Title: Avgolemono Soup (Lemon)
Categories: Soups/stews
Yield: 10 servings

2 c Milk 2 tb Cornstarch
6 ea Egg yolks, beaten 2 qt Basic chicken stock
1/2 c Long grain rice 1/2 ea Stick butter 1/8 lb
1 ea Chopped parsley to taste 1 c Fresh lemon juice
1 ea Grated lemon peel (optional) 1 ea Salt and pepper

Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook,
covered, until the rice is puffy and tender, about 25 min. Remove the soup
form heat, add milk and egg mixture, stirring carefully. Continue to cook
for a moment until all thickens. Remove from the heat again and add the
butter, chopped parsley, and lemon juice. You may wish to add some grated
lemon peel as well.

—–

The Sheet – La Sabana

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
6 oz Slice filet mignon, about 1
-1/2 to 3 inches wide
1/8 ts Fresh lime juice,
-approximately
Sea salt
Freshly ground pepper

Place the beef between two sheets of plastic wrap and pound, pushing it
outward as you go, to a rough oval shape. Fold into a package and pound
out again to the required size. Peel off the top plastic wrap and replace
with wax paper. Turn meat over and replace second sheet of plastic with
wax paper; set aside until ready to use.

Heat a griddle. When very hot, grease lightly. Remove top paper. Sprinkle
the exposed side of the meat with lime juice and salt and pepper and lay it
face down, with the aid of the paper, on the griddle. Strip off the bottom
paper. Cook for about 2 seconds, flip the meat over with two spatulas so
it will not break in the middle, and cook for 2 seconds more. Serve
immediately, flat if possible, on a large plate with refried beans, and
fresh salsa of your choice.

The Art of Mexican Cooking From the collection of Jim Vorheis

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TART DE BRYMLENT (A MEDIEVAL LENTEN TART)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough — for 9 inch pie crust
1 1/2 lb Salmon — cod, haddock or a
-mixture
2 tb Lemon juice
2 tb Butter
2 ea Pears — peeled, cored
thinly
-sliced
2 ea Apples — peeled,cored
thinly
-sliced
1 c White wine
2 tb Lemon juice
2 tb Brown sugar
5 ea Cubebs:* , thinly crushed
1/8 ts Cloves, ground
1/8 ts Nutmeg
1/4 ts Cinnamon
1/2 c Raisins
10 ea Prunes — pitted minced
6 ea Dates — minced
6 ea Figs, dried — minced
3 tb Red currant jelly — or Damson

*“The cubeb,an aromatic pepper commonly used in
medieval times, can still be bought in many spice
shops.”
Preheat the oven to 425F and bake the pie crust for
10 minutes. Let cool. Cut the fish into 1 1/2″ chunks,
salt lightly ands sprinkle with 2 tbsp lemon juice.
Set aside. Melt the butter in a large, heavy skillet
and toss the pear and apple slices in it until they
are lightly coated. Combine the wine, lemon juice,
brown sugar, spices and dried fruits, and add to the
mixture in the skillet. Cover and simmer about 15
minutes or until the fruit is soft but still firm.
Check the flavoring, and drain off excess liquid.
Paint jelly on the pie crust. Combine fish chunks with
fruit and place the mixture in the crust. Bake at 375F
for 15-25 minutes, or until the fish flakes easily.

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CHILI-CILANTRO DRESSING (fantastic!wonderful!use on anything!-ac)

1 4oz. can chopped green chilis
1/4 c chopped fresh cilantro
1/4 c water
1/4 c fresh lime juice
1-2 cloves garlic
2 t honey
freshly ground pepper to taste

Place all of the ingredients in a food processor or blender. Blend until
smooth. (one of those Braun hand blenders works really well-ac)

From the New McDougall Cookbook

Title: BRIOCHE – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
1 tb Dry milk
1 ts Salt
6 tb Butter
3 lg Eggs
1/4 c Water
2 ts Dry yeast
1 Egg; beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add eggs and water.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC
DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2
hours and 25 minutes later) 2. Place dough in greased bowl. Cover.
Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal
portions. Roll each portion into a ball. Cover with a plastic wrap
and rest for 20 minutes. 4. Using edge of the hand, pinch off about
1/4th of the dough without detaching it. Roll the dough on the bench
so that both parts are round. 5. Place the dough in the tin large-end
first. With fingertips, press the small ball around its circumference
into the large one. 6. Place tins on baking pan. (could use muffin
tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or
until the larger ball rises above the tin. 7. Brush with beaten egg.
8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown.

MMMMM

Title: Lollipop Sugar Cookies
Categories: Cookies, Crisco.033
Yield: 18 cookies

2/3 c Butter Flavor Crisco
3/4 c Sugar
1 tb Milk PLUS 1 teaspoon milk
1 ts Vanilla
1 Egg
2 c Flour, all purpose
1 1/2 ts Baking powder
1/4 ts Salt
24 To 30 flat ice cream sticks
Assorted decorations
( baking chips, raisins,
Red hots, snipped dried
Fruit, coconut, nuts,
Colored sugar, etc… )

Preparation Time: 15 Minutes Chill Time: 2 hours Bake Time: 8-10
Minutes

1. Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl
at medium speed of electric mixer until well blended. Beat in egg.

2. Combine flour, baking powder and salt. Mix into creamed mixture.
Cover and refrigerate several hours to overnight.

3. Heat oven to 375 F.

4. Shape dough into 1 1/2 inch balls. Push ice cream stick into
center of dough. Place dough. with sticks parallel, 3 inches apart on
ungreased baking sheet. Flatten to 1/2 inch with large, smooth,
greased and floured spatula. Decorate as desired. Press decorations
into dough. ( Hint: Cookies may also be painted. Mix 1 egg yolk and
1/4 teaspoon water. Divide into 3 cups. Add 2 to 3 drops different
food color to each. Stir. Use clean water color brushes to paint
cookies before baking. )

5. Bake at 375 for 8 to 10 minutes. Cool on baking sheet 2 minutes.
Remove to cooling rack.

Makes 1 1/2 to 2 dozen 3 inch cookies.

Source: Butter Flavoe Crisco Cookie Collection, page 40.
Shared by: David Knight

MMMMM

SAUSAGE FRUIT STUFFING *

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1 lb Sweet Italian sausage
1/4 c Unsalted butter
2 Celery stalks — chopped
1 lg Onion — chopped
1 Red apple — core, chop
1 Pear — core, chop
1/2 c Dried apricots — chopped
1/4 ts Thyme — crumbled
1/4 ts Black pepper
1/4 ts Salt
10 c White bread cubes — about
– 15 slices
1/4 c Parsley — chopped
1 Egg — lightly beaten

Crumble sausage into large pan. Brown meat over medium
heat. Remove with slotted spoon. To pan drippings, add
butter, celery, onion, apple, pear, apricots, thyme,
salt pepper.. Cook, stirring, until fruits and
vegetables are soft, about 10 minutes. Remove from
heat. Stir in bread, parsley, egg and sausage. Stuff
turkey according to directions on turkey. May also be
made in a greased, 2 quart shallow baking dish. Bake,
covered, at 325~ for 40 minutes. Uncover last 10
minutes for crispy top.

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HOT SPICED OIL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Strip orange peel
2 ea Bay leaves
12 ea Peppercorns
2 ea Dried long red chiles
6 ea Allspice berries
1 x Olive

oil to cover (8 oz.)

Place the ingredients in a decorative 10 ounce
bottle.Close the bottle tightly,and let the
ingredients steep for at least 2 weeks,shaking the
bottle occasionally.When you are done steeping the
ingredients,you can either leave all ingredients in
the bottle or you can decant the oil into another
container.Makes about 1 cup.Oil can be used to perk up
any number of foods including
soups,stews,salads,sauteed vegetables.

– – – – – – – – – – – – – – – – – –

Sourdough Fresh Fruit Cobbler

Recipe By : Pat’s Sourdough and Favorite Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
Sourdough

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 to 1 cup sugar
1 tablespoon cornstarch
1 cup water
3 to 4 cups fresh fruit with juice
1 cup flour
3 tablespoons butter
1/2 cup sourdough starter
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
cinnamon

Heat oven to 400 degrees. Mix sugar, cornstarch and gradually stir
in
water. Bring to a boil for 1 minute stirring constantly. Fold in 1
cup
of fruit. Slowly fold in the remaining fruit. FPour into a 1 1/2
quart
or 8X8-inch baking dish. Dot with butter. Sprinkle with cinnamon.
Measure 1 cup flour by dip method. Stir in sugar, baking powder
and
salt. Cut in butter until mixture looks like meal. Stir in milk and

sourdough starter. Add a dash of cinnamon. Pour over or drop by
spoonfuls over the hot fruit. Bake 25 – 30 minutes. Serve warm with

fresh cream or whipped cream.

– – – – – – – – – – – – – – – – – –

SPICED CHICK PEAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Dried chick peas, soaked
3 pt Water
2 tb Oil
2 md Onions, diced
1/2 ts Chili powder
1 t Coriander
1 t Fresh ginger, minced
1 t Cumin
2 ea Red or green bell peppers
— diced
4 tb Tomato paste
1/2 pt Stock
Lemon juice to atste
Salt pepper

After soaking, drain the chick peas. Cook in fresh
water for 60 minutes till tender, drain reserve
liquid.

Heat oil in large skillet. Fry gently the onion
together with the spices for 5 to 7 minutes. Add the
bell peppers chick peas. Dissolve tomato paste into
the stock add to the skillet. Cook for 10 minutes.
aste for seasonings. Add lemon juice salt pepper.
Serve over rice or pasta.

Sarah Brown, “Vegetarian Kitchen”

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