New Southwestern Corn Pudding

Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Dessert
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears corn
1 cup 1% lowfat milk
1 1/2 cups cottage cheese — cream in processor
1/2 cup grated Monterey Jack cheese
1/2 cup grated Cheddar cheese — or Colby
4 eggs
2 egg whites — lightly beaten with
eggs
1 medium red onion — chopped (1 cup)
2 tablespoons chopped chile peppers
1/3 cup cornmeal mix — or self-rising
cornmeal
1 tablespoon chopped fresh cilantro
Salt and pepper

Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish. Cook the
corn in the husk for 2 minutes on high in a microwave oven. Cool a minute or
two, then remove the husk. Alternately, place the shucked corn in a large
quantity of boiling water until done, about 5 minutes. Using a sharp knife,
cut the corn off the cob, then scrape down the cob with the back of the knife
to get the “milk” out. Combine the corn, milk, cottage cheese, Monterey Jack
cheese, Cheddar cheese, eggs, onion, chile peppers, cornmeal mix, and
cilantro. Season to taste with salt and pepper. The pudding can be
refrigerated for 4 hours at this point.

Pour the mixture into the prepared souffle dish. Place a damp kitchen towel in
a baking pan. Place the souffle dish on the towel and add enough hot water to
the pan to reach two-thirds of the way up the sides of the dish. Bake for 1
hour or until the pudding is lightly browned and a cake tester inserted in the
center comes out clean. Serve hot.

Yield: 6 to 8 servings

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Title: Soft Pretzels
Categories: Pretzels
Yield: 12 servings

1 Frozen bread
Egg white, beaten
Coarse salt or caraway seeds

Cover dough and let rise in warm, draft-free place untul doubled.
Divide loaf into 12 equal pieces. With oiled hands, roll eaech into a
16″ rope. Form in pretzel shape.

In large skillet bring 2″ water to boil. Slip pretzels, a few at a
time, into gently boiling water. Cook until pretzels rise to the
surface (about 45 seconds). Remove with slotted spoon; drain on paper
towels. Place 2″ apart on greased cookie sheets.

Brush lightly with egg white and teaspoon water mixture. Sprinkle with
salt or caraway seeds. DO NOT let pretzels rise.

Bake immediately in preheated oven at 400’F. for 15-20 minutes or
until browned.

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ANISE – FENNEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Stalks anise (fennel)
1 Clove garlic, quartered
2 tb Olive oil
3 tb Butter
1 c Sliced fresh mushrooms
1 c Chopped fresh tomatoes
1/3 c Beef stock or bouillon
1/2 ts Sweet basil

There is a bit of confusion about these two plants. For some reason,the
fennel plant, which resembles celery with fern like tops, has been called
sweet anise in produce markets. The true anise is cultivated only for its
seeds. So what you see labelled “sweet anise” in your market is probably
fennel, but no matter what you call it, this is a highly interesting
vegetable. Every part of this aromatic plant has a taste and aroma similar
to licorice. The stems are eaten like celery,uncook, or cooked and served
as a vegetable (heavenly with apples in waldorf salad) Available from
September to May.

HOW TO CHOOSE AND STORE: Choose fennel the same way you do celery, with
crisp stalks and fresh leaves. Wash and store in vegetable crisper or
plastic bag in refrigerator.

BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks. Cut
off heavy base. Slice the stalks in thin lengthwise strips. Wash,drain
and cook in boiling, salted water or bouillon until just tender,15-20
minutes. Drain and add melted butter, salt and pepper and serve.

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APPLE ORANGE SPICE MUFFINS (WW)

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

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

3/4 c flour
1 1/2 t baking powder
1/2 t cinnamon
1/4 t baking soda
1 dash salt
1/3 c instant nonfat dry milk
2 T margarine
1 T brown sugar
1 large egg
2 apple
2 T raisins ————————-Plus 1
tsp. frozen. concentrate——————-
1 T apple juice
1 orange peel
1 dash cream of tartar

Preheat oven to 375 degrees F. Into small bowl sift
together flour, baking powder, cinnamon, baking soda,
salt, nutmeg and cloves; stir in milk powder and set
aside. In mixing bowl cream margarine with sugar; add
egg yolk and, using electric mixer on medium speed,
beat until thick and creamy. Add apples, raisins,
juice, and orange peel and stir to combine; add flour
mixture and beat until well blended. In separate bowl,
using clean beaters and mixer on high speed, beat egg
white with cream of tartar until stiff but not dry;
fold into batter. Spray eight 2 1/2 inch diameter
nonstick muffin pan cups with nonstick cooking spray;
spoon 1/8 of batter into each sprayed cup (each will
be about 2/3 full) and partially fill remaining cups
with water (this will prevent pan from burning and/or
warping). Bake 20 to 25 minutes (until cake tester,
inserted in center, comes out clean). Remove pan from
oven and carefully drain off water (remember, it will
be boiling hot); remove muffins to wire rack and let
cool. Makes 4 servings of 2 MUFFINS EACH!

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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.

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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.

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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.

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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

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