Title: Green and Gold Bean Salad
Categories: Salads Londontowne
Servings: 6

1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans,
drained
1 c Diced celery 1 t Dillweed
1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds
(optional)
1/2 c Salad croutons

Mix drained beans, celery and dill, and chill. Just before serving add
nuts, croutons and dressing.

Mrs. Harold T. Cook

—————————————————————————–

PORK AND CABBAGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Defatted pork drippings
-(from Roast Pork Shoulder)
1 c Cooked pork, diced
-(from Roast Pork Shoulder)
2 c Cabbage, coarsely shredded
1 1/2 c Boiling water
1/3 c Celery, sliced
1/4 c Green pepper, diced
1/4 ts Salt
1 d Pepper
1 Bay leaf

2 servings of about 1-1/4 cups each
206 calories per serving

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a
boil; reduce heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: Hot Fruit Compote
Categories: Fruits
Yield: 6 servings

16 oz Canned purple plums; drained
16 oz Canned peach halves; drained
11 oz Canned mandarin oranges
1/2 c Mandarin orange liquid
2 tb Brown sugar, packed
1/2 ts Lemon rind, grated
1 tb Butter or margarine

Preheat oven to 425 F (hot).

Place plums and peach halves in alternate layers in 1-quart baking
dish.

Drain mandarin oranges; save liquid. Arrange orange over fruits in
baking dish. Mix orange liquid, brown sugar, lemon rind, and fat.
Pour over fruits. Bake 30 minutes or until fruit is heated through.

Calories per 1/2 cup serving: About 135

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

MMMMM

Oslo Twists

Recipe By : Betty Crocker’s Merry Makings
Serving Size : 24 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 egg yolks
1 whole egg
1/2 teaspoon salt
1/4 cup confectioner’s sugar
1 tablespoon rum flavoring
1 teaspoon vanilla
1 cup flour

Heat deep fat to 375. Beat egg yolks, egg and salt together until very stiff (a
bout 10 min). Blend in confectioners’ sugar and flavorings thoroughly. Add flou
r all at once; mix well. Turn dough onto well floured cloth-covered board; knea
d until surface of dough is blistered in appearance (about 7 min.) Divide dough
in halves and roll out each half VERY THIN. With pastry wheel or knife, cut do
ugh into diamonds or rectangles about 4×2". Make a 1″ slit in center of each; d
raw a long point of diamond through slit and curl back in opposite direction. F
ry until delicately browned in deep hot fat about 1/2 min. on each side. Turn q
uickly and brown other side. Drain on absorbent paper. Sprinkle with confection
ers’ sugar just before serving.

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Title: MOZZARELLA CHEESE
Categories: Dairy
Yield: 20 servings

-Karen Visocky DDVD62B.
4 ga Whole milk
5 1/2 ts Citric acid
1 c Cool water
1 ts Liquid rennet
1/4 c -Cool water

MOZZARELLA CHEESE: This recipe is for a no
incubating, nopressing, and no curing Quick Mozzarella
that freezes well,melts with the appropriate stringy,
chewey texture and is good used just for slicing and
eating, too.
1. Heat 4 gallons of milk to 88 degrees F. (use a
large stainless or enameled kettle)
2. Add 5 1/2 tea. citric acid dissolved in 1 c. cool
water. (Citric acid can be found in the ‘canning
supply’section of the grocery; it is used to increase
acidity in tomatoes)
3. Stir for 3 mins.
4. Add 1 tea. liquid rennet diluted in 1/4 c. cool
water. (Rennet is available in specialty shops and
where wine making supplies are sold.) Stir in quickly
as it sets in only 15 seconds.
5. Let set 10 mins., then cut curd into 1/2″ cubes.
(Cut from top of pan and then at an angle from 2 or 3
sides of the pan)
6. Let set for 10 mins.
7. Heat slowly to 105 degrees, stirring, then turn
off the heat and stir slowly, for 10 more mins.
(Heating to 105 deg. will take about 15 mins.)
8. Pour into a colander (can be lined with a layer of
cheese cloth) and let drain for 5 mins.
9. Remove to counter top and cut into 1″ strips
10. Drop into one gallon of 170 degree water.
11. Stir, stretch, beat and pummel for 10 mins.
Cheese will become smooth and silky.
12. Remove from water and knead as bread dough to
remove any excess water and whey. Shape into a loaf.
13. Cover with very cold water until firm.
14. Soak in brine for 2 days. Make brine by
dissolving 1/4 C salt in 2 C water. Make additional
brine as needed to just cover cheese in a covered
container and put into refrigerator.
15. After cheese has set in brine for 2 days, drain
off the brine, dry and wrap for storage in the
refrigerator.
16. EAT! If you wish to make String Cheese of this
‘R’, when you get to step 12, after kneading, do not
shape into loaf, but put the cheese into another
gallon of 170 deg. water and stretch and fold the
cheese. After folding and stretching several times,
stretch the cheese out to about 3′ in length and fold
together once. Twist together tightly, fold and twist
again,then fold and twist once more until you cannot
twist it tighter. (Cont.) This is the “braiding” that
forms the strings. Soak in the brine for 2 – 3 days,
then remove from brine, dry and pull apart into large
strings to serve or wrap tightly to store. A dairy
thermometer is the most accurate for cheesemaking and
floats to keep a constant check on the temp. From
Karen Visocky DDVD62B.

—–

Iced Pumpkin Cookies

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A06
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter
1 cup sugar
1 cup cooked — pureed pumpkin
(fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts — coarsely chopped
1 cup raisins
Icing:
2 cups sifted confectioners’ sugar
1/4 cup butter — softened
1 teaspoon vanilla
3 tablespoons whipping cream — fresh orange juice
or rum

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add
pumpkin, egg and vanilla and mix well. Combine flour, baking powder,
baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until
well blended. Add nuts and raisins. Drop by teaspoonful onto parchment
covered baking sheet, about 2 inches apart. Bake about 15 minutes, or
until golden. Cool.

Icing: Cream confectioners’ sugar and butter. Add remaining
ingredients and beat until smooth. (If icing is too thin, add more
confectioners’ sugar; if too thick, add more cream, orange juice or
rum.) Drizzle over cookies.

Yield: 6 dozen Iced Pumpkin Cookies

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CURRIED EGGPLANT STRUDEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large eggplant — peeled/diced
1/2 teaspoon salt
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove — minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup chopped canned tomatoes
2 tablespoons sugar
1/4 teaspoon ground saffron
1/4 cup vinegar
1/2 cup roasted peanuts — chopped
1 pound frozen phyllo dough (24 sheets) — defrosted
3/4 pound unsalted butter — clarified
1 cup plain yogurt

Toss the eggplant with the salt and set aside for 30
minutes. Wrap in a towel and squeeze out any excess
moisture. Set aside.

In a skillet, saute the onion in the olive oil over medium
heat until soft, about 2 minutes. Add the garlic, curry
powder, cumin and chili powder, and cook 2 more minutes.

Add the reserved eggplant, tomatoes and sugar. Mix the
saffron into the vinegar and add to mixture. Simmer for 15
minutes, until the eggplant is soft. Add a bit of water if
the mixture should become too dry.

Add the peanuts and cool completely.

Preheat the oven to 400 degrees.

Place a sheet of phyllo on a clean work surface and drizzle
lightly with clarified butter. Layer five more sheets,
drizzling a bit more butter atop each layer. Brush the top
layer with butter.

Place a quarter of the filling over the sheets, mounding
more of it along one of the longer sides. Roll the sheets
up jelly roll-style, starting at the edge with the mounded
filling. Place seam-side down on a greased sheet pan and
brush with more cla rified butter. Make three more strudels
using the rest of the phyllo and the remaining filling and
butter.

On sheet pans, bake in the preheated oven until golden
brown, about 25 to 30 minutes, moving the pans front to
back and top to bottom halfway through. Let rest for 10
minutes before serving.

Cut the strudel in 1-inch-thick slices and top with yogurt.

Per hors d’oeuvre: 64 calories, 1 gm protein, 5 gm
carbohydrates, 5 gm fat, 10 mg cholesterol, 2 gm saturated
fat, 61 mg sodium

Andrew Schloss is a cookbook author whose “Dinner’s Ready,”
written with Ken Bookman, was published earlier this year
by William Morrow.
The Washington Post 12/20/95

– – – – – – – – – – – – – – – – – –

NOTES : (Makes 4 strudels, 75 hors d’oeuvres or 12 appetizer
servings)

Lasagna Primavera

Recipe By : Foodview
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 spinach lasagna noodles
grated or diced mozzarella
grated or diced sharp cheddar (white/yello
grated parmesan
1 red pepper
1 green pepper
4 cloves garlic, minced
1/2 cup sliced or eighthed mushrooms
1 medium eggplant
2 cups diced tomatoes (fresh is best)
2 cups tomato sauce
1 cup tomato paste
2 cups Ricotta cheese
1 egg

In a large sauce pan, saute the garlic and onions in olive oil over medium^=
heat until the onions become clear and tender. Add in the mushrooms and^=
continue to saute until tender. When the vegetables are tender, reduce
heat^ and add in the diced tomatoes and a tablespoon water. Simmer for
two^ minutes and add in the tomato sauce, paste and spices. Mix well with
a fork^ until all of the tomato paste has been absorbed. Cover and simmer
30^ minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the
ricotta (or tofu and yogurt) with the egg,^ set aside in fridge. Preheat
the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^=
When the sauce has simmered, remove from heat and start the lasagna.^ First
layer 4 noodles on the bottom of a 13×9 inch baking dish, spoon^ 1/2 of the
ricotta mixture on top and spread evenly. Next spoon 1/2^ primavera sauce
over ricotta, and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that.
Repeat this same layer process once. Put on one more^ layer of noodles and
top with remaining mozzarella and cheddar, sprinkle^ with ample parmesan.
Bake 45 minutes. Let cool ten minutes before serving, enjoy.

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Title: Marinated Thai Beef
Categories: Bbq, Main dish
Yield: 2 servings

2 ea Strip loin steaks 6 oz. ea.
1 Lemon grass stalk
1 Lime leaf
1 Garlic clove
2 Scallions
1 t Sugar
1 t Chili paste
1 t Curry powder, hot or mild
1 t Tumeric
1/2 Hot red pepper, chopped
1/2 c Thick coconut milk
Salt to taste

MMMMM————————-VEGETABLES——————————
Mushrooms
Snow peas
Red or green pepper
Cabbage
Celery
Green onions

Coarsely chop the lemon grass and lime leaf. Peel the garlic and
onions and chop. Add these plus the spices and the red pepper to a
food processor. Pour in the coconut milk and blend to a thick paste.
(If you can’t find thick coconut milk, use regular but pour off and
save the thin liquid on top and use the thick cream on the bottom of
the can.)

Spread the marinade on both sides of the steaks. It should be like a
crust on the meat. Let stand in the fridge for 3 hours to overnight.
Save the remaining marinade.

Grill the steaks on a hot grill to medium (or as desired). While the
steaks are grilling, stir-fry a selection of veggies in a wok until
tender crisp. Remove veggies and keep warm. Add the saved marinade to
the wok and add the remaining coconut milk or the thin liquid poured
off the top. Simmer until slightly reduced, or if too thick add a
little water or fish sauce. Salt to taste, and return the veggies to
the wok; stir to coat.

Slice the meat across the grain into 1/2″ slices. Arrange on top of
hot steamed rice or rice noodles. Top with veggies and sauce. Garnish
with a small dollop of chili paste if desired.

The tumeric gives this dish a wonderful bright yellow color. You can
substitute chicken breasts or pork steaks for the strip loin.

Adapted from a Julia Child cooking show. Typoed by Bob 8-{)

MMMMM

CHOCOLATE-STUFFED PEANUT BUTTER SCONES

Recipe By : Lise Waring
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 c Light Brown Sugar
2 1/2 ts Baking powder
1/4 ts Salt
1/4 c Sweet Butter — chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 Egg
2 ts Vanilla extract
1/2 c Peanuts, unsalted — chopped
1 1/2 oz bittersweet chocolate — broken

Preheat oven to 375 degrees F. In a large bowl, stir together the flour,
brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes
and distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture
resembles coarse crumbs. In a small bowl, stir together the peanut
butter, milk, eggs, and vanilla. Add the peanut butter mixture to the
flour mixture and knead until combined. Knead in the peanuts. Pat the
dough out into a 1/2-inch thickness on a cutting board. Useing a floured
2-1/2-inch to 3-inch diameter crinkled round biscuit cutter, cut out
rounds from the dough. Gather the scraps together and repeat until all
the dough is used and there are 16 rounds. Place 8 of the rounds on an
ungreased baking sheet. Top each round with a piece of the chocolate and
one of the remaining circles of dough. Press the edges gently to seal.
Bake for 17 to 19 minutes, or until lightly browned. Remove the baking
sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer
the scones to the wire rack to cool. Serve warm or cool completely and
store in an airtight container. Yield: 8 scones.

VARIATION: Make the dough as above, omitting bittersweet chocolate,
substituting 1/2 cup unsalted whole peanuts for the chopped peanuts and
kneading in 3/4 cup of semisweet chocolate chips at the same time. Pat
the dough into a 9-inch diameter circle on a baking sheet. With a
serrated knife, cut into 8 wedges. Bake for 20 to 22 minutes, or until
a cake tester or toothpick inserted into the center of a scone comes out
clean. Cool as above and recut into wedges, if necessary.

— Simply Scones
Leslie Weiner and Barbara Albright

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