Popcorn Macaroons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Popcorn Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg white

ds Salt 1/2 ts Baking powder 1 c Nuts; toasted – OR- 1 c Coconut; toasted 1 c
Popcorn; popped – chopped in the blender
Beat egg whites til frothy and add the salt and baking powder. beat until
stiff. Fold in the toasted nuts or toasted coconut and the chopped popped
corn. Drop by teaspoons onto greased cookie sheets. Bake at 350~ for 15
mintues, until lightly browned.

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Title: Yam Turnout
Categories: Vegetables, Vegetarian
Yield: 1 batch

2 1/4 lb Cooked peeled yams
1/3 c Sugar
1/3 c Brown or maple sugar
Egg substitute equivalent to
— 1 egg
1 1/2 ts Grated orange rind
1/3 c Raisins
1 1/2 ts Freshly grated nutmeg
3/4 ts Salt
6 tb Melted butter or margarine

MMMMM————————DIXIE SAUCE—————————–
1 c Maple syrup
1 ts Grated lemon rind
2 tb Lemon juice

Whip together yams, sugar, nutmeg, salt, butter, egg substitute and
grated orange rind until smooth.

Coat an 8″ ring mold with melted butter. Put in freezer to harden
butter.

Then dredge mold with flour. Press the mixture into the mold. Bake at
375 F. for 30 minutes. Turn out on a plate and serve with Dixie Sauce.

To make the sauce, mix together sauce ingredients and heat. Serve
warm, drizzled over Yam Turnout.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

Title: ASSORTED SIZZLING RICE SOUP
Categories: Soups, Rice
Yield: 4 servings

3 oz BABY SHRIMP
3 oz BONELESS CHICKEN, DICED
1 ea EGG
4 tb CORNSTARCH
4 c COOKING OIL
3 c CHICKEN BROTH
1 oz MUSHROOMS
2 tb DICED WATER CHESTNUTS
2 tb DICED BAMBOO SHOOTS
1/3 c GREEN BEANS, TRIMMED, CUT IN
1/2 ts SALT
1 tb SHERRY
2 oz SIZZLING RICE, UNCOOKED

1. Mix together the shrimp, chicken, egg, and
cornstarch. Heat 3
cups of the oil in wok. When it is hot, add
shrimp and chicken
mixture. Cook for 1/2 minute and drain.
2. Place above mixture in pot with the broth,
mushroom, water
chestnuts, bamboo shoots, and green beans. Bring
to a boil. Add
salt and sherry. Return to a boil. Reduce heat
and allow to
simmer.
3. Meanwhile, heat the remaining oil until it is
hot. Add rice
and brown quickly. Drain and add to soup. Serve.
By cooking the
rice before it is added to the soup, we add a
crunchy texture to
this savory dish.

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HOLIDAY HONEY DOUGHNUTS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
2 tb Water
2 tb Honey
2 c Flour
1/2 ts Salt
2 tb Butter
1 Egg
1/4 c Milk
Vegetable oil
Honey Nut Filling

Dissolve yeast in warm water; stir in honey. Combine
flour and salt; blend butter. Add yeast mixture, egg
and milk to form a soft dough. Beat well and knead 5
minutes on a greased baking sheet. Cover and let rise
in a warm place about 1 hour or until doubled in bulk.
Deep-fry in 350 F oil 2 to 3 minutes or until browned
on both sides; turn dough over halfway through cooking
time. Drain on paper towels. Slit one side of doughnut
and fill each with 2 to 3 teaspoons Honey Nut Filling.

Honey Nut Filing: Combine 1/4 cup each chopped dried
apricots, apples and walnuts; stir in 2 tablespoons
honey and mix well. Makes 3/4 cup.

Serving tip: Serve with honey to drizzle on filled
doughnuts.

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Artichoke Gratin

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound Jerusalem artichokes — – thinly sliced
(prepared weight given)
Salt
Pepper
Crushed garlic
7 fluid ounces Stock
Butter
Cream — hot
Parsley — chopped

Put the sliced artichokes into a well-buttered gratin dish or shallow
flameproof casserole, seasoning with the salt, pepper, and the merest
hint of crushed garlic between layers. Press down firmly, pour on the
stock and dot with butter. Cook in a moderate oven or over a gentle
flame until the vegetables are tender but not disintegrated and most of
the liquid has been absorbed. Drizzle on some hot cream and let it
slither down between layers. Warm through briefly and serve sprinkled
with parsley.

Source: Philippa Davenport in “Country Living” (British), November
1988.

Typed for you by Karen Mintzias

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Title: PICCALILLI
Categories: Penndutch, Relishes
Yield: 1 Servings

4 Green Tomatoes
2/3 c Salt
1 c Horseradish, Grated
2 tb Cinnamon
2 tb Cloves, Ground
2 tb Allspice
2 tb Mustard, Dry
4 tb Pepper
Vinegar
2 c Brown Sugar

Sprinkle the salt over the chopped tomatoes and let stand over night.
In the morning, drain in colander. Add the horseradish, spices and
sugar and enough vinegar to cover, bring to a boil and cook for 20
minutes. Pour into sterilized jars and seal. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM

KORMA SABZEE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Lean stewing beef or lamb
1/2 c Oil
1 lg Onion — finely chopped
2 Garlic cloves — crushed
1 1/2 c Water
Salt
Freshly ground black pepper
1/4 ts Hot chili pepper (or more)
3 c Spinach, chopped
1 t Cumin
2 tb Coriander leaves, chopped
– (more if desired)

Cooking time: 1 1/2-2 hours

1. Cut meat into 3/4′ cubes. 2. Heat oil in a heavy pan, add onion and fry
gently until transparent. Increase heat, add garlic and meat cubes and fry,
stirring often, until juices evaporate and meat begins to brown. 3. Add
water, salt and pepper to taste, chili pepper, and cumin. Bring to a slow
simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until
meat is tender. Time depends on cut of meat used. 4. Add spinach and
coriander and cook for further 10-15 minutes. 5. Mound chalau [see note 2]
on a platter and spoon some of the sauce on top. Serve remainder in a
separate bowl.
Note1: 1/4 c. yellow split peas (daul nakhud) can be substituted for the
spinach. This dish is then called Korma and the split peas are added at
step 3.
Note 2: To make 6-8 servings of Chalau, start with 3 cups of basmati or
other good quality long grain rice. Heat 1/4 cup oil in a cooking pot, add
the rice, and stir for 5 minutes.
Add required water, bring to a boil, reduce heat to low and cook covered
+/- 30 minutes. To cook this authentically, put a cloth over the rim of the
pan before putting on the lid.

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Banoffi Dessert No. 3497 Yields 10 Servings

12 oz Uncooked Puff Pastry 1/2 tsp Instant Coffee Powder
Sheets 1 tsp Superfine Sugar
27 oz Condensed Milk 1 Pinch Coffee Grounds, Fresh
1 1/2 Lb Bananas, Ripe, Firm
3/4 Pint Heavy Cream

Immerse the UNOPENED cans of condensed milk in water in a deep kettle or
saucepan. – The cans MUST be COMPLETELY covered with water.
Cover.
Bring to a boil.
Boil for 5 hours, checking occasionally to make sure that the cans remain
fully covered by boiling water – add water as needed.
Remove the cans from the water.
Let cool over night (at least 8 hours).
Preheat the oven to 375 degrees.
Lightly grease the (10“x1 1/2”) flan pan.
Line with the puff pastry sheets.
Prick the bottom with a fork in several places.
Fill the pan with dry beans (to keep the crust from deforming).
Bake until crisp.
Remove the dry beans.
Let cool.
Open the cans of boiled condensed milk.
Pour the contents into the baked crust.
Peel and halve the bananas lengthwise.
Lay the banana halves over the toffee (the boiled condensed milk).
Add the instant coffee powder and the sugar to the cream.
Whip until smooth.
Spoon the cream over the contents of the pan.
Sprinkle the ground coffee over.
Serve.
~~~ Lucy Baldwin

BABY SPINACH SALAD WITH GRILLED ONIONS,TOMATO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New america Salads
Healthy and

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Tomato paste
1 tb Tamarind pulp
1/2 tb Shallots — chopped
1/4 c Sherry vinegar
1 1/4 c Olive oil
1/4 ts Kosher salt
1 d Black pepper
1 Red onion
1 1/2 tb Balsamic vinegar
6 c Spinach

Recipe by: Ed Kasky, Executive Chef at Engine Co. No.
28, Los Angeles Preparation Time: 0:30
FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and
vinegar in a blender an mix well. Slowly add the oil a
drop at a time at first and then in a slow b steady
stream until it is all incorporated. Add the salt. Can
be kept in th refrigerator for 1 week.

FOR THE ONIONS:
Peel and slice one large red onion thick enough so
that you can handle the slices and they will not fall
apart when you cook them. Rub them with a little olive
oil and cook the onions over a charcoal fire or under
a hot broiler until soft. (Approximately 5 to 6
minutes per side.) Toss in a bowl with 1-1/2
tablespoons balsamic vinegar so that the slices become
single rings. These will keep refrigerated 2 to 3 days.

TO ASSEMBLE THE SALAD:
Wash and dry one medium handful (about 1 cup) spinach
for each portion and toss with enough dressing to coat
each leaf, being careful not to over-dres the salad.
Arrange the onions over the salad and serve. Always
serve salads on chilled plates.

CHEF’S NOTE: Tamarind pulp can be purchased at Latin
specialty stores.

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SPLIT PEA HAM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Soups
Meats Pulses

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Meaty ham bone, cracked
2 c Green split peas
1/2 c Chopped onion
2 Bay leaves
1 t Salt
1/4 ts Celery seed
1/4 ts Dried marjoram
1/8 ts Thyme
2 qt Hot water

Place all ingredients in cooker. Add the hot water.
Cover and cook on LOW for 10 to 12 hours. Remove
bones; cut off meat and add to soup.

Makes 6 to 8 servings

Source: The Crockery Cookbook by Marie Roberson Hamm

From the collection of Karen Deck

Posted By kdeck@epaus.island.net On rec.food.recipes
or rec.food.cooking

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