STEAK AND SAUSAGE PUDDING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
8 oz Self-raising flour
1 pn Salt
4 oz Suet
– finely shredded or chopped
1/4 pt Cold water (approximately)
—–FILLING—–
1 lb Shin of beef
— cut into 1-inch cubes
1 oz Flour
— seasoned w/Salt Pepper
8 oz Pork sausagemeat
2 md Onions
3 ts Marmite
1/4 pt -Hot water, plus
4 tb -Hot water

1. To make pastry, sift flour and salt into a bowl. Stir in suet and mix
to a fairly soft dough with cold water. Turn out on to a floured surface.
Knead lightly until smooth.

2. Roll out two-thirds of pastry into a round and use to line a
well-greased 2-pint pudding basin.

3. Coat beef with seasoned flour. Shape sausagemeat into small balls.
Slice onions and separate into rings.

4. Fill pastry-lined pudding basin with alternate layers of beef,
sausagemeat balls and onion rings.

5. Mix Marmite and water well together. Pour into pudding over meat
mixture.

6. Moisten edges of pastry with water. Cover with lid, rolled from rest of
pastry. Press edges well together to seal.

7. Cover securely with greased greaseproof paper or aluminium foil. Steam
steadily for 3-1/2 hours.

8. If water in saucepan or steamer starts boiling away, replenish with more
boiling water.

STEAK AND KIDNEY PUDDING: Make in exactly the same way as the Steak and
Sausage Pudding but use 8 ounces chopped ox kidney instead of the
sausagemeat.

From: The Marmite Guide to better cooking – by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

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Title: Kahlua Fantasy Choc. Cheesecake (Meryl PDMK38B)
Categories: Cheesecakes, Chocolate, Desserts
Yield: 12 servings

————————————-C————————————-
1 1/3 c choc. wafer crumbs
1/4 c softened butter
1 tb granulated sugar.

————————————-C————————————-
1 1/2 c semi-sweet choc chips
1/4 c kahlua
2 tb butter
2 ea large eggs
1/3 c sugar
1 c sour cream
16 oz cream cheese

Prepare crust. Press firmly in bottom of 9″ springform pan.
Prehat oven 350. In small saucepan melt choc. over medium heat
with kahlua and butter. Stir until smooth. Set aside. In
bowl combine eggs and sugar. Add sour cream and blend well.
Add cream cheese to egg mixture; beat until smooth. Gradually
blend in choc. mixture. Turn into prepared crust. Bake 40
minutes or until filling is barely set in center. Remove from
oven and let stand at room temperature 1 hour. Then refrig. several
hours or overnight.

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THE BASIC I-HATE-TO-COOK MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 C Beer 2 C Buttermilk Baking Mix Mix it so it’s
barely a batter but no more….don’t beat it. Pour it
into 8 or 12 greased muffin tins or cups. Bake at 400′
for about 12 minutes. There will be a few ounces of
beer left in the can, but I’m sure you can think of
something to do with it!

Serve hot with butter and jam…..

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LEMON-STRAWBERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 c Flour, all-purpose
2 tb Sugar, granulated
1/2 ts Salt
1/3 c Oil, vegetable
3 tb Milk, whole
—–LEMON FILLING—–
1 c Sugar, granulated
2 tb Flour, all-purpose
2 ts Lemon peel — grated
1/4 c Lemon juice
1 tb Butter — melted
1 c Milk, whole
3 lg Eggs — seperated, room temp
1 pt Strawberries — reserve 5,
-slice remaining
1/2 c Strawberry jam, seedless
-melted

Heat oven to 325. Have a 9-inch pie plate ready.
Crust: Mix flour, sugar and salt in a large bowl.
Add oil and milk. Stir with a fork until well blended.
(Mixture will be crumbly.) Scatter evenly in ungreased
pie plate. Press over bottom and up sides. Press
edges into a plain rim.
Lemon Filling: Mix sugar, flour and lemon peel in a
large bowl. Whisk in lemon juice, butter, milk and egg
yolks until blended. Beat egg whites in a large bowl
with electric mixer until stiff peaks form when
beaters are lifted. Stir gently (fold) into lemon
mixture. Pour into crust.
Bake 35 to 40 minutes until a pick inserted near
center comes out clean and top is golden.
Cool completely on wire rack. Cover and refrigerate
up to 2 days.
UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries
on pie beginning at outer edge and leaving a 2 1/2
inch circle empty in center. Fill circle with reserved
whole berries. Brush sliced and whole berries with
melted jam. Refrigerate until serving.

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Date: Tue, 01 Nov 94 07:09:00 PST
From: sally charette

VT’s VLF vegan pastry crust

From Nov.’94 _Vegetarian Times_, “Full of Flavor, Low in Fat Pies,” recipes by
Bryanna Clark Grogan and Jane Weston Wilson.

Pastry for “free form pies” (you wrap the big piece of pastry up over the top)

1/2 cup warm soymilk
3 Tbs. leftover mashed potatoes or 3 Tbs. instant mashed potato flakes mixed wi
with 2 1/2 Tbs. hot water
1 Tbs. maple syrup or honey
1 tsp. regular dry yeast or 1/2 tsp. instant yeast
1/4 cup whole wheat flour (not pastry flour)
1/2 tsp. salt
2 Tbs frozen apple juice
1 cup unbleached flour

Mix together soymilk, potatoes, syrup or honey, and yeast in a medium bowl or
a food processor bowl. Let stand 5 minutes. Add salt and flours. If using a
food processor, process 30 seconds. Otherwise, mix and knead mixture on a
lightly floured surface 5 minutes.

(It says here to place in oiled bowl and oil top lightly, but I think we can
figure out alternatives.) Cover and let rise until doubled, about an hour.
Dough can also be allowed to rise in the ‘fridge 2-24 hours.

Snickers Pie

Recipe By : Bonnie Perry from Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart nonfat frozen vanilla yogurt,sugar free — softened
1 package chocolate pudding mix, sugar free
1/4 cup peanut butter, creamy whipped
4 ounces Cool Whip Lite® — softened

Combine softened yogurt with pudding mix and peanut butter. Fold in whipped
topping. Put in sprayed pie plate and freeze.

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Title: Ma-La Cucumber Fans
Categories: Vegetable, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

1/2 lb Cucumbers, Japanese, or 1/4 ts Chili, red, dry, flakes
— Kirby 1/4 ts Peppercorns, Szechuan,
1 ts Salt, kosher — brown
1 1/2 ts Oil, peanut OR 1/2 ts Soy sauce
1 1/2 ts Oil, corn 1 tb Vinegar, rice
1 ts Ginger, thinly cut 1 1/2 tb Sugar
1 1/2 ts Garlic, minced 1 ts Oil, sesame

Remove the tips from the cucumbers, then cut them up into 2-inch
lengths. Grasp cucumber lengthwise between chopsticks held in a
V-shape on a cutting board, then cut the cucumber crosswise at
1/8-inch intervals into a fan (chopsticks prevent knife from cutting
clear through the cucumber.)

Toss the cucumbers with salt and set aside for thirty minutes to
soften.

Drain, rinse with cold water, then press gently between palms to
remove excess water.

Heat a wok or medium-size heavy skillet over moderate heat until
hot enough to sizzle a bead of water slowly. Add corn or peanut oil,
swirl to glaze bottom, then reduce heat to low.

When hot enough to sizzle a ginger thread, add ginger, garlic,
chili, and peppercorns. Toss until fully fragrant, about ten seconds,
then add a pinch more chili if your nose tells you it’s needed.

Add cucumber, toss to combine, then add soy, vinegar, sugar, and
sesame oil. Toss until sugar dissolves and liquid is hot.

Taste and adjust with a bit more sugar if needed to bring out the
full flavor of the chili. Scrape the mixture into a shallow bowl and
set aside to cool, stirring occasionally.

Before serving, remove most of the peppercorns.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

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Title: TANGY SHRIMP NOODLE SALAD
Categories: Fish, Pasta, Salads
Yield: 1 servings

2 c Uncooked noodles (about 4
-ounces)
2 c Coarsely chopped zucchini
-(about 2 medium)
1/2 c Sliced celery (about I
-medium stalk) ‘
1/4 c Sliced ripe olives
1 cn (4 1/4 ounces) tiny shrimp,
-rinsed and drained
-Horseradish Dressing
-(below)
-Salad greens

Cook noodles as directed on package;drain. Mix all
ingredients except salad greens Refrigerate at least
2 hours but no longer than 24 hours. Spoon onto salad
greens.

4 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

—–

Light Chicken Quiche

Recipe By : Mary Watson, Creighton Cardiac Center
Serving Size : 6 Preparation Time :1:15
Categories : Low Fat/Low Cal Main Dishes
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons parmesan cheese, non-fat
1/4 teaspoon paprika
3 sheets phyllo dough
2 each egg whites
1/2 cup egg beaters
1/2 cup ricotta cheese, non-fat
2 tablespoons flour
1/2 cup evaporated skim milk
6 ounces chicken, white meat — cooked and cubed
2 ounces swiss cheese — grated
1 cup asparagus — or other veggie
2 tablespoons green onion — chopped
2 tablespoons parmesan cheese — grated

Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with
vegetable oil cooking spray (butter flavored). Combine 2 tablespoons
non-fat parmesan cheese with paprika and set aside. Stack and cut sheets
of phyllo dough in half. Place one square of phyllo in pie pan, lightly
spray with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese
mixture. Layer remaining squares and cheese mixture in the same manner.

Combine egg whites, egg substitute, riccotta, flour and milk. Stir in
chicken, swiss cheese, vegetables and green onions. Pour into prepared
pie crust. Sprinkle with freshly grated parmesan.

Bake for 30 minutes or until lightly browned. Cool for 10 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : Original recipe had only 3 ounces chicken breast and 1/2 cup
vegetable.

Title: POZOLE
Categories: Soups, Southwest, Holiday, Usenet
Yield: 4 servings

3 lb Pork shoulder
-(or shoulder chops),
-with bones in
29 oz White hominy (one
-can), with packing juice
6 Garlic cloves
2 tb Chili powder
-(or more to taste)
2 ts Salt

Put the pork shoulder piece (s) in a large kettle.
Don’t bother to cut them up. Cover with cold water,
about 10 cups. Slowly bring to a simmer, uncovered.
As it simmers for the first 10 minutes or so, skim off
any scum that rises to the surface. (It will stop
appearing after this.)

Simmer, partially covered, for at least two hours.
Don’t let too much water boil away; just leave the lid
a bit ajar so a small amount of steam can escape.

Remove from heat. Remove the pork pieces from the
broth and cut the meat from the bones. Discard the
bones. Cut the meat in medium chunks (whatever size is
appropriate for stew) and return it to the broth.

Crush or mince the garlic. Add the hominy with its
juice, garlic, chili powder and salt to the pork and
broth. Adjust the chili powder to your taste. The
estimate here is for a mild store-bought unblended
spice and will produce a mild pozole. If you grind
your own chiles, they may be hotter. If you use a
blend of chili powder and other spices (which is not
recommended), you will probably want to reduce the
salt. Remember that chili powder becomes mellowed and
less spicy as it cooks.

Return to heat and simmer (partially covered as
before) for another two hours. By this time, some of
the meat will still be in chunks, and some will be
shredded. Skim the grease from the top; there may be
quite a bit. Check for salt before serving. (Don’t try
to add anything else at the end; chili powder and
garlic need time to cook.)

I serve this with corn tortillas, wrapped in foil and
warmed in the oven for ten or fifteen minutes.

NOTES:

* A simple New Mexican holiday stew — This stew is
from New Mexico. It is traditionally served on
special days, such as Christmas Eve or New Year’s Eve.

* An alternate way of cooking the stew is to simmer
the pork for at least one hour, remove the bones and
add the other ingredients as described above, and cook
covered in a slow oven (275 (135 ) for several hours.

: Difficulty: moderate.
: Time: 1 hour preparation, 2 hours cooking.
: Precision: Approximate measurement OK.

: Vicki O’Day
: Hewlett-Packard Laboratories, Palo Alto, California,
U.S.A. : hplabs!oday

: Copyright (C) 1986 USENET Community Trust

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