Basic Pizza Dough 10/11/96

Recipe By : COOKING RIGHT SHOW #CR9724
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Teaspoons (1 envelope) dry yeast
1/2 Teaspoon sugar
3/4 Cup lukewarm water
2 Cups all-purpose flour
1 Teaspoon salt
3 Tablespoons olive oil

Mix the yeast, sugar, 1/2 cup water and 1/4 cup flour together in a bowl and
let proof for 10 minutes. Mixture should look frothy.
Add remaining flour, salt and olive oil and mix well. Turn out onto a
lightly floured work surface and knead for 8-10 minutes or until dough is
elastic and smooth. Alternately you can do this with the dough hook in a
heavy duty mixer. Dough should feel moist and tender. If it’s too stiff, add
a bit more water.

Place dough in an oiled bowl and turn to coat it evenly. Cover and let rise
in a warm spot in kitchen (at least 75 degrees) for 1-2 hours.

Yield: 1 large rectangular pizza

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Chocolate Extasy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 ounce Semisweet chocolate chips
1/2 cup Butter
10 tablespoons Sugar
4 Eggs; separated — room temp
2 tablespoons Flour
—–WHIPPED TOPPING—–
1 pint Whipping cream
1 tablespoon Sugar
—–GLAZE—–
1/2 pint Heavy cream
2 teaspoons Instant coffee
1 1/4 cups Semisweet chocolate chips
Raspberry preserves (opt)

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool. Mix
together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this is well
mixed, add the chocolate mixture when it is cooled. Mix well.
Beat egg whites until stiff, and fold into the chocolate mixture. Blend well,
but gently. Spread batter evenly into a 9×13″ pan. Bake at 350~ for 18 minutes.
This will puff up and then fall when removed from the oven. When cool, spread
with a THIN layer of Raspberry preserves.
Whipped Cream Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff.
Spread evenly on cooled cake.
Refrigerate.
GLAZE: Melt together heavy cream, instant coffee and chocolate chips. When this
mixture is melted and well blended, take off of heat and let cool. Stir well
and pour on top of whipped cream layer of cake. Tilt the pan so the glaze
distributes evenly over the cream.
This may seem like it will not work, but it will.
Refrigerate until ready to serve.

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Oil and Vinegar Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Salads
Condiments

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

1/2 c Salad oil

1/4 c Red or white wine vinegar

1/4 ts Hot pepper sauce

1/4 ts Worcestershire sauce

Combine all ingredients and shake vigorously. Store in refrigerator.

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Title: Elaine’s Famous Sugar Cookies
Categories: Polkadot, Cookies, Holidays
Yield: 7 Dozen

1 c Butter, softened
1 c Powdered sugar
1 c Granulated sugar
2 Eggs
1 c Salad oil
2 ts Vanilla
1 ts Grated lemon peel
4 1/4 c Flour
1 ts Baking soda
1 ts Cream of tartar
1 ts Salt
Plain or colored sugar

Cream butter sugars; beat in eggs one at a time until light
fluffy. Beat in oil, vanilla lemon peel. Combine dry ingredients
gradually add to sugar mixture, beating till well blended. Wrap in
wax paper; chill several hours.

Preheat oven to 325. Grease 2 cookie sheets. Divide dough into
thirds (keep 1/3 out, refrigerate the rest till needed). Form
heaping tsp. of dough into ball. Place on cookie sheet. Flatten to
2″ diameter with bottom of glass dipped in sugar. Sprinkle with
plain or colored sugar bake 8 – 10 min. till lightly browned. Let
stand on cookie sheet 2-3 min. before removing.

A wonderful tea cookie – you can color the sugar for Christmas
cookies. From my dear friend, Elaine Sullivan.

Source: Vinyard Seasons by Susan Branch, Entered in Meal Master format
by Lisa Clarke for Christmas Eve 1995

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 12-10-95

MMMMM

SCOTTISH GINGER CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c All-purpose flour
1/2 ts Salt
2 ts Baking soda
1 tb Ground ginger
1/3 c Golden raisins
1/3 c Chopped mixed candied peel
1/3 c Crystallized ginger, chopped
3/4 c Molasses
3/4 c Butter
1/3 c Packed brown sugar
3 Eggs, beaten
2 tb To 3T milk

A rich cake, this improves with keeping in an airtight
tin. Very nice served with tea.

Preheat oven to 325F (165C). Generously grease an
8-inch square baking pan; set aside. Sift flour,
salt, baking soda and ground ginger into a large bowl.
Stir in raisins (plump then in some sherry or water
before using), candied peel and cystallized ginger;
set aside. In a medium-size saucepan, combine
molasses, butter and brown sugar. Stir over low heat
until butter is melted. Remove from heat. Beat in
eggs and milk. Make a well in center of reserved dry
ingredients. Pour in molasses mixture and beat
thoroughly. Pour into cake pan. Bake 1 1/4 hours, or
until top springs back when lightly touched with
finger. Cool in pan on a wire rack. Makes 8 to 12
servings.

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Title: PEPPER ONION BEEF
Categories: Chinese, Beef
Yield: 4 servings

1 lb Beef flank steak, sliced
-thin across the grain

————————-MARINADE————————-
1 tb Light soy sauce
1 tb Dry sherry
1/2 ts Freshly grated ginger

————————ADDITIONAL————————
4 c Peanut oil for deep frying

————————FOR CHOWING————————
1 tb Peanut oil
2 ea Cloves garlic, sliced thin
8 ea Green onions, cut Chinese
-style
1 pn MSG (opt)
1 pn Sugar
Freshly ground black pepper
-to taste – USE LOTS

Marinate the cut meat in the soy, wine and ginger.
Mix well and let sit for 15 minutes. Drain the
marinade well and separate the meat into individual
pieces. In a wok of deep pan heat the oil for deep
frying to 375 degrees. Add the meat all at once and
stir a bit to separate. Remove after one minute and
drain the meat in a colander. Heat the wok again and
add the oil for chowing. Add the garlic and green
onions and chow for just a moment. Add the drained
meat and all remaining ingredients, using plenty of
black pepper. Chow until the meat is hot, and serve.

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Popcorn Crunch

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Popped corn
1 1/2 c Pecan halves
2/3 c Whole almonds
1 1/3 c Sugar
1/2 c Light corn syrup
1 c Margarine
Dipping Chocolate (optional)

Mix together popped corn and nuts. In a saucepan, combine sugar, corn
syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes,
stirring constantly. When mixture turns light caramel in color,
remove from heat, and stir in popcorn and nuts. Spread out on a
lightly greased cookie sheet. Break apart when cool. Can be dipped or
spread with chocolate, if desired. Makes about 40 pieces.

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Spiced Rhubarb Bake

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds fresh rhubarb
3/4 cup sugar (or less to taste)
1 cinnamon stick
3 whole cloves
1 tsp. orange or lemon peel — grated
1/4 cup butter or margarine
1/4 cup flour
1/3 cup sugar

Cut rhubarb into 1-inch pieces. In slow-cooking pot, combine rhubarb with
sugar, cinnamon, cloves, and grated peel. Cover and cook on low for 3 to 4
hours.

Remove cinnamon and cloves. Spoon rhubarb into shallow baking dish. In small
bowl, mix together butter, flour and 1/3 cup sugar with fork or pastry
blender.
Sprinkle over cooked rhubarb. Bake in 400F oven for about 20 minutes.

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HOT SOUR SOUP 6

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Boston butt, sliced
3/4 c Sauce, soy, light
2 tb Cornstarch
2 tb Oil, sesame
1 qt Broth, chicken
2 oz Fungus, root ear
2 oz Mushrooms, black, soaked
— in warm water
2 oz Shoots, bamboo
1/4 c Wine, rice OR
1/4 c Sherry
2 tb Sauce, soy, dark
1/2 tb Sugar
2 tb Vinegar
3 oz Bean curd, diced
2 lg Eggs, beaten
Salt (to taste)
Pepper, white (to taste)
1 t Oil, hot pepper
2 tb Scallions, slivered

Work the pork with a marinade of half of the
light soy, half of the sesame oil and both tablespoons
cornstarch, and let stand for 30 minutes.

Bring chicken broth to a boil, then add the pork
and marinate mixture. Add fungus, mushrooms, bamboo
shoots, wine, both soys, sugar, vinegar, and remaining
sesame oil. Heat thoroughly and add bean curd, then
drizzle in the beaten egg.

Soup is done when bean curd expands (about 5
minutes). Drizzle in the hot oil and garnish with
scallions.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans

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Title: Sausage – Cornbread Dressing – Slc
Categories: Side dish, Holidays, Southern, Turkey
Yield: 8 Servings

10 ea (2-inch) cornbread muffins,
-crumbled (about 5-1/3 cups)
6 sl Sandwich bread; crumbled
2 ea (10-3/4 ounce) cans chicken
-or turkey broth; undiluted
2 c ;water
2 md Onions; chopped
4 ea Stalks celery; chopped
3 tb Butter or margarine; melted
1/2 lb Mild bulk pork sausage
2 ea Eggs; beaten
1/4 ts Pepper

Soak cornbread and sandwich bread in chicken broth
and water in a large bowl about 10 minutes; stir until
liquid is absorbed.
Saute onion and celery in butter until tender. Add
sausage, and cook over low heat until sausage is
browned; drain. Add sausage mixture, eggs, and pepper
to bread mixture; stir well.
Spoon dressing into a lightly greased 13″ x 9″ x 2″
baking dish. Bake at 350 degrees F for 1 hour or until
lightly browned. Yield: 8 servings.

Note: 5 cups homemade unsalted chicken broth may be
substituted for canned broth and water, additional
salt may need to be added.

_The Southern Living Cookbook_ Compiled edited by
Susan Carlisle Payne. Oxmoor House, 1987 ISBN
8487-0709-5 Typos by Jeff Pruett

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