Title: Ginger Beer
Categories: Wildgame, Beverages
Yield: 1 servings

1 ea Ginger root
1 ea Lemon, grated rind of
2 oz Cream of tartar
1 1/2 lb Sugar
1 ga Water, boiling
1 ea Yeast, envelope

Grate and thoroughly mash the ginger root in a bowl. Place in a large
pot and add all ingredients except the yeast. Stir until sugar and
cream of tartar is dissolved. Allow mixture to cool, then add yeast
which has been started ( dissolved) in a little lukewarm water. Cover
tightly for 6 hours, then filter first through a tea strainer or
similar, then through cloth. Bottle and cap tightly, sealed. Place in
dark, cool (60 degree) place for two weeks. Chill fully before
opening to drink. Source: Leon Soniat, New Orleans Times-Picayune 28
Aug 1980 Recipe date: 08/28/80

MMMMM

Blender Mayonnaise

Recipe By : Better Homes Gardens New Cookbook, 1987
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large egg
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon paprika
dash ground red pepper
1 cup oil — divided
1 tablespoon lemon juice

In a blender container combine egg, vinegar, salt, dry mustard, paprika,
and red pepper. Cover; blend about 5 seconds. With blender running
slowly, gradually add 1/2 cup oil. (When necessary, stop blender and
use a rubber spatula to scrape sides down.) Slowly add lemon juice.
Gradually add remaining oil with the blender running slowly.

Store for up to 4 weeks in a tightly covered jar in the refrigerator.
Makes about 1 1/4 cups.

– – – – – – – – – – – – – – – – – –

Title: LOBSTER CANTONESE
Categories: Chinese, Seafood
Yield: 4 servings

2 lb Lobster tails
1 Clove garlic, minced
1 ts Fermented black beans,
-rinsed and drained
2 tb Oil
1/4 lb Ground pork
1 1/2 c Hot water
1 1/2 tb Soy sauce
1 ts MSG (optional)
2 tb Cornstarch
3 tb Dry sherry
1 Egg
3 tb Water
Cilantro sprigs
Green onion curls
Hot cooked rice

For the best results in preparing this attractive
Chinese dish cook the lobster pieces as quickly as
possible. The beaten egg added to the sauce makes it
richer and creamier.

With sharp knife, pry lobster meat from shell and
slice into medallions. Mince garlic and black beans
together. Heat oil in wok or skillet and add garlic
mixture. Cook and stir a few seconds. Add pork and
cook about 10 minutes, stirring to break up meat. Add
hot water, soy sauce and MSG. Add lobster medallions
and cook 2 minutes. Mix cornstarch and sherry and stir
into sauce. Beat egg with 3 tablespoons water and
blend into sauce. Cook over low heat 30 seconds,
stirring constantly. Sauce should be creamy but not
heavy. Spoon sauce into center of platter. Arrange
medallions in sauce in decorative pattern. Garnish
with cilantro and green onion curls. For each serving,
place a few lobster medallions over rice in bowl.
Spoon sauce over lobster.

—–

1 kiwifruit, peeled
1/2 cup nonfat vanilla frozen yogurt
1/2 cup chilled seltzer or club soda
2 teaspoons honey
Cut kiwifruit into quarters. In blender, at high speed, blend kiwifruit,
frozen yogurt, and remaining ingredients 1 minute. Pour into 2 chilled
glasses. (makes 2 servings)

Each serving: about 100 calories, 2 g protein, 23 g carbohydrate, 0 g fat,
0 mg cholesterol, 40 mg sodium.

Quick Pita Pizzas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Cuisine Quick Dinners/Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sandwich size pita pockets
8 ounces mozzarella cheese — shredded
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 teaspoon pepper
2 cups tomatoes — diced
1/2 cup fresh basil leaves, stacked, rolled up — cut in thin
strips

Heat oven to 450. Place pitas on a large baking sheet.

Top with cheese and oregano, equally divided. Bake until cheese is bubbly,
about 10 minutes.

Add oil and pepper to tomatoes and toss gently to mix and coat. Serve
tomatoes and basil in separate bowls to spoon on hot pitas. Serves 6.

– – – – – – – – – – – – – – – – – –

Title: Clam Chowder, Manhattan Style
Categories: Soups/stews, Pork/ham, Fish/sea
Yield: 6 servings

36 Live clams 3 ts Basil
3 tb Butter 1/2 ts Thyme
3/4 lb Pork, diced 1 Bay leaf
4 Onions, chopped 3 Cloves garlic, diced
4 Tomatoes, chopped 1 tb Soy sauce
2 1/2 c Chopped celery 2 1/2 qt Liquid (clam cooking broth
1 1/2 c Chopped carrots + water
3 ts Fresh parsley 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer
another 8 minutes. Adjust seasonings if necessary. Serve immediately, with
crackers.

—–

CREME CHEESE COOKIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Brown sugar (packed)
1/4 c Margarine or butter
-(softened)
1 c Bisquick baking mix
1/2 c Chopped walnuts
1 pk Cream cheese (8oz) softened
1/4 c Granulated sugar
1 tb Lemon juice
2 ts Milk
1/2 ts Vanilla
1 Egg

FROM THE KITCHEN OF: Gary Margie Hartford [Eugene,
Oregon]

Heat oven to 350 degrees F. Grease square pan, 8x8x2
inches. Beat brown sugar and margarine until fluffy.
Stir in baking mix and walnuts until mixture is
crumbly; reserve 1 cup. Press remaining mixture in
pan. Bake 12 minutes.

Mix cheese and granulated sugar; beat in reaining
ingredients until smooth. Spread cream cheese mixture
overlayer in pan; sprinkle withreserved crumbly
mixture. Bake until center is firm, about 25 minutes.
Cut into about 2-inch squares. Store cookies in
refrigator. 16 cookies.

NOTE: High altitude directions (3500 to 6500 ft), Heat
oven to 375 degrees.

From: The recipe files of General Mills Inc. (1981)
Shared 7/93

– – – – – – – – – – – – – – – – – –

Title: Australian Dinkum Chili (Original Recipe)
Categories: Chili
Yield: 8 servings

17 2/3 oz Walleroo bacon
2 tb Oil,vegetable
1 Brown onion,medium,chopped
1 White onion,chopped
2 Celery stalks,chopped
1 Green pepper,diced
2 1/4 lb Kangaroo shank,red,coarse ch
17 2/3 oz Kangaroo shank,gry,coarse ch
17 2/3 oz Emu ham,ground
2 Garlic cloves
1 1/8 oz Tasmanian light red chile
1 1/8 oz Wooroorooka chile
15/16 oz Mount Isa dark red chile
5 oz Oregano
1/4 oz Cumin (fluid measure)
Australian beer (740ml btl)
1 cn Tomatoes,whole (4l ea)
Brown sugar (3 fluid drams)
1 Boomerang

1. Fry the bacon in a skillet over medium heat. Drain
the strips on paper toweling and cut into 10cm dice
and reserve.~ 2. Heat the oil in a large heavy pot
over medium heat. Add the onions, celery, and green
pepper and cook until the onions are translucent.~ 3.
Combine all the Kangaroo meat Emu ham with the
ground chile, garlic, oregano, and cumin. Add this
meat-and-spice mixture to the pot. Break up any lumps
with a fork and cook, stirring occasionally, until the
meat is evenly browned.~ 4. Add the beer, tomatoes,
and reserved bacon to the pot. Bring to a boil, then
lower the heat and simmer, uncovered, for 1 1/2 hours.
Wave a boomerang over the pot 14 times each hour from
this point on. Stir for 3 minutes. Taste, adjust
seasonings, and add -!- GEcho 1.00/beta+ ! Origin: Old
Pueblo BBS – Tucson Computer Society 602-744-2314
(1:300/2)

Area: Cooking
Msg#: 54 Date: 02-03-93 05:49 From: Michael
Orchekowski Read: Yes Replied: No
To: Kelley Werner
Mark: Subj: CHILI 14 of
16

—–

Title: Vegetable Spaghetti Sauce Ff (Rbfv65a)
Categories: Sauces, Vegetarian, Fat-free, Prodigy, Dec.
Yield: 6 servings,

-Jim Kessler
Dry white wine
2 Carrots; slice thin
1 lg Red pepper; chop
1 lg Green pepper; chop
1 c Cauliflower; chop
1 Celery stalk; chop
1 lg Onion; chop
1 c Broccoli; chop
Garlic; lots, mince
2 cn Tomatoes; ground, 48 oz
2 cn Tomato paste
Basil; fresh best
Rosemary; pulverize
Oregano; not too much
Cilantro; or It. parsley for
-the faint-of-heart
Dry red wine; something with
-lotsa body
Chicken base; or salt
Black pepper
Hot red pepper flakes; or
-Tabasco

Have all the vegetables ready to cook – chopped and in
containers. Pour about 1 oz of white wine in a large
lined pot. When wine is boiling, dump in carrots and
stir vigorously. Allow bottom to become a little dry
then add a small amount of wine. Continue until
carrots begin to soften then add each of the other
ingredients in turn until all are in pot. Add small
amounts of wine as necessary, but allow bottom to
become somewhat dry without burning. Remember to keep
STIRRING! Add the garlic last but allow to cook for
only about 30 seconds. After all vegetables are in
pot, add tomatoes and tomato paste. It is possible to
buy GROUND canned tomatoes, if not, no big loss. Wash
out cans with a quantity of red wine and add to pot.
Add basil, rosemary – ground in spice mill, a little
oregano, the cilantro, chicken base – or bouillon
cubes – black pepper and red pepper, stir cover pot
and turn heat down until sauce is barely boiling. Cook
until vegetables are tender and then run through food
mill to puree. Return to pot. Bring barely to boil,
adjust seasonings, cover and heat for about one half
hour. Pour over your spaghetties and mangia! Save some
of the red wine to go with the spaghetties.
:

D/L from Prodigy 12-8-94. Recipe collection
of Sue Smith. 1.80á

—–

Title: Cakey Gingerbread Squares
Categories: Cakes
Yield: 12 servings

1 x -Dottie Cross TMPJ72B 1 ts Ground cinnamon
8 tb Unsalted butter; at room 1/2 ts Ground allspice
1 x -temperature 1/2 ts Ground nutmeg
1/2 c Sugar 1/2 ts Salt
2 ea Large eggs 1/4 ts Ground cloves
1 x Grated zest of 1 orange 1 c Unsulfured molasses
2 1/2 c Sifted all-purpose flour 1 c Boiling water
2 ts Baking soda 1 x Confectioners’ sugar;
2 ts Ground ginger 1 x -for dusting

Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking
pan. Using a hand-held electric mixer set at high speed, beat the butter
until creamy, about 1 minute. Add the sugar and beat until light in color
and texture, about 2 additional minutes. Beat in the eggs and orange zest.
Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and
cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine
the molasses and boiling water. Alternately in thirds, beat in the flour
and molasses mixtures. Transfer the batter to the prepared pan. Bake until
a toothpick inserted in the center of the cake comes out clean, and the
cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on
a wire cake rack for 5 minutes. Place the confectioners’ sugar in a sieve
and dust over the top of the cake. Serve the cake warm or completely
cooled. Makes 12 to 16 servings. Source: “An Edible Christmas” (A Treasury
of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS,
HCPM52C

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