ALMOND CRUMBLE TOPPING

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter — melted

Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir
in sliced almonds.
Stir in the butter evenly. Set aside for 5 minutes, then, using your
fingertips, break the mixture into
1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling for
Blueberry Lattice Pie.

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Title: Jade Tree Salad
Categories: Greensalads, Restaurants, Hawaiian
Yield: 6 servings

1/2 c Safflower oil
1/4 c Tarragon vinegar
2 T Sugar
1 1/2 t Dry mustard
1/2 t Salt
1/4 t Garlic powder
1/4 c Parmesan
8 oz Sliced water chestnuts
1/4 c Sesame seeds; toasted
1 lg Head iceberg lettuce
Fresh ground black pepper

Lightly toast sesame seeds in skillet over low heat.
Combine all ingredients in a large jar; shake to
blend. Chill at least 3 hours. Serve over crisp,
chilled lettuce torn (not cut) in bite-size piece Toss
with pepper. Per serving 241 calories. Waikiki Beach,
Hawaii

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QUICK GARLIC-ONION SOUP WITH RED-WINE CROUTON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–GARLIC-ONION SOUP—–
2 lg Garlic cloves
1 1/2 lb Onions (5 medium)
2 1/2 tb Butter
1/4 c Red wine
1/4 ts Dried thyme
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 qt Chicken stock (or canned
-chicken broth)
—–RED-WINE CROUTONS—–
1/2 Loaf French bread
5 tb Olive oil
1/4 c Red wine
3 oz Swiss cheese, thinly sliced
2 oz Grated Parmesan cheese (1/2
-cup)

GARLIC-ONION SOUP: Peel and mince the garlic. Peel
and thinly slice the onions (food processor
preferred). Heat the butter in a large, deep skillet.
Add garlic and onions; cover and cook over medium
heat, stirring occasionally, until onions soften,
about 8 minutes. Uncover and saute until golden, about
5 minutes longer. Add thyme, salt, pepper, and
chicken stock. Bring to a boil. Cover, reduce heat,
and simmer to blend flavors, about 5 minutes.

RED-WINE CROUTONS: Cut the bread on the diagonal into
four 1-inch thick slices. Heat 3 tablespoons of the
oil in a large skillet. Add the bread and saute on
both sides until light brown, about 2 minutes. Drizzle
the wine and remaining oil over the croutons and top
them with the cheese slices. Cover and cook over
medium heat until the cheese melts, 2 to 3 minutes.

SERVING: Ladle soup into warm soup bowls and top with
the croutons. Pass the Parmesan cheese separately.

[Cook’s magazine; April
1989]
Posted by Fred Peters
Fidonet COOKING echo

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Title: Fajita Burgers
Categories: Meats
Yield: 4 servings

1 T Olive oil
1 Onion,small red,chopped
1 Bell pepper,small,chopped
1 Garlic clove,minced
1 1/4 lb Ground chicken or turkey
1 T Lime juice
1 t Chili powder
1 t Salt
4 Flour tortillas
1 c Salsa
Guacamole

1. Prepare a hot fire in a grill. In a large skillet, heat oil. Add
onion and red pepper and cook over medium heat, stirring often, until
vegetables are lightly browned, about 4 minutes. Add garlic and cook
1 minute. Remove from heat and let cool slightly.

2. In medium bowl, combine cooked vegetables, ground chicken, lime
juice, chili powder and salt. Using wet hands, form into 4 ovals
about 2″ wide and 4 1/2″ long.

3. Place patties in center of oiled grill set 4-6″ from coals. Cook,
turning once, until browned, about 4 minutes. Transfer burgers to
outside edge of grill and continue grilling, turning once, until
burgers are cooked through and meat springs back when pressed lightly
with a finger, 8-10 minutes. Meanwhile, wrap tortillas in aluminum
foil and place on sides of grill to heat through.

4. Place warm tortillas and bowls of salsa and guacamole on table.
Let each guest place a burger on a tortilla, top with salsa and
guacamole, roll up and enjoy.

MMMMM

Date: Mon, 25 Jul 94 15:51:03 PDT
From: Cindy Tobias

Italian-style Beans and Pasta

1 can garbanzo beans
1 can Great Northern Beans
1 can red kidney beans
1 or 2 cans diced cooked tomatoes
2 large carrots
1 or 2 large onions, chopped
2 to 6 cloves of chopped garlic
2 large carrots, cut in thin strips
2 stalks celery, cut in chunks
3 – 4 heaping Tbsps of Italian Seasoning
1/4 tsp red pepper flakes
1/2 lb. pasta

Saute garlic and onion till soft. Add beans (entire can) and tomatoes and 3 ca
ns
of water. When hot, add Italian Seasoning. Bring to a boil, then cook till sp
ices
are well-blended. Add pasta, carrots and celery and cook till pasta is ready –
–
about ten minutes. Carrots should be slightly crunchy. Adjust seasonings if
desired. This makes a thick stew. If you like it wetter, use more water.

Title: AMANA COLESLAW
Categories: Salads, Vegetables, Salli’s
Yield: 6 servings

3 1/2 c Shredded cabbage
3/4 c Shredded carrots
1/2 c Finely diced celery
1/4 c Finely diced white onion
1/2 c Mayonnaise
1/4 ts Lemon pepper
2 ts Prepared horseradish
2 tb Sugar
1 tb White vinegar
2 ts Celery seed

In a medium bowl, combine cabbage, carrots, celery and
onion. In small bowl, combine the mayonnaise, lemon
pepper, horse- radish, sugar, vinegar and celery seed.
Add to vegetable mixture. Mix well. Cover and
refrigerate at least 1 hour. Makes 6 (2/3 cup)
servings.

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Title: CHINESE COLESLAW
Categories: Low-cal, Salads
Yield: 8 servings

4 c Chinese cabbage, shredded
8 1/4 oz Pineapple, crushed, drained*
8 oz Water chestnuts, sliced **
1 c Parsley, fresh, snipped
1/4 c Green onions, sliced
1/4 c Mayonnaise, reduced calor.
1 tb Mustard, prepared
1 ts Gingerroot, grated

* packed in its own juice
** drained
~——————————————————
~—————— PER SERVING: 57 cal., 1g pro., 9g
carbo., 2g fat, 0mg chol., 80mg sodium .
Combine cabbage, pineapple, water chestnuts, parsley,
and onion. Cover and chill. For dressing, combine
mayonnaise, mustard, and gingerroot. Cover and chill.
Spoon dressing over the cabbage mixture; toss to coat.
BETTER HOMES AND GARDENS

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Title: B-B-Q meatballs and Smokies (Great)
Categories: Marie, Appetizers, Christmas
Yield: 10 servings

1 1/2 lb Hamburger
5 sl Bread
1/2 c Water
2 ts Chives
1 tb Salt
Pepper to taste
1/4 ts Celery salt
1 ts Garlic salt
1/2 ts Italian seasoning
1/2 ts Onion salt
6 ds Worcestershire sauce
4 ds Hot sauce
2 Eggs
1 1/2 lb Cocktail smokies (or more)

——————————–B-B-Q
SAUCE——————————–
16 oz Tomato sauce
1/4 c Butter
1 md Onion, chopped
1/2 c Brown sugar
1/2 c Catsup
3 ts B-b-q spice
5 tb Worcestershire sauce
2 tb Vinegar
10 ds Hot sauce
2 ts Liquid smoke
1 1/2 c Chili sauce

Combine hamburger and the next 12 ingredients. Shape into
small meatballs
and saute until done. Set aside

Combine Sauce ingredients and cook until thick.

Combine sauce, meatballs and smokie links.

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Title: Curry Barbeque Sauce #3
Categories: Bbq sauces
Yield: 1 servings

1/4 c Butter or margarine
2 ea Cloves mashed garlic
1/4 c Minced onion
1 tb Curry powder
3 tb Milk
1/4 c Chopped raw apple
1/2 c Beef stock
-Salt to taste

Melt butter and saute garlic and onions until light golden.
Stir in curry powder. Add milk and apples. Simmer 10
minutes, stirring often. Add stock and simmer 1/2 hour. Add
more stock if sauce gets to thick. Brush on kebabs
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Refrigerator Mocha Torte *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tortes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 cup Butter or margarine
2 Eggs
1/2 cup Powdered sugar
8 ounces Semi sweet chocolate squares
2 tablespoons Milk
2 teaspoons Instant coffee powder
25 Graham crackers

Cream butter with eggs and powdered sugar, whipping until light and fluffy. In
top of double boiler, melt chocolate over hot water. Blend in the milk and
coffee powder, stirring well until blended. Fold into egg mix. If mix is to
thin to spread easily, chill for a few minutes, stirring to check once in a
while, as it will get firm when cold. Line a 9×5″ loaf pan with plastic wrap.
Spread 1/4″ layer of chocolate mix on the bottom of pan. Top with a layer of
graham crackers. Spread 1/4″ of chocolate mix. Repeat this process 5 times.
Spread remaining chocolate mix over top and sides. Wrap and chill for 2 hours
or more until firm. To serve; remove torte from pan. Peel off plastic wrap.
Smooth surface with knife dipped in hot water. Place on serving plate. Slices
best after it has been at room temperature for 30 minutes.

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