Children’s Chocolate Frosting

Recipe By : More Make-a-Mix Cookery by Eliason, Harward, and
Westover
Serving Size : 9 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar — sifted
3 tablespoons instant nonfat milk powder
1/2 cup unsweetened cocoa powder
6 tablespoons vegetable shortening

In a medium bowl, combine powdered sugar, milk powder ans cocoa powder.
(Sift cocoa if lumpy.) With a pastry blender, cut in the shortening.
Spoon about 1/3 cup of mixture into each of 9 small containers or
ziplock bags and seal tightly. Label with date and contents. Sore in a
cool dry place. Use within 12 weeks. Makes 9 packages Children’s
Chocolate Frosting.

To use:
1 pkg. Children’s Chocolate Frosting Mix
3/4 teaspoon water

In a small bowl combine Children’s Chocolate Frosting and water. Stir
with a spoon until smooth. Makes about 1/4 cup.

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SOOTHING LEEK SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-RITA TAULE (BTVC62A)
2 tb Unsalted butter
2 tb Onion — finely chopped
1 lg Leek — rinsed well;
-sliced (about 1 cup)
2 c -double-strength
Chicken broth
1 c Potato — peeled and diced
1 1/2 c Whipping cream
3/4 ts Salt — (to taste)
Freshly grated nutmeg
-to taste (I omitted this )
1/4 c Blue Cheese — crumbled
-or Parmesan
4 Shots dry white wine 🙂

Melt butter in a heavy saucepan. Add onion and leek
and cook slowly; stirring often, until soft. Stir in
broth, then add potato. Cover and cook until potato is
tender. Cool, then process in a food processor or
blender until pureed. In another saucepan, bring
cream to a gentle simmer, cook until just slightly
reduced, then stir in leek mixture and heat until very
hot (but don’t boil). Season with salt, pepper and
nutmeg. Serve hot. Sprinkle 1 Tbl. cheese over each
serving and offer a shot of the wine on the side.
Hope you enjoy this as much as we did. Slurp, slurp.

Rita in Scottsdale 11/02 01:03 Formatted by Elaine
Radis

From the MM database of Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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Orange and Almond Dessert Cake

Recipe By : Yaakov Cohney
Serving Size : 8 Preparation Time :3:20
Categories : Cakes Desserts
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 juicy oranges — thick skinned
6 eggs
250 grams ground almonds — coarsely chopped
185 grams caster sugar
1 tablespoon baking powder

Wash oranges, place in saucepan and cover with water. Simmer gantly for 2
hours ir until very tender. Cool slightly, halve the oranges and discard
pips. Chop skin and pulp roughly the puree in a good processor. Beat the
eggs until light coloured, add remaining ingredients and blend throughly. Pou
into a buttered and floured tin [ about 22 CM] and bake in a preheated 190
degree C oven for about 1 hour or until cake is golden and just firm to the
touch. Leave in the tin until quite cold. Serve with whipped cream. I like
to either simmer orange rind shreds in a sugar syrup and serve a small pile of
those beside the cake and decorate with candied peel, together with a few
orange segments marinated in a little syrup and sometimes with a good dash of
Grand Marnier. Pass the cream separately.

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NOTES : Based on a Spanish recipe, this dessert cake is very easily made. It
can be made for Passover, but if so, the baking powder must be omitted and the
eggs seperated. The whites are whipped stifly and folded in after the other
ingredients are mixed.

PEANUT BUTTER AMARANTH LOGS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c AM Amaranth
3/4 c Coconut
1 c AM Creamy Peanut Butter
1/2 c AM Sesame Tahini
1/3 c Honey
1/2 c AM Wheat Bran
1/3 c AM Sunflower Seeds
1/3 c Milk powder

Mix together Amaranth and coconut. Place on a cookie sheet in the oven
for 15 minutes at 300 F.

While the above is toasting, place the remaining ingredients in a medium
size bowl and mix.

Divide Amaranth and coconut mixture in half. Mix half of the Amaranth and
coconut mixture in with other ingredients. After rolling this mixture
into one dozen three inch x half inch logs, coat the outside with the
remaining mixture of coconut and Amaranth.

Place in the refrigerator or freezer until ready to serve.

SUGGESTION: Fine coconut will give better results.

Source: Arrowhead Mills “The Native Americans” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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RED LENTIL SOUP -1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
2 md Onions — finely chopped
1/2 lb Red Lentils
6 c Beef Stock — or chicken
Stock
1 t Paprika
1 Bay Leaf
1/2 ts Salt
1/8 ts Pepper
1 t Dried Mint
1 t Dried Parsley

In a large soup pot, saute oil and onions. When onions
are soft, add lentils.
Stir several minutes. Add remaining ingredients. Bring
to a boil. Simmer until lentils are very soft, about
35 minutes. Soup may be pureed.

Recipe By :

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JAMAICAN OXTAILS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Oxtails, trimmed
1 Onion, sliced
1/4 c Soy sauce
1/4 c Flour
1/2 ts Salt
1 t Pepper
1/4 c Oil
1 Tomato, chopped
1 Bell pepper, chopped
1 Habanero chile, chopped
1 Garlic clove, pressed
6 c Hot water
3 tb Molasses
1 Thyme sprig

Place oxtails in a large bowl. Add sliced onion
and soy sauce. Mix well. Refrigerate at least 2
hours.
Combine flour, salt and pepper. Dredge oxtails in
mixture making sure all sides are covered. Reserve
onion. Heat oil in large Dutch oven until hot. Brown
oxtails.
Remove meat from pan, drain off all but 1-2
tablespoons oil. Add reserved onion, tomato, bell
pepper, chile and garlic to pan and saute lightly,
scraping up brown bits. Add hot water and molasses
and stir well. Return oxtails to pan and cook over low
heat for 1-1/2 hours. Add thyme sprig and continue to
cook 30 minutes longer.

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PEPPER RAINBOW SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken broth
1 md Onion, chopped
2 c Rice, cooked
4 Bell peppers, in
-assorted colors
1/2 ts Savory
2 ts Chives
2 Egg yolks
2 tb Lemon juice
Salt and pepper,
-to taste

Bring the broth to a boil. Cook the rice.

Chop the onion and saute the pieces until they are
golden brown. Add to the broth. Add the savory and
chives to the broth.

Clean the seeds and cores from the peppers and chop
the cleaned peppers into pieces. Set chopped peppers
aside.

Add the rice to the broth and cook for 5 minutes. Add
the chopped peppers to the boiling broth and simmer
for 1 minute. Meanwhile, beat the egg yolks in a 2-cup
bowl.

Thicken the soup with the egg yolks by adding the hot
soup to the beaten yolks a little bit at a time,
stirring constantly, until a cup or two of soup has
been added to the yolks. Dump this mixture back into
the simmering broth. Add the lemon juice. Season to
taste with salt and pepper. Serve.

NOTES:

* A light summer soup with multicolored peppers —
Every year in late summer, produce counters fill with
multicolored bell (capsicum) peppers. Green bell
peppers, red bell peppers, yellow bell peppers. Even
purple bell peppers. Creative chefs try hard to take
advantage of the splash of colors, and make rainbow
salads or rainbow appetizers. Here is a different way
to rejoice in multicolored peppers: pepper soup. The
peppers float to the top of a light broth and artfully
dodge your spoon as you try to eat them. Yield:
Serves 6-8.

* The thickening technique is identical to that used
in avgolemono recipes, which you can consult for more
details.

* The flavor and texture balance of the soup depends
on the amount that the peppers are cooked. The more
you cook them, the more their flavor exudes into the
broth but the more they lose their texture. I find
that about 2 minutes in simmering broth is the right
amount.

* You can have fun with colored geometric patterns as
you cut the peppers. They don’t have to be chunks.
You can cut the yellow peppers into circles and the
green peppers into long strips and the red peppers
into cross sections and the purple peppers into stocky
triangles. Be creative. The colored shapes will float
to the top of the broth and play hide-and-seek with
each other.

: Difficulty: moderate (egg yolk thickening and
pepper cooking require some practice).
: Time: 10 minutes preparation, 10 minutes cooking.
: Precision: No need to measure.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto,
California, USA : decwrl!reid -or- reid@decwrl.dec.com

: Copyright (C) 1986 USENET Community Trust

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PEANUT BUTTER MUFFINS (AM)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Whole Wheat Pastry Flour
1 tb Non-alum baking powder
1/2 ts Sea salt (optional)
1/4 c AM Crunchy Peanut Butter
1/4 c AM Unrefined Vegetable Oil
1 1/2 c Fresh milk or water
-OR- milk substitute
4 tb Unsulphured molasses
-OR- raw honey

Stir flour, baking powder, and salt together. Cut in
peanut butter and oil with fork or pastry blender
until the mixture is like small grains. Add the milk
and molasses; stir just until well mixed, but do not
beat. Fill oiled muffin tins or muffin cups 2/3 full.
Bake 12 to 15 minutes at 350 F.

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: CAULIFLOWER WITH BEEF “SICHUAN STYLE”
Categories: Vegetables, Beef
Yield: 4 servings

1/2 lb Round steak; *
5 ea Nami black mushrooms
2 ea Carrots; medium
2 c Cauliflower
3 ea Green onions, minced
1/2 ts Ginger; fresh, minced
2 ea Cloves garlic, minced
1/2 ts Szechuan peppercorns, crushe
3 tb Peanut oil
1 x ———-marinade———-
1/4 c Soy sauce; thin
1/4 c Dry sherry
1 x ———–sauce————
1 c Chicken stock
1 ts Lan chi black bean paste wit
2 x Dashes of chinkiang black vi
3 x Drops sesame oil
1 ea Cornstarch paste; **
1 x ————-s————–
1/2 c Carrot stock; reserved
1/4 c Marinade
1/4 c Mushroom soaking liquid

* cut in 1/2 inch cubes. ** make into a thin
paste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ +++++
Combine soy and sherry for marinade. Marinate steak
pieces for 1 hour. Massage meat in marinade to aid
tenderizing; drain, reserving marinade. Wash and soak
mushrooms for 1 hour; drain, reserving soaking liquid,
thinly slice. Wash, peel and roll-cut carrots.
(Roll-cut means slicing on a slight bias in 1″ lengths
but turning the carrot a quarter tur (90 degrees)
between slices. Wash cauliflower, trim off thick part
of stems, and either break or cut florets into pieces
about the size of the carrot pieces. Parboil carrots
in boiling stock for about 3 minutes or until just
beginnin to soften. Reserve carrots and stock.
Stir-frying: Heat peanut oil in hot wok. When oil
just begins to smoke, add drained steak cubes;
stir-fry briskly for 1 minute until meat begins to
lose pinkness. Don’t overcook meat or it will be
tough. Remove to holding plate. Swirl remaining oil
into wok.
Add ginger, garlic and peppercorns; stir-fry 15
seconds. Add cauliflower and mushrooms; stir-fry 1
minute. Add specified amounts of liquids generated
during preparation: reserved carrot stock, marinade,
and mushroom soaking liquid; bring to boil. Cover
wok; reduce heat to medium, and simmer 3 minutes.
Remove lid; turn heat to high. When sauce boils
again, add carrots and beef. Mix together. Splash
vinegar down sides of wok. Push ingredients out of
sauce, thicken with thin cornstarch paste. Sauce
should be a light gravy. Add seasame oil. Toss in
green onion. Serve.

—–

COLD CUCUMBER SOUP – NAING KUK

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Korean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Cucumbers
2 tb Light Soy Sauce
1 1/2 tb White Vinegar
1 tb Chopped Green Onions
1/2 ts Sugar
1/2 ts Chili Powder
1 1/2 ts Sesame Oil
5 c Chicken Stock
2 ts White Sesame Seeds

Peel the cucumbers and slice very thinly. Place in a
dish and add the soy sauce, vinegar, green onions,
sugar, chili powder and sesame oil. Set aside for 1
hour, then add the chicken stock.

Toast the sesame seeds in a small pan over medium heat
until they turn golden and begin to pop, then grind
finely.

Transfer the soup to a tureen and sprinkle on the
sesame seeds. Serve at room temperature or slightly
chilled.

Typed by Syd Bigger.

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