Title: Swedish Meatballs
Categories: Main dish, Meats, Christmas
Yield: 4 servings

2 c Soft bread crumbs
2/3 c Milk
1/2 c Minced onion
4 T Butter
1 1/2 lb Ground beef or veal
3 ea Eggs, slightly beaten
2 t Salt
1/2 t Pepper
1 t Nutmeg
1 t Paprika
1 T Concentrated meat extract
3 T Flour
1 c Water
1 c Sour cream
2 T Minced parsley

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter
in small saucepan and cook slowly 3 minutes. Mix softened bread,
cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika.
Mix thoroughly until very smooth and light. Shape meat into small
balls, dusting the hands with flour while shaping the balls. Melt
remaining 3 Tbsp butter in large frying pan. Add meat balls and fry
until golden brown all over. Remove from pan and add meat wxtract and
3 Tbsp flour. Stir untl well blended. Add water, and a few grains of
pepper. Cook, stirring constantly until thickened. Reduce heat very
low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a
time, stirring until thoroughly blended after each addition of sour
cream. Return meat balls to gravy, cover pan and simer very gently 10
minutes. Serve in deep casserole. Sprinkle with minced parsley.
Yield: 70 to 80 meat balls.

MMMMM

Coffee-Almond Tortoni

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Italian
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whipping cream
1/2 cup Sugar — divided
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2 Egg whites
1/4 cup Almonds; finely chopped — toasted
1/4 cup Flaked coconut — toasted
1 teaspoon Instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl;
beat at high speed until soft peaks form. Beat egg whites (at room temperature)
at high speed of electric mixer just until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft
peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee
granules into remaining half of tortoni mixture; spoon over whipped cream
mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl
coconut. Cover tightly, and freeze for 8 hours.
Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty
plastic bag. Remove from freezer 15 minutes before serving. Makes 8.

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Sugared Cranberry Trail Mix

Recipe By : The Creative Christmas Kitchen Serving Size : 10 Preparat
Serving Size : 10 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup almonds, whole
2 Cups pretzels
1 Cup dried cranberries
1 egg white
1/2 Cup sugar
1/2 Tsp ground cinnamon
1/2 Tsp salt

Preheat oven to 350 degrees. Spread almonds evenly on an ungreased
baking sheet. Bake 7 – 8 minutes or until nuts are slightly darker in
color.
Cool completely.
Reduce oven temperature to 225 degrees. In a large bowl, combine
almonds, pretzels, and cranberries. In a small bowl, beat egg white
till foamy.
Pour over pretzel mixture; toss until well coated. In another small
bowl, combine remaining ingredients. Sprinkle over pretzel mixture; toss
until well coated. Spread evenly on a greased baking sheet. Bake 1
hour, stirring every 15 minutes. Cool completely on pan. Store in an
airtight container.

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Title: Dairyland Whippersmackers
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
3/4 c Butter
3 oz Cream cheese
2 c Granulated sugar
3/4 c Brown sugar
5 Eggs
1/4 c Sour cream
1/4 c Ricotta cheese
1/4 c Small curd cottage cheese
5 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 c Milk
3/4 c Buttermilk
1/2 c Heavy whipping cream
1/4 Sweetened condensed milk; *
-see
1 ts Vanilla
12 oz Chocolate chips
1 c Walnuts; chopped
1 1/2 c Raisins
(simmered and drained)
2 pk Peanut butter chips
(10 oz each)
1 c Coconut
12 oz Chocolate chunks

This recipe took First Place in the Dairyland Bake-Off here.

Cream shortening, butter and cream cheese. Add both sugars, and beat
well. Add eggs, sour cream, ricotta and cottage cheese, and beat well. Add
flour, baking powder, baking soda and salt, alternating with milk,
buttermilk, whipping cream,condensed milk and vanilla. Stir in chocolate
chips, walnuts, raisins, peanut butter chips, coconut and chocolate
chunks. Drop by heaping teaspoonsful onto a lightly greased cookie sheet
2″ apart. Bake at 350 degrees for 12 minutes. Wis/Gramma * NOTE from
Jo–Don’t know if this should be 1/4 cup of sweetened condensed milk or 14
oz can of the milk.

—–

Pot Likker Chili With Beans

Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : Hot Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE POT LIKKER:
1 large bunch of collards
8 quarts water
2 whole tabasco peppers
1 1/2 pounds smoked pork jowls
8 whole cloves of garlic — peeled
2 cups distilled vinegar
2 tablespoons black pepper
1/2 onion
FOR THE CHILI:
6 quarts pot likker
2 bay leaves
1 3 pound smoked chuck roast
2 1/2 pounds hamburger
2 pounds pinto beans
84 ounces canned tomatoes — roughly chopped
6 ounces tomato paste
5 chipotle peppers — roughly shredded
4 red jalapeno peppers — chopped
1 habanero pepper — chopped
3 large onions — chopped
2 heads garlic — pressed
2 tablespoons whole cumin seeds — roasted
2 tablespoons whole black mustard seeds — roasted
4 tablespoons cumin powder
4 tablespoons paprika
2 tablespoons oregano — crushed
2 tablespoons dried shrimp
2 tablespoons black pepper
1/2 cup worcestershire sauce
1/2 cup nuoc mam
12 ounces cheap American beer

This is hardly a traditional (Texas) recipe for chili, but it turned out
pretty good.

First, make the pot likker. Wash and soak the collard greens, remove the
leaves from the stems, and put into a large pot. Add water, vinegar,
tabasco peppers, garlic cloves, onion, smoked pork jowl, and black pepper.
Bring to a boil, reduce heat, and simmer for six to eight hours. Remove and
reserve collards for another meal; strain pot likker and reserve.

Now, add pinto beans and bay leaves to the pot likker, bring to a boil, and
simmer until beans are semi-soft. Cut smoked chuck roast into bite-sized
chunks and add to the pot. Fry up hamburger, drain fat, chop, and add to
the pot. In a small frying pan roast the cumin and mustard seeds, crush in
a mortar and pestle, and add to the chili. Add all other ingredients, bring
to a boil, reduce heat, and simmer for 2 hours, stirring occassionally.
Remove from heat, and serve.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Cornbread, Dixie Beer

NOTES : Nuoc mam (Vietnamese fish sauce) can be found in most Asian markets.

Title: CHOCOLATE BREAD PUDDING WITH STRAWBERRY SAUCE
Categories: Puddings, Chocolate, Desserts, Formatted
Yield: 8 servings

1/3 lb Chocolate, dark
3/4 c Heavy Cream
1/2 c Sugar, superfine
4 Eggs; seperated
1/4 lb Butter, unsalted; cut in
-small pieces
3 ts Vanilla
1 1/2 c Breadcrumbs, white
1 tb Sugar, superfine

——————————STRAWBERRY SAUCE——————————
1 1/8 lb Strawberries
2 tb Sugar, superfine
2 tb Brandy

Process the chocolate in a food processor until
finely chopped. Bring cream just to simmering point in
a saucepan. With the motor running, pour hot cream
over chopped chocolate and process until smooth. Add
1/4 cup sugar, egg yolks one at a time, butter, and
vanilla essence and process until combined. Combine
breadcrumbs and chocolate mixture in a large bowl and
mix well.
Butter a round 20cm diameter cake tin or souffle
dish and sprinkle with the extra caster sugar. Beat
egg whites until soft peaks form. Gradually add
remaining sugar, beating until thick and glossy.
Gently fold whites into the chocolate mizture until
thoroughly combined. Spoon mixture into prepared tin
and place in a baking pan. Pour in enough hot ater to
come halfway up the sides of the tin and bake at 180C
for 45-50 minutes, or until cooked when tested with a
skewer. Leave in tin for 10 minutes before turning out
on a serving platter.
Serve warm or cold, with Strawberry sauce.

*** Strawberry Sauce ***
Process 250g of the strawberries, hulled, with 2
tablespoons of caster sugar and the brandy until
smooth and well combined. Transfer to a small saucepan
and cook over low heat until just simmering. Add the
other 250g of hulled and chopped strawberies and cook
gently until warmed through.
Makes about 1 1/2 cups.

—–

Ham and bean soup

Recipe By : Amish Cooking
Serving Size : 6 Preparation Time :2:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound navy beans — See directions
2 1/2 quarts water
2 ham shanks *try to get large ones* — see directions
1 clove garlic — minced
1 small bay leaf — see directions
1 cup potatoes — cubed
1 cup celery — thinly sliced
1 cup onion — finely chopped
1 cup carrots — cubed
salt — to taste
pepper — to taste

Boil the beans in the water for 2 minutes before removing them from the heat to
let stand for 1 hour. Then add the ham shanks, garlic and bay leaf to the bea
ns and cover and simmer for 2 hours or until the ingredients are almost tender.
Add the vegetables and salt and pepper to taste and simmer them for 1 hour lo
nger. Remove the ham shanks, cut off the meat and dice it to add back to the b
eans. Reheat the soup to almost boiling then remove the bay leaf. Ready to se
rve.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN AND RICE IN A SANDY CLAY PLOT
Categories: Chinese, Chicken
Yield: 2 servings

Stephen Ceideburg
2 c Long-grain rice
2 1/4 c Cold water
6 Chinese dried black
-mushrooms
1/4 c Dried lily buds
6 Chicken thighs, preferably
-with the skin
2 Lean Chinese sausages (about
-2 ounces each)
1 tb Peanut or corn oil
4 Garlic cloves, peeled
3 Quarter-sized slices fresh
-ginger, peeled
1 tb Fermented bean curd (fu yu),
-mashed (optional)
4 Green onions, including the
-green tops, cut into 2-inch
-lengths
1 ts Corn starch
1/2 c Chicken stock
2 tb Rice wine or dry sherry
1/4 ts White pepper
CHICKEN MARINADE:
1 1/2 tb So sauce
1 1/2 tb Rice wine or dry sherry
1/2 ts Sugar
1 ts Asian sesame oil
1 1/2 ts Corn starch

For entertaining, this recipe makes a fun presentation
when prepared in four individual two-cup clay pots. To
season a new sandy clay pot and lid, submerge both in
cold water overnight.

Rinse with cold water until water runs clear. Drain
thoroughly. Put rice and water into a 2 1/2 to 3-quart
sandy clay pot; set aside.

In 2 separate bowls, cover the mushrooms and lily buds
with water until soft and pliable, about 30 minutes.
Drain. Cut off and discard mushroom stems; cut caps in
half. Cut off and discard hard ends of each lily bud;
tie each bud into a knot. Set aside.

Using a heavy cleaver, chop the chicken crosswise into
3 pieces cleanly through the skin, meat and bone
leaving no jagged chopped bones.

Toss chicken with marinade; set aside for 20 minutes.
Cut sausages into thin diagonal slices.

In a preheated wok add oil, garlic and ginger.
Stir-fry over medium heat until fragrant, about 10
seconds. Increase heat to high; add chicken and
sausages and stir occasionally until lightly browned,
about 5 minutes. Add mashed fermented bean curd to
center of wok; toss with chicken mixture. Add
mushrooms, lily buds and green onions and stir-fry 30
seconds.

Mix cornstarch with chicken stock, wine and pepper to
a smooth mixture. Pour into the wok and stir until
sauce thickens, about 10 seconds. Remove from heat.

Place clay pot over medium-high heat. Boil rice and
stir with chopsticks to loosen grains. Continue
boiling until surface water is absorbed (about 5
minutes). Pour chicken mixture over rice, cover,
reduce heat to low, and cook for 20 minutes. Turn off
heat, do not remove lid; let sit for 10 minutes longer.

PER SERVING (4 servings): 850 calories, 39 g protein,
84 g carbohydrate, 36 g fat (10 g saturated), 141 mg
cholesterol, 777 3 fiber.

Marion Cunningham writing in the San Francisco
Chronicle, 10/2/91.

—–

Title: Frosting for Cut-Out Cookies
Categories: Cookies
Yield: 1 servings

1 lb Box confectioner’s sugar
1 ts Vanilla
1 Butter; softened
3 ts Cream; (3 to 4)
1/8 ts Salt

Mix all ingredients until smooth. Add cream if too stiff, add
confectioner’s sugar if too runny. Use a decorator’s tube to “draw” on the
cookies.

Source: Recipe on the C H sugar box.

—–

BUTTERY ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COUNTRY WOMAN 01/93—–
2 c Onions — thinly sliced
1/2 c Margarine
1/4 c Flour
2 c Chicken broth
2 c Milk
1 3/4 c Mozzarella cheese shreded
-(6-8 oz)
Salt pepper — to taste
Croutons — optional

In a large kettle, saute onions in margarine over
low heat until tender and transparent, about 20-30
minutes. Blend in flour. Gradually add broth and milk;
cook and stir over medium heat until bubbly. Cook and
stir for 1 minute more; reduce heat to low. Add
mozzarella cheese and stir constantly until melted (do
not boil). Season to taste with salt and pepper. Serve
with croutons if desired. Yield: 6 servings (about 1
1/2 qts.) A recipe of Sharon Berthelote of Sunburst,
Montana.

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