Title: COCA-COLA ICING
Categories: Frostings
Yield: 1 servings

6 oz Semi-sweet chocolate coarsel
3 ea Egg yolks
2/3 c Icing sugar
1/3 c Coca-cola
1 c Unsalted butter, softened
2 T Unsalted butter, softened

Place chocolate cola in a sm saucepan and cook over low heat,
stirring constantly until smooth. Remove from heat let stand to
cool. Refrigerate until cold. Beat butter til it’s light fluffy.
Beat in egg yolks, one at a time. Gradually add chocolate mixture.
Beat in icing sugar.
Hmmm… raw egg yolks are a little dangerous these days… but I
believe they can be replaced with a substitute available in
cake-baking outlets.

—–

N.B. POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Potatoes peeled
1 qt Milk
2 Slices onion
4 tb Butter
2 tb Flour
1 t Salt
1/4 ts Celery salt
1/8 ts Pepper
1 pn Pinch cayanne pepper
1 tb Chopped parsley

Cook potatoes in boiling salted water until soft.
Drain and push through strainer or blend until fine.
Scald milk with the onion then remove onion and add
the milk to the potatoes slowly. In a large pot melt
the butter and add next five ingredients. Stir in the
potato mixture and simmer a few minutes, then add
parsley. Makes 4 or 5 cups.

– – – – – – – – – – – – – – – – – –

CHOCOLATE OR COCOA WAFFLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Eggs
1 c Milk
1/2 c Sugar
1/2 ts Salt
1/2 c Fat — softened or melted
1 3/4 c Flour
1/4 c Cocoa
2 ts Baking powder
Vanilla — optional

Sift baking powder, salt and cocoa with flour.
Seperate whites and yolks of eggs. Beat the yolks, add
some of the milk and blend well. Add sugar to milk and
eggs, stirring to dissolve sugar. Add dry ingredients
all at once. Add melted fat. Last, fold in stiffly
beaten egg whites. Bake on waffle iron. Serve as a
dessert with whipped cream.

Source: Mrs. Vernon Crouse, North Lima Grange,
Mahoning County, OH

– – – – – – – – – – – – – – – – – –

This one was originally posted months (years?) ago on the old Granola
list. The original recipe called for 1/2 cup of oil but I have made
it without this several times and found the flavors to be sharper. Put
in more of all of the herbs and spices if you want this to be *really*
spicy. It is good with rice and a bit of Indian garlic pickle on the
side.

BLACK BEANS, CUBAN STYLE (Serves 4-6)
========================
1/2 lb. dried black beans
1 med onion, finely chopped
1/2 small green pepper, finely chopped
garlic, pressed (however much you can stand. I probably used 4-5 cloves)
a little oregano
1/2 tsp ground cumin
1-2 bay leaves
a med. spoonful of Dijon or other strong-flavoured mustard
1 tbsp dark, strong-flavored vinegar
red wine to taste
a little red pimento, finely chopped (maybe 1/4 cup)
dash of red (cayenne) pepper
sea salt to taste
1 veg. bouillon cube
1 1-inch piece of Kombu sea vegetable (optional, some say)

Wash and soak the beans overnight in water to cover. The next day,
saute the onion and green pepper until soft. Add black beans, along
with soaking water. Add remaining ingredients, stir well, cover, and
cook until beans are soft. Serve over rice with chopped onions on top.

First Set:
2 cups brown sugar
1/2 cup shortening
2 cups water
11 lb. raisins
Second Set:
3 cups flour
2 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves

Combine first set of ingredients. Boil for 5 minutes, remove, let cool. Add
second set. Bake 1 hour in slow oven.

Buffalo Chip Cookies/Slp

Recipe By : St. Louis Post-Dispatch 1/1/95
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For dough:
2 Cups margarine — Melted
2 Cups packed brown sugar
2 Cups granulated sugar
4 eggs — beaten
2 Tablespoons vanilla
2 Cups rolled oats
2 Cups corn flakes
4 Cups all-purpose flour — sifted
2 Teaspoons baking soda
2 Teaspoons baking powder
Stir-ins (choose 1 or 2):
1 Cup raisins
1 Cup peanuts — shelled
1 Cup chopped nuts
1 Cup coconut flakes
6 Ounces butterscotch chips
6 Ounces chocolate chips

Preheat oven to 350 degrees. In a very large bowl, stir together
margarine, brown sugar and granulated sugar. Stir in eggs and vanilla.
Stir in rolled oats and corn flakes. In a smaller bowl, stir together
flour, baking soda and baking powder. Stir flour mixture into sugar
mixture.Add 1 or 2 stir-ins. Drop dough from serving spoon, 1/2-cup
measure or ice cream scoop onto ungreased cookie sheets. Leave plenty of
room; cookies will spread. Bake about 12 minutes or until done. 4 to 5
dozen cookies.

– – – – – – – – – – – – – – – – – –

Cherry Twists No. 2197 Yields 12 Crepes

12 Basic Crepes, Cooked – Confectioners’ Sugar,
20 Cherry Pie Filling Sifted
1 Egg, Slightly Beaten
1 Tbls Water

NOTES: You may use Apple, Berry or other fruit pie filling in place of the
Cherry filling. You may use a healthy dollop of whipped cream as a
topping or in place of the powdered sugar. You should sprinkle a
dusting of cinnamon over the whipped cream. You may also use wedge
shaped portions of flour tortilla in place of the basic crepes.
Preheat the deep fryer.
Mix the beaten egg and water together.
Place 1 tablespoon of fruit filling on the lower 1/3 of each crepe.
Brush the top and bottom edges of the crepes with the egg water mixture.
Fold the left and right sides of the crepe over the filling.
Roll the crepe up.
Place each crepe, seam side down, carefully in the deep fryer.
Fry until crisp and golden (about 1 minute).
Drain.
Sprinkle with confectioners’ sugar.
Spoon a little extra filling over the top.

Title: MUJADDARA
Categories: Vegan
Yield: 1 servings

3/4 c Brown rice (dry) – OR –
3/4 c Bulghur (dry)
1 c Lentils
1 lg Onion
1 ts Cumin
x Salt pepper

~ start 3/4 cup brown rice cooking; alternatively reserve that much
uncooked bulghur – start 1 cup lentils cooking – dice and brown 1
large onion in some huge amount of olive oil (I used less than the 6
Tbs called for, which cuts down on the taste) – after 30 minutes of
the lentils cooking, toss in the rice (drained) or bulghur, the
onion, 1 tsp cumin [I’ve used twice as much and added some coriander
as well], and some pepper and salt. simmer another 15 minutes – brown
(caramellize) another diced onion – add the onion to the top of the
lentil/grain mixture; let sit 10 minutes

The dish has a good consistency. I’ve made this twice in the past
week from George Lasalle’s “Orphanides: My Middle Eastern Cooking”;
off the top of my head:

From: dbl@ics.com (David B. Lewis). rfvc Digest V94 Issue #178 Aug.
26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

MMMMM

POTEE DE MILLET

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Huile
250 g Millet dore
8 dl Bouillon de poule
400 g Poulet — emince
2 Poireaux — coupes en deux
— puis en lanieres
4 Carottes — en julienne
1 tb Sauce de soja
1 d Cayenne
Sel
Huile
—–SOURCE—–
— D’apres: Journal Betty
— Bossi
— Rene Gagnaux, 15.05.94

Rissoler le millet dans l’huile tres chaude et, quand
il est brun clair, mouiller avec le bouillon. Porter a
l’ebullition, laisser mijoter pendant 20 minutes en
remuant de temps a autre. Entretemps saisir la
volaille 2 a 3 minutes dans l’huile chaude, saler et
reserver au chaud. Faire revenir les legumes dans le
fonds en les remuant sans arret et en les gardant
croquants. Assaisonner avec soja et cayenne, ajouter
le millet et la volaille et servir.

– – – – – – – – – – – – – – – – – –

Date: Tue, 15 Feb 94 12:17:14 EST
From: friedman@husc.harvard.edu

Orzo aux Petits Pois:

Boil a quart of water in a two-quart saucepan. Add italian seasoning
and marjoram (say, 1 and 1/2 tsp respectively.) Add a chopped onion if
you’ve got one. A leek is even better. Add a half-cup of fatfree
tomato sauce (not a vinegary one, for preference.) Bring back to boil.
Add one cup whole-wheat Orzo (or cous-cous, or any other really small
whole-wheat pasta.) Return to boil, then bring down to a covered
simmer. Cook till pasta is tender and water almost absorbed.
Stir in 1 cup frozen peas and let them heat through. Serve.

Actually, 1/3 of a box of frozen chopped kale is pretty good instead
of the peas, if you like that sort of thing. Some people may want
to add more tomato sauce. Others may prefer to leave enough water to
make this a soup. You can use a delicate vegetable or onion broth
instead of the assertive tomato sauce, too, but that really does need the
peas rather than the kale.