COCONUT RING CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Bisquick
1 1/2 c Sugar
1/2 c All purpose flour
3/4 c Margarine or butter — soft
1 t Vanilla
6 Eggs
8 oz Cream cheese — softened
1 c Flaked coconut
Powdered sugar

Preheat oven to 350~. Grease and flour 12 cup Bundt
pan. Beat all ingredients except coconut and powdered
sugar in a large bowl on low speed, scraping sides
frequently, for 30 seconds. Beat on medium speed,
scraping sides occasionally, for 4 minutes; stir in
coconut. Pour into prepared pan. Bake until tested
done, about 55-60 minutes. Cool 5 minutes; invert on
wire rack or heatproof serving plate. Remove pan; cool
cake completely. Sprinkle with powdered sugar.

HIGH ALTITUDE: Heat oven to 375~. Decrease Bisquick
to 2 1/2 cups and sugar to 1 1/4 cups. Increase flour
to 1 cup. Bake 45-50 minutes.

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HERB CREPES WITH GOAT’S CHEESE STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Eggs Cheese
Scottish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Eggs
120 g Plain (all-purpose) flour
1 pn Salt
Pepper — freshly ground
3 dl Milk
2 tb Cold water
Few chives — snipped
1 sm Handful of parsley
Some fresh tarragon leaves
2 Sprigs of fresh dillweed
-Filling
450 g Goat’s cheese — rind removed
2 Egg whites

(Units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5
cup; 180 oC ó50 oF; 200 oC ô00 oF; 230 oC ô50
oF; 250 oC ô75 oF; 2.5 cm ñ inch)

(Two crepes per person for a first course, serve with
the tomato sauce)

Break the eggs into a liquidizer or food processor and
add the flour, salt and pepper to taste. Whiz,
gradually adding the milk and water. Add the snipped
chives, which unless snipped just wrap themselves
around the blades, and the other herbs and whiz until
the herbs are fine. Pour the crepe batter into a jug
and leave to stand for half an hour.

To cook the crepes, melt a small amount of butter,
about 1 1/2 ts, in a crepe or omelette pan, and swirl
it over the surface of the pan. Pour in just enough
batter to cover the bottom of the pan, swirling the
batter around so that the crepe will be as thin as
possible. Over a moderate heat, cook for about 30
seconds, then turn the crepe over using a small
palette knife or spatula and your fingers.

As they are cooked, stack the crepes with a piece of
greaseproof (wax) paper between each, to prevent them
sticking together.

For the filling, put the cheese into a food processor
with the egg whites and whiz until smooth.

Put a generous teaspoonful of filling in the middle of
each crepe and fold into a fat rectangle. Put the
stuffed crepes into an oiled or buttered heatproof
dish and brush them with melted butter. Bake in a
preheated moderate oven 180 oC for 20 minutes.

From: Claire Macdonald, Lady Macdonald’s Scotland,
Bulfinch Press Book, 1990, ISBN 0-8212-1809-3

Typed for you by Rene Gagnaux @ 2:301/212.19

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Spaghetti alla Carbonara

Recipe By : USENET
Serving Size : 4 Preparation Time :0:20
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound pancetta (or bacon)
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic — peeled and crushed
1/4 cup dry white wine
salt
1 16-ounce pkg vermicelli
3 eggs
1/4 cup Peccorino Romano cheese — freshly grated
1/2 cup Parmesan cheese — freshly grated
freshly ground black pepper — to taste
2 tablespoons parsley — finely chopped

Cut the pancetta or bacon into thin strips. Put the oil, butter and crushed
garlic into a saucepan or small saute pan, and turn on the heat to medium
high. When the garlic becomes colored a deep gold, remove and discard it.
Put the pancetta or bacon into the pan, and sauté until it begins to be
crisp at the edges. Add the wine, and let it boil away for a minute or two;
then turn off the heat.

In a large pot, bring 4^Ö5 quarts water to a boil. Add 2^Ö3 Tbsp salt, and
when the water returns to a boil, put in the vermicelli. Take the bowl from
which you’ll be serving the spaghetti later, and into it break the three
eggs. Beat them lightly, then mix into them both grated cheeses, a liberal
grinding of pepper, and the parsley. When the vermicelli is tender but firm
to the bite, drain it, and put it into the serving bowl with the
egg-and-cheese mixture. toss rapidly and thoroughly until it is well coated.

Reheat the pancetta or bacon quickly over high heat, then pour the entire
contents of the pan over the vermicelli. Toss again thoroughly, and serve
immediately.

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NOTES : While there are innumerable minor variations in the way people make
this celebrated Roman dish, there are really only two substantially
different schools of thought. One maintains that pancetta, a mild, cured,
unsmoked Italian bacon, is the only correct bacon to use. The other school
insists on the smoked American variety. Both are good, and both are popular
in Italy, but the version I prefer is the one with pancetta. The flavor of
smoke is not usually associated with Italian food; certainly hardly ever
outside of Alto Adige, a German-speaking region in the North that was once
part of Austria. In this dish, I find that smoked bacon adds a sharpness
that wearies the palate after the first bitefuls. Try it both ways, and
decide for yourself.

Nutr. Assoc. : 4352 0 0 0 0 0 0 0 1281 0 0 0

Fudgy No-Bake Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 stick oleo or butter
1 tablespoon peanut butter
1 teaspoon vanilla
3 cups quick Mother’s oats

Combine sugar, cocoa, milk and butter. Bring to a boil for 2 minutes, then rem
ove from heat. Add peanut butter, vanilla and oats. Drop by tablespoon on wax
paper; let cool.

busted by sooz

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Vegetarian Miso Udon (Japan) BBC*

Recipe By : BBC Vegetarian : “Japan Easy” (April 1998)
Serving Size : 4 Preparation Time :0:45
Categories : Soups *Current

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—VEGETARIAN DASHI—
6 dried shiitake mushrooms — soaked in
1 quart water
2 tablespoons saki or dry white wine
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
—NOODLES—
12 ounces udon noodles — or one package
1 tablespoon chili sauce — see options
2 teaspoons sugar
2 tablespoons miso paste
—VEGETABLES—
2 tablespoons vegetable oil
4 tablespoons shredded pickled ginger
2 garlic cloves — crushed
8 ounces pak-choi cabbage — roughly torn
2 carrots — cut
into long fine matchsticks
4 spring onions — trimmed
and finely sliced on the diagonal
1 red chili peppers — finely sliced
on the diagonal
1/4 pound bean sprouts; fresh
1 tablespoon black sesame seeds — toasted
1/2 ounce fresh coriander leaves

1. To make the dashi, put the mushrooms in a large pan with 1 quart cold
water. Cover with a small plate that will fit into the pan to keep the
mushrooms submerged. Leave to stand for 3 hours or overnight in the
refrigerator.

2. Remove the plate and bring the stock slowly to the boil. Stir in the
remaining dashi ingredients and bring to the boil. Boil for 2 minutes.
Strain through a sieve and keep warm. (Reserve the shiitake mushrooms —
these can be roughly chopped and added to either the soup or one of the
salads.)

3. Meanwhile, cook the udon noodles according to the package instructions.
Add the chilli sauce, sugar and miso paste to the dashi and bring to the
boil, stirring occasionally. Simmer for 5 minutes.

4. Meanwhile, heat the vegetable oil in a wok until smoking hot. Add the
pickled ginger and fry for a few seconds until crispy. Remove and drain on
kitchen paper. Discard the oil. Add the sesame oil to the wok and stir-fry
the garlic, pak choi and carrots for 3 minutes over a high heat.

5. Divide the noodles among four individual serving bowls. Add the
stir-fried vegetables to the dashi and pour over the noodles. Sprinkle over
the spring onions, chilli, bean sprouts, toasted sesame seeds, coriander
and the deep-fried ginger to garnish. Serve immediately.

[Per Serving: 544 calories, Fiber 6g, Carbs 91g, Fat 15g, Saturated fat 2g,
Protein 16g, added sugar 3g, salt 0 77g. ]

PANTRY: MIRIN is a very sweet rice wine. MISO PASTE is fermented soy bean
and either barley or rice puree that is savory in smell and taste; you
could substitute fermented black bean paste for a milder flavor. UDON
NOODLES are thick, white, soft wheat noodles; you could substitute SOBA or
RAMEN. PAK-CHOI cabbage is also called BOK CHOY; Chinese or Napa cabbage
may be substituted. RECIPES: *CHILI SAUCE may be purchased. Look for a
sweet-sour red sauce that can contain dried chili peppers, vinegar, oil,
garlic, ginger, onion, and tomato ketchup simmered a few minutes to blend.
See the recipe: Asian Chili Pepper Sauce (BBC). *PICKLED GINGER is sold in
jars; or see: Japanese Pickled Ginger (Wise)

[The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98 (Sun)]

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NOTES : DASHI is traditionally a fish stock seasoned with kombu seaweed. It
is the basis for Miso Udon. This vegetarian variation starts by soaking
dried shiitake for 3 hours or overnight. The broth is then heated and
strained and used as the soup base. Specialty foods are discussed in the
PANTRY section, below. Serves 4. Time: 30 minutes, plus time to soak the
mushrooms. *Recipe from“ Japan-easy,” BBC Vegetarian Good Food Magazine,
April 1998.

Title: Michele’s Triple C Cookies
Categories: Cookies
Yield: 48 servings

1 c Butter, softened 2 tb Unbleached flour
1 c Sugar 3/4 ts Baking soda
1 c Dark brown sugar 1 ts Salt
2 Eggs 2 c Chocolate chips
1 1/2 ts Vanilla 1/2 c Pecans, chopped
2 c Unbleached flour

Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a
time, blending well. Mix in vanilla.

Sift together flour, soda and salt. Add to butter mixture. Stir until
mixed. Add chocolate chips and pecans.

Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees
for 12 minutes.

—–

Title: Beef Yakitori
Categories: Appetizers
Yield: 4 servings

1/2 c Soy sauce
2 T Sugar
1/2 t Ginger (ground)
1 t Sesame seeds
2 ea Green onions (finely chopped)
2 T Lemon juice
1 ea Garlic clove (crushed)
2 T Vegetable oil
1 lb Beef sirloin (finely chopped)

in 9×5 inch loaf pan, combine soy sauce, lemon juice, garlic,
ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six
inch bamboo skewers, pushing the skewer in and out as though sewing.
Place skewered meat in marinade, turn to coat all sides. Cover and
refriderate 4 hours; drain. Arrange on broiler pan and broil 5 to 8
inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1
minute longer. Serve hot.

MMMMM

Title: Bagel Toppers 3
Categories: Spreads, Breads
Yield: 1 servings

-Waldine Van Geffen VGHC42A
NEW YORKER
4 oz Whipped cream cheese
2 oz Smoked salmon; cut slivers
1 tb Sour cream
1 ts Fresh lemon juice
1 tb Fresh dill; minced or
1 ts Dillweed
1/8 ts Salt
1/8 ts Freshly ground pepper
MIDWESTERN
4 oz Whipped cream cheese with
-chives
2 oz Ham; diced
2 ts Honey mustard
1/8 ts Freshly ground pepper
CALIFORNIAN
1 c Ricotta cheese
1/3 c Radishes; diced
1/3 c Cucumbers; seed, dice
1/4 c Parsley; chopped
1/2 ts Salt
1/4 ts Lemon peel; grated
PIZZA SNACK
6 oz Can tomato paste
1 ts Dried oregano leaves
5 Whole wheat or white bagels;
-split
1/2 c Green bell pepper, mushroom,
-or black olives; chopped
3 oz Mozzarella cheese; shredded

This is for 4 bagels, halved and toasted. NEW YORKER-Combine cream
cheese, salmon, sour cream, lemon juice, dill, salt and pepper.
MIDWESTERN-Combine cream cheese, ham, mustard and pepper.
CALIFORNIAN-Combine ricotta, radishes, cucumbers, parsley, salt and
lemon peel. PIZZA SNACK-Heat oven to 450~. In small bowl, combine
tomato paste and oregano. Spread each bagel half with 1T paste
mixture. Place on ungreased cookie sheet. Top each with bell pepper;
sprinkle with cheese. Bake at 450~ for 6 to 8 minutes or until cheese
is melted

MMMMM

Title: Hot Roll Bagels – Pillsbury Summer Fun Cook Book
Categories: Breads
Servings: 12

1 pk Pillsbury Hot Roll Mix
1 c Hot tap water
1 Egg
2 tb Margarine/butter softened
1 Beaten egg
1 tb Poppy/sesame seeds (or 2T)

In large bowl, combine yeast from foil pack with flour mixture. Stir in
1
cup hot tap water, 1 egg, and margarine until dough pulls cleanly away
from
sides of bowl. Turn dough out on lightly floured surface. With greased
or
floured hands, form dough into ball. Knead dough for 10 minutes until
smooth. Cover with inverted bowl; let rest 5 minutes.

Divide dough into 12 balls. With greased hands shape each into rope 8
in.
long by 1 in. in diameter. Dip one end in water and pinch two ends
together firmly. Place rings on floured board and shape circles.
Cover;
rise 5 minutes.

Heat over 375F. Generously grease or line cookie sheets with parchment
paper. In dutch over or large saucepan bring 2 qts. water to boil.
Reduce
heat to simmer. With slotted spoon, drop bagels in one at a time. Cook
5
seconds on each side. Remove with slotted spoon and put on cookie
sheets.
Brush bagels with beaten egg; sprinkle seeds. Bake 375F for 22-28
minutes
or until golden brown. Immediately remove from cookie sheet. 12
bagels.

For chewier bagels, after 5 min rise, place on ungreased cookie sheet
and
broil 5-6 inches from heat 3-4 minutes or until light golden brown.
Remove
from oven and continue as above – drop in water, etc. Reduce baking
time
to 18-22 minutes.

1 bagel: 170 cal; 5g protein; 28 g carbo; 4g fat; 290mg sodium; 70mg
potassium.

MMMMM

MM: Garlic-Herb Biscuits

Title: Garlic-Herb Biscuits
Categories: Breads
Yield: 12 biscuits

2 c Biscuit mix
1/2 c Cold water
4 tb Grated sharp Cheddar cheese
1 oz Margarine, melted
1 ts Garlic salt
1 ts Heaping, parsley flakes
1 ts Italian seasoning

Mix biscuit mix. water and cheese. Drop by large
spoonfuls on greased baking sheet. Bake at 450
degrees 8 to 10 minutes. Mix melted margarine with
seasonings and brush on biscuits while hot. Serve
warm. Makes a dozen.

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