Garbanzos And Couscous

Recipe By : Rival Crock-Pot Book
Serving Size : 7 Preparation Time :0:00
Categories : Beans Couscous
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sm Onion — chopped
3 Med Carrots — chopped
1 Can Tomatoes, Canned — diced, 14 1/2 oz. ca
1 Can Garbanzo Beans, Canned — 15 oz can
1 C Chicken Broth — reduced sodium
3 Cl Garlic — minced
1/4 Tsp Nutmeg
1/4 Tsp Cinnamon
1 Tsp Cumin
1/2 Tsp Turmeric
1/4 Tsp Cayenne
1 1/2 C Couscous, Cooked

Throw everything in the pot and mix it up. (no couscous though]. Cover; cook
on low 8-10 hours {High:3-4 hours}. Add cooked couscous during last 15
minutes of cooking. 6 to 8 servings.

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Title: Gourmet Beef Patties
Categories: Meats, Easy
Yield: 4 Servings

1 1/2 lb Lean ground beef
1 1/2 ts Salt
1/4 ts Pepper
2 tb Ice water
4 Thin slices Swiss cheese
4 Thin slices cooked ham

Lightly mix ground beef with the salt, pepper and ice
water. Shape into 8 equal size patties. Place a
slice of cheese and ham on 4 patties. Cover with
remaining patties; press to seal in ham and cheese.
Broil 4 minutes on each side or to desired degree of
doneness. Makes 4 servings. Tip: The ice water
prevent the meat from drying out. Typed by
cjhartlin@msn.com

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Title: MONT BLANC (CREAM/CHESTNUT/MERINGUE)
Categories: Desserts
Yield: 10 servings

————————-MERINGUE————————-
4 Egg whites, room temp
1/8 ts Salt
1/8 ts Cream of tartar
1 c Less 1 tb sugar
3/4 ts Vanilla

———————-CHESTNUT PUREE———————-
3 lb Fresh chestnuts or one 1lb
-15 oz can chestnut puree
1 Vanilla bean (if using fresh
-chestnuts)
3/4 c Water
1/3 c Sugar

———————–CREAM FILLING———————–
1 1/2 c Whipping cream
1 tb (or 2) tb sugar
1 ts Vanilla
1 Egg white, room temp
2 Squares semisweet chocolate
-grated

FOR MERINGUE:
Preheat oven to 250 deg F. Grease a baking sheet,
sprinkle with flour, and mark 1 9inch circle or 10 3.5
inch circles (this may require more than one baking
sheet) In large bowl, beat egg whites with salt until
foamy. Add cream of tartar and beat until soft peaks
form. Beat in 2 tb sugar until mixture holds long,
stiff peaks when beater is lifted. *Fold* in remaining
sugar and vanilla. Place in pastry bag fitted with
1/2-inch plain tube and pipe 1 large round or 10 small
ones onto prepared sheet. Bake 1 hour or until
meringue is firm to the touch. If meringue (s) brown
during baking, reduce heat. Transfer meringue (s) to
rack and let cool. FOR CHESTNUT PUREE:
Peel chestnuts using small, sharp knife and leaving
inner skin. Preheat oven to 375 deg F. Place chestnuts
in shallow heatproof dish and bake 10 to 15 minutes,
or until skin dries and peels off easily. Rub nuts in
rough cloth to remove skins. Place peeled nuts in
saucepan with vanilla bean and water to cover and
bring to a boil over high heat. Reduce heat, cover and
simmer 25 to 30 minutes, or until very tender. Remove
vanilla bean (it may be washed and reused.) Drain
chestnuts, then put through food mill or sieve, or in
food processor, and puree.
Briefly boil together 3/4 c water and sugar to make
thin sugar syrup, then set aside to cool. When cool,
beat enough syrup into chestnut puree to make it thin
enough to pipe through pastry bag but still thick
enough to hold its shape. If using canned puree,
sweeten to taste, making sure it is thin enough to be
piped. Fit pastry bag with 1/8-inch plain tube and
fill with puree. Beat cream until stiff, then add
sugar to taste and vanilla. Beat egg white in separate
bowl until stiff peaks form, then fold into cream.
Place cream mixture into pastry bag fitted with star
tip. Arrange meringue (s) on serving platter and pipe
chestnut puree in bird’s nest shape around edge of
meringue. Pipe cream mixture in center, piling it
high. Sprinkle grated chocolate over whipped cream and
chill until serving time.

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Last weekend my sister took me to a Chinese restaurant and demanded I
order the won tons stuffed with cream cheese. I was skeptical but went
ahead and tried them. They were wonderful and last night I decided to
try and make them at home. I simply used a bag of won ton wrappers, a
large tub of low-fat cream cream, juice of 1/2 lemon and around three
to four tablespoons of sugar, creamed together. I placed a spoonful of
cheese in the wrappers and sealed them with water, fried them for a few
seconds on each side and was in heaven. Quick, easy and cheap for an
appetizer. But be warned, if you don’t seal them tightly and the cream
cheese pours into the hot oil, your in for splashing grease. I learned
the hard way ;}.

Title: Chocolate Coconut Pecan Cookies
Categories: Cookies, Chocolate
Yield: 60 servings

1 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Unsalted butter; softened
1 c Sugar
2 Lg Eggs
1/2 t Vanilla extract
2 oz Unsweetened chocolate; melt
1 c Coconut; flaked
1/2 c Pecans; chopped
3/4 c Chocolate chips
2 T Butter; softened

Preheat oven to 350 deg. Line cookie sheets with
parchment paper or grease them. On piece of waxed
paper, combine flour, baking powder and salt. In lg.
bowl, cream butter with an elec. mixer, add sugar and
beat until fluffy. Beat in eggs and vanilla, then add
melted choc. and beat well. Add flour mixture, mixing
until smooth, then stir in the coconut, chopped
pecans, and choc. chips. Drop dough from a teaspoon
onto prepared cookie sheets, leaving about 2 inches
between each cookie. Press pecan half on top of each
cookie. Bake on rack in middle of oven for 10 to 13
mins., or until set. Transfer cookies to wire racks to
cool. Store in airtight containers for up to 1 week or
in the freezer for up to 2 months.

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Marco Island Key Lime Pie

Recipe By : Marco Island Resort
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
1 1/2 cups chopped pecans
3/4 cup graham cracker crumbs
2 lime rind — grated
3/4 teaspoon cinnamon
1 1/2 tablespoons sugar
7 egg yolk
2 14oz cans sweetened condensed milk
1/2 cup key lime juice
2 lime rind — grated
whipped cream

PECAN CRUST
Saute pecans in butter until lightly browned. Place nuts and butter in
food processor, and add the crumbs, lime peel, cinnamon, sugar, and mix
till coarse. Press into a 10″ pie plate, reserving some for garnish if
you like.

PIE FILLING
Beat egg yolks at high speed 4-5 minutes. Slowly add condensed milk with
the mixer running at medium, then add lime juice the same way. Add peel
and mix slowly. Pour mixture into the prepared crust.

Fill baking pan halfway with water, and place on lowest rack of the oven.
Place pie plate on rack above water, and bake at 300 degrees until firm,
20-25 minutes. Do not allow pie to brown.

Remove pie, and cool to room temperature, then place in refrigerator to
set and chill for about 4 hours. To serve, you may garnish with whipped
cream and crust crumbs if you like

– – – – – – – – – – – – – – – – – –

NOTES : The “Key” limes have a sharper taste than regular ones, but they’re
similar to the yellow limes you can find in Mexican markets. You can use
the regular limes, but the pie won’t have the tartness it’s supposed to.

KLOPS (MEAT-EGG LOAF)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef, minced
3 sl Bread — soaked
OR I tried:
1/2 c Bread crumbs, Italian
2 Egg
4 oz Parsnips — grated
1/2 c Stock
1 Carrot — grated
2 Onion — chopped*
2 Garlic clove — crushed
1 d Nutmeg
1 d Allspice
Salt
Pepper
1 tb Parsley — chopped
6 Egg — hard-boiled, peeled
Margarine

Mix all the ingredients except the hard-boiled eggs
and the margarine. Put half the mixture into a
well-greased loaf pan (I found that I didn’t need to
oil the pan), then put the whole hard-boiled eggs in a
row down the middle of the meat and cover with the
remaining meat mixture. Dab the top with margarine as
desired: a lot if the meat is lean, very little if it
is fat. Bake for 15 minutes in a 500 F. oven, then
reduce the heat to 350 F. for about 45 minutes, until
brown on top. Serve warm or cold in thick slices so
the egg centers each piece.

Jewish Cooking
for Pleasure
Molly Lyons
Bar-David

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Title: SEASONED VEGETARIAN BROTH
Categories: Vegetarian, Soups/stews, Chinese
Yield: 1 servings

5 Dried Chinese blk. mushrooms
4 1/2 c Cold water
1/2 c Szechwan preserved veg. *
3 Green onion; quartered
2 lg Carrots; coarsely chopped
1/4 ts Oriental sesame oil
1/4 ts Light soy sauce
1/4 ts Black soy sauce
1/8 ts Ground white pepper

*Note: canned Szechwan preserved vegetable should be
rinsed and thinly sliced.

Cover mushrooms with hot water and let stand 30
minutes. Drain; cut off stems; reserve. Rinse stems
and caps.

Bring mushroom stems and caps, 4 1/4 cups cold water
and all remaining ingredients to boil in heavy large
saucepan. Reduce heat, cover and simmer 2 hours.
Cool completely. Refrigerate overnight. Strain
before using. Makes about 1 1/2 cups.

Source: Bon Appetit, November 1988. Typed for you by
Karen Mintzias

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Title: King and Dungeness Crab Meat
Categories: Seafood, Canning
Yield: 1 text

It is recommended that blue crab meat be frozen for best quality.

Procedure: Keep live crabs on ice until ready to can. Wash crabs
thoroughly, using several changes of cold water. Simmer crabs 20 minutes
in water containing 1/4 cup of lemon juice and 2 tablespoons of salt (or
up to 1 cup of salt, if desired) per gallon. Cool in cold water, drain,
remove back shell, then remove meat from body and claws. Soak meat 2
minutes in cold water containing 2 cups of lemon juice or 4 cups of
white vinegar, and 2 tablespoons of salt (or up to 1 cup of salt, if
desired) per gallon. Drain and squeeze meat to remove excess moisture.
Fill half-pint jars with 6 ounces of meat and pint jars with 12 ounces,
leaving 1-inch headspace. Add 1/2 teaspoon of citric acid or 2
tablespoons of lemon juice to each half-pint jar, or 1 teaspoon of
citric acid or 4 tablespoons of lemon juice per pint jar. Add hot water,
leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1. Recommended process time for King and Dungeness Crab Meat in a
dial-gauge pressure canner.

Jar Size: Half-pints, Pints.
Process Time: 70 minutes for Half-pints, 80 minutes for Pints.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for King and Dungeness Crab Meat in a
weighted-gauge pressure canner.

Jar Size: Half-pints, Pints.
Process Time: 70 minutes for Half-pints, 80 minutes for Pints.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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From: Jean-Pierre Haddad
Date: 23 Apr 1995 14:02:51 GMT

Honey Cake

The ingredients:
4 eggs
1 cup honey
1 cup sugar
1 cup black coffee
1/2 cup sunflower oil
3 Tspoons brandy (lavish TTTspoons if children are away)
1/2 tspoon cinammon
1/2 tspoon ground cloves
1/4 tspoon ground ginger
3.5 cups flour
2 tspoons baking powder
1 tspoon bicarbonate sodium
1/2 cup crushed wall or pecan nuts
1/4 cup crushed almonds

1. Separate egg whites and yolks and put the yolks in a bowl. Add the honey,
the sugar, the lukewarm coffee, the oil and the brandy. Stir with a wooden
spoon. Add the spices and continue stirring until the mixture is evenly soft.

2. In another bowl mix the flour, the baking powder and the bicarbonate
sodium. And slowly add to the soft mixture. Mix in the nuts.

3. Whip the egg whites and when they are hard, fold them into the mixture.

4. Warm a long baking tray (shape of a bread loaf) and grease it with some
margarine. Pour in the mixture. On top sprinkle the almonds.

5. Bake in a medium hot oven for one hour. Cool the cake and keep it for the
following day as its taste improves.