Mulled Cranberry Brew

Recipe By : Home Cooking, Nov 1994
Serving Size : 12 Preparation Time :0:00
Categories : Beverages Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pt Cranberry Juice
1 C Water
3/4 C Sugar
1 Cinnamon Stick
6 Whole Cloves
Lemon Peel — from 1/2 lemon, cut
— into strips
3/4 Qt Burgundy — (1 bottle)
2 tbsp Lemon Juice
Nutmeg — to taste

Syrup can be made ahead.

Combine cranberry juice, water, sugar, cinnamon stick. cloves and lemon
peel in lg saucepan. Bring to a boil. Stir until sugar is dissolved.
Simmer gently 15 min. Strain. Combine syrup with wine and lemon juice;
heat, but DO NOT BOIL.

Serve in preheated mugs with a sprinkling of nutmeg. The syrup can be
made ahead, kept in the refrigerator and combined with the wine and lemon
juice before serving.

Serves 12

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NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

Cal 129.2
Fat 0.7 g
Carbs 22.7 g
Dietary Fiber 1.8 g
Protein 0.4 g
Sodium 13 mg
CFF 6.7%

Rinse rice in cold water and drain thoroughly. Warm 1 Tbs milk, soak
saffron in it. In heavy flameproof casserole over medium heat, cook
rice with soaked saffron, remaining milk, water, and spices for 25
minutes, or until rice is tender. Reduce heat to low, add sugar, cook
15 minutes longer or until mixture blends and thickens. Remove pudding
from heat and cool. Add rose water, stir well; then refrigerate ’til
well chilled. Right before serving, melt shortening over medium
skillet and sauté cashews and raisins ’til cashews are golden. Remove
pudding from refrigerator. If too thick, stir 1/4 cup cold milk. Stir
in cashews and raisins. Spoon into bowls, decorate with a circle of
sliced almonds and a sprinkle of chopped pistachios in the center.

Title: CHOCOLATE BROWN SUGAR COOKIES
Categories: Cookies, Usenet
Yield: 3 dozen

1/2 c Brown sugar
1/2 lb Butter
1/3 c Honey
1 lg Egg
1/2 t Vanilla extract
Flour (1.1 C –> glass
-measuring cup filled
-to the top)
1/2 t Baking soda
1 c Chocolate chips

Preheat oven to 375 degrees F. Cream together the butter and the brown
sugar, add egg and vanilla. Mix well. Add honey.

Measure flour and baking soda (I usually just mix the soda in with the
flour.) Add flour and soda to batter a little at a time and mix. Add
chocolate chips.

Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes
at 375 degrees F.

NOTES:

* Chocolate chip cookies with honey and brown sugar.

* For those of you who like your cookies warm! I always make up only
enough to eat, and store the batter in the fridge.

* You can substitute margarine for the butter if you want.

: Difficulty: easy, though creaming butter and sugar without a food
processor is tedious.
: Time: 10 minutes preparation, 10 minutes cooking and cooling.
: Precision: measure the ingredients.

: Karen Curran
: Digital Equipment Corporation
: decwrl!rhea!euclid!curran curran@euclid.DEC
: (EUCLID::CURRAN on DEC VMS systems)

: Copyright (C) 1986 USENET Community Trust

—–

Anne’s Pico De Gallo

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Green onions, chopped coarse
2 Med. whole tomatoes,
-chopped medium
1 Cilantro leaf, chopped fine
2 tb Lemon juice from concentrate

Combine all ingredients and refrigerate at least an hour.
Best if served over fajitas with sour cream and freshly
grated cheddar. Use the cilantro judiciously! It is easy to
overpower the remaining ingredients.

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Ribbon Candy

Recipe By : Country Home 12/95
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups sugar
1 cup light corn syrup
1/4 cup water
6 -8 drops peppermint oil or cinnamon oil
1/4 teaspoon red paste food coloring
1/4 teaspoon green paste food coloring

2 pairs white cotton work gloves

Butter 3 shallow baking pans; set aside. Butter sides of 3-qt saucepan.
In saucepan, combine sugar, corn syrup, water. Cook over med.-high
heat to boiling, stirring constantly with wooden spoon to dissolve
sugar, about 5 min. Avoid splashing mixture on sides of pan. Carefully
clip candy thermometer to side of pan. Cook over med. heat, stirring
occasionally, until thermometer registers 280°, soft-crack stage, about
20 min. Remove from heat; stir in peppermint or cinnamon oil.

Pour about 2/3s of the mixture into a buttered pan. Pour half of the
remaining candy into a warm small saucepan. Add red coloring to this
portion and pour into another buttered pan. Add green coloring to the
remaining portion in the 3-qt saucepan. Pour in remaining buttered pan.

Let candy cool slightly, 3-5 min. for larger, uncolored portion, 1-2
min for smaller, red green portions. As edges cool, lift fold edges
to center with metal spatula. (If candy is too warm, it will stick to
spatula.) When red green candy can be rolled into balls with spatula,
they are ready for shaping.

With gloved hands, pull and twist red candy until light in color, 2-3
min. Shape into 6: rope. Place in 1 of the buttered pans keep warm in
200° oven. Repeat with green portion. At the same time, have the 2nd
person pull uncolored portion until white. Shape into 6″ rope.

Place white rope in center of 1 of the buttered baking sheets; place 1
colored rope on each side of white rope. Press all 3 ropes together to
form a single flat log. Working quickly, have 1 person stretch 1 end of
striped candy, log lengthwise, working to other end until ribbon
narrows to about 1″ wide. Have 2nd person immediately follow 1st
person turn ribbon onto 1 edge fold accordion-style to make ribbon
shape; break off in 6″ lengths. If candy hardens too much, return to
oven 3-5 min to soften.

Yield: 2 pounds.

– – – – – – – – – – – – – – – – – –

NOTES : It takes 2 people to pull shape this candy; it hardens very
quickly!

Parsnips and beans

4 medium parsnips, sliced thin (peel them first)
1 bunch bok choy, chopped/sliced, in fairly large chunks
1 can black beans, rinsed drained
teriaki sauce (optional)
cooked brown basmati rice to serve vegetables over

Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of
water. Microwave on high for five minutes or until a fork can pierce the
slices. Dump the black beans in, and stuff the bok choy on the top. If the
water has dried up, add a little more. Microwave until the bok choy is wilted
and the stem tender-crisp. Stir and serve over cooked rice. Let everyone add
their own teriaki sauce.

The natural flavors of the vegetables make this appealing, so go easy on the
sauce or any spices you are inclined to add.

Chicken And Pasta Primavera

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Whole Chicken Breasts — 12 oz. each
4 Cups Water
1 Small Sprig Fresh Basil
1 Thick Slice Of Onion
1 Stalk Celery With Leaves
1 Bay Leaf
Salt
12 Oz Thin Spaghetti
1 Cup Fresh Green Beans
2 Cups Broccoli Flowerets
1/2 Cup Fresh Peas
1/2 Cup Unsalted Butter
1 Clove Garlic — crushed
1 Tbls Fresh Basil — chopped
2 Tbls Parmesan Cheese
Freshly Ground Pepper
1 Cup Carrots — sliced

Arrange chicken breasts in single layer in heavy skillet; add 4 cups water,
basil sprig, onion, celery, bay leaf, one teaspoon salt. Heat uncovered on
medium heat until water begins to boil; reduce heat to low. Simmer breasts
covered 5 minutes.
Remove skillet from heat. Uncover. Turn breasts over in hot broth.
Recover. Let stand off heat for 5 minutes. Uncover again. Let chicken
stand in broth for 10 minutes.
Remove breasts to plate with slotted spoon. Remove skin and bones. Pull
into 1″ wide strips. Set meat aside covered. Pour broth into 4 cup glass
measure. Return 1 cup of broth to skillet, reserve remainder for other
use.
Cook spaghetti in boiling water for 8-10 minutes. While pasta is cooking,
add carrots to chicken broth in skillet; heat to simmering over medium low
heat. Simmer carrots partially covered for 5 minutes. Add green beans,
broccoli and peas; simmer still partially uncovered, until tender 5-8
minutes. Remove from heat, drain vegetables, reserving broth for other
use. Wipe skillet dry. Melt butter in skillet over medium heat. When
foam subsides stir in garlic, saute for 2 minutes. Add vegetables, chicken
and spaghetti. Toss in butter until coated. Add more butter and salt to
taste. Sprinkle with basil, and parmesan cheese.

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Title: Rose’s Chocolate Pots De Creme
Categories: Desserts, Chocolate
Yield: 8 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————
1 c Heavy cream
3/4 c Whole milk
12 oz Semi-sweet chocolate;
-fine chopped
6 Egg yolks
1 T Kahlua

EQUIPMENT: Measuring cup, cook’s knife; cutting board,
measuring spoons, 2 1/2-qt saucepan, double boiler,
rubber spatula, whisk, instant-read test thermometer,
2 stainless steel bowls (1 large), 8 small pot de
creme forms or custard cups, film wrap.

Heat the heavy cream and milk in a 2 1/2-qt saucepan
over medium heat. Bring to a boil. While the cream is
heating, heat 1 inch of water in the bottom half of a
double boiler over medium-high heat. Place the
chocolate in the top half and stir with a rubber
spatula until melted. Whisk the egg yolks into the
melted chocolate. Slowly pour the boiling cream and
milk into the chocolate, whisking constantly. Bring
tjo a temperature of 160 degrees, about 3 1/2 to 4
minutes. Remove the mixture from the heat and transfer
to a stainless steel bowl. Add the Kahlua. Cool in an
ice water bath, stirring constantly with a whisk to a
temperature of 90 degrees, about 4 to 5 minutes.

Evenly divide the mixture into 8 small pots de creme
forms or custard cups. Cover each with film wrap and
refrigerate for 2 to 3 hours to set before serving.

Serve within 2 days.

Source: Death by Chocolate Cookbook by Marcel
Desaulniers

MMMMM

BREAD STUFFING FOR FOWL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Loaf of stale bread
2 Stalks celery, chopped fine
1 Raw potato, grated
2 Onions, chopped fine
2 Eggs
1 t Salt (or to taste)
1 t Pepper (or to taste)
1 t Ginger (or to taste)
3 tb Chicken fat
Nuts
Chopped parsley
Mushrooms, canned or fresh>>
Boiled chestnuts (opt).

Soak bread in water and squeeze dry. Saute onions and
celery until tender, add mushrooms, chestnuts and nuts
and saute for about 1 min. Mix with bread and grated
potato. Season well. Add two beaten eggs blend well.

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Carol’s Mom’s Green Chili

Recipe By : Larry Ottersbach (lottersb@pcshs.com)
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Chili
Main Dish Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Beef Roast
10 Large Green Chiles
1 Large Onion
1 Med. Can Whole Stewed Tomatoes
Garlic Salt
1 Pinch Cumin
2 To 4 Cups Beef Gravy

1. Roast green chiles over grill until all skin is almost black (you
are not burning it – don’t worry)

2. Soak roasted green chiles (submerged) in bowl of cold water (ten
minutes). Peel skin off.

3. Dice chili into small, small pieces or mashed.

4. Cut up meet into bite size pieces.

5. Sautee meat with white onion about 10 minutes or just barely
brown.

6. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2
hour.

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