Title: More Ginger Snaps
Categories: Cookies
Yield: 1 servings

3/4 c Shortening
1 c Brown sugar
1/4 c Molasses
1/4 c Water
2 ts Baking soda
1 ts Cinnamon
1 ts Ginger
1/2 ts Salt
2 1/2 c Flour

Beat shortening for 30 seconds. Add sugar beat till light
fluffy. Add molasses water. Mix well. Add the baking soda,
cinnamon, ginger salt. Mix. Finally fold in flour. Mix well. Form
into 1 inch balls. Place on a greased cookie sheet 2 inches apart.
Flatten slightly bake at 375F for 8 to 10 minutes. Cool on a wire
rack.

Makes 36.

Posted by Mark Satterly in Intercook

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Double Corn Tortilla Cassarole

Recipe By : BH G Cooking For Today, Vegetarian Recipes
Serving Size : 4 Preparation Time :45:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tortillas, Corn
1 1/2 Cups Monterey Jack Cheese — Shredded
1 Cup Frozen Corn Kernels
4 Green Onions — Sliced
2 Eggs
1 Cup Buttermilk
1 4 Oz Can Chili Peppers — Diced

Grease a 2 quart square baking dish. Tear tortillas into bite size pieces.
Arrange half the tortillas in the baking dish. Top with half of the cheese,
half of the corn, and half of the Green onions. Repeat layering with the
remaining tortillas, cheese, corn, and onions.

Stir together eggs, buttermilk and chili peppers, Gently pour over tortilla
mixture. Bake, uncovered in a 325 degree oven about 30 minutes or until a
knife inserted near the center comes out clean. Serve warms.

Makes 4 servings.

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NOTES : The double dose of corn comes from the corn tortillas and whole kernal
corn. Serve this tangy home-style dish with your favorite salsa or picante
sauce.

Typed into Mastercook 3 by samih@ix.netcom.com

Mom Stern’s Noodle Kugel

Recipe By : From stern@tilt.FUN –hal stern, princeton university comput
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 eggs
280 G sugar
15 Ml baking powder
15 Ml vanilla
100 G raisins (1 small box)
4 apples
450 G wide egg noodles (one box)
100 G butter (1 stick)
cinammon (for top)

1. Peel the apples and and slice them into small wedges.

2. Beat the eggs until they are foamy, add the sugar gradually and beat well.

3. Cook the noodles according to package directions. Drain.

4. Melt the butter in a .AB 9×13 20cmx30cm metal baking pan. Swirl it around
to coat the pan, and then pour the excess butter into the egg mixture.

5. Add baking powder and vanilla to egg mixture, mix well, and then slowly
add drained noodles, apples and raisins. Mix thoroughly until all the noodles
have been coated and look gooey.

6. Pour the egg/noodle mixture into the metal pan, top with cinammon if you
desire, and bake at 220 øC for about 45 minutes to an hour, or until the top
looks a little brown and crispy. The kugel should feel springy to the touch
and not be “wet”.

7. Let cool, cut into squares, and serve.

Author’s Notes:
I use Muller’s egg noodles. This feeds about 12 very hungry people
(knoshers, as we call them) or 16 normal ones. What you don’t eat right
away you can wrap in aluminum foil and freeze for a month or two. If
it’s too sweet for your taste, you can use peaches or other fruit instead
of the raisins. Warning: this stuff sits very heavy in the ol’ stomach,
so don’t try to eat more than 2 pieces in a 24-hour period. Don’t thank
me, thank my mom.

Difficulty : easy to moderate.
Precision : measure the ingredients.

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Title: Farmhouse Vegetable Soup (English)
Categories: Soup/stews, English
Yield: 4 servings

2 lb Potatoes
1 lb Carrots
1 lb Onions
1 Leek
2 Sticks of celery
2 oz Butter
1 pt Lamb stock
Bouquet garni
Salt and pepper

Peel and coarsely chop the carrots, onions, leek and celery. Melt
the butter in a large saucepan and add the chopped vegetables. Saute
for 10 minutes, stirring occasionally, until the vegetables are
soft. Peel the potatoes and cut into small chunks. Put the potatoes,
bouguet garni, stock, and salt and pepper into the saucepan with
enough water to cover the vegetables. Bring to the boil and simmer
for 45 minutes. Remove th~ bouduet garni and serve. The potatoes
thicken the soup and may disappear into the liquid. The vegetables
may be diced or finely chopped, using a food processor, ii
preferred.

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Tartufo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate
Freezer Alcohol
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
2/3 cup Cocoa
2 teaspoons Instant expresso or coffee
1/3 cup Water
4 Egg yolks
10 Maraschino cherries
1 cup Heavy cream
2 tablespoons Rum
2/3 cup Chocolate — coarse chop

Soak cherries in rum. Sift sugar; cocoa, and instant coffee together and place
in a heavy sauce pan. Add the water and mix well. Bring to a boil and cook
until everything is well mixed. While syrup is cooking, whip the egg yolks
until light and fluffy. Reduce the speed of the beaters to the lowest level and
add the hot syrup in a continuous fine stream. Continue beating until the
mixture is thick and forms a ribbon pattern when the beater is pulled away.
Chill well. Whip the cream with the 2 tablespoons of rum until stiff. Fold into
the chocolate mixture. Fold in the chopped chocolate. Arrange foil lined paper
cups in a muffin pan. Fill each cup 1/3 of the way full. Place a cherry in each
cup then fill the rest of the way. Freeze at least 4 hrs. Before serving pipe
whipping cream on top if desired. It will keep in the freezer for about a
month.

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2 c. uncooked rice
1 med. onion, chopped
1 can (15 1/4 – 19 oz) red kidney beans, drained and rinsed
or equivalent dried, cooked
1 can (15-16 oz) black beans, “ ” “
or equivalent dried, cooked
1 can (15-19 oz) garbanzo beans, ” “ ”
or equivalent dried, cooked
1 can (14 1/2 – 16 oz) canned, stewed tomatoes, drained *
1 can (4 oz) chopped mild chiles, drained
10 oz. frozen green peas, thawed by placing under running water
1 cup frozen corn, “ ” “ ” “ ”

– Preheat oven to 375.
– In a 5-qt dutch oven over medium high heat, “saute” onion in
liquid of your choice (balsamic vinegar gets my vote)
’til tender, stirring occasionally. Add rice, cook while
stirring until parched and opaque.
– Add beans, tomatoes, chiles and 3 1/2 cups of water to rice
and onion in dutch oven and bring mixture to boil.
– Cover tightly place in oven, baking until rice is tender and
liquid is absorbed (around 1 hour for brown rice)
– Add peas and corn, adjust seasonings, and return to oven until heated
through.

Additional notes:

if using no-salt-added tomatoes, reserve the drained liquid
and add water to equal the 3 1/2 cups of liquid.

I add Tabasco sauce to make it a bit spicy.

Title: WHITE CHOCOLATE BIGGIES
Categories: Cookies
Servings: 24

1 1/2 c Butter or margarine,
-softened
1 c Granulated sugar
3/4 c Packed light brown sugar
2 t Vanilla
2 Eggs
2 1/2 c All-purpose flour
2/3 c Unsweetened cocoa
1 t Baking soda
1/2 t Salt
1 pk Large white chocolate chips
3/4 c Pecan halves, coarsely
-chopped
1/2 c Golden raisins

Preheat oven to 350’F. Lightly grease cookie sheets or line with parchment
paper. Beat butter, sugars, vanilla and eggs in large bowl until light and
fluffy. Combine flour, cocoa, baking soda and salt in medium bowl; blend
into creamed mixture until smooth. Stir in white chocolate chips, pecans
and raisins. Scoop out about 1/3 cup dough for each cookie. Place on
prepared cookie sheets, about 4″ apart. Flatten each cookie slightly. Bake
12-14 minutes or until firm in center. Cool 5 minutes on cookie sheets;
remove to wire racks to cool completely.

Makes about 2 dozen large cookies.

MMMMM

Title: SRI LANKAN OMELETTE
Categories: Blank
Yield: 1 servings

3.00 Eggs 1.00 Onion
1.00 Green or red chilli -sprig curry leaves
0.50 ts Salt 0.50 ts Black pepper
2.00 ts Cornflour 25.00 ml Oil

Beat the eggs. Chop the onion, chilli and curry leaves. Mix the
onion, chilli, curry leaves, salt, pep- per and cornflour into the eggs.
Heat the oil and when hot pour in half the omelette mixture. Cook for a
couple of minutes, carefully turn over and cook the other side. Make
another omelette with the re- maining mixture. From “A taste of Sri Lanka”
by Indra Jayasekera, ISBN #962 224 010 0

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White Chocoalate-Mint Truffles

Recipe By : Nancy Silverton “Desserts” ISBN# 0-060181770-8
Serving Size : 80 Preparation Time :2:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup fresh mint — chopped
1 pound white chocolate — cut in 2″ pieces
1/2 cup heavy cream
5 tablespoons white creme de menthe
4 ounces unsalted butter
1 pound bittersweet chocolate — cut in 2″ pieces
3 cups powdered sugar — sifted

1. Chop mint and set aside; you should have 1/4 cup.
2. Melt the white chocolate with the cream in the top of a double boiler set
over simmering water. When melted, you can turn off the heat and let the
mixture sit in the bowl until ready to use.
3. Whisk in the creme de menthe, chopped mint and the butter and blend until
smooth. Pour this mixture into a wide, shallow pan to a depth of about 1 inch.
Chill (or freeze) until set.
4. Melt the bittersweet chocolate in the top of a double boiler.
5. Use a melon baller to scoop the appropriate amount of white chocolate to
form into a small ball; completely submerge the chocolate ball in the
bittersweet chocolate, then scoop it out with a fork, allowing excess to run
off. Roll the coated truffle in the powdered sugar to coat completely. Freeze
until ready to serve.
*See Notes for more explanation*

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NOTES : When buying white (or any) chocolate, ask for a “couverture” quality
product as they contain at least 31% cocoa butter. Check the ingredients on
the white chocolate to see that it contains cocoa butter, NOT vegetable oil.
White chocolate does not set as firmly as other types; it is necessary to keep
it as cold as possible while still being workable. You may have to re-chill it
occasionally.
The truffle cream should be smooth and shiny; it can easily be done in a food
processor once the chocolate is melted. The butter should be at room temp to
facilitate the process. If the truffle cream looks a little dull, whisk in a
little more liqueur.
The temp of the dark chocolate should not be too hot, but you may have to
reheat it if it becomes to cool. Pay attention to how well it is covering the
truffles to guide you; do not let the formed truffles sit in the dark
chocolate too long, they will melt.
Once coated chill quickly! Can be frozen for 90 days.

Tarte Tatin w/Oatmeal Crust

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry
1/3 cup old fashioned oats
2 tablespoons sugar
1 1/4 cups flour
1/8 teaspoon salt
1/2 cup unsalted butter, chilled — cut in 1/2″ pieces
4 tablespoons ice water
Filling
6 tablespoons unsalted butter
1/3 cup sugar
1/3 cup brown sugar — packed
1 3/4 teaspoons lemon peel — grated
2 1/2 pounds Golden delicious apples, peeled, halved — cored
each apple cut into 3 wedges
Unsweetened whipped cream — garnish, optional

For pastry: Blend oats and sugar in a processor until oats are finely
ground. Blend in flour and salt. Add butter and process using the on/off
button, until mixture resembles coarse meal. Mix in ice water by the
tablespoon, until mixture begins to clump together. Gather dough into ball,
flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days
ahead. Keep chilled. Soften at room temperature before rolling.)

For filling: Preheat oven to 425. Melt butter in a heavy 10″ diameter cast
iron skillet over medium heat. Gradually mix in both sugars; stir until
sugars begin to dissolve and mixture starts to bubble, about 2 minutes. Mix
in lemon peel. Remove from heat. Arrange apple wedges on their sides in a
circle around the eges of the skillet, so they fit tightly. Place several
apple wedges tightly together in center of skillet. Cut any remaining apple
wedges into 1/2″ pieces; scatter over apple wedges, mounding slightly in
center.

Place skillet over medium heat and cook 3 minutes. Cover skillet and cook
apples 5 minutes. Uncover skillet and cook until apple juices and sugars
form syrup but apples are still firm to touch, about 10 minutes. Remove from
heat.

Roll out dough between sheets of floured wax paper to 12″ round. Peel off
top sheet of paper. Using bottom sheet of waxed paper as an aid, invert
dough onto warm apples in skillet. Remove wax papper. Press pastry edges
down and inside skillet around apples.

Bake until crust is deep golden, about 40 minutes. Using a small knife, cut
around crust to loosen. Let stand 1 minute. Place a large platter over
skillet. Using oven mitts as an aid, hold platter and skillet tightly
together and invert tart onto platter. Rearrange any apples that may have
become dislodged. Cool to lukewarm, about 30 minutes. Cut into wedges.
Garnish with a dollop of unsweetened whipped cream on top of slice.

Note: As the tart cools, the crust gets flakier, so it’s best not to have
this right out of the oven. Try it lukewarm or at room temperature.

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