Title: Custard Filling (Kh)
Categories: Desserts, Custards
Yield: 1 servings

1/2 c Sugar
2 c Milk
2 ts Flour
6 Egg yolks, beaten
1/4 ts Salt
1 ts Vanilla extract

Blend sugar, flour, and salt in a heavy saucepan. Stir in the milk.
Bring to boiling; stir and cook 1 to 2 minutes. Add a small amount of
the hot mixture to egg yolks, stirring constantly. Blend into mixture
in saucepan. Cook 1 minute. Remove from heat and cool immediately by
pouring custard into a chilled bowl and setting it in refrigerator or
pan of cold water. Blend extract into cooled custard. Chill until
serving time.

MMMMM

KA DIAM DUA (PINEAPPLE FISH CHOWDER)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fish (carp, sea bass, etc)
1/4 c Oil
2 ea Minced garlic cloves
1/2 c Minced onion
2 qt Water
1 t Grated orange rind
1 ea Bay leaf
1/2 ts Dried ground chili peppers
1/4 ts Anise
1/4 ts Saffron
3 tb Dry sherry
1 lb Raw shrimp, shelled,
-deveined and cut in half
2 tb Cornstaraach
2 tb Soy sauce
1 ea #2 can crushed pineapple,
-drained

Remove the skin of the fish and cut into bite-sized
pieces. Heat the oil in a saucepan; saute the garlic
and onions 10 minutes. Stir in the water, orange rind,
bay leaf, chili peppers, anise, saffron, and sherry.
Bring to a boil and add the fish.Cook over medium heat
for ten minutes Add the shrimp and cook over low heat
10 minutes. Mix the cornstarch with the soy sauce and
a little water to make a smooth paste and stir into
the soup until thickened. Add the pineapple and cook 5
minutes longer. Taste for seasoning. Discard the bay
leaf. Serve with boiled rice. Serves 8-10 Pineapple
Fish Chowder KA DIAM DUA viet nam

– – – – – – – – – – – – – – – – – –

Title: MINDERBINDER
Categories: Usenet
Yield: 1 batch

50 Cotton balls, plain
OR
Cotton wool, 3 by 6 feet
2 lb Bittersweet chocolate
1/2 c Liqueur, any favorite
-[optional]

If starting from cotton wool, divide it into about 50 pieces, making sure
they are well formed, round, and the rough edges have been worked back into
the mass to make a smooth surface.

Melt the chocolate in a double boiler being careful not to get any water in
the chocolate.

In batches of about ten put the balls of cotton on a fine rack or grate.
Sprinkle with the liqueur if you’re using it. [Be careful! Too much will
overpower the other flavors.]

Slowly pour enough chocolate over each ball of cotton to coat it
thoroughly, letting excess drip off. Allow the chocolate coating to cool
before taking the chocolate covered cotton from the rack.

Keep stored in a closed container in a cool place away from light.
Munitions boxes work well for this.

NOTES:

* Chocolate covered cotton — This is a recipe I invented after I had
cornered the cotton market and couldn’t get rid of the stuff.

While good orlon can be substituted for the cotton, the resulting product
won’t have the same flavor or texture as the real thing. Your friends will
be able to tell that you’ve been skimping. Egyptian cotton works best.
Yield: About fifty servings.

* As a special cold-weather treat, use wool instead of cotton.

: Difficulty: moderate.
: Time: 2 hours.
: Precision: no need to measure.

: Milo Minderbinder
: M M Enterprises
: milo@glacier

: Copyright (C) 1986 USENET Community Trust

—–

FRENCH ONION -CHEESE BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
1 pk Yeast
1/4 ts Ginger
1/4 ts Sugar
3 c Better for Bread flour
1/2 c Wheat flour
2 tb Gluten
1 t Salt
1 tb Dried minced onion
1/2 c Kraft French Onion
-Spreadery Cheese
-Snack +1 Tablespoon
1 Egg — (or 1/4 c Egg
Beaters)
1 tb Vegetable oil
10 1/2 oz Cond.French Onion soup, heat

Add all ingredients into the pan in the order listed. Select white
bread and push “Start.” Wonderful for sandwiches or any-meal
accompaniments, this bread can also rovide a spectacular presentation
from first- course French onion soup for a haute cuisine dinner.
Spread 1 full-round slice per person with butter (or Kaplan’s Better
Than Butter) and dust with grated Parmesan cheese. Cut circles out of
the centers with a coffee can, place outer rings and circles on a
cookie sheet and slide under an oven broiler to brown. To serve: put
one cutout in the bottom of each soup bowl, ladle in hot soup, then
place the crusty outer rings atop the bowls. Shared by Barb Day

– – – – – – – – – – – – – – – – – –

Title: Coconut Cocoa Drops
Categories: Cookies
Yield: 48 cookies

1 c C and H Powdered Sugar
— unsifted
1/2 c Butter
1 Egg
1 ts Vanilla
1/2 ts Brandy or mint extract
2 c All-purpose flour
1/4 c Cocoa
1/4 ts Salt
1/2 ts Baking powder
1/2 c Sour cream
1 c Shredded coconut

Cream together sugar, butter, egg, vanilla and brandy extract until
smooth. Combine flour, cocoa, salt and baking powder. Add dry
ingredients alternately with sour cream. Stir in coconut. Drop by
teaspoonfuls on greased cookie sheet. Bake in 350-degree oven 12 to 15
minutes. Cool on rack.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

—–

No Bake Oatmeal Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1/4 pound margarine
1/2 cup cocoa
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups quick oatmeal

Combine first 5 ingredients and cook for 4 minutes. Remove from stove and ad t
he vanilla and oatmeal. Drop on waxed paper by teaspoon.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: Apple Pie (No Sugar)
Categories: Pies/pastry, Diabetic
Yield: 4 servings

4 c Apple
1/2 c Frozen apple juice
Concentrate, undiluted
2 ts Tapioca or cornstarch
1/2 To 1 tsp. cinnamon

Mix apples and all ingredients until well coated; pour into pastry
shell and top with pastry. Bake at 425 degrees for 40 to 45 minutes.

Recipe By :

MMMMM

Title: Oatmeal-Raisin Cookies – Ww
Categories: Cookies, Weightwatch
Yield: 12 servings

1 c Flour, all purpose plus
2 tb Flour, all purpose
4 1/2 oz Oats, uncooked quick or
Old-fashioned
1 ts Salt
1/2 ts Baking soda
1/4 ts Cinnamon, ground
1/2 c Sugar, dark brown, firmly
Packed
1/2 c Apple juice, thawed frozen
Concentrate (no sugar added)
1/4 c Oil, vegetable
1 ts Vanilla extract
3/4 c Raisins, dark
2 Egg whites (at room temp)
1/8 ts Cream of tartar

In medium mixing bowl combine flour, oats, salt, baking soda, and
cinnamon; set aside. Using electric mixer, in small mixing bowl beat
together sugar, juice, oil, and vanilla; add to oat mixture and mix
well.
Stir in raisins and set aside.
Preheat oven to 375 degreesF. Using clean beaters in separate medium
mixing bowl beat egg whites at low speed until foamy; add cream of
tartar
and continue beating until soft peaks form. Fold beaten whites into
oatmeal mixture.
Spray nonstick cookie sheet with non-stick cooking spray; drop batter
by heaping teaspoonfuls onto sprayed sheet, forming 12 equal cookies and
leaving a space of about 2 inches between each. Bake until edges of
cookies are lightly browned, 10 to 12 minutes; using a spatula, remove
cookies to wire rack to cool. Repeat procedure 2 more times, spraying
cookie sheet with nonstick cooking spray each time and making 24 more
cookies.

Makes 12 servings, 3 cookies each.

Each serving provides: 1 Bread Exchange; 1 Fat Exchange; 1 Fruit
Exchange; 45 calories Optional Exchange

Per serving: 209 calories; 4 g protein; 5 g fat; 37 g carbohydrate; 24
mg
calcium; 233 mg sodium; 0 mg cholesterol

From Weight Watchers Favorite Recipes

—–

Asparagus Salad With Raspberry Vinegrette

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Fresh asparagus — washed well
cut into 1″ pieces
1 Red pepper — seeded and cut
in 1″ pcs.
1 Red onion — chopped
1/2 cup Raspberry vinegar
1/2 cup Water
1 tablespoon Sugar or honey
1 teaspoon Parsley

Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop
cooking. Drain.

Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend
vinegar, water, sugar (honey) and parsley in a separate bowl and then pour
over vegetables. Adjust seasonings if desired (may want to add more
sweetness). Stir, cover and refrigerate for at least 24 hours. Stir every
so often.

Serve cold as a side salad.

– – – – – – – – – – – – – – – – – –

Title: Curried Pumpkin Soup
Categories: Food day, Soups ste
Yield: 6 servings

1/4 c butter
1 lg onion — chopped
3/4 c scallions — sliced
4 c pumpkin puree
4 c chicken broth
1 bay leaf
1 ts brown sugar
1/2 ts curry powder
1/8 ts nutmeg
1 ts parsley — finely chopped
2 c half and half
: salt and pepper — to taste
: roasted pumpkin seeds OR
2 TB chives — finely chopped
1 c sour cream — optional

In a medium-large saucepan, saute the onions and
scallions in butter until golden brown. Stir in the
pumpkin. Add the chicken broth, bay leaf, brown
sugar, curry powder, nutmeg, and parsley and simmer,
uncovered, for 15 minutes. Transfer the soup to a food
processor and puree with the half-and-half or chicken
stock to reach the desired consistency, creamy with
medium density. Add salt and pepper to taste. Serve
with a handful of roasted pumpkin seeds or chopped
chives. A small dollop of sour cream or creme fraiche
may also be used to garnish. How to Cook Your Pumpkin:
One 3-pound pumpkin Preheat the oven to 350 degrees.
Cut the pumpkin in half vertically and discard the
seeds and stringy pulp. Place the pumpkin, cut-sides
down, in a shallow baking dish and add water about a
1/2 inch high. Bake for about 1 hour or until tender.
The pumpkin is ready when it is easily pierced with a
fork. Cut each half into wedges and peel. A 3-pound
pumpkin yields about 3 pounds cooked.

Recipe By : “Thyme in a Bottle”, by Ingrid Croce

From: Rooby