Title: Roasted Pumpkin Seeds
Categories: Snacks
Yield: 1 batch

1 Pumpkin
2 tb Vegetable oil
Salt to taste

Scoop out the seeds and pulp from a pumpkin, and separate the pulp
from the seeds, discarding the pulp.

Rinse the seeds in a large colander under cold running water,
removing any remaining clinging strings. Seeds will feel slippery to
the touch under the water.

Dump seeds, a small amount at a time, into paper toweling and dry.
Spread onto a large baking sheet and allow to finish air-drying for
an hour or so. When seeds are dry, toss them with the vegetable oil
to coat well and sprinkle liberally with salt. Spread into a thin
layer on the baking sheet and place in a 350 F oven for 30 minutes,
or until golden brown, stirring every few minutes to prevent burning.

Remove from the oven and allow to cool before serving.

(These little suckers taste so good that roasted seeds rarely are
allowed to cool much beyond just cool enough to touch before they get
scarfed.)

Recipe by Dave Sacerdote, posted 10/95

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SRI LANKA CURRIED LEEKS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----CURRIED LEEKS----- 450 g Leeks 50 g Onion 2 Chile, Green 1/4 ts Turmeric 1 t Salt Curry leaf sprigs 175 ml Coconut milk, thin 100 ml Coconut milk, thick 1/4 ts Curry powder ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Wash the leeks, cut the green part into 1 cm slices and the stalk into 50 mm slices. Chop onions and chiles and place in a pan. Add the leeks, turmeric salt, curry leaves and thin coconut milk and bring to the boil. Simmer until the gravy has reduced. Add the Coconut milk, thick, bring back to the boil and just prior to serving sprinkle with 1/4 teaspoon curry powder. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

ALMOND BERRIES

Recipe By : DESSERT SHOW#DS3040
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Fresh strawberries
1/2 pint Fresh blueberries
Toasted almond slivers
Amaretto liqueur=7F

Mix berries together in bowl. Pour in 1 cup Amaretto. Toss well. Cover and
chill. Spoon into
dessert cups to serve. Sprinkle on toasted almonds.

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Title: Rich Pastry Crust
Categories: Pies, Crusts
Yield: 1 ball

2 1/2 c Flour
1 t Salt
1/2 c Lard
1/4 c Chicken fat, cold
6 T Water

Combine flour and salt. Cut in lard and reserved cold chicken fat
until size of small peas. Add water by tablespoons, tossing with fork
until all flour is moistened and dough forms ball.

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Honey Curried Chicken

Recipe By : Womens American ORT
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Jewish Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
3 pounds chicken — cut up

Melt margarine in a casserole in a 225 oven. Stir in honey, mustard, salt
and curry. Roll chicken pieces in mixture and arrange in a single layer in
the baking dish. Bake at 375 oven for 1 hour or until fork tender.

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Title: BASQUE STYLE STEAMED CLAMS (ALMEJAS GUISADAS)
Categories: Seafood, Ethnic
Yield: 6 servings

4 qt Cherrystone clams
4 Cloves garlic, minced
1 Onion, about 1″ in diameter,
-minced
1 tb Parsley, minced
1 tb Olive oil
1/2 c Dry white wine
1/2 c Water (or additional clam
-liquid)
1/4 ts Black pepper, freshly ground

Wash clams thoroughly and place in a large kettle. Add remaining
ingredients. Cover and cook over medium heat for 20 minute. Serve hot in
individual bowls, accomapanied by thick slices of french bread and a green
salad.

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Title: SEMISWEET CHOCOLATE GANACHE
Categories: Chocolate
Yield: 1 servings

1 c Heavy cream
2 tb Unsalted butter
2 tb Granulated sugar
12 oz Semisweet chocolate, broken
-into 1/2 pieces

Heat the heavy cream, butter, and sugar in a 2 1/2 quart saucepan over
medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture
to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling
cream over the chocolate and allow to stand for 5 minutes. Stir until
smooth. Allow to cool to room temperature.

“Death By Chocolate” Kenan Books, Inc 15 West 26th Street New York By
Marcel Desaulniers From Rizzoli International Publication, Inc. Posted by
Ken Strei

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Title: Hauntingly Good Popcorn
Categories: Snacks, Popcorn, Holidays
Yield: 1 servings

6 c Popped popcorn *
1/2 c Dried apple slices; cut
1/2 c Dried cranberries
1/4 c Raisins
1/4 c Walnuts; chopped
1 tb Brown sugar
1 ts Pumpkin pie spice
1/4 ts Ground cinnamon

* can use 1 bag of microwave popcorn. Do not use lite or air popped
popcorn as seasonings will not stick to it. In large bowl, toss
together popcorn, dried applies, dried cranberries, raisins and
walnuts. In small bowl combine brown sugar, pumpkin spice and
cinnamon. Add to popcorn mixture and toss until popcorn is coated!!

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POLENTA WITH FONTINA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Mrs. G

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
Fontina Cheese
Melted Butter
Ingredients:
Salt pepper
Prepared polenta

After making the polenta pour into a dish and let cool until hardened. Cut into
1″ slices. In an ovenproof buttered pan cover bottom with slices of polenta.
Cover that with a generous layer of Fontina cheese. Top with another layer of
polenta. Brush with melted butter. Lightly salt and pepper the top. Bake in
oven 475 until golden brown. Serve hot.

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MUSHROOM BACON STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon
1/4 c Butter or margarine
1 lb Medium sized mushrooms
– quartered
3 md Celery ribs — sliced
1 lg Onion — diced
1/2 ts Dried sage leaves
1/4 ts Dried marjoram leaves
Salt — to taste
Freshly ground black pepper
– to taste
20 sl Firm textured white bread
– cubed
1 Egg — lightly beaten

In 12″ skillet over medium heat, cook bacon until
golden; remove to paper towels to drain. Crumble bacon
into large bowl; set aside. Pour off all but 1/4 cup
bacon drippings from skillet; add butter to skillet;
melt over medium heat. Add mushrooms, celery, onion,
sage, marjoram and pepper; cook 10 minutes, stirring
occasionally until vegetables are tender. Remove from
heat; add vegetable mixture to bacon in bowl. Add
bread cubes; toss well to mix. Pour egg over stuffing;
toss to blend. Makes 12 to 14 cups, enough to stuff 12
to 14 pound turkey.

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