AUGUSTA’S CHILLED TOMATO SOUP WITH BASIL CREA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Lightly Packed Fresh Basil
-Leaves — coarsely chopped
3/4 c Heavy Cream
2 c Ripe Tomatoes — seeded,
-peeled, and coarsely
-chopped
2 c Chicken Stock
2 c Milk
1 t Honey
Salt
Ground Black Pepper
Whole Basil Leaves

Early in the day, put the chopped basil leaves in a
small bowl. Scald the cream in a small saucepan and
pour it over the basil. Let steep 1 hour, then strain
the cream and chill deeply. In a food processor, puree
the chopped tomato, stock, milk and honey until very
smooth. Transfer the puree to a bowl, and season with
salt and pepper. Chill deeply. When ready to serve,
whip the basil cream. Ladle the chilled soup into
chilled glass cups or stemmed glasses. Dollop each
serving with the whipped cream and top with a fresh
basil leaf.

Source: “Dairy Hollow House: Soup Bread,” by
Crescent Dragonwagon Typed by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

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Title: Cinnamon Peach Tart
Categories: Desserts, Masterchefs, Frisco, Fo
Yield: 12 servings

——————————-CINNAMON DOUGH——————————-
2 1/2 c Flour, all purpose 2 tb Cinnamon, ground
3/4 c Sugar 1/4 ts Baking powder
5 oz Butter 1/4 c Water, cold

——————————-APRICOT GLAZE——————————-
1 c Jam, apricot 1/4 c Water
1/2 c Sugar

——————————-PEACH FILLING——————————-
10 ea Peaches, ripe 1 1/2 c Glaze, apricot

Cinnamon Dough:
===============

Form a large ring of flour on your work surface. In the center of
the ring of flour make a mound of sugar, baking powder, and cinnamon;
also make a mound of butter cut into small squares. With the palm of
your hand, cream the butter and add to the sugar mixture while
continuing to cream.

Push the flour into the center and blend with the butter/sugar
mixture into a coarse meal.

Add all the water, press to mix in the water, then work the dough
into a ball with the palms to an equal consistency having no dry spots.

Roll out one 10-inch tart shell on the floured work surface. Chill
about half an hour.

Place the shell into a pie pan, or tart pan and mold a piece of
aluminum foil in the pan. Bake in 350 F preheated oven for 15 – 20
minutes until golden brown.

Apricot Glaze:
==============

Combine jam, sugar and water in a heavy saucepan. Mix well, bring
to a boil, then simmer until clear.

Peach Filling:
==============

Cut each peach into eight sections and arrange snugly in baked tart
shell. Lightly brush apricot glaze over all peaches and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

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Title: Herbed Chick Pea Patties (Ovo Lacto)
Categories: Prodigy, Dec.
Yield: 4 servings

12 oz Canned chickpeas; drained
3 tb Dry bread crumbs
2/3 c Instant nonfat dry milk
4 Egg whites; lightly beaten
1/8 ts Garlic powder
1/8 ts Dried basil
1/4 ts Dried oregano
1/2 ts Dry mustard
1 ts T worcestershire sauce
Salt and pepper; to taste

In a blender container or food processor, combine all
ingredients and process until smooth. Preheat a
nonstick skillet or griddle over medium heat. Drop
mixture onto griddle or pan making twelve 3 inch
patties. Cook till brown on both sides turning once.
Nutrition (per serving): 426 calories Total Fat 6
g (12% of calories) Source: Lean and Luscious,
Page (s): 307, Date Published: 1987, by Bobbie Hinman
Millie Snyder :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

Title: Easy Margaritas
Categories: Beverages, Usenet
Yield: 3 Servings

6 oz Limeade, frozen
6 oz Vodka
6 oz Water
Ice

Blend equal parts of limeade, vodka and water in a blender. Add ice
and blend to slushiness desired. More ice makes it slushier.

NOTES:

* Vodka margaritas. Yield: Serves 3-4.

* Officially, a margarita calls for tequila instead of the vodka,
with a splash of triple sec. No one notices the absence of the
triple sec and many people prefer the taste of vodka.

: Difficulty: trivial.
: Time: 2 minutes.
: Precision: use equal measures of the ingredients.

: Patricia Boren
: The Rand Corporation, Santa Monica CA
: decvax!randvax!boren

: Copyright (C) 1986 USENET Community Trust

MMMMM

Cajun Oven-Fried Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry, 1994 Dccc Mc
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 each Thighs, chicken — broiler/
fryer, boned — skinned
1/3 cup Hot pepper sauce
1/4 cup Water
1 tablespoon Mustard — Dijon
1/2 teaspoon Pepper — cayenne
1 cup Breadcrumbs — French
1/2 cup Flour
3 tablespoons Oil, olive — light
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Poultry seasoning
1 teaspoon Cornstarch
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Paprika

Marinate:
=========
In a large bowl, make the marinade by mixing together hot pepper sauce,
water, mustard, and pepper.

Add chicken; cover and marinate in refrigerator for 1 hour.
While chicken is marinating make the coating.

Coating:
========
In a blender, place the breadcrumbs, flour, oil, garlic powder, onion
powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend
until thoroughly mixed.

Put the bread crumb mixture in a shallow dish.

Assembly:
=========
Remove the chicken from the marinade and add to the crumb mixture, one
piece at a time, turning to coat.

Place chicken in single layer, in a shallow foil lined baking dish. Bake
in 400 F for 20 minutes.

Reduce temperature to 350 and bake 20 minutes more or until chicken is fork
tender.

Cook: Joan M. McCormick, Yorktown, Virginia
Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest :
Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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Ham Flannagan’s Va. Champ Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Butter
2 To 3 jalepeno peppers — chped
2 To 4 cloves garlic — crushed
2 To 3 large onions — sliced
3 To 4 lb diced sirloin or
Fillet steak
Pinch oregano
Olive or peanut oil
1 1/2 To 2 oz chili powder
28 ounces Can tomatoes
3 1/2 To 4 1/2 c water — added as
Needed
Cayenne to taste
—–SECRET INGREDIENTS—–
A dollop of sherry wine
Blackstrap molasses — corn
Meal mush made into a paste
With water.
Salt/pepper to taste
Cumin powder
Worchestershire sauce

Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin
to taste. In Dutch oven or large skillet, brown meat chunks along with oregano
and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as
needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very
low while stirring, and add secret ingredients to taste. Add corn paste or
arrowroot to thicken if desired. Stir constantly and taste often.

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Title: Chocolate Ambrosia
Categories: Cheesecakes, Chocolate
Yield: 1 servings

Chocolate cake:
2 c Hot water
4 oz Cocoa powder
11 oz Mayonnaise
14 oz Sugar
1 tb Baking soda
1 ts Salt
14 oz Cake flour
Coconut ganache:
1 qt Heavy cream
1/3 c Coconut rum; (1/3 to 1/4)
2 lb Semisweet chocolate chopped
Mandarin orange sections
Grated coconut
Shaved chocolate

For the Cake: Place hot water an cocoa powder in the bowl
of a mixer with a paddle. Mix until blended. Add
mayonnaise. Blend until creamy. Add sugar, baking soda, mix
well. Add the flour in three batches, mix only until
blended. Pour into a pan that has been sprayed with cooking
spray, bake at 350 degrees for 3040 minutes. Yield: 1
9-inch layer cake For the Ganache: Bring cream to a
boil. Remove from the flame. Whisk in coconut rum, and
chopped chocolate. Stir until all the chocolate has melted
and set aside to cool.
To Assemble: Once the cake has cooled, take a slicing
knife and even out the top of the cake. From this one layer
we will make four. Spread a thin layer of ganache on the
bottom layer, top with a layer of mandarin oranges that
have been drained from the juice and patted as dry as
possible, a layer of freshly grated coconut and then
another thin layer of ganache top. Repeat the process with
the remaining 3 layers. Coat the top of the cake with a
thin layer of ganache and garnish with mandarins and shaved
chocolate.
CHEF DU JOUR CHEF CYNTHIA LONG

—–

Title: SHAHI KORMA
Categories: Main dish
Yield: 6 servings

8 Cloves garlic
1 1″ cube of fresh ginger
5 tb Blanched slivered almonds
1 c Water or beef broth
7 tb Vegetable oil
2 lb Boned lamb or beef (1″ cubes
10 Whole cardamom pods
6 Whole cloves
1 1″ stick of cinnamon
2 Medium onions chopped
1 ts Ground coriander
2 ts Black cumin ground
1/2 ts Cayenne pepper
1 1/4 ts Salt
1 1/4 c Heavy cream
1/4 ts Garam masala

Put the garlic, ginger, almonds, and 6 tablespoons
water in a blender and blend until you have a paste.
Heat the oil in a wide, heavy, preferable non-stick
pot or wok over a medium-high heat. When hot. put in
just enough meat pieces so they lie, uncrowded in a
single layer. Brown the meat pieces on all sides,
then remove them with a slotted spoon and put them in
a bowl. Brown all the meat this way.
Put the cardamom, cloves, and cinnamon into the hot
oil. Within seconds the cloves will expand. Now put
in the onions. Stir and fry the onions until they
turn a brownish color. Turn the heat down to medium.
Put in the paste from the blender as well as the
coriander, cumin, and cayenne. Stir and fry this
mixture for 3-4 minutes or until it too has browned
somewhat. Now put in the meat cubes as well as any
liquid that might have accumulated in the meat bowl,
the salt, the cream, and rest of the water or broth
(a bit more for beef). Bring to a boil. Cover,
turn heat to low and simmer lamb for 1 hour and
beef for 2 hours. Stir frequently during this
cooking period. Skim off any fat that floats to the
top. Sprinkle in the garam masala and mix.

—–

Title: Good Dog Biscuits
Categories: Misc, Pets
Yield: 1 Servings

1 3/4 c Whole wheat flour
1/2 c Oatmeal
1/2 c Cornmeal
1/4 c Liver powder
2 T Brewer’s yeast powder
1/4 c Bone meal powder
3 T Powdered milk
2 Eggs, lightly beaten
3 T Wheat germ oil (you may
Substitute bacon drippings
Or vegetable oil).
1/2 c Water

Preheat oven to 325. In a large bowl or in a food
processor, combine the flour, oatmeal, cornmeal, liver
powder, brewer’s yeast, bone meal and powdered milk.
Stir in the eggs, oil and water and mix thoroughly.
The dough will be very stiff and dry. Remove the dough
to a lightly floured surface or pastry cloth. Roll or
pat it into a rectangle 1/4 to 1/2″ thick. Cut into
bone-shaped biscuits with a small knife, or use a
cookie cutter. Reroll the leftover scraps of dough and
reshape, until all the dough is used. Place on a
lightly greased cookie sheet and bake for 40-50
minutes until brown and dried through. Cool on a rack.

Yield: about 12 large bones or 24 small bones.

—–

SPINACH DIP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Sauces Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayonnaise
1 cn Water Chestnuts, Chopped
3 ea Green Onions, Finely Chopped
1 c Sour Cream
1 pk Dry Vegetable Soup Mix
1 pk Frozen Chopped Spinach

Defrost, drain and squeeze moisture from the spinach. Combine with
remaining ingredients. Chill several hours. Serve with raw vegetables
or serve in round bread bowl that has been made out of a loaf of round
bread.
BREAD BOWL: Take any loaf of round bread (rye, cuban, etc) and hollow
the loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread
pieces into cubes and serve with dip.

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