Title: Baked Cheddar Toast
Categories: Breads Cheese Eggs Main dish
Servings: 6

1 c Heavy Or Whipping Cream
1 c Cheddar Cheese; Md, Shredded
1/2 ts Nutmeg
1/4 ts White Pepper
4 ea Eggs; Lg, Well Beaten
12 ea Bread Slices; White

In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices
diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch
apart on the baking sheet and bake until browned and bubbly, about 15
minutes. Serve hot.

—————————————————————————–

Title: PEACHY BREAD
Categories: Breads, Desserts
Yield: 2 servings

2 1/2 c Flour
1 ts Baking soda
1 ts Cinnamon
1/4 ts Ground cloves
1 c Brown sugar
-packed
2 c Mixed candied fruit/peels
1/2 c Raisins
1/2 c Dates
-chopped
1 c Walnuts
-chopped
14 oz Sweetened condensed milk
1 c Prepared mincemeat
16 oz Sliced peaches
1/4 c Apricot nectar

In large bowl, combine flour, baking soda, cinnamon,
cloves, and brown sugar. Stir in candied fruit,
raisins, dates, and walnuts.
Add sweetened condensed milk, mincemeat, peaches, and
nectar.
Combine well. Pour into 2 greased and floured 9 x 5
inch loaf

—–

Cucumber-tofu dressing

Saw a recipe for cucumber sauce on the list today; if you don’t eat milk,
this is an alternative. I made it the other night for falafels (baked of
course) and it was fine:

about 8 oz. tofu (your choice, I used White Wave reduced-fat)
2 T. capers
1/4 c. lemon juice
pinch of black pepper

whirl in blender until smooth

grate 1 medium cucumber (no, you don’t need to remove seeds) and squeeze out
the excess liquid. Stir into the tofu mixture. Add a small amount of
chopped fresh mint if available. Let stand for a while so the flavors blend.

3/4 C water
2/3 c apple juice
3/4 c bulgur
1 c chopped apple
1 c chopped zucchini
1/2 t salt
1/2 t cinnamon
Heat water and apple juice to boiling, add bulgur, and return to boil.
Reduce heat and simmer 20 minutes, until liquid is absorbed.
While bulgur is cooking, saute the apple and zucchini (peeled or not, as you
prefer) according to your method of choice, such as using a bit of apple
juice or water, until softened. Stir in the salt and cinnamon, then add the
cooked bulgur.

PARSNIP CHOWDER WITH SQUASH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Parsnips
1 lb Butternut squash or sweet
-potatoes
4 Strips bacon
1 md Onion, finely chopped
2 Stalks celery, finely
-chopped
3 tb Flour
5 c Chicken stock
Bouquet garni of bay leaf,
-thyme and parsley
1 Cinnamon stick
1 c Heavy cream
Salt
Freshly ground white pepper
Cayenne pepper
Freshly grated nutmeg
3 tb Chopped fresh chives

“Chowder originated as fish stew. But in areas where
seafood was unavailable, resourceful Americans used
vegetables. This recipe comes from….Rich Spencer, a
chef in the Mount Washington Valley.”

Peel the parsnips and squash (or sweet potatoes) and
cut each into 1/4 inch dice. Cut the bacon into
1/4-inch strips and render it in a large saucepan.
When the bacon pieces are lightly browned, transfer
with a slotted spoon to paper towels to dry. Discard
all but 3 tablespoons af the rendered fat.

Add the onion and celery to the pan and cook over
medium heat for 3 to 4 minutes, until soft but not
browned. Stir in the flour and cook for 1 minute to
make a roux. Whisk in the chicken stock and bring to a
boil: the mixture will thicken slightly.

Add the bouquet garni, cinnamon stick, parsnips and
squash. Simmer the chowder for 6 to 8 minutes, or
until the vegetables are tender but not soft. Stir in
the cream, salt, pepper, cayenne and nutmeg. Just
before serving, remove the bouquet garni and cinnamon
stick. Ladle the chowder into bowls and sprinkle each
with chopped chives and nutmeg.

Serves 6 to 8.

[Steven Raichlin; The Baltimore Sun, Sept 22, 1991]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Irish Potato Pie

Recipe By : Catherine S. Minot (Bill Roess’ Girlfriend)
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs
1/2 cup green onions — chopped
1/2 teaspoon pepper
1/2 teaspoon salt
6 ounces Swiss cheese — grated
3 cups cooked potatoes — peeled and diced
4 ounces ham — diced
1/2 cup green bell pepper — chopped
1/2 cup half and half

Preheat oven to 350 degrees F. Generously butter 9-inch pie dish. Whisk
eggs, onions, salt and pepper in large bowl. Add potatoes, cheese, ham, bell
pepper and half and half. Stir to blend. Pour into prepared dish. Bake until
set, about 1 hour 20 minutes. Cut into wedges.

– – – – – – – – – – – – – – – – – –

BAGELS (LEWIS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DIANA LEWIS (VGWN37A)
1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Flour
2 c Bread flour
1 1/2 ts Yeast

make dough let rise only twenty minutes in machine cut
into 12 pieces. Roll into balls and using the thumb
put hole in middle and turn to shape make sure you
have a good opening dust with flour if you have to
Place on greased cookie sheet and let rise 15 to 20
minutes. In a pan, put in about 2 inches of water and
bring to a slight boil carefully lower 3 or 4 bagels
at a time cooking 30 seconds on each side. Remove
bagels and drain on towel sprinkle with poppy seeds,
sesame seeds or onion bits if you want then place on
greased cookie sheet and bake in a PREHEATED 550 oven
8 minutes. All so try rolling dough in to rectangles
and roll up a hot dog in it and seal well with water.
After they are cooled they can be frozen and will last
1 month to 6 weeks. Diana (:>) FROM: DIANA LEWIS
(VGWN37A)

– – – – – – – – – – – – – – – – – –

NORTHERN CABBAGE KIMCHI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Heads cabbage
7 Korean readishes
1/2 Bundle
–
1/2 Bundle
–
4 Soaked forest mushrooms — ,
Soaked and cut int
4 Dried stone mushroom — ,
Soaked, cleaned an
2 Korean pears — , cut into
Thin juli
5 Garlic bulbs — , peeled and
Crushed
3 sm Ginger roots — , peeled and
Crushed
3 c Red pepper powder — made
Into a paste wi
Red pepper threads
1/2 c Pickled corvina — , cut
Into narrow st
1/3 c Pickled baby squid, “”
1 sm Octopus,
1/3 c Pickled baby shrimp,
Chopped
1/3 lb Oysters
1 1/2 lb Beef brisket, boiled in 5
qt Water or bee
4 c Coarse salt
Table salt
Sugar
Korean watercress — , cut
In 2″ length
Green thread onions — , cut
In 2″ length
“”
“”

Preliminaries

Trim off the tougher outer leaves of the celery cabbage and save them; cut
each cabbage head into 2 to 4 sections lengthwise (see above recipe)

Preparations

1. soak the cabbage sections and the radishes in a brine prepared with 3
cups of salt and 4 quarts of water for 3 to 4 hours or until softened.
Rinse with cold water.

2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom.

3. cut the pears into thin julienne strips.

4. cut the pickled fish and the fresh squid and octopus into 1 1/2″ narrow
strips.

5. cut the 2 remainding radishes into thin julieen; mix the radish strips
with the red pepper paste. Then, add all the remainding vegtables,
mushrooms, and chestnuts along with the octopus, squid, and pickled fish;
mix well. Finally, toss the mixture with oysters and pear strips and season
with salt. This is the stuffing.

6. Pack the stuffing between the layers of the cabbage leaves; filling the
slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a
crock; cover with the salted outer leaves (preliminaries). After 2 or 3
days, add a mixture of salt, pickled corvina juice, pickled baby shrimp
juice, and beef broth, just enough to cover

– – – – – – – – – – – – – – – – – –

Title: Bagels (Breadmaker)
Categories: Breads, Machine
Yield: 12 servings

MMMMM————————–SMALL (8——————————-
2/3 c Water
1 tb Honey
1 ts Salt
2/3 c Whole wheat flour
1 1/3 c Bread flour
1 ts Yeast

MMMMM————————-MEDIUM (12——————————
1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Whole wheat flour
2 c Bread flour
1 1/2 ts Yeast

MMMMM————————-LARGE (16——————————
1 1/3 c Water
2 tb Honey
2 ts Salt
1 1/3 c Whole wheat flour
2 2/3 c Bread flour
2 1/2 ts Yeast

Set for dough cycle.Let the machine knead the dough once, and then
let the dough rise for only 20 minutes in the machine. Even if your
cycle runs longer, simply remove dough after 20 minutes and turn off
the machine. Divide the dough into the appropriate number of pieces.
Each piece should be rolled into a rope and made into a circle,
pressing the ends together. You may find it necessary to wet one end
slightly to help seal the ends together. Place these on a well
greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to a slight boil in a “nonaluminum pan”, (Donna
German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking
for about 30 seconds on each side. Remove bagels, drain on a towel,
sprinkle with poppy seeds, sesame seeds or dried onion bits if
desired and place on the greased baking sheet. Bake in a preheated
550 degree oven for 8 minutes. This recipe is from Donna German’s
first Breadmachine Cookbook, pages 160- 161.

MMMMM