Party Date

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cakes Desserts
Londontowne

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Dates — cut up
1 1/2 cups Shortening
3 cups Boiling water
6 each Eggs
3 teaspoons Baking soda
3 tablespoons Cocoa
4 cups Sugar
4 1/2 cups Flour
1 cup Chopped nuts
2 cups Chocolate bits

Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs,
cocoa and flour. Add baking soda to date mixture and combine. Pour into 2
greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate
bits. Bake at 350 degrees for 45-50 minutes. Slice and serve hot. Garnish
with whipped cream.

Mrs. Henry D. Chaplin

– – – – – – – – – – – – – – – – – –

Title: LEMONY ANISE HYSSOP TEA BREAD
Categories: Breads, Flowers, Herbs
Yield: 12 servings

1 Bread or loaf pan
2 c Flour
1 tb Baking powder
1/2 ts Salt
1/2 c Butter; at room temperature
1/2 c Sugar
1 Lemon; grated rind only
1/3 c Anise hyssop flowers
-(or more), finely chopped
2 Eggs; beaten
1/2 c Lemon juice
1/2 c Chopped walnuts

Grease and flour the bread or loaf pan. Preheat oven
to 350 F. Sift together flour, baking powder, and
salt. In another bowl, cream butter with sugar until
fluffy. Then add lemon rind, chopped flowers, and
eggs, and beat mixture just until thoroughly combined.
Stir in lemon juice. Gradually mix in dry ingredients
and nuts, mixing until blended. Spoon into prepared
pan and bake 50 to 55 minutes. Cool on rack.

—–

Title: HOMEMADE CHEDDAR CHEESE
Categories: Dairy
Yield: 5 servings

Karen VISOCKY
1 Gallon whole milk
1 c Buttermilk
Cheese color (optional)
1 Rennet tablet
1 tb Salt

Measure milk into an 8 qt. pot. Stir in buttermilk,
cover pot and allow mixture to stand for at least 4
hours, or overnight at room temp. (72 deg.) Then
slowly bring milk mixture to 86 deg.F. over hot water,
double boiler fashion, as described in ‘cottage
cheese’ recipe. Add cheese color, if desired. Slowly
raise milk temp. to 88 – 90 deg.F. Add rennet tab.
mixed with 1/4 c. cool water, stir to blend. Remove
from heat. Cover and let stand until curd tests firm,
breaking clean over your finger as described in ‘pot
cheese’ recipe. This should take from 30 – 40 mins.
Cut the firm curd into 1/2″ pieces by slicing across
vertically and diagonally in both directions with a
long bladed knife. Use your hand to gently stir the
curds for 15 mins, with long slow sweeping movements.
Rough or rapid stirring will break the curds. Cut any
large curds into 1/2″ pieces. After 15 mins., increase
the curd temp., gradually, to 100 deg.F. Stir every 3
~ 5 mins., gently, to avoid breaking up the curd, but
to prevent it from sticking together. Hold curd at 100
~ 102 deg.F. stirring every few mins., until the curds
test firm. This should take between 30 and 60 minutes.
When properly firm, the curds should be the
consistency of well- formed scrambled eggs with pieces
that are individual, but not rubbery. If curds refuse
to firm, increase temp. gradually to 10 deg. higher
than your ‘R’ calls for, stirring more frequently, but
do not scald the curd or the curd will be mushy in the
center and hard on the outside and will not be
salvageable. When they test firm, remove from heat and
allow to stand in the whey for 1 hour or until they
toughen somewhat. Stir every 5 – 10 mins. Scoop off as
much whey as possible. Pour curds into a cheesecloth
lined colander. Hold two ends of the cloth in each
hand and use a rolling motion to tilt curds back and
forth to drain off whey. (Your curd may be firm enough
now to add some salt and eat as curd) The next step is
very crucial and is what makes cheddar, Cheddar. It is
called the ‘cheddaring’- Drape a double layer of
cheesecloth over a wire roasting rack. Turn oven temp.
to warm and set the rack in a roasting pan.

—–

CHIANG MAI STEAKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COCONUT MILK—–
1 1/2 cup Water
1 cup Packed — flaked coconut
—–STEAKS—–
4 Beef tenderloins — cut 1″
2 tablespoon Creamy peanut butter
1 Thick (approx. 4 oz. each)
2 teaspoon Curry powder
1 Coconut Milk
Kiwi fruit — peeled and
2 tablespoon All-purpose flour
Sliced — if desired
1/4 teaspoon Salt
Flaked coconut
1/2 teaspoon Butter
Parsley sprigs
1/2 teaspoon Vegetable oil

Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.Shake
off excess flour and reserve.heat butter and oil in large heavy frying pan
over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired
degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium
low. Add reserved flour to pan and cook just until brown,stirring
constantly.Stir in peanut butter and curry powder until smooth. Gradually,add
coconut milk and cook until sauce comes to a boil and thickens,stirring
constantly.Return steaks to pan and turn to coat with sauce. Place steaks on
heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with
coconut.Serve steaks with sauce.Makes 4 servings.

COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
milk,discarding coconut.Makes about 1 1/4 cups.

– – – – – – – – – – – – – – – – – –

IDAHO CHICKEN SCALLOP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 T Butter or margarine
1/2 c Celery,chopped,w/leaves
2 c Milk
2 t Salt
1/2 t Marjoram,dried leaf
4 ea Idaho potatoes
1/2 c Onion,chopped
2 T Flour
1 T Lemon juice
1/4 t Pepper
2 1/2 c Chicken,cooked,cut up

1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a
boil.
5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and
chicken; remove from heat.
6. Pare potatoes; cut in very thin slices.
7. Place sliced potatoes in a greased 1 1/2-quart baking dish;
sprinkle with remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated
425’F. oven 1 hour, or until potatoes are tender.

– – – – – – – – – – – – – – – – – –

Fettucine with Shrimp and Scallions (ginger chili sauce)

Recipe By : Ann Willan, LA via London
Serving Size : 2 Preparation Time :0:20
Categories : 4Star Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 pound fettucine — fresh
2 teaspoons fresh ginger root — finely chopped
2 each green onions — finely chopped
2 tablespoons pecan pieces — finely chopped
1 teaspoon peanut oil
12 shrimp, cooked — tails removed
—–bowl—–
1 teaspoon Chili Sauce
1 teaspoon soy sauce
1 teaspoon crushed garlic
1 teaspoon dark sesame oil

Bring a medium pan of water to a boil, allowing 5 to 10 minutes for this
before you begin the recipe.
Put the ginger, green onion and pecans in a food processor and chop.
In a bowl, combine the chili sauce (e.g., Heinz), soy sauce, garlic and
sesame oil.
Clean shrimp and remove tails.
When the water is boiling, add the fettucini and simmer 2 to 3 minutes until
tender but still chewy. Meanwhile, heat wok and oil with the peanut oil (or
canola oil). Add the processed ingredients; add the shrimp.
Drain the pasta. Add to the wok. Toss with the chili sauce ingredients.
Serve at once.

‘Oh, was that good!’ Very fast meal. Boiling the water took the longest.
(served with mixed green salad, jicama chips and raspberry vinaigrette.

Chef du Jour, TVFoodNet, April 96

– – – – – – – – – – – – – – – – – –

(^patH^End reply to Pat Hanneman )

Title: GRAND PRIZE WINNER BLACK BEAN TAMALE PIE (GRE
Categories: Main dish
Yield: 4 servings

1/2 c Onions, diced
1/3 c Green peppers, diced
8 oz Ground turkey
8 oz Canned black beans, drained
8 oz Tomato sauce
1 pk Taco seasoning mix
1 c Cornmeal
2 ts Sugar
1/2 ts Salt
1 Egg, beaten
1/3 c Milk
2 tb Vegetable oil
1 c Canned corn, drained
4 oz Grated cheddar cheese

Preheat oven to 350ø. Spray a 9″ pie plate with
nonstick cooking spray and set aside.
Spray a medium sized skillet with nonstick cooking
spray. Saut‚ onions and green pepper until tender,
about 3-5 minutes. Add turkey and cook until no
longer pink, breaking the meat up into small chunks as
you cook. Stir in beans, tomato sauce, and taco
seasoning mix. Set aside. In a medium bowl, combine
cornmeal, sugar, and salt. In a separate small bowl
mix the egg, milk, and oil. Add egg mixture to
cornmeal mixture and combine well. Stir in drained
corn. Press the cornmeal mixture into the prepared
pie plate like a crumb crust. Spoon the bean mixture
on top of the cornmeal “crust”. Bake 20 minutes.
Sprinkle the top of the pie with grated cheese and
bake an additional 5 minutes, or until the cheese is
melted. Let stand 5 minutes before serving. Weight
Watchers equivalents (1/4 pie): 2 1/2 P, 2 B, 1 1/2 F,
70 C.

—–

Boiled Icing

Recipe By : Net
Serving Size : 1 Preparation Time :0:00
Categories : Fillings Frostings Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
4 tablespoons Water — cold
1 each Egg white — beaten
1 teaspoon Vanilla

Add the water to the sugar and boil until the syrup spins a thread. Pour the
hot
syrup very slowly into the beaten white of egg, whip
ping constantly. Flavor with vanilla and spread the icing on the cake. For
chocolate icing, add 2 Tbsp grated chocolate to the warm i
cing. To tint icing: Lemon juice will whiten icing. The grated rind of an
orange will give a yellow color. Strawberry, raspberry or
cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book –
Fine Old Recipes, Culinary Arts Press, 1936.

– – – – – – – – – – – – – – – – – –

Asian Summer Rolls

Recipe By : Cooking Live Show #CL8901
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2 ounces thi rice vermicelli (bun) — available in some
— supermarkets and
speciality asian food shops
8 rounds (6 to 8 inches in diameter) rice — available
in
— paper (banh trang)
some supermarkets and speciality asian
— food
8 large boston or bibb lettuce leaves — cut in half 8
large shrimp — peeled, deveined,
— blanched for 1
— minute, drained
— and cut in
half lengthwise
1/2 cup coarsely shredded carrot
1 cup fresh mung bean sprouts
16 large mint leaves — washed and patted
— dry
1/2 cup fresh coriander leaves
spicy peanut sauce:
1 tablespoon vegetable oil
2 garlic cloves — minced
1/4 teaspoon hot chili paste or red pepper flakes — to
taste
1 tablespoon tomato paste
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cups water
2 tablespoons chopped roasted peanuts

Soak the rice vermicelli in warm water to cover for 15 to 20 minutes
and drain. In a large pot of boiling water cook the noodles for 2
minutes or until al dente, stirring to separate the strands. Drain,
rinse with cold water and shake dry in a colander.

Fill a small shallow dish with warm water. Immerse one sheet of rice
paper in the water and let stand until pliable, about 45 seconds.
Transfer rice paper to paper towels to drain. Transfer drained rice
paper to a work surface. Lay one piece of lettuce over the bottom
third of the rice paper. Arrange 1 tablespoon of the rice noodles, 1
tablespoon of the shredded carrot, some bean sprouts and 2 mint
leaves, end to end, on the lettuce leaf. Roll up the paper halfway
into a cylinder and fold both sides of the paper over the filling. Lay
2 shrimp halves, cut side down and end to end, along the crease. Place
several coriander leaves along side the shrimp. Continue to roll the
rice paper into a cylinder, pressing the edge against the cylinder to
seal. Place the roll, seam side down, on a plate and cover with a damp
towel. Make more summer rolls in same manner with remaining
ingredients. The prepared rolls will keep, covered with a damp towel
or plastic wrap, for up to 3 hours.

In a small saucepan heat oil over moderately high heat and cook the
garlic and chili paste for 1

minutes. Add the tomato paste, peanut butter, hoisin sauce, sugar and
water, whisking until smooth. Simmer for 2 minutes or until heated
through. If necessary add additional water to thin sauce to desired
consistency. Pour sauce into dipping bowl and sprinkle with chopped
peanuts. Serve summer rolls with dipping sauce.

Yield: 8 summer rolls, 4 servings

– – – – – – – – – – – – – – – – – –

Chinese Pepper Steak

Recipe By : Sue Klapper – KCXJ08A
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound flank steak — diagonally sliced
Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic — chopped
2 teaspoons ginger root — peeled, grated
2 scallions — chopped
2 tablespoons oil
1 large onion
2 green peppers — sliced

Marinate steak for 15 minutes or more. Add oil to hot wok.
Swirl and stir fry garlic, ginger and scallions for 30
seconds. WSith slotted spoon, reserving the marinade, add
half the steak and stir fry for 3 minutes. Remove and set
aside. Repeat with remaining steak. Add oil and stir fry
onion and green peppers for 2 minutes. Push vegetables to
sides of wok. Add marinade to center of wok and stir until
thickened and bubbly. Blend in vegetables, add seak and
heat thoroughly.

– – – – – – – – – – – – – – – – – –