CAPE BRETON SCONES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 tb Sugar
1 tb Baking powder
1 t -salt
1/4 ts Basking soda
1 c Raisins or currants
1/2 c Sour cream
1/4 c Oil
1 Egg — slightly beaten
3 tb Milk

Sift together dry ingredients and stir in the raisins. Blend the remaining
ingredients and stir in the flour mixture until the dough is all together.
Toss on a lightly floured surface until no longer sticky. Knead a few
times. Divide the dough in half then pat each ball of dough into a 6 "
circle with the top slightly rounded. Brush the tops with milk and sprinkle
with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie
sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with
butter and jam or flavoured butter or honey.

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Times-Picayune Chocolate Zucchini Cake

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter
1 3/4 c sugar
2 1/2 c flour
4 Tbsp cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 eggs
1/2 c sour milk (a tsp of vinegar added to milk)
1/2 c oil
1 tsp vanilla
2 c grated zucchini
Chocolate chips
Whipped cream

Preheat oven to 325 degrees. Grease a 9×13 inch pan. Combine
butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs,
milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate
chips. Serve with whipped cream.

From the Times-Picayune (Ellen)

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Title: Savory Egg Custard with Clams and Shrimp
Categories: Chinese, Seafood, Ceideburg 2
Yield: 4 servings

1/2 c Juice from canned clams
1 1/4 c Low-sodium chicken broth
1 ts Oil
1 ts Rice wine
1 ts Light soy sauce
1/4 ts Sugar
pn White pepper
4 Eggs
1/2 c Canned whole baby clams
3 tb Chopped Chinese garlic
-chives, or green onions
6 md Shrimp, shelled, deveined
1 ts Oyster sauce

This steamed egg dish exemplifies the simplicity of Chinese home
cooking it takes about 5 minutes to prepare. The Chinese use a heat-
proof porcelain shallow bowl 7 inches wide by 3 inches deep with
sloping sides to steam this egg dish. A 1 quart ceramic souffle dish
or a Pyrex bowl works just as well. To ensure a smooth, silky
texture, avoid high heat when steaming.

Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and
pepper in a saucepan; bring to a boil. Remove from heat; cool
completely.

Lightly beat the eggs in bowl. Slowly stir the cooled broth mixture
into the eggs until thoroughly mixed. Avoid over-beating.

Scatter the clams and 2 tablespoons of the chives in the bottom of a
1quart heat-proof bowl. Strain the egg mixture through a fine mesh
sieve over the clams.

Bring the water in a steamer to a boil over high heat. Place the
bowl on a rack above the boiling water. Cover, reduce heat to a
gentle boil, and steam for 2 minutes, or until the eggs begin to set.

Carefully remove cover from steamer, and scatter the shrimp on top of
the custard. Cover and steam for 5 minutes longer, The custard is
done when a knife inserted into the center comes out clean.

Carefully remove bowl from the steamer. Drizzle with oyster sauce and
garnish with remaining chives. Spoon over rice. Serve hot.

Serves 4 to 6.

PER SERVING: 90 calories, 10 g protein, 2 g carbohydrate, 5 g fat (1
g saturated), 160 mg cholesterol, 186 mg sodium, 0 g fiber.

From an article by Joyce Jue, San Francisco Chronicle, 11/11/92.

Posted by Stephen Ceideberg; February 22 1993.

MMMMM

Title: CHOCOLATE TRUFFLE HEAVEN
Categories: Candies, Chocolate
Yield: 24 servings

8 oz Chocolate; dark
1 c Heavy cream; room temp
3 oz White chocolate; chopped
1/2 c Macadamia nuts; chopped
16 oz White chocolate
Chocolate sprinkles

Recipe by: Jo Anne Merrill 1-Chop or grate dark
chocolate into small pieces. Melt chocolate and cream
in double boiler. Remove from heat and cool to room
temperature. Fold in 3 ounces of white chocolate that
has been chopped into chunks and the macadamia nuts.
Transfer to a covered bowl and place in refrigerator
overnight. 2-Form chocolate into balls. Place on waxed
paper and again refrigerator overnight. Allow to set
uncovered in refrigerator at least 2 hours before
loosely covering with wax paper. 3-Melt white
chocolate in double boiler. Dip truffles and place on
waxed paper lined baking sheets. Decorate with
chocolate sprinkles. How many truffles will depend on
size you make them. This was a second-prize recipe by
Paula Beck,Chula Vista Jo Anne Merrill

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GIRL SCOUT MINT COOKIE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DENISE BRADSHAW BDGM08B
16 Girl Scout thin mint cookies
3 Egg whites
1/8 teaspoon Salt
3/4 cup Sugar
1/2 cup Chopped nuts
1/2 teaspoon Vanilla
1 cup Heavy cream — whipped
Shaved chocolate — opt.

Preheat oven to 325. Roll cookies between two sheets of wax paper to make fine
crumbs (can freeze cookies a few minutes for easy rolling). Beat egg whites and
salt until stiff and glossy. Fold in crumbs; nuts and vanilla. Spread in
buttered 8 inch pie plate. Bake for 35 minutes. Cool and refrigerate 3 hours.
Cover w/whipped cream and shaved chocolate. Denise Bradshaw

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CRACKER CRUMB MIXTURE

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Oyster crackers
1/4 c Finely chopped onions
2 c Clarified butter (about 1.5
-pounds butter)
1/4 c Minced parsley
2 ts Dried thyme or herbes de
-Provence

From: Al Martin

This rich crumb topping keep well on the pantry shelf or in the
refrigerator. Halve the recipe if you use crumbs sparingly.

Whirl the crackers in a food processor or put them through a food grinder
until they are evenly ground but retain some texture. Saute the onions in 2
tablespoons of the butter, then add to the crumb mixture along with the
remaining butter, parsley and thyme. Mix thoroughly. If the mixture hardens
in the regrigerator, place it in the oven on low heat for a few minutes
before using. (Makes about 9 cups) ___- from The Legal Sea Food Cookbook

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Potato-Cucumber Salad With Mango

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Cumin seeds
2 tablespoons Paprika
1 tablespoon Coriander seeds
1 teaspoon Cayenne pepper
1 tablespoon Powdered ginger
1 tablespoon Cinnamon
1 teaspoon Powdered mustard
8 Red Bliss potatoes about the
Size of golf balls
2 medium Cucumbers
2 Firm mangoes (or papayas)
1/2 Red bell pepper — seeded
1/4 cup Orange juice
2 tablespoons Minced ginger
2 tablespoons Fresh lemon juice
1/4 cup Chopped fresh mint
Salt and freshly ground
Black pepper to taste

1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard
in a small saut? pan, and heat over medium heat until the first tiny wisp of
smoke appears, about 3-4 minutes. Allow to cool to room temperature, then
grind
in a coffee grinder or with mortar and pestle. Set aside.

2. Cook the potatoes in boiling water to cover until they are easily pierced
by a fork but still offer some resistance, about 8 minutes. Drain, allow to
cool to room temperature and cut in thirds.

3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh into
bite-sized chunks. Cut the half bell pepper into thin strips.

4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper.
Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice
mixture. (Place remaining spice mixture in a tightly covered container and
store in a cool, dark place for use in other dishes.) Toss well, season to
taste with salt and pepper, toss again, and serve.

Yield: 6 servings. Approximate nutritional analysis per serving: 165
calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium (before
salting), 4 grams protein, 40 grams carbohydrate.
Converted to MM by Donna Webster donna@webster.demon.co.uk

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Bridge Creek Heavenly Hots

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Try It You’ll Like It

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cake flour — Do not substitute!
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
4 large eggs — beaten
1 16 oz. sour cream

Mix together the flour, baking soda, salt and sugar until well
blended.
In another bowl, mix together the eggs and sour cream until well
blended. Add to the dry ingredients and mix until all dry ingredients are
mixed in. Allow the mixture to sit for about 5 minutes.
Meanwhile, heat up a large frying pan. Once it’s hot add a little oil
and lightly coat the bottom of the skillet.
Using a TABLESPOON, drop the batter onto hot skillet. Cook on one side
until the bubbles on the top start to pop and the edges begin to look dry.
Careful that you don’t burn them. They puff up when you flip them.

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NOTES : These pancakes are so tender that you must make them small or they
will tear when you flip them.

Spiced Plum Salad Dressing

1 4 oz jar plum baby food (usually with tapioca)
1 Tbsp soy sauce
1 tsp 5 spice powder (“Chinese”) or garam masala
1/2 tsp garlic powder
dash white pepper
water

Mix together the baby food and seasonings. Thin with water
to desired consistency (for pouring, dipping, etc).

Title: ROMAINE LETTUCE WITH OYSTER SAUCE
Categories: Chinese, Salads
Yield: 4 servings

1 Head romaine lettuce
1/4 ts Salt
2 tb Peanut oil
1 tb Premium oyster sauce

We decided on romaine lettuce for this dish because it
is crisp textured, and readily available.

Preparation: Wash remove core from lettuce.
Combine oil oyster sauce in small sauce pan; bring
to simmer; keep hot until ready to serve.

Blanching: Heat about 2 gallons water in large pot.
We use bottom of aluminum steamer. Add salt. When
water reaches rolling boil, blanch lettuce for about
20 seconds – until leaves are bright green.

Remove leaves, shake off excess water. Stack leaves
cut cross-wise into 4 parts. Use cleaver to place
leaves on serving platter. Pour hot oyster sauce on
leaves. Serve.

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