REHRUECKEN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Ethnic
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs
1/2 c Plus 1 Tbsp sugar (120 g)
3/4 c Flour (80 g)
2 tb Butter (30 g)
1/2 Cup* poundcake crumbs (30 g)
1 1/2 oz Cocoa (40 g)
Cinnamon
Grated lemon peel
Glaze:
2 3/4 oz Chocolate (80 g) [This would
-be semisweet baking
Chocolate. K.B.]
1 c Less 2 Tbsp sugar (200 g)
Currant jelly
1 3/4 oz Almond slivers (50 g)

[*Note: I’m wildly guessing on the conversion for the poundcake crumbs. One
slice (1/17 th of a whole 8 1/2 x 3 1/2 x 3 1/4 poundcake) claims to weigh
30 grams, per USDA info. K.B.]

Combine the whole eggs with the sugar, hold the bowl over some steaming
water, and beat until cooled off. Add flour, cake crumbs, cinnamon and
lemon peel. Then add the melted butter with the cocoa. Pour into a well
greased and floured Rehruecken mold, bake 45 minutes at medium heat, cut
through once, fill with currant jelly, ice with chocolate glaze and stud
with almond slivers.

From: DONAULAND KOCHBUCH by Albert Kofranek, Kremaier Scheriau, Vienna.
1967 (1961). (Translation/conversion: Karin Brewer) Shared by: Karin
Brewer, Cooking Echo, 6/93

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Sandwich with Chicken-Avacado-Tarragon Filling

Recipe By : Tip
Serving Size : 1 Preparation Time :0:15
Categories : Main courses, poultry* Quick dishes*
Sandwiches*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 150g kip filet
1 herb bouillon tablet
– – – – –
juice of 1/2 lemon
1 avacado
3 tablespoons creme fraiche
3/4 teaspoon tarragon mustard — (See Note)
S P
4 brown bolletjes

[Translation: a “kip filet” is a skinless, boneless, chicken breast half.]

Rinse the kip filet and pat dry.
In a small saucepan, cover the chicken with water, add the bouillon tablet,
bring to a boil, cover, turn down heat, and cook gently for about 15min.
Remove the chicken from the bouillon and let it cool.
Slice into thin strips.
Keep covered in the frig until ready to use.

Peel the avacado and remove the pit.
Mash the avacado together with the lemon juice, creme fraiche, and mustard.
Salt and pepper to taste.

Cut the broodjes in half.
On one side of each, add a thick layer of the avacado mixture.
Divide the chicken among the four sandwiches, and put the top on.

[Lazy cooks just stir the chicken into the avacado and make the
sandwich. Good in pita bread, with a bit of shredded lettuce.]

Note: Can use 3/4tsp French mustard + 1/4tsp tarragon in place of tarragon
mustard.

– – – – – – – – – – – – – – – – – –

NOTES : If the kip filet is cooked ahead, this is fast.

Title: SPINACH SOUP
Categories: Soups, Vegetables
Yield: 6 servings

2 pk Spinach, frozen
1/4 c Onions, chopped
1/3 c Flour, sifted
1 tb Salt
1/4 c Peanut oil
1/4 ts Pepper
1 ds Nutmeg
6 c Milk
1 x Water

Cook frozen chopped spinach in unsalted water
according to directions and drain.
Heat oil in large saucepan. Add onion and saute’ until
transparent (5 minutes).
Remove from heat. Blend in flour, salt, pepper and
nutmeg. Stirring constantly, gradually add milk. then
add spinach. Cook over medium-high heat (about 15
minutes). Stir often to prevent scorching.

—–

Title: SHRIMP CANTONESE (AKA SHRIMP IN LOBSTER SAUCE
Categories: Chinese, Seafood, Shellfish, Loo
Yield: 4 servings

1 lb Shrimp, shelled, tailed,
-deveined, rinsed, and
-towel dried
1 Egg white beaten with
1 ts Cornstarch
3 tb Vegetable oil
8 oz Ground pork
4 ts Salted black beans
2 tb Garlic, minced
1 ts Fresh ginger, minced fine
2 Scallions, minced
5 ts Soy sauce
2 tb Dry sherry or rice wine
1/4 ts Sugar
1/2 c Chicken broth
1 tb Cornstarch dissolved in
2 tb Cold chicken broth
1 Egg beaten with
2 ts Sesame oil

Beat egg white with cornstarch. Add shrimp, mix well,
and refrigerate for at least 15 min or up to an hour.
Stir-fry in 3 T oil just until done. Remove to a
warming oven with a slotted spoon.

In the same oil (if it’s not too yucky) brown the
pork. Add next 8 ingredients. Bring to a boil and add
cornstarch-water. Return to the boil and cook until
thickened. Remove pan from heat and stir in the egg;
fuss with the mixture so the egg becomes thin
filaments rather than a big glob in the middle of the
pan. Stir in the cooked shrimp and toss with the
sauce. Serve immediately.

You may substitute 1 1-1/2# steamed, cut-up lobster
for the shrimp to make Lobster Cantonese (or Lobster
in lobster sauce). This will serve 2-3.

Adapted from a recipe by Ken Hom and posted by Michael
Loo

—–

CRACKED WHEAT-HONEY BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-R.FRANCK [Rob]
-small (Medium — Large)
1/4 c (1/3 cup — 1/2 cup)
-Cracked Wheat
1/4 c (1/3 cup — 1/2 cup)
-Boiling Water
–Pour water over
-cracked wheat — set
-aside. Let cool to
-lukewarm. (Note: about
-as long as it takes to
-do the rest of the
-recipe.)
–To baking pan add:
1 1/2 c (2 cups — 3 cups) Bread
-Flour
3/4 c (1 cup — 1 1/2 cup) Whole
-whead flour
1 t (1 tsp — 1 tsp) Active
-dry yeast
3/4 ts (1 tsp — 1 1/4 tsp) Salt
3/4 c (1 cup — 1 1/2 cup) Warm
-Milk
1 tb (1 1/2 Tbsp — 2 Tbsp) Honey
2 ts (1 Tbsp — 1 Tbsp)
-Vegetable Oil

Add ingredients to baking pan, reserving cracked wheat until last.
Bake on medium temperature; start machine.
Comments: Good! Heavy texture–chewy.
MM by Cathy Svitek

– – – – – – – – – – – – – – – – – –

BOBOLI CRUST

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pizza Crust
Italian Breads
Nw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ED BOSMAN MKPN54A—–
2 1/2 cup BREAD flour
2 sm Cloves garlic — thinly sliced
1/2 teaspoon Salt
2 tablespoon Rosemary*
3/4 teaspoon Active dry yeast
3 tablespoon Bertolli Light olive oil
1 cup Warm water

Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl.
Blend well, turn out onto floured surface. Knead well, about 15 minutes.
Place in lightly greased bowl, not buttered, cover with a damp cloth and let
rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch down and
knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk.
Punch down and turn out on lightly floured board. Roll and press out to about
1/2 inch thickness. This recipe makes about 1-12 inchers-so you can judge
whether to double or reduce the recipe. Rub surface of baking (cookie) sheet
with oil and transfer the dough round to the sheet. Make several indentations
with the point of a knife in the dough and insert garlic slices and rosemary
into indentations.Rub olive oil (pour) onto surface and gently smooth over the
surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just
golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the
crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember,
when you top it the crust is alread 2/3 baked and will require only enough time
so that the cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b

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Title: Creamy Spinach Soup (Lf)
Categories: Low-Fat, Vegan, Soups, Mcdougall, To Try
Yield: 4 servings

1 lg Onion; coarsely chopped
6 c -Water
3 Potatoes; peeled chopped
3 Zucchini; thickly sliced
1 tb Low-sodium soy sauce;
2 c Fresh spinach leaves;
-tightly packed
Pepper; black to taste
1/3 c Enoki mushrooms; trimmed
-optional

——————————–PER SERVING——————————–
123 x *cals
3 x *gm protein
1/8 x *gm fat
27 x *gm carbo
181 x *mg sodium
5 x *gm fiber

Place onion in a large pot with 1/2 cup water. Cook and stir until onion
softens slightly, about 3 minutes. Add remaining 5 cups of water, potatoes,
zucchini, and soy saue. Bring to a boil, reduce heat, cover and simmer for
35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove
from heat. Puree soup in batches in blender. Return to pan. Add mushrooms
if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6.

Author’s Note: Pureed potatoes give this soup a rich taste and texture
with barely a trace of fat.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

A.ENGLISH [Al Diane] at 21:49 EDT

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

APPLE-RAISIN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Apple juice or cider
2 Lg. cooking apples, peeled
-and cubed (2 cups)
1/4 c Raisins
2 Inches stick cinnamon
1 tb Brown sugar
1 tb Brandy

In 2-quart saucepan combine first 4 ingredients.
Cover, simmer 15 minutes or till apples are tender.
Stir in sugar and brandy. Cover; chill. Remove stick
cinnamon before serving. Makes 3 to 4 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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GLAZED ORANGE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable Cooking Spray
2 c Unbleached All-Purpose Flour
3/4 c Sugar
2 1/2 ts Baking Powder
1/4 ts Salt
1 lg Orange
1/4 c Milk — or more as needed
1/3 c Butter — melted and cooled
1 lg Egg — lightly beaten
1 t Vanilla Extract
1/4 ts Baking Soda
1/2 c Pecans — coarsely chopped and
-toasted
—–ORANGE GLAZE—–
1 Orange — finely grated zest
-of
1/3 c Fresh Orange Juice
1/3 c Sugar

Preheat the oven to 400øF. Spray 12 muffin cups with
vegetable cooking spray or line with paper liners. In
a large mixing bowl, combine the flour, sugar, baking
powder, and salt. Grate the zest of the orange and
juice it. Add enough milk to the orange juice to
measure 1 cup plus 2 tb and pour it into a second
bowl. Add the butter, egg, vanilla, and baking soda
and whisk until blended. Add the wet ingredients to
the dry and combine with as few strokes as possible.
Fold in the orange zest and pecans.

Spoon the batter into the prepared muffin cups,
filling each one 1/2 to 2/3 full. Bake until golden
and fragrant, 15-20 minutes. Meanwhile, prepare the
orange glaze: In a small pan, bring the orange zest
and juice and sugar to a boil, stirring to dissolve
the sugar. Turn down the heat and let simmer until
thickened, 4-5 minutes. Let cool slightly. The glaze
should be liquidy so that it soaks into the muffins.
Let muffins cool 2-3 minutes, then brush the tops with
the warm glaze, or drip it over them with a spoon.
Serve warm. Sticky and good — real good!

Source: “Dairy Hollow House: Soup Bread,” by
Crescent Dragonwagon Typed by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

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BANANA-NUT OATMEAL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 oz can walnuts-coarsely crushed
2 c oats
3 c flour
1 TB baking powder
2 ts baking soda
1 ts salt
4 ripe bananas
1 c milk
1 c honey
4 TB melted butter
1 egg

In a small bowl, mix 1/2 cup chopped walnuts and 2
tablespoons oats, set aside. In a large bowl, mix
remaining nuts, oats, flour, baking powder, baking
soda, and salt. In another bowl, mash bandannas (you
should have 2 cups). Beat in milk, honey, melted
butter, and egg until well blended. Stir in banana
mixture into flour, mix until just moistened. Spoon
into muffin cups. Sprinkle with reserved walnut-oat
mixture. Bake 25 to 30 minutes. Immediatly remove
from pans. Makes 12 muffins.

Recipe By :

From: Gerald Edgerton