PFEFFERN#SSE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour, sifted
1 t Baking powder
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Allspice
1/4 ts Cloves, ground (done by
-hand, if possible, for
-stronger taste)
1/4 ts Nutmeg (“Yuck!”, Grandma
-always “forgot” to add it)
1/4 ts Mace
3 Egg — beaten light
3/4 c Sugar
1 Lemon — juice grated rind
2/3 c Nuts, chopped

Measure flour and sift with baking powder, salt, and
spices. Add sugar slowly to beaten eggs and stir in
lemon juice and grated lemon rind. Add dry ingredients
and nuts and mix well. Refrigerate 2 hours. Roll out
1/2″ thick and cut with tiny cutter 3/4″ round. Let
cookies stand over night in cool place on ungreased
cookie sheet. Just before baking, put a drop of brandy
on each cookie. Bake brandy side up [don’tcha just
love it?] in 300 deg F oven for 1/2 hour. Cool
thoroughly and place in tightly covered jar.

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Tirami Su with Coffee

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Egg yolks
1 1/4 cups Sugar
1 1/4 cups Mascarpone cheese — softened
12 ounces Whipped cream or non dairy — topping (cool whip)
1 1/2 cups Espresso coffee — cold
4 tablespoons Brandy
Powdered unsweetend cocoa
48 Ladyfingers (2-7 oz pks)

Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed
for 2 minutes. Fold in cream (or whipped topping). Combine coffee and brandy in
a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a
platter to make a rectangle about 7×13“. Cover with 1/2 the mascarpone/cream
mixture. Repeat with another layer and top with remaining cream mixture. Sift
chocolate on top. With remaining ladyfingers, cut them in half and arrange
arround your rectangle with cut side down. The cream acts as a ”glue".

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Title: LOUBIA BIL LUZ
Categories: Entrees, Algerian, Vegetables, Usenet
Yield: 4 servings

1 lb Green beans, fresh
4 c Water, salted
3 tb Peanut oil
1 Garlic clove, mashed
1/2 ts Ground cumin
1/4 ts Paprika
1/4 ts Ground cloves
1 tb Almonds, slivered

Clean and trim green beans. Simmer in lightly salted water until just
tender, about 30-45 minutes. Drain and put in serving dish.

Put remaining ingredients (except almonds) in a saucepan over medium heat
and cook for two minutes, stirring constantly. Add the almonds and stir
briefly to coat. Pour the oil mixture over the green beans and toss gently
until beans are thoroughly coated. Serve warm.

NOTES:

* Algerian green beans with almonds — This is a variation on an Algerian
recipe from Rose Dosti’s “Middle Eastern Cooking.” Since when is North
Africa in the Middle East? You may well ask.

* Canned green beans are not an acceptable substitute in this recipe.
Powdered garlic is probably OK.

: Difficulty: easy.
: Time: 10 minutes preparation, 50 minutes cooking.
: Precision: approximate measurement OK.

: Karen Kolling
: DEC Systems Research Center, Palo Alto, California, USA
: kolling@src.DEC.COM decwrl!decsrc!kolling

: Copyright (C) 1986 USENET Community Trust

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Spider Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Text only

Take your average cake mix. Bake it up in 2 metal bowls–1 bigger than
the other. One unmolded, cut the bigger one (the “body”) in half,
horizontally. CAREFULLY scoop out an adequate cavity in each half.
FILL with well-whipped set green Jello, and reattach the halves.
Frost black, arrange on serving platter. Use licorice stix as legs.
Use 2 BIG green gumdrops and 6 little ones as eyes. When the cake is
cut into, it spurts green goop, just like a real spider when stepped on

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NOTES : Another good cake. I would modify this one by using two round pans,
cutting a smaller circle out of one and using it as the head and
filling
the hole left over. Place the other layer on top, and trim to shape

Alabama Cookies

Recipe By : America’s Best Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup shortening
1 cup sugar
1 cup brown sugar firmly packed
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
2 cups regular oats
2 cups chopped pecans
1 cup rice crispies
1 cup flaked coconut

Cream shortening, gradually add sugars, beating well at medium speed
of mixer. Add eggs and vanilla, beating well. Combine flour and salt,
add to creamed mixture, mixing well. Stir in oats and remaining
ingredients. Drop dough by heaping teaspoons onto greased cookie
sheets. Bake at 325° for 10 to 12 minutes. Let cool slightly on
cookie sheets, remove to wire rack to cool completely. 6 dozen

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Rio Grande Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground round
1 1/2 teaspoons Salt
2 tablespoons Oil
3 tablespoons Cumin seed
1 tablespoon Paprika
2 tablespoons Tabasco sauce
20 milliliters Garlic — minced
2 Onions — chopped
3 tablespoons Masa flour
2 7oz can diced green chiles
3 tablespoons Chili powder
12 ounces Beer
10 ounces Can beef broth

In a large skillet, brown ground round and salt in heated oil. Add cumin seed,
paprika, Tabasco, garlic, and onions to beef. Sprinkle mixture with masa flour.
Toss gently. Add green chilies and chili powder. Add beer and broth. Mix well
to blend all ingredients. Add water if mixture is too thick. Cook covered 2
hours, stirring occasionally. A Hot Texas variety

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Absolutely Deep Dark Chocolate Fudge Biscuits

Recipe By : Paul Vincent From Marcel Desaulniers’ “Death By Chocolate”

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Title: Fresh Grapefruit Cottage Bread
Categories: Breadmaker
Yield: 1 Loaf

-BARB DAY GWHP32A
1 1/2 pk Yeast
4 1/2 c Better for Bread
3/8 c Sugar
3/16 ts Baking soda
1 1/2 tb Grapefruit peel; grated
3/4 c Low-fat cottage cheese
3 Egg whites
1 1/2 tb Vegetable oil
3/4 c Grapefruit juice
-fresh and heated through

Add all ingredients into the pan in the order listed, set darkness
control at 11 o’clock.Select white bread and push “Start.” This
palate-refreshing mealtime accompaniment, this tart/sweet bread
offersa taste of English elegange when toasted slices are topped with
citrus marmalade. Recipe shared by Barb Day

MMMMM

BHINDI SUBJI (OKRA TOMATOES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetarian
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Okra, fresh or thawed
4 tb Vegetable oil
1 Onion, medium and minced
4 Garlic cloves, chopped
1/2 ts Cumin seed
2 Green chilies, chopped
1/4 c Coriander leaves-fresh/chopd
1/4 ts Turmeric
16 oz Stewed tomatoes (1 canÿoz)
2 tb Vinegar
1/2 c Water
1 tb Black pepper, ground
1 pn Salt

Wipe okra gently with moist kitchen towel. Cut each
into 4 pieces and set aside.

Heat vegetable oil in a skillet. Add onions, garlic,
cumin seed, chilies (optional), and coriander leaves.
Saute 4 to 5 mins. Add turmeric. Stir once or twice.

Add tomatoes, vinegar and 1/2 cup water. Bring to a
boil. Lower heat and simmer 15 mins.

Add okra, black pepper and salt. Cover and cook until
okra is tender, about 20 mins.

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WINTER CABBAGE SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Cored cabbage, chopped fine
3 sl Bacon, chopped
1 Medium onion, chopped
1 Large russet potatoe, peeled
-and diced
2 c Chicken broth
1 Carrot, chopped
2 tb Dry white wine
1 1/2 ts Sugar
1/2 ts Caraway seeds
1 c Half-and-half
1 tb Dried dillweed
Hot pepper sauce
Salt
Pepper

In a Dutch oven, cook bacon over moderate heat until
crisp. Add onion and the diced potato; cook and stir
until the onion softens. Add chicken broth, the
cabbage, carrot, wine, sugar and caraway seeds.

Bring soup to a boil, then reduce heat and simmer
covered, until vegetables are tender, 30 to 40 minutes.

If you like a smoother soup, put half the batch in a
blend; return all to Dutch oven. Stir in half-and-half
and simmer soup, uncovered, for about 15 minutes. Stir
in dill, hot sauce, salt and pepper, to taste.

Posted By pgl@iglou.com (Don Thomas) On
rec.food.recipes or rec.food.cooking

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