Title: BROWN BETTY
Categories: Desserts, Fruits
Yield: 6 servings

2 c Bread crumbs, fresh
1/2 c Butter; melted
4 c Apples, tart; peeled
-sliced
1/2 c Sugar, brown
1 ts Cinnamon
1/2 Lemon; grated rind juice

Combine butter and bread crumbs, toss until well blended, then set
aside. Prepare the apples, then toss with sugar, cinnamon, lemon rind
and juice. Layer the apples and crumbs in a buttered baking dish,
beginning and ending with crumbs. Cover the dish with foil and bake
at 350 F. for one half hour; remove foil and continue baking another
ten minutes or until the crumb topping is crisp and brown. Serve hot
with cream.

Early American Life magazine
June 1984

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ORZO CONFETTI SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Orzo — rice shaped pasta
-uncooked
-Salt
1/3 c Carrots — finely chopped
1 Tomato, plum — seeded finely
-chopped
1/3 c Green pepper — finely chopped
1/3 c Celery — chopped
1/3 c Red onion — finely chopped
1/3 c Parsley — fresh; minced
Black pepper — frshly ground
1 Belgian endive — up to 2 heads
-leaves separated
1 Radicchio — up to 2 heads
-leaves separated
—–DRESSING—–
3 tb Vinegar, white wine
1 t Dijon mustard
6 tb Olive oil

Bring a large saucepan of water to boil over high heat. Add orzo and 1
tbsp salt and boil for about 8 minutes,or until pasta is tender but
still slightly firm. Turn orzo into a sieve, rinse under cold water
to stop cooking, and drain well.
Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil.
Bring small saucepan of water to boil over high heat, add carrots, and
blanch for 2 minutes. Drain in a colander.
In a large bowl, combine orzo, carrots, tomato, green pepper, celery,
onion and parsley. Add dressing, season with salt and pepper, and
toss to combine well. Serve with endive and radicchio.

– – – – – – – – – – – – – – – – – –

Title: SZECHWAN PEANUT NOODLES
Categories: Chinese, Loo, Nuts, Pasta
Yield: 1 batch

6 oz Peanut butter
4 tb Sesame oil
3 tb Soy sauce
2 tb Rice vinegar
1 ts Cayenne
1/2 ts Habanero powder
Chicken broth
12 oz Chinese egg noodles (fat
-round ones preferred)
1 c Blanched carrot, cut
-in matchsticks
3 Scallions, slivered
1 c Snow pea pods, raw, cut
-in matchsticks
1 c Raw bean sprouts
1/2 c Roasted unsalted peanuts,
-ground

Over low heat, melt the peanut butter with the oil,
soy sauce, and vinegar. Stir in pepper powders. Thin
to proper consistency with broth. Let cool. Taste for
seasoning, correcting with salt or soy.

Cook noodles in the usual way until they are done.
Drain and put onto a serving platter. Cover with sauce.

Arrange carrot, scallions, pea pods, and sprouts in a
neat design over the noodles and sauce. Strew with
peanuts. Serve cool or cold.

From: Michael Loo

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BUDDHIST MONK’S SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Vegetarian
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
1 lb Pumkin or butternut squash
– peeled cut into
– large chunks
1 Sweet potato
– peeled chunked
1/2 c Raw peanuts — shelled and
– skinned. Soaked 30 min,
– drained roughly chopped
1/3 c Dried mung beans
– soaked 30 min and drained
3 tb Vegetable oil
1 Square of bean curd
1 qt Coconut milk
1/2 oz Cellophane noodles,
– soaked 20 min, drained
– cut into 1 inch sections

~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
mung beans. Cook on medium heat for 35 min. While making the soup,
prepare the bean curd by heating the oil in a frying pan and cooking the
curd until light brown on both sides. Slice lengthwise into 1/4 inch
strips and set aside.

After the 35 min, check the mung beans for softness. If they’re soft, add
the coconut milk and a touch of salt. Bring up to a boil and throw in the
cellophane noodles and fried bean curd.

Serve with rice and Buddhist Nuoc Leo.

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

– – – – – – – – – – – – – – – – – –

Title: MR PIBB PRALINES
Categories: Candies, Beverages
Yield: 12 servings

1 c Sugar; Granulated
1 c Brown Sugar; Dark, Packed
1 c Mr. Pibb
1 c Marshmallows; Miniature
Pecan Halves; *

* Use 2 to 3 cups of pecan halves.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cook sugars and Mr. Pibb in a
saucepan over low heat, stirring constantly, then
gradually birng to the soft ball stage (240 degrees F
on candy thermometer). Remove mixture from heat; stir
in marshmallows and pecans. Mix vigorously until
marshmallows dissolve. Quickly drop by tablespoon on
wax paper to cool. Makes 2 dozen pralines.
NOTE:
If Mr Pibb is not available in your area, use Dr.
Pepper.

—–

Title: MINCED MEAT FOR PIES
Categories: Pies, Game, British
Yield: 6 servings

2 lb Meat, cooked*
1 lb Suet, beef; chopped
2 lb Apple; cored/peeled/chopped
1 lb Raisins
1 lb Currants
1 T Cinnamon
1 T Mace
1 T Nutmeg
1 T Pepper, black
1 qt Cider
2 c Wine, red, sweet
Brandy; to taste
Wine; to taste

*Meat should be beef tongue, venison, or some cut which will maintain
its texture during fermentation.

Combine all ingredients in a clean stoneware crock. Add enough wine
and brandy to taste, completely covering the chopped ingredients.
Weight down ingredients with a heavy plate topped with a sealed quart
jar full of water to keep ingredients submerged in the liquid. Cover
with cheesecloth and tie loosely; add stoneware cover if available.
Store in a cool place for six to eight weeks or longer. Check from
time to time. If liquid level falls, add more wine, cider, and
brandy.

Use this mincemeat in any pie shell. Cover with a lattice top and
crimp the edge. Brush crust with beaten egg white for a golden
blaze. Bake at 425 F. for 15 minutes and then at 375 F. for another
half hour, or until crust is golden and filling is simmering
throughout.

Early American Life magazine
December 1991 issue
per Sam Waring

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Title: Lobster Salad
Categories: Salad, Seafood
Yield: 6 servings

2 c Lobster meat; cooked
Lettuce
1/3 c Oil, olive
2 tb Vinegar, wine
1/2 ts Salt
6 dr Hot sauce
1/4 ts Mustard, dry
1/2 c Mayonnaise
2 c Celery; thinly sliced
1 sm Onion; minced

Cut lobster meat in pieces, and arrange on lettuce leaves. Combine
remaining ingredients and pour over lobster. Chill for 1 hour or
more.

SOURCE: Southern Living Magazine, May 1974.

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Title: Peanut Crispies
Categories: Cookies
Yield: 48 cookies

1/4 c Shortening
1/4 c Butter or margarine
1 c C H Golden Brown Sugar
1 Egg; unbeaten
1/2 ts Vanilla
1 c Sifted all-purpose flour
1/2 ts Soda
1/2 ts Baking powder
1/4 ts Salt
1 c Rolled oats
1/2 c Corn flakes
1/2 c Salted peanuts

Melt shortening and butter over very low heat. Remove from heat and stir
in sugar. Add egg and vanilla; beat well. Combine flour, soda, baking
powder, and salt; sift into sugar mixture and mix well. Blend in oats,
corn flakes, and peanuts. Shape dough into 1″ balls. Place 2″ apart on
greased baking sheet. Bake at 350 degrees for 12 to 15 minutes.

Makes 4 dozen 2″ cookies.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Garlic Soup

Recipe By : Essence Of Emeril – Show #EE2229
Serving Size : 4 Preparation Time :0:00
Categories : Soups Show – Essence Of Emeri
Johnnieb’s Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 cup onion — thinly sliced
12 cloves garlic
1 cup dry white wine
1 quart chicken stock
1 each bay leaf
2 cups french bread — 2 inch pieces
3/4 cup heavy cream
salt and pepper — to taste
1/2 cup gruyere cheese

Heat olive oil in a large soup pot. Add onion and garlic, cook over medium
heat for 10-12 minutes. The onion and garlic will begin to caramelize.

Add the wine and continue to cook for 10 minutes.

Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for
30 minutes.

Add the bread cubes and allow the sour to sit without heat for 10 minutes.

Remove the bay leaf. Using a hand held blender, puree until smooth. Add the
cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with
the cheese.

– – – – – – – – – – – – – – – – – –

Title: Caraway Cakes
Categories: Cakes, 1941
Yield: 6 servings

1/4 c Butter or butter substitute
1 c Sugar
1 ts Lemon juice
1/4 ts Vanilla
2 Eggs
1/2 c Milk
1 ts Grated lemon rind
1 1/2 c Flour
1 ts Caraway seed
1 ts Baking powder

Cream sugar and butter or butter substitute. Add egg yolks. Beat
thoroughly. Add lemon juice, flavoring, and grated lemon rind. Sift
flour, measure, and sift with salt and baking powder. Add alternately
with milk to first mixture. Add caraway seed. Mix thoroughly. Fold
in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full.
Bake in moderate oven (375 F) about 30 minutes. The Household
Searchlight

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