TEMPEH SATAY ASIAN PEANUT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Bar-B-Q
Main Dish Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Grated coconut
1/4 c Orange juice
1 t Honey
1/4 c Tarmari
1/8 ts Cayenne pepper
4 Tempeh cutlets
—–ASIAN PEANUT SAUCE—–
1/4 c Smooth peanut butter
3 tb Tamari
1 t Mirin or sherry
1/2 ts Rice vinegar
1/8 ts Garlic powder
1 tb Honey
1 c Plain, nonfat yogurt
1/8 ts Cayenne pepper

To make marinade, puree 1/4 cup coconut with orange
juice, honey, tamari and
cayenne in a blender. Pour marinade into a shallow
baking dish. Cut tempeh inot 3/4-inch cubes and add to
marinade. Set aside 15 minutes. In a small bowl, blend
together peanut sauce ingredients with a wire whisk.
Refrigerate until serving time. Thread tempeh cubes
onto bamboo skewers that have been soaked in water.
Grill tempeh over medium-hot coals 3 to 5 minutes on
each side. Brush shish kebabs
with marinade and sprinkle with remaining coconut.
Serve immediately with Asian Peanut Sauce.

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Title: HOLIDAY FRUIT BARS
Categories: Holiday, Cookies, Fruits, Gifts
Yield: 8 servings

1 1/3 c Unbleached Flour; Sifted
3/4 ts Baking Powder
1/4 ts Salt
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine
2 tb Water
3 Eggs; Lg
1/4 c Brown Sugar; Firmly Packed
1/4 c Butter Or Margarine; Melted
1/2 c Raisins
1/2 c Golden Raisins
2 tb Red Candied Cherries;Chopped
2 ts Lemon Rind; Grated
1/8 ts Allspice; Ground
1/8 ts Cinnamon; Ground

Stir the flour, baking powder, and salt together in a
mixing bowl. Mix in the 1/2 c brown sugar and then cut
in the 1/2 c butter with a pastry blender or two
knives until the mixture is crumbly. Stir in the water
and press the mixture into the bottom of a 13 X 9 X
2-inch baking pan. Bake in a preheated 350 degree F.
oven for 15 minutes or until golden brown. Meanwhile
beat the eggs in a bowl until well blended, using an
electric mixer at medium speed. Beat in the 1/4 cup
of brown sugar and 1/4 cup of melted butter and blend
well. Stir in the raisins, both kinds, the candied
cherries, lemon rind, and spices. Spread the mixture
over the baked crust. Bake in the 350 degree F. oven
for 15 more minutes. Cool in the pan on a wire rack
and when cool cut into 24 (2 X 1 1/2-inch) bars. Makes
24 bars.

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Title: Caramel Corn #10
Categories: Snacks
Yield: 6 qts (2c)

MMMMM—————–BH G BEST LOVED COMMUNITY———————-
6 qt Popcorn, no salt, no butter
1 c Butter
2 c Brown sugar
1/3 c Light corn syrup
1/2 t Salt
1/2 t Baking soda
1 t Vanilla

MMMMM————————-VARIATION——————————
Nuts (try peanuts)

Preheat ovne 250 F. Pur popcorn in a 17x12x2″ roasting pan or lg foil
pan; set aside.
Melt butter in med saucepan over med heat. Add sugar, corn syrup and
salt. Stir until mixture starts to boil. The syrup should boil over
its entire surface. Boil 5 mins without stirring.
Remove from heat. Stir in soda and vanilla then pour the caramel
mixture over the popcorn, stirring to coat.
Bake, uncovered, 1 hr, stirring every 15 mins.
Add nuts just before cooling.

MMMMM

** Potato Soup For Crockpot **

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Crockpot Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Lg Potatoes — cubed
2 Med Onions — chopped
2 Tbsp Margarine
2 Chicken boullion cubes
2 Tbsp Parsley — dry
6 C Water
2 C Milk
1/2 C Flour — mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to
medium. 1/2 hour to onehour before serving; add milk and flour mixture.
After the soup starts to thicken, it is ready to serve.

NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup.
: I can evaporated milk may be substituted for the regular milk.

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Ricotta Cheese-Lemon Thyme Tart With Sweet Cornmeal Crust

Recipe By : COOKING RIGHT SHOW #CR9724
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Cornmeal crust–
1/2 Cup butter — room temperature
2 Tablespoons sugar
1 Cup yellow cornmeal
2 eggs — room temperature
1 Teaspoon salt
1 1/2 Cups all-purpose flour
–For the Filling–
4 tbsp shallots or green onions — minced
1 tbsp butter
2/3 c heavy cream
1/2 c white wine
1/2 tsp salt
1/4 tsp ground white pepper
12 oz fresh Ricotta cheese
3 eggs
1 1/2 tbsp fresh lemon thyme* — chopped

Oven 350°F.

FOR TART CRUST:
Beat butter and sugar until smooth. Add cornmeal, eggs and salt and beat
until well combined. Add flour and mix until dough forms a ball. Mixture
should be soft and moist. Wrap in plastic and chill for 1 hour. Roll out the
crust to fit a prepared 9 by 1-inch tart pan with removable bottom. Wrap and
save any leftover dough in freezer. Prick with a fork several times and bake
for at least 8 minutes at 350 degrees until lightly browned.

FOR FILLING:
Saute shallots in butter until soft, not brown. Add cream, wine, salt and
white pepper. Reduce by one half. Cool. Add ricotta cheese, eggs and thyme
and beat until smooth. Pour into prepared tart shell. Bake in a 350 degree
preheated oven for 35-40 minutes, or until the filling is just set and
lightly browned. Serve warm or at room temperature. Garnish with a
sprinkling of herbs.

Yield: 8-12 servings

10/11/96

Copyright, 1996, TV FOOD NETWORK, G.P.

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NOTES : *or other fresh herbs (chives,parsley, basil)

Title: SOPA DE AGUACATE (AVOCADO SOUP)
Categories: Mexican, Soups/stews
Yield: 6 servings

4 tb Shortening
3 Medium-sized avocados,
-mashed
1 tb Flour
1/4 c Chopped onion
1/3 c Cream
1/2 c Tomatoes, peeled and drained
Green food coloring
3 Tortillas (bought), or 3
-slices of bread
Salt and pepper
4 c Stock

Heat one tablespoon shortening, blend in flour and brown. Add onion and
tomatoes and boil until mixture is reduced to about one-half. Add a pinch
of salt and pepper and add to stock. Simmer ten minutes. Place mashed
avocados in a soup tureen, add cream and mix well. Add a few drops of green
coloring and stock. Stir and serve immediately with tortilla croutons which
have been made by cutting tortillas into small squares and frying in three
tablespoons shortening until golden brown. Bread cubes may be used instead.

Yield: Six servings

—–

SEITAN II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw gluten recipe
2 tb Oil
1 t Roasted sesame oil
1 Onion — chopped
10 Garlic cloves — minced
2 ts Ginger, fresh — grated
1 t Thyme
4 c — water or vegetable
broth
1/4 c Tamari

Follow the recipe for the preparation of raw gluten.
Set the raw gluten aside while you prepare the broth.

Heat both kinds of oil together in a large heavy
kettle. Add the onion, garlic, ginger, and thyme.
Saute over low heat until the onion is tender.

Add the water and the tamari. Cover the kettle and
let the broth simmer over low heat while you roll out
the gluten.

Using your hands and/or a rolling pin, roll out and
stretch the gluten to a 1/4–1/2-inch thicknes. This
takes a little bit of patience because the gluten has
a tendency to spring back to its original shape.

Using a sharp knife or scissors, cut your thin slab
of gluten into 1/4–1/2-inch pieces.

To cook the seitan, reduce the heat uner the broth,
if necessary, so that it is just barely simmering. If
the broth is too hot the seitan will become spongy,
which is undesirable.) Drop the peices of raw gluten
into the broth. Cover and cook over low heat for about
45 minutes, or until the seitan is firm. Check
occasionally during the cooking to make sure that the
broth isjust barely simmering and not boiling.

Seitan may be used in place of meat in any stir-fry
dish. It is also a delicious addition to a vegetable
stew.

The broth used to cook the setian may be thickened
with arrowroot, cornstarch, flour or the wheat starch
from the starch water. The thickened broth makes a
delicious sauce to serve with the seitan or ober grain
dishes.

Seitan may be frozen in an airtight plastic
container, either with or without its broth.

Makes approximately 4 cups

Variation:

Before cooking the seitan, cut the thin slabs of raw
gluten into large, steak-like pieces instead of small
bite-sized peices. Cook in the broth until firm, as
described above. These seitan “steaks” may be breaded
and fried until brown on both sides. Serve them with a
sauce.

From the files of DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Curried Yogurt Dip
Categories: Appetizers, Spreads
Yield: 4 servings

3/4 c Plain Yogurt
2 t Curry powder
1 t Lemon juice
1/2 t Honey
1/4 t Black pepper
1/8 t Hot pepper sauce

GARNISH: finely chopped almonds or walnuts, optional.
In a bowl, combine ingredients, stirring well. Spoon into serving
bowl. If possible allow to set for 30 minutes at room temperature
before serving. Garnish.
Makes 1 cup.
Serve with fresh vegetables or pita crisps.

MMMMM

Title: OLD-FASHIONED FILLED COOKIES
Categories: Ethnic, Cookies, Desserts
Yield: 36 servings

-Phillip Bower- FHMN87A
3 1/2 c Unbleached flour
2 ts Baking powder
1 ts Salt
2/3 c Butter, softened
3/4 c Brown sugar
3/4 c Granulated sugar
2 Eggs
1/3 c Milk

MMMMM———————–RAISIN FILLING—————————-
1 c Brown sugar
1 1/2 c Raisins (may need 1 3/4 c)
1 c Water
1 ts Lemon juice
1 ds Salt
1 tb Cornstarch
1 1/4 ts Cornstarch
2 tb Water
1/2 c Chopped nuts

MMMMM————————DATE FILLING—————————–
1 c Brown sugar
2 tb Flour
1 pn Salt
1 c Water
1 c Chopped dates
2 ts Grated orange peel
1/2 ts Nutmeg
1 c Chopped nuts

Prepare the cookie dough first. Sift the flour, baking powder, and
salt together; set aside. In a large bowl, cream the butter and sugars
thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2
min. Lower the speed and add the flour mixture gradually. Refrigerate
for at least 3 hours. To prepare the raisin filling, grind the
rasins. You should have 1 cup of ground raisins. In a medium saucepan
combine raisins,brown sugar, water, salt and lemon juice. Bring to a
boil and simmer for 3 min. Combine the 2T of water and cornstarch,
use to thicken the raisin mixture. when cool stir in the nuts. To
make the date filling combine the ingredients in a saucepan, bring to
a boil and cook for 3 minutes breaking the dates with a spoon. Remove
from heat, cool then add the nuts. Roll out the dough on a floured
surface until thin (1/8 in).Cut into 2 3/4 inch rounds with a cookie
cutter. Place the rounds on a oiled cookie sheet. Place a heaping ts
of filling mixture on the cookie round, top with another round, crimp
the edges closed. Bake at 350 F. for exactly 8 minutes. The cookies
will be pale yellow. Allow cookies to remain on cookie sheet until
almost cool. From Cooking from Quilt Country by Marcia Adams.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/03 7:40 PM

TO: MARGE NEMETH (GNFK05B) FROM: MARGE NEMETH (GNFK05B)
SUBJECT: R-MM BOWER MEGA

MMMMM

Title: Apple Cheddar Shortcake
Categories: Cakes, Cheese/eggs, Fruits
Yield: 6 servings

———————————SHORTCAKE———————————
2 1/2 c Biscuit Mix; Bisquick 2/3 c Milk
4 oz Cheddar; Sharp, Shredded 1/3 c Butter; Melted

——————————-APPLE TOPPING——————————-
3/4 c Brown Sugar; Packed 1/4 ts Salt
3 tb Cornstarch 1 c Water
1/2 ts Cinnamon; Ground 4 c Apples; Peeled,Cored,
Sliced

———————————-TOPPING———————————-
1 x Heavy Cream; Whipped

Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar
cheese then stir in the milk and butter. Spread the dough into two
greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
Combine the brown sugar, cornstarch, cinnamon and salt in a large
saucepan. Stir in the water and cook until clear and thickened. Att the
apples, cover and simmer until the apples are tender. Spoon half of the
apple mixture over one layer. Top with the second layer and remaining
apples. Serve warm with whipped cream for a topping.

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