Simple Pimples^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 To 4 cherry tomatoes per
Person
Flavored soft cream cheese
Spread
—–TOOLS—–
Paper towels
Carrot peeler or sharp
Knife
Butter knife
Serving platter

Rinse tomatoes in cold water and dry gently with paper towels.

Ask an adult to use carrot peeler or knife to core tomatoes. Drain excess
tomato juice.

Using a butter knife, fill holes in tomatoes with cream cheese. Wipe excess
cream cheese from the outside of the tomatoes with a clean paper towel.

Give each pimple a gentle squeeze and arrange on aplatter.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

a salad dressing idea:

1 c. nonfat yogurt (or soy yogurt)
3 T. rice vinegar (or more to taste)
1 T tarragon
1 T curry powder
1 T nutritional yeast

mix all ingredients, let it sit around for an hour or so. Flavor improves
with age.

Title: SAUTEED MIXED VEGETABLES IN TARO NEST
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

——————-TARO BASKET (OPTIONAL——————-
40 g Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep-frying

——————–SAUTEED VEGETABLES——————–
95 g Thinly sliced lotus root
-(one section)
40 g Sliced water chestnut
-(approximately 1/3 cup)
40 g Soaked dried black Chinese
-mushrooms (approximately 5
-pieces)
40 g Soaked black fungi
-(approximately 12 pieces)
40 g Snow peas (approximately 15
-pieces)
40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)

—————————SAUCE—————————
4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar

————————–GARNISH————————–
4 Soaked dried black Chinese
-mushrooms
3 Tomatoes
6 Baby corn (approximately 80
-g)
6 Mustard green stems
-(approximately 115 g)
12 Soaked dried bamboo fungi
-(approximately 150 g)

———————GARNISH SEASONING———————
1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)

————————-SEASONING————————-
8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)

* (Equipment needed: two small metal strainers) **
(Any combination of vegetables can be used, according
to the season and the cook’s preference)

Here’s another fussy one. The taro basket is
gorgeous, the garnishes meticulously laid out
surrounding it. Very nice, time consuming
presentation. No taro? No problem. Grate a potato
and make a deep fried potato basket. I won’t tell…

Chinese Cuisine Practical Class Platinum Award –
Vegetable SAUTEED MIXED VEGETABLES IN TARO NEST (12
servings)

Chef: Lam Sing-lun (Hotel Furama Inter-Continental)
“Fragrant Surroundings Pond” conveys images of rural
peace and petite elegance, both enhanced further by
the rhyming sounds of the Chinese characters. A
traditional dish, sauteed mixed vegetables, is
presented innovatively.

1. For taro nest , cut taro length ways into thin (3
mm) slices. Cut two-thirds of slices into thins strips
(for edge of basket). Cut remaining one-third into
strips 1.5 cms wide (for base of basket). Marinate
with salt for 1 hour. Then rinse under cold running
water for 3 hours. Drain and mix with cornstarch.
Form woven basket on inside of one mold. Lay second
mold on top. Deep-fry mould-framed taro over low
flame. 2. Slice each mushroom into four. Halve each
fungus. Remove snow pea strings. Cut celery
diagonally. Cut carrot into patterned pieces. 3. Mix
sauce ingredients well. 4. For garnish (optional):
Slice black mushrooms. Peel tomatoes, remove seeds and
cut each into 4 slices. Cut baby corns and mustard
green stems in half. Drain black fungi. To cook 1.
Bring garnish seasoning ingredients to the boil, add
mustard green stems and black mushrooms for 1 minute.
Add remaining garnish ingredients and bring to the
boil again for another minute. Drain and trim. 2.
Bring seasoning ingredients to the boil, add all
“sauteed vegetables” ingredients except snow peas and
cook for 1 minute. Remove vegetables. 3. Blanch snow
peas in boiling oil for 1 minute, and remove when
crisp. Pour excess oil out of wok. 4. Add sauce and
all “sauteed vegetables”. Saute for 1 minute. To
present 1. Place taro basket in middle of serving
dish. Arrange trimmed vegetable garnish strips around
basket (see photograph). 2. Place sauteed vegetables
in basket.

From “Champion Recipes of the 1986 Hong Kong Food
Festival”. Hong Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 27 1992.

—–

Title: Hominy chicken casserole
Categories: Arturo, Main dish, Casserole
Yield: 8 servings

4 c Cubed stuffing mix 1 ea Cream of mushroom soup, can
2 c Chicken, cooked and diced 1 ea Whole kernel corn, can
1 ea Golden hominy, 15oz can 1 c Cream or milk
1 ea Green chiles, 4-1/2 oz can 2 t Cumin
1/2 ea Red bell pepper, chopped 1 c Monterey Jack cheese
1/2 c Parsley, chopped

Combine stuffing and next five ingredients in large bowl. Stir together
remaining ingredients (except cheese)and combine with stuffing mix. Pour
into lightly greased 2-quart shallow baking dish. Cover lightly with foil
and bake at 350f for 35 minutes. Uncover, sprinkle with cheese and bake an
additional 5 minutes or until cheese is melted and bubbly

—–

Title: Raisin Bread
Categories: Bread Osg1966
Servings: 1

1 ea Yeast cake
1 tb Sugar
1 c Water; lukewarm
1 c Milk
2 c Flour; sifted
2 tb Lard or butter
3/4 c Sugar
1 c Raisins
1 ts Salt
4 c Flour

Dissolve yeast, sugar in lukewarm water. Add milk, scalded and cooled,
flour, lard or butter creamed with sugar, beat until smooth. Cover and
set aside to rise in warm place, free from draft until light, about 1
1/2 hours. When risen add raisins which have been well floured, 1 t.
salt. Add flour for moderately soft dough, about 4 c. Knead lightly.
Place in well greased bowl, cover, let rise until double in bulk,
about 1 1/2 hours. Mold in loaves, let rise 1 hour. Bake 45 minutes
350 F. Makes 2 loaves. Glaze with egg diluted with water or rub loaves
with butter after baking.

Source: Merle Smith, Jefferson Grange, Ashtabula County, OH
—–

PISNYI BORSCH (MEATLESS BEET SOUP)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Christmas Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beets
1 lg Carrot
1 md Parsnip
1 md Turnip
2 lg Celery Ribs
2 md Onions
1 lg Bay Leaf
3 Peppercorns — Use 4 If
-Desired
3 Dried Boletus Mushrooms — OR
1/2 lb Chopped Mushrooms
— Liquid From The
Cooked
-Mushrooms, Optional
1 qt Beet Kvas — OR
1 t Sour Salt — Crystalized
-Citric Acid If Not Using
-Kvas
2 ts Salt
1 t Ground Pepper — Or To Taste
2 ts Fresh Dill — Chopped

Soak boletus overnight. Cook in a little water until
tender. Cool, reserving the liquid, and chop finely.
Scrub the beets and cut into quarters. Cover with
water and cook over low heat until tender, about 1 to
2 hours. Cool and pour off the liquid, reserving it.
Slip off the peels. (Wear rubber gloves to prevent
purple hands.) This may be done a day in advance.
Peel and cut up the other vegetables. Add the bay
leaf, peppercorns, and boletus or mushrooms to the
vegetables, with enough water to cover, and cook, in a
large aluminum pot over low heat, until tender. Strain
the beet liquid into the vegetables. Shred the beets
in a processor or on a medium grater, and add. Simmer
for about 10 minutes and strain into a large pot. To
keep the broth clear, do not press the begetables. Add
the beet kvas, mushroom liquid, pepper and salt.
bring to a gentle boil, then turn the heat low.
Taste, the flavor should be tart, mellow, and full.
For more tartnes, add fresh lemon juice or sour salt.
Keeps well in the refrigerator. Reheat gently; do not
overcook or the color will turn brown. To serve, pour
over 3 or 4 vushka (dumplings) in soup plates and
garnish with the fresh dill.

NOTE:

The next recipe in this series will be for Vushka.

– – – – – – – – – – – – – – – – – –

French Cabbage Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Potatoes — peeled chopped
1 lb Lean bacon or ham
— in 1 piece
3 qt — Water
2 lb Cabbage — roughly sliced
6 Peppercorns — crushed
2 Celery stalks — sliced
1 1/2 c Canned red or white beans
— drained
6 Parsley sprigs
1 Bay leaf
1/2 ts Each ground thyme marjoram
2 Garlic cloves — crushed
2 Onions
2 Carrots — quartered
2 Turnips — peeled chopped
Salt

Put potatoes and bacon in deep kettle. Add water. Bring to boil.
Simmer, covered, 2 hours, or until meat is tender. Remove meat;
slice into serving pieces. Skim off excess fat from soup. Return
meat to soup. Add beans. Season to taste with salt. Heat thoroughly.
Serve with French bread.

From _A Taste of West Virginia: A Book of Favorite Recipes_.
Leawood, KS: Circulation Service, Inc., 1991. Pg. 15. Posted by
Cathy Harned.

– – – – – – – – – – – – – – – – – –

WHOLE WHEAT IRISH SODA BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTIE COOPER VGXB82A
1 1/8 c Bread flour
1 1/8 c Whole wheat flour
1 t Salt
1 tb Butter
1/2 c Raisins
1 t Baking soda
1 c Buttermilk
2 tb Caraway seeds
1 1/2 ts Yeast

The only difference besides the whole wheat flour, is that this
recipe has no sugar at all…wonder why!? My Panasonic machine has a
setting for making Whole Wheat Bread and this recipe is for making
the Whole Wheat Irish Soda Bread that I tried yesterday. It was a
big hit!! BETTIE COOPER (VGXB82A)

– – – – – – – – – – – – – – – – – –

Title: UPSIDE-DOWN APPLE TART
Categories: Pies, Desserts, Low-cal, Low-fat
Yield: 8 servings

—————————CRUST—————————
1 c Sifted cake flour
1/2 c Plus 3 Tb sugar, divided
3 tb Margarien, cut into small
-pieces and chilled
2 tb Ice water

————————–FILLING————————–
5 md Golden Delicious apples
-about 2 lbs, each peeled
-and cut into 8 wedges
1 tb Lemon juice

—————————SAUCE—————————
2 tb Brown sugar
1/4 c Plus 2 Tb vanilla low-fat
-yogurt
1 tb Low-fat sour cream

CRUST
Combine flour and 2 tablespoons sugar in a bowl; cut
in margarine with a pastry blender until mixture
resembles coarse meal. Sprinkle ice water, 1
tablespoon at a time, over surface; toss with a fork
until dry ingredients are moistened and mixture is
crumbly. (Do not form a ball) Press mixture into a 4
inch circle on heavy duty plastic wrap, and chill 15
minutes. Roll dough, still covered, to an 11 inch
circle. Place in freezer 10 minutes or until plastic
wrap can be easily removed. FILLING
Combine apples, 1 tablespoon sugar, and lemon juice in
a bowl; toss well. Let stand 15 minutes. Wrap handle
of a 10 inch heavy skillet with aluminum foil.
Sprinkle remaining 1/2 cup sugar in skillet, and place
over medium heat. Caramelize by stirring often until
sugar melts and is golden (about 6 minutes). Add
apple mixture, and cook 5 minutes or just until apples
are tender, stirring constantly. Remove from heat.
Remove plastic wrap from dough. Place dough on top of
apples in skillet, gently tucking dough around edge of
skillet. Cut slits in dough for steam to escape.
Bake at 425 degrees for 20 minutes or until browned.
Invert onto a serving platter.
SAUCE
Combine brown sugar, yogurt, and sour cream; stir
well. Drizzle over warm tart.

—–

Title: PASSOVER CHOCOLATE NUT TORTE
Categories: Desserts, Jewish, Chocolate
Yield: 12 servings

———————————–TORTE———————————–
6 oz Butter (or margarine) 1 c Almonds (unblanched),
3/4 c Sugar -finely ground
7 Eggs, separated 1/2 ts Baking powder
4 oz Chocolate (bittersweet), 1/4 c Almonds (unblanched),
-melted and cooled -chopped

———————————–ICING———————————–
4 Eggs, lightly beaten -melted
1/2 ts Potato starch 4 oz Margarine, softened
4 oz Chocolate (bittersweet), 1/2 c Almonds, finely ground

TO MAKE TORTE: Cream the butter and gradually beat in the sugar until the
mixture is light and creamy. Beat in the yolks, one at a time. Blend in
the chocolate, and gently fold in the ground almonds mixed with the baking
powder. Beat the egg whites until stiff but not dry, then fold into the
mixture.

Pour into a well-greased 10-inch springform pan. Bake about 30 minutes in
an oven preheated to 350 degrees F. degrees. Allow to cool, then frost
thickly with the icing and sprinkle with the chopped nuts.

TO MAKE ICING: Mix together the eggs, sugar and potato starch in the top
of a double boiler. Heat over boiling water, stirring, until mixture
thickens.
Do not boil the mixture, and beware of “scrambled eggs!” Cool, then stir
in the chocolate.

Gradually beat in the butter, one tablespoon at a time. Fold in the nuts
until the mixture is thick enough to spread.

NOTES:

* Rich chocolate dessert for Passover. This is the only Passover dessert
I’ve ever tasted that is good enough to be making during the rest of the
year as well (when you can use corn starch instead of the potato starch).

* If you don’t have a springform pan for Passover, use an aluminum
disposable cake pan and just strip off the sides when the cake has cooled.

: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes baking, 5 minutes frosting.
: Precision: measure the ingredients.

: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
: {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust

—–