Title: EAU DE COLOGNE
Categories: Hints/info
Yield: 1 Servings

1/2 c Lavender
1/4 c Rosemary
1 Lemon; peel of
1 Orange; peel of
1/2 c Orange mint leaves
1/2 c Lemon balm
2 c Rose water
2 c Rubbing alcohol; or vodka

Place all ingredients in a large glass jar with cover; steep for 8-10
days. Strain and pour into a sterlized bottle.

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VEGETARIAN KISHKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Celery stalks — chopped fine
1 Carrot — grated
1 lg Onion — chopped finely
1/2 c Oil
1 1/4 c Whole wheat flour
1/4 c Wheat germ
2 ts Paprika
1 t Garlic powder
1 d Pepper
2 tb Soy sauce

Kishke traditionally is prepared by stuffing a
seasoned mixture of flour, onion and meat into
casings. This recipe is a flavorful vegetarian
version.

Mix all ingredients in a large bowl. Spoon half of
the mixture onto a piece of aluminum foil and roll
into a cylinder. Repeat with remaining mixture.

Place cylinders on a cookie sheet or baking pan. Bake
at 350 degrees for 45 minutes. Turn cylinders upside
down and cook for an additional 45 minutes. Remove
and discard foil.

From an old Vegetarian Times magazine. Uploaded by Nan
Blanchard; 73540,700

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True Texas Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Alcohol
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Vegetable oil
2 pounds Ground Beef
2 medium Onions — chopped
2 Garlic cloves — finely chop
28 ounces Tomatoes — whole
12 ounces Beer
5 tablespoons Chili powder
2 Jalapeno chili — seed chop
1 tablespoon Cumin
2 teaspoons Paprika
1 teaspoon Sugar
Cayenne pepper (optional)
Cheddar cheese — shredded
Red onion — chopped
Avocado — sliced

Heat oil in 6-quart saucepan. Add ground beef, onions and garlic and saute
until meat is browned. Stir in next 7 ingredients and bring to boil over
medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55
minutes. Taste and season with salt, pepper and cayenne pepper, if desired.
Ladle into bowls. Garnish with cheese, onion and avocado, if desired. Makes
about 8 cups.

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Title: Peaches Italian Style
Categories: Desserts, Fruits, Masterchefs, Frisco, Gir
Yield: 12 servings

3 qt Peaches 1/3 c Wine, Port
1 c Sugar 1/3 c Vermouth, sweet
4 oz Juice, lemon 1 c Wine, white
2 oz Juice, orange

Peel the peaches. Slice them into medium-sized pieces. Place
them in a bowl and sprinkle with sugar. Add lemon juice, orange
juice, Port, and white wine. Mix well, (try not to bruise the
peaches) and refrigerate for at least 1 hour.

Serve in chilled glass cups.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

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Microwave Stuffed Mushrooms

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetables
Low-Cal Low-Fat
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 large mushrooms
1/4 cup onion — chopped
1/4 cup green peppers — chopped
3 ounces white cheese, 1/2% fat
1 cup bread crumbs
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Remove stems from mushrooms and chop. Pur in glass bowl with onions and
peppers
and a few drops of sater or broth. Micro 3 min. at high. Add the rest of the
ingredients (except caps). Stuff the caps, and arrange around the edges of a
plate. Micro at high for 3-4 min.

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Title: Steamed Fish with Fish Gravy
Categories: African, Seafood, Ceideburg 2
Yield: 4 servings

1 Whole red snapper or
-similar fish, 2 to 4
-pounds, gutted and split
With the head on
1 Lime
1 ts Salt
1 ts Freshly ground pepper
8 Garlic cloves, minced
2 tb White wine vinegar
1 Fresh hot pepper, minced
2 md Onions, thinly sliced
1 sm Green pepper, thinly sliced
1 lb Shrimp
1 Fish head
3 c Water
1 Stalk celery
2 tb Vegetable oil
1 c Flour
1 Bay leaf
1/2 ts Thyme

Here’s one that I though you might like as it’s African in origin.
Looks pretty tasty to me! Although it calls the fish “steamed” it
would probably be more accurate to call it braised.

Wash the fish with the juice of the lime. Rinse, drain and pat dry.
Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward
toward the head.

Make a mixture of the salt, pepper, 2 cloves of the garlic, the
vinegar and a little of the minced hot pepper. Grind to a paste.
Rub the gashes and the inside surfaces of the fish with the paste.
Place the fish in a flat glass baking dish and cover with the onions
(reserving a few), the green pepper and the remaining garlic and hot
pepper. Marinate for one hour.

Meanwhile, shell the shrimp, reserving the shells. Coarsely chop the
shrimp and set aside. Place the shells and the extra fish head in a
large saucepan with the water, reserved onion and celery. Simmer for
15 minutes.

Heat the oil in a large cast-iron skillet. Shake the marinade off
the fish and dredge the fish in flour. Fry quickly, for 3 to 4
minutes on each side, until golden brown but not done. Lower the
heat and add the marinade vegetables. Pour in 2 cups of the
fish-shrimp stock. Add the bay leaf, thyme and a little more salt
and pepper. Cover and simmer gently for 15 to 20 minutes. Remove
the fish and vegetables with a slotted spoon to a serving dish. Set
aside and keep warm.

Add 2 tablespoons flour to the skillet and stir. Cook slowly,
scraping the bottom of the skillet, until the gravy starts to
thicken. Strain the gravy and return it to the now clean skillet.
Add the shrimp and cook until they turn pink and the gravy is thick.
Serve the shrimp gravy over the fish.

Serves 4 to 6.

From the “Family of the Spirit Cookbook: Recipes and Remembrances
from African-American Kitchens,” by John Pinderhughes (Simon and
Schuster. 1990).

The author recommends that if you can’t get another fish head,
decapitate the fish and use it to make the stock. Snapper is called
for but he says that Hawaiian relatives of snapper ++onaga, opakapaka
or ta’ape can be substituted as can Pacific rockfish.

Posted by Stephen Ceideburg; January 23 1991.

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Title: PRINZREGENT TORTE
Categories: Cakes, Austrian, Usenet
Yield: 1 cake

————————————CAKE————————————
9 oz Butter, salted
9 oz Sugar
1/8 t Vanilla extract
4 lg Eggs, beaten
1 2/3 c Cake flour, about
-(sift before measuring!!)
1/2 c Cornstarch
1 t Baking powder

———————————-FILLING———————————-
2 c Chocolate pudding
-(extra strong)
7 oz Butter, unsalted

———————————-FROSTING———————————-
1 2/3 c Powdered 10X sugar
1 oz Cocoa powder, bitter
1 oz Butter (sweet), melted
3 T Water, boiling
-(up to 4 T)

In an electric mixer, whip the salted butter. Add sugar, vanilla and eggs.
Beat smooth. Mix flour with cornstarch and baking powder and sift a second
time (you sift it once before you measured it, right?). Add flour mixture
to egg mixture, stirring constantly.

Make 8 layers, each less than about 1/4 inch thick, by baking each in the
bottom of an 8-inch springform layer pan. Do this by cutting a round of
baker’s parchment that exactly fits the bottom of the layer pan, then using
a spatula to spread the dough evenly over the parchment. Make sure that it
doesn’t get too thin at the edges. Bake each layer for 7 minutes in a
preheated 400 degree F. oven. Stack the layers separated by waxed paper.

MAKE THE PUDDING: Use more chocolate in the pudding than you would
normally use. If you want to be lazy and use pudding from a mix, then add
about a tablespoon of top-quality cocoa to the pudding mix. Stir the
pudding while it cools so that it does not congeal. Beat the unsalted
butter until it is very smooth. When the butter and pudding are about the
same temperature, add the pudding to the butter to get an even, smooth
buttercream.

Use the pudding/butter mixture as mortar, and layer the cake together,
spreading the pudding/butter evenly between the layers. Make sure the
layers are even and parallel; if they are not, or if one is not straight,
you can mend things with a little extra pudding here and there. Do not put
pudding on top of the topmost layer, and try not to get too much on the
outside edges.

MAKE A CHOCOLATE FROSTING: Sift the powdered 10X sugar and cocoa together,
add the melted butter while stirring constantly, then add boiling water.
Frost the cake, taking pains to make sure the sides are perfectly smooth
and the top is perfectly smooth. Let the cake sit at cool room temperature
for at least an hour before serving.

NOTES:

* Austrian 8-layer chocolate cake — I made this recipe for my boyfriend
on his birthday and he asked me to marry him (I did). I’m not saying for
sure that the Prinzregent Torte is why Don wanted to marry me, but I’ve
always worried that it might have been. It is a magnificent recipe that
always evokes incredulous cries of pleasure from people that I serve it to.
The cake is a lot of work, so I only make it about once a year, but the
people that I make it for feel very special. Yield: Serves 2-8.

* If you are not an experienced baker, you should be warned that in
recipes like this it is important to measure exactly and to follow the
instructions exactly. People who prefer to cook by testing, tasting, and
adding more ingredients should avoid intricate baking.

* These layers are baked in the bottom of a springform pan. Such a pan
bottom is about 8 inches in diameter, and has a raised lip that is about
1/8 inch high. It resembles a miniature pizza pan. I have never succeeded
in making this torte with layers bigger than about 10 inches; about 8
inches is easier. The baker’s parchment is crucial and there is no good
substitute, though buttered kraft paper (from shopping bags) will work in a
pinch. Use a new piece of parchment for each layer. If you don’t make the
layers straight, then when you pile them up, the cake will be mounded up in
the middle or will sag down in the middle or will tilt to one side.

* If you are not an experienced cake froster, then make double the recipe
of frosting. Unskilled frosters usually use too much frosting, and you
don’t really want to run out. You can charge money to people who want to
lick the spoon if there is any left over.

Difficulty: rather difficult; Time: 1 hour; Precision: measure
carefully.

: Delight Covill
: Fairchild Camera and Instrument

: Copyright (C) 1986 USENET Community Trust

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BUTTERMILK BISCUITS WITH TOMATO GRAVY

Recipe By : http://vh1459.infi.net/living/docs/cooks041499.htm
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Gravy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BISCUITS
2 cups self-rising flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk
Melted butter or margarine
GRAVY
3 large tomatoes
1/2 cup butter or margarine
1/2 cup self-rising flour
1 cup water
1/2 cup milk
Salt and pepper to taste

BISCUITS
in a mixing bowl, combine flour, sugar, salt and baking soda; cut in
shortening. Knead in buttermilk. (The dough will be sticky, but don’t add
extra flour; biscuits won’t be as light and fluffy.)

Roll out and cut with a biscuit cutter; place biscuits on a greased baking
sheet with sides just touching. Brush with butter. Bake at 450 for 10-12
minutes or until the tops and bottoms are light brown.

GRAVY
Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the
juice. In a sauce pan, melt butter; add flour and stir until browned.
Gradually add water. Stir in tomatoes and juice. Add milk, salt and pepper;
simmer for 15 minutes.

Serve over hot biscuits. Yield: about 10 biscuits and 3 cups gravy.

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Title: CHOCOLATE CALIFORNIA FIGS
Categories: Desserts, Candies
Yield: 20 pieces

1/2 c Semi-sweet chocolate chips
20 lg California dried figs
1/2 c Miniature marshmallows
— (optional)
20 Walnuts or other nuts
— (optional)

Take a knife and slit the side of each fig and place nut or marshmallow
inside each fruit. Next in top of pan of double boiler placed over
simmering water (not boiling), melt the chocolate chips, stirring until
smooth. Remove pan from heat and dip the fig, holding by stem, in the
chocolate. Coat half way down and place on wax paper until chocolate
hardens.

Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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EASY MEXICAN MOLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Boneless chicken breasts
2 tb Vegetable oil
15 oz Tomato sauce
1/2 c Picante sauce
4 ts Unsweetened cocoa powder
1 t Cumin
1 t Oregano
1/2 ts Garlic salt
ds Cloves, nutmeg, allspice

Brown chicken in oil and drain fat. Combine remaining
ingredients and mix well. Pour over chicken in
skillet and bring to boil. Reduce heat, cover, and
simmer 10 minutes. Remove chicken to serving platter.
Cook and stir — Sara E Stortenbecker
sestort@iastate.edu

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