Mom’s Fruitcake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Butter, softened
1 pk Confectioner’s sugar
Flour
6 lg Eggs
1 c Bourbon (or rum)
4 T Vanilla extract
1 lb Golden raisins
1 lb Glace cherries
1 lb Glace pineapple
1/3 lb Glace citron (or more,
-up to a pound)
1/4 lb Candied orange peel
1/4 lb Candied lemon peel
1 qt Pecan halves
14 oz Coconut, flaked

Preheat oven to 250 degrees F. Line the bottom and sides of a large tube
pan and a small loaf pan with foil; grease the pans. Chop coarsely the
raisins, cherries, pineapple, citron, orange peel, lemon peel and pecan
halves.

In large bowl, soften the 3 sticks of butter. Cream in a box of
confectioner’s sugar, then fill box to the same level with flour. Pour
half of the flour over the fruit and nuts; mix thoroughly so all are
well-floured.

Add six eggs to butter/sugar, one at a time, while beating. Add vanilla
extract and fold in flour. Stir in fruits and nuts; fold in liquor. Pour
into cake pans and bake approximately 2 hours.

Mom’s notes:

* 3 # cherries, pineapple, raisin; 1 # citron; 3/4 lemon/orange peel; 2 #
butter; 3 packages coconut, 2 # cake flour; 4 # confectioner’s sugar, fifth
of bourbon.

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“FIVE LILIES” CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
4 c Diced yellow onions
1/4 c Sliced shallots
1 tb Chopped garlic
1 c Dry white wine
1 Bay leaf
6 c Mushroom stock or rich
Chicken stock — fat
Removed
Kosher Salt Freshly Ground
Black Pepper
2 ts Minced fresh thyme — (Or 1
ts Dried)
2 ts Minced fresh oregano — (Or
1 t Dried)
1/2 c Minced celery
1 c Leeks, both white tender
Green parts
2 tb Dry sherry
2 tb Minced chives
Gremolata — * See Note

In a medium saucepan, heat the olive oil. Add the
onions, shallots and garlic and saute until they just
begin to color. Transfer half of the onion mixture to
a blender or food processor. Puree and return to the
pan. Add the wine, bay leaf and stock and simmer for
10 minutes. Season with salt and pepper. (The soup
base may be prepared in advance to this point and
stored refrigerated for up to 3 days or frozen
indefinitely and reheated before finishing.) Just
before serving, add the thyme, oregano, celery, leeks
and sherry to the hot soup base. Bring to a simmer and
simmer for 2 minutes. Do not overcook, the vegetables
should retain their crunchy texture. Remove the bay
leaf, stir in the chives and garnish with a sprinkling
of the gremolata. Yield: 8 serving

Recipe By : COOKING RIGHT SHOW#CR9661

From: Dan Klepach Date: 04-14-96

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SOUTHWESTERN THREE BEAN SOUP (MIAMI HERALD)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 md Onion, red — diced
1 md Carrot — diced
2 sm Parsnips, diced
1 1/4 c — water
1 c Kidney beans — drained
1 c Chickpeas — drained
1 c Baby limas — frozen
4 c Peeled tomatoes, canned
1 c Vegetable stock
1 t Cumin, ground
2 ts Chili powder
Salt and pepper to taste

Place onion, carrot, parsnips, and 1/4 c water in a
large saucepan. Saute 5 min. Add kidney beanns, chick
peas, lima beans, stock, remaining water, cumin and
chili powder. Break up tomatoes with a spoon or knife
and bring to a simmer. Simmer 20 min. add salt and
pepper to taste.

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Date: Sun, 31 Oct 93 07:45:43 +0100
From: Annice Grinberg

This might go well as a Thanksgiving dessert. I had raves over it this
weekend.

INSTEADOF APPLE PIE

4 large tart apples (I used Granny Smith) 1/2 c flour
2 T sugar, mixed with 1/2 t baking powder
1/2 t cinnamon pinch salt
egg replacer for 1 egg
1/4 c sugar
1 T applesauce or yogurt
1/2 t vanilla

Pare and core the apples and slice thinly. Arrange in a Pammed 8″ pie plate.
Sprinkle with sugar-cinnamon mix. Cover with foil and bake 20 minutes at 400 F
.
Mix remaining ingredients till smooth, and spread over hot apples. Bake an
additional 20-30 minutes until nicely browned.

Title: Rollerblade Cookies
Categories: Kids, Desserts
Yield: 4 Dozen

1/2 c (1 stick)butter, softened
1 1/4 c Honey
1 c Packed brown sugar
1 Egg yolk
5 1/2 c Self-rising flour
1 ts Ground ginger
1 ts Ground cinnamon
1/2 c Milk
1 Egg white, beaten
1 tb Cold water
DECORATIONS:
Toasted oats cereal
Assorted colored icings
Colored sugars and colored
-sprinkles

1. Beat butter, honey, sugar and egg yolk in large bowl at
medium
speed of electric mixer until light and fluffy.

2. Combine flour, ginger and cinnamon in small bowl. Add
alternately
with milk to butter mixture; beat just until combined. Cover;
refrigerate 30 minutes.

3. Preheat oven to 375F. Grease cookie sheets.

4. Roll dough on lightly floured surface to 1/4 inch
thickness. Cut
out cookies using 3 1/2 inch boot cookie cutter. Place cookies
2
inches apart on prepared cookie sheets.

5. Beat egg white ad water in small bowl until combined.
Lightly
brush bottom of each boot with egg white mixture. Place 6
toasted
oats on bottom of each boot to represent wheels.

6. Bake 8 to 10 minutes or until lightly browned. Cool 2
minutes on
cookie sheet. Remove to wire rack; cool completely.

7. Decorate cookies with colored icings, sugars and sprinkles.
Makes
about 4 dozen cookies. Typed in MMFormat by cjhartlin@msn.com
Source: All New Cookie Dough Fun – Best Recipes

MMMMM

Fuzzy’s Fantastic South Texas Road Meat Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium Bell peppers — chopped
3 medium Onions — chopped
2 Fresh Jalapenos — deveined
Seeded
4 Garlic cloves
4 pounds Chuck — coarsely ground
5 pounds Venison — coarsely ground
6 Drops Tabasco
7 ounces Green chiles — diced
28 ounces Stewed tomatoes
Water
Salt and pepper to taste

Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables
in the oil a little, then add meat and brown. Stir in the remaining
ingredients, and cover with about one inch of water. Season to taste with salt
and pepper. Let it bubble slowly three to four hours. Skim the grease after
it’s cooked two hours and taste again to adjust the seasoning.

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Title: Layered Taco Salad
Categories: Vegetarian, Salads
Yield: 4 Servings

1 cn Black beans (15oz); rinsed
-and drained
4 c Shredded iceberg lettuce
1 md Tomato; seeded and chopped
1 1/2 c Shredded cheddar or Monterey
-jack cheese
1/4 c Sliced pitted black olives
1/4 c Green onion
1 ct Frozen avocado dip; thawed
1/2 c Dairy sour cream
1 cn Chopped green chili peppers
-(4oz); drained
1 tb Milk
1 cl Garlic; minced
1/2 ts Chili powder
Chopped tomato (opt)
2 c Coarsely crushed tortilla
-chips

In a 2 1/2-quart glass salad bowl layer, black beans,
lettuce, tomato, cheese, olives and onions.
For dressing, in a medium bowl stir together avocado
dip, sour cream, chili peppers, milk, garlic, and
chili powder. Spread over top of salad. If desired,
sprinkle with chopped tomato. Cover the surface with
plastic wrap and chill for 2 to 24 hours.
Before serving, toss salad together and serve over
crushed tortilla chips.

Per serving: 561 cal; 24g pro, 37g carb, 40g fat

Source: Cooking for Today, Vegetarian Recipes, 1993
Better Homes and Garden
format by Lisa Crawford

—–

Almond Chocolate Slices

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 50 Preparation Time :0:25
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Blanched Almonds — sliced
14 Oz Semisweet, Bittersweet, Or White Chocolate — cut-up
3/4 C Heavy Cream
1 Tbsp Corn Syrup

1. Preheat oven to 325°F. Spread out almonds on a baking sheet and toast
in oven 7 to 10 mins, until light brown.
2. In a medium saucepan, over medium-low heat, heat together chocolate and
cream, stirring often, until chocolate is melted and mixture is smooth.
Remove from heat and stir in corn syrup and toasted almonds.
3. Turn mixture into a wax paper-lined 8-inch square baking pan.
Refrigerate until firm, several hours or overnight. For ease in cutting,
turn chilled chocolate square out onto a cutting board, top side up, and
cut into 50 sticks 1 1/4 x 1 3/4 inch. Store, tightly wrapped, in
refrigerator.

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RISOTTO WITH SUN-DRIED TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 cup Chicken broth or stock
1/4 cup Sun-dried tomatoes
4 tablespoon Butter
– marinated in oil
Garlic cloves — minced
1/4 cup Parmesan cheese — grated
1/4 cup Shallot — minced
1/4 cup Parsley; fresh — chopped
1 1/2 cup Arborio rice
Salt
1/4 cup White wine — dry
Pepper

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of
the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
Add the rice and stir to coat with the butter. Add the wine and cook, stirring
occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook
over medium heat until the broth is absorbed.
Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally,
until all the broth has been absorbed. When the broth is all absorbed, stir in
the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley.
Season with salt and pepper. Serve at once. Another recipe by Andrea Chesman;
author of Sun-Dried Tomatoes! Converted by MMCONV vers. 1.00

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Date: Sun, 09 Oct 94 09:31:04 CDT
From: HYENIKOMSHIA@wellesley.edu

Here is a recipe (minus the oil) that my Armenian grandmother makes
during Lent.

Itch Pilaf
**********

1 cup #1 bulgur
1 small can tomato sauce (sorry, I forget how many ozs, but it is the
smallest kind of generic, cooking style sauce sold – about 4-6 ozs)
0.5 of tomato sauce can worth of water
salt
paprika
juice of 1.5 lemons
chopped parsley and chives

Mix bulgur, tomato sauce and water. Wait until liquid is absorbed. Add
the rest of the ingredients to taste.