Title: Lemon Filling (For Blitz Torte, Etc.)
Categories: Cakes
Yield: 1 servings

1/4 c Flour
1 c Sugar
1/4 ts Salt
1/3 c Water
2 Egg Yolks, Beaten
2 ts Lemon Rind, Grated
1 ts Butter
1/4 c Lemon Juice

Blend flour, sugar and salt in a saucepan; add water, stir until
smooth. Place over moderate heat, stir constantly until thick and
clear. (7-8 min.) Beat egg yolks, add a little hot mixture, beat
thoroughly, return to saucepan, stir vigorously; and cook another 2
min. Remove from heat. Blend in rind and butter, then lemon juice.
Cool. From Meta Givens Modern Encyclopedia of Cooking.

MMMMM

Title: NUTTY WHITE CHUNK COOKIES
Categories: Cookies
Yield: 6 servings

2 1/4 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
1 c Light brown sugar, firmly
-packed
1/2 c White sugar
3/4 c Salted butter, softenend
2 lg Eggs
2 ts Pure vanilla extract
1 c (4 oz) pecans, chopped
1 1/2 c (8 oz) white chocolate bar,
-coarsely chopped

Preheat oven to 300 In medium bowl combine flour, soda
and salt. Mix well with a wire whisk. Set aside. In
large bowl with an electric mixer blend sugars at
medium speed. Add butter and mix to form a grainy
paste, scraping down side of bowl. Add eggs and
vanilla, and beat at medium speed until light and
fluffy. Add the flour mixture, pecans and white
chocolate, and blend at low speed until just combined.
Do not overmix. Drop by rounded tablespoons onto
ungreased cookie sheets 2 inches apart. Bake 20-22
minutes or until edges just begin to turn golden
brown. Use a spatula to transfer cookies immediately
to a cool flat surface.

—–

FIHSERMAN’S CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Bacon cut in small pieces
1 t Paprika
1/2 c Chopped onion
1 c Diced raw potato
1 cn (6.5-oz) chopped clams
-with liquid
1/4 c White wine
1 c Crab legs/imitation crab
1 c Shrimp
1 c Scallops halved/quartered
1 t Salt
1/2 ts Pepper
1 Bay leaf
1/2 ts Thyme
2 1/2 c Skim milk
1/3 c Instant mashed
-potatoes to thicken
Any other shellfish you
-like

In a heavy soup pot or kettle, brown the bacon
with the
paprika, onion and potato, sauteing until potato
and onions are
soft and bacon is cooked. Add the clams, wine, crab
legs,
shrimp, scallops and nay other seafood or fish.
Season with
salt and pepper, bay leaf and thyme. Stir in the
milk and heat
over low flame, stirring constantly. Do not allow
mixture to
boil. When seafood and fish are thoroughly heated
through,
thicken chowder by adding instant potatoes. Remove
bay leaf and
serve. Chowder may be prepared ahead, refrigerated,
then
reheated in a crock pot or over very low heat.

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Barbecue Sauce au Justin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Sauces

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

2 c Onion, chopped

1/2 c Wine vinegar

1/2 c Bell pepper, chopped

4 ts Salt

1/2 c Olive oil

1/4 c Louisiana hot sauce

2 tb Garlic, chopped

1 1/2 c Dry red wine

2 c Ketchup

1/2 ts Celery seed

2 tb Parsley, dried

1 c Steak sauce

2 tb Lemon juice

Saute onions and bell pepper in olive oil. Add garlic, wine and the

rest of the ingredients. Bring to a boil. Cover, then cook over a low

fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING

SAUCE.

From Justin Wilson’s “Outdoor Cooking With Inside Help”

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FISH AND CHEESE CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Fish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fish fillets, fresh or froze

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿûBS: Ned’s Opus Date: 03-21-94
(00:52) Number: 309 From: STUART FLECK Refer#: 30 To:
CARL GRIFFITH Recvd: NO Subj: MREs Conf: (4) Cooking

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE ANGEL PIE
Categories: Pies, Desserts
Yield: 8 servings

—————————FOR THE MERINGUE SHELL—————————
3 lg Egg whites
1 pn Salt
1/4 ts Cream of tartar
2/3 c Granulated sugar
1/2 ts Vanilla extract
1/3 c Finely chopped walnuts
-OR- pecans

——————————FOR THE FILLING——————————
5 oz Semisweet chocolate
1/4 c Hot milk
1 ts Vanilla extract
1 pn Salt
1 3/4 c Whipping cream
2 tb Confectioners’ sugar
Chocolate curls *

* (To make chocolate curls, scrape a bar of chocolate with a vegetable
peeler)
PREHEAT THE OVEN TO 275F. TO MAKE THE MERINGUE SHELL: Beat the egg whites,
salt and cream of tartar together in the large bowl of an electric mixer
until soft peaks form. Slowly beat in the sugar. Beat until meringue is
very stiff. Beat in the vanilla. Grease a 9-inch glass pie pan. Spread the
meringue over the bottom and sides, building up the sides as high as
possible. Sprinkle the nuts over the bottom. Bake for 1 hour. (If, after 10
minutes, the sides start to sag, gently push back into place.) Turn off the
oven and let the shell cool in the oven for 30 minutes. Cool completely on
a wire rack.
TO MAKE THE FILLING: Melt the chocolate in the top of a double boiler over
hot water. Add the milk, vanilla and salt. Stir until smooth. Cool. Beat 1
cup cream until stiff and fold into the cooled chocolate mixture. Spread
evenly in the meringue shell. Refrigerate 4 hours. Before serving, beat the
remaining cream with the confectioners’ sugar until stiff. Spread over top
of pie. Decorate with chocolate curls.

—–

Bunuelos

Recipe By : Teresa Villarreal
Serving Size : 60 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
3 cups flour
dash salt
3/4 cup warm water
1/2 cup oil
—-Topping—-
1 cup sugar
1 teaspoon cinnamon

Work shortening into flour and salt with a pastry blender or your hands.
Add warm water and stir until dough comes together. Roll out to thin rounds
7-8 inches in diameter. Heat oil in a shallow skillet until hot. Quarter
each round and drop flat into hot oil, brown lightly about 30 seconds on
each side. Remove from skillet and sprinkle to taste with topping mixture
of cinnamon and sugar. Makes 15-16 tortilla rounds, or about 60 bunuelos.

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PAVLOVA

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7109
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 egg whites
3/4 cup sugar
1 tablespoon cornstarch
12 teaspoons white vinegar or 3 teaspoons cream of tartar
1 teaspoon vanilla
1 cup heavy cream, — whipped
3 cups sliced fresh tropical fruit

Preheat oven to 250 degrees. Grease and flour an 9-inch pie plate or line a
baking sheet with parchment and draw a 9-inch circle, using the plate as
your guide. Whip the egg whites until they hold stiff peaks. Beat in the
sugar, 1 teaspoon at a time, until the mixture is stiff and shiny. Then,
beat in the cornstarch, vinegar, and vanilla. Fill the plate with the
meringue mixture, hollowing out the center slightly. Or, mound mixture in
center of circle. Spread meringue out to cover circle, then make a
depression in the center. Bake for 13 to 12 hours, or until the meringue is
very lightly brown. Cool slightly, then unmold and cool completely. (It may
collapse slightly.) Just before serving, add sugar to taste to the whipped
cream, add half the fruit, and fill the center of the Pavlova with it. Pile
the remaining fruit on top.

Yield: 6 to 8 servings

– – – – – – – – – – – – – – – – – –

Title: BRUSSELS SPROUTS IN MAPLE GLAZE
Categories: Cyberealm, Vegetables, Low-cal
Yield: 12 servings

3 c White Onions, small, peeled
3 c Brussel Sprouts, small
1/2 c Maple Syrup
2 tb Tarraggon Vinegar
3 c Canned Chestnuts
1/2 ts Black Pepper

1. With a small knife, cut an x into the root ends of
the onions and the brussel sprouts.

2. In a large pot of boiling water; blanch onions for
3-4 minutes. Remove with a slotted spoon and place in
a medium-sized bowl.

3. Blanch sprouts in the same water for 3-4
minutes.Pour into a colander; let cool, set aside.

4. In a 3-quart saucepan, warm maple syrup for 4
minutes over medium – high heat.

5. Add the vinegar and onions.Reduce heat and simmer
until the liquid has almost evaporated. 20-30 minutes.

6. Add chestnuts and sprouts;stir and cook until
sprouts are heated but still bright green, about 5
minutes.

7. Season with pepper.

Out of “Lose Weight Naturally” cookbook Typed by
Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120

—–

NO-BAKE COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1/4 c Unsweetened cocoa
2 c Sugar
1/2 c Milk
1/2 c Peanut butter
3 c Oatmeal
1 t Pure vanilla extract
pn Salt

In a saucepan, combine butter or margarine, cocoa,
sugar and milk. Bring to a boil and boil 1 minute.
Remove from heat and stir in peanut butter, oatmeal,
vanilla and salt. Drop from a teaspoon onto waxed
paper and allow to cool.

Makes about 3 dozen.

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