1 quart of flour
3 Tb butter
1/2 tsp soda, dissolved in hot water
1 saltspoonful salt (sorry – donUt know the modern equivalent)
2 cups sweet milk

Rub the butter into the flour, or, what is better, cut it up with a
knife or cho pper, as you do in pastry; add the salt, milk, soda,
mixing well. Work into a ba ll, lay upon a floured board, and beat
with the rolling-pin half an hour, turnin g and shifting the mass
often. Roll into an even sheet, a quarter of an inch thick, or less,
pr ick deeply with a fork, and bake hard in a moderate oven. Hang them
up in a musl in bag in the kitchen for 2 days to dry.

Title: Crispy Finger Citron Decorated with Peach
Categories: Chinese, Ceideburg 2
Yield: 1 servings

MMMMM———————SWEET MILKY PASTE————————–
15 g Butter
15 g Sugar
30 g Plain flour
30 g Evaporated milk
7 g Custard powder
1/8 ts Vanilla powder
1 Egg

MMMMM————————–FILLING——————————-
150 g Sweet milky paste (see
-above)
150 g Desiccated coconut
25 g Sugar

MMMMM———————DOUGH (INNER LAYER————————–
35 g High protein flour
110 g Plain flour
1 ts Lard
1/2 c Water

MMMMM———————DOUGH (OUTER LAYER————————–
150 g Plain flour
35 g Lard

MMMMM————————–COATING——————————-
1 Beaten egg yolk

To prepare and cook: 1. ea For sweet milky paste, knead butter and
sugar together, then add sifted flour and other ingredients. Steam
mixture over boiling water for approximately 20 minutes until firm.
2. Mix filling ingredients and set aside. 3. Make each dough
separately, kneading their ingredients togeth- er (using water as
necessary to create soft textures). Make small balls (approximately 4
g each) from each dough. 4. Take an outer layer dough ball, slightly
flatten it, and place an inner layer dough ball on top. Roll two
layers together ‘into a round shape. Flatten it into a long shape
with a rolling pin. Roll it up towards you, to form a tube shape.
Place tube sideways on work surface, roll it flat and fold it from
left to right in thirds. Flatten it again. 5. Place some filling
paste (approximate 1/3 tsp) on flattened dough. Roll it up into a
ball, then flatten half of the ball lightly. Press a knife into
flattened end to make indented lines forming five “fingers”, folding
one or two inwards. On back of “hand”, draw a few lines across the
surface. At thick end indent a hole with a chopstick. 6. Brush
completed set of “hands” with egg yolk. Bake in an oven at medium
heat for approximately 12 minutes until golden. (The peach garnish
recipe is not included. It is steamed dough with colouring and
decorative leaves and stem.)

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

Posted by Stephen Ceideberg; October 28 1992.

MMMMM

Taco Lentils

Recipe By : Ann Miner
Serving Size : 8 Preparation Time :0:00
Categories : Beans Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/3 cups green lentils — rinsed
5 cups water
4 dried ancho peppers
16 ounces tomato sauce
2 teaspoons ground cumin
2 teaspoons chili powder
2 garlic cloves — minced
4 tablespoons packaged taco seasoning
2 tablespoons chopped onion

Add lentils to water. Bring to a boil and simmer for 30 minutes or
until tender, but whole.
While lentils are boiling, remove seeds from ancho peppers and cover
with boiling water. When peppers are soft, place in a blender or
small food processor with a little of the soaking water. Ble nd
until pureed. Add remaining ingredients and blend just until mixed.
When lentils are finished, place in a deep baking dish. Pour the
sauce over the lentils and stir to combine.
Cover and bake at 350 degrees for 45 minutes. Roll in flour or corn
tortillas with desired garnishes (steamed red and green bell pepper
slices, onions, jalapeno pepper slices, nonfat cheese, etc.).
For lentil mixture only, per 1/8 recipe: 228 calories, 1.0 g fat, 3.6%
CFF. Based on a terrific BBQ Lentil recipe from the USA Dry Pea and
Lentil Council and introduced to us by Reggie Dwork.

– – – – – – – – – – – – – – – – – –

Title: Spinach Quiche
Categories: Vegetables Main dish Londontowne
Servings: 6

1 pk Spinach, frozen, chopped 1/2 c Cottage cheese
1/2 c Onions, chopped 1 c Swiss cheese, grated
1/2 c Celery, chopped 2 ea Eggs
1/2 ea Butter, stick 1 c Milk
1 t Salt 1/2 t Pepper
1/4 t Nutmeg 1 ea 9″ pastry shell, deep

Cook spinach in salted water according to package directions. Drain well.
Sautee onion and celery in butter until onion is soft. Into a deep pastry
shell spread cottage cheese over bottom. Mix spinach with onion mixture
and spread over cottage cheese. Sprinkle Swiss cheese over top. Combine
eggs, milk, and seasonings and pour over all. Bake at 350 degrees for
40-45 minutes or until set.

Mrs. Harold T. Cook

—————————————————————————–

WILD RICE CREPES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREPES—–
2 tb Egg replacer (or arrowroot)
1 1/2 c Water
1 c Soy milk
1 t Salt
4 tb Oil
2 c Flour
1/2 Garbanzo flour
—–STUFFING—–
3/4 c Wild rice, uncooked
2 3/4 c Stock
1/4 md Onion — minced
2 sm Stalks celery — sliced thin
2 tb Unrefined corn oil
3/4 md Onion — chopped coarse
1/4 lb Button mushrooms
– sliced thick
6 Shiitake
– fresh or reconstitued,
– quartered or eighthed
1/2 Oyster mushrooms
-OR- chanrerelles mushrooms
-If using oysters, separate
-them into small clumps,
-if using chanterelles,
-halve them
1 lg Tomato — chopped
1/2 ts Powdered sage
1 pn Powdered thyme
1 tb Shoyu
Salt and pepper — to taste
—–NUTTY ALMOND SAUCE—–
3 tb Unrefined corn oil
-OR- soy margarine
4 tb Unbleached flour
2 1/2 c Soy milk — heated
1/2 c Almonds
1/4 md Onion — separated into
leaves
4 Cloves
White pepper — to taste
3 ds Freshly grated nutmeg
Salt — to taste

FOR CREPES: Blend the egg replacer w/1/2C water until
smooth. Add remaining ingredients and blend one
minute at high speed.

Heat a crepe pan or non stick 8″ skillet over low
heat, brush the bottom lightly w/oil (I use unrefined
corn oil). When pan is heated, take it off the
burner, let cool about three seconds and pour 3-4T
batter into it. Swirl the pan so the bottom is coated
w/a thin layer of batter. Put the pan back on the
burner and cook until lightly browned. Flip the crepe
and cook until that side is lightly browned as well.
Repeat w/remaining batter. This makes about a dozen
crepes. Note that you will inevitably screw up the
first crepe or two, but it will become fairly routine
after that. Don’t worry about it, I still do that
after all these years.

FOR STUFFING: Saute the onion in a little dry white
wine for a minute or two, then add wild rice and
stock, cover tightly, bring to a boil, turn heat to
low and cook about an hour, until all liquid is
absorbed.

While the rice cooks, saute celery in oil until
slightly tender, add onions and all mushrooms, and
saute until all vegs are medium tender. Add cooked
rice, tomato and seasoning and cook another ten
minutes or so. Fill crepes w/the mixture, roll them
over it and heat in a preheated oven at 350 for about
ten minutes.

Serve w/Nutty Almond Sauce and garnish w/parsley and a
twisted orange slice.

FOR NUTTY ALMOND SAUCE: Toast almonds until golden,
then pulverize. (Don’t overgrind or you’ll get almond
butter.)

Heat oil a few minutes in a heavy bottomed skillet,
then stir in flour and cook 2-3 minutes on low, until
fragrant. Stir in soy milk and continue to stir until
it begins to thicken, then stir in seasonings. Cover
and cook 10 more minutes, but stir often to prevent
scorching. Stir in almonds and cook another 4-5
minutes.

Serve w/a simple spinach salad w/mustard vinaigrette
and French bread, along w/a chilled white wine.

From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto,
Summerville, TN, The Book Publishing Co, 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

– – – – – – – – – – – – – – – – – –

NO-BAKE COCOA-BOURBON BALLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Vanilla Wafers, crushed fine
1 c Sugar, confectioners
1 c Pecans, chopped
2 tb Cocoa
2 tb Syrup, lt. corn
1/4 c Bourbon, rum, or brandy
Sugar, granulated

Stir together crumbs, confectioners sugar, pecans and
cocoa. Add corn syrup and bourbon. Mix well. With
wet hands, shape in 1″ balls. Roll in granulated
sugar. Store airtight in cool, dry place.

Makes 36

These are best if made about 6 weeks in advance and
put up in an airtight container.

Christmas 1980

– – – – – – – – – – – – – – – – – –

Sticky Toffee Pudding

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons Butter — room temperature
3/4 cup Granulated sugar
2 cups Flour
1 teaspoon Baking powder
1 Egg — lightly beaten
3/4 cup Pitted dates
1 cup Boiling water
1 teaspoon Baking soda
1 teaspoon Vanilla
Toffee sauce:
3 tablespoons Butter
5 tablespoons Brown sugar
2 tablespoons Heavy cream

Soften the butter in a large mixing bowl, then add the sugar; cream them until
pale and light. Sift the flour and baking powder onto a plate. Beat the egg
with a little flour, into the creamed mixture. Continue beating for a few
minutes before mixing in the rest of the flour. Flour the dates lightly and
chop finely.
Put into a bowl and pour the boiling water over them.
Mix in the baking soda and the vanilla. Gradually blend this mixture into the
batter, mixing in well.
Transfer to an 11-by-7-inch, lightly greased cake pan, spreading out evenly.
Bake in a 350-degree oven for 40 minutes.

To make the toffee sauce, melt the butter in a small saucepan and add the
sugar and the cream. Simmer gently for 3 minutes. Cut the hot pudding into
squares and cover with the sauce. Place under a hot broiler until it bubbles.
Take care, as it burns easily. Serve at once.

6 to 8 servings

– – – – – – – – – – – – – – – – – –

STUFFIN’ MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Breads
Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1/2 c Finely chopped onion
1/2 c Finely chopped celery
4 oz Can mushroom stems pieces,
-drained
1 t Dried rubbed sage
1 c Chicken broth
8 oz Pk seasoned bread stuffing
Butter or margarine

1. In a medium-sized, heat-resistant, non-metallic
bowl melt the 1/2 cup butter in Microwave Oven 1
minute. 2. Add onion, celery and mushrooms and heat,
uncovered, in Microwave Oven 5 minutes or until
vegetables are tender. 3. Sprinkle sage over vegetable
mixture. 4. Add chicken broth and stir to combine.
5. Heat, uncovered, in Microwave Oven 3 minutes.
S. Add bread stuffing and toss lightly.
7. Lightly grease 8 small, heat-resistant,
non-metallic custard or coffee cups with butter.
8. Divide stuffing among cups.
9. Just before serving, heat, uncovered, in Microwave
Oven 8 minutes or until heated through.

– – – – – – – – – – – – – – – – – –

Title: DANDELION GREEN FETTUCCINI
Categories: Pasta
Yield: 1 servings

2 c Dandelion greens
2 Eggs
1 1/2 c Flour
1/2 ts Salt

Some people find dandelion greens too strong simply
added to a salad, but here is a basic pasta recipe
that uses them to the best effect. It also works for
other greens; beet greens, arugula, orach, or chicory.
It is so tasty that it needs only butter and grated
Asiago cheese. When making the pasta, adjust the
amount of flour to the moisture of the greens.

DIRECTIONS: =========== 1.) In a blender put dandelion
greens and eggs, blend until smooth.

2.) Transfer to a bowl, add salt and start adding
flour while beating with a spoon. Keep adding until
dough is stiff.

3.) Turn out onto floured surface and knead until
smooth (approximately 5 minutes).

4.) Roll out with rolling pin to 1/8"-1/4″ thickness
or thinner.

5.) Allow to stand and dry 1 hour, then cut into
strips.

6.) Drop into boiling water and cook 1-2 minutes.

From: The Cook’s Garden catalog – Spring/Summer 1989 –
page 30

—–

Title: IMPOSSIBLE QUICHE TARTS
Categories: Appetizers, Eggs
Yield: 1 servings

3/4 c Sour cream
1/2 c Bisquick or baking mix
1/2 c Milk
2 Eggs
1/2 ts Worchestershire sauce
2/3 c Cheddar cheese;shredded
1/3 c Salami; chopped
2 tb Green onion; sliced

These Impossible pies are made in muffin cups. Preheat
oven to 400F. Grease 18 muffin cups, 2 1/2″ X 1 1/4″
inches. Beat sour cream, Bisquick, milk, eggs, and
Worchestershire sauce till smooth, 15 seconds in
blender or 1 minute with hand beater. Spoon about 2
Tbsp in each muffin cup. Mix remaining ingredients;
sprinkle 1 tbsp over batter in each cup. Bake till
knife inserted in centre comes out clean, 12 to 15
minutes. Loosen sides of tarts from pan; remove from
pan. Remove any remaining appetizers. MAKES: 18
appetizers

—–