Title: SPOTTED DICK
Categories: Puddings, British
Yield: 6 servings

8 oz Flour, self-rising
1 pn Salt
4 oz Margarine
2 oz Castor sugar (Superfine)
4 oz Sultanas; to 6 oz
6 T ;Water

Have ready a sheet of foil or a double thickness of grease proof paper
brushed with melted margarine.

Make the pudding crust: Sieve the flour and the salt. Rub in the
margarine. Add the sugar and sultanas. Mix in the water to make a
soft dough. Turn out onto a floured board and form into a roll. Wrap
loosely but securely in the grease proof paper or foil. Tie or seal
the ends. Place in the steamer and cover tightly. Steam for 1-1/2 to
2 hours. Serve with hot custard sauce or sprinkle with castor sugar.

Variation: At stage 3: Put the mixture in a medium-sized (1-1/2 pint)
pudding basin with a round of grease proof paper in the bottom and
brush all round inside with melted margarine. Smooth the top. Cover
with foil, or double grease proof paper brushed underneath with
melted margarine and steam for 1-1/2 to 2 hours. Serve with hot
Custard sauce or sprinkle with castor sugar.

Shared by Sylvia Mease (the Cookie Lady)
Fidonet COOKING echo

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Irish Potato Pie

Recipe By : Catherine S. Minot (Bill Roess’ Girlfriend)
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs
1/2 cup green onions — chopped
1/2 teaspoon pepper
1/2 teaspoon salt
6 ounces Swiss cheese — grated
3 cups cooked potatoes — peeled and diced
4 ounces ham — diced
1/2 cup green bell pepper — chopped
1/2 cup half and half

Preheat oven to 350 degrees F. Generously butter 9-inch pie dish. Whisk
eggs, onions, salt and pepper in large bowl. Add potatoes, cheese, ham, bell
pepper and half and half. Stir to blend. Pour into prepared dish. Bake until
set, about 1 hour 20 minutes. Cut into wedges.

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CHILLED BROCCOLI SOUP WITH PORCINI AND

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
4 tb Diced shallots
Salt and pepper to taste
2 c Peeled, cubed potatoes
3/4 ga Chicken stock
4 c Broccoli, blanched
For the Garnish:
1/4 c Fresh Porcini mushrooms
1 t Finely chopped chives
Coarse sea salt to taste
White pepper to taste
1 t Extra virgin olive oil
For the Ricotta Toasts:
4 Thin slices Tuscan bread
1 tb Ricotta Salata
Cracked black pepper to
Taste

Preparation of the Soup: In a heavy sauce pan, heat
the olive oil and add the diced shallots. Sweat and
season with salt and pepper over a medium flame. Once
shallots become translucent, add the cubed potatoes
and sweat for three minutes. Add the chicken stock.
Bring to a boil and simmer for 1 1/2 hours over medium
heat. Remove and puree with an upright blender. Add
the blanched broccoli to the puree while blending.
Season, strain through a fine strainer and ice
immediately. Serve ice cold. Preparation of the
Garnish: Slice the Porcini on a very sharp Japanese
mandoline and add chives, salt, pepper, and extra
virgin olive oil.

Preparation of the Ricotta Toasts: Dry toast the bread
until crispy and golden brown. Cool and spread ricotta
on the toast. Grind black pepper on top and serve with
marinated Porcini to finish. Yield: 1 gallon soup and
4 garnish

Recipe By : CHEF DU JOUR SHOW #DJ9332
For the Soup:

From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
Oct 1996 14:31:26 Pst

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—
Kidney Beans, Rice and Acorn Squash (or _What to Do With Acorn Squash_)

1 can Kidney beans
2 cups brown basmati rice, cooked
1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
3 tbs diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
1 tbs dried basil
1/4 tsp red/cayenne pepper
1 tbs cardamom
1 tsp cumin (I didn’t try this)
3 slices acorn squash, cooked and diced small (1 cup or more)

Heat up kidney beans then mash beans with their liquid. Mix spices and
tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add
onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

This has a pretty robust look to it, tastes sweet, spicey and a bit sour due
to the tomato. Capers may be added (1 tbs/cup) for a green juicy note. The
tomato may be wrong for this dish since the contrast is great, YMMV.

Pathology Pound Cake^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable shortening
Flour
1 1/4 cups Seedless strawberry jam
1/2 pint Whipping cream
3 tablespoons Sugar
1 package (12 oz) frozen blueberries
Partially thawed
—–TOOLS—–
Loaf pan
Mixing bowl
Spoon
Wire cooling rack
Mixer
Ziploc bag
2 small Serving bowls
Platter

With an adult’s help, preheat oven and mix cake according to package
directions.

Grease and flour a loaf pan. Pour a half inch layer of batter into the pan.
Then, using a spoon, glop several lines and small pools of blood (jam) over the
batter.
Repeat until you put one final layer of batter covering all signs of jam. You
should have a
Bake according to package directions. After removing from pan, allow to cool
35-40 minutes.

Beat the whipping cream until stiff peaks form. Add the sugar, then whip for
another minute. Using a spoon, gently swirl 2 tablespoons of the extra blood
into the whipped cream and refirgerate until ready to serve the cake.

Palce the partially thawed blueberries in the ziploc bag. Seal and lightly
pound the berries until they are squished, but not complete mush. Pour into a
bowl, add two tablespoons jam and mix well.

Slice and arrange the cake on a platter. Place the bloody whipped cream and
bllueberry blood clots beside the platter for guests to use as toppings. Serves
8-10 psycho scientists. Sicko servign suggestions: Garnish your platter with a
garland or little flowers made of blood splattered sterile guaze bandages.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
1 pk (16oz) pound cake mix with ingredients listed on box

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RED PEPPER BISQUE WITH SEAFOOD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
4 Sweet red bell peppers,
-seeds and ribs removed,
Chopped
1/2 c Chopped onion
1/4 c Peeled, chopped apple
1/2 c Peeled, chopped carrot
4 c Chicken stock, preferably
-unsalted
1/2 c Corn kernels, fresh or
-frozen
1 pn Crushed hot red pepper
1/4 c Tarragon vinegar
1 tb Freshly squeezed lime juice
2 tb Chopped fresh parsley or
-cilantro
Pinch freshly ground white
-pepper
1/4 ts Salt (omit if using salted
-canned stock)
1/4 c Baby shrimp, peeled and
-deveined
1/4 c Bay scallops, halved

Heat the oil in a 4-quart saucepan over medium heat.
Add the red bell pepper, onion, apple, and carrot.
Saute, stirring frequently, until the onions are
translucent, about 5 to 7 minutes.

Add the chicken stock and bring to a boil over high
heat. Reduce the heat and simmer the soup, partially
covered, for 25 minutes. Puree the soup in a blender
or a food processor fitted with a steel blade; return
it to the saucepan.

Stir in the corn, crushed red pepper, taragon vinegar,
lime juice, parsley, white pepper and salt. Bring to
a boil over medium heat, stirring occasionally, and
simmer, uncovered, for 7 minutes. (The soup may be
prepared up to this step two days in advance and then
refrigerated in a tightly sealed container. Just
before serving, bring it slowly back to a boil and
then add the seafood.)

Add the shrimp and scallops to the simmering soup,
turn off the heat immediately, and cover the pot.
Allow it to sit for 5 minutes. Serve immediately in
heated soup bowls.

Makes 6 servings.

Nutrient Value per Serving: 100 Calories, 4 g Fat, 0.6
g Saturated Fat, 7 g Protein, 11 g Carbohydrate, 13 mg
Cholesterol, 548 mg Sodium.

[The Washington Post; January 9, 1991]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

1/4 c. sugar
1/4 c orange juice
2 c. rhubarb cut into 1/2 inch slices OR frozen sliced rhubarb (8 oz.)
2 t. cornstarch
1 T. water
1 c. sliced strawberries
In saucepan, combine sugar and orange juice. Bring to boiling; add fresh
or frozen rhubarb. Return to boiling; reduce heat. Cover simmer 5-7
minutes or until rhubarb is nearly tender. Drain rhubarb, reserving
syrup. If necessary, add water to reserved syrup to make 2/3 cup. Pour
syrup into saucepan. Stir together cornstarch water; stir into syrup.
Cook stir till thick bubbly. Cook stir for 2 minutes more. Remove
saucepan from heat. Gently stir in rhubarb strawberries. Cover chill
throughly (about 1 1/2 hours). Makes 6 servings.

Title: CHEESE TOMATO
Categories: Vegetables, Diabetic, Cheese/eggs
Yield: 1 servings

1 Tomato (thickly sliced)
1 ds Celery salt
1 ds Garlic salt
1 ds Pepper
1 oz American cheese (grated)

Place tomato slices on broiler pan coated with
vegetable cooking spray. Sprinkle with seasonings. Top
with cheese. Broil 5-6 inches from heat until cheese
is melted. 1 serving = 1 vegetable, 1 high-fat meat
calories = 140

—–

CANJA DE GALINHA (CHICKEN SOUP WITH LEMON AND

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken
6 1/2 oz Chicken giblets, chopped
6 c Water
2 Onions, finely chopped
1 Stalk celery, finely chopped
1 t Salt
2 Bay leaves
2/3 c Rice
Juice of 1 1/2 lemons
10 Mint leaves, finely chopped
Freshly ground black pepper

Place the chicken in a large saucepan, add giblets,
water, onions, celery, salt and bay leaves. Cover and
simmer over low heat for 2 hours.

Remove the chicken and let it cool. Add rice to the
broth and simmer for 20 to 30 minutes, until the rice
is soft. Stir occasionally.

In the meantime, remove the skin from the chicken and
take the meat off the bones. Discard bones and skin.

Cut the meat into small strips and add it to the
broth, add lemon juice, and serve sprinkled with mint.

Serves 6 to 8.

Posted by Karin Brewer. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Nutty Stuffed Mushrooms^
Categories: Appetizers, Vegetables
Yield: 18 servings

1 lb Stuffing mushrooms
Salt
2 tb Olive oil
3 cl Garlic, minced
1/2 c Chopped nuts
3 tb Butter
1 c Herb seasoned stuffing mix
3/4 c Shredded Italian cheese
Blend
1 lg Beaten egg

Clean mushrooms. Remove and finely chop stems. Sprinkle insides of
caps with salt and brush outsides with oil.

Cook chopped stems, garlic and nuts in butter 3–4 minutes; remove
from heat. Mix in stuffing, cheese and eggs; spoon into caps.

Bake at 350F. 8-10 minutes on an ungreased baking sheet or until
throughly heated.

Ad in Southern Living 9-95. Shared by Carolyn Shaw 12-95

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