California Confection

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Snacks
Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Margarine
1 cup Graham cracker crumbs
1/2 cup Wheat germ
1/2 cup Sunflower seeds
1 cup Chopped Calif. Dried Figs
14 ounces Sweetened condensed milk — – (non-fat)
1/2 cup Coconut — unsweetened
(flaked or shredded)
1 cup Chopped walnuts

Melt margarine in a 9 x 13 inch baking pan — either in microwave or in
pre-heat
ing oven. Mix in cracker crumbs, wheat germ, sunflower seeds, and figs; press
i
n an even layer. Pour non-fat sweetened condensed milk evenly over crumb
mixtur
e. Top with coconut and walnuts, pressing down lightly. Bake in a 350 F. oven
for 25 to 30 minutes until toasty brown.
Cool. Serve from pan in small squares or break into toffee-like pieces.
Enjoy like candy, or trail mix, or top fresh fruit or ice cream with
melt-in-you
r-mouth California Confection.

Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The
Ca
lifornia Fig Advisory Board Electronic format courtesy of Karen Mintzias

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Title: ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)
Categories: Breads, Ethnic
Yield: 6 servings

4 c All purpose flour
1 ts Baking powder
1 tb Sugar
1 tb Melted butter
2 c Milk, heated to boiling

hot fat for frying powdered sugar (optional)

In a bowl, combine flour, baking powder and sugar.
Mix in the butter and hot milk until a stiff dough is
formed. Turn out onto a lightly oiled surface and
knead until smooth and cooled. Divide dough into four
parts. Shape each into a ball. Divide each into 4
parts to make 16, then divide each of the resulting
balls into 2 parts to total 32.

Cover baking sheets with waxed paper and dust the
waxed paper lightly with flour.

On a lightly floured surface, roll out each part of
dough to make a thin round about 8 inches in diameter.
Place the rounds on the floured waxed paper. Chill 30
minutes.

In a skillet, heat 2 inches of fat to 375 to 400
degrees F. Vegetable shortening or corn or peanut oil
may be used but the authentic fat is lard.

Fold gthe dough rounds, one at the time, into
quarters, and, with a sharp-tipped knife, make little
cuts and cut-outs in the dough. Fry the bread rounds,
until golden brown, about 1 minute on each side.
Remove and drain on paper toweling. Store in an
airtight container in a cool place or in the freezer
until ready to serve.

From: THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice
Ojakangas, Little, Brown, and Company, Boston. 1988.
Shared by: Karin Brewer, Cooking Echo, 6/93

—–

Mirliton el Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 lb Ground beef

2 tb Vegetable oil

1/2 c Onion,chopped

1 tb Green bell pepper,chopped

2 c Mirlitons,chopped (2 med)

1 1/2 ts Salt

1/2 ts Black pepper

2 tb Butter or margarine

1 tb Parsley,chopped

1/4 c Bread crumbs

1. In skillet, brown meat in vegetable oil.

2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until

well done (about 30 minutes).

3. Fill buttered casserole with mirliton mixture, mixing in parsley.

4. Top with bread crumbs and bake in preheated 350’F. oven 20 minutes.

NOTE: Squash may be substituted for mirlitons.

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Title: PASTA WITH SAKE CLAM SAUCE
Categories: Pasta, Fish
Yield: 4 servings

2 cn Chopped clams
3/4 c Finely chopped onion
2 Garlic cloves,minced/pressed
1 c Sake or dry vermouth
2 T Canned capers,drained
10 oz Dried linguine or vermicelli
1/4 c Finely chopped parsley
1/4 c Fresh grated parmesan cheese
1/8 t Crushed dried hot red chiles

1. Drain clams and reserve juice. In a 10-12″ frying pan, combine 1/2 cup
of the clam juice, onion, garlic, and 1/4 cup sake. Stir on high heat until
about 1/4 of the liquid remains. Add remaining sake, clams, and capers;
simmer 3-4 minutes. Keep warm.

2. Meanwhile, bring 4 quarts water to a boil in a 6-8 quart pan on high
heat. Add pasta; cook, uncovered, until tender to bite, about 8 minutes.
Drain pasta and pour into a wide bowl; add clam mixture. Lift and mix with
2 forks until most of the liquid is absorbed, about 1 minute. Top pasta
with parsley, cheese, and chilies.

~ Laura Wyckoff, Partland, Oregon.

—–

OUTRAGEOUSLY OATMEAL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Oat
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water — 1 1/4
2 c Bread Flour -3 cups
1 tb Nonfat Dried Milk-1 1/2 T
1 t Salt — 1 1/2 t
1 tb Applesauce — 2 T
1 tb Honey — 2 T
1/4 c Rolled oats — 1/2 C
1 1/2 ts Yeast — 2 1/2 t

*** instant oatmeal doesn’t work but quick cooking oats do. 1 pound
loaf NOTES : Don’t use instant oatmeal

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New Mexico-Style Barbecue Sauce (Gr)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3633
Serving Size : 1 Preparation Time :0:00
Categories : Bbq-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/2 medium red onion — finely diced
1 garlic clove — finely diced
6 plum tomatoes — coarsely diced
1/4 cup ketchup
2 tablespoons dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon pasilla chile powder
1 tablespoon worcestershire sauce

In a medium sauce pan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes. Puree the mixture
in a food processor, pour into a bowl, and allow to cool at room
temperature. This sauce will keep for 1 week in the refrigerator or several
months frozen.

Yield: 5 cups

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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La Parilla Tomato Arbol Salsa

Recipe By : La Parilla the mexican grill by Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup corn oil
12 arbol chiles — with seeds
2 Roma (plum) tomatoes
6 medium cloves garlic
3/4 cup water
1/4 teaspoon Mexican oregano — toasted
1/4 teaspoon kosher salt
1/4 teaspoon cumin — toasted and ground

This is typical of what you would find on tables in northern Mexico,
where salsas tend to be a little brutal — hot and very direct with
uncomplicated flavors. I love this kind of salsa on quesadillas and
broiled meats. A great all-purpose condiment, a spoonful or two will
enliven almost any dish. Be careful, though. People in the north like
their food hot.

Pan roast tomatoes until blistered, deeply browned, and soft. Pan
roast garlic until brown and soft, then peel.

Heat the corn oil in a medium-sized skillet until hot but not
smoking. Fry the chiles, 1 or 2 at a time, until puffed and brown,
about 10 seconds. Do not burn or they will taste bitter. Shake off
excess oil from chiles and place in a blender. Add 2 tablespoons
chile cooking oil, tomatoes, garlic, and water. Blend until smooth.
Add the oregano, salt, and cumin and blend again. Keeps, tightly
covered, about 3 days in the refrigerator.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8

Title: Ginger Baste for Pork
Categories: Bbq sauces
Yield: 1 servings

2/3 c Brown sugar
2 tb Cornstarch
2 ts Freshly grated ginger root
2 ea Cloves garlic, crushed
1/4 c Wine vinegar
2/3 c Soy sauce
1/4 ts MSG (Optional)

Combine ingedients thoroughly until sugar is dissolved. Let
stand for at least 1 hour to blend flavors before using. Stir
well before brushing on pork during cooking.

Source: Modern Barbecue Cooking by Ed Bell
—–

LENTIL LOAF (BROWN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Red lentils
12 oz Water
1 Onion, chopped
1 tb Parsley
1/2 ts Cayenne
1 tb Nutritional yeast
Lemon juice
Salt pepper

Rinze lentils thoroughly. Cover with water cook for
10 to 15 minutes. Add more water if you need to. You
should have a stiff puree. Stir fry onions in a little
oil till soft, throw in the cayenne cook for a few
more seconds. Remove lentils from heat stir in the
remaining ingredients. Add a little more stock or
water if the mixture is too dry. Season with salt
pepper to taste.

Grease a 1 lb loaf tin, press in the lentils mixture.
Bake at 375F/190C for 45 to 50 minutes. Let stand for
10 minutes then turn out on a plate. Serve with
vegetables.

Very loosely based on Sarah Brown, “Vegetarian Kitchen”

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TRIPLE CHOCOLATE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Desserts
Breakfast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
3 oz Unsweetened chocolate
2 1/4 c Flour
1 t Baking soda
1/4 ts Salt
1 c Buttermilk
1 c Sugar
2 Eggs
1 t Vanilla
6 oz Milk chocolate chips
6 oz Semi sweet chocolate chips
1 c Toasted walnuts, chopped

Slowly melt butter and unsweetened chocolate.
Meanwhile blend sugar, eggs, buttermilk, and vanilla.
Beat until smooth. Sift flour, salt and baking soda
together. Add to egg mixture to chocolate mixture and
blend well. Add flour mixture and beat until smooth.
Fold in choclate chips. Grease muffin tins well. Fill
each cup 2/3 full with batter. Bake at 375 deg for 20
to 25 minutes. These tend to be habit forming when
served with cold milk.

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