Cookie Fruit Tart

Recipe By : Woman’s Day 2-1-97
Serving Size : 8 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cookie Crust:
1/4 c butter or margarine — softened
1/4 c packed light brown sugar
1/4 c solid vegetable shortening
1 lg egg yolk
1/2 tsp vanilla
1/8 tsp salt
1 c all-purpose flour
Cream Cheese Filling:
2 Tbsp Sugar
4 oz light cream cheese — softened
3 c mixed fruit and berries
Confectioner’s sugar — garnish

Heat oven to 350. Have ready a cookie sheet and a flat serving plate or
a flat serving board.

Crust: Put butter, sugar, shortening, egg yolk, vanilla and salt into a
medium bowl or food processor. Stir or pulse to mix well. Add flour
and stir or pulse until well blended. Remove processor blade.

Put a 12-inch square of foil on work surface and sprinkle lightly with
flour. Gather dough into a ball and place in center of foil. With a
floured rolling pin, roll dough to a 9 – 9 1/2-inch circle. Put a
9-inch cake pan or plate on the dough and cut around it with a knife to
trim the crust to an even 9 inches.

Fold up about 1/2 inch dough around edge to form a rim. Crimp rim with
fingers. Slide foil onto a cookie sheet. Prick bottom of dough all
over with a fork. Bake 10-12 minutes or until golden brown. Cool 10
minutes on cookie sheet, then slide foil onto a cooling rack. Let
cookie cool completely.

NO MORE THAN 30 MINUTES BEFORE SERVING: Slide cookie from foil onto
serving plate. Stir sugar into cream cheese just until well blended.
Spread over crust, top with fruit and sprinkle with confectioner’s
sugar.

MC Formatting by taillon@access.mountain.net

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Title: Open Sandwiches (Smørrebrød)
Categories: Danish, Sandwiches, Ceideburg 2
Yield: 4 servings

1 Text Only

There is no doubt that Denmark’s open sandwiches (Smørrebrød) are the
most famous feature of the Danish kitchen. Strangely enough they are
not found elsewhere, even in neighboring countries. Danish
sandwiches have hundreds of variations and new ones are constantly
being composed.

From the simple, “flat”, four sandwiches that office workers take
with them to work and be quite thin. Also white bread can be used, but it
should be with a eat at their desks accompanied by a bottle of
milk, they range to the gloriously colored “high” compositions, so
generous that three are enough for a meal, eaten at restaurants.
With the latter, piled high with good things, we drink Danish beer,
which is exported to nearly every country in the world. With
Smørrebrød too we drink Danish snaps, a clear, innocent-looking fluid
to be treated with respect.

Though few really enjoy the taste, it has the power to make you feel
happier, to loosen your tongue, to banish your inhibitions and to make
social occasions an unqualified success.

Recipes for some typical Danish sandwiches follow. In Denmark we
usually make them with dark rye bread. The bread should be made with
whole grain and should be as firm as possible, so that the slices can
be quite thin. Also white bread can be used, but it should be with a
heavy texture and it may be toasted. Fish is usually the starter and
from there one goes to the meat and salad. Almost inevitably Danes
wind up the smørrebrød meal with a piece of buttered white bread on
which a good cheese has been placed.

FINE PICKLED HERRINGS: (Fine marinade Sild)

Clean, skin and bone six large salt herrings and soak them overnight
in milk. Make a dressing of 1/4 cup tarragon vinegar and 1/4 cup
ordinary vinegar sweetened with 1/2 cup sugar. Add 1 chopped onion,
1 chopped cooked carrot, two chopped pickled gherkins and 1 cup
tomato ketchup and season with 10 whole cloves and 10 whole
peppercorns. Let the dressing stand overnight.

Rinse the herrings, cut in slices and let them stand in the dressing
for 24 hours before serving.

Drain the herring pieces well before putting them on buttered bread,
otherwise it might become soggy. Decorate with some of the onion
from the dressing.

EGGS AND HERRINGS: (Aeg og Sild)

Spread slices of hard boiled egg on buttered bread and place one or
more boned herrings lengthwise on the egg. Decorate with cress.

CHOPPED EGG AND HERRING: (Hakket Aeg og Sild)

Skin and bone two smoked herrings carefully. Boil two eggs until
hard and put in a glass or large cup together with the herrings. Run
a sharp knife quickly from side to side until the ingredients are
finely chopped and thoroughly mixed. Press the mixture on to
buttered bread and top with cress. Makes 4 sandwiches.

SMOKED HERRINGS AND EGG YOLKS: (Roget Sild med Aeggeblomme)

Butter the bread and top with long, cleaned fillets of smoked
herrings.

Make a cavity in the center of the fillets with your fingers, circle
it with a ring of raw onion, and put a raw egg yolk in it. Pile raw
onions or chopped radishes at both ends of the yolk.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Title: CHERRIES CREAM PARFAITS
Categories: Desserts
Yield: 6 servings

1/2 Cake, angel food, prepared,
Cut into 1-inch cubes (6 c)
8 3/4 oz Cherries, drained and coarse
Chopped
1 Gelatine, unflavored
1/3 c Milk, skim, cold
2/3 c Milk, skim, heated to boil
8 oz Cottage cheese
1/2 c Sugar, brown
1 ts Vanilla extract
1/2 ts Almond extract

Equally divide cake cubes and cherries int 6 (6 oz) dessert cups; set
aside.

In blender, sprinkle unflavored gelatine over cold milk; let stand 2
minutes. Add hot milk and process at low speed until gelatine is
completely dissolved, about 2 minutes. Add cottage cheese, sugar and
extracts; process at high speed until smooth, about 2 minutes. Pour
over cake into cups; chill until set, about 30 minutes.

MMMMM

Title: Baked Fudge Dessert
Categories: Desserts
Yield: 6 Servings

1 c Sifted cake flour
2 ts Baking powder
1/2 ts Salt
1/2 c White sugar
3 tb Cocoa
1/2 c Chopped nuts
1/2 c Milk
1 ts Vanilla
2 tb Melted shortening
—-SAUCE—-
4 tb Cocoa
1/2 c Brown sugar
1 3/4 c Hot water
1 ts Grated orange rind

Sift the first five ingredients together. Add the
nuts. Make a well in the centre and add milk, vanilla
and melted shortening. Stir lightly and pour batter
into a greased casserole. SAUCE: Measure cocoa, brown
sugar, hot water and orange rind into a bowl and beat
well. Pour over batter. Bake for 35 to 40 minutes at
350F. As this dessert bakes, the batter rises through
the rich chocolate sauce. Serve it hot with whipped
cream or vanilla ice cream. Source: Chatelaine Golden
Anniversary ch.

PHO (VIET BEEF SOUP)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Beef shin with bones or 2
-medium oxtails, cut up.
1 md Onion, unpeeled
5 Slices fresh ginger
1 Piece star anise
1 t Salt
2 1/2 tb Chinese fish sauce
1 Bundle medium Chinese
-vermicelli
Boiling water
1/2 lb Leftover cooked sirloin
-(or beef tenderloin or
-eye chuck), thinly sliced
3 Scallions, chopped
Fresh cilantro sprigs
Pepper
Fresh chiles, sliced

Boil beef (with bones) or oxtails in 3 qts cold water.
Skim off foam and fat. Cover and simmer for 4 hours.
Broil onion until flesh is soft, turning often. Peel.
Add onion, ginger, anise, salt, and fish sauce to beef
broth just before it has finished simmering.
Also just before beef broth finishes simmering, drop
vermicelli into a pot of boiling water. Cook 8
minutes, remove from water, rinse in cold water, and
drain. Divide vermicelli into three equal portions and
place in 3 individual serving bowls.
Divide beef into 3 equal portions and place on top of
vermicelli in the bowls. Garnish each bowl with
scallions and 2 or 3 fresh cilantro sprigs.
Strain broth, reserving beef and flavorings. Pour one
cup broth over contents of each bowl. Sprinkle with
pepper and chiles. Serve immediately. Reserved beef,
flavorings, and extra broth can be eaten separately.

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MEXICAN STYLE SHORT RIBS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Beef short ribs
10 1/2 oz Beef consomme
1 1/4 oz Taco seasoning mix
1/4 c Green pepper, chopped

In large skillet brown ribs; pour off excess fat. Mix beef consomme
with dry taco mix; add green pepper. In crockpot, pour sauce over
ribs. Cover and cook on low for 6 – 8 hours.

Poke Along Crock Pot Cook Book per jean hores

Posted By Sam Waring On rec.food.recipes or
rec.food.cooking

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Title: ROSE PETAL JAM
Categories: Preserves
Yield: 1 servings

30 lg Red cabbage roses
3 lb Sugar
2 pt Water
1/2 Lemon

Take the roses and cut off the white ends. Make a syrup with the
sugar and water. Then add the juice of the half a lemon and the rose
petals. Boil until the roses crystallize, stirring frequently with a
wooden spoon. Turkish cooks keep this for years.

MMMMM

Spinach Lasagna

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Pasta Vegetables
Vegetarian Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
2 cloves garlic — minced
28 ounces canned tomatoes
1/4 cup fresh parsley — minced
1 bay leaf
16 ounces lasagna noodles
1 10 oz. pkg frozen spinach — cooked and drained
1 pound ricotta cheese or cottage cheese
1 egg
3/4 cup Parmesan cheese — freshly grated
1 teaspoon salt
1/2 pound mozzarella cheese — grated
1/2 green pepper — chopped
2 tablespoons oil
1 6 oz. can tomato paste
1/2 teaspoon oregano
1/4 teaspoon pepper

Saute onions, green peppers, and garlic in oil until golden, stirring
often. Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf.
Simmer uncovered for 20 minutes. Cook noodles according to package
directions and drain. Combine spinach, ricotta, egg, 1/4 cup of Parmesan,
salt, and pepper. Spoon a third of the tomato sauce in bottom of 2-quart
flat baking pan. Layer a third of the lasagna noodles, half the
spinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan.
Repeat layers using half of the remaining sauce and noodles, and all
remaining filling. Top with remaining noodles, sauce, Parmesan, and
mozzarella. Cover tightly and freeze or refrigerate. Bring to room
temperature. Bake at 350 degrees, covered, for 45 minutes, uncover, and
continue baking for 20 minutes. Let stand a few minutes before cutting to
serve.
Better if made a day or two in advance.

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Title: Impossible Ham Quiche
Categories: Meats, Main dish, Pies
Yield: 1 servings

1/2 lb Mushrooms; fresh sliced
2 tb Butter or margarine; melted
4 Eggs
8 oz Sour cream; commercial
1/2 c Parmesan cheese; grated
1/4 c All-purpose flour
1 ts Onion powder
6 To 8 drops Hot Sauce
8 oz Monterey Jack cheese; *
1/2 c Cooked ham; chopped

* Shredded (2 cups) Saute` mushrooms in butter in a medium
skillet until lightly browned; drain well, and set aside.

Combine next 7 ingredients in container of electric blender;
process until well blended.

Combine egg mixture, mushrooms, cheese, and ham. Pour into a
greased 10-inch quiche dish. Bake at 350^ for 45 minutes or
until set. Quiche should be puffed and golden brown. Let stand
10 minutes before serving.

YIELD: One 10-inch Quiche

Source: Southern Living Annual Recipes, 1984 From the cookbook
files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie

MMMMM

Viennese Coffee Mix

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 Cup Instant coffee powder
1/2 Teaspoon Cinnamon
2/3 Cup Sugar
1/8 Teaspoon Each allspice,cloves — nutmeg
3/4 Cup Dry non-dairy creamer

Combine and put in an airtight container. To mix, add 4 heaping
teaspoons to 8 oz. boiling water.

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Do not have French Vanilla – if you receive one, would sure like to have
it. Happy drinking!