Moggy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb plain flour
3 ts baking powder
6 oz lard
6 oz margarine
8 oz golden syrup
8 oz sugar
1 salt
1 milk as necessary

Mix together the flour, salt and baking powder. Rub in the fats, add
the sugar and syrup. Mix to a stiff dough with milk. Shape into two
pieces 1″ thick . PLce on a greased baking tin and bake in a moderate
oven for about 25 mins, until firm and light brown. Cut and serve
thickly buttered.

Remarks: This recipe can be found in many very old books, and may have
come orm the Old Norse language, where a heap of corn was known as Mugi.
The
word can be traced back through early English, where corn was refered
to as Muge and later Muga. In it’s ealiest form, it was probably made
with yeast and honey instead of baking powder and syrup/sugar.

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CRUST
2 cups flour, sifted
1 teaspoon baking powder
(“You don’t want a big rise.”)
1/3 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/3 cup vegetable shortening
About 3/4 cup half-and-half
or milk

FILLING
7 cups sliced canned peaches, packed in
syrup, or ripe, fresh peaches
1/4 cup sugar, plus an additional 1/3 cup
if using fresh peaches
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup (2 sticks) butter

Preheat the oven to 325 degrees F. Butter an 8-inch square
baking dish. To prepare the crust, sift the flour, baking powder,
sugar, and salt into a large bowl. Using a wooden spoon, and in
small pieces, alternately cut the butter and shortening into the
flour mixture, until it resembles cornmeal in consistency. Slowly
add the half-and-half (or milk), mashing the mixture with a fork
and using only enough liquid to make the dough soft. Turn the
dough out onto a floured surface and, with your hands, knead for
30 to 45 seconds. Separate the dough into 2 portions, making one
portion slightly (10 to 15 percent) larger than the other. Set
aside.

To prepare the peach mixture, if using canned peaches, drain
the syrup from both cans, reserving 1/4 cup. (If using fresh
peaches, make a sugar syrup by combining 1/3 cup water and
1/3 cup sugar in a saucepan. Bring the mixture to a boil,
stirring continuously, then lower the heat to a simmer and
continue to stir for 5 minutes or until it coats the back of a
wooden spoon. Remove from the heat and cool.)

Place the peaches in a large bowl and sift the sugar, nutmeg,
and cinnamon over them. Mix well. Pour half the peach mixture
into the prepared baking dish and dot with half the butter. Roll
out the smaller portion of dough and place over the peaches. Pour
the second half of the peach mixture on top of the layer of dough.
Lightly drizzle the peach syrup (or sugar syrup) over the peaches.
Dot with the remaining butter. Roll out the remaining piece of
dough so that it is large enough to slightly overlap the baking
dish, and crimp the edges. Place the dough on top of the peaches,
allowing the excess to hang over the edge of the baking dish.
Place a large dish or bowl on the rack below the baking dish to
catch drips, and cook for 1 to 1 1/2 hours, until the top crust
is lightly browned all over. Serve with vanilla-spiked whipped
cream, ice cream, or as Jackson likes it, “just plain.”
Serves 6.

* From Jazz Cooks: Portraits and Recipes of the Greats, by Bob
Young and Al Stankus, Workman Publishing, New York, 1992.

RECIPES FROM SEASONINGS’ “DECEMBER: A SEASON OF CELEBRATION”
For winter holidays 1994-1995

Title: HOT HORSERADISH SAUCE
Categories: Penndutch, Sauces
Yield: 1 servings

1/2 c Horseradish, grated
1/4 c Cream
1 x *or:
1/4 c Milk
1 ts Flour
1 ea Egg yolk
1 tb Butter
1/8 ts Pepper
1 x Paprika

Put the grated horseradish into a small earthen
cooking vessel; add the flour, salt, paprika and
butter; pour in the cream and let cook until thick and
smooth. Keep stirring constantly. Move to the back of
the stove and add the egg yolk, stirring rapidly. Cook
for 30 seconds and serve at once. This sauce may be
eaten as a relish with hot roast or boiled beef.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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Kyuri No Sunome (Japanese Cucumber Salad)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Oriental Salads
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Cucumbers (medium) — seeded
2 teaspoons Salt
1/2 cup Lemon juice
1/2 cup Sugar
1/4 teaspoon MSG (optional)
1 tablespoon White wine vinegar
2 teaspoons Sesame seeds — toasted

Peel cucumbers lengthwise, leaving thin green stripes.

Slice very thinly into a large glass or stainless steel bowl. Add salt and mix
with hand until cucumber slices are quite limp. Set aside for 45 minutes.

Meanwhile, mix lemon juice, sugar, MSG and white wine vinegar. Transfer
cucumbers to a strainer and squeeze as much liquid as possible out of the
cucumbers.

Discard salt water. Add cucumbers to the lemon juice mixture. Ground the
toasted sesame seeds and stir into the salad.

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Title: MOROCCAN PRESERVED LEMON QUARTERS
Categories: Foreign, Fruits
Yield: 4 servings

Eureka/Meyer lemons,rinsed
Kosher salt

Quarter lemons lengthwise and put in a noncorrosive airtight
container. Freeze for 8 hours. Add 1 tablespoon salt per lemon (4
quarters). Store airtight at room temperature for 6 days; shake
occasionally. Use as suggested. To store, chill up to 6 months (color
darkens). Each lemon makes 4 pieces.

MMMMM

Title: Quaker Chewy Choc-Oat-Chip Cookies
Categories: Bars, Chocolate, Cookies
Yield: 42 servings

1 c Butter; softened
1 1/4 c Brown sugar, packed
1/2 c Sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt; optional
3 c Oats, rolled (raw)
12 oz Semisweet chocolate; in
-pieces
1 c Nuts; cho

Recipe by: Quaker Oats
Heat oven to 375F. Beat together margarine and sugars until creamy. Add
eggs, milk and vanilla; beat well. Add combined flour, baking soda and
salt; mix well. Stir in oats, chocolate pieces and nuts; mix well. Drop
by rounded tablespoons onto ungreased cookie sheet.

Bake 9-10 minutes for chewy cookies or 12-13 minutes for a crisp cookie.
Cool 1 minute; remove to wire rack. Cool completely. Makes about 4 1/2
dozen.

BARS: Press dough onto bottom of ungreased 13×9 inch baking pan. Bake
30-35 minutes or until light golden brown. Cool completely; cut into
bars. Store tightly covered. Makes 32 bars.

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SQUID TERIYAKI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Japanese Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Squid, cleaned and cut into
-rings
1/2 c Soy sauce
1/2 c Mirin, or 1/2 cup sherry
1/2 c Water
2 tb Sugar
1 t Cornstarch
Juice of 2 lemons

To make the terriyaki sauce, combine all the ingredients except the
cornstarch. Reserve half of the sauce, marinate the squid in the
other half for 1 hour.

Prepare the fire. Skewer squid pieces and tentacles. Heat the
reserved terriyaki sauce in a saucepan. When it begins to boil, add
the cornstarch dissolved in a little water. As soon as the sauce
thickens, remove from heat. As it cooks you will baste the squid
with this terriyaki sauce.

Grill the squid until it turns dark brown, 2 to 3 minutes per side,
depending on the heat, and then turn it over. Baste one last time
and then remove skewers from the fire. Serve over rice accompanied
with any remaining sauce.

From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

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STUFFED ZUKES (MAHSHEE)
=======================

Filling:
——–
1 cup of rice, washed and soaked for an hour
2 tblsp tomato paste (from a small can)
3 tblsp cooked lentils
1 small onion, grated
3 cloves of garlic crushed (or less ;-))
1 tblsp cinnamon
2 tsp cumin
2 tblsp minced fresh cilantro (approximate big time!)
salt and pepper

Fill-ees:
———
4 zukes with the tops off and the insides scooped out with a corer or
peeler. (a long tedious task that I do in front of the TV – be careful
to to break the skin! – yours or the zukes!)

Instructions:
————-
I would double the filling and thus the zukes!

Core those suckers and then throw the filling together in a bowl. Fill
each Zuke only 3/4 full and place the top on it (I taper the top with a
knife so it fits on) Place lettuce leaves in the bottom (so the zukes
don’t burn) of a large pot (the biggest you have) and put the zukes in
Bottom down (if you have enough room; if not, put in howeve they will
fit and try to secure in place by wedging potatoes or whateverto keep in
place.

Cover with water or broth (WELL SALTED- VERY IMPORTANT- MAY BE ADD
MORE!) and add the rest of the small can of tomato paste and a chopped
onion and some garlic, cumin whatever and coover with lid and cook about
45min-1 hour on medium highish till boilin and then reduce to medium/low
ish so it is simmering. After the hour check a zuke to see if the rice
is done… if it is then you are done. Remove the zukes onto a serving
platter and spoon a little liquid over them. (discard lettuce and
whatever else) You can ccover with a onion-mint yohurt sauce and garnish
with a sprinkle of paprika for color. Yum!

Florida Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 cup sugar
2 oranges — rinds of; grated
1 large egg
1/2 cup orange juice
3 cups sifted all purpose flour
1/2 teaspoon cinnamon
4 teaspoons baking powder

Cream together butter, sugar and orange rind. Gradually add lightly beaten
egg, orange juice, flour, cinnamon and baking powder. When dough is
thoroughly mixed drop from a teaspoon onto an ungreased cookie sheet. Bake
in a 325~F. oven for 10 to 12 minutes until light brown.

Shared by Deb, Posted to Fabfood 11/98

Contributor: JGreene274@aol.com (Bakery Shoppe)

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NOTES : Posted to Recipes-R-Us and Dessert-Lovers 7/99

Title: ORANGE AND SPINACH PASTA SALAD
Categories: Salads, Vegetables, Fruits
Yield: 6 servings

———————————-DRESSING———————————-
1 pk 0.7 Oz Dry Italian Dressing
-Mix
1/2 c Oil
1/2 c Orange Juice
1/4 ts Fennel Seed

———————————–SALAD———————————–
2 c Uncooked Bow Tie Pasta;
-Farfalle, 5 Oz
3 c Fresh Spinach Leaves; Torn
2 md Seedless Oranges; Peeled
-And Sectioned
1/4 c Green Onions; Sliced

In a small jar with a tight fitting lid, combine all of the dressing
ingredients, blending well. Set aside. Cook the pasta to the desired
doneness as directed on the package. Drain and rinse in cold water, to
stop the cooking process. Place in a medium bowl and add 1 to 2 Tb of the
dressing, tossing to coat. Refrigerate, along with the remaining dressing,
until chilled.

To Serve:

Add the spinach, oranges and onions to the chilled pasta and toss to
combine. Serve with the chilled dressing.

Each Serving (1 1/3 cup) Contains:

Calories: 290 Protein: 5 Grams Carbohydrates: 28 Grams Fiber: 2 Grams
Fat: 19 Grams Unsaturated Fat: 11 Grams Saturated: 2 Grams
Cholesterol: 0 Milligrams Sodium: 420 Milligrams Potassium: 340
Milligrams Kietary Exchanges: 1 Starch, 1 Vegetable, 1/2 Fruit, 3 1/2 Fat

Posted by: Rich Harper From: Pillsbury Classic Cookbooks It’s Italian!
Copyright 1994

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