Buttermilk Spice Cake

Recipe By : Steve Hammond/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 1/2 c. all purpose flour
3/4 tsp. allspice
1 c. granulated sugar
1/2 tsp. cloves
3/4 c. brown sugar — packed
1/2 tsp. nutmeg
1 tsp. baking powder
1 1/3 c. buttermilk
1 tsp. soda
1/2 c. shortening
1 tsp. salt
3 eggs
3/4 tsp. cinnamon

Grease and flour 2 round layer pans 8 or 9 inch. Measure all ingredients into
large 1/2 minute on low speedmixer bowl. Blend scraping bowl occasionally.
Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden
toothpick inserted comes out clean. Cool 10 minutes and remove from pans. It
is wonderful with a lemon frosting or a rich chocolate frosting.]

From: hammond@niwot.scd.ucar.EDU (Steve Hammond)

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Per serving (excluding unknown items): 2643 Calories; 119g Fat (40% calories
from fat); 27g Protein; 382g Carbohydrate; 561mg Cholesterol; 3069mg Sodium

To make carmalized almonds:
(put 2 tbsp. sugar and almonds in small heavy pan
and stir all the time until sugar is dissolved on
low heat. Allow mixture to cool)

Toss all ingredients in salad

To make dressing:
Put ingredients in jar and shake vigorously.
Then pour over the salad.

All-South Barbecue Rub

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Salt
2 tablespoons Sugar
2 tablespoons Brown sugar
2 tablespoons Ground cumin
2 tablespoons Chili powder
2 tablespoons Black pepper — freshly
Cracked
1 tablespoon Cayenne pepper
4 tablespoons Paprika

All you do is throw them together and mix them well.

Recipe By : The Thrill of the Grill by Chris Schlesinger From: Ladies
Home Journal- August 1991

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WINED FISH CHUNKS IN BROTH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Oily fish, such as mackerel
2 ts Salt
1/2 c Good quality dry white wine
3 c Chicken stock
1/2 ts Ginger root, minced
1/4 ts Salt
4 Napa cabbage leaves
2 Scallions
2 Cubes hard beancurd
1 tb Cooked salad oil
1/2 ts Ground white pepper

Marinating: Have fishmonger clean fish, discard head and fins. Wash fish,
cut across fish in 1 1/2″ sections. Mix salt and white wine in bowl. Add
fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After
2 hours, turn fish to mix with marinade.

Preparations: Wash cabbage; slice leaves down middle, then in 2″ sections.
Rinse beancurd; cut into 1″ cubes. Wash, trim and shred scallions, greens
and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove
from heat; reserve.

Cooking: Rinse fish chunks, drain. Heat chicken stock, beancurd, ginger
and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes.
When you are ready to add fish and cabbage, turn up heat to boil; add fish
and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in
about 3 to 5 minutes – cabbage leaves will be bright lime green.

Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup.
Garnish with cooked oil, minced scallion and pepper. Serve.

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Title: Sauteed Tempeh with Lemon-Mustard Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 2 servings

1 Garlic clove
1 Carrot
1 Onion
4 Celery stalks
2 tb Fresh Italian parsley
1 pn Fresh rosemary
1 pn Fresh sage
6 c Water
1/4 c Tamari or soy sauce
4 oz Tempeh
1/4 c Unbleached all-purpose flour
2 tb Vegetable oil
2 tb Olive oil
1/4 lb Oyster mushrooms
1 ts Lemon juice
1/2 ts Whole grain mustard
1 tb Chives, chopped

Place first eight ingredients in a large stock pot. Bring to a boil
then lower the heat and simmer for two hours. Strain the stock and
discard teh waste.

Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring
the stock to a simmer and steam the tempeh in the stock for 20
minutes. Remove the tempeh and allow to cool.

Slice the tempeh into thin long strips and dust it in the flour.

Heat the oil in a medium frying pan over medium heat. Add the
mushrooms and tempeh and saute until tempeh is golden and the
mushrooms are well cooked, about 10 to 15 minutes. Remove from the
pan.

Keep the pan hot and add 1/2 cup of vegetable stock and the lemon
juice, then add the mustard and chives. Simmer, uncovered, for one
minute.

Put the tempeh and mushrooms in a serving dish and cover with the
lemon-mustard sauce. Serve immediately.

Serves 2 to 4

Preparation Time: 1 hour Cooking Time: 2 hours

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

MMMMM

PORK AND CABBAGE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Defatted pork drippings
-(from Roast Pork Shoulder)
1 c Cooked pork, diced
-(from Roast Pork Shoulder)
2 c Cabbage, coarsely shredded
1 1/2 c Boiling water
1/3 c Celery, sliced
1/4 c Green pepper, diced
1/4 ts Salt
1 d Pepper
1 Bay leaf

2 servings of about 1-1/4 cups each
206 calories per serving

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a
boil; reduce heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: Chicken Stock – Master Chefs
Categories: Basics, Stocks, Masterchefs, New york
Yield: 4 quarts

5 lb Chicken, parts, (backs, 2 Garlic, cloves, crushed
— necks, carcasses, and 1 bn Parsley, stems
— giblets), (no livers) 2 Thyme, sprigs, OR
2 lg Onions, coarsely chopped 1 pn Thyme, dried
2 md Carrots, peeled, trimmed 1 Bay leaf
— coarsely chopped 1/2 ts Salt, coarse
2 lg Celery, stalks, with leaves, 6 Peppercorns
— trimmed, coarsely chopped

Wash chicken parts well and place them in a large stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil,
skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the
peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover
the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the “soup” into a large bowl through a colander lined with a
double layer of dampened cheesecloth. Gently press the solids to extract
all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the
surface. Discard the fats.

Pour the stock into containers for storage, label and date.

Stock keeps for about 3 days in the refrigerator, and up to six months
in the freezer.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

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Title: Eggs Benedict
Categories: Eggs, Breakfast
Yield: 4 servings

4 English muffins, split
Butter or margarine,softened
8 sl Canadian bacon, cooked
8 Poached eggs

MMMMM——————ORANGE HOLLANDAISE SAUCE———————–
2 c Fresh orange juice
1 c Unsalted butter
1/2 t Salt

(Adapted from “The Southern Living Cookbook.” Oxmoor House; 1987.)

Spread cut sides of muffins with butter. Broil until lightly browned.
Place a slice of Canadian bacon on each muffin half; top with poached
egg, and cover with Hollandaise Sauce. Serves 4.

Orange Hollandaise:

(From “The New Basics” by Julee Rosso and Sheila Lukins. Workman;
1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.

MMMMM

Easy Fruit And Nut Rolls

Recipe By : Cookworks V
Serving Size : 12
Preparation Time: 0:00
Categories : Dessert

Amount Measure Ingredient — Prep
——– ——————– ——————
1 loaf frozen bread dough — or crescents
1/4 cup butter — softened
2 tablespoons cinnamon
2 tablespoons honey
1 apple — chopped
1 cup raisins
1/2 cup nuts — chopped

Preheat oven to 350F. Lightly grease a cookie sheet. Thaw bread dough. On a
piece of wax paper, use a rolling pin or a sturdy plastic glass to roll out the
thawed bread dough into a rectangle about 9″ x 12″ long. In a small mixing
bowl, combine the softened butter, cinnamon, and honey. Spread the butter
mixture over the rectangle of dough. Carefully wash, core, and chop the apple
into very small pieces. Spread the chopped apple over the dough. Sprinkle the
raisins and then the nuts over the dough. Starting with the long side, roll the
dough into a long log. Carefully cut the dough log into about 12 pieces. Place
pieces on the greased cookie sheet, cover with a clean cloth and let the dough
rise until it has about doubled its size. Bake for about 30 minutes or until
rolls are golden brown. Yield: 12 rolls.

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Title: Gluten-Free Shortbread
Categories: Cookies
Yield: 4 servings

1/2 c Cornstarch
Sugar
175 g Butter
1/2 c Icing [confectioner’s]
1 c Rice flour

1. Sift cornstarch, sugar and rice flour together.

2. Add butter. Mix with hands until soft dough forms. Refrigerate one
hour.

3. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased
cookie sheet; flatten with lightly floured fork. Bake at 150 xC for
20-25
minutes or until edges are lightly browned. .SH “Variations”

1. Form balls as above. Roll in finely crushed corn flakes or crushed
nuts. Press top of ball with thumb. Add a dab of jelly.

2. Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped
nuts.
Flatten with lightly floured fork.

Difficulty : easy. Precision
measure ingredients.

Recipe By : Eileen Kupstas kupstas@cs.unc.edu

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