Caribbean Papaya-Orange Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 ml Cold chicken broth
250 ml Fresh orange juice
1 Envelope plain gelantine
1 Egg white
1 Papaya
pn Salt
pn Ground cumin
Almonds, chopped
Coconut, grated

Pour cold broth into a pot, sprinkle gelatin over top,
and set aside to soften for a few minutes. Beat the
egg white until frothy. Add egg white to soup mixture
and bring to simmer, whisking constantly until gelatin
is fully dissolved and soup is frothy. Allow to cool
down for about 10 minutes. Meanwhile seed and mash
the papaya. Then put into a food processor, adding
the soup mixture and the orange juice and process to a
puree. Season to taste. Refrigate few hours or better
overnight. Adjust seasonigs before serving. Garnish
with almonds and coconut.

Ronjon M. Sarcar ronjon@postfach.uni-bielefeld.de
rmsarcar@post.uni-bielefeld.de

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Title: SNOW PUDDING
Categories: Desserts
Yield: 6 servings

1 tb Gelatin, soaked in
1/4 c Cold water
1 c Boiling water
1 c Sugar
1/4 c Lemon juice
3 Egg whites

Dissolve gelatin in boiling water. Add sugar and lemon juice. Set
aside in cool place. Occasionally stir mixture, and when it is thick
enough to hold mark of spoon, beat with wire spoon or whisk until
frothy. Add egg whites, beaten stiff, and continue beating until
stiff enough to hold its shape. Mold.

For a small family, chill half the recipe in a small mold and pile
the rest by spoonfuls in a bowl. Serve as a dessert for two meals,
one part with Soft Custard, the other with crushed fruit.

from Fannie Farmer Boston Cooking School Cook Book, Ninth Edition

MMMMM

PUMPKIN-BLACK WALNUT BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unbleached all purpose flour
1/4 ts Ground allspice
2 tb Sugar
1/2 c Butter, cold
1 tb Baking powder
1/3 c Finely chopped black walnuts
1 t Baking soda
2/3 c Canned or mashed cooked
-pumpkin
1/4 ts Salt
1/2 c Buttermilk, or a bit more if
-needed
1/4 ts Ground cinnamon
1/4 ts Grated nutmeg

Sugar

“A batch of these intriguingly flavored biscuits is a
nice addition to any meal. This particular biscuit has
a tendency to overbrown on the bottom, so use a
light-colored metal baking sheet instead of a nonstick
sheet. Serve the biscuits hot with butter.”

Preheat oven to 450 F. Sift together the flour,
sugar, baking powder and soda, salt, and spices into a
large bowl. Cut in the butter (or use food processor)
until the mixture resembles coarse crumbs. Add the
nuts. In a small bowl, whisk together the pumpkin and
buttermilk. Add it to the flour mixture and stir to
combine. The dough will be quite stiff and not all
the flour will be incorporated. Turn the dough out
onto a lightly floured cloth and knead gently a few
times to work in the rest of the flour. Roll out the
dough to a 1/2 inch thickness and cut with a 2 inch
round cutter. Transfer the biscuits to a lightly oiled
shiny baking sheet, and sprinkle tops with sugar.
Bake for 10 minutes–do not let them get too brown.
Serve immediately with butter. If you must have jelly
with the, choose a delicate apple jelly so the subtle
pumpkin flavor is not masked.

From: Cooking From Quilt Country Shared By: Pat
Stockett

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Title: MANHATTAN-STYLE CLAM CHOWDER
Categories: Soups
Yield: 8 servings

4 oz Bacon ; cut small pieces
1 c Onion ; minced
2 ts Parsley ; fresh flat leaf
– finely chopped
1/2 Bay leaf
2 c Celery ; minced
1 c Green pepper ; minced
3 c Minced clams ; 16 oz cans
16 oz Clam juice ; bottled
28 oz Italian-style tomatoes
– drain (saving liquid)
– and chop
4 c Potatoes ; peel/dice
2 ts Butter
8 c -water
1/2 ts Black pepper ; freshly groun
-salt to taste
-parsley, fresh ; chopped
– for garnish

In a heavy pot cook bacon with onion, parsley, and black pepper for about 5
minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper;
cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of
clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer
for 25 minutes longer. Add the clams, tomatoes and second eight-ounce
bottle of clam juice; correct seasoning.
Add butter; sprinkle top with parsley. Serve with crusty garlic bread or
oyster crackers.

—–

Title: ICING FOR IOWA BROWNIES
Categories: Chocolate, Desserts
Yield: 16 servings

1 Stick Butter/Margarine
1 1/2 c Sugar
1/3 c Evaporated milk*
1/2 c Chocolate morsels*

**Can substitute 1/4 c. milk with Hershey’s syrup to taste, but not as good
as above.
In saucepan combine butter, sugar and evaporated milk. Bring to boil.
Boil one minute. Stir in chocolate morsels and heat and stir until melted.
Frosting will be thin and glossy, but sets up on the brownies.
Frost brownies RIGHT AWAY with wet knife. (In hot weather, place in
refrigerator for about 20 mins to aid in “setting up”)

—–

Title: Tamale Pie
Categories: Meats Main dish Londontowne
Servings: 4

2 ea Onions, chopped 1 ea Clove garlic, minced
1/4 c Olive oil 1 lb Lean ground meat
1 c Canned tomatos, chopd/draind 1 cn Tamales cut in 1″ chunks
1 cn Corn niblets 1 cn Olives, sm, chopped/sliced
1 T Chili powder (more to taste) 1/2 t Salt
1/2 t Pepper 1/2 lb Sharp cheddar cheese,
grated

Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground
meat and brown, but do not break up too much. Remove excess fat and liquid
from skillet. Return onions and garlic to pan. Add remaining ingredients
and nix together. Transfer to a casserole dish. Top with about 1/2 pound
grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees.
Casserole may be frozen. Bring to room temperature and bake as directed
but slightly longer.

Mrs. Donald K. Dement

—————————————————————————–

HAGGIS #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stomach bag and pluck (heart
Liver and lights of a sheep
-(You can substitute a
-Selection of organ meats)
2 Onions — peeled
2 c Pinhead oatmeal — (Irish
-oatmeal)
1 2/3 c Suet
Salt pepper
-trussing needle and fine
– stirng

Thoroughly wash the stomach bag in cold water. Turn
it inside out and scald it, then scrape the surface
with a knife. Soak it in cold salted water overnight.
Next day remove the bag from the water and leave it on
one side while preparing the filling. Wash the pluck.
Put it into a pan, with the windpipe hanging over the
side into a bowl, to let out any impurities. Cover the
pluck with cold water, add 1 teaspoon of salt and
bring the water to a boil. Skim the surface, then
simmer for 1 1/2 to 2 hours. Meanwhile parboil the
onions, drain, reserving the ligquid, and chop them
roughly. Also tpast the pinhead oatmeal until golden
brown. Drain the pluck when ready and cut away the
windpipe and any excess gristle. Mince half the liver
with all the heart and lights, then stir in the
shredded suet, the toasted oatmeal and the onions.
Season well with salt and pepper. Moisten with as much
of the onion or pluck water as necessary to make the
mixture soft. With the rough surface of the bag
outside fill it just over half full, the oatmeal will
swell during cooking, and sew the ends together with
the trussing needle and fine string. Prick the bag in
places with the needlw. Place the haggis on and enamel
plate and put it into a pan of boiling water. Cover
the pan and cook for about 3 hours, adding more
boiling water when necessary to keep the haggis
covered. Serve with the traditional accompaniment of
Tatties-an’Neeps. (Mashed potatoes and mashed turnips.)

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Title: British Ingredients
Categories: Hints/info
Yield: 1 Info

————————————NONE————————————

BRITISH TERM AMERICAN TERM

single cream light cream
double cream whipping cream
Lyle’s Golden Syrup Light Karo Syrup
treacle molasses
castor sugar super-fine granulate sugar
demerara sugar brown sugar
mixed spice substitute pumpkin pie spice
dark cooking chocolate semi-sweet chocolate
digestive biscuits graham crackers
plain flour all-purpose flour
strong flour bread flour
sultanas seedless white raisins
Morello cherries pie cherries
tomato puree tomato paste
courgettes zucchini
aubergines eggplant
haricot beans navy beans
swedes turnips
gammon ham
streaky bacon American bacon
bacon Canadian bacon or ham

The Kitchen Companion by Polly Clingerman ISBN 0-942320-44-1 pg 13

posted by Diane Lazarus

Reposted by Bobbie Kopf 01/08/96

We’ve all seen ’em. Recipes from abroad with unfamiliar cooking terms.
Here’s a chart to help get you started.

NOTE: PLEASE add to this and pass it along.

—–

Title: VEGETABLE STIR FRY.
Categories: Vegetables
Yield: 3 servings

1 c Green beans
1 c Sliced mushrooms
4 ea Green onions sliced
1 tb Oil
1 tb Soy sauce
1/4 ts Salt
1/4 ts Garlic powder
1/8 ts Ginger
1/4 c Slivered almonds

Cut green beans and parboil for 5 min.
Stir fry vegetables in oil for 4 or 5 min. Add rest of ingredients.

—–

CHERRY PUDDING AND HOT SAUCE

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 c Sugar
2 ts Soda
2 ts Cinnamon
1 t Salt
2 Eggs
2 cn Cherries — drain, reserv juic
1 c Nuts
—–HOT SAUCE—–
1 c Sugar
2 tb Flour
Butter
1 t Almond flavoring

Blend first 5 ingredients together by hand; do not use mixer. Add eggs and
cherries; mix until just blended. Add nuts. Pour into 9 x 12 inch pan.
Bake in 350 degree oven for about 40 minutes.

Hot Sauce: Add sugar and flour to reserved cherry juice; cook over medium
heat until thickened. Remove from stove; add small amount butter and almond
flavoring. Serve hot over pudding.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

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