NO-CHOLESTEROL FRUIT-FILLED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Skim milk
1 tb Vegetable oil
1/4 c Cholesterol-free egg product
2 c Bisquick baking mix
2 tb Sugar
1/4 c Fruit preserves (any flavor)
—–GLAZE—–
2/3 c Powdered sugar
4 ts Water

1. Heat oven to 400’F. (High-altitude (3500-6500 ft.):
Heat oven to 425’F.) Grease bottom of 12 medium muffin
cups, 2 1/2×1 1/4", or line with paper baking cups.
2. Stir milk, oil and egg in medium bowl until
blended. Stir in remaining ingredients except fruit
preserves and glaze just until moistened.
3. Divide batter evenly among cups. Drop 1 level
teaspoon fruit preserves onto center of batter in each
cup. Bake 13-18 minutes or until golden brown. Cool
slightly; remove from pan. Drizzle with glaze.

*** GLAZE ***
Stir powdered sugar and water in small bowl until
smooth.

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PRIK KAENG KIAO WAN (GREEN CURRY-SWEET/HOT)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Thai Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Prik ki nu
(green birdseye chilis)
5 tb Lemon grass,
Finely sliced
10 tb Shallots (purple onions),
Chopped
10 tb Garlic, minced
5 tb Galangal (kha) grated
5 tb Coriander/cilantro root,
Chopped
2 tb Coriander seed
1 tb Cumin seed
1 tb Freshly ground
Black pepper
2 tb Shredded bai makroot
(lime leaves)
4 tb Kapi (fermented shrimp
Paste)
1 tb Palm sugar.

This is a paste for a green curry, and the ‘wan’
indicates that it should be slightly sweet as well as
hot. If you can’t get prik ki nu, you can use half a
pound of habanero chilis or one pound of jalapena
chilis. If you use the latter deseed them before use.
Note that if you use a substitute you will get a
different volume of paste, and that you will need to
use different amounts in subsequent recipes.
If you can’t get kha use ginger if you can’t get bai
makroot use lime zest if you can’t get coriander root,
use coriander leaves.

coarsely chop the chilis.
Toast the dry seeds in a heavy iron skillet or wok,
and grind them coarsely.
Add all the ingredients to a food processor and
process to a smooth paste.
Place in tightly stoppered jars, and keep in the
fridge for at least a week for the flavors to combine
and develop before use. The remaining three pastes are
all made from dried red chilis: those sold in Thailand
are frankly stale. Those sold in Europe and America
are generally barely fit for human consumption. If you
must use them then break them up and shake out the
seeds, and soak them in tepid water for about 30
minutes before use. Preferably dry fresh red chilis.
All these recipes call for one cup of fresh red
chilis, or half a pound of red habaneros, or one pound
of red jalapenas, deseeded. Dry them in the sun, or if
the climate doesn’t allow then dry them in a herb
desicator, or smoke them in a smoker or over a
barbeque. The dried chilis (which need not be tinder
dry – it is enough to remove most of the water) are
then toasted under a broiler until *almost* burnt.
Treat this stage with extreme caution: if you overcook
them a noxious gas closely related to Mustard gas is
released. This is quite dangerous at a minimum cook
them in a very well ventillated room with a fan on and
have a damp cloth ready to cover your mouth and nose
in case of emergencies — and disconnect your smoke
detector/fire alarm! Thai ‘curries’ are typically made
using a ‘curry’ paste. However that is an
oversimplification: firstly the word used for these
dishes in Thai is kaeng (pronounced ‘gang’) and it
covers soups, stews and of course curries. A paste
which is used could be used just as well for a soup as
for a curry. Secondly of course it is not true that
Thais call them curry: the word for curry is kari and
it is only applied to a small number of dishes: the
dishes that appear on western Thai restaurant menues
as ‘curries’ are kaengs, and they are made not with
curry paste but with a sauce made from prik kaeng
(which in this case could be translated better as
chili paste). There are many different prik kaeng in
Thai cuisine and from them you could make a vast
number of different dishes by using different protein
ingredients, and vegetable ingredients and so on to
the extent that it is said that most Thai housewives
could cook a different kaeng every day of the year.
However if you know the four basic pastes listed here,
and the basic techniques from my next posting, you can
make a vast array of dishes, if not perhaps quite one
per day for a year. A rough rule of thumb is that one
cup of raw chilis yields a cup or so of paste (since
there is air in the chilis). Further it will keep
about 3 months in a preserving jar in the fridge.
Since the average kaeng will require (depending on how
hot you make it) between 2 and 8 tablespoons of paste,
and since there are roughly 16 tablespoons in a cup,
you can scale this recipe up to suit your needs.
Suffice it to say that we make these pastes on a cycle
over 8 weeks and make 6-8 portions of each of them. As
they say in US motor advertisements: your mileage may
vary!

Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat
30000, Thailand

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GHOSTLY GREEN BREW

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 liter chilled ginger ale
1/2 gallon lime sherbet

Allow sherbet to soften for about 1 hour in bottom of punch bowl.
Pour ginger ale over and stir until all sherbet is dissolved. For a
great Halloween treat, serve in a large well-cleaned pumpkin with a
great face painted in it!

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Title: ALMOND CHEESE HORSESHOE
Categories: Breadmaker, Brunch, Dairy, Desserts
Yield: 1 servings

-RAMONA WACHTER (WMPX47A)
2 c Bread flour
1/4 c Water
1/4 c Sugar
1 Egg; or 1/4 cup egg sub.
1/4 ts Salt
1 1/2 ts Act. dry yeast
1/4 c Margarine

MMMMM———————–ALMOND FILLING—————————-
-Combine
8 oz Cream cheese; softened .
-I prefer 4 oz
1/8 c Sugar, and
2 tb Almond Extract

Make of dough cycle and remove to greased bowl. Rest in refrigerater
30 min. Knead breifly on floured board and roll into 15×10 in.
rectangle. Spread filling leaving 1/2 inch border on all sides.
Starting long side, roll into jellyroll and tuck and seal ends. Seal
long seam and place on greased baking sheet, shaping into horseshoe.
Cut slits with scissors through top of dough at 2 inch intervals.
Cover and let rise in warm place till double in bulk, about 45
minutes. Brush top with beaten egg or egg sub. and bke in preheated
oven 375 degrees for 15 to 20 min. till>>>>>> golden. Cool slightly
and drizzle with powdered sugar glaze.

ALMOND FILLING: Combine in small bowl and mix to spreading
consistency. You may add more extract and sugar to taste. Also you
may use 1 T. milk or more to thin depending on type of cream cheese.
For a really festive one add candied cherries in slits and sprinkle
with sliced almonds before baking. I have also used the Marscapone
cream Cheese and some times use a few drops of Barnies Ammareto
Flavoring. You can double this recipe for 2 as I cut it in half as
this makes a pretty large one. Mona/Ill.

Formatted by Elaine Radis

MMMMM

Fried Ice Cream5

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Scoops Ice Cream
1 Cup Graham Crackers — finely crushed
Vanilla Wafer Crumbs
1/4 Teaspoon Ground Cinnamon
1 Tablespoon Milk
Deep-Frying Oil
Sauce

Place ice cream balls in a pan and cover with foil or plastic wrap. Freeze
until very firm, at least 3 hours. In a small bowl, combine crumbs and
cinnamon.
Quickly roll ice cream balls, one at a time, in crumbs; set crumbs
aside. Put balls back into freezer until very firm, 1-3 hours. In a
small bowl, beat egg and milk until blended. Quickly roll coated balls in
egg mixture; then in crumbs again. Return to freezer; freeze until very
firm, 1-3 hours. Heat oil to 375F (at this temp a 1-inch cube of bread
will turn golden brown in 45 seconds). Use a slotted spoon to lower 1 ice
cream ball at a time into hot oil. Fry until coating begins to brown, 8
to 10 seconds on each side.
Serve immediately, plain or with sauce.

Posted on Nvn #18110 By Rtaule on 6/25/93, MM format

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LIMA “LIVER”

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Lima Beans — frozen
3 To 4 Hard-Boiled Eggs
1/4 Bag Ground Nuts
2 Onions — diced
Salt — to taste

Cook beans. Saute onion. Combine all ingredients in
blender and mix well until spreading consistency is
attained.

Recipe By : Karen Weston

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CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI MUSHROO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Italian
Side dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried porcini mushrooms
4 tb Olive oil
1 lg Red onion, finely minced
1 lb Fresh brown mushrooms,
— cleaned sliced
3 sm Ripe plum tomatoes, chopped
1 tb Parsley
Salt pepper
—–POLENTA—–
6 c Water
2 1/2 ts Salt
2 c Cornmeal, finely ground
Olive oil

Soak the porcini mushrooms in warm water to cover for at least 45
minutes. Carefully remove from liquid rinse well under cold water.
Chop roughly pat dry.
Heat olive oil in a heavy saute pot saute onion until it is
translucent soft. Add the garlic all the mushrooms. Reduce heat
to low cook, stirring intermittently, for 20 to 25 minutes, until
tender. Add the tomatoes, parsley, salt pepper cook for another
5 minutes.
POLENTA: Bring the salted water to vigorous boil in a large pot.
Reduce heat to low slowly sprinkle in the cornmeal in a thin
stream, first whisking it in then stirring constantly being careful
to eliminate any lumps. Keep the water at a steady simmer stir
frequently. When it comes away from the side of the pot, after 20 or
25 minutes, then it is cooked. Check for salt. Allow to cool by
pouring onto a baking sheet patting until it is as smooth as
possible.
Cut the polnta into slices that are 2″ wide 3″ to 4″ long. Brush
lightly with the olive oil. Broil until they are firm lightly
crisp on both sides. Place a spoonful of the hot mushroom sauce on
the top of each crostini serve.
Can be served as an appetizer, as an antipasto, as a side dish or as a
main dish.

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Slow-Cooked Chili

Recipe By : Oct/Nov ’96
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb ground beef
2 16 oz cans kidney beans — rinsed and drained
2 14.5 oz cans diced tomatoes — undrained
1 8 oz can tomato sauce
2 med onions — chopped
1 green pepper — chopped
2 cloves garlic — minced
2 tbsp chili powder
2 tsp salt — optional
1 tsp pepper
shredded cheddar cheese — optional

In a skillet, brown beef; drain. Transfer to a slow cooker. Add the
next nine ingredients. Cover and cook on low for 8-10 hours or on high
for 4 hours. Garnish individual serving with cheese if desired.

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Tiramisu

Recipe By : COOKING LIVE SHOW #CL8735
Serving Size : 12 Preparation Time :0:00
Categories : Cooking Live Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9- or 10-inch Pan di Spagna — baked and
cooled
Espresso Syrup
1/3 cup sugar
1/4 cup water
1/2 cup very strong brewed espresso
1/4 cup Italian or other brandy
Zabaglione Filling
3 large egg yolks
1/3 cup sugar
1/3 cup sweet Marsala
1/2 pound Mascarpone, at room temperature
2/3 cup heavy whipping cream
Decorations
1 cup heavy whipping cream
2 tablespoons sugar
Ground cinnamon
Ground coffee
Unsweetened cocoa powder

Cut the pan di spagna into vertical slices about 1/4-inch
thick. Place a layer of the slices in the bottom of a shallow
2-quart dish, such as a gratin dish, and soak with one-third
of the syrup, using a brush. Spread with half the filling.
Repeat with the pan di spagna on the top and soak with
the remaining syrup.

Whip the cream with the sugar until it holds its shape and
spread it on the surface of the dessert. Decorate with the
cinnamon and ground coffee or the cocoa powder. Refrigerate
for several hours before serving.

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Title: EASY MUSHROOM FILLED TORTILLIAS
Categories: Mexico
Yield: 1 Servings

1/2 c Fresh mushrooms
5 tb Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
1/2 Bell pepper, sliced
– into bite-sized strips
1/2 sm Onion, thinly sliced
-and separated into rings
1 c Prepared salsa
2 Flour tortillias
Shreded cheddar cheese

Heat tortillias in oven along with serving plate at
low temp, as per package directions (ie: in foil so
they don’t dry out). (If you plan to do this in the
microwave, wait.)

Saute mushrooms, bell pepper, onions, garlic, with
seasonings in oil. I prefer somewhat crunchy bell
peppers, so i begin sauteing everything before cutting
up the pepper. This seems to get the timing right.
When the vegetables have reached

the desired level of doneness — I like my mushrooms
cooked to death — pour into the pan the salsa. Cook
together for several more minutes.

Place the cheese and mushroom mixture in the tortilla,
roll and serve.

(This is a “what is edible in my refrigerator” recipe
that actually turned out well. So i thought i’d share.
I never thought of mushrooms in “Mexican” food before.
‘Course we made shark fajitas a few weeks ago with soy
sauce, so “authentic” doesn’t seem to make a dent with
me except for how i fix refried beans.) — Judith
Elaine Bush bush@bohr.physics.upenn.edu Physics
Department, 209 S 33rd St. Lab:
215-898-8832 Philadelphia, PA 19104-6396 USA
FAX: 215-898-2010

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