GINGER BREAD (MEDIEVAL/ELIZABETHAN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Honey
1/4 ts Powdered ginger (generous)
1/8 ts Ground cloves
1/8 ts Cinnamon
1/8 ts Ground licorice
1 3/4 c Dry bread crumbs
1 tb Anise seeds

Course Ginger Bread–Take a quart of Honey clarified,
and seeth it till it be brown, and if it be thick, put
to it a dash of water: then take fine crumbs of white
bread grated, and put to it, and stir it well, and
when it is almost cold, put to it the powder of
Ginger, Cloves, Cinamon, and a little Licorice and
Anise seeds: then knead it, and put it into a mould
and print it. Some use to put to it also a little
Pepper, but that is according unto taste and
pleasure.–Gervase Markham, The English House-wife
Gingerbread was traditionally boiled rather than
baked. This recipe is not significantly different from
medieval recipes found in fourteenth- and
fifteenth-century manuscripts, except for the
licorice-a brilliant touch.

Loaves of gingerbread, like squares of quince and
other fruit pastes, were often stamped with decorative
designs. You may wish to experiment with a cookie or
butter press on the top of this little loaf while it
is still warm and malleable.

1. In the top of a double boiler, heat honey. Add
spices except anise seeds, and stir to blend. 2. Add
bread crumbs and mix thoroughly. Cover and cook over
medium heat for 15 minutes. Mixture should be thick
and moist. 3. Place gingerbread on a large sheet of
waxed paper. Fold up sides of paper and mold dough
into small rectangular shape. 4. Sprinkle anise seeds
on top and press them gently into dough with the side
of a knife. 5. Cover and refrigerate for 2 hours. 6.
Serve gingerbread at room temperature in thin slices.

To The Queen’s Taste by Lorna J. Sass “Desserts”
ISBN–0-87099-151-5

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Little Cheddar Biscuits

Recipe By : Tillamook Factory Cheese Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Unbleached Flour
1 teaspoon dry Mustard
1 teaspoon Paprika
1/4 teaspoon Baking Powder
1 cup Butter — at Room Temperature
10 ounces sharp Cheddar cheese — Grated
1 teaspoon Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl.
Beat the butter, either by hand or with an electric mixer at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8
minutes
in the preheated oven. Biscuits will only brown slightly on the bottom.
From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich

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Raspberry Bisque

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts, Cold Fruit
Soups, Chilled

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tsp fresh lemon juice
2 1/2 c red raspberries
1/4 c sugar
2 tbsp butter
1 tbsp flour
1/4 tsp salt
1/2 c heavy cream
1 1/2 c milk

Sweeten raspberries with the sugar. Stir in lemon juice. Beat with a mixer
to break up the berries. Keep icy cold. Melt butter in a saucepan, blend in
flour and salt. Add cream and milk all at once and immediately stir
vigorously over moderate heat. Continue to cook until thickened, stirring
constantly. Cool, stirring occasionally.

Chill. Just before serving, add raspberries gradually to sauce, stirring
vigorously. Makes 6 to 8 servings.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29

Formatted for MasterCook by Mardi Desjardins, July 14, 1997.

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Quick Pizza Dough Sauce

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:00
Categories : Italian Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough
4 cups flour
1 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons fast acting yeast
Sauce
1 onion — finely chopped
1 clove garlic — minced
2 tablespoons olive oil
1/2 teaspoon sugar
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon oregano
1 28 oz. can tomatoes — dr

For dough: In a food processor, combine 1 cup flour, the yeast, and sugar.
Pulse on and off to mix. Add 1 1/3 cups hot water. Add salt remaining
flour. Bend until ball forms; then 10 seconds more. You may have to adjust
the dough by adding more water/flour. Dough should not be too stiff or too
soft. Let rest/rise for 10 minutes or so.
For sauce: In a saucepan, cook onion and garlic in oil over moderate to low
heat, stirring after 5 minutes. Add sugar, thyme, basil, oregano; cook until
onion is soft. Pour into food processor and process until pureed. Return to
pan and cook for 15 minutes. Cool before using.

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LEMON LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lemon
2 1/4 c Flour, all-purpose
1 1/2 ts Baking powder
3/4 ts Salt
1 1/2 c Sugar
3/4 c Butter
3 Eggs
3/4 c Milk
2 tb Sugar

From lemon, grate 1 tablespoon peel and squeeze 4 1/2
teaspoons lemon juice; set aside.

In large bowl with fork, mix flour, baking powder,
salt and 1 1/2 cups sugar. Cut in butter until
mixture resembles coarse crumbs. Stir in peel.

In small bowl with fork, beat eggs slightly and stir
in milk; then stir this mixture into flour mixture
just until flour is moistened.

Spoon into greased loaf pan. Bake at 350F for 1 1/4
hours. Cool in pan on wire rack 10 minutes; remove
from pan.

Heat lemon juice over medium-high heat, stirring in 2
tablespoons sugar. Heat to boiling. Cook, stirring,
until slightly thickened, about 5 minutes. With
pastry brush, brush sugar mixture evenly over top of
bread. Serve warm, or cool loaf completely to serve
later.

I’ve also made 3 small (3.5×6 inch) loaves with this
recipe, baked at 350F for 45 minutes.

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Title: Cabbage Soup With Paprika, Kielbasa And Raisi
Categories: New, Text, Import
Yield: 4 servings

6 sl bacon, — diced
1 onion, — halved and thinly
: sliced
4 garlic cloves, — minced
3 lb cabbage, cored, cut into —
1 inch-wide strips
1/2 ts sweet paprika
8 c chicken or pork stock
28 oz cn whole, peeled tomatoes
1 c raisins
1 1/2 lb kielbasa, cut in — 1/3-inch
: slices
: Chopped parsley, for
: garnish

In a heavy-bottomed soup pot heat bacon over medium
heat. Saute 5 minutes, or until most of fat is
rendered. Add onions and garlic; sautJ 5 minutes until
onion is tender. Add cabbage and paprika, stirring to
mix well, and sautJ 5 minutes. Add stock and bring to
a boil, stirring. Using your hand, squeeze most of
juice from tomatoes, cut into coarse chunks and add to
pot. When mixture comes to a boil, lower heat to
simmering and cook 15 minutes. Add raisins and cook 10
minutes more. Add kielbasa and simmer just until
sausage slices are warm, about 3 minutes. Divide soup
among 4 soup bowls and sprinkle with parsley.

Yield: 4 servings

Recipe By :TASTE SHOW #TS4615

From: Meg Antczak

Date: Tue, 01 Jun 93 14:20:01 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Country Gravy
————-
1 medium onion, sliced thin
Roughly 1 Tbsp. diced garlic, or a little less
1 veg. bouillion cube, no salt added
1/4 cup white unbleached flour
1/4 cup nutritional yeast
2 tsp. miso (make sure it’s a light, sweet miso, not a dark one)
Salt to taste (if needed)
1/4-1/2 tsp. black pepper
1 1/2-2 cups water

Saute onion, garlic and bouillion cube in some of the water until
soft. Add the rest of the ingredients, with small additions of flour
and water each, slowly, so as to avoid large lumps. Stir constantly
until it all bubbles and is an even consistency. Serve immediately.

Note: I found that this is fairly thick, so you may or may not want
to thin it out a little bit. Add water first, then more seasonings:
salt, nut. yeast, and maybe miso.

Title: Pumpkin Pancakes
Categories: Diabetic, Breads/bm
Yield: 24 servings

1 Egg 1 tb Sugar
1 c Milk 1/4 ts Ground cinnamon
1/2 c Cooked or canned pumpkin 1/8 ts Ground nutmeg
3/4 c Unbleached white flour 1/8 ts Ground ginger
3/4 c Whole wheat flour 2 tb Vegetable oil
2 ts Baking powder

Combine all the ingredients in a mixing bowl and stir just until
blended. Pour the batter onto a hot griddle that has been lightly
oiled. Flip the pancakes over when bubbles break around the edges.
Serve hot with rum-flavored fruit sauce from the Holiday file.

1 four-inch pancake without sauce – 98 calories, 1 bread, 1/2 fat
exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg
sodium, 96 mg potassium, 24 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: Ground Beef with Zucchini and Tomato
Categories: Beef, Oriental, Meats, Wok
Yield: 5 servings

1/4 lb Ground beef
1/2 md Onion, sliced or minced
2 tb Soya sauce
Salt
2 sm Zucchini, peeled and sliced
-diagonally
2 Tomatoes, cut into wedges
1/2 c Water
1 t Sugar
3 tb Oil
1 1/2 tb Corn starch, dissolved in
1/3 c Water

1. Mix ground beef, onion, soya sauce and salt together. Peel and
slice zucchini. Cut tomatoes.

2. Heat oil in wok to smoking point. Stir fry ground beef mixture in
it until browned, about 2-3 minutes cooking time. Add zucchini and
1/2 cup of water, stir ingredients. Cover wok with lid, cook
ingredients 5 minutes, lifting wok cover 2 or 3 times to stir
mixture. Add tomatoes and sugar, cover, cook 2 or 3 minutes more.
Uncover, stir up corn starch solution thoroughly, pour into wok, stir
to form gravy.

NOTE: Chicken, pork, or shrimp could be substituted for ground beef

MMMMM

Title: BOILED POT-STICKERS (SHWEI JOW)
Categories: Vegetarian, Chinese, Appetizers
Yield: 24 servings

————————–FILLING————————–
8 oz Regular or firm tofu
2 tb Black mushrooms, minced
-(OR Shiitake mushrooms)
— (presoaked)
2 tb Presoaked minced tree ear
1 tb Dried lily buds, minced
— (presoaked)
1 tb Green onion, minced
1/2 ts Salt
2 1/4 ts Soy sauce
2 1/4 ts Sesame oil

————————-WRAPPERS————————-
1 c All-purpose flour
1/4 c Water

———————–DIPPING SAUCE———————–
Soy sauce
Vinegar
Mushroom soaking liquid
-OR- water
Sesame oil (optional)
Chile oil (optional)

Mash the tofu to yield about 3/4 cup.
To make the filling, combine mashed tofu with the
minced ingredients, salt, soy sauce, and sesame oil.
To make the wrappers, mix flour and water by hand,
kneading just enough to make a ball of dough. Cover
and let rest for at least an hour.
Place on a lightly floured board, and knead for 2
minutes or so. With palms of your hands, roll it into
a long, cylindrical shape, 12 inches inches long, 1
inch in diameter. Cut crosswise into 1/2-inch pieces;
you will have 24. If your climate is dry, keep the
dough covered. Shape these, cut-side up, into a round
shape. Flatten them with the palm or heel of your
hand on a flour-dusted board. With a pastry roller,
small rolling pin, piece of dowel, or even an empty
jar — all of these should be wielded under the palm
of your hand — roll each into a round wrapper, 3
inches in diameter, thicker in the center, thinner
toward the edge. This is easily done by rolling the
pastry roller from the edge of the piece of dough to
the center, and back again, turning the dough
counterclockwise a little with your left hand after
each roll. Continue all the way around several times,
also turning the dough over once or twice, until you
have a thin, 3-inch wrapper.
To assemble, place 1-1/2 teaspoons filling (or as much
as the wrapper will hold) in an elongated mound in the
center of each wrapper; fold the dough over the
filling so that the edges meet. Press the edges
together for a tight seal, at the same time making
four or five tiny pleats, pinched tightly flush with
the edge. Be sure that it is completely sealed to
keep the water out and the filling in. (With
commecial wrappers, it may be necessary to moisten
half of the inside edge first to get a seal.)
Bring 4 cups water to the boil in a pot. Immerse
eight dumplings at a time for 3 minutes (add an extra
minute if frozen — do not defrost them first). Lest
they break open, add a little water to slow the boil
whenever it becomes too rapid. Stir occasionally in
case some of them stick to the bottom (true to their
name). After 3 minutes, remove the dumplings with a
slotted spoon. Cook the remaining two batches in the
same way. Serve hot, accompanied by small dipping
saucers of soy sauce and vinegar (cider or Chinese
dark), mixed in roughly equal proportions, or to
taste, and thinned with water or mushroom liquid if
too strong; add perhaps a drop of sesame and/or chile
oil. Some people like to add a little crushed garlic,
minced green onion, and/or gingerroot. Advance
preparation: These can be assembled ahead and frozen.
Do not defrost before cooking.

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