Title: CARIBOU MEATLOAF- CHINESE STYLE
Categories: Pies, Game, Caribou, Jw, Groundmeat
Yield: 4 servings

1 1/2 lb Ground caribou
1/2 lb Ground pork
1/2 c Cooked rice
1 tb Soy sauce
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
1/4 ts Anise or Chinese 5 spice
1/8 ts Cayenne; opt’l
1 Bunch radish TOPS; chopped
1 Egg

Radish greens are good cooked as a pot herb and have a
flavor similar to Chinese parsley or Cilantro.

Combine all ingredients and shape by hand into a loaf.
Place in a bread pan and
cook in a preheated oven for 50-60 min til browned and
juices bubbling.

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Bread Machine Cheese Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup grated cheese *** — cheddar,jack,or ???
3/4 cup water — lukewarm
2 cups white bread flour
2 tablespoons brown sugar
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

*** Reserve half of the cheese to sprinkle on top of bagels before baking.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: FLASH UN KAS
Categories: Penndutch, Appetizers
Yield: 1 servings

2 c Flour
1/2 lb Butter
1/2 lb Cream cheese
1 x *fillings:
2 oz Goose liver paste
1 ts Worcestershire sauce
1 ts Steak sauce
1 x *or:
2 oz Ham, ground
1 ts Steak sauce
1 ts Catsup
1 x *or:
1 x Anchovy paste
1 x *or:
1 x Caviar

Work into the flour the butter and cream cheese. Chill
thoroughly… over night is not too long. Take pieces
of dough and roll very thin, as quickly as possible.
Cut with a round cookie cutter, size of a water glass
or larger if desired. Mix together ingredients for one
of the fillings. Spread on dough, fold over and bake
at 400-F until brown. These may be shaped earlier and
baked just before serving. Serve as an appetizer with
beer, except the anchovy or caviar which should be
served with cocktails. Make the anchovy and caviar
appetizers somewhat smaller than the ones that are to
be served with beer.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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MICROWAVE PARMESAN HERB MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
2 tb Buttermilk, powdered
1/2 ts Sage leaves
1/4 c Cheese, Parmesan, grated
1 1/4 c Water — hot
1/4 c Butter
1 Eggs

Preheat oven to 400. Line 12 muffin cups with paper
baking cups. In large bowl, combine flour, sugar,
baking powder, baking soda, sage, buttermilk powder,
and cheese. Blend well. Add hot water, butter, and
egg; stir just until dry ingredients are moistened.
Fill prepared muffin cups 2/3 full. Bake 15-20
minutes, until toothpick inserted into center comes
out clean. Serve hot.

MICROWAVE DIRECTIONS: Prepare muffin batter as
directed above. Using 6 cup microwave-safe muffin pan,
line each with 2 paper baking cups to absorb moisture
during baking. Fill cups 1/2 full. Sprinkle top of
each muffin with cornflake crumbs. Microwave 6
muffins on HIGH for 2 1/2 to 3 minutes or until
toothpick inserted in center comes out clean, rotating
pan 1/2 turn halfway through baking. Remove muffins
from pan and immediatedly discard outer baking cups.
Cool 1 minute on wire rack before serving. Repeat with
remaining batter.

Sylvia’s comments: I don’t have a microwave-safe
muffin pan, so just baked them in the oven. The tops
had the tipped-hat look I sometimes get in
breadmachine bread, and Peter commented that the
muffins tasted just like my bread. It’s not a bad
recipe, but it’s not good enough that I want to keep
it.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node
004/005

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BREAKFAST SHAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Yogurt, low-fat, plain and
1/4 c Milk, low-fat
1 c Fruit, fresh, cut up, (e.g.
-banana, pineapple,
-mango-the riper the better)
1 t Sugar
1/2 ts Vanilla
3 Ice cubes, or
1/3 c Ice, crushed

Place all the ingredients in a blender and process
until well combined and frothy.

– – – – – – – – – – – – – – – – – –

Title: Mints (Candy)
Categories: Candies
Yield: 9 Dozen

1 lb Powdered sugar
1/2 c Butter
2 T Evaporated milk
4 dr Peppermint flavoring
2 dr Or more green food coloring

Combine all ingredients in bowl and beat at high speed until well
blended. Knead until smooth. Shape mints in candy molds. Then place
on cookie sheets which have been covered with paper towels. Cover
with paper towels. Leave overnight to set.

MMMMM

EGGPLANT, LAMB AND RICE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Meat
Miscellaneo Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Eggplants
1/2 lb Ground Lamb — lean
2 ts Olive Oil
2 ea Onions — chopped
1 ea Red Bell Pepper — seeded
And chopped
2 Cloves Garlic — minced
14 1/2 oz Tomatoes, Canned —
Undrained
2 ts Dried Oregano
1/2 ts Dried Thyme
1/2 ts Ground Cinnamon
1/4 ts Ground Cloves
1 c White Rice
14 1/2 oz Beef Broth — defatted
2 oz Feta Cheese — crumbled
Salt And Pepper — to taste

Preheat oven to 450 degrees. Cut eggplants in half
lengthwise. Place eggplant halves, cut-side down, in
a roasting pan. Add water to a depth of 1/2 inch.
Bake until tender, 20to 25 minutes; set aside. Reduce
oven temperature to 400 degrees.

While the eggplant is roasting, heat a large nonstick
skillet over medium-high heat. Add ground lamb and
saute, breaking up the meat with a wooden spoon, until
browned, 3-5 minutes. Transfer to a colander and
drain off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions
and cook until golden,
about 5 minutes. Add red peppers and garlic and cook
for 2 minutes longer. Stir in tomatoes and their
juice, oregano, thyme, cinnamon and cloves. Simmer,
breaking up the tom atoes with a wooden spoon, until
the mixture has
thickened slightly, 3-5 minutes.

Scoop out eggplant flesh and chop coarsely. Stir
rice, beef broth, chopped eggplant and the reserved
lamb into the tomato mixture; bring to a simmer. Cover
the pan and place it in the oven. Bake for 30 to 35
minutes, or until
the rice is tender and th e liquid has been absorbed.
Season with salt and pepper. Dot with feta and serve.

Recipe By : The Denver Post Magazine/January 2,
1994

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Asian Beef Noodle Soup

Recipe By : Family Circle
Serving Size : 6 Preparation Time :0:10
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups water
2 tablespoons soy sauce
2 tablespoons chili sauce or ketchup
1 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 packages ramen instant noodle soup (3 oz. ea.)
2 1/2 cups chinese cabbage or green cabbage — thinly sliced
3 carrots — peeled; cut into sli
1 cup small mushrooms — sliced
1/2 cup frozen corn kernels
1/2 lb. cooked round steak — thinly sliced
4 green onions — thinly sliced
2 teaspoons dark sesame oil

Mix water, soy sauce, shili sauce, ginger, pepper and one seasoning packet
from the noodles in a large saucepan (reserve other packet for other use).
Bring to a simmer; add cabbage and carrot; cook 5 minutes. Add mushrooms,
corn and noodles; simmer 3 minutes. Add beef and green onion. Heat through.
Stir in sesame oil. Note: cooked, chopped chicken may be used instead of
beef.

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PEANUT BUTTER JELLY MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole Wheat Flour
1/2 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Peanut Butter — Crunchy Style
3/4 c Skim Milk
2 ea Eggs — Small
1/4 c Fruit Preserves

Combine the flour, sugar, baking powder and the salt
in a mixing bowl. Cut in the peanut butter with two
forks or a pastry blender until the mixture resembles
coarse crumbs. Add the milk and eggs all at once,
stirring until the flour is moistened. Place 2 Tb of
the batter into a greased, fluted or plain muffin cup.
Place 1 ts of the preserves in the center of the
batter and top with 2 tb more of the batter. Repeat
until you have 12 muffins. Bake in a 375 degree F.
oven for 15 to 17 minutes. Remove from the muffin cups
and cool on a rack.

– – – – – – – – – – – – – – – – – –

Title: SWEET ALMOND PUDDING WITH RED DATES
Categories: Chinese, Desserts
Yield: 4 servings

1/3 c Sweet rice flour
2 tb + 2 t almond powder
1/2 c Cold water
3 c Cold milk
1/4 c Granulated sugar
1/4 c Sliced pitted red dates
3 tb Cold milk, if needed

This unusual dish as a dessert, as a mid-way course in
a large dinner, or as a snack. Pudding may be
misleading, since it is really a thick, hot soup.

In small bowl, mix rice flour almond powder; add
cold water a little at a time to make a thick, smooth
paste. Thin further with 1/2 cup of milk. Pour into
heavy saucepan, add remaining milk, and slowly heat to
just under boiling, stirring constantly. Keep
stirring to prevent lumping burning. Turn off heat,
cover remove to cool place. You can prepare this
first stage anytime ahead of dinner, keep covered
refrigerated. Pudding should be finished just before
serving.

Just before serving, reheat pudding, stirring
constantly. When hot, add sugar a little at a time.
Keep stirring. Add sliced dates. Cook just under
boiling point for 1 minute. Add extra milk if pudding
becomes too thick: it should have consistency of
melted ice cream. Pour into individual bowls serve
hot.

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