Title: Mary Litchfield Grimwood’s 1890 English Plum Puddings
Categories: Christmas, Desserts, Fruits, Harned 1994, Nuts
Yield: 6 puddings

4 1/2 c All-purpose flour*; sifted
4 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 ts Cinnamon
1 ts Allspice
1/2 ts Cloves
1/4 ts Nutmeg
1 Box muscat raisins; seeded
1 Box seedless nectar raisins
— (golden raisins)
-or-
1 Box sultanas
1 Box currants
2 c Finely chopped apples
1 1/2 c Chopped black walnuts and
-pecans; mixed
1 lb Good beef suet
— ground by butcher
2 c Light brown sugar
6 Eggs; well beaten
1 1/2 c Buttermilk
1 c Soft fresh bread crumbs
— from homemade-type bread

*Plus additional flour for dusting fruits and adding to batter if
needed.

Grease and flour six 1-pound coffee cans or pudding molds.

Sift the 4 1/2 cups flour with next 7 dry ingredients into a large
bowl. In a separate bowl, dust the raisins, currants, apples and nuts
with 2 tablespoons additional flour.

Mix together the suet, brown sugar, eggs and buttermilk. Add the suet
mixture gradually to the sifted dry ingredients, mixing well. Add
fruits and bread crumbs; mix until well-blended. (If batter is not
stiff, stir in additional flour as needed.)

Divide mixture among prepared cans or molds, filling them half full.
Cover each with a double sheet of waxed paper and tie down securely.

Pressure cooker: Place hot water in the bottom of a large pressure
cooker/canner, using enough to reach a level just below the bottom of
a steaming rack. Place cans or molds on the rack. Cover the pressure
canner and steam the puddings 20 minutes with the vent tube (or
petcock) open. Then attach the automatic pressure control or close
the petcock and cook for 50 minutes at 10 lbs. pressure. Remove the
pressure cooker from heat. When pressure is completely reduced, open
and remove the puddings from the cooker.

Regular steamer: In a large stockpot or boiling water bath canner, add
water to come up just below the bottom of the steaming rack. Add
puddings, cover and steam for 6 hours, adding water as necessary to
keep from boiling dry. It helps if the lid is tightfitting; if not,
try putting a weight on the lid to keep it down, or cover the pot rim
with a strip of aluminum foil to help the lid fit more tightly.

To serve, slice and resteam in the top of a double boiler over
simmering water until hot, about 1 hour. Serve with hard sauce and
whipped cream flavored with brandy or the Wilson family’s favorite
sauce (see recipe).

This pudding will keep for months in the refrigerator or may be
frozen up to one year.

Eulalie Jeter’s grandmother’s recipe in Special Writer Marilyn
Kluger’s 11/25/92 “A Dickens of a Delight: Christmas Plum Pudding is
a Holiday Treat Straight from Merry Olde England” article in “The
(Louisville, KY) Courier-Journal.” Pg. C7. Typed for you by Cathy
Harned.

MMMMM

Broccoli Pesto Cheese Ravioli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRAIG GARDINER (KNHT09A)
1 Head broccoli florets
3 tablespoons Olive oil
2 tablespoons Parmesan cheese, grated
1 1/2 teaspoons Lemon juice
1/2 teaspoon Garlic, minced
1/4 teaspoon Salt
2 tablespoons Walnuts pcs
1/2 pound Ravioli, cooked
1 tablespoon Olive oil
2 tablespoons fresh basil, chopped for garnish
Parmesan cheese, grated

Select the nicer half of the florets and reserve.
Blanch the remainder in boiling water, refresh in cold water and then
drain and dry them. Combine the blanched broccoli in the food processor
with olive oil, cheese, lemon juice, garlic, and salt. Blend until
smooth, then add walnuts and pulse until nuts are chopped. Remove from
bowl and set aside. Add the reserved broccoli florets to the pot a
minute before ravioli are done. Drain ravioli and broccoli in a
colander. Return warm pot to low heat and add olive oil. Return ravioli
and broccoli to pan and toss with sauce mixture and serve immediately
in hot deep plates, garnished with fresh basil if desired. Pass
additional grated Parmesan cheese.

– – – – – – – – – – – – – – – – – –

Summer Fruit Bowl

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Water
1 1/2 c Sugar
3 T Lime juice
3/4 c Mint leaves,minced
20 lb Watermelon
1 Cantaloupe,small
6 Plums,large
4 Nectarines,large
1 lb Grapes,seedless green

1. In 2-quart saucepan over medium heat, cook water, sugar, and lime juice
15 minutes or until mixture becomes a light syrup. Stir in mint leaves;
cover and refrigerate until well chilled.
2. Cut watermelon into bited-sizepieces; discard seeds. Cut cantaloupe into
bite-sized pieces; cut unpeeled plums and nectarines into wedges. Combine
cut-up fruits with grapes and arrange in very large bowl. Pour chilled
syrup through strainer over fruit; gently toss to mix well. Cover and
refrigerate to blend flavors, stirring mixture occasionally.

– – – – – – – – – – – – – – – – – –

PANE GIALLO (POLENTA BREAD)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Unsalted bread
2 tb Minced garlic
1 c Polenta (coarse yellow corn
Meal)
1 1/2 ts Salt
1 t Fresh ground black pepper
3 Eggs — separated
2 c Milk
1/2 c Half and half
1 c Roasted red peppers — minced
Olive oil

in small skillet over moderatly low heat, melt 2 tablespoons of butter. Add
garlic and saute until fragrant. remove from heat. combine polenta, salt
and pepper in a bowl and set aside. Put egg yolks, milk and half and half
in a saucepan and wisk well. Bring to a boil, whisking constantly. add
cornmeal mixture gradually, then add garlic and red peppers. cook 2 minutes
stirring constantly with wooden spoon. Add remaining butter and cook an
additional 2 minutes. Preheat oven to 375 brush souffle dish or casserole
with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg
whites with a pinch of salt until stiff peaks form. Gently fold whites into
thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed
and golden about 30 minutes. Serve immediately.

– – – – – – – – – – – – – – – – – –

Fantastic Artichoke Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cream Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz Cream cheese
12 Oz Shredded mozzarella
1 C Mayonaise
1 C Grated parmasean
1 Onion; — finely chopped
2 Cl Garlic; — finely chopped
2 Jars Marinated artichoke hearts
2 pita bread

Drain artichokes well and tear them apart with your fingers.
Cut up pita bread into chip size triangles, seperate and bake on a cookie
sheet until crispy (approx 5 minutes).
Combine all other ingredients and mash.
Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.
Serve hot out of the oven and scoop up dip with pita bread

– – – – – – – – – – – – – – – – – –

Vegetable Barley Soup with Mint

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Garlic Veal Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 qt Beef broth
1 cn V-8 Juice (46 ounces)
2 c Water
1 c Diced celery
1 c Diced peeled potatoes
1 c Chopped onions
1 c Sliced carrots
3/4 c Uncooked barley
4 cl Garlic, minced
2 T Italian seasoning
1 t Lemon-pepper seasoning
2 t Dried rosemary, crushed
1 t Fennel seed
1 t Dried mint
Parmesan cheese, optional

Souce: A Jun/Jul 1996 In a large kettle or
Dutch oven, combine all ingredients except the cheese; bring to a boil.=
Reduce the heat; cover and simmer for 3 hours. Top each serving with
cheese if desired. Yield:12-14 servings (3 1/4qts.) From the
recipe files of suzy@gannet.infi.net

– – – – – – – – – – – – – – – – – –

VIDALIA ONION RISOTTO WITH FETA CHEESE

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cyberealm Kooknet
Mom’s best Side dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Vegetable oil
2 c Chopped Vidalia or other
.sweet onion
2 lg Garlic cloves, minced
1 1/2 c Arborio or other short-
-grain rice
2 cn 14.5 oz ea vegetable broth
1/2 c Crumbled feta cheese divided
1/3 c Chopped fresh parsley
1/4 c Grated parmesan cheese
Freshly ground pepper

Heat oil in saucepan over medium heat. Add onion and
garlic, and saute 1 minute. Stir in rice. Add 1/2 cup
broth; cook until liquid is nearly absorbed, stirring
constantly. Add the remaining broth, 1/2 cup at a
time, stirring constantly until each portion of the
broth is nearly absorbed before adding the next.
Remove from the heat; stir in 1/4 cup of the feta
cheese, parsley, and parmesan cheese. Spoon rice
mixture into a serving bowl. Top with remaining feta
and pepper.

– – – – – – – – – – – – – – – – – –

ENERGIZING LINGUINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Chicken
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Linguine
1 c Fresh mushrooms — sliced
1/2 c Celery — sliced
1 tb Margarine or butter
2 tb Cornstarch
1 c Chicken broth
1/3 c Dry white wine
2 ts Lemon juice
1/4 ts Dried thyme, crushed
2 ds Bottled hot pepper sauce
1/2 c Shredded mozzarella cheese
1 1/2 c Cooked chicken — cut in strips
4 oz Fresh spinach — chopped
Grated Parmesan cheese (opt)

Prepare linguine according to package directions
except omit salt. Drain; keep warm. Cook mushrooms
celery in hot margarine till tender. Stir in
cornstarch. Stir in next 5 ingredients. Cook still
till bubbly. Stir in cheese till melted. Stir in
chicken and spinach. Cover cook 1 minute or until
heated through. Serve over linguine. Sprinkle with
Parmesan.

– – – – – – – – – – – – – – – – – –

SAMBAAR

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Yellow split peas
2 1/2 c Water
1 ea Onion, chopped
3 ea Garlic cloves, chopped
1 sl Ginger, chopped, 1/2-inch
1 ea Red chili
2 tb Ghee
1/2 ts Cumin
1/2 ts Coriander
1/2 ts Turmeric
1/2 sm Cauliflower, separated into
— florets
2 md Carrots, diced
1/2 md Eggplant, diced
1/2 sm Cabbage, sliced
Lemon juice
1/2 ts Cayenne

In a large pot, comine the split peas with the water
cook for 30 to 50 minutes, till soft.

Heat ghee till hot. Saute, onion, garlic, ginger
chili. (Add more chili if you want a hotter curry).
Add the rest of the spices saute for 2 minutes. Add
vegetables cook for another 5 minutes. Add 1/2 c
stock from the split peas. Cover cook for 15
minutes, or until the vegetables are tender.

Add cooked split peas to the vegetables. Squeeze with
lemon juice. Check to see if you need salt. Simmer
for another couple of minutes serve.

Marlena Spieler, “Hot Spicy”

– – – – – – – – – – – – – – – – – –

Title: LINDA’S NUT CANDIES
Categories: Candies, Desserts, Chocolate
Yield: 1 servings

2 c Butter
2 c Sugar
6 tb Water
10 oz Slivered almonds
12 oz Semi-sweet chocolate chips
1 c Walnuts; chopped

In electric skillet, melt butter. Add sugar, almonds and water. Place
candy thermometer into mix. Temperature of skillet should be about 400
degrees. Cook, stirring constantly to hard/crack stage on thermometer. Pour
mix quickly onto a large jelly roll sheet (large cookie sheet with sides).
Spread very quickly. Cool in refrigerator. Melt chocolate chips over double
boiler. Spread over cooled candy and sprinkle walnuts while chocolate is
still soft. Press nuts into chocolate to secure. Cool again. Break into
pieces and store in an airtight container.

—–