Title: Ha Rageel
Categories: Cakes, Star trek
Yield: 6 servings

MMMMM———————VULCAN CARROT LOAF————————–
-Jo Ferry cmsj69b
1 1/2 c Carrots; grated
1 Grated rind juice of lemon
1/2 c Butter
1/2 c Dark brown sugar
3 Eggs; large
2 tb Water
1 c Golden raisins
1 1/2 c Flour
1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
Confectioners sugar

Note: It has never ceased to amuse Dr. McCoy that Mr. Spock, with all
his logical training, cannot consider Ha Rageel a close equivalent to
Tufeen Hushani. Actually, to the logical Vulcan mind, a ceremonial
wedding cake is quite unrelated to an “everyday” dessert loaf. It is
quite true that they contain many of the same ingredients and have a
somewhat similar taste. But this no more makes them related than the
same number of eyes and legs makes first cousins of horses and dogs.
To a cook the difference is also important. Preparing the wedding
cake requires time, attention, and care to avoid a minor disaster;
with Ha Rageel you can hardly go wrong.
Preheat the oven to 350. Grease a 2-quart ring mold with a little
butter.
Peel the carrots and grate them. Grate the yellow rind off the
lemon, using the coarse set of teeth on your grater. Leave enough of
the white inner rind so that you can squeeze the lemon for its juice
when you are done grating.
Cream the butter and sugar together until the mixture is somewhat
light colored. Add the eggs, mix well, then add the carrots, lemon
juice and rind, water and raisins.
In a smaller bowl mix together the dry ingredients, exept the
confectioners sugar, and add them to the liquid part a bit at a time.
When it is well mixed, pour the batter into the greased mold. Bake
for about 40 minutes, or until a knife or skewer stuck into it comes
out clean. Let it cool for about 5 minutes, unmold on a serving plate
and dust with confectioners sugar.
Note: If you dust the plate with a little confectioners sugar
before you unmold the cake onto it, the cake will tend to stick to it
less.

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Title: ANGEL PIE
Categories: Pies/pastry
Yield: 1 pie

4 ea Egg Whites
1/4 ts Cream of Tartar
1 c Sugar
1/2 c Sugar
3 tb Lemon Juice
1 ea Lemon; grated rind from
4 ea Egg yolks

MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat
until the whites stand in peaks. Add sugar a little at a time,
beating well after. Beat for a minute or two after adding all the
sugar. Butter flour pyrex pie plate. Spread the meringue in the
plate. Bake 1 hr 10-15 minutes in a 275 degree oven, then raise
temp to 300 degrees and bake for additional 20 minutes.

FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in
double boiler until thickened. Cool.

Whip 3/4 cup of whipping cream and sweeten with 2 T powdered sugar.
Cover meringue with half of cream then lemon filling and then the
rest of the cream. Leave in refrigerator overnight.

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Oyster Bisque

Recipe By : Marriott Hot Shoppes Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tablespoons butter — or oleo
1/2 cup flour — all purpose
5 1/2 cups whole milk
1/2 cup celery — 1/4-inch dice
1/3 cup onions — 1/4-inch dice
2 cups oysters, canned — with juice
or fresh, 1/2″ dice
Salt — to taste
White Pepper — to taste
1/3 cup cream — or half and half

Preparation:
1. Melt 7 tablespoons of butter or oleo margarine in a large
saucepan
over low heat.
2. Blend in flour and allow to cook approximately 2 minutes,
stirring
often
3. Gradually add 5-1/2 cups of milk to the flour and butter
mixture.
Heat slowly, stirring constantly until mixture thickens.
4. Melt the remaining 1 tablespoon of butter in a small saucepan.
5. Add the diced celery and onions and saute until tender.
6 Add the diced oysters and juice and simmer until tender,
approximately 5 minutes or until the edges curl, stirring gently.
7. Add salt and white pepper to taste.
8. Combine the oyster mixture to the thickened milk mixture.
9. Stir in cream.
10. If soup is not served immediately, hold soup hot, covered on a
double boiler set up.

DO NOT BOIL AFTER OYSTERS AND CREAM ARE ADDED.

– – – – – – – – – – – – – – – – – –

NOTES : Published in 1987 for Marriott Corporation ISBN 0-9619257-0-1

SOUTHWESTERN BISCUITS – *P COOKING CLASS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/3 c Vegetable shortening
4 oz Diced canned green chilies (
1/2 c Grated cheddar cheese
3/4 c Milk
1 pn Black or cayenne pepper

HEAT THE OVEN TO 450F. Combine flour, baking powder, salt and pepper in a
large mixing bowl. Cut in the vegetable shortening using a pastry blender
or two knives until the mixture has the consistency of coarse crumbs. Add
the chilies, cheese and milk, adding more milk if necessary so the dough is
pliable but is still wet. Turn the dough onto a heavily floured surface,
and knead it lightly (8 to 10 times). Do not overwork the dough. Roll the
dough to an even thickness of 3/4-to-1 inch, and cut out biscuits with a
2-inch round cutter (the diameter of a juice can), dipping the cutter in
flour between cutting each biscuit so they do not stick. Place the biscuits
on an ungreased cookie sheet and bake in the center of the oven for 12 to
15 minutes, or until golden brown. Serve immediately, or bake up to 2 hours
in advance and reheat for 5 minutes in a 300F oven. Makes 12 to 14.

– – – – – – – – – – – – – – – – – –

Denny’s Cheese Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
4 tablespoons Butter or margarine
10 ounces Cream of chicken soup
10 ounces Cream of celery soup
1/2 Soup can Kraft’s mayonnaise
1 Jar cheese Whiz — (8 ounces)
1 Can chicken broth — (14 ounces)
Salt and pepper

Put butter, soups, Mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring
constantly over medium heat, until smooth. Stir in broth and season to
taste with salt and pepper. Stir occasionally until piping hot – but do
not let it boil. Do not freeze because of the Mayo. Use within a week.
Source: Gloria Pitzer’s Secret Recipes Newsletter.

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Black-Eyed Peas (From my Garden)

Recipe By : .From my Garden SHOW #5508
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb dried black-eyed peas
1/2 stick butter
1 onion — coarsely cut
1 large shallot — quartered
3 cups water — (3 to 4)
1/4 green pepper — chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Soak peas overnight, drain, and let stand. In large skillet heat butter
and saute onion and shallot. Add peas. Mix well and cook about 8 minutes
. Pour mixture into large pot and add water to cover the peas. Bring to
a bowl and add the green pepper, salt and pepper. Lower heat and cook
for about 1 hour, until the peas are tender.

– – – – – – – – – – – – – – – – – –

Title: *Potato-Leek Soup
Categories: Vegetarian, Mcdougall, Soups
Yield: 4 servings

4 c Peeled chunked potatoes
4 c Water [or broth]
2 x Leeks, white parts only,
– washed well sliced
1/2 t Onion powder
1/4 t Garlic powder
1/8 t Freshly ground white pepper
1/4 t Dried dill (optional)
1/2 c Chopped scallion (optional)

Place the potatoes, water and leeks in a medium-sized soup pot. Bring to a
boil, reduce the heat, cover and cook until the potatoes are tender, about
30 minutes. Transfer to a blender or food processor and process until
smooth and creamy. Or transfer only half of the soup to a blender or
processor and blend until smooth and creamy. Return to the pan and stir to
mix. This will yield a creamy soup with chunks of vegetables.

Add the remaining ingredients. Heat through. (If you are using the
optional ingredients, cook over very low heat for 10 minutes.) Serve

Inputted by Sue Smith. From _The New McDougall Cookbook_ (Dutton 1993)

Comments: using a hand blender right in the soup pot worked fine.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

BEER SOURDOUGH STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-KYLLIKKI FULLER (BHHJ17B)
1 Beer — flat
1 1/4 c Flour

Mix well, let sit on counter 5-10 days, stir 3 x per day. When it
begins to separate into creamy thick bottom and thin liquid top is
ready to use in any sourdough recipe. I do have a good sour bread
recipe if anyone needs it reposted… it’s a killer for tang! Kylli
KYLLIKKI FULLER (BHHJ17B) Reformatted by Elaine Radis

– – – – – – – – – – – – – – – – – –

Title: Butter Mints
Categories: Diabetic, Desserts, Snacks, Kids
Yield: 15 servings

1/4 c Margerine softened 1 ts Butter flavoring
2 ts Evaporated milk (unsweetened) 1 c Powder sugar replacement

Cream together the margerine, milk and butter flavoring until
fluffy.Stir in the sugar replacement. Knead until smooth.Roll out
into marble size balls and either press into mold and unmold onto wax
paper,or place balls on wax paper and flatten slightly.
Recipe makes 45 pieces 3 pieces per serving Exchange for 3 pieces:
1/3 low fat milk calories for 3 pieces: 56 Cal?

source:diabetic dessert cookbook

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Title: Sour Cream Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

4 c Flour
4 ts Baking powder
1 ts Salt
1 c Sour cream
1 1/4 c Milk; sour
1 ts Soda

Mix all ingredients, bake in moderate oven about 10 or 20 minutes.
Notes: Exact temperature not given. Moderate is 350 – 400 F.
Source: Boxbury Grage, Morgan County, OH
—–