Title: Poodle Toast
Categories: Snacks
Servings: 4

3 tb Margarine
3 tb Flour
1/2 ts Salt
1 c Canned tomatoes, drained
1/4 ts Baking soda
1/2 c Scalded milk
3 Weiners cut into 1/4 inch
-pieces
6 sl Toast

Melt margarine, then blend in flour and salt. Add tomatoes, soda, and milk.
Cook 10 minutes, stirring as needed. Add wiener rounds. When hot, serve
over hot toast.

Makes 4 servings.

MMMMM

Title: COCA-COLA BARBECUE SAUCE
Categories: Sauces
Yield: 1 servings

2 T Unsalted butter
1 ea Onion, finely chopped
2 ea Garlic cloves, minced
1 ea Bay leaf, crumbled
2 c Ketchup
3/4 c Coca-Cola
1 T Worcestershire sauce
1 t Dijon mustard
2 t Wine vinegar
1 x Salt and pepper to taste

Melt butter in medium saucepan over medium-low heat. Add onions and
cook 1 minute. Add garlic and cook 4 minutes longer. Do not brown. Stir
in remaining ingredients. Heat to boiling; reduce heat and simmer,
uncovered, stirring occasionally, 1 hour. Brush on chicken during final
10 to 15 minutes of grilling. Makes 1 1/2 cups.
From “Cooking with Fire and Smoke” by Phillip Stephen Schulz.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.

—–

Title: VENISON-BEEF STEW
Categories: Wild game, Main dish
Yield: 5 servings

1 lb Venison
1 lb Beef
Adolph’s meat tenderizer
Water
2 7.6 oz. cans stew starter
4 Carrots, chopped
1 8.5 oz. can sweet peas
1 md Onion, diced
5 md Potatoes, diced
4 Celery stalks, chopped
4 tb Butter
2 Beef bouillon cubes
1 Bay leaf
2 ts Kitchen Bouquet
1 Garlic clove, minced
1 ts Worcestershire sauce

Cut up venison and beef into bite size pieces. Sprinkle with
Adolph’s meat tenderizer. Let set for 10 minutes; then brown meat.
Add water and rest of ingredients and bring to a boil. Reduce heat,
cover and simmer for 1 1/2 hours or until meat and vegetables are
tender. Use large 4-quart pot.

—–

Title: CHOCOLATE BALLS WITH CHERRY CORDIAL CENTERS
Categories: Candies, Martin
Yield: 6 servings

50 Whole candied cherries
3/4 c Cherry brandy (more may be
-necessary)
1/2 lb Sweet milk chocolate, broken
-into pieces
1/4 lb Unsweetened baking
-chocolate, broken into
-pieces
1 1/3 c Powdered sugar
7/8 c Butter, softened
3 tb Unsweetened cocoa
1/3 c Powdered sugar
1/3 c Unsweetened cocoa

Soak the cherries in the brandy overnight or longer.
Drain the cherries, reserve the brandy.

Cream the butter and sugar in a mixer. In a double
boiler, melt the chocolates. Spoon the melted
chocolate, spoon by spoon, into the butter and sugar
mixture and mix thoroughly by hand.

Add reserved brandy to sugar and chocolate mixture and
stir by hand until all is absorbed. Add 3 T. cocoa and
mix by hand.

Put mixture in the freezer and thoroughly chill.
Prepare a surface to assemble the balls. Mix equal
amounts of cocoa and powdered sugar, about 1/3 cup
each. On a piece of waxed paper, heavily dust with the
cocoa powdered sugar mixture. Remove the chocolate
from the freezer when it is chilled and stiff. For
each cherry, spoon out a heaping teaspoon of the
chocolate and drop on dusted paper. Dip your fingers
into the cocoa/sugar mixture and flatten chocolate to
a small pancake. Place a cherry in the center and fold
chocolate around it. Gently roll the ball between your
palms to form and finish by rolling the ball in the
cocoa/sugar mixture. Repeat for each cherry. If the
chocolate mixture softens, return to the freezer to
firm up.

Place the completed balls in a container with a lid
and store in the frig.

These balls are dense and heavy with a rich chocolate
flavor. For a lighter flavor, I suggest you omit the
unsweetened baking chocolate and add 1/4 lb. more milk
chocolate.

Licking your fingers is not permitted during the
assembly, but manditory after you are done. (grin)

There’s yet another variation to chocolate covered
cherries. It’s for the brave daring at heart.

You have to start in the summertime, when cherries are
ripe. You take a pound of them, a pound of rock
candy, and a fifth of good brandy or bourbon. Mix
together, let set in the back of the ‘fridge for 3-4
months.

When you finally get around to making the chocolate
covered cherries, you use the preserved cherries for
the centers, the liquor as the base for the cordial.
Courtesy of: Al Martin

—–

KYTHONI PELTES (QUINCE JELLY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greek Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 kg Quinces
4 c Water
Granulated sugar
2 ts Lemon juice
2 Rose geranium leaves

Cooking time: 2 hours

Wash quinces well to remove the fuzz. Peel and core.
Slice quinces into preserving pan and add 2 cups
water. Leave aside and do not be concerned if quince
discolours.

Place peels and cores into a pan with remaining water
and boil for 30 minutes. Strain and make liquid up to
2 cups with water. Add liquid from peels to sliced
quinces in pan. Bring to the boil and simmer gently
for 1 hour until quince flesh is very tender.

Scald a large piece of cheese cloth or doubled butter
muslin, wring out and drape over a deep bowl. Pour
quince and liquid into clean cloth and gather up ends.
Tie with string and suspend over bowl. Secure to a
fixed object so that juice can drip slowly into bowl.
Leave for 24 hours. Do not squeeze bag to hasten
dripping as this will make jelly cloudy. Measure juice
into clean preserving pan. For each cup of juice add
1 cup sugar. Stir over heat till sugar dissolves, add
lemon juice and washed geranium leaves and bring to
the boil.

Boil rapidly for 25 minutes, skimming frequently.
Test a teaspoonful on a cold saucer. Leave to cool.
Run finger across jelly in saucer – setting point is
reached when surface wrinkles. It is advisable to
remove pan from heat while jelly is being tested as
you would overcook the jelly. Remove leaves and ladle
hot jelly into hot sterilized jars. Seal when cold.

From: “The Complete Middle East
Cookbook” by Tess Mallos
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Shrimp Risotto with Portobello Mushrooms

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Broccoli Main Dishes
Mushrooms Recipes From Mysteries
Rice Seafood
Shrimp Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon dry sherry
1 1/2 cups chopped portobello mushrooms
4 to 4 1/2 cup lowfat chicken stock — recipe in file
1 cup water
1 teaspoon Old Bay Seasoniong
3/4 pound large “Easy-Peel” shrimp — about 20-22
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic — minced
1 1/4 cups Arborio rice
1 teaspoon fresh thyme — finely chopped
4 cups broccoli florets

Pour the sherry over the chopped mushrooms, stir and set aside to marinate
while you prepare the risotto.=20
In a large saucepan, bring 1 cup of the chicken stock, the water, and the
Old Bay Seasoning to a boil. Add the shrimp and poach for 3-5 minutes or
until just pink. Remove and shell. Set aside.=20
Heat 2 teaspoons of the olive oil in a heavy-bottomed skillet. Add the onion
and saute over Medium heat for 2-5 minutes or until itis limp. Add the
garlic and rice. Cook and stir for 1 minute or until the rice just begins to
change color. Continuing to stir over Medium-Low heat, add the remaining
chicken stock 2/3 cup at a time, stirring until the liquid is absorbed.
Continue the process until the rice is tender and the mixture is creamy
(This can take up to 30 minutes.)
Heat the other teaspoon of olive oil in a small saute pan and briefly saute
the marinated mushroom pieces over Medium-High heat until they release their
liquid. Remove from the heat.=20
Steam the broccoli for 5-6 minutes or until it is bright green and tender.
Stir the cooked shrimp, fresh thyme and mushrooms into the cooked risotto
and stir over Medium-Low heat until heated through. Place the broccoli
around the edge of a large platter. Fill the center with the risotto.
Serves 4-6

– – – – – – – – – – – – – – – – – -=20

NOTES : MCformatting and posted by bobbi744@sojourn.com

BUTTERMILK BISCUITS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Breads Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour
2 tb Baking powder
1 t Baking soda
3/4 ts Salt
1/2 tb Sugar
2/3 c Butter, softened
1 1/2 c Buttermilk
1/4 c Butter

Sift flour with baking powder, soda, salt, and sugar.
Cut in 2/3 cup butter until mixture resembles coarse
meal. Add buttermilk, stirring until dry ingredients
are moistened. Turn dough out onto a lightly floured
surface; knead lightly 4 or 5 times. Roll dough to
1/2 inch thickness; cut with a 2 1/2 inch biscuit
cutter. Place biscuits on a lightly greased baking
sheet. Brush tops with 1/4 inch melted butter. Bake
at 450 F for 8 minutes or until golden brown.

Note: When cutting biscuits, never twist the cutter;
that will seal the edges and prevent proper rising.
If the cutter is not cutting all the way, consider a
new cutter.

From “TRADITIONS” by Houston A M University Mother’s
Club.

Contributed by Wesley Pitts 11/7/93

– – – – – – – – – – – – – – – – – –

COLD CUCUMBER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Leeks, chopped fine
1/4 c Onion, chopped fine
1/4 c Celery, chopped fine
3 Cucumbers, peeled, seeded,
And chopped
Butter
1/4 c Sherry
2 c Chicken stock
Roux*
Salt and pepper to taste
Pinch of sesame seeds, dry
Mustard, thyme, chervil
1 pt Light cream
1/4 c Orange juice

Saute the leeks, onions, celery, and cucumbers in butter. Add sherry,
chicken stock and seasonings and let cook 20 minutes. Add roux* to
thicken and then add light cream. Cook 15 minutes and cool. Add the
orange juice and serve cold.
*Roux-Mixture of melted butter and flour used to thicken soups and
sauces

– – – – – – – – – – – – – – – – – –

Clam Chowder – New England Home Style

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Stews Fish Seafood
Homestyle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Slice Bacon
2 Tablespoons Onion
1 Sm Potato
1/2 Cup Water
1/2 Teaspoon Salt
1 Dash Pepper
1 Can Minced Clams
1 Cup Milk
1 tbsp Butter

Cook bacon, drain on paper towels and reserve drippings. Saute onion in
reserved drippings until tender. Set aside. Combine potato, water, salt,
pepper and cook until tender. Stir in clams, milk, butter and onion.
Heat thoroughly. Springle crumbled bacon over each serving

From: Charlotte Grunwald’s Private Collection of Authentic New England
Cooking

– – – – – – – – – – – – – – – – – –

Date: Wed, 27 Oct 93 10:08:29 EDT
From: epochsys!aiko@uunet.uu.net (Aiko Pinkoski)

Here is my mothers fatfree version of a Japanese “home” dish.

Stewed Hijiki
————-

About 2/3 of 2.1 oz bag of dried hijiki seaweed
5 dried shiitake mushrooms
half a carrot, a few green beans
a little konnyaku if you have it (only found at Japanese food stores?)
1 TBSP sugar
about 1/4 c reduced sodium soysauce

Soak the hijiki 15 minutes in water to cover. Soak the mushrooms in warm
water till soft, then thinly slice (keep the water).

Drain the hijiki (if strands are long, you might want to cut it–
but my 3 yo enjoys eating the long pieces like spaghetti).
Simmer hijiki and the mushrooms in the soaking water and additional
water (enough to cover). Simmer til soft (best guess 20 minutes?).

Cut carrot into matchsticks, french/sliver the green beans, cut
konnyaku into small cubes. We don’t usually have konnyaku at home
so we usually omit it. You can experiment with other additions but
usually all the additions are not more than 1/8 of the hijiki.

Add whatever additions you chose, soy sauce, and sugar to the hijiki.
Taste (you may want more soysauce if you like a stronger flavor).
My mother says to not add salt though, it makes the hijiki tough.
Simmer covered till the carrots are soft.

I like it best slightly warm or at room temperature but good cold also.