Title: Buttermilk-Cornmeal Biscuits
Categories: Home Cookin,
Yield: 4

1 1/2 cups all-purpose flour
1/2 c yellow cornmeal
2 ts sugar
2 ts baking powder
1/2 ts baking soda
1/2 ts salt
1/4 c butter, cut into small
pieces and chilled
3/4 c plus 2 tablespoons nonfat
buttermilk
vegetable cooking spray
1 egg white, lightly beaten
Yield: 13 biscuits (about
112
calories per biscuit).

Combine flour, cornmeal, sugar, baking powder, and soda in a
large bowl; cut in butter with a pastry blender until mixture
resembles coarse meal.
Add buttermilk; stir just until dry ingredients are moistened.
On a lightly floured surface, knead dough 5 or 6 times.
Roll dough to 1/2″ thickness; cut with a 2-1/2-inch biscuit
cutter.
Place on a baking sheet coated with cooking spray. Brush tops
with egg white. Bake at 450°F for 12 minutes or until golden.

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SOUR MILK BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour – general purpose
1 c Buttermilk
1/2 ts Baking powder
1 tb Shortening – rounded
1 t Soda
1 t Salt

Mix quickly, roll about 1/2-inch thickness. Fold and
roll again. Cut out with biscuit cutter and place on
greased baking sheet. Bake imediately in a hot oven
about 400 F about 10 minutes. If sour milk is very
sour, add more soda.

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RUGGALACH I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Jewish
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Butter — or margarine
2/3 cup Sour cream
1 Egg — – separated
1/3 cup Chopped walnuts
2/3 cup Sugar
2 teaspoons Cinnamon

Recipe by: Sandra Capps WXHA93A
Sift flour blend with softened butter. Add sour cream egg yolk.
Divide into 4 equal balls chill at least 3 hours or overnight in
refrigerator. For filling mix walnuts, sugar cinnamon.

Roll dough into 4 circles cut into 12 wedges each.
Roll with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush
with egg white dip in sugar mixture to coat top.

Bake at 400 degrees about 20 minutes on lightly greased sheet. Makes 4
dozen.

Formatted for Meal Master (and posted on P*, October, 1995) Elaine
Radis, BGMB90B

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Title: Grant Avenue Chews
Categories: Cookies, Bars
Yield: 24 squares

1 c C and H Golden Brown Sugar
— firmly packed
2 Eggs
3/4 c All-purpose flour
1 ts Baking powder
14 ts Salt
1 c Chopped dates
1 c Chopped walnuts
C and H Powdered Sugar

Mix together sugar and eggs. Add flour, baking powder and salt. Mix
well. Fold in dates and nuts. Pour into greased 9-inch square pan. Bake
in 350 degree oven 30 minutes. Cool 10 minutes. Cut into 24 squares.
Roll in powdered sugar.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

—–

SPINACH CHEESE CASSEROLE IN PUFF PASTRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Spinach, chopped
-(fresh or frozen)
1 c Cottage OR
-ricotta cheese
1 c Feta cheese
-(crumbled and drained
-of any brine)
1/4 c Parmesan or romano
-cheese, grated
1/4 c Scallions, chopped
4 lg Eggs
2 tb Butter
1 pn Salt
1 pn Pepper
12 oz Puff pastry
-(frozen pastry thawed
-to room temperature,
-or homemade)

Preheat oven to 350 degrees F. Cook the spinach in
boiling water. Drain, rinse with cool water, and
squeeze out as much moisture as you can.

Melt the butter in a small skillet. Cook the
scallions until slightly soft.

In a large mixing bowl, combine the cheeses and the
eggs. Mix well. Add the spinach, the butter and
scallions, the salt and pepper and mix again.

Lightly butter the bottom and sides of an 8-inch
square baking dish. Roll out a sheet of puff pastry
on a floured surface to make a 14-inch square. Roll
out a second sheet to make a 9-inch square. Lay the
bigger pastry sheet in the buttered dish, draping the
extra pastry over the edges.

Spread the spinach and cheese mixture evenly in the
dish. Put the remaining pastry sheet on top. Trim
excess pastry if necessary and seal the edges closed.
Use scraps of pastry dough to decorate the top of the
pie. Brush top with additional melted butter if
desired. Bake for 45 minutes at 350 degrees F. or
until pastry is golden brown. Let rest for 10 minutes
before serving.

NOTES:

* Spinach and cheeses in a puff pastry crust — A
recipe of this type appeared in _Cuisine Magazine_.
The dish is hearty enough to be a main course, but can
also be a side dish to a meat entree. Yield: Serves
4 to 6.

* The casserole may be prepared, covered and
refrigerated for up to 8 hours.

* As an alternative to puff pastry, you might try
using sheets of filo dough, overlapped to make the
bottom and top crusts. I have also baked this dish in
a pie pan using filo dough. One way to cut down on the
calories in this dish is to omit the bottom crust
entirely. This is a very flexible recipe. Other
vegetables can be substituted for the spinach, and
other ingredients like sauteed garlic and mushrooms
can be added.

: Difficulty: moderate.
: Time: 30 minutes preparation, 1 hour baking and
cooling. : Precision: approximate measurement OK.

: Robin Harris Foster
: AT T Information Systems, Lincroft New Jersey, USA
: ihnp4!mtuxo!rfoster
: The apple never falls far from the tree

: Copyright (C) 1986 USENET Community Trust

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Crockpot Seasoned Beef In Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb Round steak
1/4 C Flour
1/2 Ts Salt
1/4 Ts Pepper
2 Onions
1 T Worchestershire sauce
1 Ts Curry powder
1 Ts Molasses
1/2 ts Powdered ginger
1 c Water
1 c Sour cream
2 T Horseradish sauce

Combine flour, salt and pepper. Cut round steak into cubes.
Toss meat cubes with flour mixture. Brown in a little hot oil.
Put in crockpot, add sliced onions, Worchest. sauce, curry,
molasses, ginger and water.
Cover and slow cook 6 hours. Just before serving add sour
cream mixed with horseradish.
Serve with rice, peas and cottage cheese/pear salad

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Title: HONEY NEWTONS
Categories: Cookies
Yield: 42 servings

1/2 lb Dried figs
1 c Water plus
3 tb Water
1/2 c Honey
2 ts Lemon juice
1 c Butter
2 c Cheddar,grated
2 c Sifted a/p flour

Directions: For the cookie dough: Cream butter, add cheese (at room
temperature), and cream until well blended Stir in flour, mix well, and
chill. To prepare filling, combine remaining ingredients, and simmer
gently, stirring. Cook intil consistency of marmalade, approximately 15
mins. Set aside to cool. Roll dough 1/8″ thick on lightly floured board.
Cut in 2″ circles. Put one half of the circles 1″ apart on lightly greased
baking sheet. Place 1 tsp. filling in center of each cookie. Top each with
another circle of dough. Press edges with fork to seal. Prick cooki tops in
several places. Bake at 350 degrees for 15 mins. or until lightly browned.
Remove to racks to cool. -from First Prize Cookbook;recipe by Marge
Walker-Indiana

Liz Parkinson

—–

CARAMEL PECAN PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 3/4 cups all-purpose flour
1/4 cup white sugar
1/2 cup salted butter — chilled
2 large egg yolks
3 tablespoons ice water
Filling:
1 cup dark corn syrup
1/2 cup plus 3 tablespoons salted butter
1 cup white sugar
2 tablespoons maple syrup
1/4 teaspoon salt
2 large eggs — lightly beaten
1 teaspoon pure vanilla extract
2 1/2 cups pecans
Whipped cream

Preheat oven to 300 degrees. Crust: using food processor fitted with metal
blade. Combine flour,
sugar and butter. Process until dough resembles coarse meal. Add egg yolks
and water. Process
until a ball begins to form. Shape dough into a disk. Wrap tightly in
plastic wrap and chill in
refrigerator 1 hour or until firm. Filling: combine corn syrup, butter,
sugar, maple syrup, and salt
in double broiler. Bring to a boil over medium heat and stir often. Remove
from heat and cool to
room temperature. Once cool, add eggs and vanilla. Stir until smooth. Set
syrup aside until ready
to use. To assemble: spray vegetable oil cooking spray on 8-9-inch tart pan
with removable
bottom. On floured board using floured rolling pin, roll out dough to
10-inch circle, 1/4-inch thick.
Place pastry in pan. Lightly press into bottom and sides. Roll off excess
dough from top edge
with a rolling pin. Fill pastry shell with pecans. Pour filling over nuts.
Bake 90 minutes or until
golden brown. Let pie cool, then remove sides of pan. Serve sliced with
whipped cream garnish.

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NOTES : THE DESSERT SHOW #DS3001

Title: WHITE CHOCOLATE CREME BRULEE
Categories: Desserts, Chocolate
Yield: 4 servings

5 lg Egg yolks
1/2 c Sugar
2 c Whipping cream
3 oz White chocolate – imported,
-finely chopped
1/4 ts Vanilla extract
2 tb Sugar

FROM: Michelle Bass (High Concepts (Raise it to
the Power) 504/391-2925 (1:396/16))

Number of Servings: 4

Position rack in center of oven and preheat to 300F.
Whisk egg yolks and 1/4 cup sugar in medium bowl.
Bring cream and remaining 1/4 cup sugar to simmer in
heavy medium saucepan. Reduce heat to low. Gradually
add chopped chocolate to cream mixture and whisk until
smooth. Gradually whisk hot chocolate mixture into
yolk mixture. Mix in vanilla.

Ladle custard into four 10-oz. custard cups (or creme
brulee cups). Place cups in large baking pan. Add
enough hot water to pan to come halfway up sides of
cups. Bake until custards are set in center, about 1
hour. Remove custards from water and cool. Cover and
refrigerate overnight.

Preheat broiler. Sprinkle 1/2 tablespoon sugar over
each custard. Broil until sugar caramelizes, watching
carefully, about 2 minutes. Serve hot, or refrigerate
up to 1 hour and serve cold.

Portobello Yacht Club on Pleasure Island, Disney
World, Orlando, FL.

Courtesy of Bon Appetit, March, 1991.

** -=> this comes from the bottom of the files of
Shelley Rodgers <=- -----

Title: Fog City Diner’s Tomato Ketchup
Categories: Condiment, Ceideburg 2
Yield: 1 servings

4 lb Ripe plum tomatoes, coarsely
-chopped
1 1/2 c Sugar
1 c Cider vinegar
1 tb Minced garlic
3/4 ts Salt
1 1/2 ts Mixed pickling spice
1 sm Stick cinnamon, about 1/4
-inch long
1 1/2 ts Dry mustard
1/2 ts (scant) freshly ground
-pepper
2 tb Cornstarch dissolved in
1/4 c Cold water
1/4 ts Cayenne pepper

The Fog City Diner was one of the places that came along with the
diner revival of a few years back. It is, or was, a trendy place
over in the City. I think it may have closed after the ’89 quake,
but I’m not sure about that.

Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice,
cinnamon, dry mustard and pepper in a large, heavy stainless steel or
enameled saucepan. Bring the mixture to a boil over medium heat,
stirring occasionally. Reduce the heat and simmer the ketchup,
uncovered, for 30 minutes, stirring frequently. Remove the ketchup
from the heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down
hard on the solids. Rinse out the saucepan and return the ketchup to
a boil over medium heat, stirring frequently. Reduce the heat and
simmer the ketchup, stirring frequently, for 10 minutes. (Even if
the ketchup seems thin, do not cook it any longer, as the thickening
power of the cornstarch lessens with prolonged cooking. The ketchup
will thicken a bit more upon cooling.) Remove the ketchup from the
heat and let it cool to room temperature. Store the tomato ketchup,
covered, in the refrigerator for up to a month.

Makes about 5 cups.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideberg; March 4 1993.

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