Title: CHESTNUT MERINGUES
Categories: Cookies
Yield: 36 servings

2 Egg whites
1/2 c Superfine sugar
1 ts Vanilla extract
4 Marrons glaces; chopped
2 ts Superfine sugar

———————————TO FINISH———————————
1 ts Sweetened hot chocolate mix

Grease several baking sheets; line with parchment or waxed paper. Preheat
oven to 275 F (135 C). In a very clean grease-free bowl, beat egg whites
until very stiff, but not dry. Add 1/2 tablespoon of the 1/2 cup sugar;
beat until sugar is incorporated and meringue is stiff and shiny. Add
remaining sugar, a little at a time, beating well after each addition.
Beat in vanilla. Carefully fold in chopped marrons glaces. Using two small
teaspoons, spoon small oval shapes of mixture onto prepared baking sheets.
Lightly sprinkle remaining 2 teaspoons sugar over meringues. Bake
meringues 1-1/4 hours or until crisp and dry on outside, but soft in the
center; cool. Sift hot chocolate mix lightly over each meringue. Remove
meringues from paper.

—–

LEG OF BABY GOAT, PORTUGUESE STYLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Leg of kid, about 3 pounds,
-membrane and and fat
-removed
Wine vinegar
3 lg Garlic cloves, peeled
1 Bay leaf, crumbled
1 tb Paprika
1/2 ts Salt
1/2 ts Ground black pepper
2 Ounces pancetta, chopped
3 tb Olive oil
Portuguese-style rice (see
-recipe)
Wipe meat with vinegar and
-wipe dry.

In a food processor, combine garlic, bay leaf,
paprika, salt, pepper, pancetta and oil oil. Process
to a paste and spread all over kid. Refrigerate,
covered, for 2 or 3 hours.

Roast in a preheated 375F oven until internal
temperature reaches 165F, about 1 hour, turning meat
after 30 minutes. (Kid is best roasted to the medium
stage.) Transfer to platter and let rest for 10
minutes before carving. Serve with rice.

Serves 2 to 4.

PER SERVING (4 servings, without rice): 500 calories,
79 g protein, 2 g carbohydrate, 17 g fat (5 g
saturated), 219 mg cholesterol, 624 mg sodium, 0 g
fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

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Title: Buttery Drop Cookies And Variations
Categories: Cookies, Crisco.001
Yield: 36 cookies

1/2 c Butter Flavor Crisco
3/4 c Sugar
1 tb Milk
1 Egg
1/2 ts Vanilla
1 1/4 c All Purpose Flor
1/4 ts Salt
1/4 ts Baking Powder
1/4 c Butter Flavor Crisco
– Melted

Preparation Time: 20 Minutes Bake Time: 7 to 9 Minutes

1. Heat oven to 375. Grease baking sheets with Butter Flavor Crisco.
Set aside.

2. Cream 1/2 cup Butter Flavor Crisco, sugar and milk in medium bowl
at medium speed of electric mixer until well blended. Beat in egg and
vanilla.

3. Combine flour, salt and baking powder. Mix into creamed mixture.
Drop level measuring tablespoonfuls 2 inches apart onto baking sheet.

4. Bake at 375 for 7 to 9 minutes. Brush surface of warm cookies with
melted Butter Flavor Crisco for more buttery taste. Remove to cooling
rack.

Makes 3 dozen 2 inch cookies.

Note: for 3 inch cookies, drop 2 level measuring tabelspoonfuls of
dough into a mound for each cookie. Place 3 inches apart. Bake at 375
for 11 to 13 minutes.

1 1/2 to 2 dozen cookies.

VARIATIONS:
1. Frosted Buttery Drop Cookies: Bake and cool 3 inch Buttery Drop
Cookies. Frost cooled cookies.

CREAMY VANILLA FROSTING
Combine 1/2 cup Butter Flavor Crisco, 1 pound ( 4 cups ) confectioners
sugar, 1/3 cup milk and 1 teaspoon vanilla in small bowl at low speed
of electric mixer for 15 seconds. Scrape Bowl. Beat at high speed for
2 minutes, or until smooth and creamy.

2. Chocolate Dipped: Bake and cool 2-inch “Buttery” Drop cookies.
Melt 1 cup semi-sweet chocolate chips with 1 teaspoon Butter Flavor
Crisco on very low heat or 50% power in microwave. Stir well. Spoon
into glass measuring cup. Dip one end of cooled cookie halfway up in
chocolate. Place on waxed paper until chocolate is firm.

Chocolate Nut: Dip in melted chocolate as above. Sprinkle with
finely chopped nuts before chocolate hardens.

3. Raspberry Coconut: Bake 2-inch “Buttery” Drop cookies. Spread
1/2 to 1 teaspoon raspberry jam on each hot cookie. Sprinkle with
flake coconut.

4. Chocolate Sandwich Cookies: Bake and cool 2-inch “Buttery” Drop
cookies. Spread Chocolate Filling on the bottom of half the batch of
cookies. Top with remaining cookies. Gently press together.

CHOCOLATE FROSTING: Melt 1/3 cup Butter Flavor Crisco in 2-quart
saucepan. Remove from heat. Add 3/4 cup cocoa and 1/4 teaspoon salt.
Blend at low speed of hand-held electric mixer. Add 1/2 cup milk and
2 teaspoons vanilla. Mix at low speed. Blend in 1 pound (4cups)
confectioners sugar, one cup at a time. Mix until smooth and creamy.
Add more sugar to thicken or milk to thin for good spreading
consistency. Makes 2 Cups Frosting

Source: Butter Flavor Crisco Cookie Collection, Page 3.
Shared by: David Knight

MMMMM

Title: Poppy Seed Dressing
Categories: Salad dres, Restaurants
Yield: 1 servings

—————–NEIMAN-MARCUS ZODIAC ROOM—————–
1 1/2 c Sugar
2 t Dry mustard
2 t Salt
2/3 c Vinegar
2 T Onion juice
2 c Salad oil; NEVER olive oil
3 T Poppy seeds

In a blender at medium speed combine sugar, mustard,
salt, vinegar and onion juice. Add oil slowly blending
until thickened. Stir in poppy seeds. Serve over pink
Texas grapefruit and avocados or any fruit salad. Keep
of Dallas by Candy Colemen. This is perhaps the most
famous of all Neiman-Marcus Zodiac Room recipes,
developed by former chef, Helen Corbitt. It is
delicious and I have enjoyed it many times.

—–

Title: LO MEIN SHRIMP-CHICKEN-PORK-BEEF
Categories: Chinese, Pasta, Poultry
Yield: 4 servings

4 tb Peanut oil
2 Celery; shredded
1 c Cabbage
2 ts Cornstarch
1/2 ts Sugar
1/2 ts Salt; optional
1/2 lb Flank steak;or shrimp,chick
2 Sl Ginger; minced
1 Green onion; minced
1/2 lb Spaghetti;or chinese/noodles
1 tb Soy sauce;light soy

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside.
Slice steak VERY THIN, across the grain, 2″ pieces. Mix together,
steak, ginger, scallion, cornstarch, sugar, light soy, set aside to
marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture
two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry
carrots and cabbage two minutes, add spaghetti, stir well and cook a
few minutes, add meat mixture, 1 tbs soy and salt. stir a minute to
heat and serve. Nice thing about stir fry cooking, just about
anything goes. So, substitute, add other veggies, you just can’t go
wrong.. MARTY FEINS (BGNJ11A)

MMMMM

VEGETABLE BOATS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Sliced carrots
1 c Sliced parsnips
Salt and pepper to taste
1/2 c Chopped parsley
2 Zucchini or 4 pattypan
Squash or combination
1 Zucchini and 2 pattypan
Squash

1. In medium saucepan boil or steam carrots and
parsnips together until
very tender.

2. Drain and mash or puree in food processor.

3. Season to taste with salt and pepper.

4. Stir in chopped parsley.

5. Preheat oven to 350 degrees F.

6. To prepare vegetables for stuffing, trim ends
from zucchini and cut in
half lengthwise. Remove tops from pattypan
squash. Hollow out
vegetable centers with grapefruit knife, or
teaspoon, leaving a
border of vegetable all around. (Save vegetable
pieces to use in
soup.)

7. Boil or steam vegetables until barely tender,
about 6 minutes.

8. Arrange vegetables in signle layer in oven-proof
dish and pipe or
spoon puree into vegetable boats.

9. Pour in just enough water to cover bottom of dish.

10. Cover and bake 15 minutes, or until heated
through.

DEAL-A-MEAL CARDS USED: 2 Vegetable 76 Calories

Taken from Richard Simmons Deal-A-Meal Golden Edition
Cookbook.

Enjoy!

– – – – – – – – – – – – – – – – – –

Title: GINGER-FRIED BEEF
Categories: Chinese, Beef
Yield: 2 servings

1/4 lb Sirloin steak, shredded
1 md Onion, quartered and cut
-into strips
1 Thumb-size piece fresh
-ginger, peeled and
Shredded (see note)
1 Clove garlic, minced
Marinade (in jar)
2 ts Light soy sauce
2 ts Vegetable sauce
1 ts Dark soy sauce
1 ts Dry sherry or rice wine
1/2 ts Sugar
1/2 ts Sesame oil
1/4 ts Salt
1/4 ts Pepper
1/4 ts Baking powder
2 ts Cornstarch
1 tb Water

NOTES: Thanks to reader Alice Ho, here’s a ginger beef
recipe that’s stir fried not deep fried. If you
partially freeze the beef, it can be cut into thin
shreds making it quick work in a wok or wide skillet.
Marinating the meat and cooking it, still partially
frozen, keeps more of the meat juices in the meat and
out of the sauce. For dessert, a tropical mixture of
lichees, mandarins and grapes would be refreshing. If
you thought soy sauce was soy sauce, Alice Ho offers
these tips : “Black and light soy sauces are
distinguishable. If you shake the light sauce, the
bottle is transparent. This is easier than deciphering
the chinese characters on the bottles.” Ho says the
baking powder in this recipe acts as a meat tenderizer.

DIRECTIONS: Cut beef into shreds, while partially
frozen. Use a sharp cleaver or chef’s knife. Prepare
onion, pepper, ginger and garlic; set aside.

Pour marinade ingredients (mixed together) over beef
and let stand for 30 minutes (longer if you wish).

Heat wok or wide skillet; add 2 Tb vegetable oil. Fry
onion and pepper in hot oil, stirring constantly. Add
salt and pepper to taste, and cook for a minute.
Vegetables should be crisp and glistening. Remove from
pan.

Add another 2 Tb oil to the pan; heat and add garlic
and ginger.

Add beef, stirring quickly to separate strips that
cling together.

Add 1/4 cup hot water; stir and cook for about a
minute. Return cooked vegetables to wok and blend
quickly.

Season to taste, as you wish, or add 1 Tb oyster sauce
to enhance the flavor. Serve over hot steaming rice.
Serves 2. Offer a second stir-fry dish to round out
the meal.

Calgary Herald, food section, 82.01.29

—–

Choco-Nut Tarts

Recipe By : THE DESSERT SHOW
Serving Size : 1 Preparation Time :0:00
Categories : Baked Goods Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Premade pastry crust
Filling:
1/2 cup salted butter
6 ounces unsweetened baking chocolate
2 large eggs
1 cup dark brown sugar
1/2 cup dark corn syrup
2 teaspoons vanilla extract
1 1/2 cups walnuts — chopped
Topping:
24 walnut halves
1/2 cup heavy cream
1/4 cup white sugar
1 teaspoon almond extract

Filling: In saucepan combine butter and chocolate and stir over low heat.
Pour into bowl and let cool 5 minutes. Using an electric mixer, beat eggs
into chocolate. Add sugar, corn syrup and vanilla and blend until smooth.
Fold in walnuts.

To assemble: Preheat oven to 350 degrees. Roll out dough on floured board to
1/8 inch thickness. Cut dough in circles to fit 2 1/2 inch tartlet pans, cut
a bit larger than pans are. Repeat with remaining dough. Lay dough in pans
and press firmly. Fill pans 2/3 full of filling and place on baking sheet to
catch any overspill. Bake 30 minutes or until filling is set. While tartlets
are still warm, place one walnut half in center of each.

Topping: In chilled bowl with chilled beaters, beat cream, sugar and almond
extract, until stiff peaks form. Do not overbeat. Put whipped topping in
pastry bag and using a star tip, pipe decorative topping onto each tartlet.

– – – – – – – – – – – – – – – – – –

CREAM PUFF PASTE (PATA A CHOUX)

Recipe By : Homemade Good News (Vol 3 No 3)
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
1 cup water
1/2 cup sweet, unsalted butter — cut up in pieces
1/4 teaspoon salt
4 eggs + 1 egg beaten with a drop or two of
water to make an egg wash or glaze

Put water, butter or salt in a large heavy saucepan and bring to a boil.
Remove from heat (butter should be completely melted) and add the flour all
in one fell swoop. Mix as quickly as possible with a sturdy wooden spoon.
This mixture is known as a “panade”. Return the saucepan to the stove over
the lowest possible heat. Continue to stir with the wooden spoon while the
panade dries out. This will take about 5 minutes, and a thin crust will form
on the bottom of the pan. This is supposed to happen, so don’t worry about
it, and don’t try to scrape it up and incorporate it into the dough, or you
will have plaster chips in your pastries. The dough should be soft, but when
you pinch it between thumb and forefinger it should not stick to your hand.
Dump the panade into a bolw, and let it cool for at least 5 minutes. Then
add the eggs, one at a time, beating well after each addition. The mixture
should be smooth and creamy looking before you add the next egg. After all 4
eggs have been beaten in, the dough will be shiny and satiny yellow, thick
and heavy. Butter and flour a cookie sheet. Fill a pastry bag with the
diugh. If you don’t have a pastry bag, you cna use a tablespoon to drop
dollops of dough onto the cookie sheet for eclairs and/or cream puffs, but
you really must have a pastry bag in order to make a cream puff ring.

For cream puffs, Squeeze out balls about the size of ping pong or golf balls.

For eclairs, squeeze out oblongs at 3 to 4 inches long. If you are using the
recipe given above, you should end up with 14 to 16 pastries. Don’t succumb
to the temptation to make fewer and larger ones, for they won’t cook
properly if you do. Brush the tops of the pastries with beaten egg, using
the bristles of the brush to gently push down and flatten out the little
curlicues left by the pastry bag as you lifted it off. Finally, drag the
tines of a dinner fork down the length of each eclair. The resulting stripes
will make for a more attractive and professional looking product.

For a cream puff ring, first mark a 10″ circle on the surface of the
buttered and floured cookie sheet. Then, using a pastry gab, squeeze out a
1″ wide “halo” of cream puff paste right on top of the circle you’ve
outlined. Squeeze anoth 1″ wide ring of dough adjacent to – and touching –
the first. Squeeze a third ring directly over the “crack” between the other
two. Brush the whole thing with beaten egg, and sprinkle a handful of thinly
sliced almonds all over the top of the ring. Let the cream puffs, eclairs,
or cream puff ring sit and “dry” for no less than 15 and no more than 25
minutes before baking. The oven should be preheated to 375F for cream puffs
and/or eclairs, and to 400F for a cream puff ring. Bake the former at 375F
for about 30 minutes, or until they have puffed up nicely and turned golden
brown. Bake the latter at 400F for about 45 minutes, or until it is well
puffed and golden brown. Then, turn the oven off, open the door, and leave
it halfway open for an hour. If it won’t stay ajar by itself, prop it open
by wedging something in there. This is to allow steam to escape and to let
the pastries cool slowly and “dry” as they cool so that they won’t collapse
or become soft and soggy. After an hour has passed, remove the pastries from
the oven. They are now ready to be filled.

To fill individual pastries:
Cut cream puffs and eclairs in half (from side to side, not from top to
bottom). Fill with whatever filling you desire. Replace lids. Glaze with
icing or pour sauce on top. Serve. It is wise not to fill pastries to far in
advance of the serving time. The closer the preparation time is to the
serving time, the smaller the likelihood that the pastries will begin to
soften or get soggy.

To fill a cream ring:
Use a slicing knife with a long serrated blade to cut the top off a cream
puff ring. Fill the bottom with praline cream (or coffee cream, or chocolate
cream) filling. Fill a pastry bag with sweetened whipped cream. use a nozzle
with a zigzag edge (like pinking shears) to squeeze out a layer of fancy
puff-balls of whipped cream all over the layer of praline cream filling.
Finally, replace the lid and dust the top with 10X powdered confectioners’
sugar. Keep the cream puff ring in a cool dry place until serving time.

– – – – – – – – – – – – – – – – – –

BOCKWURST

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Veal
1/4 c Chives
1 tb Salt
2 ts Sage
2 ts White pepper
1 1/2 ts Sugar
1 t Mace, ground
1 t Cloves, ground
3 dr Lemon extract
3 Eggs
1 c Cream, heavy
Small hog casings

Use veal shoulder or trimmings.
Work veal twice through fine blade of grinder and add
to large bowl. Sprinkle chives, salt, sage, pepper,
sugar, mace, cloves and lemon extract over meat. Add
eggs and cream and beat 5 minutes, until mixture comes
away from sides of bowl. Fill casings with mixture
and tie or twist into 5-6″ lengths. Bring kettle of
heavily salted water to boil. Lower in sausages,
preferably in wire basket, and simmer very gently 2-3
minutes. Let cool in water, then drain.
Store in refrigerator for up to 2 days.
To serve: simmer in water for 10-15 minutes, drain and
serve with bread and butter with sweet mustard as a
seasoning. Several types of sausages are easy to make
at home. Casings can be found in specialty meat
markets and are traditionally made of animal
intestines. Saltpeter (remember that from your
military mess days?) is used as a preservative in some
sausages and is available in drugstores. Fresh
sausages do not keep well and should be used in a few
days. The more spice, salt and saltpeter they contain
means a longer storage time for the sausage.

– – – – – – – – – – – – – – – – – –