Title: Beef Satay
Categories: Appetizers
Yield: 4 servings

3 tb Corn oil
1 sm Onion, finely chopped
1 Garlic clove, crushed
1/2 ts Hot chili powder
1 1/2 ts Curry Powder
1 1/4 c Water
2/3 c Crunchy peanut butter
1 ts Light brown sugar
2 ts Dark soy sauce
1 ts Lemon juice
Salt to taste
Fresh ground pepper to taste
1 lb Boneless sirloin steak
Lemon pieces (opt)
Fresh cilantro sprigs (opt)

To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add
onion and garlic and fry gently until golden.

Stir in chili powder, Curry Powder, water, peanut butter and brown
sugar. Bring to a boil; simmer gently until thickened. Stir in soy
sauce and lemon juice, then salt and pepper. Turn mixture into a
serving dish.

Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2″
cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a
space at each end for holding. Cover ends with small pieces of foil
to prevent burning. Place skewers in greased broiler pan. Brush with
remaining 1 tablespoon oil. Cook under preheated broiler 10-15
minutes until golden and cooked through. Turn and brush frequently
with oil during cooking. Garnish with lemon pieces and cilantro
sprigs, if desired, and serve hot with peanut sauce.

MMMMM

Title: STRAWBERRY ANGEL SHORTCAKE
Categories: Desserts, Cakes, Fruits
Yield: 8 servings

3 c Strawberries, sliced
3 tb Sugar
3 tb Rum OR
2 ts Rum extract
3 tb Orange juice
3 oz White chocolate
1 c Whipping cream
1 md Angel food cake
8 lg Strawberries, whole
Fresh mint leaves

Combine sliced berries, sugar, and one tbsp rum or 1 tsp rum ext. in a
medium bowl. Combine remaining rum or ext. and orange juicein a small
measuring cup. Melt chocolate slowly over hot water in double boiler
or small bowl. Stir occasionally. Cool to room temp. Beat whipping
cream and cooled chocolate until soft peaks form. Slice angel cake
horizontally into three layers. Place one layer on large cake plate.
Drizzle with 1/3 of oranje juice mix. Top with 1/3 of cream
chocolate mixture and 1/2 of the sliced berries. Repeat layers,
ending with cream spooned over top of cake and partially down sides.
Garnish with whole berries and mint leaves. Refrigerate one to two
hours. To serve, cut into 8 wedges.

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Title: ALMOND COOKIES #1
Categories: Cookie/bars, China, Formatted, Archived
Yield: 32 Cookies

1/2 c Lard; room temp – do not
-substitute
1/4 c Shortening
2/3 c Sugar; granulated
1/4 c Sugar, brown, light; packed,
-sifted thru coarse serive
2 ea Eggs
1 tb Almond extract
2 1/2 c Flour, all-purpose
3/4 ts Baking soda
1 ts Salt
2 tb Water
32 ea Apricot pits; (traditional)
-or substitute 32 whole
-blanched almonds

1) In med. size bowl, cream together lard, vegetable
shortening, and sugars until very light and creamy.
Beat in one of the eggs and the almond extract.
2) Sift together flour, baking soda, and salt.
3) Beating at low speed if using mixer, add the four
mixture to the creamed mixture, abt. 1/3 at a time.
Press dough together with your hands to form 2 balls,
which will be very crumbly.
4) Place each ball on wax paper and roll into
cylinder abt. 8″ long. Chill several hrs. or better
yet: overnight.
5) Preheat oven to 275 F. Beat remaining egg with
the 2 tb. water.
6) With sharp, serrated knife cut each cylinder into
16 equal slices. Place on lge. ungreased baking sheet.
Brush cookies with egg wash and press an almond into
center of each.
7) Bake cookies in center of over for 25 min., then
raise heat to 325 F. and bake 10 to 15 min. more, or
until golden brown.
8) Transfer cookies to rack and let cool completely.
Store airtight for several weeks. You can obtain
traditional apricot pits at any health food store.formatted and reposted by
DonW1948@aol.com / homepage
http://members.aol.com/DonW1948/homepage.htm

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SPICED QUINCE COMPOTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 qt Water
2 lb Ripe (bright yellow) quinces
1 c Sugar
1/2 Vanilla bean
– split lengthwise
1 Cinnamon stick (2-inch)
4 Cloves
1/8 ts Cardamom seeds
2 Wide strips orange peel

PUT THE WATER IN A SAUCEPAN to heat. Rinse the
quinces, then using a sharp paring knife, quarter the
fruits. Carefully cut out the cores. Hold each piece
firmly as you work so that it doesn’t snap in 2. Slice
each quarter into pieces about 1/2-inch thick, then
cut away the peels. As you work, put the cores and
peels in the pan of water–they will impart both
flavor and body to the water, due to the natural
pectin in the fruit. Allow the skins and cores to
simmer slowly, covered, for about 20 minutes, then
strain, keeping the liquid. Don’t worry about the
peeled fruit discoloring–it will turn pink when
cooked. Combine the sugar, spices, orange peel and the
strained liquid in a non-corroding pan. Bring to a
boil, stir to dissolve the sugar and add the quinces.
Cut out a disk of parchment paper and place it
directly on the surface to prevent any exposed slices
from drying out. Simmer slowly until the quinces have
turned pink and are slightly translucent but still
firm to the touch, 2-to-2 1/2 hours. When done,
transfer them to a bowl with the syrup and chill well
before serving. Once poached in syrup, quinces will
last for weeks in the refrigerator. Makes 1 Quart

– – – – – – – – – – – – – – – – – –

Title: ELLEN’S CHOCOLATE EXPRESSO TORTE
Categories: Cakes, Desserts, Passover, Jewish
Yield: 16 servings

1 c Butter; or margarine
1 c Sugar; +
1 tb Sugar
1 c Expresso; +
2 tb Expresso**
1 pk Semisweet chocolate (12 oz)
6 Eggs; plus
6 Egg yolks
Confectioners sugar; garnish

* can use margarine if it is good quality and pareve,
(if you’re serving a dairy meal). **brewed expresso or
very strong coffee.

1. Preheat oven to 325 degrees. Grease 9″ spring-form
pan. Place wax paper on bottom of pan, grease and
flour; set aside.

2. Place butter, sugar and Expresso in the top of a
double boiler and heat until sugar dissolve.

3. Pour hot liquid over chocolate and stir until
dissolved; set aside. Beat eggs and yolks until
frothy; add to the chocolate mixture and pour into pan.

4. Bake for one hour; edges should crack slightly.
Remove from oven and cool; cover and refrigerate.
Remove from pan and sprinkle with confectioners’ sugar.

HINT: This cake is rich and has NO flour. It is almost
as creamy as cheesecake You should only serve tiny
thin slices.

NOTE: This TORTE can be served at Passover; of course
then you would use Passover Cake Meal to dust the pans
not flour This is Ellen’s Trademark Pesadicha dessert.
She has made it EVERY year for Passover for at least
10 years.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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Title: CHOW-DOWN CHOWDER
Categories: Low-cal, Soups, Vegetables
Yield: 6 servings

14 1/2 oz Chicken broth, can
1 c Broccoli, frozen, cut
1 c Mushrooms, fresh, sliced
1/2 c Onion, chopped
1 tb Margarine
2 tb Flour, all-purpose
13 1/2 oz Evaporated skim milk, can
8 oz Corn, whole kernal, drained
1 tb Pimiento, chopped
1/4 ts Salt
1/8 ts Pepper

PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat,
2mg chol., 477 Sodium
415mg Potassium
In a samll saucepan bring broth and broccoli to boil.
Reduce heat; cover and simmer for 5 minutes. Do not
drain. Set aside. In a large saucepan cook mushrooms
and onions in margarine till tender. Stir in flour,
salt, and pepper. Add milk all at once. Cook and
stir till bubbly. Cook and stir 1 minute more. Stir
in broccoli with broth, corn, and pimiento; heat
through. BETTER HOMES AND GARDENS

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BLACK BEANS SOUP

Recipe By : Patricia Wriedt
Serving Size : 1 Preparation Time :0:00
Categories : Beans Mexican
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 liter black beans broth
1 medium onion — chopped
1 cup tomato sauce
1 teaspoon salt or chiken bouillon cube
100 grams pasta (fideo)
Side Dish:
1 medium onion — chopped
cilantro — chopped
chiles serranos — chopped

In a sauce pan with a little amount of vegetable oil fry the onion, fry the
pasta and add the tomato sauce, fry 10 min and add the black beans broth,
add salt or chicken bouillon cube. cook 30 min. serve with chile, cilantro
and onion chopped.

– – – – – – – – – – – – – – – – – –

Title: Brownie Cups
Categories: Cookies
Yield: 48 servings

1/2 c Margarine or butter;
-softened
1 pk Cream; (3 ozs)
Cheese; softened
3/4 c All-purpose flour*
1/4 c Powdered sugar
1/2 ts Vanilla
3 oz Semisweet chocolate
1 tb Margarine or butter
1/3 c Granulated sugar
1/4 c Chopped walnuts
1 Egg
*self-rising flour can be
-used
1 This recipe.

Recipe by: Betty Crocker’s Cookbook
Mix 1/2 cup margarine and the cream cheese. Stir in flour, powdered sugar
and vanilla. Cover and refrigerate at least 1 hour.
Heat oven to 325 degrees. Pat scant 1 tablespoon dough in bottom and up
side of each of 24 small muffin cups, 1-3/4 X 1 inch. Heat chocolate and 1
tablespoon margarine over low heat until melted; remove from heat. Stir in
remaining ingredients. Fill each muffin cup about two-thirds full with
chocolate mixture (about 1-1/2 teaspoons). Bake about 25 minutes or until
edges are light brown; cool. Remove cups from pan. 2 DOZEN COOKIES; 110
CALORIES PER COOKIE.

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Sangrtia

Recipe By : CD
Serving Size : 1 Preparation Time :1:00
Categories : Beverages Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart tomato juice
4 oranges — juice of
1 lime — juice of
2 lemons — juice of
2 tablespoons hot chili powder
1 tablespoon sugar
3/4 teaspoon sugar
1 medium onion — grated

Heatthe tomato juice to almost a boil then add the remaining juices and
ingredients except the tobasco sauce. Simmer for 5 minutes, adjust seasoning
then strain and chill
Serve very cold with vodka, tequilla or just plain and a dash of tobasco.
NOTE: Chili peppers can be substituted for chili powder, grate them with the
onion.

– – – – – – – – – – – – – – – – – –

Per serving: 572 Calories; 6g Fat (6% calories from fat); 20g Protein; 182g
Carbohydrate; 0mg Cholesterol; 4242mg Sodium

Title: Frozen lady heath dessert **
Categories: Desserts
Yield: 10 servings

——————————PATTI – VDRJ67A——————————
18 To 24 ladyfingers; split
1 tb Instant coffee
1 tb Water; boiling
5 1.4oz Heath Bars; frozen
1 qt Vanilla ice cream; softened
1 c Whipping cream
2 tb Cream de cacao

Line bottom and sides of 8″ springform pan with ladyfingers, cutting to
fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to
smash. Combine with coffee and softened ice cream. Spoon mixture into pan
and freeze until firm. Whip cream with cream de cacao until stiff. Spread
over frozen ice cream mixture. Crush remaining candy bar and sprinkle over
whipped cream layer. Cover with foil and freeze until firm. Cut into wedges
to serve.

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