Boiled Frosting

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quick And Easy Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Sugar
1/2 teaspoon Light corn syrup
2/3 cup Water — boiling
2 Egg whites — stiffly beaten
1 teaspoon Vanilla

Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring
only until sugar is dissolved. Boil rapidly, without stirring, until small
amount of syrup forms a soft ball in cold water, or spins a long thread
when dropped from tip of spoon ( 240
deg. F.). Pour syrup in fine stream over egg whites, beating constantly.
Add vanilla. Continue beating with rotary egg beater 10 to 15 minutes, or
until frosting is cool and of right consistency to spread. Use wooden
spoon when too stiff for beater. Make s enough frosting to cover tops and
sides of two 9-inch layers.

Kate Smith Collection 1940 Published by General Foods

– – – – – – – – – – – – – – – – – –

Title: Double Frosted Brownies
Categories: Cookies
Yield: 1 servings

First layer:
2 1/2 oz Unsweetened chocolate
1/2 c Butter
2 Eggs
1 c Sugar
1/2 c Flour
1/4 ts Salt
1 ts Vanilla
1/2 c Chopped pecans
Second layer:
1/2 c Butter
3 tb Milk
2 tb Vanilla instant pudding mix
2 1/2 c Powdered sugar
Third layer:
1 pk Semi-sweet chocolate chips
1 1/2 tb Butter
3 tb Water

First layer: preheat oven to 350. Melt chocolate and butter together. Beat
eggs and add sugar. Mix well. Stir into chocolate and butter. Mix flour
and salt and blend into chocolate mixture. Add vanilla and nuts. Spread in
greased 11 by 7-inch glass dish. Bake 22 minutes and let cool. Second
layer: cream butter. Combine milk and pudding mix and add to butter.
Gradually stir in powdered sugar. Spread on top of brownie and refrigerate
until firm. Third layer: melt chocolate chips in butter and water over
very low heat. When slightly cool, spread over top and refrigerate.

—–

Title: Pinto Beans with Potatoes
Categories: Main dishes, African, Rwandan, Vegetarian
Yield: 6 servings

2 c Dried pinto beans, soaked
3 lg Potatoes, chopped*
2 ea Celery stalks, chopped
1 ts Salt
1 ea Onion, thinly sliced
4 tb Peanut oil

Cover pinto beans with enough water to cover bring to a boil.
Reduce heat simmer until they are just tender. Add potatoes,
celery salt more water if necessary. Cook over low heat.

Just before the potatoes beans are tender, gently fry the onions in
a heavy skillet. Using a slotted spoon, add the beans to the skillet
stir until well mixed heated through. Serve hot over rice or a
stiff porridge.

*This dish traditionally uses manioc (casava) in place of the
potatoes. If you can get it, use it.

“The Africa News Cookbook” oil has been abosrbed. Serv Collected from
the Fidonet Int’l Cooking Echoes
MMMMM

Title: (Machine) Dog Cookies
Categories: Dog biscuit
Servings: 1

1 c Beef, chicken, or vegetable
-stock
1 c Bread or all-purpose flour
1 c Whole wheat or rye (or other
-dark) flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast

Use dough cycle. Roll dough to 1/4″ thickness. Cut with cookie cutters or
knife. Place on baking sheets sprinkled with cornmeal. Cover with clean
kitchen towels and let rise in warm place about 45 minutes. Bake at
325-degrees for 45 minutes. When all are baked, turn off oven and return
all cookies to cooling oven overnight to harden. Store in airtight
container.

(Using a 3.5″ bone shaped cutter, I get about 30-35 cookies from this
recipe. Sam the Wonder Dog adores them.)

MMMMM

TURKEY LEFTOVER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken broth (clear)
1/4 c White rice, raw
1/4 c Wild rice, raw
1 c Green onions,
-chopped fine
1/2 c Butter
3/4 c Flour
1/2 ts Salt
1/4 ts Pepper
2 c Milk (or a mixture of
-milk and cream)
1 1/2 c Turkey (cooked),
-cubed (or use chicken)
8 sl Bacon, cooked crisp
-and crumbled
3 tb Sherry, dry (optional)

In a large sauce pan combine chicken broth, rice and
onions. Bring to a boil, reduce heat and simmer 40
minutes.

In a medium sauce pan or skillet melt butter. Stir in
the flour, salt and pepper, cook 1 minute stirring
until smooth and bubbly. Slowly stir in the milk and
cook until slightly thickened.

Slowly stir the milk mixture into the rice mixture,
add remaining ingredients and heat gently, do not boil.

NOTES:

* A Hearty winter soup with turkey and wild rice —
This is a traditional after-Thanksgiving soup, and a
wonderful use of turkey leftovers. It is a hearty
winter soup, suitable as a main course, especially
when served with fresh bread or biscuits.

: Difficulty: Easy to moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Pete Bellas
: Citicorp TTI, Santa Monica, California, USA
: {randvax | trwrb | philabs | vortex}!ttidca!bellas

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Title: Petite Boules
Categories: Candies, Chocolate
Yield: 6 servings

1/2 c Whipping cream
1 lb White chocolate, finely
-chopped
3 tb Frangelico liqueur
10 oz Semisweet chocolate, finely
-chopped
1 c Toasted hazelnuts, ground

1. Heat cream to the boiling point; add white chocolate and stir
with a wooden spoon until chocolate is completely melted and mixture
is smooth.

2. Cool 15 minutes and stir in Frangelico. Transfer to shallow
dish and cool in refrigerator 2 hours.

3. When filling is firm, remove by teaspoonfuls and roll into
balls. Let sit for 30 minutes on parchment paper.

4. Melt semisweet chocolate over hot water until half melted;
remove from heat and stir with wooden spoon until completely smooth.
Cool to 89 degrees.

5. Place ground hazelnuts in a flat dish; dip white chocolate
centers in semisweet chocolate, then roll in hazelnuts. Transfer to a
baking sheet lined with parchment paper.

6. Cover candies with plastic wrap and dry at room temperature
overnight before storing in airtight container.

MMMMM

HERB STUFFING BAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or butter
1/2 c Chopped celery
1/2 c Chopped onion
1 t Dried thyme leaves,
-crushed*
1 t Dried sage leaves,
-crushed*
1/8 ts Pepper
4 oz Can mushroom stems and
-pieces, drained
14 oz Pkg. unseasoned whole wheat
-and white dry bread cubes
1/4 c Water
14 L/2-oz l/3-less-salt
-chicken broth (not
-condensed)

Use a combination of whole wheat and white bread for
added flavor, texture and fiber

Heat oven to 325C~. Melt margarine in large saucepan
over medium heat. Add celery and onion; cook and stir
until tender. Stir in thyme, sage, pepper and
mushrooms. Add bread cubes; mix well. Gradually pour
water and broth over bread mixture; toss to moisten
evenly. Spoon stuffing mixture into ungreased 2-quart
casserole; cover

Bake at 325!F. for 45 to 50 minutes or until
thoroughly heated.10 (3/4-Cup) servings.

TiP: * One and one-half teaspoons poultry seasoning
can be substituted for the thyme and sage.

From the files of Al Rice, North Pole Alaska. Feb
1994

– – – – – – – – – – – – – – – – – –

GREEK ORZO SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Pasta
Salads Sauces and
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Dressing—–
2 ts Dill
2 Cloves Garlic — minced
1/4 c Olive Oil
3 tb Lemon Juice
2 tb Red Wine Vinegar
Pepper — to taste
—–Salad—–
1 c Orzo
4 Roma Tomatoes — seeded and
Diced
1 Cucumber — peel/seed/dice
3 Green Onions — sliced
8 oz Feta Cheese — crumbled

Whisk all ingredients together, then chill.

Boil orzo in water until barely done.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: PAI CHIAO HSIA CH’IU (SHRIMP BALLS)
Categories: Appetizers, Seafood, Oriental
Yield: 30 servings

20 sl White bread, crusts removed,
-n 1/4-inch cubes
1 1/8 lb Shrimp, shelled, deveined,
-insed
1/2 c Water chestnuts, blanched
-inely chopped
1 lg Egg white, beaten lightly
2 tb Lard, finely chopped
1 tb Rice wine
1 1/2 ts Gingerroot, minced
1 1/2 ts Scallion, minced
1 1/2 ts Salt
1 1/2 tb Cornstarch
Peanut or corn oil for fryin
3 tb Coarse salt
1 tb Szechwan peppercorns, crushe
– lightly toasted

Arrange bread cubes in one layer on a baking sheet and
let them dry at room temperature overnight. In a food
processor, puree the shrimp, transfer to a bowl, and
stir in water chestnuts, egg white, lard, wine,
ginger, scallion, salt, and cornstarch. Beat
vigorously with a wooden spoon and compact it. Form
rounded teaspoons of the mixture into balls with hands
dipped in cold water. Roll the balls in the bread
crumbs, pressing the cubes in lightly. Arrange them in
one layer on the baking sheet. In a deep fryer, heat
2-inches of oil to 375f. In it fry the shrimp balls
in batches, turning them, for 1-2 minutes or until
they are golden. Transfer them to paper towels to
drain. Bring the oil up to 375f again and add the
shrimp balls. Fry again, turning, until they are a
deep golden. Transfer to paper towels to drain. In a
small bowl, stir together the coarse salt and
peppercorns for dipping. Serve with the shrimp. A 1980
Gourmet Mag. favorite

—–

Title: PORK SALAD WITH MUSTARD-SOY SAUCE
Categories: Salad, Mustard, Soy, Leftovers
Yield: 4 servings

MMMMM————————-THE SALAD——————————
2 c (approx.) mixed greens
8 Slices cooked loin of pork,
At room temperature
1 Red bell pepper, seeded and
Cut into thick slices

MMMMM———————-THE VINAIGRETTE—————————
2 tb Dijon mustard
1 1/2 ts Soy sauce
1 tb Fresh lemon juice
1 tb Wine vinegar
3 1/2 tb Olive oil
1 Pepper

You can add all sorts of food you might happen to find in the
refrigerator to fill this salad out – hard-boiled egg wedges, anchovy
filets, black olives, red grapes, celery sticks, or cooked
vegetables. Serve with warm toast triangles.
1. Assemble the salad: Arrange the greens in the center of the
plate and surround with the pork and pepper slices.

2. Prepare the vinaigrette: In a small bowl, mix the mustard
with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil
and season with pepper. Drizzle over the pork and greens.

Serves 4.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
1991 Shared by: Karin Brewer, Cooking Echo, 2/93

MMMMM