Title: Cheese Garlic Biscuits
Categories: Breads
Yield: 12 servings

2 c Buttermilk baking mix (such
-as
Bisquick)
2/3 c Milk
1/2 c Finely shredded cheddar
-cheese
1/4 c Butter; ( 1/2 stick) melted
1/4 ts Garlic powder
1/8 ts Dried parsley flakes

Recipe by: St. Louis Post-Dispatch 3/24/97
Preheat oven to 450 degrees. Mix baking mix, milk and
cheese until soft dough forms. Beat vigorously for 30
seconds. Drop dough by spoonfuls onto ungreased cookie
sheet.

Bake for 8 to 10 minutes or until light brown.

Combine butter, garlic powder and parsley flakes; brush
over warm biscuits before removing from cookie sheet. (Use
all the butter mixture.) Serve warm.

Yield: 12 biscuits.

—–

Title: Vanilla Ice Cream – Great Chefs
Categories: Desserts, Masterchefs, Frisco, Lec
Yield: 1 quart

1/2 qt Milk 1/2 qt Cream, heavy
6 lg Egg yolks 1 ea Bean, vanilla
1/2 lb Sugar

Cut the vanilla bean lengthwise into 4 sections and place it in a
saucepan with the milk. Brink the milk to a boil and remove from
heat.

In a stainless bowl, whip the egg yolks and sugar until foamy.
Strain the milk into the egg mixture. Place the bowl on a
double-boiler and mix with a wooden spatula until the mixture thickens
and adheres to the spatula. Remove the bowl from the double-boiler
and add heavy cream.

Place the mixture in a refrigerator until cold.

Pour the mixture into an ice cream freezer and churn for 30
minutes or until stiff.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

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Title: VAGABOND GINGERED ALE
Categories: Beverages
Yield: 5 servings

3 1/2 lb Munton Fison plain dark
Malt extract syrup
2 1/2 lb Plain dk. dried malt extract
3/4 lb Crystal malt
1/2 lb Chocolate malt
2 oz Cascade hops (boiling)
Equal to 10 HBU
1 oz Willamette hops (finishing)
3 oz Freshly grated ginger root
(2-4 oz to taste)
1 pk Ale yeast
3/4 c Corn sugar (for bottling)
*** OR ***
1 1/4 c Dried malt extract

O.G.: 1.040-1.044 T.G.: 1.012-1.016

Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water
and bring to a boil. When boiling has commenced, remove the grains and add
the malt extracts. (Do not allow the grains to remain in boiling water, as
this will add an “ashy” taste). Dissolve the extracts fully and add the
boiling hops and freshly grated ginger root and continue to boil for 60
minutes. Add the finishing hops during the final 1-2 minutes of the boil.
Sparge into the fermenter and cold water. Force cool, pitch yeast, and
bottle when fermentation is complete.

Source: Charlie Papazian, “The New Complete Joy to Homebrewing”

—–

SHRIMP AND JICAMA SALAD WITH CHILE VINEGAR

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Harned 1994
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c — Water
1 lb Small fresh shrimp — unpeeled
2 c Jicama — peeled and shredded
4 lg Tomatoes — sliced
4 lg Fresh tomatillos
— husked and sliced
Fresh cilantro sprigs (opt.)
—–CHILE VINEGAR—–
2/3 c White wine vinegar
1/4 c Sugar
1/8 ts Salt
3 tb Fresh cilantro — minced
2 tb Jalapeno pepper
— seeded and minced

Bring water to a boil; add shrimp and cook 3 to 5
minutes. Drain well; rinse in cold water. Chill.
Peel and devein shrimp.

Pour 1/3 cup of chile vinegar over shrimp; toss
gently. Pour 1/2 cup chile vinegar over jicama; toss
gently. Arrange tomato slices and tomatillo slices on
individual salad plates; top evenly with jicama
mixture. Place shrimp mixture over jicama mixture.
Pour remaining chile vinegar over salads. Garnish
with fresh cilantro sprigs, if desired.

To make the chile vinegar, combine all vinegar
ingredients in a medium mixing bowl; stir with a wire
whisk until well blended. Yield: 1 1/4 cups vinegar.

From _Creme de Colorado_ by The Junior League of
Denver, CO. In _America’s Best Recipes: A 1989
Hometown Collection_. Birmingham, AL: Oxmoor House,
Inc., 1989. Pg. 35. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

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SWEET SOUR CAULIFLOWER CABBAGE SALAD

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Cauliflower
12 ounces cabbage
8 ounces Waterchestnuts
8 ounces pineapple rings in juice
1 teaspoon Cornstarch
1 teaspoon Brown sugar
2 tablespoons Malt vinegar
1 tablespoon Soy sauce
1 tablespoon Water
1 tablespoon Tomato paste
2 teaspoons Sherry

Trim the outer leaves stalk from the cauliflower. Divide into small florets,
shred the leaves, wash drain. Discard any discoloured cabbage leaves, cut
cabbage into 1/4″ slices, wash drain. Drain the chestnuts slice thinly.
Drain the pineapple (if canned) reserve the juice. Cut rings into eighths.
Cook the cauliflower cabbage in boiling, salted water for 4 minutes.
Drain well. Blend cornstarch sugar with the remaining ingredients. Place in
a pan with the water chestnuts, pineapple chunks juice. Bring to a boil
simmer for 3 minutes. Pour sauce over the cauliflower cabbage.
Stir well, cover allow to cool.

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Ham Or Chicken And Vegetable Bean Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Stews
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Water
1 1/4 Cups Dry navy beans
1 Medium potato — 1/2″ pcs
1 Medium carrot — 1/2″ pcs
1 Stalk celery — sliced
1 Medium onion — chopped
1 Tablespoon Parsley flakes
1/2 Teaspoon Dried thyme — crushed
1/4 Teaspoon Salt
Tabasco
4 Cups Water
3/4 Pound Meaty ham hocks
OR 2 chicken breasts

Place navy beans in pot and add 3 c.water. Bring to a boil. Boil
uncovered for 10 minutes, and drain. Meanwhile, combine vegetables,
herbs and tabasco and put into crockpot. Stir in drained beans and 4 c.
water. Place ham hocks or chicken on top of beans. Cover; cook on low heat
setting for 10-12 hours or high for 4 1/2 to 5 1/2 hours. Before
serving, remove ham hocks or chicken from crockpot. Pull meat apart and
return meat to soup. Leftovers will freeze well.

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Tzatziki

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Greek
Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Strained yogurt
2 medium Cucumbers
4 large Garlic cloves (or more)
4 tablespoons Olive oil
A little vinegar
Salt

Grate the (peeled) cucumber or chop finely. Salt it, and squeeze out and
discard the liquid. Add to it the peeled (minced or grated) minced garlic,
the vinegar, yogurt and stir the mixture. Finally, add the oil. If you
want, sprinkle with paprika and garnish with olives.

Variation: You can add more garlic, if you want a spicier tzatziki, or you
may add to the mixture almonds or hazelnuts which have been blanched and
skinned.

One serving (130 grams), 75 calories
Source: Elliniki Mageiriki by Sofia Souli (loosely) translated by: Karen
Mintzias

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CHICKEN STOCK, HOME MADE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken Bones — 1 kg,
Rinsed
2 Onions — roughly chopped
2 Carrots — roughly chopped
3 Stalks Celery — roughly
Chopped
4 Sprigs Thyme
8 c Water — 2 L/64 fl oz
1 Bay Leaf

In a large stockpot over high heat, bring the bones,
onions, carrots, celery, garlic, thyme and water just
to a boil. Add the bay leaf. Reduce the heat and
simmer for 4 to 6 hrs, or until the stock is richly
flavored. Strain through a fine sieve into a bowl and
use imediately or allow to cool to room temp before
refrigerating.

This stock keeps in the refrigerator for up to 1 week
or can be frozen.

Recipe By : Caprial’s Cafe Favorites, Chef Caprial
Pence, pg 141

From: Date: 05/28

– – – – – – – – – – – – – – – – – –

1 pound beef (cubed)
5 large carrots (peeled and chopped)
4 medium potatoes (peeled and diced)
1 medium onion (peeled)
1 can tomato soup
4 bay leaves
4 beef boullion cubes
salt and pepper
Put all ingredients into a crockpot. (If you like to eat onions, you may
chop the onion up. My boyfriend hates them, so I leave it whole so the
flavor stays, but I can take the onion out.)

Fill the remainder of the pot with water. Stir. Turn on high and let cook
for 6 to 8 hours.

APPLE PHYLLO KISSES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Apples
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Finely chopped cookg apples
1 t Lemon juice
1/4 c Grated cheddar cheese
1 tb Minced fresh chives
4 Phyllo dough sheets
1 1/2 tb Melted butter
—–06/07 05:03 PM DON FIFIELD—–

In a small bowl, combine apples, lemon juice, cheddar cheese, and
chives. Set aside. Preheat oven to 375′ F. Cut each sheet of phyllo
in half lengthwise and into fourths crosswise, forming 32 6 x 4-inch
squares. Lay 1 square of phyllo on a sheet of waxed paper. Brush
lightly with melted butter. Repeat with 2 more squares of phyllo.
Place 2 tablespoons of filling in center. Bring up opposite corners
of square and pinch to form a “kiss”. Repeat with remaining phyllo.
(You should have 8 filled pastries) Transfer to lightly buttered
baking sheet. Bake for 15 to 20 minutes, or until golden brown.
Serve warm.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/07 5:27 PM

TO: DON FIFIELD (XKGR41A) FROM: DON FIFIELD (XKGR41A) SUBJECT:
R-MM APPLES-PIES

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