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

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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

—–

Title: Cornstarch Butter Cookies (Biscoitos De Maizena)
Categories: Cookies
Yield: 1 servings

1 c Butter
1 c Sugar
1 c Cake flour
2 c Cornstarch

Recipe by: The Art of Brazilian Cookery by Dolores Botafogo
MAKES 100 VERY SMALL COOKIES

Cream butter and sugar, work in the flour and cornstarch, which have been
sifted together. Roll or pat out on floured board to about 3/8″
thickness. Cut cookies 1″ in diameter. Put on cookie sheet. Bake 1/2
hour in a 300#176#F oven.

REG shared by Maria Malo, London, England. All measures are US standard

—–

Title: BLACK BEANS WITH BEAN CURD
Categories: Chinese, Main dish, Vegetarian
Yield: 1 servings

1 c Dried red beans
1 tb Soy sauce
1 ts Brown sugar
1 c Stock
2 ea Cakes tofu
2 tb Oil
1 ea Green onion, chopped
1 ts Garlic, chopped
1 ea Green chili, sliced
1 tb Salted black beans
1 pn Black pepper

Soak dried beans. Boil until tender. Drain mash.

Stir sugar soy sauce into the sock mix with mashed
beans. Cut tofu into small cubes. Heat oil stir
fry gren onions, garlic chili for 30 seconds. Add
black beans, tofu mashed red beans. Cook gently for
5 minutes. Sprinkle with pepper serve.

Jack Santa Maria, “Chinese Vegetarian Cooking”

—–

3-4 Medium tomatoes
(or a couple cans of whole tomatoes)
2-3 cloves of garlic
1 small onion
1 Tbs tomato paste
1 Tbs of oregano, parsley, basil, blk pepper.
(I grow my own and add whatever looks good)
1 or more tsp crushed red pepper!!!

-Saute the diced tomatoes and diced onion in a little water for a 3-5
minutes.
-Add the spices, diced garlic, pepper and onion.
-melt in the tomato paste and simmer for 15-20 minutes, it will cook down to
a nice light sauce. Add more tomato paste if you want a thicker sauce. Add
more tomatoes if you want a chunkier sauce.

I don’t mean to be criptic with the measurements, my Grandmother taught me
how to “sight cook” and I rarely use spoons or cups, if it smells good and
the spices look evenly distributed, I’m happy.

Title: Caesar For Two
Categories: Salads, Appetizers, Main dish
Yield: 2 servings

1 Clove garlic, minced
1 Tin anchovies (millionares)
4 Bacon chopped
2 tb White vinegar
ds Tabasco
2 Egg yolks
3 tb Parmesan cheese
1 Head romaine lettuce
Croutons
2 tb Olive oil
2 tb Worcestershire
1/2 Lemon
Capers

Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers
chop mince with oil. Separate egg yolks in small bowl and add to
mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and
bacon bits mix well. Let stand for 5 minutes. Toss salad and add
croutons and cheese.

MMMMM

BRITISH/U.S. EQUIVALENTS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c ñ0 fl oz ñ-1/4 c
1 t 1-1/4 ts
1 tb 1-1/4 tb
1 c Imperial — 10 fl oz ñ-1/4 c
1 fl 2 tb
Icing sugar — powdered sugar
Caster Sugar — Superfine sugar
Soft brown sugar — Brown sugar
Muscovado — raw unrefind sugr
Wholemeal flour — Graham flr
Cornflour — Cornstarch
Hartshorn — ammonia (Danish)
Single Cream — Light cream
Double Cream — Heavy Cream
Bicarbonate of soda
-Baking Soda
Digestive Biscuits
-Graham crackers
Biscuit — Cookie or cracker
Vegetable fat — Crisco
Minced meat — Ground meat
Prawns — Shrimp
Sultanas — White raisins
Spring onion — Green onions
Aubergine — Eggplant
Beetroot — Beet
Courgette — zucchini
Marrow: lg zucchini
Swede — Rutabaga
Porcini: boletus
Mangetout — snow/sugar peas
French bean — Green or string
-snap bean
Red, green pepper or
-capsicum — bell pepper
Sweet pepper — Pimento
Vegetable marrow — Summer
-squash
Papaw — Papaya or Pawpaw
Patna rice — Long grain
Carolina rice — Short grain

demerara: a brown sugar, but each grain is kind of separate. If you
have a Carribean store in your neighbourhood, their brown sugar is
what you want. But you can substitute light brown sugar for it.
Muscvada: Very dark brown sugar (almost black), sticks
together in one solid lump and has to be prised apart. The
rawest (and tastiest) of all the sugars. Really good for dark
cakes and especially Christmas puddings.
Brown crystal. Very large variagated brown crystals of sugar,
hard and crunchy usually used in coffee.
jaggary; barely refined cane sugar. Substitute a “raw” sugar or
Mexican piloncillo sugar.
Scampi OR Dublin Bay Prawns; Butterfly shrimps or Pacific prawns

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