Swedish Coconut Balls

Recipe By :
Serving Size : 96 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 teaspoons baking ammonia — ammonium carbonate
1 pinch salt
2 cups coconut — flaked
4 cups flour

Cream butter, shortening, sugar, vanilla. Sift flour with baker’s ammonia and
salt. Stir in flour mixture and coconut.

Preheat oven to 325°F. Shape dough into balls the size of a walnut. Place 2
1/
2″ apart on ungreased cookie sheet. Bake in 325°F oven for 15 minutes. Don’t
o
pen the oven door while cookies are baking.

– – – – – – – – – – – – – – – – – –

NOTES : I got this recipe from my cousin Jeannette. I have no idea where she g
ot it. She has acutally made it, but I’ve never found the baking ammonia.

ITALIAN NOUGAT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Blanched filberts
2 (4–1/2 oz) pkg blanched
Whole almonds
2 cups Table sugar
1 cup Light corn syrup
1/2 cup Fresh honey
1/4 Teaspoon salt
2 Whole — smilin’ egg whites
2 Teaspoons vanilla extract
1/4 cup Butter or margarine
Softened

THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS 1. Preheat oven to
350F. degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10
minutes, until golden. 2. In heavy, straight-side, 3-quart saucepan, combine
sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until
sugar is dissolved. Continue cooking, without stirring, to 252F. on candy
thermometer, or until a small amount in cold water forms a hard ball. 3.
Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites
until
stiff peaks form. 4. In thin stream, pour about 1/4 of hot syrup over egg
whites, beating constantly, at high speed, 5 minutes until mixture is stiff
enough to hold its shape. Cook rest of syrup to 315-318F. on candy
thermometer,
or until a small amount in cold water forms brittle threads. 5. In thin
stream,
pour hot syrup over meringue, beating constantly, at high speed, until stiff
enough to hold its shape. 6. Add vanilla and butter, beating until thickened
again–about 5 minutes. With wooden spoon stir in toasted nuts. 7.
Turn mixture into buttered 11x7x1-1/4 inch pan.
Smooth top with a spatula. Refrigerate until firm. 8.
Loosen edge of candy all around; turn out in large block. With sharp knife, cut
into 1-1/2×1-inch pieces.
9. Wrap each in waxed paper. Refrigerate. Yield: Makes 2-1/2 pounds
Dee Penrod

– – – – – – – – – – – – – – – – – –

SRI LANKA ALA BADUN POTATOES ONION

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----ALA BADUN----- 450 g Potatoes 225 g Onion 1 t Salt 1/4 ts Turmeric 1 t Chile powder 1 t Paprika 100 ml Oil Curry leaf 1/2 ts Mustard seed, ground 1 cg Cinnamon stick 1 t Lime juice ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Boil the potatoes, peel and cut into bite size pieces Slice the onion. Place the potato in a bowl and and add the salt, turmeric, chile powder and paprika powder Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon stick Fry until the onions are a golden brown, then add the potato and keep tossing with the onion until browned and heated through. Discard the cinnamon stick and sprinkle the lime juice on top just prior to serving. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

THAI ROAST PORK WITH STICKY RICE*

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Pork Rice
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Uncooked sticky rice
6 c Very warm (almost hot) water
4 tb Oil
1 1/2 lb Pork roast
2 tb Oyster sauce
5 tb Sugar
1 tb Thai dark sweet soy sauce
2 1/2 tb Light soy sauce
3 tb Whiskey (optional)
1/4 c Chopped cilantro leaves
1/2 c Chopped green onions
3 md Cucumbers — sliced
2 lg Tomatoes — sliced
Sliced fresh chilies
– to taste

*MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork. Slice into
large pieces–about 1″ thick. Poke both sides of each piece with a fork or
skewer and place in a flat bottom container with lid. Blend oyster sauce,
sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and
marinate in the refrigerator at least 1 hour. Overnight for best result.
Soak sticky rice in water for 30 mins and drain well. Pour rice in a
wet-paper towel lined steamer and steam over high heat for 40-45 minutes.
Place cooked rice in a container and mix with the oil to coat well. Cover
and set aside. Charcoal grill the pork over medium heat until well done.
Drizzle some of the marinating liquid on each side halfway through the
cooking time. In a small sauce pan, bring the rest of marinating liquid to
a boil and pour into a gravy bowl. Slice pork into 1″ X 1 1/2″ pieces and
about 1/4″ thick. Spread the rice onto a platter. Cover with the pork
pieces and pour the marinating liquid over the pork. Sprinkle cilantro,
green onions and chilies. Garnish with sliced cucumbers and tomatoes.

Shared by Gail Shimizu (BWHT68A)

– – – – – – – – – – – – – – – – – –

Date: Tue, 21 Sep 93 22:45:10 PDT
From: jab@netcom.com (Joyce Brendlinger)

MICROWAVED GARLIC

Here’s a slightly adapted recipe from Barbara Kafka’s Microwave
Gourmet cookbook. (an Excellent cook book for those who want to nuke
more and eat sooner.)

4 heads garlic
1/3 cup vegetable stock

Cut off tips of garlic heads, revealing cut cloves. (I do this because
I think it makes it easier to squeeze) place garlic and stock in glass
pan, cover tightly with microwave plastic wrap. Cook at 100% for 6-8
minutes, or longer if bulbs are large. Remove from oven and let
stand, covered, for 10 minutes. Remember, YMMV when it comes to
microwave cooking times.

SIMPLE VEGETABLE RAGOUT WITH PARSLEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Morels, dried
1 1/2 tb Sunflower oil
1/2 lb Yellow onions, thinly sliced
2 ea Garlic cloves, chopped
1/2 lb Carrots, thickly sliced
1 1/4 c Vegetable stock
1/2 lb New potatoes, sliced
Salt and pepper, to taste
1/2 lb Zucchini, sliced
1/2 lb Fresh button mushrooms
1/2 lb Shelled peas
1 c Parsley, chopped
2 tb Mint, chopped
1 tb Soy sauce (opt’l.)

Soak the dried mushrooms in hot water until they are
soft, about 20 to 30 minutes.
In a large saucepan, frying pan or wok with a cover,
heat the oil and saute the onions over medium heat
until they are transparent but still maintain their
shape, about 3 to 5 minutes. Add the garlic, carrots,
and about 1/2 c. stock. Cover tightly and continue to
cook until the carrots are tender-crisp, about 10
minutes. Add potatoes and cook an additional 15
minutes. If the ingredients seem too dry, add more
stock. Season to taste with salt and pepper. Add
zucchini, cover again, and cook for another 5 minutes.
Add the fresh and dried mushrooms and the peas.
Simmer for another 5 minutes, until all the vegetables
are lightly cooked. Stir in the parsley and mint. If
desired, add soy sauce just before serving.

– – – – – – – – – – – – – – – – – –

Blueberry-Couscous Cake

6 cups apple juice
1 T vanilla
3 cups couscous
1 pint blueberries

– Pick over bb’s, wash and set on
paper towels to dry

– Combine apple juice, vanilla, and
couscous in a large saucepan and
bring to a boil.

– Cook, stirring constantly until
thickened all juice absorbed.
Remove from heat.

– Gently fold the bb’s into hot mix.

– Rinse but don’t dry a 9×14 (inch) cake
pan pour the mix into it.

– Chill until set, about 2 hours.

– Cut into squares, and devour WITHOUT
GUILT.

Variations:

Use strawberries in place of blueberries,
top with unsweetened fruit jam thinned with
a little water, arrange fruit slices on top
for decoration.

Source:

Vegetarian Gourmet, Summer 1992

Title: COCO-CARMEL TOAST
Categories: Breakfast, Kids, Bread
Yield: 4 servings

2 tb Brown sugar
2 tb Flaked coconut
1 tb Soft butter or margarine
4 sl White, whole wheat, or
-raisin bread

1. Heat oven to 325 degrees.
2. Mix brown sugar, flaked coconut, and soft butter in bowl.
3. Toast slices of bread. Spread with the brown sugar mixture.
Place on ungreased cookie sheet.
4. Bake in 325 degree oven for 10 minutes.

Source: The Betty Crocker Cookbook for Boys and Girls

MMMMM

Lentil Loaf

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Grains Legumes
Low-Fat Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups lentils — rinsed
1 bay leaf
1 cup bulgur
1 cup bread crumbs — soft whole-wheat sof
1 egg — or 2 whites, beaten
1 tablespoon ketchup
1 medium onion — chopped
1 clove garlic — crushed
1 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon dried tarragon
salt and pepper to taste
3 tablespoons tomato paste — or tomato sauce

Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil,
reduce heat, cover and simmer until lentils are soft and water has been
absorbed, about 45 min.

Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix well
with your hands until thoroughly combined. Pat mixture into a 9″ loaf pan.

Bake for 40 min. until firm but not dry. During last minutes of baking,
brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices
and serve warm

– – – – – – – – – – – – – – – – – –

Shrimp Wine-Sauced Spaghetti *** Linda/NY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Italian
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Green onions — chopped
1/4 teaspoon Oregano
1 cup Garlic — minced (or more)
1 dash Pepper
16 ounce Tomatoes — cut up
8 ounce Shrimp — peeled and cleaned
2 tablespoon White wine
1 tablespoon Cornstarch
1 teaspoon Sugar
4 ounce Spaghetti — hot
1 teaspoon Basil
1 tablespoon Cheese — grated romano chees

I probably post this recipe at least once a month….maybe even more…but I
think it is wonderful. It was originally posted by Ann Miller. Cook onion and
garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and seasonings. Cover,
simmer 25 min . Add shrimp, return to simmer and cook about 5 min. To tender.
Blend cornstarch in 1 T. cold water, stir into shrimp mixture. Cook to bubbly.
Serve over the hot spaghetti and sprinkle with cheese. This is also excellent
made with scallops and/or chicken.

– – – – – – – – – – – – – – – – – –