Title: ALMOND AND HONEY CAKES
Categories: Cakes, Candies
Yield: 8 servings

250 g Sweet flan pastry
Butter; for the tart tin
Flour; for the tart tin
20 g Apricot jelly; for glazing

———————————-FILLING———————————-
125 g Sugar
125 g Slivered almonds
90 g Unsalted butter
35 g Honey
2 tb Double cream
50 g Crystallised fruits
— chopped
Kirsch

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Preparation:

Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable
base 22 cm in diameter.

Roll out the pastry to fit the tart tin. Line the tin with the pastry and
prick the bottom all over with a fork. Bake it for 10 minutes at the bottom
of the pre-heated oven. Leave the pastry shell in the tin.

Cooking:

Lightly brush a thin layer of apricot glaze over the bottom of the pastry
shell.

Put all the remaining ingredients for the filling into a saucepan and heat
them gently, stirring to mix them well as they melt.

Raise the oven to 210 oC. When the filling is melted, spread it in a thin
layer on the glazed pastry shell.

Cook it for about 15 minutes: it is ready when the filling begins to
bubble.

Leave the cake to cool in its tin, then take it out.

Serving:

Cut the cake into little triangles or rectangular pieces. Serve them with
coffee, like ‘petits fours’.

From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN
0-333-40957-4

Typed for you by Rene Gagnaux

—–

Nacho Potato Skins

Recipe By : Better Homes Gardens 9/95
Serving Size : 24 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium potatoes
1/4 Cup margarine — melted
1/4 Teaspoon seasoned salt
red pepper — to taste
4 Ounces Colby cheese — or
4 Ounces Monterey jack cheese — or
4 Ounces Cheddar cheese — or
4 Ounces Pepper cheese
1 Whole red chili peppers — optional
cilantro — optional
Toppers:
avocado — chopped
sour cream
salsa
guacamole
tomato — chopped
olives — sliced

On the cheeses that are listed, you need 1 cup of any
combination. Use a vegetable brush to thoroughly scrub
potatoes. Pat dry. If desired, for soft skins, rub with
shorting, margarine, or butter; prick potatoes with a fork.
(Or if desired, for moist skins, skip the shorting rub.
Prick potatoes; wrap each in foil.) Bake potatoes in a 425
oven for 40 to 60 minutes or till tender. Cut lengthwise
into quarters. Scoop out the potato pulp, leaving 1/4 inch
thick shells.
Reserve the potato pulp for another use, such as mashed
potatoes. Brush both sides of the potato skins with the 1/4
cup margarine or butter. Sprinkle the insides of the potato
skins with seasoned salt and ground red pepper. Place
potato pieces, skin side up, on the unheated rack of a
broiler pan.
Broil 3 to 4 inches from heat for 3 minutes. Turn potato
pieces skin side down. Sprinkle with shredded cheese. Broil
for 2 minutes more. Arrange the potato pieces on a heated
serving platter. If desired, garnish with a red chili
pepper and a cilantro sprig; serve with desired toppers.
Makes 24 appetizer servings.

– – – – – – – – – – – – – – – – – –

Hearty Chili Con Corn

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Dried kidney beans
4 cups Water
1 cup Frozen corn
1 Onion — chopped
1 Garlic clove — pressed
1 teaspoon Salt
1 tablespoon Vegetable oil
1 1/2 cups Tomato sauce
1 1/2 tablespoons Chili powder
1 teaspoon Cumin

Soak kidney beans in water overnight. Cook for 1-1/2 hours. Saute onion and
garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add
tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.

– – – – – – – – – – – – – – – – – –

Title: Dried Apple Pie
Categories: Pies
Yield: 1 9″ pie

Double-crust pastry
-dough
3/4 lb Dried apples
4 c Apple cider
1/4 c Plus 1 Tbsp sugar
3 tb Cornstartch
1/2 ts Cinnamon
1/4 ts Freshly grated nutmeg
2 tb Cold unsalted butter,
-cut into bits
1 tb Cold milk
1 To 3 Tbsp heavy cream
-if desired

Divide the dough into 2 slightly unequal portions,
roll the larger portion into a round 1/8 inch thick,
and fit it into a 9 inch pie plate. Roll the remaining
dough into a round 1/8 thick and transfer it to a
foil-lined baking sheet. Chill the pastry.

In a kettle combine the apples and cider, adding water
if necssary to just cover the apples, bring the cider
to a boil, and simmer the apples, covered partially,
stirring occasionally, for 20 to 30 minutes, or until
they are softened but not mushy. Drain the apples,
reserving 1/4 cup of the cider, and let them cool.

Into a bowl sift together 1/4 cup of the sugar,
cornstartch, cinnamon, and nutmeg, add the apples and
toss the mixture. Add the reserved cider and toss the
mixture until it is combined well. Spoon the apple
mixture in the shell and dot it with the butter. Lay
the remaining pastry loosely over the filling and
crimp the edges together decoratively. Brush the
pastry lightly with the milk, sprinkle it with the
remaining 1 Tbsp sugar, and cut several long steam
vents in the crust. Bake the pie on a baking sheet
inteh lower third of a preheated 425F oven for 15
minutes, reduce the heat to 400F and bake the pie for
30 minutes more. For an old-fashioned pour-through
pie, drizzle the cream into the steam vents 5 minutes
before the pie is finished baking. Serve the pie warm
with ice cream or sharp Cheddar as an accompaniment.

This pie is a homespun American favorite. The
pour-through crust is an old farm tradition.

Recipe by: Gourmet, February 1984

—–

NOODLES AND VEGETABLES WITH PEANUT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Main Dish
Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti noodles
1/2 c Peanuts
2 Garlic cloves
2 tb Soy sauce or tamari
4 ts Distilled white vinegar
1 tb Sugar
1/8 ts Cayenne pepper
1/2 c Water
2 md Carrots — julienned
1/2 lb Snowpeas — sliced
1/4 c Roasted sesame oil
2 Green onions — chopped
1 Cucumber — peeled, seeded,
— and julienned

Cook spaghetti according to the package directions.

In a blender or food processor, combine the peanuts,
garlic, soy sauce, vinegar, sugar, cayenne pepper, and
water. Blend until smooth and set aside.

Steam the carrots and the snow peas until
tender-crisp, about 7 minutes, and set aside.

Rinse the spaghetti with cold water and drain
thoroughly. Pour into a large mixing bowl. Toss with
the sesame oil.

Add the peanut sauce, carrots, and snowpeas and toss.
Just before serving, top with the green onions and
cucumber.

Serves 3 to 4

Preparation Time: 30 minutes

* Source: The Compassionate Cook – by Ingrid Newkirk
and PETA * Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: WINE FISH CHUNKS IN BROTH
Categories: Chinese, Seafood
Yield: 6 servings

2 lb Oily fish, such as mackerel
2 ts Salt
1/2 c Good dry white wine
1/4 ts Salt
1/2 ts Ginger root, minced
4 Napa cabbage leaves
2 Scallions
2 Cubes hard bean curd
1 tb Cooked salad oil
1/2 ts Ground white pepper

MARINATING: have fish cleaned, discarding head fins.
Wash fish, cut across fish in 1 1/2″ sections. Mix
salt and white wine in bowl. Add fish chunks; rub with
marinade; cover bowl; refrigerate for 6 hours. After 2
hours, turn fish to mix with marinade.

PREPARATION: Wash cabbage; slice leaves down middle,
then in 2″ sections. Rinse bean curd; cut into 1″
cubes. Wash, trim and shred scallions, greens and all.
Peel and mince ginger. Heat salad oil to point of
smoking. Remove from heat.

COOKING: Rinse fish chunks, drain. Heat chicken stock,
bean curd, ginger and salt in sauce pan. Reduce heat,
cover pan, and simmer for 10 minutes. When you are
ready to add fish and cabbage, turn up heat to boil;
add fish and cabbage when liquid boils; cover pan.
Fish and cabbage are cooked in about 3 to 5 minutes –
cabbage leaves will be bright lime green.

Ladle fish, cabbage and bean curd into warm shallow
serving bowl; add soup. Garnish with cooked oil,
minced scallion and pepper. Serve.

—–

GOOD ENOUGH FOR GRANDMA APPLE-STREUSEL MUFFIN

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Main Dish Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour, all purpose
1 c Sugar
2 ts Baking powder
2 ts Cinnamon, ground
1/4 ts Baking soda
1/2 ts Cloves, ground
1 c Apple, peeled and chopped
1/2 c Walnuts, chopped
2 Eggs, beaten
1/2 c Buttermilk or sour milk
1/4 c Butter or margarine
1/2 c Flour, all purpose
1/3 c Brown sugar, packed
1 t Cinnamon, ground
1/4 c Butter or margarine

My grandma never made these muffins, but she could
have, relates John T. Ham, Jr., of Cedar Rapids, Iowa.
“They’re good, old-fashioned grandma quality. Serve
them any time of the year, but take along some for a
breakfast picnic. Or wait till a picnic draws close
and bring them out as an end-of-the-day treat.” At
least four generations of John’s clan have rated
Devil’s Backbone State Park near Strawberry Point,
Iowa, their top picnic spot.

1. In a large bowl, combine 1 1/2 cups flour, 1 cup
sugar, baking powder,
2 teaspoons cinnamon, baking soda, and cloves.
Stir in apple and
walnuts.

2. Combine eggs, buttermilk, and melted butter. Add
flour to the
mixture. Stir till just combined. Spoon batter
into greased muffin
cups or pans lined with paper bake cups.

3. For Streusel topping, in a small bowl, stir
together the 1/2 cup
flour, the brown sugar, and 1 teaspoon cinnamon.
Stir in softened
butter. Sprinkle over batter in muffin cups.

4. Bake in a 400 degree oven for 20 to 25 minutes.
Serve warm.

– – – – – – – – – – – – – – – – – –

FILLED CHEESE MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Cheese/eggs
Breakfast Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–pam coombes rnmc95a—-
2 tb Carrot — shredded
2 c Biscuit mix
2 tb Onion — finely chopped
1/2 c Sharp cheddar cheese — shrede
2 ts Celery — finely chopped
1 tb Sugar
1 t Butter or margarine
1 Egg — slightly beaten
1 cn Deviled ham ( 4 1/2oz)
2/3 c Milk

Preheat oven to 400F. In a small skillet, cook the
carrots, celery, and oni BREAKFAST IDEAS????? Jan,
can you tell I love breakfast? I could eat it an

– – – – – – – – – – – – – – – – – –

PAKSIW NA ISDA (Boiled Pickled Fish and Vegetables)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Filipino

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

1 1/2 lb Bangus (milkfish) or
-white fish, dressed
1/2 c Vinegar
1/4 c Water
1 1/2 ts Salt
1/2 inch ginger, crushed
2 Pieces hot banana peppers
1/2 c Ampalaya (bitter melon)
1/2 c Eggplant, sliced

1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated
skillet. Add all other ingredients, except ampalaya and eggplant, cover
and bring to a boil. Let simmer about 10 minutes, turning fish once to cook
evenly.

2. Transfer to a covered dish and store in the refrigerator to “age” for 2
days.

3. Reheat over moderate heat just until heated enough before serving.

4. Add ampalaya and eggplant during the last five minutes of cooking.

Preparation time: 10 minutes Aging time: 1-2 days Serves: 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

PAUPIETTES DE BOEUF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter, margarine
2 Onions, medium — peeled and
Minced finely
1/2 lb Mushrooms — fresh, minced
1 tb Lemon rind — grated
2 tb Bread crumbs — unflavored
1/2 c Parsley — fresh, minced
1 t Salt
1/4 ts Pepper
2 Eggs — slightly beaten
1 lb Bottom round of beef — cut
Into 16 thin slices, each
4 inches square
Salt,pepper,thyme-grnd,flour
4 tb Butter or margarine
1 c Water, warm
2 Garlic cloves — medium,
Peeled and crushed
2 tb Mustard — White Dijon,prepared

To Cook: In a heavy skillet, over medium-low heat, melt 2
tablespoons of butter and saute the onion and mushrooms until the
onion is translucent. Stir in the lemon rind, bread crumbs, parsley,
1 teaspoon salt, and 1/4 teaspoon pepper. When the parsley has
wilted ~ about 1 minute after you add it to the skillet – quickly
stir in the eggs to bind the mixture and remove skillet from the heat
at once. Set aside. With a rolling pin or a wooden mallet, flatten
the beef pieces until each is very thin and about twice its original
size. As you finish each piece, season it with a little salt, pepper,
and a pinch of thyme. At the widest end of each beef slice, place 1
teaspoon of bread-crumb mixture from the skillet. Roll up the meat,
sausage-shape, and secure it with a wooden toothpick through the
center. Roll each piece in flour. In a very large skillet, over
medium- high heat, melt 4 tablespoons of butter and brown the pieces
of beef. As you finish, place them in the slow-cooker. Pour the
water into the skillet; scrape up the pan juices and turn the sauce
into the cooker. Cover and cook on Low for about 5 hours. Before
serving: About half an hour before serving, mix the garlic and
mustard into the sauce around the beef; cover; turn the heat to High,
and cook for 30 minutes. If the sauce seems less flavorful than you
like, about 5 minutes before serving add a dab of prepared mustard
and a little salt. If the sauce seems thin, leave the cover off
during the second cooking period.

– – – – – – – – – – – – – – – – – –