PEG JENNING’S WHISKEY-FLAVORED CRAB SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–EPICUREAN DELIGHT: BEARD—–
—–SOUP—–
1 lb Crab meat
1/2 c Milk
2 tb Butter
—–CREAM SAUCE—–
3 tb Butter
3 tb Flour
2 c Milk
1 1/2 c Cream, heavy
4 tb Scotch whiskey

Heat crabmeat in milk and butter. Make cream sauce by cooking butter and
flour together slowly for 2 minutes, then whisking in milk, and salt and
pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in
crabmeat as soon as it simmers. When it is just at boiling point, stir in
whiskey. Serve in heated cups with a sprinkling of parsley.

No good cook is above profiting by another’s mistakes. When his friend
Mrs. Jennings added a splash of Scotch instead of using sherry in the crab
soup she made for him, Beard didn’t object to the flavor but did add her
recipe to his lifetime collection.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
and Luscious echoes

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RIEWE SCHALES (TURNIP CASSEROLE) (AMISH)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Oct.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Turnip, grated
1 1/2 c Potato, grated
3/4 c Milk
1/2 c Low fat yogurt
1/2 c Whole grain bread crumbs
1/4 c Sunflower, olive, or
Safflower oil
2 md Onions, chopped
1 T Dried parsely
1/2 t Ground black pepper

1) Thoroughly mix all the ingredients, except the bread crumbs, in a large
bowl.

2) Pour the mixture into a lightly greased shallow casserole (23 cm or 9
inches). Then scatter the bread crumbs over the top.

3) Bake for 40 minutes at 375F (190C). Serve immediately.

** Variations **

Fry the bread crumbs in a small amount of oil, before scattering them over
the top of the dish.

Posted by ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue
#215, Oct. 6, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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CARRIBEAN GINGER PEPPER SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Jalapenos; seeded — minced
1 teaspoon Cayenne pepper
1/4 teaspoon Salt
2 tablespoons Cornstarch
1/4 cup Granulated sugar
1/4 cup Lime juice — fresh preferred
1/4 cup Unsweetened pineapple juice
1 cup Water
Soy sauce
2 tablespoons Fresh ginger;peeled — shredded
1/2 cup Pineapple chunks
2 tablespoons Chardonnay or dry white wine
1 tablespoon Chopped cilantro

In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple
juice until smooth. Premix and gradually stir in the water, soy sauce, ginger,
Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the
sauce is thick and transparent. Finish the sauce by stirring in the pineapple
chunks, Chardonnay, and cilantro. Broil swordfish or chicken breast, basting
with lemon and butter. Then serve on a bed of rice, topped with a liberal
portion of warm sauce. Chile Pepper Magazine

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Title: Grape Juice
Categories: Beverages, Canning, Fruits
Yield: 1 recipe

Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs
26 pounds and yields 7 to 9 quarts of juice–an average of 3-1/2 pounds
per quart.

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality
for eating fresh or cooking.

Procedure: Wash and stem grapes. Place grapes in a saucepan and add
boiling water to cover grapes. Heat and simmer slowly until skin is
soft. Strain through a damp jelly bag or double layers of cheesecloth.
Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off
clear liquid and save; discard sediment. If desired, strain through a
paper coffee filter for a clearer juice. Add juice to a saucepan and
sweeten to taste. Heat and stir until sugar is dissolved. Continue
heating with occasional stirring until juice begins to boil. Fill into
jars immediately, leaving 1/4-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Grape Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

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

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Title: Popcorn–Cock-Trail Mix
Categories: Appetizers, Snacks, Thanksgivin
Yield: 4 servings

1/4 c Unpopped corn (8 cups
Popped)
4 T Butter
1 1/2 c Dark raisins

Pop popcorn. Melt butter. Drizzle butter over unseasoned popcorn
and toss until well blended. Add the raisins and toss until well
blended.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991

Entered by: Lawrence Kellie
From: Lawrence Kellie Date: 29 Sep 96

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Title: HAMBURGER PATTIES
Categories: Main dish, Meats
Yield: 4 servings

1 lb Lean Hamburger
1 ea Small Onion, Chopped
1 ea Slice Bread, Cubed
2 tb Catsup
1/2 ts Salt
1 1/2 ts Prepared Mustard
1 ts Worcestershire Sauce
1 ts Prepared Horseradish

Mix all ingredients. Shape into 4 patties, about 3
1/2 inches in diameter. Place in square baking dish 8
x 8 x 2-inches. If desired, brush each patty with
additonal catsup. Cover loosely and microwave on high
(100%) 5 minutes; turn dish one-quarter turn.
Microwave until done, 2 to 3 minutes.

—–

Title: Emeril’s Southwest Seasoning (Southwest Spice
Categories: Seasoning, Emeril
Yield: 1 /2 cup

2 tb Chili powder
2 ts Ground cumin
2 tb Paprika
1 tb Dried oregano
1 tb Ground coriander
1 ts Cayenner pepper
1 tb Garlic powder
1 ts Crsuhed red pepper
1 tb Salt
1 ts Black pepper

Combine all ingredients thoroughly.

Source: Essence of Emeril, TVFN
Formatted by Lisa Crawford, 4/27/96

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Title: FREEZER MIX MEAT AND POTATO FAVORITE
Categories: Meats
Yield: 4 servings

1 pk Beef-Mushroom Freezer Mix
1/3 c Water
2 c Fried shredded potato rounds

Dip container of frozen mix into hot water just to
loosen. In 2-quart saucepan, heat frozen mix and water
to boiling. Reduce heat; cover and simmer, stirring
frequently, until mix is thawed, about 20 minutes.
Heat oven to 375′. Place half the potato rounds in
ungreased 1 1/5-quart casserole; pour meat mixture
over potato rounds and top with remaining potato
rounds. Cover and bake 25 minutes. Uncover and bake
until potato rounds are brown, about 10 minutes longer.

—–

Title: Eggplant Caviar Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings

1 ea Eggplant; Md, About 1 Lb.
2 ea Cloves Garlic
1/2 t Soy Sauce
1 c Fresh Tomato; Chopped
1 t Dried Basil; Crushed
2 tb Olive Oil
1 tb Lemon Juice
2 tb Green Onion; Diced, Use All
2 tb Fresh Parsley; Minced
1 tb Fresh Basil; Chopped, OR

Cut the eggplant in half lengthwise. Bake, cut side down, on a
greased cookie sheet at 400 degrees F. for 60 minutes. As the
eggplant cools, gently squeeze out the excess water. Use a spoon to
scoop pulp from the skin. Place the pulp in a bowl and mash with a
fork.
Using a garlic press, crush the garlic into the eggplant. Add all of
the other ingredients and blend well. Cover and chill. Makes about 3
1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch
Crackers, Cocktail Rye Bread, Scallions, Bell Peppers

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Title: CHOCOLATE PEANUT BUTTER PIE
Categories: Pies/pastry
Yield: 6 servings

1/3 c Semi-sweet Chocolate Chips
1 tb Light Corn Syrup
1 tb Water
1/3 c Creamy Peanut Butter
1/3 c Sugar
3 tb Light Corn Syrup
3 tb Water
1/4 c Peanuts; Chopped
2 ea Egg Whites; Lg
2 tb Sugar
1 t Vanilla
1 c Heavy Cream; Whipped
14 ea PeanutButterSandwichCookies
3 tb Butter Or Regular Margarine

~———————-PEANUT BUTTER COOKIE
CRUST————————- Prepare the Peanut Butter Cookie Crust
and set aside. Combine the chocolate chips, 1 tb of light corn syrup
and 1 tb of water in the top of a double boiler. Cook over simmering
water until the chocolate melts and the mixture is smooth. Remove
from the heat and cool well. Meanwhile combine the peanut butter, 1/3
cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt
saucepan. Cook over medium heat, stirring constantly until the sugar
is dissolved and the mixture is well blended. Pour into a bowl and
stir in the peanuts; cool. Beat the egg whites until foamy, using an
electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a
time, beating well after each addition. Beat in the vanilla and
continue beating until stiff, glossy peaks form when the beaters are
slowly lifted. Fold the egg white mixture into the whipped cream.
Then fold in the peanut butter mixture. Pour half of the peanut
butter mixture into the peanut butter cookie crust. Drizzle half of
the chocolate mixture over the filling. Top with the remaining
filling. Drizzle the remaining chocolate in parallel lines over the
filling. Pull a knife across the lines at 1 inch intervals. Freeze
until firm.
Wrap securely in aluminum foil. Return to the freezer and continue
freezing 8 hours or overnight.
Remove from the freezer 10 minutes before serving. PEANUT BUTTER
COOKIE CRUST: Crush the cookies and melt the butter or margarine.
Combine them and mix well.
Press the crumb mixture into the bottom and up the sides of a 9-inch
pie plate. Chill in the refrigerator until set.

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