CHUNKY SPICY AVOCADO SALSA

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
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2 avocados, peeled — seeded and chopped
Juice of one lime
1/2 cup onion — finely chopped
1/2 yellow pepper, seeded — and finely chopped
3 plum tomatoes — chopped
1 jalapeno, seeded — and finely chopped
Salt and pepper

Combine all ingredients in a bowl and gently
toss to together with a fork.

Variation: Mash the avocados and stir in remaining ingredients.

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NOTES : Show #BW8310

Title: Golden Apple Torte
Categories: Apples, Pies
Yield: 10 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
2 c All purpose flour
1/2 c Sugar
2 ts Baking powder
ds Salt
1/2 c Butter or margarine, soft
1 Egg
2 tb Cold water
5 md Golden delicious apples
Juice of 1/2 lemon
1/4 c Raisins
1/3 c Sugar
2 tb Flour
1 ts Cinnamon

Sift together 2 cups flour, 1/2 cup sugar, baking powder and salt.
With fingers blend in butter or margarine, egg and water until dough
holds together. Chill 1/3 of dough. Pat remaining 2/3 of dough on
bottom and half way up sides of greased 9 inch springform pan. Bake
at 400~ for 10 minutes. Peel, core and slice apples. Toss with lemon
juice and raisins. Mix 1/3 cup sugar with 2 TB flour and cinnamon;
toss with apples. Turn into prepared crust. Roll out chilled dough
and cut into 1/2 inch strips. Arrange in lattice over apples, sealing
to edges of baked pastry. Bake at 350~ for 50 to 60 minutes, until
apples are tender and crust is golden brown.

MMMMM

Title: CHOCOLATE MOUSSE – MASTER CHEFS
Categories: Basics, Desserts, Masterchefs, New york, 24fa
Yield: 10 servings

1/2 c Sugar
1/2 c Water
4 Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped
— to soft peaks
1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet,
— melted, cooled to room
— temperature
3 tb Espresso powder, instant

For Mousse:
===========

Heat sugar and water in heavy saucepan over medium-low heat until
sugar dissolves, stirring occasionally and brushing down any crystals
from sides of pan with brush dipped in cold water. Increase heat and
boil until mixture registers 240 F (soft ball stage) on a candy
thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks
form.

Slowly pour in hot syrup, beating until mixture is cool, about 5
minutes

Gently fold in whipped cream, cocoa, melted chocolate and
espresso.

Cover and refrigerate for 1 hour.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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Title: Apple Roast Hadrosaur
Categories: critters, crockpot, dinos, extinct, weird
Yield: 4 servings

3 lb hadrosaur meat (Maiasaurus)*
1 tb cooking oil
1 carrot; small chunks
2 celery; chopped
3 tb quick-cooking tapioca
1/4 c white wine
1 ts beef bouillon granules
1/4 ts salt
1/4 ts ground cinnamon
6 oz frzn apple juice
-concentrate; thawed, undiluted

If Maiasaurus meat is not available, lean pork will do.

Trim any fat from hadrosaur meat. Cut in half, if necessary, to fit into
crockpot. Put carrots and celery into bottom of crockpot. Sprinkle in
tapioca and add apple juice concentrate combined with other ingredients.
Cover, cook on Low for 10-12 hours or on high for 5 to 6 hours.

Contributor: Roy Olsen (roy@indy.net) (http;//www.indy.net/~roy/)
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Title: PASSOVER RHUBARB COBBLER
Categories: Jewish, Desserts, Ethnic, Holidays
Yield: 8 servings

1 3/4 c Sugar 1 c Matzo meal
1/4 c Quick-cooking tapioca 1/2 c Margarine or butter
4 c Rhubarb pieces,1/2″ 1/8 ts Ground nutmeg
1 c Unsweetened raspberries Raspberry or lemon sorbet
2 tb Lemon juice

1. In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca. Add
rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand
15 minutes to 1 hour to soften tapioca; mix several times.

2. Meanwhile, in a food processor or a bowl, whirl or rub together with
your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and
nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble
over rhubarb mixture. Bake in a 375’F. oven until cobbler is bubbling in
center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon
cobbler into bowls and top with sorbet, if desired.

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Title: Pumpkin scones
Categories: Breads, Australian
Yield: 4 servings

1 T Butter
1/2 c Sugar
1 Egg
2 c Flour, self-raising
1 c Pumpkin, cooked
-(cold), mashed
1/8 t Salt

Grease a scone tray or baking tray. Cream together the butter and sugar
until light and fluffy. Add egg and beat well.

Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut
into 1-inch squares. Place close together on the scone tray and bake at 425
degrees F. until well risen and golden on top (about 15 minutes). Serve
hot, with butter.

NOTES:

* Pumpkin scones — Scones (pronounced with a short `o’, rhymes with
`Fonz’) are a popular accompaniment to afternoon tea. They are often served
with jam and whipped cream. In this variation the scones are flavoured with
pumpkin. It is not a typical scone recipe.

Pumpkin scones can be eaten in place of bread with a meal. This recipe was
made famous by the wife of the Premier of Queensland. Yield: Serves 4-6.

* To an Australian, a pumpkin is a large round, squat, green or blue-green
vegetable that is orange on the inside. There are many varieties, all of
species Cucurbita maxima. In North America a good substitute is acorn
squash (Cucurbita pepo); elsewhere a butternut squash (Caryoka nuciferum)
would be a fair substitute.

: Difficulty: easy.
: Time: 15 minutes preparation, 15 minutes baking.
: Precision: approximate measurement OK.

: bob@basser.oz (Bob Kummerfeld)
: Dept of Computer Science,
: University of Sydney, Australia.

: Copyright (C) 1986 USENET Community Trust

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MADDY’S PANCAKE/WAFFLE MIX

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
From Maddy Himy (NFBH49A)
1/2 c Whole wheat pastry flour
1/2 c Corn flour
Salt (optional)
1 1/2 ts Baking powder
1/2 ts Vanilla
1 1/2 ts Egg replacer w/2 T. water
1 c Soy milk (lite)

Mix ingredients and make either pancakes or waffles.

Recipe posted on Prodigy by Madeline Himy. Posted on
GEnie by DEEANNE.

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Title: Brioche – Great Chefs
Categories: Basics, Breads, Masterchefs, Frisco, Fo
Yield: 2 loaves

1 lb Flour, bread 1/2 oz Salt
1 1/2 oz Sugar 5 lg Eggs
1/2 oz Yeast, fresh, active 8 oz Butter, unsalted

In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add
eggs and continue mixing until dough is smooth.

Add butter in 4 stages, working each piece into the dough before
adding more.

Continue mixing until dough is very elastic and clings to the
spoon. Cover with plastic and chill for six hours.

Unwrap the dough and cut it in half. Shape each half into a ball
and then work into a loaf with the palm of the hand. Place each loaf
into a clean loaf pan and let stand in a warm spot.

When the dough has become slightly puffy, deflate with hands.
Allow the dough to rise again, to the top of the pan.

Bake in a preheated 350 F oven for about 45 minutes, until the
dough pulls away from the sides of the pan and is golden brown.

Turn loaves out of the pans and let them cool on a wire rack.
(Only one loaf is used in this recipe.)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

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Title: Acadian Eight Bean Chili Annie Rosensweigs’
Categories: Chili
Yield: 25 servings

1/4 lb Each of the following beans
Kidney, White, Pink, Black,
Red, Pinto, Cranberry, Navy.
1 lb Bacon
5 lg Onions, peeled and chopped
2/3 c Garlic, minced
1/4 c Coriander seeds, toasted
And ground
1/4 c Cinnamon
1/4 c Paprika
1/4 c Cayenne pepper or to taste
For the timid tongue
1/2 c Dried Poblano Chili peppers
Ground
1 cn 108 oz Italian tomatoes
W/juice
12 oz Beer
5 lb Lean ground beef
Salt to taste

Pick over and wash beans. Put in large pot and cover with 4 qts. cold
water. Soak over night. Wash and drain. Cover with water, bring to a
bowl
over high heat, lower heat and simmer for 2 hours or until tender. Cook
bacon in a large skillet, drain and crumble. Put next 7 ingredients in
skillet and saut=82e for 5 minutes. Add tomatoes and beer, simmer. In
another
skillet saut=82e ground beef until no longer pink. When beans are tende=
r
drain, reserving liquid. Add meat, bacon and vegetables to beans.
Simmer
over low heat until hot, adding bean liquid if necessary.

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Tahini Yogurt Dressing

Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Sauces Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup tahini
1 cup plain yogurt
1/4 cup lemon juice
1/4 cup fresh coriander — chopped
2 tablespoons garlic — minced
1/4 cup honey
salt to taste
Cayenne pepper to taste

In medium bowl, combine tahini, yogurt, lemon juice, coriander, garlic,
honey, salt and cayenne pepper. Blend well.

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