Title: SALAD-IN-A-BOAT
Categories: Salads, Vegetables
Yield: 6 servings

2/3 c Water
5 tb Butter or margarine
1/4 ts Salt
2/3 c All-purpose flour
3 ea Eggs
3/4 c Shredded Swiss cheese
1 1/2 c Small spinach leaves
8 ea Cherry tomatoes

——————–EGG-VEGETABLE SALAD——————–
1/2 c Mayonnaise
1 ts Dijon mustard
1/4 ts Ground cumin
1 c Raw cauliflower, sliced
1/4 lb Raw mushrooms, thinly sliced
1 c Frozen peas (thawed)
1 c Celery, thinly sliced
2 ea Green onions tops, sliced
6 ea Hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a
boil. When butter melts, remove pan from heat and add
flour all at once. Beat until well blended.
Return pan to medium heat and stir rapidly for 1
minute or until a ball forms in middle of pan and a
film forms on bottom of pan. Remove pan from heat and
beat in eggs, one at a time, until mixture is smooth
and glossy. Add cheese and beat until well mixed.
Spoon into a greased 9-inch round pan with removable
bottom or spring-release sides. Spread evenly over
bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or
until puffed and brown; turn off oven. With a wooden
pick, prick crust in 10 to 12 places; leave in closed
oven for about 10 minutes to dry. Remove pan from
oven and cool completely. Remove crust from pan.
Prepare egg-vegetable salad. In a bowl, stir all
ingredients except eggs together as listed. Coarsely
chop the 6 hard-cooked eggs; gently fold into
vegetable mixture.
Line bottom and sides of boat with spinach leaves.
Cut each tomato in half. Pile egg salad over spinach
and garnish with cherry tomatoes. Cut boat in thick
wedges. Per Serving (including salad): 18 grams
protein, 19 grams carbohydrate, 436 milligrams
cholesterol, 483 calories.

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Rice Pudding 2
Recipe By : Net
Serving — ¥ : 12 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
1 cup white rice
6 cups skim milk
3/4 cup sugar
1 pinch salt
1 Tbl. vanilla
Mix everything except the vanilla in a
(non-stick!) pot. Heat until just
1 short boiling — stirring
constantly. Reduce heat, cover, and
simmer 1
hour — stirring
occasionally.

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Per serving: 1057 Calories; 23g Fat (19% calories from fat); 30g Protein; 185g
Carbohydrate; 78mg Cholesterol; 341mg Sodium

COCONUT CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Freshly grated coconut,
-firmly packed
2 tb Mustard seeds
1/2 ts Curry powder
1/2 c Chick-peas (garbanzo)
4 ts Freshly minced ginger root
2 sm Hot green chilies, seeded
-diced
1/4 bn Fresh corrianer, minced
3/4 ts Salt
2 tb Vegetable oil

Grind together, or process in a food processor, the
grated coconut, chick-peas, and green chilies. Add
salt. Mix until well combined.

Pour oil into a small frying pan and place over medium
heat. When hot, add mustard seeds, curry powder, and
minced ginger. Stir and saute until mustard seeds
pop, about 2 minutes. Cool.

Stir together thoroughly the coconut mixture, the
sauteed spices, and the fresh minced, coriander.
Chill well.

Before serving, stir chutney gently with a fork to
lighten. Place in an attractive bowl and serve.
Coconut chutney freezes beautifully.

From: Chola-Sheraton Madras, India Shared By: Pat
Stockett

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Title: Garlic Soup II
Categories: Polkadot, Lisa, Garlic, Soups/stews
Yield: 1 Servings

1/4 c Olive oil
6 Cloves crushed garlic (or
-more to taste)
1 1/2 c Fresh white breadcrumbs
3 md Ripe tomatoes – peeled and
-chopped
1 ts Ground sweet paprika
1/2 ts Chilli powder
1 Litre water
2 Eggs, lightly beaten
1/4 c Chopped fresh parsley

1. Heat oil in large pan; add garlic. Cook over gentle heat 1-2 mins
until soft but not brown. Add breadcrumbs and cook over medium heat 3
mins or until they turn a light golden brown.

2. Add tomatoes, paprika, chilli powder and water. Bring to the boil;
simmer, covered, 30 mins.

3. Add eggs in a thin stream to simmering soup. Cook over low heat 2
mins longer.

4. Pour into serving bowl, sprinkle over parsley and serve.

NOTE: Serve hot and heavily seasoned.

Source: The Internet Cookbook

* The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA

MMMMM

Title: Miso Soup
Categories: Polkadot, Ferd, Soups/stews, Japanese
Yield: 4 Servings

4 c Water
1 pk Ichiban Dashi powder
(or make it fresh, see next
Message)
1/4 c Miso
(fermented soybean paste)
Garnish*

Garnish may be any of the following, fresh daikon slices, tofu, wakame
(seaweed, soaked 15 minutes beforehand) mushrooms, spinach or similar
veggie.

Boil water, add Dashi, add vegatable and cook for 1 minute. Turn heat
to low, and stir in Miso in small amounts. Garnish with freshly
shredded scallion, and serve.

From: Ferd
Date: 09-13-96 (23:46)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

MMMMM

Title: Chocolate Pb/jeebies
Categories: Cookies, Chocolate, Christmas, Snacks
Yield: 40 servings

1/2 c Unsweetened dutch process
Cocoa
1 1/2 c Unbleached baking flour
1 ts Baking soda
1/2 ts Salt
8 oz Semisweet baking chocolate,
Broken
4 oz Unsweetened baking
Chocolate, broken
1 1/2 c Firmly packed light brown
Sugar
3/4 c Unsalted butter
3 Eggs
1 ts Real vanilla
9 oz Semisweet chocolate chips
9 oz Peanut butter chips

*[1 c Whipping cream — not ultrapasteurized 2 tb Unsalted butter 2
tb Granulated sugar 12 oz Semisweet baking chocolate, -broken] To
prepare Cookies: Preheat oven to 325 degrees. Sift together cocoa,
flour, baking soda and salt onto a sheet of wax paper. Set aside.
Heat 1 inch of water in the bottom of a double boiler over medium heat.
Place semisweet and unsweetened baking chocolate in top half of the
double boiler. Tightly cover the top pan with plastic wrap and heat 12
to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at
room temperature. Or, melt in microwave. Place brown sugar and butter
in the bowl of electric mixer and beat on medium speed 1 minute. Scrape
down bowl and beat on high speed additional 30 seconds. Scrape down
bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape
down bowl after incorporating each addition. Add vanilla and beat
on medium 30 seconds. Add melted baking chocolate and beat on low 10
seconds more. Scrape down bowl and beat additional 30 seconds. Add flour
mixture and beat on low until thoroughly combined, 20 to 30 seconds.
Remove bowl from mixer, add chocolate chips and peanut butter chips; mix
thoroughly with rubber spatula. Place 6 to 8 cookies per baking
sheet (each cookie is approximately 2 tsp. Put sheets in middle of oven.
Bake for 18 to 20 minutes, Cool cookies on pans 5 to 6 minutes.
Transfer cookies to wire rack. Repeat procedure until all cookies have
been baked. Cool cookies thoroughly before storing in sealed plastic
container. *[To prepare Chocolate Dipping Sauce: Heat cream, butter
and sugar in saucepan over medium-high heat. When hot, stir to dissolve
sugar. Bring mixture to boil. Place chocolate in stainless steel bowl
and pour boiling cream over chocolate. Let stand 5 minutes. Stir until
smooth. Cool to room temperature. (Dip can be made 3 to 4 days ahead and
refrigerated. Reheat, stirring. Bring to room temperature before
using.)] Put dip in a serving bowl, so guests can dip their cookies
in before eating. Makes about 2 1/2 cups. Makes 3 to 3 1/2 dozen
cookies. Adapted from a recipe by Steven Ceidenburg From: John
A. Goodson Date: 22 Nov 95 F-Recipes ~–to Processed:
NEW.TXT Recipes saved: 1 Meal Master recipes: 1 Lines read:
99 Lines written: 96

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Title: Alligator Sauce Piquant
Categories: Cajun, Main dish
Yield: 8 servings

4 lb CUBED ALLIGATOR MEAT
1/2 c CHOPPED CELERY
1 c FLOUR
1/2 c CHOPPED BELL PEPPER
1 c OIL
8 oz CAN CHOPPED MUSHROOMS
4 tb BUTTER
1 c WATER
2 md CHOPPED ONIONS
1 JAR SALAD OLIVES
1/2 ts SUGAR
1/4 c CHOPPED PARSLEY
1 cn TOMATO PASTE
1/4 c CHOPPED SCALLIONS
TO TASTE SALT
CAYENNE PEPPER

Soak meat with Tabasco and lemon juice for 30 minutes
prior to cooking. Rinse before cooking. Make roux with
1 cup oil and 1 cup flour and cook until golden. Saute
onions in roux until brown. Add tomato paste and sugar
and cook about 5 minutes. Add bell pepper, celery,
garlic, mushrooms and stir well. Add water and cook 1
hour over low heat. Add scallions, parsley, alligator
(cut in small pieces, and preferably meat other than
from the tail) salt, pepper and cayenne to taste.
Cover pot and cook slowly for 30 minutes or until meat
is tender. Add olives which have been soaked in water
and cook a few minutes longer.

Serve over cooked rice Walt

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POTATO KUGEL BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WENDY CERACCHE DBCP84B—–
—–MAKES A MEDIUM LOAF—–
3/4 c Mashed Potatoes *
3/4 c Potato Water
2 1/4 tb Vegetable Oil
3/4 ts Salt
1 tb Sugar
3 c Bread Flour
1 1/2 ts Yeast
2 ts Wheat Germ

* Mashed Potatoes ÿse boiled or instant, but add minced onion,
parmesan cheese and horseradish. The dough is very liquid and the
bread will not rise very high but it makes a chewy bread similar in
texture to a knish or a potato kugel.

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Title: DORIS DAY’S PEACH ANGEL FOOD CAKE *
Categories: Cakes, Fruits, Celebrity
Yield: 1 cake

——————————PATTI – VDRJ67A——————————
1 pk Angel food mix 1 lb Fresh peaches
2 c Heavy cream 1 ts Ascorbic acid or
lemon juice

“ I wonder how they manage to sift so much glamour into a package mix. The
peaches and cream of this, my favorite recipe, are like adding solid lyrics
to music that sings alone…even the best can be improved.” Doris Day

Prepare angel-food mix according to directions. After mix cools, cut into 3
layers. Whip cream until it stands in peaks. Peel, slice, sweeten peaches
to taste. Dissolve ascorbic acid (or) lemon juice and add to prevent
discoloration. Spread part of whipped cream on one layer of cake, cover
with peaches. Repeat, stacking layers on top of each other. Top off with
peaches and whipped cream. Serve immediately. (A saw-toothed knife is best
for cutting angel food cake.) Saw, don’t cut!

—–

CREAMY HUNGARIAN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Navy Beans
2 sm Onions — chopped
1 Leek — rinsed and chopped
3 md Carrots — diced
6 lg Garlic Cloves — minced
1 t Salt
1/4 ts Black Pepper
1 tb Sweet Hungarian Paprika
6 tb Flour
1/2 c Sour Cream
2 ts Cider Vinegar

Soak navy beans overnight. Drain them and place in
large soup pot with onions, leek, carrots, and garlic.
Add water to an inch above the level of the beans.
Bring them to a boil and then simmer, covered, until
tender (about 1 1/2 hours). Mix in the salt, pepper,
and paprika. Ladle out 2 cups of the hot bean water
and slowly stir it into the flour until smooth. Add
the flour mixture to the beans, stirring constantly.
Remove the soup from the heat and whisk in the sour
cream and then the vinegar. Gently reheat the soup for
about 10 minutes.

Recipe By :

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