Title: SYRIAN STUFFED PRUNES
Categories: Fruits, Desserts, Nuts, Passover
Yield: 8 servings

-NANCY BERRY (CWBJ78A)
12 oz Pitted prunes
1/2 c Walnut halves
2 tb Parve margarine
1 c Sweet red wine
1 tb Pomegranate syrup*
Juice of 1/2 lemon

* (available in Middle Eastern Groceries)

Stuff the prunes with the walnut halves. Sauté in
margarine for about 5 minutes; until tender. Add the
wine; pomegranate syrup, and lemon juice. Simmer,
uncovered, over a low heat for about 20 minutes. Serve
as an accompaniment to turkey, lamb, or veal with
artichokes, using the juice as a sauce.

Serves 6-8 as a side dish. FROM: NANCY BERRY (CWBJ78A)

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Title: FIG NEWTONS (SHELLEY)
Categories: Cookies
Yield: 20 Servings

5 tb Unsalted butter; room temp
2 tb Sour cream
2/3 c Dark brown sugar; *
2 Eggs, room temp
1 ts Vanilla
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Ground cinnamon
1/2 ts Salt

———————————-FILLING———————————-
2 c Dried figs **
1 3/4 c Water
1/3 c Sugar
2 ts Grated lemon rind
1/4 ts Salt

NB * sifted through a coarse sieve ** preferably moist-pack black figs

For the child of any age who has wondered how the filling gets into a fig
bar, here’s one way that doesn’t require a factory full of machinery. The
sweet, figgy filling tunnels through tender, puffy pillows of cookie dough
to produce a generously overstuffed version of a sweet that’s been a
favorite for generations.

In a small bowl, beat the butter and sour cream until light. Gradually add
the brown sugar, beating until the mixture is very light and thick.
Incorporate the eggs one at a time; beat in the vanilla.

Sift together the flour, baking powder, soda, cinnamon and salt. Add to the
creamed mixture, beating on low speed or by hand. Mix well and turn out on
a sheet of floured plastic; wrap, then refrigerate for at least 2 hours.

Cut the heavy stems off the figs. Combine the figs and water in a heavy
saucepan and simmer, covered, for 30 minutes, or until the fruit is soft.
Add the sugar, lemon rind and salt and simmer, covered for 15 minutes
longer. Press the mixture through a coarse disc of a food mill, then cool.

Preheat the oven to 350~. Cover with parchment or lightly grease a large
baking sheet.

Divide the chilled dough into thirds and refrigerate two parts. Roll the
remaining piece on a well-floured board to form a rectangle about 5×11
inches.

Spread 1/3 of the fig filling slightly to one side of center, along the
length of the dough, covering an area roughly 2 inches wide and 10 inches
long and leaving a 1/2-inch pastry margin on the three sides of the filling
away from the center. Mound the filling slightly in the center along its
whole length, then moisten the exposed margin with water. Very gently, lift
the uncovered pastry with a spatula and fold it over the filling. Press the
upper pastry against the lower to seal it. Trim the edges and shape the
roll into a neat, half-cylinder form about 11 inches long and 2 to 2-1/2
inches wide. Place on the prepared baking sheet.

Repeat the filling operation with the remaining 2/3rds of the dough and
filling, then bake the three rolls for 25 minutes or until they are
slightly browned.

Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp
serrated knife, cut each one into slices about 1-1/2 inches wide. Replace
the slices on the rack. When the fig bars are completely cool, store them
airtight. [ Better Than Store-Bought by Helen Witty Elizabeth Schneider
Colchie ]

FROM: Shelley Rodgers

From: Ian Hoare Date: 15 Jan 97

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BANANA-BLUEBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
2 Ripe bananas, quartered
2 Eggs
2/3 c Firmly packed brown sugar
6 tb Butter, melted
1 t Vanilla
1 c Fresh blueberries
TOPPING:
1/4 c Granulated sugar
1 t Grated lemon rind

1. Preheat oven to 400 F. Lightly grease twelve 2
1/2-inch muffin cups.

2. Combine flour, baking powder, salt, and cinnamon
on sheet of waxed paper.

3. Beat bananas in large bowl with electric mixer
until mashed. Add eggs, brown sugar, butter, and
vanilla, beating until blended.

4. Stir in combined dry ingredients with a wooden
spoon until almost blended. Stir in blueberries just
until combined. Spoon into prepared muffin cups,
dividing batter equally.

5. Prepare Topping: Combine sugar and lemon rind in
small dish. Sprinkle evenly over muffins.

6. Bake in preheated 400 F oven for 20 to 22 minutes
or until golden.

Remove muffins from pan to wire rack.

Serve hot.

Makes 12 muffins.

SOURCE: FAMILY CIRCLE MAGAZINE; June 26, 1990 ]

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RED SOAKED FRESH FRUIT CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sponge cake
1 1/2 c Blackberries
1 1/2 c Strawberries
1 c Red or black currants,
Stemmed
1 1/2 c Red cherries, pitted
1 oz Kirsch (clear cherry
Brandy)
Strawberry Sauce
Heavy (whipping) cream,
Whipped fresh mint leaves,
For garnish
—–STRAWBERRY SAUCE—–
1 pt Ripe strawberries, cleaned
And hulled
6 oz Mineral water
1 tb Sugar

In a large bowl, mix all the fruits and partially crush the fruit with the
back of a spoon to release some of the juices. Sprinkle with kirsch. Cover
and refrigerate. Prepare the cake. TO ASSEMBLE: Line a round, 3-quart mold
with plastic wrap. Line again with 1/2-inch slices of cake, pressing to
make sure the slices take the shape of the mold. Fill the cake-lined mold
with the refrigerated fruits and cover with more slices of cake. Press down
with a weight, such as a heavy plate and refrigerate 24 hours or overnight.
Unmold with the help of the plastic wrap or by running a sharp knife around
the edge, turn out on serving plate. Decorate with the whipped cream,
strawberry sauce, and mint leaves. TO PREPARE THE STRAWBERRY SAUCE: In a
blender, process the berries with the mineral water until puree.
Refrigerate.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

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HORENSHO HITASHI (SPINACH W/ TOASTED SESAME SEEDS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Japanese Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 t Salt
2 1/2 t Sesame Seeds
1/2 t Sugar
1 pn MSG
1 1/2 lb Fresh Spinach
3 T Niban Dashi
1 t Soy Sauce

Bring 5/8 pt water to boil and add salt. Gather the spinach into a large
bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes
until the upper leaves begin to wilt. Immediately drain and plunge into
cold water. Cut away the stalks and discard. Squeeze the leaves dry.
Cut the leavesinto 1″ pieces and squeeze them dry again. Set aside
Heat a heavy fry pan until water skitters accross surface. Add
seeds, and warm for 3-4 minutes, shaking constantly.
Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir
and bring to a boil over high heat. Remove from heat and serve.
TO SERVE:
Pour sauce over the spinach and toss together to coat leaves. Divide into
6 bowls and sprinkle with sesame seeds.

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PLAIN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
4 tb Sugar
3 tb Melted shortening
1 c Milk
3 ts Baking powder
1/2 ts Salt
1 Egg, well beaten

Sift flour, measure, and sift with baking powder and
salt. Combine egg, shortening, milk, and sugar. Add
dry ingredients. Beat only until smooth. Fill
well-oiled muffin tins 2/3 full. Bake in hot oven
(425ø F) 15-20 minutes. 10 servings. The Household
Searchlight – 1941

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Title: Key Largo Cake
Categories: Cakes, Beverages
Yield: 16 servings

————————————CAKE————————————
3 oz Mixed fruit jello 1/2 ts Baking soda
1 1/3 c Sugar 5 Eggs
2 c Flour 1 1/4 c Cooking oil
1/2 ts Salt 3/4 c Key Largo liqueur *
1 ts Baking powder

———————————–GLAZE———————————–
1/2 c Powdered sugar 1/2 c Key Largo Liqueur *

———————————-TOPPING———————————-
12 oz Cool Whip 1 cn Mixed tropical fruit, drain

* any tropical flavored liqueur
******************************************************* ******************
Remove 1 Tbls of jello powder and set aside. Mix sugar, jello powder,
flour, salt, baking powder, and baking soda. Add oil, eggs, and liqueur.
Beat 3-4 minutes. Grease and flour a 9 x 13 pan. Bake at 350^F for 25 – 30
minutes. Cool and poke holes in cake. Mix powdered sugar and liqueur. Pour
evenly over cake. Refrigerate. Cover with Whipped topping . Garnish with a
can of mixed tropical fruit, well drained.

—–

Title: SOPA LEAO VELLOSO
Categories: Soups
Yield: 8 servings

1 Grouper (4 lb)
1 lb Shrimps in shell
1 ds Salt
1 Bouquet Garni
24 Mussels or clams in shell
1/4 c Olive oil
3/4 c Green onions, chopped
3 Garlic cloves, crushed
4 Tomatoes, peeled, chopped
1 tb Fresh chopped coriander
1 c Fresh chopped parsley
1 ds Cayenne Pepper
1 lb Crab meat
1 lb Lobster meat
1 ds Ground Pepper

The bouquet garni is made with a celery stalk tied
with whole peppercorns, cloves and parsley.
Cut head from grouper. Slice fish into 1 inch steaks
and set aside. Place fish head in a large pot of cold
water. Add salt and bring water to a boil, then add
bouquet garni. Cover and simmer for 1 1/2 hours.
Discard fish head and bouquet garni, reserving edible
parts of fish head. Using fish stock, cook shrimps in
their shells for 10 minutes or until they turn pink.
Remove, discard shells and black veins, and reserve.
Using the same stock, heat mussels or clams in their
shell for 5 minutes or until shell open. Remove from
stock, remove seafood from shells, and reserve seafood.
Strain stock to remove any sand or shell particles.
Use a little of the oil to saute onions, garlic,
tomatoes, coriander, parsley and cayenne pepper just
until vegetables soften, then add mixture to fish
stock. Heat remaining oil and gently fry grouper
steaks. remove skin and bones, break grouper into
pieces and add to stock mixture along with crab,
lobster, shrimp, mussels and edible part of grouper
head. Norma Hernandez specializes in the cuisines of
her native Brazil, plus Mexican and Creole-Cajun
cooking at her Restaurant Nega Fulo. From The Gazette,
91/01/30.

—–

Title: CONCH CHOWDER
Categories: Fish/shellf, Soups/stews, Vegetables
Yield: 1 Batch

6 1/2 c Canned tomatoes; peeled
3 Onions; diced
6 Carrots; peeled and sliced
4 Potatoes; peeled and sliced
3 Jalapeno peppers; sliced
2 tb Beef-flavored bouillon
5 lb Conch
1 c Butter; melted
3 1/4 c Canned corn
Salt to taste
13 c ;Water

In a large pot, break up tomatoes. Add onion, carrots, potatoes,
jalapeno peppers and beef bouillon. Cook until tender.

Clean conch; mince and saute in butter. Add to tomato mixture. Stir
in corn, water and salt. Cook until it boils.

From Harbor Docks restaurant, in _Sugar Beach: A Cookbook by The
Junior Service League/Ft. Walton Beach, FL_. Orlando, FL: Moran
Printing Company, 1984. Pg. 262. ISBN 0-961356-0-0. Typed for you
by Cathy Harned.

MMMMM

Blue Cheese Dressing

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Mayonnaise
1/3 cup Blue Cheese — Crumbled
8 ounces Yogurt — Plain

Mix the mayonnaise and blue cheese together in a small bowl. Fold in the
yogurt. Cover and chill until serving time.

Makes about 1 1/2 cups of dressing.

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