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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Title: JERUSALEM ARTICHOKE EGGROLLS
Categories: Vegetables
Yield: 4 servings

2 lb Jerusalem artichokes, peeled
20 Eggroll wrappers
1 oz Butter
5 oz Ham, cubed
6 Shallots, thinly sliced
3 Garlic cloves, minced
3 ts Chive snips
Salt and pepper
1 Egg white, lightly beaten
Oil for deep-frying

Cook jerusalem artichokes in salted water until nearly soft. Chop
finely, and transfer to a bowl.
In a pan, fry ham and shallots in butter for 5 minutes. Add to the
bowl, along with the garlic, chives, and salt and pepper. Mix well.
Fill the eggroll wrappers with the jerusalem artichoke mixture, and
roll as usual. Glaze and seal with the egg white.
Deep fry and serve.

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Cafe Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Each Chickens, about 2-1/2 pound
Cut into eighths
1 Onion — chopped
2 Of garlic — chopped
Salt white pepper to taste
1 Each Green pepper — diced
1 Medium Very ripe tomato, Peeled
Seeded and chopped
1 cup Dry white wine
Pinch of cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender.
YIELD: Serves 6 to 8

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CHILLED CREAM OF CUCUMBER AND CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Potatoes, diced
1 c Heavy cream
1 c Chicken bouillon
1 t Grated onion
1 c Dry white wine
1 t Salt
2 Cucumbers,coarsely grated
Freshly ground black pepper
4 Celery stalks,coarsely
-grated

Cook potatoes in the bouillon and wine for 15
minutes,uncovered Cover and continue cooking until
tender.Remove from heat and let stand, covered, for 10
minutes.Put the potatoes and liquid through a coarse
sieve.Stir in the cucumber and celery and all the
remaining ingredients.Mix well.Chill.Serves about 4-6.

Taken from Herbs and Things Jean Rose’s Herbal Workman
Publishing,NY 1972

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PAD THAI (SAUTEED RICE NOODLES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Rice noodles
1/2 c Vegetable oil
5 Garlic cloves (or more)
— finely chopped
1 lb Medium shrimp
— shelled and deveined
2 Firm-style bean curd squares
— cut into 1/2 inch cubes
1/4 c Pickled turnips
— (coarsely chopped)
1/2 c White vinegar
1/8 c Fish sauce
1 tb Paprika
1/4 c Sugar
2 Eggs — beaten
1/4 lb Mung bean sprouts
3 Scallions
— cut into 1/2 inch pieces
1/2 c Ground unsalted peanuts
1 Fresh red chili pepper
— seeded coarsely chopped
1 Lemon — cut into wedges
Coriander leaves for garnish
1/4 c Crushed red pepper (opt.)

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2
hours. Drain and cover with a damp towel to retain moisture.

In a wok or large frying pan, heat the oil and stir-fry the garlic until it
is light brown. Add the shrimp, bean curd and pickled turnips; stir in the
vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the
noodles. When the noodles are completely coated, spread them out to the
sides of the wok or frying pan, leaving a space in the middle. Add the
beaten eggs. As the eggs cook, fold the noodles over them and stir to
combine all of the ingredients evenly. Stir in half of the bean sprouts,
then add the scallions, ground peanuts and chopped chili pepper. Toss
several times to mix well.

Serve on a large platter with lemon wedges. Top with the remaining bean
sprouts and garnish with coriander leaves. Serve the crushed red pepper on
the side, for those who like it extra-spicy.

From: stigle@cs.unca.edu (Sue Stigleman)

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Title: EMPANADAS
Categories: Mexican, Hamburger, Beef
Yield: 15 servings

———————————–PASTRY———————————–
3 c All-purpose flour
1/2 ts Salt
6 tb Margarine
6 tb Vegetable shortening
2 tb Cold water

———————————-FILLING———————————-
1 Onion, chopped
4 cl Garlic, finely chopped
1 Green pepper, seeded and
Chopped
1 1/2 ts Olive oil
8 oz Ground beef
1 ts Cocoa powder
1 tb Flour
1/2 ts Ground cumin
1/2 ts Paprika
1/2 ts Dried oregano, crushed
Salt and pepper
2 Chili peppers, seeded and
Chopped
4 tb Canned crushed tomatoes
2 tb Slivered almonds
2 tb Raisins
2 tb Chopped green olives
2 tb Chopped fresh parsley

———————————–GLAZE———————————–
1 Egg yolk
1 ts Water
2 ts Milk
Salt
1 Oil

Contributed to the echo by: Leti Labell Originally from: Step by Step
Mexican Cooking A modified version; original from Step by Step Mexican
Cooking Empanadas con Picadillo

Sift the flour with a pinch of salt into a mixing bowl, or place in a food
processor and mix once or twice. Rub in the margerine and shortening until
the mixture resembles fine breadcrumbs, or work in the food processor,
being careful not to over-mix. Mix the liquid gradually, adding enough to
bring the pastry together into a ball. (In a food processor, add the liquid
through the funnel while the motor is running.) Wrap the pastry well, and
chill for 20 to 30 minutes.

Brown the ground meat well, and drain away as much of the fat as possible.

until the onion is soft. Add to the meat. Then add the cocoa, flour,
spices, oregano, and seasonings. Stir well and cook briefly before adding
the chilies and the tomatoes. Cook slowly for 10-15 minutes.

Add the nuts and the olives, and allow to cool. (Oh, you were supposed to
add the parsley with the tomatoes, above.)

Roll out the pastry on a floured surface. (We didn’t do this. We ran the
dough through the pasta machine – much easier! We found the #3 setting on
our Atlas pasta maker to be the right thickness.)

Cut the dough into 4 inch rounds. (I used a leftover container from ricotta
cheese to get the right size.)

Place about 1-1/2 tablespoons of filling on the dough circle. Fold over,
and press to seal. If the dough is a little dry, moisten the edges with a
little warm water (with your finger) before pressing the edges together.
Crimp the edges with a fork. With a toothpick, prick several holes on the
top of the empanada to allow the steam to escape.

Mix the glaze ingredients together. Place empanadas on a baking sheet, and
brush with the egg glaze.

Bake at 425 for 15-20 minutes, or until golden brown.

If you like, you can freeze these. To bake frozen empanadas, place the
frozen pastries on a cooking sheet and brush with the egg glaze. Bake for
30-35 minutes at 425 degrees.

Makes 15 empanadas.

—–

Title: CHESTNUT BROTH WITH SOFT SPICES
Categories: Vegetarian, Soups
Yield: 2 servings

1/2 Carrot
1/2 Leek
1 Celery Sticks
Vegetable Oil
1/4 ts Nutmeg
1/4 ts Cinnamon
1/4 ts Coriander
1/4 ts Mace
3/4 pt Water
1/2 tb Passata
4 oz Chopped Chestnuts
1/4 pt Milk
Lemon Juice
Seasoning

1. Fry the chopped carrot, leek and celery in the
vegetable oil until they
start to colour, then stir in all the spices. Allow
the spices to cook
for a few seconds then add the water and passata.
Stir well. Add the
chestnuts, bring to the boil and cook until soft,
for around 20
minutes.

2. Add the milk and lemon juice and season to taste.
Puree. Return to the
pan, heat and then serve.

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