Title: CHESTNUTS IN COINTREAU SYRUP
Categories: Desserts, Fruits, Grains, Sauces
Yield: 1 batch

1 1/2 lb Chestnuts (about 50 nuts)
2 lg Fresh tangerines; peel of
— pith removed
— in large chunks
3/4 c Sugar
1 1/4 c ;Water
1/3 c Light corn syrup
1 tb Orange zest; finely slivered
1/3 c Cointreau or
Other orange-flavor liqueur*

*Grand Marnier, Triple Sec, etc.

Chop each chestnut in half with a cleaver or heavy
knife (lay them flat side down on a cutting board for
easy chopping.) Place the nuts in a saucepan, add
water to cover by 1", and bring them to a boil over
high heat. Boil the nuts, uncovered, 3 minutes, then
drain them. Pry or pop the halves out of the shells.
The skin will usually remain in the shell; scrape off
any bits that adhere to the nuts. Halve each piece.

Return nuts to the rinsed-out saucepan; add the skin
of one tangerine and enough cold water to cover the
nuts. Bring the liquid to a boil, lower heat, and
simmer the nuts gently, partly covered, until they are
translucent, about 1 hour. If necessary, add more
boiling water to keep the nuts covered. Using a
slotted spoon, lift the nuts from the cooking liquid,
leaving any scum behind. Discard the liquid and peel.

Combine the sugar, water and remaining tangerine peel
in the rinsed-out saucepan; bring the mixture to a
boil. Simmer the syrup 10 minutes, then add the
chestnuts. Bring the syrup to a boil again, then
lower heat and simmer the chestnuts, covered, for 15
minutes. Remove the pieces of zest; return the sauce
to boiling and simmer it for 3 minutes.

Ladle the nuts and syrup into a sterilized storage jar
and add orange liqueur. Cover the jar, shaking it to
mix everything, then cool and refrigerate. The flavor
improves for several weeks. Stores for up to a year
in the refrigerator.

The author suggests spooning this sauce into stemmed
glasses and topping it with lightly whipped cream, or
serving it as an ice cream topping.

Yield: About 2 1/2 cups.

From _Fancy Pantry_ by Helen Witty. New York: Workman
Publishing Company, Inc., 1986. Pg. 224. ISBN
0-89480-037-X. Typed for you by Cathy Harned.

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Title: Passover Dark Chocolate Nut Cake
Categories: Chocolate, Cakes
Yield: 10 servings

10 To 12 eggs 1/4 c Sugar
3 oz Unsweetened chocolate DARK CHOCOLATE GLAZE:
1/2 c Semisweet chocolate pieces 1 c Semisweet chocolate pieces
2/3 c Sugar 1 ts Butter or margarine
2 c Very finely chopped almonds 1/2 ts Instant coffee crystals
-or pecans 1 tb Hot water
3/4 ts Pure vanilla 3 tb Dairy sour cream
1/4 ts Almond extract 1/4 ts Maple flavoring

Servings: 10 to 15

DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm
water. Separate eggs (you should have about 1 1/2 cups whites). Pour the
whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or
let separated eggs stand, covered, at room temperature for 30 minutes).

Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate
and semisweet chocolate pieces over low heat. Turn off heat and stir
(chocolate will continue to melt).

Cut a waxed paper liner for the bottom of a 10″ tube pan, cutting it 1/2″
wider than the pan and the center hole slightly larger than the tube.
Grease pan thoroughly. Place liner in pan and grease liner.

Beat egg yolks with an electric mixer on high speed for about 4 minutes or
till they’re thick and lemon colored. Add the 2/3 cup sugar, beating till
very thick. Stir in the melted chocolate and chopped nuts.

Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond
extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating
till soft peaks form.

Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the
remaining egg white mixture and fold together to combine. Turn batter into
prepared pan.

Bake at 350-F for about 40 minutes or till top springs back when lightly
touched. Run a knife around the edge of the pan and center to loosen. Cool
in pan for 1 hour. Invert onto cake plate. Remove waxed paper.

Prepare glaze; spread over top and sides of cake.

Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate
over low heat. Remove from heat and stir in butter or margarine. In a small
bowl, dissolve instant coffee in hot water. Stir in the sour cream and
maple flavoring. Add sour cream mixture to chocolate, stirring till smooth
and shiny. Makes 3/4 cup.

Source: Midwest Living Magazine, April 1991

From: Sallie Austin

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TRADITIONAL SOUTHERN BUTTERMILK BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Baking powder
3/4 ts Salt
1/2 ts Baking soda
5 tb Chilled solid vegetable
.shortening
1 c Buttermilk

1. Preheat oven to 425F. In a large bowl, sift
together flour, salt, soda, and powder. Using a pastry
blender or two knives, cut the shortening into the
flour mixture until coarse crumbs form. 2. Add the
buttermilk, tossing with a fork until a dough forms.
3. Turn the dough onto a lightly floured surface.
Gather into a disk. Knead lightly a few times until
smooth. (The dough may be made up to two hours ahead,
wrapped in plastic wrap, and refrigerated until ready
to use.) 4. Pat the dough to 3/4 inch thick. Using a
biscuit cutter or a glass dipped in flour, cut out the
biscuits. Place them, two inches apart, onto an
ungreased baking sheet. Gather dough trimmings, pat to
3/4 inch thick, and cut out more biscuits.
5. Bake until golden brown, about 12-15 minutes. Serve
hot.

– – – – – – – – – – – – – – – – – –

ARRABBIATA-STYLE SPAGHETI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
1 lb Chitterlings mixed with
-pork (ask butcher)
10 Shelled walnuts (Puree with
-a little oil)
1/2 c Olive oil
4 Cloves garlic (crushed)
Salt and pepper to taste
1/4 ts Red paprika
1/2 c White wine
1/3 c Raisins
1 lb Spaghetti
Grated cheese

*Clean and chop chitterlings. Heat oil in pan. When
hot fry chitterlings and pork with garlic, paprika and
pepper for 5 min. Blanche raisons, drain and add to
pan with walnut puree. Add wine. Stir well and puree
in blender until smooth. Serve over hot cooked
spaghetti. Top with cheese.

– – – – – – – – – – – – – – – – – –

Title: Pizza Dough – Roman Focaccia
Categories: Pizza
Servings: 6

2 pk Fast-rising dry yeast
2 c Tepid (90F) water
2 tb Sugar
4 tb Olive oil
1/2 c Oil
1 ts Salt
5 1/2 c Unbleached white flour
3 Cloves garlic, crushed
1/4 c Olive oil for topping (if
-making focaccia only)
1 tb Whole rosemary (ditto)
1 tb Kosher salt (ditto)

From: Ted Taylor

The following recipe is for “focaccia Romana,” or Roman focaccia, from Jeff
Smith’s “The Frigal Gourmet Cooks Three Ancient Cuisines.” He recommends
it as the best dough for a pizza crust he’s run across, and I must say it
is both

very easy and VERY good to eat. I halved the following recipe (but used
the full amount of garlic, plus 2 c of meaty red sauce, about 4 oz. of
pepperoni, 8-9 fresh mushrooms and 8 ounces of whole-milk mozzarella) and
the results were great. Lacking quick-rise yeast, I used regular yeast and
just ate a little later — no problem there. And of course, I made the
dough into a pizza instead of a plain focaccia (which is like a thick pizza
(also round, but thicker) but without toppings.

Dissolve the yeast in the tepid water. Add the sugar, olive oil, oil, and
salt. Mix in 3 c of the flour and whip until the dough begins to leave the
sides of the mixing bowl, about ten minutes [!!]. I [Smith] use my
KitchenAid mixer for the whole process.

Mix in the remaining flour by hand or with a dough hook and knead the dough
until it is smooth. Allow the dough to rise twice, right in the bowl, and
punch down after each rising.

Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough
between the 2 pans. Using your fingers, press the dough out to the edges
of each pan. Allow to rise for about 30 minutes and brush with the crushed
garlic mixed with the oil for topping. Sprinkle the rosemary and kosher
salt on top.

Bake at 375 degrees for about 30 minutes.

MMMMM

Title: Macaroni Hot Dish
Categories: Easy
Yield: 6 Servings

3 c Cooked macaroni
1 lb Lean ground beef
1 md Onion, chopped
1 cn Cream of chicken soup
1 cn Cream of mushroom soup

Brown ground beef and onion; drain off fat. Combine
hamburger, macaroni and soups in 1 1/2 quart
casserole. Cover; bake at 325 F for 30 minutes or
until heated through. Makes 4-6 servings. Typed in
MMFormat by cjhartlin@msn.com Source: Six Ingredients
or Less

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Title: Kolachki
Categories: Cookies, Russian, Holiday
Yield: 6 servings

———————cookie
Dough————–
——————-
1/2 lb Cream cheese
-(at room temperature)
1/2 lb Butter (at room
-temperature)
3 c Flour
1 x Walnut filling, below
-or
12 oz Poppy seed filling
-(1 can)
——————–
————walnut — €
Filling————
——————–
1 lb Walnuts, finely ground
1 Egg
1 c Sugar
Water

Mix butter and cream cheese until smooth. Add flour and mix again until
smooth. Making this dough is easy with a food processor, hard with a
mixer.

Roll dough into 3 balls. Refrigerate dough to keep it from drying out.
The
dough can be refrigerated for 1-2 hours, but it is not necessary. Roll
out
1 ball at a time and flour lightly. Roll dough out in flour or
granulated
sugar so it doesn’t stick.

Cut dough into squares or circles using cookie or biscuit cutter. Add
about a teaspoon of filling. Roll squares into “logs.” Fold circles over
and seal with a fork. Bake at 375 degrees F. for 10-15 minutes or until
lightly browned.

MAKE FILLING: Mix all ingredients together. Add water to obtain a
sticky
consistency.

NOTES:

* Russian Cookies — This recipe is from Mrs. Malinch, my little
sister’s
high school Russian teacher. I usually make this recipe at Christmas or
Easter.

My favorite fillings are poppy seed and walnut. A recipe for the walnut
filling is included. The poppy seed filling can be found canned (Solo
brand) in either the gourmet or cake section of most grocery stores.
Yield:
6 dozen Kolachki.

* The kolachki are delicate, so do not throw them in a plastic bag or
pile
high in a jar as you would cookies. The kolachki can be frozen.

Difficulty: moderate, the assembly requires nimble fingers.
Time: 30 minutes preparation, up to 2 hours cooling, 15 minutes
baking.
Precision: measure carefully.

Laura Scarbro
c/o David Scarbro
Integrated Solutions, Inc. Boulder, Colorado
{ucbvax|hao|allegra}!nbires!fred!hds

Copyright (C) 1986 USENET Community Trust

—–

Shrimp Greek style *****

Recipe By : 60 Minute Gorumet
Serving Size : 4 Preparation Time :20:00
Categories : Ethnic Seafood
Pasta Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 teaspoon garlic — finely chopped
2 cups tomatoes — peeled seeded
1/2 can white wine, dry
salt and pepper
1/4 cup basil, fresh — chopped
1 teaspoon oregano, dried
1 1/2 pounds shrimp, fresh — devained
1/8 teaspoon red pepper flakes
1/2 pound feta cheese — crumbled

Heat 2 tablespoons of the oil in a skillet and add the garlic. Cook briefly,
stirring, and add the tomatoes. Cook about 1 minute and add the wine, salt,
and pepper. Add the basil and oregano. Cook over moderate heat about 10
minutes.
Heat the remaining 3 tablespoons of oil in a large skillet and add the shrimp.
Cook quickly, about 1 minute, just until shrimp turn red. Stir as they cook.
Sprinkle with red pepper flakes. Preheat oven to 400 degrees. Spoon the shrimp
and any pan juices into a small baking dish. Sprinkle the shrimp with the
crumbled feta sheese and spoon the tomato sauce over.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 1638 0 0 1016 4928 0 0

Title: Glazed Sweet Onions
Categories: Appetizers
Yield: 6 servings

2 lg Spring sweet onions,
-approximately 1 pound each
2 tb Butter
1/4 c Packed light brown sugar
1 t Dried thyme
Salt to taste
Pepper to taste
1 tb Water
1 t Cornstarch

Peel and cut onions into three slices each; set aside. Place butter
in a 2-quart rectangular glass dish; microwave on high 30 seconds or
until melted. Tilt dish to coat with melted butter. Combine sugar,
thyme, salt and pepper; sprinkle over butter. Place onion slices in
dish; cover with vented plastic wrap. Redistributing and turning,
slices over midway through cooking, microwave on high 10 minutes.

Pour liquid into a 1-cup glass measure while onions stand covered 5
minutes. Combine water and cornstarch; add to liquid in glass measure.
Stirring midway through cooking, microwave on high 1 1/2 minutes, or
until thickened. Pour over onion slices to serve.

Nutrient data per serving: 104 calories; 1 gram protein; 3.5 grams fat
(32% of total calories); 18 grams carbohydrates; 2 grams dietary
fiber; 10 milligrams cholesterol; 183 milligrams sodium.

MMMMM

Title: Beef ‘N Barley Dinner
Categories: Main dish
Yield: 5 servings

1 lb Lean ground beef
1/2 c Chopped green pepper
1/2 c Chopped onion
1 Garlic clove; minced
2 1/2 c Water
16 oz Canned tomatoes, chopped
— (undrained)
6 oz Tomato paste
3/4 c Medium QUAKER Barley*
1 tb Sugar
1/2 ts Salt (optional)

In a 4-quart saucepan or Dutch oven, brown ground beef. Add green pepper,
onion and garlic. Cook until onion is tender; drain. Add remaining
ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to
50 minutes or until barley is tender, stirring occasionally.

Five 1-cup servings

*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
medium barley. Prepare recipe as directed above except simmer 15 to 20
minutes or until barley is tender, stirring occasionally.

Nutrition Information: 1 cup
* Calories 340
* Protein 23g
* Carbohydrate 37g
* Fat 12g
* Cholesterol 55mg
* Dietary Fiber 6g
* Sodium 475mg
* Percent Calories from Fat: 31%

Exchanges: Starch/Bread 1, Meat 2, Vegetable 3-1/2

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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