Confetti Popcorn Balls

Recipe By : The Pillsbury Family Christmas Cookbook
Serving Size : 8 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c popcorn, air-popped
1/2 c candy coated pieces
1/3 c unsalted peanuts
2 tbsps margarine — melted
3 c miniature marshmallows — melted

In a prepared mixing bowl, combine popcorn, candy coated pieces, and
peanuts. Place margarine and marshmallows in a 4-cup microwave-safe
measuring cup. Microwave on high for 2 minutes or until melted and smooth,
stirring once halfway through cooking. Pour over popcorn mixture; stir
quickly to coat. With buttered hands, quickly shape mixture into balls.
Place on waxed paper. Let stand at room temperature 1 hour.

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Per serving: 205 Calories; 9g Fat (39% calories from fat); 3g Protein; 29g
Carbohydrate; 2mg Cholesterol; 57mg Sodium

Nutr. Assoc. : 0 4072 0 0 0

JAMES BEARD’S MINCEMEAT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holiday Preserves
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Beef rump or brisket
4 lb Beef tongue
1 lb Beef suet
2 lb Seedless raisins
2 lb Sultana raisins
2 lb Currants
3/4 lb Citron peel, diced and
1/2 lb Orange peel, finely chopped
1/2 lb Lemon peel, finely chopped
1 lb Sugar
1 pt Strawberry preserves
1 pt Raspberry preserves
1 tb Salt
1 tb Cinnamon
2 ts Nutmeg
1 1/2 ts Mace
1 t Allpice
3/4 ts Ground cloves
Sherry or cognac

“Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and
if you can find it, boiled cider. If not, settle for more apple brandy or
applejack and more Cognac. You can also use up any odd liquers or that
bottle you were given last Crhistams and have kept hidden on a shelf. All
these things will help to make your mincemeat better.”

Boil the rump and tongue seperately in salted water until tender. Let the
rump cool until it can be handled, remove the excess fat, and chop coarsely
or put through the coarse blad of a meat grinder. Let the tongue cool,
remove the skin, and chop or grind coarsely. Chop the beef suet very finely
and combine it in a crock with the meats. Add raisins, sultanas, currants,
citron, peels and mix well. Add sugar and jams and salt. Mix spices
together and mix into the mixture in the crock. Mix ingredients well with
the hands and then cover the mixture with Sherry, Cognac, etc. — enough to
a make a rather loose mixture. Cover tightly and let rest for 2 weeks.
Uncover and taste, and add more spirits if necessary. Let rest for another
2 weeks before using.

At this point, if you wish to store the mincemeat in smaller containers,
transfer it to sterilized jars or crocks, add more liquor, and seal or
cover them tightly. The mincemeat will keep more or less indefinitely in a
cool place or in the refrigerator.

When using for pies, Add 1 to 1 1/2 cups chopped fresh tart apple to each
2 1/2 to 3 cups mincemeat, bake at 450 F. for 10 minutes, reduce heat to
350 F. and continue baking until crust is well browned.

From: Gourmet Magazine, November 1969, from the files of Linda Shogren

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CHERRY DESSERT WONTONS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
48 ea Premade Wonton Wrappers (1
-Package)
30 oz Tart Cherry Pie Filling
3 c Vegetable Oil

Here is a genuine Fake Chinese Recipe.

Powdered Sugar Or Cinnamon Sugar

To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling (2
cherries plus sauce) in the center of each wonton wrapper. Mositen the
edges of each wrapper, bring one corner up over the filling to the opposite
corner at an angle so that two overlapping triangles are formed. Pull the
two bottom corners of the folded triangle forward so that they meet one
another and slighly overlap. Moisten one end and pinch the two ends firmly
together. Repeat.

Pour the oil into a deep fryer and heat to 375 degrees F. Deep fry the
wontons, 8 to 10 at a time for about two minutes or until crisp and golden.
Drain on paper towels.

Fried wontons can be kept warm for about one hour in a 250 degree F. oven
or reheated for 5 minutes in a 450 degree F. oven. Powdered sugar or
cinnamon sugar can be sprinkled on the fried wontons, if desired.

NOTE: Cherry dessert wontons can be assembled and frozen. To use, let
thaw for 10 minutes and fry as above.

From The National Red Cherry Institute

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Apple, Prune And Armagnac Cake With Streusel Topping~

Recipe By : Delia Smith, The Mail on Sunday You Magazine, @ 1992
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For The Prunes:
12 Ounces Ready To Use Prunes, — Without Stones
3 Ounces Caster Sugar
5 Fluid Ounces Water
3 Fluid Ounces Port Or Armagnac
For The Streusel Topping:
3 Ounces Self-Rising Flour
1 Ounce Butter — At Room Temperature
3 Ounces Demerara Sugar
2 Ounces Whole Almonds, Halved And Shredded
But untoasted — To Finish
For The Cake:
3 Ounces Self-Rising Flour
1/2 Teaspoon Baking Powder
2 Ounces Butter — Soft
1 Ounce Almonds — Ground
2 Ounces Caster Sugar
1 Egg — Size 1
2 Tablespoons Milk
2 Ounces Bramley Apple (Cooking Apples) — Diced
Icing Sugar — To Finish
8 Inch Tin With A Loose Base, Greased And Lined
with greaseproof paper

Pre-heat oven to gas mark 4, 350F, 180 C.
Although the ready-to-use prunes are not supposed to need soaking, we prefer to
soak them just the same (the advantage is having them ready stoned). Start the
recipe the night before you want to serve the cake by placing the prunes in a
saucepan along with the sugar and water and simmer them very gently for 15
minutes. After that remove them to a bowl, add the armagnac, stir well, cover
and leave overnight.

When you’re ready to make the cake, begin with the streusel topping: place the
sifted flour and butter in a bowl and rub the butter in until the mixture
becomes crumb like. Then add the sugar, mixing it in evenly, and after that
sprinkle in one dessertspoon of cold water and fork the mixture until it is
coarse and lumpy. Leave it to one side with the almonds.

The cake mixture is very simple indeed – all you do is sift the flour and
baking
powder into a bowl, add the rest of the ingredients (except for the apple)
then,
using an electric hand whisk or a wooden spoon and some old-fashioned elbow
grease, beat the mixture together until smooth. After that, fold in the apple,
then spoon the mixture into the prepared tin.

Now arrange the prunes all over the mixture, then fork the streusel topping
over
the prunes and finally sprinkle the shredded almonds evenly over the surface.
Place the cake on the centre shelf of the oven, bake it for one hour, then
remove from the oven. Leave it in the tin for 30 minutes before turning it out
to cool on a wire rack.

Just before serving sift the icing sugar over the surface.

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Title: SOY SAUCE MARINADE.
Categories: Marinades
Yield: 1 servings

Suitable for chicken, pork,
Lamb and beef.
30 ml 2 tbsp soy sauce.
15 ml 1 tbsp sunflower oil.
1 Clove garlic, crushed.
5 ml 1 tsp ground cumin.
5 ml 1 tsp ground coriander.
Ground black pepper.

Mix all the ingredients together and leave to marinade
for at least one hour.
Cook over a barbecue, under a grill, or in the oven.
VARIATIONS.
Experiment with other spices.

—–

HALLOWEEN PARTY POPS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Holiday Cookies
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DEBBIE HOLLAND HXRH11B
1 pk Refrigerated sliceable
–cookie dough
20 Wooden sticks
Frosting

Cut dough into aobut twenty 1/2 inch slices. Roll
each slice into a ball. Arrange part of the balls in
a circle on ungreased baking sheets, 3 inches apart
and 2 inches from edges. Securely insert a wooden
stick into each ball with end pointing toward center
of cookie sheet. Bake in 350* oven for 10 to 14
minutes or until golden brown. Cool 2 minutes; remove
from baking sheet. Cool completely on wire racks.
Frost or decorate as desired with ready to spread
frosting (or your favorite homemade).
….this is the oldest trick in the book and still is
at hit (even with teen-agers). Festive and fun!

Decorate the cookies to make pumpkin faces, spider
webs and cat faces. Use assorted seasonal candy for
eyes, mouth, whiskers, etc. …..Debbie Holland, 1990

RECIPE CLUB OCTOBER 1994

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Title: Argentinian Chimichurri-Style Marinade
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————-FOR BEEF AND POULTRY——————-
1/2 c Vegetable oil
1/2 c Malt vinegar
1/4 c Water
2 tb Fresh parsley; chopped
3 Large garlic cloves; minced
1 ts Cayenne pepper
1 ts Salt
1 1/2 ts Fresh oregano leaves; chpd.
1/2 ts Freshly ground pepper

Combine all ingredients in a glass jar with tight
fitting lid. Let stand at room temperature for 24
hours. Makes about 1-1/3 cups

—–

Title: FENNEL SEED-ONION DIP
Categories: Appetizers, Cheese, Dips, Vegetables
Yield: 4 servings

1/2 ts Fennel Seeds
1 c Cream Cheese; Softened
1 c Sour Cream
1/4 c White Onion; Minced
1/2 ts Salt
1/4 ts Black Pepper
1 ts Paprika

Beat the fennel seeds and cream cheese together until smooth. Whip in the
sour cream. Blend in all the other ingredients, mixing well. Cover and
chill.
Makes about 2 cups of dip.
SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit
Chips

—–

Curried Red Lentil Soup

Recipe By : The New McDougall Cookbook
Serving Size : 8 Preparation Time :1:20
Categories : Soups, Stews Chilis Curries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chopped onion
2 cloves garlic — minced
7 1/2 cups water
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups red lentils
1 teaspoon red wine vinegar
2 tablespoons chopped fresh parsley

Saute the onion and garlic in 1/2 cup of the water in a large pot until the
onion is soft, about 5 minutes. Add the seasonings and cook for 1 minute.
Add the lentils and the remaining water. Bring to a boil, reduce the heat,
cover and simmer for 1 hour. Stir in the vinegar. Garnish with parsley
before serving.

– – – – – – – – – – – – – – – – – –

Per serving: 142 Calories; 1g Fat (3% calories from fat); 11g Protein; 25g
Carbohydrate; 0mg Cholesterol; 13mg Sodium

_____

Title: WHITE CHOCOLATE MOUSSE-Chef Apuzzo of Andrea’s Restaurant
Categories: Puddings, Desserts
Yield: 12 servings

16 oz White chocolate
1 c Heavy whipping cream
3 Eggs, separated
1/4 c Brandy
1/4 c Hot water
1 tb Vanilla
2 oz Sugar

White chocolate is not actually chocolate at all, but cocoa butter
with the chocolate liquor left out. This dessert was originally
concieved as a dark chocolate mousse by Chef Andrea Apuzzo of
Andrea’s Restaurant in Metairie, Louisiana, when he was executive
chef at the Royal Orleans Hotel before opening Andrea’s. It is served
piped into a chocolate cup, which is then placed in a pool of
raspberry sauce.

Melt the chocolate in a double boiler over low heat. It’s a good idea
to stand over the chocolate while it is melting and stir it until it’s
completely melted, then take it off the heat immediately.

Whip the cream and set aside. Pour the brandy and hot water slowly
into a bowl with the egg yolks, whisking briskly as you go until
completely mixed.

Whisk in the melted chocolate. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate. Whip the
egg whites and the sugar until peaking but not dry; add the vanilla
to the egg whites and sugar as you beat them.

Fold the egg-white meringue into the chocolate mixture carefully with
a wooden spoon.

Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE
RECIPE. The key to a great chocolate mousse is that you can’t
incorporate hot melted chocolate into whipped cream. The chocolate
mixture must be cool to the touch or the cream will break. Lightly
blend the two mixtures until uniform. Walt MM

MMMMM