Lemon Curd-Coconut Cake

Recipe By : Family Circle 1-7-97
Serving Size : 14 Preparation Time :0:45
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
2 1/2 c unsifted cake flour
2 1/2 tsp baking powder
1/2 ts salt
1 c milk
1/4 c cold water
1 1/2 tsp vanilla
4 egg whites
1 1/2 c sugar
1/2 c butter or margarine — room temperature
Fluffy White Frosting:
1 c sugar
1/8 tsp cream of tartar
1/8 tsp salt
4 tsp powdered egg whites
1/2 c cold water
1 1/2 tsp vanilla
******************
1/4 c bottled lemon curd
2 c shredded unsweetened coconut

Heat oven to 350. Grease two 9-inch round layer-cake pans; dust with
flour; tap ourt excess flour.

Prepare Cake: Sift together the cake flour, baking powder and salt onto
sheet of waxed paper. Combine milk, water and vanilla in small bowl.
Beat egg whites in clean bowl with clean beaters until frothy.
Gradually beat in 1/2 cup of the sugar until soft peaks form.

Beat butter and remaining 1 cup sugar in large bowl on medium-high speed
until fluffy and light colored, 2 minutes. On low, beat in flour
mixture alternately with milk mixture. Fold in beaten whites, half at a
time. Divide between pans.

Bake at 350 for 20-25 minutes, until edges start to pull away from
sides. Cool cakes in pans on racks 10 minutes. Turn out onto rack to
cool

Prepare Frosting: Combine sugar, cream of tartar, salt, egg whites and
water in top of double boiler. Beat 1 minute; then beat over simmering
water 6 minutes, until thick, shiny and firm peaks form. Remove from
simmering water. Beat until cool. Beat in vanilla.

Place one cake layer on serving plate. Spread with curd. Top with
second layer. Spread top and sides with frosting. Press coconut onto
top and sides.

– – – – – – – – – – – – – – – – – –

Date: Tue, 12 Jul 94 15:42:27 EDT
From: larcherr@craft.camp.clarkson.edu (Roxanne Larcher)

adapted from Jeanne Jone’s _Cook It Light, Pasta, Rice, and Beans_

This has been tested and even my pro-meat-eater hubby and son ate 2nds and
3rds!

Spicy Southwestern Pasta

1 1/2 teaspoons cumin
2 14-ounce cans of tomatoe puree
1 lrg onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes (or red chili) to taste
2 teaspoons chili powerd
2 teaspoons oregano (dried and crushed)
1 16-ounce can of red enchilada sauce, your choice on mild or hot
1 16-ounce can of beans (I used Pintos)
1 16-ounce can of corn kernels
1 lb. pasta of your choice 6 ounces of reduced or fat-free cheddar cheese *opti
onal*

In a medium to large pot, over medium heat, add cumin and toast until you can
smell the seasoning (if using seeds, until golden brown). Add 3 cups of the
tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and
oregano. Mix well, bring to a simmer.

Reduce to a low heat, cook covered for 25 minutes. Add the remaining
ingreadients, excluding the cheese and pasta. Mix well, cook for 10 minutes,
add your cooked pasta. Or … place 1 cup of the cooked pasta on
a plate and top each serving with the sauce. Sprinkle each plate with cheese,
and serve. Cilantro spriggs look great as garnish!

Leek and Potato Soup with Country Ham

Recipe By : Nathalie Dupree
Serving Size : 10 Preparation Time :0:00
Categories : Dupree Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon fennel seeds
3 tablespoons olive oil
6 leeks — thinly sliced (about
4 cups)
10 potatoes — peeled and cut into
1 cup cooked ham — cut into 1/2-inch
10 cups chicken stock
3 cups red cabbage — thinly sliced
Salt pepper

In a large stock pot heat cumin, caraway and fennel seeds over medium heat
until lightly toasted and fragrant; do not burn. Remove to a small plate. Add
oil and heat over medium-low heat. Add leeks and cook until soft, about 5
minutes. Add potatoes, ham and stock, bring to a boil, then add cabbage and
reserved seeds. Reduce heat and simmer until potatoes are tender, about 15
minutes. Season to taste with salt and pepper.

– – – – – – – – – – – – – – – – – –

Chicken Stock

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Gallons Water
20 Lb Chicken Backs — sawn
10 Lb Veal Bones — sawn
5 Lb Chicken Feet
1/2 Celery — chopped
1 Leek — chopped
2 Onions — chopped
1/2 Bunch Parsley Stalks
5 Bay Leaves
1 Tbl Peppercorns — crushed
1/2 Tbl Thyme Leaf

1. Blanch the bones by covering with cold water and bringing to the
boil. Discard water and rinse bones.

2. Add remaining ingredients. Bring to the boil, then simmer for up
to 3 hours, with skimming to remove any scum that rises.

3. Scald clean containers, and strain stock into each, seeing some
fat into each to act as a protective cap. Cover with saran and
cool.

4. This will keep at least a week, but should be part of the regular
weekly Mise en place. Excess should be frozen or reduced for glac
d’viand, a 10-1 reduction.

NOTES:

These recipes are for 5 gallons, but you can cut them in half. It
hardly pays to make less than 10 quarts, but if space is a factor,
reduce the stock by boiling to half its original volume. The flavors
will be more pronounced, as will any errors introduced.

Preparation Time: 3:00

– – – – – – – – – – – – – – – – – –

HOT POT LEMON CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1 tb Wine
1 tb Brown sugar
1 t Oyster sauce
ds Sesame oil
1/4 c Soup stock
1 1/2 ts Salt
1 1/2 ts Cornstarch
—–MAIN INGREDIENTS—–
2 tb Oil
2 sl Ginger, more if desired
1 Chicken, with bones
-cut in bit sized pieced
-(boned works well, too)
1 lg Lemon, sliced and seeded
2 Green onion stalks, cut
-into 1 1/2 in peices

Combine sauce ingredients and set aside.
Heat wok or frying pan with oil and ginger over high
heat. Add chicken, stirring continuously for 1 1/2 to
2 minutes. Add lemon, green onion and sauce mixture.
Stir for another 1 1/2 to 2 minutes.
Trnasfer mixture to a clay pot, or a saucepan. Cover
and simmer on low heat for 15 to 18 minutes.
(Optional) Use a cornstartch solution to thicken the
liquid. Serve with rice.

– – – – – – – – – – – – – – – – – –

Date: Tue, 15 Nov 94 16:26:29 EST
From: mbrown@rucs2.sunlab.cs.runet.edu
Subject: Bread Mach. Pizza Crust

Here’s the no-oil pizza crust I wrote about. This recipe is for
machines that make the big loaves of bread; I’ll post one for
machines that make little ones, too (but I haven’t tested it).

No-Oil Pizza Crust for Large-Loaf Bread Machines

1 Tbs. yeast
1 tsp. sugar
1/4 cup cornmeal
3 Tbs. whole wheat flour
3 cups white bread flour
1 1/4 cups warm water
2 Tbs. applesauce

put bread machine on white bread – manual setting and dump
ingredients in according to your machine’s preferences

when cycle is all done, remove and separate into 3-4 balls of dough.
Place on floured wax paper and let rise for about 20 mins. more (add
a little flour if dough is too sticky). Shape, top, and bake til done
in a very hot oven (mine goes to 550 degrees).

Notes: When I didn’t have cornmeal, I substituted whole wheat flour
and it worked just as well. Also, the first time I made it, I had to
use oil (my kids had eaten all of the applesauce) — it worked just
the same, so the substitution of applesauce seems to make no real
difference in taste, texture, or appearance.

Pizza Crust for Small Bread Machines

2 1/4 cups bread flour
1 tsp. salt
1 1/2 tsp. applesauce
3/4 cup water
1 tsp. yeast

after cycle is done, cut into 4 portions; cover with plastic wrap
and let rise for 20 mins. Shape, top, and bake 12-15 mins. in
a 500 degree oven.

Title: Baba Ghannouj
Categories: Appetizers, Vegetables
Yield: 6 servings

1 x Med Eggplant, peeled *
1/4 c Tahini
1 T Lemon juice
1 x Clove garlic
1/4 t Black Pepper
1 ds Ground Cumin
2 T Sesame seeds
2 T Finely chopped fresh Parsley

* and cut into 1/2″ cubes (about 3 cups)
Steam eggplant until tender, about 8 minutes.
Place cooked eggplant in food processor. Add tahini (sesame
paste),lemon juice, and garlic. Puree.
Stir in remaining ingredients; spoon into serving bowl. Garnish with
parsley sprig. Serve warm or chill. Makes 2 cups.
HINTS: – smaller eggplants have thinner peels and a sweeter flavor.
Select
: those with firm skin free of soft spots.
– store sesame seeds in cool, dark place in refrigerator.

MMMMM

Title: Baked Caramel Corn
Categories: Snacks, Candies, Favorite
Yield: 1 recipe

4 qt Popped corn
1/2 c Butter
1 c Brown sugar
1/4 c Corn syrup
1/2 ts Salt
1/4 ts Baking soda
1/2 ts Vanilla
2/3 c Nuts (almonds, pecans,
-peanuts, etc)

Pop corn and remove old maids. Spread corn in a large
flat pan, and peheat in a 250 degree oven.

In a saucepan, melt butter, and stir in brown sugar,
corn syrup and salt. Stir constantly until mixture
comes to a boil. Continue to boil without stirring
for about 5 minutes (240 degrees). Remove from heat,
and add baking soda and vanilla, stirring until foamy.
If nuts are used, add them NOW, stirring until heated
through, and no longer clumped up.

Pour syrup mixture over preheated popcorn, and stir to
coat. Bake for about 30 minutes, stirring 2 or 3
times to evenly distribute the coating.

Bake longer, about 60 minutes, for a more Cracker Jack
taste. Cool, break up and store airtight.

—–

3 cups water
1-1/2 cups great northern beans
1-1/2 cups small kidney beans (chili beans)
1 or 2 large ripe tomatoes
steamed swiss chard (red)
bay leaf

soak bean overnight, drain.
put beans, water, and bay leaf in pressure cooker.
Cook for 10 minutes at high.
Quick-release steam by putting cooker under cold water
chop tomatoes and swiss chard and gently mix with beans

enjoy over rice, pasta, or by itself.

you can probably substitute spinach for the chard.

FIG CHERRY COBBLER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 California dried figs
1 No.2 can pie cherries
1 t Cinnamon
2 tb Cake flour
1 c Sugar
3 tb Butter — melted
Biscuit dough

With scissors, snip off fig stems, and cut figs into small bits. In a
pudding dish, combine figs, cherries and their syrup. Mix cinnamon, cake
flour and sugar together and stir into fruit. Melt butter and stir into
fruit. Make half the amount of your favorite biscuit recipe – or use
biscuit mix – and be sure to add 1 Tbsp. sugar and 1 tsp. cinnamon and 3
Tbsps. more milk than the recipe calls for. Drop biscuit dough from a
teaspoon onto the fruit. Bake in a hot oven (450 F.) for 6 minutes, then
lower heat to moderate (350 F.) for about 20 minutes or until cobbler is
bubbly and biscuits are quite done. Serves 5 or 6. Extra good when
served with top milk or cream flavored with cinnamon, vanilla and
generously sweetened.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –