Title: SRI LANKAN OMELETTE
Categories: Blank
Yield: 1 servings

3.00 Eggs 1.00 Onion
1.00 Green or red chilli -sprig curry leaves
0.50 ts Salt 0.50 ts Black pepper
2.00 ts Cornflour 25.00 ml Oil

Beat the eggs. Chop the onion, chilli and curry leaves. Mix the
onion, chilli, curry leaves, salt, pep- per and cornflour into the eggs.
Heat the oil and when hot pour in half the omelette mixture. Cook for a
couple of minutes, carefully turn over and cook the other side. Make
another omelette with the re- maining mixture. From “A taste of Sri Lanka”
by Indra Jayasekera, ISBN #962 224 010 0

—–

Title: MOCHA SAUCE
Categories: Sauces
Yield: 1 Cup

2/3 c Semisweet chocolate chips
1 ts Instant espresso powder or
-instant coffee granules
1/4 c Heavy cream
2 tb Corn syrup
2 tb Coffee-flavored liqueur

Put chocolate chips in small bowl and sprinkle with instant coffee.
In a small saucepan over medium heat, bring heavy cream and corn
syrup to a simmer. Pour over chocolate and let sit 30 seconds. Stir
until smooth, add liqueur and blend. Makes 1 cup sauce. Serve over
Mocha Moons ice cream.

Source: Corby Kummer, "The Joy of Coffee

MMMMM

Candied Pecans

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 c Pecan halves

2 tb Butter or margarine

1/2 c Corn syrup,light

1/2 c Sugar

1. Place pecans in 13x9x2-inch baking pan; heat in 250’F. oven 5 minutes.

2. Melt butter in 2-quart saucepan over medium heat; stir in corn syrup and

half the sugar.

3. Stirring constantly, bring to a boil; boil without stirring 5 minutes.

4. Pour syrup over nuts, stirring constantly to coat evenly.

5. Bake in 250’F. oven 1 hour, stirring several times.

6. Sprinkle nuts with remaining 1/4 cup sugar, tossing to coat evenly;

immediately spread out on greased cookie sheets to cool.

7. Quickly separate into individual pecan halves; cool.

8. Store in tightly covered container.

– – – – – – – – – – – – – – – – – –

MUFFINS AND CRUMPETS (MRS. BEETON’S)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt

Makes 24 Muffins or Crumpets

flour

MUFFINS: Wash, peel and boil the potatoes, rub through
a colander, add the water (just warm enough to bear
the hand in it without discomfort); then dissolve the
yeast and salt in it, and stir in sufficient flour to
make a moist paste. Beat it well in a deep bowl and
then clear off the paste from the hands; cover over
with a clean cloth and leave it to rise in a warm
place. When it has well risen, and is light and
spongy, turn it out on the table, dredge over with
flour, and then divide it off into pieces about 3 oz
in weight, roll them up into round shapes, and set
them on a wooden tray, well dusted with flour to
prove. When light enough, see that the hot plate is
hot, and then carefully transfer the muffins from the
tray, one at a time, using a thin tin slice for the
purpose, taking particular care not to knock out the
proof or the muffins will be spoilt. When they have
been properly cooked on one side, turn over with the
slice and cook the other side. When the muffins are
done, brush off the flour, and lay them on a clean
cloth or sieve to cool.

To toast them, divide the edge of the muffin all round
by pulling it open to the depth of about 1 inch with
the fingers. Put it on a toasting fork and hold it
before a clear fire till one side is nicely browned,
but not burnt; turn, and toast it on the other. Do not
toast them too quickly, otherwise the middle of the
muffin will not be warmed through. When done, divide
them by pulling them open; butter them slighlty on
both sides, put them together again, and cut them into
halves. Pile on a hot dish and send quickly to table.

Time: 25 to 30 minutes to bake. Sufficient for about 2
dozen muffins.

CRUMPETS: Proceed exactly the same as directed for
Muffins (above), but stir in only half the quantity of
flour used for them, so that the mixture is more of a
batter than a sponge. Cover over, and leave for 1/2 an
hour. At the end of that time take a large wooden
spoon and well beat up the batter, leave in the spoon,
cover over, and leave for another 1/2 an hour. Then
give the batter another good beat up. This process
must be repeated 3 times with the intervals. When
completed, see that the hot plate is quite hot, lay
out some crumpet rings rubbed over inside with a
little clean lard on a baking tin, and pour in
sufficient of the batter to make the crumpets. When
cooked on one side, turn over with a palette-knife,
and when done take off on to a clean cloth to cool.
Muffins and crumpets should always be served on
separate dishes, and both toasted and served as
quickly as possible.

Time: about 20 minutes to cook. Sufficient for about 2
dozen.

From: Mrs. Beeton’s All About Cookery, Ward, Lock
Co., Ltd., London Melbourne, (circa 1890’s).

Posted by June Hoffman, 8/93

– – – – – – – – – – – – – – – – – –

Title: BEET CABBAGE RELISH
Categories: Relishes
Yield: 6 servings

10 Beets, chopped
1 c Chopped onions
2 c Chopped cabbage
1 c Red sweet pepper
1 Stalk celery, chopped
2 tb Salt
1/2 c Sugar
1 c Chopped cauliflower
3 tb Mustard seed
1 tb Celery seed
2 To 2 1/4 cups vinegar

Combine ingredients. Heat to boiling. Cook slowly,
stirring frequently, until vegetables are tender. M.B.
Horsky, Simpson, PA.

—–

SOURDOUGH BISCUITS FROM STARTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

Mix 1 pint of flour and 1 tsp of salt with 1 pint of
warm water or canned milk. beat into a smooth batter.
Keep in a warm place until well soured or fermented.
Add another teaspoon of salt and 1-1/2 tsp of soda
dissolved in 1/2 cup tepid water and enough flour to
make the dough easy to handle. Knead until dough in no
longer sticky, cup up into biscuits and cook in a pan
containing plenty of grease.

Oregon: End of the Trail, 1951.

Origin: A Taste of Oregon Shared by: Sharon Stevens

– – – – – – – – – – – – – – – – – –

GREEK NEW YEAR’S CAKE – XWCG89A

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BON APPETIT—–
1 c Unsalted butter, room temp
1 3/4 c Plus 1 TB sugar
3 x Eggs, separated
2 x Eggs
2 tb Water
2 ts Vanilla extract
3 c All purpose flour
1/4 ts Salt
Quarter,washed,wrap in foil
1/2 c Blanched slivered almonds
2 tb Sesame seeds

Positin rack in center of oven and preheat to 325F.
Grease and flour 10×4 in tube pan. Using electric
mixer, cream butter with 1 3/4 cups sugar in large
bowl until fluffy. Gradually beat in 3 egg yolks, 2
whole eggs, water and vanilla. combine flour and
baking powder in small bowl. Gradually mix dry
ingredients into butter mixture (batter will be very
thick). Using clean, dry beaters, beat egg whites with
salt in medium bowl until soft peaks form. Add
remaining 1 tablespoon sugar and beat until stiff but
not dry. Fold egg whites into batter. Pour batter into
prepared pan. Press coin into cake. Sprinkle with nuts
and sesame seeds. Bake until toothpick inserted near
center of cake comes out clean, about 1 hour 10
minutes. Cool completely in pan on rack. Run knife
around pan to loosen. Invert onto plate. (Can be
prepared 1 day ahead. Wrap tightly and store at room
temperature).

– – – – – – – – – – – – – – – – – –

Title: Nestle Toll House Cookies
Categories: Cookies
Yield: 1 servings

4 1/2 c Flour
2 ts Baking soda
2 ts Salt
1 c Butter
1 c Shortening
1 1/2 c Sugar
1 1/2 c Brown sugar; firmly packed
2 ts Vanilla
4 Eggs
4 c Semisweet chocolate chips
2 c Chopped nuts

Recipe by: Nestle’s
Combine flour, baking soda, and salt in bowl, set aside. Cream together
butter and shortening;add sugars,and vanilla;beat well. Add eggs one at a
time, beating well after each addition. gradually beat in flour mixture,
stir in chips and nuts. Drop by teaspoonful on ungreased baking sheets.
Bake 9-11 minutes at 375*

—–

Title: GARLIC STRAWS
Categories: Appetizers, Nsv
Yield: 20 straws

1/2 lb Puff pastry
Juice of 2-3 garlic cloves
2 oz Milk
1 ts Paprika
1 tb Parmesan cheese
Salt and cayenne pepper

Preheat oven to 425F. Roll out the puff pastry on a
floured board into a rectangle, as thinly as possible.
Stir the garlic juice into most of the milk and brush
the pastry with half of it. Mix the paprika and
Parmesan, and season with a little salt and cayenne.
Sprinkle half of it over one half of the pastry. Fold
the pastry and roll out as thinly as possible.

Repeat with the remaining garlic milk and Parmesan
mixture and roll out to a rectangle not more than 1/4
inch thick. Brush with milk and cut into strips about
1/2 inch wide and 6 inches long.

Arrange the straws, at least an inch apart, on greased
baking sheets and bake for 7 to 10 minutes or until
well-risen and golden brown. Serve warm, piled onto
each other, log cabin style.

The Great Garlic Cookbook, by Sophie Hale : ISBN
1-55521-801-6

—–

Title: STRAWBERRY SPRING SALAD
Categories: Salads
Yield: 4 Servings

3 tb White wine vinegar
3 tb Water
1 tb Honey
2 tb Extra-virgin olive oil
1/8 ts Salt
1/8 ts Pepper
3 c Strawberries, quartered
10 oz Italian Blend salad greens
4 ts Pine nuts, roasted

Combine first 6 ingredients and stir well with a whisk. Combine
strawberries and green. Add the vinegar mix; toss to coat. Sprinkle
with nuts.

I used slivered toasted almonds and added some finely diced red
onion. It was very good and so easy to make.

MMMMM