Scotch Broth (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds lamb neck — * see note
8 cups cold water
3/4 teaspoon salt — or to taste
1/2 cup pearl barley — picked over rinsed
1/2 cup split pease — picked over rinsed
2 medium leeks, white only — thinly sliced
1 large onion — coarsely chopped
2 large carrots, scrubbed or peeled — cut in 3-4 chunks
2 stalks celery — finely chopped
2 bay leaves
4 sprigs parsley (or 5)

serves 8

*cut lamb into 2″ pieces and trim of excess fat

Rinse the lamb and set it in the bottom of the cooker. Add the water and slowl
y bring to the boil. Skim off any solid white skum that forms on the surface.
Add the salt and skim again. Add the remaining ingredients. Lock the lid in
place and over high heat bring to high pressure. Adjust the heat to maintain h
igh pressure and cook for 20 minutes. Let the pressure drop naturally or use a
quick release method. Remove the lid, tilting it away from you to allow any e
xcess steam to escape. Remove the bay leaves and parsley. Add salt if desired
.

Author’s Notes: Try to prepare this soup a day in advance so that, before serv
ing, you can remove the fat that congeals on the surface.

Variations: some versions add chunks of rutabaga and chopped cabbage

– – – – – – – – – – – – – – – – – –

Title: Your Basic Burger
Categories: Hamburgers
Yield: 6 servings

2 lb Ground beef
Salt to taste
1 1/2 t Onion powder
1/4 t Pepper

Using a fork, gently mix meat, salt, onion powder and pepper. Shape
into 6 patties, handling meat as little as possible and taking care
not to press meat together tightly.

Broil, grill or pan-fry the patties. The length of cooking time will
depend upon whether you and your guests like your hamburgers rare,
medium or well done.

MMMMM

Title: Italian Pizzelles
Categories: Polkadot, Lisa, Cookies, Italian
Yield: 30 Cookies

3 Eggs
1/2 ts Anise seed or
-extract (optional)
2 ts Baking powder
1 ts Vanilla extract
1 3/4 c Flour (all purpose)
1/2 c Butter, margarine,
-or oil, melted (1/4 lb)
3/4 c Sugar

Beat eggs and sugar. Add cooled melted butter or margarine, and
vanilla and anise. Sift flour ad baking powder and add to egg
mixture. Batter will be stiff enough to be dropped by spoon. Batter
can be refrigerated to be used at a later time. Makes 30 pizelles.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

Basic Pizza Sauce

Recipe By : Evelyne Slomon – The Pizza Book
Serving Size : 4 Preparation Time :0:00
Categories : Pizza Sauces
Main Dishes Cheese
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Whole tomatoes (35 Ounce can)
1 Teaspoon Basil — Oregano, or
Marjoram
1 Clove Garlic, peeled — crushed and minced
2 Tablespoons Tomato paste — optional
Black pepper, freshly ground — to taste
Salt — to Taste

1. Pour the contents of the tomato can into a 2-quart, heavy =
non-aluminum saucepan and coarsely crush the tomatoes with a fork. 2. =
Add the herbs, garlic, tomato paste, salt, and pepper. 3. Bring to a=
bubble over medium heat, stiring to mix the seasonings. 4. As soon as=
the sauce begins to bubble, turn the heat to low and maintain the sauce=
at a gentle simmer. 5. Cook, uncovered, stiring from time to time, for a=
minimum of 15 minutes and a maximum of 1 hour.

— Rec.food.recipes is moderated; only recipes and recipe requests are=
accepted for posting. Please read the “Posting Guidelines” article. =
Recipes/requests go to recipes@rt66.com; questions/comments go to=
tfdpress@acpub.duke.edu. Please allow several days for your submission to=
appear.

– – – – – – – – – – – – – – – – – -=20

Mocha Rum Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Chocolate
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Unsalted butter
3 tablespoons Myer’s Dark Rum
1 1/3 cups Sugar
1/4 teaspoon Salt
1 1/3 cups Heavy cream
1 1/4 teaspoons Instant coffee
8 tablespoons Unsweetened cocoa — sifted
1 teaspoon Pure vanilla extract

Heat the butter in a 2 1/2-quart saucepan over medium heat. When melted, add
the sugar, heavy cream, sifted cocoa, 2 tablespoon rum, and salt. Stir with a
whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for
5 minutes, stirring occasionally.
Remove the saucepan from the heat. Add the instant coffee, vanilla extract, and
the remaining tablespoon of rum, and stir until smooth. Allow to cool to room
temperature before serving. The brownie recipe is coming up next.

– – – – – – – – – – – – – – – – – –

Title: HOMEMADE PECTIN
Categories: Preserves
Yield: 1 servings

Underripe Granny Smiths,
Pippins, green apples;
Washed and cut into eighths
(do not core or peel)
2 c Water for each pound of
Apples

Place the apples and water in a large stockpot or soup
kettle, cover, and bring to a boil. Reduce heat and
simmer 20 minutes or until apples are tender. Remove
from heat and allow to cool slightly. Pour the pulp
and juice through a jelly bag or line a large bowl
with dampened cheesecloth, pour the pulp and juice
through, gather the corners of the cheesecloth, and
tie in a knot. Suspend from a cabinet knob or handle
and allow to drip into a bowl overnight. The next day,
measure the apple juice and pour into a large pot.
Bring to a boil voer high heat and cook until reduced
by half. Refrigerate and use within 4 days or pour
into containers and freeze for up to 6 months. An easy
way to determine reduction is to measure the depth of
the liquid in the pan with a plastic ruler before
boiling. Re-measure as liquid reduces. No need to pour
into measuring cup!

—–

Title: FRIED SHRIMP WON TON SOUP WITH SMOKED HAM C
Categories: Chinese, Soups
Yield: 6 servings

Stephen Ceideburg
36 Fresh shrimp won ton
8 c Chicken broth
1 tb Light soy sauce, or to taste
2 tb Dry sherry
1/4 ts White pepper
1/3 c Cornstarch mixed with 1/3
-cup water
1 ts Asian sesame oil
2 Egg whites
2 Green onions, trimmed and
-finely minced
3 tb Minced fresh cilantro
2 tb Minced Smithfield ham or
-prosciutto
Peanut or corn oil for
-deep-frying

Heung Tao Yee Foo Won Ton is rarely seen on the
English side of the Chinese menu. the dumplings are
deep-fried then covered with broth garnished with lacy
shreds of egg white. The finished soup gets a
sprinkling of chopped cilantro, green onions and
Smithfield ham.

To deep-fry won ton:

Preheat a wok or deep saucepan over medium-high heat
until hot. Add at least 2 inches oil; heat to 365.

Deep-fry the won ton in batches, without crowding and
turning occasionally, for 2 to 3 minutes or until
golden brown.

Remove with a skimmer, drain on paper towels. Put won
tons in a shallow 3-quart soup tureen.

Bring chicken stock, soy sauce, sherry and white
pepper to a boil in a large stockpot. Stir in
cornstarch mixture and cook until soup thickens, about
15 seconds. Fold in sesame oil. Remove stockpot from
heat.

Lightly beat the egg whites just to break them up a
bit. Stir soup in a circular motion while slowly and
in a steady stream pouring in the egg whites. The
whites should set within seconds into a lacy pattern.

Pour soup over won tons, garnish with chopped onions,
cilantro and Smithfield ham. Serve hot.

Joyce Jue, San Francisco Chronicle, 4/15/92.

Posted by Stephen Ceideburg

—–

Title: RIPE TOMATO JAM
Categories: Condiments
Yield: 6 servings

4 lb Medium ripe tomatoes
4 c Sugar
1 ts Whole cloves
1/2 tb Broken stick cinnamon
2 c Vinegar
1/2 ts Whole allspice

Scald, peel, and quarter tomatoes. Place in
preserving kettle. Add sugar, vinegar, cloves,
allspice, and cinnamon. The spices may be tied in a
loose muslin bag. Simmer, stirring frequently, until
thick.

—–

Date: Mon, 24 Oct 94 12:22:46 EDT
From: skill@qucis.queensu.ca (David Skillicorn)

begin{recipe}{Apple Slice Cake}
begin{ingred}
item
1/8 cup frozen apple juice concentrate
item
1/2 cup sugar
item
1 egg white
item
1 cup flour
item
1 tsp baking powder
item
1 tsp cinnamon
item
1 tsp ginger
item
1/4 tsp salt
end{ingred}
Cream apple juice concentrate, sugar and egg. Add dry ingredients, mix,
and put into a 9″ round non-stick baking dish. (If the mixture is not
smooth like cake batter, add up to 1/8 cup water.)

Bake 15-20 minutes at 350.

When baked and almost cool, slice in half and fill with softened apple
chunks (microwave apple pieces until there is some sauce and then use).

Mix 1/2 cup icing sugar with enough milk to make icing. Add 3 drops of
red food colouring. Ice the cake.

Recipe can be doubled.

Title: Filo Pastries with Smoked Turkey and Mushroom
Categories: Appetizers, Low chol, Low cal
Yield: 15 servings

1 c Mushrooms; minced
2 cl Garlic; minced
1/4 c Onion; minced
1/4 c Sherry
1 ts Olive oil
3 tb Parsley; minced
1/2 c Feta cheese; crumbled
1/4 c Low fat mozzarella cheese;
-grated
1/4 ts Dried oregano
1/4 ts Dried thyme
1/4 lb Smoked turkey or ham; finely
-minced, trimmed of fat
15 Sheets of filo dough
1/3 c Unsalted butter; melted

Recipe by: the California Culinary Academy Preparation
Time: 1:00

1. In a large skillet over medium high heat, saute
mushrooms, garlic, and onion in sherry and olive oil
until soft. Add parsley, feta, mozzarella, oregano,
thyme, and turkey. Remove from heat.

2. Preheat oven to 350 degrees F. Lightly oil two 9-
by 12-inch baking sheets.

3. Lay filo dough on a clean, dry surface. Cut each
sheet in half widthwise to make 30 smaller sheets.
Stack them evenly on top of each other, and cover with
a piece of plastic wrap and a slightly dampened dish
towel as you do the next step.

4. Butter 1 sheet and cut into 3 long strips. Lay the
3 strips on top of each other. Place about 2
tablespoons of filling in the lower right section near
the edge. Fold bottom right corner of filo over
filling to meet left edge, creating a small triangle.
Continue folding pastry, as you would a flag, until
you reach the top. You will end up with a
triangle-shaped pastry.

5. Lightly butter top of filled triangle and place on
prepared baking sheet. Repeat process until all the
filling has been used.

6. Bake pastries until golden (20 minutes). Serve warm.

Makes 30 pastries.

Note – Prepare the pastries ahead and freeze for
entertaining.

—–