Title: RED COOKED EGGS #2
Categories: Chinese, Appetizers, Eggs
Yield: 6 servings

8 Eggs
1/2 c Dark soy sauce
1/2 c Light soy sauce
1/2 c Dry sherry
3 tb Sugar
2 ts Whole cloves
3 Thin slices fresh gingerroot
2 ts Grated orange zest
2 Pieces (2 inches each)
-cinnamon stick

Place eggs in a medium saucepan; cover with cold
water. Heat over medium heat to boiling. Reduce heat
to low; simmer, uncovered, about 15 minutes. Remove
from heat; run cold water into pan until cool. Let
eggs cool in cold water. Drain. Lightly tap shells
all over with back of spoon; do not crack so hard that
shells actually come loose.

Return eggs to saucepan; add remaining ingredients.
Add cold water to cover egg; heat over medium heat to
boiling. Reduce heat to low; simmer, covered, about
1-1/2 hours.* Remove from heat. Let cool to room
temperature in cooking liquid.

Refrigerate eggs, in cooking liquid, until serving
time**. At serving time, drain eggs, discarding
liquid; shell eggs and leave whole or cut in half.

* Heat may be turned off at any time and cooking
resumed later

** The longer the eggs soak, at least several hours,
the better flavor they will have. They can be done
several days in advance.

From: Cuisine Aug./82 Shared By: Pat Stockett

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Basic Chocolate Fondue

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Cream
1 Pound Milk Chocolate (Bar Or Bulk)
3 Tablespoons Kirsch, Cointreau, Or Brandy — optional

Warm cream in saucepan over low heat. Stirring constantly, add the
chocolate, broken into small pieces. Continue stirring until chocolate is
melted and well blended. Add liquor or brandy, if desired. Serve in fondue
dish over candle or very low heat. Offer a choice or fruit to dunk.

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SUFGANIYOT (ISRAELI DOUGHNUTS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Breads
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Scant tablespoon (1 package)
Dry yeast
4 tablespoons Sugar
3/4 cup Lukewarm milk or warm
Water*
2 1/2 cups All-purpose flour
1 pinch salt
1 teaspoon ground cinnamon
2 eggs — separated
2 tablespoons butter or margarine (pareve) — softened
apricot or strawberry preserves — for filling
sugar
oil — for deep-frying

*Use butter and milk if Serving at a milk meal; and Water and pareve
Margarine for Meat meal.

Equipment Measuring spoons Measuring cups Mixing bowls Spoon Sifter
Clean dish towel Rolling pin Juice glass Deep fryer or heavy pot Slotted
spoon Paper towels Tiny spoon
Child: Mix together the yeast; 2 tablespoons of the sugar; and the
milk. Let sit to make sure it bubbles.

Child: Sift the flour and mix it with the remaining sugar; salt;
cinnamon; egg yolks; and the yeast mixture.

Adult with Child: Knead the dough until it forms a ball. Add the butter
or margarine. Knead some more; until the butter is well absorbed. Cover
with a towel and let rise overnight in the refrigerator.

Adult: Roll out the dough to a thickness of 1/8 inch.

Child: Cut out the dough into 24 rounds with a juice glass; or any
object about 2 inches in diameter. Take 1/2 teaspoon of preserves and
place in center of 12 rounds. Top with the other 12. Press down at
edges; sealing with egg whites. Crimping with the thumb and second
finger is best. Let rise for about 30 minutes.

Adult: Heat 2 inches of oil to about 375. Drop the doughnuts into the
hot oil; about 5 at a time. Turn to brown on both sides. Drain on paper
towels.

Child: Roll the doughnuts in sugar.

Makes about 12. Here are some holiday recipes for children. Obviously;
it is not the right time for the specific holiday but I am sure the food
will be received with glee just the same. These recipes are both enjoyed
to eat by children and the kids have fun helping to c
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing
List. Converted from text using MMCONV20.1.

=============== Reply 19 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM JEWISH
LIST R’S
To: BGMB90B ELAINE RADIS Date: 06/01 From:
BGMB90B ELAINE RADIS Time: 10:05 PM

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Title: Peanut Butter Cookies
Categories: Cookies
Yield: 48 servings

3/4 c Margarine or butter, 2/3 c Peanut butter
-softened (1 1/2 sticks) 1 Egg
2/3 c Plus 3 tb granulated sugar 1 ts Vanilla
-divided 1 2/3 c All-purpose flour
2/3 c Firmly packed brown sugar 1/2 ts Baking soda

Combine margarine, 2/3 cup granulated sugar and brown sugar in a mixing
bowl; beat until creamy. Stir in peanut butter, egg and vanilla; mixing
until well-combined. Stir in flour and baking soda; mix well. Shape dough
into 1-inch balls, then roll in 3 to 4 tb sugar, coating thoroughly. Place
2 inches apart on ungreased baking sheets. Bake in a 350-degree oven for 10
to 12 minutes or until golden brown. Remove from baking sheets; make
crosshatch marks with fork; cool on wire racks.

—–

Title: Lemon Meringue Pie
Categories: Pies
Yield: 1 pie

-Sue Woodward

—————-COUNTRY LIVING PIES TARTS—————-
1 9″ piecrust; baked

———————–LEMON FILLING———————–
1 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1/2 c Lemon juice
1/3 c -Water, cold
3 Egg yolks
1 tb Butter; or margarine
1 1/2 c Boiling water
1 1/2 ts Lemon rind; grated

————————-MERINGUE————————-
3 Egg whites; at room temp
1/4 ts Cream of tartar
1/3 c Sugar

Lemon Filling – in a 2-qt. saucepan, combine the
sugar, cornstarch, and salt. Stir in the lemon juice
and cold water. In a med. bowl, beat the egg yolks.
Slowly beat the lemon mixture into the egg yolks; pour
the mixture back into the saucepan. Stir in the
butter and boiling water. Heat the lemon mixture to
boiling over med-high heat, stirring constantly.
Reduce the heat to med., and boil just 1 minute. Stir
in the lemon rind. Pour the lemon filling into the
piecrust.

Meringue – heat the oven to 350~. In a med. bowl,
with an electric mixer on high speed, beat the egg
whites and cream of tartar until soft peaks form.
Gradually add the sugar, beating until stiff peaks
form. Spread the meringue over the lemon filling,
swirling the top and sealing to the edge of the crust.

Bake the pie 10 to 12 mins., or until the meringue is
golden brown. Cool on a wire rack.

—–

Title: Roasted Vegetables
Categories: Vegetables
Yield: 4 servings

2 T Mazola RightBlend Corn
-Canola Oils
1 T Lemon juice
1/2 t Rosemary or tarragon,
-crushed
1/2 t Salt
1/4 t Pepper
6 c Cut-up vegetables

In cup mix first 5 ingredients. In 13×9″ baking dish toss cut-up
vegetables with marinade. Roast in a 450’F. oven 20 minutes or until
tender, stirring once. Makes 6 servings.

MMMMM

Spinach With Millet And Red Lentils

Recipe By : Michael Traub Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Side Dish
Vegetarian Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Onion — chopped
2 Garlic Cloves — minced
2 Tsp Cumin
1 Tsp Paprika
1 Tsp Black Pepper
1/2 Tsp Salt
1 Lb Spinach
1/4 Lb Mushrooms
2 med Zucchini
1/2 C Lentils — red
1 C Millet
1 lb Tomatoes — peeled, canned ok
1 1/2 tsp Salt
Tomato Puree — to thicken

In a frying pan fry the garlic, onion, paprika and cumin in some water.
Simmer with a lid on for a couple of minutes. Add the mushrooms and the
zucchini and simmer for a few minutes more. Add the shredded spinach, salt
and pepper and simmer till the spinach reduces down.

In a separate pot boil the millet and the lentils till cooked. Millet
usually takes longer than red lentils so wait for 5 min before adding
them. As the millet and lentils absorb the water put in the chopped peeled
tomatoes and the salt. Continue simmering till the millet is tender,
adding more water if necessary.

Combine the millet and lentil mix with the spinach. Add tomato puree to
thicken. Simmer for another couple of minutes.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

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MISSISSIPPI MUD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JOYCE ALENSKIS XMXX58B
—–CRUST—–
2 cups GRAHAM CRACKER CRUMBS
1/4 cup SUGAR GRANULATED
1/2 cup BUTTER OR OLEO — SOFTENED
—–FILLING—–
12 ounces COOL WHIP
3/4 cup SUGAR’ GRANULATED
8 ounces CREAM CHEESE — SOFTENED
1 SMALL PKG INST. CHOCOLATE
1 Small pkg inst. butterscotch
3 cups MILK

METHOD: THOROUGHLY BLEND CRUST INGREDIENTS IN CUISINART. PRESS FIRMLY IN BOTTOM
OF PAN.BLEND TOGETHER HALF OF THE COOL WHIP, SUGAR, AND CREAM CHEESE. SPREAD
MIXTURE ON TOP OF CRUST. WHIP TOGETHER THE PUDDINGS AND MlLk AND SPREAD ON TOP
OF CREAM CHEESE MIXTURE. TOP WITH REMAINING COOL WHIP.

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BROCHETA DE FILETE ESTILO EL ARRECIFE (FILLET

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE KABOBS:
4 1/2 lb Beef fillet — cubed
4 Green bell peppers — sliced
— into squares
2 Red onions — sliced in triang
Freshly ground pepper ~~
3/4 c Olive oil
1 c Clarified butter
FOR THE SAUCE:
8 Chiles cascabeles
1/2 c Vegetable oil
1/2 White onion
1 Tomato — roasted
4 Cloves garlic — whole
1 t Cumin seeds
2 Bay leaves
1 t Freshly ground pepper
Salt ~~

Prepare the kabobs: On 8 skewers, 8 to 8-1/2 inches
long, alternate beef, peppers, and onions. Brush with
1/4 cup oil and season with pepper to taste.
Refrigerate for 40 minutes.

Meanwhile, prepare the sauce: Fry chiles in oil for 2
minutes. Drain and soak in hot water for 20 minutes.
Drain, reserving soaking water, and seed. In a
blender or food processor, blend chiles with onion,
tomato, garlic, cumin, bay leaves, and pepper. Add a
little soaking water, and reblend. Salt.

Heat a griddle. Brush kabobs with a little oil and
butter. Grill, turning skewers every 3 minutes and
basting with oil and butter until brown.

To serve, place a skewer on each of 8 plates. Serve
with chile sauce and freshly made corn tortillas.

NOTE: From the photograph in the book, the garlic
cloves look like elephant garlic, *large*.

FILLET KABOBS, ARRECIFE STYLE – Chef Gabriel Gambou at
the Arrecife restaurant in Colima adds chiles
cascabeles to beef kabobs to give them a special
flavor.

from “The Taste of Mexico” by Patricia Quintana,
published by Stewart, Tabori Chang, 1986, ISBN
0-941434-89-3

typed and posted by teri Chesser 3/96

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OKRA CURRY!

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
x Okra – cut lengthwise (chop
Off the top and discard)
1 Onion, diced
x Peanuts
x Sugar
x Chili powder
x Salt
x Cumin powder
x Coriander
x Asafoetida

for masala: roast peanuts and powder coarsely. add a
pinch of sugar, chilli powder to taste and salt to
taste. (I also add – cumin powder, coriander (dhania)
powder, a pinch of asafoetida – but these are
optional!)

heat oil in a fry-pan (needs at least 3-4 tbsps). [
Optional – add mustard seeds and wait for it to pop.]
fry onion until golden brown. Add okra and stir-fry
until the okra is tender [ cooked]. Mix in the masala
well until it begins looking brown.

This makes a delicious dry curry.

From: raj@tsms.tandem.com (ganesan_raj@tandem.com (Raj
Ganesan)). rfvc Digest V94 Issue #212, Oct. 1, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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