Title: Easter Eggs Candies
Categories: Candies
Yield: 5 servings

-Jo Ferry cmsj69b
1 lb Confectioners sugar
2 tb Water
1 tb Light corn syrup
1 tb Butter; softened
1 ts Vanilla
1/4 ts Salt
1/4 ts Almond extract
1 pn Cream of tartar
1 1/3 c Flaked coconut

MMMMM———————CHOCOLATE COATING————————–
8 Squares semi-sweet chocolate

Combine sugar, water, corn syrup, butter and vanilla. Add the salt,
almond extract and cream of tartar. This mixture will be crumbly. Add
the coconut. Shape into eggs (whatever size you want). Melt the
chocolate in a double boiler over low heat. Cool alittle and then
frost the eggs.

MMMMM

Favorite Fruit Clafouti

Recipe By : Better Homes and Gardens – June 1997
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 egg white — slightly beaten
2 eggs — slightly beaten
1/3 c granulated sugar
3 tbsp honey
2 tbsp fruit-flavored liqueur
1 tsp vanilla
dash salt
1 1/2 c plain nonfat yogurt
1 c all-purpose flour
3 c raspberries, blueberries or sliced strawbe
2 tsp sifted powdered sugar

In a large bowl beat together egg whites, eggs, granulated sugar, honey,
liqueur, vanilla and salt with a wire whisk or an electric mixer on low
speed till light and frothy. Stir in yogurt till mixture is smooth.
Add flour; beat till combined and mixture is smooth.

Grease a 10-inch quiche dish; arrange desired berries in bottom of
dish. Pour batter over fruit. Bake in a 375° oven for 30-35 minutes or
till center appears set when shaken. Cool on a wire rack for 30
minutes. Serve warm. Just before serving, sprinkle with powdered sugar
and, if desired, garnish with additional raspberries and edible flowers.

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O’DONOGHUE’S BEEF STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Round steak — or stew
Steak
3 md Carrots
3 md Parsnips
1/2 c Barley, pearled
8 Potatoes
Stock or soup mixture (beef
Or oxtail)
Salt
Pepper
Mixed herbs

Boil some water in a large saucepan, sufficient to
cover the meat and have approx 1″ left above. Put
in the chopped (large chunks) meat, lower heat to
keep the stew simmering, put in the chopped/diced
carrots and parsnips, add herbs, salt and pepper to
taste, leave simmer for a while (say 20 mins). Add the
peeled whole potatoes and some stock/soup mixture
or cornflour to thicken, keep the mixture simmering
and stir occasionally, after about 1hr from
start-time taste and check the potatoes. If it
tastes ok then its done. Remember the best stews are
left on for a long time 1 1/2 hrs or more. Contributed
by: Desmond P. O’Donoghue (8614903@ul.ie)

Recipe By : “Aine.McManus”
, Gaelic List

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Title: CHINESE MIXED PICKLES
Categories: Chinese, Condiment
Yield: 1 servings

———————PICKLING SOLUTION———————
3 c Sugar
3 c White Vinegar
1 1/2 c Water
1 1/2 ts Salt

————————–PICKLES————————–
3 lg Carrots
1 lg Chinese White Radish
1 lg Cucumber
4 Stalks Celery
8 Green Onions
4 oz Fresh Ginger Root
1 lg Red Pepper
1 lg Green Pepper

For Pickling Liquid: Combine all ingredients in a 3
quart saucepan. Cook and stir over medium heat until
liquid boils. Remove from heat. Cool. For Pickles:
Wash all vegetables. Pare carrots and radish. Cut
cucumber lengthwise into quarters and remove seeds.
Cut carrots, radish and cucumber into “match stick”
thin strips about 2 inches long. Cut celery into 1/4
inch diagonal slices. Remove seeds from peppers and
cut peppers into 1/2 inch cubes.

Fill a 5 quart Dutch oven half full of water. Cover
and cook over heat until water boils. Uncover and add
all vegetables. Remove from heat immediately. Let
vegetables stand uncovered for 2 minutes.

Drain vegetables in a large colander. Spread
vegetables out on clean towels and allow to dry for 2
to 3 hours.

Pack the vegetables firmly into clean jars with lids.
Pour the pickling solution into the jars until the
vegetables are completely covered. Cover jars
tightly. Store in refrigerator for at least 1 week
before using.

Makes 1-1/2 to 2 quarts.

From: “Chinese Cooking Class Cookbook” by the editors
of Consumer Guide, Publications International Ltd,
1980. ISBN 0-517-322455.

—–

PUREE OF ASPARAGUS SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE STOCK—–
1 lb Asparagus, lower ends only
1 c Leek greens — chopped
1 Bay leaf
1 Celery stalk — chopped
1 Yellow onion — chopped
4 bn Parsley — chopped
2 Garlic cloves
5 Black peppercorns
1 sl Gingerroot
1/2 ts Salt
—–FOR THE SOUP—–
1 lb Asparagus
2 tb Olive oil
3 Leeks — white parts only
1 White onion — chopped
2 Shallots
1 t Fresh thyme
1 tb Parsley
6 c Stock (see above)
1 pk Silken soft Mori-Nu tofu
1/8 ts Black pepper
1/8 ts White pepper
2 tb White miso

Snap off the lower ends of asparagus where they
easily break and bend. Chop these and add to the other
stock ingredients with 8 cups water. Bring to a boil
and simmer for 20-25 minutes and strain. Cut off the
very tips of the asparagus and set aside. Chop the
middle pieces and set aside.

Saute the leeks, onions and shallots in olive oil
over medium heat for 5 minutes, stirring often. Add
the middle pieces of asparagus, salt, pepper and
parsley and stock. Simmer for 10 minutes or until
asparagus is tender. Blend with the miso and strain
well through a fine screen or food mill.

Blend the tofu and add to the soup. In another pot
bring a few cups of water to a boil with a little
salt. Cook the asparagus tips until crisp-tender and
strain in a colander. Garnish soup with asparagus
tips. Serves 6-8.

From DEEANNE’s recipe files

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beans’n’greens

1 bunch (app. 20 med. leaves) collards
1 cup FRESH butterbeans (limas or blackeyed peas would work too)
1 small onion, chopped
1 or 2 fresh hot peppers, seeded and chopped
1/2 c white wine
2 bayleaves

put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of
one another, roll them up tightly, and slice across the roll to
shred them nicely. add the onions to the beans and cook until
just translucent. add the greens and the hot peppers and mix
well. put the lid onto the pressure cooker and bring up to
pressure. cook at pressure for about 3 minutes. cool the cooker
under cool water. serve the beans and greens with your favorite
vinegar (like apple cider, balsamic, or rice).

OLD FASHIONED BUTTERMILK BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
34 c Buttermilk or more

Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough. COMBINE THE FLOURS, salt and
baking powder in a mixing bowl and stir well to mix.
Rub in the butter by hand or with a pastry blender
until the mixture is mealy. Stir in 3/4 cup of the
buttermilk with a fork and continue stirring gently
until the dough begins to hold together. (If the dough
is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and
scrape the dough onto it. Fold the dough over on
itself two or three times. Use the dough immediately .
Pat dough into a 6-by-12- inch rectangle and cut into
eight 3-inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet. Paint tops
with buttermilk. Bake for 10 to 15 minutes, until
well risen and golden.

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WILD GREEN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Escarole leaves
-ÿÿCurly Endive Leaves
– (the inner white ones),
– small Spinach Leaves,
– Hearts of Romaine
– or a mixture
4 c Mixed greens — such as:
– tender Mustard Greens,
– Radish Leaves, Arugula
– Leaves, Watercress, Rock
– Cress or Field Cress,
– Nasturtium Leaves, tender
– Dandelion Leaves, Dill or
– Fennel Greens and Hyssop
– Leaves and Blossoms
20 Mint leaves
12 Sorrel leaves
– torn or sliced
4 Scallions — chopped, -ÿÿ
-Newly-pulled Onions, sliced
1/4 c Sunflower seeds, toasted
—–DRESSING—–
2 tb Plain or herbal vinegar
– such as tarragon vinegar
Salt
5 tb Sunflower seed oil
-ÿþxtra-virgin olive oil
-ÿÿWalnut oil

WASH AND DRY all the greens. Tear or cut them into whatever size you like,
and put them into a large bowl with the scallions and toasted sunflower
seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING:
Whisk everything together, taste, and adjust with more vinegar or oil as
needed. —

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FLORIDA COLESLAW (FLORIDA COOKING)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Head (3/4 to 1 pound)-
-cabbage
3 ea Onions or scallions with-
-tops, sliced very thin
1 1/2 ts Dried dillweed or 2 tb-
-minced fresh dill
1/2 ts Salt
1/4 ts Freshly ground pepper
3 tb Red wine vinegar
2 tb Vegetable or olive oil
1/3 c Mayonnaise

Shred the cabbage fine with a sharp knife or in a food processor. Cut out
the core; this is the cook’s bonus if it is sweet, discard it if it is
bitter. In a medium-size bowl, combine the cabbage with the green onions,
dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise,
and toss again. Cover and chill 1 hour before serving.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
by: Ronnie Wright

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Pork Minestrone Soup

Recipe By : From: SuzyWert@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Pork Ham Soups Stews
Freezer Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
1 large onion — chopped
2 teaspoons minced garlic
1 14 1/2 ounce diced tomatoes with Italian-style herbs — undrained
2 cans (10 1/2 oz.) beef broth
1 16 ounces pk frozen bean and carrot blend
1 19 ounces ca cannellini beans — drained
1 medium potato — peeled cut into
— 1/2″ pieces
1 medium sweet potato — peeled, cut into
— 1/2″ pieces
1 tablespoon Worcestershire
2 teaspoons dried basil — crumbled
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound cooked pork roast — cut into 3/4″ cubes
— (3 cups)
5 tablespoons freshly shredded Parmesan cheese

In large Dutch oven, heat oil over medium heat. Saut‚ onion and garlic until
oni
on is tender (about 5 min.), stirring often. Stir in next 10 ingredients. Bring
to boiling; reduce heat, simmer, covered until vegetables are crisp-tender (ab
out 15 min .). Stir in pork cubes; heat through (2-3 min.). To Serve: Ladle 2 c
ups into each soup bowl; sprinkle with 1 tbsp. Parmesan cheese. Amount: 5 (2 cu
p) servings.

from the Frozen Assets List

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