Mini Big Macs

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Vanilla Wafers
Chocolate Mint Wafer
Coconut — flaked
Honey — warmed
Sesame seeds
White frosting

Take 2 Vanilla Wafers. Brush one with warmed honey and sprinkle with sesame
seeds. Color flaked coconut let tuce green by diluting food color with water
and sprinkling/shaking/rubbing in a plastic bag until color is evenly
distributed. Spread on a plate and let dry.

Using white frosting as the mayonaise/glue, layer cooky, mayo, lettuce,
Chocolate mint patty, mayo, and sesame topped cooky to look like a burger.
Neat for individual place setting name tags (written on top of bun) or favors
to go with the big cake.

Posted on GEnie’s Food Wine RT by A.JANSSEN [ART/KAREN J] on 9/13/93
MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)

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RAISIN CREAM CHEESE SPREAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Appetizers
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream Cheese — Room Temp.
1/3 c Raisins or Currants
1/2 t Ginger
1/4 t Salt
2 T Chutney — Chopped
4 T Sherry — Medium Dry

Beat the cream cheese until smooth, then work in the raisins or currants,
ginger, salt and chutney. Add the sherry, a T at a time, until the
mixture is of spreading consistency.

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MUSHROOMS TOFU SNOW PEAS IN SOY GINGER SAUC

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion halved and sliced
-thin crosswise
1 tb Vegetable oil
1/4 lb Mushrooms sliced thin
1 Garlic clove
2 ts Minced gingerroot
3/4 ts Cornflour dissolved in
2 Tablespoons cold water
3 tb Soy sauce
1/2 lb Firm tofu drained, wrapped
-in a double thickness of
-paper towels for 15 minutes
-and cut into 1/4 inch thick
-slices
1/4 lb Snow peas, strings discarded
Cooked rice

In a skillet brown the onion over moderately high
heat, stirring occasionally, add the mushrooms and
saute the mixture, stirring until the mushrooms are
tender. Add the garlic and the gingerroot and saute
the mixture, stirring for 1 minute. Stir the
cornstarch mixture, add it to the skillet with the soy
sauce, the tofu and 1/2 cup water, and simmer the
mixture, stirring gently and turning the tofu to coat
it with the sauce for 2 or 3 minutes. Stir in the
snow peas and cook the mixture stirring gently for 30
seconds and serve the tofu mixture over the rice.
Serves 2

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HOLIDAY LOAF (HELEN)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Holiday Vegan
Loaf

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Brown rice, cooked
1/2 c Wild rice, cooked
2 c Soy milk
4 c Bread crumbs
2 c Walnuts, chopped
3 c Onion, finely chopped
2 c Celery, finely chopped
4 tb Parsley, chopped
4 tb Soy sauce, low sodium
2 ts Basil, fresh or dry
1/2 ts Sage
1/2 ts Paprika
2 ea Dash pepper
1/2 ts Salt (optional)
6 ts Egg replacer
4 tb Water

Prepare rice (begin with 7/8 cup brown and 1/8 cup wild, uncooked and add
to 2 cups boiling water). I just used my rice cooker and cold water and it
turned out great. Make cashew milk using 1/2 cup cashews blended with 1/2
cup water. Dissolve egg replacer in 2 Tbsp water.

Place all ingredients into large bowl and mix together well. Press firmly
into nonstick loaf pan and bake at 350 degree oven for 1 hour.

Place serving plate on top and turn over letting loaf drop out onto plate.
Serve with mushroom gravy, entered separately.

Helpful Hints: Makes a great stuffing. Also can be served as “sloppy Joe”
covered with marinara

The Holiday Loaf is really delicous, but I would most definately consider
this a rich, feast day type of food. That is why I only serve in on
Thanksgiving.

Posted by Helen/MCveggie. MM Input by S.Smith34/Sue

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Hickory-Smoked Cheese Dip

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Cheese
Dips Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cottage Cheese
1/2 cup Sour Cream
1/4 teaspoon Garlic — Minced
1/2 teaspoon Salt — Hickory-Smoked
1 tablespoon Green Onion; Minced — Use All

Blend the cottage cheese and sour cream until smooth.
Add the remaining ingredients blending well. Cover and chill. Makes about 1
1/2
cups of dip.
SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas

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Second Time Around Veal Stew “Marengo” Style

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method=7F
——– ———— ——————————–
1 tablespoon butter
8 ounces mushrooms, — trimmed and caps only sliced
1/4 teaspoon ground orange zest
1/2 cup chopped canned plum tomatoes
1/4 cup white wine
1/2 of veal stew done above
1/2 cup pitted sliced green olives

In a saucepan saute the mushrooms in butter until soft. Add the orange zest
and tomatoes and white wine. Reduce until thickened. Add the veal stew and
bring to a simmer. Add olives and season to taste with salt and pepper

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Date: Mon, 10 Jan 94 10:22:56 EST
From: jf_adams@unhf.unh.edu (Jonathan Adams – UNH Graduate School)

ANGEL HAIR PASTA AND STEWED TOMATOES:
1 box angel hair pasta
2 cans stewed tomatoes
juice from one lemon (small)
about 1 cup chopped broccoli
3 cloves garlic, chopped up fine
2 tsp. fresh oregono
1 tsp basil
1 tsp thyme

Cook pasta. Cook broccoli (steam or boil). Mix pasta, broccoli and rest of
ingrediants. Its that easy and tastes great! I’ll be having it for lunch
today.

ELECTION CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Currants, soaked overnight
-in a tightly closed jar in
1/2 c -Brandy
1 tb Sugar
3/4 c Scalded Milk
1 Yeast Cake
1/4 c Warm Water
1 c Flour, unsifted
1/2 c Butter
1 c Sugar
2 1/4 c Flour, sifted
1/2 ts Salt
3/4 t Mace
1 t Cinnamon
1 Egg, whole
1 t Lemon Rind, grated
2 ts Lemon Juice
—–LEMON OR ORANGE GLAZE—–
—–RECIPE TO FOLLOW—–

To the scalded milk add 1 Tbsp. sugar; cool. Dissolve the crumbled
yeast in warm water, and add to milk. Add the unsifted flour, and beat
until well blended. Let rise in warm place until it has doubled in bulk,
about 1 hour.
Cream butter and sugar until very light. Drain brandy from currants.
Place sifted flour, salt, mace, and cinnamon in sifter. Add egg to
creamed mixture and beat until light. Stir in lemon rind and juice. Add
yeast mixture and beat thoroughly. Add currants, retaining the brandy for
later. Sift in flour, add brandy, beat well. Place in tube pan or 9×5
loaf pan that has been well greased. Cover with a cloth and place in warm
place away from draft. Allow to rise until doubled in bulk. This mixture
rises very slowly and may take 4 to 6 hours to double in bulk.
Bake at 375øF for about 45 minutes. Cool in pan briefly. Turn out on
rack, allow to cool further. Then brush with lemon or orange glaze (recipe
to follow).

Source: The First Ladies Cookbook – 1969 . Chapter on Abraham Mary
Lincoln

Posted by: Sandy May 11/93

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ONION RING BATTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Flour
3 tablespoons Cornmeal
3 tablespoons Onion powder
2 teaspoons Salt
1 1/2 cups Milk
1 each Egg
1/2 cup Water

Blend all ingredients.

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PHO BAC (HANOI BEEF RICE-NOODLE SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate
2 lg Onion — halved
3 Shallot — unpeeled
2 oz Ginger, fresh — unpeeled, in
8 Star anise
1 Cinnamon stick
4 md Parsnip — cut into 2″ pieces
2 ts Salt
1 lb Beef sirloin
2 Scallion — thinly sliced
1 tb Coriander — shredded
2 md Onion — sliced paper-thin
1/4 c Hot chili sauce (tuong ot)
-or nuoc cham)
1 lb Dried rice stick, 1/4″ wide
1/2 c Nuoc mam (Vietnamese fish sa
Pepper, black
—–GARNISH—–
2 c Fresh bean sprouts
2 Fresh red chile peppers
-sliced
2 Lime — cut into wedges
2 tb Olive oil
2 lg Garlic clove — flattened

*Leave onion unpeeled, and stud with eight whole
cloves.

In order to cut the beef into paper-thin slices,
freeze the pieces of meat for 30 minutes before
slicing.

The night before, clean the bones under cold
running water and soak overnight in a pot with water
to cover at room temperature. (This will help loosen
the impurities inside the bones. When heat is applied,
these impurities are released and come to the top much
faster and can be removed, therefore, producing a
clear broth.)

Place the beef bones, oxtails and short rib plate
in a large stockpot. Add water to cover and bring to a
boil. Cook for 10 minutes. Drain. Rinse the pot and
the bones.

Return the bones to the pot and add 6 quarts of
water. Bring to a boil. Skim the surface to remove the
foam and fat. Stir the bones in the bottom of the pot
from time to time to free the impurities. Continue
skimming until the foam ceases to rise. Add 3 quarts
more water and bring to a boil. Skim off all the
residue that forms on the top. Turn the heat to low
and simmer.

Meanwhile, char the clove-studded onions, shallots
and ginger directly over a gas burner or under the
broiler until they release their fragrant odors. Tie
the charred vegetables, star anise and cinnamon stick
in a double thickness of dampened cheesecloth. Add the
spice bag, parsnips and salt to the simmer-ing broth.
Simmer for 1 hour.

Remove the short rib plates. Pull the meat away
from the bones. Reserve the meat and return the bones
to the pot. Simmer the broth, uncovered, for 4 to 5
hours. Keep an eye on it; as the liquid boils away,
add enough fresh water to cover the bones.

Meanwhile, slice the beef sirloin against the
grain into paper-thin slices, roughly 2 by 2 inches in
size. Slice the reserved short rib meat paper-thin.
Set aside.

In a small bowl, combine the scallions, coriander
and half of the slice onions. Place the remaining
sliced onions in a small bowl and stir in the hot
chili sauce. Blend well.

Soak the rice sticks in warm water for 30 minutes.
Drain and set aside.

When the broth is ready, remove and discard all of
the bones. Strain the broth through a strainer or
colander lined with a double layer of dampened
cheesecloth into a clean pot. Add the fish sauce and
bring the broth to a boil. Reduce the heat and keep
the broth at a bare simmer.

In another pot, bring 4 quarts of water to a boil.
Drain the noodles, then drop them in the boiling
water. Drain immediately. Divide the noodles among 4
large soup bowls. Top the noodles with the sliced
meats. bring the broth to a rolling boil. Ladle the
broth directly over the meat in each bowl (the boiling
broth will cook the raw beef instantly). Garnish with
the scallion mixture and freshly ground black pepper.

Serve the onions in hot chili sauce and the
accompaniments on the side. Each diner will add these
ingredients as desired.

The Foods of
Vietnam
Nicole Rauthier
per Stephen
Ceideburg Submitted By SAM WARING
On MON, 06
NOV 1995 105605 GMT

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