FRIED CORN CAKES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Appetizers
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sweet corn kernels
1 Egg
1 tb Yellow curry paste
2 To 3 tablespoons rice flour
2 tb Light soy sauce
1 t Salt
3 tb Wheat flour
2 c Vegetable oil
—–SAUCE—–
4 tb Vinegar
4 tb Water
1/4 c Sugar
1 t Salt
1/2 Chili, crushed
1/4 c Peanuts
1/4 c Cucumber, thinly sliced
—–YELLOW CURRY PASTE—–
1 t Cumin seeds
1 t Coriander seeds
8 Dried chilies
1/2 ts Ground cinnamon
1 t Salt
1/2 ts Ground cloves
1 tb Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Yellow curry powder

Mix together the corn, egg, curry paste, rice flour,
soy sauce and 1 teaspoon salt. Shape the mixture with
your hands to form circular cakes about 1 inch in
diameter.

Dip the cakes in the wheat flour and then fry
immediately in the very hot oil. (Do not fry more
than 6 to 8 cakes at a time or they will not cook
properly.)

To make the sauce, bring to a boil the vinegar, water
sugar, salt and chili. Let it cool.

Pound the peanuts and add to the cooled mixture.
Lastly, add the cucumber.

From “Discover Thai Cooking”. Pierre Chaslin, Piyatep
Canungmai, Luca Invernizzi Tettoni Times Editions,
Singapore, 1987.

NOTE: These little guys are tasty! Scoop up some of
the sauce on each one and wolf ’em down. I’ve used
plain curry powder instead of the yellow curry paste
with good results, but here’s the recipe for the paste
if you want to go to the effort:

Place the cumin and coriander seeds in a pan without
adding any oil. Dry fry them, stirring, over medium
heat for 1 to 2 minutes until they are slightly
browned, and give off a roasted aroma.

Coarsely chop the chilies and soak in water for 10
minutes. Drain. Pound all the ingredients together to
produce a fine paste which goes well with beef and
pork.

From the same book. You can work out your
frustrations pounding the spice mix in a mortar and
pestle or you can use a food processor if you’re
feeling particularly harmonious… Make a lot of the
paste and save it for use in other curries.

Posted by Stephen Ceideburg April 1 1990.

– – – – – – – – – – – – – – – – – –

Title: SARAZENER (SARACEN)
Categories: Meats, German
Yield: 4 servings

600 g Liver from European elk or
-from deer, cut into small
-pieces
3 1/2 tb Fat
1 Onion, finely chopped
1 tb Flour
1 tb Vinegar
4 To 6 cups meat broth

salt and pepper to taste spaetzle

Roast the onions in the fat until golden, then add the liver and saute it.
Add the spices. Stirring constantly, dust liver with flour and then add a
little of the broth. Add the remainder of the broth and the spaetzle, and
briefly bring once more to a boil. Stir in vinegar to taste.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

—–

Title: Susan and Michael’s Paint Brush Cookies
Categories: Kids, Cookies
Yield: 1 servings

Shortening (part butter)
Sugar
Eggs
Vanilla
Gold medal flour
Baking powder
Salt
Water

Mix well with spoon in a large bowl, 3/4 cup shortening, 1 cup
sugar, 2 eggs, 1 teaspoon vanilla, 2 1/2 cups Gold Medal flour, 1
teaspoon baking powder, and 1 teaspoon salt. Cover dough and chill
for 1 hour. Heat oven to 400 degrees. Mix with fork in small bowl,
1 egg yolk and 1/4 teaspoon water. Divide mixture among custard
cups. Add a few drops of food coloring to each cup to make red,
green, blue, yellow and orange paint. Roll chilled dough 1/8 inch
thick on lightly floured cloth-covered board. Cut with cookie
cutters or make your own shapes. Place on ungreased baking sheet.
Paint the cookies. Bake 6 to 8 minutes or until light brown on
edges. Cool. Makes 4 dozen cookies.

—–

POTATO AND RICE SOUP (PATATA E RISI)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Carrots
2 md Boiling potatoes
1/4 lb Parmesan cheese
6 tb Olive oil
2 tb Tomato paste
2 md Celery stalks
3 qt Basic Broth (or canned
-chicken broth)
2 Bay leaves
1 c Arborio rice (or long-grain
-rice) (7 oz)
Salt
Freshly-ground black pepper

PREPARATION: Peel and coarsely shred the carrots.
Peel and cut the potatoes into 1/2-inch dice. Grate
the cheese (1 cup).

COOKING: Heat the oil in a 6-quart soup kettle. Add
the potatoes and saute until lightly browned, about 5
minutes. Add carrots and tomato paste and cook until
carrots soften, about 3 minutes. Cut celery stalks in
half and add to the kettle along with the broth and
bay leaves. Bring to a boil, cover and simmer for 45
minutes, skimmimg occasionally. Add rice and simmer
until tender, 18 to 20 minutes longer. Discard celery
and bay leaves. Season with salt, if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with
ground black pepper and cheese.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

MUFFINS THAT TASTE LIKE DONUTS (JVN) ++

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Nutmeg
1/4 ts Cinnamon
1/3 c Oil
3/4 c Sugar
1 Egg
3/4 c Milk
Jam (opt)
—–TOPPING—–
1/2 c Melted butter
3/4 c Sugar
1 t Cinnamon

Comment: Better to make as 12 smaller muffins – giant
ones cannot be effectively coated.

In a bowl, combine flour, baking powder, salt, nutmeg
and cinnamon. In another bowl combine thoroughly oil,
sugar, egg and milk

Add liquid ingredients to dry and stir only to combine.

Bake 350 for 20-25 min.

Shake muffins out immediately and while hot, dip in
melted butter, then sugar and cinnamon.

For a delicious variation, fill tins 1/2 full of
batter, put 1 t jam on top, and top with the rest of
the batter.

:source: Muffin Mania by C. Prange and J. Pauli
:exported: June 1996

– – – – – – – – – – – – – – – – – –

Conch Fritters *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Florida
Fish/Shellfish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Conch — ground
1 tsp Black pepper
1 Green pepper — chopped
1 tsp Baking powder
1 med Onion — chopped
3 oz Tomato paste
2 tsp Salt
3 c Self-rising flour

Mix the ground conch with green pepper, onion, salt, black pepper and baking
powder. Stir in the tomato paste and flour. Shape into balls and spoon into
hot oil. Fry until golden brown. Serve with cocktail sauce.
NOTE: I like to add 2 TSP. hot sauce to the batter.
(The Orange Bowl Cookbook.1983)

– – – – – – – – – – – – – – – – – –

S. Schwartz, Pub. AUNT SALLI’S CYBERKITCHEN
*The Web’s ORIGINAL CyberKitchen*
SUBSCRIBE: honn@icanect.net ALWAYS FREE
Coming in June: New format, web site, ftp and chat.

FRESH CILANTRO MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Chopped fresh cilantro
— (firmly packed)
1/2 c Mint, fresh — chopped
-firmly packed
1 Fresh hot green chili (opt.)
1 tb Lemon juice
3/4 c Plain yogurt
1/4 ts Salt — (more if desired)

Put the cilantro, mint, green chili, lemon juice, and
3 tablespoons water into the container of a blender or
food processor. Blend until smooth, pushing down, if
necessary, with a rubber spatula.

Beat the yogurt in a small bowl until it is creamy.
Add the mixture from the blender and fold in. Add 1/4
teaspoon of the salt, mix, and taste. Add more salt if
you need it.

– – – – – – – – – – – – – – – – – –

Grits Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen chopped spinach
1/2 c Thinly sliced green onions
3 oz Shredded cheddar cheese
1/4 ts Pepper
1/4 ts Nutmeg
2 c Water
2/3 c Enriched Hominy Quick Grits*
— (Quaker or Aunt Jemima)
1/2 ts Salt (optional)
1/2 c Dairy sour half and half
-OR- sour cream
3 sl Bacon — crisply cooked
— and crumbled

Cook spinach with onions according to package directions. Drain
thoroughly; stir in cheese, pepper and nutmeg. Cook over medium heat,
stirring frequently, until cheese melts; remove from heat.

Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer
2 to 4 minutes or until thick, stirring frequently. Stir grits into
spinach mixture. Add sour half and half; cook until heated through.
Spoon into 1-qt. serving dish. Sprinkle with bacon.

*NOTE: To substitute Quaker or Aunt Jemima Enriched Hominy Grits, increase
water to 2-1/2 cups and simmer time to 12 to 14 minutes. Proceed as
recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 181
* carbohydrates 17 g
* protein 8 g
* fat 9 g
* calcium 170 mg
* sodium 340 mg
* cholesterol 25 mg
* dietary fiber 3 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Delicious Snack Mix
Categories: Holiday, Munchie
Yield: 16 1/2 cup

4 c Salted peanuts
1 c Candy-coated chocolate
Pieces, mm’s etc. or semi
Sweet chocolate chips
1 c Whole almonds
1 c Raisins
1 c Chopped dates
1 c Mini pretzels (optional)
1/4 c Sunflower seeds

directions
In large bowl, combine all ingredients. Store in covered containers
of choice for gift giving. Will make 16 or more 1/2 cup servings. If
using pretzels serving sizes will vary, omit dates when using
pretzels.

source pillsbury holiday gift monthly mag.
submitted by marina

Date: Wed, 15 Feb 95 08:00:15 PST
From: “Rob Ryerson”

Brownie Oatmeal Cookies

Serves 24

Preparation :15 Cook :10 Stand :10 Total :35

Originally from The Mormon Diet Cookbook

2/3 cup whole wheat flour
1/3 cup sugar
1 cup quick cooking rolled oats
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt, (optional)
1 each powdered egg substitute, (11/2 tsp. mixed with 3 TBS
water)
1/3 cup corn syrup, ,light or dark (or substitute honey)
1 teaspoon vanilla

Mix egg replacer, vanilla and syrup. In separate bowl, mix dry
ingredients, make a well, add liquid and stir till moistened. On
a spritzed baking sheet, form approx. 2 dozen cookies. Bake at
350F for about 10 minutes Cool on sheet/wire rack for 5/5
minutes.

Nutrition (per serving): 57 calories

Saturated fat 0 g
Total Fat 1 g (8% of calories)
Protein 1 g (9% of calories)
Carbohydrates 12 g (83% of calories)

Cholesterol 0 mg Sodium 56 mg
Fiber 0 g Iron 1 mg
Vitamin A 4 IU Vitamin C 0 mg
Alcohol 0 g

Source: The Mormon Diet Cookbook
Page (s): 343
Date Published: 1992
ISBN: 1-55517-090-0