1 cup butter (no substitutions)
2/3 cup sugar
2 eggs
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
Topping:
1/2 cup butter
1 cup finely chopped almonds
1/2 cup sugar
2 tablespoons milk
2 teaspoons vanilla
Butter Cream Filling:
1 cup butter
2 egg yolks
2 cups powdered sugar
2 teaspoons vanilla
1/2 cup raspberry jam
Cake: Cream butter. Gradually add sugar, creaming well. Beat in eggs,
one at a time; Beat until light and fluffy. Add sifted dry ingredients
alternately with milk. Spoon batter into a well greased 9″ springform
pan.

Topping: Melt butter; blend in chopped almonds, sugar, milk, and
vanilla. Bring to a boil. Remove from heat and cool slightly. Spread
carefully over batter. Bake at 375 ^ for 50 minutes. Remove from oven
and cool. Remove springform pan.
Prepare filling.

Filling: Soften butter. Beat in egg yolks, powdered sugar, and vanilla.
Split cake horizontally into two layers. Spread bottom layer with butter
cream filling. Top with raspberry jam, letting some drizzle down sides.
Very carefully replace top layer of cake. Cut into thin slices and serve.

Yes, it does have over a pound of butter. Yes, it is very rich. It is
also a most delicious cake, so do try it for special occasions.

1 cup juice from 3 medium oranges
1/2 cup sugar
1 1/4 cup sparkling wine
1 T lime juice

Whisk orange juice and sugar in large bowl until sugar dissolves.
Stir in wine and lime juice and pour mixture into 2 ice cube trays.
Freeze mixture until firm, at least 2 hours (can transfer frozen
cubes to zipper-lock plastic bags and freeze up to 1 week). Just
before serving, place single layer of frozen cubes in bowl of food
processor fitted with steel blade. Pulse 10 or 12 times or until no
large chunks of ice remain. Scoop crystals into individual bowls.
Repeat with remaining ice cubes and serve immediately.

From the May/June 1994 issue of Cook’s Illustrated

Title: TOFFEE APPLES/BANANAS WITH SESAME B1
Categories: Chinese, Fruits, Desserts
Yield: 4 servings

2 Eggs
4 tb Flour
4 c Peanut oil
6 Ripe but firm bananas;
-ea. cut into 4 or 5 chunks
3 md Firm apples; cored, peeled,
-and cut into 6 to 8 pieces
5 tb Sugar
5 tb Water
3 tb Vegetable oil
1 tb Sesame seeds

Beat the eggs and flour, blending into a smooth
batter. Dip apples and bananas into batter. Heat oil
until it is very hot. Add fruit six to eight pieces at
a time. Fry for 2 to 3 minutes, or until golden brown.
Drain on absorbent paper. Continue process until all
the fruit is cooked. Place sugar, water, and vegetable
oil in a large saucepan over moderate heat. Stir with
a wooden spoon until the mixture has thickened and
begins to turn golden brown. Stir in the sesame seeds.
Add fruit pieces to coat, remove and serve.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: MR. CHOW Comments: EAST 57TH STREET, MANHATTAN.

—–

Title: Zwei-Bohnenensuppe (Two Bean Soup)
Categories: German, Soups/stews, Beef, Beans
Yield: 4 servings

1 1/4 c White Beans; Dry 1 ea Potato; Peeled Diced
4 oz Ham; Cubed 1 tb Butter
1 c Cut Green Beans; * 2 tb Unbleached Flour
1/4 c Celery; Diced 3/4 c Beef Broth
1 ea Green Onion; Diced 1/2 ts Salt
1 ea Onion; Yellow, diced 1/4 ts Pepper

———————————-GARNISH———————————-
1 ea Parsley; Sprig

* Beans can be either fresh or frozen. Do not use canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Cover white beans with cold water and soak overnight. Drain and place
beans in a 2-quart saucepan. Add ham and enough cold water to cover beans
by 1 inch. Bring water to a boil and simmer for about 1 hour or until
beans are tender. Add green beans, celery, onion and potato. Add enough
water to cover the vegetables; simmer for 20 minutes. In a frypan melt
butter and stir in flour. Cook, stirring until lightly browned. Remove
from heat and stir in heate beff broth. Cook mixture until smooth. Stir
mixture into the soup and simmer until soup is thickened and vegetables
are tender. Season woth salt and pepper. Garnish with chopped parsley
and serve immediately.

—–

TURKEY – VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter or Olive Oil
2 Onions, chopped
2 Crushed garlic cloves
20 oz Chicken broth
2 1/2 c Water, or
5 c Turkey stock
1/2 ts Poultry seasoning
1 c Small or medium egg noodles
1 kg Frozen mixed vegetables
2 c Leftover turkey, bite sized

: Melt butter in a large saucepan set over
medium heat. Add onions and garlic. Cook, stirring
often, for 5 min. Add chicken broth and water or
turkey stock, and poultry seasoning. Bring to a boil
over high heat. Stir in noodles. Return to a boil,
then reduce heat to medium. Boil gently, uncovered,
stirring often, for 10 min. Add frozen vegetables and
turkey. Cover and simmer just until hot, about 2 to 3
min.

– – – – – – – – – – – – – – – – – –

Title: FROZEN FRUITI YOGURT
Categories: Ice cream, Desserts
Yield: 5 servings

2 c Homemade yogurt
1 c Frozen or fresh fruit:
-banana, orange, strawberry,
-rasberries, or a combo.
1/4 c Honey

: If you are making a batch of creamy homemade
ygurt you will undoubtably have enough on hand to turn
into frozen fruit flavored yogurt pops.

Puree yogurt and fruit in a blender, adding honey once
the fruit is well blended.

Pour mixture into a container for the freezer: and
icecube tray, a shallow plastic container,or 9″ square
cake pan. Freeze for 30 minutes.

Spoon frozen mush into the blender container and whip
for 1 minute. Pour mixture into popsicle molds or
paper cus. Freeze for 10 more minutes and return to
freezer until firm.

Variations:
: Spices and other flavorings can be added as
you experiment with fruit and yogurt combinations.
For example, try 1/2 ts vanilla, 1/2 ts cinnamon, and
1/2 ts nutmeg whipped up with 1 banana.
: Ory try mixing 6 oz frozen juice concentrate
with 1 cup yogurt and 1 ts vanilla.

Yield: 20 oz

Source: Cheaper and Better Alternatives to
Storebought Goods By: Nancy Birnes

Found by Fran McGee

—–

Title: Sweet and Sour Vegetable Salad
Categories: Salads
Yield: 99 servings

1 c shoe peg.corn
1 c french style green beans
sliced carrots
water chestnuts
small jar pimentos
english peas
bean sprouts
bell pepper
med onion
1 c chopped celery
1 c vinegar
1/2 ts dill seed
1 1/2 c sugar
3/4 c wesson oil
2 ts salt
1 ts coarse black pepper
6 x tabasco sauce

——————EDGAR HENDRICKS RBTN28A——————

NOTE: X MEANS AS NEEDED::: BRING TO A BOIL, vinegar,
dill seed, sugar, wesson oil, salt, black pepper,
tabasco POUR OVER VEGETAABLES AND REFREGERATE..
FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME:
01/30 10:04 PM TO: JOSHUA OTTOSON (MKRV76F) FROM:
DEIDRE ANNE PENROD (FGGT98B) SUBJECT: RR – POPCORN Hi
Joshua,

—–

LENTIL-NUT LOAF (AM)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked AM Lentils
— (red or green)
1/4 c AM Whole Wheat Flour
1/2 c AM Wheat Germ
1/2 c Tomato sauce
2 tb Unrefined olive oil
1 Onion — chopped
1/4 c Dried parsley — OR…
1/2 c -Fresh parsley, chopped
1 tb Nutritional yeast (optional)
1 tb Tamari soy sauce
1 c Ground nuts
– walnuts, pecans or almonds
10 Tofu
1 Garlic clove — mashed OR…
1/2 ts -Garlic powder
1 t Oregano

Combine all ingredients together, shape into a loaf
and bake in a loaf pan at 350 F. for 30 minutes.

Serve with any remaining tomato sauce, olives and
parmesan cheese, or mushroom gravy, or garnish with
chopped nuts or slivered almonds.

Source: Arrowhead Mills “Variety Bean Recipes”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

Chicken Fajitas

Recipe By : Joel Erlich
Serving Size : 1 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken Breasts, Boned Skinned Halved
1 Green Bell Pepper, — Cored Seeded
1 Medium Onion
1 Clove Garlic, Minced
1/2 Tsp Dried Oregano Leaves, — crushed
1 Tomato
2 Tbls. cooking oil
8 6″ flour tortillas
1/3 cup Italian Dressing

Cut the chicken breasts and green bell pepper into strips.
Cut the onion and tomato into thin wedges.
Place the chicken strips, green bell pepper strips, onion wedges, garlic and
oregano in a large bowl.
Pour the Italian dressing over the ingredients.
Toss lightly.
Refrigerate for at least 10 minutes (the longer the better).
Drain.
Stir fry in the oil until the chicken is browned.
Stir in the tomato wedges.
Wrap the tortillas in dampened paper towels.
Microwave on HIGH until softened (45-90 seconds).
Fill the tortillas with the chicken mixture.
Serve with salsa, sour cream, shredded cheese, frijoles or guacamole.

– – – – – – – – – – – – – – – – – –

NOTES : Yields 4 Servings

1 pkg. (15-oz) Pillsbury Refrigerated Pie Crusts
5 squares Baker’s Premium White Chocolate
2 tbsp. milk
4 oz. cream cheese, softened
1/3 cup powdered sugar
1 tsp grated orange peel
1 cup whipping cream, whipped
2 cups raspberries or sliced strawberries

Prepare and bake 1 pie crust according to package directions for one-crust
baked shell. Cool completely.

Microwave 4 squares of the white chocolate and milk for about 2 minutes or
until almost melted. Stir until metled. Cool to room temperature.

Beat cream cheese, powdered sugar and orange peel in small bowl with electric
mixer on low speed until smooth. Beat in white chocolate mixture.

Fold whipped cream into white chocolate mixture. Spread in bottom of cooled
baked shell. Arrange raspberries on filling. Drizzle with melted white
chocolate.

Refrigerate 1 hour or until serving time. Store in refrigerator.

Makes 8 servings.

Notes: Can substitute 1 4oz package of german sweet choclate and 1/4 cup milk
for the white chocolate and milk.

Source: Newspaper advertisement