Perfect Peppermint Patties

Recipe By : Morris Hymes
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound confectioners’ sugar
3 tbsp butter or margarine, softened
2 tsp peppermint extract
1/2 tsp vanilla extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tbsp shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll
into 1-in. balls and place on a waxed paper-lined cookie sheet. Chill for
20 minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a
double boiler or microwave-safe bowl, melt chocolate chips and shortening.
Dip patties; place on waxed paper to harden and freeze for a short while.
Yield: about 5 dozen.

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Hush Puppies

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : American Breads
Breads, Muffins Rolls Low Fat
Rice Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 whole onion — minced
2 tablespoons bacon fat
1 egg
2/3 cup milk
6 cups peanut oil

Mix cornmeal, baking powder, salt. Saute onion in bacon fat until just
limp; cool slightly. Beat egg until light, stir in milk and onion. Stir into
dry ingredients to form a stiff batter. Heat oil in deep fryer to 350
degrees. Shape batter into 3″ long crescents. Fry in single-layer batches in
hot oil until golden brown.

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Serving Ideas : Serve hot with fried fish.

Nutr. Assoc. : 0 902 0 0 0 0 76 435

LEEK-AND-ARTICHOKE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Artichoke — -ÿÿ
2 md -Artichokes
1 c Water — acidulated with
– the juice of
1 Lemon
2 Garlic cloves
1 tb Virgin olive oil
1 lg Leek — white part only
-ÿÿ
2 md Leeks, white part only
– washed and sliced
1 sm New potato — quartered
– and thinly sliced
6 Leaves butter lettuce
– sliced into 1/4″ strips
-ÿÿa handful of
– Sorrel leaves, sliced
1 tb Chopped parsley
2 Mint leaves — chopped
Salt
5 1/2 c Water
1 lb Fresh peas — shucked, -ÿÿ
1 c -Frozen peas
—–GARNISHES—–
Freshly ground pepper
Chopped chervil
-ÿÿChopped Parsley
Extra-virgin olive oil
Parmigiano-Reggiano
– freshly grated

TRIM THE ARTICHOKES. Break off the tough outer leaves
and slice off the top 2/3 of the remaining inner
leaves. Trim the outsides, cut the artichokes in
quarters and remove the chokes. Dice the trimmed
hearts into small pieces. Put them in the acidulated
water as you work. Keep the garlic cloves whole. Warm
the olive oil and add the leeks, drained artichokes,
garlic, potato, lettuce or sorrel, parsley and mint.
Season with the salt, add 1/2 cup water and stew
gently until the vegetables are wilted, about 5
minutes. Add the peas and the rest of the water. Bring
to a boil, then lower the heat and simmer, partially
covered, for 20 minutes or until the artichokes are
cooked. Taste for salt. Puree the soup or leave it as
is and serve with the freshly ground pepper, add a few
good pinches of chervil or parsley, a spoonful of
olive oil drizzled into each soup plate and a dusting
of cheese.

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Title: Consomme De Mer
Categories: Soups
Yield: 6 servings

Jim Vorheis
10 1/2 oz Consomme
1 cn Water
8 oz Bottle clam juice
2 ts Lemon juice
1/2 c Whipping cream
1/2 ts Salt

Heat the consomme, water, clam juice and lemon juice to boiling. Whip
the cream with the salt. Serve hot with a large dollop of cream on
each portion.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

MMMMM

Title: Steve’s Mum’s Lentil Soup
Categories: Soups
Yield: 4 servings

1 lb Lentils (washed)
1 Large onion
3 Cloves garlic
4 oz Mushrooms, sliced
2 Ribs of celery, sliced diag.
2 Carrots, grated
2 ts Oregano or thyme
1 Salt to taste
1 Pepper to taste
1/2 lb Small pasta shells, cooked

Place all ingredients except pasta in a large pot. Cover with cold
water to the depth of the 2nd knuckle of your index finger. Cover pot
and simmer over low heat until the lentils are tender (about one
hour). Taste and correct seasoning. Stir in cooked, drained pasta,
and garnish with parsley.
MMMMM

Title: [THAI] nam phet (hot sauce)
Categories: Thai, Sauce, Chile
Yield: 1 servings

7 Parts prik ki nu daeng
-(red birdseye chilis)
2 Parts khing (ginger)
1 Part kratiem (garlic)
4 Parts nam makham piag
-(tamarind juice)
4 Parts nam manao
-(lime juice)
2 Parts nam pla (fish sauce)

Make as much or as little as you like: this is generally used as an
additive in cooking, but some people like to pour it over omellettes or
burgers…

Method Process to a sauce consistency in a food processor or
liquidiser/blender.

Serving Storage Keeps 3-4 weeks in a refrigerator. “Col. I.F.
Khuntilanont-Philpott”

—–

Title: Ambrosia Mold
Categories: Desserts
Yield: 10 servings

1 cn Crushed pineapple in juice,
-undrained (8 oz)
2 c Boiling water
1 pk JELL-O Brand Orange Flavor
-Gelatin (8-serving size)
1 3/4 c Thawed COOL WHIP Whipped
-Topping
1 cn Mandarin orange segments,
-drained (11 oz)
1 1/2 c KRAFT Miniature Marshmallows
1/2 c BAKER’S ANGEL FLAKE Coconut

DRAIN pineapple, reserving liquid. Add cold water to liquid to
measure 1 cup.

STIR boiling water into gelatin in large bowl 2 minutes or until
completely dissolved. Stir in measured liquid. Refrigerate 1 1/4
hours or until slightly thickened (consistency of unbeaten egg
whites).

STIR in whipped topping with wire whisk until smooth. Refrigerate 10
minutes or until mixture will mound. Stir in oranges, pineapple,
marshmallows and coconut. Spoon into 6-cup mold.

REFRIGERATE 4 hours or until firm. Unmold.

To Prepare with JELL-O Brand Sugar Free Gelatin: Prepare as directed
above, using JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
Dessert and COOL WHIP LITE Whipped Topping.

MMMMM

Title: Klipfish (Klipfisk)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

1 Text Only

Now watch this sleight of culinary hand as I effortlessly slip across
national boundaries and across hemispheres to inextricably link the
cuisines of Denmark and Mexico.

Klipfish is salted dried cod, and Danish klipfish is so good that
large quantities of it are exported to Spain, where “bacalao”, as it
is called there, is much appreciated.

Cut 2 lbs. of fish in pieces and soak for 24 hours in lukewarm water
(or milk, if desired) with a teaspoon of soda. Take up the fish, cut
off the fins, and scrape the skin. Put over the fire in cold water
without salt and cook for half an hour until quite tender.

Serve on a hot platter garnished with parsley and with boiled
potatoes, melted butter, mustard sauce and a dish of diced, hard
boiled eggs (figure one egg per person).

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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SOPA DE FRIJOL NEGRO (Cuban Black Bean Soup)

Recipe By : Pamela Creeden/Corona, CA Jubail, KSA
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soups, Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup onion — chopped
3 cloves garlic — finely chopped
2 tablespoons vegetable oil
1 pound dried black beans
3 cups beef broth
3 cups water
1 cup cooked smoked ham — finely chopped
1 cup green pepper — chopped
1 large tomato — chopped
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
4 hard-cooked eggs — chopped
1 small onion — chopped

Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add
remaining ingredients, except chopped egg and onions; heat to boiling. Boil
2 minutes; reduce heat. Cover and simmer until beans are tender, about 2
hours. Serve with chopped eggs and onions.

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Serving Ideas : Pronounced: Soh’-pah deh free-hohl’ nay’-groh

NOTES : A dash of rum and dusky-tasting cumin give this version of black bean
soup a hint of sophistication. Garnish each serving of this dramatically
dark soup with bright yellow and white of hard-cooked egg and chopped onions
or, if preferred, finely chopped green onions.

Note from Pam Creeden: I used 3 cans (425 grams each) black beans, partially
drained, reduced broth to 2 cups and omitted water. I also used Turkey Ham
plus a small splash of Liquid Smoke, but added the turkey ham during the last
half hour.

A BARREL OF MUFFINS (SHORT ORDER 12)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Baking soda
3/4 c Boiling water
6 1/3 tb Canola oil
6 1/3 tb Sugar or less
2 ea Egg whites
1 1/2 c All-Bran cereal
3/4 c Bran flakes
2 c Unbleached white flour
1 1/2 c Non-fat buttermilk

Mix baking soda and water. Set aside to cool. Cream
oil and sugar. Add egg whites and mix well. Combine
bran cereals and flours. Add to creamed mixture and
stir in buttermilk. Add water and baking soda and mix.
Store the batter in a covered container in the
refrigerator. When ready to bake, preheat oven to 375
degrees and spoon batter into lightly oiled or paper
lined muffin tins. Return extra batter to
refrigerator. Bake muffins for 20-25 minutes.
*******************************************************
************** ** 1 Muffin üalories 105, protein 3.0
gm, carb. 16.4 gm, total fat 4.0 gm, CSI Units 0.7,
dietary fiber 2.3 gm, sodium 166 mg, potassium 127 mg,
calcium 27mg, iron 1.6 mg

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