Title: Fig Squares
Categories: Candies, 1941
Yield: 6 servings

1 c Figs
1/3 c Crystallized ginger
1 c Powdered sugar
2 tb Lemon juice
1 c Toasted coconut
1/4 ts Salt
3/4 c Nuts

Combine figs, nuts, salt, and ginger. Put through food chopper using
medium knife. Add lemon juice. Knead into a paste on a board
dredged with powdered sugar. Roll thin. Cut in 1-inch squares. Put
together in layers of three, sprinkling the coconut between the
layers. Mrs. R.F. Higginbotham, Covington, OK.

MMMMM

Title: Deep Fried Shrimp Balls
Categories: Seafood, Oriental, Wok
Yield: 5 servings

1 lb Shrimp, cleaned deveined
2 Bacon strips
4 Water chestnuts
-OR
1/2 md Onion
Salt
Pepper
1 Egg, beaten
2 tb Corn starch
Oil for deep frying

1. Mince shrimp, bacon, onion or water chestnuts together until fine.
Place mixture in bowl. Remove crusts from bread. Dice bread into very
fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2
tablespoons corn starch to mixture. Combine thoroughly.

2. Fill a wok halfway up with oil. Heat oil on highest heat setting.
When you think oil is sufficiently heated, test the temperature of it
with a small piece of bread crust. If it frys to a golden brown
colour, then oil is ready for deep frying. If bread crust fails to
brown readily, then oil is not ready yet. If bread crust frys to a
dark brown, then oil is too hot. Shut heat off of wok, allow oil to
cool 5 minutes before turning heat on again. Retest oil with bread
crust to see if it is of proper temperature.

3. When oil is ready for deep frying, take 2 teaspoons, dip into
shrimp mixture and form a 1″ diameter ball. Drop ball into hot oil,
Place about 8 balls into the hot oil. Allow each ball to deep fry 3
minutes. Turn balls so that each will fry to a golden brown colour.
Remove balls to paper toweling to drain excess oil from them. Repeat
procedure for deep frying rest of shrimp mixture until all of the
mixture is used up. Place shrimp balls on a serving platter. Garnish
with parsley or other raw vegetable.

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DOUBLE FROSTED BROWNIES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
First layer:
2 1/2 ounces unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans
Second layer:
1/2 cup butter
3 tablespoons milk
2 tablespoons vanilla instant pudding mix
2 1/2 cup powdered sugar
Third layer:
1 package semi-sweet chocolate chips
1 1/2 tablespoons butter
3 tablespoons water

First layer: preheat oven to 350. Melt chocolate and butter together. Beat
eggs and add sugar.
Mix well. Stir into chocolate and butter. Mix flour and salt and blend into
chocolate mixture. Add
vanilla and nuts. Spread in greased 11 by 7-inch glass dish. Bake 22 minutes
and let cool.
Second layer: cream butter. Combine milk and pudding mix and add to butter.
Gradually stir in
powdered sugar. Spread on top of brownie and refrigerate until firm.
Third layer: melt chocolate chips in butter and water over very low heat.
When slightly cool,
spread over top and refrigerate.

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NOTES : THE DESSERT SHOW #DS3001

Title: Pisang Goreng (Banana Fritters-Indonesian Style)
Categories: Desserts, Indonesian
Yield: 1 servings

2 Eggs
6 T Flour
2 Ripe bananas
Oil for deep frying
Cinnamon sugar

Slightly beat eggs and mix with flour and half cup water.

Mash bananas with fork and mix thoroughly with flour and egg mixture.
Deep-fry banana and flour mixture by the tablespoonful in hot oil until
golden brown.

Drain on absorbent paper and dust with cinnamon sugar.

Compiled by Imran C.
Gold Coast, ‘Oz

NOTE: Bananas can be substituted with pineapple slices.

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Title: FLOUNDER FLORENTINE
Categories: Casseroles, Fish
Yield: 6 servings

1/4 c Onion; chopped
1/8 ts Rosemary, crushed
2 T Butter or margarine
10 oz Spinach, chopped, frozen
1/4 c Almonds, toasted, chopped
1/2 c Rice, cooked
1 T Lemon juice
1 1/2 lb Flounder fillets, fresh
1 cn Cream of mushroom soup
1/4 c ;Water
Paprika

In a saucepan, cook onion with rosemary in butter until tender. Add
spinach, almonds, rice and lemon juice; heat, stirring occasionally.
Place 1/4 cup mixture on each fish fillet; roll and secure with
toothpicks. Arrange fish rolls in a shallow 112x8x2-inch baking dish;
bake in preheated 350 F. oven 20 minutes. Meanwhile, blend soup and
water; set aside. Pour soup over baked fish, stirring around sides;
bake 15 minutes longer, or until done. Sprinkle with paprika and
serve piping hot.

NOTE: Flounder Florentine can be prepared in advance and refrigerated
before you bake-and-serve.

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LOUISIANA RED BEANS AND RICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Dried red kidney beans
3 tablespoons Peanut oil
2 Lge onions — chopped
3 Cloves garlic — mashed
2 Lge green peppers — chopped
3 Lge stalks celery — sliced
2 Bay leaves — salt
1/2 teaspoon Thyme — 1/4 tsp cumin
1 teaspoon Paprika — 1 tbl vinegar
1/2 cup Peeled and chopped — tomatoes
pepper sauce to taste

1. Cook beans according to basic directions. 2. Heat peanut oil in a large
saucepan and saute onions, garlic, green peppers, and celery.
Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar, and some bean
broth. Simmer vegetables until they are tender. 3. Shortly before serving,
add the beans with the remaining broth, hot pepper sauce, and salt. Bring
to a boil, lower heat, and simmer about 5 minutes. Serve over steaming
rice. Serves 6 to 8. Delicious with a green salad.

This recipe will work for anyone interested in Vegetarian ideas, but
definitely NOT for those who do NOT want beans in their diet.

~ Bean Banquets – p102 Call Number: 641.6G Exton Public Library From:
Carol Gill Date: 09-06-93

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Shrimp And Okra Soup

Recipe By : Jane Adams Finn, Wash Post, 8/26/98
Serving Size : 6 Preparation Time :0:00
Categories : Mc_List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Okra — Trimmed And Sliced
1/4 cup Vegetable Oil
1 pound Tomatoes — Peeled And
— Quartered
1 cup Onion — Chopped
1 cup Celery — Chopped
1/4 cup Green Bell Pepper — Chopped
2 each Bay Leaves
1 teaspoon Fresh Thyme — Or 1/4 Tsp Dried
Salt — To Taste
Cayenne Pepper — To Taste
1 quart Vegetable — Fish Or Chicken
— Stock Or Water
2 Ears Fresh Corn — Cut/Scraped From
— Cob
1 pound Fresh Shrimp — Peeled And Deveined

In warm weather, I prefer a lighter, fresher soup to the more
traditional Cajun or Creole gumbos that I prepare in abundance in
cooler months. This easy recipe adds fresh-cut corn to the usual
delicious mix of tomatoes, okra and shrimp. Serve with a green
salad and hot corn bread.

taste with salt and cayenne and add the stock or water. Bring to
a boil, reduce the heat, cover and simmer for l5 minutes.*

Return to a boil and add the corn. Cook for 3 minutes. Add the
shrimp and cook for about 4 minutes, or until the shrimp are
cooked through.

Note: The soup may be prepared to this point up to 12 hours
ahead and refrigerated. Reheat before proceeding. The soup
base may also be frozen and stored for up to 6 months.

shrimp.

Per serving: 262 calories, 18 gm protein, 21 gm carbohydrates,
12 gm fat, 117 mg cholesterol, 2 gm saturated fat, 401 mg
sodium, 3 gm dietary fiber © Copyright 1998 The Washington
Post Company

Posted to MC-List by Johnnye
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QUICK EASY DILL MUSTARD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Dijon Mustard
1 tb Fresh Chopped Dill Or:
1 t Dried Dill Weed
3 tb Olive Oil

Combine Dijon mustard with fresh chopped dill or dried
dill weed and olive oil.

Serve with pate or fish; or use as a sandwich spread.
Also good added to a salad dressing.

NOTE: Homemade mustards must be stored in the
refrigerator.

SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92

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PAELLA PARA ELLA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main dish Spanish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
1 (2-lb) fryer, cut in 8 pcs.
2 Thick pork chops — cubed
2 Thick lamb chops — cubed
1 md Onion — finely chopped
1/2 md Green pepper — finely chopped
2 Garlic cloves — minced
1 Bay leaf
1 lg Ripe tomato — peeled,
— quartered, seeded,
— and finely chopped
1 pn Toasted saffron
2 c Chicken broth — hot
1 tb Salt
1/2 ts Hot sauce
18 md Raw shrimp
— cleaned and deveined
18 Tender raw bay scallops
12 Raw oysters
1/2 lb Fillet of red snapper
— cubed
12 sm Clams in shells
1/2 lb Raw lobster meat — cubed
12 Stone crab claws
4 oz Canned squids (optional)
1 1/2 c Chicken broth — hot
2 c Long grain white rice
1/2 c Dry sherry
Additional dry sherry
— for sprinkling
9 oz Frozen artichoke hearts
12 Canned asparagus spears
2 Whole pimientos
1/2 c Cooked small peas
Parsley bouquets for garnish

Pour oil into a large skillet. Heat and brown chicken pieces; remove to
casserole, which should measure 14 inches in diameter. Brown cubed pork
and lamb chops in skillet and remove to casserole. To the drippings, add
the onion and the green pepper. Saute until onion is transparent. Add the
garlic, bay leaf, and finely chopped tomato. Stir to mix and cook 5
minutes. Combine the toasted saffron, 2 cups of hot broth, salt, and hot
sauce. Stir into skillet; bring to a boil, then pour over meat and chicken
in casserole. Again bring to a boil, lower heat, cover, and cook until the
meat is tender (30 minutes). Now, add shrimp, scallops, oysters, cubed red
snapper, scrubbed clams, lobster meat, stone crab claws, and squids (remove
part of the ink of the squids and chop squids coarsely). Cook approximately
15 minutes at moderate heat, or until the shellfish turn pink. Remove stone
crab claws for later use. Half the shell of the clams may be removed if
desired. There should be enough liquid in casserole to measure about 3-1/2
cups; add more broth if necessary. Stir in the 2 cups of rice and mix well
to distribute evenly in csserole. When it starts to boil, add the 1/2 cup
wine. Cover the casserole and place in preheated 325 degree F oven for 20
minutes. Meanwhile cook artichokes according to direction on package. Drain
and use only 6 to 8 perfect ones. Five minutes before removing casserole
from oven, uncover and place artichokes around edge of casserole. Place the
asparagus spears in between artichokes cartwheel fashion. Place the stone
crab claws in decorative arrangement around the casserole. Cut 1 pimiento
in strips and place over the rice. Fill the remaining pimiento with peas
and place in center of casserole, pressing down to avoid toppling over. Add
parsley bouquets here and there for color. Sprinkle all with dry sherry
and return to oven uncovered for 5 minutes longer. Remove from oven and let
stand for at least 15 minutes before serving. NOTE: In many parts of Spain,
a lemon wedge to squeeze over the paella is served with each portion.

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Title: FRENCH ONION SOUP COCA-COLA
Categories: Soups/stews
Servings: 4

1/4 c butter or margarine
4 c onion
2 beef broth
3/4 c Coca-Cola
1 t salt
1/2 t vinegar
1/8 t pepper
French bread
Parmesan cheese

In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown. Add the undiluted beef broth, 1 soup can of
water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
minutes.
In a broiler, toast one side of the French bread slices. Turn and
generously sprinkle with the Parmesan cheese. Toast until browned. Into
deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
servings or about 6 cups.

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