Title: Coconut Rum Punch
Categories: Australian, Ceideburg 2
Yield: 1 servings

Text Only

Here, courtesy of Mark Herron in Sydney, is a series of recipes from
Downunder. These coconut recipes are from the Sydney Morning Herald
9/29/92 from a cooking column titled “Raw Materials” by Meryl
Constance. These are in an odd format, aside from being metric.
There are no ingredient lists or amounts leading the body of the
recipe. I considered listing the ingredients first, but++since I use
a non-standard format++ maybe someone with MM or one of the other
recipe programs would rather put them into that format. And no way
am I going to try to translate the metric measurements into American
ones. Some of you whiz-kids with recipe programs with that feature
conversions can tackle that. As you’ll see, these come from all over
the world, not just from Australia. Mark++gotta couple of question on
ingredients. The rabbit recipe below calls for both red and green
capsicums and birdseye chillies. I know what the latter are, but are
“capsicums” what we call green or red bell peppers up here? And I
*think* that what are referred to as “brown onions” are probably the
one’s with brownish skins that we call “yello onions” here.

And thanks for sending the papers over! I getting a kick out of not
only the recipes, but also the ads and articles. A nice peek into
Ozzie life.

This is a version of an old recipe from Barbados. You can use light
or dark rum. One of the ingredients is simple syrup which is made by
dissolving 4 parts (any measure) sugar in 3 parts of water. If you
can’t find a fresh young coconut, the chilled drinks cabinet in many
Asian food stores contains young coconut juice, which has been frozen
in plastic packs.

Put into a cocktail shaker or mixing bowl 30 ml lime juice, 60 ml
simple syrup, 90 ml rum. 120 ml young coconut- nut juice. Shake or
stir with ice cubes and strain into a tall glass. Garnish with a
lime leaf.

Serves 1 (lavishly).

Posted by Stephen Ceideberg; October 29 1992.

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COUNTRY BREAD SAUSAGE STUFFING FOR TURKEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage
-Bob Evans, Jimmy Dean, etc.
1 md Onion — chopped
1/4 c Chopped celery
1 t Salt
1/2 ts Pepper
1 t Dried basil
1/2 ts Oregano
10 c White bread cubes
– DRY, day-old
2 tb Minced parsley
-fresh or dried
Chicken broth or bouillon

Cook sausage in skillet, breaking up with a fork as
it cooks, until all pink color is gone. Pour off and
discard all but 1/2 cup of accumulated liquid. Add
celery and onion to sausage in skillet. Cook onion,
stir in salt, pepper, basil and oregano. Place bread
cubes in large bowl. Add sausage mixture, parsley and
enough chicken broth to moisten . Mix together gently.
Will stuff one 12 to 14 lb turkey. Bake excess in
ungreased casserole @ 350 degrees for 30 minutes.

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Au Gratin Potatoes And Ham

Recipe By : Sue Klapper
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C potatoes — peeled and sliced
1/2 Med onion — coarsely chopped
3/4 C ham — cooked, cubed
1/2 C american cheese — shredded
1/2 Can cream of mushroom soup
1/4 C milk
1 Dash thyme

In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat
layers. In small bowl, combine soup, milk and thyme; pour over top. Cover;
cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours
or until potatoes are tender.

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Cuscusu (Shellfish Couscous Soup) (Weir)

Recipe By : Joanne Weir: August 19, 1998 San Francisco Chronicle
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup couscous
2 1/2 cups fish stock
OR bottled clam juice
2 pounds assorted shellfish — such as
mussels; clams; shrimp; scallops
3 tablespoons olive oil
1 small yellow onion — minced
3 garlic cloves — minced
1 small pinch crushed red pepper
1 cup dry red wine
2 bay leaves
1 1/4 cups peeled — seeded
and chopped tomatoes
1 teaspoon red wine vinegar
salt and freshly ground pepper
3 tablespoons chopped italian parsley — plus
more for garnish
1 large pinch saffron threads

Wash the couscous in cold water and drain immediately. Lift and rake the
grains with your fingertips to separate them. Let rest for 10 minutes.

Heat the fish stock in the bottom of a couscousiere, or in a large soup pot
fitted with a steamer on top.

Line the steamer insert with 3 layers of cheesecloth. Add the couscous and
steam for 20 minutes, uncovered, fluffing the grains halfway through the
cooking.

Remove from the steamer and dump couscous into a baking pan.

Combine 1/3 cup water and 1/4 teaspoon salt. Sprinkle over the couscous.
Lift and rake grains with your fingertips to separate them. Let rest for 10
minutes.

Bring the fish stock back to a simmer. Wash the shellfish.

Add the mussels to the soup pot, cover and cook until they open, 2 to 5
minutes.

As the mussels open, remove them from the pan with a slotted spoon. Place
in a large bowl and cover with foil.

Add the clams to the soup pot, cover and cook until they open, 2 to 5
minutes. As the clams open, remove them from the pot with a slotted spoon
and add them to the mussels.

Strain the cooking broth and reserve.

Peel the shrimp and add them to the cooked shellfish.

Remove the muscle from the side of each scallop, then add scallops to the
shellfish.

Heat the olive oil in the soup pot. Add the onions and saute until soft, 7
minutes.

Add the garlic and crushed red pepper; saute for 1 minute.

Increase heat to high and immediately add the wine. Cook until reduced by
half, about 2 minutes.

Add the bay leaves, tomatoes, vinegar and strained shellfish broth. Season
with pepper.

Bring to a boil, then reduce heat to a slow simmer. Place the
cheesecloth-lined steamer insert back on the couscousiere or soup pot.
Place the couscous in the steamer.

Simmer slowly for 15 minutes, uncovered, until the couscous feels hot when
you touch it on top. Remove the steamer and couscous.

Add the parsley, saffron and all the shellfish to the soup pot and simmer
slowly for 2 minutes. Remove from heat and let sit for 3 minutes.

Stir the soup well; season with salt and pepper.

Divide the couscous among serving bowls, ladle in soup, then garnish with
parsley. Serves 8.

[PER SERVING: 165 calories, 9 g protein, 15 g carbohydrate, 6 g fat (1 g
saturated), 38 mg cholesterol, 330 mg sodium, 2 g fiber.]

Notes: Recipes from a lunch at a family run restaurant and market in
Palermo, on the northwestern tip of Sicily. The restaurant was called
“Shanghai.”

Kitpath@earthlink.net 8/27/98

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Title: ORANGE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 c All-purpose flour
1 1/2 t Baking soda
1/2 c FLEISCHMANN’S Margarine,
-softened
1 c Sugar
2 t Grated orange peel
1 t Vanilla extract
1/4 c EGG BEATERS 99% Real Egg
-Product
Additional sugar (opt)

In small bowl, combine flour and baking soda; set aside.

In medium bowl with electric mixer at medium speed, beat margarine, 1 cup
sugar, orange peel and vanilla until creamy. Add egg product; beat until
smooth. Gradually stir in flour mixture utnil blended. Cover; chill dough
1 hour.

Shape dough into 42 (3/4") balls; roll in additional sugar if desired.
Place on lightly greased baking sheets, about 2″ apart. Bake at 375’F. for
8-10 minutes or until light golden brown. Remove from sheets; cool on wire
racks.

Makes 3 1/2 dozen cookies.

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Title: Kahlua Spiced Peaches
Categories: Kahlua, Peaches, Gift
Yield: 12 servings

2 cn (29 oz. each) cling peach
-halves
1/2 c Kahlua
1/2 c Brown sugar, packed
1/4 c Tarragon white wine vinegar
3 Thin strips orange peel
3 Thin strips lemon peel
2 Sticks cinnamon

Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar,
vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5
minutes. Pour over drained peaches. Cool and refrigerate. Makes 12 to
14 spiced peaches.

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone Wine Spirits Inc. Los Angeles, CA.

Posted By: Joan Johnson

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MOLLY’S FAVOURITE CHICKEN SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Main dish
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Chicken, quartered
2 Chicken Feet or
4 Chicken Wings or
1 Turkey Wing
3 Cloves Garlic, bruised
1 md Onion, peeled
4 Carrots, peeled and cut up
4 Stalks Celery cut up
1/2 bn Parsley, tied with string
1 Bay Leaf
1 1/2 ts Salt
1/2 ts Black Peppercorns
Ground Pepper
4 qt Water

Pour water into a large pot. Add the chicken, and
chicken feet, garlic, onion, carrots, celery, parsley,
bay leaf, salt and peppercorns, and slowly bring to a
boil over medium heat. Reduce heat and simmer for 3
hours, using a spoon to skim the fat from the soup as
thoroughly as possible. Cool.

Strain the soup. Discard the onion, parsley, bay leaf
and peppercorns, and set the other vegetablees aside.
Skin the chicken and remove the meat from the bones.
Return the chicken meat, carrots, celery, garlic
cloves and broth to the pot and bring back to a
simmer, seasoning with additional salt or pepper to
taste.

Serve the soup in big bowls, over pastina, rice or
spaghettini.

This soup’s curative powers are released only when the
vegetables are mashed together in the bowl. Use a fork
for mashing. Use a big spoon for eating. Makes 3
quarts.

From “Cold Spaghetti at Midnight,” by Maggie Waldron

Source: Medford Mail Tribune, 30 November 1993

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Candy Apple Cheese Pie

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:10
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c corn flake crumbs
1 tbsp oil
—-Filling—-
8 ozs fat-free cream cheese — softened
14 ozs fat-free sweetened condensed milk
1/3 c lemon juice — at room temperature
1 tsp pure vanilla extract
1 c apples — sliced
1/4 c cinnamon candies
1/4 c water
2 tbsps water
2 tsps cornstarch

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine corn flake crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. Meanwhile to
prepare filling, combine cream cheese, sweetened condensed milk, lemon
juice. and vanilla in a mixing bowl. Pour into prebaked pie crust. Arrange
apple slices over cream cheese mixture. In a saucepan, over low heat,
dissolve cinnamon candies in 1/4 cup water. Stir remaining water and
cornstarch together. Add to cinnamon mixture. Cook and stir until mixture
thickens and boils. Remove from heat; cool slightly. Drizzle over apples.
Chill 3 hours or until set.

– – – – – – – – – – – – – – – – – –

Per serving: 277 Calories; 2g Fat (7% calories from fat); 9g Protein; 55g
Carbohydrate; 4mg Cholesterol; 251mg Sodium

1 spaghetti squash (I used 1/2 of a 3.3 lb. squash
= 1.5 kg Courge Spaghetti
1 medium zucchini (Italian squash) grated
1 cup tomato sauce (or 1 6 oz. can tomato paste + 2 oz water)
1 tsp dried or finely cut fresh basil
1 tsp dried crushed oregano
1 tsp garlic powder (or two cloves finely chopped fresh)
1/4 tsp fresh ground black pepper
1/4 tsp salt (optional)
serrano chili sauce (or any other hot sauce) to taste (optional)

(This dish requires 20 minutes of baking, but the first part of
the preparation of the spaghetti squash can be done stovetop
or microwave.

Cut spaghetti squash in half length-wise. Carefuly scrape out
seeds, but do not cut into the body of the squash. While the
squash is cooking you can prepare the other ingredients.

Stovetop: place half squash cut side down in a pot with 2″ (5 cm)
water, cover and boil for 20 minutes.
Microwave: place half squash in a dish with 1/4 cup water, cover
with plastic wrap and cook at high (>600 watts) for 7 minutes.

Squash is half cooked. With fork, scrape out squash to produce
spaghetti-like strands. A thin, hard shell will be left.

In a large bowl, add spaghetti squash, tomato sauce, grated
zucchini and spices. Mix well and spoon into squash shell (or
casserole dish), top with nutritional yeast, a little more
garlic powder (and, if desired, non-fat grated parmesan cheese).

Bake at 350 degrees F. (175 C.) for 20 minutes or until done.

Nutritional Analysis:
Each 8 oz (.25 l.) serving has 66 calories, less than 0.25 g fat.

Notes:

I served it with brown rice and fresh non-fat French Bread.
It would be an ideal filling for a pita pocket or tortilla.

What to do with the other half of the squash? Stick it in the
refrigerator for a few days, then prepare it as shown above,
except microwave for 10 minutes or boil for 30, and then scrape
it out and serve topped with your favorite spaghetti sauce.

Time:
This took about 8 minutes of working time, 7 minutes of
microwaving while getting the rest ready, and then waiting
20 minutes while it baked. Smell and taste was delicious.
Source:a sticker attached to a spaghetti squash by Linden Associated Growers,
Linden, CA.
Makes: 6 servings.

MIMOSA BEET SALAD

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds beets without greens, — washed
6 tablespoons olive oil
4 tablespoons + 2 tsp white-wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 3/4 teaspoons salt
1/2 teaspoon pepper
3/4 cup diced red onion
2 large hard-cooked eggs
1 tablespoon parsley
frisee or chicory leaves, — for garnish

Preheat oven to 400. In large roasting pan, place beets, still wet;
cover pan tightly with foil. Roast 1 hour or until beets are easily
pierced with knife; let cool. Peel; cut into 1/2 inch chunks.
Dressing: In bowl, whisk together oil, all the vinegar, the mustard,
honey salt and pepper. Toss beets with dressing; let stand 1 hour,
tossing occasionally. (Can be made to this point 2 days ahead; cover;
refrigerate) Mix in onion. Finely chop eggs mix with parsley. Place
beet salad on serving plate. Sprinkle with frissee. Makes 8 servings.

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