BARB’S SPECIAL SWEET BREADS PART I

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

Amount Measure Ingredient — Preparation Method
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—–BARB DAY—–
3 pk Yeast
1 c -Water — lukewarm
1 Egg — slightly beaten
4 c Flour — sifted
3 tb Sugar
1 1/2 c Butter
1 t Salt
—–SEE OTHER RECIPE PARTS—–
—–FOR VARIATIONS AND FILLINGS—–
– Vanilla cream
– Almond butter
– Plumped currants or
– raisins
– Egg wash
– Icing

For the dough:
Put the water in a mixing bowl and sprinkle the yeast over it. Stir until
the yeast has dissolved. Beat the egg into the yeast mixture, and set
aside.
Sift together the flour, sugar, and salt. Add the yeast mixture. Knead
until the mix forms a ball- if too moist add a bit more flour. Knead 10
minutes more.
Roll out to an 11″ square. Spread 1/2 cup butter over the surface of the
dough. Fold the dough into thirds and wrap in a damp cloth. Refrigerate
20 minutes. Repeat this process beginning from rolling out the dough, two
more times.
While the dough is in the refrigerator the last time, you should prepare
the fillings, icings or other recipes you will need for the finished
pastries.
The following parts will give you the variety of pastries made with this
dough, and the methods. They will be followed by additional recipes needed
to prepare the pastries.

Source: Vera Stevens (my mother)

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Title: Baked Stuffed Peppers
Categories: Vegetarian Main dish
Servings: 4

1/2 c Long-grain brown rice
1 x Salt
4 x Large sweet peppers, *
3 T Butter or margarine
1 x Medium onion, chopped
1/2 c Finely diced celery
1/2 c Sunflower seeds
1/4 c Minced parsley
2 ea Eggs, slightly beaten
1/4 t Dried oregano leaves,crumble
1/4 c 4 oz. chopped green chiles
1 x Black pepper
1/2 c Shred. sharp Cheddar cheese

* Red or green peppers.

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until
tender. Drain if necessary. Set aside.
Cut peppers in half. Remove seeds and white membrane. Parboil peppers
in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow
1-1/2 quart baking dish.
Melt butter in small skillet. Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles,
black pepper, and salt to taste. Fill peppers with mixture. Sprinkle
cheese on top. Put about 1/3 cup hot water in bottom of dish.
Bake at 400 degrees for about 20 minutes.

Good served with: Stewed tomatoes and corn bread (bake corn bread along
with peppers).

From: My Great Recipes

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Title: Broccoli Vichyssoise
Categories: Soups, Potatoes
Yield: 8 servings

4 Medium-size leeks (about 1
-pound)
2 ts Non-diet, tub style
-margarine
3 1/4 c Chicken stock or broth
-(defatted), divided
3 1/2 c Peeled and diced potatoes
-(1-1/2 pounds)
3 c Broccoli florets
1/4 ts White pepper
1 1/2 c Whole milk
Salt to taste
1 tb Lemon juice
1 To 2 tsp. finely chopped
-chives for garnish
-(optional)

Thoroughly was leek leaves, which tend to collect sand. Trim off and
discard root ends and all but about 1 inch of green tops. Peel off
and discard 1 to 2 layers of tough outer leaves. Cut leeks crosswise
into 1/2 inch pieces.

In Dutch oven or large saucepan, melt margarine over medium heat. Add
leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10
minutes, until leeks are tender but not browned. If liquid begins to
evaporate, lower heat slightly and add more stock. Add remaining
chicken stock, potatoes, broccoli and pepper.

Lower heat, cover, and simmer about 11-14 minutes, until potatoes and
broccoli are tender. Remove pot from heat and let cool slightly. In
batches, puree mixture in a blender on low speed 10 seconds. Then
raise speed to high and puree until completely smooth. Return puree
to pot in which it was cooked. Add milk; stir to mix well. Simmer
an additional 4 – 5 minutes. Refrigerate about 5 hours. Before
serving stir in lemon juice and add salt, if desired. Garnish with
chopped chives.

Yield: 8 servings, each containing 163 calories, 6.7 grams protein;
2.8 grams fat; and 5 milligrams cholesterol.

From: Skinny Soups by Ruth Glick and Nancy Baggett Asbury Park Press
08/26/92 Shared By: Pat Stockett

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Date: Sat, 23 Apr 94 14:20:26 MDT
From: BETTE IDE

MUSTARD

4 oz. Coleman’s dry mustard
1 c. vinegar
Mix in double boiler (or in covered pan set on top of a jar
lid in another pan containing water). Let sit overnight.

Add: 1 c. sugar
1 tsp. salt
Equivalent of 3 eggs in egg substitute

Cook until thick.

BERRY BUTTER *

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Extras
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1 c Fresh berries — strawberries
– raspberries OR blueberries
3 tb Light corn syrup
1 c Butter — softened

In 5 cup blender container or food processor, puree
berries. Press through sieve to remove seeds or skins,
if necessary; set aside. In small mixer bowl, beat
butter until light and fluffy, 1-2 minutes. Add berry
puree and corn syrup to butter. Beat at medium speed
until well mixed. Cover; store refrigerated. Let stand
at room temperature 30 minutes before serving.

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Orzo with Broccoli, Feta and Olives

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:20
Categories : Main Dishes Pasta
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups orzo
1 bunch broccoli — cut into florets
1/4 cup olive oil
3 tablespoons pine nuts
1/2 teaspoon crushed red pepper
3/4 cup feta cheese — crumbled
3/4 cup black olives — pitted, halved
1/2 cup parmesan cheese — grated
1/4 cup fresh basil — chopped

Cook orzo in pot of boiling salted water until tender but still firm to
bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2
minutes.
Meanwhile, heat oil in heavy small skillet over medium heat. Add pine
nuts and stir until golden brown, about 3 minutes. Add crushed red pepper
and stir until aromatic, about 30 seconds. Remove mixture from heat.
Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over
and toss to coat. Add feta, olives, parmesan and basil and toss to coat.
Season with salt and pepper and serve.

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NOTES : Colorful, delicious and, best of all, fast: It takes about 20
minutes to get this main course on the table.

Chili Mayonnaise

Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
Small clove garlic, — minced
White wine vinegar to thin if needed
Salt and pepper

Combine all of the ingredients.

Yield: 1 cup

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Title: ALMOND BUTTERCRUNCH CANDY
Categories: Candies, Holiday
Yield: 1 servings

1 c Almonds, slivered;blanched
1/2 c Butter
1/2 c Sugar
1 tb Corn syrup, light

Line bottom and sides of 8 or 9 inch cake pan with foil. Butter heavily.
Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to
a boil over medium heat, stirring constantly until mixture turns golden
brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool
until firm. Remove candy from pan by lifting edges of foil. Break into
pieces, if desired. makes; about 3/4 lb

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Sensational Tomato Quiche

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Brunch Eggs And Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch pie crust — * see note
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup green bell peppers — chopped
1 garlic clove — minced
2 pounds tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
3 tablespoons tomato paste
3 tablespoons fresh parsley — chopped
1/8 teaspoon black pepper
4 large eggs — ** see note
12 black olives — sliced
1/3 cup grated Parmesan cheese
8 anchovies — optional

* Pie crust should be partially baked. Use same oven temperature as for
cooking quiche, 350 degrees, and time it so crust will bake about 4-7 minutes
and let cool only about 5 minutes before filling with mixture to continue
baking.

** You will need 1 egg and 3 egg yolks for this recipe.

1. Saute onions, green pepper and garlic in 2 tablespoons oil in a heavy
skillet.

2. Add tomatoes that have been peeled, chopped and seeded. Add the basil,
oregano, salt, green pepper and parsley. Cover and cook over low heat for
5 minutes.

3. Remove cover and raise heat so liquid evaporates. Do not let mixture
scorch. Remove from heat.

4. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix
well. Combine with tomato mixture then pour into pie crust.

5. Top with olives, grated cheese and anchovies if you are using them.

6. Bake about 30 minutes or until firm and golden brown.

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Serving Ideas : Serve as an appetizer or with a salad for lunch.

–PART.BOUNDARY.0.8795.emout06.mail.aol.com.825457430–

Title: CHOOSING COOKING WITH CHILES
Categories: Native amer, Hints/info
Yield: 1 servings

There are many types of chiles, ranging from mild to fiery hot. The
degree of heat depends on the time of harvest – red chiles are riper,
of course, and taste sweeter and somewhat hotter than green – and
also on the variety and handling techniques used.

The most commonly used chile is the ANAHEIM. It is fairly large – 6
to 7 inches long – with mild heat. Harvested green, it is a favorite
for stuffing or for roasting and using in sauces and stews. When
harvested red, the anaheim is strung in ristras, large strands of
chiles that are hung outside in the sun to dry. It can then be
ground into chile powder.

The NEW MEXICO GREEN chile is similar to the anaheim, and the two are
interchangeable in my recipes. The New Mexico green is slightly
smaller than the anaheim, and varies in strength from medium to very
hot, depending on the region it was grown in. The New Mexico Red is
a ripened New Mexico Green. It can be used fresh or frozen, but it
is more commonly dried and powdered.

The JALAPENO, about 3 inches long, has a fiery hot taste and, although
usually eaten green, can also be matured on the vine and ripened to
red. It is added raw to salsas and salads or cooked in sauces, soups
and stews. Jalapenos are roasted, then dried.

The SERRANO, a smaller chile, can be substituted for the jalapeno. It
has a hot but fruity flavor when eaten green; the red pods can be
dried, but taste best eaten fresh.

The fresh CAYENNE pepper is about 4 to 7 inches in length, and 1/4 to
3/4 inch wide. It is a hot, sweet chile with thin flesh that tends
to twist as it grows; it has the best flavor when it is red and
mature, but is also eaten green.

The HOLLAND chile is a hybrid that is available all year and tastes
very similar to a fresh cayenne pepper.

The GUAJILLO is a tough-skinned dried brownish-red chile about 4
inches in length. It has a rich, earthy flavor that is fruity with a
medium hotness.

Other extrememly hot chiles that are eaten dried include the CHILE DE
ARBOL and the CHILE PEQUIN. Both should be used sparingly.

HANDLING CHILES Always wash fresh and dried chiles to remove dirt.
Whenever handling chiles, always take precautions to avoid skin
irritation: wear rubber gloves and DO NOT rub your eyes.

ROASTING CHILES There are various techniques for roasting chiles, each
resulting in a slightly different flavor. Red and yellow bell peppers
can be roasted by the same methods.

The Oven Method: Preheat the oven to 450 degrees F., place the
chiles on a baking sheet, and bake for 20 to 30 minutes. Turn the
chiles frequently as they begin to brown until all sides are evenly
blistered and browned. Remove from the oven.

“Sweat” the chiles in a closed paper or plastic bag 5 to 10 minutes,
until they are cook enough to handle. Peel each chile from the tip
to the stem and discard the skins. If you are drying the chiles
leave them whole at this point and continue with the drying process.
Otherwise, pull off the stems, remove the seeds and veins, and rinse
in water to remove stray seeds.

The Open Flame Method: Roast the whole fresh chiles over a barbecue
grill or a gas stove with the flame set at medium high. Turn the
chiles with tongs every couple of minutes until all parts are
thoroughly charred.

Remove the chiles from the flame and soak them in ice water. Under
cold running water, rub the charred skins off and discard.

This method is a better one to use than the oven method when you are
making stuffed chiles, because the meat remains firm inside. If
using a chile for stuffing or for cooking whole, leave on the stem
and make only one slit to remove the veins and seeds, stuff the chile
and reseal it.

The Frying Method: Put 1 inch vegetable oil in a saucepan with sides
high enough to protect you from splatters. Heat until hot byt not
quite smoking, then gently drop in enough chiles to cover the bottom
of the pan. Turn with tongs as they begin to blister. The skins will
loosen as the chiles turn golden brown. Remove from oil and drain on
paper towels. When the chiles are cool enough to handle, peel the
skins from the stem to the tip and discard. Slice the chiles
lengthwise, remove the seeds, devein, remove stems and rinse. ***
NOTE *** Whichever method you use, the chiles, once prepared, can be
stored in plastic bags in the refrigerator for 3 days, or frozen abd
kept for up to 6 months.

Green chiles can also be dried for future use. Roast and peel the
green chiles using theOven Method. Hang the chiles on a long string
or lay them flat on a screen and place outdoors for about 4 days (the
weather must be warm and dry). Turn the chiles each day to make sure
each side dries equally. Once the chiles are fully dried, they can
be bagged and stored in a cool, dry place.

To reconstitute the dried chiles soak them in warm water for 1/2
hour, then remove the stems and seeds. The chiles will expand to
their original size and can be used as you would use fresh chiles.
Typed for you by Hilde Mott

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