Title: Walnut Brown Bread
Categories: Breads Fruits Nuts Quick
Servings: 10

3 c Raisins
3 c Water
1/4 c Shortening
5 1/2 c Unbleached Flour; Sifted
2 c Sugar
4 ts Baking Soda
2 ts Salt
2 ea Eggs; Lg, Slightly Beaten
1 c Walnuts; Chopped

Combine the raisins and water in a 3-quart saucepan and bring to a boil.
Boil, uncovered, for 5 minutes, then remove from the heat and add the
shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and
salt together into a mixing bowl and add the eggs, walnuts and raisin
mixture. Stir until just moistened. Spoon the batter into 6 greased
(1-lb) vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour
or until a cake tester or wooden pick inserted in the center of each loaf
comes out clean. Cover with aluminum foil for the last 15 minutes of
baking to prevent overbrowning. Cool in the cans for 10 minutes before
turning out onto wire racks to cool to room temperature.

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Rum Cake with Rum Glaze

Recipe By : Barbara Taub
Serving Size : 1 Preparation Time :0:00
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package yellow cake mix
1 package vanilla pudding — 3 1/2 oz size
1/2 cup rum
1/2 cup water
1/2 cup oil
4 eggs

Combine cake mix and pudding mix. Add rum and oil. Add eggs beating well after
each egg is added. Bake in 10″ Bundt pan for about 1 hour at 350F
Remove cake from pan and poke holes in the top while it’s still warm. Pour the
hot rum glaze over the cake.
GLAZE 1/4 cup water, 1 cup sugar, 1/2 cup butter, 2 oz rum,. Boil sugar and
water 1 minute. Add butter and melt than add rum. Pour over cake while still
hot.

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Per serving: 3856 Calories; 190g Fat (47% calories from fat); 47g Protein; 431g
Carbohydrate; 741mg Cholesterol; 3771mg Sodium

NOTES : Barbara had this at a friends house and said it was wonderful. And I
agree. It has now become a staple at our house. It’s the glaze that makes it so
use a lot, add extra rum

POTATO-BROCCOLI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chopped potatoes (about 5 to
-6)
4 sl Bacon, cut into pieces
1 lg Onion, chopped
2 1/2 c Water
2 Chicken bouillon cubes
1/2 ts Curry powder
1 1/2 To 2 c frozen broccoli,
-chopped small
1 d Worcestershire sauce
3/4 c Lowfat or nonfat milk

Salt and pepper to taste

Peel and chop the potatoes and set aside. Saute the
onion and bacon together, then add the potato, water,
bouillon cubes, and curry powder. Bring to a boil,
cover, and reduce heat to a slow boil. Cook for about
15 to 20 minutes, until potatoes are tender and slide
off a fork when tested. Put the soup into a blender
and blend until smooth. Return soup to Dutch oven, mix
in milk and Worcestershire sauce and broccoli. Simmer
slowly, stirring occasionally, for about 15 to 20
minutes. Add salt and pepper to taste.

Makes 4 to 6 servings, depending on how hungry you are.

Posted by Alison Meyer. Courtesy of Fred Peters.

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ROSETTE

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. flour
1/2 c. evaporated milk
1/2 c. water
1 tbsp. sugar
1/2 tsp — €
salt
1 egg — unbeaten
2 lbs. shortening

Heat to 365 degrees. I use electric skillet. Sift flour before
measuring, mix milk, sugar, salt and egg. Stir slowly into flour,
beat smooth, heat iron by dipping in hot shortening (365 degrees) 10
seconds. Remove from shortening and dip in batter even to top of
iron. Dip back into shortening as soon as batter starts to expand
from iron. Lift and allow rosette to drop off. When brown turn to
brown other side. Drain on absorbent paper. Store in tightly
covered container to serve, sprinkle with powdered sugar. Makes 60.

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OCHSENSCHWANZSUPPE (OX TAIL SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ox Tails — Disjointed OR
2 ea Veal Tails
1 ea Onion — Medium, Sliced
2 tb Vegetable Oil
8 c Water
1 t Salt
4 ea Peppercorns
1/4 c Parsley — Chopped
1/2 c Carrots — Diced
1 c Celery — Diced
1 ea Bay Leaf
1/2 c Tomatoes — Drained
1 t Thyme — Dried, Crushed
1 tb Unbleached Flour
1 tb Butter or Margarine
1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot
oil for several minutes. Add water, salt and
peppercorns; simmer uncovered for about 2 hours.
Cover and continue to simmer for 3 additional hours.
Add the parsley, carrots, celery, bay leaf, tomatoes,
and thyme; continue simmering for 30 minutes longer or
until the vegetables are tender. Strain stock and
refrigerate for an hour or more. In a blender puree
the edible meat and vegetables and reserve. Remove
fat from top of stock and reheat. In a large, dry
frypan brown flour over high heat. Cool slightly.
Add the butter or margarine, blend. A little at a
time, add the stock and vegetables. Correct seasoning
and add madeira just before serving.

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Title: Hot Cashew Chicken Salad
Categories: Greensalads, Chicken, Chinese
Yield: 4 servings

MMMMM———————365 WAYS, CHICKEN————————–
1/2 Lettuce, bite size pcs, 2c
1/2 lb Spinach, bite size pcs
11 oz Mandarin oranges, drained
3 T Soy sauce
1 T Honey
1/4 t Ground ginger
3 T Oil
1 1/4 lb Chicken breasts, boneless,
-skinless, cut 2″ cubes
3 T Scallions, chpd
1 cl Garlic, minced
1/4 c Cashews

Prep: 25 mins Cook: 5 mins In salad bowl, combine lettuce, spinach,
and oranges. In small bowl, combine soy sauce, honey, ginger, and 3T
water. Set aside. In wok, heat oil over med high heat. Add chicken,
stir-fry until cooked, 5 mins. Add scallions and garlic, cook 1 min.
Add sauce and cook, tossing, 30 sec. Pour chicken and sauce over
greens and oranges, toss. Sprinkle with cashews.

MMMMM

Title: Sauce Chien
Categories: Caribbean, Condiment, Ceideburg 2
Yield: 2 servings

3 Red jalapenos and 3 green
-jalapenos, coarsely chopped
1/2 ts Oregano leaves
1/2 ts Salt
1/4 Yellow onion, chopped fine
2 Garlic cloves, finely
-chopped
1/4 c White vinegar
1 tb Olive oil

A Caribbean condiment of lightly pickled red and green chiles.

Combine the chiles in a bowl with oregano, salt, onion and garlic.

Heat the vinegar just until bubbles appear around the edge. Pour
over the chile mixture, then stir in the olive oil. Let cool to room
temperature.

Good with seafood (either grilled or stewed), barbecued meats, chewy
pizza-like breads, rice and bean dishes.

From the San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; November 10 1992.

MMMMM

SOUP PROVENCALE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1 t Roasted sesame oil (opt)
2 Garlic bulbs (about 30
-cloves)
1 md Onion — sliced
4 c — water or vegetable
stock
1 lg Potato — scrubbed and cut
-into cubes
3 Bay leaves
1/2 ts Thyme
4 tb Shoyu, or miso to taste
pn Cayenne

Smash each clove of garlic with the handle of a knife
to make removing the skin easier. Remove the skin and
chop the garlic.

Heat the oils in aheavy kettle; add onion and garlic.
Saute over very low heat for about 20 minutes or
until well cooked.

Add the water, potato, bay leaves, and thyme. Bring
to a boil, then reduce heat and simmer until the
potato is tender. Remove the kettle from the heat and
ad the shoyu or miso; thn add the cayenne to taste.

Serve with a hot, crusty loaf of whole grain bread
(preferable sourdough) and a big green salad.

From the files of DEEANNE

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Title: Italian cheese terrine
Categories: Cheese eggs
Yield: 3 Cups

1 8 oz pk soft, cream cheese
2 tb Butter/margarine,softened
1/2 c Grated Parmesan Cheese
2 tb Commercial pesto
9 1 oz. slices Muenster or
Mozzarella cheese, divided
Basil-Tomato Sauce
Garnish: fresh herb sprig

Beat cream cheese and butter at medium speed with an electric mixer
until creamy. Add Parmesan cheese and pesto; beat until smooth. Set
aside. Line a 3-cup bowl or mold with plastic wrap, allowing edges to
hang over 6-7 inches. Diagonally cut 5 slices Muenster cheese in
half; arrange cheese triangles in bowl pinwheel fashion, slightly
overlapping to line bowl. Spread half of cream cheese mixture over
cheese; top with half of Basil-Tomato Sauce. Cut 2 slices Muenster
cheese in half crosswise; arrange cheese rectangles over tomato
mixture. Repeat with remaining cream cheese mixture, Basil-Tomato
Sauce, and 2 slices Muenster cheese cut into triangles. Fold plastic
wrap over layers, sealing securly; place a heavy object, such as a
small cast-iron skillet, on top to compact layers. Chill at least 8
hours or up to 3 days. Invert terrine onto a cheese board or serving
platter, and peel off plastic wrap; garnish, if desired. Serve
terrine withcrackers or baguette slices. yield: 3 cups.

From Southern Living 1993 Anuual Recipes.

MMMMM

CARIBBEAN SALAD PLATTER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Watercress
3 lg Mangoes, pitted, peeled
— cut into chunks
2 ea 14 oz cans of hearts of palm
— drained, rinsed sliced
2 lg Tomatoes, cut into large
— chunks
1/3 c Lime juice
1/4 ts Coriander
1/4 ts Allspice
Lime wedges for garnish

Arrange watercress around the perimeter of a large
platter. Arrange alternating rows of mango, hearts of
palm tomatoes to fill platter. Combine lime juice,
coriander allspice in a small bowl. Cover
refrigerate at least 30 minutes before serving. Serve
with extra lime wedges if desired.

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