Title: Watermelon Ice
Categories: Snacks, Kids
Servings: 4

4 c Watermelon, cubed, seeded
1/3 c Granulated Sugar
1/2 c Water
2 tb Lime Juice, fresh

Servings: 4

In a small saucepan, combine sugar and water; bring to a boil and cook
until sugar is dissolved, about 1 – 2 minutes. Or, place sugar and water in
a 2-cup glass measure. Microwave at High for 2 – 3 minutes or until liquid
comes to a boil, stirring once to dissolve the sugar. Let cool. Puree the
watermelon in a food processor or blender until smooth; place in a bowl
along with sugar syrup and lime juice. Pour into an 8-inch square baking
dish. Freeze until nearly solid, about 2 hours. Scoop mixture into a food
processor or blender and beat until mixture is smooth, but not melted.
Spoon into dishes and serve immediately. Serves 4.

From The Gazette, 91/07/24.

MMMMM

Title: GRILLED CHICKEN ADOBO
Categories: Mexican, Poultry
Yield: 6 servings

10 ea Chicken Breast Halves; *
1/4 c Achiote Sauce Base; Below
1 c Orange Juice
2 tb Vegetable Oil
1 ts Basil Leaves; Dried
1 ts Cinnamon; Ground
1/2 ts Salt

——————–ACHIOTE SAUCE BASE——————–
1/3 c Achiote Seeds;(AnnottoSeeds)
1/3 c Orange Juice
1/3 c Vinegar; White
1 ts Red Chiles; Ground
1/2 ts Pepper
1 ea Clove Garlic

* There should be 10 breast halves (about 3 1/2 lbs)
which should be boneless and skinless. Place chicken
breasts in shallow glass or plastic dish. Mix
remaining ingredients and pour over the chicken. Cover
and refrigerate for at least 2 hours. Remove chicken
from marinade and set the marinade aside. Cover and
grill the chicken t to 6 inches from medium coals for
10 to 20 minutes. Turn the chicken; cover and grill,
turning and brushing with the marinade 2 to 3 times,
until done, about 10 to 20 minutes longer. Heat
remaining marinade to boiling; boil uncovered until
thickened, 8 to 10 minutes. Serve with the chicken.

ACHIOTE SAUCE BASE:

Cover the achiote seeds with boiling water. Cover and
let stand at least 8 hours. Drain seeds. Place seeds
and remaining ingredients in food processor workbowl
fitted with steel blade. Cover and process until the
seeds are coarsely ground. Store in refrigerator up
to 1 wee; in the freezer up to 2 months. BROILED
CHICKEN ADOBO:

Set oven control to broil. Remove chicken from the
marinade; reserve marinade. Place chicken in greased
rectangular baking dish 13 x 9 x 2-inches; pour half
of the marinade over chicken and broil with tops about
4 inches from the heat, until light brown, about 10
minutes. Turn chicken; pour the remaining marinade
over the chicken and broil until done, about 6 minutes
longer.

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SAUERBRATEN (Emeril)

Recipe By :ESSENCE OF EMERIL SHOW #EE2418
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pound top round
10 whole garlic cloves, — peeled
1 quart red wine
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon black peppercorns
1/4 cup sugar
4 cups veal stock
1 cup crushed gingesnap cookies
4 potato pancakes
2 cups braised cabbage
Garnish: Snipped chives and brunoise peppers

Preheat the oven to 300 degrees. Stud the roast with the whole garlic
cloves. Season the entire roast with Essence, salt and pepper. Place the
roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions,
herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour
the marinade over the roast and cover with plastic wrap. Place the roast in
the refrigerator and marinate for 72 hours. Remove the roast from the
marinade. Strain the marinade.

Place the roast in a braising pan. Add the veal stock to the strained
liquid. Pour the liquid over the roast and place in the oven. The liquid
should cover 1/2 of the roast. Braise the roast covered for 2-3 hours. Turn
the meat several times and add additional stock if needed. Place the pan
with the braising liquid over a burner. Bring the liquid up to a simmer.
Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3
minutes. Season with salt and pepper. Serve the Sauerbraten with the potato
pancakes and braised cabbage. Spoon the ginger snap sauce over the meat.
Garnish with chives and brunoise peppers.

Yield: 6-8 servings

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B/M ENGLISH MUFFIN BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-XHMM69A
1 pk Yeast
1 t Sugar
2 1/2 c Flour
1/2 c Warm water
2 ts Salt
7/8 c Warm milk
1/4 ts Baking soda dissolved
In 1 t warm water.

This is in a DAK bread machine. and is my basic R and I modify it with
cinnamon and what ever. Good luck. 09/23 15:58 XHMM69A

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Title: Biscuits for Your Heart’s Content – Heart Healthy
Categories: Home Cookin,
Yield: 18

2 c flour
3 ts baking powder
1/3 c oil
1/4 ts salt
2/3 c nonfat milk
Serves 18
Per serving: 89 calories
– 42%
calories from fat

A light fluffy biscuit without the saturated fat.

Preheat oven to 475 degrees F.
Sift flour, baking powder and salt.
Measure oil and milk into cup but don’t stir.
Add all at once to flour mixture.
Stir with fork until mixture leaves side of bowl and forms ball.
Knead 10 times.
Roll out (1/4″ thick) and cut with floured glass or biscuit
cutter. Bake 10-12 minutes.

MMMMM

Title: Double Chocolate Drop Cookies1
Categories: Cookies
Yield: 54 servings

Chocolate frosting
1 c Sugar
2/3 c Margarine or butter;
-softened
1 Egg
2 oz Unsweetened chocolate
Melted and cooled
1/3 c Buttermilk; milk or water
1 ts Vanilla
1 3/4 c All-purpose flour *
Or whole wheat flour
1/2 ts Baking soda
1/2 ts Salt
1 c Chopped nuts; if desired
1 pk Semisweet; (6 ozs)
Chocolate chips
Chocolate frosting
2 oz Unsweetened chocolate
2 tb Margarine or butter
3 tb Water
2 c Powdered sugar (about)

Recipe by: Betty Crocker’s Cookbook
Heat oven to 400 degrees. Mix, sugar, margarine, egg, chocolate,
buttermilk and vanilla. Stir in flour, baking soda, salt, nuts and
chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart
into ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched; cool. Frost with Chocolate Frosting.
ABOUT 4-1/2 DOZEN COOKIES; 110 CALORIES PER COOKIE.
*If using self-rising flour, omit baking soda and salt.
CHOCOLATE FROSTING Heat chocolate and margarine over low heat until
melted. Remove from heat. Stir in water and powdered sugar until smooth.

—–

TOMATILLO CREAM SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Canned Tomatillos
8 oz Diced Green Chiles
1 c Heavy Cream
1 md Egg
pn Coriander

Combine all ingredients and puree until smooth. From:
Melinda Lee KNX Food News Hour.

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Dandelion Salad

Recipe By : Brian Reid DEC Western Research Lab, Palo Alto CA
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g tender, fresh dandelion greens
65 g thinly sliced red onions
2 tomatoes — cut in fourths.
110 g sharp cheddar cheese — grated
2 1/2 ml black pepper
60 ml salad oil
50 ml vinegar
5 ml dill

1. Wash the dandelion greens carefully. Drain well and cut into pieces.

2. Add the onions, tomatoes, and cheese. Toss to mix.

3. Make a salad dressing by mixing the pepper, salad oil, vinegar, and dill.
Dress the salad, toss, and serve.

Author’s Notes:
The U.S. Department of Agriculture once had a big presence in the life
of the average American. Their publications on home canning, gardening, and
cooking found their way into almost every household in the country. The
USDA Food and Nutrition Service still exists, and they still produce books
and pamphlets on every topic having to do with growing, eating, and
analyzing food. In this era of frozen food, microwave ovens, and iceberg
lettuce, there’s much less demand for their books than there once was. In
time for the Bicentennial, the USDA produced a book called Favorite
American Recipes, which is a non-copyrighted collection of traditional
American rural and farm recipes. All are simple and nutritious; most are
also a little dull. Here’s one that I like.

Make sure that you take the dandelion greens from a lawn that has not
been treated with pesticides or anti-growth hormones recently. (Many lawn
fertilizers also contain weed-control hormones). You can substitute a
commercial salad dressing for the oil, vinegar, pepper, and dill.

Difficulty : easy.
Precision : no need to measure.

– – – – – – – – – – – – – – – – – –

Title: ICE CREAM CHRISTMAS PUDDING
Categories: Main dish
Yield: 1 servings

-==========================
-(Serves 8)

Ingredients:

1 jar (275 g) seedless maraschino cherries 2 tblsp
Cherry marnier 1 tub (2 litres) vanilla ice cream 100
g packet (3 1/2 oz) round white marshmallows 1 violet
crumble bar, chopped (whot? not crumbled?) 200 g (7
oz) Vienna almonds, finely chopped 1 cherry ripe,
chopped Drain the cherries and reserve the liquid.
Put cherries into a small bowl and add cherry marnier
(don’t be tempted to add too much liqueur as it will
stop the ice cream from freezing). Soak overnight.
Next day, remove the ice cream from the freezer to
soften. Cut marshmallows into quarters and add to the
cherries. Transfer the ice cream into a large mixing
bowl. Stir through all the remaining ingredients plus
sufficeint reserved cherry liquid to colour the ice
cream a pretty pale pink (add a few drops of pink
colour if necessary). Put the mixture into a
lamington tin and freeze until firm. Cover with two
thicknesses of foil and store in freezer until
Christmas day. Cut into squares. Converted by MMCONV
vers. 1.40

—–

Date Nut Pinwheel Cookies

Recipe By : Laura Hunter
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Filling
8 ozs. dates
1/3 cup sugar
1/3 cup water
1/4 cup walnuts, CHOPPED EXTREMELY FINE
1/2 teaspoon vanilla

For dough: cream together first 5 ingredients. Add dry ingredients. Form
dough into a ball; cover and refrigerate for several hours. Separate chilled
dough into 2 balls. Roll each ball into a rectangle – dough should be fairly
thin.

For filling: chop dates; place in saucepan. Add remaining ingredients and
cook over low heat, stirring until a paste is formed – about 15 minutes.
COOL COMPLETELY.

Spread filling on dough; roll up dough filling jelly roll style. Slice
1/2″ thick; bake at 350 for 10 to 12 minutes or until golden brown. Makes 2
to 3 dozen.

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