MICROWAVE CHERRY PRESERVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pitted red cherries
1 c Water
2 ts Lemon juice
3 c Sugar
1/4 c Powdered pectin
1/2 ts Almond extract

Combine cherries, water, lemon juice and pectin in a 3-quart, microwave
safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in
the microwave oven on high setting (about 8 minutes). Remove from the oven
and stir in remaining ingredients. Cover; place in the microwave oven; and
return to a boil on high setting (about 6 minutes). Stir and return to
microwave, uncovered. Cook 3 minutes. Stir and return to microwave oven,
uncovered. Cook 3 minutes or until preserves sheet from spoon. Remove from
oven; skim foam if necessary. Pour hot into hot jars, leaving 1/4 inch
head space. Adjust caps. Process 10 minutes in boiling water bath. Do not
attempt to process in microwave oven. Yield: about 3 half pints.

From: Ball Blue Book Shared By: Pat Stockett

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Title: KEY WEST CONCH CHOWDER
Categories: Soups/stews, Fish/shellf
Yield: 8 Servings

-HBWK07A CHUCK OZBURN
2 c Conch; fresh or frozen
– ground three times
4 c Potatoes; peeled diced
2 qt -water
1/4 lb Salt-cured pork; – diced
2 md Onions; – chopped
1 Green pepper; – chopped
1 c Tomatoes; fresh or canned
– drained
1 ts Salt
1/4 ts Freshly ground pepper

Place ground conch in 4 quart saucepan; add potatoes and water.
Bring to a boil; reduce heat, and simmer for 30 minutes. Fry pork
in heavy skillet; add onion and green pepper. Saute 5 minutes; add to
kettle along with tomatoes. Season to taste; cover and simmer about
45 minutes, or until conch is tender and potatoes have dissolved
and thickened the chowder. Note: On the West Coast, abalone can be
substituted for the conch.

MMMMM

FENNEL-RAISIN ROUND

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Bread flour (or more)
1 pk Active dry yeast
1/4 c Warm water (105F-to-115F)
1 tb Sugar
4 tb Butter
2 ts Salt
1/2 c Warm milk (105F-to-115F)
1 Egg — lightly beaten
1 tb Fennel seeds
1/3 c Pine nuts
1/3 c Black raisins or currants
—–GLAZE—–
1 Egg — beaten, mixed with
1 t Water

Earthy and textured, this is great as a snack or at a party. For a party,
double this to make 1 large or 2 regular loaves.

PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of
the flour, sugar, salt, and butter. Dissolve the yeast in the warm water.
Add the warm milk and yeast mixture. Add the egg. Knead to make a soft
dough, adding flour if needed. Allow 1 minute in a food processor, using
the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not
over knead. By hand, knead in the fennel seeds, pine nuts and raisins.
Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover
and let rise until doubled, about 1 hour. Punch down. Shape into a round.
Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or
until the bottom sounds hollow when tapped. Cool on a rack. This freezes
well.

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Title: Fluffy Strawberry Pie
Categories: Desserts, Fruits
Yield: 6 Servings

1 pt Fresh strawberries, plus
-extra for garnish
2/3 c Sugar
1/8 ts Salt
1 tb Lemon juice
1 tb Unflavored gelatin
1/2 c Cold water
1 c Evaporated milk, chilled
1 ts Vanilla
1 Graham cracker pie crust
Whipped cream (optional)

Wash and hull strawberries; cut into small pieces.
Add sugar, salt and lemon juice. Chill one hour or
more.

Soften gelatin in water for 5 minutes, then dissolve
over boiling water in a double boiler; add the
strawberry mixture. Whip milk until verystiff and
fold into strawberry mixture. Fold in vanilla, turn
into crust and chill until firm. Garnish with berries
and top with whipped cream. Typed in MMFormat by
cjhartlin@msn.com Source: Quick ‘n Easy

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Tomato and Fresh Coriander Vinagrette

Recipe By : NY Times 1988/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salads/Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium ripe tomatoes — seeded and diced
4 tablespoons red onion — finely minced
3 tablespoons fresh coriander or fresh basil
6 tablespoons olive oil
juice of two limes
1 medium garlic clove — peeled and mashed
2 teaspoons jalapeno — minced
salt and pepper

Combine all the ingredients in the top of a double boiler. Set over warm water
and heat over a low flame. Serve warm with grilled flank steaks.
Yield is about 2 1/2 cups.

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Per serving: 829 Calories; 83g Fat (86% calories from fat); 4g Protein; 25g
Carbohydrate; 0mg Cholesterol; 42mg Sodium

Shortbread

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Flour — all purpose
1/2 cup Fruit sugar
1/2 pound Butter

Mix flour and sugar. Rub in butter, soft but not oily. Gather into a
ball, roll out 1/4 – 1/2 in. 300F oven, 25-35 minutes.

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ENGLISH CHEESE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Desserts
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
2 c Unbleached Flour
1/2 t Salt
2 t Sugar — Granulated
4 T Butter — Chilled, *
3 T Shortening — Chilled
5 T Water — Cold
—–FILLING—–
1/2 c Cottage Cheese
1 c Heavy Cream
1/4 c Cream Sherry
3 Eggs — Large
2 Egg Yolks, Large
1/3 c Sugar — Granulated
2 T Rosewater
1/2 t Nutmeg — Grated
1/4 t Cinnamon — Ground
1/4 c Currants — Dried

* DO NOT use margarine in this recipe.
~——————————————————
~—————– CRUST:
Sift together the flour, salt and sugar into a
medium-sized mixing bowl. Add the butter to the flour
all at once. Mix together until well blended. Then
add the shortening and continue to blend by cutting it
into the flour mixture. The mixture will begin to
look like crumbs or small pebbles. It will have the
texture of oatmeal. Sprinkle the water over the
dough, distributing it evenly throughout. The dough
will be come sticky and cling together. Gather it
into a ball and wrap it in plastic wrap. Chill for at
least 30 minutes. Preheat the oven to 450 degrees F.
When the pastry has chilled, roll it out on a pastry
board to a thickness of 1/8-inch. The easiest way is
to roll the dough between 2 sheets of waxed paper.
Roll the dough up onto the rolling pin and transfer
it to a 9-inch pie tin. Gently press it into the tin
without stretching it. Use the excess pastry to make
flutes or cut away the excess with a sharp knife or
scissors. Prick the bottom of the pastry shell
thoroughly to prevent trapped air from bubbling the
dough. Butter a sheet of aluminum foil and place the
foil down into the shell. Weight it down with weights
or beans to keep the crust from lifting up. Bake the
crust for 7 to 10 minutes then remove the weight and
the foil. Return the crust to the oven and continue
baking for another 8 to 10 minutes or until the crust
is lightly browned. If you have difficulty rolling
out the dough, do not reroll it; just patch the tears
or holes. Rerolling will make the pastry tough.
FILLING: Preheat the oven to 350 degrees F. Press the
cottage cheese through a sieve. In a small saucepan,
gently heat the cream and the sherry until steamy, do
not allow it to scorch. In a mixing bowl, beat
together the eggs, egg yolks, sugar, rosewater, and
the spices until frothy — about 5 minutes. In a
large mixing bowl, beat the cottage cheese until it is
smooth then add the egg mixture and blend well. Add
the hot cream and sherry slowly to the cheese mixture
and beat until well blended. Stir in the currants and
pour the mixture into the prepared crust. Bake for
about 30 minutes, then allow to cool. Chill and
sprinkle with cinnamon.

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NO-BAKE PB AND CHOCOLATE COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick margarine
1/2 cup Milk
2 cups Sugar
2/3 cup Peanut butter
1 teaspoon Vanilla extract
3 cups Rolled oats — raw
3 tablespoons Cocoa powder

In a pan, combine 1 stick margarine, 1/2 cup milk, 2 cups sugar Cook over med
heat until it comes to a rolling boil. Let it boil for 1 minute, keep stirring
then add 2/3 cup peanut butter-(I use 2 big spoonfuls) and 1 tsp vanilla
extract.

Remove from heat and add 3 cups oatmeal 3 Tbsp cocoa.
Drop by spoonfuls onto aluminum foil.
Wait a few minutes-(if you can) and enjoy.

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Pesto Chicken Pizza

Recipe By : hunt@austin.metrowerks.com (Eric Hunt)
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 To 1/2 C Fresh Pesto Sauce
1 C Grated Mozzarella Cheese — (more/less to taste)
1 Chicken Breast, Baked Or Grilled — * see below
1/2 C Fresh Mushrooms — sliced
1/2 C Sundried Tomatoes — (in oil or not)
1 Pizza Dough Ball — –or–
1 Can Pillsbury Pizza-Crust — from dairy section
1/3 C Extra-Virgin Olive Oil — (optional)

Marinate chicken breast in your favorite Italian-style dressing for
several hours. Grill outside until 3/4 done or bake in a 350deg oven
for 15 minutes.

Make sure 1/2 c sundried tomatoes are in a 1-c container. Fill container
to top with boiling water, set aside for 10-15 minutes.

Chop chicken into bite-sized pieces. Cover and set aside.

When sundrieds have reconstituted, chop coarsely (at least chop each tomato
in half, depending on how much tomato you can handle in one bite)

Prepare pizza dough. Spread with a decent amount (not light, not heavy) of
pesto to 1/3 inch from edge of crust. You may want to initially brush entire
surface of dough liberally with olive oil, depending on your taste.

Strategically place chopped chicken and sundried tomatoes over surface of
pesto. Sprinkle half of the mushrooms on top of all this.

Cover with cheese.

Sprinkle remaining mushrooms on surface of cheese.

Bake at 375 until crust is golden and cheese is bubbly and hinting at=
turning
golden.

Do not initially overbake chicken, or you will have bite-sized pieces of
leather on your pizza. I know, I got “gourmet” pizza last night suffering=
from
this affliction.

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NOTES : Here’s my favorite “white” pizza recipe.

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FILIPINO BREAKFAST STEAKS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Sirloin, sliced 1/8 to 1/4
Inch thick
1 1/2 tb Salt
2 tb Brown sugar
1 t Garlic — finely chopped
1/2 ts Cracked black pepper

Combine salt, sugar, garlic, and black pepper. Spread
rub evenly on both sides of meat and store covered (or
in a plastic bag) in the refrigerator overnight. Sun
dry a couple of hours before cooking in smoker to
medium or medium well.

Serving Suggestions: Serve with a salsa of chopped
fresh tomatoes, chopped onions, grated radish, chopped
fresh cilantro, oriental fish sauce (or salt) to
taste, crushed hot chiles, and a little vinegar (or
lemon juice). For heavy eaters, chop meat into small
pieces and serve sprinkled over a mound of garlic
fried rice and fried eggs.

Enjoy.

Recipe By : Vin Lava

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