ROMULAN LUCERNAE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TANGERINE LAMPS—–
1 Tangerines***
Olive oil
Glass votive cups

*** One tangerine per person and a couple extra for practice.
Cut through the rind of the tangerine around the middle, perhaps a little
closer to the stem end than to the bottom. Gently loosen the skin from the
sections, and carefully remove the top (the half including the stem end).
Gently remove the sections from the bottom half, being sure to leave some
of the pithy center part attached to the bottom half of the shell. Press
the pithy strands together to form a sort of wick about 1/4 to 1/2″ long.
Put about a spoonful of oil in the bottom half and swirl it around to coat
the inside of the shell. With the whole inside of the shell oil-coated,
the lamp will look better and last longer. Add or remove oil to leave a
slight puddle in the bottom of the shell about 1/16″ deep. Then light the
wick. This will probably take several tries, before it will stay lit.
Next, take the top half, and cut a 1″ hole in the center so that the flame
can get air when you set the top back on the bottom half. Oil the inside
of the top half of the lamp, and then wipe it dry so that more light will
be able to shine through. Place the lamp on top of the votive cup and it
is ready.

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Title: CREAMED EGGS WITH SCALLIONS
Categories: Chinese, Eggs
Yield: 6 servings

12 Eggs
1/2 c Sour cream
1 tb Fresh dill
1 Bunch scallions, chopped
Peanut oil

Heat enough peanut oil in a clean,well- seasoned wok
to coat the sides of the pan.Meanwhile,mix eggs,sour
cream and dill.When oil is hot,toss in half the
scallions and cook until tender.Pour egg mixture and
with a gentle scooping motion lift eggs from the
middle until they are completely cooked.Garnish with
the remaining scallions.

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BLUEBERRY CHEESECAKE MACADAMIA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–CRUST—–
3 1/2 ounce Macadamias — crush in blender
1 cup Flour
1/4 cup Brown sugar — pack firmly
1/2 cup Sweet butter — softened
—–1ST LAYER—–
24 ounce Cream cheese — softened
1 teaspoon Vanilla
1 cup Sugar
4 Eggs — room temp
—–2ND LAYER—–
1 cup Sour cream
2 tablespoon Sugar
1/2 teaspoon Vanilla
—–TOPPING—–
2 cup Fresh blueberries
1 tablespoon Cornstarch
3 tablespoon Water — cold

CRUST: Combine crust ingredients. Mix well; press onto bottom of 10″
springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven
temperature to 350~.

1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and
eggs; beat at high speed with electric mixer until blended and smooth, about 4
minutes. Pour over crust. Bake at 350~ for 40 minutes until set (not
completely firm). Remove from oven; cool 10 minutes.

2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of
cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry topping over
top. Refrigerate before serving.

TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in
blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour
then refrigerate.

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Title: Balsamic Dressing
Categories: Dressings, Marinades
Yield: 1 cup

3/4 c Olive oil 1/4 c Balsamic vinegar 1 Shallot, finely chopped 1/4
ts Salt 1/4 ts Freshly ground pepper

Combine all ingredients in a jar. Close tightly, and shake vigorously.

Source: Southern Living, November, 1995

MMMMM

SCOTTISH CURRANT SHORTBREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Currants
5 tb Fresh orange juice
1 1/2 c All-purpose flour
2 tb Sugar
1/2 c (1 stick) unsalted butter

Makes 2 dozen

Additional sugar

Preheat oven to 350 F. Lightly grease baking sheet. Bring currants and 4
Tbs orange juice to boil in small saucepan. Stir; remove from heat and
cool. Combine flour and sugar in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in currant mixture and remaining 1 Tbs orange
juice. Knead just until dough holds together. Roll dough out on prepared
sheet into 10×12-inch rectangle. Trim edges and use scraps to square off
corners. Prick entire surface with fork. Sprinkle with sugar. Cut into 24
squares, leaving in place on baking sheet. Bake until pale golden, 20 to 22
minutes. Recut while warm. Cool on rack. Store in airtight container.

Bon Appetit

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Title: MAPLE SYRUP MOUSSE
Categories: Desserts
Yield: 10 servings

1 tb Unflavored gelatin
1/3 c Water
1/3 c Packed light brown sugar
2 Egg yolks
1 pn Salt
1 1/4 c Pure maple syrup
4 Egg whites; room temperature
1 pn Cream of tartar
1/4 c Sugar
3 c Whipping cream; well chilled
1 1/2 tb Powdered sugar
1 ts Vanilla
1 c Crushed gingersnap crumbs
Maple candies (optional)

Sprinkle gelatin over water in double boiler set over gently simmering
water; stir to dissolve. Add brown sugar, yolks and salt and whisk until
thickened and gelatin is dissolved, about 5 minutes. Transfer mixture to
bowl; strain if necessary. Stir in maple syrup. Cool completely.
Refrigerate until just beginning to set, about 15 minutes; do not allow
mixture to gel.
Beat whites and cream of tartar until soft peaks form. Add 1/4 cup
sugar 1 tablespoon at a time and beat until stiff and shiny. Gently fold
1/3 mixture to lighten. Fold in remaining whites.
Beat 2 cups cream until soft peaks form. Fold in maple syrup mixture.
Spoon mousse into large bowl, stemmed goblets or pots de creme. Refrigerate
several hous or overnight.
Just before serving, whip remaining 1 cup cream with powdered sugar and
vanilla until soft peaks form. Sprinkle mousse with gingersnap crumbs.
Garnish with whipped cream and maple candies if desired.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

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CHILE PABLANO WITH VERDE SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Mexican
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 oz Grated Mozzarella *
2 c Verde Sauce
—–VERDE SAUCE—–
4 oz Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
1/2 ts Salt
1/2 ts Sugar
1 t Garlic Powder
Water, 1/2 To 1 Cup

* Use any low fat cheese, Mozzarella Monterey Jack or
cheddar. ** Let the number of hot chiles depend on the
hotness of the chile.
~——————————————————
~—————– Verde Sauce: Boil tomatillos for
approximately 15-20 minutes. Drain. Cool with cold
water. Peel outer brown skin off. In a blender,
blend all ingredients until smooth. Set aside until
needed.
~——————————————————
~—————– Preheat oven to 350øF. In a large
pot, boil whole chicken with salt, pepper, 1 ts
oregano and 1 whole bay leaf for 40 – 45 minutes until
chicken falls off bone. Remove skin. Cool. Shred
chicken. Blanch chiles in boiling water. Peel off
outside skin. Let cool. Slit chiles open lengthwise.
Stuff each chile with 3-4 ounces of chicken and 2
ounces cheese. Lay chiles in a 9″ X 13″ baking dish.
Cover chiles with verde sauce. Sprinkle with grated
cheese. Heat in oven for 20 minutes. Serve with rice
and beans if desired. From: Syd’s Cookbook.

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Chicken Chow Mein

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Oriental
Poultry Meats
Wok

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Egg noodles
1 1/2 cups Shredded chicken
1 medium Onion — sliced
2 cups Celery sliced diagonally
2 Celery stalks sliced — diagonally

1 1/4 cups Fresh mushrooms — OR
3/4 cup Canned mushrooms
1/2 cup Sliced water chestnuts
1/2 cup Bamboo shoots — sliced
1 cup Fresh bean sprouts — OR
1 1/2 cups Shredded celery cabbage
3 tablespoons Soya sauce
Salt
Pepper
4 tablespoons Oil

1. Prepare and slice all ingredients. Cook noodles in salted boiling
water. Drai n in colander, run cold water over noodles to remove
excessive starch from them.
Reserve.

2. Place oil in wok, heat to smoking point. Add chicken and onions,
salt to it and stir fry 3 minutes, then add celery, celery cabbage or
bean sprouts, stir fr y briefly, cover wok, cook ingredients 2
minutes. Lift cover off wok, add water chestnuts, bamboo shoots,
mushrooms, soya sauce, and cook for 3 minutes longer, with wok cover.
Lift cover of wok 2 or 3 times to stir ingredients so that everything
can be coo ked through. When ingredients are cooked, add pepper, more
salt, if desired. Mix
drained noodles in, stir everything up thoroughly.

NOTE: Use egg noodles only. Macaroni does not contain egg and will
break up whe n stirred as for chow mein. Shrimps or pork could be
substituted for the meat ab ove or for super deluxe chow mein, a 1/2
of each meat may be used.

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Left-over Soup

Recipe By : Mrs. D. A. Lincoln
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds bones and trimmings of roast of beef
2 cold mutton chops
The flank end of a sirloin steak — uncooked
4 quarts cold water
1 tablespoon salt
4 cloves
4 peppercorns
1 cold fried egg
2 baked apples
1 cup cold boiled onions
2 stalks celery
1 tablespoon mixed herbs

Cut up the meat and bones, and put them in the kettle with the cold water.
Add all the other ingredients,
and simmer till the bones are clean, the meat is in rags, and the water
reduced one half. Strain and the
next morning remove the fat; when ready to serve, heat the stock to the
boiling point; warm with it one
cup of cold macaroni or tomatoes left from yesterday’s dinner. Add more
seasoning if needed.

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Title: CHOCOLATE MOUSSE FLAN
Categories: Desserts
Yield: 1 servings

1 c Flour; all purpose
Pastry:
2 t Sugar; icing
1 oz Chocolate; melted (1 square
1/2 c Butter; softened
Mousse filling:
1/3 c Whipping cream
5 oz Chocolate; 5 squares
2 t Butter
2 Eggs
1/4 c Sugar
Garnish:
3 oz Chocolate; 3 squares
Sugar; icing

You need a 9 1/2″ flan pan with a removable bottom to make this
spectacular looking dessert. PASTRY: Combine flour, icing sugar and
1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry
blender or in food processor) till mixture resembles coarse crumbs,
form into ball with hands. Press into bottom and sides of flan ring
pan with removable bottom that has been greased. Chill 1 hour. Bake at
425F for 10 minutes; cool. MOUSSE FILLING: Bring 1/2 cup whipping
cream to a boil, Add 5 squares chocolate and 2 tbsp butter, stir until
melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites
till frothy, gradually add 1/4 cup sugar, beating till stiff peaks
form. Gently fold into chocolate mixture; pour into pastry crust,
chill 10 minutes. GARNISH: Shortly before serving, sprinkle 3
squares (coarsely grated- use a vegetable peeler to make curls) over
mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over
flan; remove wax paper. NB: Don’t make or serve this on a hot day; it
will melt. from Baker’s Chocolate
Source: Baker’s chocolate ad

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