Title: Prune Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

1/2 c Butter
1 c Sugar
2 Eggs, beaten
2/3 c Chopped prunes (stewed and
Pitted)
2/3 c Sour milk
1 1/3 c Sifted all-purpose flour
1/2 ts Baking powder
1/2 ts Soda
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice

Blend butter with sugar, add eggs and prunes. Stir in
sour milk alternately with sifted dry ingredients.
Bake in greased layer cake pan at 375F for 25 – 30
minutes. Ice with creamy icing. Source: Heritage
Recipes ch.

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Title: KAENG PED CAI
Categories: Main dish, Chicken, Thai, Asian, Rice
Yield: 6 servings

-J.Applebury GENIE
4 lg Whole chicken breasts
2 tb Peanut oil
1 tb Dried hot chiles; crushed
6 Cloves garlic; minced
1 ts Paprika
1/4 ts Lemon rind; grated
1/4 ts Shrimp paste or anchovy
-paste
1/8 ts Caraway seed
1/4 ts Ground coriander
1/2 ts Sugar
2 c Coconut milk
4 Green onions; chopped
1 ts Fresh coriander; chopped
1 Red bell pepper; seeded and
-cut into thin strips
Salt, to taste
Steamed rice; to accompany

Bone chicken breasts, remove skin (reserve for stock
or another future use), and cut breasts into strips
1/4″ wide and 2″ long.
In a large wok or skillet, heat oil until it is
almost smoking. Add chiles, garlic, paprika, lemon
rind, shrimp paste, caraway, ground coriander, and
sugar, and stir rapidly for 1 minute. Add chicken
breasts and stir-fry until evenly coated with
seasonings and hot throughout (about 2 minutes).
Pour in coconut milk and bring to a boil, stirring
constantly. Stir in green onions, fresh coriander, and
bell pepper. Season to taste with salt. Immediately
remove from heat. Serve with hot steamed rice. Serves
6.
J.APPLEBURY [AppleDebbie]

—–

Buffalo Chili

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Sunflower Oil
6 pounds Ground Buffalo Meat
1/2 cup Flour
3 cups Water
1/4 cup Minced Garlic
3/4 cup Green Bell Pepper
3/4 cup Red Bell Pepper
1/2 cup Green Chili Peppers
3/4 cup Jalapeno Peppers
5 cups Tomato Sauce
3 Diced Onions
1/2 cup Beef Broth
1/2 cup Paprika
1/2 cup Chili Powder
6 tablespoons Ground Cumin
1 teaspoon Cayenne Pepper
1/2 teaspoon Black Pepper
1/2 teaspoon White Pepper
4 teaspoons Salt
2 tablespoons Oregano
2 teaspoons Dried Chilies

Saute Buffalo meat, sunflower oil and flour together until meat is cooked.
Add remaining ingredients and simmer for 1 hour.

– – – – – – – – – – – – – – – – – –

Title: VEGETABLE LO MEIN
Categories: Vegetables, Oriental
Yield: 4 servings

3/4 lb Fresh noodles
6 Chinese mushrooms
– soaked in warm water
– and shredded
3 lg Celery stalks
– shredded to about
– 3-in lengths
2 Bamboo shoots
– sliced and shredded
1 c Bean sprouts
2 tb Oil
1/2 ts Salt
1 c Broth and mushroom water
1/2 ts Sugar

BOIL NOODLES IN SALTED WATER until just done, about 4
minutes. Drain well and rinse in cold water. Mix in a
little oil to prevent sticking. Stir-fry mushrooms,
celery, bamboo shoots and bean sprouts in oil. Add
salt and broth, oyster sauce and sugar. Push
vegetables up side of the wok and add noodles, stir to
warm, then mix in vegetables. Add a teaspoon of
cornstarch mixed with a teaspoon of water if a thicker
sauce is desired.

—–

Title: Fresh Cherry Pie with a Buttery Cream Cheese Crust
Categories: Pies, Fruits, Desserts
Yield: 6 servings

———————————–CRUST———————————–
1 c Unsalted butter; soft
4 oz Cream cheese; soft
2 1/2 c All purpose flour
1 ts Cinnamon

———————————-FILLING———————————-
3 c Fresh pitted cherries
2 1/2 tb Minute tapioca
1/8 ts Salt
6 tb Granulated sugar
1/4 ts Almond extract

Cream together butter and cream cheese with mixer until thoroughly
blended. Using a pastry blender, cut in flour til it looks like it may
hold together if you squeezed some or it into a ball. Stop. It’s
done. (If you overmix, it will be tough). Chill well.

When chilled, cut in half, using one half of the dough to pat into a 9
inch glass pie dish. Chill again.

Filling: Combine all the ingredients for the filling and let stand
for 30 minutes stirring occasionally.

Meanwhile, take reserved dough and place between 2 sheets of waxed
paper. Roll out large enough for top crust.

Pour cherry filling into pie dish and top with rolled crust. Make
attractive slits and bake at 400 degrees for about 40 minutes.

From the personal MM recipe database of Sandy Gamble

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PEAR BREAD PUDDING WITH MUSCAT SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Currants
1 lg Ripe pear, halved, cored — pa
1/4 c Muscat wine
4 sl White bread — trimmed and
1 1/2 c Milk — scalded
6 Egg yolks — lightly beaten
1/3 c Sugar

makes 6 servings
butter for molds Muscat sauce (recipe follows)
Preheat oven to 350 degrees. In small bowl, combine currants, pear, and
wine.

Let stand 30 minutes. Place bread cubes in bowl; pour scalded milk over
bread; let stand 10 minutes. Add egg yolks, sugar, and pear mixture.
Divide among 6 well-buttered individual ramekins or custard cups. Place in
roasting pan on open rack; pour boiling water into pan to come halfway up
sides of molds.

Bake in preheated oven for 40 minutes, until the tip of a knife inserted
between center and edge of pudding comes out clean. Let stand 5 minutes
before unmolding, or chill before unmolding. Serve with Muscat sauce.

Muscat Sauce
1 c milk 1 c light cream 1 3 inch strip lemon zest 6 egg yolks 1/3 c
sugar 1/4 c Muscat wine
In small heavy saucepan, brin milk, cream, and lemon zest to boil. Remove
from heat; let stand 5 minutes. Meanwhile, in small bowl, combine egg
yolks and sugar; beat until well blended. Remove lemon zest from milk
mixture.

Gradually pour milk mixture into yolks, stirring constantly with wire
whisk. Return mixture to saucepan. Cook over low heat, stirring
constantly with wooden spoon, until sauce thickens enough to coat spoon.
Do not boil. Immediately remove from heat; pour through fine strainer
into small bowl; let cool. Stir in Muscat.

Serve at once or place plastic wrap directly on sauce and refrigerate.

– – – – – – – – – – – – – – – – – –

Title: Wolferman’s Chocolate Drop Cookies
Categories: Cookies
Yield: 2 servings

3/4 c Sugar
1/2 c Butter
1/4 ts Vanilla
1/4 ts Salt
1/4 c White corn syrup
2 Eggs
4 oz Unsweetened chocolate
-melted and slightly cooled
6 tb Milk
1 3/4 c All-purpose flour
1 1/2 ts Baking powder
1/4 c Chopped pecans; optional
——————–
——–icing———- — €
—————–
2 oz Unsweetened chocolate
3 tb Butter
1/4 c Milk
2 c Confectioners’ sugar
ds Vanilla
ds Salt

For cookies, cream sugar, butter, vanilla, salt and
corn syrup. Slowly add eggs and melted chocolate.
Add milk, then stir in flour and baking powder. Add
nuts, if desired, then drop by tablespoon onto
ungreased baking sheet. Bake in preheated oven at 375
degrees 10 minutes or until done.

For icing, melt chocolate and butter in milk, in small
saucepan over low heat. Place confectioners’ sugar in
mixing bowl; pour chcolate mixture over sugar and
blend well. Add vanilla and salt to taste; mix well.
Spread on tops of cooled cookies.

Source: Wolferman’s Bakery, Kansas City, MO
Published in Kansas City Star, 01/17/96

From the recipe files of Rosanne Troxel, Lenexa, KS

—–

Title: CHOCOLATE PECAN PIE
Categories: Pies, Chocolate
Yield: 8 servings

3 ea Eggs,slightly beaten
1 c Karo light or dark corn syru
1 c Sugar
2 tb Margarine,melted
4 oz Semi-sweet chocolate
1 ts Vanilla
1 1/2 c Pecan halves
1 ea 9″ unbaked pie shell

In a large bowl,stir first 6 ingredients until well blended. Stir in
pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or
until knife inserted halfway between center and edge comes out
clean.Cool.

MMMMM

AUNT VELMA’S SHORTBREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter
1/2 c Sugar,icing
2 1/2 c Flour, all purpose – sifted

Preheat oven to 350Fø. Place butter in bowl, should be
at room temperature. Add icing sugar. work together
with hands. Add flour. Keep working with hands till
well mixed. Put the dough on a board and pat to 1/2″
thickness. Cut in rectangles or fancy designs. Bake 20
~ 25 minutes at 350Fø till brown on edges.

– – – – – – – – – – – – – – – – – –

INDONESIAN-STYLE YOGURT RICE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indonesian Rice
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Arborio rice (240g)
1/2 ts Saffron threads
1 md Onion, minced
2 Garlic cloves, minced
3 tb Oil
1 Inch piece fresh ginger,
-grated
1 c Milk (240ml)
1 c Plain yogurt, room
-temperature (1/2 pt.)
Salt pepper

It’s only touted as “Indonesian-style” but what the
hay…

As is the case with most Southeast Asian and South
African yellow rice dishes, the coloring agent called
for here was turmeric, not saffron. Yogurt appears in
many Indian saffron dishes, however, and I suspected
saffron would work well here. It does. You can
substitute California pearl rice successfully.

Heat 1/4 cup of milk and steep threads for 20 minutes.
Saute onion and garlic in oil. Add ginger and rice
and coat grains well. Add the rest of the
ingredients, including the saffron. Season with salt
and pepper and cover. Cook over low heat until rice
is done. Serve immediately.

From “Wild About Saffron++A Contemporary Guide to an
Ancient Spice”, by Ellen Szita. Published by Saffron
Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
1987.

Posted by Stephen Ceideberg; March 30 1993.

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