Title: MAPLE APPLE PIE
Categories: Pies
Yield: 8 servings

———————————–CRUST———————————–
2 c Unbleached flour
1/2 t Baking powder
1 t Salt
2/3 c Crisco shortening
8 T Cold water
1 T Maple syrup

——————————-APPLE FILLING——————————-
7 c Apples,peeled and sliced
3/4 c Maple syrup
2 T Cornstarch

——————————–NUT MIXTURE——————————–
1/2 c Chopped pecans
2 T Maple syrup
1 t Butter

Preheat oven to 375 degrees.For crust,combine flour,baking powder
and salt in large mixing bowl.Cut in Crisco shortening with pastry
blender or 2 knives until mixture is uniform.Sprinkle water in,1
tbsp. at a time,until dough forms a ball.Divide dough into 2 equal
parts.
On lightly floured surface,roll bottom crust into circle 1/8″ thick
and 1/2″ larger than and inverted 9″ pie plate.Gently,ease crust into
greased plate,being careful not to stretch dough.Trim edge even with
plate.
For filling,microwave apple slices on high for 2 minutes.Stir;
repeat procedure twice or until apples begin to soften.Set aside.
In separate microwaving bowl,combine maple syrup and cornstarch.
Microwave 2 minutes;stir.Repeat procedure until mixture starts to
thicken.Add the thickened mixture to apples.Toss lightly until apples
are well coated;set aside to cool.Spoon cooled Apple filling into
unbaked pastry shell.
For nut filling,combine pecans,syrup and butter in microwaving
bowl.Microwave on high 1 minute,stir and continue to microwave an
additional minute on medium setting.Stir to break up mixture. Spread
nut mixture on top of apple filling.
On lightly floured surface,roll out top crust the same as
bottom.Carefully,lift top crust onto filled pie;trim 1/2″ beyond edge
of pie plate.Fold top edge under crust.Crimp edges or flute as
desired.Slit top crust with knife to allow steam to escape.Bake @ 375
degrees for 60 minutes or until apples start to bubble.Brush top of
pie with maple syrup;continue to bake and additional 5 minutes.

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BRUCE’S FAVORITE FRENCH ONION SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Sliced Spanish Onions
7 x Beef OXO Cubes
3 x Chicken OXO Cubes
2 c Garlic, chopped
2 tb Worcestershire Sauce
2/3 c Napoleon VSOP Brandy
1/2 c Butter
10 c Boiling Water
Oregano, Thyme, Parsley
Cayenne Pepper
Mozzerella Cheese, grated
Swiss Cheese, grated
Croutons

1) Melt butter and onions in a large pot. Stir until
soft (but not brown).

2) Dissolve OXO cubes in 1 cup boiling water. Add this
to pot along with
remaining boiling water. Do not add cubes directly
to pot until they
are dissolved.

3) Add garlic cloves, worcestershire sauce, brandy.

4) Add spices to taste. Quite a few dashes of each.
Stir until mixed in.

5) Simmer on low (2-3) heat on stove for 1 1/2 hours.

6) Fill french onion soup bowl 2/3 full of soup.

7) Add covering of croutons. Add covering of grated
cheeses. Be generous
with the cheese!

8) Bake at 350 F until the cheese is bubbling and
slightly brown.

The remaining soup can be stored in the fridge for
weeks, and simply baked as needed.

From the kitchen of Peggy and Bruce Travers,Cyberealm
BBS Watertown NY 315-786-1120

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Title: Peanut Butter Sandwich Cookies
Categories: Christmas, Cookies, Gifts
Yield: 12 servings

1 c Butter Or Regular Margarine
1 c Sugar
1 c Brown Sugar; Firmly Packed
2 Eggs; Lg
1 c Peanut Butter; Crunchy Style
1 ts Vanilla
3 c Unbleached Flour; Sifted
2 ts Baking Soda
1/4 ts Salt

MMMMM——————-PEANUT BUTTER FILLING————————
1/2 c Peanut Butter; Crunchy Style
3 c Confectioners’ Sugar; Sifted
4 tb Milk
1 ts Vanilla

Cream the butter, sugar and brown sugar together in a mixing bowl,
using an electric mixer at medium speed, until light and fluffy. Add
the eggs one at a time, beating well after each addition. Beat in
the peanut butter and vanilla. Sift the flour, baking soda and salt
together and stir into the creamed mixture. Form the mixture into
1-inch balls. Place about 2-inches apart on greased baking sheets.
Press with floured fork, making a criss-cross pattern on each. Bake
in a preheated 375 degree F. oven for 8 minutes or until golden
brown. Remove from the baking sheets and cool on wire racks. When
completely cooled, spread one cookie with the peanut butter filling
and top with another cookie making a sandwich.

Makes 3 1/2 dozen cookies. PEANUT BUTTER FILLING:

Mix all of the ingredients in a medium bowl and beat with an electric
mixer at medium speed until smooth and creamy.

MMMMM

Title: ORIENTAL CHICKEN #2
Categories: Chinese, Chicken
Yield: 6 servings

2 Chicken breasts
1 tb Cornstarch
2 tb Brown sugar
1/4 ts Oregano
1 Clove crushed garlic
2 tb Cooking oil
1/4 c Soy sauce
3/4 c Wine
1/3 c Seedless raisins

Split, skin and debone chicken breasts. Combine all
ingredients except chicken in a small bowl. Pierce
chicken breasts with a fork. Place chicken in a
casserole and cover with sauce mixture. Microwave on
high for 11-13 minutes.

—–

MUSHROOMS WITH ONIONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms
1 md Onion
1 t Dry epazote
1 Clove of garlic
Salt and pepper
Vegetable oil

Wash the mushrooms and cut it in thin slices. Cut the onion in slices
too. Fry the onion and garlic in vegetable oil and when the onion
will be
transparent add the mushrooms, epazote, salt and pepper. Cook until
water
evaporated.
Serve as a side dish or a main dish with tortillas as tacos or make a
quesadilla adding cheese mozarella.

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Almond Breakfast Round

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package active dry yeast
1/3 cup warm water (105 to 115)
2 1/2 cups flour
1 cup whole wheat flour
1/4 cup brown sugar — packed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg or cardamom
1/2 cup cold butter
2 eggs — beaten
1/2 cup milk
1/2 teaspoon almond extract
1/2 cup ground almonds
3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon allspice or cardamom
2 tablespoons butter — melted
Milk — optional
Coarse sugar — optional

In a small mixing bowl soften yeast in warm water; set aside. In a large
mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar,
salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold butter
until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk
and almond extract until combined. Cover and refrigerate for 1 to 2 hours or
until dough is easy to handle.

For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar,
and 1/2 teaspoon allspice (or cardomom); set aside.

Turn dough out onto a lightly floured surface; divide into 3 portions. Shape
each into a ball. Cover and let rest for 10 minutes. Gently roll out each
piece of dough to a 10″ circle. Place one circle on a 12″ pizza pan or a
large baking sheet lined with greased foil. Brush with half of the melted
butter. Sprinkle with half of the filling. Cover with another circle of
dough. Brush with remaining butter; sprinkle with remaining filling. Top
with the last dough circle.

With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges,
cutting to within 1″ of the center. Carefully lift each wedge and turn over
twice to create a twist in each piece. Cover with plastic wrap and chill for
2 to 24 hours before baking.

Let stand at room temperature for 20 minutes before baking. If desired,
brush with milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to 35
minutes or until bread sounds hollow when tapped. Cool slightly on foil on a
rack. Serve warm. To serve, transfer bread to a serving platter; cut into
wedges.

– – – – – – – – – – – – – – – – – –

Title: Cold Noodles
Categories: Chinese, Pasta
Yield: 2 servings

2 Bean curd; shredded
1/4 lb Bean sprouts
1 Carrot; shredded
1 Cucumber; shredded
3 Pieces of celery; shredded
1 lb Fresh noodles
1 tb Oil

—————————SAUCE—————————
3 tb Sesame paste
6 tb Soy sauce
1 tb Vinegar
1 pn Ginger root
1 ts Chili sauce
1 tb Sesame oil
2 tb Water
1 tb Crushed peanuts
1 pn Parsley

Put noodles into boiling water and cook until water
boils again. (Oriental Noodles for eating cold might
be subst. for fresh noodles) Then add 1/2 cup cold
water and cook until noodles are tender. Remove
noodles and flush with cold running water for 1
minute, then drain. Add 1 tablespoon oil into noodle.

Boil bean sprouts, shredded carrots, and shredded
celery briefly and then chill. Combine with noodles.

Mix Sauce ingredients thoroughly and pour over the top
of the noodles, sprinkle with crushed peanuts and
parsley.

—–

Title: TEX-MEX STYLE TACOS
Categories: Meats, Tex-mex, Usenet
Yield: 12 tacos

2 lb Ground beef,
-extra-lean
1 md Onion, chopped fine
1/2 ts Salt
4 tb Chile powder
-(or more to taste)
Vegetable oil
12 Corn tortillas (the
-thinner the better)
1/2 lb Cheddar cheese,
-sharp, grated
1 lg Tomato, chopped
3 c Shredded lettuce

Brown the ground beef and chopped onion in a large
skillet. There should be enough fat in the beef to
eliminate any need for extra oil and also to saute the
onions at the same time. While you are browning the
beef (it should be completely cooked with no pink or
red color left), be sure to break it up so that it is
granular in texture, as opposed to chunky, when
completely browned. Onions should be limp and
translucent but not brown.

Drain off as much fat as possible. Add salt and
chile powder and continue to saute until the chile is
completely incorporated into the meat mixture. Cover
skillet and leave on extremely low heat, just enough
to keep the meat hot.

Put about 1/2 inch of vegetable oil in a small
skillet, and heat it. Test the oil for proper
temperature by putting in a small piece of tortilla.
When the oil reaches the temperature where it
immediately begins to bubble frantically over the
tortilla as soon as it is put in the oil and the
tortilla piece becomes crisp quite quickly, you are
ready to cook the taco shells. This is important
because there is nothing worse than a soggy taco shell
(which results from the oil not being hot enough).

Using tongs, put the tortillas in the oil, one at a
time, and cook for 30-60 seconds until the underside
just starts to become crisp. With the tongs, turn the
tortilla over and, using a spatula, bend in half to
form the shell. Cook each side of the bent tortilla
until crisp, about 30-45 seconds per side. Remove the
shell from the oil and drain on a newspaper-covered
cookie sheet. The cooked shells can be kept warm in
the oven at very low heat.

To assemble, fill each shell about 2/3s full of the
meat and top with cheese, tomato and lettuce. We like
to add extra zap with a shot of Tabasco sauce.

NOTES:

* San Antonio, Texas style tacos — My dad is from
east Texas and my mom from southern Oklahoma, but they
developed their definition of Tex-Mex from several
years in San Antonio. Since they now live in D.C.,
they feel extremely deprived, none of the chain
restaurants come anywhere near the taste they
developed in San Antonio.

Tex-Mex cooking is based on peasant-style dishes from
the areas of Mexico bordering Texas. The primary
ingredients of Tex-Mex cooking are corn tortillas (the
thinner the better), ground beef, pinto beans and hot
chile powder, sharp Cheddar cheese and onions. Yield:
1 dozen tacos.

* Don’t try to use instant onion in this recipe. In
San Antonio, people consider that the best chile
powder is Gebhardt’s or Eagle Brand.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

—–

Beurre Blanc Sauce (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup lemon juice
2 shallots — peeled and chopped
3 sticks butter, — cut into 1-inch
Salt and white pepper

Place the lemon juice and shallots in a saucepan and bring to the boil. Boil
down until the liquid is reduced to 2 tablespoons, about 5 minutes, depending
on the size of the pan. Whisk the butter, piece by piece, into the sauce over
low heat. Taste for seasoning and add salt and white pepper if necessary.
Strain or not and serve warm. Makes 1-1/2 cups

Variations–

Substitute a favorite wine or rice vinegar, white or red wine, lime or orange
juice.

Substitute 2/3 cup beer for the lemon juice. Good with lobster or crab.

Substitute 1 tablespoon finely-chopped garlic for the shallots.

Use 1/4 cup fresh lemon juice plus 1/2 cup fresh or canned grapefruit juice.
Good for fish.

Before whisking in butter, add 2 tablespoons heavy cream and 1 teaspoon curry
powder. Good for scallops or shrimp.

BEURRE ROUGE – substitute 1/2 cup red wine plus 2 tablespoons red wine
vinegar. Whisk in 2 teaspoons tomato paste with the butter. To finish, whisk
in 2 tablespoons chopped chives and 1 tablespoon Dijon mustard.

– – – – – – – – – – – – – – – – – –

PASTA WITH WHITE TRUFFLES, OLIVE OIL, PARMESAN, AND BASIL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Dark Green Extra Virgin
Salt
Olive Oil
Freshly Ground White
3 tablespoon Dark Green Extra Virgin
Pepper
Olive Oil
1/4 cup Freshly Grated Reggiano
1 Angel Hair Pasta For 6
Parmesan Cheese
2 ounce Fresh White Truffles
2 tablespoon Julienne Of Fresh Basil

In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3
tablespoons of olive oil. Add the pasta to the boiling water and cook until
al dente, no morethan two minutes; drain well.

Toss the pasta with the cup ofolive oil, half the basil, and salt and pepper
to taste. Mound the pasta in the middle of each of 6 heated large serving
plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or
swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish
with the remaining basil.

Posted 10-18-93 by: LINDA FIELDS on I-Cuisine From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005 Converted by MMCONV vers. 1.10

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