Meyer Lemon Sherbet

Recipe By :
Serving Size : 10 Preparation Time :0:30
Categories : Desserts Do Ahead
Frozen Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Meyer Lemon Juice
1 tablespoon lemon peel — grated
1 envelope unflavored gelatin
1 cup sugar
3/4 cup milk, skim

Ream juice from lemons (about 2 lbs. per cup of juice) and grate peel;
set aside.

Combine gelatin and 1/4 cup cold water; set aside until gelatin is
softened, about 5 minutes.

In a 3-quart pan over high heat, bring sugar and 1 cup water to a boil.
Reduce heat and simmer until sugar is dissoved, about 1m minutes.

Stiri in gelatin, lemon peel and juice, and milk (mixture may look
curdled). Place pan in a bowl of ice water and stir often until cold, 8
to 10 minutes.

Freeze mixture in an ice cream maker according to manufacturer’s
directions.

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Serving Ideas : Garnish with lemon sprigs and serve with fat-free
cookies.

Title: Mary Martin’s Popcorn Balls
Categories: Candies, Xmas-93
Yield: 36 Servings

5 qt Popped popcorn, warm
2 c Sugar
1/2 c Light corn syrup
1 1/2 c Water
1 ts Vinegar
1/2 ts Salt
1 ts Vanilla

Keep corn hot crisp in slow oven (300øF). Boil sugar, syrup, water
and salt until 254ø- 260øF. Add vanilla and vinegar and boil to
264øF. Food coloring can be added at this point. Slowly pour over
corn, stirring well so every kernel is coated. Press into balls and
let cool until hard. Wrap in plastic wrap.

Mary was a spinster neighbor when I was a child who had to be the
youngest woman I have ever know and the best substitute grandmother a
child could have ever wished for. She knew that her mother had been
making this recipe as far back as 1880.

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Title: Horseradish BBQ Sauce
Categories: Sauces
Yield: 1 servings

6 lb Chicken pieces
1/2 c Fresh lemon juice
1/2 c Ketchup
4 ea Drops of hot pepper sauce
1 ea Salt and pepper
1 c Butter
1/2 c Cider vinegar
2 t Worcestershire sauce
1/3 c Prepared horseradish

Combine all ingredients in a non aluminum sauce pan and bring just to
a boil. Lower heat immediately and simmer 15 minutes. Makes about 1
1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn.

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DRIED FRUIT-RICE STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter or margarine
1 1/2 c Chopped onions
1 1/2 c Chopped celery with leaves
1/3 c Chopped parsley
9 c Cooked brown rice
1 t Dried marjoram — crushed
1/2 ts Dried thyme — crushed
1/2 ts Dried sage — crushed
Salt, pepper
3 Eggs — lightly beaten
3/4 c Turkey stock
-ÿÿChicken bouillon
12 oz Mixed dried fruit

Melt butter in large skillet. Saute onions, celery and
parsley in butter. Remove from heat and combine with
rice in large bowl. Stir in marjoram, thyme and sage
and season to taste with salt and pepper. Add eggs,
stock and fruit. Mix well. Makes enough for 14-pound
turkey

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FRESH BREAD STUFFING

Recipe By :
Serving Size : 999 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Long loaf fresh bread,
-or two regular size loaves
1 Large onion
1 lb Bacon, diced and cooked
4 To 5 stalks celery, diced
3 To 4 eggs
1/4 c Soft butter (not margarine)
Water to moisten
Poultry seasoning to taste
1/4 ts Sweet basil
2 tb Dried of fresh chopped
-parsley
1 t Garlic powder
1/8 ts Cayenne
1/8 ts Oregano
Black pepper to taste

Break up bread into bite sized chunks into large bowl.
Diced and cook bacon until not quite crisp, saving
bacon grease. Chop onion and celery and add to
stuffing mixture. Add bacon and pour grease over top
of mixture. Add eggs, spices, butter and mix together.
Use a bit of warm water as needed in order to bind the
mixture together until it holds its own shape.

Rinse turkey and salt the inside. Loosely pack the
inside of turkey with stuffing. Dry off the outside of
the turkey by blotting it with paper towels. Use
additional butter to lightly coat the outside and top
of bird, lightly salt and pepper, and then cook
according to directions. (20 per lb)

If you are lucky enough to have stuffing left over,
shape into balls to place beside the turkey when it
has about 1-1/2 hours left to bake.

Origin: Adapted from my Mom’s recipe. (Shirley
Whittaker) Shared by: Sharon Stevens

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WINTER TOMATO BISQUE – COUNTRY LIVING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
1 lg Onion, chopped
1/3 c Unsifted all-purpose flour
2 ts Dried tarragon or savory
-leaves
1/4 ts Salt
1/4 ts Ground black pepper
1 cn (10 1/2-oz) condensed
-chicken broth
1 c Water
1/3 c Dried tomato bits or 8
-dried plum tomato halves,
-chopped (see Note)
1 lb Ripe tomatoes (see Note)
1 cn (11 1/8-oz) condensed
-Italian tomato soup or
-1 10 3/4-oz can condensed
-tomato soup
2 1/2 c Milk
1/2 c Half-and-half
Chopped fresh tarragon or
-savory leaves and sprigs
-(opt.)

1. In 4-quart saucepan, melt butter over medium heat.
Add onion and saute until tender. Stir flour,
tarragon, salt, and pepper into onion until well
mixed. Gradually stir in undiluted broth and water
until well combined. Add tomato bits and heat mixture
to boiling, stirring constantly. Cover and reduce heat
to low. Simmer soup 10 minutes, stirring occasionally.

2. Meanwhile, peel, seed, and dice tomatoes. Stir
undiluted tomato soup, milk, and half-and-half into
soup until well mixed. Increase heat to medium-high
and heat soup until bubbles appear around side of pan.
Do not boil. Stir in diced tomatoes and heat through.
Ladle soup into bowls. If desired, sprinkle soup with
chopped herbs and place bowls onto plates garnished
with sprigs of herbs.

Note: Dried tomato bits or halves are available in the
produce section of most major supermarkets. For
several free dried-tomato recipe booklets, write
Timber Crest Farms, Dried Tomato Ideas, 4791 Dry Creek
Road, Healdsburg, Calif. 95448. Include a
self-addressed, stamped large envelope (SASE). For
recipes using fresh tomatoes in salads, stews, and
casseroles, send a SASE to Favorite Tomato Recipes,
Florida Tomato Committee, Box 140533, Suite CL,
Orlando, Fla. 32814-0533.

Country Living/December/92 Scanned fixed by Di Pahl

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Title: Summer Delight Peach Pie
Categories: Pies
Yield: 3 Servings

1 9 inch baked pie shell
1 c Sugar
3 tb Peach gelatin
6 tb Flour
1 c Water
5 Fresh ripe peaches

Prepare and bake pie shell. Mix together and cook until thick sugar,
gelatin, flour and water. Cool. Peel and slice peaches and arrange
in pie shell. Pour cool filling over peaches. Let set before
cutting. Serve topped with whipped cream or Cool Whip.

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Title: TANGERINE CURD
Categories: Fruits, Jams/jellys, Kump
Yield: 1 servings

1/2 c Tangerine juice
1/4 c Lemon juice
2 Tangerines; Grated zest only
1/4 lb Butter
4 oz Sugar
8 Egg yolks

This makes a delicious filling for cakes and tarts and can also be
used as a spread for biscuits, scones or croissants.

COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to
a boil over medium heat. Beat the yolks in a bowl until liquid. Beat
1/4 of the boiling liquid into the yolks and return the remaining
liquid to a boil over low heat. Beat the yolk mixture into the
boiling liquid and continue beating until it thickens slightly, about
2 minutes. Do not allow the curd to boil or it will scramble. Pour
into a clean bowl, cover surface with plastic wrap and chill.

Makes 1 Cup

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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FRESH HERB BUTTERMILK BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c All-purpose flour
1 1/2 tb Double-acting baking powder
3/4 ts Baking soda
3/4 ts Salt
2 tb Sugar
3/4 c Butter — cold
1 Egg — slightly beaten
3/4 c Buttermilk
1/2 c Fresh herbs — * see note

Recipe by: Elizabeth Powell
Preparation Time: 0:40
Sift dry ingredients together. Cut butter into
tablespoons and, with a pastry blender, blend into dry
ingredients until texture is that of cornmeal. Stir
parsley, chives, and oregano/thyme with 1/2 cup
buttermilk into beaten egg and add mixture to flour
mixture. Stir quickly, adding remainder of buttermilk
as necessary until dough forms a ball. Turn onto
floured surface and knead once. Let dough rest for a
minute, then roll out to 3/4″ thickness. Cut into 2″
rounds. Place biscuits on buttered baking sheet, 1″
apart. Bake at 400 degrees for 15 minutes or until
golden brown.

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Title: Crab in Ginger Sauce
Categories: Chinese, Seafood, Ceideburg 2
Yield: 4 servings

2 Ready-to-cook whole
-hard-shell crabs
8 Green onions
1 sm Red pepper
1 Piece (about 4×1-inch or
-1Ox2.5 cm) fresh ginger
-root
3/4 c (180 mL) water
2 1/2 tb (37 mL) dry sherry
1 ts (5 mL) sugar
1 ts (5 mL) instant chicken
-bouillon granules
2 ts (10 mL) soy sauce
2 ts (10 mL) cornstarch
2 tb (30 mL) vegetable oil
1/2 ts (2 mL) sesame oil
1 Rinse crabs with water.
-Gently pull away round
-hard shell on

top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. Cut off claws and legs.
Pound claws lightly with back of cleaver to break shell. Chop down
center of crabs to cut body in half. Cut each half crosswise into 3
pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from
pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger
into thin slices, then cut the slices into very thin strips. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over
medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up
crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings. From “Chinese Cooking Class Cookbook” by the
Editors of Consumer Guide, Publications International LTD, 1980. ISBN
0-517-322455. Posted by Stephen Ceideberg; March 1 1993.

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