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.

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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

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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.

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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

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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.

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Title: MIXED GREENS WITH ORANGE-CUMIN DRESSING
Categories: Salads, Fruit
Yield: 4 servings

MMMMM——————-ORANGE-CUMIN DRESSING————————
3 tb Fresh Orange Juice
1/2 tb Fresh Lemon Juice
1/4 ts Ground Cumin
1/4 ts Superfine Sugar
1 pn Salt
1/3 c Olive Oil

MMMMM—————————SALAD——————————–
4 c Mixed Greens
9 oz Oranges, peeled and cut into
6 sl Each
6 oz Avocado, peeled and cut into
16 Slices
1 sm Red Onion, thinly sliced and
Seperated into rings

In a small bowl, combine orange juice, lemon juice, cumin, sugar and
salt. Gradually whisk in olive oil until blended. Set aside. Line 4
salad plates with greens. Fan 3 orange lsices and 4 avocado slices on
each plate of greens. Garnish with onion rings. Whisk dressing and
drizzle over salads.

Source: Victoria Magazine, August 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

MMMMM

Title: Pie Fillings
Categories: Information, Canning, Pies
Yield: 1 text

General: The following fruit fillings are excellent and safe products.
Each canned quart makes one 8-inch to 9-inch pie. The filling may be
used as toppings on dessert or pastries. “Clear Jel ™” is a
chemically modified corn starch that produces excellent sauce
consistency even after fillings are canned and baked. Other available
starches break down when used in these pie fillings, causing a runny
sauce consistency. Clear Jel ™ is increasingly available among canning
and freezing supplies in some stores. If you cannot find it, ask your
county Extension home economist about its availability in your region.

Because the variety of fruit may alter the flavor of the fruit pie, it
is suggested that you first make a single quart, make a pie with it, and
serve. Then adjust the sugar and spices in the recipe to suit your
personal preferences. The amount of lemon juice should not be altered,
as it aids in controlling the safety and storage stability of the
fillings.

When using frozen cherries and blueberries, select unsweetened fruit. If
sugar has been added, rinse it off while fruit is frozen. Thaw fruit,
then collect, measure, and use juice from fruit to partially replace the
water specified in the recipe. Use only 1/4 cup Clear Jel ™ per
quart, or 1-3/4 cups for 7 quarts. Use fresh fruit in the apple and
peach pie fillings.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Egg Tacos
Categories: Pickell
Yield: 4 Servings

8 Taco shells
8 Eggs
1/2 c Milk
Salt Pepper to taste
2 c Shredded lettuce
2 Tomatoes, diced
1 c Shredded Monterey Jack or
Cheddar cheese.
Salsa sour cream (opt)

Heat taco shells as directed on package.

Beat together eggs, milk, salt and pepper. Heat a nonstick medium
skillet over medium-high heat until hot enough to sizzle a drop of
water. Pour in egg mixture and innediately reduce heat to medium-low.
As mixture begins to set, gently move spatula across bottom and sides
of skillet to form large, soft curds. Cook until eggs are thickened
and no visible liquid remains, but they are still moist, about 1
minute.

Divide egg mixture among taco shells. Garnish as desired with lettuce,
tomato, cheese, salsa and sour cream.

Submitted by Kathleen Pickell

MMMMM

Alphabet Noodle Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1/2 pound extra lean ground beef
3 cups beef broth
3 cups V-8 juice
3/4 Cup water
1/4 tsp thyme
1 tsp Worcestershire sauce
1 1/2 Cups mixed frozen vegetables
2/3 Cup alphabet macaroni

Brown beef in large saucepan or Dutch oven. Drain. Add broth,
vegetable
juice, water, thyme and Worcestershire sauce. Bring to a boil; add
vegetables and macaroni. Simmer for 8 to 10 minutes or until pasta is
tender.

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NOTES : Recipe By: The Record Newspaper