Title: CHINESE PEPPER STEAK COCA-COLA
Categories: Beef, Chinese
Yield: 6 servings

1 1/2 lb Top round or sirloin steak,
Boneless
2 tb Oil
1 Clove garlic, minced
Thin strips
1 c Celery, thinly sliced
1/4 c Onions, thinly sliced
1/2 c COCA-COLA

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==== BBS: Ned’s Opus Date: 03-27-94 (16:52) Number: 237 From: LISA
REEVES Refer#: 133 To: HELEN PEAGRAM Recvd: NO Subj: KIDS Conf: (6)
Intercoo

MMMMM

CARAMEL CINNAMON MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
2/3 c Brown sugar
2 c Sifted flour
3 ts Baking powder
1/2 ts Salt
1 t Cinnamon
1 Egg
1 c Milk
2 tb Melted shortening

Grease muffin pans and place 1/2 teaspoon of butter
and 1 teaspoon brown sugar in each cup. Sift flour,
baking powder, salt and cinnamon together. Beat egg;
add milk, shortening and remaining 1/2 cup brown
sugar. Add to sifted dry ingredients, stirring only
enough to dampen all the flour. Fill prepared muffin
pans 3/4 full and bake in hot oven (425 degrees) for
20 minutes. Makes 18. If desired, chopped nuts or
raisins may be added to the butter and brown sugar of
the cup.

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Title: Oliver’s Cornmeal Tea Biscuits
Categories: Cookies
Yield: 24 servings

2 2/3 c All-purpose flour
1 1/2 c Cake and pastry flour
1 1/2 c Cornmeal
2/3 c Granulated sugar
4 tb Baking powder
2 ts Salt
1/2 c Shortening
3 Eggs; slightly beaten
3/4 c Milk
1/2 c Water

Recipe by: Oliver’s Restaurant 2433 Yonge St.Toronto
Blend dry ingredients in a large bowl. Cut in shortening with a pastry
blender until mixture is the texture of coarse meal. Blend eggs, milk and
water. Stir into dry ingredients and combine until moistened and a soft
dough forms. Turn dough out on a heavily floured surface. Pat or roll to a
1-inch thickness. Cut into 3 1/2 to 4-inch rounds. Transfer to lightly
greased baking sheets and bake in a 375 oven for 15 to 20 minutes or until
done. Makes 2 dozen biscuits. From: Pastry chef Ian Gallacher Oliver’s
Restaurant 2433 Yonge St., Toronto Canada

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TENDER FLAKY BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Plus 2 tbsp cake flour
2 ts Baking powder
1/4 ts EACH baking soda and salt
1/2 Stick cold margarine (not
Spread) — cut in small
Cubes
3/4 c Buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking
soda and salt. Cut in margarine with pastry blended,
or work in with fingertips until lumps are no larger
than small peas. Stir in buttermilk with a fork until
mixture clumps together. Press dough into a ball.

On a lightly floured surface with a lightly floured
rolling pin, roll dough into a 10×6-inch rectangle.
With the long edge facing you, fold in both short ends
so they meet in center. Fold dough in half (as if you
were closing a book), forming a packet 4 layers thick.
Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using
a straight downward motion with each cut (don’t saw
dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned.
Removed to a wire rack to cool.

Recipe By : Woman’s Day 10-8-96

From: Carol Taillon

RASPBERRY BANANA MUFFINS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
1/4 lb Butter
1 c Sugar
2 Eggs
3 Overripe bananas
1/4 c Sour cream
1 t Vanilla
1 pt Cleaned raspberries
1/2 c Chopped toasted almonds

Sift together flour, baking powder, baking soda, and
salt. Cream butter with sugar until fluffy. Beat in
eggs. Puree bananas, sour cream and vanilla. Alternate
add dry ingredients in 3 additions and banana mixture
in 2 additions to the egg mixture. Beat enough to
incorporate. Fold in raspberries and toasted almonds.
Spoon into greased muffin tins and bake in a preheated
350 deg F oven for about 25 minutes, until puffed,
browned and springy. Makes about 15 muffins.

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Low-Fat Caramel Custard

Recipe By: Graham Kerr
Serving Size: 4Preparation Time: 1:00
Categories: Desserts Healthy/Low Fat/Non Fat

Amount Measure Ingredient Preparation Method
1 1/2 quarts boiling water
3/8 cup sugar caramelized
1 1/2 cups skim milk
zest of two lemons
1/2 package egg beatersr 99% egg substitute (4)
1/4 cup sugar
1 dash salt
1 tablespoon vanilla extract

1. Preheat oven to 350F.

2. Place water on heat.

3. Prepare bain marie (water bath) and put 8 pyrex custard cups (or use
coffee mugs) in a 3″ deep roasting pan. Cover the bottom of the pan with
cold water.

4. Place the lemon zest and skim milk in a saucepan; heat to scalding.

5. Put 3/4 c. sugar in saucepan on high heat. Stir constantly until all
the sugar melts and caramelizes. (Exercise care with the molten sugar;
it’s very hot and can cause severe burns.)

6. As soon as the sugar is molten and caramelized, pour about 2 T. of the
solution in the bottom of each of the custard cups and allow it to
solidify. Beat the 3 eggs, 1/2 c. sugar and 1/4 t. salt together and
strain the scalded milk into it (to remove lemon zest).

7. Mix the egg and milk mixture well. Add the vanilla and fill the cups
to within 1/4″ of the top. (The custard mixture should be about 3/4 to 1″
deep in the cups.)

8. Place the pan with the cups in the pre-heated oven. Pour enough water
into the pan to come up to 1/4″ of the top of the custards, and bake for
45 minutes or until the custard firms up and starts to brown on top. Do
not overcook. (If this is overcooked, the custard will have a grainy
texture instead of its intended creamy, heavenly smoothness.)

9. Remove from oven and the water bath, and cool to room temperature.
Place in the refrigerator until cold.

10. To serve, cut around the top of the custard and turn upside down on
to a small plate. Cover with the luscious caramel sauce in the bottom of
the cup, and add a dash of freshly ground nutmeg if desired. Garnish with
a small, fresh mint leaf.

—–

Date Coleslaw With Orange-Ginger Vinaigrette

Recipe By : California Date Administrative Committee
Serving Size : 8 Preparation Time :0:00
Categories : Dressings Salads/Vegetable
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C California Dates — pitted
1/2 Tbsp Orange Zest — grated
1/2 C Orange Juice
3 Tbsp White Wine Or Cider Vinegar
2 Cloves Garlic — minced
1 Tsp Ground Ginger
1 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Olive Oil Or Vegetable Oil
1 Pkg (16 Oz.) Pre-Cut Coleslaw Mix
Or
7 C Green And Red Cabbage — coarsely shredded
1 C Carrot — coarsely shredded
1 C Green Onion — thinly sliced

Coarsely chop the dates in 1/2-inch pieces; set aside.
To make the dressing: whisk together the zest, the juice, wine or vinegar,
garl
ic, ginger and the salt and pepper. Next, whisk in the oil.
Combine the vegetables with the dressing.

Per serving: about 116 calories and 4g fat.

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Title: CLOTTED CREAM PART 2
Categories: Desserts
Yield: 8 servings

20 oz Heavy whipping cream
2 qt Milk (or more)*

*Preferably extra-rich milk, if you can get it in your area.

Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill
it with milk, leaving a deep enough rim free to avoid spillage. Add 20 fl
double cream. Leave in the refrigerator for at least several hours, and
preferably overnight. Set the bowl over a pan of water kept at 82 degrees
C (180 F) and leave until the top of the milk is crusted with a nubbly
yellowish-cream surface. This will take at least 1 1/2 hours, but it is
prudent to allow much longer. Take the bowl from the pan and cool it
rapidly in a bowl of ice water, then store in the refrigerator until very
cold. Take the crust off with a skimmer, and put it into another bowl with
a certain amount of the creamy liquid underneath; it is surprising how much
the clotted part firms up–it needs the liquid. You can now put the milk
back over the heat for a second crust to form, and add that in its turn to
the first one. The milk left over makes the most delicious rice pudding,
or can be used in baking, especially of yeast buns.

~ from Jane Grigson’s OBSERVER GUIDE TO BRITISH COOKERY
per Diane Duane

—–

CHICKEN ESCAROLE SOUP***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
Chicken Stock:
3 To 4 lbs chicken necks,
-wings, and backs
10 c Water
1 Onion , chopped
2 Stalks celery
2 Sprigs parsley
Salt and pepper to taste

Simmer all ingredients in a large pot for 2 1/2 hours.
Strain though a fine cheesecloth.

1 lg head of escarole washed well and chopped coarsly.
Bring broth to a simmer in a large enough pot to hold
soup and escarole. Add escarole and simmer 15 min.
Serve hot with grated cheese topping.

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Garlic Soup Puree

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Garlic (about 8 heads)
3 tb Olive oil
2 md Onions, peeled and diced
3 c Chicken broth
1/4 c Lemon juice
4 ea Bay leaves
1/2 ts Dried thyme
4 c Milk

Separate the heads of garlic into cloves, but don’t bother to peel
them. Heat olive oil in a 2 quart pot over medium heat. Add garlic
and cook, stirring occasionally for 15 to 20 minutes or until the
skins turn golden. Add the onion and cook until soft, another 5
minutes. Add the broth, then the lemon juice, bay leaves and thyme.
Increase heat to high and bring to a boil. Lower heat to medium and
simmer for 30 minutes. Remove from heat, place contents of the pot in
a food processor or blender and puree. Strain garlic puree through
strainer into a medium pot over medium heat. Add milk cover, and
bring to a boil. Immediatly reduce heat to low and simmer for 10
minutes. Serve hot.

Source: Trumps Restaurant, Hollywood, CA

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