SCALLION OIL – HANH LA PHI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Peanut oil
2 Scallions, finely sliced

Many Vietnamese dishes require this delicate scallion-
flavored oil. Brushed over noodles, barbecued meats,
vegetables or breads, it complements each item.

Heat the oil in a small saucepan until hot but not
smoking, about 300 degrees F. Remove the pan from the
heat and add the sliced scallions. Let the mixture
steep at room temperature until completely cooled.

This oil mixture will keep stored in a tightly covered
jar at room temperature for 1 week.

Yield: 1/4 cup

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Bruschetta with Brasaola, Eggplant and Mozzarella

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons virgin olive oil
1/2 medium red onion — thinly sliced
2 small Japanese eggplants
2 tablespoons red wine vinegar
1/2 pound fresh mozzarella
8 basil leaves — chiffonade
4 large slic Italian country bread
1/4 pound Bresaola, sliced paper thin — 12-15 slices
may substitute Prosciutto or Capicola

In a 10- to 12-inch saute pan heat olive oil until smoking. Add onion and
cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into
1/4-inch thick rounds. When onion has softened, add eggplant to pan and
cook, stirring regularly until eggplant has darkened and is soft. Add 2
tablespoons red wine vinegar and remove from heat to cool. Cut fresh
mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil
and season to taste with salt and pepper.

Grill or toast bread on both sides and spoon generous amount over each slice
of bread. Place 3 slices Bresaola over top of eggplant mixture and serve.

Yield: 4 servings

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Key Lime Tartlets

Recipe By : Bev Bennett/KC Star 5/8/96
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2 Inch Gingersnap Cookies
2 Sheets Graham Crackers
1 Tablespoon Butter — Melted
2 Egg Yolks
1/2 Cup Sweetened Condensed Milk
1/4 Cup Key Lime Juice — (See Note)
Grated Peel Of 1 Lime
Whipped Cream — Optional

Crush gingersnaps and graham crackers in food processor or by hand to a fine
crumb. Place in bowl and stir in melted butter. Press mixture on bottom and
halfway up sides of 2 (4-inch diameter) tart pans with removable bottoms.
Bake at 350 degrees for 5 minutes. Set aside while preparing filling.

Beat together egg yolks, sweetened condensed milk and lime juice in bowl.
Stir in lime peel. Gently pour mixture into tart pans on baking sheet.
Bake tarts at 350 degrees for 8 to 10 minutes or until firm. Remove from
oven. Chill 2 to 3 hours. If desired, serve with whipped cream.

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NOTES : If Key limes aren’t available, use Persian limes.

Three Key limes or 1 1/2 Persian limes yeild 1/4 cup juice.

KOTONJATA (CHRISTMAS CANDY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Fruits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
13 lg Quince
2 Lemons
2 c Water
Sugar
1 c Lemon juice — strained

Select desired number of even colored (not spotted)
quince. I use 13 large quince. Wash and peel as you
would an apple. Use a shredder and grate on largest
holes. Place all meat in a heavy pot with juice of 2
lemons and 2 cups of water. Cook over lowest flame
for at least an hour or an hour and a half. Test to
see if quince is soft. Remove from fire. Measure the
cooked quince by cup and return to pot. Add equal
number of quince and sugar in the same pot. Stir well
until blended. Cook on medium heat, watching carefully
that it doesn’t scorch. Reduce heat to lowest setting
for an hour, stirring frequently. After first half
hour add 1 cup strained lemon juice. Test quince by
placing a teaspoonful on a small plate. If it doesn’t
run, it’s ready to pour on platters or in Pyrex
bakiing dish about 1/4 inch thick. Let dry for 3
days, turning frequently. Cut in smaller pieces to
help turn easier. When hardened, wrap and refrigerate
until used.

Source: Anka Prkacin “Our Favorite Recipes” St.
Anthony Croatian Catholic Church Typed for you by
Karen Mintzias

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Title: Fat-Free Hot Fudge Sauce
Categories: Diabetic, Sauces, Chocolate
Yield: 4 servings

3/4 c Sugar; 4 ts Cornstarch;
(can be sugar subtitute) 1/2 c Evaporated skim milk
1/3 c Cocoa; 1 ts Vanilla

In a small saucepan stir together the sugar, cocoa, cornstarch and
evaporated skim milk. Cook and stir constantly until sauce is bubbly
and thick. Cook and stir two minutes more. Remove from heat and stir
in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and
stir in NutraSweet spoon on at the end with the vanilla.)

MMMMM

ARTICHOKES WITH VINAIGRETTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Vinegar
4 teaspoons Lemon juice
1 tablespoon Sugar
1/2 teaspoon Dry mustard
1/3 cup Olive oil
4 medium California artichokes — prepared and cooked
for whole — artichokes

(From the California Artichoke Advisry Board.) Combine vinegar, lemon
juice, sugar and mustard. Gradually add oil until blended. Serve with
cooked artichokes.

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Title: Orange Frosted Sour Cream Cookies
Categories: Cookies
Yield: 24 servings

2 c Sugar
2 Stick margarine
3 Eggs; beaten
1/2 pt Sour cream
4 c Flour
2 ts Double-acting baking powder
1 ts Baking soda
2 Oranges; juice, rind
3 tb Butter; softened
2/3 Powdered sugar
1 Orange; juice, rind
Milk

Recipe by: Jo Anne Merrill
Preparation Time: 0:25
Cream 2 cups sugar and 2 sticks butter (or margarine). Mix the dry
ingredients together. Add the 3 beaten eggs and sour cream, alternately
with the dry ingredients, to the butter mixture. Add juice and rind of 2
oranges and blend well.
Drop by teaspoonfuls onto greased cookie sheet. Bake in preheated
400-degree oven for 8-10 minutes (check after 6 minutes).

ICING: Mix together last 4 ingredients (3 tbsp margarine, 2/3 box powdered
sugar, juice and rind of one orange and milk as needed for good spreading
consistency). Spread on cooled cookies.

Makes about 24 cookies.

—–

Date: Thu, 09 Dec 93 07:53:58 +0200
From: VSANNICE@WEIZMANN.weizmann.ac.il

CARROT CAKE

1 c apple sauce 3 c flour (you can use part whole wheat)
1 1/2 c sugar 2 t baking powder
substitute for 3 eggs 1 1/2 t baking soda
2 t vanilla 1/2 t salt
2 c shredded carrots 2 t cinnamon
1 c crushed pineapple, undrained wheat germ (for pan)

Mix dry ingredients together. Add wet ingredients and mix till blended. Do
not overmix. Lightly spray a 9"x13″ pan or a 10″ tube pan with vegetable
spray (i.e. Pam). Sprinkle with wheat germ. Spoon in cake batter. Bake
about an hour in a preheated 350 degree oven. A tube pan may take longer
than a rectangular one. Make sure you test for doneness.

As I mentioned in an earlier post, this cake is a bit heavy, but tastes
great! It also freezes very well.

SUNDAY’S BEEF PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Casseroles
Hamburger

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 md Potatoes
1/4 c Butter (1/2 stick)
1/4 c Cream
1/4 c Milk
Salt (to taste)
Pepper (to taste)
1 tb Bacon drippings
2 lb Ground round
2 md Onions
1 Parsley sprig
1/4 c Shallots (chopped)
3 Garlic cloves (minced)
1 cn Mushrooms (chopped — sm. can)
2 ts Worcestershire sauce
2 tb Roux
1 c Boiling water
Salt (to taste)
Pepper (to taste)
1 Pie shell (9", unbaked)
1 c Cheddar cheese (sharp — gratd)

Boil, drain and mash potatoes. Add butter, cream, milk, salt and pepper.
Set aside.

In skillet, brown ground round in bacon drippings. Add remaining
ingredients except cheese and cook for 15 minutes or until mixture
thickens. Line pie crust with potatoes. Put in meat mixture and place
more potatoes on top. Sprinkle with cheese and bake about 20 minutes at
400 degrees.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy
Coleman

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Oatmeal Coconut Crisps

Recipe By : Phtt… (The best thing I got from my ex!)
Serving Size : 168 Preparation Time :0:00
Categories : Desserts Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter — softened
2 cups brown sugar
2 cups sugar
2 teaspoons vanilla
4 eggs
3 cups flour — sifted
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking oats
1 1/2 cups coconut

Cream together butter and sugars until fluffy. Stir in vanilla, then add
eggs, one at a time, beating after each addition.

Sift together (I don’t, rather I just stir) flour, salt, and soda. Add to
creamed mixture. Stir in rolled oats and coconut (will be very stiff and
hard to do! Kitchen aid mixer with shield can handle the job and simplify
life!). Drop by teaspoonfuls about 2 inches apart on well-greased baking
sheet.

Bake at 350 degrees for 10 to 15 minutes. Cool on rack.

Makes at least 14 dozen if you use tablespoon, I use teaspoon for smaller
cookie…the better to stuff one whole into your mouth.

Changes…divide dough into thirds, add 1/3 cup coconut to 1/3, add 1/3 cup
of raisins to 1/3, and 1/3 chopped nuts to 1/3. Or do Larry’s favorite and
add 1/3 cup chocolate chips to one or more of the thirds in addition!

Or (boring, like the originator of the recipe, his way of fixing…I added
all the other options!!) can omit the coconut and add NOTHING!!

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