Title: Creamy Coleslaw
Categories: Salads
Yield: 4 servings

1 1/2 c Shredded green cabbage
1 md Carrot, grated
1/2 sm Onion, finely chopped
2 T Lemon juice
3/4 c Eggless mayonnaise
1 T Caraway seeds
Salt to taste
Pepper to taste

Preparation time: 20 minutes.

From “The Compassionate Cook,” People for the Ethical Treatment of
Animals, Warner Books, 1993, $8.99.

Combine all the ingredient in a large salad bowl. Sprinkle with salt
and pepper and serve.

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Date: Tue, 11 Jan 94 10:45:48 PST
From: therese@garnet.berkeley.edu

From the New Laurel’s Kitchen Cookbook.

Mock Sour Cream

1 cup nonfat cottage cheese
2 Tbls lemon juice
2 Tbls fatfree mayonnaise
1/4 cup nonfat buttermilk
zest of 1/2 lemon (I usually omit this, it’s lemony enough without it to my
taste)

Blend all ingredients in a blender until smooth. This can be used in most
recipes that call for sour cream.

Title: APPLE NUT BAKE
Categories: Baby food, Fruit
Yield: 6 servings

4 oz Cooking apples
2 ts Orange juice
1 Egg yolk
1 tb Ground almonds

1. Peel, core and slice the apple, and cook with the orange juice
until soft.

2. Mash or puree, stir in the egg yolk and almonds, and bake at 350F
for 15 min or until set. Serve hot or cold.

To vary: Use other fruit in season.

From “The Best Healthy Baby Cookbook” By Carol Hunter. Posted by
Theresa Merkling

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Title: Cuban Lunch
Categories: Candies
Yield: 75 servings

12 oz Pkg pure chocolate wafers
12 oz Pkg peanut butter chips
7 oz Pkg crushed regular potato
-chips
1 c Chopped peanuts

This sweet treat is excellent for Christmas or large buffets –
anytime you want to serve a special dessert nibble.

Melt chocolate wafers and peanut butter chips. Mix in peanuts and
potato chips. Spoon or pour into small paper baking cups. Store in
the refrigerator. Makes 75.

Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens

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BUN BO HUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Pork hocks
1 lb Beef (buy the beef that
-have tendon “bap bo”)
Dried chilli
Hot dieu mau
Lemon grass
Shrimp sauce (mam ruoc)
1 pk Noodle
Salt, to taste
Fish sauce (nuoc mam)
To taste

Clean the pork hocks and beef w/hot water. Bring water
to boil, add pork hocks and beef. Put 2 table spoons
of oil in a pan wait until Subj: Re:Viet Bun Bo Hue.

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Title: Swedish Spritz (Spritsar) Cookies
Categories: Cookies Christmas
Servings: 96

2 c Sifted all-purpose flour 3/4 c Sugar
2 ea Egg yolks 1 c Butter
1 t Almond extract

Sift together flour and sugar onto bread board. Make a well in center and
into this drop egg yolks, butter and extract.

Mix into a smooth dough with finger tips. Force through cookie press onto
ungreased cookie sheets in O and S shapes.

Bake in moderate oven (375) 8 to 10 minutes.

Yield: 8 dozen spritz.

(Note: Store cookies in air-tight container. You may want to let them sit
a day to “ripen” the almond flavor!)

—————————————————————————–

Title: Granola
Categories: Snacks
Servings: 11

2 c Wheat flakes
2 c Rye flakes
1 c Barley flakes
3 c Oat flakes
1 c Shredded coconut
1 c Nuts, chopped (your choice,
-almonds, peanuts, etc)
1/2 c Sunflower seeds
1/2 c Sesame seeds

MMMMM—————————–COATING———————————-
1/2 c Water
1/2 c Oil
1/2 c -To:
3/4 c Honey
2 ts Vanilla
1 ts Salt

Mix all the cereal ingredients together in a big bowl. Spread out on
shallow pans. Pour the coating over the cereal mixture. Bake in 275 oven
for 1 hour. Mix the cereal every 15 minutes to coat all the flakes. Cool
and store in airtight containers. Makes about 11-12 cups of granola.

Shared by: Sharon Stevens Sept/91

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Title: White Chocolate Mousse – Great Chefs
Categories: Basics, Mousses, Masterchefs, Frisco, M
Yield: 6 servings

1 c Sugar 1 tb Rum, white
1/2 c Water 1 lb Chocolate, white, melted
8 lg Egg whites Creme fraiche
6 lg Egg yolks Raspberry puree

In a saucepan, heat the sugar and water until the mixture forms a
soft ball.

Put the egg whites in the bowl of a mixer, and beat them until
medium stiff (beating first on medium, then on high).

Add the sugar and water (soft ball stage) from the saucepan to
the egg whites and continue to beat briefly until a stiff meringue is
formed.

Place the egg yolks in a metal bowl and beat them over heat with
a whisk. Add rum to the egg yolks – still beating over heat. Fold
the egg yolks into the egg whites. Fold the melted chocolate into the
egg mixture. Refrigerate for 3 to 4 hours.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

CEPE CONSOMME

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pt Chicken stock
1/2 oz Dried Cepes
Salt pepper to taste
—–OPTIONAL—–
1 tb Dry Madeira

Put stock – which should be home made and reasonably
clear, and not oversalted, in a saucepan and start
heating gently while you wash the dried cepes (porcini
in Italian) in a sieve. Add the cepes to the stock and
when boiling, turn down to a very gentle simmer. Don’t
cover, and allow to simmer until reduced to 2/3
volume. Strain and allow to settle, as the cepes
always give out a little sand, no matter how carefully
you wash them. When ready to serve, decant from the
sediment, reheat and season. Add the optional madeira
and serve.

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Eggs Soubise

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cheese/eggs Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs, lightly poached
300 ml Soubise sauce (see below)
Triangles of fried bread
—–SOUBISE SAUCE—–
50 g Rice — washed
450 ml Vegetable stock
175 g Onions — sliced finely
25 g Butter or margarine
Cream or yogurt to finish
–(optional)
Salt and pepper

This recipe for soubise sauce comes from a French chef
who bases it on a classic method. The addition of rice
to the sauce gives it bulk and a satisfying baseline,
perfect for lightly poached eggs. Served with
triangles of fried bread this dish makes an excellent
supper.

To make the soubise sauce, start by cooking the rice
for 5 minutes in salted boiling water. Drain. Heat the
stock to boiling-point, and put in the onions and the
rice. Simmer for 30 minutes until well reduced,
stirring from time to time. Add the butter or
margarine, pur‚e in the blender, reheat, then thin out
with a little cream or yogurt. Check the seasoning and
serve hot.

Place each poached egg in a warm ramekin dish and
spoon some soubise sauce over them. Surround with
crisp, golden triangles of fried bread and serve
immediately.

Copyright Rosamond Richardson 1996

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