Title: HARVEST BROTH – CAWL CYNHAEAF
Categories: Soups/stews, Ethnic
Yield: 1 servings

1 kg Welsh neck of lamb
200 g Peas
200 g Broad beans
1 md Carrot
1 Onion
1 sm Turnip
1 sm Cauliflower
5 Sprigs of parsley
1 1/2 l Water
Salt and pepper

Remove as much fat as possible from the meat. Place
the meat in a large saucepan and cover with the water.
Bring to the boil and skim any fat from the surface of
the liquid. Shell the peas and beans. Peel and dice
the carrot, onion and turnip. Add the vegetables,
except the cauliflower, to the meat. Season. Cover the
saucepan and simmer slowly for 3 hours. 30 minutes
before serving the broth, cut the cauliflower into
sprigs and add to the saucepan. Serve hot decorated
with sprigs of parsley.

From:Country Cookery – Recipes from Wales by Sian
Llewellyn.

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Title: Butter Tart Squares
Categories: Cookies
Yield: 16 servings

Mmmm—————-
————-base——
—————————
1/2 c Butter
2 tb Icing sugar
1 1/2 c Flour
Mmmmm—————
————filling—- — €
—————————
1 1/2 c Brown sugar
1/4 c Butter, melted
2 Eggs, beaten
1 tb Vinegar
1 ts Vanilla
1 c Raisins

Cream butter and sugar. Blend in flour. Turn dough into ungreased 9″
square pan and pat down. Bake 5 minutes.

Whisk all filling ingredients together until blended. Pour over base.
Continue to bake 25-30 minutes or just until filling is set and
doesn’t jiggle in centre. Cool completely, then cut in squares.
Makes 16 squares.

Modern Woman, November 1994 Review of Blueberries Polar Bears, Helen
Webber and Marie Woolsey. P.O. Box 304, Churchill, Manitobou R0B 0E0

Typed by E.Marie Campbell

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Tournedos de Filet Mignon Cordon Bleu No. 666 Yields 4 Servings

4 8 oz Filets, 2″ thick 2 Tbls Clarified Butter
4 slices Bacon, Thick 1/2 Cup Bearnaise Sauce
4 Slices Swiss Cheese
4 oz Prosciutto

Preheat the broiler.
Cut a slice in upper surface of each fillet, near the edge, to form a pocket.
Stuff one slice of swiss cheese and * of the Prosciutto into each pocket.
Use a toothpick to secure the pocket closed.
Wrap one slice of bacon around the edge of each fillet.
Saute on both sides in clarified butter until lightly browned.
Place on a baking sheet and put in the broiler about 4″ under the heat.
Broil about 4 minutes per side.
The fillets should be well browned on the outside but rare in the center and
the cheese should be completely melted.
The Bearnaise Sauce should either still be warm from preparation or it should
be gently warmed before using.
Place fillets on hot dishes and pour a generous amount of Bearnaise sauce over
each.

Black Bean Soup with Jalapenos

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Jalapeno chiles — stems and
removed — chopped
1 tablespoon Dried crushed red chile — seeds included
2 cups Black beans — sorted and
=09
2 tablespoons Bacon fat or vegetable oil
2 medium Onions — chopped
40 milliliters Garlic — minced
1 large Ham hock
1 cup Canned tomatoes — chopped
2 teaspoons Ground cumin
1 teaspoon Ground epazote (optional)
1 teaspoon Ground coriander
1/4 teaspoon Ground cloves
1 tablespoon Red wine vinegar
cups water
3 tablespoons Tequila (optional)
Sour cream for garnish

Cover the beans with water and soak overnight, or quick soak them.

Saute the onion and garlic in the bacon fat until soft.

Combine all the ingredients, except the tequila and sour cream, in a large
pot and bring to a boil. Reduce the heat and simmer for 2-3 hours or until
the beans are soft.

Remove the ham hock and shred the meat.

Divide the soup in half, puree half of it and add back to the reamining
soup. Add the shredded meat and simmer for 15 minutes or until thickened
to the desired consistency.

Remove from the heat, stir in the tequila, garnish with the sour cream, and
serve.

Serving Suggestions: Serve as a lunch entree with warmed flour tortillas
and a citrus salad.

Source: “The Whole Chile Pepper Book,” by Dave DeWitt and Nancy Gerlach,=
1990. Little, Brown and Company.

– – – – – – – – – – – – – – – – – –

Title: Kos Lemon Pie
Categories: Ethnic, Pies, Desserts
Yield: 12 servings

MMMMM—————————PASTRY——————————–
1 c Unbleached all-purpose flour
1/4 c Confectioners’ sugar
1/2 tb Finely grated lemon peel
1 pn Salt
8 tb Unsalted butter
– cut into small pieces
2 Egg yolks
1 ts Vanilla extract

MMMMM————————–FILLING——————————-
8 tb Unsalted butter
– at room temperature
1/3 c Honey
5 Egg yolks
1 1/2 c Ground blanched almonds
2 Lemons; juiced
1/4 c Heavy cream
1/2 c Superfine sugar
1/2 c -Water
1 Lemon; juiced

MMMMM————————FOR SERVING—————————–
Confectioners’ sugar; sifted

To make the pastry, sift the flour and confectioners’ sugar into a
large cold bowl, stir in the grated lemon zest and salt, and add the
butter. Quickly and lightly rub the mixture together with your
fingers until it resembles coarse meal. Beat the egg yolks and
vanilla together and stir into the flour mixture. Pull the dough
together into a ball with your fingers, adding cold water only if
necessary to make a soft dough. Tightly cover with plastic wrap and
refrigerate for 30 minutes.

Set a rack in the center of the oven and heat the oven to 375 F.

Lightly flour a work surface and roll out the pastry to fit a 9- to
10-inch tart pan with a removable bottom. To transfer the pastry,
wrap it around the rolling pin, lift above the pan, and unroll over
the rim. With your thumb and knuckle, gently press the pastry into
the pan, then roll the rolling pin over the rim to trim the edges.
Line with aluminum foil and bake 6 to 8 minutes or until just set.
Set aside, and lower the oven temperature to 325 F.

To make the filling, beat the butter and honey with an electric mixer
or by hand until pale and creamy. Beat in the egg yolks one at a
time. Then stir in the almonds, the juice of 2 lemons (reserve the
zest, removed in thin strips), and the cream. Pour into the pastry
shell and lightly smooth the top with a spatula. Bake 30 to 40
minutes, or until golden brown and set.

Meanwhile, combine the superfine sugar, reserved lemon zest, and
water in a sugar pan or small heavy saucepan. Slowly bring to a
boil, then simmer 6 minutes or until the syrup lightly coats the back
of a metal spoon. Set aside to cool slightly.

Add the remaining lemon juice to the barely warm syrup and strain,
reserving the zest. Pour the syrup over the warm pie, remove from
the pan, and liberally sprinkle with confectioners’ sugar and the
reserved zest. Serve immediately.

Note: To make the pastry in the food processor, chill the processor
bowl and metal blade in the refrigerator for 1 hour. Working very
quickly, process the flour, sugar, lemon zest, and butter until the
mixture resembles coarse meal. Add the egg yolks and vanilla and
pulse just to mix. (It is unlikely that you will need to add water.)
Wrap and refrigerate.

Source: Flavors of Greece – by Rosemary Barron
ISBN: 0-688-07087-6

Typed for you by Karen Mintzias

MMMMM

Gluhwein

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Red table
1 small Piece lemon peel
5 teaspoons White sugar — or to taste
1 small Stick cinnamon
1 Whole clove

Combine all ingredients and heat, barely to boiling point. Pour into a
pre-warme
d glass, wrap glass in a napkin, and serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Magic Pan Orange Almond Salad
Categories: Salads
Servings: 6

1/4 c Almonds; slivered
2 Onions; green, chopped
1 Lettuce; romaine
1 c Mandarin oranges; drained 1
1/2 c Mushrooms; sliced (optional

———————————-DRESSING———————————-
1 tb Sugar
1/2 ts Tarragon; dried
1/3 c Oil; vegetable
-Salt pepper
1/8 ts Tabasco sauce
1 Egg yolk

Shaking constantly, toast almonds in skillet over low heat till golden
brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces.
Place with green onions and mandarin oranges in large salad bowl. Dressing:
Combine all ingredients but egg and vinegar, add in thin stream and process
till well blended.

MAKES : 1 cup

Just before serving, toss well. Leftover dressing keeps up to 1 week in
fridge.

Source : _Best Recipes Under the Sun_, from now defunct restaurant
posted by Anne MacLellan

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Title: Tomato Brushetta, Lo Cal
Categories: Appetizers Breads Low-cal 999
Servings: 4

8 ea Slices Fr or Italian Bread 2 ea Garlic cloves, halved
1 t Olive oil 2 T Onion, minced
1 ea Tomato, diced 1 pn Oregano,dried
1 pn Ground Pepper 2 t Parmesan cheese, optional

Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil
in nonstick skillet over medium-high heat; add onion and cook, stirring
until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture
over garlic side of hot toast and serve immediately. Alternatively,
sprinkle with Parmesan and broil for 1 minute.

Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.

—————————————————————————–

Title: VEGAN CHOCOLATE SPONGE CAKE
Categories: Cakes, Desserts, Vegetarian
Yield: 8 servings

2 c Self-rising flour
-(pref. 85% whole-wheat)
1/4 c Cocoa powder
3 ts Baking powder
1 1/3 c Vanilla sugar
-OR- Superfine sugar
9 tb Sunflower oil
1 1/2 c Water
Vegan margarine
-for greasing

——————————–TO DECORATE——————————–
1 Qty. Chocolate Fudge Icing
-OR- Chocolate Buttercream
Dark chocolate
-coarsely grated
Confectioners’ sugar

————————-VEGAN LEMON CAKE VARIATION————————-
1/2 c -additional flour
2 tb -Lemon juice
1 -Lemon, rind grated

Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans
and line the base of each with a circle of greased wax paper.

Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar,
oil and water. Mix well to a batter-like consistency. Pour the mixture
into the prepared pans and bake for about 40 minutes, until the cakes
spring back to a light touch in the center.

Turn the cakes out onto a wire rack and strip off the wax paper. Allow to
cool completely.

Sandwich the cake together with half the fudge icing or chocolate
buttercream and coat the top with the rest. Sprinkle on a little grated
chocolate and confectioners’ sugar.

Variation: VEGAN LEMON CAKE:

Use the additional amount of flour and omit the cocoa powder. Replace 2
tb. of the water with lemon juice and add the grated lemon rind. Sandwich
the cakes together and coat the top with lemon buttercream or fudge icing
and decorate the cake with yellow sugar decorations and leaves cut from
angelica.

Source: The Complete Vegetarian Cuisine – by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias

—–

Title: PORK SHAU MAI (DUMPLINGS)
Categories: Chinese, Pork
Yield: 6 servings

3/4 lb Pork loin
1 1/3 oz Pork fat
4 Black mushrooms
-(pre-softened)
1 Precooked bamboo shoot
1 1/2 tb Cornstarch
1 tb Cooking wine
1/2 tb Sesame oil
1 ts Sugar
3/4 ts Salt
1/4 ts Pepper
30 Won ton skins
24 Green peas

Filling: dice the pork, fat, mushrooms, and bamboo
shoot. Place in bowl. Add liquids and seasonings and
stir well. Throw filling against inside of bowl for
3-4 minutes so ingredients combine thoroughly. Divide
into 24 portions.

Place one filling in center of won ton skin. Cup skin
up around filling but don’t close – ‘make a waist’.
Place one green pea in the center of the filling. Use
knife to compress and even out filling until below top
edge of skin. Place in steamer about half inch apart.
Steam for six minutes on high. Remove. Serve.

You can use beef, shrimp, quail eggs, or sweet rice
for the above.

You can get ‘won ton’ and ‘dumpling’ skins as well as
egg roll wrappers at local chinese groceries. You can
make your own; but ready-made fresh or frozen ones are
quicker.

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