PARMESAN MASHED POTATOES (PUREE CON PARMIGIAN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
6 md Boiling potatoes (about 1
-1/2 lb),
Peeled quartered
3 tb Freshly grated
-Parmigiano-Reggiano cheese
1/2 ts Salt
1/8 ts Freshly ground pepper
1/2 c Warm milk

Servings: 4

DIRECTIONS:

In a saucepan, combine the potatoes and salted water
to cover generously. Bring to a boil over moderate
heat. Cover, reduce heat to low and simmer until
tender, about 20 minutes.

Drain the potatoes. Return them to the pan and mash
with a potato masher. Using a wooden spoon, beat in
the cheese, salt and pepper. Add the milk and beat
until smooth. Serve at once.

Source: Food Wine magazine, 10/90 From: Sallie Austin

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Title: New Year’s Sherried Figs
Categories: Fruits, Holiday
Yield: 1 recipe

Place plenty of California dried figs in a bowl. Cover with California
sherry. Turn occasionally so all figs are well soaked in the sherry. Let
them stand for 24 hours or longer. Drain and roll lightly in
confectioners’ sugar. Keep the sherry for pudding sauce. These Sherried
Figs are guaranteed to disappear like the Old Year at midnight!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: PEANUT BUTTER BONBONS
Categories: Candies, Holiday
Yield: 1 servings

1 c Peanut butter; chunky
2 tb Butter
1 c Powdered sugar; sifted
1 1/2 c Nuts; finely chopped
6 oz Semisweet chocolate chips
-1 pk
1 ts Vegetable shortening;solid

Combine peanut butter, butter and powdered sugar, stirring until smooth.
Shape into balls. Melt chocolate and shortening over hot (not boiling)
water. Dip balls into chocolate, cool slightly and roll in chopped nuts.
Put balls onto waxed paper lined baking sheet and refrigerate until firm.

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The Kaufmans’ Apple Butter

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds Jonathan apples (or other —
ples)
4 cups Water
8 cups Apple cider
3 cups Sugar

1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven,
combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for 30
minutes, stirring occasionally. 2. Drain off liquid. Press apples through a
cone-shaped colander or food mill for applesauce. Discard waste. 3. Meanwhile,
in a large saucepan, cook apple cider over high heat for about 30 minutes or
till reduced by half. 4. In the Dutch oven, combine applesauce and reduced
cider. Bring to boiling. Reduce heat. Simmer, uncovered, for 30 minutes,
stirring occasionally. 5. Stir in sugar. Bring to boiling. Reduce heat.
Simmer,
uncovered, for 2 to 3 hours or till mixture resembles thick applesauce,
stirring
often. (It will thicken as it stands.) 6. Carefully ladle the hot mixture into
sterilized, hot, half-pint jars, leaving 1/4-inch headspace. Adjust lids.
Process in boiling water bath for 5 minutes. (Begin timing when water begins to
boil.) Note: If you like, spoon the apple butter into freezer containers.
Cover
and freeze. You can also store it in the refrigerator. Source: Midwest Living
Magazine, April 1991

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1 (20 oz.) can of unsweetened pineapple
1 (21 oz) can of either blueberry, apple, or cherry pie filling
1 box of yellow cake mix
Pam-type spray
Preheat oven to 350 degrees. Spray 13 x 9 x 2 inch pan.
Process pineapple juice and all until it is like crushed pineapple.
Spread in baking pan. Top with choice of filling. Spread dry cake
mix over the mixture. From a 6 inch distance, coat cake mix with
Pam type spray until moist looking. Bake for 30 minutes or until top
is brown and filling bubbles on sides. The only fat is in the cake mix.
You could reduce the fat more by using some of those Light mixes

Title: Fortune Cookies #2
Categories: Oriental, Cookies
Yield: 8 servings

1/4 c Cake flour
2 tb Cornstarch
1 ds Salt
2 tb Oil
1 Egg white
1 ts Water

Sift together flour, sugar, cornstarch and salt. Add oil and egg
white and stir until smooth. Add water and mix well. Make 1 cookie
at a time by pouring one Tbs of batter into lightly greased skillet,
spreading batter to a 3 1/2 inch circle. cook on low heat for 4
minutes or until lightly browned. Trun and cook one minute longer.
Working quickly, place cookie on a paper towel, place fortune in
center and fold cookie in half. Then bend cookie over the edge of a
bowl to form boomerang shape. place each in muffin tin cup to cool.

Makes 8 cookies.

From: Family Circle -Best Ever Baking – Nov. 1984 (from: Atlanta’s Pet
Recipes, by the Atlanta Humane Society Auxiliary)

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TRUFFLE MICE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Chocolate — semisweet or 4 sq
1/3 c Sour cream
1 c Chocolate wafer crumbs-fine
1/3 c Chocolate wafer crumbs or
1/3 c Sugar — icing
Garnish
Gold or silver dragees (eyes)
Almonds — slivered (ears)
Licorice (tails)

In bowl, combine chocolate and sour cream. Stir in 1 cup chocolate
wafer crumbs; mix well. Cover and refrigerate till firm; about 1
hour. Roll scant tablespoonfuls of chocolate mixture in small balls
slightly pointed at end. Roll lightly in icing sugar or chocolate
wafer crumbs. GARNISH: Insert dragees (silver or gold balls) for
eyes, almond slices for ears and small bits of licorice for tails.
Refrigerate until firm, about 2 hours. (Truffles may be stored in
airtight container in fridge for up to 1 week). MAKES: 2 dozen

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Chow Mein with Shrimp and Pork ***nnbb89a

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Noodles — chinese fresh wat
9 tablespoon Oil
4 ounce Shrimp; shelled, deveined
1 1/4 teaspoon Salt
1/2 teaspoon Cornstarch
1/2 pound Lean pork — shredded
1 tablespoon Sherry
2 tablespoon Soy sauce — light
1/2 teaspoon Sugar
1/2 pound Bok choy
1/4 pound Mushrooms — sliced
2 tablespoon Chicken stock
1 teaspoon Cornstarch — dissolved in
2 teaspoon Water

Drop noodles into boiling water and boil for five minutes. Rinse under cold
water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt and
cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they turn
pink, about 1 minute. Remove.
Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T soy
sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400. Stir fry
bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy sauce. Add
stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour in shrimp and
bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350 and stir fry
noodles until outside is golden brown but inside is soft. (They will form a
cake). cook 5 minutes on each side. Remove to platter. Place cooked mixture on
top of noodles. MIKE CROUCH (NNBB09A)

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Title: MANGO ICE-CREAM
Categories: Desserts
Yield: 1 servings

1 Peach mango peeled chopped
1 Pawpaw peeled chopped
1 tb Lemon juice
4 Egg yolks
2/3 c Icing sugar
1/2 c Thickened cream
1/4 c Fresh coconut milk
1 tb Ground almonds
Garnish:
Fresh fruit or mint sprigs

Puree the mango and pawpaw together with the lemon
juice. Beat the eggs and icing sugar in the top of a
double boiler until the eggs are pale and thick.
Remove from the heat, pour into a bowl and continue to
beat until the mixture is cool. Fold the fruit puree
into the egg mixture and add the cream, coconut milk
and almonds. Pour the mixture into a mould or freezer
tray and freeze for 2-3 hours. To serve: dip the mould
into hot water for 30 seconds before turning out, or
scoop out as ice cream balls. Garnish with fruit or
fresh mint sprigs. Typed for you by Sherree Johansson.

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Title: BASIC LEMONADE
Categories: Beverages
Yield: 10 servings

1 Makes 2-1/2 Quarts
6 Lemons
1 c Sugar
8 c Ice Water
1 c Boiling Water

Squeeze juice from lemons into a bowl. Set lemon rinds aside; strain
lemon juice into a large pitcher. Add sugar and ice water; stir
until sugar is dissolved. Set aside. Place lemon rinds in a bowl
and add boiling water. Let stand until water is cold. Discard rinds,
add water to picher and stir well. Refridgerate until well chilled.
From Sheila Buff and Judi Olstein, “The New Mixer’s Guide to
Low-Alcohol Nonalcoholic Drinks.” Published By HPBooks, Inc., 1986,
ISBN 0-89586-458-4.

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