Title: PEACH CUSTARD ICE CREAM
Categories: Ice cream, Fruits, Peaches
Yield: 1 servings

-Ellie Collin-CMKD93F
3 Eggs, large
2 tb Flour
1 1/2 c Sugar
2 c Milk
2 c Peaches,peel+coarsely chop
1 tb Lemon juice
1 1/2 c Whipping cream
1 ts Vanilla

In a large bowl, beat the eggs to blend.
In a 3-4 quart saucepan, whisk flour, 1 cup of the
sugar and milk until smooth. stir often over
medium-high heat until boiling, about 8
minutes.Whisking rapidly, pour hot sauce into
eggs (This will destroy any salmonella bacteria.)
In a blender, smoothly puree peaches will lemon juice
and remaining 1/2 cup sugar. stir into cooked mixture
and chill, covered, until cold,2 hours or up to a day.
Stir in cream and vanilla. Freeze peach mixture in a
regular or self refrigerated ice cream maker according
to manufacturers directions. Serve when softly frozen
or package airtight and store in freezer up to 2
weeks, let soften at room temperature about 10 minutes
before scooping. Makes 1-1/2 quarts.

MMMMM

SOOK’S BUTTERMILK BISQUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Of plain flour
3/4 ts Of baking soda
1/2 ts Of salt
4 tb Of pure lard
2/3 c Of fresh buttermilk

Preheat the oven to 450 degrees. Mix the flour, soda,
and salt together. Cut in the lard with 2 forks until
the mixture has the appearance of small white gravel.

Pour all the buttermilk in at one time.

Gently mix, and put the dough on a floured board.

Knead 6-7 times

Roll to a half inch thickness

Cut to desired size (we use floured water glasses) and
put on a greased baking sheet

cook ’til golden brown.

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Title: Ritz Pecan Pie
Categories: Pies, Desserts, Candies
Yield: 8 servings

20 ea Ritz crackers; crushed *
3 ea Egg whites; large
1 t Vanilla extract
3 oz Milk chocolate; fine shred
1 t Baking powder
1 c Sugar
1/2 c Pecans; halves

* Crush Ritz Crackers to crumbs.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Preheat oven to 325 degrees F. Mix cracker crumbs and baking
powder. Beat egg whites stiff, then very gradually add sugar,
continiuing to beat. Add vanilla. Fold egg whites and crackers
together. Put in a buttered 9-inch pie plate. Arrange pecans across
top. Bake 30 minutes. Remove from oven, Sprinkle with shredded
chocolate, then put under the broiler for a few seconds, watching
closely so that the chocolate melts but does not scorch. Serve with
ice cream or whipped cream.

MMMMM

1-1/2 lb. salad-type potatoes
2 cans (15 oz. each) garbanzo beans
Large onion, coarsely chopped
Red bell pepper, coarsely chopped
3 T. dry sherry
4 cloves garlic, minced
4 c. water
1 can tomato paste (6 oz.)
1/4 tsp. cayenne pepper
4 tsp. curry powder
2 tsp. salt
1 c. frozen peas

Scrub the potatoes and cut into 1-inch chunks. Drain and rinse the garbanzo
beans. Sauté the onion, bell pepper, and garlic in the sherry. Add the
water, tomato paste, cayenne pepper, curry powder, salt, potato chunks, and
garbanzo beans. Bring to a boil, lower heat, and simmer, loosely covered,
for 25 minutes. Add peas and simmer another 5 minutes. Makes a lot.

Serve on rice and top with sliced green onions. Applesauce is a good side
dish with this.

Fake kentucky fried chicken gravy

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Copycat
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1/4 c Cornstarch
10 oz Chicken broth
2 ea Chicken bouillon cubes
20 oz Beef gravy
1 pinch Sage

Cracklin Good Gravy
Blend till smooth 1 c water 1/4 cup cornstarch (in blender). In sauce pan
over medium heat combine this with 10-oz can Banquet Chicken Broth or home
made stock, 2 chicken bouillon cubes, two (10-oz ea) cans Franco American Beef
Gravy. Stir until thick clear.

Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to
this does wonders for flavor. Bouillon powder may be substituted for the cubes
if you wish."
Chipped from the bottom of Sharon’s Igloo

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WHOLE PEA SOUP WITH FRESH TARRAGON

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole peas, soaked
4 c Stock
1 lg Carrot, halved
2 tb Tarragon
Salt pepper

Drain the soaked whole peas. Cover with stock in a
large pot add the carrot. Bring to a boil boil
hard for 10 minutes. Reduce heat, cover simmer for
1 hour or until the peas are tender. Add the tarroagn
simmer for 5 minutes. Stir in the salt pepper.
Remove from the heat let cool for a few minutes.
Puree until smooth. Return to the pot to heat through.
Check the seasonings serve.

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Carbonnade (Belgian Beer Stew)

Recipe By : Ana Kurland
Serving Size : 1 Preparation Time :0:00
Categories : Beef Meat, Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lb Chuck Roast
1 Smoked Ham Hock — (optional)
1/2 Cup Oil
2 1/2 Tsp Salt
1 Lg Onion — thinly sliced
3 Tbsp Flour
Beer
1 Cup Beef Broth
1/2 Tsp Black Pepper
2 Tsp Sugar
2 Tbsp Parsley Flakes
1 Pinch Marjoram
1 Pinch Thyme
1 Clove Garlic — chopped fine
4 Carrots — cut into 1″ pieces
3/4 Cup Walnuts — (optional)
2 Tbsp Red Wine Vinegar — or red wine
2 Tbsp Scotch Whiskey

Cut beef into 1 x 2 inch strips. (I cube them, 1 ") Remove ham from bone
and cut into cubes. brown beef and ham in oil in large skillet. Lift meat
out, sprinkle with 1 tsp salt and set aside. Brown onions in same oil. Lift
and set aside. Drain and save all but 3 Tbsp oil. Sift flour into oil to make
light brown roux. Gradually add 1 1/2 cup beef, stirring until mixture
boils.

Add broth, rest of salt, pepper, sugar, herbs and garlic. Alternate layers
of meat, onions and carrots in large casserole. Add sauce and enough
beer to cover meat. cover and cook in 300 F oven for 2 1/2 hours (I cook
on stove top) Check occassionaly and add beer if needed. Shortly
before stew is ready, saute walnuts in reserved oil. It takes only a
couple of minutes to get them crisp. do NOT scorch. Add them to stew.
Just before serving, add vinegar and scotch.

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Vegetable Lasagna

Recipe By : aa333@cleveland.Freenet.Edu (Robert N. Hartman)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound spinach — fresh
2 teaspoons margarine
1 pound carrots — cleaned and sliced
2 cups broccoli flowerets
2 cups vegetable broth
1 cup milk — low-fat
1/2 cup onion — chopped
6 teaspoons margarine
1/2 cup flour — all-purpose
1/2 cup wine — dry white
1 cup parmesan cheese — grated
4 ounces swiss cheese — shredded
4 ounces provolone cheese — shredded
10 lasagna noodles — cooked
2 cups tomato sauce

Remove stems from spinach. Wash leaves thoroughly; cook spinach in a small
amount of boiling water 5 to 8 minutes or until tender. Drain; place
spinach on paper towels, and squeeze until barely moist. Finely chop
spinach. Combine chopped spinach, 2 tbsp. margarine, and salt and pepper to
taste; set aside.

Cook carrots and broccoli in boiling water to cover 8 to 10 minutes or
until tender; drain well. Combine spinach, carrots, and broccoli, and set
aside.

Combine vegetable broth and milk in a saucepan. Cook over medium heat until
warm; remove from heat, set aside.

Saute chopped onion in 1/4 cup plus 2 tbsp. margarine in large skillet
until tender. Add flour, and cook 3 minutes, stirring constantly. Add warm
broth mixture and wine; simmer 5 minutes or until mixture is thickened,
stirring constantly. Remove from heat and set aside.

Combine cheeses. Arrange 5 lasagna noodles in lightly greased 13x9x2-inch
baking dish (grease with Pam type product). Layer 1/4 white sauce, 1/2
vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat layers. Spread
tomato sauce over top. Sprinkle with remaining 1/3 cheese. Bake uncovered,
at 350 degrees F for 35 minutes. Let lasagna stand 10 minutes before
serving.

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Vegetarian Worcestershire Sauce

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons water
6 tablespoons brown rice syrup
1/4 cup tamari soy sauce
2 tablespoons apple cider vinegar
1 teaspoon barley malt syrup
1 teaspoon ground ginger
1/4 teaspoon garlic granules
1/8 teaspoon cayenne pepper
tiny pinch ground cloves
tiny pinch onion granules

Place all the ingredients in a blender, bowl, or jar with a lid.
Blend, whisk, or shake until the mixture is smooth and the powders
are well incorporated. Store in the refrigerator: this keeps well.

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Recipe By: The Uncheese Cookbook

NOTES: Perhaps Bragg’s Liquid Aminos instead of Tamari?

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We have yet to try this, having only recently acquired the book.

Title: RISOTTO WITH FENNEL
Categories: Italian
Yield: 4 servings

6 tb Unsalted butter
1/2 c Chopped sweet yellow onion
1 Fennel bulb (1 lb); trimmed
– quartered, cored
– and cut into 1/4-in slices
1/4 ts Salt
1 pn Nutmeg
– preferably freshly grated
5 c Light chicken stock; -=OR=-
2 1/2 c – Canned broth with
2 1/2 c – Water
1 1/2 c Arborio rice
1/4 ts Freshly ground pepper
1/4 c Freshly grated Parmesan

IN A LARGE HEAVY SAUCEPAN OR flame-proof casserole, melt 3 tablespoons of
the butter over low heat. Add the onion and cook until softened, but not
browned, about 3 minutes. Stir in the sliced fennel. Season with the salt
and nutmeg; mix well. Cover and simmer, stirring occasionally, for 10
minutes. Meanwhile, bring the stock to a simmer in another saucepan. After
10 minutes, add the rice to the fennel, stirring to coat each grain with
butter. Add 2 cups of the hot stock. Bring to a simmer and cook, uncovered,
stirring constantly, until the rice is just tender, adding more stock, 1/2
cup at a time as the rice absorbs the liquid, about 20 minutes. (If you run
out of stock before the rice is done, use hot water.) The finished dish
should be moist but not soupy. When the rice is tender but still firm,
remove from the heat and stir in the pepper, the remaining 3 tablespoons
butter and the grated Parmesan cheese. Season with additional salt to taste
and serve immediately in warm bowls.

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