Hot Buttered Cow

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Brown sugar
1/4 pound Soft butter
1/2 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
1/4 teaspoon Mace
1/4 teaspoon Allspice
1 pinch Salt

Beat sugar and butter together until thoroughly creamed and fluffy. Beat in
vanilla and spices. Chill.
For each cup to be served, place 1+1/2 teaspoons batter in a preheated mug
along with 1+1/2 ounces dark rum and 1/2 ounce gold or white rum. Stir well.
Fill with hot milk and serve.

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CRAWFISH WONTONS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Cajun
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1/2 c Butter
2 c Spanish onions — dice fine
1 c Celery — dice fine
1/2 c Green onion tops — slice thin
3 lb Crawfish tails — peeled
2 ts Granulated garlic
1 t Black pepper
3/4 ts Chili powder
1/4 ts Cayenne pepper
10 oz Can Rotel tomatoes w/chiles
1 1/2 c Heavy cream
1/8 c Chicken broth
1/3 c Blond roux — recipe follows
-below
8 oz Pk pasteurized process
-cheese spread
1 pk Wonton skins
3 Eggs — beaten
Oil for deep-frying
BLOND ROUX
3 tb Butter
3 tb Flour

Melt butter and saute onion and celery for 8 to 10
minutes or until tender. Add green onion and crawfish
and saute for 5 minutes. Add garlic, peppers, chili
powder and cook for 1 minute. Add tomatoes, cream and
chicken broth; bring just to a boil and stir in roux.
Cook and stir until thickened. Reduce heat to low and
add cheese; stir until melted. Cool in fridge for 1
hour. Lay 4 wonton skins on a clean, dry surface.
Brush outer edges of each with beaten egg. Place 1 tb
filling in center; put of 4 corners of each over
filling and pinch edges together to seal. Place on
waxed peper and repeat with remaining skins.
Refrigerate until ready to fry. Heat enough oil for
deep-frying to 350~. Fry wontons, a few at a time, for
3 minutes or until golden brown. Drain on paper towels
and serve immediately. BLOND ROUX-Melt butter over
medium heat. Add flour and cook and stir until roux is
the color or honey. Source: Chef James Graham of
Prejean’s Restaurant, Lafayette, LA

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Tortilla Soup

Recipe By : Cloris Leachman, from “Famous Vegetarians and their…”
Serving Size : 6 Preparation Time :0:00
Categories : Vegan Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Corn tortillas
Corn oil
1 medium Spanish onion — chopped fine
1/2 cup Celery — chopped fine
2 cups Fresh corn — cut from cob
2 cups Green beans — 1-inch lengths
2 cups Cabbage — chopped fine
84 ounces whole tomatoes (3 cans) — or fresh equivalent
Spike and Vegit (instead of salt)
Dash of hot sauce
Grated nuts for topping

Cut tortillas in one-and-a-half inch squares, and saute quickly in oil
until cri spy. Place them on paper towels to prevent their becoming
soggy, then wrap them in paper towels to keep them warm, and set
aside.

Saute chopped onion in oil until golden. Puree tomatoes in food
processor or ble nder, and pour into cooking pot with sauteed
onions. Add chopped cleery, cut cor n, chopped green beans, and
chopped cabbage. Bring soup liquids to a boil, then lower heat and let
simmer until vegetables are tender (about twenty minutes). Be fore
serving, season liberally with Spike and Vegit, and add a dash of hot
sauce .

Place tortilla squares into soup bowls. Pour in soup and top with
generous helpi ngs of grated nuts.

Serves 6-8.

Recipe by Cloris Leachman, from _Famous Vegetarians and their Favorite
Recipes_

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Per serving: 255 Calories; 3g Fat (9% calories from fat); 9g Protein;
55g Carboh ydrate; 0mg Cholesterol; 840mg Sodium

Nutr. Assoc. : 0 0 4288 0 0 0 0 2470 0 0 0

Title: SASHIMI (SLICED RAW FISH)
Categories: Japanese, Fish
Yield: 5 servings

—————————CHOOSE ONE (ONE PIECE—————————
1 lb Fresh Sea Bass Fillet
1 lb Squid
1 lb Turbot
1 lb Tunny Fish
1 lb Halibut
1 lb Abalone
1 lb Bream

——————————-DIPPING SAUCE——————————-
4 T Soy Sauce -OR-
1 x Tosa Joyu
1 x Chirizu -OR-

———————————-GARNISH———————————-
1 x 2″ Secion Diakon
1 ea Celery
1 ea Carrot

CUTTING THE FISH:
There are 4 basic cuts for Sashimi. A Very sharp, heavy knife is a must.
1. Hara Giri (Flat Cut) Most popular cut. Suitable for any filleted
fish. Holding the fish firmly, cut straight down in slices about 1/4″ to
1/2″ thick and 1″ wide, depending on the size of the fillet.

2. Kaku Giri (Cubic Cut) This style of cutting is more often used for
tunny fish. Cut the fish as above, the cut the slices into 1/2″ cubes.

3. Ito Zukuri (Thread Shape) Although this technique may be used with any
small fish, it is especially suitable for squid. Cut the squid straight
down into 1/4″ slices, the cut lengthways into 1/4″ wide strips.

4. Usu Zukuri (Paper Thin Slices) Place a fillet of bass or bream on a
flat surface and, holding the fish firmly with one hand, slice it at an
angle into almost transparent sheets.

TO SERVE:
Sashimi may be composed of one fish or a variety of fish. To serve as
part of a meal, arrange the fish attractively on individual serving
plates. Garnish each plate with obout 1/2 teaspoon of wasabi and decorate
with strips of daikon, carrot and/or celery. Cover with a sheet of
plastic and refrigerate for NO MORE THAN 1 HOUR before serving.
Pour the dipping sauce of your choice into tiny dishes and accompany
each serving of Sahshimi with it’s own sauce. The wasabi may be mixed
with soy sauce or tosa joyu to taste. To serve as an hors d’ oerve,
arrange two or more varieties or cuts of sashimi on a serving dish and
accompany with dipping sauce.

—–

Spinach Empanadas

Recipe By : BH G (1993)
Serving Size : 60 Preparation Time :0:00
Categories : Entertain

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PASTRY dough
16 ounces cream cheese — softened
3/4 cup butter — softened
2 1/2 cups all-purpose flour — sifted to lighten
1/2 teaspoon salt
FILLING
1/4 cup finely chopped onion
3 cloves garlic — minced
4 bacon slices, cooked — crumbled
1 tablespoon bacon drippings
20 ounces frozen chopped spinach — thawed and drained
8 ounces cottage cheese
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg — beaten
or use pasteurized egg white

STEP 1 – Make the pastry.
In a large mixing bowl, beat together the cheese and the butter with a mixer
(see TIPS). By hand, gradually beat in the flour and salt. Knead the dough
lightly. Cover the dough with plastic wrap and refrigerate for 3 hours.

STEP 2 – Make filling.
In a medium skillet, cook onion and garlic in reserved bacon drippings for 3
to 4 minutes or until the onion is tender but not brown. Chop the spinach,
if necessary. Stir in the crumbled bacon, the spinach, cottage cheese,
pepper and nutmeg. Let the mixture cool.

Step 3 – Shape and fill.
On a lightly floured surface, roll out the pastry until it is 1/8 inch
thick. Using a 3-inch biscuit cutter or bowl, cut out as many pastry
circles as possible. Plase 1 teaspoon (measure) of the filling on one half
of each pastry circle (near but off-center). Moisten the edge of the circle
with the egg and fold the other half of the circle over the filling. (see TIPS)

Step 4 – Preheat and Bake
Set oven temperature to 450 degrees F. Place the pastries on ungreased
(teflon) baking sheets. Gently seal the edges of the pastries with the tines
of a fork (pie crust style). Brush the empanadas with the egg. Use the
tines of a fork to prick a vent (4 holes are enough) in each top center.
Bake for 10 to 12 minutes or until the pastry is golden. Makes 60.

Let cool on a rack. Pack in layers between waxed paper. Use butcher paper
or heavy foil to create packets. Freeze.

No info regarding freezer. One month is safe.

TIPS: Because the mixture of cream cheese and butter is a heavy one, we at
BH G recommend using a stand mixer. Let spinach thaw in sieve while dough
chills. Keep in mind that the top pastry will shrink a little more than the
bottom on when folding.

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NOTES : “Anne Mitchell of NC is proud of her Spinach Empanadas. Make and
freeze a batch or two ahead of time for special occasions.”

Cucumbers in Dill Sauce

Recipe By : Iris
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cucumbers, scarred or peeled — sliced
1/2 cup sour cream
1 small onion — chopped
1/4 cup wine vinegar
1 teaspoon dill weed
salt to taste

Wash cucumbers, scar peel with tongs of fork or if desired, peel
cucumbers. Slice and place in bowl. Combine remainder ingredients and
mix well. Stir sauce into cucumbers. Store in refrigerator until
chilled (3 hours).

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Title: Mom’s Cookie Press Shortbread
Categories: Cookies, Peagram, Christmas, Holiday
Yield: 1 servings

Mmmm—————-
——-mm by h
Peagram————
—————-
1 c Brown sugar, sifted
2 c Butter
4 c Flour
1 ts Salt (omit ?)
1/2 c Cornstarch
1/2 c Icing sugar

Directions: Mix well, put in cookie press and put cookies on ungreased
cookie sheet. Bake at 325 approx 20 minutes. Cookies should not brown
too much.

—–

Four Star Rugelach + Cinnamon Twists

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bestor DFPF73A
—–COTTAGE CHEESE DOUGH—–
1 pint Small curd cottage cheese — 4 % milkfat
2 cups Flour
1/8 teaspoon Salt
8 ounces Butter — chilled and cut into
slices
—–FILLING—–
1/2 cup Sugar
1 teaspoon Cinnamon
4 tablespoons Apricot jam — strained
1 cup Walnuts — finely chopped
2 1/2 ounces Dried currants — (1/2 c) opt.

1. Spoon cheese into a sieve over a bowl and allow it to drain for at
least 2 hours. Using a rubber spatula, toss cheese occasionally. Remove
1 cup of the drained cheese for the dough.
2. Process flour and salt just to combine. Scatter all the butter pieces
over and process with on/off pulses until butter appears to disappear
into the flour mix. Scatter the 1 cup cottage cheese over the mix and
process with on/off pulses just until comes together into a cohesive
ball.
3. Divide dough into quarters; shape each into a flat disk. Wrap in
plastic and refrigerate until firm, at leat 4 hours; or freeze, well
wrapper, up to 1 month.
4.350 oven. Line baking sheet wtih foil. Combine sugar and cinnamon.
5. Remove one dough package at a time from refrigerator. Set aside for
10 minutes before rolling on a lightly floured surface, roll into a 10
to 11″ circle, 1/8″ thick. With a small metal spatula, spread only 1 T
jam very thinly over dough. Sprinkle with 2 T cinnamon-sugar, then with
1/4 cup nuts and 2 T currants. With rolling pin, lightly roll to press
filling ingredients into the dough.
6. Using a sharp knife, cut circle into 16 pie-shaped wedges; roll each
one up, beginning at the wide end.
Place 1″ apart, point down, on foil-lined sheet. Bake 15 to 20 minutes,
or until golden brown. Toward the end of baking, if pastries are
browning too much on the bottom from some of the jam oozing out, move
them off the jam to a clean spot on the sheet. Cool 5 minutes, then,
transfer rugelach to a wire rack to cool.

Can make Cinnamon Twists with same dough; combine 1/2 cup unsifted
powdered sugar and 1/2 teasp cinnamon.
Roll out 1/4 of dough onto 1/4 of mix,into an 11 x 12″ rectangle, about
1/8″ thick. As you roll, turn dough over and roll so that both sides are
coated. Cut 1/2″ wide strips, about 11″ long. Hold each end and twist 3

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MELON, HEARTS OF PALM, AND PROSCIUTTO SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Mesclun salad mix* or
-4 oz bag mixed greens,
-chilled
14 oz Hearts of palm — drained
-cut into 1/2 inch slices
2 c Diced cantaloupe
1/4 lb Prosciutto — thinly sliced
-or boiled ham cut into 2
-inch pieces
1/2 c Red-wine vinaigrette
—–NUTRITIONAL INFORMATION/SERV—–
x 240 calories
x 10 g protein
x 17 g carbohydrate
x 16 g fat
x 13 mg cholesterol
x 467 mg sodium

In salad bowl, combine first four ingredients. Add dressing and toss.

*Mesclun is a mixture of shoots and leaves from slightly bitter
lettuces–endive, mache, arugula, dandeline and oak leaf.

From: McCall’s August 1993 Happy Charring

~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)

|OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38879 Reply-to: 0
Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To:
ALL Subject: RECIPE Flags:

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Peppy Lasagna

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Italian sausage – casing
1 can Tomatoes – whole — cut up
removed crumbled
(16 oz. can) (2 cups)
(35 min left) — (H)elp
imported — if possible
More?
1 can Tomato paste – imported
1/2 cup Celery – chopped
(6-oz. can)
1/2 cup Carrot – finely chopped
1 teaspoon Salt – optional — or to
1/2 teaspoon Oregano – dried — crushed
taste
10 ounce Lasagna noodles – (I cook
1/2 teaspoon Pepper – freshly ground
the whole pound so I
DIVIDED
have enough whole noodles
3 cup Ricotta – OR cream-style
to use)
cottage cheese
1/2 cup Parmesan cheese – imported
2 tablespoon Parsley – snipped
freshly grated
(35 min left) — (H)elp
2 Eggs – beaten
More?
16 ounce Mozzarella – imported
1/2 cup Onion – chopped
thinly sliced

DIRECTIONS ———————————————————— In
skillet, cook sausage, onion, celery and carrot until meat is lightly browned.
Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and the
first 1/4 teaspoon pepper. Simmer, uncovered, 30 minutes, stirring
occasionally.
Cook lasagna according to package; drain well.
Combine ricotta, Parmesan, eggs, parsley and remaining pepper.
Place half the noodles in a greased 13-1/2 x 8-1/2 x 1-3/4-inch baking dish.
Spread with half the cheese filling; add half the mozzarella, and half the meat
sauce. Repeat layers.
Bake, uncovered, in 375F oven for 30 minutes. Let stand 10 to 15 minutes
before serving. Cut into squares to serve.
Serves 10 to 12. (35 min left), (H)elp, More? Note to unsuccessful lasagna
makers: This recipe worked for a 14-year-old as written above! Note: I can’t
remember where I got this recipe as it was early highschool. It was the first
lasagna I ever made, and as I told some of you already, my father went all over
town, getting me the best Italian sausage (at Puglia’s Grocery) and freshly
grated imported Parmesan and whole milk mozzarella (at Central Grocery in the
French Quarter). It was quite good and my dad loved it! I find most lasagna
recipes, as I did this one, lacking in sauce, as I like them juicy. If any of
you were to make this, as I did again many years later for Brian, I would
recommend making more sauce by adding more Italian sausage, more tomato sauce
(add some fresh tomatoes, peeled, seeded and chopped, OR some sun-dried
tomatoes), about 1/4 cup red wine, a clove or two of garlic, and a tad more (35
min left), (H)elp, More? seasoning. I would add a few drops of Tabasco or
hot sauce as well as some Italian seasoning. If the sauce turns out too thick,
I would thin with more red wine or some chicken broth for those of you who
avoid alcohol.
The funny thing about this dish is though it turned out great and my father
raved, I was disappointed as I really wanted “traditional” Italian lasagna with
ground meat sauce instead of the Italian sausage.
(The anise flavor of the Italian sausage was something I was not yet used to,
and Puglia’s sausage was heavy on the anise.) I continued to make lasagna for
my dad, but I don’t think I ever made this type again. About 20 years later I
made it for Brian when I got nostalgic about my father, and he, too, liked it
better than the “traditional” ! Converted
by MMCONV vers. 1.10

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