Title: Carrot Salad (Satterly)
Categories: Salads, Appetizers, Vegetarian
Yield: 4 servings

4 md Carrots, shredded
1 tb Chopped fresh parsley
1 tb Basil
1 tb Scallions
3 tb Lemon juice
2 tb Safflower oil
Salt pepper

Combine all ingredients in a mixing bowl, toss serve.

Posted by Mark Satterly in Intercook

MMMMM

Title: PRINZREGENT TORTE
Categories: Cakes, Austrian, Usenet
Yield: 1 cake

————————————CAKE————————————
9 oz Butter, salted
9 oz Sugar
1/8 t Vanilla extract
4 lg Eggs, beaten
1 2/3 c Cake flour, about
-(sift before measuring!!)
1/2 c Cornstarch
1 t Baking powder

———————————-FILLING———————————-
2 c Chocolate pudding
-(extra strong)
7 oz Butter, unsalted

———————————-FROSTING———————————-
1 2/3 c Powdered 10X sugar
1 oz Cocoa powder, bitter
1 oz Butter (sweet), melted
3 T Water, boiling
-(up to 4 T)

In an electric mixer, whip the salted butter. Add sugar, vanilla and eggs.
Beat smooth. Mix flour with cornstarch and baking powder and sift a second
time (you sift it once before you measured it, right?). Add flour mixture
to egg mixture, stirring constantly.

Make 8 layers, each less than about 1/4 inch thick, by baking each in the
bottom of an 8-inch springform layer pan. Do this by cutting a round of
baker’s parchment that exactly fits the bottom of the layer pan, then using
a spatula to spread the dough evenly over the parchment. Make sure that it
doesn’t get too thin at the edges. Bake each layer for 7 minutes in a
preheated 400 degree F. oven. Stack the layers separated by waxed paper.

MAKE THE PUDDING: Use more chocolate in the pudding than you would
normally use. If you want to be lazy and use pudding from a mix, then add
about a tablespoon of top-quality cocoa to the pudding mix. Stir the
pudding while it cools so that it does not congeal. Beat the unsalted
butter until it is very smooth. When the butter and pudding are about the
same temperature, add the pudding to the butter to get an even, smooth
buttercream.

Use the pudding/butter mixture as mortar, and layer the cake together,
spreading the pudding/butter evenly between the layers. Make sure the
layers are even and parallel; if they are not, or if one is not straight,
you can mend things with a little extra pudding here and there. Do not put
pudding on top of the topmost layer, and try not to get too much on the
outside edges.

MAKE A CHOCOLATE FROSTING: Sift the powdered 10X sugar and cocoa together,
add the melted butter while stirring constantly, then add boiling water.
Frost the cake, taking pains to make sure the sides are perfectly smooth
and the top is perfectly smooth. Let the cake sit at cool room temperature
for at least an hour before serving.

NOTES:

* Austrian 8-layer chocolate cake — I made this recipe for my boyfriend
on his birthday and he asked me to marry him (I did). I’m not saying for
sure that the Prinzregent Torte is why Don wanted to marry me, but I’ve
always worried that it might have been. It is a magnificent recipe that
always evokes incredulous cries of pleasure from people that I serve it to.
The cake is a lot of work, so I only make it about once a year, but the
people that I make it for feel very special. Yield: Serves 2-8.

* If you are not an experienced baker, you should be warned that in
recipes like this it is important to measure exactly and to follow the
instructions exactly. People who prefer to cook by testing, tasting, and
adding more ingredients should avoid intricate baking.

* These layers are baked in the bottom of a springform pan. Such a pan
bottom is about 8 inches in diameter, and has a raised lip that is about
1/8 inch high. It resembles a miniature pizza pan. I have never succeeded
in making this torte with layers bigger than about 10 inches; about 8
inches is easier. The baker’s parchment is crucial and there is no good
substitute, though buttered kraft paper (from shopping bags) will work in a
pinch. Use a new piece of parchment for each layer. If you don’t make the
layers straight, then when you pile them up, the cake will be mounded up in
the middle or will sag down in the middle or will tilt to one side.

* If you are not an experienced cake froster, then make double the recipe
of frosting. Unskilled frosters usually use too much frosting, and you
don’t really want to run out. You can charge money to people who want to
lick the spoon if there is any left over.

Difficulty: rather difficult; Time: 1 hour; Precision: measure
carefully.

: Delight Covill
: Fairchild Camera and Instrument

: Copyright (C) 1986 USENET Community Trust

—–

Title: STEAMED PEARL BALLS
Categories: Appetizers, Pork, Oriental
Yield: 16 servings

3/4 c Uncooked Short Grain Rice
1 1/2 c Water
4 Dried Shiitake Mushrooms
1/2 c Hot Water
1 lb Lean, Boneless Pork
1 Egg
2 Green Onions Chopped
1/4 c Chopped Water Chestnuts
1 ts Cornstarch
1 ts Minced Gingerrot
1/4 ts Salt
1/4 ts Pepper
2 ts Low Sodium Soy Sauce

Combine Uncooked Rice 1 1/2 C. Cold Water. Let Stand
2 Hours. Drain Rice Place On Paper Towels To
Dry.Combine Mushrooms 1/2 C. Hot Water; Let Stand 15
Min. Remove Discard Mushroom Stems; Set Aside Caps.
Trim Excess Fat From Pork. With Knife Blade Process
Pork 1 Min. OR Until Finely Chopped. Add Reserved
Mushrooms, Egg Remaining Ingredients; Process 45
Sec. OR Until Well Blended. Shape Pork Mixture Into
16 (1 in.) Balls. Roll Each Ball in Reserved Rice.
Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place
Dish On A Rack in A Roasting Pan. Pour Water in
Roasting Pan To The Depth Of 1 in. Bring To A Boil.
Cover Roasting Pan.Reduce Heat To Medium Steam 20
Min. Serve Immediately.

—–

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1 1/4 lb Fresh tomatillos
1 -to….
2 Jalapeno peppers
1 sm Onion — peeled and finely
-chopped
1 md Garlic clove
-peeled and minced
1 tb Vegetable oil
2 c Low-sodium chicken broth
1/4 ts Salt
—–ENCHILADAS—–
2 Whole chicken breasts
-boneless and skinless
2 tb Minced onion
1/3 c Sour cream
1/4 ts Salt
1/3 c Vegetable oil
8 Corn tortillas
1 c Sharp cheddar cheese
-coarsely grated
1/2 c Crumbled asiago cheese
-or substitute additional
-cheddar or jack cheese

1. TO MAKE THE SAUCE. Husk and wash the tomatillos.
Bring a pan of water to the boil, add the tomatillos
and jalapeno peppers and time for 10 minutes. Drain
and remove the stem ends of the peppers. Put the
tomatillos, peppers, onion and garlic in a food
processor and process to a coarse puree.

2. In a large pan heat the vegetable oil over medium
heat. Add the vegetable puree and simmer 2 minutes.
Stir in the broth and salt; simmer 15 minutes,
stirring occasionally. Set aside.

3. TO MAKE THE ENCHILADAS. Place the chicken in a
large saucepan and cover with cold water. Bring just
to a boil, reduce the heat, cover and simmer until
cooked through. Remove the chicken from the water and
cool slightly. Shred the chicken and set aside.

4. Combine the cooled, shredded chicken with the
minced onion, sour cream, and salt. Stir in 1/4 cup
of the tomatillo sauce. Set aside.

5. In a 9- to 10-inch frying pan heat the oil over
medium-high heat. Put 1 tortilla at a time in the hot
oil and fry about 30 seconds on each side. Drain on
paper towels. Cool slightly.

6. Spread a little of the sauce in a 9- by 13-inch
baking dish. Spoon some of the filling down the
center of each tortilla and roll. Place in the baking
dish; it will be a tight fit. Spoon the sauce over
the enchiladas and sprinkle with the cheddar and
asiago cheeses.

7. Bake in a preheated 350-degree oven 25 minutes.
Cool 5 minutes before serving.

– – – – – – – – – – – – – – – – – –

CORN BREAD MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs, beaten
1 c Whole Milk
3/4 c All-purpose flour
1 1/2 c Sifted yellow corn meal
4 ts Baking powder
1/2 ts Salt
3 tb Granulated sugar
4 tb Fat or oil

Combine eggs and milk; add flour and corn meal. Sift
baking powder, salt and sugar; add to corn meal
mixture. grease muffin pan with fat; pour in batter.
Bake at 350 degrees for 25 to 30 minutes.

– – – – – – – – – – – – – – – – – –

Title: LOW CALORIE SEVEN LAYER SALAD
Categories: Salads
Yield: 1 lg salad

1 Head of lettuce
(or 2 bunches of spinach)
1 1/4 c Frozen peas
8 oz Grated low-fat cheddar or
-monterey jack cheese
1/2 c Crumbled turkey bacon
4 Scallions, finely chopped
2 Hard boiled eggs, sliced
1/2 c Sliced water chestnuts
Vinagrette salad dressing

1. Wash lettuce or spinach, tear into bite size
pieces. Steam peas until just tender.

2. Using a large, clear salad bowl, layer the
ingredients in the order presented. Repeat until all
ingredients are used up, saving the sliced egg for the
top of the salad. Chill. Serve with dressing on the
side.

Source: Linda Fields Cyberealm BBS Watertown NY
315-786-1120

—–

APPLE-LOVAGE CHUTNEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Preserves Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Apples, cored and chopped
1 c Lovage, fresh
1 md Sweet red pepper, cored,
Seeded and chopped
1 md Red tomato, cored, peeled,
Chopped
1 md Green tomato, cored, chopped
1 md Onion, peeled and chopped
3 Garlic cloves, minced
1 c Golden raisins
1/4 c Fresh ginger, peeled, minced
1 c Light brown sugar, packed
1 c White wine vinegar
1 tb Mustard seeds
1 t Celery seeds

Combine all ingredients in non-reactive pan. Bring to
boil over med-high heat, stirring constantly. Reduce
heat to med-low and simmer, uncovered, stirring
frequently, for 45 mins, or until thickened.

Prepare jars, lids and boiling water bath. Fill jars
with hot mixture, leaving 1/4 inch headspace. Wipe
rims with clean towel and attach lids securely.

Place jars in boiling water bath, and when the water
returns to the boil, process for 15 mins.

– – – – – – – – – – – – – – – – – –