Paradise Cake (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
Raspberry jam
4 oz Margarine
4 oz Caster sugar
1 Egg, beaten
2 tb Chopped glace cherries
2 tb Chopped walnuts
2 tb Ground almonds
Vanilla essence
Caster sugar for dusting

Set oven to 350F or Mark 4. Grease an 11 inch x 7 inch
baking tin. Roll out the pastry on a floured surface
and use to line the tin. Bake blind for 10 minutes.
Meanwhile cream the margarine and caster sugar
together in a bowl. Stir in the beaten egg and the
cherries, walnuts and almonds. Add the vanilla essence
and mix well. Spread a layer of raspberry jam over the
bottom of the pastry case. Spoon the mixture on to the
jam, level off and bake for 30-35 minutes. Sprinkle
with caster sugar and leave to cool in the tin. When
cold cut into squares.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Title: LOW FAT BANANA BREAD
Categories: Breads, Fruits, Desserts, Low-fat
Yield: 2 loaves

2 c Sugar
1 c Applesauce
8 oz Healthy Choice Egg Product
2 ts Vanilla
6 Ripe Bananas-mashed
4 c Flour
2 ts Baking Soda

1. Cream together sugar and applesauce.
2. Add egg product and mix well.
3. Add vanilla and bananas and mix well.
4. Sift flour with soda, add gradually until all blended in.
5. Bake both loaves at 325 for about an hour. (With both loaves
in the oven at the same time it usually takes a little longer.

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Spicy Eggplant Spread

Recipe By : Nathalie Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Sauce
Grilling

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pound eggplant — halved
2 tablespoons oil
2 medium onions — 1/2-inch cubes
2 garlic cloves — finely chopped
2 teaspoons ground coriander seeds
1 teaspoon turmeric
1 teaspoon sugar
1/4 cup yogurt
Salt and pepper

Preheat the oven to 400 degrees F. Place the eggplant, cut-side down, on a
foil-lined baking sheet. Bake 30 to 45 minutes, or until soft. Remove from the
oven and set aside to cool. Alternatively, you can grill the eggplant over hot
coals. When cool enough to handle, peel and cut the pulp into large chunks.
This can be done a day or two in advance and kept in the refrigerator. Heat
the oil in a large saucepan over medium-high heat. Add the onion and cook 2 to
3 minutes. Then add the garlic and continue cooking until soft but not brown,
about 2 minutes. Add the eggplant, coriander, turmeric, and sugar. Cook until
soft and well combined, about 5 to 10 minutes. Stir in the yogurt and season
generously with salt and pepper. Serve hot, warm, or at room temperature.

Yield: 2 to 2 1/2 cups

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ELECTRONIC GOURMET’S FRENCH ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Yellow Onions, thinly sliced
(about 5 cups)
3 tb Butter
1 tb Oil
1 t Salt
1/4 ts Sugar
3 tb Flour
8 c Boiling Brown Stock
1/2 c Dry White Wine or Vermouth
3 tb Cognac
Rounds of Hard Toasted Bread
2 c Swiss Cheese, grated

1) Cook the onions slowly with the butter and oil in a
covered saucepan
for 15 minutes.

2) Uncover, raise the heat to moderate and stir in the
salt and sugar.
Cook for 30 to 40 minutes stirring frequently until
the onions have
turned and even, deep golden brown.

3) Sprinkle in the flour and stir 3 minutes.

4) Off heat, blend in the boiling liquid. Note that
instead of brown stock
you may use canned beef bouillon (same quantity).
Or, and equal part of
boiling water plus stock or bouillon.

5) Add the wine and season to taste. Simmer partially
covered for 30 to 40
minutes or more, skimming occasionally. Correct
Seasoning.

6) Set aside uncovered until ready to serve, then
reheat to simmer.

7) Just before serving, stir in the cognac. Pour into
french onion soup
bowls over the rounds of bread. Cover with cheese.
Bake at 350 F until
cheese melts.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS
Watertown NY 315-786-1120

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title: many bean soup
categories: soup
servings: 12

1 lb dried beans
2 t salt
2 qt water
1 lb smoked ham shank
1 c onion
24 oz canned tomatoes
1/4 c fresh lemon juice
1 t garlic

combine beans, salt, and water to cover in a large pot, over a high flame
heat to a boil, cook for 5 minutes, remove from heat, cover, and let
stand for 1 hour
drain, rinse, and drain well
combine beans, 2 quarts water, and sausage or ham hocks heat to a boil,
reduce heat, and
simmer for 2-3 hours
add remaining ingredients-mix well
season to taste
simmer for 30 minutes, until beans and sausage or hocks are tender
remove sausage or hocks from beans
cut into bite-size pieces, discarding bones, and return to pot serve hot,
with hot buttered
cornbread to the side

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Texas Venison Chili

Recipe By : EBWATERS
Serving Size : 8 Preparation Time :0:00
Categories : Wild Game Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1 pound venision sirloin — cut in 1/2″ cubes
1 pound ground beef (extra lean)
2 cups yellow onions — chopped
1 cup green pepper — chopped
1/4 cup celery — chopped
4 cloves garlic — minced
3 large jalapeno chile pepper — seeded and chopped
1/3 cup masa harina (Mexican corn flour)
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 cans (15 1/2 oz.) chopped tomatoes
3 cups beef broth
2 cups canned black beans — rinsed and drained

Heat oil in a large Dutch oven or kettle over moderately high heat. Brown
venison and ground beef in batches, transferring each to a bowl when browned;
leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in
beef juices, stirring until onion is soft. Add masa harina, chili powder, Add
cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add
tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat
is tender. Stir in beans and simmer 15 minutes more.

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Per serving: 190 Calories; 16g Fat (70% calories from fat); 6g Protein; 9g
Carbohydrate; 1mg Cholesterol; 1043mg Sodium

Title: CRUNCHY OATMEAL COOKIES
Categories: Biscuits, Cookies
Yield: 1 servings

3 c Uncooked Quick Oats
1 c All-purpose flour
1 ts Baking soda
1/2 ts Salt (optional)
1 c Packed brown sugar
1/2 c White granulated sugar
3/4 c Shortening
1 Egg
1 ts Vanilla extract
1/4 c Molasses

raisins, nuts, chocolate chips, birdseed, etc.

Preheat oven to 350 F

Mix dry ingredients. Cream together sugars, shortening, vanilla, molasses.
Mix in dry ingredients until mixed. Add “extras” — raisins, nuts, chips,
etc. (I like pecans and chocolate chips). Roll tablespoons of the batter
into little balls (the molasses will make a mess out of your hands — I
have to wash them a few times) about 3/4″ or 1″ in diameter; place on a
greased cookie sheet. Press them down with your fingers to flatten them,
and put them in the oven for 11-13 minutes. If you bake them at a bit lower
than 350 you can do it longer and they get more crispy. Remove from oven
and let sit for a minute or two so they don’t fall apart when you cool them
on a wire rack.

Enjoy!

Gary L Hewitt glhewitt@phoenix.princeton.edu

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Title: GREAT TUNA CASSEROLE
Categories: Casseroles
Yield: 1 recipe

1 pk Wide noodles (16 oz.)
1 lg Can Albacore tuna
-in water
1 Red bell pepper *
1 lg Onion *
1 lg Jar pimentos
5 md Celery stalks *
1/2 c Seasoned bread crumbs
1 1/2 c Mayonaise
1 cn Cream of celery soup
1 Soup can milk
3/4 c Good Sherry wine
1 pk Slivered almonds

* Chopped small

1. Cook noodles al dente, rinse with cold water, drain, and toss with a
little olive oil. Put aside and cover to keep soft.

2. Saute onions, peppers, celery in olive oil for about 5 minutes. Throw in
the pimentos. Set aside.

3. In a large deep skillet, mix together the mayonaise, celery soup, milk
and Sherry. Cook a few minutes until well blended, then add sauted
ingredients.

4. Drain the tuna, flake and put in the sauce. Cook for a couple of
minutes, stirring gently.

5. In a large bowl, mix the cooked noodles and sauce until well blended.

6. Transfer to small casserole dishes or one large (your choice) and
sprinkle with bread crumbs and slivered almonds. Salt pepper to taste
when served.

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SOPA DE FRIJOLES NEGROS (EASY BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz CAN BLACK BEANS
2 tb BUTTER
1 STALK OF CELERY
1 GARLIC CLOVE,MINCED
1 ONION
1 t CHILI POWDER
1/2 ts CUMIN
1 t CILANTRO (OPTIONAL)
1/2 ts SALT
1 c CHICKEN BROTH
8 oz CAN TOMATO SAUCE
1 c SOUR CREAM

PLACE CANNED BEANS IN BLENDER A SMALL AMOUNT AT A TIME
TILL BLENDED COMPLETELY. IN SAUCEPAN MELT BUTTER, ADD
ONION, GARLIC, CILANTRO, CUMIN, CHILI POWDER, CELERY
AND SALT. COOK TILL ONION IS TRANSPARENT. ADD TOMATO
SAUCE, BLENDED BLACK BEANS, AND CHICKEN BROTH. SERVE
HOT AND TOPPED WITH SOUR CREAM.

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Title: MAPLE-COCONUT RICE PUDDING
Categories: Puddings, Rice, Desserts
Yield: 4 servings

2 c Cooked rice
1/3 c Grated unsweetned coconut
1 1/4 c Skim milk
1/4 c Maple syrup
1 1/2 ts Cinnamon
2 Eggs

Coat a 2-quart baking dish with nonstick spray, and add rice and
coconut. In a medium bowl, whisk the milk, maple syrup, cinnamon and
eggs, and pour over the rice. Stir to combine.
Bake, uncovered at 325 F until set, 45 to 50 minutes.

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