DIVINITY AND VARIATIONS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC DIVINITY—–
1/2 c Light corn syrup
2 1/2 c Sugar
1/4 ts Salt
1/2 c Water
2 Egg whites
1 t Vanilla extract
1 c Coarsely chopped nuts
—–HOLIDAY DIVINITY—–
1/4 c Chopped candied cherries
1/4 c Chopped candied pineapple
—–CHOCOLATE DIVINITY—–
6 oz Semisweet chocolate chips
1 c Nut halves (instead of
-chopped nuts)
—–GINGER DIVINITY—–
6 tb Water Instead of the
2 tb Preserved-ginger syrup / 1/2
-cup water
1/2 c Finely diced ginger

Servings: 1 1/2 pounds

DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook,
stirring, until sugar is dissolved. Continue cooking, without
stirring, until a small amount of mixture forms a firm ball when
dropped in cold water (248-F). Beat egg whites until stiff, but not
dry. Pour about half the syrup slowly over whites, beating
constantly. Cook remainder until a small amount forms hard threads in
cold water (272-F). Add slowly to first mixture, and beat until
mixture holds its shape. Add vanilla and nuts; drop by
dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2″ pan,
and when firm, cut in squares.

HOLIDAY DIVINITY: Follow above instructions, adding candied cherries
and pineapple with the nuts.

CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and
nuts with vanilla after beating; then beat until well blended.

GINGER DIVINITY: Follow above instructions, using the water and ginger
syrup for the liquid. Add diced ginger with the nuts.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

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Cincinnati Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Peanut oil
1 Tablespoon Ground pork, lean
1 Pound Ground beef, lean
4 Onion — chopped
6 Garlic clove — chopped fine
1 Tablespoon Cumin seeds, whole
4 Tablespoons Chili powder, hot
3 Bay leaf — whole
2 Teaspoons Cinnamon
2 Teaspoons Allspice
2 Teaspoons Tabasco
4 Tablespoons Cocoa powder
2 Tablespoons Worcestershire sauce
4 Tablespoons White vinegar
1 Can Pureed tomatoes, 28-ounces
1 Tablespoon Oregano
Salt

Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef,
onions, garlic, cumin seeds, chili powder and bay leaves until the
meat is barely browned and the onions clear. Drain the fat and
discard. Add the remaining ingredients and bring to a simmer. Cook,
covered, for 1 1/2 hours. You may need to add water to the dish as it
cooks. The additional condiments that you may want are cooked
spaghetti, grated Cheddar cheese and chopped onions.

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Title: Spaghetti with peanut butter sauce
Categories: Pasta
Yield: 4 Servings

1/2 c Creamy peanut butter
1/3 c Hot water
1 tb Light soy sauce
1 Cl Garlic; crushed
1/3 c Heavy cream
1 ts Sesame oil
2 dr Tabasco sauce; optional
3/4 lb Spaghetti
=(garnish)=
Fresh coriander; (cilantro)

Recipe by: The Frugal Gourmet ‘Whole Family Cookbook’
Place the peanut butter in a small glass and add the hot water.
Stir with a fork until smooth. Add the remaining ingredients except
the pasta and coriander. Stir together until smooth and set aside.
Cook the pasta and drain well. Place the drained pasta in a bowl.
Stir the reserved peanut butter mixture together again and add to the
cooked pasta. Toss all together and garnish with coriander.
The Frugal Gourmet

MMMMM

1kg (2.25 lbs) ground beef or mutton (I make it with ground turkey)
2 medium onions, finely chopped
50g butter
30ml curry powder
10ml tumeric
1 clove of garlic, crushed
5 ml green ginger, chopped
1 green chilli, chopped
30ml brown sugar
2 slices bread
250ml milk
20ml apricot jam
10ml lemon juice
50g seedless raisins
10 dried apricots, chopped
1ml nutmeg
5ml allspice
30g flaked or chopped almonds
salt to taste
6 lemon leaves or 2 bay leaves
3 eggs

Makes 8 servings.

1. Preheat oven to 350F/180C.
2. Saute the onions in the butter till transparent. Add the curry powder,
tumeric, garlic, ginger, chilli and brown sugar. Cook until all liquid has
evaporated, then set aside.
3. Soak the bread in half the milk.
4. Mix the meat, bread, sauteed onion and all the remaining ingredients
except the eggs, the remaining 125ml nilk and the lemon/bay leaves.
Season with salt to taste.
5. Spoon into a shallow, greased, casserole dish, smooth the surface and
press in the lemon or bay leaves.
6. Beat the remaining milk and eggs and pour over the meat. Bake for
apporximately 45 minutes until golden and cooked through.
7. Serve with yellow raisin rice, chutney, dessicated coconut and tomato and
onion sambal. (Tomato and onion sambal is essentially a mixture of finely
chopped tomato and onion).

That is the full traditional recipe. We normally have it with chutney and
rice and I like to use a few extra bay leaves. If I can’t get fresh ginger, I
substitute a little ground ginger.

Easy Fruit And Nut Rolls

Recipe By : Cookworks V
Serving Size : 12
Preparation Time: 0:00
Categories : Dessert

Amount Measure Ingredient — Prep
——– ——————– ——————
1 loaf frozen bread dough — or crescents
1/4 cup butter — softened
2 tablespoons cinnamon
2 tablespoons honey
1 apple — chopped
1 cup raisins
1/2 cup nuts — chopped

Preheat oven to 350F. Lightly grease a cookie sheet. Thaw bread dough. On a
piece of wax paper, use a rolling pin or a sturdy plastic glass to roll out the
thawed bread dough into a rectangle about 9″ x 12″ long. In a small mixing
bowl, combine the softened butter, cinnamon, and honey. Spread the butter
mixture over the rectangle of dough. Carefully wash, core, and chop the apple
into very small pieces. Spread the chopped apple over the dough. Sprinkle the
raisins and then the nuts over the dough. Starting with the long side, roll the
dough into a long log. Carefully cut the dough log into about 12 pieces. Place
pieces on the greased cookie sheet, cover with a clean cloth and let the dough
rise until it has about doubled its size. Bake for about 30 minutes or until
rolls are golden brown. Yield: 12 rolls.

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Sharp Vinaigrette

Recipe By : The Vegetarian Epicure
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1/4 cup basalmic vinegar
2 tablespoons Dijon mustard — grey poupon
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
3 large garlic cloves — minced
1 large lemon — juiced

To make the sauce, either whip all the ingredients together in a blender at
high speed for several minutes, or follow the old time-honored process:
Combine the vinegar, mustard, salt, pepper and the garlic. Beat in the olive
oil gradually with a fork or a whisk until the mixture emulisfies.
Remember-whole fresh garlic cloves must be used or the sauce won’t be
sharp!

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NOTES : I use my Tupperware shaker to whip up this tasty dressing. Great on
salads, cold par-cooked asparagus, and as the marinade in reciped that
call for oil packed artichokes (I always use water packed ones).

Pepper Jelly

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Condiments
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Bell peppers,ground

1/4 c Hot peppers,ground

1 1/2 c White vinegar

6 c Sugar

1 c Liquid fruit pectin

1. Combine peppers, vinegar and sugar.

2. Bring to a hard boil; boil 1 minute, then add liquid fruit pectin and

few drops green food coloring.

3. Return to a boil; boil 1 minute.

4. Pour into hot sterilized jars; seal with paraffin.

NOTE: A few drops hot pepper sauce can be added to jelly during cooking for

a even zippier version.

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Topsy Turvy Apple Pie

Recipe By : Mom
Serving Size : 8 Preparation Time :1:20
Categories : American Apples
Desserts Fruit
Holiday Meals Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1/2 cup pecan halves
1/2 cup brown sugar
2 pie crust
6 cups apple — peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg — ground

Spread butter evenly on the bottom and sides of a 9′ pie plate. Press nuts,
round side down, into butter on bottom of plate. Pat brown sugar evenly over
nuts. Roll out pastry for bottom crust; place in pie plate over sugar.
Sprinkle apples with lemon juice. Combine flour, cinnamon, nutmeg and a dash
of salt. Toss with apples. Turn into pie plate; spread evenly to keep top
level. Roll out remaining pastry; adjust over apples and seal.

Prick top with fork. Bake @400 degrees for 50 minutes. Remove from oven; cool
5 minutes. Place serving plate on top of pie and invert carefully, remove pie
plate. Serve warm or cool.

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Serving Ideas : Delicious when warm!

Grand Marnier Cranberry Muffins

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 24 Preparation Time :0:00
Categories : Breads – Quick Citrus
Cranberries Muffins
Spirits Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups orange juice
1/4 cup Grand Marnier liqueur
3/4 cup canola oil
2 cups chopped cranberries
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons chopped orange zest
4 egg whites

Preheat oven to 400°. Combine the orange juice, Grand Marnier, and the oil
and set aside. In a large bowl, combine the flours, sugar, baking powder,
salt and orange zest. In another large bowl, beat the egg whites until
frothy. Combine the juice mixture with the beaten egg whites. Add the egg
mixture and the cranberries to the flour mixture, stirring just until moist.
Using a 1/4 cup measure, divide the batter among 24 muffin cups that have
been lined with paper cups. Bake for 25 minutes or until golden brown and
puffed.

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NOTES : MCformatting and posted by bobbi744@sojourn.com

Title: West African Lemony Chicken-Okra Soup
Categories: Soups, One dish
Yield: 5 servings

2 x Juice of 2 Lemons
6 c Chicken broth or Water
3 x Tomatoes, peeled choppped
2 c Sliced Okra (or 1 can 15 oz)
2 ts Salt
1/2 ts Ground Red Pepper
1 x Broiler chicken, (2 1/2 lbs)
1 x Lge Onion, peeled chopped
1 cn Tomato Paste (6 oz.)
1/3 c Uncooked long grain Rice
1/4 ts Pepper
1 ts Ground Tumeric

Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered,
12 minutes. Add remaining ingredients and continue to cook slowly
about 30 minutes, until chicken and rice are tender. Remove chicken
pieces and debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.

MMMMM