Title: TART LEMON FROSTING
Categories: Cakes, Frostings
Yield: 1 servings

1 ts Lemon rind; grated
4 tb Butter
3 c Conf. sugar; sifted
3 tb Lemon juice
1 ds Salt

Add lemon rind to butter; cream well. Add part of sugar gradually,
blending after each addition. Add remaining sugar, altemately with
lemon juice, until of right consistency to spread. Beat thoroughly
after each addition. Add salt. Makes enough frosting to cover the top
of one layer and sides of three 9-inch layers.

MMMMM

Title: SOFT PRETZELS
Categories: Snacks, Breads
Yield: 1 servings

1 Envelope yeast
1 1/4 c Warm water
1 ts Sugar
2 ts Salt
4 c Flour (plus extra)
Butter as needed
4 ts Soda
Coarse salt for sprinkling

Dissolve the yeast in 1/4 c of the water. Then stir in an additional
cup of warm water, and the sugar. Pour the yeast mixture into a bowl
and add the salt. Beat in the flour to make a stiff dough. Knead it
for 10 min or until the dough is elastic. Place in a bowl and spread
it with butter. Cover it and let it rise for 45 min or until double
in size. Shape the dough into sticks or twists. Make it 1/2 the
thickness of the desired finished pretzel.

Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels
at a time. Boil them for 1 minute or until they float. Remove and
drain them, and place them on buttered cookie sheets. Sprinkle them
with coarse salt. Bake the pretzels at 475 F for 12 minutes or until
golden brown. To make them crisp, lay them on a cookie sheet and
place them in a warm oven 200 F for 2 hours.

Source: Amish Cooking c. 1980 Pathway Publishing Corporation Shared
by Elizabeth Rodier from library book 5/93

MMMMM

SPICY MEATBALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE MEATBALLS—–
1 lb Extra-lean ground beef
1 cn Yellow sweet corn, drained,
-divided use (11 oz)
1/3 c Hot salsa
1/2 c Thinly sliced green onions
-with tops
2 tb Chopped fresh cilantro
1 t Salt
1 t Cumin
1 t Minced garlic
1 Egg white
—–FOR THE SOUP—–
1 cn Whole tomatoes, undrained,
-cut up (28 oz)
1 cn Dark or light red kidney
-beans, drained (15 1/2 oz)
1 c Beef broth
2/3 c Hot salsa
2 tb Chopped fresh cilantro
1 c Chopped green bell pepper
1 t Cumin
1 t Chili powder
1/2 ts Minced garlic
—–TOPPINGS (OPT—–
1/4 c Chopped fresh cilantro
1/4 c Chopped green onions with
-tops
1/4 c Dairy sour cream

In large bowl, combine ground beef, 1/2 cup of the
corn and remaining meatball ingredients; mix well.
Shape into 1″ balls; place on cookie sheet.
Refrigerate 30 minutes, or until set.

In 5-quart Dutch oven or stockpot, combine remaining
corn and all soup ingredients. Bring to a boil over
high heat. Reduce heat to low; carefully add uncooked
meatballs. Simmer uncovered 45-60 minutes or until
flavors blend and meat is no longer pink. Garnish
individual servings with toppings as desired.

– – – – – – – – – – – – – – – – – –

Biscuits Gravy

4 Tbsp flour
3/4 cup water
2 cups skim milk or milk substitute
1 1/2 tsp fresh sage, crumbled finely
or
1 tsp ground sage
1/8 tsp cayenne pepper
1/2 tsp tobasco sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has the
consistancy of thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans rice,
toast jam, etc.

Makes enough for about 4 biscuits.

Title: Corn Flower Soup
Categories: Oriental, Soups
Servings: 4

1 Pork chop, chopped fine
1 Small can white cream corn
1 c Water
1 Egg, beaten
1 g Salt and pepper to taste

Add a small amount of oil into saucepan and brown the chopped pork. Add the
water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10
minutes longer. Remove from heat and gently stir in the beaten egg. Serve
piping hot.

—–

Title: Orange-Mustard Sauce
Categories: Sauces
Yield: 8 Servings

1 c V8 Vegetable Juice
1/2 c Orange marmalade
1 tb Dijon-style mustard

In 1 1/2 quart saucepan, combine "V8″ juice, marmalade
and mustard. Over medium-high heat, heat to boiling.
Reduce heat to low; cook 10 minutes or until sauce
thickens, stirring often.
Use sauce to baste chicken, pork chops or turkey
cutlets during the last few minutes of broiling or
grilling. Makes about 1 cup sauce.

MMMMM

Title: Iced Lemongrass Tea
Categories: Vietnamese, Beverages
Yield: 4 servings

Stephen Ceideburg
1/4 c Chopped fresh lemongrass
-tops or
2 tb Dried flakes
4 c Boiling water
Sugar to taste

Preheat teapot with boiling water; discard water. Add lemongrass and
boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten
to taste, and serve in tall glasses with ice.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

MMMMM

Title: JUDICIAL MISCONDUCT BEEF, PORK, SAUSAGE CHILI
Categories: Main dish, Chili
Yield: 20 servings

3 lb Ground beef, the leanest,
-chili grind
2 lb Round steak, extra lean (or
-flank steak), cubed
1 lb Pork shoulder, extra lean,
-chili grind or cubed
1 lb Linguica or andouille
-sausage, chopped fine
3 Purple onions, large,
-chopped small
3 Walla Walla Sweet Onions, or
-other sweet onion
6 Garlic cloves, finely
-minced
2 c Green Chiles, chopped
-(Ortega or other good
-brand)
2 Green peppers, chopped
-small
2 Red peppers, chopped small
2 Celery ribs, minced
1/4 c Parsley, minced
8 T Chili powder (GebhardtUs or
-other good brand)
2 T Cumin, ground
2 T Spanish sweet paprika
2 T Oregano, dried (preferably
-the Greek variety)
4 Red peppers, dried (or 2
-tblsp crushed)
2 t Black pepper, freshly
-ground
1 t MSG (Accent)
2 t Salt
1 t Coriander (crushed or
-ground)
2 T Maggi Seasoning
1/4 c Tiger Sauce
16 oz Beef broth
2 c Tomato sauce (15 oz. Each)
1 c Tomato paste (12 oz)
1 c Italian plum tomatoes,
-whole, diced
2 T Masa Harina (or flour)
1 lb Black beans (optional),
-soaked overnight
1 Beer from a good
-microbrewery like Ballard
-Bitters
-Walla Walla sweets, diced,
-for garnish
-Monterey Jack cheese,
-shredded, for garnish

Wash beans carefully and soak in enough salted water overnight to cover
them by 2 inches of water. Bring to a boil and simmer the next day
until tender (usually 2-3 hours).

In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add
garlic, onions, bell peppers, and celery. Cook until the onions are
clear. Remove and reserve.

Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on
high heat until thoroughly browned. Drain fat. Remove ground meat and
reserve. Brown cubed meat, drain, and reserve. Place reserved
vegetables and meats in chili pot along with linguica (or Andouille).
Add all remaining vegetables, spices and liquids (except the beer, Masa
Harina, or beans), a little at a time, stirring and mixing thoroughly
between additions. Carefully bring temperature up to a simmer.

Cook covered on very low heat approximately 5 hours. Adjust the
consistency after 3 hours. If too thin, uncover and reduce by turning
up heat (carefully) slightly. If it is still not the desired
consistency, add masa harina (or flour) to thicken, beer to thin, as
needed. Taste and adjust for spices carefully (the flavor will develop
as the chili cooks). It should be hot enough to be memorable, but not
so hot it takes the skin off the roof of your mouth. ItUs better to
sneak up on hot. You canUt take it out. If it cries out to be hotter,
add just enough Louisiana hot sauce.

Finally, and only if you absolutely must, add the beans. A chili purist
would jettison them without a second thought. If you canUt bring
yourself to do it, but want to serve the chili beanless as God intended,
serve the beans on the side and let people indulge their own leguminous
perversions.

Serve topped with chopped Walla Walla sweets, shredded Monterey Jack
cheese, and a pinch of parsley.

—–

GREEN TOMATO SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Toamtoes — green
-peeled chopped fine
1 Onion — chopped
1/4 ts Cinnamon
1/8 ts Cloves — ground
1 t Sugar
1/4 ts Pepper
2 c Water
1/4 ts Baking soda
3 tb Butter
3 tb Flour — all purpose
4 c Milk

Place in the saucepan; the tomatoes, onion, cinnamon,
ground cloves, sugar, pepper and water. Bring to a
boil and boil for 30 minutes. Add the soda. Melt the
butter, add the flour. Mix and add the milk. Cook till
creamy, stirring constantly. Add green tomatoes to the
cream. Mix thoroughly. Salt to taste and serve.

– – – – – – – – – – – – – – – – – –

Title: Neighborhood or Scout Troop Snax
Categories: Snacks, Kids
Servings: 6

1 Box corn chex
1 Box rice chex
1 lg Bag of pretzels
1 lg Can of nuts (any kind, honey
-roasted peanuts works best
-for me)
1 Bag of plain and peanut
-m m’s
2 Bags dehydrated fruit, cut
-up

Neighborhood or Scout Troop Snax

First you will need a heavy duty trash bag (Hefty Steel Sack works fine)
pour in the following, having two children holding open the bag: Here’s the
part that the kids like to do…tie the bag closed and shake to mix. Open
bag and divide out, I use zip-lock sandwich bags. Serves alot of

MMMMM