Title: Peanut Butter and Jelly Cake
Categories: Cakes
Yield: 8 servings

2 1/2 c Flour, all-purpose 1/3 c Peanut butter
2/3 c Sugar 1 1/4 c Milk
4 ts Baking powder 3 Eggs
1/2 ts Salt 1 ts Vanilla extract
1 c Sugar, brown 1/4 c Peanut butter (layer)
1/3 c Shortening 1/2 c Jelly, red (layer)

——————————FLUFFY FROSTING——————————
3/4 c Sugar 1/4 ts Salt
1/4 c Corn syrup, light 1/4 ts Cream of tartar
2 tb Water 1 ts Vanilla extract
2 Egg whites

Sift together into mixing bowl flour, sugar, baking powder, and salt. Add
brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With
electric mixer, blend at lowest speed, then beat at a low speed. Or beat
225 strokes with a spoon.) Add eggs and vanilla. Beat 1 1/2 minutes. Turn
into two 9-inch round layer pans, well greased and lightly floured on the
bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back
when touched lightly in center. Cool. Place one layer, top-side down, on
serving plate. Spread with peanut butter then with jelly. Top with second
layer; frost.

FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water,
egg whites, salt and cream of tartar. cook over rapidly boiling water,
beating with electric mixer or rotary beater until mixture stands in peaks.
Remove from heat. Add vanilla; beat unitl frosting holds deep swirls.

—–

CL WHIPPED CREAM

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon granulated sugar

In a bowl combine the cream, vanilla extract, and sugar. Whip until
soft
peaks form. The cream should have a satiny appearance. It should not
be
grainy.

Yield: About 3 cup

– – – – – – – – – – – – – – – – – –

Date: Thu, 07 Oct 93 15:48:26 PDT
From: Barbara Zimmerman

From _The New McDougall Cookbook_ by John and Mary McDougall.

Oatmeal Bran cookies

1 cup WW flour
2 cups rolled oats
1/4 cup oat bran
1/4 cup wheat bran
1/4 cup soy flour
1 T baking powder
1 t baking soda
2 ts ground cinnamon
3/4 C honey
1/2 cup frozen apple juice
concentrate, thawed
1/2 C unsweetened pineapple juice
1/2 C raisins
1/2 C chopped dates
2 ts vanilla extract

Preheat oven to 350 degrees.
Mix the dry ingredients together. Mix the wet ingredients tog. Add dry
ingredients to the wet and mix thoroughly. Drop by tablespoonsful onto
nonstick baking sheet. Bake for 15 to 20 minutes or until golden brown.,

Title: Grill-Side Garden Salad
Categories: Salads
Yield: 6 servings

2 md Tomatoes, seeded and chopped
1 md Zucchini, diced
1 c Frozen whole kernel corn,
-thawed
1 sm Ripe avacado, peeled, seeded
-and coarsely chopped
1/3 c Thinly sliced green onions
-with tops
1/3 c Pace Picante Sauce
2 tb Vegetable oil
2 tb Chopped fresh cilantro or
-parsley
1 tb Lemon or lime juice
3/4 ts Garlic salt
1/4 ts Ground cumin

Combine tomatoes, zucchini, corn, avacado and green onions in large
bowl. Combine remaining ingredients; mix well. Pour over vegetable
mixture; mix gently. Chill 3-4 hours, occasionally stirring gently.
Stir gently and serve chilled or at room temperature with additional
Pace Picante Sauce.

Makes about 4 cups salad.

NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole
kernel corn, drained, may be substituted for frozen corn.

MMMMM

GOULASH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Onion, Chopped
1/4 c Shortening
3 Green Bell Peppers, Chopped
3 tb Tomato Paste
1 lb Beef Cubes, 1-Inch Cubes
1 d Red Pepper
1 t Paprika
2 Garlic Cloves, Minced
6 c Beef Broth *
1 tb Lemon Juice
1/4 ts Caraway Seeds

* Beef Broth can be either canned or home made (home
made is preferred.)
~——————————————————
~—————– Fry onions in hot fat until
transparent. Add green peppers and tomato paste.
Cover and simmer 10 minutes. Add lean beef cubes and
remaining ingredients. Simmer about 1 1/2 hours,
until meat is tender. (Add cubed potatoes if you like
and simmer until potatoes are done.) Best when
reheated and served the second day.

– – – – – – – – – – – – – – – – – –

Benihana Hibachi Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Japanese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–KAREN THACKERAY NSTM54B—–
20 ounces Sirloin steaks; bone — 5oz ea

4 teaspoons Soybean oil 8 large Mushrooms —
slice thick 4 dashes Salt — opt 4 dashes
Pepper — opt
Broil steak until rare (do not broil too much). Heat nonstick skillet (if
using electric skillet, set at 350~) and add oil to heated skillet. Place
steak cubes in skillet with mushrooms and cook until done to taste. Season
with salt and pepper if desired and serve hot. Serving suggestions: Dip
steak in Benihana Magic Mustard Sauce. Source: Benihana Restaurants

– – – – – – – – – – – – – – – – – –

HUNGARIAN POTATO AND EGG CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Potatoes (approx. 2 lbs)
1 Onion, chopped
2 tb Oil
1 c Sour cream
1 1/2 ts Salt
1/4 ts Pepper
2 Eggs, boiled sliced
2 tb Dry bread crumbs
Paprika

Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add
potatoes. Heat to boiling. Reduce heat. Cover and cook until tender.
Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil,
sour cream, salt and pepper. Peel potatoes and cut into 1/4 inch slices.
Gently mix potatoes and sour cream mixture. Arange half the potatoes in
greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole. Arrange eggs
on top and add remaining potatoes. Sprinkle with bread crumbs and paprika.
Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
Garnish with snipped parsley if desired.

– – – – – – – – – – – – – – – – – –

Title: Granny’s Broth (Cawl Mamgu) Welsh
Categories: Soups
Servings: 4

2 lb Best end of neck Welsh lamb 1 ea Small swede (Turnip)
1/2 lb Carrots 1 lb Potatoes
2 ea Large leeks 1 oz Parsley
1/2 oz Flour 1 x Salt and pepper

Put the meat into the saucepan, cover with cold water, add salt and pepper,
bring slowly to the boil and skin carefully. (This can be done the night
before and the fat allowed to set on the surface. This makes it easier to
skim off.)

Then add the carrots (cut in half), the swede (sliced) and the white of the
leeks, and simmer gently for 2 – 2 1/2 hours.
Add the potatoes (cut in four) and continue to simmer for another 30
minutes.

When the potatoes are almost cooked, thicken with flour and a little water.

Lastly, add the green of the leeks and parsley (chopped) and simmer for
further 10 minutes and serve in basins while hot.

Cawl was the dish most commonly served for dinner on the farm during the
winter months in th ecounties of South and West Wales.

The broth itself would be served in basins or bowls, with bread, and the
meat and vegetables served as a second course.

Croeso Cymreig

—————————————————————————–

Title: DYRESTEG (ROAST VENISON W/GOAT CHEESE SAUCE)
Categories: Norwegian, Meats, Main dish
Yield: 6 servings

3 1/2 lb Boneless haunch of venison
-or reindeer
3 tb Butter; softened
Salt pepper
1 1/3 c Beef stock
1 tb Butter
1 tb Flour
2 ts Red currant jelly
1/2 oz Brown Norwegian goat cheese;
-(Gjet”st), finely diced
1/2 c Sour cream

Preheat oven to 475øF.
Tie the roaast up neatly at 1/2″ intervals with kitchen cord so that
it will hold it’s shape while cooking. With a pastry brush, spread the
softened butter evenly over the meat. Place the roast on a rack in a
shallow open roasting pan and sear it in the hot oven for about 20
minutes. When the surface of the meat is quite brown, reduce the heat
to 375øF and sprinkle the roast generously with salt and pepper. Pour
the stock into the pan and cook the roast, uncovered, for 1 1/4
hours. With a large spoon or bulb baster, baste the meat with the pan
juices every half hour or so. The interior meat, when finished,
should be slightly rare, or about 150øF on a meat thermometer. Remove
the roast to a heated platter, cover it loosely and let rest in the
turned off oven while you make the sauce.
Skim and discard the fat from the pan juices. Measure the remaining
liquid and either reduce to 1 cup by boiling it rapidly or add enough
water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon
of butter and stir in 1 tablespoon of flour. Stirring continuously
with a wooden spoon, cook this roux for 6 to 8 minutes over low heat
until it is a nut brown color. Be careful not to let it burn or it
will give the sauce a bitter flavor. Now, with a wire whisk, beat the
pan juices into the roux. Next whisk in the jelly and cheese. Beat
until they dissolve and the sauce is absolutely smooth, then stir in
the sour cream. Do not allow the sauce to boil. Taste for seasoning,
remove the strings from the roast and carve the meat in thin slices.
Pass the sauce separately.

—–

Title: MOCK FISH BUDDHIST
Categories: Vegetarian, Chinese
Yield: 1 servings

1 lg Potato; cooked, peeled
-and sliced 1/4 inch thick
2 tb Flour
Peanut oil; for frying
1 sm Onion; sliced
1/2 lb Snow peas
10 Wood ears; soaked to soften,
– tough ends removed,
– cut in slivers
1/2 ts Salt
1/2 ts Sugar
1/3 c Water

Sprinkle potatoes with flour and deep-fry until
golden.
Drain and set aside. Pour off all but 2 tablespoons
of the oil, reheat an add onion. Stir-fry 10 seconds
and add snow peas and wood ears. Stir-fry another 10
seconds and add salt, sugar and water. Bring to rapid
boil, stirring constantly, and cook until peas are
just tender crisp. Add reserved fried potato slices,
heat through and serve.
Wood ears are a type of mushroom or shelf fungus.
When soaked it has a crunchy, gelatinous texture with
little taste. If you can’t find them, I imagine that
you could use the dried mushrooms although they
wouldn’t give exactly the same effect. A closer
substitute would be dried jellyfish, but if you’re
some- where that sells dried jellyfish, I’m sure that
they have wood ears as well…

—–