MAGIC CHOCOLATE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JANIS HURLEY (MMSH23A)
1 8″ baked pie crust
1 can Eagle Brand Condensed Milk
2 ounces Baking chocolate
1/2 cup Hot water
1/4 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Heavy cream — whipped

Melt chocolate with milk and salt in double boiler. Stir constantly over
boiling water until very thick. Gradually stir in water; keeping smooth,
continue cooking, stirring often until mixture thickens. Remove from heat. Stir
in vanilla. Pour into shell. Cool at room temperature 1/2 hour. Refrigerate at
least 3 hours. Garnish with whipped cream just before serving.This is from a
very old Eagle Brand cookbook. This is very rich and delicious! Formatted by
Elaine Radis

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Title: WEIGHT WATCHERS SOUP
Categories: Soups/stews, Beef, Hamburger
Yield: 1 servings

1 lg Can V-8 juice
1 V-8 can water
1 lb Hamburger
1/2 sm Head cabbage
3 Cubes beef bouillon
1 pk Frozen mixed vegetables

Brown hamburger. Shred or chop cabbage. Add cabbage to
hamburger. Add V-8 juice and 1 can water. Add bouillon
cubes and mixed vegetables. Simmer, for about 2 hours
until cabbage is tender.

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PANCAKES WITH NINE FILLINGS – GUCHUL PAN *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PANCAKE BATTER—–
1 1/2 c All-Purpose Flour
1 lg Well Beaten Egg
1 c Cold Water
1 1/4 c Milk
1/3 ts Salt
1 lg Pinch White Pepper
1 lg Pinch Chili Powder
Oil, Butter Or Lard
—–NINE FILLINGS—–
8 lg Black Chinese Mushrooms
1 lg Carrot
1 4-inch Piece Giant White
– Radish, Japanese -Daikon
-Chinese – Loh Buk
8 Green Onions
3 Egg Whites
1 c Kim Chee
10 oz Lean Beef Rump Or Fillet
Sesame Oil
Vegetable Oil
Light Soy Sauce
Salt, Pepper And Sugar
3 tb White Sesame Seeds
—–DIPPING SAUCE—–
3/4 c Light Soy Sauce
2 1/2 tb Chinese Brown Vinegar
2 tb Finely Minced Green Onions
1 tb White Sesame Seeds, Toasted
– And Ground
1 lg Pinch Sugar
1 lg Pinch Chili Powder

This delightful dish is an innovative and economical
way to serve a do-it-yourself-style appetizer or
main-dish. It is usually presented in a special
lacquered wood or china tray with the required number
of compartments. It is just as effective served on a
tray in small bowls or dishes. The pancakes can be
made in advance and kept refrigerated until needed,
and many of the fillings can also be prepared ahead of
time for convenience.

Sift the flour into a mixing bowl and make a well in
the center. Add the beaten egg, water, milk and
seasonings and beat until smooth, then set aside for
20 minutes.

Drain the Chinese mushrooms, reserving the liquid.
Discard the stems, then squeeze out as much water as
possible from the caps and shred them very finely.
Place in a small pan and simmer for 6 minutes with 2
tablespoons soy sauce, 2 teaspoons sugar and enough
reserved water to just cover. Drain well.

Peel the carrot; cut lengthwise into thin strips, then
into fine shreds. Cut the shreds into 1-inch lengths.
Heat a small pan, add a very little vegetable oil and
a few drops of sesame oil and stir-fry the carrot
until softened but still uncolored. Add a little
salt, pepper and soy sauce and remove from the heat.
Rinse out the pan.

Peel and grate the radish and cook in the same way as
the carrot, omitting the soy sauce. Trim the green
onions, cut into short lengths and shred finely.
Stir-fry briefly in vegetable oil until just softened.

Beat the egg whites until slightly frothy, adding a
very small pinch of salt and pepper. Rub a small
omelet pan or a well-seasoned wok with oil and pour in
the egg. Tilt the pan so that the egg runs thinly over
as wide an area as possible. Cook until firm but not
colored on the underside, then flip over and cook the
other side briefly. Repeat this with the egg yolks,
taking care to cook them gently so they do not burn.
Cut into narrow shreds, then cut crosswise into short
lengths.

Very thinly shred the kim chee, squeezing to remove as
much liquid as possible. Cut the beef into paper-thin
slices (having it partially frozen makes this easier,
then cut crosswise into very thin shreds. Heat a
little vegetable oil and sesame oil together in a pan
or wok and stir-fry the beef until it changes color,
then splash in 1 tablespoon soy sauce, a sprinkle of
salt, pepper and sugar and a little extra sesame oil.

Toast the sesame seeds in a dry pan over moderate heat
until they turn golden and begin to pop. Remove, cool
slightly and grind to a fairly fine powder.

Mix the sauce ingredients together and divide among
several dishes. Rub the omelet pan or wok again with
oil. Pour in a large spoonful of the batter and cook
until the underside is golden and small bubbles appear
on the surface. Flip over and cook the other side.
Continue to cook pancakes over medium heat until
batter is used up, stacking the pancakes under a cloth.

Serve the pancakes and fillings at room temperature on
a tray with the dipping sauce.

Typed by Syd Bigger.

– – – – – – – – – – – – – – – – – –

PECAN WILD RICE PILAF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken broth
1 c Wild rice, rinsed well
1 3/4 c Wheat pilaf
1 c Pecan halves
1 c Currants, dried
1 Scallion bunch,
-thinly sliced
1/2 c Italian parsley,
-chopped
1/2 c Fresh mint leaves,
-chopped
Zest of 2 oranges,
-grated
2 T Olive oil
1 T Orange juice
Black pepper,
-freshly ground

In a medium saucepan, bring broth to a boil. Add wild rice to boiling
broth. Bring back to a boil, reduce heat to medium-low and cook, covered,
for 50 minutes or until rice is tender. Do not overcook. Remove to a large
bowl.

While the rice is cooking, in another saucepan bring about 2 1/4 cups water
to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat
to low and simmer 15 minutes, or until pilaf is tender. Remove from heat,
let rest 15 minutes, and add to the (cooked) wild rice. Add remaining
ingredients and toss well. Serve at room temperature.

NOTES:

* Wheat and wild rice pilaf with pecans — I originally got this recipe
from the Sunday magazine of the local paper, I served it last year for
Christmas dinner, and it’s very good.

: Difficulty: easy.
: Time: 1 hour cooking, 1 hour cooling.
: Precision: approximate measurement OK.

: Nancy Mintz
: UNIX System Development Lab, AT T-IS, Summit, NJ
: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust

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Title: Casserole of Venison W/ Prunes Pickled Walnuts
Categories: Scot/irish, Meats, Casseroles
Yield: 8 servings

2 tb Flour; all-purpose (heaped)
1/2 ts Salt
Black pepper to taste
3 lb Venison; cut into 1-inch
. cubes
4 tb Sunflower oil
3 Onions; finely sliced
2 1/2 c Red wine
2 1/2 c Water
1 cn Pickled walnuts; 15oz, drain
8 Prunes; soaked until soft,
. stoned chopped

The prunes and pickled walnuts provide just the sweet and sharp
contrast that complements the flavour of venison so well.

Put the flour, salt and a good grinding of pepper into a bowl. Toss
the pieces of venison in the seasoned flour to coat. Heat the oil in
a heavy flameproof casserole and brown the meat, a few pieces at a
time; remove the browned meat and keep it warm while you brown the
rest. When all the meat is browned, add the onions to the casserole
and cook them until they are soft and translucent, 5-10 minutes. Stir
in the wine and water, scraping the bits off the bottom of the
casserole with a wooden spoon. When the liquid is simmering. replace
the browned meat in the casserole, and stir in the pickled walnuts
and prunes.
Cover the casserole with a lid, and cook in a preheated moderate
oven (350øF / 180øC / gas 4) for an hour. Let the casserole cool
completely, then store in the refrigerator overnight. Cook it for a
further hour at the same temperature before serving. All stews and
casseroles benefit in flavour from reheating.
“Lady MacDonald’s Scotland: The Best of Scottish Food Drink”
: by Claire MacDonald A Bullfinch Press Book by Little, Brown
Co., London ISBN = 0-8212-1809-3
Scanned and formatted for you by The WEE Scot — pol Mac Griogair

From: Paul Macgregor Date: 05-10-96

MMMMM

Title: Sweet Red Lentils
Categories: Veg-cook, August
Yield: 1 servings

1 lg Onion, sliced thin
2 Cinnamon sticks
1 lb Red lentils [dried – I
Don’t think you can buy
Canned lentils]
1/2 t Chopped fresh ginger
1 pt Vegetable stock
1 pt Hot water
1/2 t Chili powder
1/2 Lemon
1 Garlic clove, chopped thin
1/2 Green chili, chopped [or
Cayenne pepper]
2 Bay leaves
x Fresh coriander leaves or
Parsley to garnish, chopped
Small
x Salt

[Using vegetable bouillon is easier than cooking the broth yourself.]

Fry onions and garlic until soft, add cinnamon, lentils, chili, and ginger
and cook for a minute. Add stock, hot water, chili powder, and bay leaves.
Boil for 10 minutes. Squeeze the lemons into the pot and then throw in the
lemon rinds. Cook for another 50 minutes. Salt to taste, and then remove
the lemon rinds.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

—–

Title: Kangaroo Tail Curried
Categories: Australian, Meats
Yield: 6 servings

20 Minutes, stirring
-frequently. Add the stock,
-apple, salt to taste,

Ingredients: 1 tail, 2 oz of butter, 1 tablespoonful of flour, 1
tablespoonful of curry-powder, 2 onions, sliced, 1 sour apple cut into
dice, 1 dessert-spoonful of lemon juice, 3/4 of a pint of stock, salt.

Method: Wash, blanch and dry the tail thoroughly, and divide it at the
joints. Fry the tail lightly in hot butter, take it up, put in the
sliced onions, and fry them for a few minutes without browning.
Sprinkle in the flour and curry-powder, and cook gently for at least
bring to the boil, stirring meanwhile, and replace the tail in the
stewpan. Cover closely, and cook gently until tender, then add the
lemon-juice and more seasoning if necessary. Arrange the pieces of
tail on a hot dish, strain the sauce over, and serve with boiled rice.

Time: from 2 to 3 hours.

From Mrs. Beeton’s All About Cookery, Ward, Lock Co., Limited, date
unknown.

MMMMM

STUFFED SQUID WITH VINEGAR/SOY DIP – OJINGU C

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Korean
Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Small Squid
2 tb Vegetable Oil
4 oz Lean Ground Beef
1 c Chopped Cabbage
1 c Chopped Fresh Bean Sprouts
3 tb Finely Chopped Green Onions
1 t Crushed Garlic
3 Dried Chinese Mushrooms,
– Soaked
1 1/4 tb Light Soy Sauce
2 ts Sesame Oil
Salt And White Pepper
—–VINEGAR/SOY DIP—–
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted
-And Ground
2 ts Finely Chopped Green Onions

Clean the squid under running water. Remove clear inner quill, pull away
the head and tentacles, then cut off the tentacles just above the head.
Pull off the skin, discarding the little flaps. Wash squid thoroughly. Very
finely chop the tentacles and saute in the vegetable oil with the meat,
cabbage, bean sprouts, green onion and garlic.

Drain the mushrooms, squeeze out as much water as possible, remove the
stems and chop the caps finely. Add to the pan and stir fry for 1 minute,
then add the soy sauce, sesame oil, salt and pepper.

Fill the squid with the prepared stuffing, securing the opening with wooden
picks. Set in a lightly oiled dish, sprinkle on a little extra sesame oil
and steam over rapidly boiling water for about 20 minutes. Remove from the
steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip.

Alternatively, the squid can be steamed for 10 minutes, then deep-fried
until crisp and golden on the surface in a mixture of 4 parts vegetable oil
to 1 part sesame oil.

Vinegar/Soy Dip: Mix all ingredients. The sauce keeps for several days in
the refrigerator without the green onions, one day with the green onions.

Typed by Syd Bigger.

– – – – – – – – – – – – – – – – – –

Title: Vegan Pumpkin Pie.
Categories: Veg-cook, Sept.
Yield: 1 servings

10 oz Firm silken tofu
1 15 oz can pumpkin
1/2 c Fruit source or granulated
Date sugar
1/3 c Oil
2 T Molasses
1 t Vanilla extract
2 1/2 t Ground cinnamon
1 t Nutmeg
1 t Allspice
1/4 t Ginger
1 Unbaked crust of your
Choice

Blend all ingredients, pour into pie shell and bake for 1 hour and 350 or
till done.

Note that this is even better, if more expensive, if you use 2/3 cup maple
syrup instead of the fruit source and reduce the oil to a scant 1/4 cup.

From: . rfvc Digest V94 Issue #205,
Sept. 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: ROMA’S WHITE CHOCOLATE BREAD PUDDING
Categories: Desserts, Chocolate, Formatted, Puddings
Yield: 12 servings

——————————–THE PUDDING——————————–
6 c Heavy cream
2 c Milk, whole
1 c Sugar, granulated
10 oz Chocolate, white; broken
-into small pieces
4 Eggs
15 Egg yolks
1 Bread, French 24″ loaf

———————————THE SAUCE———————————
8 oz Chocolate, white; broken
-into pieces
1/2 c Heavy cream
1 oz Chocolate, dark; for garnish

Preheat oven to 275F.
In a large saucepan, heat the whipping cream, milk
and sugar over medium heat until the mixture just
begins to bubble around the edges but is not boiling.
Add the white chocolate pieces and stir until melted.
Remove from heat. Combine the whole eggs and the egg
yolks in a large bowl. Slowly pour the hot cream
mixture into the eggs in a steady stream, whipping the
eggs as you pour. Slice the bread 1 inch thick (Use
stale bread, or slice the bread then dry in a 275^
oven for about 10 minutes)
Place the bread in a pan measuring about 9 x 12
inches. Pour half the egg mixture over the bread. Use
your fingers to press the bread into the mix so that
it absorbs the liquid and becomes soggy. Pour in the
remaining mix. Cover the pan with foil and bake in a
350 degree oven for 1 hour. Remove the foil and bake
for an additional 30 minutes, or until the pudding is
set and top is golden brown. Make the sauce: Bring the
cream to a boil in a small saucepan. Remove from the
heat and add the white chocolate, stirring until
smooth and completely melted. Spoon over the bread
pudding.
To serve: You can either serve the bread pudding
warm, spooned right out of the pan and topped with the
sauce and grated chocolate, or prepare ahead of time
for a more polished presentation. Chill the bread
pudding until completely set and firm, about 6 to 8
hours. Loosen the sides from the pan with a knife and
invert the pudding onto a cutting surface. Cut into 6
squares, then cut the squares in half to make 12
triangles. Place the triangles on a cookie sheet and
heat in a 275^ oven for 15 minutes. Serve with sauce
and garnish with chocolate shavings.

—–