Moments Of Bliss

Recipe By : COOKING RIGHT SHOW #CR9713
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup boiling water
1/4 Cup butter
1 Cup flour — sifted
4 eggs
1/2 Cup sugar
1 Cup pecans — chopped
1 Teaspoon maple extract

Deep Fryer at 350°F.

Bring water to a rolling boil. Add butter and stir to dissolve. Add flour
all at once. Stir vigorously to prevent batter from sticking and burning to
pan. Cook mixture until it forms a ball in center of pan. Allow to cool
slightly.

Add eggs, one at a time. Beat well after each addition. An electric beater
is helpful for this part of the work. Beat in sugar, nuts, and extract.

Drop by half teaspoonful into deep fat at 350 degrees. Fry until nicely
brown. About 2 or 3 minutes. Drain on paper towel and toss in confectioners’
sugar.
Serve warm.

Yield: 30 cookies

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Topsy Turvy Apple Pie

Recipe By : Mom
Serving Size : 8 Preparation Time :1:20
Categories : American Apples
Desserts Fruit
Holiday Meals Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1/2 cup pecan halves
1/2 cup brown sugar
2 pie crust
6 cups apple — peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg — ground

Spread butter evenly on the bottom and sides of a 9′ pie plate. Press nuts,
round side down, into butter on bottom of plate. Pat brown sugar evenly over
nuts. Roll out pastry for bottom crust; place in pie plate over sugar.
Sprinkle apples with lemon juice. Combine flour, cinnamon, nutmeg and a dash
of salt. Toss with apples. Turn into pie plate; spread evenly to keep top
level. Roll out remaining pastry; adjust over apples and seal.

Prick top with fork. Bake @400 degrees for 50 minutes. Remove from oven; cool
5 minutes. Place serving plate on top of pie and invert carefully, remove pie
plate. Serve warm or cool.

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Serving Ideas : Delicious when warm!

Title: Red Wine Marinade for Beef
Categories: Sauces
Yield: 6 servings

1/2 c Vegetable oil
2 T Fresh lemon juice
1/4 t Black pepper
1/3 c Red wine
1/4 t Dried thyme
2 ea Large garlic cloves minced

In measuring cup, whisk together oil, wine lemon juice, thyme, pepper
and garlic. Place beef in plastic bag or shallow glass dish. Pour
marinade over top; seal bag refrigerate for 2 to 6 hours.

MMMMM

Title: HOT PEPPER JELLY
Categories: Jelly, Spices, Personal
Yield: 1 servings

1/2 c Hot Red Chiles; seeded
-and coarsely chopped
1/2 c Hot green chiles; seeded
-and coarsely chopped
1 c Chopped onion
1 1/2 c Vinegar
5 c Sugar
2 Pouches liquid pectin

This Southern recipe is very good served with country ham or with
green beans or peas.

PLACE THE HOT CHILES, onion and vinegar in a food processor or
blender. Process until very fine. Pour the sugar into a heavy
non-aluminum pot. Stir in the chile mixture, bring to a boil, and
boil for 1 minute. Remove from the heat and stir in the pectin. Let
sit 5 minutes and then remove the foam with a slotted spoon. Ladle
into sterilized jars and seal. Turn the jars upside down occasionally
to keep the chiles mixed until the jelly is cool and set. This jelly
makes wonderful Christmas gifts too.

Makes 10 Cups

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

SPICED GOOSEBERRIES (OLD)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
5 lb Gooseberries
3 lb Brown sugar
1 pt Vinegar
2 tb Cinnamon
1 tb Ground cloves

DIRECTIONS: Wash gooseberries and remove stems.
Combine sugar and vinegar. Tie spices in a bag and add
to syrup. Bring liquid to a boil and add berries. Cook
for 20-30 minutes. Pack into hot jars and seal.

Luella Mosheir, Lowville, N.Y.

Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957. Recipes from old Mennonite cookbooks,
brought up to date with standard measures and
directions.

From: Sallie Austin

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Title: Orange Date Bread –
Categories: Bread
Yield: 2 Loaves

1 c Butter or margarine, soft
2 c Sugar
3 Eggs
4 c Flour
1 ts Baking soda
1 ts Salt
1 1/3 c Buttermilk
1 c Chopped dates
1 c Chopped pecans or walnuts
1 tb Grated orange rind

———————————–GLAZE———————————–
1/4 c Orange juice
1/2 c Sugar
2 tb Grated orange rind

Cream butter and sugar. Add eggs, beat well. Combine dry ingredients and
add alternately with the buttermilk. Fold in walnuts, dates and orange
rind. Pour into two 8 1/2 inch greased and floured pans and bake at 350F.
degrees for about an hour. Comb NOTES: Can be made ahead and frozen.

From , Dec.’94

Reposted for you by: Bill Webster
—–

Title: Grilled Sonoma Goat Cheese in Vine Leaves
Categories: Cheeses, Greek, Masterchefs, Frisco, Sfbg
Yield: 4 servings

4 ea Cheese, goat, white, in 8 ea Leaves, grape, stems
— rounds — removed
8 ea Tomatoes, sun-dried, in 16 ea Croutons, rubbed with oil
— olive oil — and baked in the oven
1 c Oil, olive

Gently pound the tomatoes until flat. Dip the rounds of goat cheese
in the olive oil, placing a flattened tomato on the top and bottom of each
round.

Wrap the cheese with grape leaves (1-2 grape leaves should cover).
Drip some olive oil on the leaves, then grill for 5 minutes on each side.

Serve the cheeses on leaves, using croutons to scoop out melted
cheese.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

—–

Title: Granola Bars
Categories: Snacks, Cookies, Vegan
Yield: 1 batch

1 c Brown sugar
1/2 c Light corn syrup
1/2 c Melted margarine
2/3 c Peanut butter
2 ts Vanilla extract
3 c Quick oats *
1/2 c Sunflower seeds
1/2 c Coconut
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
Other nuts/dried fruits
-you want to add

*Note: (I substitute half quick oats and half crisped rice)

Preheat the oven to 350 F. Grease the bottom of a 9×12 (9×13?)
baking dish (glass works best). In a large bowl, combine the first 5
ingredients and stir well (it should be sort of a paste). Stir in
remaining ingredients. You can add in whatever you want, so long as
the mixture is sticking together in several large clumps. Press the
mixture into the baking pan ( you can use your fingers — it’s not
very sticky). Bake at 350 for 15 – 20 minutes (until it turns golden
brown). Cool completely and cut into bars. Voila!

Specifically, from VT, I’ve adapted the following (basically I simply
eliminated the oil they listed):

Garlicky Caesar Dressing
————————–

4 – 5 cloves mashed fresh garlic
1 tsp. good red wine vinegar
2 tsp balsamic vinegar
1 Tbls. lemon (preferbly fresh)
1 tsp. water
1/2 tsp. dry mustard
1-2 drops hot pepper sauce

Mix or blend all ingredients together.

When I eat out, I always order their lowfat salad dressing on the
side and either vinegar or lemon. Then I mix about 1-2 tsp of the
lowfat dressing with the straight vinegar or lemon. This adds lots of
flavor and additional “cling” with just a little bit of fat.

My Best Beef Stew

Recipe By : Julia Child
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———-DAY 1———-
4 pounds chuck steak (pot roast) — 2-3 inches thick
1 tablespoon salt
1 teaspoon pepper — crushed
2 sprigs thyme, fresh
3 cups onions — thinly sliced
1 1/2 cups carrot — thinly sliced
3 cloves garlic — peeled and crushed
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
———-DAY 2———-
1 tablespoon olive oil — for browning meat
4 Italian plum tomatoes — chopped
2 bay leaf, imported
1/4 cup water
1 cup beef stock
Chianti or Zinfandel — to cover
———-DAY 4———-slurry———-
1 tablespoon all-purpose flour
1 1/2 tablespoons beef stock — cold

DAY 1
Remove surrounding fat from meat and cut into pieces according to its natural
muscle separations, trimming as you go, finally cut into 1-1/2″ chunks. Toss
meat into an enameled or stainless casserole with all DAY 1 items listed above.
Cover and refrigerate overnight.

DAY2
Remove meat chunks from casserole. Dry with paper towels. Transfer vegetables
and marinade to a medium frying pan and cook over moderate heat until onions
are translucent. Meanwhile set a large frying pan over moderately high heat
and add the oil. Cook meat in batches until browned being careful not to
crowd meat. Return meat to casserole and strew the cooked vegetables and
marinade on top along with tomatoes and bay leaves. Discard fat from pan in
which meat was browned, deglaze with water, add to casserole. Add beef stock
and wine to almost submerge the ingriedients.

DAY 3
Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven so
that it barely bubbles. It will take about 2-1/2 hours to become fork tender.
Cool and refrigerate overnight.

DAY 4
Remove from refigerator and skim fat from the surface and discard. Reheat the
stew and then strain hot cooking liquid into a nonreactive sacuepan, pressing
on the vegetables which will have disentegrated. Taste sauce for strength
and seasoning. Boil down quickly if it seems weak; you should have 2-1/2 cups.
If the sauce seems too liquid you will need to add a slurry or flour and beef
stock dribbled with hot sauce. Once you have checked for seasing again, the
stew is ready to serve. If you are not serving right away, cool the stew and
press pastic wrap on it and refrigerate. Rewarm slowly before serving.

You might finish the stew with two dozen small braised onions, several large
spoonfuls of sauteed mushrooms and two cups or so of braised cut carrots,
turnips, plus freash peas and green beans, simmering together briefly before
serving.

Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.

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