Title: Bush’s Batch
Categories: Cookies, Chocolate, Snacks, Celebrity
Yield: 36 servings

1 c Plus 2 t all-purpose flour
1 Egg
1/3 c Granulated sugar
1/2 ts Salt
1 1/2 ts Very hot water
1/2 ts Baking soda
1/2 c Butter, softened
1/2 ts Vanilla
1/3 c Firmly packed brown sugar
1 c Semisweet chocolate chips

Preheat oven to 375F. Sift together flour, baking soda and salt onto
waxed paper. Beat butter, brown sugar, sugar and egg in large bowl with
electric mixer until fluffy, about 3 minutes. Beat in hot water and
vanilla. Gradually beat in flour mixture until blended and smooth. Stir
in chocolate chips. Drop dough by well-rounded teaspoonfuls onto large
greased baking sheet Bake in preheated 375F oven for 10 minutes or
until golden. Cool on sheet on wire rack 1 minute. Remove to wire rack
to cool completely. TO: AMY SIEMENS (MHPT78A) FROM: JOAN MADDEN (RHSV61B)
SUBJECT: CHOCOLATE DECADENCE

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“GOLD ROOM” SCONES

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 2/3 c Flour
1/2 c Sugar
1 1/2 tb Baking powder
1 t Salt
1/2 c Butter
2 Eggs
3/4 c Whole milk
3/4 c Raisins
1/3 c Honey

Preheat the oven to 425F. Combine the flour, sugar,
baking powder, and salt in a large bowl. Mix well. Cut
the butter into the flour mixture with a pastry
blender until the mixture resembles coarse cornmeal.
Add the eggs, milk and raisings. Stir quickly with a
fork until the dough leaves the sides of the bowl and
forms a ball. Spoon onto an ungreased cookie sheet to
form the desired number of scones. Leave at least 1″
between the scones. Bake until golden (about 12-15
minutes). Remove to a wire rack, and brush immediately
with honey. Serve at once with butter, jam and whipped
cream.

Posted by Joel Erlich, Kooknet Recipe Network,
Cyberealm BBS Watertown, NY 315-786-1120

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Title: Szechuan Style Cabbage Relish
Categories: Relishes, Vegetables, Appetizers, Vegan, Chinese
Yield: 1 servings

1 md Green cabbage

MMMMM————————–MARINADE——————————-
8 c Water
2 tb Szechuan peppercorns
3 tb Salt
2 tb -Strong spirits, or up to:
3 tb Strong spirits
— (gin, tequilla, or
— kaoliang wine)
1 c Icicle radish, julienned
— (Optional)
1/2 c Carrot, julienned (optional)
2 sl -Gingerroot, or up to:
5 sl Gingerroot
1 sm -Fresh Chile, or up to:
3 sm Fresh Chiles (optional)

This relish is certainly the most ubiquitous and popular in all China.
There is even a special earthenware pickling jar for it. Encircling
the mouth of the jar is a shallow, water-filled trough, into which
the lid fits like an upturned bowl, affording an airtigh seal. Many
a restaurant, no matter how small, keeps an ongoing batch in the
works. It is especially favored as an appetizer or as an
accompaniment to such specialties as boiled pot-stickers or noodles.

Szechuan is a Western province of China where red pepper frequently
enlivens the food. The traditional hot, spicy flavor of this relish
varies with individual taste; use as much or as little gingerroot
and/or hot peppers as you like to do the job. Chiles can be chopped
for a really hot effect; or for mere warmth, leave them whole with a
slit down one side. If you omit the chiles and gingerroot
altogether, the resuld will be a pleasant pickle flavor with the
natural sweetness of the crisp vegetables in the forefront.

Green cabbage (not Chinese cabbage) is the principle ingredient, but
other vegetables may be added for color (carrot) and variety (icicle
radish). One batch requires several days’ steeping. The brine should
be reused, for each time the vegetables contribute their flavor, and
it gets better and better.

DIRECTIONS:
===========
Discard limp outer leaves of cabbage. It is not necessary to separate
leaves individually. Break the head into fairly large yet bite-sized
pieces. Pat dry and let excess moisture evaporate.

To make marinade: Brin to a boil the water, peppercorns, and salt.
Strain out the peppercorns as you pour the liquid into a plastic
container (with air-tight lid), ceramic bowl, or crock. Let cool to
room temperature.

When the brine has cooled, add the alcohol, then cabbage and
additional vegetables. Weigh these down with a clean, heavy ceramic
object (I simply use a plate) or stone so that they remain submerged
in the brine. Cover tightly with plastic wrap or air-tight lid.
Store in the refrigerator for at least three days before uncovering.
The first one or two batches may seem a bit salty and raw-tasting;
after that a mellow, richly mature character develops. It can store
indefinitely if kept cold, airtight, and clean. Always use clean,
dry utensils when removing the vegetables. You can remove as much as
you want at a time and add new vegetables before the previous batch
is used up.

To replenish the brine after several batches, add a little alcohol
and a salt solution (1/2 teaspoon salt boiled with 1/2 cup water).
The original marinade can be reboiled with additional water and salt,
but this results in some flavor loss.

Variation: Shred the marinated cabbage or chop it coarsely, to yield
about 5 cups, loosely packed. Toss with 1 tablespoon soy sauce,
2-1/2 teaspoons sugar, 1 tablespoon vinegar (cider or Chinese dark),
and 1-1/2 teaspoons sesame oil. Serve at room temperature or chilled.

* Source: The Fragrant Vegetable, by Martin Stidham
* Typos by: Karen Mintzias

MMMMM

Date: Mon, 16 Aug 93 21:49:07 CDT
From:

This along the lines of quick and easy, and good and just a bit spicey.

BLACK BEANS AND SAIFUN

2 “nests” saifun noodles (these are the superthin “cellophane” noodles)
(boil, < 5 minutes) 1 can black beans (Hain is good, or 12 oz. of your own with cooking juices) 1 tbs. tamari 1 tbs. balsamic vinegar 1 tbs. sucanat (type of sugar) 1 tsp. hot mustard powder 1 tsp. ginger curry (i have a pre-made powder, but a mix of the two will do) (heat up can of beans, blend other ingredients, add to beans) Serve 50/50 proportion of cooked saifun and black bean mixture. Serves two.

Title: CZECHOSLOVAKIAN CHEESECAKE
Categories: Cheesecakes, Cheese/eggs
Yield: 10 servings

MMMMM—————————CRUST——————————–
Sweet Yeast; See Recipe # 23

MMMMM————————-CHEESECAKE——————————
2 c Cottage Cheese
1 c Sugar; Granulated
1 tb Cornstarch
1 tb Rum; Dark
1/3 c Raisins
1/4 c Butter; No Margarine
2 Eggs; Large, Separated
3 tb Milk OR Heavy Cream
1/2 ts Lemon Rind; Grated

Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar,
and the egg yolks. Beat until foamy, then add the cornstarch, milk,
rum, cheese, lemon rind and raisins blending well. Beat the egg
whites until they from soft peaks, then gently fold them into the
cheese mixture. Pour the mixture into the prepared crust and bake for
50 minutes, or until the edges are golden brown. Cool and serve at
room temperature.

MMMMM

BREAKFAST BURRITOS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/Eggs Main Dish
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground Beef
1 sm Onion chopped
1/2 sm Green bell pepper
1/2 ts Salt
1 t Ground black pepper
1/2 ts Ground cumin
2 c Potato Par boiled diced
4 Eggs
9 Flour tortillas
1/2 c Shredded cheddar cheese

Brown the ground beef with the onions. Drain the fat,
then add the spices and diced potatoes. Whisk the
eggs and milk slightly. Add to beef/potato mixture
over a medium high high. Mix together as in scrambled
eggs. Warm flour tortillas on a hot griddle. Put
egg/beef mixture on warmed tortilla and sprinkle with
shredded cheddar cheese. Fold the tortilla making a
burrito. Serve with salsa of your choice.

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Title: Crescent Roll Kolack by Alice
Categories: Cookies, Desserts
Yield: 10 servings

2 cn Crescent Rolls-refrigerated
1 Lemon rind*
1/3 c Sugar*
12 oz Walnuts-chopped*
1/2 c Water*
1 tb Butter*

* Filling 1. Pastry
a. To make 4 large Kolack; divide each can into two; roll out;
putting
in filling; roll.
b. To make 8 small Kolach; divide each can into four; roll out;
put in
filling; roll. 2. Filling
a. Combine 1/2 cup water and 1/3 cup sugar. Make a syrup of this;
boil
1 minute.
b. Cool then add nuts, lemon rind and 1 tablespoon of butter 3.
Bake at 350 degrees, for 30-35 minutes

MMMMM

Title: CHICKEN AND PEACH DELIGHT
Categories: Baby food, Chicken
Yield: 10 portions

1/2 c Cooked boneless chicken,
-chopped
1/4 c Cooked brown rice
1 Ripe peach
1 tb Peach juice
1 tb Milk
2 ts Wheat germ

Mix all ingredients together and chop roughly in a food processor or
blender.

MMMMM

Title: Oyster Stew
Categories: Fish Soups Appetizers Londontowne
Servings: 6

1 pt Shucked oysters, with liquor 1 qt Milk
1/4 c Butter 1 x Salt/pepper to taste
1 x Seafood seasoning (optional)

Cook oysters in their liquor until edges just begin to curl. Add milk,
butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
immediately (for an extra “zip”, sprinkle seafood seasoning on each
serving).

—————————————————————————–

DOUGHNUTS (“SUFGANIOT”)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/8 6 lb Sifted flour
2 Eggs
1/2 teaspoon Salt
4 tablespoons Sugar
1/2 cup Oil
1 3/4 ounces Fresh yeast
1/3 ounce Package of vanilla sugar
2 cups Warm water — approximately
1/4 cup Cognac
Jam
Icing sugar

Place 2 cups flour in bowl with salt, sugar, yeast, vanilla sugar.Mix
well. Add oil, water, cognac. Mix till smooth. Add eggs. Mixagain. Add
remaining flour until smooth, elastic texture is obtained. Leave to
rise. Knead, then roll out dough with rolling pin and divide into 4
sections. Roll out each section, cut into rounds with a cup, leave to
rise for 1 hour. Fry in deep oil until golden brown. Drain. Inject with
jam and roll in icing sugar.

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