Orange Cloud Cakes with Boysenberry Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Desserts
Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BOYSENBERRY SAUCE—–
2 cups Frozen Boysenberries — thawed
undrained
1 tablespoon Sugar
—–CAKES—–
Solid Vegetable Shortening
1/4 cup Whole Wheat Flour
1/4 cup All-Purpose Flour
2 tablespoons Sugar
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 Egg Yolk
2 tablespoons Nonfat Milk
1 1/2 tablespoons Vegetable Oil
1 1/2 teaspoons Orange Peel — grated
1/2 teaspoon Vanilla Extract
1/4 Vanilla Bean — split

3 Egg Whites
1 1/2 teaspoons Powdered Sugar

Combine Boysenberries and sugar in a food processor. Process until pureed.
Strain to remove seeds. (Can be prepared up to 3 days ahead; chill.)
Preheat oven to 350øF. Grease 6 2/3 cup custard cups or souffle dishes with
vegetable shortening. Sift both flours, sugar, baking powder, baking soda nd
salt into a medium bowl. Whisk egg yolk, milk, vegetable oil, orange peel and
vanilla extract in a small bowl to blend. Scrape seeds from vanilla bean into
egg yolk mixture. Add to dry ingredients and mix until just combined. Using
an electric mixer, beat egg whites with powdered sugar until stiff but not
dry. Fold into batter. Divide batter among prepared cups. Bake until golden
brown and when toothpick inserted in center comes out clean, about 20
minutes. Cool on rack. (Can be prepared up to 4 hours ahead.)
Using a small knife, cut between cakes and cups to loosen. Transfer cakes to
plates. Serve with sauce.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone
IV – Stinson Beach, CA

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Title: Worcestershire sauce
Categories: Sauces
Yield: 1 cups

1 Chopped onion
2 Cloves of garlic crushed
1 1/4 in thick slice of ginger
3 T Yellow mustard seeds
1 t Peppercorns
1/2 t Red pepper flakes
1 1 in. long cinamon stick
1 t Cloves whole
1/2 t Cardamon pods
2 c Vinegar
1/2 c Molassoes
1/2 c Dark soy sauce
1/4 c Tamarind pulp
3 T Salt
1/2 t Curry powder
1 Crushed anchovy
1/2 c Water

Place the onion, the garlic, the mustard seeds, the red pepper
flakes, the peppercorns, the ginger, the cinammon, the cloves and the
cardamon on a large piece of chessecloth and tie in a little bag.

In a large saucepan, combine the spice bag with the vinegar, the
molassoes, the soy sauce and the tamarind. Bring to a boil, lower the
heat and let simmer for 45 minutes.

Mix together the salt, the curry powder, the anchovy and the water.
Add to the liquid in the saucepan. Remove from heat. Pour the
contents of the saucepan (including the spice bag) into a stainless
or glass container. Cover tighly and place in the refrigerator for
two weeks, mixing from time to time and squeezing the spice bag.
After the two weeks, remove the spice bag and bottle the sauce. Keep
in the refrigerator and shake well before use.

MMMMM

PIGEON PEAS RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 sm Onion — chopped
2 Garlic cloves — crushed
6 tb Tomato sauce
16 oz Canned pigeon peas
1 c Uncooked rice
4 tb Chopped fresh parsley
2 c Water
1 tb Fresh lime juice
Salt — to taste
Freshly ground black pepepr
— to taste

Heat the oil in a saucepan and add the onion; simmer
for 5 minutes. Add the garlic and tomato sauce and
cook 1 minute. Add the peas, rice, and parsley and
saute 1 minute. Add the water and lime juice and
simmer, covered, for 15 minutes until rice is cooked.
Add salt and pepper to taste.

* Source: Keys Cuisine – by Linda Gassenheimer * Typed
for you by Karen Mintzias

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Patty Ann’s Lemon Love Notes

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:30
Categories : Bar Cookies Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Crust–
1 C Flour
1/2 C Butter Or Margarine
1/4 C Powdered Sugar
1 Pn Salt
–Filling-
2 Eggs
1 C Sugar
2 tbsp Flour
3 tbsp Lemon Juice
1 tsp Lemon Rind — grated
1/4 tsp Baking Powder

Oven 350 degrees F.

FOR CRUST:

Cream butter, sugar, add flour and salt. Press into 8 x 8 inch pan. Bake
20 minutes at 350°.

FOR FILLING:

Combine ingredients. Pour over hot crust. Bake 20-25 minutes. Sprinkle
with 4z sugar. Cool in pan. Cut in squares.

Store in tin box between layers of wax paper.

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Title: Paul Jenny’s Father’s Baked Ziti
Categories: Meats
Yield: 8 Servings

MMMMM—————–ITALIAN FROM CHEF FREDDY’S———————-
2 lb Ground beef
1 lb Italian sausage
29 oz Jar Spaghetti sauce
1 lb Pasta shells or ziti
1 ts Italian seasoning
3/4 tb Garlic powder
12 oz Mozzerella cheese [shredded]
Parmesan cheese to taste

This recipe is loosely adapted from one that is prepared at the
“Cherry Tree Inn” in Henderson NY… by MR. Paul Read sr.

1) Break up and brown the meats and onion togeather, until just
brown… add the spaghetti sauce and simmer while the pasta is
cooking… add the spices to taste, and when the pasta is done,
combine it with the meat and the cheese in a large baking dish and
bake in a 350=F8 oven for 30 to 45 min… 2) Serve with warm garlic or
italian bread… and wine if you like…

from Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120

MMMMM

WINE CREAM ROLL

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1/3 c Water
1 c Cake flour*
1/4 ts Salt
1/3 c Granulated sugar
1 c Dry white wine
3 tb Butter or margarine
1 pk Frozen strawberries (10oz)
1 tb Lemon juice
1 c Granulated sugar
1 t Vanilla
1 t Baking powder
Powdered sugar
4 ts Cornstarch
2 Eggs,slightly beaten
2 tb Cornstarch
3/4 c Currant jelly

Heat oven to 375′. Line jelly roll pan, 16x11x1 inch, with aluminum
foil; grease. Beat 3 eggs in small mixer bowl until very thick and
lemon colored, about 5 minutes; pour into large mixer bowl. Beat in 1
cup granulated sugar gradually. On low speed, mix in water and
vanilla. Add flour, baking powder and salt gradually, beating just
until batter is smooth. Pour into pan, spreading batter to corners.
Bake until wooden pick inserted in center comes out clean, 12 to 15
minutes.
Loosen cake from edges of pan; invert on towel sprinkled with powdered
sugar. Remove foil; trim stiff edges if necessary. While hot, roll
cake and towel beginning at narrow end. Cool on wire rack.
Mix 1/3 cup granulated sugar and 4 teaspooons cornstarch in 2-quart
saucepan. Stir in wine. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute. Remove from
heat. Stir in butter. Refrigerate until chilled.
Unroll cake and remove towel. Spread filling over roll to within 1/4
inch of edges; roll up. Refrigerate at least 1 hour.
Mix 2 tablespoons cornstarch and the reserved strawberry syrup. Heat
strawberries and jelly to boiling in 1 1/2-quart saucepan. Stir in
cornstarch mixture. Heat to boiling, stirring constantly. Boil and
stir 2 minutes. Remove from heat. Stir in lemon juice; cool. Serve
with cake.
*NOTE: If self-rising flour is used, omit baking powder and salt.

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Title: EGG FOO YONG (MASTER RECIPE)
Categories: Chinese, Eggs
Yield: 4 servings

1 c Cooked ham or roast pork
1/2 c Chopped, onions
1 c Drained, canned bean sprouts
4 tb Chopped green onion tops
1 tb Soy sauce
1 ts Salt
3 Eggs
Oil for deep frying
Sauce:
1 1/2 c Chicken stock
1 ts Molasses
1 ts Soy sauce
1 ts Cornstarch
2 tb Cold water

Put meat, onion, sprouts, green onion tops, soy sauce,
and salt in a bowl; mix well. Stir the eggs lightly
into the mixture. Use a deep-bowl ladle to spoon out
the mixture and lower into the hot oil. Tip the ladle
at once to release the omelets. Let them fry until
they rise to the top. Turn each to brown the other
side. Lift out with a large slotted spoon. Serve on a
hot dish covered with a little of the sauce (below).
Serve additional soy sauce separately. Egg Foo Young
Variations Chicken Foo Yong: Use cooked chicken or
turkey instead of ham or pork. Crabmeat Foo Yong: Use
canned or cooked crabmeat instead of ham or pork.
Lobster Foo Yong: Use canned or cooked lobster instead
of ham or pork. Shrimp Foo Yong: Use canned or cooked
shrimp instead of ham or pork. Vegetable Foo Yong:
Omit meat; use 2 cups chopped green pepper, celery,
onion, and canned bean sprouts combined. Season with
additional 1 teaspoon salt. Subgum Foo Yong: To the
master recipe or any variation, add 1 cup diced
mushrooms, 1/2 cup diced green beans, and 1/2 cup
diced canned bamboo shoots. Mix and cook as directed.
Sauce: Heat stock with molasses and soy sauce. Combine
cornstarch with cold water; stir it until smooth. Let
come to boiling point and cook until thickened. Recipe
from Mary Margaret McBride Encyclopedia of Cooking *
Published by Homemakers Research Institute
copyright,1959

—–

Chocolate Zucchini Cake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Soft margarine
1/2 c Oil
1 3/4 c Sugar
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
2 c Grated zucchini
2 lg Eggs
1 ts Vanilla
1/2 c Sour milk
4 tb Cocoa
1/2 ts Cinnamon
1/4 c Chocolate chips
–Cream Cheese Frosting–
3 oz Cream cheese, softened
4 tb Butter, softened
Dash of salt
1 ts Vanilla
2 1/2 c Sifted powdered sugar

Cream together the margarine, oil and sugar. Add eggs, vanilla, and sour
milk. Mix well. Add dry ingredients after sifting them together. Beat
well. Add zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with
chocolate chips. Bake at 350’F. for 35 min. or until done. This is GREAT
topped with cream cheese frosting. Cream together the cream cheese and
butter. Beat in vanilla and salt. Gradually add powdered sugar. Blend
well. Frost cake.

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CHINESE PASTA SALAD WITH CREAMY GINGER DRESSIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Precooked Shanghai noodles
1 Dash sesame oil for noodles
1/2 lb Snow peas
1/2 lb Shrimp, shelled deveined
2 tb Coriander, chopped
2 tb Scallions, minced
1 tb Oil
—–SHRIMP MARINADE—–
1 t Salt
1/4 ts White Pepper
1/2 ts Chinese cooking wine
—–DRESSING—–
3 tb Fresh ginger, grated
1 Small garlic clove, crushed
1 Egg yolk
1 t Egg white
2 ts Lemon juice
2/3 c Vegetable oil (not olive)
1 1/2 ts Soy sauce
2 1/2 tb Sesame oil
1 tb Cream

Mix the marinade ingredients in a small bowl and add
shrimp. Blanch the noodles, rinse under cool water
and sprinkle with sesame seed oil, toss, and set
aside. (You may want to trim noodles with scissors to
about 4 inches in length, to make serving easier.)
Blanch whole snow peas and set aside. Heat wok, add
1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg
yolk, egg white, and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles,
shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room
temperature.

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PFEFFERN#SSE #3

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour, unsifted
1 t Baking powder
1 t Cinnamon
1 t Cloves, ground
1/2 ts Mace
1 t Allspice, ground
Pepper, black — as desired
1 1/4 c Honey
2 tb Butter — (no margarine)
2 lg Eggs
1 c Sugar, confectioners’
1 t Vanilla
— Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.

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