Puree of Broccoli Flowerets w/Cream No. 1974 Yields 6 Servings

2 lb Broccoli – Nutmeg, Grated
– Salt – Black Pepper, Ground
1 Cup Heavy Cream

Break or cut the flowerets from the stalks.
Reserve the stalks for another purpose.
Bring a large pot of salted water to a boil.
Cook the broccoli, uncovered, until JUST tender (1 1/2-2 minutes).
Drain VERY (!) thoroughly.
Puree in a food processor using on-off pulses and scraping down the sides of
the bowl to obtain an even puree.
Put the puree in a heavy saucepan.
Heat until bubbly (1-2 minutes), stirring constantly.
Add as much of the cream as the broccoli will absorb without getting too thin.
Season to taste with nutmeg, salt and pepper.
The puree should be bright green and very fresh tasting.
Serve at once.

GUMBO II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Shrimp, chicken, or crawfish
1 Stick oleo
1 lg Onion, chopped
1 Stalk celery, chopped
3 qt Water
1 tb Green onions
2 cn Tomatoes
2 c Okra, cut up
2 tb Oil
4 tb Flour
1 lg Bell pepper, chopped
2 Cloves garlic, chopped
4 tb Worcestershire sauce

Fry fresh okra in oil; do not burn. add oleo anbd
flour. Make roux. Add onion, celery, bell pepper and
garlic. Saute until soft. Add water and Worcestershire
sauce. Add the tomatoes. Cook for 1-2 hrs. Add the
meat of your choice. Let simmer for 30 min. Serve with
rice.

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DOUBLE RICE STUFFING [FOR A 12-POUND TURKEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Long-grain wild rice
(6 oz. each)
6 tb Butter or margarine
4 1/2 c Water
3 c Chopped celery
1 lg Onion chopped
7 oz (1 jar) Pimento-stuffed
Olives, drained sliced
1 t Salt
1/4 ts Pepper

1. Prepare rice mix with 2 tablespoons of the butter
or margarine and the 4
1/2 cups water, following label directions.

2. Saut‚ celery and onion in remaining butter until
soft in a large
frying pan; lightly stir in rice mixture, olives,
salt, and pepper.

Makes approximately 10 cups or enough to stuff a
12-pound bird.

Source: Family Circle Illustrated Library of Cooking.

Typed for you by Lois Flack, Cyberealm BBS, Watertown,
NY.

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Title: Reprocessing Unsealed Jars
Categories: Canning, Information
Yield: 1 guide

If a lid fails to seal on a jar, remove the lid and check the
jar-sealing surface for tiny nicks. If necessary, change the jar, add a
new, properly prepared lid, and reprocess within 24 hours using the same
processing time. Headspace in unsealed jars may be adjusted to 1-1/2
inches and jars could be frozen instead of reprocessed. Foods in single
unsealed jars could be stored in the refrigerator and consumed within
several days.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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LEMON PUDDING PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter,softened at room temp
1 c Granulated sugar
3 ea Extra large egg yolks at roo
1/3 c Freshly squeezed lemon juice
2 ts Finely grated lemon rind
3 tb All-purpose flour
2 ts All-purpose flour
1 c Light cream at room temperat
2 ea Extra large egg whites at ro
1 pn Cream of tartar
1 ea Fully baked 9″ pie shell

Cream butter well in large mixing bowl.Add 3/4 cup
sugar in 2 additions,beating 1 minute after each
portion added.Blend in the egg yolks,1 at a
time,beating well after each addition.Beat in the
lemon juice and rind;beat in flour and cream.
Beat egg whites on moderately high speed in small
deep bowl until frothy.Add cream of tartar;continue
beating until soft peaks form.Add remaining 1/4 cup
sugar;beat until firm but moist peaks form.Stir in
small spoonful of the egg whites into lemon mixture;
then fold in remaining egg whites.
Gently,pour filling into baked pie shell.Bake @ 400
degrees 10 minutes,reduce oven temperature to 350
degrees and continue baking about 25 minutes or until
top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then
refrigerate 6 hours before serving.Makes one 9″ pie.

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Title: Cheesey Ham Poof
Categories: Casseroles, Ham
Yield: 6 servings

6 ea Eggs
1/2 c Flour
1 1/2 ts Baking powder
1 c Milk
1 c Ham, chopped fine
2 tb Margarine
3 oz Cream cheese
2 c Cheese
1 c Cottage cheese
3 ea Green onions, chopped
1 ts Dried parsley
1/4 ts Paprika

Beat the eggs and then stir in flour and baking powder. Gradually add
milk. Add remaining ingredients. Beat with mixer until well blended.
Bake in a greased 2 qt. casserole at 350 for 45-50 minutes. Serve
immediately.

Everyone’s a Homemaker – Beverly Nye (1982)

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Lemon Meringue Kisses

Recipe By : Eating Well Cookbook/ 1991 Volume One
Serving Size : 50 Preparation Time :0:00
Categories : Low Calorie Low Fat
Sweet Endings- Bars + Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large egg whites — room temperature
pinch salt
2/3 cup sugar — sifted
1 teaspoon lemon zest — finely grated
1/4 teaspoon vanilla extract

OVEN: 250

Cover 2 baking sheets with parchment or foil.

Beat egg whites with salt til soft peaks form. Add sugar very slowly, beating
well between additions, til egg whites are stiff but not dry.

Fold in lemon zest and vanilla.

Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a
pastry bag fitted with a 1/2-inch star tip.

Bake til dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before
removing from baking sheets.

(Can be stored up to 2 weeks in an airtight container.)

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NOTES : *This is a FAT FREE cookie!

ANDREA’S BRUNCH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 sl Bread of your choice
8 sl Sharp cheddar cheese
8 sl Ham, sliced thin
6 Eggs
3 c Milk
1/2 ts Dry mustard
1/2 ts Salt
1/2 c Butter, melted
1 c Cornflakes

1. Butter both sides of 16 slices of bread. Place 8
slices in a 8 x 10 inch pan 2 inches deep. Cover bread
with sharp cheese and a slice of ham on each piece of
bread. Top with the remaining 8 slices of bread.

2. Mix together all the rest of the ingredients except
melted butter and cornflakes. Pour over casserole and
refrigerate overnight.

3. Before baking, mix the melted butter and
cornflakes. Spread evenly over casserole. Bake at 350F
for 1 hour.

Source: Andrea Cassoni, Cyberealm BBS Watertown NY
originally posted 9/13/92 Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-786-1120

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PUREED PEAS A LA CLAMART

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
32 oz Peas, frozen
3 tb Butter
1 c Chickenbroth, instant
1/2 Green Onion,finely chopped
Salt
Pepper
9 oz Potatoes

1.Cover the peas with cold water and bring to a boil.
Drain and put back in pot. 2. Add the butter, broth,
onion,salt and pepper cover and simmer til peas are
soft and liquid is mostly evaporated. 3.In the
meantime peel potatoes and cut into thin slices and
boil in salted water about 20 min. Drain. 4.Puree the
peas and half of the potatoes. Mix the pea puree and
half of potato puree in a serving bowl. 5. Add more of
the potatoes that are left until the puree is nicely
thick. 6.Season with salt and pepper to taste. 7 Keep
warm until serving. Translated by Brigitte Sealing
Cyberealm BBS Watertown NY 315-786-1120

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CHOCOLATE ESPRESSO CHEESECAKE

Recipe By : DESSERT SHOW #DS3002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 cup chocolate wafer cookie crumbs
2 tablespoons melted salted butter
Filling:
3 packages soft cream cheese — (8 ounce)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup sour cream
1/2 cup ricotta cheese
3 eggs
1 1/2 cups semisweet chocolate chips — melted
1/2 cup espresso coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
Glaze:
6 ounces semisweet chocolate chips
1/4 cup unsalted butter — room temperature
1/4 cup chopped pecans

Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and
grind into fine
crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch
springform pan.
Chill while preparing filling.
Filling: In large bowl with electric mixer, beat cream cheese until smooth.
Add white and brown
sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and
beat until mixture
is smooth. Add melted chocolate, espresso, vanilla, and almond extract.
Blend until mixture is
very smooth. Pour mixture into springform pan. Bake approximately 1 hour.
Turn off oven and
crack door about 1 inch. Leave cake in oven for 1 hour then remove and cool
to room
temperature.
Glaze: In small saucepan, melt chocolate and butter over low heat and stir
until smooth. Add
pecans and stir until coated. Pour glaze over top of cheesecake and smooth
to edges. Let some
run over edges if you like. Chill until firm and cut into wedges to serve.
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