Title: FROZEN CREAMED HORSERADISH
Categories: Condiments
Yield: 8 servings

1 c Heavy cream
4 tb Horseradish
2 ts White vinegar
1/2 ts Black pepper

Whip well-chilled cream with chilled beaters in
chilled bowl. Fold in remaining ingredients. Lightly
oil a sheet of wax paper and roll horseradish mixture
in the paper, making a cylinder about 1-1/2″ in
diameter. Freeze horseradish cream. To serve, unwrap
and slice cylinder 1/4″ thick. Use to garnish tomato,
salmon, trout, ham, or veal. Keep frozen, removing
slices as needed.

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SWEET POTATO, OATMEAL, AND CASHEW LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cashews
1 1/2 c Rolled oats
1 1/2 c Sweet potato — grated
1/2 c Onion — finely chopped
1 c — water
2 tb Tamari
2 Garlic cloves — pressed
2 tb Nutritional yeast
1/2 c Tofu, soft

Grind the cashews in a blender.

Place the ground cashews in a large bowl. Add the
remaining ingredients and mix well.

Generously oil a loaf pan and sprinkle it with
additional rolled oats to keep the loaf from sticking.
Pack the loaf mixture into the pan.

Bake at 350 degrees for about 45 minutes, or until
firm and brown.

Serve with your favorite sauce a salad and a steamed
vegetable.

From DEEANNE’s recipe files

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GINGERED HOLIDAY CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Brown sugar
1 c Chopped grn pepper
3/4 c Vinegar
1 c Chopped sweet red
1/2 ts Salt
Pepper
1/4 ts Cinnamon
1 c Chopped onion
1/4 ts Ground red pepper
1 tb Chopped candied ginger
1 Lime
1 Lemon
1 c Light raisins
1 lb Anjou pears *

*Fresh Anjou pears should be pared, cored and coarsely
chopped. In a saucepan, combine brown sugar, vinegar,
salt, cinnamon and red pepper. Bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes. Finely
shred peel from lime and lemon; squeeze juice from
each. In a large bowl combine lemon and lime peel and
juices, pears, peppers, onion and ginger. Add raisins,
mixing gently. Add mixture to hot syrup. Heat to
boiling; reduce heat and simmer, uncovered, about one
hour or till thick. Ladle chutney at once into hot,
clean pint jars, leaving a 1/4 inch headspace. Store
the jars in the refrigerator.

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Title: Garlicky Clam Dip
Categories: Appetizers
Yield: 8 servings

8 oz Cream cheese
1/2 ts Salt
1/2 tb Garlic
Fresh ground pepper (dash)
7 oz Clams; drained and minced
1/4 c Clam broth
1 1/2 ts Worcestershire
2 ts Lemon juice

Using garlic press, squeeze pulp and juice into softened cheese.
Cream with a spoon until smooth. Gradually add the remaining
ingredients, blending until smooth. For thinner dip, add more clam
broth. Serve with crackers, chips or veggies.

MMMMM

OLD-FASHIONED CURRANT TART

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY DOUGH—–
1/2 c Unsalted butter
1/4 c Sugar
1 t Vanilla extract
1 Egg yolk
1 1/4 c Cake flour
—–PASTRY CREAM—–
1 c Milk
1/4 c Sugar
3 Egg yolks
3 tb Flour
1 t Vanilla
—–FINISHING—–
3 pt Fresh red currants
– rinsed and stemmed
1/2 c Toasted, sliced almonds
Confectioners’ sugar
—–GLAZE—–
1 c Red currant jelly
2 tb Kirsch

FOR THE DOUGH: Beat the butter and sugar with the paddle on medium speed
until very soft and light. Beat in the vanilla and the yolk and continue
beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift
the cake flour and add to the butter mixture. Pulse the mixer on and off to
incorporate the flour. Scrape the dough onto a piece of plastic, wrap and
chill it until firm. FOR THE PASTRY CREAM: Combine the milk and half the
sugar in a saucepan over low heat. Whisk the yolks with the remaining sugar
and sift the flour over and whisk it in. Beat 1/3 of the boiling milk into
the yolk mixture and return the remaining milk to a boil. Beat the yolk
mixture into the boiling milk and continue beating until the cream thickens
and comes to a boil. Remove from heat and stir in the vanilla. Scrape the
cream onto a clean plate, cover with plastic wrap and chill. Roll the dough
and fit it into a 10-to-11-inch tart pan. Cut a disk of parchment paper to
fit the inside of the dough and fill with dried beans. Preheat oven to
325F. Bake the tart shell about 20 minutes, until set. Remove the paper and
beans and continue baking 5 minutes more to color the pastry. Do not
over-bake. Cool the shell in the pan. Spread the cooled pastry cream on the
cooled tart shell. Arrange the currants on the pastry cream. Bring the
jelly and kirsch to a boil and strain. Reduce to thicken if necessary.
Brush the glaze on the berries. Edge the tart with the almonds and sprinkle
the almonds with the confectioners’ sugar.

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CRAZY CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 c Flour
3/4 c Yellow cornmeal
3/4 ts Baking powder
1/2 ts Salt
3 tb Butter,melted
1/4 c Milk
1/4 c Sour cream
1/4 c Maple syrup
2 Eggs
3/4 c Pecan pieces
—–IRWIN E.SOLOMON—–

Preheat oven to 350~.Place liners in cups in muffin
tin,set aside.
Combine flour,cornmeal,baking powder and salt in
mixing bowl.Toss together with fork.
Add butter,milk,sour cream and maple syrup to bowl
and blend with spoon.Even when this batter is
blended,it will still have a few lumps.
Crack eggs into separate bowl bowl and whisk to
blend.Add them to the batter with pecan pieces.Blend.
Spoon batter into muffin cups until they are 3/4
full.Put your oven mitts on and carefully place tin in
oven.Bake for 25 minutes.
When baked,turn oven off and with mitted
hands,remove tin and set to cool on a cooling rack for
10 minutes.With your hands covered,tip tin over and
let muffins fall out.
Use table knife to loosen stubborn muffins.Let them
cool completely before wrapping in plastic wrap and
freezing.Makes 12 muffins..

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Meyer Lemon Sherbet

Recipe By :
Serving Size : 10 Preparation Time :0:30
Categories : Desserts Do Ahead
Frozen Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Meyer Lemon Juice
1 tablespoon lemon peel — grated
1 envelope unflavored gelatin
1 cup sugar
3/4 cup milk, skim

Ream juice from lemons (about 2 lbs. per cup of juice) and grate peel;
set aside.

Combine gelatin and 1/4 cup cold water; set aside until gelatin is
softened, about 5 minutes.

In a 3-quart pan over high heat, bring sugar and 1 cup water to a boil.
Reduce heat and simmer until sugar is dissoved, about 1m minutes.

Stiri in gelatin, lemon peel and juice, and milk (mixture may look
curdled). Place pan in a bowl of ice water and stir often until cold, 8
to 10 minutes.

Freeze mixture in an ice cream maker according to manufacturer’s
directions.

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Serving Ideas : Garnish with lemon sprigs and serve with fat-free
cookies.

Title: Mary Martin’s Popcorn Balls
Categories: Candies, Xmas-93
Yield: 36 Servings

5 qt Popped popcorn, warm
2 c Sugar
1/2 c Light corn syrup
1 1/2 c Water
1 ts Vinegar
1/2 ts Salt
1 ts Vanilla

Keep corn hot crisp in slow oven (300øF). Boil sugar, syrup, water
and salt until 254ø- 260øF. Add vanilla and vinegar and boil to
264øF. Food coloring can be added at this point. Slowly pour over
corn, stirring well so every kernel is coated. Press into balls and
let cool until hard. Wrap in plastic wrap.

Mary was a spinster neighbor when I was a child who had to be the
youngest woman I have ever know and the best substitute grandmother a
child could have ever wished for. She knew that her mother had been
making this recipe as far back as 1880.

MMMMM

Title: Horseradish BBQ Sauce
Categories: Sauces
Yield: 1 servings

6 lb Chicken pieces
1/2 c Fresh lemon juice
1/2 c Ketchup
4 ea Drops of hot pepper sauce
1 ea Salt and pepper
1 c Butter
1/2 c Cider vinegar
2 t Worcestershire sauce
1/3 c Prepared horseradish

Combine all ingredients in a non aluminum sauce pan and bring just to
a boil. Lower heat immediately and simmer 15 minutes. Makes about 1
1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn.

MMMMM

DRIED FRUIT-RICE STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter or margarine
1 1/2 c Chopped onions
1 1/2 c Chopped celery with leaves
1/3 c Chopped parsley
9 c Cooked brown rice
1 t Dried marjoram — crushed
1/2 ts Dried thyme — crushed
1/2 ts Dried sage — crushed
Salt, pepper
3 Eggs — lightly beaten
3/4 c Turkey stock
-ÿÿChicken bouillon
12 oz Mixed dried fruit

Melt butter in large skillet. Saute onions, celery and
parsley in butter. Remove from heat and combine with
rice in large bowl. Stir in marjoram, thyme and sage
and season to taste with salt and pepper. Add eggs,
stock and fruit. Mix well. Makes enough for 14-pound
turkey

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