Title: House Balsamic Vinaigrette
Categories: Condiments, Mine
Yield: 1 /2 cup

1 ts Salt
2 tb Red wine vinegar
1 tb Balsamic vinegar
1 1/2 ts Dijon mustard
1/2 ts Black pepper
6 tb Olive oil
1 sm Garlic clove (s), minced
1 Scallion
-white and green parts
-cut into 1/8″ rounds
2 tb Parsley, chopped

1. Stir the salt into the vinegar. Add the mustard and stir. Add the
pepper and olive oil. Whisk or shake in a tightly covered jar until
blended.

Can be prepared to this point up to 1 week ahead and refrigerated.

2. Add the garlic, scallion, and parsley. Shake well and serve.

Can be prepared up to 1 hour ahead.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 48-49

MMMMM

Mango, Ginger And Lime Soup

Recipe By : Akron Beacon Journal September 2, 1998
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds ripe mangoes — peeled, diced
4 ounces fresh ginger — peeled, chopped
4 cups mango nectar
1/4 cup fresh lime juice

Put mangoes and ginger in food processor fitted with metal blade or
blender. Puree, adding nectar gradually through feed tube, until smooth.
Strain through fine sieve or cheesecloth; discard pulp. Stir in lime
juice; refrigerate until cold.

— Adapted from Latin Ladles, by Douglas Rodriguez.

Converted by MC_Buster.

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Title: CRICKETS
Categories: Desserts
Yield: 60 servings

1 1/4 c All purpose flour
1/2 ts Salt
1/2 ts Soda
1/2 c Granulated sugar
1/4 c Firmly packed brown sugar
1 Egg
1 ts Vanilla extract
1/2 c Land O Lakes butter, soften
1 c Diced toasted almonds
1 c Chocolate covered raisins

Combine all ingredients except almonds and raisins in large mixer bowl.
Beat 1 minute at medium speed or mixer. Stir in almonds and raisins. Drop
by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375
degrees for 10 to 12 minutes. Deborah Zurrow Lombard, Illinois

—–

Funnel Cake

Recipe By : “Ask Anne Nan”
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten
1 1/2 cups milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cooking oil

In a bowl, combine eggs and milk. Sift together flour, baking powder and
salt. Add to egg misture and beat with electric mixer until smooth. (Check
to see if mixture flows easily).
In a large skillet heatoil to 360F. Covering the end of a small funnel
with your finger, pour batter into hot oil in a spiral shape. Fry till
golden (about 3 minutes) using tongs to turn. Cook 1 minute more. Drain on
paper bag covered with a paper towel. Sprinkle with cinnamon and powdered
sugar or serve with maple syrup. Delicious.

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Date: Mon, 30 Aug 93 01:52:48 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

Although Thai curry paste can be purchased in oriental food
specialty markets (and it is very good), it is usually
preserved in a vegetable oil base, often tropical oils.
Here’s a recipe for both Red and Green curry paste I got
in Bangkok this March:

Thai Curry Paste

1 tspn caraway seed
1 tspn coriander seed
1 tspn chopped dried makrood rind
1 tspn ground dried laos root (kah)
2 tblspn chopped fresh lemon grass (use bottom 2″ of stems only)
2 tblspn chopped red onion
10 cloves garlic, peeled
chili (see notes below)
1/2 tspn salt
1/2 tspn water

RED CURRY PASTE: combine first 7 ingredients in blender at
medium speed until coarse ground. In mortar combine chili,
salt and blended spices and grind to paste with pestle. Add
water and grind till well mixed.

Authentic traditional Thai red chili is prepared by cutting
open 6 dried chilis and removing the seeds. Soak the pods in
water for 30 minutes, drain and squeeze out the excess water.

2 tblspn chili powder can be substituted for fresh chilis.
The Tuong Ot Sriracha chili sauce mentioned in a previous
missive will also work well.

GREEN CURRY PASTE: Prepare as above but substitute fresh green
serrano chilis for the red chilis, fresh makrood for the dried,
fresh laos root for the dried.

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

Makrood leaves and rind: small double leaves – figure 8 shaped
with lime-like fragrance, have a sour, strong pungent taste,
are also used in soups and thinly sliced in salads.

Laos root (kah) is very strong sharp with penetrating odor,
not unlike eucalyptus.

Title: Green Tomato Chunty (English)
Categories: Preserv, English
Yield: 4 servings

4 lb Green tomatoes
1 lb Apples
1 lb Onions
2 oz Salt
1 Ib moist brown sugar
1 pt Malt vinegar
1 ts Level mixed spice
1 ts Level dry mustard
1 ts Level ground ginger
1 ts Level cayenne pepper

Finely chop the tomatoes, apples and onions. Place in a bowl,
sprinkle with salt, cover and leave overnight. Next day, strain off
the salt liquor. Place all the ingredients together in a large
saucepan, bring to the boil and simmer for 1 to 2 hours, stirring
occasionally, until the chutney is thick. Leave in the pan to cool.
When cold put into jars, cover and seal.

—–

Title: JIFFY BUTTER PIE CRUST
Categories: Pies
Yield: 2 servings

2 c All-purpose flour
3/4 ts Salt
2/3 c Butter,chilled,cut into 8 pi
1 ea Yolk of large egg

This rich,all-butter recipe makes two single
piecrusts or one double crust pie; margarine may be
substituted for butter,if desired.
In a large bowl,combine flour and salt.With pastry
blender or two knives,cut in butter until mixture
resembles coarse crumbs.In small bowl,beat egg yolk
with 3 tablespoons ice water;sprinkle mixture,1
tablespoon at a time,over flour mixture;toss with fork
to blend lightly but evenly.Add up to 1 tablespoon
water,if necessary,until dough begins to form a
ball.Knead dough gently 2 or 3 times;flatten into disk
shape.
TO MAKE SINGLE CRUST:On lightly floured surface,roll
out half dough to 11 to 12″ circle (see note);fit into
9″ pie plate;trim, leaving 1″ overhang.Dampen
underside of hangover with water; turn under;flute
edges or make decorative edging as described
below.Place in freezer 10 minutes.Note:Depending on
depth of edge or type of edging used for crust,you may
need up to full recipe dough.Any unused dough can be
frozen,tightly wrapped, for up to 2 months.
TO MAKE DOUBLE CRUST:Roll out dough as for single
crust pie; fit into pie plate;trim.Roll out remaining
dough to 11 to 12″ circle;fit over top of
pie;trim,leaving 1“overhang.Dampen edges of pastry
with water;press together or turn under; flute edge
.Cut vents for steam in center of top crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe
above, or one 10 or 11 ounce package piecrust mix
according to package directions.Roll out half
dough;fit into 9″ pie plate; prepare single crust as
directed.After fluting,place in freezer 10
minutes.Heat oven to 425 degrees.Line crust with
foil;fill foil with dried beans or rice.Bake 6
minutes.Remove foil and beans;bake 8 to 10 minutes
longer until pie shell is lightly browned.Cool
completely on wire rack before filling.Makes one 9”pie
shell.
EDGINGS:
ROPE: Fit and shape pastry crust as in Jiffy Butter
Crust recipe; trim to leave 1 1/2″ overhang.Dampen
overhang with water; roll under to make high standing
edge.Press right thumb into pastry edge at an
angle;press and squeeze pastry between thumb and
knuckle of forefinger.Repeat,keeping same angle to
make ropelike edging.
LEAF: Fit and shape pastry crust as in Jiffy Butter
Crust recipe, turning edge under.Press flat to rim of
pie plate.With sharp paring knife,cut out 1″
oval-shaped leaves from leftover pastry scraps.Lightly
mark veins on leaves.Dampen rim of pastry crust with
water;place leaves in slightly overlapping pattern
around edge;press gently but firmly to adhere.
SCALLOPED: Fit and shape crust as in Jiffy Butter
Crust recipe,turning edge under.Place forefinger of
left hand inside crust edge. Using thumb and
forefinger of right hand,pinch around left forefinger
to make wide scallops.Repeat around border,making sure
scallops are same size.
BRAIDED: Fit and shape pastry crust as in Jiffy
Butter Crust recipe, turning edge under.Press edge
flat to rim of pie plate.Roll leftover pastry into
long thin rectangle;cut into long
strips,1/4"wide.Weave strips into one long continuous
braid to fit around rim of piecrust.Brush rim with
water;set braid in place;press gently to adhere.
SUNBURST: Fit and shape pastry crust as in Jiffy
Butter Crust;trim edge exactly to fit pie plate
rim.Cut pastry edge at 1/4″ intervals, making each cut
3/4″ long.Dampen cut edge with water;fold over each
pastry section into triangle,pressing to seal.

—–

BENNIGAN’S ONION SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
WALDINE VAN GEFFEN
VGHC42A—–
1/2 lb Firm white onions — sliced
1/4 c Butter
2 tb Corn oil
3 tb Flour
1 qt Chicken broth
1 qt Beef broth
8 sl French bread
Swiss cheese — shredded
Parmesan — grated

Saute onions in butter and oil until onions are
transparent, but not well browned. When tender, turn
heat to lowest point and sprinkle with flour, stirring
vigorously. Pour intoDutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls.
Float a slice of bread atop each serving. Mix equal
parts of cheese to smooth paste and spread over bread.
Place all bowls on oven rack 4″ from broiler heat and
broil until cheese melts. Serve at once. Leftover soup
freezes well up to 6 months. Source: Gloria Pitzer

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: SPINACH SALAD WITH MOROCCAN LEMON
Categories: Foreign, Vegetables, Fruits
Yield: 4 servings

2 lb Spinach
1 1/2 c Finely chopped parsley
1 c Coarsely chopped cilantro
1 c Chopped celery leaves
3 Garlic cloves,minced/pressed
1/2 ts Paprika
1/4 ts Chili powder
1 tb Olive oil
2 Moroccan lemon quarters*
2 tb Lemon juice
6 Cherry tomatoes,stemmed,half

* – finely chopped
======================================================================
===
Trim off spinach roots and remove bruised and yellowed leaves;
discard. Rinse spinach well, drain, and coarsely chop.
In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery
leaves. Stir over high heat just until greens are wilted, 3-5
minutes. Pour vegetables into a colander set over a bowl. Press
spinach mixture to remove liquid; place vegetables in a serving bowl.
(If made ahead, cover and chill up to a day.)
Return drained spinach liquid to pan; add garlic, paprika, and chili
powder. Boil, uncovered, over high heat until reduced to about 1/4
cup, 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made
ahead, cover and chill up to a day.)
Top greens with tomatoes and pour dressing over the vegetables.

MMMMM

Lemon Rice Pudding

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Puddings Rice
Vegetables Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/2 c Long-grain rice — uncooked
1/3 c Raisins
1/4 ts Ground nutmeg
1 pk 1 oz instant sugar-free vani
2 ts Lemon peel — grated

Recipe by: DEC/JAN 1996 In a saucepan, bring water, rice,
raisins
and nutmeg to a boil. Reduce heat is absorbed. Cool Prepare pudding mix
according to
pkg directions. Stir in

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