Title: Peter’s Scrimshaw Inn Rum Pie
Categories: Chocolate, Pies
Yield: 1 Pie

1 1/4 c Milk
1/2 c Sugar
1/4 ts Salt
3/8 c Milk
3 tb Flour
2 tb Cornstarch
2 Egg yolks
1/2 ts Vanilla
3 tb Butter
2 tb Dark Myers’s rum
Baked 9-inch graham cracker
-crust
Whipped cream
Bittersweet chocolate; grate

Combine first three ingredients and bring to a boil.
Mix remaining milk, flour, cornstarch and egg yolks
and add boiling mixture slowly. Return to saucepan,
cook slowly, stirring unatil thick. Cook slightly,
beat in vanilla, butter and rum. Turn into the crust
and chill. Top with whipped cream and grated
chocolate. From The Denver Post Food Section from
Virginia Rich’s “The Nantucket Diet Murders”.

Formatted for MM by Pegg Seevers 10/2/96

—–

Title: MILK CHOCOLATE FLORENTINE COOKIES
Categories: Cookies
Servings: 42

2/3 c Butter or margarine
2 c Quick oats, uncooked
1 c Sugar
2/3 c All-purpose flour
1/4 c Corn syrup
1/4 c Milk
1 t Vanilla extract
1/4 t Salt
1 pk NESTLE Toll House milk
-chocolate morsels (11.5 oz)

Preheat oven to 375’F.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in
oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by measuring teaspoonfuls, about 3″ apart, onto foil-lined cookie
sheets. Spread thin with rubber spatula.

Bake 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies.

Melt Nestle Toll House milk chocolate morsels over hot (not boiling)
water; stir until smooth. Spread chocolate on flat side of half the
cookies. Top with remaining cookies.

Makes 3 1/2 dozen sandwich cookies.

MMMMM

Date: Sun, 24 Oct 93 20:16:20 EDT
From: Crispin Cowan

I used to love the old family chocolate coconut macaroon recipe, but
it’s loaded with fat. Recently, however, inspired by the suggestion of
making coconut milk from condensed milk and coconut extract, I came up
with the following modified recipe. It seems to work pretty well,
although the cookies aren’t as chewie as the fatted version was.

Chocolate Macaroons:

2 cups brown suger
1/4 cup milk

1 tsp vanilla
1 tsp coconut extract
4 cups rolled oats
4 Tbl cocoa powder

Mix the suger milk in a pot and bring to a boil. Remove from heat
and stir in the vanilla coconut extract, and then the rolled oats and
cocoa. Mix until everything is well coated, will make a very stiff
dough. Spoon out onto a cookie sheet and refridgerate for 20 minutes.

Title: Scotch Eggs
Categories: Cheese/eggs Londontowne
Servings: 4

8 ea Eggs, hardboiled 2 lb Sausage meat

Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate
temperature until brown on all sides. Drain on paper towels. Chill in
refrigerator. When ready to serve, line platter with lettuce and arrange
Scotch Eggs, cut in half, among the lettuce.

Mrs William McG. Harlow

—————————————————————————–

Title: Australian Meat Pie
Categories: Beef
Yield: 1 servings

—–filling—–
1 1/2 lb Steak; minced
1 ts Soy sauce
2 Beef stock cubes
Salt and pepper
1 1/2 c Water
1 pn Nutmeg
2 tb Flour
1/4 c Water; (extra)
—–pie base—–
2 c Flour
2/3 c Water
1/2 ts Salt
2 oz Beef drippings
—–pie top—–
1 pk Puff pastry; (12 oz. size)
1 Egg yolk
1 ts Water

Recipe by: Bob Wells #326 Making the filling:
Place meat into the pan, stir over low heat until meat is well
browned. Drain off any surplus fat. Add crumbled stock cubes, water,
salt, pepper and nutmeg, stir until boiling, reduce heat, cover,
simmer gently for 20 min, remove from heat. Combine extra water and
flour, stir until flour mixture is smooth. Add flour mixture to
meat, stir until combined. Return to heat, stir until meat boils and
thickens. Add soy sauce (to give brown colour), stir until combined.
Simmer, uncovered, 5 to 10 min; remove from heat allow to become cold.

Making the pie base: Sift flour and salt into basin. Place water and
dripping into saucepan, stir until dripping melts; remove from heat.
Make a well in centre of dry ingredients, add liquid, stir until
combined. (2a. If you’re in a hurry, just use premade (bought)
pastry. It works ok, too. -JN)

Turn out onto lightly floured surface, knead lightly. Roll out
pastry to line eight greased pie tins. [We use “real” aluminium 6 or
8 in pie casings – JN] Cut excess pastry around sides of pie plates
using a sharp knife. Fill centres with cold meat filing.

Pie crust: Roll out puff pastry on lightly floured surface, cut out
rounds for top of pies, use a saucer as a guide. Wet edges of base
pastry, and gently press tops into place, trim around edges with a
sharp knife. Brush tops with combined egg-yolk and water.

Cooking: Bake in hot oven 5 minutes or until golden brown, reduce
heat to moderate, cook further 10 min.

Reference: Australian Women’s Weekly Home Library: Cooking Class
Cookbook, p70. (reproduced without permission).

MMMMM

Title: WILD RICE CHICKEN CASSEROLE
Categories: Casseroles, Poultry, Rice
Yield: 8 servings

1 pk Wild rice, mix — 6 oz
1 cn Cream of chicken soup,
Condensed — 10 3/4 oz.
4 c Chicken, cooked — cubed
1 c Celery — chopped
1/4 c Onion — chopped
5 oz Waterchestnuts, canned
1 cn Mushrooms, drained — 4 oz
3 tb Soy sauce
1 c Chicken broth
Topping:
1 1/2 c Seasoned bread stuffing —
Dry mix
1/2 c Butter or margarine —
Melted

Cook rice according to package directions. Blend in
soup and next 6 ingredients; mix gently. Add broth
and mix. Spread in a 13x9x2 inch dish. Sprinkle with
topping; bake at 350^ 1 hour.

Recipe By : Connecticut Cooks III

—–

Raspberry Angel Food Cake

Recipe By : , June/July, 1997
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 egg whites
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries

In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until
soft peaks form. Add the extracts. Gradually beat in sugar until stiff,
scraping bowl occasionally. Sift flour over beaten whites; sprinkle with
berries. Gently fold flour and raspberries into batter until well mixed.
Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 40-45
minutes or until lightly browned and entire top appears dry. Immediately
invert cake pan; cool completely, about 1 hour. Yield: 16 servings.

– – – – – – – – – – – – – – – – – –

ARROZ DE POLVO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Ceideburg 2

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

This, too, is a Portuguese recipe++from the Algarve.

It can be made with octopuses of any size. Baby ones
won’t need so much precooking.

Precook 600 to 800 g octopus in 200 mL red wine with a
little water.

The octopus will exude liquid so that you are likely
to end up with more cooking liquid at the end.

Retain this and add water to make it up to 600 ea mL.
Cut the drained octopus into small pieces.

Heat 150 mL olive oil in a large saucepan, add a
chopped onion and cook gently, stirring, for 2 or 3
minutes. Add 2 garlic cloves finely chopped, 3
tomatoes, skinned and chopped, and a large green
pepper cut into snips. Season with salt, pepper and
chilli powder to taste. Cook for a few minutes longer.

Add the cooking liquid from the octopus and bring it
to the boil. Add 350 g rice (preferable a short-grain
risotto rice like arborio) and bring back to the boil,
then turn the heat very low and put the lid on the
saucepan. After 15 minutes, stir to ensure the rice is
not catching on the bottom of the saucepan. In 5
minutes more, taste a grain or two to make sure it is
soft. The rice should still be quite damp.

Serve.

Makes 4 servings.

From Meryl Constance’ column in the Sydney Morning
Herald, “Raw Materials”. 3/2/93. Courtesy, Mark
Herron.

Posted by Stephen Ceideberg; June 4 1993.

– – – – – – – – – – – – – – – – – –

GREEK LINGUINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen Chopped Spinach
8 oz Rinsed, Drained, Canned
-Chickpeas
1/4 c Golden Raisins
4 c Cooked Linguine (Hot)
1 tb Olive Oil PLUS
1 t Olive Oil
1/2 ts Salt (Optional)
1/8 ts Crushed Red Pepper

Yield: 4 Servings

In a 2-quart saucepan, cook the spinach according to the package
directions. Add the chick-peas and raisins and cook, stirring
occasionally, until thoroughly heated, 3 to 4 minutes.

Transfer the spinach mixture to a large mixing bowl; add the linguine, oil,
salt, and pepper and toss to coat.

Each serving provides: 1 Fat; 1 Protein; 1 Vegetable; 2 Breads; 1/2 Fruit.

Per Serving With Salt: 450 Milligrams Sodium; 0 Milligrams Cholesterol.

Per Serving Without Salt: 165 Milligrams Sodium; 0 Milligrams Cholesterol.

– – – – – – – – – – – – – – – – – –

Although Thai curry paste can be purchased in oriental food
specialty markets (and it is very good), it is usually
preserved in a vegetable oil base, often tropical oils.
Here’s a recipe for both Red and Green curry paste I got
in Bangkok this March:

Thai Curry Paste

1 tspn caraway seed
1 tspn coriander seed
1 tspn chopped dried makrood rind
1 tspn ground dried laos root (kah)
2 tblspn chopped fresh lemon grass (use bottom 2″ of stems only)
2 tblspn chopped red onion
10 cloves garlic, peeled
chili (see notes below)
1/2 tspn salt
1/2 tspn water

RED CURRY PASTE: combine first 7 ingredients in blender at
medium speed until coarse ground. In mortar combine chili,
salt and blended spices and grind to paste with pestle. Add
water and grind till well mixed.

Authentic traditional Thai red chili is prepared by cutting
open 6 dried chilis and removing the seeds. Soak the pods in
water for 30 minutes, drain and squeeze out the excess water.

2 tblspn chili powder can be substituted for fresh chilis.
The Tuong Ot Sriracha chili sauce mentioned in a previous
missive will also work well.

GREEN CURRY PASTE: Prepare as above but substitute fresh green
serrano chilis for the red chilis, fresh makrood for the dried,
fresh laos root for the dried.

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

Makrood leaves and rind: small double leaves – figure 8 shaped
with lime-like fragrance, have a sour, strong pungent taste,
are also used in soups and thinly sliced in salads.

Laos root (kah) is very strong sharp with penetrating odor,
not unlike eucalyptus.