Title: BUNCH O’ BREAD
Categories: Breads
Yield: 1 servings

3 c Whole wheat pastry flour
1 tb Dry yeast
1/4 ts Ground cardamom
1/4 ts Ground nutmeg
3/4 c Apple juice
1/4 c Maple syrup
3 tb Butter
2 tb Orange liqueur
1 Egg white
1/4 c Poppy seeds
2 tb Honey
1/4 c Butter, melted

Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple
syrup, and butter to body temperature; check it with a finger to make sure
it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat
at low speed until mixed and then at high speed while adding as much of
remaining flour as possible. Turn onto floured work surface and knead in
all remaining flour. Knead at least 10 minutes. Place dough in oiled
bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest
10 minutes.

Remove 1/4 of dough; set aside. Shape remaining dough into 1″ balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with
egg white and sprinkle on poppy seeds. With remaining dough form grape vine
and leaves; attach to grapes at the top. Brush leaves and stem with egg
white. Let rise in warm place 1/2 hour. Melt butter and honey together;
slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30
minutes or until bread makes thunking sound when tapped with knuckle.

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STAY ABED STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Stews
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Cubed steak meat (or a roast
-if the price is right)
1 c Carrots, sliced
Salt pepper
1 cn Tomato soup (small)
1/2 cn Soup can water
1 lg Raw potato, peeled, sliced
1 Bay leaf (be sure to remove
-after cooking)

Put all ingredients in a casserole with a tight fitting lid.
Bake at 275 for 5 hours. Add any leftover chicken, celery, etc. to this.

– – – – – – – – – – – – – – – – – –

CHEDDAR-OLIVE TART

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Eggs
1 1/2 c Cream
4 oz Cheddar cheese, grated
1/2 c Sliced black olives
Salt and pepper to taste
Prepared tart shell (s)

You can either bake this in 1 large tart shell or 4 smaller ones. PREHEAT
OVEN TO 375F. Beat eggs lightly and mix in all other ingredients. Pour into
prepared shell (s). Bake 30 minutes for a large shell, 20 minutes for
smaller ones.

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Title: Vegetable Soup
Categories: Soups/stews, Ethnic
Yield: 8 servings

8 c Chicken broth (see recipe) 1 ea Potato, peeled, chopped
1/3 c Olive oil 2 ea Zucchini, finely chopped
1/4 c Chopped parsley 1 ea Large tomato, chopped
4 ea Garlic cloves 1/4 lb Mushrooms, finely chopped
1/4 lb Pancetta or unsmoked bacon 1/4 lb String beans finely chopped
3 c Shredded cabbage 4 ea Pieces prosciutto rind
1 ea Medium onion, finely chopped 1 x Salt, to taste
2 ea Carrots, finely chopped 1 x Pepper, to taste
1 ea Celery stalk, finely chopped 1/2 c Grated Parmesan cheese

There are as many versions of vegetable soup in Italy as there
there are cooks.
Pancetta – Pancetta is the same cut of pork as bacon. It is cured
with salt and is not smoked. It comes rolled up like a large
salami. Widely used in Italian cooking, especially in Emilia-Romagna,
it is vital to many dishes. If available, buy a large quantity.
Cut into several pieces and freeze it. You can substitute domestic
bacon for pancetta. It must be blanched in boiling water for two
three minutes to reduce the smoky flavour. Fresh side pork can also
be used. I’ll be posting several recipes over the next while that
call for pancetta, so if you can find some, it won’t go to waste.
Prepare chicken broth (see my previously posted recipe). Heat oil
in a large saucepan. Add parsley and garlic. Saute over medium
heat. Before garlic changes colour, add pancetta. Saute until
lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes.
Add remaining vegetables to saucepan. Cover and cook about 5
minutes. Add broth and water, if using, and prosciutto rind or ham
shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove
half the vegetables with a slotted spoon. Place in a blender or
food processor and process until smooth. Return to saucepan.
Season with salt and pepper. Serve hot with Parmesan cheese
sprinkled over top. Makes 8 to 10 servings.
VARIATION:
Toast about 20 thick slices of Italian bread. Place 2 slices
in each soup bowl and sprinkle generously with Parmesan cheese.
Ladle soup into bowls. Serve with additional Parmesan cheese.

—–

MUSHROOM PEPPER SAUTE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 oz Triticale flour
1/2 ts Basil
1/2 ts Thyme
1/4 ts Salt
1/2 ts Soy sauce
1 tb Sesame oil
6 oz Mushrooms — sliced
1 1/2 oz Green pepper — chopped
1 1/2 oz Scallions — chopped

Preheat oven to 325 degrees. Lightly grease a 4 x 8
baking dish with sesame oil. Mix triticale flour with
basil, thyme, salt, soy sauce, and 2 ounces water.
Saute the vegetables, adding the triticale sauce, for
4 minutes. Transfer ingredients to a covered baking
dish and bake for 20 minutes.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

Tuscan Potato Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salads
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds Potatoes — cubed
2/3 Cup Parmesan Cheese
1 Cup Ricotta Cheese
4 Cloves Garlic — mashed
1/2 Red Onion — thinly sliced
1/2 Cup Olive Oil
6 Tablespoons Cider Vinegar
Salt And Pepper — to taste
1/2 Cup Fresh Parsley

Cook potatoes in boiling salted water until just tender. Drain. While
potatoes are still hot, stir in remaining ingredients. Chill before
serving.

– – – – – – – – – – – – – – – – – –

Title: EBONY AND IVORY CHOCOLATE TRUFFLES
Categories: Chocolate, Truffles
Yield: 36 servings

——————KAREN PHILLIPS CBTX40A——————
7 1/2 oz White chocolate;
Chopped into 1/4″ pieces
8 oz Semi-sweet chocolate;
-chopped into 1/4″ pieces
3/4 c Heavy cream
5 tb Unsweetened cocoa

EQUIPMENT: Cutting board, cook’s knife, measuring cup,
measuring spoons, 2 stainless steel bowls, 1 1/2-quart
saucepan, 2 whisks, baking sheet, parchment paper.
Place the white and dark chocolates into separate
stainless steel bowls. Heat the cream in a 1 1/2-quart
saucepan over medium heat. Bring to a boil. Pour 1/4 c
of boiling cream over the white chocolate and the
remaining 1/2 c over the dark chocolate and allow to
stand for 4 to 5 minutes. Stir each with a separate
whisk until smooth, and allow to cool for 1 hour at
room temperature. Refrigerate the two ganaches for 15
minutes, stirring every 5 minutes.

Line a baking sheet with parchment paper. Portion 36
heaping teaspoons of dark chocolate into separate
mounds onto the parchment paper. Top each teaspoon of
dark chocolate with a level teaspoon of white
chocolate.

To fashion the truffles, roll each portion of
chocolate in your palms in a gently circular motion,
using just enough pressure to form smooth rounds. Roll
the rounds of chocolate in cocoa until completely
covered.

—–

Title: ORIENTAL PISTACHIO CHICKEN
Categories: Chinese, Chicken
Yield: 8 servings

8 Chicken breasts, halved,
-boned and skinned
1 ts Garlic powder
1 ts Paprika
Salt and freshly ground
-black pepper to taste
3 tb Safflower oil
2 c Beef broth
2 ts Cornstarch
1/3 c Dry red wine
2 tb Oyster sauce
4 Green onions, including
-tops, chopped
1/4 c Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Season chicken breasts with garlic powder, paprika,
salt and pepper. Saute chicken in oil over medium-high
heat. In saucepan, combine beef broth, cornstarch,
wine and oyster sauce. Heat to boiling and simmer for
10 minutes. Add green onions and 1/4 cup pistachios.
Prepare rice noodles according to package directions.
Place noodles on heated serving dish, top with chicken
breasts and pour sauce over all. Garnish with
additional pistachios.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

—–

Title: Special Chicken
Categories: Chinese, Chicken, Wings, Ceideburg 2
Yield: 1 servings

1 1/2 lb Chicken wings, cut-up into
-segments at joints.

MMMMM————————–MARINADE——————————-

MMMMM————————-A MIXTURE——————————
2 tb Soy sauce
1 ts Sugar
1 tb Sherry wine
A few gratings of fresh
-ginger
2 ts Hoisin sauce
1 Clove garlic, minced
1/4 ts Sesame oil
1 ts Salt
ds MSG (optional)

MMMMM————————-B MIXTURE——————————
2 Eggs
1/2 c Cornstarch
1/2 c Flour
Oil for deep frying
Lettuce leaves, shredded

Green onion, Chinese parsley and cashew nuts, all chopped, for
garnish This is one of the better deep-fried chicken recipes I’ve
found. It calls for chicken wings, but I used a whole chicken, cut
up Chinese style and just increased the marinade ingredients a tad.

Serve this with side dishes of hoisin sauce, spiced salt (toasted salt
mixed with black pepper about half and half), hot mustard and chili
oil along with a bowl of finely chopped scallions. Dip piece of
chicken into the dip of your choice, then into the scallions and
enjoy! Ice cold beer goes great with this dish. Oh yeah++steamed
rice too…

Be sure to use the dark, toasted sesame oil rather than the health
food store stuff.

1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mix
ingredients B into bowl with marinated chicken. Stir well. Will be
very sticky and stiff to mix.

2. Heat 2 inches oil in wok to 375F. Drop batter covered chicken
piece by piece carefully into hot oil. Do not fill wok too full of
chicken or it will take too long to brown. Should take only 5
minutes to cook through. Result will be crispy golden brown chicken
pieces.

3. Drain on paper towels. Place on platter lined with lettuce
shreds.

4. Garnish if desired with chopped green onions, Chinese parsley and
cashew nuts.

From “Quick and Easy Gourmet Wok Cooking” by Kay Shimizu.
Shufunotomo Co. Ltd., Tokyo. 1973. Distributed in the U.S. by Japan
Publications Trading Co. 1255 Howard St., S.F., Ca. 94103. ISBN
0-87040-245-5.

Posted by Stephen Ceideberg; July 11 1991.

MMMMM

Title: Cuban Black Bean Soup
Categories: Soups/stews, Low-cal, Beef, Beans
Yield: 4 servings

1 lb Beans, dried black 1/2 ts Thyme, dried leaf
1 c Onion; chopped 1/2 ts Oregano, dried leaf
1 tb Margarine or butter 1/2 ts Salt
4 c Water 1 Pepper, dried whole red
1 Bouillon cube, beef 1 c Pepper, green bell; chopped
12 oz Ham, cooked lean 1/3 c Dark rum (optional)
2 Bay leaves 1 c Sour cream (optional)

Sort and soak beans overnight; drain and discard soak water. In a 4-quart
pot, saute onion in butter or marg until tender but not browned. Add soaked
beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves,
thyme, oregano, salt red pepper. Bring to boil; reduce heat. Cover and
simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from
stew, mash in a bowl with potato masher or fork. Add mashed beans to stew;
stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if
used and discard. Add diced meat, green pepper and rum (if desired) to
beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour
cream if desired.

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