Antebellum Rice Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Melted butter
1 teaspoon Salt *
1/2 tablespoon Melted shortening
1 dash Cayenne pepper (optional)
1 cup Cooked rice
1 cup Milk
1/2 cup Cornmeal
3 Eggs — beaten

This one is from The Bread Winners Cookbook by Mel London.

This recipe was given to me by an old friend in Savannah, who told me
that it was a favorite breakfast bread on the plantations.

* The salt, though traditional, may be eliminated if you choose to do so.

Place the melted fats and the rice in a heavy saucepan, covered, over
very low heat. Mix cornmeal and salt and pepper, then stir milk into
beaten eggs and blend in the cornmeal. Blend together with the rice
mixture and put into greased 8- or 9-inch square pan.

Bake at 450 deg.F. until firm when tapped with finger and well browned on
top–about 25 minutes.

Cut into squares to serve.

Makes 1 to 1 1/2 dozen squares.

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Lemon-Rosemary (Rub)

Recipe By : Toastmaster
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon lemon peel — grated
1 teaspoon dried rosemary leaves
1/4 teaspoon salt — 1
1/4 teaspoon thyme leaves
1/4 teaspoon pepper — coarse ground
2 cloves garlic — minced

Blend all ingredients together. Use to season tender cuts of meat before
grilling. Makes enough to season 2-4 pounds of meat (depending on personal
taste).

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Title: Fig Sugar Plums
Categories: Fruits, Candies, Holiday
Yield: 1 recipe

——————————FIG SUGAR PLUMS——————————

With your hands, pull California dried figs gently into their original
shape, smoothing out wrinkles and perking up stems. With a sharp, small
knife, slit the smoothest side of the figs. Stuff them plump and full
with any of the following goodies:

* half of mint or wintergreen cream patties
* half of chocolate covered mint patties
* salted nuts
* toasted walnut meats
* marshmallow, slit, with piece of chocolate tucked into it
* wedge of candied ginger
* ground nuts mixed with honey
* fondant
* ground or chopped salted peanuts mixed with peanut butter
* blanched almonds, dried slowly in oven
* candied cherry
* chunk of candied pineapple

Arrange these good-to-eat and good-to-look-at figs on pretty tray. Place
candle into a stem-clipped fig, which will serve happily as candle stick.
Conversation piece — and piŠce de resistance!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Strawberry Rhubarb Custard Pie

Recipe By : The Denver Post 6/25/97
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastry Strawberries
Rhubarb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 single unbaked 9-inch pastry shell — frozen or fresh
3 eggs
3 tablespoons milk
1 1/4 cups sugar
1/4 cup flour
3 cups diced rhubarb
1 cup sliced strawberries

Preheat oven to 375 degrees. Beat the eggs, add the milk, stir in sugar and
flour; add the rhubarb and berries. Pour into the pie shell and bake for 50 to
60 minutes until custard is firm.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 175 Calories; 2g Fat (10% calories from
fat); 3g Protein; 37g Carbohydrate; 69mg Cholesterol; 25mg Sodium

Food Exchanges: 1/2 Lean Meat; 2 Fruit; 2 Other Carbohydrates

COCONUT SNOWBALL COCOA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Vanilla ice cream
1 c Coconut, flaked
1/2 c Unsweetened cocoa
1 qt Milk
1/2 c Dark rum (optional)
1 c Cream of coconut
1 t Coconut extract
1/2 c Chocolate ice cream suace
8 Marachino cherries

Scoop ice cream into 8 small balls, immedaitely roll in coconut. Place on
waxed paper-lined baking sheets; freeze until ready to use. Whisk cocoa
into milk in a large suacepan. stir in rum, if desired, cream of coconut
and coconut extract.Bring to simmer over medium-high heat. Pour into 8
large heatproof mugs. Float ice cream balls in cocoa. If desired, drizzle
ice cream ball with chocolate sauce and top with a cherry.Makes 8.

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Title: ORANGE-JICAMA SALADS
Categories: Fruits, Misc
Yield: 6 servings

3 Oranges, pared and sliced
2 Avocados, sliced
1 sm Jicama, halved
Salad greens

——————————ORANGE DRESSING——————————
1/3 c Vegetable oil
1 ts Grated orange peel
1/4 c Orange juice
2 tb Sugar
2 tb Lemon juice
1/2 ts Dry mustard
1/4 ts Salt

Arrange oranges, avocados and jicama (cut into julienne strips) on salad
greens on 6 salad plates. Serve with Orange Dressing. 6 SERVINGS; 275
CALORIES PER SERVING. ORANGE DRESSING Shake all ingredients in tightly
covered container.

—–

Title: BARBECUED TEMPEH (VEGAN)
Categories: Digest, Dec.
Yield: 2 servings

8 1/2 oz Tempeh, cut to small cubes
3 tb Vegetable oil
1 md Onion, chopped
2 Garlic cloves, minced
1 tb Fennel
1 ts Chili powder
1 ts Coriander
1 ts Cumin
1/4 ts Cayenne pepper
1 Green pepper, chopped
2 tb Tamari
2 tb Lemon juice
3 tb Molasses
2 tb Cider vinegar
1 tb Mustard powder
6 tb Tomato paste
1 c Water
4 ds Tobasco sauce

Saute onions, garlic spices till onions soften. Add
peppers tempeh chunks continue to saute for 5
minutes or so. Transfer to a shallow baking pan.

Whisk together the sauce ingredients (tamari, lemon
juice, molasses, vinegar, mustard, paste water).
Add to the vegetables. Bake for 30 minutes at 350F for
30 minutes covered then for 30 minutes uncovered.
Stir frequently throughout.

Serve on rice with coleslaw or stuff into pita.

Source Unknown

Posted by deeanne@genie.geis.com to Fatfree Digest
[Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

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NEW YEAR’S EVE CAKE:::GWHP32A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Collector
Kate Smith

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cake Flour — sifted
3 ts Baking Powder
1/2 ts Salt
2/3 c Butter — or shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites — stiffly beaten

Sift flour once, measure, add baking powder and salt,
and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, altemately with
milk, a small amount at a time, beating after each
addition until smooth. Add fla- voring. Fold in egg
whites quickly and thoroughly. Bake in three greased
9-inch layer pans in moderate oven ( 375 degrees F.)
20 to 25 minutes. Spread Chocolate Cream Filling (see
recipe) between layers and Hungarian Chocolate Frost-
ing (see recipe) on top and sides of cake. When
frosting is set, write numbers from one to twelve
around top of cake with white frosting to represent
the face of a clock. Place hands of clock at twelve
o’clock.

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Title: VELOUTE OF FENNEL
Categories: Vegetables
Yield: 10 servings

10 tb Unsalted butter
6 lg Heads fennel
– trimmed and thinly sliced
6 tb Unbleached all-purpose flour
8 c Chicken stock
– preferably homemade
4 Egg yolks
3/4 c Whipping cream
Salt
Pepper
Chopped fresh chives
– for garnish

MELT 4 TABLESPOONS OF BUTTER in a large, heavy skillet over medium heat.
Add the fennel, cover and slowly braise, stirring occasionally, until the
fennel is completely softened and lightly browned, about 30 minutes.
Transfer it to a food processor fitted with a steel blade and puree. Set
aside. Melt the remaining butter in a heavy large saucepan over medium-low
heat. Add the flour and stir with a wooden spoon until the flour is cooked
but still light in color, 3-to-4 minutes. Slowly add the stock to the flour
mixture, stirring constantly. Bring it to a boil, then reduce the heat to
low and simmer gently for 30 minutes. Stir in the fennel, then pass the
soup through a fine strainer, if desired. (The soup may be prepared ahead
of time, to this point.) Just before serving, bring the soup to a simmer.
Combine the egg yolks and cream in a small bowl, and beat well. Gradually
add about 2 cups of soup to the yolk mixture. Slowly blend the yolk mixture
back into the remaining soup. Be careful not to let the soup boil or the
eggs will curdle. Season to taste with salt and pepper. Ladle into warm
bowls and garnish with chives.

—–

Title: (Machine) Doggie Biscuits
Categories: Dog biscuit
Servings: 1

3/4 c Hot water or meat juice
1/3 c Margarine
1/2 c Powdered milk
1/2 ts Salt
1 Egg, beaten
3 c Whole wheat flour

Mix well – roll in to small logs in your hands and bake at 325 degrees for
about 50 mins.

This was posted by C.Harold Quinn (FPHK52A)

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