Schlotsky’s Rolls

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Rolls Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup water — lukewarm
1 tablespoon sugar
1 package active dry yeast
3/4 cup milk — lukewarm
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups bread flour
yellow cornmeal — stone-ground

In 8 oz. measuring cup, stir together first 3 ingredients and let mixture
stand until it bubbles to top of cup. Dissolve baking soda in 1/2 Tbs.
warm water. In medium bowl, combine warm milk, salt and soda-water mixture
with 1 cup flour, beating with wir e whisk until smooth. Beat in yeast
mixture and then remaining flour, switching to sturdy spoon. Batter should
be thick and sticky but smooth, with all flour thoroughly dissolved.

Put dough in 2 small pie pans that have been sprayer with non-stick spray
and dusted with cornmeal. Cover with wax paper or plastic wrap that has
also been sprayed. Let rise about an hour.

Remove plastic wrap and discard. Spray tops of buns with non-stick spray
and bake on center rack at 375F about 20 min. or until golden brown. As
rolls cool in containers on rack for 20 min., spray tops with more
non-stick spray to keep crust soft. Let coo l 1 hour before slicing and
filling with sandwich meats and cheeses.

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Couscous Risotto W/ Wild Mushrooms Pecorino Cheese

Recipe By : COOKING RIGHT SHOW #CR9686
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup Shallots Or Green Onions — chopped
1 Tablespoon Slivered Garlic
2 Cups Shiitake Mushrooms — sliced, stems remove
2 Tablespoons Olive Oil
2 Cups Israeli Type Couscous (Large)
1/2 Cup Dry White Wine
4 Cups Rich Chicken Or Vegetable Stock
1 Tablepoon Lemon Zest — grated
1/2 Cup Firm Ripe Tomato — seeded, diced
1/4 Cup Chives — chopped
1/2 Cup Pecorino Cheese — freshly grated
–Garnish–
Fresh Wild Mushrooms* — Grilled or roasted
Grilled Scallions

Saute the shallots, garlic and shiitakes in olive oil until lightly colored.
Add the couscous and saute for a minute or two longer. Add the wine and 1
cup of the stock and stir occasionally until liquid is absorbed. Add
remaining stock and continue to cook and stir occasionally until stock is
nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and
cheese and serve immediately in warm bowls topped with grilled mushrooms and
scallions if using.

Yield: 6 servings

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NOTES : *such as Morel or Oyster

Title: Banana Oatmeal Cookies W/ Banana Frosting
Categories: Cookies
Yield: 60 servings

3/4 c Butter flavor crisco
1 c Sugar, brown; firmly packed
1 Egg
1 c Bananas, mashed; ripe
2 md — (2 to 3)
1 3/4 c Oats, quick; not instant or
Old fashioned
1 1/2 c Flour; all purpose
1 ts Salt
1 ts Cinnamon
1/2 ts Baking soda
1/4 ts Nutmeg
1/2 c Walnuts; coarsely chopped
—–frosting [ opti
-onal—–
2 tb Butter flavor crisco
1/4 c Bananas; mashed
1 ts Lemon juice
2 c Sugar; confectioners
Walnuts; finely chopped opt.

Preparation Time: 20 Minutes Bake Time: 15 to 17 Minutes
1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Cream 3/4 cup Butter Flavor Crisco and brown sugar in large bowl at
medium speed of electric mixer until well blended. Beat in egg. Add 1 cup
mashed bananas. Mix until creamy.

3. Combine oats, flour, salt cinnamon, baking soda and nutmeg. Stir into
creamed mixture. Mix in 1/2 cup nuts. Drop 2 level measuring
tablespoonfuls of dough into a mound to form each cookie. Place 2 inches
apart on baking sheet.

4. Bake at 350 for 15 to 17 minutes. Cool 1 minute on baking sheet.
Remove to cooling rack. Cool completely.

5. For frosting, Cream 2 tablespoons Butter Flavor Crisco, 1/4 cup mashed
bananas and lemon juice. Add confectioners sugar. Beat until smooth. Frost
cooled cookies. Sprinkle with finely chopped walnuts, if desired.

Makes 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 37.
Shared by: David kNight

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Title: Mahi Mahi with Spicy Papaya Salsa
Categories: Salsas, Chinese, Myan
Yield: 2 servings

MMMMM—————————-FISH———————————
2 ea Mahi Mahi, steaks OR
Fish, steaks, firm fleshed
Salt (to taste)
Pepper, white (to taste)

MMMMM—————————SALSA——————————–
2 ts Sauce, plum
1 ts Sauce, soy
1/4 c Asian pear, chopped
— diced
1 ts Cilantro
1 ts Jalapeno OR
1 ts Serrano
1 tb Onion, purple
1 tb Juice, lemon
1 ts Honey OR
1 ts Sugar
1 tb Pepper, red, diced

MMMMM————————-GARNISHES——————————
Papaya, sliced into a
— fan shape for garnish
Kiwi, peeled, sliced into
— coins for a garnish

Mahi Mahi:
==========

Season the fish with a little salt and white pepper. Grill
quickly on a non-stick surface. The fish is done when it turns opaque
throughout and flakes to a fork.

Salsa:
======

Mix all of the ingredients together and adjust the flavor with
honey, or brown sugar.

Arrange the fan of papaya and the kiwi coins on a plate. Add a
piece of the grilled fish, then spoon a serving of the salsa next to
the fish. Enjoy!

Source: “Yan Can Cook,” Martin Yan : PBS Series, 11/8/94

MMMMM

Title: LEMON ICE BOX PIE
Categories: Desserts, Pies/pastry
Yield: 8 servings

1 Graham-snap pie crust
(see Below)

MMMMM————————–FILLING——————————-
2 Eggs, separated
3 Lemons, juice of, strained
14 oz Can sweetened condensed milk
2 ts Grated lemon peel
1 ts Vanilla
1/4 ts Cream of tartar
1/4 c Sugar

MMMMM———————GRAHAM-SNAP CRUST————————–
10 Gingersnaps, finely crushed
4 Graham crackers, finely
Crushed
1/4 c Butter, melted
2 tb Sugar
1 9 in pie pan

Pie crust

Preheat oven to 375.

Tip: Line a 9 inch pie pan with aluminum foil before pressing the
crumbs into the bottom.

Thoroughly combine the all ingredients. Evenly press the mixture
onto the bottom and sides of a 9 inch pie pan. Bake for 4 – 5
minutes. Cool to room temperature. Then freeze for at least one
hour, or overnight would be better. When it is frozen solid, lift
the crust out, peel off the foil, and replace the crust in the pan.
Then continue putting the filling in.

For the Filling:

Preheat oven to 350.

Using electric mixer, beat the yolks for 10 minutes. Continue
beating on medium speed and slowly pour in the lemon juice. Add the
sweetened condensed milk and lemon peel and mix well. Pour into pie
shell and set aside.

In a clean bowl, beat the whites, vanilla and cream of tartar with an
electric mixer on medium until soft peaks form. Then beat on high
speed and gradually add the sugar. Stop when the sugar has dissolved
and the mixture forms stiff, glossy peaks.

Spoon over the top of the pie and bake in preheated oven until
meringue is golden brown, about 10 to 15 minutes. Cool, then chill
for at least four hours before serving.

Elizabeth Sofkys Mother Washington Post 4/12/95 == Courtesy of Dale
Gail Shipp, Columbia Md. ==

MMMMM

Title: SPRING VEGETABLE SOUP WITH MATZO BALLS
Categories: Soups, Appetizers, Jewish, Vegetarian
Yield: 8 servings

2 tb Safflower oil
1 lg Onion, finely chopped
2 md Celery stalks, diced
1 md Potato, peeled diced
2 md Carrots, diced
6 c Water
2 ea Vegetable bouillon cubes
Handful of celery leaves
1 c Tomatoes, drained chopped
1/2 ts Cumin
2 c Cauliflower, chopped
Salt pepper
1 c Lettuce, shredded
1 c Peas, steamed
1 tb Dill, fresh, minced
2 ea Scallions, minced
Matzo balls

Heat oil in a large soup pot. Add onion celery
saute over moderate heat until golden. Add potato,
carrots, water, bouillon cubes, celery leaves,
tomatoes cumin. Bring to a boil, reduce heat, cover
simmer for 15 minutes. Add cauliflower continue
to simmer for 10 minutes more. Season to taste.
Remove from heat let soup cool. Refrigerate
overnight to develop flavour. Just before serving,
heat soup add remaining ingredients. Simmer for 10
to 15 minutes. Add more water if needed. Serve with 3
to 4 matzo balls per bowl.

Nava Atlas, “Vegetarian Celebrations”

—–

COCOA RAISIN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine, melted
1/4 c Cocoa
3/4 c Applesauce
1 1/4 c Unsifted flour
1 c Sugar
3/4 ts Baking soda
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Salt
1/2 c Raisins

In bowl, blend butter and cocoa. Add applesauce. Set
aside. In large bowl, combine dry ingredients. Add
cocoa mixture and eggs. Blend just until moistened.
Fold in raisins/ Spoon into greased medium sized
muffins cups. Bake at 350 degress for 20 minutes.
Yield:12 muffins. Source: mom

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GERMAN CABBAGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
2 ts Celery seed
1 tb Baking powder
2 c Cabbage — grated
1 t Salt
2 Eggs
1 tb Sugar
3/4 c Low-fat milk
2 ts Onion flakes
6 tb Butter — melted

Combine flour, baking powder, salt, sugar, onion
flakes and celery seed thoroughly. Add the grated
cabbage and stir into the dry ingredients. Whisk the
eggs, milk and melted butter together well. Add to dry
ingredients and stir quickly, making sure it isn’t
over 10 sec. Spoon into greased muffin pans and bake
in preheated oven until done. bake at 400 for 20 min.
makes 12

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Title: Vietnamese Lemongrass Marinade
Categories: Marinade, Mine
Yield: 3 /4 cup

1/4 c Lemongrass, chopped
-(4-6 stalks) or
1/4 c Dried lemongrass or
6 Strips lemon zest
3 Garlic clove (s)
-minced (1 tbs)
2 (to 3) shallots
-minced (3 tbs)
2 Serrano, jalapeño or
-Thai chilies, minced
2 ts Brown sugar
-or to taste
3 tb Fish sauce
3 tb Lime juice
1 ts Vietnamese or Thai
-hot sauce or chili oil
-or Tabasco sauce

Cut off the top 2/3 of each lemongrass stalk, trim off the outside
leaves and roots, and slice the core thinly.

Purée the lemongrass, garlic, shallots, chilies, and brown sugar to a
fine paste. Work in the fish sauce, lime juice, and hot sauce.
Marinate fish or thinly sliced poultry or beef for 1-2 hours, turning
once or twice.

Makes enough for 1 1/2-2 pounds seafood, poultry, or meat.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
170

MMMMM

FRANK’S MARINARA SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Extra virgin olive oil
6 Garlic cloves, baked and
Pureed
2 cn Italian peeled tomatoes
(303 size)
1 cn Tomato paste (6 oz size)
1 sm Onion, finely chopped
6 Anchovy fillets
2 ts Sweet basil
1/2 ts Oregano
1 Lemon peel strip
2 ts Black pepper

To bake garlic, first, cut the tops off the garlic heads and place them
into a shallow baking pan with the cut sides up. (I normally bake several
heads at once, they don’t last long around here!) Then pour olive oil over
the garlic, cover the pan with aluminum foil, and bake at 400 degrees for
1 hour. When the heads are cooked (they will become soft and mellow), set
them aside and let them cool to room temperature.
Puree 6 cloves of garlic and the anchovies together. In a 5-quart Dutch
oven, heat the olive oil and gently blend in the pureed garlic until
smooth. Then add both the peeled tomatoes and the tomato paste, along with
the onions, and cook over medium heat until the mixture begins to reduce
and thicken.
Now, add the sweet basil, oregano, and lemon peel and stir everything
together well. Then cover the pot, reduce the heat to low, and simmer for
about 45 minutes.
At this point, add the black pepper and season the sauce with salt to
taste (it may not need any, depending upon the saltiness of the
anchovies). Then cover and simmer for another 15 minutes.

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