BOILED CUSTARD EGGNOG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sugar
1/4 c Flour
1/8 ts Salt
8 Egg yolks
6 c Milk
2 c Light cream
1 t Vanilla extract
1/8 ts Nutmeg
1 1/2 c Whiskey (optional)

Mix sugar, flour, and salt in heavy 6-qt saucepan. Add egg yolks and mix
well. Using wire whisk, stir egg mixture and slowly pour in milk and
cream. Cook over low heat, stirring constantly, until custard is thickened
and just coats the back of a wooden spoon. Remove from heat and let cool.
The custard will thicken as it cools. When cold, stir in vanilla, nutmeg,
and whiskey.

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PISNI HOLUBTS (MEATLESS CABBAGE ROLLS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Rice — Uncooked
4 c Water
1 md Head White Cabbage — 4 to 5
-Lbs, Without Bruised Leaves
2 lg Onions — Use 3 If You Like
-Onions, Chopped
1/4 lb Butter — 1 Stick
1 c Mushroom Mix
1 tb Salt
1 t Black Pepper — To Taste
16 oz Canned Tomatoes
1 Bouillon Cube — OR
1 tb Maggi Sauce
— Tomato Juice Or
Water As
-Needed

Combine the rice and water in a medium saucepan.
Bring to a boil, stir gently, cover and cook for about
20 minutes. Cool in a large bowl. Core the cabbage
and place it in a large pot or Dutch oven half filled
with water, cover, and bring to a boil. Cook about 2
minutes. As the outer leaves become translucent and
soft, pry off and remove with a wooden spoon.
Continue until the head is about 5 inches in diameter,
remove and save for Cabbage Filling, (Recipe will be
included in the next bunch). Trim the leaves by paring
of the thick part of the rib. In a large skillet,
saute the chopped onions in melted butter until
lightly cooked. Add the onions and mushroom mix to the
rice, stir gently but do NOT mash. Add salt and pepper
to taste. Line the bottom of a baking dish with the
outer cabage leaves. Place a large spoonful of the
filling at the stem end of each leaf, fold over the
sides and roll from the bottom to the top. Do NOT
overstuff or the results will look like hand granades.
The rice will expand when baked. Without crowding,
arrange in neat layers in the baking dish, covering
the last layer with a few cabbage leaves. Coarsely
chop the tomatoes and pour over the rolls. Add the
bouillon cube or Maggi seasoning, cover, and bake in a
preheated 325 Degree F. oven for about 2 hours. Add
tomato juice or water as needed, there should be 2 to
3 inches of liquid at the bottom. Baked rolls will
keep hot for about 1 hour.

Yield: About 2 dozen. To freeze before baking, place
the rolls on an oiled baking sheet and freeze until
rigid, then store in heavy plastic bags. Serve with
mushroom gravy.

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SANTA FE TRAIL BEEF BEAN CASSEROLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Beef
Main dish Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ground beef
1 md Onion, chopped
1 t Garlic, minced
1 lg Green pepper, chopped
2 cn String beans
2 cn Undiluted tomato soup
Salt to taste
Pepper to taste
2 ea Eggs
6 md Potatoes, cooked and mashed

1. Brown ground beef, onion and green pepper in a heavy skillet. 2. Add
string beans and soup; mix well. 3. Bake for 30 minutes at 350øF. 4. Add
salt, pepper and eggs to mashed potatoes and spoon over casserole. 5.
Return to oven for 15 to 20 minutes.

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MOLE POBLANO DE POLLO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILES—–
4 Chiles mulatos
2 Chiles anchos
3 Chiles pasillas
1/4 c Shortening (lard if you’re
-being traditional)
— Water, warm, to
cover
—–CHICKEN—–
1 Chicken, 4 lb
4 tb Shortening (or lard)
1 sm Carrot — sliced
1 sm Onion — sliced
1 Garlic clove — peeled
1 tb Salt
3 Peppercorns
— Water to cover
1/2 c — Water
1/4 c Shortening (or lard)
1/4 c Tomatillos — drained
2 Cloves
5 Peppercorns
1/2 In Cinnamon stick
1/8 ts Cilantro seeds and
1/8 ts Aniseed, toasted together
1/2 tb Reserved chili seeds,
-toasted separately
3 tb Sesame seeds, toasted
2 Garlic cloves, toasted
3 tb Shortening
1 tb Raisins
10 Almonds, unblanched
1 oz Pumpkin seeds
1 Corn tortilla, stale
3 Croutons stale French bread
1 oz Mexican chocolate
2 c Chicken stock

The day before, slit the chiles open with a knife and
remove the seeds and veins, reserving at least 1/2
tablespoon of the seeds. Heat the shortening and
quickly fry the chiles on both sides. Take care that
they do not burn, and be careful how you inhale the
fumes, unless you want a seared windpipe. Put the
chiles into a bowl, cover them with water, and leave
them to stand overnight.

On serving day: preheat the oven to 325 F. Cut the
chicken into serving pieces. Set the giblets aside.
Melt 3 tablespoons lard and brown the chicken pieces
well. Drain off the excess fat. Cover the pan and
braise the chicken in the oven, without liquid, until
it is tender—40 to 60 minutes, depending on
toughness. Put the giblets into the pan with the rest
of the ingredients. Cover them with water and bring
them to a boil. Lower the flame and simmer for 1-1/4
to 1-1/2 hours. Strain the broth and set it aside.

When the chicken is cooked, pour off the juices in the
pan and set them aside to cool, then skim off the fat
and add them to the giblet broth. Set it aside. Blend
the chiles with the water until smooth—you may have
to do them in two or three lots but try not to add
more water. Melt the shortening, and when it is hot
but not smoking, cook the chili puree over a medium
flame for about 10 minutes, stirring it all the time.
Keep a lid handy, as it will splatter about. Set it
aside. Put the tomatillos in a blender or food
processor.

Put the spices into a spice grinder and add the
toasted, cooled seeds, reserving 2 tablespoons of the
sesame seeds for later use. Grind the spices and
seeds finely and transfer them to the blender jar.
Add the toasted garlic to the blender jar.

Melt three tablespoons of shortening in the frying pan
and fry the raisins briefly, just until they puff up,
and transfer them with a slotted spoon to the blender
jar. In the same pan fry the almonds, stirring them
all the time, until they are well browned. Remove
with a slotted spoon and crush them a little before
adding them to the blender jar. In the same pan fry
the pumpkin seeds lightly, but have a lid handy, as
they pop about explosively. Remove with a slotted
spoon and add to the blender. In the same pan fry the
tortilla until very crisp. Remove with a slotted spoon
and crush it a little before adding it to the blender.
In the same pan fry the bread until crisp, then remove
with a slotted spoon and crush. Add it to the blender
jar. Blend all the ingredients together until they
form a smooth paste. If it is absolutely necessary to
add some liquid to blend it effectively, then add a
little chicken broth.

Add the blended mixture to the chile sauce and cook
over a brisk flame for about five minutes, stirring
the mixture constantly. Break the chocolate into
small pieces and add it to the mixture. Continue
cooking the _mole_ for about 10 minutes more, stirring
it all the time so it does not stick. Add the broth
and continue cooking the _mole_ for a minimum of 40
minutes. Add salt as necessary, then add the chicken
pieces and heat them through. Serve individually,
sprinkled with some of the reserved toasted sesame
seeds.

The Cuisines of Mexico
Diana Kennedy

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Title: #980752 Ox Tail Soup
Categories: Soups
Yield: 6 Servings

3 lb Ox tails, cut up
2 ts Salt
4 md Onions, peeled
2 Parsley sprigs
6 Black peppercorns
2 White turnips or 1/2 head of
-cabbage
1/2 c Sherry
2 tb Butter
3 lg Carrots, pared
2 Stalks celery, cut up
1 ts Thyme leaves
1 Bay leaf
1 cn (10 1/2 oz)condensed beef
-broth or 4 bouillon cubes
-in 2 c. water

In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour. Add 3
quarts water and bring slowly to a boil. Skim foam from surface several
times. Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
Bring to a boil. Simmer low heat, covered for 3 hours. Remove from heat.
Remove ox tails and cut meat off bones. Next cut carrots and turnips (or
cabbage) into strips 2″ long. Cut celery in 2″ pieces and in half
lengthwise. Add meat, carrots, turnips and celery. Bring to a boil. Simmer
until vegetables are done (tender crisp 5 minutes). Add sherry; simmer 5
more minutes. Garnish with parsley.

—–

Lemon Doodles

Recipe By : Land O Lakes Cookie Collection
Serving Size : 48 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup coconut flakes
1 cup butter — softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon peel — grated

Preheat oven to 400 degrees. In a large mixer bowl,
combine all ingredients. Beat at low speed, scraping the
bowl often, for 2 to 4 minutes until well mixed. Drop
rounded teaspoonfuls of dough 2 inches apart onto ungreased
cookie sheets. Bake for 7 to 10 minutes, or until the edges
are lightly browned. Remove from the pans immediately.

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GRILLED SHRIMP W/PASTA PESTO SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXG05A
1/3 pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil
FOR PESTO:
1 1/2 Bunches Fresh Basil
1/2 Clove garlic — halved
1/2 Lemon — for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts — toasted
4 teaspoons Fresh Parmesan — grated
White pepper — to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food
processor. With machine running, gradually add olive oil, then pine
nuts. Stir in Parmesan and season to taste with white pepper. Cook
linguine until al dente. Drain in a colander and rinse with cold water.
Chill pasta in large bowl. Add pesto, peppers, and lemon juice and
toss. Transfer to serving plates. Rub shrimp lightly with olive oil.
Thread on a skewer and grill or broil until pink, about 3 to 5 minutes.
Top pasta with 4 shrimp per serving.

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Title: AROMATIC CABBAGE
Categories: Vegetables
Yield: 6 servings

1 Cabbage; small, about 2 1/2s
2 Onions;medium
3 tb Vegetable oil
1/2 ts Cumin seeds,whole
1/2 ts Fennel seeds, whole
4 ts Sesame seeds
1/2 ts -Salt

Remove coarse outer leaves from cabbage, quarter and core. Cut into fine
fine shred, either by hand or with food processor. Set aside. Peel onions;
cut in half lengthwise. Cut crosswise into thin half rings; set aside.
In large wok or large wide pot over medium heat, heat oil. When very
hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade
darker (just a few minutes) toss in the sesame seeds. Stir for a second
before adding onions. Stir fry 2 or 3 minutes or ’til browned on the
edges. Cover tightly and turn heat to low. Cook 2-3 minutes or ’til
cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or ’til
vegetables are very tender.
SERVES: 6

—–

Title: MANHATTAN CLAM CHOWDER
Categories: Soups, Pork
Yield: 10 servings

24 ea Fresh cherrystone or chowder
4 c Water
1/4 lb Salt pork, diced
2 ea Onions, finely chopped
1 1/2 c Chopped celery
4 ea Potatoes, peeled and diced
3 c Tomato juice
1 ts Salt
1/4 ts Freshly ground pepper
1/2 ts Thyme

Fat grams per serving: Approx. Cook
Time: 20 Wash the clams well and place in a kettle
with the water. Simmer until the shells open.
Discard any clams that “do not” open. Drain and
reserve 3 cups of the broth. Saute the salt pork until
it is crisp and light brown. Add the onions and
celery and saute until they are translucent but not
brown. Add the potatoes, reserved clam broth, tomato
juice, salt ans pepper. Bring to a boil, cover, and
simmer for about 15 minutes, until potatoes are barely
tender. Meanwhile, remove the clams from their shells
and chop fine orput through a food grinder. Add the
thyme and chopped clams to the potatoes. Cover and
cook for 5 minutes longer. SOURCE: N.Y.Times Cookbook

—–

Title: Old Fashioned Coconut Oatmeal Cookies
Categories: Cookies, Desserts
Yield: 36 servings

1 c Butter
1/2 c Brown sugar
1 c Flour
1/4 c Wheat germ
1 ts Baking powder
1 1/2 c Chocolate chips or raisins
1 c Granulated sugar
1 Egg
1 c Old mill oates
3/4 c Coconut
1 ts Baking soda

Cream butter, sugars and egg together thoroughly. Add flour, oats,
wheat germ, coconut, baking powder and baking soda. Mix well. Stir
in raisins. Drop by teaspoonfuls onto lightly greased baking sheets.
Flatten slightly with floured fork. Bake at 350 degrees for 12-15
minutes or until golden. Makes about 3 dozen.

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