SHERRY TRIFLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg yolks
1 pt Double cream
1 oz Sugar
1 Level tsp cornflour
5 Trifle sponge cakes
2 oz Flaked almonds, lightly
-toasted
-Raspberry jam, use a very
-good quality one
2 fl Oz of sherry ( or more!)

8 oz frozen raspberries ( or fresh in season) 2 small
bananas

Break the sponge cakes into medium size pieces and
spread each piece with jam. Place in a large glass
bowl and sprinkle over the raspberries. Add the sherry
until the cakes are saturated.

Make the custard: Heat half the cream in a small
saucepan. Blend the egg yolks, sugar and cornflour
together in a basin and when the cream is hot pour
over the mixture , stirring constantly. Return to the
pan and reheat gently until thick, then allow to cool.

Slice the bananas, mix in with the raspberries, and
pour the custard over. Whip up the remaining cream and
spread over the custard. Decorate with the flaked
almonds. Cover and chill for 3 – 4 hours before
serving.

This is nice served with a good dessert wine, one of
the Australian or Californian Muscats would be great.
From: Sandee Eveland

– – – – – – – – – – – – – – – – – –

Title: Hot and Sour Soup (Chinese)
Categories: Chinese, Soups, Ceideburg 2
Yield: 1 servings

3 Dried black mushrooms
1 Heaping tablespoon small
-tree ear mushrooms
20 Dried lily buds
2 Pads firm bean curd
1/4 lb Lean pork, cut into
-matchstick shreds
2 ts Dark soy sauce
1 tb Light soy sauce
5 tb White vinegar
2 ts Salt, or to taste
1 tb Peanut oil
1/4 c Bamboo shoots, cut into
-matchstick shreds
5 c Chicken stock
3 tb Cornstarch mixed with 1/4
-cup water
2 Eggs lightly beaten
1 ts White pepper
1 tb Sesame oil
2 tb Chopped scallions
2 tb Chopped fresh coriander
-leaves

Here’s a classic Chinese version.

Put the mushrooms, tree ears and lily buds into a bowl and cover with
boiling water. Let stand for 30 minutes. Meanwhile, slice the bean
curd into strips and set aside.

Combine the pork shreds with the dark soy sauce in a small bowl.

Combine the light soy sauce, vinegar and salt in another bowl.
Remove the black mushrooms from the soaking liquid, cut off the woody
stems and discard, then slice the caps thinly and put into a bowl.
Drain and rinse the tree ears and add them to the mushrooms. Remove
the lily buds, cut off the woody tips, slice them in two, then pull
each apart by hand into 2 or 3 shreds and add them to the mushrooms.

Heat the oil in a wok or large pot. Stir-fry the pork just until it
changes color. Add the tree ear mixture and bamboo shoots; cook,
stirring for 1 minute. Add the stock and bring to a boil (you may
have this simmering in a separate pot), and stir in the vinegar
mixture.

Adjust the seasonings.

Cook for 1 minute then add the bean curd. When boiling, give the
cornstarch/water mixture a stir to recombine and stir into the soup.
Cook until the soup thickens and clears slightly. Turn off the heat
and slowly swirl in the beaten eggs. Transfer to a soup tureen,
sprinkle with the pepper, drizzle in the sesame oil, garnish with the
scallions and coriander and serve.

San Francisco Chronicle, 12/18/87.

Posted by Stephen Ceideberg; February 10 1992.

MMMMM

Chipotle Chutney Dressing (Gourmet)

Recipe By : Gourmet / May 1996:266
Serving Size : 12 Preparation Time :0:05
Categories : Sauces And Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Major Grey’s chutney — bottled
1/4 cup fresh orange juice — see note
1 tablespoon fresh lime juice
2 tablespoons water
1 teaspoon canned chipotle chili
in adobo sauce — minced
1 teaspoon ground cumin
1 garlic clove — minced
1/4 teaspoon sesame oil — see note

– For chunky style, place ingredients into a container and shake.
– For a smooth salad dressing, blend and process with a small food
processor.
– Store in a non-metal container and refrigerator for 7 to 10 days. Makes
about 3/4 cup.
– Serve dressing with lettuce, potatoes, melons, apples.
~Original recipe omitted salad oil.
~Add more water to thin to desired consistency.
~Substitute other chilies or salsa for the chipotle; or use jalapeno
jelly. If chipotle with adobo not used, add the sesame oil for a comforting
smoky flavor.
~The more sugar in the orange juice, the shorter the shelf life.

from Pat Hanneman’s collection aka ‘patH’
– – – – – – – – – – – – – – – – – –

Title: GINGER SHRIMP WITH SNOW PEAS
Categories: Chinese, Seafood
Yield: 4 servings

2 tb Peanut oil
1/4 ts Sesame oil
3/4 lb Medium shrimp, peeled and
-deveined
1 Clove garlic, crushed
1 1/2 c Fresh or frozen snow peas
-(about 1/4 Lb)
8 oz Sliced water chestnuts (1
-can)
1/2 c Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1 tb Cold water
1 tb Fresh ginger, grated
Chow Mein Noodles OR:
Freshly Cooked Rice

Heat the oils in a wok or heavy skillet until hot but
not smoking. Add shrimp and stir-fry for 2 minutes.
Transfer to plate and set aside. Add garlic to wok;
stir for 15 to 20 seconds. Add snow peas, water
chestnuts, broth and soy sauce; stir-fry for 2
minutes. Combine the cornstarch and water in small
cup; blend until smooth. Add to wok. Return shrimp
to wok with ginger and stir until sauce thickens and
mixture is heated through. Serve immediately over chow
mein noodles or rice.

Bon Appetit LIGHT AND EASY SPECIAL

—–

Don Fernando’s Green Chile Stew

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Dried White Beans
1/2 Lb Lean Ground Turkey Or Beef — (see note)
1/2 Lb Bonless Sirloin, Cubed — (see note)
4 Cups Chicken Broth
1/2 Cup Mexican Beer (Not Dark) — (we use Corona)
2 Lbs Poblano Peppers, Roasted, Peeled And Chopp — * see
note
1 Tomato — chopped
1 Medium Onion — chopped
1 Clove Garlic — minced
1/2 Cup Fresh Cilantro — chopped
2 1/2 Tsp Tabasco
1 1/2 Tsp Oregano
2 1/2 Tsp Cumin
1/8 Cup Parsley — chopped
1 Tsp Salt
1 Tsp Pepper

* (we use half this amount and seed the chiles)

1. Soak and cook beans until tender.
2. In a soup pot, saute ground meat and sirloin until done.
Remove. (We saute in a little olive oil)
3. Add onions, garlic and cilantro to pot and saute for 3-5
minutes or until onions are softened.
4. Add chicken broth, beer, poblano peppers and tomato. Bring to
a boil and reduce to a simmer.
5. Add meat, beans, tabasco, oregano, cumin, parsley, salt and
pepper. Stir well.
6. Simmer for 2 hours, stirring occasionally.

Note: you could eliminate the meat by using TVP® for the ground
and doubling the amount of beans. I have not tried this
though.
— Sharon Badian, AT T Bell Labs – Denver (seb1@dr.att.com)

Tony’s notes: Fresh poblano peppers are essential to
this recipe. We’ve found they tend to be rather mild in mid-
summer, with the hotness increasing as they move into the end of
the growing season. Adjust the number of peppers to your taste
and the hotness of the particular chiles you use. Incidentally,
although it’s heresy to say it, this is a pretty low-fat recipe.

Enjoy

– – – – – – – – – – – – – – – – – –

NOTES : O.K., folks, try the following recipe, then come back and tell
me it’s not chili. The only rule is you have to cook up a
batch and try it first. – Tony (tony.lima@toadhall.com)

New Mexico Green Chile Stew
Sharon Badian, AT T Bell Labs
Posted by Tony Lima (tony.lima@toadhall.com)
(with modifications and notes added)

There was a request for New Mexican recipes. Here’s one adapted
from a recipe in *Taos Recipes*, a collection of recipes from
restaurants in Taos, New Mexico.

Don Fernando’s Green Chile Stew (serves 6)

(with extensive modifications by S. Badian

TVP is a registered trademark of Archer-Daniels-Midland Company.

Banana Nut Bread

Recipe By : Elizabeth Powell
Serving Size : 10 Preparation Time :2:00
Categories : Hand Made

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts — chopped

Cream together butter and sugar. Add banana, eggs, and vanilla. Sift
together dry ingredients. Add alternately with buttermilk. Blend well.
Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325
degrees for 1-1/4 hours.

– – – – – – – – – – – – – – – – – –

Title: BAILEY’S BOUILLABAISSE (FISH STEW)
Categories: Fish, Main dish
Yield: 9 servings

1 ea Onion, large diced
2 c Celery, diced
3 ea Potatoes, small diced
3 c Boiling water
2 c Skimmed milk
1 1/2 lb Cod or flounder
2 c Broccoli, diced
2 c Cauliflower, diced
1 1/2 t Salt
1/2 t Pepper
1/2 t Marjoram
1/2 t Basil

Cook the onion, celery, and potatoes in the water for 10 minutes. Mix
a little milk with the flour to form a soupy paste and set aside. Add
the remaining ingredients and bring to a boil. Add the flour mixture,
stirring constantly. Simmer for 15 to 20 minutes.

—–

Pork Chops With Scalloped Potatoes

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Casseroles Pork
Potatoes Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 rib or loin pork chops — 3/4 inch thick
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
1 1/2 Tsp salt
1/4 Tsp pepper
1 Can chicken broth — 14 1/2 oz
2 Tbsp cooking oil
additional salt and pepper — optional
6 c potatoes — thinly sliced
1 med onion — sliced
Paprika and chopped fresh parsley — optional

In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken
broth; cook and stir constantly until mixture boils. Cook for 1 minute;
remove from the heat and set aside.

In a skillet, brown pork chops in oil; season to taste with additional salt
and pepper if desired. In a greased 13-in. x 9-in. x 2-in. baking dish,
layer potatoes and onion. Pour the broth mixture over. Place pork chops on
top.

Cover and bake at 350 degree F for 1 hour; uncover and bake 30 minutes
longer or until potatoes are tender. If desired, sprinkle with paprika and
parsley.

– – – – – – – – – – – – – – – – – –

Mexican Style Pizza

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:15
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
3 1/4 c flour (I use unbleached wheat flours)
1 pkg active dry yeast
2 tsps salt
1 c water — warm (120-130)
2 tbsps olive oil
—-Sauce—-
1 tbsp olive oil
1/2 c onion — chopped
1/2 c bell peppers — chopped
1 14.5 oz can tomato sauce
1 6 oz can tomato paste
4 tsps chili powder
1/2 tsp red pepper — flakes
1 tsp salt — or to taste
1/2 tsp black pepper — or to taste
1 tbsp parsley
2 15 1/2 cans beans — drained/mashed
2 c mozzarella cheese — shredded
2 c cheddar cheese — shredded

Preheat oven at 350. Prepare pizza pan with cooking spray and flour. To
prepare crust, in a mixing bowl, combine for 30 seconds 1 1/4 cups flour,
yeast, salt, water, and oil. Beat for 3 minutes more. Using a spoon, stir
in as much remaining flour as you can. Turn out onto lightly floured
surface. Knead in enough flour to make a stiff dough that is smooth and
elastic. Cover; let rest for 10 minutes. To prepare sauce, heat oil in a
skillet and cook onion and bell peppers over medium heat, stirring, for 2
minutes. Add tomato sauce,tomato paste, chili powder, red pepper flakes,
black pepper, parsley, and beans, after lightly mashed. Spoon mixture
evenly over crust. Sprinkle cheeses evenly over crust. Bake for 15 minutes
or until crust is golden. Remove from oven, let stand for 2 to 3 minutes,
then cut into slices.

– – – – – – – – – – – – – – – – – –

Almond Crescents

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Lb (2 Sticks) Unsalted Butter
2/3 Cup Sifted Confectioner’s Sugar Plus More
For Rolling
1 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1 Cup Coarsely Chopped Almonds
2 1/3 Cups Sifted All-Purpose Flour

1. Heat oven to 350° and line baking sheets with parchment paper. Cream
together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add
almonds. Stir in flour and beat until well mixed.

2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut
each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches
long. Place cylinders 1 to 2 inches apart on baking sheets, and form into
crescents.

3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then
roll in additional sugar.

– – – – – – – – – – – – – – – – – –