SINGAPORE CURRY PUFFS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose flour
1 Egg
2/3 c Milk
2/3 c Cold water
5 tb Corn oil
1 Onion, chopped
8 oz Lean ground bbef
2 Carrots, grated
1 Parsnip, grated
2 ts Curry Powder
1 tb Tomato paste
2 ts Cornstarch
2/3 c Beef stock
1 Egg, beaten
Vegetable oil 4 deep frying
Carrot strip (opt)

Sift flour into a bowl. Make a well in center and add
egg. Gradually stir in milk and beat well until
smooth. Stir in cold water and beat well. Pour batter
into a pitcher.

Heat a little oil in a small skillet and pour off
excess. Pour a little batter into skillet, swirling
skillet to spread batter evenly over bottom to make a
thin coating. Sook until underside is golden, then
turn pancake out of pan (do not cook other side).
Repeat with remaining batter, adding more oil pan each
time, to make 8 pancakes.

Heat 2 tablespoons oil in a saucepan. Add onion,
ground beef, carrots, parsnip and curry powder. Cook
gently 5 minutes, stirring constantly. Add tomato
paste and mix well. Blend cornstarch with a little
stock. Add remaining stock to ground beef mixture and
bring to a boil. Add cornstarch mixture and cook 2
minutes, stirring constantly. Simmer mixture 10
minutes.

Lay pancakes, cooked-sides up, on a flat surface.
Spread filling in a 2″ horizontal lines across center
to within 1-1/2″ of side edges. Fold these side edges
over mixture and then fold remaining top and bottom
edges over to cover filling. Brush with egg and fold
pancakes in half. Chill 1 hour.

Half fill a deep fat fryer or saucepan with oil; heat
to 350’F. (175’C.) or until a 1/2″ bread cube browns
in 40 seconds. Fry folded pancakes, 4 at a time, 2-3
minutes or until golden brown and heated through.
Drain on paper towels. Garnish with carrot strip, if
desired, and serve hot.

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Date: Sun, 29 May 94 19:01:50 EDT
From: “Jan Gordon”

Stuffed Zuchinni

2 really big zuchinni, cut in half and the center cut out, leave a shell.
Chop the insides, add a chopped onion, put this in a non stick skillet
(mine is a farberware), add a teaspoon of dried marjoram and a half
teaspoon basil. Let it all cook in its own juice (there is plenty!) till
all is tender and cooked down. Add a couple tablespoons chopped jalapeno
peppers, (or don’t if you prefer).

In the meantime, grate 2 carrots, add with 1/2 cup red lentils to 3 cups
boiling water, simmer for about 15 minutes, then add 1 cup bulgar wheat,
lower heat and let simmer, covered, for about 10 minutes, remove heat and
let stand, covered for another 10 or 15 minutes. Add about a teaspoon or
more salt.

Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces
fatfree cheddar cheese if you like it.

Stuff into the zuchinni shells, mound up a bit. Top with a sauce made of:
1 can crushed tomatoes,
3 or 5 cloves garlic, minced
1/2 teaspoon marjoram and 1/3 teaspoon basil
1 tablespoon chili powder
several grinds freshly ground black pepper.
put in a baking dish and bake in a 350F oven for about 45 minutes
or nuke it for about 20 minutes, covered with wax paper.

Title: Butter Almond Classic Cookies
Categories: Cookies
Yield: 36 cookies

1 c I CAN’T BELIEVE IT’S NOT
-BUTTER! Spread, Unsalted or
-Regular, softened
1 c Confectioners sugar, divided
1 t Almond extract
2 c All purpose flour
1 c Finely chopped almonds

In a large bowl, beat I CAN’T BELIEVE IT’S NOT BUTTER! with 1/2 cup
sugar until light and fluffy. Add almond extract. Sift flour and
gradually add to mixture. Add almonds and mix together until a dough
forms. Shape dough into a ball, seal in plastic wrap and refrigerate
at least 1 hour. Heat oven to 350’F. Divide dough into 8 pieces.
Lightly flour hands and work surface. Share each piece into a 1/2″
thick roll. Cut each roll into 2″ pieces. Arrange on ungreased cookie
sheets and shape each into a crescent, tapering the ends by gently
pinching them. Bake 18-20 minutes or until very lightly brown. Cool
cookies; dust with sifted remaining sugar. Store in airtight
container.

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Candied Yams

Recipe By : Sylvia Woods of the World Famous Sylvia’s Restaurant (NYC)
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soul Food

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds yams — peeled and sliced
— 1/4 inch thick
1 1/2 cups water —
1 teaspoon vanilla extract
4 tablespoons unsalted butter
or margarine — softened
1/2 cup granulated sugar — more to taste
1/2 cup light brown sugar — more to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup raisins
2 cups pineapple chunks

1. Preheat the oven to 400 deg. F. Place the yams in a 12- by 12-inch baking
pan. Pour in the water and vanilla. Mix the butter, both sugars, cinnamon,
and allspice in a small bowl until blended. Sprinkle this mixture over the
yams. Cover the baking pan tightly and bake for 45 minutes.

2. Sprinkle the raisins and pineapple chunks over the yams and baste them
with the juices in the pan. Cover the yams and continue baking until very
tender and the juices are bubbling, about 20 minutes. Serve hot from the pan.

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Per serving: 307 Calories; 6g Fat (18% calories from fat); 2g Protein; 63g
Carbohydrate; 16mg Cholesterol; 17mg Sodium

Title: English CHEESE Pie
Categories: Cheesecakes
Yield: 8 servings

CRUST:
2 c Flour
2 ts Sugar
3 tb Shortening, Chilled
1/2 ts Salt
4 tb Butter, Chilled,
Not margarine
5 tb Cold water
FILLING:
1/2 c Cottage Cheese
1/4 c Cream Sherry
2 lg Egg Yolks
2 tb Rosewater
1/4 ts Cinnamon
1 c Heavy Cream
3 lg Eggs
1/3 c Sugar
1/2 ts Nutmeg, Grated
1/4 c Currants, Dried

CRUST: Sift together the flour, salt and sugar into a medium-sized mixing
bowl. Add the butter to the flour all at once. Mix together until well
blended. Then add the shortening and continue to blend by cutting it into
the flour mixture. The mixture will begin to look like crumbs or small
pebbles. It will have the texture of oatmeal. Sprinkle the water over the
dough, distributing it evenly throughout. The dough will be come sticky and
cling together. Gather it into a ball and wrap it in plastic wrap. Chill
for at least 30 minutes. Preheat the oven to 450’F. When the pastry has
chilled, roll it out on a pastry board to a thickness of 1/8-inch. The
easiest way is to roll the dough between 2 sheets of waxed paper. Roll the
dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently
press it into the tin without stretching it. Use the excess pastry to make
flutes or cut away the excess with a sharp knife or scissors. Prick the
bottom of the pastry shell thoroughly to prevent trapped air from bubbling
the dough. Butter a sheet of aluminum foil and place the foil down into the
shell. Weight it down with weights or beans to keep the crust from lifting
up. Bake the crust for 7 to 10 minutes then remove the weight and the foil.
Return the crust to the oven and continue baking for another 8 to 10
minutes or until the crust is lightly browned. If you have difficulty
rolling out the dough, do not reroll it; just patch the tears or holes.
Rerolling will make the pastry tough. FILLING: Preheat the oven to 350’F.
Press the cottage cheese through a sieve. In a small saucepan, gently heat
the cream and the sherry until steamy, do not allow it to scorch. In a
mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the
spices until frothy, about 5 minutes. In a large mixing bowl, beat the
cottage cheese until it is smooth then add the egg mixture and blend well.
Add the hot cream and sherry slowly to the cheese mixture and beat until
well blended. Stir in the currants and pour the mixture into the prepared
crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle
with cinnamon.

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Title: CURRIED SHELLFISH POT PIE
Categories: Seafood, Main dish, Pruess
Yield: 8 servings

6 tb Unsalted butter
1/2 c Unbleached all-purpose flour
1 c Clam broth
3/4 c Dry sherry
1 c Light cream or milk
1 tb Lemon juice
3 tb Freshly grated ginger
3 lg Garlic cloves
– peeled and crushed
2 tb Curry powder (hot or mild)
1/8 ts Ground red pepper
Salt
Freshly ground black pepper
1/2 c Chopped flat-leaf parsley
1/2 Meat from a 1 1/4 lb lobster
– steamed or boiled
– 5 minutes to loosen,
– then removed and chopped
1 1/2 lb Large shrimp
– peeled and deveined
3/4 lb Young carrots; scraped,
– trimmed, cut into
– 2-in lengths, blanched
– for 2 minutes
4 oz Shiitake mushrooms
– stems removed
– and cut into thick slices
1 c Slivered almonds; toasted
10 oz Frozen “petite” peas
– defrosted
16 oz Frozen pearl onions
– defrosted
1 lb All-butter puff pastry
– defrosted in the
– refrigerator if frozen
1 Egg; mixed with
1 tb -Water, for egg wash

PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular casserole,
preferably earthenware or porcelain, onto a piece of parchment or
waxed paper. Trace the shape, adding a 1-inch border all around, then
cut it out. In a large heavy skillet, heat the butter over medium
high heat until it foams. Whisk in the flour, adjust the heat to
medium low, and continue cooking until the flour is light-cream
colored, about 2 minutes. Stir in the clam broth, sherry, cream and
lemon juice. Adjust the heat to medium high, and slowly bring the
mixture to a boil, stirring constantly. Cook 30 seconds longer. It
will be quite thick. Remove the pan from the heat. Stir in the
ginger, garlic, curry powder, red pepper, salt and black pepper. Let
the mixture cook slightly, then fold in the parsley, lobster, shrimp,
carrots, mushrooms, almonds, peas and onions. Scrape the filling into
the casserole. On a slightly floured work space, roll the puff pastry
to a thickness of 1/4 inch. Cut it out, using the paper template. In
the center of the pastry, cut out an air hole about 1/2 inch in
diameter. Place the pastry over the casserole, pressing it down on
the sides to seal. Cut the remaining pastry into strips or shapes and
decorate the top of the pot pie. (This dish may be prepared ahead to
this point, covered and refrigerated up to 1 day.) Brush the top with
the egg wash. To help prevent the liquid from boiling over onto the
crust, make a steam vent by rolling a 3-inch strip of heavy aluminum
foil width-wise around a wooden spoon handle. Insert it gently into
the hole. Remove spoon, leaving foil in place. Place the casserole on
a cookie sheet and transfer it to the middle of the oven. Bake for 20
minutes, then reduce heat to 375F and continue baking for 20-to-25
minutes longer, or until the pastry is puffed and rich golden brown.
Remove the pan, let it rest with the vent inside for 15-to-20 minutes
to keep the crust from becoming soggy.

JOANNA PRUESS – PRODIGY GUEST CHEFS COOKBOOK

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Title: Buttermilk Biscuits 1
Categories: Home Cookin,
Yield: 10

2 c flour
2 ts baking powder
1/2 ts baking soda
1/2 ts salt
1/4 c shortening
3/4 c buttermilk

In a bowl, combine the flour, baking powder, baking soda, and
salt; cut in shortening until the mixture resembles coarse
crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2″
thickness. Cut with a 2-1/2″ biscuit cutter and place on a
lightly greased baking sheet. Bake at 450 degrees for 10-15
minutes or until golden brown.

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BUTTERNUT SQUASH AND PRAWN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stock :
6 tb Butter
18 lg Prawns, shelled and
-deveined, shells and p
2 Leeks, trimmed and slices
4 Fresh thyme sprigs
6 Fresh parsley sprigs
3 c Water
4 c Dry white wine
Soup:
6 tb Butter
2 md Yellow onions, thinly sliced
2 lb Butternut squash, peeled and
-cut into 2inc
1 Fresh sprig rosemary
6 c Prawn stock
2 tb Fresh lemon juice
Salt and pepper
A few dashes Tabasco

The Stock : Melt the butter in a large saucepan over
medium high heat. When hot, add the prawn shells and
leeks and saute until the shells turn pink and the
leeks are translucent. Add the thyme, parsley, water
and wine and bring to a boil. Reduce the heat and
simmer for 20 minutes, pressing down on the prawn
shells to extract their flavor. Strain the stock
through a fine sieve, again pressing on the prawn
shells. Reserve the stock and discard the solids. The
Soup: In the same saucepan in which you sauteed the
prawns, add the onions and saute until translucent.
Add the squash and rosemary, reduce heat to low, cover
and cook, stirring occasionally, for 10 minutes. Add 5
cups of the stock and lemon juice. Bring to a boil,
reduce heat to low, cover and cook until the squask is
very tender, 1015 minutes. Discard the rosemary. Puree
the soup in a food processor or food mill in small
batches. Add the remaining 1 cup stock if the soup is
you desire a thinner soup. Return the puree to the pan
over medium heat. Slice the prawns in half lengthwise.
Add the prawns to the soup and cook until they turn
pink. Transfer prawns to a warm platter and cover.
Season soup to taste with salt and pepper and a few
dashes of Tabasco. To serve: Ladle the soup into
shallow soup bowls and set 6 prawns on top of each.
Garnish with rosemary. Yield:6 serving
Posted to MC-Recipe Digest V1 #1

Recipe by: CHEF DU JOUR DONATA MAGGINITO SHOW #DJ9319

From: “Ed Bauman”

Date: Thu, 5 Dec 96 19:55:29 UT

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Title: Date Drops
Categories: Diabetic, Desserts, Rice, Cooky/bars
Yield: 21 servings

-Phillip Bower (FHMN87A) 1 1/2 c Crisp rice cereal
2 Eggs beaten 1/2 c Chopped nuts
1/3 c Margarine 1 ts Vanilla
1/2 lb Dates

Combine eggs, margarine, and CHOPPED Dates. Cook over low heat,
stirring constantly. Boil 2 minutes. remove from heat and add cereal
and nuts and vanilla. Cool, shape into 42 little From ADA Family
Cookbook vol.II Exchanges for 2 cookies: 1/2 fruit, 1/2 bread, 1/2
fat cal 95, cho 10, pro 1, fat 6, Na 66, K 102,

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Title: Lemon Curd
Categories: Lemon, Citrus
Yield: 1 servings

3 Whole eggs
1 c Sugar
3 T Butter
2 Lemon, juice and grated rind
-(oranges may be
-substituted)

Put all in double boiler. Cook until thick and creamy (about 15-20
minutes), stirring frequently, more frequently as it thickens. Water
in double boiler should be simmering and should not touch bottom of
top pan.

Makes about 1-1/2 cups.

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