YELLOW LAYER CAKE WITH CHERRY FROSTING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Sifted Unbleached Flour
2 c Sugar
1 t Baking Powder
1 t Baking Soda
2/3 c Butter Or Regular Margarine
3 lg Eggs
1 c Sour Milk
—–CREAMY CHERRY FROSTING—–
5 1/2 c Sifted Confectioners Sugar
3/4 c Butter Or Regular
Margarine, Softened
6 tb Maraschino Cherry Juice
2 Drops Red Food Coloring
1/2 ts Vanilla Extract
1/4 c Chopped Red Maraschino
Cherries

Sift the flour, sugar, baking powder and baking soda together, in a large
bow. Add the butter, eggs and sour milk. Beat, with an electric mixer set
at low speed, for 1/2 minute to blend. Increase the mixer speed to medium
and beat for an additional 3 minutes. Pour the batter into two greased and
waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven
for 25 minutes or until the cake tests done. (Note: The standard test for
doneness, is to try a cake tester or wooden pick near the center of the
cake. If it comes out clean, it is done.) Cool in pans on racks for 10
minutes. Remove from the pans and finish cooling to room temperature.
Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with
all of the chopped cherries. Place the second layer on topw and spread the
sides and top with the remianing frosting. CREAMY CHERRY FROSTING

Combine the sifted confectioners sugar, butter, juice, food coloring and
vanilia extract in a bowl. Beat with an electric mixer at medium speed
until smooth and creamy. Add 1 more Tbls of cherry juice, if necessary, to
make the frosting into a spreading consistency.

NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add enough
milk to make 1 cup.

From The Home Journal’s Complete Home Baking Book Copyright 1979

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Title: RUBIO’S FISH TACOS
Categories: Seafood, Spices, Mexican
Yield: 6 servings

12 Cod or favorite whitefish
-fillets (1-1/2 oz ea.)
12 Tortillas, corn, as
-thick/fresh as possible

——————————–BEER BATTER——————————–
1 c Flour
1 c Beer
Garlic powder, pepper to
-taste

——————————–WHITE SAUCE——————————–
1/2 c Mayonaise
1/2 c Yogurt

———————————–SALSA———————————–
1 Garlic clove, peeled and
-minced
6 Tomatoes, ripe, peeled,
-seeded and diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped,
-stems removed
2 Jalapeno chiles, seeded and
-chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil for deep frying

———————————-GARNISH———————————-
1 Head cabbage, green,
-shredded
1 Lime, cut into wedges

Calories per serving: Number of Servings: 0 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS +++*

Mix flour with favorite spices such as garlic powder, red or black ground
pepper. Stir the flour mixture into the beer and mix until well blended.
Wash fish by dipping in cold, lightly salted water or water with a little
bit of lemon juice added. Be sure fish is completely dry before dipping
into batter.

Prepare salsa; reserve.

Put the vegetable oil into a deep skillet and bring to 375F. Place fish in
a single layer–do not let pieces touch each other. Cook fish until batter
is crispy and golden brown.

Heat corn tortillas lightly in a skillet or Mexican comal until they are
soft and hot.

To assemble, on each tortilla layer the fish fillet, white sauce, salsa and
cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.

Source: Bill Segui, FidoNet Cooking Echo.

—–

Title: VANILLA PECAN
Categories: Alcohol, Beverages
Yield: 1 recipe

1 qt Brandy
2 Vanilla beans (2 inches)
6 oz Pecans, chopped
2 c Sugar syrup (see recipe)
1 pn Cinnamon

Pour brandy, pecans, cinnamon, and vanilla beans (extract may be
alternated) in jar and cover. Let stand for 2-3 weeks. Add sugar syrup to
taste. Let stand 1 week. Strain and steep 2 more weeks. Ready to serve.
Excellent for baking.
Yield: 1 1/2 quarts Container: 1/2 gallon jar

—–

Adzuki Bean Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Adzuki beans
– soaked overnight
2 oz Margarine
1 Onion — chopped
2 Garlic cloves — crushed
1 lb Leeks — trimmed,
– washed well sliced
1 Carrot — diced
8 oz Mushrooms — wiped sliced
1 tb Hungarian paprika, sweet
1 pn Cayenne pepper — to taste
2 tb Wholewheat flour
1/2 pt Vegetable stock
1 tb Soy sauce
1 tb Tomato paste
1 lb Chopped tomatoes
Salt pepper — to taste
Parsley — chopped, to garnish
DUMPLINGS
4 oz Wholewheat flour
1/4 ts Salt
1 oz Margarine
3 tb Parsley, half if using dried
3 fl Water (or milk if preferred)
-OR- less, as needed

Drain the beans cover with fresh water. Bring to a boil
simmer till tender, about 35 minutes. Drain, reserving the
liquid.
Heat margarine in a large pot. Add the onion cook until
transparent. Add the garlic, leeks, carrot mushrooms
cook gently for 4 to 5 minutes. Stir in the paprika, pepper
flour.
Add stock, soy sauce, tomato paste, tomatoes salt
pepper. Bring to a boil, cover simmer gently for 10
minutes. Stir in the beans bring back to a boil.
Add the dumplings. Cover with a tight fitting lid simmer
for 20-25 minutes very gently to prevent burning. Sprinkle
generously with parsley before serving.

FOR DUMPLINGS: Put the flour salt into a bowl. Rub in
margarine till it resembles fine breadcrumbs. Stir in
parsley. Add just enough liquid to make a firm dough.
Divide into 8 pieces shape into dumplings.

Serves 4 to 6.

Courtesy of Mark Satterly

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Title: JING CHAR SIU BAU (STEAMED BBQ PORK BUNS)
Categories: Chinese, Pork
Yield: 6 servings

1 tb Oyster sauce
2 ts Ketchup
1 pn Of white pepper
2 1/2 oz Chicken broth
1 1/2 ts Dark soy
2 1/4 ts Sugar
2 1/4 ts Cornstarch
3/4 c Char Siu
1 tb Peanut oil
1/2 c Diced onion
1 1/2 ts White wine

Combine in a bowl: Heat wok for 30 – 40 seconds. Add
peanut oil heat until white smoke rises. Add onion
and cook over low heat until onions turn light brown.
Add char siu, increase heat, stir fry until mixture
well combined. Add wine and mix well. Reduce heat and
add sauce mix from bowl. Stir until thickend. Add
1/2 tsp. sesame oil and mix well. Remove mixture to
shallow dish. Allow to cool to room temp then
refrigerate uncovered for 4 hrs.

Roll 1 recipe Steamed Bun Dough into a 16 inch long
roll and cut into 16 1″ pieces. Roll each into a ball
and cover with damp cloth. Work dough ball into a
hemisphere. Put 2 Tbs. filling mix into formed
hemisphere in palm of one hand. Work around the
hemisphere, pleating and closing the dough until
filling is completely covered.

Place sealed buns, sealed end down, on 2.5″ X 2.5″
squares of wax paper. Place in steamer at least 2″
apart, steam for 15 – 20 minutes. Serve immediately.

—–

Sausalito Dressing

Recipe By : Spice Islands
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons hot mustard
2 teaspoons paprika
2 tablespoons sugar
1 tablespoon Beau Monde seasoning
1/2 teaspoon cracked black pepper
1 cup red wine vinegar
3 tablespoons soy sauce
2 tablespoons chili sauce
1 tablespoon Worcestershire sauce
2 cups vegetable oil

Place all ingredients in a container with a tight-fitting lid. Secure lid and
shake well. Serve over any green salad. Store leftover dressing up to 3 weeks
in refrigerator. Makes about 3 cups of dressing.

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NOTES : This is a spicy French-style dressing. The recipe came from a leaflet
produced by the Spice Islands Company in the early 1960’s. I use a quart mason
jar to make and store it.

QUICK FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Safflower oil
1 lg Onion or leek
3 lg Potatoes — cubed
2 Carrots — cut into 1″ chunks
1/4 c Chopped parsley
1/2 ts Dried dill
1/4 ts Salt
6 c Water
1 lb Firm fish — cut in 1″ pieces
(cod, orange roughy, perch)
Paprika for garnish

In a large pot, saut‚ onion in oil until translucent.
Add vegetables, water, and seasonings and simmer 20
minutes. For a creamier texture, puree part of the
soup and return to the pot. Add fish and simmer 10
minutes more. Serve in bowls and garnish with paprika.

Nutritional information per serving: Protein: 30 grams
(36%); Carbohydrates: 43.5 grams (52%); Fat: 4.6 grams
(12%); Calories: 335; Sodium: 280 mg; Cholesterol:
61.2 mg. Exchanges: 3 Bread, 3 Lean Meat

Serves 4

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market
Mintzias

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Title: Corn Chowder
Categories: Soup Easy Main dish
Servings: 4

1 ea medium potato diced 1 ea onion, chopped
1 ea can (14 oz) chicken broth 1 ea can (16 oz)
cream-style corn
2 c milk 2 T butter
1 ea egg slightly beaten 1 ea can (8 oz) corn

Saute onion in butter until golden brown. Add broth and potato and
simmer until potato is tender. Add corn and milk, blend well. Season
with salt and pepper. Bring to a boil. Remove from heat. Stir some of

chowder into egg. Add mixture to sauce pan and blend well. Simmer
until heated through. Serve.

—————————————————————————–

Home-Style Inner Beauty Hot Sauce

Recipe By : Chris Schlesinger in “Big Flavors of the Hot Sun”
Serving Size : 32 Preparation Time :0:10
Categories : Condiments Preserves Cornellier Classics
Sauces Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 to 15 habenaro (Scotch Bonnet) chili peppers — coarsely
chopped
1 mango — or try 2
1 cup mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon black pepper — freshly ground

Peel, seed and mash the mango. Mix all the ingredients together and stand
back.
This will keep, covered and refrigerated, until the year 2018. Be careful
though:
If it spills, it will eat a hole in your refrigerator. If you ever want to
dispose
of it, call the local toxic waste specialists.

WARNING: Hottest sauce in North America. Use this to enhance dull and boring
food.
Keep away from pets, open flames, unsupervised children, and bad advice.
This is
not a toy. This is serious. Stand up straight, sit right, and stop mumbling.
Be
careful not to rub your nose, eyes, or mouth while working with habaneros. You
may
actually want to wear rubber gloves while chopping and mixing — these babies
are
powerful.

Curtis sez: “Wear the rubber gloves. Trust me on this.”

Curtis adds: “I pull the stems off the peppers and discard them. Then I cut off
the
tops of the peppers (including the hard stem root
button), toss the tops in a food processor with all the other
ingredients, and puree thoroughly. Then I coarsely chop the bodies of the
peppers
(including seeds and placenta; otherwise what is the
point?), add them to the food processor, and pulse a few times just to mix, but
not
enough to further chop the peppers.”

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Serving Ideas : Serving = 1 tablespoon

NOTES : This style of hot sauce, widely used in the West Indies, is
basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow
mustard, with a few other ingredients thrown in. Use this recipe as a
guideline.
Habaneros are at the top of the chile pepper heat scale, so feel free to
substitute
other peppers of your choice.

Funnel the sauce into an old pint liquor bottle, then let your
imagination run free as to what whopper you can lay on your guests
regarding its origins. If you’re having trouble, here’s a start: “One
day in Jamaica I was in this dingy bar and met this old guy who…”
and you take it from there.
Nutr. Assoc. : 349 0 0 0 0 0 0 0 0

Merne’s Nantucket Donuts

Recipe By : AOL
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
8 tablespoons Crisco, melted
1 cup sugar
3 large eggs
1 cup milk
1 teaspoon salt
4 cups flour
2 tablespoons baking powder
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla

Combine dry ingredients and set aside. Cream together
melted Crisco and sugar. Add eggs. Add alternately milk,
with vanilla added and flour mixture. Roll to 1/4 inch
thick…Fry at 365 degrees until golden….Shake in bag with
cinnamon and sugar.

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