Sour Cream Blue Cheese Dip

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 pk Dairy sour cream (8oz)

2 tb Crumbled blue cheese

1/4 c Minced onion

1/4 ts Salt

Chopped fresh parsley

1. Combine sour cream, blue cheese, onion and salt in a small mixing bowl;

cover and refrigerate.

2. When ready to serve, garnish with chopped parsley if desired.

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Title: FIVE-SPICE BOUQUET
Categories: Ethnic, Misc
Yield: 1 servings

Small piece of star anise
Cassia bark
Orange peel
Cardamon
Ginger root

Put ingredients together in tea strainer or
cheesecloth bag. Add to soups or sauces during
cooking; remove before serving.

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BLACK PEPPER CREAM GRAVY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or bacon fat
2 tb Flour
2 c Milk
2 tb Heavy cream (whipping)
1 t Salt
3/4 ts Black peppercorns, freshly
-cracked

In a saucepan over medium-high heat, melt the
butter/bacon fat. Whisk in the flour. Saute the flour
until lightly browned. Remove pan from the heat.
Pour the milk into the pan in a steady stream,
whisking constantly. Return pan to the heat. Whisk
until the gravy thickens. Whisk in the cream, salt,
and pepper. Keep warm until needed.

Recipe: Chef Robert Del Grande of the Rio Ranch
restaurant, 9999 Westheimer, Houston, Texas

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Title: Fruit Ice Tea
Categories: Diabetic, Beverages
Yield: 4 nice folks

1 qt Strong tea, cooled Sugar to taste
1 1/2 c Fruit juice; (sugar sub)

Combine tea with fruit juice. Add ice. Sweeten to taste.

Food Exchange per serving: 1 FRUIT EXCHANGE (3/8 c per serving)
(A sweet one could have 2 to 3 servings per day.)

Source: The San Diego Union Food Section, May 26, 1994

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Mary Bergin’s Macadamia Nut Butter Cookies

Recipe By : Butter – Website
Serving Size : 42 Preparation Time :0:00
Categories : Cookies Desserts
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup (2 sticks) butter — softened
1/4 cup granulated sugar
3 tablespoons honey
1 egg yolk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour — sifted
1/2 cup roasted macadamia nuts — coarsely chopped

In large mixer bowl, beat butter and sugar on medium speed until light and
fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts. Form
dough into a lo about 12-inches long and 1 1/2-inches wide. Wrap in plastic
wrap and refrigerate 2 to 3 hours or until firm.
Heat oven to 350 degrees. Line cookie sheet with parchment paper. Slice
cookie dough into 1/4-inch slices. Place 1-inch apart on cookie sheet.
Bake until cookies feel firm to the touch and edges are golden, 8 to 10
minutes. Cool on cookie sheet 2 minutes. Remove cookies to cooling rack.
Store cookies in airtight container.

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NOTES : Yield: about 3 1/2 dozen cookies
Serving Size: 1 cookie
per serving: 80 Calories, 6 g. fat.

Sojourn Systems Ltd.

Title: Frosted Pumpkin-Walnut Cookies
Categories: Cookies
Yield: 90 servings

1/2 c Butter/margarine, softened 1/2 ts Salt
1 1/2 c Brown sugar, firmly 2 ts Pumpkin pie spice
2 ea Eggs 1 c Walnuts, chopped
1 c Pumpkin -cooked, mashed 1 ea Maple frosting recipe
1/2 ts Lemon extract 1/4 c Butter/margarine, softened
1/2 ts Vanilla extract 2 1/4 c Powdered sugar, sifted
2 1/2 c Flour – all purpose 2 tb Milk
1 tb Baking powder 3/4 ts Maple extract

cked
Cream butter; gradually add brown sugar, beating well at medium speed of
an electric mixer. Add eggs, one at a time, beating after each addition.
Stir in pumpkin and flavorings.
Combine flour, baking powder, salt, and pumpkin pie spice. Gradually
add to creamed mixture, mixing well. Stir in walnuts.
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple
Frosting. Yield: 7 1/2 dozen.
(Maple Frosting)
Cream butter; gradually add 1 cup powdered sugar, beating well at medium
speed of an electric mixer. Add remaining sugar alternately with milk,
beating until smooth enough to spread. Add maple extract, and beat well.
Yield: about 1 cup.
From Southern Living Cookbook

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Title: Crunchy Curried Chicken Salad
Categories: Salads, Main dish, Poultry
Yield: 6 servings

3 c Cooked chicken cubes
3 c Cooked rice
22 oz Canned mandarin oranges
— drained
1/2 md Red onion; sliced
1 Celery rib; thinly sliced
3/4 c Nonfat plain yogurt
1/4 c Honey
2 tb Lemon juice
1 ts Curry powder
1/4 ts Salt
1/3 c Chopped dry-roasted peanuts
— (unsalted)

Combine chicken, rice, oranges, onion and celery in large bowl; cover and
refrigerate until chilled. Combine yogurt, honey, lemon juice, curry and
salt in small bowl; stir until well combined. Cover and refrigerate until
chilled. To serve, pour dressing over salad; toss gently until well
combined. Sprinkle with peanuts.

Each serving provides:
* 376 calories
* 25 g. protein
* 9 g. fat
* 2 g. saturated fat
* 50 g. carbohydrate
* 1 g. dietary fiber
* 57 mg. cholesterol
* 383 mg. sodium

Source: Rice Chicken – New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: Navy Bean Soup
Categories: Soups/stews, Bean/legume
Yield: 6 Servings

1 c Dried beans
4 c Water, boiling
2/3 c Diced ham hock
1 Teaspoon. salt
1 Onion, chopped
3 Stalks of celery, chopped
A sprinkle of cayenne pepper
5 c Water

Wash beans and sort for quality. Pour into 4 cups boiling water,
remove from heat, and cover for 4 to 5 hours.

Cook onions in frying pan until golden, Add beans (drained), celery,
seasonings and 5 cups water and ham hock to onions boil 30 mins. then
simmer covered for 1 1/2 hours. Add additional water if needed.

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Title: Our Family’s Plum Pudding 1992, II/II
Categories: British, Christmas, Desserts, Fruits, Harned 1994
Yield: 1 batch

See below

To steam the puddings: Place each pudding in its own steaming
container on a rack placed over gently boiling water (see note).
Cover each kettle with a tight-fitting lid and steam puddings – 7
hours for pudding in a 2-quart mold (6″ tall, 7″ across the top)
filled 2/3 full; 6 hours for the smaller one. Check the water level
every hour or so, replenishing with boiling water as needed.

When the pudding has finished steaming, uncover it and let it cool.
Remove the pudding from the mold, if it is metal, and sprinkle 2 tb.
or so of brandy, sherry, rum or fruit juice over the pudding. Wrap
it in clean, unbleached muslin, then wrap it in foil and store it in
the refrigerator to ripen for at least three weeks. Open from time
to time and sprinkle judiciously with more liquor – or add it to the
pudding cloth.

When ready to serve, return to the pudding mold and steam as before
for 1 1/2 hours.

To serve: Place hot pudding on a warmed platter. Place a sprig of
holly in the center and decorate sparingly with candied fruit or
angelica. Carefully warm several tablespoons of brandy, and pour a
bit at the rim of the platter. Ignite brandy with a long-stemmed
match and carry flaming to the table. Serve with hard sauce and/or
brandy-flavored whipped cream.

Yield: Each pudding serves 10 or more. Makes 5 pounds of pudding or
more.

Note: The bottom of the pudding mold should be above the gently
boiling water at all times so that the pudding is cooked by steam. It
may take some ingenuity to find a way to raise the pudding above the
water.

Kluger wrote: “I steamed one pudding in a vegetable blancher, placing
my canning funnel upside down in the perforated basket and placing the
pudding mold on top of that. The second ‘steamer’ was contrived by
placing a flat-bottomed colander upside down in the bottom of a
hot-water-bath kettle. This made a nice platform for the pudding to
stand on – about 2″ above the bottom of the pan. Allow ample space
between the pudding and the sides of the kettle so the steam can
circulate.”

Note: If you want to freeze one of the puddings, cool it after
steaming. Wrap in moisture-vapor-proof freezer wrap and store at 0 F.
for up to 1 year. When ready to eat, unwrap and thaw loosely covered
in the refrigerator. Then return to the pudding mold and steam as
directed above for serving.

To make hard sauce: Using the small bowl of an electric mixer, beat
the butter until creamy. Add confectioners’ sugar gradually, beating
until mixture is creamy, about 5 minutes. Add the brandy.

Press hard sauce through a pastry bag to form decorative shapes and
decorate them with candied red cherry halves and green fruit peels.
(If the mixture is too soft, place in refrigerator to stiffen.)

From Special Writer Marilyn Kluger’s 11/25/92 “A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
England” article in “The (Louisville, KY) Courier-Journal.” Pg. C7.
Typed for you by Cathy Harned.

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HIJIKI NIMONO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Hijiki
2 oz Carrots
1 Age (deep-fried tofu) puff
1/3 Block hard tofu
5 Green beans
2 tb Sesame oil
1 c Dashijiru (soup stock)
3 tb Shoyu (soy sauce)
2 tb Sake
2 tb Mirin
1 t White sesame seeds
— lightly sauteed
Seven pepper — to taste
– (Shichimitogarashi)

A.) Rinse the hijiki in a fine-mesh strainer under
cold running water. In 3 times the amount of warm
water, soak for 10 to 15 minutes. Remove the hijiki
with a tea strainer. (Sand and pebbles will sink to
the bottom of the bowl.) Return to fine-mesh strainer
and drain off excess water. Grate the carrots into
matchstick slivers. Dip the age puff for 30 seconds
in boiling water, and cut into matchstick slivers.
Place tofu in a heated skillet and mash with a
spatula. Let it simmer in its own water until reduced
to small crumbs. Snap the ends off the green beans
and place in boiling water for 1 to 2 minutes.
Immerse in iced water, drain, and cut into
1/2-inch-long pieces.

B.) In a heated skillet, saute sesame oil, hijiki,
carrots, age, and tofu (all completely drained of
water). When ingredients have acquired a shiny
appearance, add dashijiru, shoyu, sake and mirin.
Reduce heat to low and cook, stirring frequently,
until liquid has been absorbed. Turn off heat and add
green beans.

C.) Place B in serving dish, sprinkle with sauteed
sesame seeds. If you like, add seven-taste pepper to
taste.

Source: The Folk Art of Japanese Country Cooking, by
Gaku Homma Typed for you by Karen Mintzias

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