1 egg white
1/2 cup powdered (icing) sugar
1 pint very ripe strawberries
1/2 t vanilla

Beat egg white till frothy. Beat in sugar. Add vanilla and stawberries, and
beat at high speed until light and greatly expanded. Freeze.

Best used within a few days, as the texture changes after that.

This is extremely light and refreshing. From a small amount of ingredients,
you get an enormous amount of freeze. Caution: the stuff splatters like
crazy while you are beating it up. You might want to cover your mixer with
a towel or something during the process. Also, be sure to use a large bowl.

Title: STRAWBERRY-KIWI JAM
Categories: Preserves, Desserts
Yield: 1 servings

2 3/4 c Crushed strawberries
1 1/4 c Kiwi fruit, peeled, chopped
3 1/4 c Sugar
1 pk Certo LIGHT Pectin Crystals

Measure prepared fruits into a large bowl. Measure
sugar and set aside.

Combine Certo Light Fruit Pectin Crystals (no
substitute) with 1/4 cup of the measured sugar.
Gradually add to fruit, stirring well.

Let stand 30 min, stirring occasionally. Stir in
remaining sugar and continue to stir for 3 minutes
until most of the sugar is dissolved.

Pour into clean jars or plastic containers. Cover
with tight lids and let stand at room temperature
until set (may take up to 24 hours).

Store in freezer or for 3 weeks in refrigerator.
Makes 6 cups.

Source: Certo recipe with coupon Shared and tested by
Elizabeth Rodier Sept 93

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TYROPITTAKIA (CHEESE PIES)

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Vegetarian
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Feta cheese
2 oz Gruyere cheese or cottage
Cheese (see note)
2 Eggs (lightly beaten)
–
2 tb Fresh mint or dill, finely
Chopped
8 To 10 sheets of fillo pastry
3 oz Melted butter
Oil for greasing

Preheat the oven to 350 F/ 180 C/ gas mark 4.

To make the filling, drain the feta of its salty water
and crumble into a bowl with a fork or fingers. Add
the Gruyere/cottage cheese, eggs and dill/mint to the
Feta and mix well.

Cut the whole stack of fillo pastry into 3/4 long
strips about 3 inches wide. Brush each sheet with
melted butter, place a (quite heaped) teaspoon of
filling at one end (in the corner). Fold over
diagonally to cover and keep folding into triangular
pies – making sure that all sides have as many layers
as possible to avoid spillage. Place the pies on an
oiled baking sheet, brush the tops with butter and
bake for 20 minutes or until crisp and light golden.

Good when warm – can keep for a few days in an
airtight container.

You could also use more spinach instead of the herbs
and decrease the amount of cheese used proportionally.

(note: Here in the UK Feta is saltier than in Greece
so this is why these ingredients are added)

Time: 50 minutes
Source: Sainsbury’s “the cooking of Greece and Turkey”
by Rena Salaman

– – – – – – – – – – – – – – – – – –

Title: Corn And Walnut Dip
Categories: Appetizers Dips Vegetables Mexican
Servings: 8

16 oz Cream Cheese; Softened, 2 pk
1/4 c Vegetable Oil
1/4 c Lime Juice
1 T Red Chiles; Ground
1 T Cumin; Ground
1/2 t Salt
1 x Pepper; Dash Of
8 3/4 oz Corn; Whole Kernel, Drained
1 c Walnuts; Chopped
1/4 c Onion; Chopped, 1 small

Beat all ingredients except corn, walnuts and onion in a large bowl, with
an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
and onion. Serve with tortilla chips.

Makes 4 cups of dip.

—————————————————————————–

Title: ALMOND DOUBLE CHIP COOKIES
Categories: Cookies
Yield: 36 servings

3/4 c Butter or margarine,
-softened
3/4 c Packed light brown sugar
1 Egg
1/2 ts Almond extract
1 1/2 c All-purpose flour
1/4 ts Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375’F. Line cookie sheets with parchment paper or leave
ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in
egg and almond extract. Combine flour, baking soda and salt in small bowl.
Blend in butter mixture. Stir in semisweet and vanilla milk chips and
almonds. Drop dough by rounded tablespoonfuls, 3″ apart, onto prepared
cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE.
Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

—–

Aebleskivers

Recipe By : Chef Ulrich Riedner
Serving Size : 1 Preparation Time :0:00
Categories : Danish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 each egg
2 cups buttermilk
1 teaspoon sugar
1/2 teaspoon salt
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon cardamom

Beat yolks of eggs with buttermilk.

Mix together sugar, salt, flour, baking powder, baking soda, and
cardamom.

Beat egg whites until stiff.

Mix egg yolk-buttermilk mixture with dry ingredients. Add egg
whites, carefully folding them in so that they don’t break down.

Heat aebleskive pan. Put 1 tsp salad oil in each hole and fill
completely with batter. Let bake until slightly crusty on bottom.
Turn slightly with a knitting needle or skewer. Continue cooking,
turning the ball to keep it from burning, until the knitting needle
comes out clean when stuck in the center.

Serve aebleskive hot with powdered sugar, jam, and jelly.

Notes included with recipe: For those of you who are unfamiliar with
aebleskive, it is a baked delight made with a pancake-like batter,
cooked in a special pan that turns the aebleskive into a crusty ball,
and is known as the “Danish Doughnut.” As you can tell, it is a little
difficult to give aebleskive an easy definition other than to tell you
that it is good enough to go ahead and order the pans if you are
likely to serve breakfasts and brunches to family and friends.

Aebleskive pans are available through most gourmet cookware shops or
can be ordered from Pea Soup Andersen’s Santa Ynez Valley Wine Center,
(805)-688-5581.

Source: Pea Soup Andersen’s Scandinavian-American Cookbook

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BANANA MANGO CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pickles Relishes
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cider vinegar
3/4 c Firmly packed brown sugar
2 ts Madras curry powder
1 t Ground black pepper
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground white pepper
1/8 ts Ground red pepper
1/4 ts Minced garlic
6 md Bananas, sliced, divided
1 Jar mango slices, divided
1/4 c Raisins

1. Combine vinegar, sugar, curry powder, all three
peppers, salt, cinnamon and minced garlic in a 4-quart
non-reactive saucepan. Heat to simmer, stirring, and
cook for 1 minute.

2. Peel 4 bananas, slice and add to saucepan. Add 1
cup diced mangos. Heat fruit mixture and simmer,
uncovered, 10 minutes, stirring occasionally until
mixture thickens.

3. Slice and add remaining bananas to chutney. Add
remaining diced mangos and raisins. Stir to mix well,
remove from heat, cover and let stand 30 minutes.

4. Serve hot or cold with curries or as a condiment
with meat, fish or poultry dishes.

– – – – – – – – – – – – – – – – – –

SOPA DE FRIJOL NEGRO (BLACK BEAN SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried black beans
2 qt Cold water
2 c Coarsely chopped onion
1/2 c Coarsely chopped scallions,
-including green tops
3 md Cloves garlic, minced
1 ea Smoked ham hock
2 ea Bay leaves, crumbled
Salt to taste
1 t Freshly ground black pepper
1/2 ea Scotch bonnet-type chile,
-seeded
1/2 c Dark rum

Pick over the beans, rinse them, and put them in a
large heavy pot with the water. Cover the pot and
bring the water quickly to a boil. Stir the beans,
remove them from the heat, and allow them to sit for 1
hour. When the beans have softened, return the pot to
the heat, adding more boiling water if necessary. Then
add the remaining ingredients, with the exception of
the rum. Continue to cook, covered, over low heat for
several hours, until the beans are very tender and the
ham falls off its bone. Remove from the heat and
remove the ham hock bone and meat. Dice the meat
finely and discard the bone. Press the remaining
ingredients through a food mill, taste for seasoning,
and add the diced ham. At this point, the soup can
rest overnight in the refrigerator so that the flavors
mingle, or it can be served at once. To serve, reheat
the soup for 5 minutes while stirring in the rum. Side
dishes of lemon wedges, cooked white rice, minced
onion, or chopped hard-boiled eggs can be served as
garnishes. Serves 6.Subj: Frijoles SOPA DE FRIJOL NEGRO

– – – – – – – – – – – – – – – – – –

Ken’s East Bay Hotel Corn Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — cut up
3 cups potatoes — peeled cubed
1 cup celery — chopped
1 cup carrots — chopped (fine)
3 cups chicken broth — divided
3 cups cream-style corn
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups milk
Parsley — chopped
1/2 cup onion — chopped
2 tablespoons flour
1 tablespoon cornstarch
1/8 cup cooking oil

Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bac
on drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots
, salt and pepper and bring to a boil. Reduce heat and add cream corn and cele
ry. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup ch
icken broth, flour and cornstarch; add to pot and cook until thickened. Stir i
n milk. Heat but do not boil. In serving bowls top with bacon and parsley. S
erves 8 to 10.

busted by sooz

– – – – – – – – – – – – – – – – – –

ASSORTED VEGETABLES (NAMOOL)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Korean
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Spinach
9 oz Daikon radish, peeled
— thinly julienned
2 oz Carrot, peeled
— thinly julienned
1/4 ts Salt
10 1/2 oz Soybean sprouts
7 oz Fiddlehead, cooked
1 tb Sesame oil
1 t Ground sesame seeds
Salt
—–SPINACH SEASONINGS—–
1 tb Minced green onion
1 tb Sesame oil
1/2 ts Salt
1/2 ts Ground sesame seeds

– – – – – – – – – – – – – – – – – –