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

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –

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

– – – – – – – – – – – – – – – – – –

Title: Beef Wrap-Ups
Categories: Appetizers, Ground beef
Yield: 72 servings

——————-BCROCKER STEP BY STEP——————-
1/2 lb Ground beef^
1 sm Onion; chopped (abt 1/4 cup)
2 T American cheese; grated
1/4 t Salt
1/4 t Garlic salt
1 Egg; separated
1 c All-purpose flour *
1/3 c Water
1/2 t Salt
1/4 t Paprika
Vegetable oil or shortening

* Do not use self-rising flour in this recipe.
Mix ground beef, onion, cheese, 1/4 teaspoon salt,
garlic salt and egg white; reserve. Mix flour, egg
yolk, water, 1/2 teaspoon salt and paprika until a
soft dough forms. Knead on floured surface until dough
is elastic, about 2 minutes. Divide dough in half.
Roll half into 12″ square about 1/16″ thick; cut into
2″ squares. Fill each square with scant teaspoon beef
mixture. Moisten edges of squares; fold into
triangles. Pinch edges together. Repeat with
remaining dough. Heat oil (1") to 400-degrees in 10″
skillet. Fry wrap-ups until golden, about 45 seconds;
drain. Serve hot or cold. (Betty Crocker’s
Step-by-Step Recipes)

—–

Title: OPEN-FACE DUMPLINGS
Categories: Chinese, Pork, Appetizers
Yield: 6 servings

1 lb Ground pork
10 Chinese dried black
-mushrooms, softened in hot
Water for 20 minutes, stems
-removed and caps
Finely chopped
2 c Minced garlic chives (Or
-substitute 2 cups minced
2 c Minced garlic chives
(Or substitute 2 cups minced
Leeks and 1 tablespoon
Minced garlic)
2 tb Minced fresh ginger
2 tb Soy sauce
2 ts Rice wine
1 1/2 ts Sesame oil
1/4 ts Freshly ground black pepper
1 Egg white, lightly beaten
1 1/2 tb Cornstarch

TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for
coating steamer 1/2 cup minced scallion greens

Lightly chop the ground pork until fluffy. Place in a
mixing bowl and add the remaining filling ingredients.
Stir vigorously in one direction with your hand or a
wooden spoon to blend the ingredients evenly.

Place a heaping tablespoon of the filling in the
middle of a dumpling skin and gather the edges of the
skin around the filling. Holding the dumpling between
your index finger and thumb, squeeze it in the center
to form a “waist”. Push the filling up from the
bottom to create a flat surface. Smooth the top
surface with the bottom of a spoon dipped in water.

Line steamer trays with damp cheesecloth or parchment
paper that has been brushed with sesame oil (if
steamer trays are not available, lightly brush several
aluminum pie plates with sesame oil). Arrange the
shaped dumplings about 1/4-inch apart in the steamers
or on the plates.

Fill a wok or a spaghetti pot water level with the
bottom edge of the steamer tray and heat until
boiling. Stack the steamer trays one on top of the
other, cover and place over the boiling water.
Alternatively, you may fit the pie plates in the
spaghetti pot and cover with the lid. Steam the
dumplings for about 15 minutes over high heat,
reversing the stacked trays after 8 minutes. Remove
the cooked dumplings and continue steaming the
dumplings as necessary. Sprinkle the finished
dumplings with the minced scallion greens and serve
with dipping sauces.

—–

SOPA DE ALBONDIGAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
—–MEATBALLS—–
1 lb Ground beef — lean
12 Mint leaves
6 Cilantro — sprigs, chopped,
-include stems and leaves
2 tb Onion — chopped
2 tb Tomato — fresh, chopped
1/2 ts Salt — or to taste
1/4 ts Pepper
—–VEGETABLES, BROTH PASTA—–
4 c Beef broth — with rich flavor
1 Chayote — julienne cut, *
1 c Carrots — julienne cut
1/4 c Leek — white part
only/sliced
1/2 c Cabbage — shredded
1/2 c Pasta — shells or macaroni

*Chayote is also called Mirlaton or Huisquil, and is a type of squash.
Make the meatballs: Mix all ingredients and shape into 3/4″ meatballs.
Bring the broth to a low simmer and add the vegatables. Add the meatballs
and top them with the paste. Cover and simmer over low heat for 30 minutes.
Serve hot in bowls, with tortillas. Note: I like to make my own beef broth
for all recipes, but particularly for this one, as it needs a rather strong
broth. This recipe is from the book False Tongues and Sunday Bread, by
Copeland Marks. Barb Day

– – – – – – – – – – – – – – – – – –

Title: The Rose Garden’s Strawberry Melon Soup
Categories: Soups, Restaurants, Dkuhnen msn
Yield: 4 Servings

1/2 Ripe honeydew melon
2 T Fresh lime juice
Granulated sugar
1 Pint of strawberries
Cranberry juice or water

Halve, seed, peel and cut melon into chunks. Combine with lime juice
and 1 teaspoon sugar in blender or food processor. Refrigerate puree
in 2 cup measure. Combine rinsed, stemmed berries and 2 tablespoons
of sugar in blender or food processor until smooth. Place in 2-cup
measure and if needed stir in cranberry juice or water. There should
be equal amounts of puree in the two measuring cups. Chill 2 hours.
Serve by pouring from each measuring cup at same time into opposite
sides of same bowl. Swirl with knife to make patterns. Repeat with
other bowls. From The Rose Garden Bed Breakfast, 4 Upper Canada
Dr., Niagara-On-The-Lake, Ontario.

MMMMM

OLD SOUTH BENNE SEED COOKIES

Recipe By :THE DESSERT SHOW SHOW #DS3258
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup Sesame Seeds, — Toasted
1 Stick Butter, — Room Temperature
1 Cup Firmly Packed Brown Sugar
1 Egg
1 Cup Self-Rising Flour
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees F. Line cookie sheets whit foil. In large
mixing bowl, combine butter, brown sugar, egg, flour and vanilla. Beat
until well mixed. Stir in toasted sesame seeds. Drop dough on foil line
baking sheets, using 1/2 teaspoon for each cookie. Space 2 inches apart.
Bake 8-10 minutes or until cookies are lightly browned. Remove from sheets
immediately and cool on racks.

– – – – – – – – – – – – – – – – – –

2 cans cut green beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 med. purple onion, chopped
2 med./lg. tomatoes, chopped
2 cloves garlic, minced
1/2 Tbs. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
Balsamic vinegar

Combine the beans, vegetables, and herbs in a bowl. Pour balsamic vinegar over
whole lot, cover, and chill. I’m not sure how much b. vinegar I use for this,
but I would guess about 2 c. I cover the salad about 2/3 way. You could
probably get by with less, but I like to let as much of it marinate as
possible. This is great in warm weather and keeps awhile in the fridge.