FONDUE CRACKERS

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/4 ts Salt
1/4 ts Freshly ground pepper
1/8 ts Nutmeg
4 tb (1/2 stick) butter or
Margarine, softened
1/2 lb (8 ounces) Swiss cheese,
Shredded (2 to 2-1/2 cups,
Loosely packed)
1/4 c Water

"If you want the flavor of cheese fondue, but don’t
want the fuss and commotion, try these crackers. You
may never bother with the real thing again. These
cheese crackers are very rich, but very light. They
are excellent with a light Alsatian Gewurztraminer or
Grey Riesling. 325~F. 25 to 30 minutes Preheat the
oven to 325~F.

In a large bowl or in the food processor, mix the
flour, salt, pepper, and nutmeg. Cut in the butter
until the mixture resembles coarse meal. Add the
cheese and blend until it is evenly coated. Blend in
the water to form a dough that will hold together in a
cohesive ball.

Divide the dough into 2 equal portions for rolling. On
a floured surface of pastry cloth, roll out to about
3/8 inch thick. Cut into bite-sized squares (about 1
inch by 1 inch). Arrange on an ungreased sheet, making
sure the edges of the crackers are not touching.

Bake for 15 minutes. Turn the crackers over and
continue baking another 10 to 15 minutes, until medium
brown. These crackers should be crisp. Cool them on
racks. Yield: 70-80.

VARIATIONS: For a more traditional fondue taste, add 1
teaspoon Kirsch or cherry liqueur when adding the
water. And use two different types of Swiss cheese,
such as Gruyere and Emmenthaler. From: Jr Byers

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Title: Orange-Honey Marmalade
Categories: relishes/preserves
Yield: 1 1/2 cups

2 lb oranges; weigh w/skins on
3/4 c honey
1 navel orange; rind only

The white rind (between the outer skin of an orange and the tough
shell around the pulp) contains bioflavonoids which good
nutritionists say have an important place in nutrition. Ordinarily
you should eat as much of this rind as you can leave on the orange.
Unfortunately, it cooks up very tough in a marmalade, and, if you
leave patches of it on the chunks of orange, you get tough white
patches of it in the marmalade. So, peel off as much as you can.

We like to use a combination of oranges for this: temples, navels,
juice oranges–whatever is available. But we prefer navels for their
peel which has a good texture and flavor.

Peel the oranges, pit them, and cut up into small chunks. Put them
all in a large pot. Add the honey. Shave the navel orange peel into
fine slices and add. Stir and cook, uncovered, over a simmering-low
flame for about 40 minutes or until thick.

Yield: about 1 1/2 cups.

Source: “The Good Goodies: Recipes for Natural Snacks ‘n’ Sweets” by
Stan Floss Dworkin

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Sourdough Drop Cookies

Recipe By : Marie Lundstrom, Cambridge WI
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sourdough starter
1/2 cup butter — softened
3/4 cup brown sugar — or honey
1 egg — beaten
1/2 teaspoon baking soda
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
1/2 cup raisins — or cut up prunes
1/4 cup chopped nuts

Cream butter and sugar; add egg. Dissolve soda in sourdough. Sift dry ingredi
ents together and add alternately with sourdough to the creamed mixture. Add v
anilla, raisins and nuts. Drop by teaspoons on greased cookie sheet. Bake at
375° for 8 to 10 minutes.

For entire recipe: Protein 52.7 grams; Calories 3035

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Garlicky Clam Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Garlic Dips
Fish/Sea

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese
1/2 ts Salt
1/2 tb Garlic
1 dash Fresh ground pepper
7 oz Clams — drained and minced
1/4 c Clam broth
1 1/2 ts Worcestershire
2 ts Lemon juice

Using garlic press, squeeze pulp and juice into softened cheese. Cream
with a spoon until smooth. Gradually add the remaining ingredients,
blending until smooth. For thinner dip, add more clam broth.
Serve with crackers, chips or veggies.

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Title: DIRTY SNOWBALLS
Categories: Cookies, Usenet
Yield: 1 batch

1/2 c Vegetable oil
2 c Sugar, granulated
4 oz Chocolate, unsweetened
4 Eggs
2 t Vanilla
2 t Baking powder
2 c Flour
1 c Sugar, powdered

Melt chocolate in double boiler or microwave. Combine melted chocolate,
granulated sugar, vanilla and vegetable oil in a mixer.

Add eggs, one at a time, blending well each time. Sift (or stir) together
flour and baking powder, add to wet mixture. Mix well.

Let stand in refrigerator for a few hours or overnight. Roll dough into
small balls (no more than about 1 inch in diameter), and roll in powdered
sugar until coated. Bake for 12 minutes in a preheated 350 degree F. oven.

NOTES:

* Chocolate cookies with powdered sugar coating — This recipe was handed
down to me from my step-sister who got it from her mother. Yield: Several
dozen.

* The temperature is very important: any lower and the cookies won’t bake
properly; any higher and the powdered sugar will glaze.

* If you coat your palms with powdered sugar before attempting to roll the
balls your hands will get less sticky. Put the dough back in the
refrigerator whenever you are not actively using it; it is easier to work
when cold.

* You don’t actually have to bake these; they make a reasonable fudge when
left uncooked, but if left in the refrigerator for several days before
baking they will become dried out. When done, the unused powdered sugar
will have small shards of chocolate in it; these can be strained out and
the sugar will be re-usable.

: Difficulty: moderate.
: Time: 30 minutes preparation, overnight chilling, 20 minutes baking and
cooling.
: Precision: measure the ingredients.

: Judy Anderson
: Lucid, Inc., Menlo Park, California, USA
: edsel!yduj@labrea.stanford.edu

: Copyright (C) 1986 USENET Community Trust

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Title: Avgolemono Soup (Lemon)
Categories: Soups/stews
Yield: 10 servings

2 c Milk 2 tb Cornstarch
6 ea Egg yolks, beaten 2 qt Basic chicken stock
1/2 c Long grain rice 1/2 ea Stick butter 1/8 lb
1 ea Chopped parsley to taste 1 c Fresh lemon juice
1 ea Grated lemon peel (optional) 1 ea Salt and pepper

Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook,
covered, until the rice is puffy and tender, about 25 min. Remove the soup
form heat, add milk and egg mixture, stirring carefully. Continue to cook
for a moment until all thickens. Remove from the heat again and add the
butter, chopped parsley, and lemon juice. You may wish to add some grated
lemon peel as well.

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The Sheet – La Sabana

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
6 oz Slice filet mignon, about 1
-1/2 to 3 inches wide
1/8 ts Fresh lime juice,
-approximately
Sea salt
Freshly ground pepper

Place the beef between two sheets of plastic wrap and pound, pushing it
outward as you go, to a rough oval shape. Fold into a package and pound
out again to the required size. Peel off the top plastic wrap and replace
with wax paper. Turn meat over and replace second sheet of plastic with
wax paper; set aside until ready to use.

Heat a griddle. When very hot, grease lightly. Remove top paper. Sprinkle
the exposed side of the meat with lime juice and salt and pepper and lay it
face down, with the aid of the paper, on the griddle. Strip off the bottom
paper. Cook for about 2 seconds, flip the meat over with two spatulas so
it will not break in the middle, and cook for 2 seconds more. Serve
immediately, flat if possible, on a large plate with refried beans, and
fresh salsa of your choice.

The Art of Mexican Cooking From the collection of Jim Vorheis

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TART DE BRYMLENT (A MEDIEVAL LENTEN TART)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough — for 9 inch pie crust
1 1/2 lb Salmon — cod, haddock or a
-mixture
2 tb Lemon juice
2 tb Butter
2 ea Pears — peeled, cored
thinly
-sliced
2 ea Apples — peeled,cored
thinly
-sliced
1 c White wine
2 tb Lemon juice
2 tb Brown sugar
5 ea Cubebs:* , thinly crushed
1/8 ts Cloves, ground
1/8 ts Nutmeg
1/4 ts Cinnamon
1/2 c Raisins
10 ea Prunes — pitted minced
6 ea Dates — minced
6 ea Figs, dried — minced
3 tb Red currant jelly — or Damson

*“The cubeb,an aromatic pepper commonly used in
medieval times, can still be bought in many spice
shops.”
Preheat the oven to 425F and bake the pie crust for
10 minutes. Let cool. Cut the fish into 1 1/2″ chunks,
salt lightly ands sprinkle with 2 tbsp lemon juice.
Set aside. Melt the butter in a large, heavy skillet
and toss the pear and apple slices in it until they
are lightly coated. Combine the wine, lemon juice,
brown sugar, spices and dried fruits, and add to the
mixture in the skillet. Cover and simmer about 15
minutes or until the fruit is soft but still firm.
Check the flavoring, and drain off excess liquid.
Paint jelly on the pie crust. Combine fish chunks with
fruit and place the mixture in the crust. Bake at 375F
for 15-25 minutes, or until the fish flakes easily.

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CHILI-CILANTRO DRESSING (fantastic!wonderful!use on anything!-ac)

1 4oz. can chopped green chilis
1/4 c chopped fresh cilantro
1/4 c water
1/4 c fresh lime juice
1-2 cloves garlic
2 t honey
freshly ground pepper to taste

Place all of the ingredients in a food processor or blender. Blend until
smooth. (one of those Braun hand blenders works really well-ac)

From the New McDougall Cookbook

Title: BRIOCHE – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
1 tb Dry milk
1 ts Salt
6 tb Butter
3 lg Eggs
1/4 c Water
2 ts Dry yeast
1 Egg; beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add eggs and water.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC
DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2
hours and 25 minutes later) 2. Place dough in greased bowl. Cover.
Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal
portions. Roll each portion into a ball. Cover with a plastic wrap
and rest for 20 minutes. 4. Using edge of the hand, pinch off about
1/4th of the dough without detaching it. Roll the dough on the bench
so that both parts are round. 5. Place the dough in the tin large-end
first. With fingertips, press the small ball around its circumference
into the large one. 6. Place tins on baking pan. (could use muffin
tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or
until the larger ball rises above the tin. 7. Brush with beaten egg.
8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown.

MMMMM