Title: Spiced Poached Pears with Burnt Sugar Ice Cream
Categories: Desserts, Ceideburg 2
Yield: 4 servings

1 c White wine
1 c Water
1/2 c Sugar
Zest of 1 orange, julienned
Zest of 1 lemon, julienned
Juice of 2 lemons
Juice of 2 oranges
2 Whole cloves
2 Cinnamon sticks
4 sl Fresh ginger
6 Peppercorns
1 Vanilla bean
4 Under-ripe pears, peeled,
-cored
Burnt Sugar lee Cream (see
-recipe)

Combine the wine, water, sugar, citrus zest and juice, cloves,
cinnamon, ginger, peppercorns and vanilla bean in a heavy saucepan.
Bring to a boil, add pears, then reduce heat so the liquid barely
bubbles. Cook for 15 minutes, or until the pears are tender. If
pears aren’t completely submerged in liquid, turn them every few
minutes so they will cool evenly.

When the pears are tender, remove from liquid and set aside. Reduce
liquid to 1 cup over high heat. Return pears to liquid and let cool
completely.

Before serving, warm the pears in their liquid over moderate heat.
Place a warm pear on a chilled plate; spoon some poaching liquid over
the top. Place a scoop of ice cream next to the pear and top with a
few threads of julienned zest from the sauce.

Serves 4.

PER SERVING: (with 2 tablespoons poaching liquid per pear): 630
calories, 8 g protein, 78 g carbohydrate, 31 g fat (17 saturated),
305 mg cholesterol, 110 mg sodium, 4 g fiber.

From an article by Andrew Schloss in the San Francisco Chronicle,
11/11/92.

Posted by Stephen Ceideberg; February 23 1993.

MMMMM

AFRICAN SQUASH AND YAMS (FUTARI)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables African

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion — chopped
2 tb Oil
1 lb Hubbard squash — pared
–and cut into 1-inch pieces
2 md Yams or sweet potatoes
–pared cut into 1″ pieces
1 c Coconut Milk
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until
tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover
and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until
vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

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CHOCOLATE BANANA TRIFLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 13"x9″ Chocolate Cake
4 RIPE Bananas, Sliced
1 c Whipping Cream
1/4 c Almonds, Blanched, Toasted
– Slivered
1/4 c Maraschino Cherries, Halved
—–CHOCOLATE PUDDING—–
2 c Whole Milk
1/2 c Granulated Sugar
5 oz Semi-Sweet Chocolate, Grated
2 tb Cornstarch
2 tb Unsweetened Cocoa Powder
4 tb Water
2 Eggs
4 Egg Yolks
2 tb Vanilla

Prepare the chocolate pudding first. Place the milk,
sugar and chocolate in a medium saucepan. Cook,
stirring, over medium heat until the chocolate is
melted and the mixture is on the verge of boiling.
Sift the cornstarch and cocoa powder together. Add
water and mix thoroughly. Stir the cornstarch mixture
into the chocolate mixture. Whisk in the whole eggs
and the extra egg yolks. Cook until thickened (about 5
minutes). Add the vanilla extract. Pour into a bowl.
Cover with plastic wrap and chill. Cut the chocolate
cake into 3″ squares. Layer half the pieces of
chocolate cake in a large trifle or other large glass
bowl, cutting the pieces to fit. Arrange half of the
banana slices around the sides of the bowl and on top
of the cake. Spread half the chocolate pudding over
the cake and around the sides. Repeat the process with
another layer of cake, more banana slices and the rest
of the chocolate pudding. Whip the whipping cream and
slather over the top of the topmost layer of chocolate
pudding. Sprinkle with slivered almonds and garnish
with cherry halves. Chill.

Joel Ehrlich

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Title: Low Cal Cocoa Mix
Categories: Diabetic, Beverages, Low-fat/cal
Yield: 32 servings

3/4 c Cocoa Dry sugar substitute equal
1/2 ts Salt To 1 1/2 c sugar
1 qt Instant dried milk

Mix ingredients well and store in an airtight container in a
moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water
per serving of cocoa. variations: Mexican Cocoa: Add 2-3 teaspoons of
cinnamon when mixing the total ingredients. or place a scant 1/8 tsp
in a cup of cocoa. Mocha: Add 1/3 cup instant coffee when mixing the
total ingredients; or place 1/2 teaspoon instant coffe in a cup of
the cocoa. Nutritive values per serving: CAL 49; CHO 4 gm; PRO 3 gm;
FAT 3 gm; NA 113 mg; Food exchanges per serving: 1/3 milk, 1/2 fat
Low sodium diets: Omit salt Source: The New Diabetic Cookbook

MMMMM

Title: Ducklings Swimming in a Pond
Categories: Chinese, Seafood, Soups
Yield: 4 servings

6 c Rich chicken broth
1/2 c Shelled green peas (or
-quartered snowpeas)
12 Shelled baby shrimp
4 Nami black mushrooms
3 Egg whites
Yellow food coloring

Even mature adults – gourmets no less – “oo” and “ah”
when presented with this simple-to-prepare soup.

Preparation: Wash soak mushrooms in warm water for
1 hour; slice into thin strips; reserve. Blanch
shrimp in salted boiling water (omit if shrimp are
precooked).

Make ducklings within hour or less of serving. Have
steamer ready.

Work with eggs mixing bowl at room temperature.
Separate whites yolks; reserve yolks for another
recipe. Beat egg whites, starting slowly, then
progressively faster after eggs begin to foam, until
eggs are stiff but not runny. If whites are too stiff,
they tend to break apart in shaping process.

Form 2 ducklings per serving. Use tablespoon to form
body; flatten egg in spoon; turn over onto steaming
plate. To body, add blob of egg for neck head,
another piece for tail. Use toothpick to carefully
shape head tail.

Steam one as test. Steaming should take 30-60 seconds
to set surface of egg. After steaming, swab beak
tail with yellow food coloring; put color on toothpick
to mark eyes.

Soup: 30 minutes or so before serving, heat broth to
just under boil; add mushrooms peas. 5 minutes
before serving, add shrimp desired seasonings. Pour
soup into warm serving bowl. Float ducklings on soup.
Serve.

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Title: SAMBUSAK (SEPHARDIC STUFFED PASTRIES)
Categories: Jewish, Hamburger, Beef
Yield: 6 servings

2 tb Active dry yeast (2
-packages)
2 c Lukewarm water, divided
1 pn Of sugar
1 ts Salt
1/2 lb Pareve (without meat or milk
-products) margarine
2 lb Sifted all-purpose flour
-(about 8 cups)
1 tb Ground anise
Vegetable oil for frying
Meat Filling (recipe
-follows)

Directions: Procedure: Dissolve the yeast in about cup
warm water with a pinch of sugar.

Add salt, remaining water, margarine and some of the
flour. Gradually add the remaining flour and the
anise. Blend with your hands and knead well. If the
dough is too soft or sticky, add more flour.

Place in a greased bowl and let rise, covered, until
doubled in bulk (about 1 hour). Punch down, knead
again and let rise again until doubled.

Take a piece of dough the size of a plum and roll it
into a ball. Press it down on a floured board until it
flattens into a circle. Place 1 tablespoon of filling
in the center. Fold over and pinch into a half- moon
shape.

Heat oil to 375 degrees. Deep-fry until golden. Drain
and serve.

Meat Filling

1 tablespoon vegetable oil 1 bunch scallions, diced 1
pound very lean ground meat Dash of garlic powder,
ginger, turmeric 1 teaspoon cinnamon Salt to taste

Procedure: Heat oil, add scallions, meat, spices. Keep
turning meat as it browns. When cooked, turn up the
heat so all the water evaporates. Cool.

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Chunky Vegetarian Chili

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Bean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp olive oil
1/2 c bell peppers — chopped
1/2 c onions — chopped
3 cloves garlic — minced
29 ozs stewed tomatoes
15 ozs dark red kidney beans — undrained
16 ozs pinto beans — undrained
2 c frozen corn — thawed
1 c water
1 c long-grain rice
3 tbsps chili powder
2 tsps salt
1 1/2 tsps cumin
1 tsp black pepper

In a large saucepan, heat oil over medium heat. Add bell peppers, onions,
and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water,
rice, chili powder, salt, cumin, and black pepper; bring to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked,
stirring occasionally.

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Per serving: 226 Calories; 1g Fat (4% calories from fat); 12g Protein; 52g
Carbohydrate; 0mg Cholesterol; 745mg Sodium

Title: MAPLE CINNAMON BUTTER
Categories: Spreads, Desserts
Yield: 6 servings

1 lb Unsalted Butter, softened
2 tb Maple Syrup
2 Drops Vanilla
1/4 ts Cinnamon
1/8 ts Salt

Combine all ingredients, mixing thoroughly. pack into crock or pottery
dish.

Refrigerate. Garnish with cinnamon stick when serving.

SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92

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Title: MOSCOW IDAHO BAKERS
Categories: Vegetables
Yield: 4 servings

4 lg Russet potatoes,scrubbed
1 tb Butter or margarine
1/2 c Chopped onion
1/2 c Milk
5 ts Cornstarch
1/4 c Buttermilk
1/2 c Marsala or madiera
1 c Shredded Jack cheese
8 oz Cooked ham, cut into
-Julienne strips
1 tb Dijon mustard
1 tb Prepared horseradish
Chopped parsley
Salt
Pepper

The potato has had a roller-coaster history. From
South America, its culture spread rapidly in the years
following the discovery of the New World. Spain and
Italy grew the potato first on the Continent, and it
was firmly established in England by 1629, when John
Parkinson, in his A GARDEN OF PLEASANT FLOWERS,
pronounced the Virginia potato, as he called it,
almost as good as the Spanish potato (we call the
latter sweet potato). He recommended cooking this
sweet vegetable with wine, sugar, and spices.

For sheer comfort, few dishes can equal a steaming
baked potato, freshly split, anointed with butter, and
sprinkled with salt and pepper. The addition of a meat
or cheese topping makes the baked potato a substantial
entree. From Moscow, Idaho, home of the baking potato,
A.J. Marineau sends us a recipe for such a dish.

=======================================================
============== ====

Pierce potatoes in several places with a fork. Set
potatoes on oven rack and bake at 400’F. until
potatoes give readily when squeezed, about 1 hour.

Meanwhile, melt butter in a 1-1/2 to 2 quart pan over
medium-high heat. Add onion and stir often until limp,
about 5 minutes. Mix milk with cornstarch and stir
into pan alongside with buttermilk and marsala.

Stir over medium-high heat until boiling. Add cheese
and stir until melted. Stir in ham, mustard, and
horseradish; if sauce is ready before potatoes, set
aside. To use, stir over medium-high heat until hot.

Split potatoes in half lengthwise; fluff centers with
a fork. Set 2 halves on each plate and spoon sauce
onto potatoes. Sprinkle with chopped parsley; season
to taste with salt and pepper.

Per serving: 486 calories; 23 grams protein; 17 grams
fat; (3.8 grams saturated fat); 52 grams
carbohydrates; 987 milligrams sodium; 63 milligrams
cholesterol.

~ A.J. Marineau, Moscow, Idaho

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Mint Truffles

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Mint chocolate chips
1/3 c Whipping cream
1/4 c Butter
3 1/2 oz Chocolate sprinkles

Melt chips with whipping cream and butter in heavy, medium saucepan over
low heat, stirring occasionally. Pour into pie pan. Refrigerate until
mixture is fudgy, but soft, about 2 hours. Shape about 1 T of the mixture
into 1 1/4 inch ball To shape, roll mixture in your palms. Place balls on
waxed paper. Place sprinkles in shallow bowl. Roll balls in sprinkles;
place in petit four or candy cases. (If coating mixture won’t stick
because truffle has set, roll between your palms until outside is soft.)
Truffles can be refrigerated 2 to 3 days or frozen several weeks.

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