Date: Thu, 13 Jan 94 22:08:30 EST
From: sysbill@tenforward.cc.uky.edu

Pasta Beans

2 cloves garlic–minced
3 large cans tomatoes, chopped (mine were 28 oz. size)
2 cans great northern beans
1 large can tomato sauce (28 oz. again)
1 cup Ditalini (pasta)
1 large onion, chopped
1 tbs. oregano
4 tbs. parsley, chopped
salt pepper (I omitted the salt)

Saute garlic, onion, and parsley. Add tomatoes (with the juice), tomato
sauce, and about 4 cups of water. Bring to a boil and add the beans,
oregano, and salt and pepper. Cook for about an hour. Cook pasta
separately, add to soup, and serve.

Title: TRUMP’S CHOCOLATE PUMPERNICKEL PUDDING
Categories: Cyberealm, Desserts
Yield: 8 servings

8 sl Pumpernickel bread, crusts
-removed
1/4 c Currants
1 c Milk
1 oz Unsweetened chocolate, fine-
-ly chopped
3/4 c Sugar
1/4 ts Vanilla
1/4 c Butter, melted
2 c Whipping cream
3 oz Semisweet chocolate, finely
-chopped
9 Egg yolks

1. Lightly brush bread slices with melted butter. Place bread in greased 2
1/2 quart 4 inch deep baking pan or souffle dish. Sprinkle bread with
currants and set aside.
2. Bring whipping cream and milk to a boil in a small saucepan. Whisk in
chopped chocolate until melted. Whisk together sugar, egg yolks, and
vanilla. Beat cream/chocolate mixture into egg mixture. Blend well.
3. Pour over bread slices and currants. Let stand 30 minutes to allow bread
to soak up liquid. Cover pan with buttered foil and place in a larger pan
filled halfway with warm water.
4. Bake at 350F for 45 minutes – 1 hour, or until knife inserted in pudding
comes out clean. Cool slightly. Serve with whipped cream, if desired.

—–

Title: Jamaican Jerk Chicken with Papaya Salsa
Categories: Poultry, Finalist
Yield: 4 servings

MMMMM————————–CHICKEN——————————-
4 ea Leg, chicken, quarters
— broiler/fryer type
2 tb Hot pepper sauce
1 ts Salt, seasoned, spicy
1/2 ts Cinnamon
1/2 ts Allspice

MMMMM————————PAPAYA SALSA—————————–
1 1/2 c Papaya, diced
1/4 c Onion, red, minced
2 tb Sugar
2 tb Pepper, red, minced
2 tb Jelly, hot pepper
2 tb Cilantro, chopped
Rice, cooked

Papaya Salsa: =============

: In a large bowl, mix all of the ingredients together well.
Chill. Makes about 2 cups.

Chicken: ========

: In a shallow container, place the hot pepper sauce. Add
chicken, one piece at a time, turning to coat. Sprinkle salt,
cinnamon and allspice over the chicken.

: Place the chicken, skin side up, in a single layer in a large
shallow baking dish. Bake at 400 F, basting twice with pan juices,
for 45 minutes or until the chicken is fork tender.

: Arrange the rice and chicken on a serving platter. Spoon
papaya salsa over the chicken.

: Cook: Gloria E. Pleasants, Williamsburg, Virginia

: Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking
Contest : : Delmarva Poultry Industries, Inc.
: : Georgetown, Delaware, 19947-9622

From: Georgette/Dave Burnside

Olive Garden Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1 1/2 cups Bottled Italian dressing
2 tablespoons Parmesan — grated
2 tablespoons Sugar or equivalent in — Equal
1 large Raw egg ( egg beaters equivalent)
1/4 cup oil
2 tablespoons Mayonnaise
iceberg lettuce, spinach, romaine, etc.
raw onion rings — (optional)
sliced radishes — (optional)

Blend bottled dressing, parmesan, sugar, raw egg (or egg beaters
equivalent),and mayonnaise in blender on high speed 1/2 minute or until
smooth. Pour this mixture into the top of a double boiler and add 1/4 c
oil. Stir gently with a whisk over gently boiling water until it begins to
thicken and egg is completely cooked. Chill several hours or overnight
before using. If the dressing is too thick, add more Italian dressing as
needed. Mix together equal amounts of fresh spinach, iceberg and romaine
lettuce. Allow 2 T for each salad. Moisten leaves in dressing, do not
saturate; let stand 5 minutes. Add onion rings, radish, etc.

– – – – – – – – – – – – – – – – – –

BAKED BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive Oil
1 Onion, Chopped
5 ts Chili Powder
1 1/2 ts Dry Mustard
2 c Water
2 cn Cannellini (White Kidney
Beans, (15-oz. Cans),
Rinsed, Drained
1 cn Stewed Tomatoes, With Juice
(14-1/2 Oz. Can)
3 tb Unsulfured (Light) Molasses

Heat oil in heavy large saucepan over medium heat. Add
onion and cook until soft, about 8 minutes. Add chili
powder and mustard and stir 1 minute. Add water,
beans, tomatoes with their juices and molasses. Simmer
soup 15 minutes, stirring occasionally and breaking up
large chunks of tomatoes with back of spoon. Season
with salt and pepper. Makes 2 generous servings; can
be doubled If you prefer a thicker soup, remove one
cup of the beans, mash them to a paste, then stir them
back into the soup. Coleslaw and corn bread squares
round out the menu; a simple baked apple could be the
perfect finale. Recipe from Bon Appetit, March, 1993 –
“30-Minute Main Courses” Source: Bon Appetit – March,
1993

– – – – – – – – – – – – – – – – – –

Title: BARBEQUE PORK *** (NNBB09A)
Categories: Main dish, Chinese, Barbecue, Asian, Pork
Yield: 8 servings

1 lb Pork tenderloin 1 ts Dark soy sauce
2 tb Honey 1 tb Sherry
3 tb Light soy sauce 1 Clove garlic; mashed
2 tb Hoisin sauce 1 tb Sugar
2 tb Catsup

trim meat and cut into strips about 2″ wide and 6″ long. Combine remaining
ingredients in bowl; pour over pork and marinate 2+ hours. Skewer pork
with
steel hangers and hang onto top rack of oven over shallow roasting pan
containing a few inches of water. Preheat oven to 425 for 10 minutes.
Roast
pork 20 minutes. With baster, coat with drippings every 5 minutes. Reduce
heat to 325 and roast 5 minutes more. Slice each strip diagonally against
the grain into 1/4″ pieces. Serve cold. Dip with Chinese hot mustard and
sesame seeds. I LOVE THIS RECIPE! Mike FROM:
MIKE CROUCH (NNBB09A)

—–

Title: FRUIT SHAKE
Categories: Beverages, Fruits
Yield: 2 servings

1 c Milk
1 Banana
1 c Strawberries
1 tb Honey
1/2 ts Vanilla

Blend all ingredients, may drink immediately or chill in freezer for
30 minutes, blend again, pour into chilled glasses.

from Mrs. Roy Rodgers, “Concho Valley Beekeepers Assoc. Honey
Cookbook”

typed and posted by teri Chesser 3/96

MMMMM

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Title: French Market Soup
Categories: Soups, Beans
Yield: 6 servings

2 c French market soup mix
2 qt Water
1 Ham hock
1 1/4 tb Salt
1/4 tb Pepper
16 oz Can whole tomatoes;
-coarsely chopped,
– don’t drain
1 1/2 c Chopped onion
1 Clove garlic; minced
1 Chili pepper; chopped
1/4 c Lemon juice

Sort and wasy 2 cups of the bean mix, place in a large heavy soup
kettle. Cover with water that reaches 2 inches above the beans. Soak
overnight. The following morning: Drain the beans, and add 2 qt
water, ham hock, salt and pepper. Cover and bring to a boil. Reduce
the heat and simmer for 1 1/2 hours until beans are tender. Add
remaining ingredients. Simmer for another 30 minutes, stirring
occasionally. Remove ham hock from the soup, take the meat from the
bone, chop and return to the soup.

Makes 2 1/2 quarts of soup

From January 1992/ FAMILY

Shared by Robert Rostrup

MMMMM

Title: PASSOVER FRUIT CANDY
Categories: Candies, Desserts, Nuts, Passover
Yield: 12 servings

-BARBARA FEUERSTEIN MPDF75A
1 lb Figs
1 lb Dates
1 lb Seedless raisins
1 Lemon
Chopped; nuts and/or coconut

At the request of many on the Food Forum Board; I’m
posting this on the Holiday Board. This is from a
book called “Secrets from Bergen Kitchens” compiled by
the Sisterhood of the Jewish Community Center of
Teaneck, NJ – copyrighted 1947. This is the only
recipe specifically called “Passover” but I will look
further for any others Grind figs, dates and raisins.
Add juice and rind of lemon. Form into balls and roll
in chopped nuts or

—–

Title: Strawberry Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
8 md Strawberries, washed and
-sliced
3 tb Powdered sugar
1 Grated peel of lemon

In a blender or food processor, blend together all ingredients.

MMMMM