CHERRY CAKE FROM MARY KILLEN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Flour
8 oz Sugar
8 oz Margarine
6 oz Glace cherries
2 oz Ground almonds
1 t Almond extract
4 Eggs
1/2 c Milk

1. Cream margarine and sugar. Add egg yolks, beat well, then add
flour, milk, glace cherries, ground almonds, and extract. Beat
egg whites until stiff and fold into the mixture.
2. Fold mixture into a greased and lined 7″ cake tin. Bake at
160C (320F or gas mark 3) for 75 minutes.

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1 14-oz can artichoke hearts, chopped
4 pieces bacon, crisply fried and crumbled
1 tablespoon minced onion (I omitted this, as I am not a fan of onions)
1 T fresh lemon juice
1/2 cup mayonnaise
dash of cayenne pepper
salt and pepper, to taste
Worcestershire sauce, to taste

Mix all ingredients and refrigerate overnight. Serve with crackers.

Title: YEMENITE HAROSET
Categories: Jewish, Fruits, Nuts, Ethnic, Holiday
Yield: 8 servings

1/2 lb Pitted dates
1/4 lb Raisins
4 Figs, dried
1 1/2 c Sweet wine
1/4 lb Walnuts
1/4 lb Almonds
2 tb Sesame seeds
1/2 ts Cumin
1/2 ts Ginger, ground
1/2 ts Cinnamon
1/2 ts Cardomom

Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the
wine. Mix again, at low speed. Add remaining ingredients and mix at low
speed until nearly smooth.

~—- Peninsula Daily News — 3/31/93

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Tom Khing Kai (Gingery Chicken Soup)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 cups chicken cut into bite sized pieces
3 cups chicken stock — (3 to 4)
2 stalks lemon grass — bruised (this isn’t
eaten, but is an essential flavorant)
2 “ kaffir” lime leaves (use lime zest if you
can’t get it)
2 phak chi (coriander/cilantro plants — including roots)
,
chopped.
1 tablespoon prik ki nu (green birdseye chilis) thinly
sliced.
1 tablespoon prik haeng (dried red chilis) — crushed
the juice of 3 or 4 limes
2 tablespoons sliced bamboo shoots or coconut shoots — (2 to 3)
2 tablespoons fish sauce. — (2 to 3)
2 tablespoon hom daeng (shallots) — thinly sliced
1 tablespoon kratiem (garlic) — minced
1 tablespoon khing (fresh ginger) — minced
1 tablespoon kha (fresh galangal) — minced
prik Thai (freshly ground black pepper) — to taste [op
tional]

Heat a wok dry, and warm the dried chilis, then crumble them. Add a little oil
to the wok, and sautee the chilis, ginger, galangal, shallots and garlic, until
aromatic.

In a medium sauce pan, bring the stock to a boil, add the sauteed ingredients,
and the fish sauce and lime juice, and taste for balance, then add the remainin
g ingerdients, and bring back to the boil before adding the chicken. After abou
t 1 minute taste for the balance of spices again, and then serve when the chick
en is just cooked.

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Title: SURFER SQUARES
Categories: Cookies
Yield: 24 cookies

1 c Butterscotch pieces
1/4 c Brown sugar;(granulated)
1/4 c Butter
1 ea Egg
3/4 c Flour; all-purpose
1 ts Baking powder
1/4 ts Salt
1 c Semi-sweet chocolate pieces
1 c Miniature marshmallows
1/2 c Walnuts; chopped
1 ts Vanilla extract

Pre-heat oven to 350 degrees. In large saucepan melt
butterscotch pieces, sugar and butter over medium heat, stirring
constantly. Remove from heat. Add egg; beat well. Add flour,
baking powder and salt. Stir in remaining ingredients. Spread in
greased 8-inch pan. Bake at 350 degrees for 20 to 25 minutes. Cool;
cut into bars. Makes 24.

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Title: Armenian In-Law Dessert
Categories: Armenian, Dessert, Posted-mm
Yield: 1 servings

6 Eggs, separated
1 t Baking powder
1 t Vanilla extract
1 tb Olive oil
Flour -enough for soft dough
Salt – pinch
1/2 c Vegetable oil
1/2 c Shortening

—————————=====SUGAR SYRUP=====—————————
2 c Sugar
1 c Water
1/2 c Lemon juice

==========================================================================
Source: Armenian and Selected Favorite Recipes
==========================================================================
Beat egg whites until stiff, then add yolks and beat well.
Add salt, vanilla and baking powder. Add enough flour to make
a soft dough. Let stand 1 hour covered.

Divide dough into 2 balls. Roll out each ball as thin as possible.
Cut into strips 1-inch wide.

Melt 1/2 cup vegetable oil and 1/2 cup shortening in deep pan.
When the oil and shortening is melted and hot, roll the 1-inch
strips of dough on a fork and place in the oil and continue curling
the strips as you go along. Cook to a slight brown color and put
on paper towels to absorb the oil and drain.

Sprinkle with powdered sugar or make sugar syrup.
=========================================================================
: SUGAR SYRUP
==========================================================================
Boil all ingredients together in a heavy pan for 30 min. and cool.
Pour over finished dessert of dough curls.

From the recipe files of suzy@gannett.infi.net

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Tempeh Pate

Recipe By : UCSD_Healthy Diet for Diabetes
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
1/2 package tempeh — cubed
1 cup onion — chopped
1 cup mushroom — chopped
2 cloves garlic — minced
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon sage
1/2 teaspoon allspice

Melt amrgarine in a 10 to 12 inch skillet over medium-high heat. Add
tempheh, onions, mushrooms, and garlic, stirring often until oniosns begin
to brown, about 5 minutes. Stir in soy sauce, sherry, sage, ans alspice.
Cook stirring contantly until all liquid is absobed into the mixture. Remove
from heat. When cooled pour into food processor ansd puree. Pour into a bowl
and chill for at least 1 hour. May be kept refirgierated for up to 3 days.

One serving = 1/4 cup.

Exchange 1 lean meat
1 vegetable
1 fat

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Wedding Soup **

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups Chicken
Italian Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
5 pound Stewing chicken
2 can Chicken broth
2 md Onions
1 bn Endive
2 bn Escarole
1 bn Celery — chopped
6 Carrots — sliced
2 1/2 pound Meatball mix
1 pound Pasta
—–OPTIONALS—–
Parmesan cheese
4 Eggs — beat well
1/4 cup Romano cheese
1/4 cup Fine bread crumbs

Place whole stewing chicken in a large pot with 2 whole medium onions. Add 2
cans of chicken broth and water to height of fluid desired in pot. Season with
salt and pepper, and some garlic powder. Simmer chicken until it falls off the
bones. Remove chicken from the fluid, allowing it to cool. Remove onions and
when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate
pot for about 10 minutes, or until wilted looking. Drain and squeeze dry. Chop
into small pieces. Add to the chicken broth along with the celery, onions and
carrots. Debone the chicken and chop into small pieces. Add to the pot.
Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef
along with bread crumbs).
Simmer tiny meatballs in some water for a few minutes until set. Add meatballs
to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of pasta
(any type small pasta). Add to the soup. Serve and enjoy!!! Can sprinkle
parmesan cheese over bowl of PRODIGY (R) interactive personal service
09/26/93 10:10 AM soup. Difficult but well worth it!!!! VARIATION: Mix
4 eggs, beat well, and add 1/4 cup romano cheese, grated, and 1/4 cup bread
crumbs. Add to soup towards end of cooking time.

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BUDDHIST MONK’S SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Vegetarian
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
1 lb Pumkin or butternut squash
– peeled cut into
– large chunks
1 Sweet potato
– peeled chunked
1/2 c Raw peanuts — shelled and
– skinned. Soaked 30 min,
– drained roughly chopped
1/3 c Dried mung beans
– soaked 30 min and drained
3 tb Vegetable oil
1 Square of bean curd
1 qt Coconut milk
1/2 oz Cellophane noodles,
– soaked 20 min, drained
– cut into 1 inch sections

~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
mung beans. Cook on medium heat for 35 min. While making the soup,
prepare the bean curd by heating the oil in a frying pan and cooking the
curd until light brown on both sides. Slice lengthwise into 1/4 inch
strips and set aside.

After the 35 min, check the mung beans for softness. If they’re soft, add
the coconut milk and a touch of salt. Bring up to a boil and throw in the
cellophane noodles and fried bean curd.

Serve with rice and Buddhist Nuoc Leo.

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

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SOUR DOUGH MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

INGREIDENTS: To set sponge–Add 2 cups flour and 2
cups warm water. Let stand overnight or at least 8
hours. (unrefridgerated) I: As much sponge as needed (
always save one cup) I: 1-1/2 cups flour I: 1/2 cup
sugar I: 1/2 cup Shortening (melted)

INSTRUCTIONS: Mix ingredients well. Put into muffin
pan, Cook at 350 degrees until brown. Turn out onto a
rack to cool.

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