Title: SOURDOUGH BISCUITS
Categories: Breads
Yield: 4 servings

1/2 c Sourdough starter
1 c Milk
2 1/2 c Unsifted flour
3/4 ts Salt
1 tb Sugar
1 ts Double acting baking powder
1/2 ts Soda
1 x Salad oil, butter or bacon g

Mix the starter milk and 1 cup of the flour in a large
bowl. (prepare the night before for breakfast.) Cover
and keep0 at room temp. to let rise.
Turn this out onto 1 cup flour on a bread board.
Combine salt, sugar, b.p. and soda with remaining 1/2
cup of flour and sift over the top. With hand knead
lightly until the proper consistency. Roll to a 1/2
inch thick. Cut out and dip in either warm bacon
grease or a mixture of half salad oil and melted butter
Place close together in a 9 x 9 pan and set in warm
place to rise for about half hour Bake in a 375 f
oven makes about 14 biscuits.

—–

Title: Fiesta Dressing
Categories: Sauces, Dressings
Yield: 4 servings

1 cn Daisy Sour Cream (16 oz)
1/2 c Mayonnaise
1 tb Salsa
2 t Taco seasoning
1 Garlic clove, minced

Combine all ingredients. Garnish with a dollop of Daisy.

MMMMM

Title: WALNUT TRIANGLES
Categories: Cookies, Bars
Yield: 32 cookies

1 oz Unsweetened chocolate
1/4 c Butter or margarine2
2 Eggs
1 1/2 c C and H Powdered Sugar
— unsifted
1/4 ts Salt
1 ts Vanilla
1/4 c Milk
3/4 c All-purpose flour
1 c Walnuts, finely chopped

—————————–FROSTING (OPTIONAL—————————–
1 c C and H Powdered Sugar
— unsifted
1/4 c Soft butter or margarine
1 ts Vanilla

Melt chocolate and butter over low heat. Set aside. Beat eggs until
light (about 5 minutes). Beat in sugar until smooth. Add salt, vanilla
and milk; mix until smooth. Gradually stir in flour. Fold in chocolate
mixture and walnuts. Pour into greased and paper-lined 8-inch square pan.
Bake in 350 degree oven 30 minutes. Cool in pan. Frost. Cut into 2-inch
squares and each square diagonally into triangles. Makes 32 cookies.

FROSTING: Combine 1 cup C and H Powdered Sugar, 1/4 cup soft butter or
margarine and 1 teaspoon vanilla. Beat until smooth and creamy. Spread
over cookies before cutting.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

—–

Title: PROGRES WITH GRAND MARNIER IV (ASSEMBLY)
Categories: Desserts, Masterchefs, Frisco, Chzm
Yield: 12 servings

1 x Noisette Biscuit **
1 x Buttercream **
1 x Mousse **

———————————–SYRUP———————————–
4 oz Water
4 oz Sugar
1 oz Grand Marnier

——————————-CREME NOISETTE——————————-
1/4 x Buttercream (from above)
1 oz Hazelnut paste OR
1 oz Almond paste
1 ts Kirsch

——————————CHOCOLATE CREAM——————————
3/4 x Buttercream (from above)
12 oz Chocolate, semi-sweet

** Recipes for these ingredients are found elsewhere in this
packet.

Syrup:
======

In a small saucepan, bring the water and sugar to a boil. Take
off of the heat and cool in refrigerator. Add Grand Marnier to cooled
syrup and reserve. (Note: three-fourths of this syrup-Grand Marnier
mixture will be used in the mousse; the remainder will be used to
bunch the various layers of the Progres.)

Creme Noisette:
===============

Put the hazelnut paste and Kirsch into a bowl and mix with a
spatula. Add 4 ounces of buttercream and blend well. Refrigerate for
5 minutes.

Chocolate Cream:
================

Melt the chocolate, then cool. Add half of the chocolate to the
buttercream. Mix well, then add remainder of the chocolate (must be
done in steps or cream will break). Refrigerate.

Assembly:
=========

Remove the biscuit from the refrigerator and cut it to the shape
of the mold. Put bottom biscuit into mold and brush with syrup.
Spread layer of creme noisette on top of syrup. Refrigerate for 2
minutes.

Add a layer of mousse, then place top biscuit on mousse. Brush
with syrup again, then spread with a layer of chocolate cream. Freeze
for 5 – 30 minutes.

Pipe layer of chocolate cream on top. Unmold and serve on tray
with garnish of sugar and real flowers.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

—–

basa genep, basic Balinese spice mix.

Recipe By : Pat Thomson, Adelaide, South Australia via Chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Balinese Satay

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tsp whole black pepper
3 cloves garlic
half medium onion
3 lombok chilles
1 tsp sesame seeds
1/4 teaspoon nutmeg — freshly ground
1/2 teaspoon terasi [ blachan fermented shrimp paste)

3 ground candlenuts
1 tsp ground coriander
1 tblsp turmeric [ use fresh if available]
5 tsps galangal [ laos use fresh if available)

2 tsp lesser galangal [ kencur]
1 tbsp grated ginger
quarter cup water.

grind whole seeds in pestle and mortar, then blnd all together. You can use
a food processor for this part. It should be golden yellow and thick paste
like.
This is used in many ways…rub over chicken and barbecue, marinade fish and
warp in banana leaf and steam, add to rice porridge.
Add to: 300 gr chicken mince 3 lime leaves, three quarters cup grated
cocunut, 2 tspn palm sugar half tspn salt, 1 tbspn fried dried onion and
hald stick finely chopped lemon grass. kead until very sticky. Mold around
soaked bamboo satay sticks and charcoal grill.
this is chicken satay, not the kebabs that are sold for tourist consumption.
Pat Thomson. Adelaide. South Australia.

– – – – – – – – – – – – – – – – – –

BASIC CHEESE FONDUE

Recipe By : COOKING LIVE SHOW # CL8778
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove — halved
1 1/2 cups dry white wine, preferably Neufchatel
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated nutmeg, pinch

In a large bowl combine the cheeses and cornstarch and toss to coat.
Rub
the inside of a heavy saucepan with the garlic and discard the
garlic. Add
the wine and lemon juice and bring the mixture to a boil. Stir in the
cheese mixture gradually over moderate heat, stirring until smooth.

Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer
mixture for 2-3 minutes and transfer to a fondue stand set over a low
flame. Serve immediately, taking care to remember to continually stir
the
fondue to prevent it from separating.

Yield: serves 4-6

– – – – – – – – – – – – – – – – – –

RABANADAS (PORTUGUESE FRIED TOAST)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Sugar
1/2 c Warm milk
1/4 c Rum
8 sl White bread from square loaf
2 Eggs, beaten
1/2 Stick butter
Confectioner’s sugar
Ground cinnamon

Mix first 3 ingredients. Soak bread in this mixture.
“Now lift each slice carefully with a wide spatula and
dip in beaten egg to cover both sides. Carefully
transfer each slice to a frying-pan in which plenty of
butter is quietly sizzling. Fry golden-brown on both
sides. Sprinkle with sugar and cinnamon.”

– – – – – – – – – – – – – – – – – –

White Bean Soup with Escarole

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6613
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 onion, — finely chopped
2 carrots, — finely chopped
1 clove garlic, — minced
4 cups chicken broth
2 (16-ounce) cans white cannellini beans, — drained
4 fresh sage leaves, — cut into chiffonade
8 ounces escarole or romaine lettuce, — cut into chiffonade
1/4 cup chopped Italian parsley
salt and pepper

Heat olive oil in a 4 quart saucepan. Add onion and carrots, cover and
simmer 5 minutes or until tender. If vegetables stick to saucepan, add some
water, cover and continue to simmer.

Add the garlic and saute for a moment. Add 1 of the cans of beans and mash
with a potato masher. Add the other can of beans along with the broth and
bring to a simmer with the sage. Simmer 10 minutes or until as thick as you
like it. If too thick, add more water; if too thin, boil down until some of
the liquid has evaporated.

Stir the escarole or romaine lettuce into the pot, cover and simmer 5
minutes or until lettuce is tender. Uncover, add parsley and adjust
seasoning. Serve with bread and salad for a complete meal.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

Title: Romaine Salad
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings

2 ea Hearts, lettuce, Romaine
4 ea Tomatillos, sliced (or use
— fresh green tomatoes)
2 md Tomatoes, sliced
2 ea Avocados, sliced
2 tb Lime juice
1/2 c Olive oil
1 bn Coriander

Place the lettuce, tomatilloes, tomatoes and avocado in a large bowl.
Sprinkle with lime juice and olive oil, but do not toss. Garnish with
coriander leaves to taste.

“Great Chefs of San Francisco”. Posted by Rob Stewart

—–

Title: Chicken Salad Picante
Categories: Poultry, DPIinc
Servings: 4

4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
1/2 c Dressing, bottled, ranch,
— fat free
2 tb Sauce, picante
1 ts Chili powder, divided
1/4 ts Salt
1 tb Oil, vegetable
4 c Greens, salad, mixed
— torn into bite-sized
— pieces
1 md Avocado, peeled, halved,
— pitted, cut into hori-
— zontal slices
1 md Onion, red, thinly sliced
— into rings
2 md Tomatoes, cut in 8 wedges
— each
2 tb Cilantro, chopped, OR
2 tb Parsley, chopped

In a small bowl, mix together salad dressing, picante sauce, and
a 1/2 teaspoon of chili powder; set aside.

Mix the remaining 1/2 teaspoon of chili powder with the salt and
sprinkle the mixture over the chicken.

Heat the oil to a medium-high temperature in a fry pan. Add
chicken and cook, turning, about 8 minutes or until brown and fork
tender.

Remove the chicken to a cutting board and cut horizontally into
1/2-inch slices.

Place one-fourth of the lettuce on each of four serving plates.
On each plate, arrange one sliced chicken breast half over the
lettuce.

Place avocado, onion, and tomatoes around the chicken. Drizzle 2
tablespoons of dressing over each salad. Sprinkle salad with cilantro
or parsley, if desired.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————