BASIC WHITE BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour (10 1/2 oz)
1 tb Dry milk (1/5 oz)
1 t Salt (1/5 oz)
1 tb Butter (2/5 oz)
2 tb Sugar (3/5 oz)
7/8 c Water (7 fl.oz)
1 t Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

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Title: Wine Fruit Cup
Categories: Appetizers, Fruits
Yield: 6 servings

1 1/2 c White Wine; Dry
1 T Lemon Juice
1/4 t Salt
1/2 c Raisins; Golden Seedless
2 ea Nectarines, Sliced
1/2 c Sugar
1 1/2 t Anise Seed
1 ea Cinnamon Stick; Small
4 ea Purple Plums; Sliced

In an enameled or stainless steel saucepan, combine the wine, sugar,
lemon juice, anise seed, salt and sinnamon stick and bring to a boil.
Turn off heat and cool to room temperature. Combine the raisins,
plums, and peaches in a bowl and strain the cooled wine syrup over
them. Cover and refrigerate for several hours, stirring
occasionally. NOTE: This fruit cup can be served as a dessert also.

MMMMM

Title: SHERRY-BROTH SAUCE FOR EGG FOO YUNG
Categories: Chinese, Condiment
Yield: 1 servings

1 1/2 c Chicken broth
2 tb Sherry
1/4 ts Salt
4 ts Cornstarch
1 ts Soy sauce
1/2 ts Ginger

In small saucepan, combine all ingredients. Over
medium heat, cook, stirring constantly, until mixture
thickens and comes to a boil. Boil 1 minute longer.
Keep warm for serving. Makes 1 2/3 Cups. Remaining
sauce may be kept in covered container in refrigerator.

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Title: Spinach-Radiccho Salad
Categories: Salads
Yield: 4 servings

1/4 lb Radicchio, Washed
1/2 lb Fresh Spinach Washed
Torn
1/2 c Thinly Sliced Mushrooms
1 Sweet Red Pepper Thinly
Sliced
8 Pitted Black Olives, Sliced
1/4 c Red Wine Vinegar
2 tb Lemon Juice
1 tb + 1 1/2 t. Olive Oil
1/4 ts Freshly Ground Pepper
1 tb + 1 t. Grated Parmesan
Cheese

Combine Radicchio, Spinach, Mushrooms, Red Pepper Olives in
Individual Salad Bowls. Cover Chill Until Serving Time. Combine
Vinegar, Lemon Juice, Olive Oil Pepper in A Glass Jar; Cover
Shake Vigorously. Pour Mixture Evenly Over Salads. Sprinkle Each
Salad With 1 t. Parmesan Cheese Before Serving.
Fat 7.6. Chol. 1.

MMMMM

JONI “A”S CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JONI’S SSMW41A—–
Graham cracker crumbs
1 pound Small curd cottage cheese
16 ounce Cream cheese (2 pkgs)
1 1/2 cup Sugar
4 Eggs
1 pint Sour cream
1/3 cup Corn starch
2 tablespoon Lemon juice
1 teaspoon Vanilla
1/2 cup Melted butter or margerine

Grease 9 inch spring form pan and dust with graham cracker crumbs. sieve
cottage cheese into bowl, add soft cream cheese and beat on high speed until
well blended and creamy.Beating at high speed add sugar, then eggs, Reduce to
med speed and add corn starch, lemon and vanilla. Beat until well Blended. Add
melted butter (or marg) and sour cream. Beat until smooth.

Pour into Pan. Bake in 325 degree oven about 1 hour and 10 minutes. Or until
firm around edges. Turn off oven and let cake stay in oven for 2 hours. Remove
and cool completely on wire rake. Chill before removing side of pan. Good Luck
and Enjoy from Joni in S.Jersey

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Chocolate Sunshine Cake

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Layer Cakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Butter — soften
1 1/2 cups Sugar
3 large Eggs
1 teaspoon Vanilla
1 3/4 cups Flour
3/4 cup Unsweetened cocoa
2 tablespoons Cornstarch
2 teaspoons Instant coffee
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Milk
—–ORANGE CREAM FILLING—–
1/2 cup Butter
1/3 cup Sour cream
1 teaspoon Vanilla
1/2 teaspoon Salt
2 teaspoons Lemon juice
6 cups Powdered sugar
3 tablespoons Grated orange peel

In large bowl, beat butter or margarine untill light and fluffy. Gradually beat
in sugar, then eggs and vanilla. Combine flour cocoa, cornstarch, instant
coffe, baking soda and salt beat in alternately with milk begining and ending
with flour mixture. Grease two 9″ rounds and lightly dust with cocoa; pour
batter into prepared pans. Bake in preheated oven for 20 minutes; cool in pans
on wire rack for 10 minutes.
Remove from pans; cool the rest of the way. Take a long sharp knife and cut
each cake in 2 layers; spread filling over the 2 bottom halves. Place on tops;
cover with wrap till you serve.
FILLING: Beat together all ingredients then refridgerate till needed.

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Date: Wed, 30 Mar 94 10:28:20 EST
From: mmk3@Lehigh.EDU (MARGARET M. KING)

Adapted from the EatingWell May’92 issue

Semolina Pizza Dough
1/4 tsp. sugar or 1 tsp honey
2 pkg active dry yeast (2Tbsp)
21/2 tsp. salt
2 cups semolina flour
2 1/3-2 2/3 cups all purpose flour

In a large bowl, dissolve sugar or honey in 2 cups warm water.
Sprinkle in yeast and let sit for 5 min. or until foamy. Stir in
salt. With a wooden spoon, stir in semolina flour and enough white
flour to make a firm soft dough. Knead for 8-10 minutes, until
the dough is smooth and elastic, additional white flour as needed
to prevent it from sticking. Place the dough in a lightly oiled
bowl (quick spray w/pam) and cover with plastic. Let rise for 1
1/2 -2 hours , or until doubled. Notes: The dough can be made
ahead to this point, punched down, enclosed in a large plastic bag
and stored in fridge for up to 2 days or in freezer for up to 2
months. Defrost for at least 8 hours in fridge and then bring to
room temp.

Makes 8 6-inch crusts.

I usually make half a recipe and then freeze half of that half.

To cook/assemble:

Heat oven to highest baking setting. Place stone,tiles, or inverted baking
sheet on lowest rack of oven (first time I noticed inverted:)

Form dough into rounds and place on cornmeal dusted pizza peel or inverted
cookie sheet. Add your toppings as desired.
Carefully slide the pizzas from the peel or baking sheet onto heated stone
or heated baking sheet. Bake for 10-14 minutes or until bottoms crisp or
browned.
(I never use the 2 cookie sheet method-no dishwasher-I simply use 1
unheated cookie sheet works fine for me)

Title: New Orleans Chicory Pot Du Creame
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 8 servings

1 qt Heavy cream
1 Vanilla bean; split in half
10 Egg yolks
1 c Espresso coffe
1 1/4 c Sugar
Whipped cream in a pastry
-bag with star tip
Chocolate shavings
1 tb Espresso powder

Preheat oven to 300 degrees F. Scrape inside of
vanilla bean halves into cream and add the bean
halves, sugar and coffee in a suce pan over medium
heat. Bring the cream up to a boil and reduce to a
simmer. Simmer the cream for 5 minutes. Remove from
the heat and discard the vanilla bean. In an electric
mixer, beat the egg yolks. Gradually pour the
hotcream into the mixer. Mix well until incorporated.
Strain the liquid into a pitcher. Place 8 (3/4c) cups
in a roasting pan. Fill the cups to the rim. Fill
the pan with water. Cover the pan loosly with foil
and bake for 1 to 1 1/2 hours or until set. Remove
from pan and ler custards cool completely. Place in
refrigerator and chill for 1 hour. Garnish with
whipped cream, chocolate shavings and espresso powder.

Source: Essence of Emeril, #2329, TVFN
Formatted by LIsa Crawford, 4/29/96

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Title: SPRINGTIME CHICKEN SALAD
Categories: Poultry, Salads, Vegetables, Sauces
Yield: 4 servings

3 x Chicken breast halves
1 lb Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish

—————————-LEMON-HERB DRESSING—————————-
1/2 c Lemon juice
2 tb Lemon juice
2 x Sm clove garlic, pressed
1 ts Oregano
1 ts Basil
1 ts Salt
1/4 ts Pepper
1/4 c Slivered toasted almonds

VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon
juice and water or broth to cover in a 9-in skillet. Place over med heat.
Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat.
Cover. Let stand 20 mins. Remove chicken, pat dry and shred. PREPARATION:
Place chicken in a saucepan. Cover with water. Simmer for 20 min. until
done. Remove. Cool. Wash asparagus. Snap off stalks at the point of
tenderness. Partially fill a large skillet with water. Bring to boil. Add
asparagus. Cover and heat until water comes back to a boil. Uncover. Boil
slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool.
With a knife, shred half of the lettuce. Place in a large salad bowl.
combine the dressing ingredients. Shake until blended. Drizzle half of the
dressing over the lettuce. Shred the chicken. Slice the asparagus into 2-in
diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing.
Garnish with lemon slices. Serve, sprinkled with almonds, if desired.

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PIZZA – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 t Salt
1 1/2 ts Vegetable oil
3/4 c Water
1 t Dry yeast
TOPPINGS:
2/3 c Pizza sauce (10 oz)
2 c Mozzarella cheese (8 oz)
Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Divide the dough into 4 equal portions. Roll
each portion into a ball. 3. Place on a lightly floured surface.
Cover with a plastic wrap and rest for 20 minutes. 4. Roll out each
ball into a flat circle. 5. Place on a greased baking pan. Prick the
surface with a fork. 6. Brush with 2 tablespoons pizza sauce.
Sprinkle mozzarella cheese on top. Garnish with ingredients of your
choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until
ingredients are cooked and the dough is crisp and slightly brown.

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