Tropical Sweet Potatoes

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Vegetables

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

4 c Sweet potatoes,cooked

Butter or margarine

1 cn Cream of coconut (15oz)

1/2 c Flaked coconut (toasted)

1. Arrange sweet potatoes in well-buttered rectangular baking dish.

2. Bring coconut cream to a boil; lower heat and reduce cream to 2/3

original volume.

3. Pour hot coconut cream over prepared sweet potatoes; top with flaked

coconut.

4. Bake in preheated 350’F. oven until bubbly, about 30 minutes.

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Date: Sun, 17 Jul 94 10:14:36 EDT
From: “R. S. Koss”

Arizona Skillet Dinner

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meals
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — chopped
1 green bell pepper — chopped
2 cloves garlic — minced
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1 can tomatoes, canned
1 can kidney beans, canned
1 can corn, canned
8 ounces macaroni — elbow

Saute onion, green pepper, garlic, chili powder, salt, and cumin
until vegetables are tender. Stir in tomatoes, breaking with spoon. Add
kidney beans and corn; bring to boil. Reduce heat and simmer 15 minutes,
stirring occasionally. Toss with elbows.

Title: Miniature Pecan Pies
Categories: Dessert, Pie, S/l
Yield: 16 pies (2“)

1/2 c Sugar
1 c Syrup, dark corn
2 tb Butter (or marg.)
1/4 ts Salt
3 Eggs
1 c Pecans; coarsely chopped
1/2 ts Vanilla extract
16 Tart shells (2”); unbaked

Combine sugar, corn syrup, butter, and salt in a saucepan; bring to a
boil, stirring constantly. Remove from heat.

Break eggs into a medium bowl; remove 1 tablespon egg white, and set
aside. Beat remaining eggs with a fork until well combined. Gradually
add hot mixture to beaten eggs, stirring constantly. Stir in pecans
and vanilla.

Beat reserved egg white until foamy; lightly brush on each side of
tart shell. Spoon filling into tart shells, filling 3/4 full. Bake
at 450 degrees for 5 minutes; reduce heat to 325 degrees, and bake 12
minutes or until filling is set.

SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman.

MMMMM

GINGER BREAD (MEDIEVAL/ELIZABETHAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Honey
1/4 ts Powdered ginger (generous)
1/8 ts Ground cloves
1/8 ts Cinnamon
1/8 ts Ground licorice
1 3/4 c Dry bread crumbs
1 tb Anise seeds

Course Ginger Bread–Take a quart of Honey clarified,
and seeth it till it be brown, and if it be thick, put
to it a dash of water: then take fine crumbs of white
bread grated, and put to it, and stir it well, and
when it is almost cold, put to it the powder of
Ginger, Cloves, Cinamon, and a little Licorice and
Anise seeds: then knead it, and put it into a mould
and print it. Some use to put to it also a little
Pepper, but that is according unto taste and
pleasure.–Gervase Markham, The English House-wife
Gingerbread was traditionally boiled rather than
baked. This recipe is not significantly different from
medieval recipes found in fourteenth- and
fifteenth-century manuscripts, except for the
licorice-a brilliant touch.

Loaves of gingerbread, like squares of quince and
other fruit pastes, were often stamped with decorative
designs. You may wish to experiment with a cookie or
butter press on the top of this little loaf while it
is still warm and malleable.

1. In the top of a double boiler, heat honey. Add
spices except anise seeds, and stir to blend. 2. Add
bread crumbs and mix thoroughly. Cover and cook over
medium heat for 15 minutes. Mixture should be thick
and moist. 3. Place gingerbread on a large sheet of
waxed paper. Fold up sides of paper and mold dough
into small rectangular shape. 4. Sprinkle anise seeds
on top and press them gently into dough with the side
of a knife. 5. Cover and refrigerate for 2 hours. 6.
Serve gingerbread at room temperature in thin slices.

To The Queen’s Taste by Lorna J. Sass “Desserts”
ISBN–0-87099-151-5

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Little Cheddar Biscuits

Recipe By : Tillamook Factory Cheese Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Unbleached Flour
1 teaspoon dry Mustard
1 teaspoon Paprika
1/4 teaspoon Baking Powder
1 cup Butter — at Room Temperature
10 ounces sharp Cheddar cheese — Grated
1 teaspoon Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl.
Beat the butter, either by hand or with an electric mixer at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8
minutes
in the preheated oven. Biscuits will only brown slightly on the bottom.
From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich

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Raspberry Bisque

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts, Cold Fruit
Soups, Chilled

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tsp fresh lemon juice
2 1/2 c red raspberries
1/4 c sugar
2 tbsp butter
1 tbsp flour
1/4 tsp salt
1/2 c heavy cream
1 1/2 c milk

Sweeten raspberries with the sugar. Stir in lemon juice. Beat with a mixer
to break up the berries. Keep icy cold. Melt butter in a saucepan, blend in
flour and salt. Add cream and milk all at once and immediately stir
vigorously over moderate heat. Continue to cook until thickened, stirring
constantly. Cool, stirring occasionally.

Chill. Just before serving, add raspberries gradually to sauce, stirring
vigorously. Makes 6 to 8 servings.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29

Formatted for MasterCook by Mardi Desjardins, July 14, 1997.

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Quick Pizza Dough Sauce

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:00
Categories : Italian Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough
4 cups flour
1 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons fast acting yeast
Sauce
1 onion — finely chopped
1 clove garlic — minced
2 tablespoons olive oil
1/2 teaspoon sugar
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon oregano
1 28 oz. can tomatoes — dr

For dough: In a food processor, combine 1 cup flour, the yeast, and sugar.
Pulse on and off to mix. Add 1 1/3 cups hot water. Add salt remaining
flour. Bend until ball forms; then 10 seconds more. You may have to adjust
the dough by adding more water/flour. Dough should not be too stiff or too
soft. Let rest/rise for 10 minutes or so.
For sauce: In a saucepan, cook onion and garlic in oil over moderate to low
heat, stirring after 5 minutes. Add sugar, thyme, basil, oregano; cook until
onion is soft. Pour into food processor and process until pureed. Return to
pan and cook for 15 minutes. Cool before using.

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LEMON LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lemon
2 1/4 c Flour, all-purpose
1 1/2 ts Baking powder
3/4 ts Salt
1 1/2 c Sugar
3/4 c Butter
3 Eggs
3/4 c Milk
2 tb Sugar

From lemon, grate 1 tablespoon peel and squeeze 4 1/2
teaspoons lemon juice; set aside.

In large bowl with fork, mix flour, baking powder,
salt and 1 1/2 cups sugar. Cut in butter until
mixture resembles coarse crumbs. Stir in peel.

In small bowl with fork, beat eggs slightly and stir
in milk; then stir this mixture into flour mixture
just until flour is moistened.

Spoon into greased loaf pan. Bake at 350F for 1 1/4
hours. Cool in pan on wire rack 10 minutes; remove
from pan.

Heat lemon juice over medium-high heat, stirring in 2
tablespoons sugar. Heat to boiling. Cook, stirring,
until slightly thickened, about 5 minutes. With
pastry brush, brush sugar mixture evenly over top of
bread. Serve warm, or cool loaf completely to serve
later.

I’ve also made 3 small (3.5×6 inch) loaves with this
recipe, baked at 350F for 45 minutes.

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Title: Cabbage Soup With Paprika, Kielbasa And Raisi
Categories: New, Text, Import
Yield: 4 servings

6 sl bacon, — diced
1 onion, — halved and thinly
: sliced
4 garlic cloves, — minced
3 lb cabbage, cored, cut into —
1 inch-wide strips
1/2 ts sweet paprika
8 c chicken or pork stock
28 oz cn whole, peeled tomatoes
1 c raisins
1 1/2 lb kielbasa, cut in — 1/3-inch
: slices
: Chopped parsley, for
: garnish

In a heavy-bottomed soup pot heat bacon over medium
heat. Saute 5 minutes, or until most of fat is
rendered. Add onions and garlic; sautJ 5 minutes until
onion is tender. Add cabbage and paprika, stirring to
mix well, and sautJ 5 minutes. Add stock and bring to
a boil, stirring. Using your hand, squeeze most of
juice from tomatoes, cut into coarse chunks and add to
pot. When mixture comes to a boil, lower heat to
simmering and cook 15 minutes. Add raisins and cook 10
minutes more. Add kielbasa and simmer just until
sausage slices are warm, about 3 minutes. Divide soup
among 4 soup bowls and sprinkle with parsley.

Yield: 4 servings

Recipe By :TASTE SHOW #TS4615

From: Meg Antczak

Date: Tue, 01 Jun 93 14:20:01 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Country Gravy
————-
1 medium onion, sliced thin
Roughly 1 Tbsp. diced garlic, or a little less
1 veg. bouillion cube, no salt added
1/4 cup white unbleached flour
1/4 cup nutritional yeast
2 tsp. miso (make sure it’s a light, sweet miso, not a dark one)
Salt to taste (if needed)
1/4-1/2 tsp. black pepper
1 1/2-2 cups water

Saute onion, garlic and bouillion cube in some of the water until
soft. Add the rest of the ingredients, with small additions of flour
and water each, slowly, so as to avoid large lumps. Stir constantly
until it all bubbles and is an even consistency. Serve immediately.

Note: I found that this is fairly thick, so you may or may not want
to thin it out a little bit. Add water first, then more seasonings:
salt, nut. yeast, and maybe miso.