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

MARYLAND CRAB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Water
2 12 oz cans tomatoes — minced
1/2 large Onion — chopped
2 Carrots — sliced
1 can Sweet corn
1/2 pound String beans — cut into
-1 inch pieces
1 Hot pepper — minced
Old Bay seasoning — to

1 pound Crabmeat

Put everything but the crabmeat into a large pot and bring to a boil. Cover
and simmer, adding crabmeat, for about 2 hours. Don’t buy the lump crabmeat,
it’s a waste. I used leftover crabmeat and clawmeat, which gives it a bit
more sweetness. If you’re buying crabmeat, it’s probably best to by 1/2 lb
each of claw and backfin.

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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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Title: AVOCADO SALAD JELLED
Categories: Salads
Yield: 10 servings

1 Small package lemon gelatin
1 c Boiling water
2 Large avocados, peeled, cube
8 oz Cream cheese, softened
8 oz Crushed unsweeted pineapple,
1 c Chopped pecans

Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg
white. Combine avocado and cream cheese; beat at medium speed of an
electric mixer until blended. Stir in pineapple and pecans. Combine avocado
mixture with gelatin mixture; beat well. Pour into a lightly oiled 8″
square pan. Cover and chill until firm. 10-12 servings. Bon appetit,
Hope–Sunnyvale, CA

—–

Barbecue Sauce au Justin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Sauces

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

2 c Onion, chopped

1/2 c Wine vinegar

1/2 c Bell pepper, chopped

4 ts Salt

1/2 c Olive oil

1/4 c Louisiana hot sauce

2 tb Garlic, chopped

1 1/2 c Dry red wine

2 c Ketchup

1/2 ts Celery seed

2 tb Parsley, dried

1 c Steak sauce

2 tb Lemon juice

Saute onions and bell pepper in olive oil. Add garlic, wine and the

rest of the ingredients. Bring to a boil. Cover, then cook over a low

fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING

SAUCE.

From Justin Wilson’s “Outdoor Cooking With Inside Help”

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Vanilla Custard Cream – Microwave

Recipe By : Stacey Brown
Serving Size : 6 Preparation Time :0:08
Categories : Baby Food Desserts
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
50 grams Sugar, castor
2 tablespoons corn flour
1 tablespoon plain flour
500 milliliters milk
4 each egg yolk
25 grams butter
1/2 teaspoon vanilla

1. Blend the caster sugar, cofnflour, plain flour and milk together in a 1.5
litre bowl, mixing well with a whisk.
2. Microwave at 100% (high) for 7 – 7.5 minutes until thick, stirring
vigorously with a hand whisk every 2 minutes
3. Lightly beat the yolks in a separate bowl and mix in 6 tablespoons of the
hot custard. Blend thoroughly, then stir the yolk mixture into the
remaining custard.
4. Microwave for a further 1-2 minutes or until thick.
5. Beat in the butter and vanilla flavouring, then cover with cling film or
greaseproof paper. Leave to cool

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