SCOTTISH CURRANT SHORTBREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Currants
5 tb Fresh orange juice
1 1/2 c All-purpose flour
2 tb Sugar
1/2 c (1 stick) unsalted butter

Makes 2 dozen

Additional sugar

Preheat oven to 350 F. Lightly grease baking sheet. Bring currants and 4
Tbs orange juice to boil in small saucepan. Stir; remove from heat and
cool. Combine flour and sugar in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in currant mixture and remaining 1 Tbs orange
juice. Knead just until dough holds together. Roll dough out on prepared
sheet into 10×12-inch rectangle. Trim edges and use scraps to square off
corners. Prick entire surface with fork. Sprinkle with sugar. Cut into 24
squares, leaving in place on baking sheet. Bake until pale golden, 20 to 22
minutes. Recut while warm. Cool on rack. Store in airtight container.

Bon Appetit

– – – – – – – – – – – – – – – – – –

Title: MAPLE SYRUP MOUSSE
Categories: Desserts
Yield: 10 servings

1 tb Unflavored gelatin
1/3 c Water
1/3 c Packed light brown sugar
2 Egg yolks
1 pn Salt
1 1/4 c Pure maple syrup
4 Egg whites; room temperature
1 pn Cream of tartar
1/4 c Sugar
3 c Whipping cream; well chilled
1 1/2 tb Powdered sugar
1 ts Vanilla
1 c Crushed gingersnap crumbs
Maple candies (optional)

Sprinkle gelatin over water in double boiler set over gently simmering
water; stir to dissolve. Add brown sugar, yolks and salt and whisk until
thickened and gelatin is dissolved, about 5 minutes. Transfer mixture to
bowl; strain if necessary. Stir in maple syrup. Cool completely.
Refrigerate until just beginning to set, about 15 minutes; do not allow
mixture to gel.
Beat whites and cream of tartar until soft peaks form. Add 1/4 cup
sugar 1 tablespoon at a time and beat until stiff and shiny. Gently fold
1/3 mixture to lighten. Fold in remaining whites.
Beat 2 cups cream until soft peaks form. Fold in maple syrup mixture.
Spoon mousse into large bowl, stemmed goblets or pots de creme. Refrigerate
several hous or overnight.
Just before serving, whip remaining 1 cup cream with powdered sugar and
vanilla until soft peaks form. Sprinkle mousse with gingersnap crumbs.
Garnish with whipped cream and maple candies if desired.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

—–

CHILE PABLANO WITH VERDE SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Mexican
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 oz Grated Mozzarella *
2 c Verde Sauce
—–VERDE SAUCE—–
4 oz Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
1/2 ts Salt
1/2 ts Sugar
1 t Garlic Powder
Water, 1/2 To 1 Cup

* Use any low fat cheese, Mozzarella Monterey Jack or
cheddar. ** Let the number of hot chiles depend on the
hotness of the chile.
~——————————————————
~—————– Verde Sauce: Boil tomatillos for
approximately 15-20 minutes. Drain. Cool with cold
water. Peel outer brown skin off. In a blender,
blend all ingredients until smooth. Set aside until
needed.
~——————————————————
~—————– Preheat oven to 350øF. In a large
pot, boil whole chicken with salt, pepper, 1 ts
oregano and 1 whole bay leaf for 40 – 45 minutes until
chicken falls off bone. Remove skin. Cool. Shred
chicken. Blanch chiles in boiling water. Peel off
outside skin. Let cool. Slit chiles open lengthwise.
Stuff each chile with 3-4 ounces of chicken and 2
ounces cheese. Lay chiles in a 9″ X 13″ baking dish.
Cover chiles with verde sauce. Sprinkle with grated
cheese. Heat in oven for 20 minutes. Serve with rice
and beans if desired. From: Syd’s Cookbook.

– – – – – – – – – – – – – – – – – –

Chicken Chow Mein

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Oriental
Poultry Meats
Wok

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Egg noodles
1 1/2 cups Shredded chicken
1 medium Onion — sliced
2 cups Celery sliced diagonally
2 Celery stalks sliced — diagonally

1 1/4 cups Fresh mushrooms — OR
3/4 cup Canned mushrooms
1/2 cup Sliced water chestnuts
1/2 cup Bamboo shoots — sliced
1 cup Fresh bean sprouts — OR
1 1/2 cups Shredded celery cabbage
3 tablespoons Soya sauce
Salt
Pepper
4 tablespoons Oil

1. Prepare and slice all ingredients. Cook noodles in salted boiling
water. Drai n in colander, run cold water over noodles to remove
excessive starch from them.
Reserve.

2. Place oil in wok, heat to smoking point. Add chicken and onions,
salt to it and stir fry 3 minutes, then add celery, celery cabbage or
bean sprouts, stir fr y briefly, cover wok, cook ingredients 2
minutes. Lift cover off wok, add water chestnuts, bamboo shoots,
mushrooms, soya sauce, and cook for 3 minutes longer, with wok cover.
Lift cover of wok 2 or 3 times to stir ingredients so that everything
can be coo ked through. When ingredients are cooked, add pepper, more
salt, if desired. Mix
drained noodles in, stir everything up thoroughly.

NOTE: Use egg noodles only. Macaroni does not contain egg and will
break up whe n stirred as for chow mein. Shrimps or pork could be
substituted for the meat ab ove or for super deluxe chow mein, a 1/2
of each meat may be used.

– – – – – – – – – – – – – – – – – –

Left-over Soup

Recipe By : Mrs. D. A. Lincoln
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds bones and trimmings of roast of beef
2 cold mutton chops
The flank end of a sirloin steak — uncooked
4 quarts cold water
1 tablespoon salt
4 cloves
4 peppercorns
1 cold fried egg
2 baked apples
1 cup cold boiled onions
2 stalks celery
1 tablespoon mixed herbs

Cut up the meat and bones, and put them in the kettle with the cold water.
Add all the other ingredients,
and simmer till the bones are clean, the meat is in rags, and the water
reduced one half. Strain and the
next morning remove the fat; when ready to serve, heat the stock to the
boiling point; warm with it one
cup of cold macaroni or tomatoes left from yesterday’s dinner. Add more
seasoning if needed.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE MOUSSE FLAN
Categories: Desserts
Yield: 1 servings

1 c Flour; all purpose
Pastry:
2 t Sugar; icing
1 oz Chocolate; melted (1 square
1/2 c Butter; softened
Mousse filling:
1/3 c Whipping cream
5 oz Chocolate; 5 squares
2 t Butter
2 Eggs
1/4 c Sugar
Garnish:
3 oz Chocolate; 3 squares
Sugar; icing

You need a 9 1/2″ flan pan with a removable bottom to make this
spectacular looking dessert. PASTRY: Combine flour, icing sugar and
1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry
blender or in food processor) till mixture resembles coarse crumbs,
form into ball with hands. Press into bottom and sides of flan ring
pan with removable bottom that has been greased. Chill 1 hour. Bake at
425F for 10 minutes; cool. MOUSSE FILLING: Bring 1/2 cup whipping
cream to a boil, Add 5 squares chocolate and 2 tbsp butter, stir until
melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites
till frothy, gradually add 1/4 cup sugar, beating till stiff peaks
form. Gently fold into chocolate mixture; pour into pastry crust,
chill 10 minutes. GARNISH: Shortly before serving, sprinkle 3
squares (coarsely grated- use a vegetable peeler to make curls) over
mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over
flan; remove wax paper. NB: Don’t make or serve this on a hot day; it
will melt. from Baker’s Chocolate
Source: Baker’s chocolate ad

—–

STUFFED SAUTEED SANDWICHES, TWO WAYS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 sl turkey bacon, — for the
: kids
: Mesclun salad dressed with
: vinaigrette, — for the
: adult
8 sl quality whole wheat bread
1/3 c peanut butter, — for kids
2 TB plumped up raisins, dried
: cranberries
: or sliced bananas, for kids
: sl fresh mozzarella, for
: adults
: Anchovies, capers and torn
: basil, for adults
3 to 4 eggs, — lightly
: beaten
2 TB butter
2 TB olive oil
1 clove garlic

Preheat the oven to 375 degrees. Lay uncooked bacon on
a baking sheet and bake until crisp. Get the salad
ready for the adults.

Meanwhile for the kids, remove the crusts from half of
the bread and spread the bread with some peanut butter
and top with either raisins, cranberries or slices of
banana. You’ll have 2 closed sandwiches which you
should then cut into squares or triangles to create
smaller bite sized pieces.

For the adults, layer their bread with mozzarella and
top with anchovies or capers and basil.

Heat two skillets until warm, one with butter for the
kids portion, the other with olive oil for the adults.
Gently cook some garlic in the adult’s portion as the
oil is heating up.

Dip the adults and kids sandwiches in the egg and let
it soak up. Saute the kids portion in butter and the
adults in olive oil; saute until crisp and warm; drain
briefly on paper towels.

Serve kids stuffed sandwiches with bacon and adults
with salad.

Yield: 2 kids servings and 2 adult servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6719

Date: Sat, 19
Oct 1996 21:54:34 -0400

– – – – – – – – – – – – – – – – – –

CROCKPOT FONDUE ITALIANO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Cheese/eggs
Italian Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Lean ground beef
8 oz Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 oz cans tomato sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 c Dry red wine

In a skillet or crock-pot with a browning unit, cook
beef until crumbly; pour off excess fat. In the crock-
pot, combine beef with dry spaghetti sauce mix, tomato
sauce, cheddar and mozzarella cheeses. Cover and cook
on low for 2 hours. Dissolve cornstarch in the wine.
Turn control to high. Add dissolved cornstarch. Heat
on high for 10 to 15 minutes. Dip chunks of Italian
bread into the fondue while > keeping the mixture hot
in the crock-pot. Makes 6 to 8 serv.

– – – – – – – – – – – – – – – – – –

RASPBERRY VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups white wine vinegar
1 pint red raspberries, plus 1/2 pint (optional)
for decoration

In a medium, nonreactive saucepan over low heat, warm the vinegar just until
it begins to give off steam (do not bring to a boil). Put 1 pint of the
raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
Pour the warm vinegar over the berries and let it run into the jar, then add
the berries to the jar. Allow the mixture to cool 20 to 30 minutes to room
temperature, then seal and shake the jar gently. Set the jar out of direct
sunlight and away from heat to steep for 4 days, shaking it every so often.
While steeping, the vinegar will take ona raspberry hue and the fruit will
lose most of its color. Strain the mixture through a fine sieve into a large
batter bowl (with a handle or into a large, nonreactive saucepan. Rinse the
jar and return the strained vinegar to it. Rinse the bowl or saucepan. Dump
the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line
the sieve with the filter and fit it over the bowl or saucepan. Pour in the
vinegar a bit at a time, allowing it to drip into the receptacle. Transfer
the vinegar to flasks or bottles. If you wish, spear 6 to 8 whole
raspberries on a wooden skewer and put the skewer into the container before
filling. The vinegar should be ready to use immediately, with a shelf lifeof
at least 1 year.

YIELD: 6 cups

VARIATION:
For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thyme in a
flask or bottle before adding the vinegar. Fill, seal, and steep out of
direct sunlight and away from heat for 1 week before using or shipping.

– – – – – – – – – – – – – – – – – –

HEARTY HUNGARIAN PEASANT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Frying chicken, skinned
-and cut in pieces
2 ea Turkey legs, skinned
1 lb Of boneless beef stew meat
16-20 black peppercorns
1 ea Whole nutmeg
1 ea Beef bouillon cube
1 1/2 ts Salt
3 qt Water
2 ea Parsley roots with greens
6 ea Carrots
1 ea Leek
1 ea Onion with skin
3 ea Cloves garlic
1 ea Kohlrabi
2 ea Stalks celery
3 ea Sprigs of dill
1 ea Tomato
1 ea Green pepper
12 oz Soup noodles

Put all of the meat into the soup pot and add the
peppercorns, nutmeg, bouillon cube, and salt. Cover
with water and bring to a boil. Clean the vegetables,
discarding seeds and tops, except for the parsley
root, the leaves of which should be used. Cut into
large even chunks. After the meat has simmered for an
hour, add the vegetables and cook gently for another
hour or until both meat and vegetables are done. Cook
the noodles separately and drain. To serve the meat
Hungarian style, spoon noodles into soup bowls, and
spoon broth over them for the soup course. The meat
and vegetables should be served with crusty black
bread as the entree. Hearty Hungarian Peasant Soup

– – – – – – – – – – – – – – – – – –