Title: Black Walnut Butterscotch Rolls
Categories: Bread Osg1966 Rolls
Servings: 1

2 ea Yeast cakes
2 c Milk; scalded
1/2 c Sugar
2 ts Salt
2 ea Eggs
7 c Flour; sifted before measur
-ing
6 tb Shortening; softened – part
-butter for flavor

Crumble yeast into a bowl, add milk, which has been cooled, sugar, and
salt, and well beaten egg. Add all the flour to the liquid at once.
Work in shortening, knead gently. Cover with damp cloth, let rise
until double in bulk, about 2 hours.
Coat bottom of pan with butter, then sugar and walnuts. Roll dough 1/3
inch thick, brush with 2 T. melted butterm 1/2 c. brown sugar, 1/2 c.
chopped nuts and cinnamon if desired. Roll up like jelly roll; cut in
1 inch slices. Place cut side down on coated pan. Let rise until
almost double in bulk. Bake 20 to 25 minutes in a moderate oven, when
done let pan stay over rolls for a minutes to allow butterscotch
mixture to run down over them. Serve upside down.

Note: Moderate oven is 350 – 400 F.

Source: Mrs. John Buss, Baughman Grange, Wayne County, OH
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Title: Romesco-Style Roasted Pepper Dip
Categories: Dips, Appetizers, Low-fat, Vegan
Yield: 10 servings

2 Yellow bell peppers
— halved
2 Red bell peppers; halved
8 lg Whole garlic cloves
— unpeeled
12 Almonds
1 tb Olive oil
1 ts Sherry wine vinegar
-OR- red wine vinegar
Cayenne pepper
Crudites
Toasted pita wedges

Preheat broiler. Line heavy large baking sheet with foil. Arrange
peppers cut side down in center of baking sheet; surround with garlic.
Broil 6 inches from heat until peppers are blackened and garlic is tender,
turning garlic often, about 12 minutes. Gather foil up around peppers and
garlic; let stand until cool enough to handle, about 10 minutes. Working
over bowl to catch any juices, peel and seed peppers; reserve juices.
Keeping red and yellow peppers separate, cut into pieces; transfer to 2
separate bowls. Peel and chop garlic, discarding any hard pieces.

Finely chop 6 almonds in processor. Add yellow peppers, half of garlic, 1
teaspoon reserved pepper juice, 1/2 tablespoon oil, 1/2 teaspoon vinegar
and pinch of cayenne and puree. Season with salt and pepper. Transfer to
small bowl.

Using clean processor, repeat with remaining 6 almonds, red peppers,
remaining garlic, 1 teaspoon pepper juice, 1/2 tablespoon olive oil, 1/2
teaspoon vinegar and pinch of cayenne. Season with salt and pepper. (Can
be made 6 hours ahead. Cover and chill purees separately. Bring to room
temperature before serving.)

Simultaneously spoon each puree into shallow bowl. Shake bowl gently,
allowing purees to meet in center. Serve with crudites and pita wedges.

Makes about 1-1/4 cup.

PER 2-TABLESPOON SERVING: calories, 30; fat, 2 g; sodium, 1 mg;
cholesterol, 0

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

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TORTELLINI IN BALSAMIC VINAIGRETTE

Recipe By : Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Salads Salad Dressing

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package refrigerated tr-color cheese-filled
tortellini (9 ounces)
1 medium carrot — sliced
2 cups broccoli flowerets
2 green onions — sliced
BALSAMIC VINAIGRETTE:
1/4 cup balsamic vinegar OR cider vinegar
1 tablespoon fresh basil — chopped, OR
1 teaspoon dried basil
2 tablespoons olive oil
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic — crushed

To prepare vinaigrette, mix all vinaigrette ingredients in a large bowl.

Cook and drain tortellini as directed on package. Rinse with cold water,
drain.

Stir carrot, broccoli and onions into vinaigrette. Add tortellini, toss to
coat evenly.

– – – – – – – – – – – – – – – – – –

Title: Fruit Biscuits
Categories: Breads
Yield: 6 servings

1 c Flour 3/8 c Milk
2 ts Baking powder 1/4 c Chopped raisins
1/4 ts Salt 1/4 ts Cinnamon
1 1/2 tb Shortening 1 tb Melted butter or butter
1 tb Sugar -substitute

Sift flour, measure, and sift with salt and baking powder. Cut in
shortening. Add milk to form soft dough. Turn onto lightly floured board.
Pat into sheet 1/2 inch thick. Knead lightly. Spread 1/2 of dough with
melted butter, sugar, cinnamon, and raisins. Fold dough 1/2 over. Cut with
floured cutter. Place on un-oiled baking sheet. Bake in hot oven (450ø F)
about 10 minutes. 6 servings. Mrs. Maude Roberson, Richmond, VA.

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Date: Fri, 31 Mar 95 11:54:31 CST
From: cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas)

apricot-mango cake

This is an adaptation of the chocolate couscous cake recipe in Friendly Foods.
It’s designed to take advantage of the lovely dried mangos at our co-op, and
so it’s kind of expensive, but very tasty. It would be fine with just apricots
too, of course.

You need a springform pan.

Couscous crust:

1 1/4 c. couscous
1 1/2 c. turbinado sugar
2 1/2 c. water (use water from rehydrating mangos, see below)

Simmer all of this together until it becomes the consistency of thick oatmeal,
then add 1/2 t. vanilla extract. Let cool and spread in the springform pan.
Let set while you make the rest of the stuff.

Now, when I made this, it had 1/2 c. of roasted pecans, ground to a coarse meal
,
spread between the layers and sprinkled on top. Mea maxima culpa. You can
leave them off and it will be just fine.

simmer in about 3 c. water

1/3 lb. dried mangoes
1/4 c. unsulfured dried apricots

press all of the water out of the softened dried fruit. Reserve about 1/3 of
the fruit for topping. Puree in a food processor 2 10oz. bricks Mori-Nu low
fat extra firm tofu and the rest of the fruit. Drop in spoonfuls onto the
‘crust’, and spread very gently to form a smooth layer.

Puree the reserved fruit and about 1/4 c. all-fruit apricot preserves, adding
enough liquid (mango water) to make a thick glaze. Spread on top of the tofu
layer. Sprinkle with roasted pecan fragments. Let set for at least two hours
and slice carefully.

Title: CHICKEN ALMOND DING
Categories: Chinese, Chicken
Yield: 6 servings

1/2 lb Raw chicken, cut into 2/3″
-cubes
1 Egg white
1 tb Cornstarch
1 tb Soy sauce
3 tb Peanut oil, divided
Several dashes garlic salt
1 ds Ground ginger
5 tb Diced celery
2 tb Chopped onions
2 tb Diced green pepper
1/4 c Chopped carrots
1/2 c Sliced fresh mushrooms
1/2 c Sliced water chestnuts
1/2 c Diced bamboo shoots

—————————SAUCE—————————
2 tb Dry white wine
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Salt
1/4 ts Sesame oil
1/4 ts White pepper

Marinate chicken in egg whites, cornstarch and 1
tablespoon soy sauce for 30 minutes. Heat 1 tablespoon
oil in large fry pan or wok to 300 degrees and
stir-fry chicken pieces rapidly for about 1 minute,or
until chicken loses pink color. Remove from pan and
drain on paper toweling. In same pan, heat 2
tablespoons oil until hot; sprinkle with garlic salt
and dash of ginger. Immediately add remaining diced
vegetables and stir-fry for 10 to 20 seconds. Return
chicken to mixture. Add 2 tablespoons dry white wine
and the sauce ingredients. Cook until done, about 6
minutes. Add a little cornstarch mixed with water to
thicken if necessary.

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FAMOUS ONION BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dak spicey Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Applesauce
2 tb Dill Seed
3 tb Dried minced onion
3/4 c Sour Cream
3/4 c Cottage Cheese, Nonfat
1/4 c Water
1 Egg
1 1/2 ts Salt
1/4 ts Baking Soda
3 1/3 c Bread Flour
1 pk Yeast

– – – – – – – – – – – – – – – – – –

Title: RISOTTO CON PESCE GATTO E ERBA CIPOLLINA (L A
Categories: Italian, Rice, Fish
Yield: 4 servings

Juice of 1/2 lemon
1 Celery stalk, chopped
1/2 Carrot, chopped
1/2 Head fennel, chopped
1 3/4 lb Catfish fillets
Fish or vegetable stock
5 tb Unsalted butter
1/2 Onion, finely chopped
Salt, pepper
1 Cipollotto (wild onion or
-green onion) finely chopped
9 oz Vialone Nano rice-see recipe
2 tb White wine
2 tb Chopped chives
Typed by Manny Rothstein

(Another recipe from Del Pescatore, along the banks of the Oglio River and
in the small village of Runate, Italy. This is one of the house
specialties, risotto made with wild onions and catfish.)MR

Antonio Santini is adamant about using Vialone Nano rice for this dish,
but arborito will work almost as well. If you can find those little onions
that look like scallions but have very rounded bulbs (cipollotti), use
those for a more assertive onion flavor and cut the final amount of chives
in half.
In pot bring 4 cups water to boil with lemon, celery, carrot and fennel.
Reduce to simmer and add catfish. Cook at bare simmer until just flaking,
about 6 to 10 minutes. Remove fish from poaching liquid. Reserve poaching
liquid, adding enough fish stock or water to make 5 cups. Keep at boil for
cooking risotto.
While fish is poaching, melt 2 tb butter over med. heat in skillet. Add
onion and cook slowly, stirring, until onion is very tender. When onion is
tender, add fish and cook several minutes more. Season to taste with salt
and pepper. Let cool. When fish is cool, chop coarsly.
In separate saute pan, cook wild onion in 1 tb butter over med. heat with
dash salt and 2 tb water. When water evaporates, add rice and cook cook
several minutes, until rice makes a dry “singing” sound when stirred. Add 1
cup boiling stock and cook, stirring until almost all stock is absorbed by
rice. Repeat, 1 cup at time, until rice is creamy and still bit chalky to
bite, about 15 minutes. Add fish, wine and chives and cook another 2 to 3
minutes. When rice is cooked al dente, add remaining butter and stir
vigorously so mixture becomes creamier. Rice should have a slightly soupy
consistancy. Makes 4 servings.

Each serving contains about: 648 calories; 260 mg sodium; 131 mg
cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6 grams
fiber. L A Times, 3/17/94.

—–

1 tablespoon fish sauce
quarter cup thinly sliced lemon grass
10-15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped red birdseye chilies (prik ki nu)
quarter cup chopped coriander/cilantro (including roots if poss.)
quarter cup tomato ketchup
quarter cup whisky (preferably bourbon or rice whiskey)

MIx.

Title: Nanaimo Bars II
Categories: Desserts, Canadian, Usenet
Yield: 20 bars

———————————–CRUST———————————–
1/2 c Butter
1/4 c Sugar, granulated
5 T Cocoa
1 Egg
1 t Vanilla
1 2/3 c Graham wafer crumbs, fine
1 c Coconut, desiccated
1/2 c Walnuts, chopped

——————————-CREAMY CENTER——————————-
1/4 c Butter
2 c Icing sugar, sifted
1 Egg

—————————–CHOCOLATE TOPPING—————————–
4 oz Chocolate, semi-sweet
1 T Butter

MAKE CRUST: Grease a 9-inch square cake pan. In a sauce pan combine the
butter, sugar, cocoa, egg and vanilla. Cook over medium heat stirring
constantly, until smooth and slightly thickened. Stir in the remaining
crust ingredients and press into prepared pan.

Make the creamy center: cream the butter and gradually beat in icing sugar
and egg. Spread over crumb mixture and chill for about 15 minutes.

Make the chocolate topping: melt the chocolate and butter together over
hot water or in a microwave, being careful not to burn. Spread on top of
the previous parts. Chill until set. Cut into squares with a sharp knife.

NOTES:

* No-bake, 3-layer (chocolate covered) bars — Nanaimo bars are a
traditional Canadian dessert, though nobody is certain where the tradition
came from. Laura Secord is a Canadian candy company; their cook book says
this about the origin of these fattening delicacies:

“A version of these no-bake bars developed in the Canadian kitchens of a
well-known food company, was christened by them Nanaimo bars after the city
of that name on Vancouver Island. Nanaimo (from sne-ny-mo, a local Indian
term for a loose confederation of five bands) started as a Hudson Bay
Trading Post in 1849.”

: Difficulty: Easy.
: Time: 1 hour preparation, several hours chilling.
: Precision: Approximate measurement OK.

: Steven Sutphen
: University of Alberta, Edmonton, Alberta, Canada
: Steve@alberta.uucp

: Copyright (C) 1986 USENET Community Trust

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