HOT CHEESE DIP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Cheese/Eggs
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces Can minced clams — drained
1/4 cup Green pepper — finely chopped
4 Scallions — finely chopped
2 drops Tabasco sauce
10 ounces Sharp cheese spread
Garlic salt — to taste.

1. Combine all ingredients in a deep, 1 1/2-quart, heat- resistant,
non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 5 minutes
or until cheese melts. Stir at the end of each minute. 3.
Serve very hot with crisp corn chips for dipping. Makes 1 1/2 cups.

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Baklawa

Recipe By : Rick
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Mediteranean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Filo dough
6 cups walnuts — chopped
2 cups butter — rendered
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup confectioner’s sugar
2 cups syrup

Mix nuts, sugar, spices, and 1 tbsp of butter.

Grease a 12″ x 17″ baking sheet with butter. Place two layers of Filo dough on
the sheet and brush lightly with butter. Continue this process until 1/2
pound
of the dough has been layered. Spread the nut mixture evenly over the dough.

Lay the rest of the dough, following the same procedure. Cut into diamond
shape
s with a sharp knife, and pour the rest of the melted butter on top. Bake at
27
5 degrees for 1 and 1/2 – 2 hours. Cool for ten minutes, and pour the syrup
ove
r the surface. Let cool completely before serving.

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Boston Chicken Baked Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Sauces
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
14 cups Dry chopped onions — reconsti
in — ¥
1/4 c hot water 5 — minutes
1 Jar great northern beans — drain — (24 ounces)
rinse
and dra
1 Can Campbell’s Pork Beans — (28 ounces)
1 cup Hunt’s Ketchup
1/2 cup Open Pit hickory flavored — BBQ sauce
3 slices Boiled ham — chopped fine

While onions are softening, empty jar of northern beans into a 4-quart
baking dish or pan. Add pork and beans to northern beans. Stir in onion,
ketchup, BBQ sauce and ham. Bake, uncovered at 350~ about 30-35 minutes
or until piping hot. Stir 2-3 times during baking. Refrigerate covered,
to use in 1 week. Freeze to use in 4 months. Source: Gloria Pitzer

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Date: Tue, 13 Jul 93 09:27:36 EDT
From: “Hayes Dorton, MPL Corp., HAYES@MTNET2.WVNET.EDU”

This is a modification of a recipe that originally
ran in Prevention magazine. I hope you like it as well as I did.

Black-Eyed Peas and Carrots with Basil Dressing

(The original recipe called for Tarragon, but I don’t like Tarragon, and so I
used Basil. However, if you like Tarragon, that is the herb originally called
for :-). )

1 1/3 cups dried black-eyed peas, soaked overnight
1 bay leaf
1 thick slice onion
1 sprig fresh basil
1 clove garlic, lightly crushed
1/4 c. + 1 1/2 Tbs. white-wine vinegar
3 1/2 Tbs. lemon juice
2 Tbs. minced fresh basil (or more, if you like basil)
1 Tbs. snipped chives
1/4 tsp. ground black pepper
2 cups diced carrots
1/2 cup diced green peppers
1/2 cup diced red onion

1. Drain the black-eyed peas and transfer them to a 3-quart saucepan. Add the
bay leaf, onion slice, basil sprig, and garlic. Add about 8 cups of cold
water. Bring to a boil. Simmer uncovered over medium heat, stirring
occasionally, for about 1 hour or until the peas are tender.

2. In a large bowl, whisk together the vinegar, lemon juice, minced fresh
basil, chives, and black pepper. Set aside.

3. While the peas are cooking, blanch the carrots in boiling water for 3
minutes, or until crisp. Drain and add to the bowl with the dressing. Stir
well and set aside.

4. When the peas are tender, drain and discard the bay leaf, onion, basil, and
garlic.

5. Combine peas and carrots and stir lightly to blend. Add the green peppers
and red onion. Toss well. Serve chilled or at room temperature.

Serves 6.

Title: Hippennasse
Categories: Desserts, Fruits, Masterchefs, Frisco, Tfr
Yield: 35 baskets

1 1/8 c Cream, whipping Fruit, fresh
13 oz Sugar, confectioner’s Puree, strawberry OR
18 oz Flour Puree, apricot
12 lg Egg whites Mint leaves
Berries, fresh OR

In a large bowl, combine the egg whites and cream, then mix well
with a whip.

In a separate bowl, sieve together the confectioner’s sugar and
flour. Slowly add the sugar-flour mixture to the egg whites and cream
until a smooth paste is formed.

Place a teaspoon at a time on a well-greased sheet pan. With the
back of a spoon, spread the mixture to approximately 5 inches in
diameter.

Prepare the basket molds by greasing the bottoms of teacups.

Bake cookies 2 – 3 minutes in a 375 F oven. While still soft,
mold into desired basket shapes, then continue baking until light
brown and completely dry.

Cool and store in an air-tight container until used.

To serve, fill cookie baskets with fresh fruit such as
raspberries. Garnish with strawberry or apricot puree and fresh mint
leaves.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room –
: Four Season’s Clift Hotel, San Francisco, CA

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Title: WHOLE WHEAT SOFT PRETZELS – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1 tb Dry milk
1/2 ts Salt
1 tb Shortening
2 tb Molasses
5/8 c Water (5 fl.oz)
1 ts Dry yeast
TOPPINGS:
1 Egg; beaten
3/4 tb Black sesame seeds (optional)
1/4 c Coarse salt (optional)

1. Place first 5 ingredients inside the bread pan. Add molasses and
water. Close cover and place dry yeast into the yeast holder. SELECT:
WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic
dough mode 3 hours and 15 minutes later) 2. Divide the dough into 8
equal portions. Roll each portion on a lightly floured surface into a
ball. Cover with a plastic wrap and rest for 20 minutes. 3. Using the
palm of the hand, roll each unit on a lightly floured surface into a
rope of about 10 inches long. 4. Twist once where the dough overlaps.
5. Lift ends across to opposite edges. Tuck ends under. 6. Place on a
greased baking pan. Spray water on top. Proof at 90 deg. for 30 to 50
minutes. 7. Brush with beaten egg. Add any desired toppings. 8. Bake
in 375 deg. oven for 15 to 22 minutes.

MMMMM

Title: SCALLION CAKES #2
Categories: Chinese, Pancakes, Vegetarian
Yield: 10 servings

Karen Mintzias
1 lb All-purpose flour
1/4 ts Baking powder
1/2 ts Sugar
2 ts Coarse-grain sea salt
-OR- kosher salt
5 Scallions; coarsely chopped
5 tb Vegetable oil (or more)

Place the flour in a mixing bowl. Sprinkle evenly
with the baking powder and sugar. Mix with a wooden
spoon. Add the water gradually, stirring and mixing
with the wooden spoon. Knead the dough for 3-4
minutes. Cover it with a damp cloth and leave for
half an hour, then knead again for 2-3 minutes.
Divide the dough into ten portions and form into
narrow strips 8-10 inches long. Flatten the strips
with a rolling pin and ten bands of pancake thickness.
Sprinkle each band with salt and then with chopped
scallions. Roll the bands lengthwise into long
double-thickness spaghetti-shaped strips. Hold one
end of the strip and turn the other end around in
circles until the concentric rings form themselves
around the center into a spiral pancake. Flatten the
pancake with the palm of the hand. Repeat until the
dough has been made into ten spiral pancakes.

Heat the oil on the bottom of a large flat-bottomed
frying pan. When hot, lift the handle of the frying
pan so that the surface of the pan is evenly greased.
Place the spiral pancakes on the surface of the pan.
Fry over low heat for 2-1/2 to 3 minutes and turn the
pancakes over. Repeat and fry gently until the
pancakes are evenly browned on both sides.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo

Typos by: Karen Mintzias

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Title: SPINACH DIP IN PUMPERNICKEL
Categories: Dips, Oriental
Yield: 6 servings

10 oz Package frozen, chopped
-spinach, drained
1 pk Knorr’s Swiss Vegetable Soup
1 c Mayonnaise
2 c Sour cream
8 oz Can water chestnuts, chopped
1 sm Onion, chopped
1 Round pumpernickel loaf,
-hollowed

In a bowl, mix all ingredients except bread. Chill 6
hours before serving. May be refrigerated for 1 week.
Spoon into hollowed pumpernickel round loaf. Reserve
remaining bread and cut into squares for dipping.

Yield: 5 cups

From: “Celebrate San Antonio – A Cookbook” by the San
Antonio Junior Forum, 1986. ISBN 0-961917-0-0

Posted by: Karin Brewer, Cooking Echo, 8/92

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EGG FOO YUNG # 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
2 c Bean sprouts, bite sz pces
1/4 Sm. white onion, chopped
1 Green onion, chopped
2 tb Flour
1/4 ts Salt
1/4 c Vegetable oil
Gravy
2 tb Vegetable oil
2 tb Flour
1 c Chicken broth
1 tb Oyster sauce
1 t Dry sherry
1/4 ts Salt
1/4 ts White pepper

Combine eggs, sprouts, onions, flour salt
thoroughly. Heat wok or heavy skillet over moderate
heat until hot. Add 2 T oil and heat. Ladle mixture
into 4 mounds in wok. Using a spatula, gently flatten
the mounds. Cook until the underside is brown, turn
over, add the remaining 2 T oil, and continue cooking
for 6 to 7 minutes. Remove and drain. Lightly score
the top of each patty with an “X” and arrange on
serving platter. Pour gravy over all and serve. To
make gravy: Mix oil flour in a pre-heated skillet
and cook over medium heat to make a roux. Gradually
stir in broth along with remaining gravy ingredients,
cooking until a gravy consistency is reached. To vary
the gravy, add diced cooked chicken, pork or shrimp to
it. From Chef Chu’s Distinctive Cuisine of China,
Harper Row.

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Title: Moist Cranberry/apple Cookies
Categories: Cookies
Yield: 48 Servings

1/2 c Butter or margarine
1 c Brown sugar, packed
3/4 c Sugar
1 Egg
1/4 c Milk
2 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Salt
1 ts Grated orange rind
1 1/2 c Apples; peel/chop
1 c Cranberries; chopped

Recipe by: Jo Merrill Cream butter and sugar; beat in egg and milk. Sift
together flour, baking powder, cinnamon and salt. Stir into butter mixture
until well blended. Stir in orange rind, apples and cranberries. Drop by
teaspoons onto greased cookie sheets. Bake in preheated 375 degree oven for
12-15 minutes. Makes about 48 cookies.
Jo Merrill

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