Title: CHOCOLATE BRITTLE
Categories: Candies
Yield: 1 servings

MMMMM——————DENISE BRADSHAW BDGM08B———————–
1 lb Butter
1 lb Sugar
1 lb Almonds
1 lb Walnuts; finely chopped
1 lb Semi-sweet chocolate
1 c Walnuts; whole

In a saucepan cook butter sugar, boiling 5 minutes. Stir in
almonds cook 10-20 minutes or until nuts begin to pop turn brown.
Pour into a shallow pan let cool. Melt chocolate pour over
mixture in pan. Sprinkle with finely chopped walnuts. After mixture
hardens, turn over and sprinkle bottom side with walnuts. Break candy
into pieces. From “Old Fashioned Christmas Recipes”

MMMMM

12 oz. (375g) light bulk breakfast sausage (turkey or turkey/pork
combo)
1 cup (227 mL) cornmeal, white for choice
1 teaspoon (5 mL) thyme
1 teaspoon (5 mL) salt
2 1/2 c. (570 mL) water

Crumble sausage into a two-quart (two-litre) microwavable dish, and cook
about 3 minutes, or until partly done. Drain out liquid. Use a
potato masher to break the sausage up, or turn out into food
processor and chop it a bit; this gets around the problem of
crumbling ground meats in many of the dishes I cook.

Add remaining ingredients.

Cook at 100% power for ten to twelve minutes, stirring twice during
that time. When it is good and thick, remove from oven, allow to
sit for about 5 minutes while you spray a bread loaf pan with
cooking spray. Scrape in the scrapple mixture. Allow to cool
thoroughly, then cover and place in refrigerator over night. You
will be able to turn this out and slice the scrapple in the morning,
but don’t try to cut it any thinner than about 1/2 to 3/4". Brown
well on each side, using a non-stick pan with no added fat. Serve
with maple syrup, or top slices with poached egg.

Title: Cheese Souffle
Categories: Cheese/eggs Londontowne
Servings: 4

1 1/2 c Milk 1/2 c Mild cheddar, shredded
1/2 t Salt 3 ea Eggs, separated
1/2 c Cream of Rice 2 T Butter
1 x Grated Parmesian, optional

Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
constantly, for 1 minute. Remove from heat, cover, and let stand 4
minutes. Add butter and cheese; stir until melted. Beat egg whites until
stiff but not dry. Beat egg yolks until lemon colored. Gradually blend
warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites,
then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish,
OR, first lightly butter the souffle dish annd dust with Parmmesian
cheese. Sprinkle top lightly with Parmesian. Baake in preheated 325 degree
oven until puffed and golden brown, about 40 minutes. Serve immediately.

Mrs. William W. LaViolette

—————————————————————————–

Canton Chicken And Vegetable Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chicken — *see note
3 tb Margarine
1 1/2 c Onions — chopped
1 1/2 c Carrots — chopped
1 1/2 c Celery — chopped
1 t Curry powder
1 Tart apple — chopped
1 1/2 ts Salt
1/4 ts Black pepper
2 cn Chicken broth — condensed
10 oz Frozen corn
10 oz Frozen lima beans
1 1/2 c Pasta shells — cooked
2 tb Fresh parsley — chopped

* Use a 4-pound stewing chicken, cut in half, or use
pre-cut chicken.

1. In a 5-quart kettle or pot, melt margarine and
brown chicken until well-browned on all sides. Remove
chicken and keep warm.

2. In remaining fat in pan, saute onions, carrots,
celery and curry powder. Use medium heat. Stir until
onions are tender and limp; about 5 minutes.

3. Return chicken to pot. Add apple, salt, pepper,
chicken broth, 5 cups cold water and parsley. Bring to
a boil then reduce heat to simmer. Cover and simmer
for 1 hour. Stiroccasionally.

4. Remove chicken; add corn and lima beans and cook 30
minutes longer.

5. Cook pasta while chicken is cooking.

6. Skim fat from soup. Remove skin and bones from
chicken; cut into bite-sized pieces. Return chicken to
pot; add cooked pasta shells.

7. Let stand, covered, for about 10 minutes before
serving.

Recipe By : Jo Anne Merrill

– – – – – – – – – – – – – – – – – –

Caramel Popcorn

Recipe By : Karo Syrup
Serving Size : 9 Preparation Time :0:15
Categories : Snack And Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 c popcorn, air-popped
1 c brown sugar — packed
1/2 c corn syrup
1/2 c margarine — melted
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla

Preheat oven to 300. Place popped corn in oven while preparing caramel
glaze. In medium saucepan, combine brown sugar, corn syrup, margarine, and
salt, about 7 to 10 minutes. Stirring constantly, bring to a boil over
medium heat. Without stirring, boil 4 minutes. Remove from heat; stir in
baking soda and vanilla. Pour over warm popcorn; toss to coat well. Bake
60 minutes, stirring every 15 minutes. Turn popcorn mixture onto a large
piece of foil. Cool completely. Break mixture into small pieces. Place in
large bowl.

– – – – – – – – – – – – – – – – – –

Per serving: 244 Calories; 10g Fat (37% calories from fat); 1g Protein; 38g
Carbohydrate; 0mg Cholesterol; 335mg Sodium

NOTES : For a different flavor add 1 cup of candy coated pieces, or peanuts
or raisins.

Title: POLLO PARMIGIANA
Categories: Chicken, Italian
Yield: 4 servings

1 lb Chicken breast half,
-boneless
1/2 c Margarine; melted
1 c Parmesan; grated
1 c Bread crumbs
Paprika
Almonds, slivered

Combine bread crumbs and cheese. Dip chicken breasts first in melted
margarine and then in cheese mixture. Roll up tightly, tucking in
the ends and placing seam side down in a shallow baking dish. Secure
chicken with toothpicks if necessary. Drizzle any leftover margarine
over the chicken. Sprinkle with paprika and arrange almond slivers
for garnish. Bake for one hour at 350 F.

—–

Title: British Ingredients
Categories: Hints/info
Yield: 1 Info

————————————NONE————————————

BRITISH TERM AMERICAN TERM

single cream light cream
double cream whipping cream
Lyle’s Golden Syrup Light Karo Syrup
treacle molasses
castor sugar super-fine granulate sugar
demerara sugar brown sugar
mixed spice substitute pumpkin pie spice
dark cooking chocolate semi-sweet chocolate
digestive biscuits graham crackers
plain flour all-purpose flour
strong flour bread flour
sultanas seedless white raisins
Morello cherries pie cherries
tomato puree tomato paste
courgettes zucchini
aubergines eggplant
haricot beans navy beans
swedes turnips
gammon ham
streaky bacon American bacon
bacon Canadian bacon or ham

The Kitchen Companion by Polly Clingerman ISBN 0-942320-44-1 pg 13

posted by Diane Lazarus

Reposted by Bobbie Kopf 01/08/96

We’ve all seen ’em. Recipes from abroad with unfamiliar cooking terms.
Here’s a chart to help get you started.

NOTE: PLEASE add to this and pass it along.

—–

Title: DANDELION AND LETTUCE SALAD
Categories: Penndutch, Salads
Yield: 1 servings

1 ea Lettuce, head
1 pt Dandelion
4 ea Sm Onion
1/2 ea Bell pepper, green
2 ea Med Tomato
2 ea Egg, hard boiled, sliced
1/3 lb Swiss cheese
1 x Salt pepper
3 tb Olive oil
4 tb Vinegar

Cut lettuce, dandelion, onions, pepper and cheese into
small pieces. Add salt and black pepper. Mix well. Add
the olive oil and vinegar. Mix thoroughly, then add
the tomatoes cut in quarters, and the eggs. Mix
lightly so tomatoes and eggs will not be mashed or
broken. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

—–

Title: Golden Cream Potato Soup
Categories: cheese/eggs, poultry
Yield: 1 servings

1.50 c boiling water
3.00 c diced potatoes
0.50 c chopped celery
0.25 c chopped onion
2.00 tb flour
2.00 c milk
0.50 lb chopped velveeta cheese
0.50 ts salt
1.00 ts parsley flakes
1.00 cube chicken bouillon
1 dash pepper

Add water to potatoes, celery, onions, parsley, seasonings, and

bouillon cube. Cover and cook till tender. Blend flour and a small

amount of milk and then stir into the vegetable mixture. Add

remaining milk and cook until thickened. Add velveeta cheese and stir

till melted.

—–

DEMI GLACE – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Bones, beef
5 lb Bones, chicken
1/2 bn Celery
1 md Carrot
2 md Onions
1 Bay leaf
4 Garlic, cloves
1 pn Thyme
1 c Puree, tomato

Brown the beef bones and put them in a large
stockpot. Cover with water and boil. Keep the bones
covered with water for 8 to ten hours.

Strain, reserving the liquid.

Put the beef bones in the pot with the chicken
bones, vegetables and seasonings. Cover with water
and cook for 4 to 5 hours.

Strain, reserving the liquid.

Combine both the beef liquid and the chicken
liquid together. Bring to a boil and then add the
tomato puree. Cook for 10 minutes, then strain.

Increase heat and reduce until the liquid will
coat a spoon.

Skim the surface of the mixture throughout the
reduction.

Any leftover demi-glace can be frozen in an ice
cube tray and used a cube at a time later….

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Roland Huet, Christian’s Restaurant,
New Orleans

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