Title: LEMON PUDDING PIE
Categories: Pies, Lemon, Fruit, Desserts
Yield: 9 servings

4 tb (1/2 stick) butter,softened
-at room temperature
1 c Granulated sugar
3 Extra large egg yolks at
-room temperature
1/3 c Freshly squeezed lemon
-juice,strained
2 ts Finely grated lemon rind
3 tb Plus 2 teaspoons all-purpose
-flour
1 c Light cream at room
-temperature
2 Extra large egg whites at
-room temperature
1 pn Cream of tartar
1 Fully baked 9″ pie shell

Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
additions,beating 1 minute after each portion added.Blend in the egg
yolks,1 at a time,beating well after each addition.Beat in the lemon
juice and rind;beat in flour and cream. Beat egg whites on moderately
high speed in small deep bowl until frothy.Add cream of
tartar;continue beating until soft peaks form.Add remaining 1/4 cup
sugar;beat until firm but moist peaks form.Stir in small spoonful of
the egg whites into lemon mixture; then fold in remaining egg whites.
Gently,pour filling into baked pie shell.Bake @ 400 degrees 10
minutes,reduce oven temperature to 350 degrees and continue baking
about 25 minutes or until top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then refrigerate 6 hours
before serving.Makes one 9″ pie.

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Date: Thu, 03 Mar 94 17:07:51 CST
From: “Lu Bozinovich ”
Subject: Re: passover approaching

FF Farmer’s Cheese (LACTO)

1/2 gallon (8 cups) skim milk
1 c dried skim milk powder (Carnation instant)
1/4 c lemon juice or white vinegar (I used the latter)
optional seasonings to taste

Heat up skim milk, and mix in the skim milk powder. As mixture
begins to simmer or boil, begin to add a little of the vinegar
or lemon juice. Stir. Keep the flame on, and keep adding and
stirring until the milk solids *completely* separate from the
whey (yellow watery part). The amount of heat and acidity have
to be in balance for this to work. Drain in cheesecloth. Use
as you would cooked burger meat — for instance, flavor it and
stuff green peppers with it. Oh, you might want to flavor it
while still in the milk state — with salt, pepper and herbs.

Title: Lemon Sponge Pudding
Categories: Desserts
Yield: 6 Servings

3 Eggs, separated
1 1/2 Lemons, grated rind juice
2 tb Flour
1 c White sugar
1 c Milk
Pinch of salt

Add rind and juice to egg yolks; stir in flour and
sugar slowly. Beat well and add milk slowly. Beat
egg whites stiff and fold into the mixture. Pour into
a greased casserole set in a pan of water and bake 45
minutes until set at 325F. Source: Chatelaine
Anniversary ch

—–

Mrs.Lind’s Butter Balls (Butter Glace)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fine dry breadcrumbs
1/2 cup butter — softened
1/2 cup cream
pinch allspice (optional)
4 eggs — slightly beaten

Mix crumbs and butter until thoroughly combined. Add cream, allspice and
eggs, mixing well. Refrigerate until chilled. Roll into balls about the
size of walnuts. Drop into chicken and noodle soups during the last 15
or 20 minutes cooking time.

– – – – – – – – – – – – – – – – – –

NOTES : A pinch of nutmeg can be substituted for the allspice. I prefer
the nutmeg.

BBQ RUB, DRY RIB SEASONING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 teaspoons SALT
1 teaspoon LEMON POWDER
2 1/2 teaspoons BLACK PEPPER
6 teaspoons SUGAR
2 teaspoons MSG
1 teaspoon PAPRIKA

– – – – – – – – – – – – – – – – – –

Title: HUMMUS DIP
Categories: Dips, Oriental, Ethnic
Yield: 1 servings

1 c Garbanzo beans drained 1 cl Garlic
3 tb Tahini (crushed sesame 1/2 ts Cumin
Seeds) 1/2 ts Salt
1/2 c Lemon juice Water

Place drained beans in blender. Add all other
ingredients and then add enough water to almost cover
beans. Blend until smooth. Pour into serving dish.
Pour thin layer of olive oil on top and sprinkle with
parsley. Serve with pita bread.

—–

Title: Preparing Butters, Jams, Jellies, and Marmalades (1 of 2)
Categories: Canning, Information
Yield: 1 guide

Sweet spreads are a class of foods with many textures, flavors, and
colors. They all consist of fruits preserved mostly by means of sugar
and they are thickened or jellied to some extent. Fruit jelly is a
semi-solid mixture of fruit juice and sugar that is clear and firm
enough to hold its shape. Other spreads are made from crushed or ground
fruit.

Jam also will hold its shape, but it is less firm than jelly. Jam is
made from crushed or chopped fruits and sugar. Jams made from a mixture
of fruits are usually called conserves, especially when they include
citrus fruits, nuts, raisins, or coconut. Preserves are made of small,
whole fruits or uniform-size pieces of fruits in a clear thick, slightly
jellied syrup. Marmalades are soft fruit jellies with small pieces of
fruit or citrus peel evenly suspended in a transparent jelly. Fruit
butters are made from fruit pulp cooked with sugar until thickened to a
spreadable consistency.

INGREDIENTS

For proper texture, jellied fruit products require the correct
combination of fruit, pectin, acid, and sugar. The fruit gives each
spread its unique flavor and color. It also supplies the water to
dissolve the rest of the necessary ingredients and furnishes some or all
of the pectin and acid. Good-quality, flavorful fruits make the best
jellied products.

Pectins are substances in fruits that form a gel if they are in the
right combination with acid and sugar. All fruits contain some pectin.
Apples, crab apples, gooseberries, and some plums and grapes usually
contain enough natural pectin to form a gel. Other fruits, such as
strawberries, cherries, and blueberries, contain little pectin and must
be combined with other fruits high in pectin or with commercial pectin
products to obtain gels. Because fully ripened fruit has less pectin,
one-fourth of the fruit used in making jellies without added pectin
should be underripe.

Caution: Commercially frozen and canned juices may be low in natural
pectins and make soft textured spreads.

The proper level of acidity is critical to gel formation. If there is
too little acid, the gel will never set; if there is too much acid, the
gel will lose liquid (weep). For fruits low in acid, add lemon juice or
other acid ingredients as directed. Commercial pectin products contain
acids which help to ensure gelling.

Sugar serves as a preserving agent, contributes flavor, and aids in
gelling. Cane and beet sugar are the usual sources of sugar for jelly or
jam. Corn syrup and honey may be used to replace part of the sugar in
recipes, but too much will mask the fruit flavor and alter the gel
structure. Use tested recipes for replacing sugar with honey and corn
syrup. Do not try to reduce the amount of sugar in traditional recipes.
Too little sugar prevents gelling and may allow yeasts and molds to
grow.

JAM AND JELLIES WITH REDUCED SUGAR

Jellies and jams that contain modified pectin, gelatin, or gums may be
made with noncaloric sweeteners. Jams with less sugar than usual also
may be made with concentrated fruit pulp, which contains less liquid and
less sugar.

Two types of modified pectin are available for home use. One gels with
one-third less sugar. The other is a low-methoxyl pectin which requires
a source of calcium for gelling. To prevent spoilage, jars of these
products must be processed longer in a boiling-water canner. Recipes and
processing times provided with each modified pectin product must be
followed carefully. The proportions of acids and fruits should not be
altered, as spoilage may result.

Acceptably gelled refrigerator fruit spreads also may be made with
gelatin and sugar substitutes. Such products spoil at room temperature,
must be refrigerated, and should be eaten within 1 month.

PREVENTING SPOILAGE

Even though sugar helps preserve jellies and jams, molds can grow on the
surface of these products. Research now indicates that the mold which
people usually scrape off the surface of jellies may not be as harmless
as it seems. Mycotoxins have been found in some jars of jelly having
surface mold growth. Mycotoxins are known to cause cancer in animals;
their effects on humans are still being researched.

Because of possible mold contamination, paraffin or wax seals are no
longer recommended for any sweet spread, including jellies. To prevent
growth of molds and loss of good flavor or color, fill products hot into
sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing
lids, and process 5 minutes in a boiling-water canner Correct process
time at higher elevations by adding 1 additional minute per 1,000 ft
above sea level. If unsterile jars are used, the filled jars should be
processed 10 minutes. Use of sterile jars is preferred, especially when
fruits are low in pectin, since the added 5-minute process time may
cause weak gels.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

1 1/8 cups dry red beans or dry red kidney beans (1/2 lb.)
3 cups water
1/2 cup chopped onion
2 cloves garlic, minced
1 bay leaf
3/4 tsp. salt
1/2 tsp. fennel seed, crushed
1/4 to 1/2 tsp. ground red pepper
3 cups water
2 cups hot cooked rice
Rinse beans. In a large saucepan combine beans and the 3 cups water.
Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from
heat. Cover and let stand 1 hour. (Or, soak by placing beans and the
3 cups water in a bowl. Cover and set in a cool place for 6 to 8
hours or overnight.)

Drain beans in a colander and rinse. Return beans to the saucepan.
Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3
cups fresh water. Bring to boiling; reduce heat. Cover and simmer
about 2 1/2 hours or till beans are tender, adding more water, if
necessary, and stirring occasionally.

Uncover and simmer, stirring occasionally, for 15 to 20 minutes more
or till a thick gravy forms. Discard bay leaf. Serve over rice.

Title: HAM SKILLET GUMBO
Categories: Ethnic, Soups
Yield: 4 servings

2 c Dice cooked ham
1 c Chopped green bell pepper
1 c Chopped onions
1 pk Cut okra (10oz)
1 cn Tomatoes (15oz)
1 c Chicken broth
1 c Water
1 t Salt
1/4 t Black or cayenne pepper
1 c Uncooked rice

1. Combine all ingredients except rice in a large, heavy skillet;
bring to a boil.

2. Cover and simmer 10 minutes.

3. Stir in rice and simmer, covered, 20 minutes longer, or until rice
is tender. From: Michael Orchekowski (Home_Cooking)

—–

Title: Steamed Green Pear Cake Decorated with Water Caltrop
Categories: Chinese, Ceideburg 2
Yield: 1 servings

MMMMM—————-STEAMED GREEN PEAR CAKE DECO———————

MMMMM————————–FILLING——————————-
90 g Sesame seed
90 g Plain flour
90 g Lard
75 g Syrup
45 g Peanut butter

MMMMM———————OUTER DOUGH LAYER————————–
150 g Spinach juice
110 g Wheat starch
35 g Glutinous flour
1/2 ts Shrimp roe (optional)
75 g Sugar
1/2 tb Lard
1 ts Milk powder
1/8 ts Vanilla essence

MMMMM————————–GARNISH——————————-
40 sm Twiglets, washed and dried

INNER DOUGH LAYER: Same as above outer dough layer, except replace
spinach juice with boiling water.

This one pretty much sums up the idea that in Asia things are not
always what they seem. Looking at the picture, I see what are
obviously steamed pears++complete with stems++with a couple of water
caltrops on one plate and steamed finger citrons (an Asian fruit that
looks sorta like a hand) accompanied by a couple of peaches on the
other plate. (Water caltrops are those seeds that look like a set of
miniature water buffalo horns.) What these things really are, though,
are steamed, stuffed sweet dumplings. I really wish I could post a
.gif with this message. These things look REAL! Somehow, I doubt that
anyone will want to attempt this one, but here it is just in case.

Establishment: Yung Kee Restaurant 36-40 Wellington Street, Central,
Hong Kong Chinese Cuisine Practical Class Platinum Award – Desserts

THE NEVER ENDING STORY (12 servings) Chef: Yau Shing (Yung Kee
Restaurant) “Longevity” would be an over-simplified literal
translation for this dual presentation of treasured culinary symbols
crafted out of flour. Peaches symbolize longevity, and fairy tales
often feature water caltrops (bull horn-shaped roots) as part of the
fairy diet. The Fairy Mother herself is given peaches on her
birthdays. The finger citrons, a kind of fruit, have long
represented Buddha, owing their resemblance to the shape of Buddha’s
palm. The combination of associations – with long life, happiness,
elegance and spiritual peace – heightens the diner’s admi- ration of
the culinary sculptures.

To prepare and cook: 1. For sesame paste filling, stir-fry sesame
seeds in a dry, heated wok until golden. Set a quarter aside and
grind rest to powder. 2. Stir-fry flour in a dry wok, over a low
flame, all slightly yellow. Then sift it. Mix all filling
ingredients together. Place in refrigerator until firm. 3. For
doughs (made in two batches, one with spinach juice, one with boiling
water). Heat spinach juice or water. Pour hot liquid into a mixing
bowl containing wheat starch and glutinous flour. Mix well. Remove
mixture to a clean working surface and add remaining ingredients one
a time, working up a smooth texture. 4. For pear shaping, form
spinach-dyed dough into small balls of approximately 4 g each.
Flatten round discs. Do same for uncoloured dough. Place one
uncoloured disc on top of a dyed dough disc. Place a small portion
of sesame paste filling on top, and mould discs upwards around it to
form pear shape. Stick one dry twiglet into top end of pear shape.
Press lightly on bottom of pear shape to form a firm base. 5. Steam
for 3 to 5 minutes. (If shrimp roe not available, chocolate powder
could be dusted over the pears after they have cooled.) (The water
caltrop garnish recipe is not included. it is also steamed dough with
colouring.)

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 28 1992.

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