Title: Mom’s Coleslaw
Categories: Salads, Ceideburg 2
Yield: 8 servings

8 c Finely shredded green
-cabbage
1 c Mayonnaise
1/2 c Red wine Vinegar
2 ts Sugar
1 tb Dijon-type mustard
1/4 c Finely grated carrots
1/8 c Finely chopped parsley and
-chives
1/8 ts Salt
1/4 ts Freshly ground black pepper

I’m NOT a coleslaw fan, but this one by Jeff Cox looks promising.

The secret seems to be soaking the cabbage in ice cold water for a
couple of hours.

Remove outer leaves from cabbage, then core. Cut heads into quarters
and soak in cold water in the refrigerator for 1 to 2 hours. Shake
off excess water and shred very finely, then pat shreds dry with
towels. Place the shreds in a bowl and mix in all other ingredients.
Cover and refrigerate for 1 hour before serving.

Makes 8 servings.

PER SERVING: 220 calories, I g protein, 7 g carbohydrate, 22 g fat
(3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber.

Jeff Cox of Sebastopol is columnist for Organic Gardening magazine
and the author of “Landscaping With Nature” (Rodale Press).

San Francisco Chronicle, 7/8/92.

Posted by Stephen Ceideberg; October 19 1992.

MMMMM

Title: PINEAPPLE WILLIE’S JACK DANIEL’S BBQ SAUCE
Categories: Sauces, Bar-b-q
Yield: 4 cups

1/2 lg Onion, minced
4 Cloves Garlic, minced
3/4 c Jack Daniel’s Whiskey
2 c Catsup
1/3 c Vinegar
1/4 c Worcestershire Sauce
1/2 c Brown Sugar, packed
3/4 c Molasses
1/2 ts Black Pepper
1/2 tb Salt
1/4 c Tomato Paste
2 tb Liquid Smoke
1/3 ts Tabasco

Combine onion, garlic, and Jack Daniel’s Whiskey in a
3-quart saucepan. Saute’ until onion and garlic are
translucent, approximately 10 minutes. Remove from
heat and light mixture; flame for 20 seconds. Add all
remaining ingredients. Bring to a boil, then turn
down to a medium simmer. Simmer 20 minutes, stirring
constantly. Run sauce through a medium strainer to
remove onion and garlic bits if you prefer a smoother
sauce. Cool and enjoy. NOTE: This sauce gets better
with age. If time permits, keep it in the
refrigerator a day or so to develop a deeper, richer
taste.

—–

Title: String Cheese
Categories: Armenian
Yield: 1 servings

1 lb Mozzarella curd
Mahleb (Middle Eastern
-spice)
Black caraway seeds
Salt

Place cheese in a Teflon saucepan and add a dash of mahleb and salt
and a sprinkling of black seeds. Heat on low until cheese is melted
thoroughly. Remove from heat and drain excess water.

Pick up hot cheese in a lump, and make a hole in the center to
resemble a doughnut.

With both hands, stretch and turn the cheese to form a large loop.
Double the strand of cheese, making two strands of cheese of even
length. Repeat, stretching and looping; the more you stretch the
stringier the cheese becomes. Repeat stretching several times. Twist
ends in opposite directions and intertwine rope into a braid. Place
one end through the loop of the other to lock it.

Set cheese aside to dry thoroughly. Wrap in plastic wrap and
refrigerate or freeze.

To serve, open braid, cut one loop and pull cheese apart into thin
strands. Serve with pocket bread.

NOTE: Mahleb can be found at specialty food shops that sell Middle
Eastern ingredients.

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Title: RED COOKING SAUCE FOR MEAT SHANGHAINESE
Categories: Chinese, Sauces, Loo
Yield: 2 cups

2 c Water
2 oz Dry sherry or rice wine
3 tb Dark soy
2 tb Brown sugar
4 Slice ginger
1 Star anise
2 Scallions
1 Slice dried tangerine
-peel

To use these sauces: bring them to a slow boil in a
large kettle. Add meat or poultry, return to slow
boil, reduce heat to simmer, and cook until done.
Drain meat and serve with some sauce (optionally
thickened with cornstarch-water) on the side. Save and
reuse leftover sauce, which gets richer with each use.
Leftover sauce should be salted lightly, boiled a few
minutes, skimmed, and cooled before storage in the
refrigerator. If it is to be kept a long time it
should be boiled and skimmed once in awhile.

—–

Title: DOUBLE CHIP MACADAMIA COOKIES *
Categories: Cookies, Chocolate, Nuts
Yield: 54 cookies

————————BILLS20086————————
3/4 c Sugar
3/4 c Brown sugar; packed
1 c Butter; softened
2 Eggs
1 ts Vanilla
2 1/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Macadamia nuts; chopped
12 oz Semi sweet chocolate chips
1 c Vanilla milk chips; -=OR=-
1 c White chocolate; coarse chop

Heat oven to 375~. In large mixer bowl, combine
sugars, butter, eggs and vanilla. Beat at medium
speed, scraping bowl often, until well mixed, about 2
minutes. Add flour, baking soda and salt. Continue
beating, scraping often, until well mixed, 1-2
minutes. By hand, stir in nuts, chocolate chips and
vanilla chips. Drop by rounded teaspoonfuls, 2″ apart,
onto greased cookie sheets. Bake for 9-12 minutes, or
until lightly browned. Cool 1 minute before removing
from cookie sheets.

—–

Title: Cow Pies
Categories: Dessert
Yield: 2 dozen

2 c (12 ounces) milk chocolate
;chips
1 T Shortening
1/2 c Raisins
1/2 c Chopped slivered almonds

In a double boiler over simmering water, melt the chocolate chips and
shortening, stirring until smooth. Remove from the heat; stir in
raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill
until ready to serve.

From , Collector’s Edition.

Typed for you by Iris Grayson

MMMMM

Title: Fruit Custard Pies
Categories: Pies
Yield: 6 servings

1/2 c Sugar
1 t Flour
1/2 t Salt
3 Eggs, beaten
2 1/2 c Milk
1/2 To
3/4 c Fruit

Combine the sugar, flour, salt, and beaten eggs. Scald the
milk and add it gradually. Pour into the pie shell, dot the berries over
the custard.
Bake at 350F for about 45 minutes, or until a silver knife
into the middle comes out clean.
Try it with cherries, blueberries, strawberries, raspberries,
red or black currants, raisins or dried currants, soaked first.

From “More Food that Really Schmecks” by Edna Staebler.

—–

Dilled Cucumbers

Recipe By : Mary Ann Pilotte, San Bernardino, CA (via MC-Recipe list)
Serving Size : 4 Preparation Time :0:35
Categories : Appetizers And Hors d’Oeurves Herbs
Pickles Relishes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large cucmbers — sliced 1/4″ thick
3/4 cup Miracle Whip® or Miracle Whip light
2 tablespoons milk (more if needed)
2 tablespoons white wine vinegar
sugar — to taste
1 1/2 tablespoons fresh dill — snipped

Soak sliced cucumbers in salt water for :30 minutes; drain well. Combine all
ingredients; chill.

– – – – – – – – – – – – – – – – – –

NOTES : Use herbal (dill!) vinegar if possible.

GREEK NEW YEAR’S CAKE – XWCG89A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BON APPETIT—–
1 c Unsalted butter, room temp
1 3/4 c Plus 1 TB sugar
3 x Eggs, separated
2 x Eggs
2 tb Water
2 ts Vanilla extract
3 c All purpose flour
1/4 ts Salt
Quarter,washed,wrap in foil
1/2 c Blanched slivered almonds
2 tb Sesame seeds

Positin rack in center of oven and preheat to 325F.
Grease and flour 10×4 in tube pan. Using electric
mixer, cream butter with 1 3/4 cups sugar in large
bowl until fluffy. Gradually beat in 3 egg yolks, 2
whole eggs, water and vanilla. combine flour and
baking powder in small bowl. Gradually mix dry
ingredients into butter mixture (batter will be very
thick). Using clean, dry beaters, beat egg whites with
salt in medium bowl until soft peaks form. Add
remaining 1 tablespoon sugar and beat until stiff but
not dry. Fold egg whites into batter. Pour batter into
prepared pan. Press coin into cake. Sprinkle with nuts
and sesame seeds. Bake until toothpick inserted near
center of cake comes out clean, about 1 hour 10
minutes. Cool completely in pan on rack. Run knife
around pan to loosen. Invert onto plate. (Can be
prepared 1 day ahead. Wrap tightly and store at room
temperature).

– – – – – – – – – – – – – – – – – –

Crust –
2 1 ounce squares semisweet chocolate
2 tablespoons butter
1 1/2 cups chocolate cookie crumbs
Topping –
1/3 cup heavy cream
2 1 ounce squares semisweet chocolate, coarsely chopped
3 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Filling –
2 pints vanilla nonfat frozen yogurt
5 tablespoons chocolate cookie crumbs
2 pints chocolate sorbet or chocolate nonfat frozen yogurt

1. Prepare Chocolate Crust: Inheavy 1 quart saucepan over low heat or
microwave-safe bowl in microwave oven, melt chcolate and butter; stir in
chocolate crumbs until well mixed. Press crumb mixture firmly into bottom
and side of greased 9 inch pie plate, making a raised edge around rim of
plate, Freeze crust 10 minutes.

2. Meanwhile, preprae topping: In heavy 1 quart saucepan over low heat or
microwave safe bowl in microwave oven, heat cream, chocolate, and corn
syrup until cocolate melts, stirring until smooth. Stir in vanilla and
set aside to cool to roomtemperature.

3. Prepare filling: Soften vnailla frozen yogurt at room temperature 15
minutes. With small ice-cream scoop, scoop about 1/4 pint vanilla frozen
yogurt into 5 balls and place on plate. Place balls in freezer toharden.
Scoop remaining vanilla frozen yogurt in small dollops into Chocolaate
Crust; spread to an even layer. Sprinkle with 2 tablespoons chocolate
crumbs; freeze pie 15 minutes.

4. Meanwhile, soften chocolate sorbet at room temperature for 15
miinutes. Remove pie from freezer. Scoop about 1/2 pint chocolate sorbet
in small dollops over vanilla layer in pie, spreading evenly. Sprinklw
with 2 tablespoons crumbs. Scoop remaining 1 1/2 pints chocolate sorbet
into balls around top edge of pie. Place vnailla frozen yogurt balls in
center of pie. Cover pie with plastic wrap and freeze 15 minutes.

5. Drizzle 2 or 3 tablespoons cooled topping over pie and sprinkle with
remaining 1 tablespoon crumbs. Cover pie loosely with plactic wrap and
freeze until firm–4 hours or overnight. Cover and refrigerate remaining
topping.

6. To serve, let pie stand 15 minutes for easier cutting. Meanwhile,
microwave remaining topping or reheat in small saucepan just until
spoonable. cut pie into wedges and serve with remaining topping.

Nutrition information: protein: 2 grams; fat: 15 grams;carbohydrates: 53
grams; Fiber: 4 grams; sodium: 258 milligrams; cholesterol: 35 milligrams;
calories: 357.