bowl or platter and serve
with tortillas, toppings and garnishes.

For each fajaita, fill a tortilla with meat and
desired amounts of garnishes and toppings and roll up
like a burrito.

Serve with refried beans, black beans or Spanish rice.
Make 4 to 6 servings.

VARIATIONS: For spicier marinade, add cayenne pepper
or crushed dry red chili pepper. Instead of lime
juice, try pineapple juice, papaya juice, beer, wine
or barbecue sauce.*

*(Cooks note:) I like to use tequila, and marinate
myself a bit while I’m doing the cooking. It makes it
much easier to roll up like a burrito. It is the
unrolling that becomes a bit difficult.

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