Title: Eggs Vindaloo
Categories: Main dish, Poultry
Yield: 4 servings

8 Eggs
1 lg Onion coarsely grated
1 ts Mashed garlic
1/2 ts Grated ginger
1 Green chilli
Seeded chopped
3 T Ghee or butter
2 T Vindaloo or hot curry paste
3 T Coconut paste
Vegetable Oil for deep
Frying
1 T Chopped coriander
Or mint leaves
Lemon juice

Preperation time: 25 minutes
Cooking time: 20 minutes
Serves: 4-6

Boil the eggs in water containing 1 ts vinegar for 8-9 minutes. Remove to
a large dish of cold water, and peel when cool. Prick evenly all over with
a fork and dry well.
Cook the Onion, garlic, ginger and chilli in the ghee or butter until
golden and softened. Add the vindaloo or hot curry paste and cook briefly.
Then add the coconut cream and 1/3 cup water.
Cook, stirring until sauce becomes thick.
Heat frying oil and deep-fry the eggs until golden on the surface.
Transfer to the other pan. Add coriander and lemon juice to taste and
simmer in the sauce for 8-9 minutes. Serve with rice.

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ORANGE ARUGULA SALAD WITH VANILLA-INFUSED OIL

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups washed arugula leaves
1/4 cup thinly-sliced red onion
1 orange
1 teaspoon white wine vinegar
1 tablespoon vanilla oil
Salt and pepper

In a salad bowl toss arugula and red onion. Segment orange over a small bowl to
catch juice. Add
vinegar and vanilla oil to orange juice and season with salt and pepper. Pour
dressing over greens
and toss. Garnish with orange segments.

Yield: 1 servin

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Title: Tufeen Hushani
Categories: Cakes, Star trek
Yield: 8 servings

MMMMM—————-VULCAN WEDDING CAKE (CARROT———————
6 oz Ground almonds
1/2 c Flour
1/2 ts Salt
1/8 ts Cloves
1/8 ts Nutmeg
1/4 ts Cinnamon
1 1/2 ts Baking powder
6 oz Grated carrots
1 tb Vulcan bitter nectar*
1 tb Grated lemon rind
1 tb Lemon juice
5 tb Margarine
6 oz Sugar; a bit more than 3/4 c
5 Eggs

*Dark Jamaican rum may be used. To be made as a wedding cake, many
rituals would have to be performed during the making of the cake.
This is a nonritual version. Sift the ground almonds and flour
together to make a very fine mixture. Add the salt, spices and baking
powder and mix well. In a separate bowl put the grated carrots and
the nectar. Add the lemon rind and juice. Cover and let stand. Cream
the margarine and sugar together. Separate the eggs, putting the
yolks in with the margarine and sugar and saving the whites for
later. Beat the egg yolks in and then add the carrot mixture. Stir
well and let sit for a few minutes. Beat the egg whites until soft
peaks form, then set aside. Add the dry ingredients to the carrot
mixture and mix well. You should have a thick batter. Now beat the
egg whites a little more and fold the batter into the egg whites. Mix
gently until it is just barely evenly mixed. Pour into a greased ring
mold. Bake at 325 degrees for about 50 minutes. It is done when a
skewer comes out clean. Take out of the oven and let cool for 5
minutes. Unmold onto a serving plate dusted with confections sugar
(this prevents the cake from sticking as much).

MMMMM

Title: NO BAKE PEACH CRISP
Categories: Desserts
Yield: 6 servings

2 cn (16 ozs each) cling peach
-halves in syrup
1 c Cinnamon granola, broken up
1/2 c Toasted slivered almonds
2 tb Butter
2 tb Brown sugar
1 ts Cinnamon
1/2 c Whipping cream
1/3 c Powdered sugar
1/2 ts Vanilla
1/4 ts Almond extract
1/4 ts Nutmeg
1/2 c Sour cream

Drain peaches, reserving liquid for other uses. Combine granola and
almonds. Melt butter in small saucepan. Blend in brown sugar and cinnamon,
simmer until sugar is dissolved, about 2 minutes. Toss with granola and
almonds; cool. Beat whipping cream with powdered sugar, vanilla, almond
extract and nutmeg until stiff. Blend in sour cream. To serve, place two
peaches on each servng plate. Top with cream mixture and sprinkle with
granola mixture. Makes 6 servings.

—–

Title: Roasted Red And Green Pepper Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings

1 ea Red Bell Pepper
1 1/2 c Mayonnaise
1 t Dried Parsley; Crushed
1 ea Green Bell Pepper
1/2 c Sour Cream

MMMMM————————-GARNISHES——————————
1 x Fresh Parsley; Chopped, OR
1 x Paprika
1 tb Fresh Parsley; Chopped, OR
1 x Dried Parsley; Crushed
2 tb Lemon Juice

Slice the peppers in half, vertically, and remove the seeds. Char
under the broiler on both sides (about 5 minutes per side). Remove
and cool. Peel and dice the peppers and set aside. Blend the
mayonnaise and sour cream until smooth. Mix in the lemon juice and
parsley then blend in the peppers. Cover and chill. Garnish with
additional parsley and sprinkle with paprika, if desired. Makes about
3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips,
Baby Corn, String Beans, Carrots, Bread Sticks

MMMMM

Poppy Seed Cake

Recipe By : Mrs. Irwin Heus
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup poppy seeds
3/4 cup milk — scalded
1 1/2 cups sugar
3/4 cup butter
3 teaspoons baking powder
3 cups flour — sifted
3/4 cup milk — cold
4 egg whites
1 teaspoon vanilla

Filling:

4 egg yolks
juice of 1 lemon
1 cup sugar
2 tablespoons cornstarch
1 cup hot water
1/2 cup chopped nuts

CAKE

Soak poppy seed in scalded milk overnight. Cream sugar and
shortening. Sift flour, baking powder and salt three times. Add
poppy seed. Beat egg whites and fold into mixture. Divide into three
layers. Bake at 350 degrees for 25 minutes.

FILLING

Cook in double boiler until thick. Spread between layers. Sprinkle
nuts on each layer. Ice top and sides.

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Welsh Tea Cakes

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c flour
3/4 c sugar
1 tsp baking powder
1/2 c butter
1/2 c currants — or raisins
1 egg
1/4 tsp salt
1/2 tsp nutmeg

Combine dry ingredients in a mixing bowl; blend well. With a pastry
blender, cut in butter until mixture resembles coarse meal, stir in
currants. Place egg in a 1 cup measure; beat lightly with a fork. Add
milk to the 1/4 cop mark; pour into flour mixture and stir with fork to
make a soft dough. A little more milk may be needed.
On a floured surface shape dough into a ball and knead lightly 5-6
times.
Roll to 1/4-inch thickness and. with a floured small biscuit cutter, cut
into rounds. Bake at 350 degrees F on a cookie sheet until slightly browned.

Cool on rack.
Keeps well stored in a metal container.

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POSSUM STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, large, finely chopped
1 tb Fat
Possum liver (optional)
1 c Bread crumbs
1 t Red peppers, chopped
Worcestershire sauce, dash
1 Egg, hardboiled, finely chop
Salt to taste

Brown onion in hot fat, add finely chopped liver. Cook
until tender. Add other ingredients plus enough water
to moisten mixture. Mix, stuff possum and skewer or
sew the opening shut. Suggestions: Some parboil the
possum before roasting. Others remove the skin and
fat. Try rubbing possum with a little sage before
roasting. Sweet potatoes are absolute requirement to a
Southerner.

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Title: Mary Yarborough Pie
Categories: Desserts Pies Londontowne
Servings: 8

1 cn Sour pitted cherries 1 cn Drained crushed
pineapple-sm
1 pk Cherry Jello (small) 1/4 c Chopped nuts
1/4 c Flour 1 c Sugar
3 ea Bananas 1 x Whipped cream
1 x 9″ graham cracker pie crust

Combine cherries, sm can pineapple, flour sugar. Cook until thick. Remove
from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour
into graham cracker crust. Top with whipped cream and serve.

Mrs. Harold T. Cook

—————————————————————————–

K.D. LANG’S INDONESIAN SALAD WITH SPICY PEANUT DRESSING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetarian
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE SALAD—–
3 tb Vegetable oil
Salt to taste
1 lb Firm tofu — patted dry
— and cut into 1/4″ cubes
2 sm Potatoes — boiled
— cut into bite-size wedges
1/2 lb Fresh spinach — cleaned
— steamed, and chopped
1/2 sm Head green cabbage — shredded
— and lightly steamed
1/2 lb Mung bean sprouts
— washed thoroughly
—–FOR THE DRESSING—–
4 Garlic cloves
1/4 c Roasted peanuts
5 ts Soy sauce or tamari
3 tb Lime or lemon juice
4 ts Brown sugar
1/4 ts Cayenne pepper
2 tb Water

Heat the oil and salt in a medium frying pan over medium heat. Add the
tofu in small batches and saute until lightly browned on both sides, about
5 minutes. Remove with a slotted spoon and drain on a paper towel.

Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

Prepare the dressing by placing all of the dressing ingredients in a
blender and blending until smooth. If the dressing seems too thick, add
another teaspoon of water.

Top the vegetables and bean curd with the bean sprouts and dressing, and
serve immediately.

Preparation time: 1 hour

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed for
you by: Karen Mintzias

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