Title: BAKED CARAMEL CORN
Categories: Appetizers
Yield: 10 servings

1 c Butter
2 c Brown Sugar
1/2 c Cornsyrup
1 ts Salt
1/2 ts Baking Soda
1 ts Vanilla
6 qt Popped Popcorn

Melt butter; stir in brown sugar, cornsyrup and salt.
Bring to a boil, stirring constantly, than
boil,without stirring for 5 minutes. Remove from heat,
stir in soda and vanilla. Gradually pour over corn,
mix well. Turn into two large, shallow baking pans.
Bake at 250 degrees F for 1 hour, stir every 15
minutes. Remove from oven, cool completly. Break apart
and store in tightly covered containers. Found this in
some magazine a while ago, dont know which one any
more! From Brigitte Sealing, Cyberealm BBS Watertown
NY 315-786-1120

—–

Title: Prawn Salad with Basil and Feta Cheese
Categories: Salads
Yield: 4 servings

3/4 c Olive oil
2 Garlic cloves, minced
1 T Ground coriander seeds
2 1/2 c Minced fresh basil
1 lb Large prawns, shells and
-tails removed
1 c Loosely packed arugula
-leaves
2 Roasted sweet red bell
-peppers, seeded and thinly
-sliced (about 3/4 cup)
1/2 lb Feta cheese, crumbled
Freshly cracked black pepper

Combine 1/2 cup of the olive oil with the garlic, coriander seeds and
1 cup of the minced basil in a medium-size, non-reactive bowl. Add the
prawns, cover and marinate at room temperature for 1 hour or in the
refrigerator overnight.

To grill the prawns: Prepare a medium-hot fire (a light layer of gray
ash should cover the charcoal), place the prawns on the grill and
cook, basting with the marinade and rotating the prawns to cook
evenly, for 4-5 minutes or just until they are opaque to the center.
Remove from the grill.

To bake the prawns: Place prawns in a single layer, with marinade, in
a baking dish in a preheated 450’F. oven. Cook for 5-7 minutes or
just until the prawns are opaque to the center. Remove prawns from
baking pan with a slotted spoon.

Arrange the arugula and the remaining basil on a large platter. Top
with the warm prawns, roasted peppers and feta cheese. Drizzle with
the remaining 1/4 cup olive oil and sprinkle with freshly ground
pepper.

Per serving: 445 calories, 32 grams protein, 7 grams carbohydrates, 32
grams fat, 11 grams saturated fat, 225 milligrams cholesterol, 808
milligrams sodium.

MMMMM

SRI LANKA SWEET MANGO CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----SWEET MANGO CHUTNEY----- 225 g Mangoes 100 g Sugar 2 Garlic cloves 3 sl Ginger 2 ts Mustard seeds 2 Clove 2 Cardamom 75 ml Vinegar 1/2 ts Chile powder 1/4 ts Salt 50 g Sultanas ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar. Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Mix all these ingredients together and add the vinegar, chile powder and salt. Put in a pan, add the remaining sugar and cook for 10- 15 minutes. Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

Title: NESSELRODE PUDDING
Categories: Desserts
Yield: 8 servings

5 Eggs
1/2 c Sugar
1 1/2 tb Gelatin
1/4 c Water
2 c Whipping cream
2 ts Vanilla
2 c Sweetened chestnut puree
5 oz Chopped candied chestnuts
1 Pie shell

WARM THE EGGS IN A DOUBLE BOILER. Whip them with an
electric mixer, and gradually beat in the sugar. Beat
until the mixture is thickened and forms soft peaks.
Soften the gelatin in the water and then dissolve over
hot water. Beat the cream to soft peaks. Fold the
gelatin and vanilla into the eggs and then fold in the
whipped cream. Fold in the chestnut puree and the
candied chestnuts. Fill the crust and refrigerate to
set. Top with sweetened whipped cream.

—–

Title: NOPALES CON HUEVOS Y SERRANOS
Categories: Mayan, Peppers
Yield: 4 servings

4 Serrano peppers, stems
-removed, chopped
2 T Chopped onion
2 T Vegetable oil
2 Small tomatoes, peeled and
-seeds removed, chopped
1 c Cooked nopales, cut into
-small strips
1 t Chopped fresh cilantro
6 Eggs, well beaten
Grated Monterey Jack cheese

Saute the chilis and onions in oil until soft. Add the tomatoes,
cactus and cilantro and simmer until moisture is absorbed. Add the
eggs to the mixture and sprinkle cheese on top. Cover and cook over
low heat until eggs are set. Heat Index = 5

MMMMM

Title: LENTIL SOUP WITH LIVER DUMPLINGS
Categories: Soups
Yield: 4 servings

————————————SOUP————————————
1 sm Onion, finely chopped
30 g Bacon (1 oz), diced
1/4 Leek, diced
20 g Butter (0.75 oz)
80 g Red lentils (2.75 oz)
1 l Chicken broth (2 pints)
1 dl Whipping cream (1/2 cup)

——————————LIVER DUMPLINGS——————————
100 g Chicken liver (3.5 oz)
40 g Butter (1.5 oz)
80 g Bread crumbs (2.75 oz)
2 Egg yolks
1 Egg white

Saute the onion and the bacon in the butter, add the leek and the lentils,
saute for a moment. Moisten with bouillon, bring to the boil and simmer
until the lentils are tender. Meanwhile skin the liver and press through a
fine sieve. Beat the butter until smooth, add the liver and mix well. Stir
in egg yolks and bread crumbs, season with salt and pepper. Beat the egg
white until stiff, fold into liver mixture. In a skillet bring water to a
simmer, add salt. Form dumplings with two teaspoons and poach for 5
minutes. Remove from water and place in a kettle filled with cold water. In
a blender liquidize the soup. Strain through a sieve and return to
saucepan. Add the cream and bring to a boil. Correct seasoning, add the
dumplings and reheat.

—–

Monterey Spaghetti

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces spaghetti, broken into 2″ pieces
1 egg
1 cup sour cream
1/4 cup Parmesan cheese — grated
1/4 teaspoon garlic powder
2 cups MontereyJack cheese — shredded
1 10 oz pkg frozen chopped spinach — thawed and drained
1 2.8 oz can french fried onions (Durkees) — divided

Cook spaghetti according to package directions. Meanwhile, in a medium bowl,
beat egg. Add sour cream, Parmesan and garlic powder. Drain spaghetti; add
to egg mixture. Add Monterey Jack cheese, spinach and half of the onions.
Pour into a greased 2-qt. baking dish. Cover and bake at 350 for 30 minutes
or until heated through. Top with remaining onions; return to the oven for 5
minutes or until the onions are golden brown. Serves 6 to 8.

– – – – – – – – – – – – – – – – – –

Title: GOW GEES
Categories: Chinese, Seafood, Pork
Yield: 48 servings

Stephen Ceideburg

——————-SWEET AND SOUR SAUCE——————-
1 c Water
1/2 c White vinegar
1/2 c Sugar
1/4 c Tomato paste
4 ts Cornstarch

————————-GOW GEES————————-
1 oz Dried mushrooms
Boiling water
48 Wonton wrappers (about 1
-pound)
2 oz Shrimp
4 oz Uncooked boneless lean pork
3 Green onions
2 ts Soy sauce
1/2 ts Grated pared fresh ginger
-root
1 sm Clove garlic, crushed
3 c Vegetable oil

Here’s a Chinese appetizer that looks great–crescents
of deep fried wonton skins stuffed with pork, shrimp
and other goodies.

For Sauce:

1. Combine water, vinegar, sugar, tomato paste and
cornstarch in small saucepan. Cook over medium heat,
stirring constantly, until sauce boils. Boil and stir
1 minute. . Keep sauce warm.

For Gow Gees:

2. Place mushrooms in bowl and cover with boiling
water. Let stand 30 minutes. Drain and squeeze out
excess water.

3. Cut wonton wrappers into circles using 3-inch (8
cm) biscuit or cookie cutter. Cover wrappers with
plastic wrap to avoid excessive drying.

4. Remove shells and back veins from shrimp. Finely
chop shrimp, pork, onions and mushrooms with cleaver,
sharp knife or food processor. Transfer chopped foods
to large bowl. Add soy sauce, ginger and garlic. Mix
well.

5. Place level teaspoon (5 mL) pork mixture onto
center of each wonton circle. Brush edges with water.
Fold circles in half over filling, pressing edges
firmly together to seal.

6. Heat vegetable oil in wok over high heat until it
reaches 375 degrees F (190 C). Fry 8 to 10 gow gees at
a time in hot oil until golden, 2 to 3 minutes. Drain
on absorbent paper. Serve with Sweet and Sour Sauce.
From “Chinese Cooking Class Cookbook” by the Editors
of Consumer Guide, Publications International LTD,
1980. ISBN 0-517-322455.

—–

Asparagus: Tuscan Spring Salad

Recipe By : Wisconsin Country Gourmet (posted by Hanneman)
Serving Size : 6 Preparation Time :0:30
Categories : Salads Wisconsin

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 small red potatoes
1 pound fresh asparagus — sliced diagonally
6 whole carrots — sliced diagonally
DRESSING as follows
3/4 cup extra virgin olive oil
6 tablespoons red wine vinegar
1 tablespoon sugar
1/4 cup fresh parsley — minced
3 fresh basil leaves — minced
2 cloves garlic — minced
. . .
Salt and pepper — to taste
1 shallot — finely diced
Romaine lettuce — optional

Look for “small new potatoes” with purple-red skins, and fewer deep
eyes.
Boil rinsed potatoes in plenty of lightly salted water, about 15
minutes, or until just tender. Drain and set aside.
Cut the asparagus and carrots to size before cooking. Steam each
vegetable separately (a dente).
-Asparagus (1-1/2 to 2-inch lengths) 1-2 minutes.
-Carrots (1/4-1/3-inch thick) 5 minutes.
Put the vegetables in a bowl and chill: to stop cooking and to cool
the potatoes enough so that they can be handled without crumbling. Slice
the red potatoes 1/4 to 1/2 inch thick. Prepare the dressing in a blender,
food processor, or hand-held grinder. Season with salt and freshly ground
pepper. Drizzle on the salad and toss gently to coat. Fold in the tender
shallot (or scallions; spring-green onions, sweet onion). Cover and chill
(about 2 hours). Lettuce (optional).

Cooksnote – substitute fresh rosemary for the basil. Use fresh herbs
Published by Wisconsin Trails Magazine (1988).

– – – – – – – – – – – – – – – – – –

NOTES : Here’s an eye-appealing potato salad from Wisconsin. Asparagus is
grown there.

SUGARLESS BLUEBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fruits Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
1/2 ts Salt (opt)
1 tb Baking powder
1/4 ts Cinnamon
1/4 ts Nutmeg
2 Eggs
1/4 c Vegetable oil
3/4 c Orange juice
1 t Orange or lemon rind
1 c Blueberries,rinsed,drained
2 ts Flour,to toss blueberries in

In a large mixing bowl, sift together the flour, salt
, baking powder, cinnamon and nutmeg. Preheat oven to
400 F. In a small bowl, beat eggs lightly, add the
oil, orange juice and grated rind, and add this
mixture to the flour mixture.Before the flour and
liquid ingredients are fully combine, fld in the
blueberries, stirring gently. Fill 12 or more well
greased muffin tins about 2/3 full with the batter.
Bake the muffins for 20-25 minutes. From *Prodigy’s
Healthy eating Bulletin Board. From Jane Brody’s Good
Food Book.

– – – – – – – – – – – – – – – – – –