Title: BE MINE BUTTERMILK CAKE (2 of 2)
Categories: Desserts, Cakes, Holidays
Yield: 8 servings

-Dorothy Cross TMPJ72B
-DIRECTIONS:

For Truffle Cream: Stir chocolate cream and butter in
heavy medium saucepan over low heat until chocolate
and butter meld and mixture is smooth. Mix in
Chambord. Let stand at room temperature till very
thick and spreadable, stirring occasionally, about 2
hours.
For Cake: Position rack in center of oven and preheat
to 350 degrees F. Butter 9-inch heart-shaped pan with
1-1/4-inch-high sides. Dust with flour; tap out excess.
Sift first 4 ingredients into medium bowl. Using
electric mixer at high speed, beat sugar and butter in
large bowl till fluffy. Add yolks 1 at a time, beating
just to combine after each addition. Using rubber
spatula, mix in dry ingredients alternately with
buttermilk, beginning and ending with dry ingredients.
Transfer batter to prepared pan. Bake cake till tester
inserted into center comes out clean, about 35 mins.
Turn out cake onto rack and cool. Cut cake
horizontally in half. Place botttom layer of cake on
plate. Spread truffle cream over. Arrange top layer
over and press gently to adhere. Using spatula, smooth
cream on sides of cake if necessary. Chill until set,
at least 1 hour. For Glaze: Stir chocolate and butter
in heavy med. saucepan over lo heat till melted
smooth Remove from heat. Add corn syrup and liqueur
whisk till smooth. Let glaze stand till slightly
thickened, stirring occasionally, about 30 minutes.
Place cake on rack set over baking sheet or large
piece of foil. Pour glaze over cake, coating
completely. Chill cake on rack till glaze is set,
about 30 mins. Transfer cake to platter. (Can be made
1 day ahead. Cover with cake dome chill. Bring to
room temp before serving.)
Reformatted by: CYGNUS, HCPM52C

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CRANBERRY CHEESECAKE WITH WALNUT CRUST

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruits
Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup Graham cracker crumbs
1/2 cup Finely chopped walnuts
1/4 cup (1 stick) butter — melted
1 can (16 oz.) whole cranberry
sauce
3 package (8 oz. each) cream cheese
softened
3/4 cup Granulated sugar
1/4 cup Flour
3 Eggs
8 ounce Dairy sour cream
2 teaspoon Vanilla extract

Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and
butter. In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
Bake until golden, 5 to 6 minutes; remove from oven; coo slightly. Spread with
cranberry sauce; set aside.

Reduce oven temperature to 300 degrees. In the large bowl of an electric
mixer beat cream cheese, sugar and flour until smooth. Beat in eggs, sour
cream and vanilla until well blended; spread evenly over cranberry sauce. Bake
until a knife inserted 1-1/2-inches from the edge comes out clean, about 1
hour; turn off oven; leave cheesecake in oven with door ajar until top is firm
to the touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and
refrigerate until cold, about 4 hours. Just before serving, remove cheesecake
from pan to a serving plate. Garnish with sugared cranberries, kiwi slices and
mint leaves, if desired.

NOTE: To make sugared cranberries: In a small bowl place a small amount of
white corn syrup. Add fresh cranberries, a few at a time, turning to coat;
then place in a bowl of granulated sugar. Using a fork, remove cranberries
from sugar and place on a plate until ready to use.

– – – – – – – – – – – – – – – – – –

Title: EGGSQUISITE EASTER BASKETS
Categories: Misc, Holiday
Yield: 4 baskets

4 Shredded wheat biscuits
-crumbled
3/4 c Peanut Butter
3/4 c Butterscotch chips

Mix peanut butter and chips over low heat or place in microwave until
melted. Add shredded wheat.
Cool slightly, then mold into baskets – wonderfully yucky! Try shaping
over back of bowl.
Place baskets in fridge to set.
Fill nests with Easter eggs and/or candy. Little nests filled with
jellybeans are delightful.

—–

Title: Chicken or Rabbit
Categories: Meats, Poultry, Game, Canning
Yield: 1 text

Procedure: Choose freshly killed and dressed, heathy animals. Large
chickens are more flavorful than fryers. Dressed chicken should be
chilled for 6 to 12 hours before canning. Dressed rabbits should be
soaked 1 hour in water containing 1 tablespoon of salt per quart, and
then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable
sizes for canning. Can with or without bones.

Hot pack–Boil, steam or bake meat until about two-thirds done. Add 1
teaspoon salt per quart to the jar, if desired. Fill jars with pieces
and hot broth, leaving 1-1/4 inch headspace.

Raw pack–Add 1 teaspoon salt per quart, if desired. Fill jars loosely
with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.

Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge
pressure canner.

[Without Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

[With Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Chicken or Rabbit in a
weighted-gauge pressure canner.

[Without Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

[With Bones]
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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IRISH RAISIN BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-LYNDA MCCORMICK (WCDJ16B)
1 pk Yeast
1 Egg
3 c Bread flour
1/4 c Butter
1/4 c Sugar
3/4 c Warm water
1 t Cinnamon
1/2 c Warm milk
1/2 ts Salt
1 c Raisins

Add all ingredients to pan, except raisins. Select white bread
setting turn the baking control knob to 12 o’clock position. Add
raisins at the 10 beeps sound. LYNDA MCCORMICK (WCDJ16B)

– – – – – – – – – – – – – – – – – –

Beer Marinade for Beef

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Beer (12 oz or 10 oz cans)
2 teaspoons Salt
1/2 cup Olive oil
1 teaspoon Ground cayenne pepper
1 tablespoon Wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Onion powder
2 tablespoons Lemon juice
1 teaspoon Garlic powder

Mix all ingredients together and use as a marinade. Then use as a basting
sauce for the meat while it cooks.

– – – – – – – – – – – – – – – – – –

Title: Pumpkin Tea Ring
Categories: Diabetic, Desserts, Breads/bm
Yield: 25 servings

1 tb Active dry yeast; 16 oz Pumpkin; canned
1/4 c Warm water 1 ts Cinnamon
1 c Milk; skim 1/2 ts Nutmeg
1/4 c Vegetable oil; 1/4 ts Cloves
2 tb Sugar 1/2 c Dark raisins or currents;
1/2 ts Salt 2 tb Margarine
5 c Whole wheat flour; 2 tb Honey;
(5 1/2 c)

Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more
cups of flour. Beat. Transfer to an oiled bowl, cover with damp
towel, and let raise in in a warm place until doubled in bulk (about
1 hour). Punch down dough and turn onto a lightly flour surface and
knead in the remaining flour to make a smooth elastic dough, about 5
minutes. Melt the margarine and honey together in a saucepan. Break
off 2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

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Title: Cream of Broccoli Soup #2
Categories: Vegetables, Microwave, Soups/stews
Yield: 6 Servings

2 tb Butter/margarine
1/4 c Chopped fresh onion
1 ea Chopped rib celery
1 1/2 lb Broccoli
2 c Beef bouillon
3/4 c Light cream
2 tb Chopped scallions

Melt butter in saucepan; add onion and celery and cook until
tender. Wash and trim broccoli; cut into small pieces. In a
large saucepan, add broccoli and bouillon. Bring to a boil;
cover and cook over medium heat for 20 minutes. Stir in onion
and celery. Puree 2-3 batches in blender or food processor.
Return to saucepan, add cream and cook 2 minutes until
thickened. Garnish with chopped scallions.

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Barr’s French Onion Soup

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds unpeeled onions
1/2 cup butter — (1 stick)
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
7 cans beef broth — (about 16-ounce)
divided (recommended Swanson’s)
1 cup dry white wine — optional
3/4 cup all-purpose or instant flour (such as
Wondra)
Caramel coloring or Kitchen Bouquet — optional
2 tsps salt
french baguettes, optional
Swiss or Gruyere cheese, optional

Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt
butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered,
over low heat for 1 1/2 hours, stirring occasionally. (The long cooking
time makes the onions mellow and sweet.) Stir in pepper, paprika and bay
leaf; saute over low heat 10 minutes more, stirring frequently. Pour in 6
cans broth and wine. Increase heat and bring to a boil. Dissolve flour in
remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer
slowly for 2 hours. Adjust color to a rich brown with caramel coloring,
season with salt. Refrigerate overnight. To serve, heat soup in microwave
or on stove top. If desired, pour into ovenproof crocks or bowls. Top
with a slice of breat and a sprinkling of grated cheese. Heat under the
broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen. Yield: 4 quarts.

– – – – – – – – – – – – – – – – – –

Per serving: 105 Calories; 7g Fat (67% calories from fat); 6g Protein; 2g
Carbohydrate; 17mg Cholesterol; 1161mg Sodium

Title: Easy Soft Pretzels
Categories: Snacks, Kids
Servings: 6

10 oz Package refrigerated pizza
-dough
1 Egg, beaten
1 tb Water

From: FOODday, Feb. 26 ’91; Valerie Whittle Makes: 10 pretzels

* Poppy seed * Sesame seed * Course salt * Garlic or onion salt

Unroll pizza dough onto an 18-inch piece of lightly floured waxed paper.
Roll dough into a 16 by 10 inch rectangle. Cut dough lengthwise into 10 1
inch-wide strips. Shape each strip of dough into a circle, overlapping
about 4 inches from each end and leaving ends free. Taking one end of the
dough in each hand, twist at the point where the dough overlaps. Carefully
lift each end across to the edge of the circle opposite it. Tuck ends under
to seal. Place pretzels 1 inch apart on an ungreased baking sheet.

Stir together egg and water. Brush pretzels with egg mixture. Sprinkle
with sesame seed, poppy seed, coarse salt, garlic salt or onion salt. Bake
in a 350 degree oven for 15 to 17 minutes or until golden. Serve warm.

per serving: 85 cals, 3 g prot, 13 g carbo, 2 g fat, 21 mg chol, 143 mg
sod.

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