IRISH SWEET BREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Loaves
3 c Sifted flour
1 1/2 ts Salt
3/4 ts Soda
1/2 c Shortening
1/4 c Sugar
1/4 c Molasses
1 Egg, unbeaten
1 1/2 c Sour milk or buttermilk
1 1/2 c Raisins, chopped
1 1/2 c Currants
1/4 c Chopped citron or chopped,
-candied lemon rind

Preheat oven to 325 F.

Sift together the flour, salt and soda.

Cream together the shortening and sugar and the molasses. Beat in the egg.

Alternately add the dry ingredients and sour milk; stir in the fruit. Pour
the batter into 2 greased 8 x 4 x 2 1/2-inch loaf pans and bake 75 minutes.

SOURCE: New York Times Cookbook (1961) From the collection of Jim Vorheis

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Corn Chowder #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium Ears corn — (6 to 8)
5 Medium potatoes — peeled and cubed (5
to 6)
1 Medium onion — sliced
4 Tbsp. butter
5 C. milk
salt and pepper to taste
8 common crackers — crushed (8 to 10)

Cook fresh corn in a covered kettle with a little water
for about 12 minutes. Remove corn and add onion and potatoes
to corn water. Cook slowly, until just soft. Slice corn from
cob, add to kettle along with milk and butter. Bring to a boil
and simmer for 5 minutes. Salt and pepper to taste. Hold on a
warm burner without further boiling for 30 to 60 minutes to
gather flavor. Five minutes before serving add the crackers.
Two cans of cream style corn may be used instead of fresh corn
at other seasons. Either way, they’ll want seconds.

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Hearty Minestrone-Eating Well

Recipe By : Eating Well Feb 96
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Low-Fat
Magazine Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Olive Oil
3 Medium Leek — washed,sliced thin
4 Cups Reduced Sodiun Chicken Broth — defatted
1 Large Red Potato — scrubbed diced
2 Teaspoons Dried Thyme
1/2 Teaspoon Salt — or to taste
1/2 Teaspoon Freshly Ground Black Pepper — or to taste
1/2 Cup Orzo
15 Ounces White Beans — drained rinsed
2 Each Zucchini,Trimmed — 1/4’d,sliced thin
1 Pound Spinach — stemmed washed
2 Tablespoons Cider Vinegar
2 Tablespoons Freshly Grated Paremesan

In a large pot or dutch oven,heat the oilve oil over med-high heat.
Add the leeks and cook,striing occasionally,until soft,approximate
3-4 minutes. Add the broth and 1 cup water. Add potatoes,thyme
and s p. Bring to a boil,reduce heat to low and let simmer for
5 minutes,covered.
Add the orzo and cook,striing to prevent sticking,for 5 minutes.
Add the beans and zuchinni. Cook,partially covered for about
8 more minute or until pasta and veggie are tender.
Stir in the spinach and cook 2 more minutes. Season with
the vinegar. Ladle into bowls and sprinkle on the cheese.
Makes 8 cups. Serves 4 as a main course
385 calories per serving
22 grams protein
6 grams fat
67 grams carbohydrates
510 mg sodium
2 mg cholesterol

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Date: Wed, 10 Nov 93 09:39:25 EST
From: “Janice Kennedy”

Corn-tomato linguini (vegan)

This recipe is adapted from one my SO and I had at a restaurant. I think
our version is better than the original one (which I’m sure had olive oil in
it.

Ingredients:
about 8 oz. linguini pasta
5-6 large garlic cloves, chopped
1 cup fresh basil leaves, chopped
8 oz. can corn kernels
1/3 cup sun-dried tomatoes, chopped
1/4 cup balsamic vinegar
salt and pepper to taste

While linguini cooks, heat vinegar in pan. Add all ingredients except
linguini and saute. Add additional vinegar if necessary while cooking.
Drain linguini and top with mixture. We serve this with baked garlic on ff
whole-grain bread.

Pesto Pasta Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh spinach
1 cup Fresh basil leaves
30 milliliters Garlic
1/2 cup Lite soy milk
1/2 cup Non-fat italian dressing
1/4 cup Parsley — chopped
3 tablespoons Onion powder
2 tablespoons Soy sauce
4 cup Rotelli pasta — cooked OR
-other shaped pasta
1 cup Mushrooms — sliced
1 cup Carrots — diced
1 cup Cucumbers — diced
1 cup Cherry tomatoes — halved
1/2 cup Yellow or green pepper
-halved (or both)

Trim and wash spinach, place in saucepan with some water clingling to the
leaves. Cover and cook over medium heat until wiltered, about 2-3 minutes.
Drain off water. set aside. Place nest 7 ingredients in a blender jar. Add
spinach and process until smooth.
Place next 6 ingredients in a large bowl. Add blended dressing and toss to mix.

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Title: Athenian Pizza
Categories: Pizza, Snacks
Servings: 6

3 tb Oil
12 sl Eggplant (thin); diced
1 lg Red bell pepper; diced
6 Pita breads
1 1/2 c Prepared spaghetti sauce
2 1/2 oz Pepperoni, sliced
1 sm Onion; thinly sliced

Heat 2 tablespoons oil in large skillet over medium heat. Add diced
eggplant, a little at a time, and cook until golden brown, adding remaining
oil as needed. Drain eggplant on paper towels. Add red pepper and cook
until tender-crisp. Drain on paper towels. Separate pita breads, pulling
completely apart into halves. Arrange on baking sheet, cut sides up. Spread
2 tablespoons spaghetti sauce on each pita bread half. Top with some of
eggplant, red pepper, pepperoni and onion slices. Bake at 400F 5 minutes.

(C) 1992 The Los Angeles Times

MMMMM

Chocolate Lover’s Cinnamon Ring

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4-3 1/4 cups flour
1/3 cup unsweetened cocoa powder
1 package active dry yeast
2/3 cup milk
1/3 cup butter
1/3 cup sugar
3/4 teaspoon salt
2 eggs
2 tablespoons butter — melted
1/4 cup sugar
2 teaspoons ground cinnamon
3/4 cup semisweet chocolate pieces
1/4 cup sliced almonds — toasted
Kahlua Cream Icing
1 cup powdered sugar — sifted
1 tablespoon Kahlua (or strong brewed coffee)
2 to 3 tsps. milk, 1/2 1/2 or cream
1 tablespoon sliced almonds, toasted — for garnish

Sift together 1 1/4 cups of the flour, cocoa powder, and the yeast in a large
mixing bowl; set aside. Heat and stir milk, the 1/3 cup butter, the 1/3 cup
sugar and salt in a small saucepan until warm and butter begins to melt. Add
to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30
seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Kead in enough of the
remaining flour to make a moderately soft dough that is smooth and elastic
(about 3 to 5 minutes). Shape dough into a ball; place in a lightly greased
bowl, turning once to grease the surface. Cover and let rise in a warm place
for 1to 1 1/2 hours or until doubled in size.

Meanwhile make filling. Combine the 1/4 cup sugar, cinnamon, chocolate pieces
and the 1/4 cup almonds. Set aside until needed.

Punch dough down. Turn dough out onto a lightly floured surface. Cover; let
rest 10 minutes. Grease a baking sheet. Roll dough into a 20 x 12″
rectangle. Brush melted butter over dough. Sprinkle filling over dough
rectangle.

Roll up dough, jelly roll style, starting from one of the long sides. Pinch
seams to seal. Place roll, seam side down on the preaped baking sheet.
Bring ends together to form a ring. Pinch ends together to seal ring.
Flatthen ring slightly; outside diameter will be about 8". Using a sharp
knife, make 16 cuts around the edge of the dough at about 1 1/4″ intervals,
cutting about 3/4’s of the way to the center. Cover and let rise in a warm
place for 45 to 60 minutes of until nearly double in size.

Bake in a 350 oven for 25 to 30 minutes or until bread sounds hollow when
tapped. Cover with foil after 20 minutes, if necessary, to prevent
overbrowning. Remove ring from baking sheet; let cool slightly on a wire
rack. Drizzle with Kahlua Cream Icing and sprinkle with almonds.

For icing: Combine all icing ingredients, except almonds, in a small mixing
bowl. Add more milk (or cream) a few drops at a time, if necessary, to make
icing of drizzling consistency.

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Title: Wine Butter Sauce – Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, M
Yield: 2 servings

1 tb Butter 1/2 c Cream, whipping
4 tb Puree, shallot 8 oz Butter
1 ea Bay leaf 1 ts Juice, lemon
1 ts Peppercorns, white, whole 1 ts Chives, chopped
1 c Wine, white

In a saute pan, melt the butter over medium heat. Add the
shallot puree and saute for 1 minute more.

Add the crushed bay leaf and whole white peppercorns.

Deglaze the pan with 1 cup white wine. Reduce by two-thirds over
medium heat (not until dry).

Add the whipping cream then add the butter a quarter at a time,
and whip briskly over high heat. Strain through chinois and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

1 1/2 cups golden or light brown sugar, packed
1/2 cup granulated sugar
1 cup buttermilk
1/2 cup unsalted butter
3 tablespoons light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans

Combine the sugars, buttermilk, butter, syrup, and baking soda in a heavy
saucepan. Bring to the boiling point, then reduce the heat and simmer for
10 minutes, stirring occasionally. Remove from the heat and stir in the
vanilla and nuts. Cool completely before serving. The sauce will thicken.

By Linda Burns

KOTAH DOLMEH

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Snacks Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 pk Active dry yeast
1 c Warm water
2 ts Rose water
3 1/2 c Plain flour
1 t Salt
1/2 ts Ground cardamom
1/4 c Melted, cooled ghee or oil
—–LENTIL FILLING—–
1 c Brown lentils
3 c Cold water
2 lg Onions — finely chopped
Salt
2 tb Brown sugar
—–TO FINISH—–
Oil — for deep frying

For Dough: Dissolve yeast in 1/4 cup warm water; add
remaining water and rose water. Sift together flour,
salt and cardamom in a bowl. Measure and set aside 1/2
cup of flour mixture. Add yeast liquid to flour in
bowl, mixing until a soft dough forms. Work in ghee
or oil with reserved flour, kneading until dough is
smooth (about 10 minutes). Cover bowl and leave in a
warm place to rise, 45-60 minutes, or until doubled in
size. While dough is rising, wash lentils and place in
a pan with cold water. Bring to a boil. Reduce heat
to low, cover and simmer until water is absorbed and
lentils are tender, about 1 to 1-1/4 hours. Mash
cooked lentils with a fork. In a skillet, saute onions
in ghee or oil until lightly browned. Mix in mashed
lentils and cook mixture another 5 minutes. Add brown
sugar, and season with salt and pepper to taste.
Cool. On a lightly floured surface, roll out half of
dough thinly. Using a biscuit or cookie cutter, cut
out 3-inch circles. Place a heaping teaspoon of
lentil paste in the center of each circle of dough.
Lightly moisten edges with water, fold in half and
seal by pressing with the tines of a fork.
Deep fry kotahs, 6-8 at a time, about 3 minutes or
until golden brown and puffed, turning to cook evenly.
Drain on absorbent paper. Serve hot or warm for a
snack or as part of a meal.

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