CHERRY NUT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/4 c Margarine
1 ea Egg
2 c Flour
2 t Baking powder
1 t Salt
1 cn Dalton cherries small jar
1/2 c Walnuts

cream sugar margarine. add egg, sift flour baking powder and salt. In
cup put juice of cherries and fill cup with milk. Add milk mixture
alternately with flour adding cut up cherries nuts with each portion of
flour. Bake in 350 F oven in loaf pan 1 hour or until toothpick comes out
clean.

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Title: CHOCOLATE TRUFFLES II
Categories: Candies, Usenet
Yield: 10 dozen

2 lb Dark, coating chocolate
6 oz Chocolate, unsweetened,
-baking (or more, to taste)
3 oz Butter, unsalted
1 1/4 c Cointreau

Chop the chocolate. Melt together with the butter over simmering water.
Stir continuously with a rubber spatula. Don’t let water get into the
chocolate.

Warm the Cointreau to the same temperature as the chocolate. Slowly blend
the Cointreau into the chocolate (still over the water). Stir continuously.
Do this slowly (as if you were making Hollandaise). Using an electric
mixer, beat the mixture until cool and somewhat thickened. (Takes about 5
minutes; you’ll need a good mixer.)

Line a large baking sheet (11 x 17) with wax paper. Pour in the truffle
mix. (This will fill the pan.) Chill in the refrigerator until solid
(several hours).

Use a pizza cutter to cut the stuff into strips (peel off the wax paper
first), then into squares. Take each one, mash it in your palm, and roll
in cocoa. Chill some more.

I recommend Merckens Yucatan or Lindt Extra Bittersweet for the dark
coating chocolate. In place of the Cointreau, try substituting other
liqueurs (Chambord, Amaretto, Kahlua) and coatings (chopped roasted
almonds, finely chopped candied orange peel, coffee beans run through a
nutmeg grinder, etc.)

Truffles rolled in cocoa are “classic”, here are some rough and ready
instructions for coating anything with chocolate, abstracted from “Making
Chocolates” by Alec Leaver, published in 1975 by Weathervane Books by
arrangement with Michael Joseph Ltd. (The book is out of print.)

Melt some chocolate over hot water, let it cool slowly until it just
thickens (80-84 F). Now warm the chocolate gently and slowly until it thins
slightly. The temperature should be above 85, but below 91. This maximum
working temperature is absolutely crucial. The temperature of the room you
work in should not exceed 70.

Pre-bottom all centers, that is, smear a little couverature on what will be
the bottom of the center with the back of a spoon and place it, bottom side
up, on a plate. This lets you check that the couverature is properly
tempered.

After the bases have set and hardened a little, stir the couverature
thoroughly, trying not to get too many air-bubbles in. Drop a center into
the couverature, bottom down and, with an ordinary fork, slightly warmed,
push it down to submerge it fully. Immediately, pick it out with the fork,
tap the fork on the side of the bowl in order to settle the chocolate, and
wipe any excess from underneath the fork. Transfer the center to a sheet of
wax paper. Stir the couverature after depositing each center to keep it
well mixed.

NOTES:

* Classic chocolate confectionery — These are as good, or better, than
anything you can buy in a store.

* The basis of the truffle centre is ganache paste, a mixture of melted
chocolate and warm cream well blended and cooled until it hardens. Orange,
honey, peppermint, rum or vanilla can be added to give flavor, but it is
important that the final mixture should be hard enough to be moulded to
shape and be capable of standing up to being coated with chocolate.

* The texture of ganache paste depends upon the kinds of cream and
chocolate and the proportions in which they are used. Plain chocolate is
harder than milk chocolate, so more cream can be added to it. Single cream
is thinner than double so must be used in smaller quantities. Incorporating
cream or other liquids fulfills two functions: it softens the chocolate and
it gives flavor. After the centre has been made and moulded to shape, it is
coated with chocolate to seal it and help to keep it moist. It is then
rolled in a final decorative coating, and this can cocoa sweetened with a
little icing sugar, or chopped mixed nuts.

: Difficulty: moderate for classic truffles, quite difficult for coated
centers.
: Time: most of a day.
: Precision: measure carefully.
:
: Martin Minow
: decvax!minow

: Copyright (C) 1986 USENET Community Trust

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WHAT’S IN THE FRIDGE? HAM GLAZE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ham Pork
Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Strawberry jam
1/2 cup Apple jelly (or apple-mint)
2 tablespoons Mustard — brown
1 tablespoon Soy sauce
1 teaspoon Lemon juice

In a small saucepan, warm the jam and the jelly until they have melted. Stir
in the mustard, soy sauce and lemon juice. Heat gently until blended; use
as a sauce or glaze over ham.

Sam Waring

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Title: Quick Spaghetti Sauce
Categories: Meats Sauces Vegetables
Servings: 4

1/2 lb Ground Beef; Lean
24 oz Tomato Sauce; 3 cn
1/2 c Water
2 oz Mushrooms;Sliced,Drained,1cn
2 tb Minced Onion Flakes
1 1/2 ts Brown Sugar; Packed
3/4 ts Oregano
1/2 ts Basil
1/2 ts Garlic Salt
1/8 ts Marjoram

Saute the ground beef in a skillet and drain off the excess fat. Add the
remaining ingredients and heat to boiling. Simmer for 10 minutes,
stirring occasionally. Serve over hot cooked spaghetti or other pasta.

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‘NCAPRIATA DI FAVE (FAVA BEAN PUREE WITH GREE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Dried fava beans, soaked
2 ea Celery ribs, chopped
1 md Onion, chopped
2 ts Salt
2 tb Fruity olive oil
12 oz Broccoli or rabe
1/3 c Water
1 tb Salt
3 tb Fruity olive oil
2 ea Garlic cloves, minced

Drain the beans slip them outr of their skins. If
the skins cling too tightly, boil them for 5 to 10
minutes then skin. Put peeled beans in a pot with
celery onion. Add just enough water to cover
bring to a simmer. Add the 2 ts salt, cover cook
for 20 to 25 minutes or until the beans are very soft.
Add more water if necessary. Drain place in a
processor with the 2 tb olive oil. Clean the broccoli
rabe by peeling off any thick skin covering the larger
stems cut into 2″ pieces. Rinse the greens well.
Bring the water to a boil, add the greens 1 tb salt,
cover cook until the greens are soft but not mushy,
5 minutes. Drain. Warm the 3 tb olive oil in a
skillet slowly saute the garlic just enough until it
is golden brown soft. Do not let it brown. Add the
greens swilr them around in well flavoured oil.
Serve on a platter, spooning the garlic infused greens
over the favas.

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Title: Fruit Chili Sauce
Categories: Perserves, Preserves, Heirloom
Yield: 1 Servings

30 Large tomatoes, peeled
6 Onions, peeled
6 Pears, peeled
6 Peaches, peeled
3 Green pepper
3 Sweet red peppers
1 Large bunch celery
4 c Granulated sugar
2 tb Salt
1 qt Cider vinegar
1/2 c Mixed pickling spices (tied
In a bag)

Prepare and chop the vegetables and fruit. Add sugar,
salt, vinegar and spices. Simmer slowly uncovered
until thick – about two hours. Discard spices and
pour into sterlized jars and seal. Source: Heritage
Recipes ch.

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Tasso Hollandaise Sauce

Recipe By :ESSENCE OF EMERIL SHOW #EE2433
Serving Size : Preparation Time :
Categories :New Text Import Essence of Emeril

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg yolks
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon Tabasco sauce
2 teaspoons water
1 stick (1/4 pound) butter, — melted warm
About 1/4 cup finely chopped tasso or — spiced ham

In a stainless steel bowl set over a pot of simmering water over medium heat,
whisk the egg yolks with the lemon juice, salt, Tabasco, and water until pale
yellow and slightly thick. Be careful not to let the bowl touch the water.

Remove the bowl from the pot whisking vigorously, add the butter, 1 teaspoon
at a time, until all is incorporated. Add the tasso and continue whisking for
30 seconds. Serve immediately.

Yield: 3/4 cup

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Title: Bubble Cake
Categories:
Yield: 8 Servings

1 c Scalded milk
1/2 c Sugar
1/2 c Oil
1 Salt
2 pk Yeast
2 Eggs
4 1/2 c Flour
1 Butter; melted
1 c Sugar
1 Cinnamon
3/4 c Chopped pecans

Recipe by: 1982 BAKE: 350° 45 mins

Mix milk, sugar, oil and salt together. Cool to lukewarm. Add yeast and
eggs. Mix well. Add flour. Mix together and knead till smooth. Put in
greased bowl, cover and let rise till double (about 1 to 1-1/2 hours).
Punch down and let stand 10 mins. Mix sugar and cinnamon together. Pinch
off small balls of dough, dip in butter and roll in sugar mixture. Place
in well-greased tube pan in staggered rows and layers. Sprinkle nuts
between layers and on top. Let rise till double (about 1 to 1-1/2 hours.)

Bake for 45 mins.

ORIGINATOR ? SUBMITTER Grace Wagner (wgmm@citynet.net) DATE 11/10/96

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RISOTTO WITH MUSHROOMS AND ASPARAGUS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms — assorment
1 lb Asparagus
1 sm Onion — chopped very fine
1 lb Arborio rice
Olive oil and butter
1 qt Chicken stock
1 qt Red wine — see options
1/2 c Parmesan cheese
Salt and pepper

Assorted mushrooms: crimini, shitake, oyster; or
combination of standard white, dried morel or porcini
soaked in warm water one hour. OPTIONS: Need 2 quarts
of liquid to cook the risotto. Half should be chicken
stock but the rest can be either wine, mushroom
liquid, or vegetable stock; or some combination. For a
red wine, try Barbera D’Alba.

Saute mushrooms in a little olive oil and butter and
set aside. Blanch asparagus by a quick dip in boiling
water until they turn bright green. Then plunge them
in a bowl of ice water (not tap water). Chop off the
tips and three or four inches os stalk. Save the rest
for soup. With a low flame under the heaviest saucepan
or saute pan you have: saute onion in a butter/oil
combo until clear. Add rice and coat the grains with
the oil. After a couple of minutes start adding liquid
a little at a time, just enough to cover the rice.
Stir often with a wooden spoon. Alternate chicken
stock and the wine or other liquid. Continue adding
the liquids a little at a time. The rice is done when
it is still firm at the very middle of the grain but
not crunchy to taste. This takes about 25 minutes.
When it reaches this stage, add the mushrooms, a
tablespoon of butter, the cheese, the salt and pepper,
and thee sections of asparagus, saving the tips to
decorate the tope of the dish.

Recipe By : Lou Jane Temple, Death by Rhubarb
Categories : Grains Recipes From
Mysteries

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Title: ITALIAN PISTACHIO PILAF
Categories: Main dish, Side dish
Yield: 13 portions

3 1/2 c Water
1 c White Basmati Rice
— (Arrowhead Mills)
1/2 ts Salt (optional)
1 c Diced onions
1 c Diced red bell pepper
3 tb Olive oil
2 tb Fresh chopped garlic
2 c Flaked Seitan*
2 ts Salt (optional)
1 ts Ground black pepper (opt.)
3 tb Ground fennel
1 c Sliced scallions
1 c Chopped pistachios

Prep time: 45 minutes

Bring water to simmer. Add 1/2 teaspoon salt and
simmer for 10 minutes. Cover pot and turn off heat.
Let sit until cooked (about 5 minutes.)

Saute onions, bell peppers, garlic, Seitan, salt,
fennel, and black pepper in olive oil until soft
(about 10 minutes on medium heat). Add rice,
scallions and pistachios. Serve hot with a vegetable
as a light meal.

*NOTE: The word “flaked” refers to a style of cut in
which the food medium is thinly sliced at a 45 degree
angle.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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