Irish Cream Coffee Pound Cake *

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 1/2 cups Butter or margarine — soften
3 cups Sugar
6 large Eggs
1 1/2 tablespoons Instant coffee granules
1/4 cup Water — boiling
1/2 cup Irish cream liqueur
4 cups Flour
1 teaspoon Vanilla
1 teaspoon Almond extract
—–IRISH CREAM GLAZE—–
1 teaspoon Instant coffee granules
2 tablespoons Water — boiling
1 1/2 tablespoons Irish cream liqueur
2/3 cup Powdered sugar
3 tablespoons Sliced almonds — toasted

Beat butter at medium speed with an electric mixer, about 2 minutes. Gradually
add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time,
beating just until yellow disappears. Dissolve coffee granules in boiling
water; stir in liqueur . Add flour to butter mixture alternately with coffee
mixture, beginning and ending with flour. Mix at low speed just until blended
after each addition. Stir in extracts.
Pour batter into a greased and floured 10″ bundt pan.
Bake at 300~ for 1 hour and 40 minutes or until tested done. Cool in pan on
wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire
rack.
Brush with Irish cream glaze and sprinkle with toasted almonds.

GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar,
stirrin until blended. Makes 1/2 cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.

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Make-Ahead Cheese and Chile Souffle

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :1:00
Categories : Make-Ahead Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine
1/4 cup flour
1 cup milk
6 ounces cheddar cheese — shredded
4 tablespoons bottled hot chile salsa — or to taste
1/2 teaspoon salt
6 eggs — separated

1. Preheat oven to 375 degrees F. Lightly butter an 8-cup souffle dish;
set aside.

2. In a medium saucepan over medium heat, melt butter. Whisk in flour
until mixture is smooth. Whisk in milk.

3. Whisk sauce over medium-high heat until it boils and thickens. Remove
pan from heat.

4. Add cheese, salsa, and salt; stir until cheese melts. Beat in egg yolks.

5. In large bowl of electric mixer, beat egg whites until they hold soft,
moist peaks. Stir one fourth of whites into cheese mixture to lighten it;
fold in remaining whites.

6. Pour mixture into prepared souffle dish and bake in preheated oven 30
to 40 minutes.

* Timesaver Tip: To make ahead: Prepare recipe through step 4. Cover
surface of mixture with wax paper and refrigerate up to 24 hours. Put egg
whites in a bowl, cover, and refrigerate. To complete dish, bring cheese
mixture and egg whites to room temperature (this can be done quickly in a
microwave oven at a low setting) and continue with steps 5 and 6.
(Refrigeration is not necessary if recipe is prepared only a few hours in
advance.)

To make ahead and freeze: Prepare recipe through step 5. Wrap
freezer-to-oven souffle dish in aluminum foil. Label, date, and freeze up
to 2 months. To serve, preheat oven to 375 degrees F. Remove foil and put
souffle dish directly into oven from freezer; do not thaw. Bake 50 to 55
minutes. Souffle will be puffy and the top well browned. Serve immediately.

– – – – – – – – – – – – – – – – – –

NOTES : This dish can be partially completed, refrigerated up to 24 hours,
and then finished, or the souffle mixture can be made aheand and frozen,
then baked direct from the freezer. Although the souffle won’t rise as
high as usual when it has been frozen, the resulting dish is nonethelss
surprisingly light and delicious.
Nutr. Assoc. : 0 0 0 0 1325 0 0

Title: Preserved Lemons
Categories: Condiments, Fruits, Harned 1994, Moroccan, Preserving
Yield: 1 batch

5 Lemons
1/4 c Salt; more if desired
1 Cinnamon stick
3 Cloves
5 To 6 coriander seeds
3 To 4 black peppercorns
1 Bay leaf
Freshly squeezed lemon juice
— if necessary

The author writes: “Preserved lemons, sold loose in the souks, are
one of the indispensable ingredients of Moroccan cooking, used in
fragrant lamb and vegetables tagines, recipes for chicken with lemons
and olives, and salads. Their unique pickled taste and special
silken texture cannot be duplicated with fresh lemon or lime juice,
despite what some food writers have said. In Morocco they are made
with a mixture of fragrant-skinned doqq and tart boussera lemons, but
I have had excellent luck with American lemons from Florida and
California.

”Moroccan Jews have a slightly different procedure for pickling, which
involves the use of olive oil, but this recipe, which includes
optional herbs (in the manner of Safi), will produce a true Moroccan
preserved-lemon taste.

“The important thing in preserving lemons is to be certain they are
completely covered with salted lemon juice. With my recipe you can
use the lemon juice over and over again. (As a matter of fact, I
keep a jar of used pickling juice in the kitchen, and when I make
Bloody Marys or salad dressings and have a half lemon left over, I
toss it into the jar and let it marinate with the rest.) Use wooden
utensils to remove lemons as needed.”

“Sometimes you will see a sort of lacy, white substance clinging to
preserved lemons in their jar; it is perfectly harmless, but should be
rinsed off for aesthetic reasons just before the lemons are used.
Preserved lemons are rinsed, in any case, to rid them of their salty
taste. Cook with both pulps and rinds, if desired.”

To make preserved lemons: If you wish to soften the peel, soak the
lemons in lukewarm water for 3 days, changing the water daily.

Quarter the lemons from the top to within 1/2″ of the bottom, sprinkle
salt on the exposed flesh, and then reshape the fruit.

Place 1 tb. salt on the bottom of a sterilized one-pint mason jar.
Pack in the lemons and push them down, adding more salt, and the
optional spices, between layers. Press the lemons down to release
their juices and to make room for the remaining lemons. (If the
juice released from the squashed fruit does not cover them, add
freshly squeezed lemon juice – not chemically produced lemon juice
and not water.*) Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to
distribute the salt and juice. Let ripen for 30 days.

To use, rinse the lemons, as needed, under running water, removing and
discarding the pulp, if desired – and there is no need to refrigerate
after opening. Preserved lemons will keep up to a year, and the
pickling juice can be used two or three times over the course of a
year.

*According to the late Michael Field, the way to extract the maximum
amount of juice from a lemon is to boil it in water for 2 or 3
minutes and allow it to cool before squeezing.

Cathy’s note: I thought that the Safi spice combination sounded so
good that I included it all as part of Wolfert’s recipe although,
when she wrote it, she only called for the lemons and salt as the
main ingredients and made the rest of the ingredients optional.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert.
New York: Harper Row, Publishers, Inc., 1987. Pp. 30-32. ISBN
0-06-091396-7. Posted by Cathy Harned.

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Title: Biscuits Supreme
Categories: Home Cookin,
Yield: 1

2 c flour
4 ts baking powder
1/2 ts salt
1/2 ts cream of tartar
2 ts sugar
1/2 c shortening
2/3 c milk

Mix dry ingredients. Cut in shortening till crumbly. Add milk at
once. Stir quickly with fork till dough follows fork around bowl.
Knead on lightly floured surface 10-12 strokes. Roll or pat 1/2
inch thick. Cut biscuits. Bake on ungreased cookie sheet for
10-12 minutes in 450′ oven

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GOLDEN BUTTERMILK BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-Purpose Flour
3 ts Baking powder
2 ts Sugar
1/2 ts Cream of tarter
1/4 ts Baking soda
1/2 c Shortening
3/4 c Buttermilk
1/4 ts Salt

Stir together flour, baking powder, sugar, cream of
tarter, soda and salt. Cut in shortening until mixture
looks like course crumbs. Fashion a well in the middle
and add milk quickly, then stir just till the dough
clings together. Knead gently on lightly floured
surface for 10 to 12 strokes. Roll or pat out to 1/2
inch thick. Cut with floured cutter or tumbler. Bake
in moderately hot oven with 2/3 coals on top and 1/3
on bottom for 10 to 12 minutes or till golden brown.
From the files of Al Rice, North Pole Alaska. Feb 1994

– – – – – – – – – – – – – – – – – –

Title: Kaese Blintzes – (Rolled Cheese Pancakes)
Categories: Diabetic, Holidays, Vegetarian, Cheese
Yield: 6 servings

1 c Dry Cottage Cheese 1 c Lowfat Milk
1 c Pot Cheese -or- Lowfat 3 Eggs
-Ricotta Cheese Vegetable Oil
1 Egg 2 tb Margarine
1 tb Sugar Plain Lowfat Yogurt
1 c Flour

Keywords: breakfast

Make the cheese filling by beating cottage cheese, pot cheese, 1 egg
and sugar together. Combine the flour and milk with the 3 eggs. Beat
to make a smooth batter.

Heat a 6- or 8-inch skillet. Coat with vegetable oil and pour in 2
to 3 tablespoons of the batter. Tilt the pan to distribute the
batter over the bottom of the skillet. Cook until the dough is firm
and browned.

Remove from the pan and place on a lightly-oiled plate with browned
side up. Spoon 1 tablespoon of filling onto the edge of the pancake.
Roll up by bringing the edge with the filling to the center of the
pancake, fold in each side, and fold over once more to make a sealed
pouch. Continue with the rest of the batter.

When ready to serve, heat the margarine in a skillet.
Fry the blintzes until golden brown on all sides.
Serve with yogurt.

Serves 6

One Serving of 2 Blintzes= Calories: 272 Carbohydrates: 20 Protein:
16 Fat: 14 Sodium: 150 Potassium: 178 Cholesterol: 193

Exchange Value: 2 Lean Meat Exchanges + 1 Bread Exchange + 2 Fat
Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

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Franco’s Pasta with Winter Squash and Potatoes

Recipe By : COOKING LIVE SHOW #CL8731
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 -6 quarts water
3/4 pound squash — peeled and cut
into 3/4-inch cubes — about 2 cups
1 large yellow-fleshed potato — peeled
and cut into 3/4-inch cubes
2 -3 tbsps salt plus coarse sea salt
14 -16 ounces spaghetti
1 -2 garlic cloves — chopped
1 small piece of hot red pepper or chili pepper — to taste
2 tbsps chopped Italian parsley
2 -3 tbsps extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano — (optional)

Bring water to a rolling boil. Add the squash, potato and the salt.
Cook for 2 minutes, add the pasta, and cook until it offers
considerable resistance to the tooth, about three quarters the
recommended cooking time.

While the pasta is cooking, put the garlic, hot pepper, and
parsley in a large non-stick skillet and drizzle with 1
tablespoon extra virgin olive oil. Place the skillet over
moderate heat and when the garlic begins to sizzle remove
from heat.

Drain the pasta and the vegetables, reserving 2 cups of
the cooking water. Put the drained pasta and vegetables
in the skillet with the garlic and add 1 cup pasta cooking
water. Cook over highest heat, stirring until the pasta is
cooked, surrounded by a creamy sauce. Add more
cooking water if the sauce dries out.

Serve the pasta on bowls, topped with a drizzle of olive
oil and cheese.

Yield: 4-6 serving

– – – – – – – – – – – – – – – – – –

Title: SENATE BEAN SOUP
Categories: Soups, Usenet
Yield: 6 servings

1 lb Navy beans, dried 1/4 c Parsley (fresh),
1 Ham bone (get one -chopped fine
-with plenty of 1 c Potatoes, mashed
-meat on it) 1 t Salt (or less
12 c Water -to taste)
3 md Onions, chopped fine 1/4 t Pepper
3 Garlic cloves, minced 1/4 c Chives (fresh),
3 Celery stalks, -chopped
-chopped fine

Wash the beans and remove those that float in the wash water. Soak
beans overnight in enough water to cover them by several inches.
Drain.

In a large kettle, place 3 quarts of cold water. Add the drained
beans and the ham bone and bring to a boil. Reduce heat and simmer,
partially covered, for 2 hours. If scum forms on the surface, skim it
off.

Chop the onions, garlic, celery and parsley. Add to the pot. Add the
mashed potato to the pot. Simmer 1 more hour. Check the beans. If
they are not yet tender, then simmer some more.

Add salt and pepper. Remove the ham bone and pull the meat from it.
Cut the meat into small chunks and toss them back into the soup.
Serve piping hot into preheated bowls and sprinkle chopped fresh
chives atop each.

NOTES:

* Bean soup as served in the U.S. Senate dining room — I lived in
suburban Washington, DC, for most of my formative years. One of the
things that formed in the aforementioned years was a strong
impression that the government was full of beans. One day on a school
visit to my senator I learned just how it was that the government got
to be so full of beans, and I came away with the recipe. This is one
of the best soups I have ever tasted. Serve it with a big loaf of
fresh hot homemade whole-wheat bread, from which people just tear the
bread with their fingers.

* The House of Representatives serves a version without the onions
and garlic and mashed potatoes.

* Great Northern beans are an adequate substitute for Navy beans.
If you forgot to soak them overnight and still want to make the soup,
you can simmer them for an hour and then discard that water. The
beans end up with slightly more flavor if you cold-soak them.

* You can almost certainly get away with using instant mashed potato
flakes to acquire the 1 cup of mashed potatoes that this recipe calls
for.

: Difficulty: easy.
: Time: 8 hours soaking, 10 minutes preparation, 3 hours cooking.
: Precision: no need to measure.

: Brian Reid
: DEC Western Research, Palo Alto, California
: reid@decwrl.dec.com {ihnp4,decvax}!decwrl!reid

: Copyright (C) 1986 USENET Community Trust

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Biscotti with Almonds/Orange/Chocolate

Recipe By : Jo Anne Merrill
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces unsalted butter — 2 sticks
1 1/2 Cups sugar
3 Tablespoons orange rind — finely grated
2 Tablespoons vanilla extract — pure vanilla
6 Cups all-purpose flour
1 Tablespoon baking powder
1 Teaspoon salt
6 eggs — beaten
1/4 Cup amaretto
2 Cups almonds, blanched — toasted,sliced
2 Cups chocolate chips — or pieces

Preheat oven to 350 degrees. In an electric mixing bowl,
combine butter, sugar, orange peel and vanilla; beat until
light and creamy. Sift together the dry ingredients. With
the mixer on slow, add dry ingredients to butter mixture and
mix until thoroughly combined. Slowly add eggs and
amaretto. Add almonds and chocolate just until combined.
Remove dough to a floured surface and form into two flat
logs about 4 inches wide and the length of your cookie
sheet. Lay the logs onto buttered sheets and place on lower
rack of the oven. Bake until lightly browned, about 45
minutes.
Remove to a rack to cool. With a serrated knife, cut the
loaves into half-inch slices, placing the cut slices flat
oon the cookie sheet. To make crisp, return them to the
lower rack of the oven and cook until golden, 15-20 minutes.
Remove the slices to a wire rack to cool then store in an
airtight container. Use a decorative tin for gift giving.
NOTE: If the biscotti lose their crispness, repeat the
crisping stage.
Jo Anne Merrill, recipe from the San Diego Union 9/1/93

PRODIGY (R) interactive personal service 09/23/93 8:40 PM

– – – – – – – – – – – – – – – – – –

3/4 c. vegetable oil
1 clove garlic, crushed
2 cups croutons
2 heads Romaine lettuce
1 head Boston lettuce
1 bunch watercress
3/4 c. grated parmesan cheese
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp ground black pepper
1/3 c lemon juice
2 eggs, slightly beaten
1 can anchovy fillets, drained

Pour oil into jar. Add garlic and cover. Let stand at least an hour.
Tear lettuce into large bowl. Sprinkle with cheese, salt, dry mustard
and pepper. Combine remaining ingredients and add to greens. Add
anchovy and croutons. Toss lightly until well mixed.