Three Herb Pesto

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic cloves — coarsely chopped
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh italian parsley
— leaves
1 cup firmly packed fresh mint leaves
1/2 cup toasted pine nuts — cooled
1/2 cup freshly grated parmesan
salt and freshly ground black pepper
3/4 cups olive oil

In a blender or food processor finely chop the garlic, scraping down
the sides with a rubber spatula if necessary. Add the herbs, pine
nuts, Parmesan, salt, pepper and olive oil and process until smooth.
Pesto will keep stored in a airtight container and refrigerated for up
to one week. Pesto can also be frozen and stored for up to one month.

Yield: about 1 1/2 cups

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Title: BAVARIAN APPLE TORTE
Categories: Pies, Fruits, Desserts
Yield: 8 servings

————————–PASTRY————————–
1/3 c Sugar
1/3 c Butter
1 tb Shortening
1/2 ts Vanilla
1 c Flour

————————–FILLING————————–
5 Apples; winesap, golden
-delicious, Granny Smith
8 oz Cream cheese; room temp
1/4 c Sugar
1 Egg
1/2 ts Grated lemon peel
1/4 ts Vanilla
1/8 ts Salt
Cinnamon sugar
1/2 c Sliced almonds

Pastry: cream sugar, butter, shortening and vanilla.
Blend in flour and pat into bottom and 1 1/2 inches up
sides of greased 9 inch spring form pan. Place in
400F oven for 15 minutes.

Pare and slice apples to make 1 quart (4 cups).

Filling: Beat cream cheese, sugar, egg, lemon peel,
vanilla and salt until smooth. Pour over pastry. Top
with apple slices, cinnamon sugar and nuts. Bake at
400F for 40 minutes.

From “A Flock of Good Recipes,” Shepherd of the Bay
Lutheran Church, Ellison Bay and Sister Bay (Door
County), Wisconsin

Good Tastes column, Green Bay Press Gazette, 10/1/1995

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Title: Steak Hawaiian
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

3 oz Beef top round steak (sliced) 2 tb Unsweetened pineapple juice
1/2 ts Mace 1 Pineapple
slice (unsweetened)

Pound slices of round steak with mallet or edge of plate until thin.
Sprinkle both sides with mace. Place in aluminum foil. Sprinkle with
pineapple juice; top with pineapple slice. Secure foil tightly. Place
in baking dish. Bake at 350F for 40-45 minutes.
MICROWAVE: Place in plastic wrap. Cook on High for 10-12 minutes. 1
serving = 3 lean meat, 1 fruit calories 200

MMMMM

Title: $20,000 PRIZE-WINNING CHILI
Categories: Tex-mex
Yield: 1 servings

2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chpd.
1 cn Budweiser beer (12 oz.)
8 oz Hunt’s tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler’s beef-flavor instant
-bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce,to taste
1 ts Flour
1 ts Cornmeal
1 tb Warm water

In large saucepan or Dutch oven, brown half the meat;
pour off fat. Remove meat. Brown remaining meat; pour
off all fat except 2 Tbsps. Add onion, garlic; cook
and stir until tender. Add meat and remaining
ingredients except flour, cornmeal and warm water. Mix
well. Bring to boil; reduce heat and simmer covered 2
hours. Stir together flour and cornmeal; add warm
water. Mix well. Stir into chili mixture. Cook covered
20 minutes longer. Serve hot. Makes 2 quarts.

From: Bill and Becky Pfeiffer. 1980 World Championship
Chili Cookoff Winners.

Posted on GEnie Food Wine RT May 24, 1993 by
M.HATALA [Mike in FL.]

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com

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Title: Whiskey Balls
Categories: Candies, Christmas
Yield: 36 servings

3 c Vanilla wafer crumbs
1/2 c Finely chopped pecans
1/2 c Unsweetened cocoa
2 c Confectioner’s sugar
1/2 c Bourbon
3 tb Light corn syrup
Salt, if desired

1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner’s
sugar, bourbon, corn syrup, and a dash of salt. Form into small
balls the size of walnuts.

2. Roll each ball in the remaining 1 cup confectioner’s sugar and
place on a cookie sheet. Chill in the refrigerator for several hours
or overnight.

Note: It is traditional in the South to use bourbon, but rye may
also be used. This confection — or at least a version of it — was
an early Southern version of those chocolate truffles that became the
rage for chocolate lovers during the 1980s in this country. The
whiskey balls are made, of course, with cocoa rather than chocolate.

~-From Craig Claiborne’s “Southern Cooking”

~-Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the
Bourbon Cowboy.

MMMMM

Title: Easy Spaghetti
Categories: Main dish
Yield: 4 servings

3 tb Olive oil
1 md Onion, peeled and diced
3 Garlic cloves, peeled/minced
1/2 t Dried oregano
1 tb Dried basil (or to taste)
1/2 t Red pepper flakes, if
-desired (or a little
-jalapeno pepper)
1 cn Crushed tomatoes (28 oz)
12 oz Vermicelli
Parmesan cheese

Put olive oil in a skillet that about 12″ wide.

Peel and chop onion. Add to skillet and cook on medium heat as you
peel and mince garlic. Add garlic to skillet; stir. Cook several more
minutes to allow the vegetables to soften and give up a lot of their
moisture. Stir occasionally. Add oregano, basil, red pepper and
crushed tomatoes. Simmer the mixture uncovered.

Meanwhile, bring a large pot of water to a boil for your spaghetti,
usually 4 1.2 quarts or so. Salt the water and add 8-12 ounces of
spaghetti. Cook until it is just barely tender, probably 2 minutes
less than they suggest on the package. Drain but don’t rinse.

Toss with sauce and serve on plates. top with freshly grated Parmesan
cheese.

NOTE: Carrot sticks and warmed bread go well with spaghetti.

MMMMM

LAST WORD IN NUTMEG MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
3/4 c Sugar
1 tb Baking powder
1 1/2 Nutmegs, whole — grated
1/2 ts Salt
1 Egg
3/4 c Heavy cream
3/4 c Milk
5 tb Butter, melted

Preheat oven to 400 degrees. Grease the muffin tins.
Stir together with a fork the flour, sugar, baking
powder, nutmeg,
and salt in a medium-size bowl, thoroughly combining
the ingredients. Beat the egg well in a small bowl,
then stir in the cream, milk, and butter and blend
well. Add the cream mixture to the flour mixture and
stir only until there are no streaks of flour. Don’t
overmix.
Spoon batter two-thirds full in each muffin cup.
Bake for about 20
minutes, or until rounded tops are lightly golden.
Remove muffins from the pan and serve warm. Or cool on
a rack and store or freeze for later use; warm before
serving.

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Title: Peanut-Oatmeal Drops
Categories: Dropcookies Cookies Travel Desserts
Servings: 6

3/4 c Shortening
1/2 c Peanut Butter
3/4 c Brown Sugar; Packed
1/2 c Sugar; Granulated
3 ea Eggs; Large
1/4 c Milk
1 t Vanilla
1 1/2 c Flour; Unbleached
1 t Baking Soda
1/2 t Slat
1 c Oats, Quick-cooking Rolled
1 c Peanuts; Chopped

Cream together shortening, peanut butter, and sugars until light and
fluffy; add eggs, one at a time, beating well after each. Blend in milk
and vanilla. Thoroughly stir together flour, soda, and salt; stir into
creamed mixture. Stir in oats and peanuts. Drop from teaspoon 2 inches
apart on greased cookie sheet. Bake at 350 degrees f. for 10 to 12
minutes.

Makes 6 dozen.

—————————————————————————–

SCOTCH EGGS I

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Eggs Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Eggs, hard cooked
2 lb Sausage meat

Shell eggs. Wrap each egg evenly with 1/4 lb sausage
meat. Fry at moderate temperature until brown on all
sides. Drain on paper towels. Chill in refrigerator.
When ready to serve, line platter with lettuce and
arrange Scotch Eggs, cut in half, among the lettuce.
Mrs William McG. Harlow

untested

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Title: TURKISH EGGPLANT SALAD
Categories: Salads, Appetizers, Vegetables
Yield: 4 servings

1 lg Eggplant
Juice of 1/2 lemon
Salt
1/3 c Extra virgin olive oil
2 ts Mashed garlic
2 1/2 tb Vinegar
Tomato slices, onion slices
— black Greek olives for
— garnish

Cook unpeeled eggplant until it is charred on the
outside the flesh is thoroughly soft. Cool slightly
then peel. Wipe clean squeeze out all the water.

Place eggplant in a bowl with the lemon juice salt.
Mash well. Add olive oil, garlic vinegar, blend
thoroughly. Serve on a plate garnished with tomato,
onion olives.

Ayla Esen Algar, “The Complete Book of Turkish Cooking”

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