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.

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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.

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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.

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

RHUBARB CRISP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
1/3 c Brown sugar
1 t Softened butter
1 t Cinnamon
—–MUFFINS—–
1 1/2 c Brown sugar
1/2 c Softened butter
1 Egg
1 t Vanilla
1/2 ts Almond extract
3 c All-purpose flour
1 t Baking powder
1 t Baking soda
1 c Buttermilk
3 c Finely diced rhubarb

To make topping combine brown sugar, butter and
cinnamon until crumbly, set aside. To make muffins,
cream together brown sugar, butter, egg, vanilla and
almond extract until light and fluffy. In separate
bowl, stir together flour, baking powder and baking
soda. Add to sugar mixture alternately with
buttermilk, stirring just until dry ingredients are
moistened. Do not overmix. Batter should be lumpy and
tends to be thick. Fold in Rhubarb. Divide among 12
large muffin cups (paper-lined), filling until full.
Sprinkle each generously with topping mixture. Bake
in a 375f oven for 25 to 30 minutes or until a
toothpick inserted in the centre comes out clean.
Source: The Toronto Star Newspaper.

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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.

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

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

—–

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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Title: FIGS POACHED IN WHITE WINE AND FRESH THYME
Categories: Fruits, Desserts
Yield: 1 servings

1/2 c Honey
1 Bottle dry white wine
1 Continuous lemon peel spiral
2 tb Fresh lemon juice
6 Sprigs fresh thyme
2 Bay leaves
4 White peppercorns
2 1/2 lb Fresh figs
Lightly whipped cream

In a large, nonaluminum saucepan, combine honey and wine; bring to a boil.
Lower heat and cook, stirring constantly, until honey is completely
dissolved. Add lemon peel, lemon juice, thyme, bay leaves, and
peppercorns. Place figs in wine syrup and poach over low heat, uncovered,
for four minutes, turning figs every minute. Remove figs with a slotted
spoon and place in a ceramic bowl. Reduce poaching liquid to about 1 1.2
cups. Spoon over figs and chill. Serve figs with some of the poaching
liquid in individual bowls, topped with whipped cream or creme fraiche.

Note: From Kitchen Herbs by Sal Gilbertie. Downloaded from Compuserve food
forum December 30, 1991.

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Sugar Doodles

Recipe By : Hershey’s Bake Shoppe Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookie/Shaped/Pressed

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
22 1/3 ozs golden sugar cookie mix
2 whole eggs
1/4 c olive oil
1 tsp water
1/2 c butterscotch chips
1/2 c semisweet chocolate chips
1/2 c peanut butter chips
5 tbsps sugar, rainbow mix
1 tbsp granulated sugar

In a mixing bowl, combine cookie mix, eggs, oil, and water. Mix well. Stir
in all the chips. Cover and refrigerate dough 1 hour or until easy to
handle. Preheat oven to 375. Shape dough into 1 1/2″ balls. Place colored
sugar and granulated sugar in a large recloseable bag; shake well to blend.
Place two balls into bag, reclose and shake well. Place sugared balls two
inches apart onto prepared baking sheet. Repeat until all balls are coated
with sugar mixture. Bake for 10 minutes or until set. Cool completely.

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Per serving: 227 Calories; 9g Fat (37% calories from fat); 3g Protein; 34g
Carbohydrate; 18mg Cholesterol; 97mg Sodium

_____

COLD BUTTERMILK SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Shrimps — cooked chopped
1/2 Cucumber, med — finely diced
1 tb Dill, fresh — minced
1 tb Mustard, prepared
1 t Salt
1 t Sugar
1 qt Buttermilk

Mix together shrimps, cucumber and seasonings; stir in
buttermilk and chill thoroughly.

How to Cook a Wolf
M.F.K. Fisher

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