PEACH CONSERVE (MARMALADE)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Preserves Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Oranges
18 Peaches
1 1/2 c Sugar per cup of fruit
1 c Maraschino cherries,chopped

Quarter and seed the oranges but do not peel them. Peel and pit the
peaches. Put both fruits through food chopper using coarse blade (should be
chunky). Measure the fruit into a large pot; add sugar according to fruit
measure. Cook rapidly until mixture “sheets” from spoon; stir often. Add
the maraschino cherries. Pour into hot, sterilized 6 oz. jars; seal at once
with wax.

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Vegetable Lasagna

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 T Olive oil
1/4 lb Shallots
10 oz Spinach, frozen
2 c Broccoli floweretts
1 c Carrots sliced
12 oz Lasagna noodles, uncooked
2 c Ricotta Cheese
16 oz Mozzarella Cheese
3 ea Tomato raw, medium
8 T Parsley dried
2 lg Eggs
4 T Butter, unsalted
5 T All purpose flour
2 c Milk 1%
1 t Salt
1/4 t White pepper
1/8 t Nutmeg
1/2 c Parmesan grated, 1/2 cup

Make the cheese sauce first. In skillet melt the tablespoons of
butter over low heat. Turn heat up to high and add flour blending
into a smooth paste. Add salt, nutmeg, white pepper and blend well.
Add milk and parmesan stirring to blend until the cheese melts
smoothly. Remove from heat. Cheese filling: In another bowl mix
ricotta, beaten eggs, grated mozzarella cheese and dried parsely.
Mix well.
Vegetables: In a skillet at high heat add some olive oil and saute’
the chopped shallots for a few minutes. Reduce to medium heat and add
the chopped vegetables, except the tomato, stirring occasionally cook
uncovered for about 10 minutes. Cook the lasagna noodles per
directions, rinse and set aside to cool. Grease a deep casserole dish.
Put a little of the cheese sauce on the bottom then layer in three or
four noodles. Next a cheese sauce, then cheese filling then
vegetables. Top with a few slices of raw tomato. Repeat three times
you can leave off the top layer of tomato if you want browner cheese
top. Bake in a 350 degree oven for about 35 minutes.

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Hermits

Recipe By : Elizabeth Powell
Serving Size : 20 Preparation Time :2:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups seedless raisins
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/2 cup butter
1 cup sugar
1/4 cup milk

Chop raisins finely in food processor with 1/4 cup flour. Sift 2
cups flour with soda, cream of tartar, and spices. Cream butter
with sugar. Add dry ingredients alternately with milk until well
blended. Stir in raisins and enough additional flour, up to 3/4
cup, to make a stiff dough. Shape into two logs, about 1-1/2″
diameter. Chill overnight or freeze.
When ready to make, slice to desired thickness and bake at
375-400 degrees until done (15-20 minutes). See NOTES.

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Serving Ideas : Serving size = 2 to 4 cookies.

NOTES : These are the best homemade “slice and serve” cookies. The
dough freezes beautifully in logs that can be kept on hand for fresh
cookies baked in minutes. They may be sliced thinly and baked quickly
for elegant, crisp tea cookies, or sliced 1/4″ or more thick and baked
in a slower oven until just set for a rich, chewy, New England Hermit.

What May be the Best Onion Soup in the World

Recipe By : GIGAPLEX HOMEPAGE My favorite Recipe for the Totally Inept
Serving Size : 1 Preparation Time :0:00
Categories : All Ready Onions
Soups,Stocks Chowder Wine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups thinly sliced onion
4 tablespoons butter — ! 1 1/2 lb.)
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons sugar
3 tablespoons flour
8 cups strong stock — (chicken cubes ok)*
1/2 cup dry white wine
salt and pepper — to taste

What May be the Best Onion Soup in the World (And the Easiest to Make!)

*use extra chicken cubes for amount of liquid
Slowly cook the onions in the butter and oil, in a heavy covered pot for 45
minutes. Add salt and
sugar. Add flour 1 T at a time, stirring constantly. Cook for five minutes
more. Add the stock,
two cups at a time, stirring after each addition. Add the wine. Simmer the
soup, partially covered,
for one hour. Skim and serve. Adjust seasonings.
(Do not serve with grated cheese or toasted French bread, which detract
from the consistency and
flavor of this carefully balanced brew.)
Copyright 1995, Merrill Shindler
GIGAPLEX HOMEPAGE My favorite Recipe for the Totally Inept
MC formatting by bobbi744@acd.net ICQ# 12099532

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Big Mac Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Miracle whip
1/3 cup Pickle relish
1/3 cup Kraft French Dressing — (orange not red kind
1 tablespoon Sugar
1/4 teaspoon Black pepper

Mix together.
From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin
(VXBD11A) – Prodigy Reposted by: Debbie Carlson – Cooking Echo From:
Sandee Eveland Date: 09-01-93

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Title: STIR-FRIED SCALLOPS IN A BASKET
Categories: Chinese, Seafood
Yield: 4 servings

12 Fresh scallops (or prawns,
Chicken breast, or fish
-balls)
12 sl Giant bamboo shoot
12 sl Carrot
12 Fresh snow peas or thinly
-sliced broccoli
2 c Shredded lettuce
2 md Potatoes
1/2 ts Salt
4 c Oil for deep frying
3 sl Fresh ginger
1 Clove garlic, crushed
2 tb Peanut oil
1 pn Salt
2/3 c Chicken stock
2 tb Gin
1/2 ts Sugar
1/4 ts White pepper
2 ts Thin soy sauce
Cornstarch paste

Contrasting texture, color and appearance are
hallmarks of this im- pressive banquet dish.

Preparation: Slice bamboo shoot across grain into 2″
triangles. Peel slice carrots on bias. Remove
strings from peas wash. If substi- tuting broccoli,
use peeled stems only; slice thinly on bias. Shred
lettuce; arrange like nest on round 10″ serving plate.

Making Potato Basket: Peel, then coarsely shred
potatoes. Or, slice potatoes into thin matchsticks.
Rinse potatoes in cold water twice; soak them 30
minutes in cold salted water; rinse drain. Slowly
heat deep-frying oil in wok to medium hot; test potato
slice: it should brown in 30 seconds. Dust potatoes
with cornstarch so they will stick together when
fried. Arrange them in a cross-hatch pattern on
Chinese wire strainer or other suitable strainer to
form deep basket. Press them in position with another
strainer. If you use bowl for pressing, heat it
first, because you don’t want to cool frying oil.
Immerse in oil deep-fry until potatoes begin to
brown. Remove from oil; take away top strainer only;
drain; reserve.

When ready to serve, heat oil to very hot, but not
smoking; deep-fry potatoes in strainer again until
they are brown crisp. Place basket in nest of
lettuce.

Blanching: Dip scallops in hot but not boiling water;
remove in 15 seconds when scallops are warmed: don`t
allow them to cook.

Stir-frying: As you heat wok to medium hot, stir-fry
ginger slices garlic to flavor wok; remove when they
start to brown; discard. When wok is hot, add peanut
oil salt; stir. Add bamboo shoots carrots;
stir-fry 1 minute. Add stock. When stock boils, add
scallops, snow peas, sugar, white pepper, gin soy
sauce. Stir 1 minute. Add cornstarch paste to
thicken. Transfer to potato basket. Serve.

—–

Title: BASIC PITA
Categories: Bakery, Oriental, Breads
Yield: 24 small pita

2 c Warm water
2 tb Yeast
1/2 ts Sugar
2 ts Salt
5 c White flour

Pour water into a large bowl add yeast. Stir add
the sugar salt. Gradually add the flour, stirring
constantly until the mixture is smooth. Work in
another 1/2 cup of flour with your hands, kneading as
you go, until the dough is no longer sticky. Knead on
a board for another 5 minutes. Shape dough into a
rectangle. Cut it in half, lengthwise, divide into
24 portions (or make 12 large pitas). Shape each
portion into a smooth ball place each ball on a
floured surface. Cover with a damp cloth. Press each
ball flat. With a rolling pin, roll each round from
the centre out turning the dough 1/4 revolution each
roll. A small pita should be 5 to 5 1/2″ in diameter
1/4″ thick. (Large ones should be 8″ in diameter).
Flip pitas over
smooth out any creases.
15 minutes before loaves have finished rising, preheat
oven to 500F warm an
ungreased baking sheet.
As each loaf is rolled, place it on a floured surface,
cover with a dry clean
towel let rise for 30 to 45 minutes. Place pitas on
the hot baking sheet.
Bake on the bottom rack of the oven until puffed
lightly browned on the bottom, about 4 minutes for
small ones 3 1/2 for large ones. If desired, flip
the pita over to brown on the other side. Remove from
oven, wrap in dry towels until cool enough to handle.
Serve warm
or at room temperature.

—–

Title: Angel Biscuits #1
Categories: Breads, S_living
Yield: 48 Servings

5 c Flour
1 ts Soda
1 ts Salt
2 tb Sugar
3/4 c Shortening
1 Yeast cake <<>>
1 pk Yeast; dissolved in
1 c Lukewarm water
2 c Buttermilk

Mix dry ingredients. Cut in shortening and add yeast
and buttermilk, mixing well. Roll dough out on lightly
floured surface. Cut with small biscuit cutter. Bake
on greased sheet in pre-heated 400~ oven for 12
minutes or until golden brown.
Source: Southern Living Hall of Fame, A Taste of
Georgia

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Title: CHAR SIU BAO
Categories: Chinese, Pork
Yield: 4 servings

MMMMM————————–FILLING——————————-
3/4 lb Pork loin, boneless
Hoisin sauce
1 ts Cornstarch
1 ts Salt
1/2 ts Soy sauce
1 ds White pepper
2 T Oyster sauce
1/4 c Chicken broth
2 Scallions

MMMMM—————————DOUGH——————————–
1 c Milk; scalded
1/4 c Sugar; (I add a little more)
1 T Shortening
1/4 ts Salt
1 pk Yeast, dry
2 T ;Water, warm
1 Egg white (opt)
3 c Flour

Filling: Cube meat and stir fry in some oil with minced onion. (mush-
rooms and bamboo shoots can also be added) Cook meat until no longer
pink.

Add chicken broth to pan. Heat to boiling, then cook covered for Stir
oyster sauce and cornstarch into 1 tablespoon water, add to pan. Cook
some more until thickened.

Dough: Do the usual stuff about scalding milk, then stirring in
sugar, shortning, and salt; cooling the milk mixture; proofing the
yeast; etc. Stir the yeast and egg white into milk mixture, then pour
over 3 cups flour in bowl and stir until smooth. Add more flour
until dough is easy to handle.

Knead, let rise, and punch down. Divide dough into 20 pieces, roll
each piece into 3 inch circle. Put 1 tablespoon of filling in center,
then twist to seal. Place on 3 inch square of waxed paper. Repeat 19
times.

Cover let rise 20 minutes, then steam. I use a metal strainer in a
pot with a little water and a cheesecloth tied over the pot lid (to
prevent condensation). Cover and steam for 12 minutes, then enjoy!

from the rec.food.recipes archives

MMMMM

Title: Rosemary Roasted Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

2 lb Potatoes; peeled and diced 2 ts Crushed rosemary;
-into 1″ chunks 1 ts Garlic; minced
3 tb Olive oil; 1/2 ts Salt
1 ts Paprika;

Toss diced potatoes with olive oil, paprika, garlic and half the
rosemary. Place potatoes on a heavy baking tray, sprinkle with
remaining rosemary and 1/2 t salt. Roast at 400 deg F for 1 1/2
hours, turning often.
Serve as garnish for roasts.

Source: Houston Chronicle

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