Vodka Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Onion — chopped
1 Large Garlic Clove — minced
1/4 Pound Prosciutto
1 28 Oz Can Tomato Puree
Salt And Pepper To Taste
1 Ounce Vodka
1/4 Cup Cream

Saute’ chopped onion (1 medium) and garlic (1 large clove). Put
in chopped prosciutto (about 1/4 pound) and cook for 3 minutes. Put tomato
puree (28 ounce can) and cook for 20 minutes. Put salt,
pepper and basil to taste. After sauce cooks, pour 1 ounce vodka
and cook another 20 minutes. Pour in 1/4 cup cream and mix. Put
over any pasta.

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Title: IMPOSSIBLE CUSTARD PIE
Categories: Pies, Pastries
Yield: 1 servings

In Blender, Combine—–
2 c Milk
1/2 c Flour
1/4 ts Baking Powder
1 pn Salt
3 tb Unsalted Butter — softened
4 lg Eggs
1/2 c Sugar
1 ts Vanilla
Garnish—–
Coconut Flakes

Preheat oven to 400.

Blend for about a minute. Place in buttered 9 inch
pie plate. Sprinkle with flaked or shredded coconut.
Bake until knife inserted 1 inch from edge comes out
clean (about 30 minutes)

Recipe By :

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Swiss Chard Empanadas

Recipe By : Too Hot Tamale/tpogue@idsonline.com
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bunches swiss chard — cut in small pieces
stems cut in 1"dice
1 large white onions — diced
3/4 cup Cotija cheese (or aged Romano or Parmesan — grated
1/4 cup melting cheese such as Jack, or Asadero — grated
1 egg — beaten
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper — freshly ground
squeeze of lime
Dough
2 cups flour
1/2 teaspoon salt
1/2 cup lard — chilled
1 1/2 tablespoons unsalted butter — chilled
1/3 cup ice water

To make dough: In a large bowl combine flour, salt, lard, and butter. Mix
lightly with your fingers until the dough forms pea-sized
pieces. Stir in iced water and lightly knead until dough forms a ball. Wrap
in plastic wrap and refrigerate for 1-2 hours or
overnight.

To make filling: Heat olive oil in a frying pan and add diced onion, salt
and pepper. Cook over moderate heat until onions are soft
and begin to turn lightly golden. Add chard stems and cook a minute or two
then add the chard leaves and cook until tender, about
3-4 minutes. Remove from heat and cool. Mix cooled cooked chard with grated
cheeses and taste, adjust seasoning.:

To assemble empanadas: On a lightly floured board, roll the dough out to
1/8 inch thickness and cut 6 circles about 5 inches each
or 12 smaller circles. Place filling onto half of circle of dough leaving a
border and wet the edges of the dough with the egg wash,
then fold the dough over to enclose the filling. Seal the edges by pressing
the top to the bottom with the tines of a fork. Chill at
least 30 minutes before baking.

Preheat oven to 350 degrees. Place empanadas on a baking sheet and brush
tops with egg wash and sprinkle with freshly cracked
pepper. With a sharp knife, cut small slits in the top of each empanada to
allow steam to escape. Bake 30 minutes or until dough is
golden. Transfer to a cooling rack to cool slightly. Serve warm or at room
temperature.

Yield: 12-4 inch Empanadas

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Per serving: 150 Calories; 9g Fat (55% calories from fat); 2g Protein; 14g
Carbohydrate; 21mg Cholesterol; 125mg Sodium

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Chili Vinegar

20 2-inch-long dried chilies
2 cups white-wine vinegar
In a very clean 1-qt glass jar combine the chilies and the
vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at lease 2 days and up to 2 weeks, depending
on the strength desired. Strain the vinegar through a fine sieve
into a glass pitcher, reserving 2 chilies for garnish and
discarding the rest, and pour it into 2 very clean 1/2 pint glass
jars. Ad the reserved chilies and seal the jars with the lids.

Title: Banana Oatmeal Cookies W/ Banana Frosting
Categories: Cookies, Crisco.031, Walnuts
Yield: 60 cookies

3/4 c Butter Flavor Crisco
1 c Sugar, brown, firmly packed
1 Egg
1 c Bananas, mashed, ripe
– 2 to 3 medium
1 3/4 c Oats, quick, NOT instant or
– old fashioned
1 1/2 c Flour, all purpose
1 ts Salt
1 ts Cinnamon
1/2 ts Baking soda
1/4 ts Nutmeg
1/2 c Walnuts, coarsely chopped

MMMMM——————–FROSTING [ OPTIONAL————————-
2 tb Butter Flavor Crisco
1/4 c Bananas, mashed
1 ts Lemon juice
2 c Sugar, confectioners
Walnuts, finely chopped opt.

Preparation Time: 20 Minutes Bake Time: 15 to 17 Minutes

1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Cream 3/4 cup Butter Flavor Crisco and brown sugar in large bowl at
medium speed of electric mixer until well blended. Beat in egg. Add 1
cup mashed bananas. Mix until creamy.

3. Combine oats, flour, salt cinnamon, baking soda and nutmeg. Stir
into creamed mixture. Mix in 1/2 cup nuts. Drop 2 level measuring
tablespoonfuls of dough into a mound to form each cookie. Place 2
inches apart on baking sheet.

4. Bake at 350 for 15 to 17 minutes. Cool 1 minute on baking sheet.
Remove to cooling rack. Cool completely.

5. For frosting, Cream 2 tablespoons Butter Flavor Crisco, 1/4 cup
mashed bananas and lemon juice. Add confectioners sugar. Beat until
smooth. Frost cooled cookies. Sprinkle with finely chopped walnuts,
if desired.

Makes 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 37.
Shared by: David kNight

MMMMM

Cheese and Meatball Soup

Recipe By : Tabasco
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups water
1 cup corn — whole kernel
1 cup potato — chopped
1 cup celery — chopped
1/2 cup carrot — sliced
1/2 cup onion — chopped
2 cubes beef bouillon
1/2 teaspoon Tabsco pepper sauce
1 jar 16oz Cheez Whiz

Meatballs
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Meatballs: mix ingredients together thoroughly. Shape into medium size
meatballs.

Place uncooked meatballs and all other ingredients, except Cheez Whiz, in
electric slow cooker. Stir gently. Cover and cook on
setting # 2 (low) for 8 to 10 hours. Before serving add Cheez Whiz,
stirring gently until well blended.

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NOTES : Serve with a crusty bread. My family loves this soup. It’s a
winter favorite.

THE BASIC BAGEL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Warm water (100 to 115
-deg.F)
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
About 5 3/4 cup all-purpose
-flour (unsifted)
3 qt Water with 1 Tbl sugar
Cornmeal
1 Egg yolk beaten with 1 Tbl
-water

Combine water and yeast in the large bowl of an
electric mixer; let stand 5 minutes. Stir in sugar and
salt; gradually mix in 4 cup of the flour. Beat at
medium speed for 5 minutes. With a spoon, mix in about
1 1/4 cups more flour to make a stiff dough. Turn out
on a floured board and knead until smooth, elastic,
and no longer sticky, about 15 minutes; add more flour
as needed (dough should be firmer than for most other
yeast breads). Place in a greased bowl, cover, and let
rise in a warm place until almost doubled, about 40
minutes. Knead dough lightly, then divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands, poke
your thumbs through the center. With one thumb in the
hole, work around perimeter, shaping bagel like a
doughnut, 3 to 3 1/2 inches across. Place shaped
bagels on a lightly floured board, cover lightly, and
let stand in a warm place for 20 minutes. Bring the
water-sugar mixture to boiling in a 4 or 5 quart pan;
adjust heat to keep it boiling gently. Lightly grease
baking a baking sheet and sprinkle with cornmeal.
Gently lift one bagel at a time and drop into water;
boil about 4 at a time, turning often, for 5 minutes.
Lift out with a slotted spatula, drain briefly on a
towel, and place on the baking sheet. Brush bagels
with the egg yolk glaze and bake in a 400 deg.F oven
for about 35 to 40 minutes, or until well browned and
crusty. Cool on a rack. Makes 12.

WHOLE WHEAT BAGELS —–+—–+—— Follow basic
recipe, omitting sugar; use 3 Tbl honey instead. In
place of the flour, use 2 cups whole wheat, 1/2 cup
wheat germ, and about 2 3/4 cups all-purpose flour.
Mix in all the whole wheat flour and wheat germ and 1
1/4 cups all-purpose flour before beating dough. Then
mix in about 1 1/2 cups more all-purpose flour, knead,
and finish as directed.

PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting
sugar; instead use 3 Tbl dark molasses. In place of
the flour use 2 cups each rye and whole wheat and
about 1 3/4 cups all-purpose flour. Add all the rye
and 1 cup each of the whole wheat and all-purpose
before beating dough. Then add remaining 1 cup of
whole wheat and about 3/4 cup more all-purpose flour,
knead, and finish as directed.

MORE BAGEL VARIETY —-+—–+——- Try adding 1/2
cup instant toasted onion to the whole wheat or basic
bagels; add it to the yeast mixture along with the
sugar and salt. Or sprinkle 1/2 tsp poppy or sesame
seed or 1/4 tsp coarse salt on each glazed bagel
before baking. Or add 1 Tbl caraway seed to
pumpernickel bagels, then sprinkle each glazed bagel
with 1/2 tsp more caraway seed before baking.

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Title: MARY ROGERS’S SOURDOUGH BISCUITS
Categories: Breads
Yield: 4 servings

1/2 c Active Starter
1 c Milk
2 1/2 c Flour
1/3 c Lard or Shortening
1 tb Sugar
3/4 ts Salt
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Cream Of Tartar

At bedtime make a batter of the half cup of starter,
cup of milk, and 1 cup of the flour. Let set
overnight if the biscuits are wanted for breakfast. If
wanted for noon, the batter maybe mixed in the morning
and set in a warm place to rise. However, unless the
weather is real warm, it is always all right to let it
ferment overnight. It will get very light and bubbly.
When ready to mix the biscuits, sift together the
remaining cup and a half of flour and all other dry
ingredients except the baking soda. Work in the lard
or shortening with your fingers or a fork. Add baking
soda dissolved in a little warm water to the sponge
and then add the flour mixture. Mix into a soft dough.
Knead lightly a few times to get in shape. Roll out
to about 1/2 inch thickness or a little thicker,and
cut with a biscuit cutter. Place close together in a
9 x 13-inch pan, turning to grease tops. Cover and set
in a warm place to rise for about 45 minutes. Bake in
a 375 degree oven for about 30 to 35 minutes.
Leftovers are good split and toasted in a sandwich
toaster.

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Title: SEITAN POSOLE STEW
Categories: Vegetarian, Stews, Main dish
Yield: 1 stew

1 c Dried posole or canned
-hominy
4-8 cups of water
1 ts Sea salt
1 ea Bay leaf
3 ea Dried chipotle chiles
1 tb Chili powder (optional)
2 tb Corn or olive oil
1 tb Whole cumin seed
1 ea Onion, finely diced
5 cl Garlic, minced
1/2 c Chopped jalapeno peppers
2 c Cooked seitan, cubed
1 tb Mexican oregano
1 ts Sage
2 tb Fresh lime juice

To prepare posole: rince dried posole and soak
overnight (or up to 24 hours). Rince and place in
heavy pot with enough water to cover. Bring to a
boil, then add sea salt, chipolte chiles and bay leaf.
Cook for 3-4 hours, until tender, adding water as
necessary. You can also pressure cook posole for one
hour and simmer for an additional hour. The goal is
to have the posole kernels split open and tender in a
gently flavored broth.

To prepare stew: saute cumin, onions, garlic and
jalapenos in oil with a pinch of sea salt. When cumin
is fragent and onions are translucent, add seitan
cubes and continue to saute until seitan is seared.
Add oregano and sage and saute for one more minute.
Add mixture to posole and continue to cook for one
hour. Taste and adjust seasonings about ten minutes
before finishing. Add lime juice 5 minutes before
finishing. Garnish with chopped tomatoes, avocado and
cilantro. Serve with warm tortillas.

Cook’s note: when using canned posole or hominy,
pre-soak the chipotles and chop finely before adding
with bay leaf and salt. Cook for one hour before
proceeding with the stew directions.

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Title: Peanut Butter Cookies
Categories: Cookies
Yield: 48 servings

3/4 c Margarine or butter, 2/3 c Peanut butter
-softened (1 1/2 sticks) 1 Egg
2/3 c Plus 3 tb granulated sugar 1 ts Vanilla
-divided 1 2/3 c All-purpose flour
2/3 c Firmly packed brown sugar 1/2 ts Baking soda

Combine margarine, 2/3 cup granulated sugar and brown sugar in a mixing
bowl; beat until creamy. Stir in peanut butter, egg and vanilla; mixing
until well-combined. Stir in flour and baking soda; mix well. Shape dough
into 1-inch balls, then roll in 3 to 4 tb sugar, coating thoroughly. Place
2 inches apart on ungreased baking sheets. Bake in a 350-degree oven for 10
to 12 minutes or until golden brown. Remove from baking sheets; make
crosshatch marks with fork; cool on wire racks.

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