Date: Thu, 09 Sep 93 03:09:17 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

Make Fast – Wait Long Liquor

2 cups sugar (raw sugar is best, white is also fine)
1 liter Vodka (the cheapest available)
2 cups nectar (can use herb extracts, coffee, etc.)

Heat the nectar and sugar until disolved, cool, add the vodka
and store in airtight bottles … and let it sit for a year.

I put a piece of firm fruit in the bottle also. Looks great
and adds to the flavor. I also use jackfruit, lychee, guava
and other tropical fruits growing in my (or neighbors’) yard.
A friend made some with anis seeds and it it golden ambrosia!

If these fruit are not available, get a can of fruit in syrup
and mix the syrup with the vodka, adding some of the fruit.
Jackfruit and lychee are very distinctive and delicious.

(For those who like a sweeter, more syrupy liquor, use a little
less vodka or more sugar. This recipe is a little on the tart
side, but after a year on the shelf, it gets as mellow as
as the best. The sweeter ones are a real treat on vanilla
Tofutti or other VLF ices.

Title: SALTED TARO BALLS
Categories: Loo, Chinese, Desserts
Yield: 1 batch

1 lb Taro root, peeled and
-rinsed
1 tb Cornstarch or arrowroot
1 tb Rice flour*
1/2 ts Salt
1/8 ts Pepper
Lots of oil

Here’s another “dessert” that is hardly sweet at all:

Cut taro into thin strips or grate it. Mix all other
ingredients together and sprinkle evenly over taro.
Mix well and form into golf ball sized balls. Deep-fry
until crisp and golden. Serve with tea.

From: Michael Loo

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FISH CHOWDER II

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Diced potatoes
1 c Boiling water
3/4 lb Fish fillets, cubed
1/2 ts Salt
1/8 ts Pepper
2 tb Parsley, chopped
3 sl Bacon
1 Medium onion, chopped
1 c Milk

Place potatoes in Dutch oven with boiling water,
cover and cook 10-15 minutes. Fry bacon until
transparent, add onion and cook until onion is soft
and bacon is lightly browned. Add bacon, onion, bacon
drippings and fish fillets to potatoes. Simmer 10
minutes or until potatoes and fish are done. Stir in
milk, salt and pepper. Simmer 5 minutes. Sprinkle with
parsley.

Yield: 2-3 servings

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Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice
Yield: 6 servings

2 c Cooked rice 1/4 ts Cinnamon
1 c Skim milk 1/4 ts Nutmeg
1 tb Liquid Sugartwin (1/4 c sug) 1 Apple, shredded peel on
1/4 c Raisins 1/4 ts Ascorbic acid col. keeper
1 ts Vanilla

1 tbsp Sugartwin has the sweetness of 4 tbsp or 1/4 cup sugar.
American Diabetes Assoc. guidelines allow 1 tsp sugar per serving or
2 tbsp for a 6 serving recipe which would taste OK to people
accustomed to low sugar recipes.

Combine rice, milk, sweetener (or sugar) raisins, vanilla and spices.
Bring to a boil, reduce heat and stir occasionally until the mixture
is creamy.

Core and shred apple and sprinkle with ascorbic acid color keeper, or
with a little lemon juice. Stir apple into rice mixture. Cook a few
minutes longer until apple is soft. Serve warm or cold.

1/6 recipe made with artificial sweetner – 1 starch choice, 1 milk

Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make pudding as
above without apple and add 2 tbsp coconut.

Adapted from Light Easy Choices by Kay Spicer, published in Canada.
Shared by Elizabeth Rodier Jan 94.

MMMMM

SIX-BEAN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Baby limas
1/4 c Small whites
1/4 c Blackeyes
1/4 c Garbanzos
1/4 c Pinks
1/4 c Light red kidney beans
1 t Salt
1 c Chopped onion
1 c Shopped celery
1 Clove garlic, crushed and
-minced
2 tb Butter/margarine
2 Envelopes (2 oz each)
-chicken noodle soup mix
1 c Chopped carrot
1/2 c Chopped green pepper
1/2 c Minced parsley
1/2 Bay leaf, crumbled
1/2 ts Fines herbes
1 c Fresh or canned tomatoes,
-chopped

Grated Parmesan cheese

Sort, rinse and soak beans by preferred method
(described below). To maintain color integrity, soak
white and colored beans separately. Drain. Cook onion,
celery, carrot, green pepper, parsley and garlic in
butter until soft. Combine cooked vegetables with
soup mix, 2 quarts water, bay leaf, fines herbes and
soaked beans. Simmer, covered, about 1 hour to desired
tenderness. Add tomatoes. Serve hot, sprinkled with
cheese.

Makes 1 gallon or about 16 1-cup servings.

Posted by Shelley Rodgers. Courtesy of Fred Peters.

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BUTTERMILK BREAKFAST BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
2 tb Sugar
1 1/2 ts Cream of tartar
3/4 ts Baking soda
1/2 ts Salt
1/2 c (1 stick) butter
2/3 c Buttermilk
1 Egg
Milk
Additional sugar

Makes 8 to 10

Preheat oven to 425 F. Grease baking sheet. Mix
flour, 2 Tbs sugar, cream of tartar, baking soda and
salt in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in buttermilk and egg.
Turn dough out onto floured surface and knead until
smooth; dough will be moist. Roll dough out into
circle 1/2 inch thick. Transfer to prepared sheet. Cut
into wedges. Brush top with milk; sprinkle with sugar.
Bake until golden brown, about 15 minutes. Serve
immediately

Variation: Add 2/3 cup raisins, 1/4 cup mined candied
orange peel, 1 Tbs finely grated lemon peel and 1 tsp
caraway seed to dough.

The Inn of Glenn Haven – Denver, CO. Bon Appetit

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MARYLAND BEATEN BISCUITS

Recipe By : Chesapeake Bay Cooking with John Shields
Serving Size : 18 Preparation Time :
Categories : Breads Regional Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons lard — or vegetable
— shortening
1 3/4 cups water — up to 2

(The oldest and most famous biscuit recipe of the Chesapeake Bay region
originated on the plantations of southern Maryland. The traditional
preparation can be termed, at the very least, a culinary cardiovascular-
aerobic exercise.

Its execution is best described by Joanne Pritchett, whose great-great
grandmother was a cook on a St. Mary’s plantation: “Honey, every time I know
I’m going to make these biscuits, I get myself good and mad. Normally I think
about my sister-in-law, Darlene, who ran off with my husband right after
Granny Pritchett’s funeral. That was years ago, but it still galls me into
making some of the tenderest biscuits around.”)

“It’s very simple. I just sift the flour and salt together in a bowl. Some
people, nowadays, like to use Crisco or something like that. But I believe in
lard. It gives it that certain taste.

”So then, I cut the lard into the flour with the tips of my fingers, working
it real quick. During this step I make believe I’m putting out Darlene’s
eyes.

“Then, little by little, I pour in the cold water, until I get a good stiff
dough. Put it on a real solid table with flour. Now if your table is weak,
honey, the legs’ll fall right off. I’ve seen it happen!

”Depending on my mood, I use an axe or a big old mallet. I make a ball out of
the dough to look like Darlene’s head and, baby, I let her have it. Use the
flat side of the axe or mallet, and beat the hell out of the dough till it
blisters good. Takes about half an hour, but honey, it makes them tender as
butter.

“Form the dough into balls, the size of little eggs, and flatten ‘em a bit on
the board. Put a few pokes in the center with a fork, then bake in a hot
425øF oven for about 20 to 25 minutes. Serve hot and put some liniment on
your arm, or it’ll be acting up the next day.”

Makes about 3 dozen biscuits

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Converted by MC_Buster.

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Nuclear Waste

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 measure blue curacao
1 measure Bailey’s Irish Cream
top up with one pint cider — (or lager if you
prefer)

The end result is a sort of greenish-brown liquid with scummy bits floating
in it and a THICK layer of scum on top. Tastes wonderful, though,
especially if you dunk chocolate bars in. (These are referred to as Control
Rods, and the bar of preference is a Toffee Crisp, if only because the
crisped rice pieces start floating around in the drink and making it look
even nastier)

The nuclear wastes I’ve seen mix blue curacao and orange juice (and vodka).
Turns everything a very nice shade of fluorescent green

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Title: Punkin Butter
Categories: Fruits
Yield: 1 servings

1 ts Lemon juice
1 ts Lemon rind
1 lb Pumpkin, mashed
1/2 c Orange juice
3/4 c Brown sugar
1/8 ts Ground ginger
1/8 ts Ground cinnamon
1/8 ts Ground cloves
1/4 ts Salt

Bring all ingredients to a boil in a heavy pan. Reduce heat and
simmer over low heat for 30 minutes. Chill for 4 hours. Great on
toast, English muffins.

Micha Buller Punkin Center, Arizona

(c) Phoenix Gazette, March 10, 1993.

MMMMM

Title: Scandinavian Rasberry Soup
Categories: Appetizers, Soups/stews, Fruits
Yield: 8 servings

20 oz (2 pk) Red Raspberries * 3/4 c Chablis **
1/2 c Orange Juice 1 x Fresh Orange Sections
1/4 c Lemon Juice 1 x Granishes ***
1 tb Cornstarch 1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
~————————————————————————–
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl;
add soup. Garnish as desired; serve with sour cream. Refrigerate left-
overs.

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