Almond Ice Cream

Recipe By : ohio-state.edu
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 tsp kirsch

Pound the almond into paste.
Add milk and heavy cream, mix thoroughly together.
In a saucepan, heat the almond mixture to a boil. Remove from heat.
In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.
Add almond milk and mix well with wooden spoon.
Heat the mixture over low heat for 5 minutes without letting it boil. Stir
continuously. Then allow it to cool.
Strain through a sieve into ice cream maker and freeze until the ice cream
is
thoroughly firm.

I think you can probably use instant almond paste or almond extract instead
of pounding almond. Be careful that the paste or extract is sweetened or
not.
Also, you can add chopped fruits or nuts into the mixture. Just use your
imagination and creativity.

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Title: Rice with Poblanos
Categories: Rice,
Yield: 8 servings

1/2 kg Rice
9 ea Chiles Poblanos
1 md Onion
2 Garlic cloves
6 c Chicken broth
1/2 kg Oaxaca cheese
(subsitute with any kind
That can be melted)
1/4 c Cilantro leaves
2 Chiles serranos
3 Green tomatoes
1 c Green Peas (chicharos)
1 Butter stick (90 grs.)
1/2 c Vegetable oil
Salt

Peel and deveined 8 poblanos, fill with the cheese and keep. In the
blender put the tomatoes with one garlic clove, 1/2 onion, chiles
serranos, 1 chile poblano and the half part of the cilantro. In a
large saucepan were you can put the 8 poblanos and the rice, put the
vegetable oil and fry the rice with the other 1/2 onion and one
garlic clove. Warm the broth in the stove (need to be added after
very hot). When it is a little gold add the chicharos (green peas).
Fry a little more time and add the green salsa maded before, add the
hot broth and put the chiles over the rice and some cilantro, cover
and cook in middle flame more or less 20 min.
Patricia Wriedt

MMMMM

CHOCOLATE CRUNCH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Plain or Milk Chocolate
4 oz White Chocolate
4 oz Butter
4 fl Whipping Cream
2 oz Chopped nuts
4 oz Chopped Dates
8 oz Rich Tea Biscuits

Line the base of an 18cm (7in) loose-bottomed deep
flan tin or round cake tin with non-stick baking
parchment.

Break the chocolate into small pieces. Place the plain
or milk in one bowl and the white in another. Add 2
ounces of butter to each.

Stand bowls over pans of hot water. Leave until
chocolate and butter have melted, stirring
occasionally.

Place bowls on work surface and stir half the cream,
nuts, dates and coarsely crushed biscuits into each.

Spoon the darker mixture into the tin and spread level
with the back of a spoon, pushing the mixture down
into the corners. Top wih the white mixture.

Cover with foil or cling film and chill until set.
Remove from tin and serve cut into slices.

Source: Woman’s Realm

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Title: Crockpot Round Steak With Rich Gravy
Categories: Crockpot, Beef
Yield: 6 servings

2 1/2 lb Round steak
10 1/2 oz Cream of mushroom soup
1 1/2 oz Pkg
1/4 c Water
Onion soup mix

Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry
onion soup mix, water, and condensed mushroom soup. Cover and cook on
low for 6 to 8 hours. Excellent when served with mashed potatoes…
Makes 5 to 6 servings…….

Recipe By :

From: Date:

MMMMM

Gulaschsuppe (Goulash Soup)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Onion; Chopped
1/4 Cup Shortening
3 Green Bell Peppers; Chopped
3 Tablespoons Tomato Paste
1 Pound Beef Cubes; 1-inch Cubes
1 Dash Red Pepper
1 Teaspoon Paprika
2 Garlic Cloves; Minced
6 Cups Beef Broth; *
1 Tablespoon Lemon Juice
1/4 Teaspoon Caraway Seeds

* Beef Broth can be either canned or home made (home made is preferred.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Fry
onions in hot fat until transparent. Add green peppers and tomato paste.
Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients.
Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like
and simmer until potatoes are done.) Best when reheated and served the second
day.

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Nutr. Assoc. : 252 797 117 620 0 1093 132 0 149 1564 999

MOM’S CHEESE BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
2/3 c Cheddar, grated
2/3 ts Sugar
1/2 ts Salt
1/3 ts Baking powder
1/2 ts Baking soda
1/2 c Buttermilk
1/8 c Oil (up to 3/4 C, if

-need
d)

Work flour together with cheese until cheese is
well-coated. Add sugar, salt, baking powder and soda.

Make a well in mixture; pour in buttermilk and oil,
mix. Add more flour if too wet and soft, or if too
dry, add more buttermilk. Mix thoroughly, but no more
than you have to. If right consistency, will hold its
shape.

Spoon out onto greased cookie sheet 1 1/2 to 2 inches
apart. Bake between 425 to 450 degrees F. about 25
minutes.

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RED CHILI BISCUITS

Recipe By : From “The Geezer Cookbook”, by Dwayne Pritchett.
Serving Size : 8 Preparation Time :0:00
Categories : Bread Geezer’s Cookbook
Peppers Spicy
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 recipe dry baking mix
1 tablespoon chili powder
1 teaspoon red pepper
1/2 teaspoon dried red pepper
1/2 cup cheddar cheese — shredded
1 1/2 cups sourdough starter

Stir together dry baking mix, chili powder, red pepper, dried chili
peppers, and cheese. Add sourdough starter and mix until moistened.
Place mixture on a floured surface. Knead lightly and pat to 1/2in thick.
Cut with a 2 1/2in cutter. Put biscuits in a greased pan and bake in
cardboard oven for 20 to 25 minutes.

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NOTES : This cookbook can be found at the “Cooking for Scouts and
Scouters” WEB page, URL

Title: RADICCHIO GREENS WITH HOT DRESSING
Categories: Salads, Vegetables
Yield: 1 salad

1 sm Butterhead lettuce
1 c Arugula
1 md Sized head radicchio
1/4 c Olive oil
3 tb Balsamic vinegar
1 Shallot; minced

In a salad bowl, tear lettuce and arugula into bite sized pieces. Tear
radicchio into slightly larger pieces. In a saucepan, heat oil and
vinegar and shallot. Pour hot dressing over greens and toss.

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 12. Typed for you by Cathy
Harned.

MMMMM

Title: Grapefruit and Orange Sections
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 15 pounds is needed per canner load of 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints–an average
of about 2 pounds yields 1 quart.

Quality: Select firm, mature, sweet fruit of ideal quality for eating
fresh. The flavor of orange sections is best if the sections are canned
with equal parts of grapefruit. Grapefruit may be canned without
oranges. Sections may be packed in your choice of water, citrus juice or
syrup.

Procedure: Wash and peel fruit and remove white tissue to prevent a
bitter taste. If you use syrup, prepare a very light, light, or medium
syrup and bring to boil. Fill jars with sections and water, juice or hot
syrup, leaving 1/2-inch headspace. Adjust lids and process.

Processing directions for canning grapefruit and orange sections in a
boiling-water, a dial, or a weighted-gauge canner are given in Table 1,
Table 2, and Table 3.

Table 1. Recommended process time for Grapefruit and Orange Sections in
a boiling-water canner.

Style of Pack: Raw. Jar Size: Pints or Quarts.

Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Table 2. Process Times for Grapefruit and Orange Sections in a
Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 min.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Raw. Jar Size: Pints, Quarts.
Process Time: 8 min for pints, 10 minutes for quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Grapefruit and Orange Sections in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Raw. Jar Size: Pints, Quarts
Process Time: 8 minutes for pints, 10 minutes for quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Praline Cream Pie
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 8 servings

————————–CRUST:————————–
1 1/2 c Graham cracker crumbs
1/2 c Pralines; crumbled
1 Stick butter; melted

————————-FILLING:————————-
2 1/2 c Milk
3/4 c Sugar
1 ts Vanilla
1 tb Steen’s Pure Cane Syrup plus
-1 tb for the whipped cream
5 Egg yolks
1/2 c Cornstarch
1 c Pralines; crumbled
1 c Heavy cream
3 tb Sugar

————————–GARNISH————————–
Chocolate sauce in a squeeze
-bottle
Fresh mint sprigs
Powdered sugar in a shaker

Preheat the oven to 400 degrees. In a 9-inch pie pan,
combine the crumbs, pralines and butter together until
the mixture is bibded together. Spread and press the
mixture evenly on the bottom and sides of the dish to
make crust. Bake for 8-10 minutes, or until it is
brown. Remove from oven and cool completely.
For the filling: In a non-reactive sauce pan, combine
milk, sugar, vanilla, and syrup over medium heat.
Stir slowly to dissolve the sugar and heat long
enough to scald the milk. Remove from the heat. In a
mixing bowl, combine egg yolks with the cornstarch and
mix well. Add 1/4 cup of the milk mixture at a time
to the egg mixture, blending in between each addition,
until all is combined. Pour the mixture into a
saucepan and over medium heat, stir constantly for 1-2
minutes. Stir until smooth and thick. Remove from
heat and put through a fine sieve to remove any lumps.
Chill the filling in an ice bath until cold. Fold in
the pralines and spread evenly into the pie crust.
Refrigerate for 2 hours or until it sets.
For the whipping cream: Using an electric mixer, whip
the cream, sugar ans syrup until stiff peaks form.
Spread the cream evenly of the top of the pie. Slice
a piece of the pie and place on plate. Garnish with
pralines, chocolate sauce, powdered sugar and fresh
mint sprigs.

Source: Essence of Emeril, #2324, TVFN
formatted by Lisa Crawford, 4/29/96

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