Title: VIENNA CHRISTMAS STOLLEN
Categories: Breads
Yield: 2 servings

1 1/2 c Milk;scald/cool to lukewarm
3 1/2 Yeast;dry/envelopes
3/4 c Water; lukewarm
3 c Flour; sifted
1/2 c Eggs; yolks/lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter; softened
Flour; 10-11 c. as needed
5 c Sultanas; (currants)
1 1/2 c Almonds;chopped or slivered
1 c Citron; chopped
1/2 Lemon; rind only/grated
2 ts Rum

Milk should be cooled to about 100 degrees. Dissolve the yeast in the
lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted flour.
Cover the sponge with a cloth and let it ripen until bubbles appear on the
surface and it is about to drop in the center. Pour the remaining milk over
the sponge. Add the egg yolks, sugar and salt and beat until the
ingredients are well blended. Add 1 cup flour and beat well. Blend in the
butter. Add more flour gradually to make a smooth dough, or until 10 to 11
cups have been added. Some flours absorb more liquid than others. Knead in
the sultanas, almonds, and citron, along with the lemon rind which should
be mixed with the rum. Knead the dough until the fruits and nuts are
dispersed well through it and it is smooth. Dust the top lightly with flour
and let it rise in a warm place about 45 minutes. Punch it down and let
stand for 20 minutes. Divide the dough in half and knead the pieces until
smooth. Let them stand for 10 minutes longer. Place one ball of dough on a
lightly floured board, and with a rolling pin, press down the center of the
ball, and roll the pin to and fro 4 to 5 times, pressing all the time to
make an elliptical shape 6 inches long and 3 1/2″ wide. The center rolled
part should be 1/8″ thick and 4 inches long. Both ends should remain
untouched, resembling rather thick lips. Place this rolled out piece of
dough on a buttered baking sheet and brush the center part with melted
butter. Fold one lip toward the other and on the top of it. Press the
fingertips down near and below the lips, pulling somewhat apart. Give a
pull away from each end, pointing them toward the lips. The shape should
resemble a waning moon. Repeat the process with the second piece of dough.
(Unless you have gone completely crazy by now! note: my comment, not
Gourmet’s). Let the Stollen rise, covered in a warm place until they double
in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375
degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks.
Brush them with butter and cover with vanilla sugar. Recipe will be posted
under R-MM VANILLA SUGAR. Source: Gourmet , Old Vienna Cookbook Gourmet
Books, Inc., 1959 Barbara Day
:::GWHP32A

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Title: EASY PEANUT CLUSTERS
Categories: Candies, Holiday
Yield: 1 servings

6 oz Semisweet chocolate chips
-1 pk
1/2 c Peanut butter
1 c Peanuts; skinless

Melt chocolate chips and peanut butter over low heat. stir in peanuts. drop
by teaspoonfuls onto wax paper or cookie sheet. Refrigerate.

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Title: HONEY-RUM BALLS
Categories: Candies, Snacks, Alcohol
Yield: 1 Servings

2 c Vanilla wafer crumbs (7.5 oz)
1/2 c Rum
1/2 c Honey
1 lb Walnuts, ground
Confectioners Sugar

Mix 1st 4 ingredients, shape in balls and roll in
confectioners sugar. Store in airtight container for
up to 6 weeks. Dust with sugar again before serving.

Makes 5 dozen.

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Title: Gazpacho 1
Categories: Soups/stews, Vegetables, Appetizers
Yield: 4 servings

1 x Zucchini 3 x Garlic, cloves
1 x Green pepper, small 1/2 ts Cumin
1 x Onion, small 1/4 ts Chili powder
1 x Cucumber 4 tb Olive oil
1 x Tomato, large 12 oz V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or
blender for 10 seconds ). Add vegetables and spices to juice and
refrigerate.
THE ANDERSONS’ FOOD GARDEN

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Title: Buddy Brickle Crunch Cookies
Categories: Cookies, Desserts, Snacks
Yield: 16 Servings

1 1/2 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Margarine
3/4 c Brown sugar
1 ea Egg
1 ts Vanilla
5 ea Toffee candy bars, crushed
1/3 c Chopped pecans

Combine flour, baking soda and salt. Cream together
maragrine, sugar, egg, and vanilla until smooth and
creamy. Stir flour mixture into margarine slowly.
Blend in toffee bars and nuts. Drop by spoonfuls, two
inches apart on greased cookie sheet. Bake at 350 deg
f for 12 –
15 minutes. Remove and cool.

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DUMP CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Cherry pie filling or any
Kind you desire
1 Can Crushed pineapple
1 Package Yellow cake mix
2 Sticks of butter
1 Can Coconut
1 Cup Nuts

Spread pie filling in bottom of a 9×13 inch dish. Spread pineapple on
cherries. Sprinkle cake mix on top. Melt butter and pour over cake
mix.
Top with coconut and nuts. Bake at 325 degrees for 1 hour. Randy Rigg

– – – – – – – – – – – – – – – – – –

Molly Rood also posted a recipe for a variation:

Black Forest Dump Cake

1/4 cup vegetable oil
1 package dark chocolate cake mix
2 eggs
1/2 cup water
1 large or 2 small cans of cherry pie filling
tub of thawed cool whip

Put oil in a 9 x13 baking pan first. Add cake mix, eggs, and water and stir
with a fork.
Pour cherry pie filling on top and bake in a 350 degree oven 35-45 minutes.
Cool cake and frost with cool whip.

———————————

TART DOUGH AND PREBAKING

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6712
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups flour
3/4 teaspoon salt
12 tablespoons cold butter cut into tablespoon pieces
6 tablespoons chilled shortening cut into tablespoon pieces
12 tablespoons cold water
1 egg, — lightly beaten
1/2 cup grated Gruyere or Swiss cheese

In a food processor combine the flour with the salt. Process the butter and
shortening until they are cut into tiny pieces. Add 8 tablespoons of the
water and process until it comes into a ball. If it is dry, add water by
tablespoonfuls.

Turn the dough onto a board and press it into a round slab about 1-inch
thick. If it is not too hot, roll the dough out immediately. (easier to
handle) But if the fat is oozing out, then refrigerate for 2 hours at least
or overnight to relax the dough.

Gently flour your board and rolling pin. Roll dough out from the center
until it forms a circle about 1/2-inch thick; turn over and roll until a
little thicker than 1/8th-inch thick and 14-inches in diameter.

Roll the dough over a lightly buttered 12inch false bottomed tart shell.
Press the dough into the pan and trim the edges pressing up a border
1/2-inch wide. Fold that border back into the pan (it should not overlap
the bottom) and press it back into the sides of the tart shell so that you
are building up a double thickness of shell wall. Roll the rolling pin over
the top to trim off excess pastry and refrigerate for 30 minutes.

Preheat oven to 400 degrees. Set the pan on a baking sheet. Line the dough
with foil or parchment and fill it with dried beans. Bake for 10 minutes.
Remove beans and bake 10 minutes longer. Paint the bottom of the shell with
egg and sprinkle on grated cheese and return to oven for 3 to 4 minutes to
really seal the bottom. Remove from oven and cool tart shell on a rack for
30 minutes before filling and finishing baking.

Yield: enough for two 8inch tart shells or one 12inch tart

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Title: Yucatan Seafood Stew
Categories: Seafood, Soups, Masterchefs, Frisco, 4sg
Yield: 8 servings

3/4 c Oil, olive 2 ea Chilies, Pasilla, roasted,
1 md Onion, chopped — peeled, skin stripped
1 lg Garlic, head, roasted — off, and julienned (2
— chopped — Chipotle or Jalapeno
3 ea Bay leaves — chilies can be
2 ea Allspice, crushed — substituted.)
2 qt Stock, fish OR 12 ea Mussels, scrubbed,
2 qt Stock, chicken — debearded
3 bn Coriander 8 oz Tuna, filet
8 ea Clams, Manilla, or 8 oz Rock Cod, filet
— Little Neck 8 oz Ling Cod, filet
8 lg Tomatoes, grilled until 1 ea Lobster, parboiled
— almost black, roughly — (up to two pounds)
— chopped 8 ea Shrimp, parboiled
8 oz Fish, angler, OR 4 lg Oysters, removed from
8 oz Fish, monkfish — shell
1/2 c Juice, lime 4 sm Squid, fresh

Heat a large saute pan and add olive oil. Saute the onion, toasted
garlic, cloves, bay leaves, and allspice for about 10 minutes. (Do not
brown.)

Meanwhile, heat the fish stock (or chicken) in a saucepan.

To the saute pan, add 1 bunch of coriander (tied together), all of the
clams, and the grilled tomatoes. Turn the heat up to high and bring to a
boil.

Add 2 cups of heated fish stock, cover, and steam to open the clams
(about 5 minutes). Replenish fish stock as needed to keep ingredients
covered.

Add the angler fish, lime juice (to taste), and chilies. If
necessary, add more coriander and roasted garlic. Continue cooking for 2
minutes, then bring to a rolling boil and add mussels.

(Note: Mussels open quickly.)

Add the remainder of the fish (tuna or cod), then lobster, shrimp,
oysters, and squid. (Note: All fish should have the skin removed and be
cut into 1-inch cubes.)

Remove tied bunch of coriander, then cook covered for 2-3 minutes and
serve.

Garnish with fresh coriander.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

—–

Title: French Onion Soup with Croutons
Categories: Soups/stews, Appetizers, Londontowne, Beef, French
Yield: 4 servings

2 ea Medium onions 1/2 ts Kitchen Bouquet
2 ea Chicken boullion cubes 2 ea Beef bouillion cubes
1 qt Water

Slice onions finely, sautee in butter until tender. Add water, boullion
cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.
Toast bread slices under broiler. Spread with butter, salt, pepper,
garlic, paprika and Parmesan cheese. Dice.
Mrs. John P. Elberti

—–

VEGETARIAN SHEPHERD’S PIE

Recipe By : Readers Digest, One Dish Meals The Easy Way
Serving Size : 4 Preparation Time :1:00
Categories : Grains And Beans Main Dishes
Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 garlic cloves — crushed
1 red bell pepper — chopped
1 green bell pepper — chopped
2 medium zucchini — thinly sliced
1 cup canned tomatoes — crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups pinto beans, cooked — drained
1 1/3 cups black beans, cooked — drained
1 1/3 cups chickpeas, cooked — drained
3 cups mashed potatoes
1/4 teaspoon paprika

Preheat the Oven to 375 degreesF.
Saute 2 cloves garlic for 1 min. Add the red and green peppers, and zuccini
and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup
of the crushed tomatoes, salt, and black pepper, and cook uncovered three
minutes longer.
Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in
food processor, and puree until smooth.
Spoon the puree into a lightly greased 9″ pie plan. Top with the skillet
mixture. Then spood the mashed potatoes on top.
Bake uncovered for 25 minutes, or until the potatoes are lightly browned.
Sprinkle with paprika if desired.

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