Title: Pickled Mushrooms (Roberta Krieger)
Categories: E cleary, Vegetables, Appetizers, Can/preserv
Yield: 4 servings

1 lb Sm fresh mushrooms
1/4 c Oil
3 tb Lemon Juice
1 Clove garlic, halved
1/2 ts Salt
pn Pepper
pn Oregano
2 Bay leaves

Remove stems from mushrooms. Wipe caps dry with paper towels. Place
caps in jar. Combine remaining ingredients in saucepan. Heat pour
over mushrooms. When cool, cover and REFRIGERATE FOR AT LEAST 2 DAYS.
Shake occasionally (gently). Pour off any liquid and serve with
toothpicks.

From “The Joy of Israel” by R. Friesem

The Homestead BBS (615) 385-9421

MMMMM

Jenny’s Peppermint Creams

Recipe By : Mark Alexander
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Stork Rich Blend Margarine
2 tb Milk
3 dr Peppermint Essence
3 dr Green food colouring
1 lb Icing Sugar, Sieved
—TO DECORATE (OPTIONAL)—
4 oz Melted Chocolate

Place the margarine, milk,essence and colouring in a saucepan and heat
gently until the margarine has melted. Do not boil. Cool slightly.

Pour over icing sugar in a bowl and mix well to form a soft ball.
Knead well on a work surface sprinkled with icing sugar. Roll to
quarter-inch thickness and cut into rounds with a plain 1 inch
cutter. Decorate with melted chocolate, if liked

– – – – – – – – – – – – – – – – – –

Waldorf Salad

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Mayonnaise
2 Apples
1/4 cup Yogurt; plain
2 Celery stalks
2 tsp Sugar; granulated
1/2 cup Walnuts;chopped
2 tsp Lemon juice

In small salad bowl, combine mayonnaise, yogurt and lemon juice, to taste.
Core apples, cut into bite size pieces, dice celery. Add both to salad bowl,
fold in nuts. Chill up to two hours. Toss before serving. variations: bananas
pecans or in the summer peaches and peanuts from.

– – – – – – – – – – – – – – – – – –

Milk Chocolate and Orange Truffles

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whipping cream
24 oz Milk chocolate (imported) finely chopped
2 tb Unsalted butter
1 1/2 ts Grated orange peel
Unsweetened cocoa powder
2 ts Solid vegetable shortening

Line a cookie sheet with foil. Bring cream to simmer in heavy medium
saucepan. Reduce heat to low. Add half the chocolate and whisk until
melted. Whisk in butter and orange peel. Freeze until chocolate mixture
is firm enough to mound on spoon, about 40 minutes.

Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart.
Freeze until almost firm but still pliable, about 30 minutes. Roll each in
cocoa powder. Then roll between palms of hands into ball. Place on same
sheet. Freeze until firm, about 1 hour.

Melt remaining half of chocolate with shortening in top of double boiler
over simmering water, stirring until smooth. Remove mixture from over
water. Grasp 1 truffle between thumb and index finger; roll truffle in
melted chocolate, coating completely. Shake to remove excess chocolate.
Place truffle on same foil-lined sheet. Repeat with remaining truffles.
Refrigerate until coating is firm, about 1 hour.

Dust truffles with cocoa powder, brush off excess. (Can be prepared 2
weeks ahead. Store in refrigerator in an air-tight container.) Let stand
at room temperature 10 minutes and serve.

Source: Bon Appetit magazine – September 1991 Typed for you by Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Title: White Chocolate Cream Filling
Categories: Cakes, Beef, Chocolate
Yield: 1 servings

1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract

Servings: 1

* White Chocolate-flavored baking bar should be grated.

Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves. Add grated
baking bar and stir constantly until chocolate melts; cool slightly.

Combine whipping cream and gelatin mixture in a mixing bowl; beat at
medium speed of an electric mixer until thickened. Stir in vanilla.
Makes 3 cups.

Source: Christmas with Southern Living 1989

MMMMM

CHICKPEAS ITALIENNE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dried chick peas, soaked*
1 tb Olive oil
1 md Onion, chopped
2 ea Garlic cloves, crushed
14 oz Canned tomatoes, chopped**
1 sm Can tomato paste
1 t Basil
1 t Oregano
1 d Cinnamon
2 tb Parsley
Salt pepper to taste

Rinse chickpeas, place in fresh water cook for 50
minutes or till tender.
Heat oil in large pot saute onions garlic for a
few minutes. Add the tomatoes tomato paste. Bring
to a boil, lower heat add the rest of the
ingredients. Simmer for about 10 minutes or until the
sauce has thickened.
Serve with mashed potatoes green vegetables or pasta
or rice. * Or substitute one large can of chickpeas,
rinse well before using. ** Or use one pound of fresh
tomatoes, diced

– – – – – – – – – – – – – – – – – –

Chocolate Dipped Pretzels

Recipe By : The Pillsbury Family Christmas Cookbook
Serving Size : 24 Preparation Time :0:20
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 pretzels
—-Coating—-
7 ozs Hershey’s® Milk Chocolate Bar — melted
1 c semisweet chocolate discs — melted
decorations — * see note

Melt chocolate bar and disks in a medium saucepan over low heat. Place pan
in hot water to maintain dipping consistency. Dip pretzels, entire or
portion, into chocolate; allow excess to drip off. Place on waxed paper.

– – – – – – – – – – – – – – – – – –

Per serving: 57 Calories; 5g Fat (41% calories from fat); 1g Protein; 14g
Carbohydrate; 2mg Cholesterol; 110mg Sodium

NOTES : *If desired, sprinkle dipped portion into crushed candy.

Nutr. Assoc. : 0 0 0 4886 0

ARTZ RIB HOUSE GARLIC SOUP

Recipe By : ARTZ RIB HOUSE, AUSTIN, TEXAS
Serving Size : 6 Preparation Time :0:00
Categories : % *Typed
Soups Chowders Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Butter
2 heads garlic — peeled crushed
1 lg onion — chopped
1/2 c flour
1 tsp paprika
1/8 tsp cayenne pepper
1 tsp white pepper
1/2 tsp thyme
6 c chicken broth
1 lemon, 1/2 juiced, 1/2 sliced
1/8 c fresh parsley — chopped
Croutons

Melt butter over medium heat in 3 qt saucepan. Add garlic and saute`
until barely browned, about 3 minutes. Remove with slotted spoon and set
aside.

Add onion to pan and saute` until tender, about 3 minutes. Add flour,
paprika, cayenne, white pepper and thyme and cook stirring constantly, 3
minutes.

Add chicken broth and bring to boil over medium-high heat stirring
often. Reduce heat to low. Remove 1/2 c broth from pan and process in
blender with reserved garlic until smooth, 2 to 3 seconds. Return to
pan. Add lemon juice and parsley and stir well. Simmer 10 minutes. Serve
with croutons and sliced lemon.

– – – – – – – – – – – – – – – – – –

Date: Sat, 19 Mar 94 06:37:22 EST
From: latebloom@aol.com

This is based on a recipe in last weekend’s Philadelphia Inquirer.

Black Beans with Yellow Rice

1 1/2 c. chopped onions
1 c. diced green or red pepper
1 c. diced carrot
1 tbl. chopped garlic
2 tsp. ground cumin
1 can tomatoes (I used stewed tomatoes)
1 can (19 oz) black beans or equivalent amount cooked from scratch
1/c c. water
1 tbl seeded and minced Jalapeno pepper, or to taste (note: I buy a little
jar of Jalapeno all ready to go and love adding it to a lot of dishes)
Salt to taste

For the rice:
3/4 tsp ground tumeric
1/4 tsp ground cumin
2 3/4 c. water
1 1/2 c. rice (basmati is good)
Salt to taste

Saute veggies in a little water until they are golden, about 10 minutes. Add
remaining ingredients and cook for 30 minutes or longer.

Combine spices in a skillet and heat over low heat until fragrant, about 30
seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done
(15 minutes for white, about 40 minutes for brown). Serve beans over rice,
with some chopped cilantro and yogurt optional.

Title: WEST: ROYAL LAMB CHOPS BRAISED WITH NUTS AND SAFFRON
Categories: Indian, Lamb
Yield: 2 servings

Stephen Ceideburg
4 tb Unsalted butter
1/4 c Sliced almonds
1/4 c Slivered pistachios
6 lg Garlic cloves
1 One-inch piece fresh ginger
1 ts Coriander
5 Green cardamom pods,husked
1 Fresh hot green chile
1/4 ts Black peppercorns
5 Whole cloves
1/2 ts Royal cumin, or regular
-cumin seeds (see note)
1/4 ts Ground mace
1/4 c Water
3 Lamb rib chops, 4 ounces
-each, trimmed of all fat
1/2 c Water
1/2 ts Saffron threads, dissolved
-in 2 tablespoons hot water
Salt (optional)
1/2 c Peas, fresh or frozen
2 tb Minced fresh cilantro or
-parsley

This elegant entree is a specialty of Rajasthan, home of the Rajput
warriors.

Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add
almonds and pistachios; cook, stirring, until light brown, about 4 minutes.
Remove with a slotted spoon and set aside.

Combine the garlic, ginger, coriander, cardamom, chili, peppercorns,
cloves, cumin, mace and water in a blender and blend to form a smooth
paste.

Arrange lamb in a large shallow dish. Rub the spice mixture over both sides
of lamb. Cover and refrigerate 30 minutes.

Heat remaining 2 tablespoons butter in a large, heavy skillet over
medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the
water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
Add remaining water; sprinkle in saffron. Cover and cook until lamb is
tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and
cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a
heated platter. Stir sauce and pour over lamb. Top with fried nuts and
cilantro.

Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal
Moghul dishes it was most used in. It is available at Indian markets.

PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g
saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.

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