FIG AND RAISIN ‘CREAM’

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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***** NONE *****

Rapey. Take half fyges and half raisouns; pike hem
and waishe hem in water. Skalde hem in wyne, bray hem
in a morter, and drawe them thurgh a straynour. Cast
hem in a pot and therwith powdur of peper and oother
good powdours; alay it vp with flour of rys, and
colour it with saundres. Salt it, seeth it messe it
forth.

125 g/4 oz well-soaked dried figs
125 g/4 oz stoned raisins
275 ml/10 fl oz/1 1/4 cups red wine (not too dry)
Good pinch of ground black pepper
1/3 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Soft dark brown sugar to taste
3 teaspoons rice flour or cornflour
A drop or two of red food colouring
Salt to taste

Drain the figs, reserving the soaking liquid. Discard
the stalk ends of the fruit and put them in a saucepan
with the raisins and wine. Add the spices and a
teaspoon of sugar and bring to the boil. Take off the
heat and cool slightly, then turn the mixture into an
electric blender and process until smooth. Add a
little of the soaking water if the mixture is
stubbornly solid.

Cream the rice flour or cornflour with a little more
soaking water or wine and brighten the tint with a
drop of food colouring. Blend the ‘cream’ into the
dried-fruit puree. Then return the whole mixture to
the saucepan and simmer until it thickens slightly.
Season with salt and a little extra sugar if you wish.

The mixture can be served hot or cold over a sweet
cereal dish, firm stewed fruit or – best of all- ice
cream. Some versions in other manuscripts are stiffer
and make a good filling for tartlets or fried puffs.
One encloses the filling in pastry to make dumplings.

from The Medieval Cookbook by Maggie Black
Chapter 2, “Chaucer’s Company”
posted by Tiffany Hall-Graham

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Title: White Gazpacho
Categories: Appetizers Soups
Servings: 6

4 t Instant Chicken Bouillion OR 4 ea Cubes Chicken Bouillion
2 c Boiling Water 3 ea Med Cucumbers
16 oz (1 pk) Sour Cream 2 T Lemon Juice
1/4 t Garlic Powder 1/4 t Pepper

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of
cubes.

In small saucepan, dissolve bouillion in water. Cool completely. In
blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
until smooth. In medium bowl, combine cucumber mixture, remaining bouillon
liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill
thoroughly. Garnish as desired. Serve with condiments. Refrigerate left
overs.

SUGGESTED CONDIMENTS:

Chopped Fresh Tomato
Chopped Green Onions
Chopped Green Peppers
Toasted Slivered Almonds
Toasted Croutons.

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Title: CREAM OF VEGGIE SOUP
Categories: Soups, Vegetarian
Yield: 1 servings

-G GRANAROLI (XBRG76A)
2 c Leftover veggies; broccoli,
-cauliflower, spinach, kale
-or cabbage*
1 Onion; chopped
2 tb Butter
2 tb Olive oil
4 tb Flour; heaping
2 c Hot milk
2 c Broth
x Salt and pepper
1/4 c Grated cheese; Italian,
-swiss, cheddar, etc.

If you do not have enough veggies, add mashed
potatoes, rice or finely chopped sauteed celery or
onion. In a pot melt the butter in the oil and saute
the onion until golden. Stir in the flour. Lower the
heat and add the milk gradually whisking as you add to
avoid lumps. Cook, stirring until bubbly. Add the
broth and mix well. Combine the leftovers with 2 cups
of the cream sauce and puree in blender, 2 cups at a
time. Retun to pot and cook over med heat for 3-4 min.
Add salt and pepper. Heat to just below boiling and
stir in cheese until melted. Serve hot with crusty
croutons. (wrv)

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Title: Chocolate-Nut Pudding Cookies
Categories: Cookies
Yield: 60 servings

3 1/3 c All-purpose flour
1 1/2 ts Baking soda
1 1/2 c Margarine
1/2 c Sugar
1 c Packed brown sugar
1 Chocolate pudding mix
3 Eggs
1 1/2 ts Vanilla extract
2 1/2 c Chocolate chips
1 1/2 c Nuts; chopped

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
* You can use either vanilla or chocolate pudding mix.

Mix flour with baking soda. Combine margarine, sugars, pudding mix
and vanilla in a large bowl. Beat until smooth and creamy; beat in eggs.
Gradually add flour mixture, mixing well. Gently fold in chips and nuts.
(Batter will be stiff.)
Drop by teaspoonfuls onto ungreased baking sheets about 2 inches
apart. Bake at 375 degrees for 8 to 10 minutes.

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ICKY STICKY SUGAR SNAKES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
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To make dough:
8 tb Unsalted butter — at room
3 tb Honey
1 t Vanilla extract
1 c All-purpose flour
1/2 ts Salt
1/2 ts Vegetable oil
1/2 c Chocolate chips
To make sticky sauce:
1/2 c Honey
2 tb Sugar
2 tb Ground cinnamon

Recipe by: Creepy Cuisine, Lucy Munroe
Preheat the oven to 300 degrees. In a medium
bowl, mash the butter and honey with a fork until well
blended. Gradually stir in the vanilla extract, flour
and salt. The mixture should have a doughy
consistency. Wrap the dough in a plastic wrap and
store in the refrigerator for 1 hour. Grease cookie
sheets with the vegetable oil. After an hour, remove
the dough from the refrigerator and separate it into
pieces the size of golf balls. If the dough sticks to
your hands, dip them in flour. Roll out balls between
your hands into snakelike shapes, about the length and
thickness of your pinky. Separate each ball into 4
smaller sections and roll each section into a snake.
Place snakes 1 inch apart on cookie sheets. Bake for
20 to 25 minutes, or until the snakes begin to turn
light brown. Carefully remove the cookie sheets from
the oven and immediately remove the snakes from the
sheets to a platter. Allow snakes to cool slightly and
press 2 chocolate chip eyes into the head of each
snake. Set aside until completely cooled. To prepare
sticky sauce, mix honey, sugar and cinnamon in a small
bowl.
Drizzle over the cooled snakes and serve.

Penny Halsey (ATBN65B).

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Title: Minted Split And Fresh Pea Soup
Categories: Soups ste, Vegetarian, Low fat, Food proces, Side dish
Yield: 5 servings

3/4 c Split Peas — dried
3 c Water
1 pk Peas, Frozen — thawed, 10
: oz
3 TB Mint — fresh, chopped
1/2 ts Salt — or to taste
1/8 ts Pepper — or to taste

Place split peas and water in a saucepan over med.
heat. Simmer until tender, about 30 min. Add peas
and continue simmering until they are cooked, 6 – 7
min. Cool slightly.

Place peas, water, salt, and pepper in a food
processor. Process until smooth. Serve hot or chill
and serve.

Recipe By : Bean Power by Tamara Holt

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Jackson Salad

Recipe By : Calif Home Economics Teachers in “Party Foods”
Serving Size : 6 Preparation Time :0:20
Categories : Salads

Amount Measure Ingredient — Preparation Method
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1/4 cup bacon — crisp crumbled
1 14 oz can artichoke hearts — drained and chopped
1 14 oz can hearts of palm — drained and chopped
1/4 cup green onions — finely chopped
2 tablespoons parsley — finely chopped
2 cloves garlic — pressed
1 ounce fresh lemon juice
3 ounces salad oil
1/4 pound bleu cheese — crumbled
salt and pepper — to taste
romaine lettuce

Fry bacon until crisp; drain well and crumble; set aside. In a salad bowl,
combine chopped artichoke hearts, hearts of palm, onions and parsley. Add
garlic, lemon juice, oil, bleu cheese, salt and pepper and bacon. Mix well,
cover and refrigerate. Wash and dry romaine lettuce and tear leaves into small
pieces. To serve, mix chilled ingredients with romaine and serve on chilled
salad plates.

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Per serving: 280 Calories; 25g Fat (77% calories from fat); 8g Protein; 8g
Carbohydrate; 23mg Cholesterol; 443mg Sodium

NOTES : “This salad won a $25,000 prize in a cooking contest. It can be served
as a great beginning or even as a main dish salad.”

Title: Wild Zucchini Rice Salad
Categories: Vegan, Salads
Yield: 2 servings

1/4 c Wild rice; dry, mixed with
1/4 c Brown rice; dry
1 sm Zucchini; up to 2; grated
1 ea Tomato; cut in wedges or
-chunks
1 ea Red bell pepper;or yellow
-or purple bell pepper
-cut in strips
1/2 bn Spinach; or less
-torn small
1 ea Avocado; cut in chunks

Cook the dry rices. (Soak the wild rice in 1/2 cup water for 2-4
hours. Then cook it in 1/2 cup water for 15-20 minutes and then add
the brown rice and cook together for 45-60 minutes longer. Add extra
water if necessary.) The rices will make 1 cup cooked. Cool or chill.
Mix all the ingredients together and toss with a favorite dressing.
This makes a great main dish for two or a side dish for four.

SERVES: 2-4 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by
Anne MacLellan

MMMMM

Title: Pumpkin Chiffon Pie
Categories: Pies
Yield: 6 to 8 servings

1 ?? cream cheese; softened
1 tb sugar
2 ?? vanilla pudding mix
-(instant)
1 ?? pumpkin
1 ts cinnamon; ground
.5 ts ginger; ground
.25 ts cloves; ground
1 nuts (optional); chopped
1 whipped topping (optional)
1.5 c whipped topping (frozen);
-thawed
1 graham cracker crust (8 or 9
– in)
1 c milk; cold

In a mixing bowl, beat cream cheese and sugar until smooth. Add whipped
topping and mix well. Spread into crust. In another bowl, beat milk and
pudding mixes on low speed until combined; beat on high for 2 minutes.
Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over
cream cheese layer. Chill. Garnish with nuts and/or more whipped topping
if desired. Yield: 6-8 servings.
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Title: SAI WO DUCK B1
Categories: Chinese, Poultry, Main dish
Yield: 4 servings

1 md Duckling, dressed
Soy sauce; for duckling
2 Stalks celery
1 Whole green onion
4 Thin slices ginger root
5 Chinese black mushrooms,
-presoaked
2 Pieces dried mandarin orange
-peel (size of a half-dollar)
-presoaked
5 Thinly sliced pieces
-bamboo shoots
10 Star anise seeds
1 1/4 ts Salt
1/4 ts Sugar
1 ds Pepper
1 ts MSG (optional)
1 tb Cornstarch
1 tb Soy sauce
Chinese parsley
Vegetable oil (for frying)

————————–GARNISH————————–
Loose lettuce leaves

This dish will require a good deal of time to prepare
but will turn out well.

Rub soy sauce over duckling. Boil enough oil to cover
the bird in large deep-fry pan. Add duck, fry until
entire bird is well-browned. Remove, drain on
absorbent toweling. Use sharp cleaver to slash duck
from breast to lower belly. Don’t cut through bone.
Place duck in pan, stuff cavity with celery, onion,
ginger root, black mushrooms, orange peel, bamboo
shoots, anise, 1 tsp. salt, sugar, pepper, MSG.
Distribute evenly. Place on platter, elevate in a
steamer. Cover, steam for 2-1/2 hrs. Make sure water
is replenished as it evaporates. Remove platter, allow
duck to cool. Discard all ingredients except bamboo
shoots mushrooms. Save all juices for gravy.
Carefully remove wings legs. Gently separate flesh
from carcass with hands, starting from slash keeping
skin intact.

Be sure not to make any more holes in skin, to keep
bird in its natural shape.(Carcass will make good
soup.) Spread duck, meat side up, on a deep platter.
De-bone the legs, place w/ wings. Spread mushrooms
bamboo shoots on duck meat. Replace in steaming
utensil steam again 20 minutes. Remove. Line large
serving platter with lettuce leaves. Turn platter with
duck upside-down so that duck rests on leaves, skin
side up. Pour cooking juices into saucepan. There
should be 2 cups liquid. Bring to boil, on high heat.
Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir
continuously until gravy thickens. Pour gravy over
whole duck. Garnish with Chinese parsley serve
immediately.

Chopsticks are recommended.

Temperature (s): HOT Effort: DIFFICULT Time: 04:00
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE:WAN FU WHITE WINE

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