Grated Zest of 1/2 lemon
1/3 cup strained lemon juice
5 Tablespoons sugar
Equivalent of 1 egg
1/2 teaspoon vanilla

Combine zest, juice and sugar in small saucepan and bring to a simmer. In a
small bowl, beat “egg” until light.

Beat some of the hot lemon mixture into the “egg”. Scrape the “egg” mixture
back into the saucepan. Cook, stirring constantly and reaching all over the
bottom and sides of the pan, until the mixture barely starts to simmer
around the edges. Continue to cool and stir about 15 seconds. Pour through a
strainer set over the bowl. Stir in the vanilla. Cool. Lemon Curd may be
refrigerated, covered, for at least 1 week.

Source: Art of Low-Fat Desserts by Alice Medrich
Makes: 2/3 cup.

Title: Apricot Glaze – Great Chefs
Categories: Basics, Glazes, Masterchefs, Frisco, Fo
Yield: 2 cups

1 c Jam, apricot 1/4 c Water
1/2 c Sugar

Combine jam, sugar and water in a heavy saucepan. Mix well, bring
to a boil, then simmer until clear.

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

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

—–

Hot “Vanilla”

Recipe By : Woman’s Day 12-17-96
Serving Size : 4 Preparation Time :0:04
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c milk
1/4 c honey
1 tsp vanilla extract
ground cinnamon a cinnamon stick — garnish

Heat milk in a saucepan over medium heat or in microwave until hot but
not boiling. Remove from heat and stir in honey and vanilla. Ladle
into mugs, sprinkle with cinnamon and serve with a cinnamon-stick
stirrer.

– – – – – – – – – – – – – – – – – –

Title: MIXED FRUIT COBBLER
Categories: Desserts
Yield: 8 servings

————————–FILLING————————–
2 Pears
1 Granny Smith Apple
2/3 c Sugar
3/4 ts Ground Cinnamon
1/8 ts Ground Cloves
1/4 ts Salt
1 McIntosh Apple
16 1/2 oz Can Pitted Cherries
2 tb Quick Cooking Tapioca
1/4 ts Ground Nutmeg
1 ts Grated Lemon Peel

————————–TOPPING————————–
1 1/2 c Bisquick
2 tb Sugar
1/2 c Unsalted Chopped Mixed Nuts
1/2 c Milk
2 tb Butter
1 ts Cinnamon Sugar

———————-BRANDIED CREAM———————-
1/2 c Heavy Cream
2 tb Brandy
2 tb Powdered Sugar

Preheat oven to 350øF. Grease a 10″ square baking
dish. To make filling, core pears and apples and cut
into 1/2″ chunks; place in large bowl. Add next 8
ingredients and stir well. Spoon into baking dish. To
make topping, in large bowl, mix first 4 ingredients
until smooth; add nuts. Drop by heaping Tbs over
filling. Sprinkle with cinnamon sugar. Bake 50 – 60
minutes until lightly browned. To make brandied cream,
in a small bowl, beat heavy cream, powdered sugar, and
brandy until soft peaks form. Serve with the cobbler.
This is from one of my MIL’s clippings from Women’s
Day. Date unknown.

—–

Title: Hot Mulled Spice Mix
Categories: Beverages
Yield: 1 servings

2 c Whole coriander seeds
2 c Whole allspice
1 c Whole cloves
1/2 c Whole anise seeds
1 c Dried mint
2 c 3″ cinnamon sticks
1 c Dried lemon grass and
-stalks (opt)
1 c Dried orange peel
1 c Whole star anise (opt)

Mix together all the ingredients. Keep in a tightly sealed container.

MMMMM

Title: BEAN AND TVP® BURRITOS
Categories: Vegetarian, Tex-mex, Main dish
Yield: 10 servings

10 lg (10") tortillas or chapatis
1 c Dried pinto beans, soaked
Overnight in 3 cups water
1 Bay leaf
3 Cloves garlic, minced
1/2 c TVP® granules or flakes
1/2 c (less 1 T.) hot water
2 ts Chili powder
1 ts Cumin
1 ts Salt
1/2 ts Oregano
1 tb Olive oil
1 c Onion, chopped

Drain, rinse and cook the beans until tender (70-90
minutes) in 3 cups of water with the bay leaf and
garlic.

Drain the beans, but reserve the liquid in case it is
needed later to thin the filling mixture.

Combine the TVP®, hot water, hot bean liquid, chili
powder, cumin, salt and oregano.

Saute the onion in the olive oil in a good sized
skilled until softened.

Add the seasoned TVP® and cook a few minutes more.
Stir in the cooked beans, then transfer mixture to a
food processor or blender and mash to a fairly smooth
textured filling, adding a little of the bean liquid
if mixture is too thick. Taste and add a little hot
sauce if desired. If done in a blender, you may need
to do it in two batches, then mix the batches together.

To assemble: heat a griddle or skillet until a few
drops of water dance on the surface. Dry fry each
tortilla on both sides until the surface of the
tortilla begins to bubble and brown slightly. Keep
them warm in a thick towel. When all are heated, place
about 1/3 cup of filling down one side of a tortilla
and roll up. You may wish to enclose or serve with
side dishes of shredded lettuce, grated soy cheese,
salsa sauce or sliced avocados.

Burritos may be made ahead, kept wrapped, and baked
before serving. Unwrap, place on cookie sheet, bursh
tops lightly with oil if desired and bake at 350
degrees about 20 minutes.

Per burrito: 164 cal., 9 g protein; 28 g.
carbohydrate, 2 g fat

—–

TVP is a registered trademark of Archer-Daniels-Midland Company.

Breakfast Sausage

Amount Measure Ingredient Preparation Method
1 lb lean pork and veal cubed
1/2 lb clean pork fatback cut into small cubes
large dash Hickory Smoked Salt
1 tsp sage
lots black pepper
maple syrup, optional

The secret to good sausage is to keep everything cold, including the meat
grinder.

Mix all ingredients together in a bowl which is sitting in a bowl of ice.
Grind together on the coarsest setting, twice. Make a patty and fry it to
taste, then reseason quickly. Put away immediately in a cool place.

If you like sausage sweet, add some maple syrup. If you like it really hot,
add some red pepper.

Title: CHOCOLATE SNACK BAR
Categories: Ww, Desserts, Chocolate
Yield: 1 servings

1 pk Alba, chocolate
3/4 oz Oats or Grape-Nuts
2 tb Raisins
1 tb Peanut butter
2 tb Warm water

Combine all ingredients and form into a bar. Place in
freezer until firm. 1M, 1B, 1P, 1Fr, 1Fa

—–

Hot Bacon Dressing Flaming Salad

Recipe By : Kirby jkirby@ub.d.umn.edu
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
450 ml tarragon vinegar
2/3 l bacon grease
225 ml lemon juice
450 g sugar
225 ml white wine
50 g corn starch
50 g pesto
1/3 kg chopped crisp bacon

1. Combine the vinegar, bacon drippings, lemon juice and sugar in a sauce=
pot and bring to a strong boil.

2. Dissolve the corn starch in the wine, then add to the boiling mixture.

3. Throw in the bacon pieces and the pesto AFTER the dressing has cooled=
completely. Chilled this should last a number of weeks.

Author’s Notes:
This is off the top of my head so…

At the Italian restaurant where I learned this recipe we didn’t put the=
bacon or pesto in until the time of preperation. Heat an amount of the=
dressing in a pan. Pour 151 rum on the spinach leaves and light. Extinguish=
the flames with the warmed dressing.

Difficulty : easy.
Precision : measure ingredients.

– – – – – – – – – – – – – – – – – -=20

Cool Cucumber Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Cucumbers — thinly sliced
1/2 teaspoon Salt
1 teaspoon Fresh ginger — finely chopped
—–RICE VINEGAR DRESSING—–
3/4 cup Sweet cooking rice wine
1 cup Japanese rice vinegar
1 teaspoon Salt

Combine dressing ingredients and bring to a boil. Set aside and cool
thoroughly. Partly peel cucumber, leaving strips of green. Slice very thin.
Add salt to cucumbers and let stand for about 15 minutes. Press excess ‘
liquid from cucmbers, add the ginger and the dressing, and chill thoroughly
before serving.

– – – – – – – – – – – – – – – – – –