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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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.

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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.

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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

Louisiana Creole Rabbit

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Game

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Cleaned rabbit (3lb)

1 ts Salt

1 ts Black pepper

1/2 ts Cayenne pepper

1/4 c Onion,chopped

3 Garlic cloves,minced

2 tb White vinegar

1 ts Browning sauce

1 cn Mushrooms,drained (8oz)

1 tb Butter or margarine,melted

1 tb Parsley,minced

2 tb Green bell pepper,minced

2 tb Green onions,chopped

2/3 c White wine,dry

1. Dry rabbit and place in bowl.

2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar;

pour over rabbit, turning pieces to coat.

3. Cover bowl and marinade overnight in refrigerator.

4. Transfer rabbit and marinade to well-greased baking dish.

5. Bake in preheated 450’F. oven 1 hour.

6. Combine remaining ingredients and pour over rabbit.

7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

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Title: Plums – Halved or Whole
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
an average of 9 pounds is needed per canner load of 9 pints. A bushel
weighs 56 pounds and yields 22 to 36 quarts–an average of 2 pounds per
quart.

Quality: Select deep-colored, mature fruit of ideal quality for eating
fresh or cooking. Plums may be packed in water or syrup.

Procedure: Stem and wash plums. To can whole, prick skins on two sides
of plums with fork to prevent splitting. Freestone varieties may be
halved and pitted. If you use syrup, prepare very light, light, or
medium syrup.

Hot pack — Add plums to water or hot syrup and boil 2 minutes. Cover
saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and
cooking liquid or syrup, leaving 1/2-inch headspace.

Raw pack — Fill jars with raw plums, packing firmly. Add hot water or
syrup, leaving 1/2-inch headspace.

Adjust lids and process.

Processing directions for canning plums in a boiling-water, a dial, or a
weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Plums (halved or whole) in a
boiling-water canner.

Style of Pack: Hot and Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot and Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Table 2. Process Times for Plums in a Dial-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Plums in a Weighted-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Baked Polenta With Mushroom Ragout

Recipe By : Gormet December 1993
Serving Size : 6 Preparation Time :1:30
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mushroom Ragout:
1 large onion — chopped fine
4 cloves garlic — minced
1 teaspoon dried rosemary — crumbled
3 tablespoons olive oil
1 pound white mushrooms — sliced thin
1 package fresh shitake mushrooms — quartered if large
1 tablespoon tomato paste
1 cup dry red wine
1 tablespoon cornstarch
1 1/3 cups beef broth
2 teaspoons Worcestershire sauce
Polenta:
6 cups water
1 tablespoon olive oil
2 tablespoons unsalted butter — cut into pieces
1 cup parmesan cheese — freshly grated
1/3 cup parsley — minced, fresh
1/4 pound mozzarella cheese — diced fine

Make the mushroom ragout: In a large deep skillet cook the onion, the
garlic, and the rosemary in the oil over moderate heat, stirring, until the
onion is softened, add the mushrooms and salt to taste, and cook the
mixture over moderately high heat, stirring, for 10 minutes, or until the
liquid the mushrooms give off is evaporated. Stir in the tomato paste and
the wine and boil the mushroom mixture until most of the liquid is
evaporated. In a small bowl stir the cornstarch into the broth, add the
mixture and the Worcestershire sauce to the mushroom mixture, and bring the
ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it
with salt and pepper.

In a large heavy saucepan bring the water with the oil to a boil and add 1
cup of the cornmeal, a little at a time, stirring constantly. Reduce the
heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring
constantly, and bring the mixture to a boil. Remove the pan from the heat
and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and
pepper to taste.

Spread one third of the polenta evenly in a buttered 13- by 9-inch baking
dish and chill the polenta sheet for 20 minutes, or until it is firm. While
the polenta is chilling, working quickly, spread half the remaining polenta
in a buttered 3-quart shallow baking dish, top it with half the mushroom
ragout, and top the ragout with the mozzarella. Spread the remaining
polenta quickly over the mozzarella and top it with the remaining ragout.

Invert the polenta sheet onto a work surface and with 1 or more star-shaped
cutters cut out as many stars as possible. Arrange the stars decoratively
on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The
layered polenta may be prepared up to this point 2 days in advance and kept
covered and chilled.

Preheat the oven to 400F. Bake the layered polenta in the upper third of
the oven for 30 to 40 minutes, or until the polenta stars are golden.

– – – – – – – – – – – – – – – – – –

2 cups All-purpose flour
4 tsps. baking powder
1 tsp. salt
1/4 cup shortening
1 cup milk

Mix together flour, baking powder and salt. Cut in shortening with
2 knives or a pastry blender, until mixture is the consistency of coarse
cornmeal. Make a well in centre of these ingredients; add liquid slowly.
When all the liquid has been added, stir dough rather vigorously until
it comes free from the sides of the bowl. Turn dough onto lightly floured
board and knead lightly for a few minutes. Roll or pat out to desired
thickness and cut with 2 inch floured biscuit cutter; place on ungreased
baking sheet and bake 12 – 15 minutes at 450 degrees.
Makes 15 – 18 biscuits.

Variations: You can substitute half wholewheat flour and also add
grated cheese and garlic powder.
From: rrepp@iquest.net (R REPP)