PRESSURE COOKER SHIPS BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water 2 tsp. salt OR
1 c Water 1/2 C. sea water
1 Packet Dry Yeast or 1 Tbls.
-Dry Yeast
1 tb Honey or sugar
4 c Flour (2 C. can be whole
-wheat or other flour)

Some notes on using a pressure cooker for baking:
Method 1 – Uses the pressure cooker as the loaf pan.
Grease inside of cooker well and sprinkle interior
with cornmeal. If making sweet breads, omit the
cornmeal. Method 2 ~ Uses the pressure cooker as an
oven. YOU MUST REMOVE THE PRESSURE RELIEF PLUG AND
RUBBER SEAL. The high temperatures will damage them.

In all cases, a “flame tamer” should be used to
prevent scorching. Unless specified, water should be
lukewarm.

Ships Bread – Method 1

Combine water, yeast, and honey and let stand without
stirring. When yeast has dissolved (about 5 minutes),
stir and knead in flour. Let dough rise in warm place
until doubled in bulk. Punch down and turn into the
cooker. Allow to rise again until doubled. Bake over
medium flame for about 45 minutes. You can turn the
loaf over half way thru the baking to allow for more
even browning.

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VEGETABLE BURGER SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Hamburger
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground beef
2 c Water
1 cn (16-oz) stewed tomatos
1 cn (8-oz) tomato sauce
1 pk (10-oz) frozen mixed
Vegetables
1/4 c Dry onion soup mix
1 t Sugar

In large saucepan, brown ground beef. Drain off excess
fat. Stir in water, stewed tomatos, tomato sauce,
vegetables, onion soup mix and sugar. Bring to
boiling. Cook and simmer 20 minutes.

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Title: Som Tam (Spicy Carrot Salad)
Categories: Salads, Thai, Vegetables, Ew
Yield: 6 servings

1 T Raw unsalted peanuts
1/4 c Fresh lime juice
2 T Nam pla (fish sauce)
1 t Light brown sugar
1 lg Clove garlic, peeled
2 Bird or other fresh hot
-chiles, seeded and finely
-chopped
1 t Dried shrimp powder (opt)
2 Ripe plum tomatoes, seeded
-and chopped
4 c Grated carrots
1 Head leaf lettuce, washed
-dried torn into approx
-2″ pieces
1/2 sm Head green cabbage, cut into
-thin wedges

Heat a small heavy skillet over medium-high heat. Add peanuts
and dry roast, stirring constantly, until golden, 2 to 3 minutes.
Remove from the skillet, cool slightly and chop. Combine lime
juice, nam pla and brown sugar, stirring to dissolve sugar.
Place the peanuts in a food processor fitted with a metal blade.
With the processor blade spinning, add garlic, chiles and dried
shrimp powder, if using. Add the lime-juice mixture and process
until smooth. Transfer the dressing to a bowl; add tomatoes and
a handful of the carrots. Use a large flat spoon to press and
mash the tomatoes and carrots into the dressing. Gradually add
the remaining carrots until the salad is fully blended. (The
salad can be prepared ahead to this point and stored, covered, in
the refrigerator for up to 1 day.) Line a platter with lettuce,
place cabbage wedges around the edge, mound the carrot salad in
the center and serve. 68 calories per serving: 2 g protein, 1 g
fat, 14 g carbohydrate; 265 mg sodium; 0 mg cholesterol. From
Eating Well Magazine, Apr ’95.

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NUTTY MINCEMEAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Butter or margarine, soft
2 lg Eggs, beaten
3/4 c Mincemeat, brandied
1/2 c Apple juice
1/4 c Walnuts, chopped

Preheat oven to 375 degrees F.

Sift dry ingredients together into a medium-size bowl;
make a “well” in the center. In separate bowl, cream
butter, add eggs, mincemeat and apple juice and beat
well; add to dry mixture, stirring just enough to
moisten. Gently stir in nuts. Spoon batter into
greased muffin pans, filling about 2/3 full.

Bake 15 to 20 minutes.

Makes 12 muffins.
Submitted By RHOMMEL On
MON, 27 NOV 1995 063507 ~0500

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Title: Cheese Filling for Danish Pastry
Categories: Breads
Yield: 12 servings

2 lb Baker’s or pot cheese
3 Eggs
4 oz Raisins (optional)
8 oz Sugar
1 tb Grated lemon zest

1. Rub the cheese through a sieve. 2. Using the paddle attachment,
cream the cheese and sugar until smooth. Add eggs and lemon zest and
mix in. 3. If desired, add in the raisins.

Yield: 3 lb.

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Spaghetti in Curry Sauce

Recipe By : from the kitchen of Bruce Maxwell
Serving Size : 2 Preparation Time :0:00
Categories : Easy MC
WWW

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion
6 mushrooms
2 carrots
1 small potato
1 pepper
2 cloves garlic
1 cup milk
2 teaspoons flour
2 teaspoons curry powder — (2 to 3)
1/4 teaspoon ginger
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
pasta for 2

Wash and dice or slice all vegetables. Start pasta cooking with oil to keep
from sticking. Stir occasionally. Cook potatoes in small amount of water,
stirring occasionally. Saute onions, mushrooms, peppers and garlic in small
amount of oil; when lightly browned, add 1/4 cup of potato water. Add
carrots and boil, stirring frequently. When carrots are soft, remove from
heat. Mix milk and flour in cup, then add to vegetables. Drain and add
potatoes when just soft. Add spices and cook on medium heat for 1-2 minutes.
Turn down the heat and let simmer until the pasta is ready. The sauce will
thicken as long as it cooks.
From Bruce Jill’s Favourite Family Recipes Serves 2-4.

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Red Pepper Aioli 10/10/96

Recipe By : COOKING RIGHT SHOW #CR9728
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg yolks
1 Tablespoon garlic (or to taste) — chopped
2 Cups red bell peppers — roasted and chopped
2 Tablespoons Dijon-styled mustard
2/3 Cup olive oil — more as needed
Fresh lemon juice
Salt and freshly ground black pepper
Drops of Tabasco

In a food blender or food processor, combine the egg yolks, garlic, red
peppers and mustard. With motor running, slowly add the olive oil to form an
emulsion. The mixture should be thick but not stiff. Season with lemon
juice, salt, pepper and Tabasco Sauce to taste.
Cover and store refrigerated for up to 1 week.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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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

—–

“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

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