Title: NEW DELHI RICE
Categories: Side dish
Yield: 4 servings

1 tb Margarine
1 Onion; chopped
1/2 ts Curry powder
1 ts Salt
Freshly ground pepper
1 cn Chicken broth
1 c Orange juice
1 c Rice
1/2 c Raisins
1/4 c Almonds; slivered
Parsley

In a large skillet, melt margarine and cook onions (which have been
seasoned with curry, salt and pepper) until soft. Add broth, juice, rice
and raisins; bring to a boil. Reduce heat, cover and simmer 20 minutes, or
until rice is tender and liquid is absorbed. Stir in almonds. Garnish with
parsley.
(MM’d by Nancy Hagfors – GXDB48A on Prodigy; N.HAGFORS on GEnie)

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PFEFFERN#SSE #3

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour, unsifted
1 t Baking powder
1 t Cinnamon
1 t Cloves, ground
1/2 ts Mace
1 t Allspice, ground
Pepper, black — as desired
1 1/4 c Honey
2 tb Butter — (no margarine)
2 lg Eggs
1 c Sugar, confectioners’
1 t Vanilla
— Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.

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Title: GREEN CHILE WONTONS TSPN00B
Categories: Appetizers, Tex-mex, Cheese/eggs
Yield: 72 servings

4 c Monterey Jack cheese;shred
2/3 c Green chiles; diced
1/3 c Jalapeno peppers
1 lb Frozen wonton skins;thawed
1 Peanut oil
Salt

Combine cheese, chiles, and pepper; stir well. Working
with one wonton skin at a time, spoon about 1 1/2 tsp.
cheese mixture in center of each wonton. Moisten edges
of wonton lightly with water. Fold wonton in half to
form a triangle, pressing edges together to seal.
Repeat procedure with remaining wonton skins and
cheese mixture. Chill 20 min. Fry wontons in a small
amount of hot oil (375) until golden brown, turning
once. Drain on paper towels. Sprinkle with salt. Serve
with avacado dip. Yield: 6 1/2 doz. LISA CRAWELY
TSPN00B

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Pear Tart with Fragipane

Recipe By : Peter Kump
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Fruit Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (9-in) pre-baked tart shell
1 1/2 cups Sugar
1 2″ piece of vanilla bean — split open
2 Strips of lemon zest — (1″ x 2″ each)
2 tablespoons Freshly squeezed lemon juice
3 large Ripe pears — (Bosc, if possible)
1/2 cup Whole blanched almonds
2 cups Milk
1 2″ piece of vanilla bean
2 Eggs
2 Egg yolks
3/4 cup Sugar
1 cup Flour
6 tablespoons Butter — in 1/2-in bits
1/2 cup Dry or stale macaroons — pulverized
1/2 cup Kirsch
1 1/2 cups Apricot jam
1/4 cup Kirsch
3 tablespoons Finely chopped pistachios — (blanched)

IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the
split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a
boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and
the syrup is clear. Peel the pears, cut in half lengthwise, seed, core and
stem. Shape 1/2 of 1 pear into a peach-like round by cutting off the stem
end. Poach the pear halves in the sugar syrup until tender. Drain on a rack.
Preheat oven to 350F. On a baking sheet, toast the almonds to golden brown,
cool and pulverize in a food processor. Heat the milk with the remaining
2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup
sugar until thick and lemon colored, then add the flour. When the flour is
absorbed, add the milk, return to the heat, stirring, and cook 3-5 minutes,
or until nicely thickened. Pour pastry cream into a bowl and stir in the 6
tablespoons of butter. Add the almond powder, macaroons, and 1/2 cup kirsch.
Allow to cool to room temperature, stirring occasionally; cover with plastic
wrap and refrigerate to chill. Heat the apricot jam, then rub through a fine
sieve and add the 1/4 cup kirsch. Heat again and stir constantly until clear.
Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry
shell. Spoon in the frangipane (almond pastry cream) and smooth it out. Set
the pear round in the center and arrange around it the pear halves, stem end
facing center. Press pears gently into the frangipane. Brush the apricot
glaze over the pears; mix the pistachios and sprinkle over the pears.
Refrigerate until 15 minutes before serving.
(Can be made 1 day in advance.)
PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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Mint sambal

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Preserves Condiments
Relishes Herbs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Fresh spearmint — minced
1 cup Fresh parsley — minced
4 cups Apples — cored and chopped
1 1/2 cups Onions — chopped
1/2 cup Golden raisins
1/2 cup Blanched almonds — chopped or
Slivered
1 pint White wine vinegar — ideally
Mint flavoured
1 tablespoon Mustard seeds
1 teaspoon Coriander seeds
1 teaspoon Pickling salt

Combine all ingredients in non-reactive pan. Bring to boil over med-high heat,
stirring constantly. Reduce the heat to low and simmer, uncovered, stirring
frequently, for 30 mins, or until mixture is thickened.

Prepare the jars, lids and boiling water bath. Fill jars, leaving 1/4 inch
headspace. Wipe rims with cleantowel and attach lids securely.

Place jar in boiling watre bath, and when water returns to boil, process for
15 mins.

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SAFFRON-LACED PASTINA

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 ts Ground saffron
1/2 c Olive oil
2 Garlic cloves
— finely minced or pressed
3 tb Freshly squeezed lemon juice
1/4 ts Ground cumin
2 ts Ground turmeric
1 t Granulated sugar
Salt
Freshly ground black pepper
1 lb Semi de melone
— (melon-seed shape)
-OR- other pastina
2/3 c Pine nuts — lightly toasted
1/2 c Currants
— plumped in hot water for
— about 20 min. and drained
1/4 c Chopped fresh mint
1/4 c Chopped fresh parsley
3 tb Chopped fresh coriander
Fresh mint sprigs or leaves
Pomegranate seeds (optional)
Orange blossom water (opt.)

Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic,
lemon juice, cumin, turmeric, sugar, and salt and pepper to taste. Set
aside.

Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse
well in cold water, then drain again. Place in a large bowl and toss with
saffron-flavored oil. Cool to room temperature, occasionally stirring the
pasta to coat thoroughly.

Add pine nuts, drained currants, chopped mint, parsley, and coriander to
pasta. Serve at room temperature garnished with mint sprigs or leaves and
pomegranate seeds, if available. Sprinkle lightly with orange blossom
water just before serving.

SERVES 10 TO 12 AS SALAD OR SIDE DISH

NOTE: To toast pine nuts, place them in a small heavy frying pan over
moderate heat. Stir until they begin to turn golden. Remove from heat and
pour onto a plate to cool.

* Source: Cold Pasta by James McNair * Typed for you by Karen Mintzias

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BREADMAKER HINTS #1 REV

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Judy Garnett pjxg05a

Make sure that all ingredients are at LEAST room temp. Put all
ingredients in bread pan in order listed. Yeast must be fresh! I keep
it in the refrigerator, but bringing to room temp. only takes a few
minutes. If you are making bread other than white, you may need to
add gluten and/or lecithin to your dough. They are especially helpful
when making whole wheat, rye or other heavier type breads. They help
improve elasticity of the dough. (They are usually available at
Health Food stores and I have found Lethicin near the Vitamins at
Pharmor.) I usually set the dark/light setting to “11 o’clock” unless
I’m making sweet bread, then I set it back to about “9 o’clock”. The
key to using the auto-breadmaker is to have the correct proportion of
flour to liquid. After the dough has kneaded for a few minutes in the
breadmaker, look in and see if there is ONE ball of dough which is
incorporating most of the flour from the sides of the pan. If it’s a
“gooey mess”, add 1 T. flour until it makes ONE SOFT ball. If there
are two or more balls, add 1 T water and see if it makes 1 ball. (You
may have to go back and forth with this until you get it right )
While it’s in its first knead (BEFORE it goes into the fermentation
cycle), open the lid and touch the dough lightly. It should be in one
soft ball. If your finger has sticky dough on it, add a Tablespoon of
flour. Let it knead a minute and touch it again and check to see if
it’s still sticky. Keep adding a tablespoon at a time ONLY until it’s
no longer sticky, DON’T OVERDO IT. If it just makes a slight
indentation and doesn’t look crusty, it’s probably about right. If it
feels too dry or is in two or more DRY-looking balls (not a sticky
mass), add a tablespoon at a time of WARM water. PLEASE DON’T ADD TOO
MUCH LIQUID. If you add too much liquid in proportion to the flour,
the dough may rise too much and overflow. If you look in and see that
the dough is threatening to rise up over the top of the bread pan,
don’t panic, poke it a few times with a toothpick, skewer, fork,etc.
until it deflates a little. PLEASE SEE BREADMAKER HINTS #2 Rev for
continutation of hints. Written in 1991

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Chipped Beef Supreme

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Package cream cheese
2 tablespoons Milk
2 tablespoons Chopped green pepper
2 tablespoons Minced onion
3 ounces Chipped beef — shredded
1/2 cup Sour cream

Combine cream cheese and milk over low heat. Add remaining ingredients and
mix well. Make at least 12 hours in advance for best flavor. Great with
cracker assortment. May be served cold or warm.

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Title: Brown Serve Rolls (Kh)
Categories: Breads
Yield: 1 servings

9 To 10 cups all-purpose
Flour
1 tb Salt
2 c Warm water
1/2 c Sugar
1 c Milk
2 pk Active dry yeast
1/2 c Butter or margarine

Stir together 3 cups flour, sugar, yeast, and salt in a large mixer
bowl Heat water, milk, and butter until very warm (120 to 130F). Add
liquid ingredients to flour mixture; beat until smooth, about 3
minutes on high speed of electric mixer. Gradually stir in enough
more flour to make a soft dough. Turn out onto a floured surface;
knead until smooth and elastic (5 to 8 minutes). Shape dough into a
ball, place in an oiled bowl, and turn to oil top of dough. Cover;
let rise in a warm place until double in bulk (30 to 45 minutes).
Punch dough down. Divide in half. Shape each half into rolls. Let
rise in a warm place until double in bulk (30 to 45 minutes). Bake at
375F 20 to 25 minutes, or just until rolls begin to change color.
Cool in pans 20 minutes. Finish cooling on wire racks. Wrap tightly
in plastic bags and refrigerate up to 1 week, or freeze up to 2
months. Before serving, place rolls on ungreased baking sheet. Bake
at 400F 10 to 12 minutes.

ABOUT 4 DOZEN ROLLS

MMMMM

CANDY BAR PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (15 OZ)Pillsbury All Ready
Pie Crust
FILLING:
5 (2.07-oz)SNICKERS candy bars
1/2 cup Sugar
4 (3-oz) pkg. cream cheese
Softened
2 Eggs
1/3 cup Sour cream
1/3 cup Creamy peanut butter
TOPPING:
3 tablespoons Whipping cream
2/3 cup Milk chocolate chips

Heat oven to 450 F. Prepare pie crust according to package instructions
for FILLED ONE-CRUST PIE using 9 inch pie pan. Bake at 450 F. for 5-7
minutes or until very light golden brown. Remove from oven;cool.
Reduce temperature to 325 F.

Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Place
candy bar pieces over bottom of partially baked crust. In small bowl,
combine sugar cream cheese;beat until smooth. Add eggs one at a time,
beating well after each addition. Add sour cream peanut butter,
beating until mixture is smooth. Pour over candy bar pieces. Bake at
325 F.
for 30-40 minutes or until center is set. Cool completely.

In small saucepan, heat whipping cream until very warm. Remove from
heat; stir in chocolate chips.
Stir until chips are melted mixture is smooth.
Spread over top of pie. Refrigerate 2-3 hours before serving. Store in
refrigerator. 10 SERVINGS : EASW09B Dee Lowe

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