Title: Dry Poultry Seasoning
Categories: Rubs
Yield: 1 servings

6 ts Salt
2 ts MSG, Monosodium glutamate
2 ts Bay leaves, ground
2 ts Dry mustard
3 ts Black pepper
2 ts Garlic powder
1 ts Paprika

Combine all ingredients and mix well. Rub into poultry and
refrigerate overnight before cooking.

Source: The Passion of Barbeque, KCBS
—–

INDIAN APPLE CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 t Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste

Peel, core and coarsely chop apples.

Put apples, onions, garlic and raisins into a
saucepan. Add salt, sugar, vinegar and spices and mix
well. Heat gently, stirring to dissolve sugar.

Bring to a boil and simmer 30 minutes, stirring
occasionally. Stir in tomato paste and continue
cooking 7-8 minutes longer or until mixture is of a
thick consistency with very little free liquid,
stirring frequently. Meanwhile, wash 3 pint jars in
hot soapy water; rinse. Keep hot until needed. Prepare
lids as manufacturer directs. Ladle chutney into 1 hot
jar at a time, leaving 1/4″ headspace. Release trapped
air. Wipe rim of jar with a clean damp cloth. Attach
lid and place in canner. Fill and close remaining
jars. Process 10 minutes in a boiling-water bath.

Makes about 3 pint jars.

NOTE: This chutney improves if stored at least 3 weeks
before serving. Garnish with an Italian parsley sprig,
if desired, and serve as an accompaniment to curries
or with crusty bread and cheese.

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Provencal Beef Stew

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :18:00
Categories : Main Course Soups Stews
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef chuck
1 1/3 cups white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 bay leaf
2 cloves garlic — peeled and crushed w
1 teaspoon minced fresh thyme
2 narrow strips orange peel
2 cups dry red wine
2 tablespoons minced parsley — for garnish
buttered noodles — for accompaniment

1. Trim meat of excess fat and cut into 2-inch cubes. In a large bowl,
whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay
leaf, garlic, thyme, and orange peel. Add meat, cover bowl with
plastic wrap, and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.

2. In a Dutch oven or large skillet with lid, heat remaining 2
tablespoons olive oil over moderately high heat. Brown meat well on
all sides. Add wine and reserved marinade. Bring to a simmer and cook,
uncovered, for 3 minutes. Reduce heat to maintain a bare simmer. Cover
and cook until meat is meltingly tender (about 3 hours). For best
flavor, allow stew to cool to room temperature, then refrigerate,
covered, overnight. Reheat gently to serve. Ladle stew into warm soup
bowls, over buttered noodles, if desired, and garnish each serving
with parsley.

– – – – – – – – – – – – – – – – – –

NOTES : Garlic, thyme, and orange peel mark this as the Provencal
version of beef stew. Buttered noodles are the traditional
accompaniment. Note that the meat needs to marinate at least 12 hours.
The stew may be made up to 2 days in advance and refrigerated.
Nutr. Assoc. : 2181 0 0 0 0 0 0 3413 1012 0 2682 0

Title: Prune Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

1/2 c Butter
1 c Sugar
2 Eggs, beaten
2/3 c Chopped prunes (stewed and
Pitted)
2/3 c Sour milk
1 1/3 c Sifted all-purpose flour
1/2 ts Baking powder
1/2 ts Soda
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice

Blend butter with sugar, add eggs and prunes. Stir in
sour milk alternately with sifted dry ingredients.
Bake in greased layer cake pan at 375F for 25 – 30
minutes. Ice with creamy icing. Source: Heritage
Recipes ch.

—–

Title: KAENG PED CAI
Categories: Main dish, Chicken, Thai, Asian, Rice
Yield: 6 servings

-J.Applebury GENIE
4 lg Whole chicken breasts
2 tb Peanut oil
1 tb Dried hot chiles; crushed
6 Cloves garlic; minced
1 ts Paprika
1/4 ts Lemon rind; grated
1/4 ts Shrimp paste or anchovy
-paste
1/8 ts Caraway seed
1/4 ts Ground coriander
1/2 ts Sugar
2 c Coconut milk
4 Green onions; chopped
1 ts Fresh coriander; chopped
1 Red bell pepper; seeded and
-cut into thin strips
Salt, to taste
Steamed rice; to accompany

Bone chicken breasts, remove skin (reserve for stock
or another future use), and cut breasts into strips
1/4″ wide and 2″ long.
In a large wok or skillet, heat oil until it is
almost smoking. Add chiles, garlic, paprika, lemon
rind, shrimp paste, caraway, ground coriander, and
sugar, and stir rapidly for 1 minute. Add chicken
breasts and stir-fry until evenly coated with
seasonings and hot throughout (about 2 minutes).
Pour in coconut milk and bring to a boil, stirring
constantly. Stir in green onions, fresh coriander, and
bell pepper. Season to taste with salt. Immediately
remove from heat. Serve with hot steamed rice. Serves
6.
J.APPLEBURY [AppleDebbie]

—–

Buffalo Chili

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Sunflower Oil
6 pounds Ground Buffalo Meat
1/2 cup Flour
3 cups Water
1/4 cup Minced Garlic
3/4 cup Green Bell Pepper
3/4 cup Red Bell Pepper
1/2 cup Green Chili Peppers
3/4 cup Jalapeno Peppers
5 cups Tomato Sauce
3 Diced Onions
1/2 cup Beef Broth
1/2 cup Paprika
1/2 cup Chili Powder
6 tablespoons Ground Cumin
1 teaspoon Cayenne Pepper
1/2 teaspoon Black Pepper
1/2 teaspoon White Pepper
4 teaspoons Salt
2 tablespoons Oregano
2 teaspoons Dried Chilies

Saute Buffalo meat, sunflower oil and flour together until meat is cooked.
Add remaining ingredients and simmer for 1 hour.

– – – – – – – – – – – – – – – – – –

Title: VEGETABLE LO MEIN
Categories: Vegetables, Oriental
Yield: 4 servings

3/4 lb Fresh noodles
6 Chinese mushrooms
– soaked in warm water
– and shredded
3 lg Celery stalks
– shredded to about
– 3-in lengths
2 Bamboo shoots
– sliced and shredded
1 c Bean sprouts
2 tb Oil
1/2 ts Salt
1 c Broth and mushroom water
1/2 ts Sugar

BOIL NOODLES IN SALTED WATER until just done, about 4
minutes. Drain well and rinse in cold water. Mix in a
little oil to prevent sticking. Stir-fry mushrooms,
celery, bamboo shoots and bean sprouts in oil. Add
salt and broth, oyster sauce and sugar. Push
vegetables up side of the wok and add noodles, stir to
warm, then mix in vegetables. Add a teaspoon of
cornstarch mixed with a teaspoon of water if a thicker
sauce is desired.

—–

DOUBLE CHOCOLATE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz (1 stick) margarine or
Butter
3 oz 1 oz. squares, cut up, of
Unsweetened chocolate
1 c Sugar
1 Egg
2 ts Vanilla extract
1 d Salt
2 c Flour
1 c Buttermilk
1 t Baking soda
6 oz Semisweet chocolate chips
(1 cup)

1. Preheat oven to 400 deg. F. In a 2-quart glass
bowl, combine butter and unsweetened chocolate. Heat
in microwave oven on High 2 to 2 1/2 minutes, until
melted and smooth when stirred. Let cool to lukewarm.

2. Stir in sugar, egg, vanilla, salt, and buttermilk,
until thoroughly blended. Mix together flour and
baking soda and stir into chocolate mixture just until
combined. Stir in chocolate chips.

3. Spoon batter into 12 paper-lined 2 and 1/2 inch
muffin cups, filling to top.

4. Bake 15 to 20 minutes, or until a cake tester
inserted in center comes out clean. Let muffins cool
in pans 5 minutes, then transfer to racks to cool
completely. Serve warm or cool.

From: 365 Great Chocolate Desserts by Natalie
Haughton. Harper-Collins publishers 1991.

Enjoy! – Jeff Duke Ä Area: Cooking Reposted by
Dale/Gail Shipp

– – – – – – – – – – – – – – – – – –

Title: Fresh Cherry Pie with a Buttery Cream Cheese Crust
Categories: Pies, Fruits, Desserts
Yield: 6 servings

———————————–CRUST———————————–
1 c Unsalted butter; soft
4 oz Cream cheese; soft
2 1/2 c All purpose flour
1 ts Cinnamon

———————————-FILLING———————————-
3 c Fresh pitted cherries
2 1/2 tb Minute tapioca
1/8 ts Salt
6 tb Granulated sugar
1/4 ts Almond extract

Cream together butter and cream cheese with mixer until thoroughly
blended. Using a pastry blender, cut in flour til it looks like it may
hold together if you squeezed some or it into a ball. Stop. It’s
done. (If you overmix, it will be tough). Chill well.

When chilled, cut in half, using one half of the dough to pat into a 9
inch glass pie dish. Chill again.

Filling: Combine all the ingredients for the filling and let stand
for 30 minutes stirring occasionally.

Meanwhile, take reserved dough and place between 2 sheets of waxed
paper. Roll out large enough for top crust.

Pour cherry filling into pie dish and top with rolled crust. Make
attractive slits and bake at 400 degrees for about 40 minutes.

From the personal MM recipe database of Sandy Gamble

—–

PEAR BREAD PUDDING WITH MUSCAT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Currants
1 lg Ripe pear, halved, cored — pa
1/4 c Muscat wine
4 sl White bread — trimmed and
1 1/2 c Milk — scalded
6 Egg yolks — lightly beaten
1/3 c Sugar

makes 6 servings
butter for molds Muscat sauce (recipe follows)
Preheat oven to 350 degrees. In small bowl, combine currants, pear, and
wine.

Let stand 30 minutes. Place bread cubes in bowl; pour scalded milk over
bread; let stand 10 minutes. Add egg yolks, sugar, and pear mixture.
Divide among 6 well-buttered individual ramekins or custard cups. Place in
roasting pan on open rack; pour boiling water into pan to come halfway up
sides of molds.

Bake in preheated oven for 40 minutes, until the tip of a knife inserted
between center and edge of pudding comes out clean. Let stand 5 minutes
before unmolding, or chill before unmolding. Serve with Muscat sauce.

Muscat Sauce
1 c milk 1 c light cream 1 3 inch strip lemon zest 6 egg yolks 1/3 c
sugar 1/4 c Muscat wine
In small heavy saucepan, brin milk, cream, and lemon zest to boil. Remove
from heat; let stand 5 minutes. Meanwhile, in small bowl, combine egg
yolks and sugar; beat until well blended. Remove lemon zest from milk
mixture.

Gradually pour milk mixture into yolks, stirring constantly with wire
whisk. Return mixture to saucepan. Cook over low heat, stirring
constantly with wooden spoon, until sauce thickens enough to coat spoon.
Do not boil. Immediately remove from heat; pour through fine strainer
into small bowl; let cool. Stir in Muscat.

Serve at once or place plastic wrap directly on sauce and refrigerate.

– – – – – – – – – – – – – – – – – –