Title: COD COBBLER (IRISH)
Categories: Seafood, Irish
Yield: 6 servings

1 1/2 lb Skinless filets of cod
2 oz Butter
2 oz Flour
1/2 l Milk
3 1/2 oz Grated cheese
2 oz Grated cheese (for scones)
2 oz Butter (for scones)
1 ts Baking powder (for scones)
1 pn Salt (for scones)
1 Egg (for scones)

Directions: Place cod filets in the bottom of a round oven dish. Make a
cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz
grated cheese: pour over fish. Then make scone dough rub 2 oz butter into 8
of flour with 1 tsp baking powder, and pinch of salt. Add 2 oz grated
cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1
egg yolk into the mixture and add enough milk to make a workable dough.
Roll out to a thickness of 1/2 inch and cut into small rounds with a scone
cutter. Dispose these rounds on top of the sauce, so that they just about
cover the surface; glaze them with a little milk, sprinkle some more
grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes,
until the scones are golden brown.

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Title: CHAMBERED NAUTILUS APPLE QUICHE
Categories: Brunch, Desserts
Yield: 6 servings

-Pastry for a 9-inch
-One-crust pie.
3 3/4 c Granny Smith apples
-peeled; cored and thinly
-sliced (about 3 medium)
1/4 c Packed light brown sugar
2 ts Cinnamon
3 Eggs
1 c Whipping cream.

Preheat oven to 400 degrees. Line 9-inch pie plate
with pastry. Crimp edge and prick bottom and sides
with fork at 1/2-inch intervals. To prevent shrinkage;
set 8-inch round cake pan into pie shell (or line
snugly with aluminum.

Bake 6 minutes. Remove cake pan or foil and continue
to bake shell until lightly browned; about 10 minutes.
Remove from oven. Layer half the apples; sugar and
cinnamon in pie shell; repeat layers. Cover completely
with cheese. Beat eggs with cream. Make a small hole
in cheese; pour egg mixture into hole. Cover hole with
cheese.

Bake about 1 hour until top is browned and apples are
tender when tested with pick. Cool 10 to 15 minutes
before cutting into wedges. Makes 6 servings.

Named “Breakfast Recipe of the Year” in 1992; in
nationwide B B competition; by California Raisin
Advisory Board. (Raisins were added for the contest).

Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish
Recipe Mailing List. Converted from text using
MMCONV20.1.

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SHRIMP WITH LOBSTER SAUCE.I.E.S.JJGF65A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ELAINE RADIS—–
1/4 pound GROUND PORK
2 tablespoon OYSTER SAUCE
8 ounce SHRIMP
1 teaspoon CHOPPED GINGER
2 tablespoon FERMENTED BLACK BEANS
1 cup CHICKEN STOCK
1 WHOLE EGG BEATEN
3 DROPS SESAME OIL

IN THE WOK,BROWN THE PORK.( THE PORK SHOULD SEPERATE INTO SMALL PIECES.)ADD THE
FERMENTED BLACK BEANS.( WHICH HAVE BEEN SOAKED IN WATER FO 10 MINUTES AND THEN
CRUSHED)ALONG WITH 1 CLOVE OF CHOPPED GARLIC AND 1 TEASPOON CHOPPED GINGER.STIR
FRY FOR ABOUT 1 MINUTE.ADD THE SHRIMP AND COO UNTIL PINK.ADD THE OYSTER SAUCE
AND MIX.THEN ADD THE CHICKEN STOCK.AFTER T SAUCE COMES TO A BOIL,ADD SOME
TAPIOCA STARCH OR CORNSTARCH MIXED WITH A LITTLE WATER TO THICKEN.THEN ADD THE
BEATEN EGG TO THE SAUCE AND MIX QUICKLY.GARNISH WITH THE SCALION AND ALSO A FEW
DROPS OF SESAME OIL

– – – – – – – – – – – – – – – – – –

Greek Lemon Soup

Recipe By : “Good Housekeeping” magazine, 3/97
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans chicken broth
1 medium skinless boneless chicken breast halves — (about 6
ounces)
1 small onion — peeled
2 whole cloves
1 medium carrot, peeled and cut into 2″ pieces
1 medium celery stalk, cut into 2″ pieces
2/3 cup long-grain rice
3 large eggs
1/3 cup fresh lemon juice
1 tablespoon margarine or buttter
chopped fresh chives — for garnish

In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with
cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes.

With slotted spoon, remove chicken and vegetables from saucepan; discard
vegetables. Cool chicken until easy to handle, then shred into thin strips;
set aside.

Add rice to simmering broth; heat to boiling over high heat. Reduce heat to
low; cover and simmer 15 – 20 minutes until rice is tender.

Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until
combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture,
whisking constantly. Return broth mixture to saucepan; heat just to
simmering, whisking constantly, about 5 minutes (do not boil or soup will
curdle). Stir in shredded chicken and margarine or butter. Sprinkle with
chopped chives to serve if you like. Makes about 7 cups or 6 first-course
servings.

– – – – – – – – – – – – – – – – – –

NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is
thickened with eggs and rice. It’s best served soon after you make it.

Chop the tomato, pepper, and onion fairly finely. Coarsely chop the mango.
Mix everything together (with a couple of grinds of black pepper and a
couple of shakes of salt, if you’re so inclined) and let chill for an hour.

This gets even better once it sits overnight. My hunch is that this would
be excellent with some fresh cilantro, but of course I didn’t have any.

This also makes an excellent salsa with an extra tomato and a little more
liquid of some variety.

Wehani Rice And Mango Salad (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6700
Serving Size : 1 Preparation Time :0:00
Categories : Rice-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup raw wehani rice
2 1/2 cups water
salt and freshly ground black pepper
2 ripe mangoes — peeled, seeded and
— diced
1 bunch watercress — stems trimmed
–citrus dressing–
1/4 cup fresh orange juice
2 tablespoons lemon juice
1/4 cup vegetable oil — (up to 1/3)
1/2 teaspoon grated orange zest
salt and freshly ground black pepper — to taste

In a medium sauce pan, over high heat, bring the rice and water to a boil.
Lower the heat, cover and cook gently for about 40 minutes or until the
rice has absorbed the liquid. Drain and transfer to a shallow bowl to cool
to room temperature.

When cooled to room temperature combine the cooked rice with the citrus
dressing and season with salt and pepper. Right before serving toss the
salad with the mangoes and watercress leaves

Yield: 4 servings

CITRUS DRESSING Process all the ingredients in a blender or food processor
until smooth. Store covered in the refrigerator for up to 1 week.

Yield: about 3/4 cup

– – – – – – – – – – – – – – – – – –

Title: Fresh Strawberry Sherbet
Categories: Diabetic, Desserts, Fruits
Yield: 8 servings

1/3 c Apple juice concentrate OR: 1/2 c Water
Fruit and berry concentrate 5 c Fresh strawberries
1 tb Lemon juice

Wash and stem berries. In a blender or food processor combine
concentrate, water and lemon juice. Add half the berries. Cover and
blend til smooth. Add remaining berries and continue blending til
smooth. Put in freezer container and freeze.

Exchanges = 3/4 fruit exchange. Per serving = 50 cal, 12.5 carbs, no
protien or fat.

MMMMM

Title: TOMATO AND BASIL TARTS
Categories: Desserts
Yield: 6 servings

1 Recipe puff pastry
1 Recipe Thick Tomato Coulis
6 md Vine ripened tomatoes
3 tb Shredded basil
1 Oil
Salt and pepper

Contributed to the echo by: Janice Norman TOMATO AND
BASIL TARTS Quickly roll out the pastry and cut out
six 4-5″ rounds. Place rounds on a thick baking sheet
and sprinkle with a little cold water. Place baking
sheet in freezer until ready to assemble and bake
tarts. Slice the tomatoes and lay them on paper towels
for thirty minutes to drain off excess moisture. This
will prevent the tarts from being soggy. One half hour
before serving, preheat the oven to 450 degrees. Take
the baking sheet from the freezer and spread a layer
of Thick Tomato Coulis over the pastry rounds leaving
1/2 inch rim around the edge. Arrange the drained
tomato slices over the coulis and scatter with
shredded basil. Sprinkle with salt and some freshly
grated black pepper then drizzle with oil. Immediately
place in the oven and bake for 20 minutes or until the
pastry is puffed and golden. Serve at once.

Servings: 6

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HERBED SPLIT PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves,
-chopped
3 tb Fresh parsley, minced
1 tb Fresh thyme, minced
1 sm Imported bay leaf
1/4 ts Dried rosemary
1/2 lb Split peas, picked over
1 t Worchestershire sauce
6 c Chicken broth
Salt
Freshly ground black pepper
1 tb Fresh chives, snipped, for
-garnish

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper
towel, and coarsely chop. Place bacon in a large soup kettle, set over
medium heat and cook, stirring, until the bacon turns a light golden
color. Add the chopped onion and stir-cook for 1 minute. Add the carrot
and stir-cook for 30 seconds; add the celery and stir-cook for 30
seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas,
Worchestershire sauce, and broth. Bring to a boil, skimming the top as
necessary. Boil for 1 minute then cover and simmer until the peas are
tender, about 1 1/2 hours. (Can be prepared in advance up to this
point.) For serving, season with salt and fresh pepper to taste. Ladle
into warm bowls and top each serving with snipped chives. Makes 4
generous servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred
Peters.

– – – – – – – – – – – – – – – – – –

Title: Hot Cross Buns
Categories: Bread Osg1966
Servings: 1

1/4 c Shortening
1/2 c Sugar
1 ts Salt
1 c Water; boiling
1 c Milk; evaporated
1 ea Yeast cake
1/2 c Water; lukewarm
2 ea Eggs
7 c Flour
1 c Currants; or raisins

Pour boiling water over fat, sugar and salt, add milk. When lukewarm
add yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c.
flour. Beat hard and add enough flour to make a soft dough. wash and
drain currants, fold into dough. Place in greased bowl and grease top
of dough. Cover with waxed paper and a lid or cloth and keep in a cool
place until ready for use. Put in small buns and let rise until double
size. Bake 15 minutes then cool and cover with powdered sugar.

Note: Assume moderate oven 350 – 400 F.

Source: Grace Weller, Rehoboth Center Grange, Perry County, OH
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