Potatoes O’Brien

Recipe By : Bryan Carmenati — (1brc8173@tstc.edu)
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium potatoes — peeled and sliced
— cut in 1/2″ cubes
2 green onions — white green parts — finely sliced
1/2 green pepper — 1/8″ diced
5 fresh basil leaf — chopped
3 tablespoons bacon drippings

Fry diced potatoes in bacon dripping until golden brown, stirring frequently
to get even brownnes. Add remaining ingredients and further saute on medium
to high heat until peppers are tender. Serve with eggs of your choice, and
freshly made sourdough blueberry muffins.

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Title: DIRT
Categories: Desserts
Yield: 12 servings

1 ea Pkg of chocolate pudding
1 ea Container cool whip
1 ea Pkg Oreo cookies
1 x Gummy worms (optional)

Crush Oreo cookies. Layer cookies, prepared pudding and cool whip in a
plastic flower pot, in several layers, ending with crumbled cookies on
top. Add in gummy worms if desired, add silk flowers as a finishing touch.
Freak out your guests by dipping their “desert” out of the
“center-piece” flower pot.

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Title: MINT JULEP
Categories: Beverages
Yield: 1 servings

4 Mint sprigs
1 ts Powdered Sugar
2 ts -Water
2 1/2 oz Bourbon Whiskey

Servings: 1

~Robbie Shelton

Into a sliver mug or a 12 oz. Tom Collins glass put: the mint,
powdered sugar, and water. Fill the glass with shaved ice, add the
whiskey and stir gently until glass is frosted. Decorate with slice
of orange, lemon, pineapple and a cherry. Insert 5 or 6 sprigs of
mint on top. Serve with straws.

This recipe is from OLD MR. BOSTON DELUXE BARTENDER’S GUIDE".

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BASEL HONEY-SPICE COOKIES (BASEL LECKERLI)

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Clover honey
2/3 c Granulated sugar
1 tb Kirsch (cherry brandy) or
orange juice
2 1/2 ts Ground cinnamon
1/4 t Ground cloves
Finely grated peel (yellow
part only) of one
1 Large lemon
1/4 c Finely chopped candied lemon
peel
1/4 c Finely chopped candied
orange peel
2/3 c Finely chopped blanched
slivered almonds
2 1/4 c All-purpose or unbleached
white flour (or more)
1 1/2 c Powdered sugar
1/8 t Vanilla extract

Heat the oven to 350F. Generously grease two 10-by-14-inch or larger
baking shets. Stir together the honey, sugar, and kirsch in a
medium-sized saucepan over medium heat. Heat the mixture, stirring,
until the sugar completely dissolves and the mixture is hot but not
boiling. Remove from the heat and stir in the spices, lemon peel,
candied peels, and almonds until completely incorporated. Stirring
vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture
will become very stiff. If the mixture feels sticky and too soft to
roll out, stir or knead in a bit more flour, but be careful not to
overflour. Set the mixture aside until cooled to barely warm.

Sprinkle a work surface generously with flour. Divide the dough in
half. Roll out half of dough into an 8 1/2-by-13-inch rectangle,
frequently running a spatula under the dough and dusting the work
surface. As needed, also dust the top of the dough and the rolling
pin with flour. Transfer the dough to a prepared baking sheet.
Repeat with the second half of the dough. Prick the dough lightly
all over with the tines of a fork.

Stagger the baking sheets on racks in the center third of the oven;
switch positions halfway through the baking to ensure even browning.
Bake for 13 to 16 minutes or until the dough top is just tinged with
brown and slightly darker on the edges; avoid overbaking, as cookies
will become crunchy and hard. Carefully run a spatula under the
dough rectangles to loosen them from the pans.

When just cool enough to handle, transfer the rectangles to a cutting
board and cut away any uneven, dry edges using a large serrated
knife. Deeply score the rectangles, but do not cut completely
through the surface, lengthwise and crosswise, to yield 1-by-2
1/2-inch bars. Return the scored rectangles to the baking sheets. In
a small saucepan stir together the powdered sugar, vanilla, and 3
tablespoons of water until thoroughly blended. Bring the mixture to
a boil, stirring. Boil, stirring, for 20 to 30 seconds, until
smooth, very fluid, and translucent. Divide the mixture between the
rectangles, pour over the top and quickly spread the glaze over the
entire surface. Let stand until the glaze sets and turns white
again, about 1 hour. Bend the rectangles to break apart or cut
through the score marks to separate into bars. Let stand until the
glaze is dry and hard. Pack airtight. Store for up to 3 weeks or
more.

Makes 50 to 60 1-by-2 1/2-inch bars.

[THE BALTIMORE SUN; November 25, 1990]

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MY MUSHROOM BROCCOLI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Oil
4 tb Butter
2 Onions *
6 Mushrooms**
3 tb Flour
1 t Nutmeg
10 c Chicken stock
3/4 c 35% cream
Salt and pepper
1 Bunch of broccoli***

* peeled and chopped ** washed and chopped ***
chopped

In a medium pan, heat oil and butter and saute onions
and mushrooms. 5 min Add flour, stir well and add rest
of ingredients except cheese. Let simmer over medium
heat for 8-10 minutes. Add cheese, mix well and serve.

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Pasta W/pesto Sauce and Sun-Dried Tomatoes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sun Dried Pasta
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PESTO SAUCE—–
Pine nuts
Garlic
Basil
1 tablespoon Olive oil
Salt and pepper
—–BECHAMEL SAUCE—–
1 tablespoon Olive oil
2 tablespoons Flour
1 cup Skim milk
Salt and pepper
Cooked pasta
4 Sun-dried tomatoes — soften
hot water — cut strips

PESTO-Put pesto ingredients in processor and puree.
BECHAMEL SAUCE-In olive oil, stir in flour and stir until smooth. Stir in
milk, salt and pepper and cook until thick. Put pasta in bowl. Toss with
Bechamel, then Pesto Sauce, then Sun-dried tomatoes and toasted breadcrumbs

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Title: Zuppa Di Fagioli Con la Pasta
Categories: Soups, Pasta, Italian
Yield: 6 Servings

1 lb Dry white beans (Great
-Northern or Navy)
3 1/2 qt Water
3 tb Olive oil
1/2 lb Ham; cooked and cubed
1/2 c Onion; chopp
1/4 Celery; minced
1/2 ts Garlic; minced
1 1/2 ts Salt
1/2 ts Pepper
1/2 c Spaghetti; broken
1/4 c Parmesan cheese

Combine beans and water in a large pot and bring to a
boil. Remove from heat and let stand 1 hour. Return
to medium heat and add olive oil, ham, onion, celery,
garlic, salt, and pepper. Cook 3 hours. Then add
spaghetti and simmer 10 to 15 minutes until tender.
Serve in soup bowl and top with generous spoonfuls of
Parmesan cheese. Serves 4 to 6.

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Title: OATMEAL-BANANA LEBKUCHEN
Categories: Cookies
Servings: 48

3/4 c Margarine, softened
1/2 c Brown sugar, packed
1/4 c Honey
1 1/2 t Ground cinnamon
1 1/2 t Ground ginger
1 t Ground cardamom
1/2 t Ground cloves
2 md Extra-ripe, DOLE Bananas,
Peeled
2 Eggs, beaten
1 3/4 c All-purpose flour
1/2 t Baking powder
1/2 t Baking soda
1/2 t Salt
3/4 c DOLE Chopped Almonds
1/2 c Mixed candied fruit,
-finely chopped
2 c Quick oats, uncooked

MMMMM—————————LEMON GLAZE——————————–
3/4 c Sifted powdered sugar
1 Juice from DOLE Lemon (1T)
1 dr Almond extract

Beat margarine, brown sugar and honey in large bowl. Beat in cinnamon,
ginger, cardamom and cloves.

Mash bananas with fork in small bowl; use 1 cup for recipe. Add 1 cup
banana and eggs to margarine mixture; beat until blended.

Combine flour, baking powder, baking soda and salt in small bowl. Stir in
almonds and candied fruit. Add to margarine mixture. Stir until well
blended. Stir in oats.

Drop by heaping teaspoonfuls, 2″ apart, onto greased cookie sheets. Bake
in 400’F. oven 8 minutes. Cool completely on wire racks. Spread with Lemon
Glaze or dust with powdered sugar. When glaze has set, store cookies in
airtight container.

Makes 4 dozen cookies.

LEMON GLAZE: Combine all ingredients until blended.

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Title: Machynka z Hrybiv (Mushroom Filling)
Categories: Vegetables, Russian, Christmas
Servings: 10

1/4 lb Dried Boletus Murshrooms:OR
1/4 lb Dried Italian Porcini
-Mushrooms
2 lb Fresh Mushrooms; Mature If
-Possible
4 md Onions
1 c Oil; OR
1/2 lb Butter
2 ts Black Pepper; Ground
3 ts Salt
1/2 c Dry Bread Crumbs
Juice Of 1 Lemon

In a saucepan with enough water to cover, bring the dried mushrooms to a
boil and simmer until tender, about 1 1/2 hours. Do NOT allow to cook
dry, add water as needed. Cool and set aside. Wipe the fresh mushroom
with a damp towel and trim the stems then finely chop them, setting them
aside when done. Chop th onions and cook in oil or butter in heavy
skillet until wilted. Add the chopped fresh mushrooms and cook over
medium heat, stirring. Removed the dried mushroom from their liquid,
reserving the liquid, and finely chop them, mixiing them in the fresh ones
as you finish each one. Cook until the mushroom ixture is dry, then
season to taste. Add the lemon juice andbread crumbs. Stir and remove
from the heat. Keep stirring while cooling to allow the steam to escape.

Yield: 1 quart. Maybe used to flavor rice for cabbage rolls and to make
gravy and soup.

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Title: CARAMELIZED APPLES WITH VANILLA ICE CREAM
Categories: Fruits, Desserts
Yield: 6 Servings

1 1/2 c Sugar
3 tb Butter
1 ts Vanilla extract
3 Fuji apples; peeled, cored
-and cut into eighths
Vanilla ice cream

Pour sugar into large skillet. Heat over medium-low heat until sugar
begins to melt. Continue to heat and simmer until syrup turns pale
amber color. Swirl in butter and vanilla extract. Add to caramel
syrup, stirring to coat. Stir syrup to dissolve any clumps of sugar.
Cover skillet and cook over low heat until apples exude juices, about
5 minutes. Uncover and continue cooking until syrup is thick, basting
apples occasionally. Let apples cool slightly. To serve, spoon
caramel apples into dessert dish and top with scoop of vanilla ice
cream.

Source: Los Angeles Times, November 30, 1995

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