CHOCOLATE FINGERS

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Powdered sugar
1 c Powdered milk
3 tb Unsweetened cocoa powder
1/3 c Raisins
1/3 c Glace’cherries
1/3 c Mixed candied peel
Vanilla extract
1 c Vegetable shortening, melted

Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and
toss until fruit is well coated.

Stir in shortening and a few drops of vanilla. Mix thoroughly.

Line an 8-inch square pan with plastic wrap. Pour mixture into pan.
Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap
pieces in foil or pladtic wrap. Store in an airtight container in a cool
place.

Makes about 32 fingers.

Source: Gifts From The Pantry By Annette Grimsdale

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Hoisin Pork Medallions

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main courses, pork* Chinese*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1-lb pork tenderloin
vegetable cooking spray
1 teaspoon dark sesame oil
1 clove garlic — minced
1/8 teaspoon crushed red pepper
2 tablespoons water
2 tablespoons dry sherry
1 tablespoon hoisin sauce
2 tablespoons chopped fresh cilantro

Trim fat from tenderloin.
Cut tenderloin crosswise into 8 slices.
Place between 2 sheets of heavy-duty plastic wrap, and flatten
to 1/2″ thickness.

Coat a large nonstick skillet with cooking spray; add sesame oil,
and place over medium-high heat until hot.
Add garlic and red pepper; saute 1 minute.
Add pork and cook 4 minutes on each side or until done.
Remove pork from skillet; set aside and keep warm.
Wipe drippings from skillet with a paper towel.

Add water, sherry, and hoisin sauce to skillet; stir well.
Cook 1 minute or until thickened, stirring constantly.
Spoon over pork; top with cilantro.
Serve with rice.

Note: Cut meat into largish matchsticks after flattening.
Add the sauce without removing meat.

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Title: Swedish Beef Roast
Categories: Main dish Meats
Servings: 6

1 T Butter 5 lb Beef chuck or rump roast

4 ea Anchovies, chopped (opt) 1 ea Onion, minced
2 t Salt 1 ea Bay leaf
15 ea Peppercorns 1 T Brown sugar
1 T Vinegar 1 T Whiskey
1 c Water

Melt butter in a heavy kettle or deep frying pan. Add beef roast and
brown well on all sides.

Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey
and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat
is tender.

Serve roast with the pan juice. (The pan juice may be thickened for
gravy. One-half cup of cream added makes a delicious gravy.)

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———-
From: Ken Gomberg
To: GOFFIGL; Multiple recipients of list EAT-L
Subject: Help in 3 hours?
Date: Tuesday, May 21, 1996 8:41AM

Help. I’ve got a 4.48 pound “back rump roast”. I’ve got no idea how to cook
it? I know it takes like 4 hours… It’s now 8:15 AM. Can anybody email me
or the list a good recipe. PS- I like *SPICY*.But it doesn’t have to be. Any
takers?

Ken Gomberg
Belgrade Lakes, Maine

Title: English Gingered Brandy Snaps (Kh)
Categories: Cookies
Yield: 1 servings

1/4 c Butter or margarine
1/8 ts Ground nutmeg
1/4 c Sugar
1 tb Brandy
2 tb Light corn syrup
1 ts Molasses
1/2 c All purpose flour
1/2 ts Ground ginger
Filling
1 c Whipping cream, whipped
1 tb Sugar

Combine butter, sugar, corn syrup, and molasses in a medium saucepan.
Heat mixture over medium heat just until butter is melted. Combine
flour, ginger and nutmeg in a small bowl. Stir this mixture into the
butter mixture. Stir in the brandy. Drop the mixture by teaspoonfuls
6 inches apart on greased cookie sheets. Bake at 350F 8 to 10
minutes. Let cool for 30 seconds. Ease cookies off the cookie sheets
with a spatula; then immediately roll loosely around a 6-inch tapered
metal tube with the upper surface of each brandy snap on the outside.
Cool on wire racks. Shortly before serving, whip cream, add sugar,
and mix well. Using a pastry bag fined with a star tip, fill the
cavity in the rolled brandy snap from each end.

Note: If brandy snaps begin to harden before they are rolled, return
them to the oven for 30 seconds to soften them.

MMMMM

Title: SCRAMBLED EGGS WITH COTTAGE CHEESE
Categories: Main dish
Yield: 4 servings

1 tb Cooking oil
1/2 ts Salt
Pepper
1/4 c Milk
6 Eggs, slightly beaten
3/4 c Cottage cheese
4 sl Toast

Heat oil in fry pan. Stir seasonings and milk into
eggs. Pour into fry pan and cook slowly, stirring
occasionally. When eggs are thickened, mix in the
cottage cheese. Serve at once on toast. This tastes
great served with hash brown potatoes and cherry pie.

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Italian Cream Cake

Recipe By : Mrs. V. Courtlandt Smith, III
Serving Size : 12 Preparation Time :0:23
Categories : Cakes Post To Bake-Shoppe
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Margarine
1/2 C Cooking Oil
2 C Sugar
5 Egg Yolks
2 C Flour — sifted
1 C Buttermilk
1 Tsp Vanilla
1 C Coconut
1 C Pecans — chopped
5 Egg Whites — beaten stiff
—
1/4 C Margarine
1 8 Oz. Pkg Cream Cheese
1 lb Powdered Sugar
1 tsp Vanilla

FOR THE CAKE:

In mixer blend margarine and oil. Add sugar, and then egg yolks one at
a time, until creamy. Alternately add flour with buttermilk to egg
mixture. Add vanilla, coconut, and pecans. Slowly fold in egg whites.
Bake in greased and floured 9 x 13-inch pan at 350° or until cake is
done, 30 to 35 minutes.

FOR THE FROSTING:

Blend margarine and cream cheese. Add powdered sugar and vanilla.
Frost cake. Refrigerate.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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INDIVIDUAL CHERRY CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Creamcheese, 8oz each
3/4 c Sugar
2 Eggs
1 t Lemon juice
1 t Vanilla
12 Vanilla wafers
1 cn Cherry pie filling

Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.
Place wafer in bottom of each of 12 cupcake papers (in cupcake tin). Spoon
in cream cheese mixture 3/4 full.
Bake in 375 degree oven for 15 minutes. Let cool.
Top each with cherry pie filling and refrigerate for 1 hour or more.

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Title: NEW ENGLAND CLAM CHOWDER II
Categories: Soups
Yield: 6 servings

1 qt Clams
2 ea Medium onions, sliced thin
1 c Clam juice
1 qt Light cream or half and half
1 x Butter
1 x Seasoning to taste
1/2 lb Salt pork, cut fine
10 ea Medium sized potatoes, diced
1 qt Milk
1 x Flour
1 x Hot water

Directions: Cook clams until just opened. Strain and reserve 1 cup
of broth. Finely chop clams. Fry salt pork in large Dutch oven. Remove
salt pork and add onion; brown, being careful not to let it scorch.
Add potatoes and enough hot water to cover. When potatoes are done,
add clams, cook for 3 minutes over low heat. Slowly add milk and
cream. Simmer for at about an hour being careful not to let it
curdle. Add thickening made of flour and butter, season and simmer
slowly for an other hour. DO NOT LET IT BOIL. Serve hot.
Notes: My grandfather even had this recipe printed in the New Bedford
newspaper years ago. If done right it doesn’t curdle and is rich
creamy. He used to use cream .. but we started using a combination of
milk cream … it’s just as tasty. One other “trick” my grandmother
started doing was using some instant potato flakes as a thickener in
place of some of the flour. Tastes better and works as well. Lastly
… if you like you can add the salt pork back into the chowder after
adding the milk. It is very important that you keep watch over the
chowder so as to prevent it from boiling as this will cause the
milk/cream to curdle. If it curdles it just won’t taste right. You
can put in any seasonings you like … but keep it subtle … you want

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Slice Bake Sugar Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Kids Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine — softened
2 cups sugar
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
6 cups flour
1 teaspoon baking soda

Cut four 14"x12″ pieces of waxed paper or plastic wrap; set aside. In a large
bowl, cream butter or margarine and sugar. Beat in eggs, vanilla and lemon
extract until light and fluffy. In a large bowl, combine dry ingredients.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap
rolls in waxed paper or plastic wrap. Place in a freezer container with a
tight-fitting lid or wrap airtight in a piece of foil. Label and date. Store
in freezer. Use within 6 months.

To make cookies:
Slightly thaw dough. Preheat oven to 350F. Lightly grease 2 large baking
sheets. Cut dough into slices or chunks. Sprinkle slices lightly with sugar,
if desired. Bake 8 to 10 minutes until edges start to brown. Remove cookies
from baking sheets and cool on wire racks.
Can also roll out and cut with cookie cutters.

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Title: STEAMED OPEN DUMPLINGS
Categories: Oriental
Yield: 6 servings

1 pk Wonton skins
-(about 30-35 skins per pkg)

————————–FILLING————————–
3/4 lb Ground pork
2 tb Minced Smithfield ham
-=OR=- Prosciutto
1 tb Light soy sauce
2 ts Rice wine or dry sherry
1 1/2 tb Finely chopped scallions
1 ts Finely chopped ginger root
1 ts Sesame oil
1 Egg; beaten
1 ts Granulated sugar

COMBINE THE FILLING ingredients and mix them together
well. Spoon a generous portion of filling onto each
wonton skin. Bring up the sides and press them around
the filling mixture. Tap the dumpling on the bottom to
make a flat base. The top should be wide open,
exposing the meat filling. Set up a steamer or put a
rack inside a wok or large deep pot. Pour in about 2
inches of water and bring it to a boil. Put the
dumplings on a plate and place this into the steamer
or onto the rack. Cover the pot tightly, turn the heat
to low and steam gently for about 20 minutes. (You may
have to do this in several batches.) Serve the
dumplings hot with soy sauce to dip.

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