Title: Lamb with Cashew-Nut Curry (Korma)
Categories: Indian Main dish Spicy Entertain Ethnic
Servings: 4

1/4 c unsalted cashews 3 ea dried hot red chilies
2 ea in piece of stick cinnamon 1 ea 1 in cube fresh ginger
1/4 t cardamom seeds 3 ea whole cloves
2 ea large garlic cloves peeled 2 T poppy seed (white)
1 T coriander seeds 1 t cumin seeds
1/2 t saffron threads 6 T ghee (or melted butter)
1 c chopped onion 2 t salt
1/2 c unflavored yoghurt 1 1/2 lb lamb cut into 2″ cubes
2 T finely chopped coriander 1 T lemon juice
1/4 c boiling water 1 c cold water

To make the masala, combine the cashews, chilies, ginger and the cold
water and blend at high speed for 1 minutes. Add the cinnamon,
cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend
again until the mixture is completely pulverized. Set the masala aside.
Place the saffron in a small bowl, pour in boiling water and let soak
for at least 10 minutes.
In a heavy skillet heat the ghee over moderate heat until a drop of
water flicked into it sputters instantly. Add the onions and, stirring
constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir
in the salt and the masala, then add the yoghurt. Stirring
occasionally, cook over moderate heat until the ghee lightly films the
surface.
Add the lamb, turning it about with a spoon to coat the pieces evenly.
Squeeze the saffron between your fingers, thin stir it and its soaking
liquid into the skillet. Reduce the heat to low, cover tightly, and
cook for 20 minutes, turning the lamb cubes over from time to time.
Scatter 1/2 of the fresh coriander over the lamb and continue cooking,
tightly covered for 10 minutes more, or until the lamb is tender.
To serve, transfer the entire contents of the skillet to a heated
platter, and sprinkle the top with lemon juice and the remaining fresh
coriander.

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Title: Fresh Mushroom Soup
Categories: Soups/stews, Vegetarian
Yield: 2 servings

2 tb Butter 1 tb Arrowroot powder
1/2 lb Fresh mushrooms, sliced 2 c Skim milk
1/2 c Finely chopped onion 1 Cube bouillon
1/2 ts Vegetable seasoning

In sauce pan, melt butter over medium heat. Add mushrooms. onion, and
vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4
of the milk; add to mushroom mixture. Add bouillon cube and remaining
milk. Simmer, stirring constantly, until soup is hot and thickens slightly.

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Title: BROWN RICE PUDDING
Categories: Desserts, Rice
Yield: 6 servings

1 c Brown rice
10 tb Apple juice, frozen
Concentrate
1 1/2 c Evaporated skim milk
2 Eggs
1/2 ts Cinnamon
1/2 c Raisins — optional
Slivered almonds —
Optional

Cook rice as usual, but replace 6 Tbsp. water with 6 Tbsp. juice
concentrate.
Beat the rest (not nuts) together in pot. Mix in rice . Cook 8-10 min.
till
thick, wtirring. Spoon into dishes and chill. Sprinkle with nuts, if
desired.

Recipe By : My files

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Title: REESE’S CHEWY CHOCOLATE COOKIES
Categories: Cookies
Yield: 72 servings

2 c All-purpose flour
3/4 c Hershey’s Cocoa
1 ts Baking soda
1/2 ts Salt
1 1/4 c Butter or margarine
– softened
2 c Sugar
2 Eggs
2 ts Vanilla extract
10 oz Reese’s Peanut Butter Chips

Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa, baking
soda and salt. In large bowl, beat butter and sugar with electric mixer
until light and fluffy. Add eggs and vanilla; beat well. Gradually add
flour mixture, beating well. Stir in peanut butter chips. Drop by
rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do
not overbake; cookies will be soft. They will puff while baking and
flatten while cooling.) Cool slightly; remove from cookie sheet to wire
rack. Cool completely. About 4-1/2 dozen cookies.

Pan Recipe: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll
pan. Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool
completely in pan on wire rack; cut into bars. About 4 dozen bars.

Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool.
Press small scoop of vanilla ice cream between flat sides of cookie.
Wrap and freeze.

High Altitude Directions

Increase flour to 2 cups plus 2 tablespoons. Decrease baking soda to 3/4
teaspoon. Decrease sugar to 1-2/3 cups. Add 2 teaspoons water with flour
mixture. Bake at 350 degrees Fahrenheit, 7 to 8 minutes. Yield increases
to about 6 dozen.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Pineapple Cloud Pie

Recipe By : Kellogg® Company
Serving Size : 8 Preparation Time :0:20
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c crispy rice cereal crumbs
1/4 c brown sugar — packed
6 tbsps corn syrup
8 ozs fat-free cream cheese — softened
1 c powdered sugar — sifted
8 ozs crushed pineapple — undrained
1 c Cool Whip® Free — thawed

In a mixing bowl, combine crispy rice cereal crumbs, brown sugar, and corn
syrup. Mix well. Press mixture evenly and firmly in bottom and on side of
9″ pie pan coated with cooking spray. Chill in refrigerator. In a mixing
bowl, combine cream cheese, powdered sugar, and pineapple. Fold in whipped
topping. Pour mixture into chilled crust. Freeze about 3 hours or until
firm. Remove from freezer 10 minutes before serving.

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Per serving: 206 Calories; less than one gram Fat (2% calories from fat);
5g Protein; 45g Carbohydrate; 4mg Cholesterol; 227mg Sodium

Serving Ideas : Serve garnished with maraschino cherries.

MOOSE RUMP ROAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 lb Moose rump roast
4 tb Worcestershire sauce
Vegetable oil
Salt and pepper
1 lg Onion, sliced
1 t Garlic powder
1/2 c Red wine
1 c Water

Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle
on salt, pepper and garlic powder. Slice onion and lay in bottom of
roasting pan. Pour two tablespoons of worcestershire over onions. Place
roast on onion slices. Pour rest of worcestershire sauce over roast. Add
wine and water. Seal roasting pan with aluminum foil and bake at 325
degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When
roast is done, remove from pan. To make gravy, add 2 cups water to contents
of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn
starch with 1/2 cup water and pour into pan, stirring constantly, until
gravy is bubbling. Salt and pepper to taste.

Posted By Susantd@aol.com On rec.food.recipes or rec.food.cooking

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Date: Thu, 17 Mar 94 12:37:23 EST
From: TAUB@vaxvmsx.babson.edu

NONFAT TRAIL BARS
3 cups dry oatmeal 2 1/2 cups powdered nonfat milk
1 cup sugar (white or brown) 1/2 pkg. citrus-flavored Ko-Jel
(kosher dessert, non-gelatine)
3 Tbsp. water 3 Tbsp. honey

Mix oatmeal, sugar, and dry milk. Combine honey and water and bring
to boil; dissolve Ko-Jel in this. Combine both mixtures. Add water,
1 tsp. at a time if necessary to handle. Pack in square dish. When
solid, cut into desired blocks. Store in refrigerator.

Title: BARBECUED GARLIC
Categories: Garlic, Appetizers
Yield: 8 servings

8 ea Heads Garlic
4 tb Butter
1 x Springs of Fresh Rosemary *

* Fresh Oregano also may be used.
~———————————————————————
~– Place whole heads of garlic, prepared as for Roasted Garlic, on a
sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few
sprigs of fresh rosemary or oregano. If fresh herbs are unavailable,
substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the
foil over the garlic and seal the package well. Cook over hot coals
for about 45 minutes, turning the package occasionally with tongs.

MMMMM

Blueberry Marmalade

Recipe By : Adelyn Whiting
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Jams Jellies
Blueberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium orange
1 medium lemon
3/4 cup water
1/8 teaspoon baking soda
4 cups fresh blueberries — crushed
5 cups sugar
1 package 6 ounce liquid fruit pectin

Peel orange and lemon: finely chop rind and place in a Dutch oven. Chop
orange and lemon pulp, set aside. Add 3/4 cup water and baking soda to rind;
bring to a boil. Reduce heat and simmer 10 minutes; stirring occcasionally.
Add chopped orange and lemon pulp, blueberries and suga; return to a boil.
Reduce heat and simmer 5 minutes. Remove from heat and cool 5 minutes. Add
pectin; return to a boil. Boil, stirring constantly, 1 minute; remove from
heat, and skim off foam with a metal spoon. Pour into hot strilized jars
filling to 1/4 inch from the top. Wipe jar rims. Cover at once with metal
lids and screw on bands. Process in boiling water bath 10 minutes. Yield 6
half pints

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Bacardi Rum Balls

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 dark rum
1 1/2 cups vanilla wafer crumb
1/4 cup honey
2 cups ground walnuts
confectioners sugar

Combine all ingredients except sugar. Shape into 1 inch balls. Roll in sugar.
Store in tightly covered container.

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