Swiss Cheese Fondue

Recipe By : anne@CYPRESS.CRAY.COM Tue Oct 9 10:52:08 1990
Serving Size : 0 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Gruyere cheese (from Switzerland)
1/2 pound Appenzeller cheese (from Switzerland)
1/2 pound Tilsit cheese (from Denmark) or Vacherin (
3 1/2 cloves garlic (or as much as you want)
1 1/2 cups dry white wine
3 tablespoons Kirsch
Potato starch mixed with water — as thickener
Freshly grated black pepper

Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and
kirsch (on the stove). Stir often. Add more wine if the cheese seems too
dry as it’s melting. When cheese is melted, add a little
potato-starch-water mixture to thicken. Add pepper to taste. Transfer
fondue pan to a fondue burner, and eat fast! Stir as each bread cube is
dunked (stir with the bread), to prevent cheese from clumping.

She adds that one should not drink cold beverages with cheese fondue, or
your stomach will be sorry. She says white wine or tea is best, and
warm-ish Coke or mineral water is OK. She said NEVER drink beer with Swiss
fondue. (She was quite firm on this last point.)

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Title: Zucchini bread
Categories: Breads, Low-Fat, Mcdougall
Yield: 10 servings

1/4 c Mashed bananas; about 1 medi
1 c Grated fresh zucchini
1/4 c Frozen grape juice concentra
1 tb Fresh lemon juice
1 ts Vanilla extract
2 c Whole-wheat pastry flour
1/2 ts Baking soda
2 ts Baking powder
1 ts Grated lemon zest
2 ts Ground cinnamon
1/2 c Raisins

Recipe by: The New McDougall Cookbook Preparation Time: 0:25
Preheat the oven to 350 degrees.
In a large bowl, combine the banana, zucchini, juices, and vanilla.
Blend well. In a separate large bowl, combine the remaining ingredients.
Pour the wet ingredients into the dry and mix thoroughly. Pour into a
nonstick 8×4″ loaf pan and bake for about 1 1/4 hours, or until a toothpick
inserted in the center comes out clean. Let cool in the pan for 10
minutes, then loosen the sides gently with a spatula, invert, and remove
from the pan. Cool completely on a rack.
117 calories, 0.6 grams fat per 1/10 loaf serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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Kartoffelsuppe (Potato Soup)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Potatoes — Medium
1 Bay Leaf — Small
1 Onion — Medium Size
1/2 teaspoon Salt
4 Celery Leaves — Stalks
2 tablespoon Butter
2 tablespoon Vegetable Oil
2 cup Milk — Up to 3 Cups Maybe U
Boiling Water
—–GARNISH—–
Parsley — Chopped

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in
hot vegetable oil. In a large pot, add all of the vegetables and cover with
with just enough boiling water to cover. Place bay leaf and salt in pot and
boil vegetables until tender. Drain vegetables and reserve liquid.
Mash vegetables into vegetable stock; add butter. Thin soup with milk as
desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle
with chopped parsley.

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Title: Drop Biscuit Swirl
Categories: Toppings
Yield: 4 servings

1 c Reduced-fat baking mix
1/4 c Non-fat milk
1 T 4-fruit all-natural conserve

Combine baking mix and milk and stir until almost blended. Swirl in
fruit conserve. Makes enough for 4 biscuits.

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Title: PFEFFERNUSSE
Categories: German, Desserts, Holiday
Yield: 1 servings

-Miles Kimball
2 Egg yolks
1/4 ts Allspice
3 c Sugar
1/4 ts Pepper
2 c Flour
3 tb Cut citron
1 1/2 ts Ginger
2 ts Lemon rind
1/4 ts Cardamom
1/4 c Chopped almonds
1 1/4 ts Cinnamon
2 Egg whites (beaten)

At Christmas time for sugar and spice these
pfeffernusse are extra nice: try them once and you’ll
be delighted

And so will the guests whom you’ve invited.

Here’s how it’s done by the German folks: add half of
the sugar to the beaten yolks, combine the mixture
with flour and spices

But keep it away from ratses and mices.

The rest of the sugar and egg whites you take, with
fruits and nuts a blend you make. To ripen it now you
store it away

And bake 18 minutes, the very next day.

Sugar while warm and you can be sure they’ll tempt the
taste of an epicure.FROM: DOLORES MCCANN (BSWN00A)

—–

Title: GERMAN ICE CREAM TORTE *
Categories: Ice cream, German
Yield: 12 servings

———————-PATTI – VDRJ67A———————-
2 lg Egg whites
1/4 ts Cream of tartar
1/2 c Sugar
1 pk Unflavored gelatin
1/4 c Water; cold
5 Egg yolks
2/3 c Sugar
6 tb Sherry
3 c Whipping cream; whipped
2 tb Cocoa
10 oz Frozen red raspberries;
– thawed and drained
1 oz Unsweetened chocolate
1/2 c Whipping cream; whipped and
– chilled
12 Chocolate kisses

Remove rim from a 9″ springform pan. Cut brown paper
to fit bottom. Beat egg whites and cream of tartar
until foamy. Slowly beat in superfine sugar, beating
until stiff. Spread evenly on paper. Bake 50 minutes
at 275~. Turn off heat. Leave meringue in oven 1 hour
with door closed. Remove paper. Retun meringue to
bottom of pan. Replace rim. Mix gelatin with cold
water in top of double boiler. Let stand for 5
minutes. Add egg yolks, sugar, and sherry. Beat over
simmering water until thickened. Cool. Fold egg
mixture into the whipped cream. Divide into 3 equal
parts. Add cocoa to 1 portion, raspberries to another
and leave third plain. Spread cocoa mixture evenly
over meringue. Freeze 10 minutes. Top with an even
layer of the raspberry mixture. Freeze 10 minutes.
Cover with plain mixture and freeze 8 hours. To serve,
remove rim and transfer torte to serving plate. Shave
unsweetend chocolate over top and sides of the torte.
Ring top of torte with 12 mounds or rosettes of
whipped cream. Top each with candy kiss. Return
unwrapped torte to freezer until 10 minutes before
serving. Cut into wedges.

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CROCK POT BRUNSWICK STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans BBQ pork — Castlebury
2 cans BBQ beef — Castlebury
2 cans chicken, boneless — Swanson
1 (16 oz.) can tomatoes
1 reg can cream corn
1 reg can whole kernel corn
1 large onion — grated

Squish up tomatoes with clean hands; chop up the chicken. Break up all
beef. “Gush” up all parts with tender loving care, and clean hands. Mix
together and cook in crock pot overnight or all day on low temperature.
Easy and delicious!

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Title: Shrimp Omeletes
Categories: Chinese, Eggs, Ceideburg 2
Yield: 4 servings

1 c (250 mL) water
4 ts (20 mL) cornstarch
1 ts (5 mL) sugar
2 ts (10 mL) soy sauce
2 ts (10 mL) instant chicken
-bouillon granules
8 Eggs
1/2 ts (2 mL) salt
1/8 ts (0.5 mL) pepper
8 Fresh medium mushrooms
3 tb (45 mL) vegetable oil
8 Ounces (225 g) bean sprouts
8 Ounces (225 g) fresh shrimp
4 Green onions
1 Stalk celery
2 Green onions, thinly sliced

These are called “omelets” but they’re really a foo-young variation.
Yummy stuff and easy to do. 1. Combine water, cornstarch, sugar, soy
sauce and bouillon in small saucepan. Cook over medium beat until
mixture boils and thickens, about 5 minutes. 2. Combine eggs, salt
and pepper in medium bowl. Beat until frothy. 3. Finely chop
mushrooms. Heat 1 tablespoon (15 mL) of the oil in small skillet.
Cook mushrooms in the oil for 1 minute. Stir mushrooms into egg
mixture. 4. Wash and drain sprouts. Remove shells and veins from
shrimp. Finely chop shrimp, 4 of the onions and celery. Mix sprouts,
shrimp, chopped onions and celery into egg mixture. 5. For each
omelet, heat 1/2 tablespoon (7 mL) of the oil in large skillet or
7-inch (18 cm) omelet pan. Cook over medium heat until hot. Pour 1/2
cup (125 mL) egg mixture into oil. Cook until light brown, 2 to 3
minutes on each side. Stack omelets on serving plates. Pour warm soy
sauce mixture over omelets. Garnish with sliced green onions. Makes 4
servings (2 omelets each). From “Chinese Cooking Class Cookbook” by
the Editors of Consumer Guide, Publications International LTD, 1980.
ISBN 0-517-322455. Posted by Stephen Ceideberg; March 1 1993.

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BREADMAN’S WHOLESOME POTATO BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pam vkbb14a
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound loaf
2/3 c Cool potato water
1 tb Applesauce
1 tb Honey
1 1/2 tb Chives, dried
2/3 c Mashed red potatoes
2 c Whole wheat flour
1 1/2 tb Gluten
1 t Salt
2 ts Yeast
1/4 c Sesame seeds

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Title: Hot And Sour Scallop Soup
Categories: Fish seaf, Soups ste
Yield: 4 servings

4 c canned low sodium chicken
: broth
1 c mushrooms — thinly sliced
1/4 c bamboo shoots — sliced
1/2 lb sea or bay scallops —
: sliced 1/4-inch
: thick
1 ts low sodium soy sauce
1/4 ts white pepper
2 TB cornstarch
3 TB water — warm
1 whole egg — beaten
3 TB rice vinegar
1/3 c thinly sliced green onions

Place chicken broth, mushrooms and bamboo shoots in
saucepan. Bring to boil, reduce heat and simmer 5
minutes. Rinse scallops under cold running water.
Add scallops, soy sauce and pepper. Bring to a boil.
Mix the cornstarch with the warm water. Add
cornstarch mixture and stir a few seconds until
thickened. Stir briskly with a chop stick and
gradually pour in egg. Remove from heat. Stir in
vinegar (2 tablespoons white wine vinegar may be
substituted); sprinkle with green onion. Serve
immediately.

Recipe By : The National Fisheries Institute

From: Rooby