Title: HORSERADISH MUSTARD
Categories: Condiments
Yield: 1 /2 cup

1/2 c Dry mustard, preferably
-imported
1/2 c Hot tap water
1/2 c White wine vinegar or
-Oriental rice vinegar
2 ts Coarse (kosher) salt
1 tb Bottled horseradish
1 Clove garlic, peeled
-and sliced
1 ts Sugar
6 Whole black peppercorns,
-crushed in a mortar, or
-pinch of ground black
-pepper
2 Whole allspice berries,
-crushed in a mortar, or
-small pinch ground allspice
A little dry white wine,
-or additional white wine
-vinegar if needed.

1. Stir together the dry mustard and water and let
stand, uncovered, for 20 minutes, stirring once or
twice. 2. In the container of a blender or a food
processor, combine the vinegar, salt, horseradish,
garlic, sugar, peppercorns, and allspice. Process
until the garlic and horseradish have been pureed in
the liquid, then strain through a fine-meshed
strainer, pressing all juice from any pulp in the
strainer. 3. Combine the strained liquid with the
mustard-water mixture in the top of a double boiler
set over simmering water. Cook, stirring constantly,
for about 5 minutes, or until the mustard has
thickened (it will thicken more while cooling).
4. Cool and taste. Add more prepared horseradish, if
desired, and if the mustard seems too thick, thin it
with a few drops of white wine or additional vinegar.
Makes about 1/2 cup

—–

Souffle Of Grits

Recipe By : Too Hot Tamales Show #TH6285
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups grits
6 Cups boiling water
4 Ounces unsalted butter
6 Ounces sharp cheddar cheese — grated
2 Teaspoons sea salt
1/4 Teaspoon Tabasco
4 eggs — well beaten
Worcestershire sauce — to taste
1 Teaspoon black pepper

Preheat the oven to 350 degrees.
Slowly cook the grits in boiling water for 20 minutes. (If you use instant
grits, do not cook 20 minutes. Cook according to package directions.) Add
the butter, cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into
a buttered casserole.
Bake for 1 to 1 1/2 hours or until puffed, golden, and set in the middle.
Yield: 6 to 8 servings

10/5/96 show
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– – – – – – – – – – – – – – – – – –

I found the recipe in the rec.food.recipes archives… it does indeed
suggest adding an egg, though I’ve never tried adding one [insert
standard warnings]. Maybe I was missing the vanilla — and the
blender… moved 3 yrs ago, blender is still hiding. 🙂

Here’s the updated vlf version:

Orange Julius

6 oz frozen orange juice concentrate
8 oz nonfat milk (or 1/3c nonfat milk powder + 7oz water)
8 oz water
1 tsp vanilla extract
8-9 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes,
adding ice cubes one at a time. You may want to add a bit of sugar.

Original recipe posted by diane@sulu.biostat.washington.edu (“Diane
Janssen”), who suggested using other fruit juices and varying the amount
of milk and water to modify the richness.

Refrigerator Rhubarb Strawberry Jam

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :12:00
Categories : Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups rhubarb — diced
3 cups sugar
1 package strawberry gelatin powder

1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel
kettle or pan. Combine the sugar with rhubarb and let stand, covered,
overnight.
2. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer,
then cook for 12 minutes.
3. Remove from heat and stir in one 3-ounce package of strawberry
gelatin. Stir until completely dissolved.
4. Pour into containers with tight-fitting lids. Store in refrigerator
or divide in small portions and freeze.
Yield: about 1-1/4 quarts.

– – – – – – – – – – – – – – – – – –

NOTES : This jam recipe is one of Helen Jolly’s original recipes.

Title: Lemon Chiffon Pie
Categories: Pies, Ceideburg 2
Yield: 1 pie

1 Envelope (one tablespoon)
-unflavored gelatin
1/2 c Sugar
1/2 ts Salt
4 Egg yolks
1/3 c Lemon juice
2/3 c Water
1 ts Grated lemon peel
4 Egg whites
1/2 c Sugar
1 9 inch baked pastry shell
1/2 c Whipping cream, whipped

Thoroughly mix gelatin, 1/2 cup sugar and salt in saucepan. Beat
together egg yolks, lemon juice and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling.
Remove from heat; stir in lemon pool. Chill, stirring occasionally,
until the mixture is partially set.

Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar,
beating to stiff peaks; fold in gelatin mixture.

Pile in cooled baked pastry shell. chill until firm. Spread with
sweetened whipped cream before serving. Or cream may be folded into
filling with egg whites.

Jean++your note about the clear lemon meringue pie rang a bell as did
the reference to the red and white checked cook book so I dug out my
grandmothers cook book and found two recipes that may be what you
want.

The book is the Better Homes and Gardens New Cook Book, revised
edition, fifth printing, 1962.

Posted by Stephen Ceideburg Dec 19 1989.

MMMMM

Title: BILTONG (BEEF JERKY)
Categories: African, Snacks
Yield: 4 servings

Salting mixture: 1 lb salt 2 oz sugar 1 oz saltpeter
pepper and chili spices —
to taste

As you travel around East Africa you will see countless Africans
selling food along the roadsides, in the markets, or through bus and
train windows. They sell fruit, boiled eggs grilled maize, boiled
maize, yogurt, milk, soda pop, fried dough balls, samosas, yellow
buns, and real seasonal delicacies like roasted mice and termites.
The following are a few East African snack foods you can try.

“Beef Jerky” is more common in South Africa but still a part of the
East African diet. It is generally made from beef, but other game is
used when available. Cut strips of meat following the grain of
muscle. Make strips 2 inches wide and 1 inch thick. Best made during
cool dry weather if possible.

Salt the meat by rubbing the mixture in well and leave in the basin
of salt mixture overnight. Dip a cloth in vinegar, wring dry and
whip the meat well.

Hang the strips of meat in a cool, dry, well ventilated place until
dry.

You can also hang the meat on an oven rack placed in the top slot of
the oven. Dry the meat on low heat.

Recipe By : Mrarchway@aol.com

MMMMM

Cream Cheese Pound Cake

Recipe By : Southern Living – November 1995
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Low-Fat Snacks
Cheese Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Butter — softened
1 Package Cream cheese — softened
3 Cups Sugar
6 Large Eggs
1 1/2 Teaspoons Vanilla extract
3 Cups All-purpose flour
1/8 Teaspoon Salt

Beat butter and cream cheese at medium speed with an electric mixer
2 minutes or until creamy. Gradually add sugar, beating 5 to 7
minutes. Add eggs, one at a time, beating just until yellow
disappears. Add vanilla mixing well.
Combine flour and salt, gradually add to butter mixture, beating at
low speed just until blended after each addition. Pour batter into a
greased and floured 10-inch tube pan.
Fill a 2-cup, ovenproof measuring cup with water; place in oven with
tube pan.
Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool in pan on a wire rack
10 to 15 minutes; remove from pan, and cool completely on a wire rack.
Source: Southern Living, November, 1995 Typed by J. Matthews, Nov.
26, 1995

– – – – – – – – – – – – – – – – – –

Title: CHINESE PLUM SAUCE (Duck Sauce)
Categories: Sauces, Chinese
Yield: 4 pints

3 md Bell pepper, red
2 1/2 lb Apricots; stoned
-quartered *
2 1/2 lb Plum, red; stoned
-quartered *
5 1/2 c Cider vinegar
2 1/2 c ;Water
1 1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled
-chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded
-diced
5 Garlic clove; minced
1 Cinnamon stick

* weight before preparation

Roast the peppers to remove skin; quarter lengthwise
and devein. Set aside.

Combine the apricots, plums, three cups of vinegar and
water in a large non-reactive kettle and simmer until
soft; about 25 minutes. Remove from heat and set aside.

In another non-reactive kettle, this one very large,
combine the remaining vinegar, sugars, and Karo and
bring to a boil, stirring. Add the fruit mixture,
ginger, salt, mustard seeds, onion, chiles, garlic,
cinnamon, and the skinned bell peppers. Simmer,
covered, for five minutes then simmer uncovered for
one hour, stirring every so often. Remove the cinnamon
stick.

With a food processor, pulse the mixture for a couple
of seconds (this has to be done in batches; process a
little longer if you like a less- textured sauce).
Return to the kettle and boil gently, stirring, until
the sauce has thickened, about 15 minutes (the sauce
will thicken some more as it cools).

Ladle into sterilized jars, either half-pint or pint.
Process in a boiling water bath for 10 minutes (for
half-pint jars) or 15 minutes (for pint jars). Allow
to age in the jar for 2 to 4 weeks before using.

— Better than Store-Bought
Witty Colchie

—–

HOLIDAY NUT ROAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Carrots — grated
2 md Onions — chopped
2 Garlic cloves — crushed
1 c Walnuts — ground
1 c Whole wheat flour
1 c Wheat germ
1/2 c Tamari
1/2 c — water
2 ts Rosemary, thyme.

Mix all ingredients together. Mix should hold a
shape. Add more four as needed.

Bake in a greased 9X9 pan at 350 degrees for 45
minutes.

Serve with gravy: Saute mushrooms in oil. Add four.
Slowly stir in water and tarmari to taste. Add a
pinch of thyme.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

Title: Mulled Cider
Categories: New england, Beverages, Holiday
Yield: 8 servings

1/2 ga Apple cider
1/4 c Brown sugar
3 ea Cinnamon
1/2 ts Whole cloves
1/4 c Maple syrup

Combine all ingredients in a large kettle. Bring to a boil. Simmer
for 5 minutes. Strain to remove sticks and twigs. Serve hot with
half a (fresh) cinnamon stick in each cup, if desired. Makes about 2
quarts.

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