Title: Fruited Beef Curry Casserole
Categories: Beef Meats Fruits
Servings: 8

2 lb Lean Ground Beef 1 ea Lg. Onion, Chopped
1 ea Med. Green Pepper, Chopped 2 T Cooking Oil
1 ea Slice Whole Wheat Bread 1 c Milk
2 ea Large Eggs 1 ea Lg. Apple, Chopped
1 c Chopped Dried Apricots 2 T Curry Powder
1 t Salt 1/2 t Pepper
1 x Curry Condiments

Cook onion and green pepper in oil in large frying-pan until onion is
transparent. Add ground beef and brown lightly. Pour off drippings.
Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and
pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof
casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve
with curry condiments such as chutney, raisins, shredded coconut and
sunflower seeds.

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Title: Cinnamon Raisin French Toast With Date-Nut Butter
Categories: Bread, Brunch, Breakfast, Posted-mm
Yield: 4 servings

6 tb Milk
6 tb Buttermilk
2 lg Eggs
3 tb Granulated sugar
1 ts Vanilla extract
1/2 ts Cinnamon
1 pn Nutmeg
8 Slices cinnamon-raisin bread
1/4 c Unsalted butter
-Date-Nut Butter
-(recipe listed)
-Powdered sugar, for dusting

Source: California Milk Advisory Board

In a large, shallow dish, beat together milk, buttermilk, eggs, granulated
sugar, vanilla, cinnamon and nutmeg.

Soak bread slices in egg mixture until bread is soaked through but not
falling apart.

Melt 2 tablespoons of the unsalted butter in a large skillet over medium
heat; add 4 bread slices and cook until crisp and golden brown on both
sides, about 5 minutes. Remove and keep warm. Repeat with remaining
unsalted butter and bread slices. Serve with Date-Nut Butter and dust with
powdered sugar. Makes 4 servings.

Nutrition facts per serving (2 slices French toast with 1 teaspoon Date-Nut
Butter): 370 calories, 20 g fat, 145 mg cholesterol, 270 mg sodium,
41 g carbohydrates, 9 g protein.

Recipe Created by Bradley Ogden, Chef-owner Lark Creek Inn, Larkspur, CA
Recipe from: California Milk Advisory Board

From the recipe files of suzy@gannett.infi.net

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SINGIN’ HINNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
1/4 ts Bicarbonate of Soda
1/2 ts Cream of Tartar
1/2 ts Salt
3 oz Lard
3 oz Currants
Milk

Lightly grease a large thick based frying pan or girdle.

Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
into small pieces, and rub in with the fingertips until mixture resembles
fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
fork until just mixed to a soft dough. Place frying pan over a low heat.

Turn out onto a floured board and knead lightly. Roll out to a circle, 8
inches diameter. Place in frying pan and cook until golden brown on
underside – about 15 minutes. Turn with a fish-slice; lightly press down
edges with the slice and cook on the other side for a further 8 to 10
minutes.

Remove from pan. Split in half with a sharp knife, spread half with butter,
sandwhich together and cut into wedges. Serve hot.

From:- “The Cupboard was Bare” Some recipes for “Empty Larder days” by
Sylvia Percival (my wife)

This is a recipe we picked up when we were living in County Durham –
Northern England. Very popular because it’s cheap, simple, filling, and
delicious.

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CHOCOLATE TOFFEE (SCOTLAND)

Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
2/3 c Light corn syrup
1 1/2 c Half-and-half
1 1/2 Squares (1 oz each)
-unsweetened chocolate,
-melted
1 1/2 tb Vanilla
1 pn -Salt

YOU SHOULD NEVER TRY TO MAKE TOFFEE (OR ANY OTHER
COOKED CANDY, FOR THAT MATTER) IN DAMP WEATHER,
BECAUSE THE CANDY WILL NOT HARDEN PROPERLY. Combine
the sugar, corn syrup, and 1/2 cup of cream in a large
saucepan set over moderate heat. Stir the mixture
until the sugar dissolves completely. Insert a candy
thermometer, reduce the heat to low, and cook the
syrup, stirring frequently, until the thermometer
registers 238F. Blend in another 1/2 cup of the cream,
which will cause the temperature to drop, and continue
to cook and stir until the thermometer reaches 236 F
or until a bit of the hot toffee dropped into a little
cold water forms a soft, pliable ball. Mix in the
remaining 1/2 cup cream and the melted chocolate. Cook
the toffee, stirring constantly lest it scorch. Cook
toffee until the mixture becomes quite thick: A drop
of it should firm up quickly in cold water. (NOTE:
Even though the temperature of the toffee may not
exceed 230F, if it firms in cold water, remove the pan
from the heat at once.) Quickly mix in the vanilla and
salt, then pour the toffee into a well-buttered
8-by-8-by-2-inch pan. Cool the toffee completely, then
cut it into 1-inch squares. Wrap each one in waxed
paper or plastic wrap. Makes 64 candies.

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PEANUT BUTTER BREAKFAST SPREAD

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c. chunky style peanut butter
2 tbsp. honey
1/2 c. finely chopped dried fruit
(such as raisins, dates, apricots,
figs, prunes, or apples)

Blend together peanut butter and honey; stir in dried fruit.
Store at room temperature in a tightly covered container. To serve,
spread on warm toast or muffin. Makes 1 1/2 cups spread.

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Title: Swedish Tacos
Categories: Ground beef, Original, Ceideburg 2
Yield: 1 servings

1 lb Frozen ground beef
1 Package corn tortillas
2 To 4 cloves of garlic,
2 md Yellow onions or 1 huge one
2 To 22 hot chilies
1 lg Block of cheddar cheese
2 Or 3 tomatoes
Head of iceburg lettuce
Olive oil and peanut oil
Salt

I’ve decided to share++at long last++the only two recipes I can call
my own. Both these were developed before I really knew how to cook,
in times of poverty (which seems to come and go with alarming
regularity). They’re good and cheap, an unbeatable combination.
Here’s number one… Copious quantities of ice cold beer is the best
accompaniment for this. This dish is a truly international one and
bears little resemblance to anything from either Sweden (I’m part
Swedish++hence the name) or Mexico. The inspiration is Mexican, the
utensils and some of the techniques used are Chinese, the ingredients
are all-American (with the exception of the tortillas). It’s “peasant
food” in the best tradition++ cheap, full of flavor, healthy and
satisfying. I cooked these so often that I got to where I could
knock out a complete, filling dinner++even with the frozen
hamburger++in less than half an hour. Follow the recipe closely++ at
least the first time to see what it’s s’pposed to taste like. I’ve
never had anyone dislike this recipe, with the possible exception of
a vegetarian or two. Slice and dice first. Put everything into
separate serving dishes as you cut ’em. Smash the garlic cloves,
remove the skins and mince coarsely. Chop the onions into pieces
about a quarter to half an inch square. Dice or slice the hot
chilies. Grate the cheddar on the side of the grater with the big
round holes. Cut the tomatoes into chunks about the same size as the
onions or a little larger. Shred the lettuce finely++ into strips
maybe 1/8 inch wide. The essence of this dish is textured savoriness.
The sharp cheddar, hot chilies, and yellow onions all contribute
without overpowering one another. The tomatoes, besides adding a nice
acidy zing, also give moisture. But the key to the savoriness and to
the unique taste of the dish lies in the first two steps involving
the garlic, onions and hamburger. Cheap hamburger is used because it
has a high fat content and lots of taste. I’ve made this with chopped
sirloin and the like and believe me, the result is definitely
inferior to using the cheap stuff. Now that you’ve got everything
sliced, diced and chopped you can start cooking. Actually, I usually
do these first couple of steps prior to doing most of the cutting.
That speeds things up a bit. Heat a wok over high heat and put in a
nice dollop of peanut oil++ about 2 tablespoons or so. Let it heat
for a minute then toss in the minced garlic, followed a second or two
later by about 2/3rds of the chopped yellow onion++the rest goes on
the table, raw. Right about now, it’s gonna start smelling good in
the ol’ kitchen. Stir the onions and garlic and reduce the heat to
medium. Take the frozen hamburger out of its wrapping and put it in
the wok as is. Smoosh it down and push the onions and garlic out of
the way so the surface of the frozen hamburger is in contact with the
hot surface of the wok. If you haven’t already whacked up everything
else, now’s the time to get on that. As the hamburger browns, scrape
off the done surface with a slotted spoon or spatula of some sort.
This goes on during the whole cooking time. Flip the block of meat
over and scrape off the browned bits. Let the other side brown a bit
then repeat the process. The idea is to brown both the onions and
the garlic well. Big no-no’s, I know, but I was young and ignorant
and what did I know. As it turns out it was a happy mistake. The
browned onions and garlic give an nice sharp, distinctive savoriness
to the finished dish. I salt the meat periodically while it’s
cooking. The reason for using frozen hamburger is that when it’s all
finally cooked, you’ll have bits of meat ranging all the way from
well done and crunchy to nearly raw. This gives a very interesting
texture and deepens the range of tastes. You may need to lower the
heat under the wok toward the end to avoid over cooking the meat. And
the bits will all be steeped in the wonderful juices from the cooking
onions and garlic. Sometimes I drain the meat at the end of cooking,
sometimes I don’t. It depends on how fatty the meat is. These should
have taste, but not be grease- burgers. You should be through
chopping the rest of the stuff about the time the meat gets done.
Now’s the time to tackle the tortillas. I prefer soft tortillas over
the deep fried, crunchy shells. I use an old, cast iron griddle that
fits over two burners. I heat the griddle over a medium fire, then
pour a bit of olive oil onto it. This doesn’t add any taste, but the
aroma while the tortillas are cooking is heavenly! I warm two
tortillas at a time, flip them over and let them cook a bit more. As
they’re done, I put them on a plate covered with pot lid to keep them
warm. Soon as the tortillas are done, put everything on the table in
the individual bowls and dig in. Everyone assembles their own tacos
according to their tastes. My method is to put on a layer of
meat++not too thick, then a layer of the chopped hot chilies, a layer
of cheddar, a layer of chopped raw onions, then tomatoes and finally
a layer of iceberg lettuce. Just before folding I anoint the whole
mess liberally with Tabasco sauce. I’ve also used Jamaican
Pickapeppa sauce and it’s quite good on these too. Season with salt
during assembly if you like. The finished dish is an incredible
medley of tastes and textures, each distinct and flavorful, with at
least two distinct kinds of hotness. Great food that you eat with
your fingers. What could be better?

Posted by Stephen Ceideberg; August 25 1992.

MMMMM

CANTALOUPE COOLER SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Dressings
Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Cantaloupe — or 2 small
Lettuce leaves
1 lg Onion — thinly sliced and
– separated into rings
1/2 lb Bacon — cooked and crumbled
– about 12 slices
—–BLENDER POPPY SEED DRESSING—–
3/4 c Vegetable oil
1/3 c Honey
1/4 c Red wine vinegar
2 tb Poppy seeds
1 tb Onion — minced
1 tb Dijon mustard
1 t Salt

Peel cantaloupe and cut into bite-size pieces; arrange on lettuce leaves.
Top cantaloupe with onion and crumbled bacon. Drizzle dressing over salad.

Blender Poppy Seed Dressing: Combine all ingredients in container of
electric blender; process on low speed for 30 seconds. Chill thoroughly;
stir well before serving. Yield: 1-1/4 cups.

SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.

– – – – – – – – – – – – – – – – – –

SERVES 100

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ga Applesauce
3 ga String beans
2 ga Baked beans
24 lb Beets (cooked)
2 lb Butter
12 Loaves of bread (1 lb loaf)
10 lb Coleslaw cabbage
30 lb Carrots (cooked)
2 ga Peas
75 lb Fried chicken
35 lb Chicken a’ la King
15 bn Celery
1 lb Coffee (for 100 cups)
6 lb Cranberries (raw) AND——
–6 lbs of sugar.
6 c Cocoa or hot chocolate
13 qt Ice-cream, bricks
14 qt Ice-cream, bulk
40 lb Ham/beef/pork/veal roast.
30 lb Meatballs
32 lb Hambuger
35 lb Pork chops
45 lb Baked ham
14 bn Lettuce heads for salad
17 pk Jello (3 1/2 oz packets)
6 lb Macaroni
1 ga Pickles
35 lb Raw potatoes (mashed)
4 ga Punch, (1/2c per person)
5 lb Rice
2 qt Salad dressing
3 lb Cube sugar
1/2 lb Tea
65 lb Turkey roast
25 lb Weiners

These individual items will serve 100 people. So if
you are entertaining hopes this helps out.

– – – – – – – – – – – – – – – – – –

Title: SPICY SZECHWAN CHICKEN
Categories: Chinese, Chicken
Yield: 1

2 c Broccoli flowerets
1/2 ts Salt
2 1/2 tb Oil
1 Garlic clove, minced
4 Ginger slices, slivered
3/4 lb Boneless chicken,
-cut into bite-size pieces
1/4 ts Pepper
2 Green onions, cut 1-inch pcs
1 tb White wine
1 tb Soy sauce
3/4 ts Sugar
3/4 ts Sesame oil
2 ts Hot bean paste
4 tb Soup stock
Cornstarch solution
-1 pt cornstarch, 2 pt water

Blanch broccoli in boiling water with 1/2 tsp salt and 1/2 tablespoon oil
for 2-3 minutes. Remove and set aside.

Heat wok with 2 tablespoons oil, garlic, and ginger over high heat for
10-15 seconds. Add chicken, stirring for 2-3 minutes.

Add remaining ingredients except broccoli and cornstarch solution, and
stir for 1 minute. Thicken with cornstarch solution, mix in broccoli, and
serve.

Notes: I used my own hot sauce, worked well. It is tempting to cook the
chicken longer than 3 minutes – don’t! It will be cooked by the time you
thicken the sauce, and it will be very tender. If you cook it until it’s
ready and then make the sauce, it may be slightly overcooked. I find it
easier to have the sauce ingredients premixed, as I could never get it in
the wok fast enough.

Source: The Joy of Wokking, Martin Yan
Unsolicited comments: Anne Sheresky (sheresky@worldchat.com)

—–

Title: Moroccan Charosets
Categories: Moroccan, Candies
Yield: 50 servings

2 c Dates,pitted
1/2 c Raisins,golden
1/2 c Raisins,dark
1/2 c Walnuts
2 tb Red wine,sweet,Passover

1. Process dates, rinsins and walnuts in food processor until mixture
is finely chopped and begins to mass. Add enough wine to make sticky
dough.
2. Line baking sheet with waxed paper. Drop mixture by slightly
rounded measuring teaspoonfuls onto pan. Roll with moistened palms
into hazelnut-size balls. Refrigerate for at least 3 hours or until
firm.

MMMMM