Grits and Grillades

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb Beef round,thinly sliced

6 tb Salad oil

1/4 c Flour

1 Onion,medium,chopped

1 c Tomatoes,peeled/cubed

1 1/2 c Water

1 Bell pepper,green,chopped

1 Garlic clove,chopped

1 Bay leaf

1 tb Parsley,chopped

2 ts Salt

1 ts Tabasco sauce

1/2 ts Thyme

3 c Rice,hot cooked

3 c Hominy grits,hot cooked

1. In deep skillet, brown meat in drippings; remove meat.

2. Add flour and brown, stirring constantly.

3. Add onion and tomatoes; simmer a few minutes.

4. Add meat, water, bell pepper, garlic, bay leaf, parsley, salt, Tabasco

and thyme; cover and simmer 1 1/2 hours, or until meat is very tender (add

water, if necessary, to make sauce the consistency of thick gravy).

5. Serve grillades with hot grits on the side.

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BLACK CURRANT RED CURRANT TARTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shortcrust pastry made with
— wholewheat flour
8 oz Black currants
8 oz Red currants
4 oz Honey
4 tb Chopped sweet cicely
Glace cherries or angelica,
— optional

Heat oven to 400F. Use the pastry to line 6 tart tins 2-inches deep by 2
inches diameter. Mix the currants with the honey cicely. Fill the pastry
with the currants. Cover each tart individually with foil place on a
baking sheet. Bake for 25 minutes. Let them cool completely.

If you wish, whip up some cream pipe it onto the tarts. Decorate with
glace cherries or angelica.

Gail Duff, “A Book of Herbs Spices”

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Title: CHOCOLATE BERRIES OR ORANGE SECTIONS
Categories: Candies
Yield: 1 servings

——————SUSAN AARONSON PSTT79C——————
Perfect strawberries
<<>>
Long stemmed berries
That are sold in many
Fruit markets
6 oz Good quality bittersweet
Chocolate
Orange sections
White chocolate; opt’l

Here’s the recipe for the chocolate berries or orange
sections. Pick out perfect strawberries with fresh
looking green tops, or better still, get the long
stemmed berries that are sold in many fruit markets.
Wash and THOROUGHLY DRY the berries on paper toweling.
If any of the berries have soft spots, don’t dip them.
The juice will leak out and the finished product will
look awful. Melt about 6 ounces of very good quality
bittersweet chocolate. I use Belgian or French
chocolate, but Lindt or Tobler are also excellent.
Line cookie sheets with waxed paper. When chocolate is
melted and smooth pour it into a dish that will give
you depth rather than surface. Pick up a berry by the
leaves and dip it into the chocolate about 3/4 of the
way, leaving the stems and a bit of the berry showing.
Let excess chocolate drip back into the bowl and place
the dipped berry onto the lined cookie sheet. Put in
refrigerator to harden chocolate. If you want to get
fancier, melt some white chocolate and dip the very
bottom of the dark chocolate dipped berry into the
white chocolate or put the melted white chocolate into
a pastry bag, fitted with a very fine writing tip, and
sort of ‘write’ squiggly lines all over the dark
chocolate. I like to serve these berries on non-toxic
green leaves or palm fronds that can be purchased from
a florist. Orange sections dipped in chocolate are a
bit trickier but fantastic. Completely peel an orange,
being very careful not to pierce the membrane that
surrounds each section. Remove as much of the pith
that clings to the orange section. Blot the sections
on paper towels to absorb ANY moisture. Melt the
chocolate as described above and put it into a dish
that is large enough to accommodate a whole section of
orange. Holding the NPXR56B
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME:
07/06 5:58 PM

TO: NORMA WRENN (NPXR56B) FROM: NORMA WRENN
(NPXR56B) SUBJECT: R-MM AARONSON

—–

Date: Wed, 09 Nov 94 08:26:00 EST
From: “Shanks, Mira L.”

****************************************************************************
**********
Creamy New York Cheesecake

2 (32oz) cartons Non-Fat plain yogurt
1/2 cup of honey
2 teaspoons vanilla
4 tablespoons of arrowroot
5 egg whites

Day before drain yogurt to make Yogurt Cheese.

( I used cheesecloth pulled tightly over a large bowl and secured the
cheesecloth with a big rubberband just under the rim and then dumped the
yogurt on top of the cheesecloth and let the liquid drain into the bowl,
voila, yogurt cheese!!)

Preheat oven to 300 degrees.

Prepare Basic Graham Cracker Crust below in a springform pan and chill
while preparing the cheesecake.

With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla,
arrowroot and egg whites until thoroughly blended.

Pour filling into chilled graham cracker crust.

Bake at 300 degrees for 60-75 minutes, until center is set and surface is
lightly browned.

Remove from oven, cool to room temperature, refrigerate several hours until
thoroughly chilled.

**************************************************

Basic Graham Cracker Crust

1 1/2 cups crushed SnackWell’s Cinnamon Graham Snacks- Fat Free (appx. 1
box)
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds

Crush the SnackWell’s graham crackers by placing pieces on wax paper and
rolling over them with a rolling pin, mix till moistened an press into a Pam
prepared pan.

Notes:
* I used a box of Graham Cracker Crumbs (because I don’t like the Snackwell

Graham snacks, and too lazy to crush my own graham crackers which
increased the % fat for the crust ,but not by much )
* I kept adding liquid butter buds until moist enough to cling together
when pressed
into springform pan (more like 3 tablespoons)
* I did not put any toppings on, but had blueberries, strawberries
peaches on the
side for those who wanted a topping.

The slightly modified cheesecake recipe came from: Cooking without Fat
by George Mateljan, Health Valley Foods
The Basic Graham Cracker Crust recipe came from : Butter Busters
by Pam Mycoskie

Miso Topping For Grilled Vegetables And Fish

Recipe By : COOKING RIGHT SHOW #CR9751
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup red miso
3 Tablespoons white miso
2 egg yolks
2 Tablespoons sake
2 Tablespoons mirin
1 Tablespoon sugar — or to taste
1/2 Cup dashi <>
1/2 Cup diluted, defatted chicken stock
–Optional (choose one)–
Fresh ginger juice — to taste
grated lemon zest — to taste
ground toasted sesame seeds — to taste

In the top of a double boiler add the misos, egg yolks, sake, mirin and
sugar and whisk to combine. Place over simmering water and gradually stir in
the dashi. Stir continuously until thick. Add any of optional seasonings and
allow to cool to room temperature. Store covered in refrigerator for up to 2
weeks. Bring back to room temperature before using.

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NOTES : Show: 10/18/9

SOURDOUGH BISCUITS FROM STARTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

Mix 1 pint of flour and 1 tsp of salt with 1 pint of
warm water or canned milk. beat into a smooth batter.
Keep in a warm place until well soured or fermented.
Add another teaspoon of salt and 1-1/2 tsp of soda
dissolved in 1/2 cup tepid water and enough flour to
make the dough easy to handle. Knead until dough in no
longer sticky, cup up into biscuits and cook in a pan
containing plenty of grease.

Oregon: End of the Trail, 1951.

Origin: A Taste of Oregon Shared by: Sharon Stevens

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Title: SWEET POTATO-PECAN PIE
Categories: Pies
Yield: 8 servings

1 Recipe flaky pie pastry *

MMMMM————————–FILLING——————————-
2 T Butter, unsalted
1 c Sweet potato; cooked
-mashed
2 Egg; slightly beaten
3/4 c Sugar, brown
1/2 ts Ginger, ground

MMMMM————————–TOPPING——————————-
1 pt Whipping cream
3 T Sugar, confectioners
1/2 ts Cinnamon, ground
1/2 ts Nutmeg, grated
1 ts Vanilla extract
1/2 ts Salt
1/2 c Corn syrup, dark
1 c Evaporated milk
1 1/2 c Pecans; coarsely chopped
1/4 c Praline liqueur *OR*
Pecan halves; soaked in
-Frangelico

TO PREPARE PASTRY: Prepare pastry and chill as directed in following
recipe. Preheat oven to 375F. On a lightly floured surface, roll out
chilled pastry into a 1/16-inch-thick circle. Gently roll pastry
around rolling pin; unroll into a 9-inch pie pan. Gently ease pastry
into bottom of pan; pat against side. Do not stretch pastry. Trim
off and discard excess pastry. Flute edges, if desired, Refrigerate
until ready to bake.

TO PREPARE FILLING: In a large bowl, stir butter into sweet
potatoes. Add all remaining ingredients except pecans; blend well.

TO ASSEMBLE PIE: Pour sweet-potato filling into prepared pie crust;
sprinkle chopped pecans evenly over top. Bake in preheated oven until
filling is set and a knife inserted into center comes out clean, 40
to 45 minutes. Cool in pan on a rack to room temperature before
slicing. Prepare topping. To serve, top with topping. Top with
pecan halves. Makes 8 servings.

TO PREPARE TOPPING: Combine cream, powdered sugar and liqueur in a
large bowl. Beat with an electric mixer until large, soft peaks form.
Refrigerate, covered, until ready to serve.

MMMMM

Title: Canning Spinach and Other Greens
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 28 pounds is needed per canner load of 7 quarts;
an average of 18 pounds is needed per canner load of 9 pints. A bushel
weighs 18 pounds and yields 3 to 9 quarts–an average of 4 pounds per
quart.

Quality: Can only freshly harvested greens. Discard any wilted,
discolored, diseased, or insect-damaged leaves. Leaves should be tender
and attractive in color.

Procedure: Wash only small amounts of greens at one time. Drain water
and continue rinsing until water is clear and free of grit. Cut out
tough stems and midribs. Place 1 pound of greens at a time in
cheesecloth bag or blancher basket and steam 3 to 5 minutes or until
well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired.
Fill jars loosely with greens and add fresh boiling water, leaving
1-inch headspace.

Adjust lids and process following the recommendations in Table 1 and
Table 2.

Table 1. Recommended process time for Spinach and Other Greens in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Spinach and Other Greens in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

—–

Title: Stuffed Peppers
Categories: Main Dish, Mcdougall
Yield: 46 servings

4 Sm to med bell peppers
1/3 c Diced red onions
2 c No-fat refried beans
1 c Whole kernel corn
3/4 c Cooked brn rice
1/8 c Chopped parsley
1 ts Garlic powder
1/2 ts Chili powder
1/2 ts Ground cumin
3/4 c Chunky salsa

Cut peppers in half from top to stem to bottom. Discard seeds and
membranes. Blanch peppers in boiling water for 3 mins. Drain. Set aside.
Mix rest of ingredients in sauce pan and simmer until hot and bubbly. Place
peppers in 13 X 9 X 2 baking dish; stuff peppers with bean mixture. Bake
covered at 350 for 35 to 40 mins.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

CARROT AND GINGER SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion Chopped
1 tb Jargarine
1 1/2 lb Carrots Sliced
1 t Fresh Grated Ginger
Black Pepper
4 1/2 c Light Vegetable Stock or
Water
1 lb Peeled Chopped Apples,
3 tb Sherry

1. Saute the Onion in Margarine Covered for 5 Min,
Without Browning. Then add the Carrots Ginger.
Cover and Cook for a Further 10 Min. Stir from Time To
Time.
2. add the Stock or Water and Bring To a Boil, Then
Simmer Gently for 15 Min, until the Carrots Are
Tender. Puree the Soup in a Foodprocesor, Then Sieve
(Not Really Necessary).
3. Return the Soup To the Finsed Out Pan, Reheat
Gently and Season To Taste With Pepper.
(yOu May Use Parsnips Instead Of Carrots and add 1
T. Curry Powder To the Onions When You Saute Them. a
Swirl Of Yogurt on Top Is Good and add Some Crisp
Croutons.

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