BROCCOLI AND MUSHROOMS IN OYSTER SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Bunch broccoli in pieces
1/2 lb Mushrooms, sliced
1 T Garlic, minced
1 ea Water or chicken stock
2 T Vegetable oil
2 T Oyster sauce

Clean broccoli. Trim off flowers into bite-size pieces, lightly peel
broccoli stalks and sliced into diagonal medallions. Heat wok on high
add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
When the wok is no longer oily, add a splash of water or chicken stock
and continue to fry, stirring constantly for 3 minutes, replenishing
water/chicken stock whenever wok becomes dry. Toss in mushrooms,
stir, add oyster sauce, stir, cover and simmer at medium heat two
minutes. Serve.

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Title: Crafts for Kids with Food
Categories: Kids
Servings: 6

1 c Flour
1/2 c Salt
2 tb Cooking oil
2 tb Cream of tartar
1 c Water with desired color of
-food coloring

From: Healthy Meals and More

HOMEMADE PLAY DOUGH

Cook the above mixture over medium heat stirring until stiff. Cool and
knead out lumps. Store in airtight container.

FINGER PAINTING

For young children, prepare instant chocolate pudding and let them do
creative finger painting with no danger if some finds its way to their
mouths!

MACARONI PICTURES

Have various shapes of pasta to choose from. Let children glue these onto
colored paper for creative pictures.

PLACE MATS

Let children draw their own pictures on fairly heavy paper. Use clear
contact paper to cover the front and back of the drawing. They now have
their own personal placemat. These make fun presents for Mom and Dad for
special occasions.

CHRISTMAS TREE ORNAMENTS

1 cup cornstarch 2 cups baking soda 1 1/4 cups cold water

Mix and cook over medium heat stirring constantly about 4 minutes or til
mixture thickens into a moist mashed potato-like consistency. Cover with a
cloth while it cools enough to knead it.

Roll out dough and cut into shapes using a straw to put a hole in the top
for a ribbon to hang on the Christmas tree.

Dry 24 hours. Paint with tempera paints.

PAPIER MACHE

Dry laundry starch cold water

Mix the starch and water in equal amounts. Stir completely. Let stand. This
will thicken. Tear newspaper or tissue paper into strips. Dip these strips
into mixture. Shape over a balloon or into a mask shape, figures, animals,
etc. Let dry 3 days or so, depending on thickness. Paint with acrylic
paints.

ARGO DO-IT YOURSELF CLAY THAT’S SAFE FOR KIDS

2 cups baking soda 1 cup Argo Corn Starch 1 1/4 cups water

Mix cornstarch and baking soda, add water, mix. Bring to a boil, stirring
constantly. Thicken to consistency of mashed potatoes. Form clay into
desired shapes, let dry for 36 hours, color with paint or felt-tip marker,
and coat with shellac or clear nail polish.

MMMMM

Almost Marie Callendar’s Potato Cheese Soup

Recipe By : Cook and Tell 25 Jul 96- PE
Serving Size : 8 Preparation Time :0:30
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Cups potatoes — peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half-and-half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 c of water in a large pot.
Simmer about 15 minutes until vegetables are tender. Put in blender and puree
until chunky. Return soup to pot and add half-and-half, butter, and cheese.
Simmer until hot. Do NOT Boil.

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NOTES : “Rita Y. of Mira Loma has used this recipe for some time and finds
this makes a very good soup. Michael S. of Murrieta sent in the same recipe.”

Title: Peach Melba
Categories: Diabetic, Desserts
Yield: 6 servings

6 Peach halves, fresh or can 1/2 c Raspberries, pureed
1/3 c Low-fat vanilla yogurt Sugar subs. if needed

Place each peach half in a serving dish. Spoon about 1 tbsp yogurt
over each peach half. Pour on the raspberry puree. Add sugar
substitute before serving if the puree needs to be sweetened.

1 serving = 62 calories, 1 fruit exchange 1 gram protein, 13 grams
carbohydrate, 0 fat, 37 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
but not tested by Elizabeth Rodier March 94

MMMMM

Cape Cod Fish Chowder #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. fresh Haddock
2 Oz. salt pork — diced
2 Medium onions — sliced
1 C. chopped celery
4 Large potatoes — diced
1 bay leaf — crumbled
4 C. milk
2 Tbsp. butter or margarine
1 Tsp. salt
freshly ground black pepper to taste

Simmer haddock in 2 cups of water for 15 minutes. Drain
off and reserve the broth. Remove the skin and bones from the
fish. Saute the diced salt pork in a large pot until crisp.
Remove salt pork and saute the onions in the pork fat until
golden brown.
Add fish, celery, potatoes and bay leaf. Measure
reserved fish broth, plus enough boiling water, to make 3 cups
liquid. Add to pot and simmer 30 minutes. Add milk and butter
and simmer for an additional 5 minutes, or until well heated.
Season with salt and pepper. Makes 8 servings.

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INTRODUCTION TO MEDIEVAL RECIPES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/Tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —-INTRODUCTION TO 1475
RECIPES—————

DE HONESTA VOLUPATE ET VALETUDINE (OF HONEST
VOLUPTUSNESS AND HEALTH) OR VIRTUOUS ENJOYMENT AND
GOOD HEALTH) BY BARTHOLOMAEUS DE PLATINA Printed in
roman Type in Venice 13 June 1475 THE title of
Platina’s work, as is true of many books of the
period, appears in various forms. One variant, De
obsoniis ac honesta voluptate, can be freely
translated as: “On meat dishes and their virtuous
enjoyment.” Platina stresses that his recipes do not
lead to the sin of gluttony. So you can enjoy your
three-inch charcoal-broiled steaks and still feel
virtuous. This book is important not only as the first
printed cookery text, but also as an excellent source
of knowledge of daily life in the mid-fifteenth
century, and particularly for insights into dietary
customs of the time. Platina, I discovered, was not a
cook. He is recorded first as a soldier and later as a
distinguished scholar. In 1474 he presented the
handwritten manuscript of his now famous Lives of the
Popes to Pope Sixtus IV. The original is still in the
Vatican Library. His reward was an appointment to the
extremely important post of Librarian to the Vatican.
How did this scholar come to write a cookbook? The
clue may be found in the book itself, where he
mentions his “good friend Martino” the chef of one of
the Chamberlains to the Pope. They must have become
acquainted at the Vati- can. A manuscript treatise on
food and cookery written by Martino is in the Library
of Congress. It is quite evident that Martino’s
manuscript formed the basis for Platina’s book, for he
says of his friend in Chapter VI, “which cook, by the
immortals, could compare with my companion Martino of
Como, by whom these things I write have for the most
part been considered? You will call him another
Carneades if you hear him discussing extemporaneously
the things put forth here.” Platina’s book is rather
casual in its approach to actual cooking, and the
entries in the long table of contents may not guide
the reader to any hint of a recipe. For instance, the
chapter on edible birds deals with swans and storks,
but only relates their living habits. It must be
remembered, however, that in the fifteenth century the
common people could neither read nor write. Books were
commissioned by rich patrons who collected handwritten
books with elaborate hand-painted illuminations. Any
cookery manuscript would have been a carefully guarded
secret, available only to professionals. I suppose the
student apprentices who had to pay for their training
were sworn to secrecy and learned not by reading but
by working with their masters, who probably couldn’t
write out directions anyway. But Platina, a trained
scholar and experienced writer, turned out a
well-written book by the standards of his time, even
though the recipes lack specific information. What
fascinates me is that so many of the same foods we use
today were being used then in practically the same
way. Platina refers to eggs, pastry, bread and grains,
cheese, all the vegetables, practically all the
fruits, including cherries, grapes and eggs, chicken,
frogs, salted meat, squid, octopus and all our modern
spices. And his chapters of advice concerning
healthful habits seem amazingly timely today, when
exercise and recreation are considered of vital
importance for good health. All of Platina’s recipes
are frustrating, for no quantities are given and no
definite cooking directions appear. You were just
supposed to be a “born cook” in those days. Have a
look at these old recipes, but, for goodness sakes,
don’t try them unless you are the gambling type. Use
the modern versions–I can guarantee them, for we have
eaten them one and all. Source: Pepperidge Farm
Cookbook, by Margaret Rudkin —–

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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

—–

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