Iced Pumpkin Cookies

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A06
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter
1 cup sugar
1 cup cooked — pureed pumpkin
(fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts — coarsely chopped
1 cup raisins
Icing:
2 cups sifted confectioners’ sugar
1/4 cup butter — softened
1 teaspoon vanilla
3 tablespoons whipping cream — fresh orange juice
or rum

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add
pumpkin, egg and vanilla and mix well. Combine flour, baking powder,
baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until
well blended. Add nuts and raisins. Drop by teaspoonful onto parchment
covered baking sheet, about 2 inches apart. Bake about 15 minutes, or
until golden. Cool.

Icing: Cream confectioners’ sugar and butter. Add remaining
ingredients and beat until smooth. (If icing is too thin, add more
confectioners’ sugar; if too thick, add more cream, orange juice or
rum.) Drizzle over cookies.

Yield: 6 dozen Iced Pumpkin Cookies

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CURRIED EGGPLANT STRUDEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large eggplant — peeled/diced
1/2 teaspoon salt
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove — minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup chopped canned tomatoes
2 tablespoons sugar
1/4 teaspoon ground saffron
1/4 cup vinegar
1/2 cup roasted peanuts — chopped
1 pound frozen phyllo dough (24 sheets) — defrosted
3/4 pound unsalted butter — clarified
1 cup plain yogurt

Toss the eggplant with the salt and set aside for 30
minutes. Wrap in a towel and squeeze out any excess
moisture. Set aside.

In a skillet, saute the onion in the olive oil over medium
heat until soft, about 2 minutes. Add the garlic, curry
powder, cumin and chili powder, and cook 2 more minutes.

Add the reserved eggplant, tomatoes and sugar. Mix the
saffron into the vinegar and add to mixture. Simmer for 15
minutes, until the eggplant is soft. Add a bit of water if
the mixture should become too dry.

Add the peanuts and cool completely.

Preheat the oven to 400 degrees.

Place a sheet of phyllo on a clean work surface and drizzle
lightly with clarified butter. Layer five more sheets,
drizzling a bit more butter atop each layer. Brush the top
layer with butter.

Place a quarter of the filling over the sheets, mounding
more of it along one of the longer sides. Roll the sheets
up jelly roll-style, starting at the edge with the mounded
filling. Place seam-side down on a greased sheet pan and
brush with more cla rified butter. Make three more strudels
using the rest of the phyllo and the remaining filling and
butter.

On sheet pans, bake in the preheated oven until golden
brown, about 25 to 30 minutes, moving the pans front to
back and top to bottom halfway through. Let rest for 10
minutes before serving.

Cut the strudel in 1-inch-thick slices and top with yogurt.

Per hors d’oeuvre: 64 calories, 1 gm protein, 5 gm
carbohydrates, 5 gm fat, 10 mg cholesterol, 2 gm saturated
fat, 61 mg sodium

Andrew Schloss is a cookbook author whose “Dinner’s Ready,”
written with Ken Bookman, was published earlier this year
by William Morrow.
The Washington Post 12/20/95

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NOTES : (Makes 4 strudels, 75 hors d’oeuvres or 12 appetizer
servings)

Lasagna Primavera

Recipe By : Foodview
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 spinach lasagna noodles
grated or diced mozzarella
grated or diced sharp cheddar (white/yello
grated parmesan
1 red pepper
1 green pepper
4 cloves garlic, minced
1/2 cup sliced or eighthed mushrooms
1 medium eggplant
2 cups diced tomatoes (fresh is best)
2 cups tomato sauce
1 cup tomato paste
2 cups Ricotta cheese
1 egg

In a large sauce pan, saute the garlic and onions in olive oil over medium^=
heat until the onions become clear and tender. Add in the mushrooms and^=
continue to saute until tender. When the vegetables are tender, reduce
heat^ and add in the diced tomatoes and a tablespoon water. Simmer for
two^ minutes and add in the tomato sauce, paste and spices. Mix well with
a fork^ until all of the tomato paste has been absorbed. Cover and simmer
30^ minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the
ricotta (or tofu and yogurt) with the egg,^ set aside in fridge. Preheat
the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^=
When the sauce has simmered, remove from heat and start the lasagna.^ First
layer 4 noodles on the bottom of a 13×9 inch baking dish, spoon^ 1/2 of the
ricotta mixture on top and spread evenly. Next spoon 1/2^ primavera sauce
over ricotta, and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that.
Repeat this same layer process once. Put on one more^ layer of noodles and
top with remaining mozzarella and cheddar, sprinkle^ with ample parmesan.
Bake 45 minutes. Let cool ten minutes before serving, enjoy.

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Title: Marinated Thai Beef
Categories: Bbq, Main dish
Yield: 2 servings

2 ea Strip loin steaks 6 oz. ea.
1 Lemon grass stalk
1 Lime leaf
1 Garlic clove
2 Scallions
1 t Sugar
1 t Chili paste
1 t Curry powder, hot or mild
1 t Tumeric
1/2 Hot red pepper, chopped
1/2 c Thick coconut milk
Salt to taste

MMMMM————————-VEGETABLES——————————
Mushrooms
Snow peas
Red or green pepper
Cabbage
Celery
Green onions

Coarsely chop the lemon grass and lime leaf. Peel the garlic and
onions and chop. Add these plus the spices and the red pepper to a
food processor. Pour in the coconut milk and blend to a thick paste.
(If you can’t find thick coconut milk, use regular but pour off and
save the thin liquid on top and use the thick cream on the bottom of
the can.)

Spread the marinade on both sides of the steaks. It should be like a
crust on the meat. Let stand in the fridge for 3 hours to overnight.
Save the remaining marinade.

Grill the steaks on a hot grill to medium (or as desired). While the
steaks are grilling, stir-fry a selection of veggies in a wok until
tender crisp. Remove veggies and keep warm. Add the saved marinade to
the wok and add the remaining coconut milk or the thin liquid poured
off the top. Simmer until slightly reduced, or if too thick add a
little water or fish sauce. Salt to taste, and return the veggies to
the wok; stir to coat.

Slice the meat across the grain into 1/2″ slices. Arrange on top of
hot steamed rice or rice noodles. Top with veggies and sauce. Garnish
with a small dollop of chili paste if desired.

The tumeric gives this dish a wonderful bright yellow color. You can
substitute chicken breasts or pork steaks for the strip loin.

Adapted from a Julia Child cooking show. Typoed by Bob 8-{)

MMMMM

CHOCOLATE-STUFFED PEANUT BUTTER SCONES

Recipe By : Lise Waring
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 c Light Brown Sugar
2 1/2 ts Baking powder
1/4 ts Salt
1/4 c Sweet Butter — chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 Egg
2 ts Vanilla extract
1/2 c Peanuts, unsalted — chopped
1 1/2 oz bittersweet chocolate — broken

Preheat oven to 375 degrees F. In a large bowl, stir together the flour,
brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes
and distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture
resembles coarse crumbs. In a small bowl, stir together the peanut
butter, milk, eggs, and vanilla. Add the peanut butter mixture to the
flour mixture and knead until combined. Knead in the peanuts. Pat the
dough out into a 1/2-inch thickness on a cutting board. Useing a floured
2-1/2-inch to 3-inch diameter crinkled round biscuit cutter, cut out
rounds from the dough. Gather the scraps together and repeat until all
the dough is used and there are 16 rounds. Place 8 of the rounds on an
ungreased baking sheet. Top each round with a piece of the chocolate and
one of the remaining circles of dough. Press the edges gently to seal.
Bake for 17 to 19 minutes, or until lightly browned. Remove the baking
sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer
the scones to the wire rack to cool. Serve warm or cool completely and
store in an airtight container. Yield: 8 scones.

VARIATION: Make the dough as above, omitting bittersweet chocolate,
substituting 1/2 cup unsalted whole peanuts for the chopped peanuts and
kneading in 3/4 cup of semisweet chocolate chips at the same time. Pat
the dough into a 9-inch diameter circle on a baking sheet. With a
serrated knife, cut into 8 wedges. Bake for 20 to 22 minutes, or until
a cake tester or toothpick inserted into the center of a scone comes out
clean. Cool as above and recut into wedges, if necessary.

— Simply Scones
Leslie Weiner and Barbara Albright

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Title: EGGROLL FILLING #2 (DXDG05A)
Categories: Chinese, Appetizers
Yield: 4 servings

-Jane Harris (DXDG05A)
-Posted on *P on 9/10/92

MMMMM———————-PORK AND OYSTER—————————
1/3 lb Ground pork
3 tb Soy sauce
4 Green onions;
-finely chopped
2 pt Oysters; shucked,
-liquid reserved
2 tb Lemon juice
1 tb Sherry
1 tb Vegatable oil
1 Onion; finely chopped
8 Mushrooms; chopped
Black pepper to taste
1 Red pepper; diced
1 tb Crushed pineapple
1/2 ts Sesame oil

1. In food processor combine pork, soy, scallions oysters, lemon
juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry
pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir
fry 1-2 min, add pineapple and reserved liquid 4. Continue cooking 1
min 5. Drizzle on sesame oil 6. Cool and make egg rolls Dgeign

Formatted for MM by Elayne Caldwell -KVNH17B

MMMMM

STUFFED GRAPE LEAVES (VEGETARIAN)

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 Grape Leaves
1 1/4 c Long-Grain Brown Rice
1 lg Onion Chopped
2 tb Chopped Parsley
2 Tomatoes Peeled Chopped
1/2 c Pine Nuts
1/2 c Raisins
1/2 ts Cinnamon or Allspice
2 Crushed Garlic Cloves
Black Pepper
6 tb Olive Oiil
1/2 c (Generous) Water
Juice Of 1-2 Lemons.

1. Drain Leaves and Rinse Under Cold Water Drain Again.
2. Half Fill a Large Saucepan With Water, add the Rice and Boil
for 10 Min., Then Drain and Mix With the Onion, Parsley, Tomatoes,
Pine Nuts, Raisins, Cinnamon or Allspice, Garlic Pepper To
Taste.
3. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the
Edges Over and the the Little Bundles Side By Side in a Frying Pan
With a Lid.
4. Mix Together the Oil and Water and Pour Over the Grape
Leaves.Sprinkle a Little Lemon Juice on Top.
5. Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until
the Rice and Leaves Are Tender. add More Water If Necessary. Cool,
Then Chill.
7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow
Basket With a Bowl Of Yogurt Mint Dressing in the Middle To Dip the
Leaves Into. Garnish With Lemon Slices.
Yogurt Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint
Mixed Together.

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This is a variation of something my grandmother used to make with h*m hocks.
It’s a long way from the original. This makes approx. 5 qts., enough to
freeze half or feed a crowd.

Hopping John in a pressure cooker

2 c brown basmati rice
1/2 c wild rice
1/2 lb. frozen black-eyed peas
10 oz. bag frozen mustard greens
10 oz. bag frozen collard greens
5 1/2 c water
Spices: 1 t basil, 1 t garlic powder, 1 t to 1 T Old Bay seasoning
2 cans stewed tomatoes with liquid

Put the water in the cooker, turn burner to high. Stir in spices. Rinse
rices and put in cooker. Throw in black-eyed peas, greens, and stewed
tomatoes. Bring to simmer with the top off, stirring occasionally, until
frozen stuff has thawed somewhat and greens are separated. Lock the lid down,
bring to high pressure. Cook at high pressure for 30 minutes, remove from
heat and allow natural pressure release. Adjust seasoning if necessary.
Tobasco sauce is a must on the table.

menu suggestions: spicy tomato soup (I’m busy trying to defat one that had
peanut butter in it)
tossed salad with romaine lettuce, canned beets, and
artichoke hearts – raspberry vinaigrette dressing
corn bread or a crusty garlic bread
baked onion side dish, will post later

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.

Date: Tue, 20 Sep 94 11:34:28 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

SUSHI

food shopping list:

short grain white rice (Nishiki=best, Kohkuo Rose=mediocre, Tamaki=good, Botan
Calrose=bad Goya=good)
unseasoned rice vinegar
kombu
sugar
sea salt
nori (flat 8"x10″ sheets of seaweed)
rice wine
wasabe (green mustard, powdered or prepared available)
dark soy sauce
various fillings (see below)

Do I have to buy some bamboo thing?

Yes, buy a sushi mat. In the asian stores here they go for about 99 cents,
so I have three. A lot of little 1/8″ diameter bamboo sticks, attached to
each other with string to make a square floppy mat a little bigger than a
piece of nori.

*What about the rice? I saw a recipe for sushi rice once, but I think I saw
*sushi rice in my HFS. Does anyone know about this? Is it possible to make
*this with brown rice? I guess it wouldn’t be the same, probably not sticky.

The rice is key to the texture and taste of good sushi. Buy good rice. I’ve
never made brown rice sushi, but I think you’d need to use a little less
water than normal for brown rice and just cook until it’s done, then season
it as below, maybe using a stronger seasoning mix to make it more sticky.

Wash 3 1/3 cups short grain white rice until water runs clear. Let stand
for a few minutes. Place in a pot along with 4 cups water and a piece of
kombu (thick strips of kelp). Bring to a boil over high heat, then reduce
heat, cover and simmer for 5 minutes. Remove cover and place an absorbent
kitchen towel over the top of the pot, then replace cover and turn off heat.
Let rice stand undisturbed 15 minutes. But: if there’s still water showing
over the top of the rice after 5 min. simmer, allow to simmer a bit longer
before turning off heat.

Dissolve 5 Tbsp. white sugar in 5 Tbsp. rice vinegar, and add 4 t. sea salt.
After some experience, you may want to change this seasoning mixture and/or
increase the strength of the seasoning.

Turn rice out into a shallow bowl of some slightly porous material. I use
a big Rubbermaid bowl, and it works fine, but my cookbook recommends wood.
Stir gently with a flat spoon, keep from breaking or mashing rice grains if
possible. Sprinkle seasoning mixture onto rice as you stir. Rice will
gradually become slightly shiny and more sticky. You can fan the rice as
you stir to cool it, but lightly tossing it in a large bowl will cool it as
well.

To make sushi rolls, lay out a sheet of nori on your sushi mat so that the
long edge is parallel to the bottom of the mat. Use a flat spoon to spread
a 1/2″ (or slightly thinner, as you like) layer of rice on the nori, covering
all but 1/2″ at the bottom of the sheet and 1 1/2″ at the top. Lay out a row
of fillings on the center of the rice. Roll the nori around the rice and
filling, bringing the bottom edge of rice and nori over the filling to meet
the top edge of the rice layer and then rolling up the exposed nori to seal
the roll. Wrap the sushi mat around the roll, using it to gently compress
the roll from many directions while maintaining its cylindrical shape.

Slice with a very sharp knife.

*What else can you put in besides cucumber?

Anything you put in should be cut into approx. 1/4″ strips.
Some things need to be simmered in seasoning broth. I use one pot to do
all simmering, starting with a mixture of equal parts rice wine and water,
plus a little sugar and soy sauce. Cook things in order of taste, i.e
carrots, then mushrooms, then tempeh, so that strong tasting things don’t
flavor delicate things. By the end your broth will be very tasty.

lightly steamed asparagus
alfalfa sprouts
steamed spinach–with a sesame oil/garlic sauce for Korean style, or plain
carrots–simmer
pickled yellow root–Korean. Don’t ask me what this really is.
daikon radish–soak in sugar water after cutting
dried shiitake mushrooms–simmer and remove stems before slicing
tempeh–simmer
pickled plums–WEIRD
very fresh tofu–don’t use both tofu and tempeh
baked/marinated tofu
kampyo==gourd strips–cook for a long time in a separate simmer sauce with
extra sugar and soy
avocado–in which case the sushi becomes a ‘feast’
sesame seeds–just a few for crunch if you are willing…

Things that I have picked out of sushi rolls because they taste bad:

sweet red pepper

LEEK SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Margarine/butter
1 c Chopped leeks white part
1 t Chicken stock
2/3 c Water
1 md Potato
1 c Milk
1/4 c Cream
Chopped chives for
Garnishing

Melt butter/margarine in skillet over medium heat.
Cook leeks about 5 minutes. Add chicken stock and 2/3
cup water; bring to a boil and reduce heat. Cover and
simmer for 10 minutes. Stir in milk, cream and boiled
potato. Add potato after mashing, or put in blender at
low speed and add chives as garnish.

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