TABLE DECORATING IDEAS 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

NEW YEAR’S Tablecloth: Shiny black fabric /or Silver
mylar covered with shredded foil /or children’s stars,
sparkle confetti Napkins: Black Dinnerware: Black,
with crystal serving pieces/Crystal Flatware: Silver
Centrepieces: goblets filled crystal marbles and white
votive candles clocks bunches of red grapes dipped in
wine and dusted with -powdered sugar

TROPICAL (for midwinter) Tablecloth: Peach Napkins:
Peach Dinnerware: White /or Green /or Blue Flatware:
gold Centrepiece: potted ferns scatter shells or gold
chocolate coins on tablecloth child’s bucket and pail

FIESTA Tablecloth: brightly coloured drapery fabric
Dinnerware: Heavy beige ironstone/ Orange Napkins:
Orange/ bright blue with straw napkin rings Flatware:
gold Centrepiece: rattan tray filled with rocks tiny
clay pots of cactus Bird of Paradise flowers

VALENTINE’S DAY Tablecloth: Red white strips/ or
Red, covered with white eyelet Dinnerware: Red /or
White / can use pink serving pieces Napkins: Red / or
White / or Red white striped Flatware: Silver
Centrepiece: White cupids White dish filled with red
cinnamon hearts /or chocolate -hearts Heart shaped
boxes scatter red construction hearts on tablecloth

This table can be used for Canada Day (without the
hearts) with the addition of mini Canadian flags stuck
in a vase for a centrepiece

For July 4th, Independence Day, Add blue in the
tablecloth and or serving pieces add mini American
flags, a blue bowl of strawberries sprinkled with
powdered sugar

For either an old quilt (covered with protective
plastic) can be used as a tablecloth

EASTER/SPRINGTIME Tablecloth: Pink /or Yellow / or
flowered bed sheet /or Eyelet lace over pastel
coloured tablecloth Napkins: Pink / or Cream /flowered
print/ flowered handkerchiefs / use Napkin rings with
flowers Dinnerware: Pink/ or Green/ or Flower
patterned Flatware: Gold Centrepiece: Bowl or basket
filled with jellybeans or dyed Easter eggs or foil
covered eggs Bunny or goose figurines set in green
“grass” vase or pitcher of Daffodils or Forsythia clay
pots filled with flowering plants or herbs a woman’s
straw hat, decorated with fresh flowers for Mother’s
Day a box filled with old cards, white gloves, a
string of pearls, set on a silk scarf brass
candlesticks with pastel coloured tapers

SPRING 2 Tablecloth Napkins: pale lavender /or Pink
Dinnerware: Purple /or Black Flatware
: Gold Centrepiece: Violets /or Pink roses in black
vase

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MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Thinly sliced Celery
1/2 c Thinly sliced Carrot
3/4 c (1 lg) Potato, cut 1″ pieces
1 x Clove Garlic, minced
16 oz Can Tomatoes, undrained
1 c Thinly sliced Zucchini
1/2 lb Green Beans,cut in 1″ pieces
1/2 c Broken Spaghetti
3 c Hot Water
2 ts Instant Beef Bouillon powder
1 t Basil leaves
1 tb Parsley Flakes

In 3-qt casserole, combine all ingredients. Cover.
Microwave at High 25-35 minutes or until vegetables
are tender, stirring once or twice. PER SERVING: 35
calories, 315 mg sodium, 0 cholesterol Exchanges: 1
1/2 vegetables

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CHOCOLATE BUTTER GLAZE

Recipe By : BAKERS’ DOZEN (FLO BRAKER ) SHOW #BD1A13
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
3 ounces unsalted butter — (6 tablespoons)

Chop the chocolate into matchsticksize pieces with a chef’s knife on a dry
cutting board. Place
first the butter, then the chocolate pieces in the top portion of a 1 1/2
quart double boiler (or a 1
quart mixing bowl that fits snugly over a saucepan or another mixing bowl).
Fill the bottom
vessel half full with hot tap water (120130 degrees) and place the
chocolate/butter bowl on top to
melt. You may put the double boiler on the stove over a very low flame just
to maintain the
water’s temperature while melting the mixture if you wish. Stir occasionally
to blend until the
mixture is smooth, shiny and liquid. Remove from the water, and set aside.
Yield: one scant cup

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Creole Pecan Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 Eggs

1 c Brown sugar,dark,firm packed

1 c Corn syrup,dark

1 c Pecans,broken

1 ts Vanilla

1/2 ts Salt

1 Pie shell,9",unbaked

1. Beat eggs and sugar together until thick.

2. Add corn syrup, pecans, vanilla and salt.

3. Mix well and pour into pie shell.

4. Bake in preheated 300’F. oven about 1 hour, or until filling is firm.

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Baked Apple Dumplings with Cranberry Filling

Recipe By : Family Circle 9/17/96
Serving Size : 6 Preparation Time :0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sour cream
1/2 c brown sugar — packed
1/3 c dried cranberries
1/2 tsp grated orange peel
6 med Golden Delicious apples
1 double crust pie pastry
1/4 c milk
6 tsp granulated sugar

Heat oven to 425. Combine sour cream, sugar, cranberries and orange peel.
Core apples, making a hole with 1 1/4-inch diameter. Do not cut through
bottom; do not peel.

Divide pastry into 6 equal pieces. On a well-floured board, roll out one
peice into 9-inch square. Lightly brush dough with water. Set apple in
center of dough. Fill with sour cream mixture. Gather up corners of pastry
and bring together at top, forming a decorative twist; cut off excess pastry
and reserve. Press pastry to smoothly encase apple. Pinch each of the 4
flaps of excess dough to seal. Trim to 1/2-inch width, following curve of
apple; reserve excess pastry. Press seams against apple. Refrigerate while
wrapping remaining apples.

Brush a dumpling with milk. Sprinkle with 1 teas sugar. Set on baking sheet.
Repeat with remaining dumplings. Place 2 inches apart on sheet. Prick dough
in several places with fork, not piercing apple skin.

If desired, roll out excess dough. Cut out decorative leaves. Attach to
dumpling with water. Bake in 425 oven for 30 minutes or until apples are
tender and pastry is golden brown. Serve warm.

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Title: Perfection Salad
Categories: Salads, Vegetables
Yield: 8 servings

2 ea Envelopes Unflavored Gelatin
1/3 c Lemon Juice
2 3/4 c Water
1/2 c Sugar
1/4 c Cider Vinegar
1/2 ts Salt
2 c Finely Shredded Cabbage
1 c Chopped Celery
1/2 c Chopped Green Pepper
2 oz (1 jar) Slice Pimientos *

* Drain and chop the jar of pimientos.
~———————————————————————
~— In medium saucepan, soften gelatine in lemon juice; t stand 1
minute. Over low heat, cook until gelatine dissolves. Add water,
sugar, vinegar and salt; stir until sugar disssolves. Chill until
partially set. Fold in remaining ingredients; pour into lightly
oiled 6-cup mold. Chill until set, about 3 hours or overnight.
Refrigerate leftovers.

MMMMM

Yam Wunsen Sai Mu (noodle Soup W/pork)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE SOUP—–
8 oz Ground pork
1 tb Chopped garlic
4 c Soup stock
2 oz Wunsen (cellophane
-noodles) — soaked in warm
-water for about 15 minutes
1/4 c Fish sauce
1 c Sliced phak bung (swamp
-cabbage) — ordinary cabbage
-or kale will do as a
-replacement
2 Spring onions (green
-onions/scallions) thinly
-sliced — including the green
-segment
1/4 c Phak chi (whole coriander
-plant – including the
-root) — chopped
1 t Prik Thai — about (ground
-black pepper)
—–FOR THE MARINADE—–
1 tb Fish sauce
1 tb Maggi sauce
1 tb Minced garlic
1 t Prik Thai (ground black
-pepper)
1 t Rice flour (or cornstarch)

Date: Sat, 16 Mar 1996 08:41:21 -0500

From: The Meades (by way
of If ever there was a subject close to my heart
(well, my stomach is close to my heart — especially
when I overeat), it is noodle soups. I guess that I
eat a noodle soup or stir fried noodle dish about 8
times a week, and the repeat cycle is about 3 months.
However, they have a nasty tendency to read rather
repetitively: the techniques and basic principles
involved come down to 4 or 5 “signature” dishes, of
which this is one.

When a soup is described as a “yam”, it means that
everything is just tossed into the stock as it
simmers. This soup is also sometimes called Kaeng Jued
Wunsen (Kaeng Jued implies a rather bland soup — by
Thai standards!).

This can be made with a variety of ingredients, but
the most interesting are probably pork (as here),
beef, chicken, shrimp, meat balls, fish balls, shrimp
balls, or “monkey balls” (a mixed meat ball ~ not
actually made from monkey meat!), or one of the
various Thai sausages, as well as vegetarian options
(for a quick veggie variation try marinating some tofu
in dark sweet soy sauce for about 3 hours and then
using that instead of the pork).

Maggi sauce is a dark (nearly black) sauce made by the
Maggi corporation, and widely available…

Method: Mix the marinade ingredients, mix with the
ground pork, and make the pork into small meat balls,
then set aside and leave to marinate for 3 or 4 hours.

Soak and drain the noodles.

Bring the stock to a boil and add all the ingredients
except the noodles, and continue to boil until the
meatballs are cooked through, when they will float.

Remove from the heat, pour into a serving bowl and add
the noodles (note the immersion in the near boiling
soup is enough to cook the noodles).

Serve with the usual Thai table condiments (nam pla
prik [chilies in fish sauce], prik dong [chilies in
vinegar], sugar, prik phom [ground chilies], and
ground peanuts. Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat
30000, Thailand

CHILE-HEADS DIGEST V2 #270

From Glen Hosey’s Recipe Collection Program,
hosey@erols.com

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NUE GRA PAO: STIR-FRIED BEEF WITH MINT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Flank steak
14 Serrano chilies
– finely chopped
1/4 c Finely chopped garlic
1/2 c Finely chopped yellow onion
1/4 c Vegetable oil — PLUS:
2 tb Vegetable oil
3 tb Fish sauce
1 tb Granulated sugar
1/2 c Water (more if needed)
1/2 c Mint or basil leaves
– (loosely packed)
Green lettuce leaves

This is a rich, hearty dish with plenty of typical Thai flavors. Any kind
of beef may be used, but flank steak works particularly well because it is
easy to cut it across the grain, which helps keep the meat from falling
apart during stir-frying and produces a tender result. Be sure to serve
plenty of rice, because it helps moderate the hot chilies without
detracting from the flavor. You may reduce the number of chilies by up to
one half, but traditionally this dish should have a rich, hot chili flavor.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ

1. Slice the beef across the grain into strips 1/4 inch thick and 2 to 3
inches long. Set aside.

2. Pound or grind the chilies, garlic, and onion to a coarse paste in a
mortar or blender. If you use a blender you may need to add the oil to aid
in grinding.

3. Heat a wok, add the oil, and swirl it over the surface of the pan. (Do
not add more oil if you have ground the chilies, onion, and garlic in oil.)
Add the paste from Step 2 and stir-fry until it is light golden.

4. Add the beef and stir-fry until it is a uniform tan color, but do not
overcook it.

5. Add the fish sauce, sugar, water, and mint (or basil) leaves. More
water may be added if the sauce is too dry. There should be about 1/2 to
3/4 cup sauce, depending on how much water you added.

Ahead of time note: The dish may be prepared a day in advance to this
point. To do so, proceed through Step 5, omitting the mint or basil
leaves. When you are ready to serve, heat the mixture and add the leaves.
If the meat has absorbed the liquid, add just enough warm water to bring it
back to the original consistency.

6. Arrange a single layer of lettuce leaves in a serving bowl and put the
beef mixture over them. Serve the beef immediately or keep it warm while
preparing other dishes.

7. Serve with rice.

(Serves 4 to 6)

Source: Thai Home-Cooking from Kamolmal’s Kitchen

From: melcue@is.rice.edu (Melissa Elaine Cue)
: nell@is.rice.edu (Paula Gaynell Warnes)

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Title: PORK-AND-SUCCOTASH STEW
Categories: Main dish, Meats, Soups
Yield: 8 servings

1 tb Vegetable oil
2 lb Pork butt; cut into 2″ cubes
1 sm Onion; finely diced
5 c Chicken stock
-OR low-sodium chicken broth
3/4 c Dried Lima beans
1 ts Caraway seeds
1/2 ts Salt; or to taste
1 c Corn kernels
3 md Red peppers; seeded diced
1/2 c Plain yogurt
1/2 ts Salt; or to taste
Freshly ground pepper
– to taste

PREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil
over high heat on top of the stove, add the pork in batches and brown very
well. Do not crowd or the meat will not brown. Remove and reserve the meat
on a plate as it is browned. Discard the fat in the pot. Lower flame, add
the onion and cook, stirring, for 5 minutes to dissolve the browned bits
that have stuck to the bottom of the pot. Return the meat to the pot, add
the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or
until pork is tender and the beans are cooked. Transfer pot to the top of
the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for
5 minutes to thicken the liquid in the pot. Stir constantly. Remove from
heat and stir in the yogurt. Add the salt and freshly ground pepper to
taste.

—–

BEAN CURD WITH OYSTER SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Soy bean curd (canned or
Fresh)
2 Green onions
1/2 ts Minced garlic
2 tb Peanut oil
1/2 c Chicken stock
1 pn Sugar
2 tb Premium oyster sauce
Cornstarch paste
1 t Peanut oil

Slice bean curd into 1/4″ cubes; sliver green onions. In hot wok, heat oil
just to point of smoking. Add bean curd, green onions and garlic. Stir
gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil
is not too hot or curd will tend to stick to pan.

When aroma of garlic is apparent, add stock and bring to boil. Lower heat,
cover, and simmer for about 30 seconds (don’t let curd fall apart). Remove
cover; stir in oyster sauce and sugar. Increase heat, and when liquid boils
again, add enough cornstarch paste to make a creamy (but not too thick)
sauce. Swirl in peanut oil to make a glaze. Serve over rice or in a shallow
serving bowl.

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