Title: Tarten Riwbob (Rhubarb Tart) Welsh
Categories: Desserts
Servings: 8

———————————-FILLING———————————-
1 lb Rhubarb, sliced 4 oz Sugar
1 x Water
———————————–PASTRY———————————–
8 oz Flour 4 oz Fat
1 oz Sugar 1 t Cinnamon
1 x Pinch mixed spice 1 x Water

Line a plate or shallow tin with half the pastry. Fill with fruit, cover
with sugar and add a little water. Cover with the rest of the pastry and
bake for 45 minutes.

Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4
(350F) to finish.

All kinds of plate tarts with pastry top and bottom are popular in Wales.
Apples, plums, gooseberries, or mixtures of any kinds of fruits in season
can be used.

Croeso Cymreig.

—————————————————————————–

Title: TEX-MEX PASTA SALAD
Categories: Pasta, Salads
Yield: 1 servings

4 Tomatoes, chopped
1 Green pepper,cubed
1 Yellow pepper, cubed
1/2 Hot pepper, chopped
3 tb Olive oil
3 tb Red wine vinegar
1 Clove garlic, minced
2 tb Chopped parsley
1 tb Chili powder
2 c Cooked pasta
1/2 c Jack cheese, cubed
2 tb Sunflower seeds

Combine vegetables in large bowl. Combine oil,
vinegar, garlic, parsley, chili powder, salt pepper
to taste. Pour over vegetablemixture. Stir in cooked
pasta, sprinkle with cheese and sunflower seeds, toss.
Chill.

—–

Title: GREEN GNOCCHI WITH CREAM SAUCE
Categories: Italian, Pasta, Sauces
Yield: 6 servings

————————–GNOCCHI————————–
1 lb Fresh spinach; washed and
– stems removed
2 tb Onion; finely chopped
3 tb Butter
1 lb Ricotta cheese
1 c Parmesan; freshly grated
1 Egg; lightly beaten
1/4 ts Nutmeg; freshly grated
Salt Pepper to taste
1 c Flour

————————CREAM SAUCE————————
4 tb Butter
1 c Heavy cream
3/4 c Parmesan; freshly grated

Cook the spinach with just the water that clings to it
from cleaning. Cool. Squeeze as dry as possible with
hands and chop finely. Saute the spinach and onion in
the butter until soft. Transfer to a bowl. Stir in
ricotta, Parmesan, and egg. Mix well. Season with
nutmeg, salt and pepper. (You can mix in processor
before adding the flour). Stir in flour. The mixture
will be slightly sticky. Flour hands and shape
mixture into small balls, no larger than 3/4 inch in
diameter. Reflour hands whenever mixture begins to get
sticky. Dry on a floured baking tray. To freeze: place
in freezer on trays until firm. Transfer to plastic
bags to store.

Cream Sauce: Simmer butter and cream in a saucepan
over medium heat until thickened, about 20 to 30
minutes. Bring a large pot of salted water to a boil.
Drop in the gnocchi. Let the water return to a boil
and cook gnocchi until they float to the top. Remove
with a slotted spoon and place in a warmed bowl. Add
Cream Sauce and Parmesan cheese. Gently toss to coat
well. Serve immediately.

—–

Cucumber and Potato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cucumber — medium
1 teaspoon Salt
1/4 teaspoon Pepper — white
1/2 cup Milk
1 teaspoon Dillweed — dried or
4 Potatoes;med — peel and dice
2 cups Water — cold
1 cup Cream — heavy
1 Green onion — grated
1 tablespoon Fresh dill — chopped

Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and
discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in
salted water until the potatoes are very soft. Pour potatoes and cooking
liquid into a sieve or food mill set over a large bowl. Force potatoes
through. Return to the saucepan. Stir in pepper, cream, milk, grated onion
and the cucumber. Simmer gently about 5 minutes or until the cucumber is
tender. Add dill and season to taste. Serve hot .

– – – – – – – – – – – – – – – – – –

Sugar Cookie Jewels

Recipe By : Brighter Baking With M M’s® Chocolate Baking Bits
Serving Size : 48 Preparation Time :0:10
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ozs M M’s® Chocolate Baking Bits
1 c margarine — softened
1 egg
1 tsp vanilla
2 c unbleached flour
1 c granulated sugar
1 tsp baking soda
1/2 c granulated sugar

Preheat oven to 350. In a mixing bowl, combine baking bits, margarine, egg,
and vanilla. In another mixing bowl, combine flour, 1 cup sugar, and baking
soda. Mix wet ingredients with dry ingredients just until moistened. Shape
dough into 1″ balls. Place on prepared baking sheet about 2″ apart. With
bottom of glass dipped in remaining sugar, flatten dough very slightly so
as not to crush baking bits. Bake 12 minutes or until edges are light
brown.

– – – – – – – – – – – – – – – – – –

Per serving: 111 Calories; 6g Fat (45% calories from fat); 1g Protein; 15g
Carbohydrate; 4mg Cholesterol; 72mg Sodium

—
Anita A. Matejka

Texas, USA

Title: Mocha Mousse
Categories: Cakes, Desserts
Yield: 7 cups

14 ea Semisweet choc sqs (1 oz ea)
4 ea Unsweetened choc (1 oz ea)
Above chopped coarsly
1/2 c Water
1/4 c Instant coffee granules
2 T Cocoa
3 T + 1 t powdered egg white
1/2 c + 2 T water
2 T Sugar
3/4 c Whipping cream, whipped

Place first 5 ingredients in top of a double boiler; bring water to a
boil. Reduce heat to low; cook, stirring occasionally, until
chocolate melts. Remove chocolate mixture from heat, and set aside.

Beat powdered egg white and water in a large bowl at high speed with
an electric mixer until soft peaks form. Gradually add sugar, and
beat until stiff peaks form. Fold one-fourth of egg white mixture=7F
into chocolate mixture; fold in whipped cream and remaining egg white
mixture. Chill

MMMMM

MUSHROOM AND KIDNEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Ox kidney
2 qt Stock
1 oz Flour
1 oz Dripping
1 lg Onion
1 t Salt
1 t Mustard
1 t Sugar
1 tb Rice
A sprinkle of pepper
1/2 lb Mushrooms

Soak the kndney in warm salted water for 30 mins.
Wash the mushrooms, peel and cut into pieces, chop the
stalks finely. Cut the kidney into small pieces,
removing the hard core and fat. Peel and chop the
onion. Heat the fat in a big saucepan and fry the
onion and kidney and mushrooms for five mins, turning
to cook evenly. Push to one side and stir in the
flour and seasonings, then stir in half the stock and
stir until it boils.
Cover and simmer gently for 3/4 hour, then add the
well washed rice and remainder of stock. Continue to
simmer gently for 12-15 mins more or until rice is
tender. Skim if necessary and serve.

Taken from: Early Settlers Household Lore. Sovereign
Hill Ballarat.

– – – – – – – – – – – – – – – – – –

Title: Jamaican Patties
Categories: Beef, Pastrypies, Caribbean
Yield: 4 servings

MMMMM————————–FILLING——————————-
1/2 lg Onion
250 ml Ground beef
2 ml Salt
2 ml Curry powder
1 ml Thyme
1 ml Pepper
50 ml Bread crumbs
125 ml Water

MMMMM—————————PASTRY——————————–
250 ml All-purpose flour
5 ml Baking powder
2 ml Curry powder
1 ml Salt
1 ml Turmeric
75 ml Shortening
25 ml Butter
75 ml Cold water

Ingredient note: the 75ml shortening and 25ml butter may be replaced
with 100ml of Golden Crisco [yellow label package]. If you like spicy
food, you may want to add chopped fresh chili pepper the way most
Jamaicans do.

1. Peel the onion; then chop it into small pieces. Place it in a
frying pan with the ground beef and cook over medium heat until the
meat is browned, about 5-10 minutes. Stir the meat frequently.

2. Add the salt, curry powder, thyme and pepper. Cook and stir for 1
minute. Add the bread crumbs and stir; then add the water. Cook over
low heat for another 2-3 minutes. The mixture should not be watery.
Set aside.

3. Measure the flour, baking powder, curry powder, salt and turmeric
into a large bowl.

4. Add the shortening and butter (or substitute), cutting them into
the flour mixture with a pastry blender or 2 knives until it
resembles course crumbs.

5. Add the cold water, stirring with a fork until you have a ball of
dough formed. Divide it into 8 equal portions and set aside.

6. Set the oven to 180C. You’ll need a small glass of water and about
50ml of flour to assemble the patties.

7. Sprinkle a little flour (about 15ml) on a wooden board and on the
rolling pin. Take one portion of dough and flatten it between your
hands; then roll it out to a thin circle about 16cm in diameter.

8. Space a scoop (40-50ml) of the meat mixture on the pastry circle.
Dip your fingers into the glass of water and moisten the edges of the
dough. Fold the circle in half, covering the meat, and press the
edges together with a fork. [The TV advertised patty presses work
well for this process]

9. You now have a half-moon shape that can be trimmed cleanly with a
knife if the edges are a little ragged. Prick through the top crust
of the patty with a fork and place the patty on a baking sheet.
Continue making the rest of the patties in the same manner,
sprinkling more flour on the board if the dough begins to stick.

10. Bake for 25-30 minutes until the crust is cooked and lightly
browned. Serve hot or cold.

: -=[PAM]=-
From: “Paul A. Meadows”

Slice Bake Peanut Butter Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Kids Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups shortening
2 cups sugar
2 cups brown sugar
2 cups peanut butter
2 teaspoons vanilla
4 eggs
5 cups flour
4 teaspoons baking soda

Cut four 14"x12″ pieces of waxed paper or plastic wrap; set aside. Cream
shortening, sugars, and peanut butter in a large bowl. Beat in vanilla and
eggs until light and fluffy. In a large bowl, combine dry ingredients.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces. Shape each piece into an 8 to 10 inch roll.
Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls
in a freezer container with a tight-fitting lid, or wrap airtight in a piece
of foil. Label and date. Store in freezer. Use within 6 months.

To make cookies:
Slightly thaw dough. Preheat oven to 350F. Cut dough into slices or chunks.
Roll each piece into a ball. Place balls on an ungreased baking sheet about 1
1/2 inches apart. Use fork tines to flatten cookies in a crisscross design.
Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from
baking sheet and cool on wire racks.

– – – – – – – – – – – – – – – – – –

TARASCAN BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dry red kidney beans (1 1/4
-cups)
2 Sprigs epazote, finely
-chopped (Optional) *
1 t Salt
2 ts Toasted ** dry oregano
1/2 lg White onion, sliced
1 tb Olive oil
1 lb Roma tomatoes
2 Cloves roasted *** garlic
2 tb Pureed chipotles in adobo
-(see recipe)
2 Pasilla de Oaxaca chilies
-(or anchos or mulatos),
Stemmed
1/2 c Peanut oil
3 oz Monterey Jack cheese cut
-into 4 slices.

“This soup’s hearty nature is appropriate, given the
legendary fierceness of the Tarascan Indians of
Michoacan, with whom the dish originated. The Tarascan
civilization of the 14 th and 15th centuries was one
of the few that was never conquered by the Aztecs, and
was one of the last in Mexico to fall to the Spanish
conquistadores.

* This herb might be found at Hispanic markets. **
Toast oregano by quickly stirring it in a hot, dry
skillet for about 1 minute. *** Roast the garlic by
wrapping it in foil and slowly baking it in a 300 F
oven for about 25 minutes.

Place the beans in a saucepan with the epazote, salt
and oregano. Add enough water to cover the beans.
Cover the pan and bring to a boil. Reduce to a simmer,
and cook for about 1 1/2 hours or until the beans are
soft, stirring occasionally. Add more water as
necessary.

Saute the onions briefly in the olive oil. Cut the
tomatoes in half and remove the seeds. Place the
tomato halves on a baking sheet and roast in a 350 F
oven for 45 minutes (this intensifies their flavor).
Transfer the tomatoes to a blender, add the cooked
beans, onions and chipotle puree, and blend. Add a
little water if it seems too thick. Put the pureed
mixture through a medium-mesh or fine-mesh sieve or
pass it through a food mill, to remove seeds and skins.

Transfer the soup to a saucepan and heat over low
heat. Meanwhile, lightly fry the chilies in the peanut
oil for a few seconds, just until softened, and then
cut into strips. Add the slices of cheese and the
chili strips to the soup and season with salt to
taste. When the cheese has melted, ladle the soup into
bowls and serve.

Makes 4 servings.

Per Serving: 253 calories, 12 gm protein, 23 gm
carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg
cholesterol, 1131 mg sodium.

From ”The Great Chili Book" by Mark Miller

[Kristen Eddy; The Washington Post; Nov 24, 1991]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –