Title: ASIAN RICE SALAD
Categories: Rice, Salad
Yield: 6 servings

2 c Leftover Asian rice pilaf
2 Cloves garlic, minced (or
1 teaspoon bottled)
1/2 c Sliced water chestnuts,
Coarsely chopped
1/4 c Thin carrot slices
1/4 c Thin celery slices
1 tb Roasted peanuts, coarsely
Chopped
3 tb Oil (preferably peanut)
1 To 3 tablespoons rice or red
Wine vinegar
1/2 ts Sugar
Optional:
3 Green onions (white and
Green tops), sliced

1. Fluff leftover rice pilaf with a fork. Add garlic,
water chestnuts, carrots, celery, green onions and
peanuts. 2. Combine oil, vinegar and sugar in a small
jar, cover and shake to combine. Pour over the salad
and serve at once.

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Title: Cream Cake
Categories: Cakes, 1941
Yield: 6 servings

1 c Sugar
1/3 c Sweet cream
4 Eggs, well beaten
1/8 ts Salt
1 1/4 c Cake flour
2 ts Baking powder
1 ts Lemon flavoring

Sift flour, measure, and sift with baking powder and salt. Combine
sugar, eggs, and cream. Stir until well blended. Add flavoring. Add
sifted dry ingredients. Beat 5 minutes. Pour into well-oiled,
shallow pan. Bake in moderate oven (375 F) about 30 minutes. Mrs.
Louis Linke, Paragould, AR.

MMMMM

RICE BATTER BREAD II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Quick
No-gluten

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Brown Rice Flour
2 tb Non-alum baking powder
1/2 ts Sea salt (optional)
1/4 c Potato starch or other flour
2 Eggs — beaten (optional)
1 c Water or soymilk
2 tb AM Unrefined Vegetable Oil
3 tb Honey

Mix dry ingredients and liquid ingredients separately;
then combine both mixtures. Pour into oiled and
floured 4″ x 8″ loaf pan and bake 45-50 minutes at 350
F. Let cool completely in pan.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Frosting for Cut-out Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Box confectioner’s sugar
1 teaspoon Vanilla
1 Stick butter — softened
3 To 4 ts cream
1/8 teaspoon Salt

Mix all ingredients until smooth. Add cream if too stiff, add
confectioner’s sugar if too runny. Use a decorator’s tube to “draw” on the
cookies.

Source: Recipe on the C H sugar box.

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Corn Chowder #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium Ears corn — (6 to 8)
5 Medium potatoes — peeled and cubed (5
to 6)
1 Medium onion — sliced
4 Tbsp. butter
5 C. milk
salt and pepper to taste
8 common crackers — crushed (8 to 10)

Cook fresh corn in a covered kettle with a little water
for about 12 minutes. Remove corn and add onion and potatoes
to corn water. Cook slowly, until just soft. Slice corn from
cob, add to kettle along with milk and butter. Bring to a boil
and simmer for 5 minutes. Salt and pepper to taste. Hold on a
warm burner without further boiling for 30 to 60 minutes to
gather flavor. Five minutes before serving add the crackers.
Two cans of cream style corn may be used instead of fresh corn
at other seasons. Either way, they’ll want seconds.

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Title: VIENNESE BEEF SOUP
Categories: Soups, Meats
Yield: 8 servings

2 1/2 lb Beef bones, cracked
3 lb Beef Chuck
3 qt Water
2 1/2 ts Salt
3/4 ts Pepper
Lg Onion- peeled,sliced thin
2 x Med Leeks, white parts only
2 x Med Carrots, scraped, sliced
Celery root, pared cubed
3 x Sm Turnips, pared cubed
2 c Cauliflower, cut up
2 x Bay Leaves
4 x Sprigs Parsley
1/2 ts Dried Thyme

Taking the white parts of the leek only, clean and
thinly slice them. Scald bones and rinse in cold
water. Put beef and water in a large kettle; bring to
a boil. Add bones, salt and pepper. Slowly bring to a
full simmer; remove any scum from the top. Cook over
low heat, partially covered, 1 1/2 hours. Again remove
any scum from the top. Add remaining ingredients and
continue to cook about 40 minutes, until meat and
vegetables are tender. Remove and discard parsley, bay
leaves, and bones. Take out the meat and cut into bite
sized pieces, discarding any gristle. Return meat to
soup. Serves 8 to 10. You may also add noodles,
rice or dumplings to the finished soup.

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WOODCOCK LEGS SAUTEED IN GARLIC BUTTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Woodcock legs
1 cl Garlic, pressed
2 tb Butter
1 tb Oil
Salt to taste
Pepper to taste

Melt butter and oil in a heavy-bottomed skillet and
saute garlic for one minute, stirring so it won’t
scorch. Add woodcock legs and cook two to three
minutes on each side, turning once to brown evenly.
Don’t cook for much more than five or six minutes in
all.

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Title: Apple or cherry doughnuts
Categories: Cyberealm, Cakes
Yield: 15 servings

3 oz Butter
2 oz Sugar
1 ts Vanilla
1/2 tb Cinnamon
2 Eggyolks
9 oz Flour
1/2 c Milk
2 ts Baking Powder
2 tb Cherry Brandy
2 Egg Whites
9 oz Sour Cherries or
9 oz Apple Slices

1.Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy. 2.Mix
bakingpowder under flour and mix, alternating with the milk and the brandy
under the butter mix. 3.Beat the egg whites until stiff and fold into dough
mix. 4.Add the drained cherries or apple slices to all. 5.Heat oil in deep
fryer and put tablespoons full of the dough into the very hot oil and bake
until they are golden brown. 6.Drain on papertowl and sprinkle with sugar.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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CHOCOLATE LOVER’S DREAM

Recipe By : DESSERT SHOW #DS3050
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon instant coffee granules
1 cup boiling water
1 1/2 cups sugar
2 1/2 cups semisweet chocolate chips
1 1/2 cups melted butter
6 large eggs
Shortening or butter
1 teaspoon vanilla extract
Glaze:
8 ounces coarsely chopped bittersweet chocolate
1 cup heavy cream
1 1/2 tablespoons butter

Preheat oven to 225 degrees. Coat bottom of 9-inch springform pan with
shortening or butter.
Line pan with wax paper and coat with shortening or butter. Dissolve coffee
and sugar in boiling
water, add chocolate and melt until smooth, being careful not to overheat.
Stir constantly and
remove from heat. In bowl, use electric mixer to mix butter, eggs and
vanilla. Add chocolate
mixture and mix well. Pour into prepared pan. Bake 2 1/2 hours, then cool
and remove.
Glaze: Melt 2/3 of the bittersweet chocolate in a double boiler. Stir over
low heat until chocolate
melts, add cream and stir well. Remove from heat and stir in remaining
chocolate. Cool glaze,
and pour over torte.

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Title: Mashed Potato Casserole
Categories: Potato cass, Restaurants, Mash
Yield: 7 servings

10 md Potatoes, peeled
Salt and pepper to taste
1 c Sour cream
8 oz Cream cheese
Onion, chpd
Butter, melted
Paprika

In a large soup pot boil the potatoes. Drain, season
and mash the potatoes. Add the sour cream, cream
cheese and onion and mix throughly. Place in a 2 quart
casserole dish andallow to cool. Cover and refrigerate
for 24 hours. Top with melted butter and sprinkle with
paprika. Bake in a 350 oven for 30 minutes. Source:
Babi’s Bed and Breakfast

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