Title: HAROSET
Categories: Jewish
Yield: 8 servings

1/2 lb Pitted dates
1/4 lb Raisins
4 Dried figs
1 1/2 c Sweet kosher wine
1/4 lb Walnuts
1/4 lb Alonds
2 tb Sesame seeds
1/2 ts Cumin
1/2 ts Ground ginger
1/2 ts Cinnamon
1/2 ts Cardamon

Place the dried fruits in a food processor or blender; chop fine. Add 1/2
cup of the wine. Mix again at low speed. Add the remaining ingredients and
mix at low speed until nearly smooth. Makes 8 servings.

Origin: Journal American, March 24, 1993 Shared by: Sharon Stevens

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CAPPUCCINO MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cake flour
1 1/4 c All purpose flour
1/2 c Cocoa powder
1/4 c Brown sugar
1/4 c Sugar
1 tb Baking powder
1 tb Decaffinaeted
-Folgers Crystals
1/2 ts Salt
6 tb Butter, softened
1 c Sour cream
1 c Half-n-half
2 Eggs
Zest of two oranges, minced
6 oz Finely chopped bittersweet
-chocolate

Butter 12 large muffin cups. Stir together flours,
cocoa powder, sugars, baking powder, folgers. In
another bowl, beat butter, half-n-half, sour cream,
and eggs until smooth. Fold in dry ingredients, orange
zest, and chcocolate into egg cream mixture. Mix
lightly till just moistened. Fill prepared muffin cups
2/3 full. Bake at 350 degrees till tops are firm,
about 15 minutes.

– – – – – – – – – – – – – – – – – –

3 cups sugar
1 cup water
1 cup light corn syrup
4 tablespoons (1/2 stick) butter
1-1/2 teaspoons vanilla or mint flavoring, or a few drops oil of mint or rum
or brandy extract
Combine the sugar, water, corn syrup, and salt in a 4-quart saucepan. Stir
until boiling, and wash down any undissolved sugar from the sides of the pan
with a pastry brush dipped in water. Add the butter and continue boiling
without stirring until the candy thermometer registers 256 to 264 degrees.
The lower temperature will give a chewier taffy, and the higher heat a more
brittle product. Turn out on a marble slab or large platter or pan that has
been oiled well with vegetable oil. If using a large marbles slab, turn out
the hot batch into two pools. A few drops of food coloring can also be added
to the top of the candy now. Or you may wait until it is being pulled and
add several colors.

The edge of the taffy will cool fairly quickly, and when it can be
comfortably touched with well-buttered or oiled fingers, turn it inward to
form a mass. Taffy is ready to pull as soon as it can be handled, which is
usually sooner than expected. Have the palms and fingers well greased.
You’ll probably like the flavor of butter for this, although margarine or
vegetable oil can be used. Take the warm, flowing candy up with the
fingertips and pull out about 12 inches at first. Quickly turn the candy
back from the fingertips of one hand to the other hand, then catch the
center and again pull, always with the fingertips. This incorporates air in
the mixture and gives its typical texture.

If adding a food coloring at this point, pause briefly and put a drop or two
of color along the taffy and flop the mixture over on the color, and
continue pulling until the color is mixed evenly.

When the taffy is very hard to pull and will hold its shape if laid out on
the marble slab or pan, it is ready to break off into pieces, but preferably
it should be cut with greased scissors. If making several colors of taffy,
you may pull each out until thin and then twist them together. For a
completely round candy, like a peppermint candystick or cane, roll this
twisted mixture on the marble slab to make it even. Store taffy in airtight
containers, such as cookie tins, between sheets of wax paper or foil, for
any moisture in the air will make it quite sticky. It is for this reason
that taffy is generally sold with the pieces individually wrapped.
To make Salt Water Taffy add 1 to 1-1/2 teaspoons of salt to the recipe for
Taffy.

1 (4-serving size) package Jell-O Chocolate Flavor Fat-Free Sugar Free Instant
Pudding
1 1/2 cups cold skim milk
2 cups Cool Whip Lite, thawed

Makes 6 servings.

Mix pudding with wire whisk into milk for 1 minute. Stir in Cool Whip. Spoon
into 6 dessert dishes. Refrigerate until ready to serve. Garnish as desired.

Source: Eating Well, January 1996

Title: Fried Pickles
Categories: Appetizers, Side dish, Vegetables
Yield: 2 Gluttons

3 c Buttermilk
2 1/2 T Chef Paul Prudhomme’s
Blackened redfish magic
1 T Pepper
1/4 t Salt
Breadcrumbs

Blend Buttermilk and seasonings in a bowl. Put breadcrumbs in a
separate bowl. Dry pickle spears with a paper towel. Dip pickle
into buttermilk mixture. Dip pickle into bread crumbs. ip pickle
back into buttermilk mixture. Dip pickle back into breadcrumbs.
Deep fry for about 1 minute. Serve with ranch dressing.

MMMMM

Title: FENKEL IN SOPPES (BRAISED FENNEL WITH GINGER)
Categories: Vegetables
Yield: 6 servings

1 1/2 lb Trimmed, fresh fennel root
8 oz Onions, thickly sliced
1 ts Ground ginger, heaping
1 ts Powdered saffron
1/2 ts Salt
2 tb Olive oil
2/3 c Dry white wine
2/3 c Water

OPTIONAL: 6 thick slices of coarse wholewheat bread.
Clean and cut the fennel root in matchsticks. Put the fennel in a wide,
lidded pan with the onions. Sprinkle over the spices and salt, then the oil
and finally pour over the liquids. Bring to the boil, cover and simmer for
20-30 minutes or till the fennel is cooked without being mushy. Stir once
or twice during the cooking to make sure the spices get well distributed.
Serve it alone with a roast meat or griddled fish or place one slice of
bread on each warmed plate, cover it with the fennel and pour over the
juices.

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MARYLAND CRAB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Water
2 12 oz cans tomatoes — minced
1/2 large Onion — chopped
2 Carrots — sliced
1 can Sweet corn
1/2 pound String beans — cut into
-1 inch pieces
1 Hot pepper — minced
Old Bay seasoning — to

1 pound Crabmeat

Put everything but the crabmeat into a large pot and bring to a boil. Cover
and simmer, adding crabmeat, for about 2 hours. Don’t buy the lump crabmeat,
it’s a waste. I used leftover crabmeat and clawmeat, which gives it a bit
more sweetness. If you’re buying crabmeat, it’s probably best to by 1/2 lb
each of claw and backfin.

– – – – – – – – – – – – – – – – – –

FALL SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Handfuls chicory greens
-(hearts of escarole or
– curly endive, raddichio,
– Belgian endive)
3 Bartlett or Comice pears
12 Whole walnuts
Walnut oil (optional)
4 oz Gorgonzola Dolcelatte
– crumbled
10 Branches chervil or parsley
Freshly milled pepper
—–VINAIGRETTE—–
1 1/2 tb Pear or champagne vinegar
-or to taste
Salt
3 tb Virgin olive oil
3 tb Walnut oil

SEPARATE LEAVES OF WHICHEVER type of green you’re using. If using escarole
or curly endive, use just the pale inner leaves. (Outer leaves can be
sauteed with garlic and chile– delicious!) Gently cut or tear leaves into
attractive pieces, wash and dry them and set aside. To cut pears, stand
them upright and slice off a round from the side. Work your way around the
pear, slicing it thinly into crescent-shaped pieces. If walnuts are really
fresh, simply crack them and break them into quarters and eighths. If they
aren’t so fresh, toss them in a little walnut oil and toast them at 350F
until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of
it to dress the leaves. Set them on salad plates. Dress pears with
remaining vinaigrette and settle them into leaves. Scatter walnuts over
salad along with cheese. Garnish with chervil and dust lightly with pepper.
VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust
oil or vinegar to get the balance you like.

– – – – – – – – – – – – – – – – – –

Date: Mon, 07 Mar 94 12:25:47 GMT
From: Michael Traub

Broco beans
———–

1 large onion
3 cloves garlic
3/4 lb mushrooms (I used a mix of oyster and normal)
1 teaspoon vecon (vegetable stock)
1/2 tsp salt
1 tsp black pepper
1 teaspoon sage

2 medium leeks
1/4 cup soya milk or tofu
1 lb cooked kidney beans
1 lb broccoli

Fry the onion and the garlic in some water until tender. Add the
mushrooms, the vegetable stock, the salt, pepper and sage. Leave
simmering until the mushrooms have reduced.

In a blender combine the chopped broccoli stalks, the kidney beans,
the chopped leeks, and the soya milk or tofu. Blend until smooth,
adding water if needed.

Add the blended mixture to the mushrooms. Add the broccoli florets and
any additional water needed to give a creamy consistency. Simmer till the
florets have softened.

Serve over pasta twirls. On this occasion I used Orgran’s Barley and
Spinach (wheat free) pasta.

Title: Oatmeal Cookies
Categories: Misc., Dec.
Yield: 1 servings

2 1/2 c Uncooked Scottish Style
Oats
1 1/2 c Whole wheat flour
1/2 t Cinnamon
1/2 t Baking soda
1/4 t Salt (optional)
1/3 c Honey
2/3 c Maple syrup
3/4 c Applesauce
1/2 t Vanilla
1/4 Banana
1/2 c Raisins or chopped dates
(optional)
1/2 c Chopped nuts (optional)

Heat oven to 375 F. Spray cookie sheet.

Combine dry ingredients, mix well.

Mash banana, add honey, maple syrup, applesauce and
vanilla and mix until smooth. Blend dry ingredients,
mixing thoroughly. Stir in raisins and nuts. Place
rounded spoonfuls of blended ingredients onto cookie
sheet.

Bake approximately 10 minutes. Cool. Enjoy.

Makes 50 cookies.

NOTES: I adapted this from a recipe on the back of Old
Wessex Scottish style porridge oats. These oats are
rolled, but are much thicker than Quaker oats. The
original recipe called for margarine (substituted
applesauce) and one egg (used an egg-sized piece of
banana). It also called for either 1 cup of honey or
one cup of maple syrup, but I like the taste of the
combination of honey and maple syrup. I put raisins in
it, but omitted the nuts. The cookies were great!

Food Wine RT [*] Category 9, Topic 9 Message 104 Mon
Dec 26, 1994 S.MANN7 [Sammy]

From the recipe files of Sue Smith,
TXFT40A@prodigy.com, S.Smith34. 1.80á

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MM: Mexican Lentil Casserole (Vegan)