Title: DARK FRUITCAKE
Categories: Desserts, Holiday, Personal
Yield: 40 servings

2 c Golden raisins
2 c Currants
2 c Dried apricot halves
2 c Dried figs, halved
1 c Pitted prunes
1 c Pitted dates
4 c Walnuts, in large pieces
2 c Pecans, in large pieces
3 Oranges, Grated zest only
3 Lemons, Grated zest only
1/2 c Candied ginger, chopped
2 ts Cinnamon
1 ts Ground allspice
1 ts Mace
1/2 ts Cloves
1 c Molasses
2 c Brandy
-(or substitute apple juice
– or water)
1/2 c Orange liqueur
– (or orange juice)
4 c All-purpose flour
1 tb Baking powder
1 ts Baking soda
1 1/2 ts Salt
1 lb Butter
3 c Dark brown sugar
8 Eggs
1 tb Vanilla extract

THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing
bowl. Add the candied ginger and the spices and toss well to mix. Add
molasses and liquids and mix well. Cover and let stand overnight at
room temperature. When ready to bake, preheat oven to 275F. Grease 4
(9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease
the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit
mixture and stir it. Combine the remaining 3 cups of flour with
baking powder, baking soda and salt and sift them together on a sheet
of waxed paper. Cream the butter, add the brown sugar and beat well.
Add eggs, 2 at a time, beating well after each addition. Add the
vanilla. Add all dry ingredients and beat until batter is blended and
smooth. Pour batter over fruit, mix well until everything is coated
with batter. Divide batter among loaf pans, filling to 1/2 inch below
top. Bake for 2 hours. Don’t worry if they crack on top. Cakes are
done when a straw inserted in the center comes out clean.

Makes 4 Cakes

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: German Lentil Soup with Frankfurters
Categories: Soups/stews, German
Yield: 8 servings

2 x Med Onions, peeled chopped 2 c Lentils, washed drained
1 x Clove Garlic, crushed 1 x Bay Leaf
2 x Med Carrots,(scraped,chopped 1 1/2 ts Salt
2 x Stalks Celery,(cleaned,chopp 1/4 ts Pepper
2 tb Salad Oil 1 lb Frankfurters, sliced
thickly
8 c Water 2 tb Cider Vinegar

Saute onions, garlic, carrots, and celery in heated oil in a large kettle
for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a
boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils
are just tender. Add frankfurters and cook another 10 minutes. Remove from
heat and stir in vinegar. Remove and discard bay leaf.
Serves 8.

—–

Title: Kochu Jang (Hot Sauce)
Categories: Korean, Condiments
Yield: 4 gallons

7 1/2 c Glutenous rice powder
5 1/2 c Chili powder
5 1/2 c Salt
4 c YEODKIREUM powder
– (dried barley sprout malt)
2 c MEJU powder (soy bean malt)*
8 1/3 c Water

* NOTE: Available in Korean markets. Consists of soy beans which are
made into dumplings, fermented, dried, and then powdered.

In a bowl, combine YEODKIREUM powder and water. Mix well, then
strain off liquid into a large pot. Add glutenous rice powder to
liquid and mix well. Cook over low heat (113F, 45C). Remove from
heat and allow to stand until rice powder is dissolved.

Heat to boiling, then reduce heat and let cook for 30 minutes.

Transfer to a large bowl to cool. When completely cool, stir in MEJU
and chili powder and blend well. Leave overnight.

The next day, mix in 4 cups of the salt and transfer mixture to a
large container. Sprinkle remaining salt over, then cover with
loosely woven cloth such as cheesecloth or gauze. Leave in a sunny
place to ferment, stirring occasionally, for one month.

ADDITIONAL NOTES:
Use a large container, as mixture rises as it ferments. During
fermentation, cover container at night.

Adapted from a recipe in “Quick Easy Korean Cooking for Everyone”
Typed for you by Karen Mintzias

—–

Title: CAULIFLOWER-BEAN SALAD
Categories: Salads, Vegetables, Easy
Yield: 10 servings

16 oz Italian Dressing; 2 8-Ounce
-Bottles
2 tb Sugar
1 ts Dry Ground Mustard
4 lg Garlic Cloves; Crushed
32 oz French Style Green Beans;
-Drained, 2 Cans
-OR
16 oz Frozen French Style Green
-Beans; Thawed
32 oz Red Kidney Beans; Rinsed And
-Drained, 2 Cans
1 c Green Onions; Chopped, About
-10 Medium
1/2 c Fresh Parsley; Chopped
1 sm Head Cauliflower; Coarsely
-Chopped, about 4 cups

————————–GARNISH————————–
Lettuce

Mix the dressing sugar, mustard and garlic in a large
glass or plastic bowl, blending well. Add the green
beans, kidney beans, onions, parsley, and cauliflower
and toss to coat. Cover and refrigerate about 3 hours
or until well chilled, stirring occasionally. Just
before serving, drain the salad. Line a salad serving
bowl with lettuce leaves and spoon the salad onto the
lettuce.

Nutritional Information Per Serving:

Calories: 150 Protein: 5 Grams Carbohydrates:
19 Grams Fat: 7 Grams Cholesterol: 0 Milligrams
Sodium: 460 Milligrams Potassium: 500 Milligrams

Posted by: Rich Harper

—–

Caramel Sweet Potato Casserole

Recipe By : Linda Verillo from Better Homes and Gardens Dec. 1993
Serving Size : 6 Preparation Time :0:40
Categories : Casseroles Eggs
Fruit Potatoes
Vegetables Vegetarian
Fatfree Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Egg White
1/2 C Evaporated Skim Milk
3 C Sweet Potatoes, Mashed — cooked
— (about 4 med)
1/2 C Dates — pitted, chopped
2 Tbsp Maple Syrup

In med. mixing bowl, whip together egg white and evaporated skim milk.
Add yams; stir till smooth. Add dates to mixture and mix well.
Spoon mixture into a 1 1/2 qt caserole.

For topping, pour maple syrup over top of mixture in casserole. Bake in a
350 deg. F. oven for 25 to 30 min. or until hot.

– – – – – – – – – – – – – – – – – –

NOTES : Adapted to fatfree from original recipe.

Cal. 188.9
Fat 0.4 g
Carbs 43.6 g
Protein 4.5 g
Sodium 102 mg
Dietary Fiber 4.8 g
CFF 1.7%

Tapenade

Recipe By : MOLTO MARIO MB5616
Serving Size : 1 Preparation Time :0:00
Categories : Basics Molto Mario
Exported Genie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 anchovy filets soaked in milk overnight — patted
dry
2 Tablespoons anchovy paste
1 Cup pitted olives — gaeta or calamata
1/4 Cup capers — roughly chopped
3 Tablespoons Dijon mustard
3 Tablespoons red wine vinegar
1/2 Cup extra virgin olive oil
1/2 Small red onion — roughly chopped

In a food processor, blend all ingredients until a smooth paste
is formed (about 2 minutes). Tapenade may be refrigerated
several weeks, well wrapped. yield 2 cups

– – – – – – – – – – – – – – – – – –

Title: Cranberry Pinwheels
Categories: Cookies
Yield: 1 servings

1/2 c Butter or margarine
1 1/2 c Ground cranberries
1 c Granulated sugar
1 c Ground walnuts
1 Egg
1 ts Grated orange peel
1 ts Vanilla
2/3 c Brown sugar
1 1/2 c Flour
1/4 c Milk
1/4 ts Baking powder
1/4 ts Salt

Recipe by: groll@DPW.COM (Jayne Gordon Groll) In a large bowl, cream
butter, sugar, egg and vanilla until light and fluffy. In a medium bowl,
combine flour, baking powder and salt. Gradually add to creamed mixture
until well combined. Gather dough into a ball, cover with plastic and
refrigerate for two hours.In a small bowl, combine the brown sugar and
milk. Roll out the refrigerated dough on a lightly floured pastry board,
creating a large rectangle. Spread the brown sugar mixture over the dough
Sprinkle with with the ground cranberries, walnuts and orange peel,
leaving a 1/4 inch border on each of the narrow ends. Beginning at one of
the narrow ends, roll the dough into a tight jelly roll. Wrap the roll
with wax paper, seam side down, and freeze overnight.

Preheat the oven to 375 degrees. Grease 2 cookie sheets. Cut the frozen
roll, seam side down, into 1/4 inch slices and place on greased cookie
sheets, 3 inches apart. Bake for 12 to 15 minutes or until the edges are
lightly browned. Remove from pan and cool on a wire rack.

—–

Title: FROZEN HO HO DESSERT **
Categories: Ice cream
Yield: 20 servings

——————————PATTI – VDRJ67A——————————
2 pk HoHo cakes
2 qt Ice cream, 1 qt each of 2
– different flavors, any
– you choose
13 oz Cool Whip
16 oz Oreo cookies; crushed
12 oz Hot fudge sauce
Chocolate shavings

Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9×13″ baking
pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo
cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour
fudge sauce over this, then top with Cool Whip. Garnish with shaved
chocolate. Freeze.

—–

Title: TOSTADA DIP
Categories: Appetizers, Mexican
Yield: 6 servings

16 oz Refried beans
1 1/4 oz Package taco seasoning mix
4 oz Chopped green chilies
2 1/3 oz Chopped black olives
Small onion, chopped
10 oz Shredded Cheddar cheese
Large, ripe avocado, mashed
2 Chopped tomatoes
2 pk Taco chips

Mix refried beans with taco seasoning mix. Spread on large plate [pie
plate works well – P.L.], then layer remaining ingredients. Serve with
taco chips. This can be served cold or heated through to melt cheese.
Either way, don’t count on any leftovers.

—–

Date: Thu, 01 Sep 94 13:48:56 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Soba Noodles

In my experience what you will get if you order soba noodles in a Japanese
restaurant is: soba noodles, cooked then rinsed in cold water, sitting on
a straw strainer/mat, accompanied by a dipping sauce (usually bonito-based,
but you can make it without bonito) and sprinkled with nori confetti.

DIPPING SAUCE:

make a seaweed stock by immersing several pieces of kombu (thick kelp leaves)
in cool water, let it sit overnight. To make dipping sauce, simmer:

1 c. seaweed stock
1/4 c. dark soy sauce
1/4 c. mirin (seasoned rice wine)
1 T. sugar
1 t. salt

add some green onions or sesame seeds if you like.