LEMON FLUFF CUSTARD FOR DEE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs — well beaten
1/2 c Sugar
1/2 ts Salt — optional
1 c Half and half — scalded
1 c Sour cream
1/4 c Lemon juice — fresh squeezed
1 d Cinnamon
1 d Nutmeg
3/4 c Currants — or raisins
1 1/4 c Rice — cooked/cooled
1 Nutmeg — fresh grated

Preheat oven to 325 degrees F.
Mix the well-beaten egg with the sugar and salt. Add one-half of scalded
half and half in a very fine stream, stirring vigorously all the while. Mix
the sour cream into the remaining half and half, and stir into the first
mixture, along with the lemon juice.
Add the rice, currants (or raisins), and nutmeg. Mix together well. Pour
the mixture into a buttered casserole, and set it in a shallow pan. Pour
hot water into the pan, so that it comes about half-way up the side of the
casserole. Grate the fresh nutmeg on top of the custard.
Bake 1 1/2 hours, or until the custard is set and turning golden on top.
Just for you, Dee…enjoy!

Source: Barb Day, original

Barbara Day, Prodigy Food Wine Board

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Title: Marinated Spiced Olives
Categories: Appetizers, Snacks
Yield: 6 servings

3/4 c Pitted ripe olives
3/4 c Pimiento-stuffed green
-olives
3 Lemon slices
3 Dried red chilies
2 Garlic cloves, crushed
1 ts Mustard seeds
1 ts Black peppercorns
3 Allspice berries
1 3/4 c Olive oil

Add lemon slices, chilies, garlic, mustard seeds, peppercorns and
allspice berries. Stir in olive oil and mix well. Spoon mixture into
a large jar with a tight-fitting lid. Screw on lid tightly and turn
jar over several times to ensure ingredients are well mixed.

Let olives marinate at least 1 week before serving, turning jar
several times a day. Store up to 6 months in a cool place.

NOTE: Use a mixture of corn oil and olive oil for a more economical
marinade. Add sprigs of dried herbs to marinade, if desired. To serve,
garnish with lemon twists and a fresh parsley sprig, if desired.

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Title: Strawberry Glazed Pie
Categories: Pies, Desserts
Yield: 1 pie

5 c Fresh strawberries
1 c C and H Granulated Sugar
1/4 ts Salt
3 tb Cornstarch
1 tb Lemon juice
1 Baked cooled 9″ pie shell

Wash, drain thoroughly, and hull strawberries. Arrange about 3 cups of
whole berries over bottom of baked pastry shell. Crush remaining berries
in a saucepan. In a bowl, mix sugar, salt and cornstarch; stir into
crushed berries. Heat slowly, stirring constantly, until mixture comes to
a boil and thickens. Remove from heat and stir in lemon juice. Cool,
then spoon over berries in pie shell Chill until glaze is set. Before
serving, garnish with Whipped Cream Topping.

For an extra-special treat make Strawberry Glazed Pie in a Meringue Shell
(see separate recipe “Special Pie Shell”).

MICROWAVE DIRECTIONS: Crush 2 cups berries in a deep 1 quart glass bowl.
Stir in lemon juice. Combine sugar, salt and cornstarch in small bowl.
Stir into crushed berries. Microwave at full power 3 to 6 minutes
stirring every 1-1/2 minutes until mixture is thickened. Precede {sic} as
recipe directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

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Title: Nature’s Sweet Treat
Categories: Snacks, Kids
Servings: 6

1/3 c Mild flavored honey
1/2 c Creamy or chunky style
-peanut butter
1/2 c Nonfat dry milk

Combine honey and peanut butter in bowl. Gradually stir in dry milk until
thoroughly blended. Shape into narrow roll. Wrap in waxed paper and chill
until firm. Cut into bite-sized pieces and wrap in plastic wrap or waxed
paper.

Sounds like Valerie’s recipe except with nonfat dry milk substituted for
the wheat germ.

Came from the San Diego paper but can’t tell when. Submitted by Donna
Ransdell.

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Zucchini Crescent Pie

Recipe By : Pillsbury and Mary Roberts, Sturgeon Bay, WI
Serving Size : 4 Preparation Time :0:45
Categories : Cheese/Egg Quiche

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups zucchini — thinly sliced
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder — or 1 clove
1/4 teaspoon basil
1/2 teaspoon oregano
2 tablespoons chopped parsley
8 ounces shredded lowfat mozzarella cheese
2 eggs — lightly beaten
1/4 cup reduced-calorie margarine
2 tablespoons dijon mustard
8 ounces tubed crescent rolls

Unroll each crescent dough and arrange in a sprayed pie pan to form a crust.
(Stretch to fit and spread evenly.) Seal the seams and crimp the rim. Brush
mustard on the dough.

In large skillet, heat some of the margarine and saute the onion for about 2
minute then add the zucchini (add rest of margarine if needed) and saute for
another 2 minutes or until zucchini are tender but firm. Stir in herbs and
salt and pepper; add garlic. Remove from heat. In a large bowl, combine the
cheese and the eggs. Stir in the saute. Transfer to pie pan.

Position oven rack so that it is about 4 inches from the bottom heat source.
Preheat to 325F.

Bake about 20 minutes. Let cool (set) for 10 minutes before serving.
[mcRecipe / patH 23 Au 96]

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NOTES : Move oven rack to position A/low. Or, par-bake the dough before
filling.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2338

LATIN BLACK BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Mexican
Soups Mcdougall

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Black beans — dried
8 c Water
1 Onion — chopped
1 Green bell pepper — chopped
2 Cl Garlic — crushed
1 t Oregano
1 t Ground cumin
6 oz Tomato paste — canned
3 tb Red wine vinegar
1 tb Tamari soy sauce, low sodium
2 c Brown rice — cooked
1/4 c Green chiles — chopped
1/4 ts Tabasco sauce
2 tb Fresh coriander — chopped fre

Recipe by: McDougall Plan Place beans and water in a
large soup pot. Bring to boil; cook for 2 minutes.
Remove from heat, cover, and let rest for about 45
minutes. Return to heat. Add onion, garlic, green
pepper, oregano, and cumin. Cover and let cook over
low heat for 1 1/2 hours. Add tomato paste, vinegar,
and tamari. Cook an additional 30 minutes. Add chilis,
rice, Tabasco, and coriander. Cook 10 minutes. Serve
hot.

HELPFUL HINTS: This is a very spicy soup. Use less
Tabasco and less coriander if you prefer your foods
less spicy. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

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Title: Stewed Mushrooms Queens
Categories: Appetizers, Fish/sea, Soups/stews
Yield: 6 servings

1/2 lb Mushrooms
1/2 lb Queens (bay scallops)
1/4 pt Milk
1/4 pt Single cream or jersey milk
Tarragon vinegar
Anchovy essence
1 sm Bay leaf
Fresh parsley
1 1/2 tb Butter
1 1/2 tb Flour
Fried breadcrumbs; -OR-
Triangles of fried bread

Slice the mushrooms thickly. Put them into a pan with the cold milk
(and cream if using). Three-quarters cover the pan and bring quickly
to a fast simmer. Add the bay leaf and a little salt and reduce the
heat to very low. Three-quarters cover the pan again and leave to
stew gently for 5-6 minutes. Strain to separate the liquid from the
mushrooms, discard the bay leaf and keep the mushrooms warm in a very
low oven.

Make a smooth rich sauce with the butter, flour and creamy mushroom
cooking liquor. Stir in at least 1/2 teaspoon each tarragon vinegar
and anchovy essence. Leave to simmer for 2-3 minutes then season to
taste with salt and pepper. Quickly stir in the queens and
immediately reduce heat to low. Half cover the pan and cook for just
5 minutes. Stir occasionally during this time and be sure to keep
the heat very low – only a very occasional bubble should break the
surface of the sauce or the shellfish may toughen.

Draw the pan away from the heat, quickly stir in the mushrooms and
check seasoning. Then turn the contents of the pan into a warmed
gratin dish (or divide it between warmed scallop shells for an
elegant first course). Sprinkle with parsley and garnish with fried
crumbs or triangles of fried bread. Serve alone as a first course,
or as a main course accompanied by some green beans and a little rice
or a loaf of warm French bread.

Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer.

Source: Philippa Davenport in “Country Living”, September 1988. Typed
for you by Karen Mintzias

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Filipino Cuisine Tips, 1 of 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

E-mail dialogue between
Manny Rothstein
Dennis Santiago and

MR> Got your recipes and most of them look great (though I think I may pass
MR> on the Pork Livers in Pigs Blood, I’m trying to cut down, but I am glad
MR> that it is there), a great blend of exotic and easy to prepare. Thanks
MR> for sharing them with me.

Most people pass on the pigs blood. Try it sometime though. If your
palate is onto the more exotic forms of cuisine, I think you’ll be
pleasantly surprised.

before I post them onto the Cooking Echo, I would like to impose on you MR>
a little bit more for some clarification about ingredients and some MR>
background on Filipino cuisine. I also intend to post the entire MR>
collection as a file on your board and the Salata board. After I do MR>
that, it should take on a life of its own and propagate itself MR>
throughout cyber space.

Great. I’ll try to clarify as much as I can.

MR> What is bagoong, and how is it prepared?

Bagoong is a salty mixture made from shrimp. It’s packaged in 1/2 pint
jars and sold in the refrigerated foods section in oriental stores. It’s
also an easily available import from the Philippines item these days.
Unfortunately, I do not know of any substitutes.

MR> What is patis (fish sauce? Is it like Vietnamese fish sauce?

Patis and Vietnamese fish sauce are one and the same. It’s a brine made
with fish ingredients. If unavailable, salt can be used as a substitute
for the brine component.

MR> Is rice or bagoong the traditional side dishes for all of the recipes
MR> or are there other side dishes that you recommend.

Some tidbits about the Filipino table:

1. Rice is always served with the meal. One of the healthy aspects of the
Filipino diet is that rice makes up the bulk of the meal while the meat
dish is used as a flavor enhancement. You can see how this combination
naturally fulfills the heart and cholesterol meal plans.

2. One of my favorite side dishes to go along with a Filipino meal is
actually the simplest of fare. The ingredients are:

Tomatoes 2-3 Medium, sliced or diced
Onion 1/2 Medium, chopped
Cilantro a little for flavor and color
Patis 3-4 Tablespoons
Vinegar 2-3 Tablespoons

Mix the whole mess in a bowl and serve alongside rice and the main dish.

3. It’s not unusual for a typical Filipino meal to have several main
dishes served together at one sitting. That’s much the same as a Chinese
table where a variety of courses help to spread the palate around.

MR> In Pasiw Na Isda you recommend in dir. #1 “…add all other MR>
ingredients”, should it be “…add all other ingredients except bitter MR>
melon and eggplant”.

You are correct.

(continued in part 2)

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BEAN-CORN ENCHILADAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Green pepper — chopped
1/2 c Scallions — chopped
1/3 c Water
2 c Cooked pinto beans
1 c Corn kernels — frozen
3 ts Green chiles — diced (canned)
2 ts Garlic — minced
2 ts Ground cumin
16 Corn tortillas
1 Enchilada sauce recipe
Sev. sprigs fresh cilantro

Saute the green pepper and scallion in the water until
softened, about 5 mi

Mix the beans, corn, chilies, garlic, and cumin in a
bowl. Add the sauteed

Preheat the oven to 375 degrees.

Steam the tortilla for 1 minutes or wrap then in a
cloth and heat in the microwave on high for 1 minute.
Dip the tortillas in heated Enchilada Sauce, being
careful not to soak them. Spoon about 1/4 cup of the
bean mixture on each, and roll up.

Place on a nonstick 13 x 9-inch baking dish, seam side
down. Bake for 15 minutes, or until bubbly. Remove
from the oven and cover with the remaining sauce.
Garnish with cilantro. Serve at once.

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West African Groundnut Stew

Recipe By : pjh@eng.cam.ac.uk (P.J. Hogben)
Serving Size : 1 Preparation Time :0:00
Categories : Meat, Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cubed stewing beef
6 tablespoons peanut butter
2 medium onions — chopped
1 pound ripe tomatoes — peeled and chopped o
chopped tomatoes
3 fresh chillies
1 pound carrots (or a mixture of carrots — turnips, and
to make up 1lb)
pinch of mixed herbs
piece of grated fresh root ginger or 1 hea
dried ginger
Salt and pepper
7 ounces black-eyed beans soaked overnight
7 ounces long grain rice

This is all cooked on top of the stove in a very heavy saucepan with a
tight fitting lid, as the meat needs to cook in its own juices, or a
flameproof casserole. If you have a pressure cooker use it as an ordinary
saucepan, as it seals in the steam beautifully. Also, if you are not sure
of the fitting of your casserole or saucepan lid then use a double sheet of
foil to line it and give it a more secure fit.

Deseed chillies and chop finely. Combine with peanut butter, ginger, herbs,
vegetables and tomatoes and mix well.

Place meat in pan, followed by vegetable mixture and some seasoning. Put on
close fitting lid and cook very slowly on top of the stove for
approximately 1.5 hours or until meat is tender. Don’t worry about apparent
lack of liquid because the meat and vegetables will provide enough.

Cook beans for one hour. Cook rice in double its volume of salted water for
15-20 mins.

Season beans with salt and pepper and mix with rice. Serve as an
accompaniment to the stew.

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