GOLDEN NUT LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Ground carrots
1 c Ground nuts, any kind
1 c Cooked rice
2 c Dry bread crumbs
1/2 c Chopped onions
5 c Wheat crackers — crushed
1 t Sage
2 tb Soy Cream
x Salt, celery salt, to taste

Cook carrots until tender, grind them and add rice and
crushed wheat crackers. Soak the bread crumbs until
soft, squeeze out the water and measure out 2 cups of
crumbs. Mix all ingredients and bake in oiled loaf
pan. Brush some oil on the top of loaf before baking
and sprinkle with cracker crumbs. Bake until done [NO
MENTION OF HOW HOT THE OVEN SHOULD BE IS MADE IN THIS
RECIPE] and serve with tomato sauce.

– – – – – – – – – – – – – – – – – –

SALMON STEAK WITH CLOUD EARS AND NOODLES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Salmon steaks, 1 1/2″ thick
8 Cloud ear black fungus
2 c Soaked bean thread noodles
1 Sq. pressed beancurd
2 Sprigs Chinese parsley (or
Slivered green onion)
2 tb Peanut oil
2 Slices fresh ginger root
1 Clove garlic, sliced
3 c Chicken stock
1 tb Sherry
1/4 ts Salt
1 pn White pepper
4 Drops sesame oil
1 t Red (sweetened) vinegar

Soak cloud ears and bean starch noodles separately in
warm water for 30 minutes, or until soft. Wash and
dice pressed beancurd into 1/4″ cubes.

Heat peanut oil in medium hot wok; add ginger and
garlic; remove when oil becomes fragrant. Take care
not to burn garlic; if you do, start over. Lightly
saute one steak at a time in aromatic oil until
surface is firm.

In clay pot, combine chicken stock, cloud ears,
sherry, salt and pepper. Bring to boil; add bean
thread noodles; return to boil. Now, reduce liquid to
gentle simmer; add salmon steaks carefully so they
remain whole; add diced bean curd. Cover and simmer
for 5-7 minutes, until steaks are cooked.

Uncover, swirl in red vinegar and sesame oil. Garnish
with parsley.

– – – – – – – – – – – – – – – – – –

1 (8 oz) pkg CREAM CHEESE, softened
1/2 cup BUTTER, softened
1 tsp VANILLA
3 cups POWDERED SUGAR
1 TBS MILK, just enough to fluff (approx)
Combine all ingredients and mix until smooth. Spread on very
warm rolls. Rolls are best when served warm.

Chowing’s Tavern Brunswick Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Each Stewing Hen (6 Lbs) Or 2 Broilers
( 1 Each)
2 Each Lg Onions-sliced
2 Cups Okra — cut (optional)
4 Cups Tomatoes — peeled and crushe
2 Cups Green lima beans
2 Each Med Potatoes-1/2 Inch Diced
4 Cups Corn Cut From Cob Or 2 L6Oz Cans
1 Tablespoon Salt
1 Teaspoon Black pepper — ground
1 Tablespoon Sugar

Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or
in 2 quarts for a thick stew, until meat can be easily removed from bones,
about 2 hours; remove chicken from broth; add raw vegetables and simmer,
uncovered, till beans and potatoes are tender, stirring occasionally to
prevent scorching; add chicken, boned and diced, and the seasonings; mix
well and remove from heat; let cool to room temperature, uncovered, then
cover, refrigerate overnight; reheat over moderately-low heat to a slow
simmer; DO NOT BOIL! Serve with warm biscuits or bread. Notes: If canned
vegetables are used, drain and include juices in chicken cooking liquid.
Brunswick stew benefits from long slow cooking.
In some homes, it is a rule that the stew cannot be eaten the day it is
made. The flavor will always improve with age.

– – – – – – – – – – – – – – – – – –

MUSHROOM SOUP II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms, sliced
2 lg Onions, chopped
1 tb French mustard
4 c Beef stock
1/3 lb Ham leg, sliced
12 oz Evaporated milk
2 tb Whisky
1 t Lemon juice

Place the mushrooms, onions, mustard and stock in a
saucepan and simmer gently for 20 minutes. Save a few
mushroom slices for decoration later.

Add the remaining ingredients, except for the lemon
juice. Heat through, but do not boil.

Garnish with a few slices of mushroom (saved from
before) and a squeeze of lemon juice. Serve.

NOTES:

* Mushroom soup with whisky — This is my family’s
favourite mushroom soup recipe. The recipe originally
came from a small booklet produced by Carnation.

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: no need to measure.

: Michael Oudshoorn
: Dept. of Computer Science, University of Adelaide,
South Australia : mjo@uacomsci.ua.oz

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Greens with Avocado and Pear

Recipe By : VegTimes
Serving Size : 6 Preparation Time :0:15
Categories : Side dishes, salads* Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium-ripe pear — cored and diced
1 medium-ripe avocado — peeled,pitted,diced
1/2 medium cucumber — peeled and sliced
4 cups chopped romaine or read leaf lettuce — or combination
OPTIONAL TOPPING:
splash of lemon juice
splash of balsamic vinegar
dash of favorite prepared vinaigrette.

Combine pear, avocado, and cucumber in a salad bowl.
Add lettuce and toss well.
Serves 6.

– – – – – – – – – – – – – – – – – –

Title: ZIMTSTERNE
Categories: Cookies, Holiday
Yield: 24 servings

2 Egg whites
1 c Superfine granulated sugar
1 1/2 c Toasted almonds, ground
3/4 c Toasted hazelnuts, ground
2 tb All-purpose flour
1 ts Cinnamon
1/4 ts Nutmeg
Confectioner’s sugar

—————————ICING—————————
1 Egg white
1 1/2 c Confectioner’s sugar
1 ts Water

In small mixer bowl, beat 2 egg whites until soft
peaks form (tips curl over). Gradually beat in the 1
cup of superfine sugar, beating until stiff peaks form
(tips stand straight up). Stir together nuts, flour,
and spices; fold in beaten egg whites. Let mixture
rest 30 minutes or longer so nuts can absorb mixture.
Roll out to 1/4-inch thickness on surface lightly
sprinkled with powdered sugar. Cut with star-shapped
cookie cutter (*). Place on greased baking sheet. Bake
in 325øF oven for 10 – 15 minutes. Cool on rack. (*)
Dough scraps may be rerolled to 1/2-inch thickness and
cut with scalloped cutter. Bake in 325øF oven for 20
minutes. Store in covered container.

ICING: Beat 1 egg white slightly. Gradually stir in
the remaining 1 1/2 c confectioner’s sugar. Add water
till icing is of spreading consistency.

Better Homes and Gardens December 1977

—–

Fudgie No – Bakes

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup cocoa
1/2 cup margarine
1/2 cup milk
2 cups sugar
1/2 teaspoon salt
2 teaspoons peanut butter
3 cups rolled oats
1 teaspoon vanilla

Combine cocoa, margarine, milk, sugar and salt. Bring to a full rolling boil.
Take off heat and stir in remaining ingredients. Drop by teaspoons onto waxed
paper and chill.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: Drop Molasses Cookies
Categories: Cookies
Yield: 100 servings

Bradshaw bdgm08b
1 c Molasses (light)
1 c Brown sugar
3/4 c Shortening
1 Egg
1 ts Ginger
1 ts Cinnamon
2 ts Baking soda
1 c Buttermilk
4 1/4 c Flour (approx.)

MIx all ingredients together, adding just enough flour to make a stiff
dough. Let stand all night. Bake @375 about 15 minutes. From Chappells’
“The Happy Cooker”

—–

MATZOS CHOCOLATE TORTE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Ethnic
Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Egg yolks — beaten
1/2 cup Sugar
1/4 pound Almonds — blanched
1/4 pound Sweet chocolate — grated
1/4 pound Raisins
1/2 cup Matzo meal — sifted fine
Juice of one orange
1/4 cup Wine
4 Egg whites — beaten stiff

Beat sugar and eggs until very light, add almonds, grated chocolate, raisins,
matzo meal, the wine and orange juice, and lastly the whites of eggs. Bake in
spring form in moderate oven.

– – – – – – – – – – – – – – – – – –