Title: MARTY’S 5 CUP SALAD
Categories: Fruits, Salads
Yield: 6 servings

8 oz Sour cream

—————————USE CARTON TO MEASURE—————————
1 Coconut;carton-full and:
1 Mini marshmallows

————————–DRAIN THE FOLLOWING WELL————————–
1 Mandrin oranges;sml can
1 Crushed pineapple;sml can

Put the sour cream in a bowl. Fill the empty carton with coconut, add to
sour cream. Fill the carton with mini marshmallows and add to bowl. Add the
drained fruit. Mix well. Put in refrigerator over night. Serve the next
day. This is a good make ahead of time dish. Then you aren’t fussing with
it when you have company. PS Please Dana, let this message go on the BB.
Thanks! Marty:)

—–

Title: Approximate Metric Equivalents for U.S. Measurements
Categories: Information, Ceideburg 2
Yield: 1 servings

1 Information Only

NOTE: All metric equivalents are approximate; they have been rounded
to the nearest metric equivalent for ease of use.

APPROXIMATE METRIC EQUIVALENTS FOR VOLUME
U.S.Volume ………………….Metric Measure Equivalent
1/8 t…………………………..0.5 milliliter
1/4 t…………………………….1 milliliter
1/2 t…………………………….2 milliliters
1 t………………………………5 milliliters
1/2 T…………………………….7 milliliters
1 T (3 teaspoons)…………………15 milliliters
2 T (1 fluid ounce)……………….30 milliliters
1/4 c (4 tablespoons)……………..60 milliliters
1/3 c……………………………80 milliliters
1/2 c (4 fluid ounces)……………125 milliliters
2/3 c…………………………..160 milliliters
3/4 c (6 fluid ounces)……………180 milliliters
1 c (16 tablespoons)……………..250 milliliters
1 pt (2 cups)……………………500 milliliters
1 qt (4 cups)……………………..1 Liter

APPROXIMATE METRIC EQUIVALENTS FOR TEMPERATURES
Degrees……………………………..Degrees
Fahrenheit…………………………..Celcius
200 F……………………………….100 C
250 F……………………………….120 C
275 F……………………………….140 C
300 F……………………………….150 C
325 F……………………………….160 C
350 F……………………………….180 C
375 F……………………………….190 C
400 F……………………………….200 C
425 F……………………………….220 C
450 F……………………………….230 C

APPROXIMATE METRIC EQUIVALENTS FOR WEIGHT U.S.
Weight…………………………Metric
Measure…………………………..Equivalent
1/2 ounce…………………………15 grams
1 ounce…………………………..30 grams
2 ounces………………………….60 grams
3 ounces………………………….85 grams
1/4 lb (4 ounces)…………………115 grams
1/2 lb (8 ounces)…………………225 grams
3/4 lb (12 ounces)………………..340 grams
1 lb (16 ounces)………………….450 grams

APPROXIMATE METRIC EQUIVALENTS FOR DIMENSIONS
U.S……………………………….Metric
Dimension………………………..Equivalent
1/16 inch…………………….. 2 millimeters
1/8 inch……………………… 3 millimeters
3/16 inch…………………….. 5 millimeters
1/4 inch……………………… 6 millimeters
3/8 inch……………………… 9 millimeters
1/2 inch………………………1.3 centimeters
3/4 inch………………………1.9 centimeters
1 inch………………………..2.5 centimeters
1 1/2 inches…………………….4 centimeters
2 inches………………………..5 centimeters
3 inches………………………..8 centimeters
4 inches……………………….10 centimeters
5 inches……………………….13 centimeters
9 inches……………………….23 centimeters
11 inches………………………28 centimeters
13 inches………………………33 centimeters

BRITISH IMPERIAL EQUIVALENTS FOR U.S. VOLUME MEASURES U.S.
Volume………………………..Imperial
Measure…………………………..Equivalent
1 fluid ounce………………….1.04 fluid ounces
1 pint…………………………. 0.83 pint
1 quart………………………… 0.83 quart
1 gallon……………………….. 0.83 gallon

From “Wok Cooking Class Cookbook” by the Editors of Consumer Guide,
Beekman House, N.Y., 1983, ISBN: 0-517-40269-6

Posted by Stephen Ceideberg; November 22 1992.

MMMMM

New Potato and Red Onion Salad

Recipe By : Nat Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds red potatoes
10 ounce frozen artichoke hearts — defrosted or
18 ounces canned artichoke hearts — drained and rinsed
2 medium red onions — thinly sliced
Salt and pepper
1/2 cup Parmesan cheese– shavings
–Lemon Vinaigrette–
1/4 cup fresh basil — finely chopped
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 tablespoons olive oil
Salt
Freshly ground black pepper

In a large pot of salted water, add potatoes, bring to the boil, and cook
until tender, 15 to 20 minutes. Drain the potatoes and quarter if large. In
a large bowl, toss the potatoes with the artichoke hearts, red onions, and
vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved
Parmesan before serving.

– – – – – – – – – – – – – – – – – –

1 c. sugar
2 c. flour
1 tbsp. cocoa
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. sour milk
1 tsp. baking soda
3/4 c. raisins
3/4 c. nuts
1 med. size grated potato
3 tsp. oil

Mix all dry ingredients together. Add raisins, nuts and potato.
Then add milk and salad oil. Bake at 350 degrees for 45 minutes in
a 9 x 13 inch pan. Glaze if you wish.

Title: Kashmiri Rogan Josh
Categories: Indian Ethnic Easy Entertain Main dish
Servings: 6

1 T whole fennel seeds 3 1/4 c plain yoghurt
6 T vegetable oil 1 ea 3/4″ stick of cinnamon
1/2 t whole cloves 2 1/2 t salt
1 pn asafetida 3 lb cubed lamb
4 t paprika 1/2 t cayenne pepper
1 1/2 t dried ginger 3 2/3 c water or beef broth
1/4 t garam masala

Grind the fennel seeds until find. Put the yoghurt in a bowl and beat
it with a fork until smooth and creamy.
Heat the oil in a large pot over a high flame. When hot, put in the
cinnamon and cloves. A second later, put in the ground asafetida. A
second after that, put in all the meat and the salt. Stir the meat an
cook, still on a high flame for about 5 minutes. Now put in the paprika
and cayenne and give the meat a good stir. Slowly add the yoghurt, a
small amount at a time, stirring the meat vigorously as you do so. Add
all the yoghurt this way. Keep cooking on high heat until all liquid
has boiled away and the meat pieces have browned slightly. Add the
fennel and ginger. Give the meat some more good stirs. Now put in the
water or broth, cover so as to leave the lid very slightly ajar, and
cook on medium heat for 30 minutes. Cover completely and cook on low
heat for another 45 minutes or until meat is tinder. Stir a few times
as the meat cooks, making sure that there is always some liquid in the
pot.
Remove the lid and add the garam masala. You should have a thick,
reddish brown sauce. If it is too thin, boil away some of the liquid.

—————————————————————————–

Title: BAHAMA BREAD
Categories: Breads, Fruits
Yield: 8 servings

2 c FLOUR
1 ts BAKING SODA
1/2 ts SALT
1/2 c BUTTER
1 c SUGAR
2 EGGS
1/3 c MILK
1 ts LEMON JUIcE OR
1/2 ts VANILLA EXTRAcT
1/2 c CHOPPED NUTS; OPTIONAL.

2-3 ea VERY RIPE BANANAS; MASHED PREHEAT OVEN TO 350 cOMBINE
FLOUR, BAKING SODA, AND SALT IN A BOWL cREAM THE BUTTER IN A MIXING
BOWL GRADUALLY ADD THE SUGAR AND MIX TO WELL BLENDED ADD THE EGGS AND
THE BANANA MIX UNTILL WELL BLENDED. cOMBINE THE MILK AND LEMON JUIcE
IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE INTO THE BANANA
MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH THE DRY
INGREDIENTS. BLEND WELL AFTER EAcH ADDITION. ADD NUTS. TURN THE
BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INcH LOAF PAN. BAKE FOR ONE
HOUR OR UNTIL BREAD IS GOLDEN AND SPRINGS BAcK WHEN TOUcHED. cOOL IN
PAN FOR TEN MINUTES. TAKE BREAD OUT OF PAN AND cOOL cOMPLETELY.

MMMMM

Amelia Island Mud Pie *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Chocolate
Ice Cream Alcohol
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–CRUST—–
1 1/2 cups Oreo cookie crumbs
2 tablespoons Butter — melted
—–FILLING—–
1 pint Chocolate ice cream — soften
1 tablespoon Coffee
2 tablespoons Brandy
2 tablespoons Kahlua
2 tablespoons Whipped cream
Fudge topping

Combine oreo crumbs and butter. Press into pie plate and freeze. Whip ice cream
with coffee, brandy and kahlua. Fold in whipped cream. Pour into pie shell.
Freeze. Top with fudge topping and freeze again. Serve with whipped cream and
maraschino cherries.

– – – – – – – – – – – – – – – – – –

Linzer Augen (Linzer Eyes)

Recipe By : Cooking Live Show #CL8926
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dough:
1 1/2 stick unsalted butter
1/2 cup sugar
1 cup ground blanched almonds
1 1/2 cup unbleached — all-purpose flour
finishing:
1 egg
1/2 cup blanched sliced almonds
1 cup apricot or raspberry preserves
1/4 cup water
confectioner’s sugar

Beat the butter until light and soft, then beat in sugar. Continue
beating until very light. Stir in the almonds, then the flour. Scrape
dough onto a piece of plastic wrap, flatten and wrap. Chill until
firm, about 1 hour.

Flour dough and surface very lightly and roll dough 1/4 inch thick.
Cut into 3-/to 4-inch rounds

with a fluted cutter. Transfer to paper-lined pans and cut a 1-inch
opening in half the rounds with a plain cutter.

Paint the cut rounds with beaten egg and strew with sliced almonds.
Bake the bases at 325 degrees about 15 minutes, keeping them very
pale. Cool the bases.

Combine the preserves and water and bring to a boil over medium heat,
stirring occasionally. Strain into another pan and simmer the glaze
until sticky.

Sift confectioner’s sugar over the almond-coated bases. Paint the
others with the glaze and adhere the sugared bases to them. Fill in
the openings with more glaze.

– – – – – – – – – – – – – – – – – –

GOLUBTSI (UKRAINIAN CABBAGE ROLLS WITH MILLET)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 kg Cabbage
250 ml Millet
50 g Salt Pork
2 Carrots
1 Onion
2 tb Flour
4 tb Tomato Paste
8 tb Sour Cream
2 tb Butter
2 c Water — or broth
-as needed
Hot Peppers
Salt — to taste

Pour boiling water over a head of cabbage with the stem removed. Separate
leaves from head and trim the veins. Dice the onions and carrots fine
(julienne will work on the carrots) and Saute until the onions are starting
to brown. Wash the millet well, cover with water and bring to a boil.
Strain and combine with chopped salt pork, carrot/onion mixture peppers,
salt and the raw eggs. Mix thouroughly with your hands, then place portions
of the mixture onto the cabbage leaves, roll tightly and tuck in the ends.

As you finish rolling the cabbage rolls, put them into a dutch oven, and
add the sour cream dressing, boil thoroughly strain, salt and serve.

SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato paste
and the sour cream and some of the broth from the millet.

ALTERNATE: Put cabbage rolls in a large baking pan, make the sour cream
dressing without thinning it, cover the rolls and bake at 325o for about an
hour. From the kitchen of: Oksana Rukhnitskiya, Brovary, Ukraine 1992

– – – – – – – – – – – – – – – – – –

10 corn tortillas, chopped
10 ripe tomatoes, diced
4 lg. onions, pureed
2 fresh jalapeno peppers
Salt and pepper to taste
1/2 c. corn oil
3 heads garlic, pureed
6 oz. ground cumin
16 c. chicken stock
GARNISH:
Grated Cheddar cheese
Cilantro sprigs, chopped
Avocado, sliced
Cooked chicken breast, julienne
Tortilla pieces, fried crisp
Heat oil in skillet until hot. Add tortillas and fry until
crispy. Add tomatoes, garlic, onions, cumin and jalapenos. Sweat
(cover and cook) until tender. Add chicken stock and cook 45
minutes to 1 hour. Puree in blender and strain through a sieve.
Add salt and pepper to desired taste. Serve hot and add garnish as
desired. This soup is especially delicious on a cold day and can be
used as a main dish.