Title: Apple strips
Categories: Desserts, Cakes, Fruits
Yield: 30 servings

3/4 c Unsalted Butter or margarine
1/4 c Sugar
1/2 ts Grated Lemon Rind
1 ds Confectioners Sugar (opt)
2 c Flour
3 tb Sour Cream
Egg yolk for wash

MMMMM————————–FILLING——————————-
4 x Med Apples, peeled *
1/2 c Sugar
1 tb Raisins

* 4-5 medium Macintosh apples, peeled and thinly sliced
Work butter into flour with a fork and add sugar, sour cream, and
lemon rind, kneading to form a dough. Form into a roll, wrap in waxed
paper, and let rest for 1/2 hour.
Cut roll in half. Roll out 1 part to fit a 9"x9″ pan. Line with apple
slices and sprinkle with raisins and sugar. Roll out remaining dough
and cut into strips to form a lattice pattern on top of the apples.
Brush with egg yolk, to which a little cold water has been added.
Bake at 325 deg F. for about 20 minutes, until golden brown. Dust
with confectioners’ sugar while still warm, if desired, and cut into
1″ x 2″ strips. Makes about 30. Serve warm or cold.

MMMMM

Title: Caribbean Ginger Turkey
Categories: Poultry, Main dish
Yield: 4 servings

2 lb Turkey breast, skinned
1/4 c Soy sauce
1/4 c Dry sherry
2 T Apricot jam
1/2 t Ginger
1/2 c Water
1/4 c Brown sugar
2 T Vegetable oil
2 t Lemon juice
1 ea Clove garlic, chopped

Carefully bone turkey breast. Remove fillet from underside of breast
by detaching the feather-shaped piece of boneless meat beside the
breast bone. Cut remaining breast meat into 3 equal portions. In a
plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot
jam, lemon juice, ginger and garlic; mix well to dissolve sugar.
Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to
6 hours or overnight. Remove meat from marinade, reserving marinade.
Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat
with marinade. Serve with rice and garnish with sliced fruit.

MMMMM

Corn Potato Chowder

Recipe By : Vegetarian Times (March 1993)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews Very Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon oil
2 teaspoons sherry
1 cup onion — chopped
1 cup carrot — sliced
2 stalks celery — sliced
2 cups red potatoes — cubed
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup corn kernels
cayenne to taste
plain yogurt for garnish (optional)

Instructions In large heavy saucepan, heat oil and sherry until bubbling.
Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.
water.) Add carrot, celery, bay leaf, potatoes stock. Cover, bring to
boil cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk corn; simmer for 3 minutes or until corn is tender. Discard
bay leaf. Puree 1 cup soup in blender, then return to pot. Season with
cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne.
The first time I made this I overdid it! I didn’t use the yogurt, and it
tasted fine.

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Title: FRANGO MINT PIE
Categories: Pies, Usenet
Yield: 1 pie

1 c Butter
2 c Sugar, confectioner’s
-(sifted)
4 oz Chocolate, unsweetened
4 Eggs
3/4 t Peppermint extract
2 t Vanilla extract
10 Vanilla wafers,
-crushed

Beat the butter and sugar in a large bowl until light and fluffy.

In the top of a double boiler, melt the chocolate. Add to the butter-sugar
mixture and beat thoroughly. Add the eggs one at a time, beating well
after each egg, until well blended. Fold in the peppermint and vanilla.

Line the pie tin with the vanilla wafer crumbs (buttering the pie tin makes
them stick to the side a little better). Pour in the filling. Refrigerate
for two hours.

NOTES:

* Decadent chocolate mint pie — One of the things that is memorable about
Marshall Field’s department store in Chicago is their “Frango chocolate
mints.” This pie captures the flavor perfectly. I got the recipe from
Malcolm Slaney, who “found it in a cookbook when [he was] attending Kayak
School in Oregon.”

* This recipe fills a shallow 8 inch pie tin; add 50 percent to everything
to fill a 9-inch pie tin.

* If you’re not very good at pie crusts (I’m not), feel free to use a
pre-formed graham cracker crust. The chocolate and mint flavors
predominate, no matter what crust you use.

* This is serious decadence! The first time I made this, I stopped several
times in disbelief of just what I was doing. Enjoy!

: Difficulty: moderate (melting chocolate is tricky).
: Time: 30 minutes preparation, several hours chilling.
: Precision: measure the ingredients.

: Chris Kent
: Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif.,
USA
: kent@decwrl.dec.com -or- decwrl!kent

: Copyright (C) 1986 USENET Community Trust

—–

Title: ORANGE ROUGHY ORIENTAL
Categories: Seafood, Chinese
Yield: 2 servings

3/4 lb Orange Roughy Fillets
1/2 tb Vegetable Oil
1/2 c Julienned Green Onion
Strips
1/2 ts Minced Garlic
1/2 ts Gingerrot
2 tb Soy Sauce
Pinch Red Pepper Flakes
1/2 c Bamboo Shoots Drained

in Large Skillet, Preferably Non-Stick, Saute Fish in
Oil Until It Flakes Easily With Fork; Remove Keep
Warm. Stir Green Onions, Garlic Ginger in Remaining
Oil in Skillet. Saute 30 Sec. Add Bamboo Shoots, Soy
Sauce Red Pepper. Heat Through. Spoon Over Fish.
Serve Immediately.

—–

Title: Barbecue Cubes
Categories: Salads, Side dish
Yield: 4 servings

3 oz Lemon Jell-O; (1 Pkg.)
3/4 c ;Boiling Water
8 oz Tomato Sauce; (1 can)
1 1/2 ts Vinegar
1/2 ts Salt
1 x Pepper; Dash Of
1 tb Horseradish

Dissolve Jell-O in boiling water. Mix all other ingredients, and when
Jell-O is at room temperature, add and mix well. Pour into oiled
8-inch square pan.
Chill until firm. Cut into cubes and serve atop salad to go with
your barbecue.

MMMMM

Title: Roasted Garlic
Categories: Garlic Appetizers
Servings: 1

1 x Whole Heads Of Garlic 1 x Toasted Rounds French
Bread
1 x Softened Sweet Butter

Preheat oven to 375 degrees F.
Remove the papery outer covering of whole garlic head, but do not seperate
the cloves or peel them. Place as many whole heads of garlic on a large
square of heavy-duty aluminum foil as there are people to be served. Fold
up foil so that the cloves are completely wrapped.
Bake in the preheated oven for 1 hour 15 minutes.
Serve each diner a head of garlic and some bread and butter. Separate
cloves. Hold a clove over a piece of buttered bread and squeeze. The
garlic puree will pop out, like toothpaste from a tube. Spread and eat.
GARLIC PUREE:
To make a batch of Garlic Puree for later use, let roasted heads of garlic
cool, unwarapped for at least 5 minutes.
Gently separate the cloves and squeeze each one over a fine meshed sieve,
so that the softened garlic pops into the sieve.
With wooden spatula or wooden spoon, rub garlic through the sieve into a
small container or bowl.
Cover tightly with plastic wrap and refrigerate the puree if needed.
QUICK PUREE:
If you are in a hurry, you may skip the refinement of the sieve. Simply
squeeze the cloves, one by one, over a bowl. When they have all been
squeezed, use a rubber spatula to push the puree into a neat mound cover
tightly with plastic wrap, and refrigerate until needed. It will keep for
months. To keep indefinitely, cover with a film of olive oil.

—————————————————————————–

Fortune Cookies

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Bars Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 strips red and/or green paper strips
3 tablespoons butter — softened
3 tablespoons sugar
1 large egg white
1/2 teaspoon vanilla
1/3 cup flour

Heat oven to 400. Grease 2 cookie sheets. Write a fortune on each strip of
paper and have an empty water glass ready.

Beat butter, sugar egg white and vanilla in a small bowl with an electric
mixer on medium speed until well blended. Stir in flour.

Working in batches of 3, drop 1 1/2 teaspoons of batter at least 4″ apart on
prepared cookie sheet. Spread batter with back of a spoon into a 3″ circle.

Bake 3 to 4 minutes or until edges turn golden brown. Working quickly,
remove cookie with a spatula to work surface. Place a fortune horizontally
in the center of the cookie. Fold bottom half of cookie to top and press
edges with fingertips for 3 seconds. Holding top edge of cookie, place
center of fold over rim of the glass. Gently press sides down to bend cookie
in middle. Let cool on rim 1 minutes. Repeat with remaining 2 cookies. Let
cookies cool completely on wire rack. Repeat process using remaining dough
and cooled cookie sheet. Store in an airtight container.

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Spicy Stir Fried Vegetables

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cake firm tofu
2 cups peanut oil
1 onion — chopped
3 cloves garlic — minced
1 teaspoon ginger root — grated
3 whole carrots — chopped
1/2 head cabbage — cored and shredded
1 chili pepper — seeded and chopped
1/2 can tomato paste
1/4 cup peanut butter
1/4 cup fresh lemon juice
2 tablespoons fresh parsley — chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cilantro — chopped
1/4 teaspoon thyme

Heat peanut oil to 375 degrees. Brown tofu in peanut oil and remove to paper
towel to drain; pour off all but 3 tablespoons peanut oil. Saute onion,
garlic, and ginger root in 3 tablespoons peanut oil until soft. Add the
carrots, cabbage, and pepper. Stir-fry until vegetables are tender-crisp. Add
the tomato paste, peanut butter, lemon juice, parsley, salt, pepper, cilantro,
thyme, and tofu. Cook for 5 minutes, stirring to coat vegetables and tofu with
sauce.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with steamed rice.

CHRISTMAS HARD CANDY

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. sugar
1/2 c. white Karo
1/2 c. water
Cinnamon oil, red color
Anise oil, blue color
Spearmint oil, red color
Wintergreen extract, green color
Peppermint oil, green color

Boil sugar, Karo and water to 300 degrees and immediately stir in
1 teaspoon oil. Other flavors can be used.

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