2 c. ground almonds
1 1/4 c. sifted powder sugar
2 teaspoons lemon juice
2 teaspoons sherry or brandy
2 drops almond extract
2 small egg whites
powder sugar
Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or
brandy, and almond extract. Gradually mix in enough egg white to ensure
that the paste is sticky, but not wet. Knead paste until smooth on a
pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in
refrigerator up to 4 weeks.

Source: The Book of Chocolates and Petits Fours by Beverly Sutherland Smith.

Pesto With Bowties or Angel Hair Pasta

Recipe By : MJ
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup prepared pesto
1/2 cup chopped red, green, yellow peppers
1/4 cup chopped onion
1 clove garlic, chopped
1 jar marinated artichoke hearts, sliced
1/2 cup black olives, sliced
1 tablespoon margarine
1/2 pound angel hair pasta or bowties

Saute peppers, onions, garlic in margarine in heavy skillet until
lightly browned. Stir in artichoke hearts black olives until heated
through. Cook pasta til done. Stir prepared pesto into hot skillet
mixture, then toss with pasta.

(For a meat dish, add a cutup chicken breast to peppers, onions
garlic in heavy skillet brown.)

– – – – – – – – – – – – – – – – – –

Title: Uzvar (Dried Fruit Compote)
Categories: Fruits, Russian, Christmas
Servings: 10

4 oz Dried Prunes; Pitted
4 oz Raisins
8 oz Dried Apple Slices
8 oz Dried Pear Quarters
1 c Honey; Clover Or Wild
1 Cinnamon Stick
6 Whole Cloves
2 qt Apple Cider
Juice And Peel Of 1 Lemon

Combine the fruit in a large pot and fill with enough cider to cover it by
a third more. (The fruit will absorb a lot of liquid.) Add the cloves
and lemon peel. Simmer until the larger pieces are cooked but not falling
apart. Pour off the liquid into a pan and cook until reduced by 1/3rd.
Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring.
Taste, and add more lemon juice if needed. It should not be cloying
sweet, the taste of the fruit should dominate. Serve warm in crystal or
clear glass bowls. Keeps in the refrigerator for up to 2 weeks.

MMMMM

APPLE AND GREEN TOMATO CHUTNEY

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Tart green apples
24 sm Green tomatoes
4 md Sized onions
3 c Seedless raisins (1 pound)
4 c Cider vinegar
2 1/2 c Brown sugar (tightly packed)
2 tb Salt
1/2 ts Crushed, dried chilies
1 1/2 tb Curry powder
3 tb Mixed pickling spices

Wash, core and chop the apples; wash, blanch, peel and
chop the apples and chop the onions. Place apples,
tomatoes and onions in a preserving kettle and add
raisins, vinegar, sugar, salt, red pepper and curry
powder. Put the pickling spices in a cheesecloth bag
and add to the kettle. Boil, stirring occasionally,
for 25 minutes, or until apples are transparent.

Remove fruit with a slotted spoon. Boil syrup rapidly
until it thickens.

Discard pickling spices, return the fruit to the syrup
and bring to a boil.

Remove from the heat and ladle into hot, sterilized
jars and seal immediately. Process in boiling water
bath for 10 minutes. This recipe makes approximately
24 half-pints.

– – – – – – – – – – – – – – – – – –

Barbecued Cobb Chicken Salad (Gr)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3634
Serving Size : 1 Preparation Time :0:00
Categories : Chicken-Sal Meal-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 barbecued chicken breasts — sliced
new mexico bbq sauce
2 haas avocados — chopped coarsely
2 tomatoes — seeded
–coarsely diced
6 ounces good quality blue cheese
6 ounces cayenne buttermilk dressing
chopped romaine lettuce

Toss romaine lettuce in CayenneButtermilk dressing, season with salt and
freshly ground pepper. Top with chicken, avocado, tomatoes, and blue cheese.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

– – – – – – – – – – – – – – – – – –

Carne Guisada (Beef Stew) No. 2426 Yields 6 Servings

2 Lb Boneless Beef Chuck 2 Cups Beef Stock
1 Tbls Vegetable Oil 2 Tbls Tomato Paste
2 Cloves Garlic, Peeled 3/4 tsp Salt
1 Onion, Peeled 2 tsp Chili Powder
Quartered 1 tsp Cumin
2 Green Chiles, Roasted 1/8 tsp Black Pepper
Peeled – Flour Tortillas
2 Fresh Tomatoes

Trim the fat, gristle and connective tissue from the meat.
Fry the trimmings in a large (3-4 quart) stockpot until about 2 tablespoons
(for 6 servings) of fat have been rendered.
Discard the trimmings.
Add oil to the fat in the pan.
Set aside.
Cut the meat into 1 1/2″ cubes.
Set aside.
Mince the garlic, onion and chiles together.
Peel and pulp the tomatoes.
Add to the onion mixture.
Heat the fat in the stockpot.
Sear the meat over high heat until browned on all sides.
Reduce heat.
Add the tomato and onion mixture.
Add all the remaining ingredients except the tortillas.
Cover.
Simmer until the meat is tender and the liquid becomes a rich sauce (1 1/2-2
hours).
Adjust seasonings.
Serve with tortillas.
NOTE: The meat filling can be spooned onto the tortillas.

PFEFFERNUSSE (PEPPER BALLS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour — Unbleached, Unsifted
1 t Baking Powder
1 t Cinnamon
1 t Cloves — Ground
1/2 ts Mace
1 t Allspice — Ground
1 x Black Pepper — As Desired
1 1/4 c Honey
2 tb Butter — (No Margarine)
2 ea Eggs — Large
1 c Confectioners’ Sugar
1 t Vanilla
1 x — Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.
Makes 4 dozen cookies.

– – – – – – – – – – – – – – – – – –

Creole Pork Pot Luck

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 Pork chops,center-cut (3/4")

1/4 ts Cayenne pepper

1 ts Paprika

Salt

1 tb Vegetable oil

1 1/2 c Onion,sliced

1 1/2 c Green bell pepper,sliced

2 c Rice,uncooked

1 cn Corn,whole-kernel (12oz)

4 c Water

1/2 ts Black pepper

3 Tomatoes,fresh,1/2″ slices

1. Season pork chops with cayenne pepper, paprika and 1 1/2 teaspoons

salt.

2. In Dutch oven, brown chops in hot oil; remove and reserve.

3. Add onions and bell peppers to skillet; saute until soft.

4. Stir in rice and cook until golden.

5. Add corn, water, 1 teaspoon salt and pepper; arrange chops on top.

6. Bring to a boil, cover tightly and bake in preheated 375’F. oven 25

minutes.

7. Insert tomato slices between each chop; cover and bake 10 minutes each

longer.

NOTE: 2 packages (6 1/2 ounces each) Creole or Spanish rice mix can be

substituted for rice, onion and bell peppers in original recipe. Adjust

liquid according to package directions. Bake at temperature and time

specified above.

– – – – – – – – – – – – – – – – – –

Semolina Cake*

Recipe By : Susie Jacobs – Recipes from a Greek Island
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup All-Purpose Flour
1/2 Teaspoon Baking Powder
1 1/3 Cups Semolina Flour*
4 Large Eggs — separated
1/2 Cup Sugar
1/2 Cup Olive Oil
2 Lemons — zest only, finely
— grated
1/2 Teaspoon Almond Extract
1/2 Cup Orange Juice
1 Teaspoon Vinegar
1 Pinch Cream Of Tartar
1/2 Cup Slivered Almonds — blanced
Syrup:
3/4 Cup Sugar
2 Lemons — zested and juiced
1/4 Teaspoon Almond Extract

Make the syrup ahead. Combine the sugar, lemon zest and jice and 1 1/2 c
ups
water in a saucepan. Bring to a boil, simmer for 5 minutes then add the
almond extract. Remove and chill overnight.

Line a 10-inch cake pan that is at least 3 inches deep, with baking
parchment. Sift together the flour and baking powder, then stir in the se
molin
a. Beat the egg yolk, sugar, olive oil, lemon zest, and almond extract
together until pale and creamy. Beat in the flour mixture, splashing wit
h
orange juice to moisten it.

Wipe a mixing bowl with a cloth moistened with vingegar, then put in the
egg
whites. Beat with the cream of tartar until stiff peaks form, then fold
into
the batter. pour into the pan and sprinkle with the almonds. Bake in an

oven preheated to 350 degrees for about 45 minutes until golden brown.
Remove from the oven and, while still hot, cut into squares. Slowly pou
r
the chilled sryup over it.

– – – – – – – – – – – – – – – – – –

Adapted from one by the late, great fruitbat.

All right, I admit I made a mistake cooking this as well as all the
other The maxim that ‘serves 4’ is in fact referring to a bunch of
anorexic sparrows and most humans prefer to eat more than a tablespoon
of something, doesn’t always work. Can I interest anybody in a kilo of
nutty potatoes and a large bowl of Mahal Kidney Beans that even I am
too stuffed to eat?

fruitbat@tardis.cs.ed.ac.uk
—————————

– Mahal Kidney Beans –

-Ingredients-

15 oz (450g) tin kidney beans (or 6 oz dried beans, cooked)
1 onion
1 clove garlic, crushed
1 tsp ground cumin
15 oz (450g) tin chopped tomatoes
3 (4) tbsp natural non-fat yoghurt (optional)
2 (3) tbsp chopped parsley
Salt and freshly ground pepper

-Method-

‘Fry’ the onion and garlic and gently for 5 minutes until the onion
is soft and lightly coloured. Add the ground cumin to the pan and stir
over low heat for a further 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addr 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addition. Heat through gently without allowing
the mixture to come to the boil.

Transfer the beans to a warmed serving dish and sprinkle with chopped parsley.
Serve at once.