Title: NEW ENGLAND CLAM CHOWDER
Categories: American, Soups, Seafood
Yield: 4 servings

O.Evans VPRJ01A
2 tb Butter; clarified
3 Hearts of celery; chopped
2 Leeks; white part only,
-chopped
1 Spanish onion; chopped
1 Idaho potato; peeled and
-diced
3 ts White flour
20 Top neck clams, shelled,
-chopped, strained, and juic
-reserved
1 c Heavy cream
1 1/2 c Water
Salt to taste

1. Simmer the celery, leeks, and onions in clarified
butter for six minutes. Add potatoes. Add the flour to
thicken, continually stirring. 2. Add the chopped
clams and juice. Continue simmering for one minute.
Add the heavy cream and water. Simmer for 5 minutes.
Add salt to taste. To bring out the full flavor of
this delicious chowder, remove it from the heat and
allow it to sit for a few minutes. this steeping will
enrich its taste. If the chowder is too thick, add
more water. To bring out flavor, remove from heat and
let sit for a while.

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Rhubarb Chutney

Recipe By : R. Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Pickles/Relishes/Chutneys
Rhubarb Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup chopped onion
1 clove garlic — minced
1/4 cup apple juice (for frozen rhubarb use only — 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar

In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2-2 1/2 minutes. Add rest of
ingredients and mix well. Cover and Microwave on High for 5-5 1/2 minutes
until tender, stirring once.

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NOTES : Makes 1 2/3 cups.

Ptysie (Stuffed Swirls)

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Poland

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Water
1/2 cup Butter/margarine
1/2 teaspoon Salt
1 cup Flour — all-purpose
5 medium Eggs
2 tablespoons Butter/margarine
2 medium Onions — minced
1 pound Mushrooms — minced
1 tablespoon Sour cream

Preheat oven to 400F. Grease and lightly flour large baking sheet.
Combine water, 1/2 cup margarine and salt in saucepan. Bring to boil over
medium heat. Add flour all at once. Stir vigorously with wooden spoon until
smooth and dough forms a ball and leaves side of pan. Remove from heat.
Add eggs, 1 at a time, stirring until smooth after each addition. Spoon dough
into large pastry bag fitted with fluted nozzle. Pipe dollops of dough, about
1 tablespoon each, onto prepared baking sheet, leaving room for spreading.
Bake 20-25 minutes until golden brown. Let cool.
Melt 2 tablespoons butter/margarine in a large skillet. Add onions and
mushrooms; saute over medium-low heat until tender. Stir sour cream into onion
mixture; let cool.
Cut baked pastry swirls in 1/2 horizontally. Using a spoon or small paring
knife, remove any soft dough inside puffs, leaving a hollow, 2 part shell or
crust about 1/4 to 3/8 inch thick. Spoon about 1 tablespoon sour cream mixture
in bottom portion of each swirl. Replace top portion of swirls. Preheat oven
to 350F. Bake on large baking sheet 10 minutes or until heated through.
MM and upload by DonW1948@aol.com, recipe by Marianna Olszewska Heberle / PC

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VEGETABLE WALNUT PATTIES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c — water
1/2 c Millet
1 tb Canola or safflower oil
1 Celery rib — with leaves,
-finely chopped
1 md Onion — finely chopped
4 sl Bread, whole wheat — torn
-into large pieces
2 c Walnuts
1 c Parsley, fresh — chopped
1/2 c Basil, fresh — coarsely
-chopped OR
2 ts Basil, dried
2 tb Thyme, fresh — chopped OR
1 t Thyme, dried
3 tb Tamari
1/4 ts Pepper
1 md Carrot — grated
1 1/3 c Herbed Bread Crumbs (see
-recipe)
Walnut halves or parsley
-sprigs, for garnish

In a medium saucepan, bring the water to a boil over
medium-high heat. Stir in the millet, cover, reduce
the heat, and simmer until the water is absorbed, 20
to 30 minutes. (The millet must be freshly cooked and
still warm to form the patties).

Meanwhile, heat the oil in a large frying pan over
medium-high heat. Add the celery and onion and cook,
until softened, about 6 minutes. Transfer to a large
bowl.

In a food preocessor fitted with the metal blade,
combine the bread, walnuts, parsley, basil, thyme and
tamari and process until coarsely chopped. Add to the
onion/celery mixture.

Add the cooked millet to the onion mixture, along
with the grated carrot, and stir to mix.

Preheat the oven to 400 degrees. Lightly oil a baking
sheet.

Shape the warm millet mixture into 2-inch patties
(about 1/2 cup) to serve as a main dish or 1-inch
patties (about 1/8) cup for an appetizer. Roll each
patty in the Herbed Bread Crumbs, patting to make the
crumbs adhere, and put on the baking sheet. Bake until
lightly browned, 20 to 30 minutes.

Arrange the patties on a serving platter and garnish
each one with a walnut half or a sprig of parsley.

May All Be Fed by John Robbins/MM by DEEANNE

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Title: Aniseed Chrabeli
Categories: Cookies, Desserts
Yield: 40 servings

1 1/4 c Sugar
2 Eggs
1 2/3 c Flour, all purpose; sifted
2 ts Aniseed; ground
1/2 Lemon; use grated peel only

Sprinkle baking sheets with flour. In a large bowl, beat sugar and
eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape
dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths;
curve each piece into a half-moon shape. Slash outer edge of
half-moon in 3 places with a sharp knife. Place on prepared baking
sheets. Cover and let stand overnight at room temperature. Preheat
over to 375ø F. Bake cookies 12 to 15 minutes or until golden.
Remove from baking sheets immediately; cool on rack. This cookie is
very hard and crisp. It makes an excellent “dunking” cookie!

MMMMM

Apple-Apricot Strudels

Recipe By : Betty Crocker’s Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Apples — chopped
1 C Dried Apricots — Chopped
1/2 C Almonds — Slivered
1/3 C Granulated Sugar
1/4 C Dry Bread Crumbs
1 Tablespoon Lemon Juice
1/4 Teaspoon Ground Nutmeg
8 Frozen Phyllo Leaves — (Thawed)
1/4 C Butter — Melted
Powdered Sugar

Heat oven to 375 degrees. Mix apples, apricots, almonds, granulated sugar,
bread crumbs, lemon juice and nutmeg. Fold
1 phyllo leaf in half crosswise and brush with margarine. (Keep remaining
phyllo leaves covered with a dampened towel to prevent them from drying
out.) Place about 2/3 cup of the
apple mixture in center of phyllo leaf 1 inch from narrow end of leaf. Fold
sides of phyllo toward center, overlapping
sides slightly. Roll up, beginning at filling end. Place seam side down on
ungreased cookie sheet. Repeat with remaining phyllo leaves and apple
mixture. Bake 30 to 35 minutes or until golden brown; cool. Sprinkle with
powdered sugar. Serve with Soft Custard if desired. 8 SERVINGS; 280
CALORIES PER SERVING.

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Title: BRUCE’S FAVORITE STEAK MARINADE
Categories: Sauces, Cyberealm
Yield: 1 cup

1/2 c Chicken Broth
1/4 c Honey
1/4 c Soya Sauce
2 tb Ketchup
1/4 ts Ginger
1 cl Garlic, minced

1) Mix hot chicken broth (can be OXO) with honey and
soya sauce in a 1 cup measure.
2) Pour mixture into an 8x8x2 cake pan.
3) Mix in ketchup, ginger and garlic.
4) Place steaks in marinade at least 2 hours turning
occasionally.
Soak overnight in the fridge for best results.
Note: Marinade may be kept in the fridge in a sealed
container for several weeks.

—–

WANDA’S BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Skim milk with 1 tbsp lemon
Juice
1/4 c Vegetable oil
2 Egg whites
2 ts Brown sugar or honey
1 1/2 c Whole wheat flour
1 1/2 c Uncooked, unprocessed bran
1 t Soda
1/4 ts Nutmeg
1/2 ts Cinnamon
1/4 c Heinz baby food prunes
1 c Apple sauce
Nuts, raisins as desired

Preheat oven to 350. Combine milk oil, egg, sugar,
prunes, and applesauce with fork in bowl. Set aside.
Combine dry ingredients. Add liquid ingredients to
dry. Stir just to moisten . Grease 12 muffin cups or
use paper cups. Bake 25 minutes. Let cook 5 minutes,
and remove from pan.

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Almond Cookies – Chinese-American

Recipe By : Easy Family Recipes from a Chinese-American Childhood
Serving Size : 16 Preparation Time :0:00
Categories : *Melody Asian – Cookies
Asian – Chinese -Chinese-American
Childhood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tbsps unsalted butter — at room temperature
1 c sugar
1 egg
1 tsp almond extract
1/2 c ground almonds
2 c all-purpose flour
1 tsp baking powder
1 pinch salt
1 egg — for egg wash

Preheat oven to 375F. In large bowl cream butter and sugar. Add egg,
almond extract and ground almonds; mix. Combine dry ingredients and add
to butter sugar mixture; mix but do not over mix. Roll into log about
12″ long. and cut into 16 even pieces. Roll each piece into a ball and
flatten slightly. Place on baking tray, brush with egg wash and bake 15
minutes until golden. REG 4 shared by Melody Holcomb-Hockin, Washington,
USA
Chinese-American Childhood – Ken Hon ISBN 0-394-58758-8 Great Easy
Family Recipes from a Chinese-American (and REALLY not complicated)
recipes. They are like what you find in a Chinese restaurant in America.
Some of the recipes though are those made for the Chinese customers. But
really BEST OF ALL are the truly wonderful stories of the author’s
family’s experience. “After… there was always a struggle to see who
got to enjoy the fish head, which contains the highly prized cheek meat.
I was taught as a young child to extract the cheeks with my chopstick
and place them dutifully in my mother’s bowl as my filial gift to her.
Every adult at the table would then nod with approval, and I knew that I
was on the right path.” I really enjoyed this book!

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Per serving: 191 Calories; 9g Fat (41% calories from fat); 3g Protein;
25g Carbohydrate; 39mg Cholesterol; 39mg Sodium

PORK DUMPLING SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Med head green cabbage
3/4 ts Salt
1/2 lb Lean ground pork
1/2 Egg white
1 t Cornstarch
1 d White pepper
1/2 ts Sugar
1 t Dry white wine
2 Green onions with tops chopp
3/4 lb Siu mai skins
7 c Chinese Chicken Broth
2 ts Sesame oil

Place cabbage in food processor, cover and finely chop. Sprinkle 1/4
teaspoon salt over cabbage in medium bowl. Let stand at room temperature 30
minutes. Squeeze excess water from cabbage. Mix together cabbage, ground
pork, 1/2 teaspoon salt, egg white, cornstarch, white pepper, sugar, wine
and 1 chopped green onion. Hold siu mai skin in hand. (Cover remaining
skins with plastic wrap to keep them pliable.) Wet edge of half of the
circle closest to fingers. Pinch 2 or 3 pleats into the wet edge. Place 1
heaping teaspoon pork mixture in center of skin. Fold circle in half,
pressing pleated edge to unpleated edge to seal dumpling. Repeat with
remaining skins. (Cover filled dumplings with plastic wrap to keep them
from drying out.) Heat broth and 1/2 teaspoon sesame oil to boiling in
Dutch oven. Reduce heat. Heat 4

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