From: connally@vms.cis.pitt.edu
Date: 15 Sep 95 10:07:04 EDT

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 – 2 c. buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet and sticky. Sprinkle
extra flour over the dough in the bowl to keep dough from sticking
to your hands. Form rough lumpy biscuits with your hands. Grab a
lump of dough – about the size of a lemon? – and quickly pat it
into a rough biscuit about 3 inches in diameter and about 1/2-3/4
inches thick by bouncing it back and forth lightly between your
hands. Do not handle dough any longer than absolutely necessary.
Repeat, sprinkling more flour over dough as necessary. You will
get 12 largish biscuits from this recipe if you do it right. Place
biscuits side by side on baking sheet – they should be touching.
They should fill up a jelly roll pan. Bake at 450F for 15 – 20
min. or until golden brown.

COLCANNON AND CORNED BEEF SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Packed Parsley Sprigs
1 c Water
3 Leeks, with 1″ of dark green
Part, split, cleaned and
Sliced
1 lb Onions, quartered and sliced
2 Golden Delicious Apples,
Cored and chopped
10 c Low-Sodium Chicken Broth
2 lb Baking Potatoes, pared
Quartered and sliced
Lengthwise
1 lb Green Cabbage, finely
Chopped
3/4 lb Deli Corned Beef, sliced and
Cut into thin strips
3 tb Sherry
1/2 ts Ground Cardamom
1/2 ts Ground Nutmeg
1/4 ts Ground Mace
Ground Pepper
3 dr Hot Pepper Sauce
1 lb Kale, leaves stripped from
Stems and finely chopped,
Stems discarded
1/4 c Fresh Lemon Juice
3/4 ts Salt
Prepared Mustard

In a blender, process parsley with water until pureed;
reserve in refrigerator in covered container at least
1 hour and up to 2 days. In a large pot, place leeks,
onions, apples and 2 cups broth. Cook, covered, on
medium-low heat for 50 minutes. Let stand to cool
slightly. Puree in food processor or blender and
return to pot.

Add remaining broth, the potatoes, cabbage and half
the corned beef to pot’ reserve remaining corned beef
for garnish. Heat to simmering; reduce heat to medium.
Simmer, covered, until potatoes are tender, about 15
minutes. Mash som of the potatoes into the soup,
leaving some pieces whole. Stir in sherry, spices and
kale; heat to simmering. Simmer, covered, just until
kale is tender, about 8 minutes. Stir in reserved
parsley mixture and lemon juice; simmer uncovered 2
minutes. Add salt, if desired. Ladle into bowls and
garnish with reserved corned beef, and, if desired, a
small dollop of mustard.

Per SErving: Calories: 376, Protein: 23g,
Carbohydrates: 51g, Fat: 9g, Cholesterol: 40mg, Fiber:
9g, Sodium: 752mg.

Source: Medford Mail Tribune Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –

Title: Crock Pot Stuffed Peppers
Categories: Crock pot, Meats
Yield: 1 servings

6 8 small green and/or red
-peppers (tops removed and
-seeded)
1 10 oz. pkg. frozen corn
1 lb Ground chuck (browned and
-drained)
1 8 oz. can tomato sauce
1/4 t Salt
1/2 t Garlic salt
1/4 t Pepper
1 c Shredded cheese (I use
-Cheddar or Swiss)
1/2 t Worcestershire sauce
1/4 c Chopped onion
2 T Ketchup

Wash peppers and drain well. Combine all remaining ingredients
*except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.
Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot.
Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or
high 3-4 hours. Shared by Sonya Whitaker From: Pat Stockett Date:
01-07-95

MMMMM

POTEE ESAUE (POTEE AUX LENTILLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Lard — en des
2 sl Pain de mie — en des
— de 1/2 a 1 cm
1 Gousse d’ail — pressee
1 tb Beurre
1 lg Oignon — hache
3 Carottes — en des
250 g Celeri — en des
2 Cubes de bouillon de legumes
1/2 ts Thym
1/2 ts Marjolaine
1 d Muscade
200 g Lentilles — (tenir compte
— indications emballage
— pour le trempage
— et la cuisson
1 l — Eau (*)
1 Pomme — pelee, nettoyee,
— en des
2 dl Vin rouge
—–SOURCE—–
— D’apres: Journal Betty
— Bossi, Janvier 1988
— Rene Gagnaux, 15.05.94

Rissoler les des de lard dans la poele secher et
reserver. Dorer les cubes de pain dans la graisse du
lard, ajouter l’ail, faire revenir et reserver.
Faire retomber l’oignon dans le beurre chaud, ajouter
carotte et celeri, etuver rapidement et mettre tous
les autres ingredients, excepte pomme et vin. Couvrir
avec l’eau, porter a l’ebullition et laisser mijoter
20 minutes (ou plus longtemps si les lentilles le
necessitent) en ecumant de temps a autre et en
ajoutant eventuellement de l’eau. Ajouter les des de
pomme et le vin rouge et laisser mijoter 10 minutes.
Rectifier l’assaisonnement, en servant parsemer la
potee avec les des de lard et de pain.
(*) Une petite precision: la quantite de liquide
depend fortement de la sorte des lentilles utilisees.
Donc par precaution, prendre au depart peu de liquide
et le rajouter en cours de cuisson 🙂 Cela doit etre
une potee, pas une soupe 🙂

– – – – – – – – – – – – – – – – – –

Date: Mon, 06 Feb 95 10:54:50 EST
From: cscalzi@hi.com (Casey Scalzi)

This weekend we were snowed in. A good reason for me to have a craving for
Chinese food with all of its attendant fat. So, before the snow hit, I went
out and picked up some provisions, including some eggroll wrappers and came
home to make up a new recipe.

Peking Raviolis with Eggplant
1 package eggroll wrappers or ravioli wrappers.
1.5 lbs eggplant
3 cloves garlic
1/4 cup soy sauce or tamari sauce
1/2 c scallions chopped coarsly
1/2 tsp mustard
1 tsp paprika ( the hotter the better)
1 tsp ginger

Slice eggplant in half lengthwise and cut off stems. Place face down on a
cookie sheet. Use non-stick spray if the sheet is not already non stick.

Bake for about 1 hour. The eggplant should give to the touch. Take the
eggplant out of the oven and allow to cool. While they are cooling mix the
rest of the ingredients in a bowl to make a marinade.

When the eggplant is cool, they should be a bit shriveled. With a spoon, scoop
Out the insides into the marinade. Let sit for at least 15 minutes.

Pour the eggplant and marinade into a food processor to puree for about 30
seconds. The result should look totally inedible. 🙂

Fill a large stock pan with about 1.5 inches of water and set on the stove to
boil.

If you are using wonton wrappers or ravioli wrappers you can skip this step.
Take out two eggroll wrappers and cut in even quarters.

Place out about 8 wrapper pieces on a flat clean surface like a cutting board.
Spoon about 1/2 teaspoon of the eggplant puree into the middle of each wrapper.
Dip your fingers into a bowl of water and run along two opposite edges of a
wrapper or along all four edges. Take one corner and fold it over to the
opposite corner forming a triangle. Carefully press the wet edges together to
form a seal. Place the triangular ravioli onto a rack to dry a bit and repeat
the process with the other seven wrappers.

If you put too much filling in a wrapper, it will ooze out the edge. Just make
sure you press firmly on that edge to force the filling out all the way. You
want the wrapper edges touching each other so they will form a seal.

If you have a ravioli press, as sold at Chinese supply stores, follow the
directions given with the press.

After filling eight raviolis, turn them over on the drying rack and repeat the
process with eight more.

At this point, your water should be at a rolling boil and you can carefully
add the raviolis. First stir the water in a circular motion with a slotted
spoon. Place one ravioli on the spoon and carefully lower it into the water.
Continue stirring until the ravioli starts to float. Add another ravioli.
Don’t add so many raviolis that they crowd each other in the pan. They should
not touch each other while cooking or they might cook together.

The raviolis are cooked when they float easily and are somewhat transparent.
The eggplant mixture will spread in the wrapper a bit but should not seep out
if they were sealed well.

As they reach the floating stage, carefully lift the raviolis out of the water
with the slotted spoon and move them back to the drying rack.

When the raviolis are dry again use a toothpick to connect the two opposite
corners and place on a tray of lettuce or ornamental cabbage to serve.

ANNATTO OIL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Vegetable oil
1 c Annatto seeds **

Place the oil in a 2-quart heavy saucepan and heat to
about 350 degrees. Add the annatto seeds and remove
the pan from the heat. Allow to cool and strain the
oil in to a glass jar. This recipe makes 2 cups of
annatto oil. ** Available in Latin markets. By Jeff
Smith The Frugal Gourmet

Recipe By : Springfield Union-News

– – – – – – – – – – – – – – – – – –

Babka (Festive Bread) No. 2083 Yields 1 Babka

BABKA: 1/2 Cup Seedless Raisins
1 Cup Milk TOPPING:
1/4 Cup WARM Water 1 Egg White
1/2 Cup Sugar 1 Tbls Water
1 tsp Salt 2 Tbls Flour
1/2 Cup Butter, Softened 2 Tbls Sugar
4 Eggs 1/4 tsp Cinnamon
1 Egg Yolk 2 Tbls Butter
3 Cups All-Purpose Flour
1 1/2 Cups All-Purpose Flour

Heat the milk in a small saucepan until bubbles form around the edge.
Remove from the heat.
Cool until lukewarm.
Put the warm (105 degrees-115 degrees) water in a large bowl.
Sprinkle the yeast over.
Stir until dissolved.
Add the lukewarm milk, sugar, salt, butter, eggs, egg yolk and the first
measure of flour.
Use an electric mixer at medium speed to beat until smooth and well blended.
Use a wooden spoon to stir in the second measure of flour.
Beat vigorously until the dough leaves the side of the bowl (about 2 minutes).
Mix in the raisins.
Cover with a towel.
Preheat the oven to 350 degrees.
Let rise in a warm place until doubled in bulk (about 1 hour).
Grease and flour a (9") springform pan.
Turn the dough into the prepared pan.
Cover with a towel.
Let rise in a warm (85 degrees) place until the dough is about 1/2″ from the t
pan (about 1 hour).
Prepare the topping: Beat the egg white with the water.
Brush the mixture over the top of the babka.
Mix the flour, sugar and cinnamon.
Sprinkle on top of the babka.
Bake until a cake tester inserted in the center comes out clean (about 60
minutes).
Cool in the pan on a wire rack for 15 minutes.
Remove the side and bottom of the springform pan.
Cut into wedges.
Serve warm.

PIPERADE FRITTATA

Recipe By : MARIA CIANCI, Chronicle Staff Writer
Serving Size : 4 Preparation Time :0:00
Categories : Eggs Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 eggs — beaten
1/4 cup cold water
3 tablespoons Parmesan cheese — grated
1/4 teaspoon salt
3 large basil leaves — (fresh) chopped
1 1/2 cups piperade*
1 tablespoon olive oil
3 tablespoons ham — finely diced
Pepper — to taste
1/2 cup chunky tomato sauce — (optional)

Beat together eggs, water, cheese, salt and basil. Stir in piperade.
Heat oil in 10- to 12-inch nonstick skillet. Add ham; saute over medium-high
heat for 2 minutes. Cook until set on bottom. Reduce heat to medium. With
spatula, lift edges of fri ttata so uncooked egg runs underneath. Cook
until set, 1 to 2 minutes. Continue lifting and cooking until egg is
completely set and lightly browned on underside. Flip frittata and brown
top side, about 2 minutes. Transfer to platter; dust with pepper. Cut
into 4 wedges. Top with tomato sauce, if desired.

– – – – – – – – – – – – – – – – – –

NOTES : Serves 4. 6/21/95 , San Francisco Chronicle

********************************************
MORE IDEAS FOR PIPERADE LEFTOVERS

Side Dish/Topping: To 2 cups of piperade, add about 3/4 cup tomato
puree. Season with oregano, marjoram, rosemary or basil. Simmer for 5
minutes. Use as a side dish for meats and fish or as a topping for rice
pilaf or baked potatoes.
Variation 1: Add steamed, sliced zucchini to the peppers before
simmering them in the sauce.
Variation 2: Saute 2 minced garlic cloves in 2 teaspoons olive oil;
add 3 tablespoons water (mixture will sputter); simmer for 30 seconds. Add
1/2 pound trimmed and cleaned spinach leaves, tossing until wilted. Add 2
cups piperade. Simmer for 2 minut es.
Pasta Sauces: Halve and seed 1 pound ripe tomatoes. Grate them down
to the skin on the coarse side of a hand-held grater. Discard skins. Saute
the tomato and an herb of your choice in a little oil or butter until
soft, about 3 minutes. Add 2 cups pip erade; simmer 5 minutes. Serve over
pasta.
Variation 1: Saute 1 large minced garlic clove and 2 anchovy fillets
in a little olive oil; add the above sauce and simmer for 5 minutes.
Variation 2: Omit garlic and anchovies. Add 1/2 cup sliced ripe
olives to the tomatoes with the piperade and simmer as above.

Apricot Macadamia Nut Tart

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Cocoa Pastry————–
1 1/2 c flour
2/3 cup butter — softened
1/4 cup brown sugar — packed
2 tbs cocoa
1 egg
For Tart——————-
8 oz dried apricots
3 1/2 oz macadamia nuts — coarsely chopped
1/3 cup sugar
1/4 cup butter — melted
1/2 cup light corn syrup
1/4 tsp salt
2 eggs
For Chocolate-dipped Apricots—–
1/4 cup semisweet chocolate chips
1 tsp shortening
12 dried apricots

1. Heat oven to 400¼. Mix all pastry ingredients until dough forms. Press
firmly and evenly against bottom and side of ungreased 11-inch tart pan with
removable bottom. Bake 10-12 minutes or until set.

2. After baking pastry, heat oven to 375¼. Reserve 12 apricots for
Chocolate-dipped Apricots; coarsely chop remaining apricots. Sprinkle nuts
and chopped apricots evenly over baked pastry. Beat sugar, butter, corn
syrup, salt, and eggs until smooth. Pour over nuts and apricots. Bake 25 to
30 minutes or until set.

3. Line plate with waxed paper. Place chips and shortening in a small
microwave safe bowl. Microwave uncovered on medium 2 to 3 minutes or until
mixture can be stirred smooth. Dip half of each apricot into chocolate
mixture; place on plate. Let stand until chocolate is dry. Place on tart.

– – – – – – – – – – – – – – – – – –

Per serving: 695 Calories; 12g Fat (14% calories from fat); 13g Protein; 156g
Carbohydrate; 57mg Cholesterol; 143mg Sodium

Title: SPICED RHUBARB-STRAWBERRY PIE
Categories: Vegetables, Pies/pastry, Desserts
Yield: 6 servings

3 c Rhubarb, cut up 1/8 ts Salt
1 pt Strawberries, halved 1/4 ts Pumpkin pie spice, or
ground
3/4 c Sugar -mace
4 tb Flour 2 tb Butter or margarine

Pastry for 2-crust pie

Combine rhubarb, cut in 3/4-inch pieces, and strawberries in a bowl.
Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into
pastry lined 9-inch pie pan. Dot with butter. Adjuct lattice top, flute
edges. Bake in hot oven (425 F) 40 minutes, or until crust is browned and
juices bubble. Cool on rack.

[ FARM JOURNAL’s Complete Pie Cookbook; 1965 ]

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