Title: Royal Icing
Categories: Misc
Servings: 1

1 lb Confectioner’s sugar 1/8 ts Cream of tartar
3 Egg whites, room temp.

Sift the entire pound of sugar to remove all the lumps.
Place egg whites in mixing bowl and add sugar and cream of tartar to
whites while stirring.
When all the sugar is incorporated, using an electric mixer, beat until
thick and very white. Mixture will hold a peak.
This should take 5-7 minutes.
When finished, cover icing tightly with a damp cloth or plastic wrap as it
dries very quickly and will form a crust.
To tint icing, use a small amount of color at a time.
Paste food colors will not change the consistency as liquid colors will.
For a quarter cup of icing, dip the tip of a toothpick into the color,
then into the icing. Stir well.
If you desire more color, dip again. Proceed gradually.
For strong colors like red, royal blue and dark purple, you will need 1/8
teaspoon to 1/4 cup icing.

Note: If you plan to make several colors, a muffin tin makes a handy
palette.

—–

>From GINGERBREAD: Things to Make and Bake by Teresa Layman and Barbara
Morgenroth. Published by Harry Abrams, ISBN 0-8109-3367-5.

Title: Velvet Smooth Cream Pies
Categories: Pies, Desserts
Yield: 1 pie

3/4 c C and H Granulated Sugar
1/3 c All-purpose flour
1/4 ts Milk
2 Eggs; or…
3 -Egg yolks
1 tb Butter or margarine
1 ts Vanilla
1 9″ pastry shell
— (baked and cooled)

In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat with a
whisk until smooth. Bring to boil over medium heat stirring constantly.
Continue cooking and stirring until smooth and thickened. Remove from
heat, stir in butter and vanilla. Cool 5 minutes. Pour into pastry
shell. Chill until set.

BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas
in bottom of baked pie shell; add cooled filling and chill. Serve with
Whipped Cream Topping.

BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or Darn
Brown Sugar instead of granulated sugar in basic filling recipe; increase
butter to 3 tablespoons. Top with Tall ‘N’ Tender Meringue (see separate
recipe) or chill and serve with Whipped Cream Topping.

COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before
pouring into baked pie shell. Top with Tall ‘N’ Tender Meringue or chill
and serve with Whipped Cream Topping. Garnish with toasted coconut, if
desired.

CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate
pieces to hot, cooked filling in saucepan. Stir until completely melted.
Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish
with shaved chocolate.

MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass
mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave
at full power 8 minutes, stirring 3 times. Precede {sic} as recipe
directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

—–

Title: Burgoo
Categories: Stew Beef Main dish
Servings: 20

3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts
12 c Water 1 T Salt
1/4 t Pepper 6 ea Slices Bacon
56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes
2 c Coarsely Chopped Carrots 1 c Chopped Onion
1 c Chopped Celery 1 c Chopped Green Pepper
2 T Packed Dark Brown Sugar 1/4 t Crushed Dried Red Pepper
4 ea Whole Cloves 1 ea Clove Garlic, Minced
1 ea Bay Leaf 4 ea Ears Of Fresh Corn
32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra
2/3 c Unbleached All-purpose Flour

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and
beef from bones; discard skin and bones. Cube beef and chicken. Set
aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon,
set aside. To reserved broth in Dutch oven, add cubed beef, undrained
tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red
pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often.
Remove cloves and bay leaf. With knife, make cuts down center of each row
of corn kernels and scrape off of cobs. Add corn, cubed chicken,
undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour
and reserved bacon drippings; stir into stew. Cook until stew thickens.
Salt to taste. Garnish with parsley and serve hot with baking powder
biscuits for a great meal.

—————————————————————————–

CATHE’S POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato
2 c Water
1 t Garlic, minced
1/2 ts Garlic salt
1 t Black pepper, coarse
2 tb Butter
1/2 c Half-and-half
1 1/2 tb Paprika (or more)
dr Tabasco sauce

Cut potato into chunks and boil in water until quite
done, a little over-done. You should end up with
about a cup of water in the pot. Mash potato chunks
in pot with water; will be a juicy, mushy mixture.

Stir in spices, butter and half-and-half; mix well.
Add paprika a teaspoon or so at at time (to taste)
until mixture thickens. Stir in Tabasco sauce and
serve.

Cathe’s notes:

* Varies a lot from time to time; might need to
experiment.

– – – – – – – – – – – – – – – – – –

Title: TRIPLE CHIP BROWNIES
Categories: Cookies, Desserts
Yield: 32 servings

Butter; to grease the foil
16 tb Unsalted butter; softened
2 c Sugar
8 oz Bittersweet chocolate
– melted and slightly cooled
2 ts Vanilla extract
4 Eggs
1 c Unbleached all-purpose flour
1 ts Salt
1 c Chopped walnuts
2 c Semisweet chocolate
2 c Milk chocolate
2 c Butterscotch bits

PREHEAT OVEN TO 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with
a large piece of aluminum foil, smoothing it into the corners. Butter the
foil. In a large bowl, cream the butter with the sugar together until it is
light in color. Stir in the melted chocolate. Add the vanilla, then add the
eggs, beating until blended. In another bowl, combine the flour and salt.
Add the walnuts and all the bits, tossing to coat them with the flour.
Scrape the flour, nuts and bits into the bowl with the butter, and stir
with a wooden spoon just until all the ingredients are mixed. Do not
over-beat. Scrape the batter into the prepared pan, holding the foil so
that it does not move. Place the pan in the middle of the oven and bake
until a toothpick inserted in the center comes out almost clean, about 50
minutes. Remove the pan and let it stand for an hour, then cover the pan
with foil and place it in your freezer for at least 1 1/2 hours or in your
refrigerator overnight. Turn the cooled brownies out onto a clean
workspace, lift off the foil and cut into 32 squares. Store in the
refrigerator or the freezer in an airtight tin.

—–

Title: Minty Lamb Burgers
Categories: Hamburgers
Yield: 4 servings

1 lb Ground lamb
1 sm Onion, coarsely grated
1 t Finely minced garlic
1/4 c Chopped fresh mint
Salt to taste
Freshly ground black pepper
-to taste
4 Toasted hamburger buns
4 sl Tomato (for garnish)
1/3 c Plain nonfat yogurt, drained
-(for garnish)

If you are tired of beef yet looking for a great-tasting burger,
here’s a splendid choice, easily mixed up with lots of fresh mint,
onion and garlic. The fresh mint is essential for an exciting burst
of flavor in these luscious patties. Chop the leaves coarsely with a
good, sharp knife so that they will stay nice and green. For a
garnish, nothing goes better than plain yogurt and ripe tomato
slices. Drain the yogurt through a strainer lined with cheesecloth
for one hour before serving.

1. Prepare hot coals for grilling.

2. Place the ground lamb in a bowl and mix well with onion, garlic and
chopped mint, being sure not to overmix. Season to taste with salt and
pepper. Gently form the mixture into 4 patties.

3. Grill the burgers over hot coals, 3″ from heat, for about 4
minutes per side for rare meat or 5 minutes per side for medium-rare.

4. Serve the lamb burgers immediately on buns topped with a tomato
slice and a dollop of yogurt, if desired.

Per serving (with tomato and yogurt garnishes): 363 calories, 18 grams
fat, 76 milligrams cholesterol.

MMMMM

ALMOND COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Chinese Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SAWYER (RJHV41A)
3 cups Sifted flour
1 cup Shortening
4 tablespoons Corn syrup; or molasses — honey
1 Egg — beaten
3 tablespoons Almond extract
1 1/2 teaspoons Baking soda
1 cup Blanched almonds

Here’s an easy recipe that will make about four dozen cookies. They may be
wrapped in foil and frozen, if you wish…

Cream the shortening and sugar together and add the beaten egg. Slowly add
the flour, baking soda, almond extract, and syrup to the mixture and mix
until smooth.

Take a small piece of the dough and roll into a ball.
Continue until all the dough has been used. Flatten each ball into a thick
cookie and place an almond on the top of each, pressing it in a little.

Bake on a greased cookie sheet in a 375 degree oven for about 20 minutes.

This would be a good recipe for the member who asked about cooking a
Chinese Dinner for eight since the cookies can be made several days ahead.
ENJOY!
Formatted by Elaine Radis BGMB90B; October, 1993 Posted November. 1991

– – – – – – – – – – – – – – – – – –

Title: Clive Younghusband’s Venison Stew
Categories: Soups/stews, Meats
Yield: 12 servings

4 lb Venison (haunch, ham)
3 c Cheap red wine
1 1/2 c Red or white wine vinegar
pn Ground allspice
2 Whole bay leaves
4 c Celery, carrots, leeks,
Roughly chopped
Sugar
Salt
8 oz Jar of beef gravy
3/4 c Pearl onions, trimmed
3/4 c Fresh mushrooms
2 Cloves, garlic, crushed
2 pn Ground oregano
1 lb Salt pork, diced

1>. Pour half bottle of red wine and half the wine vinegar into a
non-aluminum pan. Add bay leaves, allspice and vegetables. Do not
season. Bring to a boil for 30 minutes. Cool to room temperature.
This can be done overnight in the refrigerator but allow to return to
room temperature before adding meat. Strain mixture through
cheescloth. Discard the vegetables and spices in the cheesecloth. 2>.
Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut
venison into 2″ cubes. Add to the strained mixture. Let mixture stand
in the refrigerator for 24 hours. 3>. Saute mushrooms and onions
until limp. Add gravy, garlic, oregano and the remaining red wine.
4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy
mixture. 5>. Remove venison from marinade. Throw away marinade. 6>.
Saute venison until brown. Add to mushroom/gravy mixture. Place
mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2
hours or until venison checks done. 7>. Serve stew over wild rice
with cranberry sauce on the side.

MMMMM

CHUTNEY CHEESE SPREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Shredded sharp cheddar
-cheese (6-8 oz)
8 oz Cream cheese, softened
2 1/2 tb Dry sherry
1/2 ts Curry powder
1/4 ts Salt
1/3 c Finely chopped chutney
1 tb Snipped chives
Crackers
Fresh fruit

Combine first five ingredients and blend well. Stir
in chutney. Turn into serving dish. Top with chives
if for appetizer and serve with crackers. If served as
adessert, serve with fresh fruit to dip into mixture.

Origin: A Taste of Oregon Shared by: Sharon Stevens

– – – – – – – – – – – – – – – – – –

Title: Wild Rice-Stuffed Squash
Categories: Diabetic, Vegetables, Vegetarian, Rice
Yield: 4 servings

2 md Acorn Squash;
1/2 c Wild Rice; cooked
1 ts Orange Rind; grated
1/2 c Walnuts; chopped
1 tb To 2 tb Frozen Orange Juice;
Concentrate

Cut the squash in half and remove the seeds. Combine the remaining
ingredients and fill the squash with the mixture. Place in a baking
pan. Cover with aluminum foil or a lid and bake in a 400-degree oven
for about 35 minutes, or until the squash is fork-tender. Extra
orange juice concentrate can be drizzled over the squash just before
serving.

One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10
Sodium: 20 Potassium: 610 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM