SPICE CAKE

Recipe By : Pamela Creeden/Corona, CA Jubail, KSA
Serving Size : 12 Preparation Time :0:00
Categories : Pies, Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup buttermilk or sour milk
1/4 cup butter or margarine — softened
1/4 cup shortening
1/2 teaspoon vanilla
3 eggs

In a bowl combine flour, sugar, baking powder, baking soda and spices. Add
buttermilk or sour milk, butter, shortening, and vanilla. Beat with an
electric mixer on low to medium speed till combined. Beat 2 minutes on high
speed. Add eggs and beat 2 minutes more.

Pour batter into a greased 13 X 9 X 2″ baking pan. Bake in a 350F degree
oven for 30-35 minutes or till toothpick inserted near the center comes out
clean. Cool on a wire rack.

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RISOTTO WITH SPRING VEGETABLES

Recipe By : Eating Well Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Risotto Pastas And Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 cups chicken broth, fat free
6 ounces baby carrots — peeled and sliced
6 ounces asparagus — trimmed and sliced
4 ounces snow peas — trimmed and sliced
2 teaspoons canola oil
1 whole onion — chopped
1 clove garlic — minced
1 1/2 cups arborio rice
1/2 cup dry white wine
9 ounces frozen artichokes — thawed
1 1/2 tablespoons fresh thyme — chopped
****OR****
1 1/2 teaspoons dried thyme
1/4 cup parmesan cheese — grated

In medium saucepan, bring broth to a boil. Add carrots and cook until
almost tender – 3-5 minutes. Add asparagus and peas and cook 1 minute
longer. With a slotted spoon, remove vegetables to a bowl and set aside.
Maintain broth at a gentle simmer.

In a Dutch oven heat oil over medium-low heat. Add onion and garlic and
cook until softened 3-5 minutes. Add rice and stir to coat grains. Pour
in wine and cook, stirring frequently, until most of the liquid has been
absorbed. Add broth, 1 cup at a time, stirring until liquid is absorbed
each time. Stir in artichoke hearts and thyme. Continue to add broth as
needed. Stir in the reserved vegetables and cheese.
Serve immediately.

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Title: Blender Gravy
Categories: Sauces
Servings: 10

3 tb Meat Fat Drippings
2 c Liquid
1/4 c Unbleached All Purpose Flour
Salt
Pepper
1 ds Dried Thyme Leaves; Crushed
3 dr Kitchen Bouquet; (A Gravy
-Coloring)

Remove the meat to a hot platter. Leaving the crusty bits of meat in the
pan, pour the meat juices and fat into a large measuring cup. Skim off
the fat, reserving 3 Tablespoons. Add water, milk, or giblet broth to the
meat juices to equal 2 cups of liquid and then add the liquid and flour in
to a blender container, blending until the liquid is smooth. Return the
blended gravy to the pan and cook the mixture quickly, stirring
constantly, until the gravy is thicken and bubbly. (Note: scrape the
bottom of the pan to get the crusty bits, if desired.) Season the gravy
to taste with salt and pepper. If desired, add a dash of dried thyme
leaves, crushed, and a few drops of Kitchen Bouquet for color.

Makes about 2 1/2 cups.

MMMMM

CRANBERRY RAISIN CHUTNEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Water
1 c Raisins
1 1/2 c Sugar
2 tb White wine vinegar
1 c Orange juice
2 tb Matchstick-size orange peel
2 tb Matchstick-size ginger
2 12 oz. pkges cranberries
2 sm Pears, peeled, cored,
-chopped
1 c Toasted slivered almonds

Bring 2 cups water to boil in heavy large saucepan.
Add raisins. Remove from heat and let stand 15
minutes. Drain, reserve 1/2 cup water.

Pour 1/2 cup raisin water into same saucepan. Add
sugar and white wine vinegar and stir over med-low
heat until sugar dissolves. Increase heat and boil
without stirring until syrup turns golden brown,
brushing down sides of pan with wet pastry brush.
Remove from heat. Mix in orange juice, orange peel and
fresh ginger. Add cranberries and cook until they pop,
about 5 minutes. Stir in raisins, chopped pears and
toasted almonds and cook 1 minute. Cover and
refrigerate chutney until well chilled. Can be made 2
days ahead of time; keep refrigerated.

Source: Bon Appetit Dec. 1991
Submitted By BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US
(BRIAN MACFARLANE) On TUE, 21 NOV 95 114439 -0500

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Title: Oatmeal Cookies *****
Categories: Low-cal, Cookies
Yield: 6 servings

3 ea Cup Rolled Oats 2 ea Tbsp Light Sesame Oil
1 ea Cup Flour (unbleached) 1 1/2 ea Cup Apple Juice
1/4 ea 4 tsp Salt 1 ea Tbsp Honey (opt)

Raisins and/or nuts (optional)
Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in
a bowl. Add the oil and mix. Add the juice (plus remaining
ingredients, if desired.) If the dough seems too dry, add more juice.
Drop by the teaspoonful onto a greased cookie sheet and flatten
slightly to ensure a crisper cookie. Bake until golden brown, about
15-20 minutes.
VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use
oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice
instead of apple for sweeter cookies. * To use leftover oatmeal, use 1
cup juice and 2 T honey or other sweetener.

—–

Title: CHIMICHANGAS SUPREME PART 2
Categories: Mexican, Meats
Yield: 4 servings

(cont. from part 1)
1 c Shredded wisconsin
Cheddar cheese
1 c Sour cream
4 Black olives
1/4 c Chopped green onions
1 tb Whipping cream
Guacamole (see index)
2 c Shredded lettuce
4 Black olives

Crisp and well browned. Drain on paper toweling. 6. Preheat the broiler.
Place the chimichangas on an ovenproof platter or in a baking pan. Spoon
Red Chile Sauce over liberally. Sprinkle with grated cheese and green
onion. Place under broiler until the cheese melts. 7. Combine the sour
cream and whipping cream. Slice the remaining 2 tomatoes. Top the
chimichangas with the sour cream mixture and Guacamole. Garnish with
shredded lettuce, sliced tomato, and olives.

—–

Potage St. Germain–cream of pea soup

Recipe By : Barbara Pollack
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Beans
Dairy Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound split peas
2 quarts boiling water
1 large carrot
1 large onion
1 teaspoon sugar
12 ounces green peas
1 cup heavy cream
1 tablespoon butter
salt — to taste

Optional: presoak the peas an hour or more to reduce cooking time. There
is no need to drain the soaking liquid because split peas are easy to
digest.

Simmer peas (30 minutes if presoaked, 45-60 if not) until tender.

Optional–if using fresh carrot and onion: “sweat” (lightly saute) the
carrot and onion in additional butter before adding to the peas.

Add fresh carrot, fresh or dried onion, and fresh peas 20-25 minutes before
completion. Add frozen carrot, onion, and peas 10 minutes before
completion. Add sugar.

Puree mixture in blender in small batches to avoid overflowing. Use the
heavy cream to assist the process.

– – – – – – – – – – – – – – – – – –

Serving Ideas : 1 serving = 1 cup

NOTES : I also add leeks and/or shallots when available. This soup is
acceptable when made with milk–even skim milk–but much much better with
cream.

Title: HOLIDAY ANISE COOKIE
Categories: Biscuits
Yield: 35 servings

2 c Flour
1 tb Anise extract
1/2 tb Baking Powder
1/8 tb Salt
1 Large lemon
2/3 c Sugar
1/2 c Vegetable shortening
5 3/16 tb Unsalted butter
1 Egg yolk
1 ts Vanilla extract

————————DECORATION————————
1 tb Sugar
1 ts Ground cinnamon

Thoroughly stir together flour, anise, baking powder,
and slat and set aside. Using a small sharp knife
peel a thin layer of zest (without white membrane)
from the entire lemon. Combine lemon zest and sugar
in a food processor fitted with a steel blade.
Process until zest is very finely minced. Add
shortening and butter to the processor and process for
one minute. Add egg yolk and vanilla and process 20
seconds longer. Add dry ingredients and continue
processing just until they are blended.

Divide dough in half and place each portion between
large sheets of waxed paper and roll out to 1/8 inch
thick. Check the underside of the dough to check for
any creases. Slide dough onto a large tray or baking
sheet and refrigerate for 15 minutes, or until the
dough is chilled and slightly firm.

Preheat oven to 375 degrees F. Lightly grease several
baking sheets.

Work one half of the dough at at time. Turn the dough
over and peel the sheet of wax paper off of the dough
and replace the paper loosely. Then turn the dough
right side up. Peel off and discard the top sheet of
paper. Using assorted 2 1/4 to 3″ cookie cutters cut
out cookies.

Place in the oven and bake for 8-10 minutes or until
just brown ant the edges. Remove from the oven and
let stand for 3 minutes. Transfer to wire racks and
let stand until cooled completely. Sprinkle cookies
with the decoration mixture.

Makes 35 to 40 cookies.

—–

Poblano And Smoked Chicken Chowder With Hominy

Recipe By : COOKING RIGHT SHOW #CR9606
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons olive oil
1 Pound yellow onions>>>>>>>
-halved and sliced lengthwise
3 Medium poblano chiles>>>>>
-seeded and sliced into thin strips
1 Tablespoon garlic — finely slivered
2 Cups Tomatillos, Husked And Quartered
1/2 Teaspoon fennel seed
1/2 tsp cumin seed
2 tsp dried oregano (Mexican preferred)
1/4 tsp ground cinnamon
1 1/2 c tomatoes (drained if using canned) — seeded and=
diced
6 c rich chicken stock
2 c fruity white wine — * see note
1/2 lb Smoked Chicken. — julienned
3/4 c white hominy — canned, drained
Kosher salt and freshly ground black peppe
<>
Chopped fresh cilantro,
diced avocado
fresh lime juice

In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic.
Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel
seed, cumin seed, oregano, cinnamon, tomatoes, stock, and wine. Simmer
gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat
through. Season to taste with salt and pepper.

Garnish with chopped cilantro, diced avocado, and lime juice just before
serving.

Yield: 6 to 8 serving

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NOTES : *Gewurztraminer or Riesling.

CHEESE TART

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6712
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds swiss chard or spinach, ribs removed — leaves chopped
Prebaked 12inch wide tart shell
1 pound ricotta cheese
1/2 pound farmer’s cheese
1/2 cup chopped fresh basil
4 large eggs, — plus 1
1/2 teaspoon saffron threads dissolved in
1 tablespoon boiling water
4 tablespoons butter, — almost melted

Preheat the oven to 400 degrees.

Blanch the swiss chard in boiling water for a minute; drain and squeeze
dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the
eggs. Season with salt and freshly ground black pepper and add half of the
saffron and soft butter.

Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg
with remaining saffron and spoon this over the surface of the tart. Bake
for 20 minutes longer or until puffy.

Yield: 8 servings

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