Title: PICALILLI
Categories: Penndutch, Relishes
Yield: 1 servings

4 ea Tomato, green (4 pecks)
2/3 c Salt
1 c Horseradish, grated
2 tb Cinnamon
2 tb Cloves, ground
2 tb Allspice
2 tb Mustard, dry
4 tb Pepper
1 x Vinegar
2 c Brown sugar

Sprinkle the salt over the chopped tomatoes and let
stand over night. In the morning, drain in colander.
Add the horseradish, spices and sugar and enough
vinegar to cover, bring to a boil and cook for 20
minutes. Pour into sterilized jars and seal. Source:
Pennsylvania Dutch Cook Book – Fine Old Recipes,
Culinary Arts Press, 1936.

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24 Graham crackers (not cinnamon ones)
1 c. butter
1 c. brown sugar
1 c. chopped pecans (or other nuts)
1/2 t. vanilla

Place graham crackerson ungreased cookie sheet. Set aside.

Bring butter and brown sugar to a boil. Remove from heat, the add nuts
and vanilla.

Pour mixture over graham crackers. Bake at 350 for 10 minutes.
Cut each cracker into 4 pieces while still warm.

Variation: Place 10 Hershey bars on top while crackers are still
hot! YUM!

Title: FOO YUNG HAI
Categories: Chinese, Eggs
Yield: 4 servings

3 oz Crab meat, cooked chicken or
-shrimp (optional)
4 tb Peanut oil
1 Spring onion, shredded
-(green onion)
1 oz Bamboo shoots, shredded
1 c Bean sprouts
5 Eggs
1/4 ts Salt
2 tb Water
6 tb Chicken stock
1 pn Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch

Shred crab meat or chicken if using. Heat 1
tablespoon of oil in pan and fry onion and bamboo
shoots for 1 minute. Beat eggs, add onion, bamboo
shoots, bean sprouts, 1/4 ts salt, 2 tb water and
crab. Heat another tablespoon oil in the pan, add
chicken stock, pinch salt, sugar, soy sauce, ketchup
and cornstarch. Mix all well, bring to the boil and
keep hot while making omelette. Heat 2 tablespoons oil
in omelette pan, stir in egg mixture, cook. Put on hot
dish, pour sauce over. Posted by Linda Davis

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Title: Greenbirar Peach Soup
Categories: Soups
Yield: 8 servings

2 lb Ripe Peaches (about 4 cups
– roughly chopped, reserve
– the juice)
1 1/2 c Sour cream
1 c Reserved peach juice
1/2 c Pineapple juice
1/2 c Orange juice
1/4 c Lemon juice
1/4 c Dry Sherry
8 Mint sprigs

1. Combine the peaches and the sour cream in a blender and work them
to a puree. Add the peach, pineapple, orange and lemon juices and
the sherry and blend until very smooth.

2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours)
then ladle into chilled bowls, add the mind and serve either as a
first course or dessert.

From “The Greenbriar Cookbook,” The Greenbriar, White Sulphur Springs
, WV as published in the Chicago Tribune Magazine (5/16/930

posted by Bud Cloyd

MMMMM

Chocolate Macadamia Nut Ice Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 egg yolks
1/2 cup sugar
1 cup table cream
1 cup milk
4 oz semi-sweet chocolate
1 cup whipping cream
1 pinch salt
1 tsp vanilla
1 5 oz can macadamia nuts

1. Beat eggs yolks in bowl; beat in sugar.
2. Heat table cream and milk in a pan over medium heat.
3. Melt chocolate over low heat.
4. When milk is hot, mix a small amount into chocolate and stir until
blended. Repeat with small amounts of milk until all milk is added.
5. Add hot milk/chocolate mix to eggs, stirring as you add.
6. Cool, add whipping cream, vanilla and salt.
7. Chop macadamia nuts.
8. Freeze in ice cream maker.
9. When almost frozen, add nuts.

– – – – – – – – – – – – – – – – – –

BLACK ANGUS GARLIC-CHEESE BREAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Loaf french bread
1/2 c Butter, softened
1 c Shredded Asiago cheese
1 c Shredded jack cheese
1 c Mayonnaise
1 bn Green onions, chopped
2 Cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix
butter, cheeses, mayonnaise, green onions and garlic
in bowl, blending well. Spread the cut side of bread
halves with spread. Bake at 350 degrees for 7 minutes,
then place under broiler about 3 minutes longer. Cut
into slices serve.

By David R. Ford, Black Angus Executive Chef in The
Sacramento Bee, Mar 29, ’95.

– – – – – – – – – – – – – – – – – –

Title: Vanity Cakes
Categories: Cakes
Yield: 1 servings

2 lb Lard
1 lg Egg
1 pn Salt
1/2 c Flour
Powdered sugar

Use large fryer to produce depth of 3", heat lard to 350. In bowl
beat egg salt for a full minute. Beat in 1/4 cup flour, a Tbls. at
a time, until batter is too stiff for beating but too soft to roll
out. Cover a dinner plate with flour. With a teaspoon, spoon batter
onto plate in 6 separate portions. with knife turn each over to
flour, then drop into hot fat. Aim for limp but compact dough mass
that will not string out when it leaves the knife. Cook each cake for
at least 3 1/2 minutes, during which time it may need help in
turning. If it darkens too quickly, fat is too hot. Drain cakes on
paper dust with sugar.

MMMMM

Pork Fillet A l’Alsacienne~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 6 Preparation Time :0:00
Categories : Pork Ham Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Pork Fillet
2 Shallots Or
1 Small Onion — Finely Chopped
1 Small Apple, Peeled, Cored — Finely Chopped
2 Tablespoons Celery Flakes
1/4 Teaspoon Powdered Thyme
Pepper, No Salt
1 Can Condensed Mushroom Soup, 15 1/2 Oz.
Garnish:
Parsley — Chopped

Trim any fat from pork fillet and cut in 1/2 inch slices. Place in layers in a
buttered casserole or oven dish, sprinkling each layer with shallots or onion,
apple, celery flakes, thyme and pepper. Add undiluted soup. Smooth top. Cover
dish with a lid or foil and cook in a very moderate oven (325 F, gas mark 2)
for about 2 hours or until pork is very tender. Sprinkle with chopped parsley
before taking to the table.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Accompanying creamed potatoes can be piped round the dish.

Title: Good Cookies
Categories: Eggs
Yield: 1 servings

1 c Bisquick
1 Egg
1 pk Instant lemon pudding
110 ml Oil

1. Mix together. Let stand awhile.

2. Make into balls, flatten with glass. Bake at 180
=F8C for 10 minutes.

Difficulty : very easy. Precision
: measure ingredients.

~ – – – – – – – – – – – – – – – – –

Recipe By : Sheryl Price sp3m+@andrew.cmu.edu

From: owner-Mm-Recipes@idiscover.Net O

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Title: RATATOUILLE AND COD STEW – BSNX01A
Categories: Fish, Soups, Vegetables
Yield: 6 servings

-Stuart Talkofsky -BSNX01A
2 tb Olive oil
2 md Onions ;sliced
2 Garlic cloves
1 lg Green pepper; cut into 1 in
-;inch squares
1 sm Eggplant ;cut in 1 in cubes
1 md Zucchini ;cut in chunks
8 oz Clam broth
28 oz Crushed tomatoes – 1 can
1/4 c Fresh basil ;chopped
1/4 c Italian parsely ;chopped
1/4 ts Thyme
Salt
Pepper
2 lb Cod or pollack ;cut into 2
;inch pieces
Hot cooked rice

In a large stockpot, heat olive oil and saute onions, garlic, green pepper,
eggplant and zucchini 5 minutes, stirring frequently. Add clam broth,
canned tomatoes, basil, parsley, thyme, salt and pepper. Bring to a boil,
lower heat and simmer 15 minutes. Add fish and simmer 8 minutes or until
it is opaque and flakes easily with a fork. Serve stew over rice. Makes 6
servings.

From Newsday (Long Island Newspaper), “Cinderellas of the Sea”, by Marie
Blanco p.65, January 13, 1993.

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