Title: JEAN PARE’S GRANOLA CHIPS
Categories: Cookies, Chocolate, Fruits
Yield: 84 servings

Preheat oven to 350~
1 c Butter/marg, softened
3/4 c Sugar
3/4 c Brown sugar, packed
2 Eggs
1 ts Vanilla extract
1 1/2 c Flour
2 c Granola (i like the kind
With fruit added)
1 c Rolled oats
1 ts Baking powder
1/4 ts Salt
1 c Raisins
1 c Semi-sweet chocolate chips

Cream butter and sugars together well. Beat in eggs one at a time. Add
vanilla.

Add remaining ingrediants (it works best if the are mixed together first).
Drop by spoonfulls (a mechanical ice cream scoop works well) onto a greased
(or with parchment paper) cookie sheet. Bake at 350~F (180C) oven for 10-12
minutes.

Options: substitute the chocolate chips for the same amount in dark
chocolate bars (“Burnt Almond” is my favourite) cut in to chunks.
: Add candied cherries, sprinkles etc.

Recipe submitted by Mary Lou Kakanowski. From the Jean Pare’s Companys
Coming Cookies book.

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Title: CHINESE: BARBECUED PORK BUN (CHA SIU BOW)
Categories: Bakery, Bar-b-q, Chinese, Ethnic
Yield: 16 servings

1/3 c Warm water
1/2 ts Sugar
1 pk Dry yeast
2 1/2 c Flour
2 1/2 c Cake flour
4 tb Sugar
1/2 ts Salt
2 tb Shortening
1 1/4 c Low fat milk
16 Pieces white paper 2 inches
– square

————————–FILLING————————–
6 oz Chinese BBQ pork, diced
1 tb Oil
2 ts Water
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Oyster sauce
1 ts Hoisin sauce
2 ts Cornstarch
4 ts Cold water (For thickening)

Mix together the warm water, 1/2 tsp. sugar and yeast
in an 8 oz. measuring cup. Let stand until it rises
to the 8 oz. level (about 20 minutes).

Sift flour, cake flour, sugar and salt into a large
mixing bowl.

Add shortening, yeast mixture and mil,.

Knead mixture 5 minutes to form a dough. Cover with a
damp cloth and set dough in a warm place. Allow the
dough to rise for 3 hours.

Heat wok, add oil and stir-fry pork for 2 minutes.

Add 2 tablespoons water, salt, sugar, soy sauce,
oyster sauce and hoisin sauce. Bring it to a boil.

Prepare thickening by mixing the cornstarch and 4
tablespoons cold water. Stir into the mixture and cook
for 1 minute. Let cool before using.

After 3 hours, when the dough has risen, shape into
rolls about 2 inches in diameter. Cut each roll into
1-1/2 inch pieces.

Shape each piece into a shallow bowl shape.

Put 1 tablespoon filling in the center, close ans
twist dough to form a bun. Put the bun on a 2 inch
square of white paper. (This prevents the bun from
becoming soggy while steaming.) Place 8 buns in a pie
pan and allow them to set and rist for 15 minutes in a
warm place.

Steam for 25 minutes.

SOURCE: Chopstick, Cleaver and Wok.

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OLD-FASHIONED CRUMB CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
3/4 c Butter, softened
1 1/2 ts Cinnamon
1 c Sugar
1 t Nutmeg
1/2 ts Salt
Egg, beaten
1 c Sour milk
1 t Baking soda

To make sour milk, add 1 ts white vinegar to 1 c milk. Blend flour, butter
and cinnamon until mixture resembles cornmeal. Reserve 1 cup flour mixture
for top. Add sugar, nutmeg, salt, egg, sour milk and baking soda. Blend
slowly. Pour into greased 9-inch square baking dish. Sprinkle reserved
crumb mixture on top. Bake at 350 for 30 minutes, or until straw inserted
in center comes out clean. A light, spicy snack cake

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Title: Onion Soup (Emeril)
Categories: New, Text, Import
Yield: 4 servings

1/2 stick butter
1 c diced bacon
1 c sliced yellow onions
1 c sliced red onions
1 c sliced white onions
1 c sliced shallots
1 c sliced leek whites
1 c sliced scallions — (white
: parts only)
3/4 c flour
6 c light chicken stock
1 c cream
: Salt and pepper
3 ts snipped chives, — for
: garnish

Heat butter in a large saucepan, add bacon and cook
until fat renders and bacon is crispy. Remove bacon
with a slotted spoon, drain on paper towels and set
aside for garnish. To bacon fat add yellow, red, and
white onions and shallots. Cook until they begin to
wilt. Add leeks and scallions and cook for 3 minutes.
Dust flour over, and stir and cook until flour turns
golden. Add stock, bring to a boil and reduce heat.
Simmer for 30 minutes. Add cream and season to taste
with salt and pepper. Pour about one-third of soup and
solids into a blender or food processor and puree, or
pulse with an immersion blender. Reheat and serve
garnished with bacon and chives. Garnish with a
spoonful of onion marmalade, if desired.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2154

Date: Mon, 28
Oct 1996 22:06:23 -0500

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IRISH SODA BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Flour
1/2 ts Sugar
1/2 ts Salt
1/2 ts Baking soda
1 1/4 c Sour milk — to 2 1/2 cups

Calories per serving: 154 Approx. Cook Time: 1:00

“Sour milk” is milk that has had a couple of teaspoons of buttermilk
stirred into it, has been put in a scalded container and wrapped in a
towel, and left in some peaceful corner at about 75 degrees F for 24 hours.
The original Irish name is *bainne clabhair*, “clabbered milk”, or
“bonnyclabber” as the Scots have anglicized it. The flavor isn’t *quite*
as tart as buttermilk, but there’s enough acid to make the bicarb react
correctly. If you don’t have time to do sour milk, buttermilk will do
perfectly well. Sweet milk doesn’t work as well, and your bread may not
rise correctly: if you’re going to use sweet milk, use baking powder
instead of bicarbonate of soda.

First, decide whether you’re making farl or cake. If farl, find your
heaviest frying pan (cast iron is best) and put it on to preheat at a
low-medium heat. (You’re going to have to experiment with settings. Farl
should take about 20 minutes per side to get a slight toasty brown.) If
making cake, preheat the oven to 450 F and find a baking sheet. Full
preheating is vital for soda bread.

Sift the dry ingredients together several times to make sure the soda is
evenly distributed. Put them in a good big bowl (you want stirring room)
and make a well in the center. Pour about half the buttermilk or sour milk
or whatever in, say about a cup and a quarter, and start stirring. You are
trying to achieve a dough that is raggy and very soft, but the lumps and
rags of it should look dryish and “floury”, while still being extremely
squishy if you poke them. Add more liquid very sparingly if you think you
need it. Blend until the whole mass of dough has become this raggy
consistency.

Then turn the contents of the bowl out immediately onto a lightly floured
board, and start to knead. The chief concern here is speed: the chemical
reaction of the bicarb with the buttermilk started as soon as they met, and
you want to get the bread into the oven while the reaction is still running
on “high”. DON’T OVERKNEAD. You do not want the traditional “smooth,
elastic” ball of dough you would expect with a yeast bread; you simply want
one that contains almost everything that went into the bowl, in one mostly
cohesive lump. You should not spend more than a minute or so
kneading…the less, the better. You *don’t* want to develop the gluten in
the flour. If you do, you’ll get a tough loaf. Once you’re done kneading,
shape the bread. For cake, flatten the lump of dough to a circle about 6-8
inches in diameter, and put it on the baking sheet. Then use a very sharp
knife to cut a cross right across the circle: the cuts should go about
halfway down through the sides of the circle of dough, so that the loaf
will “flower” properly.

If you’re making farl, flatten the dough ball out to a circle big enough
that the farls are about 3/4 inch thick. Too thick, and they won’t bake
properly. Then use the same very sharp knife to cut the circle of dough
into four wedges. Try not to crush or compress the dough where you cut it
(if the knife is sharp enough, you won’t). Then bake. When putting cake in
the oven, handle it lightly and don’t jar it: the CO2 bubbles are a little
vulnerable at this point of the process. Let it alone, and don’t peek at
it. It should bake for 45 minutes at 450F. If making farl, dust the hot
griddle or frying pan with a little flour, and put the farls in gently. The
cut edges should be 1/2 inch or so apart to allow for expansion. Give the
farls 20 minutes on a side; they should be a sort of mocha-toasty color
before you turn them. Keep an eye on the heat — they scorch easily. The
heat should be quite “slow”. The farls will rise to about twice their
original height. If you’re making cake: At the end of 45 minutes, pick up
the loaf and tap the bottom. A hollow sound means it’s done. For a very
crunchy crust, put on a rack to cool. For a softer crust, wrap the cake in
a clean dishcloth as soon as it comes out of the oven.

per Diane Duane

– – – – – – – – – – – – – – – – – –

Leeks in Dilled Lemon Butter

Recipe By : R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Leeks Side Dishes
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium leeks — about 3/4 lbs.
1/4 cup chicken broth
1/4 cup margarine
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh dillweed — or 1 tsp. dry
1 dash white pepper

Remove roots from leeks. Leave 4″ of dark leaves. Split in 1/2 lengthwise.
Wash well. Combine leeks and chicken broth in 12×8″ pan. Cover with plastic
wrap. Vent. Microwave on High for 8-10 minutes until tender.Rearrange after 4
minutes. Drain. Set aside. In glass measure, Microwave 1/4 cup margarine to
melt. Add lemon juice, dill and white pepper. Pour over leeks. Toss gently.
Cover and Microwave on High for 1-2 minutes to heat. Serve immediately.

– – – – – – – – – – – – – – – – – –

Triple Muffin Mix

Recipe By : Kim in Huntsville
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c flour, all-purpose
2 T cinnamon
1 T baking powder
1 T baking soda
1 1/2 c raisins — *
1 1/2 t salt
1 t nutmeg
1 t allspice
1 t cloves
1 1/2 c sugar
1 1/2 c brown sugar

Combine all dry ingredients, stir in raisins. Keep in ziplock bag or
sealed tupperware in the fridge. * We use dried sweetened cranberries
since hubby hates raisins.

For six muffins: (double for 12)

Combine 1 egg, 1/4c vegetable oil, and *ONE of the following: 3/4c
mashed bananas, OR 3/4c applesauce, OR 1/2c pumpkin mixed with 1/4c
water. Stir in 1 1/2c muffin mix. Spoon into greased muffin cups. Bake
at 350 for 20-25 minutes.
*We have also had good results with canned crushed pineapple.

– – – – – – – – – – – – – – – – – –

Title: ONION SOUP
Categories: Soups
Yield: 4 servings

6 ea Onion, large sliced
6 tb Butter
6 c Beef stock
1 tb Flour
4 ea French bread, 3/4″ slices
1 c Cheddar cheese, grated

Spread French bread with 1/3 of butter; Toast till
brown and set aside.
In soup pot melt remaining butter. Add onions and
saute’ until tender. Add stock. Add salt and pepper to
taste. Add flour and mix until smooth. Simmer 15
minutes. Pour in separate serving bowls and place
toasted bread on top. Sprinkle with cheddar cheese and
broil until light brown.

—–

Title: Bannock
Categories: Diabetic, Breads/bm
Yield: 12 servings

2 1/2 c Flour 1 c Milk
1/4 ts Salt 1 Egg
2 tb Oil 2 ts Baking powder

Mix flour, salt and baking powder in a bowl. Mix together milk, egg
and oil and add to flour. Mix well. Knead on a floured surface. Pat
down the dough until it is about 1 inch thick. Cut into 12 equal
pieces.

Bake at 400F until brown, approx 15 min OR heat a frying pan, using 3
tbsp oil to cook the pieces. Serve hot with jam.

1 bannock baked, 3 g protein, 3 g fat, 17 g carbohydrate, 107
calories 1 starch choice, 1 fat

1 bannock fried, 3 g protein, 8 g fat, 17 g carbohydrate, 152 calories

Source: Diabetes Dialogue Spring 1992, Canadian Diabetes Association
Shared and baked version tested by Elizabeth Rodier July 1993

MMMMM

CARIBBEAN PEPPER OIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Shallot, minced
1 Scallion, incl. green top,
-minced
1 Clove garlic, minced
3 Chives, minced
1 Sprig fresh thyme, minced
1 Sprig parsley, minced
1 Scotch Bonnet-type chile,
-seeded and coarsely chopped
2 Bird peppers
1 3/4 c Extra-virgin olive oil

Makes two cups. Mix all of the ingredients together
and pour them into a bottle. Stopper the bottle and
allow it to stand in a dark place for a week. Use
sparingly. This oil has a fiery tang that makes it
perfect for marinades and grilled meat, or even salad
dressing.

USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT
YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY
AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS
MEMBRANES IF IT TOUCHES THEM…

From: SKY JUICE AND FLYING FISH – TRADITIONAL
CARIBBEAN COOKING by Jessica B. Harris, Simon
Schuster, New York. 1991. Posted by: Karin Brewer,
Cooking Echo, 9/92

– – – – – – – – – – – – – – – – – –