Title: Mushroom Strudel
Categories: Appetizers
Yield: 16 servings

3 T Butter
1/3 c Diced sweet red pepper
7 c Sliced mushrooms
1/2 t Pepper
2 t Lemon juice
1/2 c Shredded mossarella cheese
2 T Fine bread crumbs
1/3 c Melted clarified butter
1/4 c Grated parmesan cheese
1 ea Large onion, chopped
2 ea Cloves garlic minced
1/2 t Salt
1/2 t Thyme
1/2 c Diced black forest ham
1/4 c Minced fresh parsley
8 ea Sheets phyllo pastry
2 t Dijon mustard

In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often,
until mushrooms are tender and all moisture has evaporated. Season
with salt, pepper, thyme and lemon juice. Remove from heat; stir in
ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust
seasoning. Let cool. Divide mushroom filling in two portions. Brush
4 sheets of phyllo pastry lightly with melted butter; stack neatly
one on top of the other. About 1 inch from one long edge of phyllo
pastry, spread half of mustard in a 2 inch wide strip, leaving a 1
inch border on both sides. Over mustard, spread half of the mushroom
filling. Dust filling and phyllo pastry with half the parmesan
cheese. Turn up bottom edge of pastry over mushroom filling; turn
both side edges in the brush this exposed phyllo pastry on bottom and
edges with butter. Roll up, jelly roll fashion, loosely but
compactly. Place, seam down, on baking sheet. Repeat with remaining
phyllo pastry, butter, filling and parmesan cheese. Brush top with
butter; with sharp knife cut 8 slits on diagonal, on top of each
roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F
over for about 25 minutes or until pastry is golden and crisp. Let
cool for about 5 minutes before slicing.

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Gnocchi Di Susine

Recipe By : Molto Mario MB1D10
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Basic gnocchi dough:
3 Pounds russet potatoes
2 Cups all-purpose flour
1 egg, extra large
1 Pinch salt
Filling:
5 plums, smallest possible — quartered
1/2 Cup sugar
Sauce:
4 Tablespoons butter
1/4 Cup fresh bread crumbs
1/2 Teaspoon cinnamon

Boil the whole potatoes until they are soft (about 45 minutes). While still
warm, peel and pass through vegetable mill onto clean pasta board.

Make well in center of potatoes and sprinkle all over with flour, using all
the flour. Place egg and salt in center of well and using a fork, stir into
flour and potatoes, just like making normal pasta. Once egg is mixed in,
bring dough together, kneading gently until a ball is formed. Knead gently
another 4 minutes until ball is dry to touch.

To make Gnocchi di Susine:

Bring 6 quarts water to boil and add 2 tablespoons of salt.

Pinch off walnut-sized balls of gnocchi dough and roll with rolling pin to
form 2-1/2 inch circle of dough. Place one quarter of plum and a 1/2
teaspoon sugar on each and fold dough around plum pieces to form a package
with no tears or rips, relatively smooth and evenly coated. Continue until
all are finished. If making pasta ahead cook and the shock in cold water.

Place gnocchi in water, 10 at a time, and carefully stir to prevent
sticking to sides or bottom of pan. Allow to float and continue cooking for
2 minutes. Meanwhile, melt butter in a 12-inch saute pan over medium heat.
Add bread crumbs and then add cooked gnocchi and toss gently to coat. Serve
on a plate and sprinkle with cinnamon.

Yield: 4 servings

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Greek St. Basil’s Bread

Recipe By : Donna German The Bread Machine Cookbook II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–small–
1/3 cup milk — +1 T
2 tablespoons butter or margarine
1 egg
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon lemon peel — grated
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
dash ground cloves
1 1/2 cups bread flour
1 teaspoon yeast
–medium–
1/2 cup milk
2 1/2 tablespoons butter or margarine
1 1/4 egg
1/3 cup sugar
1/3 teaspoon salt
1/3 teaspoon lemon peel — grated
1/8 teaspoon cinnamon
1/3 teaspoon nutmeg
dash ground cloves
2 cups bread flour
1 1/2 teaspoons yeast

– – – – – – – – – – – – – – – – – –

NOTES : This traditional Greek bread is usually served with one coin hidden
inside which bestows luck upon the finder. I do not recommend including it in
the bread as it might damage the machine. (You could add a single raisin added
at the beep, if desired.) St. Basil’s bread is a delicious, sweet bread which
disappears quickly.

Mozzarella With Tomatoes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Mozzarella Cheese — sliced
3 Tomatoes, Red Ripe — sliced
2 Teaspoons Oregano
4 Tablespoons Olive Oil
Salt — to taste
Fresh Ground Black Pepper — to taste
2 Ounce Can Anchovies — drained
Basil Leaves — to taste
Black Olives — (Neopolitan)

Arrange mozzarella and tomato slices in alternate overlapping layers on
a serving tray. Sprinkle with oregano, oil, salt and pepper. Garnish with
anchovies and basil leaves and serve at room temperature with neapolitan
black olives.

Serves 6.

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Title: Centennial Lemon Squares
Categories: Cookies
Yield: 8 servings

1 c Powdered sugar
1/4 ts Salt
1 c Flour
1/2 c Margarine
1 c Sugar
1/2 ts Baking powder
2 Eggs
4 tb Lemon juice
Lemon rind; grated
1 tb Margarine

Recipe by: Jo Anne Merrill
Preparation Time: 0:45
1. Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix
well. Work in 1/2 cup margarine. Press mixture in 8-inch square pan.
2. Bake in preheated 350-degree oven for 15 minutes. Remove from
oven.
3. Combine the 1 cup regular sugar, baking powder and remaining 1/8
teaspoon salt. Blend in slightly beaten eggs, 2 tablespoons lemon juice
and lemon rind. Spread over baked mixture. Return to oven. Bake for 20
minutes longer. Remove from oven and cool completely.
4. Combine remaining 3/4 cup powdered sugar, remaining two
tablespoons lemon juice and 1 tablespoon margarine for glaze. Spread over
lemon mixture. Cut into squares to serve.

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Title: Barbacoa De Cabeza
Categories: Beef, Mexican
Yield: 1 van load

1 Cabeza, beef head
4 Onions
3heads garlic
2 bn Cilantro

corn or flour tortillas

Before you actually get the cabeza (beef head), understand that it
won’t look very nice -in fact it will look pretty gruesome.
Therefore, I suggest purchasing the thing the day you cook it.

In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on
Sunday mornings.

Clean the cabeza, removing eyes, ears, etc. Discard the tongue.
Leaving it will impart an odd taste to the meat. Wrap the cabeza in
a paper sack, along with onions, garlic, and cilantro. Wrap THAT in
burlap.

Dig a hole 2 feet deep and build a driftwood fire in it. Wait until
the fire goes to coals, then cover them with ashes, followed by the
cabeza, then about 2 inches of dry dirt or sand. Fill up the hole.
Add 6 to 8 inches of dirt or sand over it. Build a fire on top of
the ground. Use slow-burining wood such as oak or mesquite.

Leave the cabeza in the hole 12 to 18 hours. For example, if you
begin cooking it at 4:00 p.m., it should be ready by the next
morning. Serve with tortillas.

Serves one vanload.

If you want to try barbacoa de cabeza at homne, try wrapping the
cabeza in foil and bakinng it in an oven or over a charcoal grill.
Using foil in place of the paper bag keeps the cabeza slightly
moister while

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HOT CROSS BLACK WIDOWS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
To make muffins:
1 tb Butter or margarine
1 Egg
1/4 c Vegetable oil
1 c Milk
2 c All-purpose flour
3 ts Baking powder
1 t Salt
1/4 c Sugar
To make frosting:
4 oz Cream cheese — softened
3 tb Unsalted butter — at room
1 1/2 c Powdered sugar
1/2 ts Vanilla extract
Juice of 1/4 lemon
–or 1 teaspoon bottled lemo
Red food coloring
Yellow food coloring
Green food coloring
Blue food coloring
Black licorice strings

Recipe by: Creepy Cuisine, Lucy Munroe
Preheat the oven to 400 degrees. Grease the
bottoms, but not the sides, of 12 medium-sized muffin
cups with the butter or margarine. Beat the egg in a
large bowl with a fork. Stir in the vegetable oil and
milk. Combine the flour, baking powder, salt and sugar
in a small mixing bowl and stir together. Add to the
egg mixture. Stir lightly until the dry ingredients
are barely moistened. The batter should be lumpy. Fill
the muffin cups 3/4 full of batter. Bake for 20 to 30
minutes, or until the muffins turn golden brown.
Carefully remove from the oven, turn out of the pan
and set on a rack to cool. To prepare frosting, mix
cream cheese and butter together with an electric
mixer. Slowly add powdered sugar and continue beating.
Add vanilla extract and lemon juice, and mix
thoroughly. Put a small portion of frosting in a
separate bowl and mix into it a few drops of red food
coloring. Set aside. Color the remaining frosting,
drop by drop, with red, yellow, green and blue food
coloring until it is black. With a rubber spatula,
spread the black frosting on top of each muffin. Then
add a small red Black Widow hourglass to each one. Add
legs to your spiders using licorice whip strings. You
may need to cut the licorice into shorter pieces.
Place arachnids on a platter and serve. You may want
to decorate the platter with fake spiderwebs.

Penny Halsey (ATBN65B).

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Title: APPLE BUTTER WITH BLUEBERRIES (TDN)
Categories: Sauces
Yield: 999 Servings

1 lb Cooking apples (about 6 med.
Peeled, cored and thinly
Sliced)
1/2 c Blueberries
1 tb Apple cider
1 tb Fresh lemon juice
1/4 ts Ground cinnamon
1 tb Unsalted butter

Combine the apple slices, blueberries, cider, lemon juice and
cinnamon in a 1 quart casserole dish and cover, microwaving on full
power until the fruit is very tender, about 10 minutes. Then uncover
the let the mixture cool for about 5 minutes.

Combine the fruit mixture (liquids too) and butter in a processor or
blender and whiz until pureed, about 5 seconds. Great warm or chilled,
especiall on pancakes or sourdough toast. Stores covered and
refrigerated for up to a week; makes 1 1/2 cups.

Assorted recipes from the Detroit News, entered by Diane Pahl

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MATZO STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Matzos
1/4 c Water
1 tb Parsley, chopped
2 Eggs, beaten
2 tb Onion, chopped
1/4 ts Ginger
1/4 ts Ginger
Celery (opt.)

Crumble matzos and sprinkle with water. Add other
ingredients. This stuffing may be used for any meat
or fowl.

– – – – – – – – – – – – – – – – – –

Title: Red Wine Sauce – Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, M
Yield: 2 servings

1/2 c Oil, olive 1/2 ts Thyme
1 lb Bones, salmon 1/2 ts Peppercorns, white
1 lb Butter 4 tb Puree, shallot **
2 c Mirepoix 1/4 c Cognac
4 ea Bay leaves 2 c Wine, red
1/2 ts Oregano 1 c Stock, fish **

** See recipes for Shallot Puree, and Fish Stock.

In a saute pan, heat the olive oil.

Add the salmon bones to the pan and saute for about 1 minute.

Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves,
1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons
of the shallot puree. Add cognac and flame.

Deglaze with 1 cup of red wine and cook over high heat for 5 to
10 minutes.

Meanwhile, in a second saute pan, melt 2 tablespoons of butter.

Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves,
1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme,
and 3 cups of red wine.

Reduce over medium heat to dry.

Add 1 cup fish stock to saute pan with salmon bones. Cook about
5 minutes.

Deglaze reduction (shallot-red wine) in the second saute pan with
about 3 cups of strained liquid from the first saute pan (salmon bones
and fish stock).

Reduce ingredients in second saucepan by two-thirds (not dry).

Add remainder of the butter, whisk, and add salt and pepper to
taste. Strain and reserve.

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

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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