Title: ANISE PILLOWS / PFEFFERNEUSSE
Categories: Cookies
Yield: 60 servings

1 2/3 c All-purpose flour
1 1/2 ts DAVIS Baking Powder
1/2 ts Grated lemon peel
1/2 ts Salt
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/8 ts White pepper
1/3 c BLUE BONNET Margarine,
-softened
1/2 c Sugar
1 Egg
1/2 c Milk
1/2 c PLANTERS Walnuts, finely
-chopped
1/2 ts Anise seed
Confectioners’ sugar

In small bowl, combine flour, baking powder, lemon
peel, salt, spices and pepper; set aside. In large
bowl, beat together margarine and sugar until creamy;
beat in egg. Add flour mixture alternately with milk,
beating well after each addition. Stir in walnuts and
anise seed. Drop dough by teaspoonfuls, 2″ apart, on
lightly greased baking sheets.

Bake at 350’F. for 15-17 minutes. Cool slightly on
wire racks. Roll in confectioners’ sugar while still
warm; cool completely.

Makes 5 dozen cookies.

—–

Stovetop Beans and Franfurters

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Casseroles
Recipe Club

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Frankfurters — cut up
1/2 c Onion — chopped
2 tbsp Margarine
32 oz Pork and beans
1/4 c Catsup
2 tbsp Brown sugar
2 tbsp Prepared mustard
1 tbsp Worcestershire sauce

Saute frankfurters and onion in margarine in a large skillet until frankf
urters are lightly browned. Add pork and beans and remaining ingredients
to skillet; stir gently. cook over mediumheat 10 minutes or until throu
ghly heated, stirring often. Yield 6 servings
…………Debbie Holland, June 1989 Taken from Southern Living Annual
Recipes 1988 **NOTE: To decrease fat, use turkey hot dogs.

RECIPE CLUB (one year anniversary) June 1995

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Title: BLUEBERRY LEMON COBBLER
Categories: Fruits, Desserts, Malgieri
Yield: 8 servings

MMMMM——————BUTTERMILK BISCUIT CRUST———————–
3 c Self-rising cake flour
3/4 c Unsalted butter
1 1/4 c Buttermilk

MMMMM————————–FILLING——————————-
3 pt Blueberries
– rinsed and picked over
3/4 c Sugar
2 ts Finely grated lemon zest
1/2 ts Freshly grated nutmeg
1/2 ts Ground cinnamon
3 tb Unsalted butter

MMMMM———————–FOR FINISHING—————————-
Buttermilk
Sugar

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap and allow to rest while preparing filling.

FOR THE FILLING: Preheat oven to 450F and set rack in the middle
level. Place blueberries in a bowl and add remaining filling
ingredients, except butter. Toss well to combine and pour filling
into a 2-quart gratin dish or other baking dish. Distribute pieces of
the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking
dish and slide a thin cookie sheet under it. Slide the dough onto the
filling. Cut 3 or 4 vent holes in the crust with the point of a
knife. Paint the top crust evenly with the buttermilk and sprinkle
with sugar. Bake the cobbler about 20 minutes, until crust is well
colored and filling is bubbling. Cool slightly on a rack and serve
warm or at room temperature with whipped cream or vanilla ice cream.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: APRICOT EARL GREY TEA ICE CREAM
Categories: Fruit, Frozen
Yield: 1 batch

1.00 c Dried apricots
-(about 6 oz.)
0.33 c Granulated sugar
2.00 tb Granulated sugar
1.50 c Whole milk
2.00 tb Earl Grey tea leaves
1.50 c Heavy cream
1.00 pn Salt
4.00 lg Egg yolks
1.00 tb Apricot brandy or
-Cointreau

In a small heavy saucepan, combine the apricots, 2 tb. of the sugar and 2/3
c. water. Bring to a boil over moderate heat. Reduce heat to moderately
low and simmer, uncovered, until apricots are tender, 10 to 12 minutes.

Transfer apricots and any remaining liquid to a food processor and puree
until smooth, scraping down the sides of the bowl once or twice. Set aside.

In a heavy medium saucepan, combine milk and tea leaves. Warm over low heat
until milk is hot. Remove from the heat; let steep for 5 minutes. Strain
the milk through a fine-meshed strainer.

Return milk to the saucepan and add the heavy cream, remaining 1/3 c. sugar
and salt. Cook over moderate heat, stirring frequently with a wooden
spoon, until sugar is completely dissolved and the mixture is hot, 5 to 6
minutes. Remove from the heat.

In a medium bowl, whisk egg yolks until blended. Gradually whisk in one-
third of the hot cream in a thin stream, then whisk the mixture back into
the remaining cream in the saucepan. Cook over moderately low heat,
stirring constantly, until the custard lightly coats the back of the spoon,
5 to 7 minutes; do not let boil. Immediately remove from the heat and
strain the custard into a medium bowl. Set the bowl in a larger bowl of ice
and water. Let custard cool to room temperature, stirring occasionally.
Whisk in the reserved apricot puree and the brandy until blended.

Cover and refrigerate until cold, at least 6 hours or overnight. Pour
custard into an ice cream maker and freeze according to the manufacturer’s
instructions.

From: linda.magee@salata.com in rec.food.cooking Formatted by Cathy Harned
Submitted By SAM WARING On WED, 01
NOV 1995 111946 GMT

—–

TRADITIONAL IRISH STEW

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds boneless lamb shoulder — trimmed and cut
into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme — crumbled
6 cups chicken broth
3 pounds boiling potatoes — peeled and quartered
1 large onion — finely chopped
1 pound carrots — peeled and cut into
1/2-inch pieces
6 stalks celery — trimmed and ribs
cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper
to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add
potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer,
covered, 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into
simmering stew until well incorporated. Simmer stew, uncovered, until
thickened, 3 to 5 minutes, and season with salt and pepper.

Yield: 8 to 10 servings

– – – – – – – – – – – – – – – – – –

NOTES : (Recipes adapted from Gourmet Magazine)

CURRANT-BRAN MUFFIES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All-Bran cereal
1 1/3 c Flour
1 t Baking powder
1/4 ts Baking soda
1/8 ts Salt
1/3 c Sugar
3/4 c Low-fat buttermilk
2 ea Large egg whites
2 tb Safflower oil
1 tb Molasses
1/2 c Currants

Combine cereal, flour, baking powder, baking soda,
salt and sugar in 1- quart mixing bowl. Mix well. Add
buttermilk, egg whites, safflower oil and molasses.
Stir to combine (disregard any small lumps). Stir in
currants. Chill, covered airtight, at least 4 hours to
thicken. Drop 2 TBS thickened batter, 2 inches apart,
onto greased baking sheets. Sprinkle with more cereal,
if desired. Bake in center of 425-degree oven until
tops have taken slight tinge and edges are very
lightly browned, abou 8-9 minutes, rotating pans if
browning irregularly. Do not overbake. Cool o racks.
Makes 16 (3-inch) muffies.

– – – – – – – – – – – – – – – – – –

Caramel Corn

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holiday Gift Giving Recipes Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups popped popcorn
(about 3/4 cup unpopped kernels)
1 cup dry roasted peanuts
(or your choice of nuts)
1 cup brown sugar — packed
3/4 cup butter (NO SUBSTITUTES)
1/4 cup light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon salt

Combine popped popcorn and peanuts in a large roasting pan; keep warm in a
300 oven while preparing syrup.

Combine brown sugar, butter, corn syrup and salt in a heavy 2 quart saucepan.
Bring to boiling over medium heat, stirring almost constantly. Boil gently
over entire surface for 5 minutes, stirring occasionally. Remove from heat;
stir in baking soda. Pour over popcorn and peanuts. Mix well.

Bake in a 300 oven for 20 minutes, stirring once after 15 minutes.
Immediately spread out popcorn mixture on a large piece of foil; cool
completely. Break into cluster. Store tightly covered. Makes about 11
cups.

– – – – – – – – – – – – – – – – – –

Pumpernickel Pus Lumps^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 ounces Jar capers
4 ounces Tub whipped cream cheese
8 slices Pumpernickel bread
—–TOOLS—–
Colander
Bowl
Spoon
Toaster
Bread knife

Carefully drain the capers through a colander over the sink. Place the drained
capers through a bowl.

Scoop the cream cheese into the bowl of capers and mix gently.

Toast the bread. Spread each slice with a generous glop of pus lumps and
serve,
open faced, immediately.
Serves 4 infectous friends.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

RISOTTO WITH GORGONZOLA AND PISTACHIOS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive Oil
1/2 sm Onion — finely chopped
3/4 c Arborio Rice
1/2 c Dry White Wine
2 3/4 c Chicken Stock — (approx)
1/3 c Crumbled Gorgonzola Cheese
Freshly Ground Black Pepper
To taste
1/2 c Freshly Grated Parmesan
3 tb Unsalted Butter
4 tb Shelled Pistachios — finely
Chopped

Heat oil in heavy saucepan over medium heat. Saute
onion until translucent, about 3 minutes. Add rice and
stir 1 minute. Add wine and stir until liquid has
evaporated.

Meanwhile, heat chicken stock to a low simmer in a
separate saucepan. Reduce heat, cover and keep warm.

Add 1/2 cup stock to rice and simmer until liquid is
absorbed, stirring frequently. Continue adding
remaining stock, 1/2 cup at a time, in the same
fashion, allowing each addition to be completely
absorbed before adding more. This should take about 30
minutes. The rice will be done when tender but still
slightly firm to the bite on the inside. Don’t allow
it to overcook and keep in mind you may not need to
add all of the stock and you may find you need a bit
more.

Add Gorgonzola and stir until melted. Remove from
heat. Season with pepper. Stir in Parmesan, butter and
3 Tbs of pistachios. Transfer to serving dish.
Sprinkle with remaining pistachios

Recipe By :

– – – – – – – – – – – – – – – – – –

FG BEER AND CHEDDAR SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Peanut oil
1 c Carrots — chopped
1 c Onions — chopped
1 c Celery — chopped
6 oz Chicken broth
Salt and pepper to taste
1/2 ts Dry mustard
2 tb Worcestershire sauce
1/4 ts Tabasco
1 c Sharp cheddar cheese
2 tb Flour
Sausages or hot dogs — sliced
12 oz Beer

Saute carrots, onions, and celery in peanut oil. Add
chicken broth, cover and simmer for 1 hour. Add
spices. Mix flour with cheese and add. Stir until
cheese melted and add sausages. Add beer. Simmer.
Serve with homemade bread.

SOURCE: Frugarl Gourmet TV show

– – – – – – – – – – – – – – – – – –