Title: Tomato Basil Cheese Spread
Categories: Appetizers, Dips
Yield: 1 cups

1/4 c Milk
8 oz Fontina cheese, rind removed
1 pk 3 oz. pkg. cream cheese,
Softened
1/8 t Garlic powder
2 T Finely chopped sun-dried
Tomatoes in oil, drained
1 T Chopped fresh basil

Directions;

In food processor bowl with metal blade, combine milk, cheeses and
garlic powder. Process until smooth. By hand, stir in tomatoes and
basil. Spoon into serving bowl. Serve with crackers. Store in
refrigerator

Source Holiday cookbook by Pillsbury
submitted by marina

MMMMM

Pasta with artichoke sauce

Recipe By : JACQUELINE MALLORCA
Serving Size : 4 Preparation Time :0:30
Categories : Chronicle Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
1 clove garlic — minced
2 Tabls. olive oil
1 pkg artichoke hearts — cooked and drained (
2 T. white wine
1/4 c. parsley — chopped
3 T. black olives (oil-cured) — chopped
1/2 teas. lemon zest
salt and pepper — to taste
parmesan cheese
cooked fettucine

Saute chopped onion and garlic in olive oil until soft and golden; add
cooked artichoke hearts and stir over medium-low heat for 3 minutes. Add
chopped parsley, wine, olives, and lemon zest and cook briefly. Toss with
hot pasta and top with grated Parmesan.

– – – – – – – – – – – – – – – – – –

NOTES : I adapted this by adding the wine and using both olives a lemon
zest… the original only called for one or the other.
4/26/95 San Francisco Chronicle

Title: BEAVER TAIL ALA DENNY
Categories: Meats
Yield: 4 servings

4 Beaver tails
1 Onion
1 tb Butter
2 tb Prepared mustard
1 c Sherry
1 ds Tabasco sauce
3 c Barbecue sauce
Grated parmesan cheese

Place whole beaver tails on barbecue or oven broiler
rack until scaly skin blisters. Let cool in freezer
compartment. Remove cold blistered skin and discard.
Put white meat aside. In shallow roasting pan, saute
onion in butter until clear, stir in mustard to coat
onions, then stir in sherry, tabasco sauce and half of
barbecue sauce, making sure bottom of pan is covered.
Spread out beaver tails in pan, cover with remaining
barbecue sauce, sprinkle with cheese, and bake in
450-degree oven for 45 minutes. Serve hot with wild or
ordinary rice topped with generous spoonfuls of
remaining sauce.

—–

Title: Hot Buttered Cider
Categories: Alcohol, Hot beverag, Apples
Yield: 10 servings

7 c Apple cider OR apple juice
1/3 c Brown sugar; packed
4″ stick cinnamon
1 ts Whole allspice
1 ts Whole cloves
1 Lemon peel; cut into strips
1 1/2 c Rum
Butter or margarine
Thin apple slices

Combine apple cider or apple juice and brown sugar in a large
saucepan. For spice bag, tie cinnamon, allspice, cloves, and lemon
peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice
bag to cider mixture. Bring cider mixture to boiling. Reduce heat and
simmer, covered, for 15 minutes. Remove and discard spice bag. Stir
in rum. Pour cider mixture into mugs. Float about 1/2 tsp butter or
margarine on each. Top each serving with one or two thin apple
slices. Makes about 10 (6-oz) servings.

MMMMM

Title: SAUERKRAUT BALLS TOM BROWN
Categories: Appetizers, Beef
Yield: 75 servings

1 Onion, chopped fine
3 tb Unsalted butter
1 c Cooked ham, finely chopped
1 c Corned beef, finely chopped
1/2 Garlic clove, minced mashe
– to a paste
6 tb Flour
2 c Sauerkraut, drained choppe
– fine
1 tb Fresh parsley, finely choppe
1/2 c Beef broth
1 lg Egg
2 c Milk
2 1/2 c Flour
4 c Dry bread crumbs, fine
Vegetable oil for frying

from Tom Brown’s Coach Light in Chicago.

In a large skillet, cook onion in the butter over mod-low heat, stirring,
until softened. Stir in ham, corned beef, and garlic. Cook the mixture,
stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over
moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth
and cook for 3 minutes or until it is thickened and paste-like. Spread
mixture on a platter and chill for at least 3 hours.

In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the
kraut mixture by level teaspoons into balls, dip them into the egg mixture
and roll them in the bread crumbs.

In a kettle, heat 2 inches of oil to 375f on a thermometer. Fry the balls
in batches for 2-3 minutes or until golden brown. Transfer to paper towels
to drain.

Makes about 75 sauerkraut balls.

a Gourmet Mag 1958 favorite.

—–

HARROD’S CHRISTMAS PUDDING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Christmas Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Unsalted butter plus about
2 ts Butter — for greasing molds
1 1/3 c Dark brown sugar
3 Eggs — beaten
3 tb Dark corn syrup
2/3 c Self-rising flour
1 pn Salt
1/2 ts Ground cinnamon
1/2 ts Freshly grated nutmeg
1/2 ts Apple pie spice
1 Lemon — juice of
1 Orange — fine grated rind of
1 Lemon — fine grated rind of
4 c Fresh bread crumbs
1 1/3 c Golden raisins
1 1/3 c Raisins
1 1/3 c Currants
1/3 c Chopped mixed citrus peel
— (2 ounces)
1/4 To 1/2 cup brandy
—–JUST BEFORE SERVING—–
Garnish with holly
Ignite with brandy

Thickly butter and dust with flour two 1-quart molds (or dome-shaped
china, ceramic or glass bowls). Set aside.

Beat the 1/2 lb. butter until soft. Add sugar and beat until fluffy.
Gradually beat in the eggs and syrup.

Sift flour with salt and spices; fold into the butter mixture with the
lemon juice, grated rinds, bread crumbs, fruits, mixed peel and
brandy.

Spoon mixture into the 2 prepared molds. If molds don’t have lids,
cover each with a circle of waxed paper, then a piece of foil pleated
across the center and securely tied in place. Leave overnight in
refrigerator.

Put molds in a large saucepan with enough water to come halfway up the
sides of the molds. Cover and steam for 5 hours; remove from the
water.

Let cool completely, then cover with a clean piece of waxed paper and
a pudding cloth (muslin or closely woven cheesecloth) secured with a
string and ends of the cloth tied in a knot over the pudding mold.

Leave in the refrigerator to mature before using. Before serving,
steam about 3 hours. Remove from mold. Bring to the table blazing
in ‘ignited brandy, and bedight with Christmas holly stuck into the
top.’

Yield: Two 2 lb. puddings.

From Special Writer Marilyn Kluger’s 11/25/92 “A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
England” article in “The (Louisville, KY) Courier-Journal.” Pg. C7.
Typed for you by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: DIRTY SNOWBALLS
Categories: Cookies, Usenet
Yield: 1 batch

1/2 c Vegetable oil
2 c Sugar, granulated
4 oz Chocolate, unsweetened
4 Eggs
2 t Vanilla
2 t Baking powder
2 c Flour
1 c Sugar, powdered

Melt chocolate in double boiler or microwave. Combine melted chocolate,
granulated sugar, vanilla and vegetable oil in a mixer.

Add eggs, one at a time, blending well each time. Sift (or stir) together
flour and baking powder, add to wet mixture. Mix well.

Let stand in refrigerator for a few hours or overnight. Roll dough into
small balls (no more than about 1 inch in diameter), and roll in powdered
sugar until coated. Bake for 12 minutes in a preheated 350 degree F. oven.

NOTES:

* Chocolate cookies with powdered sugar coating — This recipe was handed
down to me from my step-sister who got it from her mother. Yield: Several
dozen.

* The temperature is very important: any lower and the cookies won’t bake
properly; any higher and the powdered sugar will glaze.

* If you coat your palms with powdered sugar before attempting to roll the
balls your hands will get less sticky. Put the dough back in the
refrigerator whenever you are not actively using it; it is easier to work
when cold.

* You don’t actually have to bake these; they make a reasonable fudge when
left uncooked, but if left in the refrigerator for several days before
baking they will become dried out. When done, the unused powdered sugar
will have small shards of chocolate in it; these can be strained out and
the sugar will be re-usable.

: Difficulty: moderate.
: Time: 30 minutes preparation, overnight chilling, 20 minutes baking and
cooling.
: Precision: measure the ingredients.

: Judy Anderson
: Lucid, Inc., Menlo Park, California, USA
: edsel!yduj@labrea.stanford.edu

: Copyright (C) 1986 USENET Community Trust

—–

JUICE POACHED PEARS

Recipe By : DESSERT SHOW #DS3002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup red grape juice
1/2 cup water
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 firm ripe pears

Bring grape juice, water, sugar, cinnamon, and allspice to a boil in
saucepan and stir until sugar
dissolves. Add pears and cook, covered, turning fruit often, just until
barely tender. Remove with
slotted spoon to dessert dishes. Reduce syrup and pour over pears. Let cool
to room
temperature and serve.

– – – – – – – – – – – – – – – – – –

TURKEY BREASTS MARSALA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Turkey breast fillets
1/4 ts Dried basil (substitute
-raspberries for Suzze)
1/4 ts Dried oregano (substitute
-cranberries for April)
1/4 c All-purpose flour
3 tb Butter
6 tb Dry Marsala
6 tb Chicken stock (substitute
-squid for Sandy)
1/4 ts Salt
1 pn Of pepper
1 tb Chopped fresh parsley
-(garnish)

Lay each turkey slice between 2 pieces of waxed paper and pound thin with
flat side of a large knife. Dip into a mixture of basil, oregano, and
flour.

Heat butter to sizzling in large skillet. Saute’ turkey breasts until
golden brown, 2 to 3 minutes on each side.

Add Marsala, stock and salt and pepper. Cook uncovered about 3 minutes,
turning once. Pour pan juices over, garnish with parsley and serve
immediately. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

– – – – – – – – – – – – – – – – – –

Chicken Soup With Greens And Shiitake Mushrooms

Recipe By : COOKING RIGHT SHOW #CR9606
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chicken thighs (meaty)
7 Cups rich chicken stock
1 Cup dry white wine
2- inch piece fresh ginger — cut into coins
1 Cup green onions — sliced
1/2 Pound fresh Shiitake or oyster mushrooms
Olive oil
1/2 Pound Napa or other green cabbage — thinly sliced
1/2 lb stems removed
1 1/2 tsp hot pepper sesame oil — see note*
Salt and freshly ground pepper, to taste

Remove skin from chicken and place in a soup pot. Add stock, wine, ginger,
and onions and bring to a simmer. Simmer for 20-25 minutes or until chicken
is just cooked through, skimming off any scum and fat that rises to the
surface. Do not boil or stock will become cloudy.

Remove stems from Shiitake and add to stock. Slice Shiitake caps thickly and
quickly saute in drops of olive oil until lightly browned. Set aside.

Remove chicken from pot and cut meat into long slivers discarding bones.

Strain stock carefully and discard ginger, onions and Shiitake stems. Wash
out pot and add the cabbage and cook for 2 minutes. Add chicken, spinach and
sesame oil and cook for one minute more. Correct seasoning with salt and
pepper and serve at once.

Yield: 6 to 8 servings

– – – – – – – – – – – – – – – – – –

NOTES : *Available at oriental markets or health food store