Title: ORANGE JUDAS (JULIUS) #2
Categories: Beverages
Yield: 1 servings

1/2 pk (3 3/4 oz) instant vanilla
Pudding or pudding-pie
Filling powder
1 Egg white
1 tb Lemon juice
3 c Fresh orange juice

Add all to blender and whirl one minute. A 2 oz package of vanilla
instant breakfast drink powder may be substituted for the pudding
stuff.

MMMMM

Khoreshe Fesenjan

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 to 3 lb. fryer — cut up
5 Tablespoons Shortening
1/2 Teaspoon Poultry Seasoning
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Large Onion — finely chopped
3 Tablespoons Butter
2 Tablespoons Tomato Sauce
2 Cups Walnuts — finely chopped
3 1/2 Cups Water
1 Teaspoon Salt
1/2 Teaspoon Cinnamon
2 Tablespoons Lemon Juice
1 Cup Fresh Pomegranate Juice
1 Tablespoon Sugar

Here’s a recipe from “In a Persian Kitchen” by Maideh Mazda. I haven’t
tried
this recipe before, but all the recipes I’ve tried from this book have been
great. Wash and prepare chicken for frying. Saute the chicken in the
shortening along with the poultry seasoning, salt, and pepper. Set aside.
Saute
onion in butter until golden brown. Add tomato sauce and simmer for a few
minutes. Add the walnuts. Simmer over med. heat for 5 minutes. Stir constantly
and be careful not to burn walnuts. Add water and
remaining seasonings, lemon juice and pomegranite juice. Cover and cook the
sauce on low heat for about 35 minutes. Arrange chicken in sauce. Cover and
simmer for 20-25 minutes. Serve with steamed rice. Now that I’ve typed it out,
it sound good! I’ll have to try it soon! Sharon SUE HALEY (UJEB63A)

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BANANA BLUEBERRY MUFFINS NO. 1796

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Pureed Overripe bananas
1/2 ts Baking Soda
1/2 ts Salt
6 TB Sweet Butter
1/2 ts Lemon Peel, Grated
6 TB Brown Sugar
1 c Frozen Blueberries,rinsed
: and drained
1 Egg
1 1/2 c All-Purpose Flour
1/2 ts Baking Powder

Preheat the oven to 375 degrees. Cream the butter and
brown sugar until light and fluffy. Mix in the banana
and egg. Combine the flour, baking powder, baking
soda, salt and lemon peel. Blend into the banana
mixture by hand until just moistened. Do not over
blend. Gently fold in the blueberries. Line LARGE
muffin cups with paper liners. Coat the liners lightly
with vegetable spray. Fill each cup a little more than
half full. Bake until muffins test done with a wooden
toothpick (20-25 minutes)

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NOTES : Yields 6 Muffin Recipe By
:

From: Eileen Bob Holze

Almond Crescents By Brigitte Sealing

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter
1/2 tsp Salt
1/2 tsp Almond extract
1 c Oats — uncooked
3/4 c Powdered Sugar — sifted
1/2 c Almonds — finely chopped
2 c Flour
Powdered Sugar

Heat oven to 325 degress F. Beat butter and almond extract till
fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in
oats and almonds. Shape to form crescents. Place on ungreased cookie sheet.
Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm
crescents.

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Bean Soup, Capitol House Restaurant

Recipe By : Congressional Club Cookbook, 1970
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb No. 1 White Michigan Beans
1 Smoked Ham Hock
Salt and pepper

Cover beans with cold water and soak overnight. Drain and re-cover with
water. Add the ham hock and simmer slowly for about 4 hours until beans
are cooked tender. Then add salt and pepper to suit taste. Just before
serving, bruise beans with large spoon or ladle, enough to cloud.

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NOTES : In the Congressional Club Cookbook of 1970, this is included
with recipe –

“”Bean Soup has been a featured item on the menu of the House of
Representatives Restaurant since long before that day in 1904 when the
then Speaker of the House, Joseph G. Cannon, of Illinois, came into the
House Restaurant and ordered Bean Soup.

Then, as now, Bean Soup was a hearty, zesty, and filling dish; but it
was typically hot and humid in Washington that day, and, therefore, Bean
Soup had been omitted from the menu. “Thunderation,”, he continued,
“from now on, hot or cold, rain, snow, or shine, I want it on the menu
every day.”

And so it has been- Bean Soup on the menu every single day since.
For our many friends who over the years continue to ask for the recipe
for this famous soup, we print it herewith, just as it has always been
made (adapted to family-sized quantity) in the House Restaurant kitchen
in the Capitol.“”

CHERRY SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Fruits
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
17 oz Dark sweet cherries, undr-
Ained (pitted or unpitted)
1 T Cornstarch
1 1/2 t Lemon juice
1 t Grated lemon peel

1. Drain cherry juice into a deep, 1-quart, heat-resistant, non- metallic
casserole. Set cherries aside. Blend cornstarch into cherry juice until
smooth. 2. Heat, uncovered, in Microwave Oven 4 minutes or until thickened
and clear. Stir occasionally. 3. Add cherries, lemon juice and lemon peel
to thickened cherry juice. Stir to combine. 4. Heat, uncovered, in
Microwave Oven 1 minute or until sauce bubbles and cherries are hot. 5.
Spoon over ice-cream or cake. Makes 2 cups Variation: If desired, sauce may
be made from canned blue- berries, strawberries, raspberries, pineapple or
diced peaches. Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a
heat-resistant, non-metallic long-handled dish or spoon 20 seconds Ignite
brandy and pour over cherry sauce. Spoon over ice cream. Tip: If a
heat-resistant, non-metallic spoon is not available brandy may be heated in
any heat-resistant, non-metallic vessel and transferred to a long-handled
ladle before igniting.

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Title: GEORGIA PEACH PIE
Categories: Pies, Desserts
Yield: 10 servings

————-c————–
1/4 ts Salt
————-f————–
1/2 c Sugar
2 tb Freshly squeezed lemon juice
2 tb Milk
2 c All-purpose flour
3/4 c Butter
8 Peaches,peeled,1″ slices
1/4 c All-purpose flour
1 ts Grated lemon peel

Prepare Crust: In large bowl,combine 2 cups flour and salt;using
pastry blender or two knives,cut in butter until mixture resembles
coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over
flour mixture;toss with fork to blend lightly but evenly.When mixture
forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly
floured surface roll our half dough to 12″ circle;fit into 9″
pie plate;trim,leaving 1″ overhang.Roll out remaining half dough to
12″ circle;using sharp knife cut circle into ten strips,each about 1″
wide;set aside.Heat oven to 375 degrees. Prepare filling: In large
bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated
peel;toss well.Pour filling into prepared crust.Arrange reserved
strips of dough in lattice pattern over filling;trim strips to match
lower of crust overhang.Dampen overhang lightly with water;turn up
over ends of strips and seal.Flute edge decoratively.Brush lattice
strips and edge of crust with milk;bake 50 minutes until bubbling and
crust is golden brown.

MMMMM

Cinnamon Ice Cream

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups Half half
2 1/2 cups Sugar
1 ounce Cinnamon stick in
12 Egg yolks — small pieces
1 Vanilla bean — split length
Strawberry — fresh garnish

(Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean in
heavy large saucepan. Scald over very low heat. Remove from heat, cover and
let stand at room temperature at least 1 hour. Combine sugar and egg yolks in
large bowl of electric mixer and beat at high speed until mixture forms
slowly dissolving ribbon when beaters are lifted. Reheat half and half over
low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir
yolk mixture into remaining half and half. Cook over low heat, stirring
constantly, until thermometer registers 180~ and custard coats back of spoon;
do not boil. Immediately transfer custard to large bowl. Cool at least 2
hours. If possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean.
Whisk in whipping cream. Transfer to ice cream maker (in batches if
necessary) and freeze according to manufacturer’s instructions. To serve,
spoon into large bowl and garnish with fresh strawberries.

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Title: BEAVER TAIL ALA DENNY
Categories: Meats
Yield: 4 servings

4 Beaver tails
1 Onion
1 tb Butter
2 tb Prepared mustard
1 c Sherry
1 ds Tabasco sauce
3 c Barbecue sauce
Grated parmesan cheese

Place whole beaver tails on barbecue or oven broiler
rack until scaly skin blisters. Let cool in freezer
compartment. Remove cold blistered skin and discard.
Put white meat aside. In shallow roasting pan, saute
onion in butter until clear, stir in mustard to coat
onions, then stir in sherry, tabasco sauce and half of
barbecue sauce, making sure bottom of pan is covered.
Spread out beaver tails in pan, cover with remaining
barbecue sauce, sprinkle with cheese, and bake in
450-degree oven for 45 minutes. Serve hot with wild or
ordinary rice topped with generous spoonfuls of
remaining sauce.

—–

Title: ORANGE AND LEMON ICE BOX PUDDING
Categories: Rose cornsw, Desserts
Yield: 6 servings

1/4 lb Sweet butter
1 1/2 c Sugar
3 Egg yolks
3 Egg whites stiffly beaten
Juice of one orange
Juice of 1/2 lemon
1/2 pt Whipping cream

Line 7″ spring form with lady fingers. Cream butter and sugar until
light. Add egg yolks and mix until well blended. Add juices. Fold in
whipped cream and then egg whites. Pour into prepared pan.

Chill until firm. When ready to serve release spring form and top
with

MMMMM