Whisky And Apple Jelly (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lb Cooking apples
Granulated sugar
Water
Whisky

Wash the apples, cut away any bad bits and quarter
them. Place in a large preserving pan and just cover
with water. Boil until cluite soft but not pulpy. Put
into a jelly bag and allow to drip overnight. Do not
try to hur ry the dripping process or the jelly will
be cloudy. Measure the juice and allow one pound of
sugar to each pint of liquid. Put t:he juice and sugar
into the pan and stir over a moderate heat until the
sugar dissolves. Bring to the boil, stirring continu-
ously, skimming off the scum fi~om time to time. To
test if the ;jelly will set drop a little on to a cold
plate. When setting point is reached, remove from the
heat and allow to rest for a few mlnutes. Add about a
tablespoonful of whisky to the juice (ciuantity
according to taste). Pour immediately into warm jars
and seal. Do not use for at least 3 months.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Title: Macaroni Cheese with Vegetables
Categories: Main-dish, Pasta, Cheese, Vegetables
Yield: 6 servings

8 oz Pasta (bow-ties or ribbed)
1 T Unbleached Flour
3/4 c Milk
1/2 c Grated Parmesan cheese (2 oz)
1 t Basil
1/4 t Black Pepper
1 x Med sweet red pepper,chopped
2 x Scallions, sliced
3 T Margarine, divided
1/2 c Vegetable stock
1/2 c Grated Cheddar cheese (2 oz)
1 T Chopped fresh parsley
1/4 t Paprika
2 c Broccoli florets
1 c Sliced Mushrooms (3 oz)

Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine.
Remove from heat; add flour and stir until blended in. Whisk in stock
and milk, stirring over med heat until mixture comes to a boil and
thickens. Reduce heat to low. Stir in cheeses and seasonings.
Continue stirring until cheese is melted. Remove from heat and set
aside.
In a large skillet, melt remaining 1 T margarine. Add remaining
ingredients. Cook vegetables, stirring constantly, for about 5
minutes, until tender/crisp. Reduce heat to low. When noodles are
done, drain well. Toss with vegetables; stir in cheese sauce. Garnish
with scallion curls.

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Title: Butter Cream Filled Cookies
Categories: Cookies
Yield: 50 servings

—- cookies:;—
1 c Margarine
1 1/3 c Sugar
1/3 c Milk
1/3 c Dark corn syrup
1 1/3 c Rolled oats
1 1/2 c All-purpose flour
1 ts Baking powder
1 ts Vanilla extract
—- filling:;—
1 tb All-purpose flour
1/4 c Sugar
2/3 c Milk
2 Egg yolks
1/2 c Margarine

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
Preheat oven to 350 degrees. Grease cookie sheets well.

COOKIES:
1. Melt margarine in large saucepan. Add remaining cookie ingredients
and mix thoroughly.
2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for
10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully
from cookie sheets to wire rack.
3. Just before serving, put 2 cookies together, sandwich style, with
filling.

FILLING:
Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan.
Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well.
Cook over low heat, stirring constantly, until mixture boils and is thick.
Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add
egg mixture, beating well after each addition. Cover and store in
refrigerator until ready to use.

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Title: Garlic Mud Chicken
Categories: Poultry
Yield: 4 servings

3 lb Roaster Chicken
3 Garlic*
1 tb Cajun Spices,
3/4 c Of Olive oil;**
1 c All purpose flour**

Preheat oven to 325 *large heads of (about 50 cloves) **or as needed
As the coating hardens and bakes on the chicken, the flavors and
juices are all sealed in.. Best chicken you ever ate. Put peeled
garlic cloves in blender with 1/2 cup of olive oil and Cajun spices.
Blend until creamy consistency, add more oil if needed. Place the oil
and garlic mixture in a large bowl. Add flour slowly, mixing until a
very heavy, thick, smooth mud like consistency is achieved. With
string, tie the chicken wings and the legs tight against sides of
carcass. Using a spatula, completely coat chicken with Garlic Mud, as
evenly as possible, using it all. Fill in all crevices between wings
and legs. Place on a rack, breast side up, in a pan and put in
preheated oven. Roast whole chicken about 1 1/2 to 2 1/2 hours or
until coating is browned well. If using cutup chicken, coat each
piece very well, place on a rack and roast for a shorter time, until
chicken coating is brown. Serve chicken with the crisp pieces of
Garlic coating .. I would suggest using a vertical roaster. It is a
wire stand that the chicken slips down on and is vertical. Set your
bottom rack as low as possible to accommodate in oven. Even a lower
heat setting with a longer roast time is even better.
>>> This is a modification of an
old Chinese recipe called Beggers
01/05/92 5:35 PM Chicken. They used mud to encase
it…Then put into a hot bed of coals to cook…. FROM: MARTY FEINS
(BGNJ11A)

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Title: BUSY DAY COBBLER
Categories: Desserts, Usenet
Yield: 6 servings

1/4 c Butter (or margarine,
-if you must)
1/2 c Sugar
2/3 c Milk
1 c Flour
2 t Baking powder
13 oz Tart cherries
-(one normal U.S. can)
2 T Sugar (to sweeten
-and thicken; use less
-or more as needed)

Preheat oven to 350 degrees F. Drain cherries, saving liquid.

Cream butter and sugar together. Alternately add in milk and sifted
dry ingredients. Pour into a buttered and floured casserole dish.
Top evenly with cherries. Sprinkle sugar on top and cover with saved
liquid/juice. Bake 45-50 minutes.

The batter will expand and surround the cherries so they’re evenly
mixed throughout the cobbler. The juice will congeal to fruity and
pudding-like. Serve warm topped with cream, milk or ice cream. (I
prefer milk). If any is left, it’s good cold, too.

NOTES:

* An extremely quick cherry cobbler dessert — This recipe came from
a PTA recipe collection from my Aunt’s school a number of years ago.
It’s not a true, classic cobbler, but I think it’s better. My
favorite dessert!

* As the name implies, this is a very quick recipe to make.
Depending on how soft the butter is to start with, or whether or if
you use a food processor (I don’t, but it should work) this recipe
takes only 5 to 10 minutes to mix.

* You can use any unsweetened canned fruit for this recipe. You can
also use frozen fruit, by thawing it before adding to the pan.
Berries or peaches are standard substitutes. Yesterday I made one
with crushed pineapple. I used brown, rather than white sugar atop
the fruit. It tasted very much like pineapple upside down cake
(though the appearance was a bit different).

: Difficulty: easy, I’ve been making this since I was about 8 or 9.
: Time: 5 minutes preparation, 45 minutes cooking.
: Precision: approximate measurement OK.

: Suzanne Barnett-Scott
: Calcomp/Sanders Display Products, Scottsdale, Arizona
: suze@terak.UUCP

: Copyright (C) 1986 USENET Community Trust

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Title: Sofi’s Yaourtopita (Yogurt Cake)
Categories: Cakes, Yogurt
Yield: 16 servings

1 c Unsalted butter, at room
-temperature
1 c Sugar
4 Eggs, separated
2 T Vanilla
Flour
4 t Baking soda
1 1/2 c Plain yogurt
1/2 c Blanched almonds, chopped
ds Salt
1/4 c Whole blenched almonds
Butter
Cinnamon Syrup
-OR
Powdered sugar

Beat butter and sugar in large bowl of mixer until light and creamy.
Add egg yolks one at a time and beat in. Add vanilla.

Combine 4 cups flour, baking powder and baking soda. Add flour
mixture and yogurt slowly to butter mixture while stirring, not
beating. Add chopped almonds.

Beat egg whites in separate bowl with salt until thick meringue forms.
Fold into batter. Butter 13×9″ baking pan. Dust with flour. Turn
batter into pan. Bake at 350’F. 45 minutes, or until top is golden
brown. Serve at room temperature. Just before serving, spoon Cinnamon
Syrup over entire cake until absorbed. Or omit syrup and sprinkle
with powdered sugar. Makes 16 servings.

Each serving, with Cinnamon Syrup, contains about 371 calories; 155
milligrams sodium; 84 milligrams cholesterol; 16 grams fat; 50 grams
carbohydrates; 7 grams protein; 0.23 gram fiber.

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Title: STIR FRIED EGGS AND VEGETABLES
Categories: Chinese, Vegetarian
Yield: 2 servings

1 ts Vegetable oil
1/2 Garlic clove
1/2 Onion
1/2 Green pepper
2 1/4 oz Button mushrooms
1/2 c Mung bean sprouts
1/4 c Grated carrot
4 lg Eggs
1/2 tb Soy sauce

—————————SAUCE—————————
1/2 ts Corn flour
1/2 tb Soy sauce
1/4 c Vegetable stock
1 ts Sesame oil

1. Heat the oil in a large shallow pan.
Add the onion, garlic and pepper.
Cook over a gentle heat until the onion and pepper
are soft.
Add the mushrooms, mung beans and carrot.
Stir over a medium heat for 2 minutes.

2. Beat the eggs and soy sauce until completely
combined.
Pour the egg mixture into the pan.
Cook, folding the mixture continuously the eggs are
just set.

3. To prepare the sauce blend the corn flour, soy
sauce, vegetable stock
and sesame oil in a small pan.
Cook over a medium heat, stirring constantly, until
the sauce boils
and thickens.

4. Serve a portion of egg mixture, accompanied by
sauce and steamed
rice.

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Title: CAESAR SALAD (WARNER)
Categories: Salads, Ceideburg
Yield: 6 servings

2 To 3 medium garlic cloves
6 To 8 anchovy fillets,
-drained
1 tb Dijon-style mustard
Salt, freshly ground black
-pepper
1/2 c Best-quality olive oil
4 To 5 tablespoons fresh
-lemon juice
1 sm Egg
1 lg Head romaine lettuce
1/2 To 2/3 cup freshly grated
-Parmesan cheese
Croutons (instructions
-follow)

Make the croutons ahead for this traditional recipe from Joie Warner’s
“Salads” (Hearst Books, 1988).

With the motor running, drop garlic cloves into the bowl of a food
processor fitted with the steel blade. Mince, then add anchovies and
process to combine.

With the motor running, add oil in a thin stream until thickened. Add
lemon juice and egg; process a few seconds to combine.

Tear lettuce leaves into manageable pieces and place in a large salad
bowl. Add dressing and toss. Sprinkle with Parmesan cheese, toss
again, and top with croutons.

Serve at once, passing the pepper mill for each person to add to
taste.

Makes 6 servings.

CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality
olive oil in a large skillet. Add 2 small garlic cloves, minced; 1
teaspoon oregano; and 1/2 teaspoon thyme.

Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and
fry until lightly browned. Remove to a paper-towel-lined plate to
drain.

Posted by Stephen Ceideburg; February 14 1991.

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Catfish Orleans with Creole Sauce

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

24 Catfish fillets

1/4 c Liquid smoke

1 c Butter or margarine,melted

1 ts Garlic powder

1 1/3 c Soy sauce

2 ts Salt

12 c Rice,hot,cooked

– – – – – – – – – – – – – – – – – –

Title: LEMON CHICKEN (CHIN)
Categories: Chinese, Poultry, Main dish
Yield: 6 servings

2 Whole chicken breasts
– (1 lb each)
Oil
1 Egg
3 tb Cornstarch; plus
2 ts Cornstarch
1 3/4 ts Salt
1 ts Soy sauce
White pepper
1/4 c Flour
1/4 ts Baking soda
1/2 c Canned chicken broth
1/4 c Honey
3 tb Lemon juice
2 tb Light corn syrup
2 tb Vinegar
1 tb Catsup
1 Garlic clove; minced
1/2 Peel of a lemon
1/2 Lemon; thinly sliced

Remove bones skin from chicken breasts dis- card.
Cut each breast into fourths. Place in a shallow glass
or plastic dish. Mix 1 tbs. oil, the egg, 2 tsp.
cornstarch, 1 tsp. of the salt, the soy sauce, and 1/4
tsp. white pepper; pour over the chicken. Turn chicken
to coat both sides. Cover refrigerate 30 mins.
Remove chicken from marinade reserve marinade. Pour
oil into wok to a depth of 1-1/2 in. heat to 350 F.
Mix the reserved marinade, flour, 1/4 cup water, 2
tbs. of the cornstarch, 2 tbs. oil, the baking soda,
1/4 tsp. of the salt. Dip chicken pieces one at a time
into this batter. Fry 2 pieces at a time for 3 mins.
or until light brown. Drain on paper towel. Increase
oil temp. to 375. Return chicken to wok fry together
approx. 2 mins, until golden brown, turning once.
Drain on paper towel. Cut each piece crosswise into
5-6 pieces. Place in single layer on a heated platter
keep warm. To make sauce, heat the chicken broth,
honey, lemon juice, corn syrup, vinegar, 1 tbs. oil,
catsup, garlic, the remaining 1/2 tsp. salt, dash of
white pepper, the lemon peel to boiling. Mix the
remaining 1 tbs. cornstarch with 1 tbs. cold water
stir into sauce. Cook stir until thickened, approx.
10 sec. Remove lemon peel. Pour the sauce over the
chicken garnish with the lemon slices. Serve at once.

Temperature (s): HOT Effort: DIFFICULT Time: 00:45
Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA
Comments: WINE: WAN FU

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