VANILLA BEAN FROZEN YOGURT

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Frozen Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup sugar
2 teaspoons cornstarch
12 ounces evaporated skim milk
1 egg — slightly beaten
2 tablespoons light corn syrup
1 vanilla beans
2 teaspoons vanilla extract
1 1/2 cups nonfat yogurt — stirred

In a medium saucepan, combine sugar and corstarch.
Stir in milk, beaten egg and corn syrup. Cook, stirring,
over low heat until mixture thickens and coats a metal
spoon. Remove from heat; cool.
Slit the vanilla bean and scrape the seeds into the mix-
ture along with the vanilla extract and yogurt. Freeze in
ice cream freezer according to manufacturer’s instructions.
Makes 8 servings.

Per serving: Calories 153 Fat 1g Cholesterol 29mg
Sodium 100mg Percent calories from fat 5%

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Spicy Popcorn

Recipe By : Betty Crocker’s New Choices Cookbook
Serving Size : 10 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tbsp water
4 tsps margarine
1 tsp cinnamon
1 tsp turmeric
1/2 tsp salt
1/4 tsp white pepper
1/8 tsp cayenne
10 c popcorn — popped

Preheat oven at 400. Prepare baking sheet with cooking spray. Place popped
popcorn on prepared baking sheet. Toss combination of seasonings for the
flavor. Bake for 10 minutes, tossing once.

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Title: ASPARAGUS WITH BLACK BEAN BEEF
Categories: Chinese, Beef
Yield: 4 servings

1/2 lb Beef, sliced, marinated
1 lb Asparagus
1/4 ts Baking soda, dissolved in
2 teaspoons water
1 tb Chinese fermented black
Beans, minced with:
4 Garlic cloves
1 ts Rice wine
2 ts Soy sauce
Peanut oil

———————MARINADE FOR BEEF———————
1 ts Cornstarch
1 ts Soy sauce
1/2 ts Rice wine
1/2 ts Sugar
1/4 ts MSG (optional)
1/2 ts Salt

———————–GRAVY MIXTURE———————–
1 ts Cornstarch
1/3 c Water

Cut the beef when it is partially frozen, and cut it
across the grain into thin slices.

Stir baking soda solution into the beef (to help
tenderize it). Stir in the marinade. Then stir in 1
tsp peanut oil and marinate the beef for one hour or
more in the refrigerator.

Heat 1 tablespoon peanut oil over high heat, add 1/2
teaspoon salt. Stir in asparagus. Add 1/4 cup water.
Cover pan for 2 minutes, and do not lift lid. When
done, remove to a platter.

Over high heat, add 1 tablespoon of oil. Stir-fry the
RINSED black beans and garlic mixture. Stir for a few
seconds. Add the beef. Stir-fry quickly until
barely. Do not overcook or the beef will become
tough. Sizzle in 1 tablespoon of rice wine and 2
teaspoons of soy sauce. Stir in asparagus.

Add gravy mixture. Stir until thickened. Serve hot.

SOURCE: Stella Chan’s Secrets in the Art of Chinese
Cooking.

Posted by Cate Vanicek

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Title: Harvest Apple Pie
Categories: Apples, Desserts
Yield: 8 servings

MMMMM—————————CRUST——————————–
1 9″ double pie crust

MMMMM————————–FILLING——————————-
1/2 c Firmly packed brown sugar
1/2 c Granulated sugar
2 T All-purpose flour
1/2 t Cinnamon
1 T Shortening
6 c Apples,tart baking,
-peeled,sliced
3 T Apple cider or juice

MMMMM—————————GLAZE——————————–
Granulated sugar

1. Heat oven to 375’F.
2. For filling, combine brown sugar, granulated sugar, flour and
cinnamon. Cut in shortening with fork until crumbs form. Toss apples
with crumb mixture. Pour into unbaked pie shell. Sprinkle cider over
filling. Moisten pastry edge with water.
3. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2″
beyond edge of pie plate. Fold top edge under bottom crust. Flute.
Cut slits or designs in top of crust for steam to escape.
4. For glaze, brush top with milk and sprinkle with granulated sugar.
5. Bake at 375’F. for 40-50 minutes. Cover edge of pie with foil last
10 minutes, if necessary, to prevent overbrowning. Cool until barely
warm or to room temperature before serving.

MMMMM

Title: FANWOOD CHOW-CHOW
Categories: Relishes
Yield: 6 servings

1 Peck ripe tomatoes
2 c Chopped onions
2 tb Salt
1 tb Celery seed
2 Apples, chopped
1/4 ts Red pepper
1 ts Whole cloves
2 c Water
1 1/3 c Brown sugar
1 tb Broken stick cinnamon
1 tb Mustard

Scald, peel, and slice tomatoes. Chop onions.
Sprinkle with salt. Allow to stand 2 hours. Drain.
Add apples and boil slowly for 2 hours. Add vinegar,
brown sugar, mustard, red pepper, celery seed,
cinnamon, and cloves. More salt may be added if
desired. Simmer about 1/2 hour. Florence Taft Eaton,
Concord, MA.

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Title: MEXICAN CHOCOLATE PIE
Categories: Ethnic, Desserts, Pies
Yield: 1 servings

1 pk Unflavored gelatine
1/2 c Water
4 Eggs
3 Semisweet chocolate (1oz sq)
1/4 c Sugar
1/3 c Coffee liqueur
1/4 c Almonds; slivered
1 ts Margarine
1 1/2 c Heavy cream
1 Pie shell; baked

DIRECTIONS – FILLING, SPRINKLE GELATINE OVER 1/2 C COLD WATER IN
MEASURING CUP; LET SOFTEN ABOUT 5 MIN. SEPARATE EGGS, PLACING TWO
WHITES (refrigerate
remain- ing whits) IN SMALL BOWL OF ELETRIC MIXER, YOLKS IN TOP OF
DOUBLE BOILER. LET EGG WHITES WARM TO ROOM TEMP. BEAT EGG YOLKS
SLIGHTLY WITH WOODEN SPOON STIR IN GELATINE MIXTURE,CHOCO AND 2 T
SUGAR, COOK OVER HOT,NOT BOILING, WATER, STIRRING, UNTIL CHOCO IS
MELTED AND GELATINE IS DISSOLVED (10 MIN). REMOVE FROM HEAT. STIR IN
COFFEE-FLAVORED LIQUEUR. TURN CHOCO MIX. INTO A MEDIUM LARGE BOWL;
PLACE IN LARGE BOWL OF ICE WATER. STIR OCC. UNTIL COOL + CONSISTENCY
OF UNBEATEN EGG WHITE (15 MIN) TOAST ALMONDS, COOL. IN CHILLED BOWL,
WHIP CRM UNTIL STIFF,REFRIG. BEAT EGG WHITE (SOFT PEAKS) GRADUALLY
BEAT IN REMAINING 2 T SUGAR, BEATING UNTIL STIFF PEAKS. WITH WIRE
WHISK, FOLD EGG WHITES AND 1 1/2 C SHIPPED CREAM INTO CHOCO MIX. TURN
INTO PIE SHELL. CHILL AT LEAST 3 HRS.(OVERNIGHT) CHOP ALMONDS.
GARNISH
WITH NUTS, WHIPPED CREAM. MAKES 10-12 SERVINGS.

MMMMM

Title: Pumpkin spiced cake #3
Categories: Cakes
Yield: 24 servings

————————————CAKE————————————
2 c All-purpose flour
4 Eggs, beaten
2 ts Ground cinnamon
1/2 ts Salt
2 ts Baking soda
2 c Sugar
2 c Pumpkin puree
1 c Vegetable oil

———————————-FROSTING———————————-
1 Stick butter
8 oz Cream cheese
1 ts Vanilla extract
1 Box powdered sugar

In one bowl, combine flour, cinnamon, baking soda and salt; set aside. In
another bowl, mix eggs and sugar until blended – add salad oil and mix
well. Add pumpkin, mix well; combine with first bowl. Pour mixture into
tube pan (bundt or angel food pan). Bake at 350 degrees for 40 to 55
minutes; remove cake from oven and allow to cool to room temperature before
frosting.

FROSTING: Blend butter and cream cheese together, add vanilla. Gradually
add powdered sugar until well blended. Frost cooled cake, place in
refrigerator. Remove from refrigerator 1/2 hour before serving.

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CHARLESTON OKRA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Ham Bone (w/ Some Meat
-Still Attached)
3 c Okra, Sliced Thin
6 lg Tomatoes, Peeled, Seeded
-Diced
1/2 c Green Bell Pepper, Cored,
-Seeded Diced
1 tb Butter
1 sm Onion, Diced
Salt
Black Pepper, Ground
Rice, Cooked

Put the hambone in a soup pan. Add water to cover.
Bring to a boil. Reduce heat. Simmer for 1 hour or
longer. Add the okra, tomatoes and green pepper. Melt
the butter in a small pan. Saute the onion until
golden. Add to the soup. Simmer until the soup is
thick (about 2 hours). Remove the hambone. Shred the
meat into the soup. Serve over rice in soup bowls.

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Title: Springerle
Categories: Cookies, Holiday
Yield: 48 servings

1 x -kathryn evans jmsh36b
4 c Flour
2 ts Baking powder
4 Eggs, well beaten
2 c Sugar
2 ts Boiling water
2 tb Anise seed

Sift flour; measure; add baking powder and sift again.
To well-beaten eggs gradually add the sugar, beating
until very thick.
Pour boiling water over anise seed and add to egg mixture Stir in the
flour. Chill.
Roll on a lighly floured board to 1/4 inch thickness;>>> then roll
again
with a springerle roller to make designs. Cut the cookies at the marked
outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours
at
room temperature. Bake in a moderate oven (375) 12 to 15 min. or until
brown.
Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C

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HAGGIS #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sheep’s stomach bag plus the
-pluck (lights, liver and
-heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 lg Onions, chopped

salt and pepper about 1/4 pint beef stock
Soak the stomach bag in salted water overnight. Place
the pluck (lights, liver and heart) in a saucepan with
the windpipe hanging over the edge. Cover with water
and boil for 1 1/2 hours. Impurities will pass out
through the windpipe and it is advisable to place a
basin under it to catch any drips. Drain well and
cool. Remove the windpipe and any gristle or skin.
Mince the liver and heart with the mutton. (Add some
of the lights before mincing if you wish.) Toast the
oatmeal gently until pale golden brown and crisp.
Combine with minced mixture, suet and onion. Season
well and add sufficient stock to moisten well. Pack
into the stomach bag, filling it just over half-full
as the stuffing will swell during cooking. Sew up the
bag tightly or secure each end with string. Put an
upturned plate in the base of a saucepan of boiling
water, stand the haggis on this and bring back to the
boil. Prick the haggis all over with a large needle to
avoid bursting and boil steadily for 3 to 4 hours.
Makes 6 to 8 servings.

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