Title: Cheese Souffle
Categories: Cheese/eggs Londontowne
Servings: 4

1 1/2 c Milk 1/2 c Mild cheddar, shredded
1/2 t Salt 3 ea Eggs, separated
1/2 c Cream of Rice 2 T Butter
1 x Grated Parmesian, optional

Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
constantly, for 1 minute. Remove from heat, cover, and let stand 4
minutes. Add butter and cheese; stir until melted. Beat egg whites until
stiff but not dry. Beat egg yolks until lemon colored. Gradually blend
warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites,
then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish,
OR, first lightly butter the souffle dish annd dust with Parmmesian
cheese. Sprinkle top lightly with Parmesian. Baake in preheated 325 degree
oven until puffed and golden brown, about 40 minutes. Serve immediately.

Mrs. William W. LaViolette

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Canton Chicken And Vegetable Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chicken — *see note
3 tb Margarine
1 1/2 c Onions — chopped
1 1/2 c Carrots — chopped
1 1/2 c Celery — chopped
1 t Curry powder
1 Tart apple — chopped
1 1/2 ts Salt
1/4 ts Black pepper
2 cn Chicken broth — condensed
10 oz Frozen corn
10 oz Frozen lima beans
1 1/2 c Pasta shells — cooked
2 tb Fresh parsley — chopped

* Use a 4-pound stewing chicken, cut in half, or use
pre-cut chicken.

1. In a 5-quart kettle or pot, melt margarine and
brown chicken until well-browned on all sides. Remove
chicken and keep warm.

2. In remaining fat in pan, saute onions, carrots,
celery and curry powder. Use medium heat. Stir until
onions are tender and limp; about 5 minutes.

3. Return chicken to pot. Add apple, salt, pepper,
chicken broth, 5 cups cold water and parsley. Bring to
a boil then reduce heat to simmer. Cover and simmer
for 1 hour. Stiroccasionally.

4. Remove chicken; add corn and lima beans and cook 30
minutes longer.

5. Cook pasta while chicken is cooking.

6. Skim fat from soup. Remove skin and bones from
chicken; cut into bite-sized pieces. Return chicken to
pot; add cooked pasta shells.

7. Let stand, covered, for about 10 minutes before
serving.

Recipe By : Jo Anne Merrill

– – – – – – – – – – – – – – – – – –

Caramel Popcorn

Recipe By : Karo Syrup
Serving Size : 9 Preparation Time :0:15
Categories : Snack And Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 c popcorn, air-popped
1 c brown sugar — packed
1/2 c corn syrup
1/2 c margarine — melted
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla

Preheat oven to 300. Place popped corn in oven while preparing caramel
glaze. In medium saucepan, combine brown sugar, corn syrup, margarine, and
salt, about 7 to 10 minutes. Stirring constantly, bring to a boil over
medium heat. Without stirring, boil 4 minutes. Remove from heat; stir in
baking soda and vanilla. Pour over warm popcorn; toss to coat well. Bake
60 minutes, stirring every 15 minutes. Turn popcorn mixture onto a large
piece of foil. Cool completely. Break mixture into small pieces. Place in
large bowl.

– – – – – – – – – – – – – – – – – –

Per serving: 244 Calories; 10g Fat (37% calories from fat); 1g Protein; 38g
Carbohydrate; 0mg Cholesterol; 335mg Sodium

NOTES : For a different flavor add 1 cup of candy coated pieces, or peanuts
or raisins.

Title: POLLO PARMIGIANA
Categories: Chicken, Italian
Yield: 4 servings

1 lb Chicken breast half,
-boneless
1/2 c Margarine; melted
1 c Parmesan; grated
1 c Bread crumbs
Paprika
Almonds, slivered

Combine bread crumbs and cheese. Dip chicken breasts first in melted
margarine and then in cheese mixture. Roll up tightly, tucking in
the ends and placing seam side down in a shallow baking dish. Secure
chicken with toothpicks if necessary. Drizzle any leftover margarine
over the chicken. Sprinkle with paprika and arrange almond slivers
for garnish. Bake for one hour at 350 F.

—–

Title: British Ingredients
Categories: Hints/info
Yield: 1 Info

————————————NONE————————————

BRITISH TERM AMERICAN TERM

single cream light cream
double cream whipping cream
Lyle’s Golden Syrup Light Karo Syrup
treacle molasses
castor sugar super-fine granulate sugar
demerara sugar brown sugar
mixed spice substitute pumpkin pie spice
dark cooking chocolate semi-sweet chocolate
digestive biscuits graham crackers
plain flour all-purpose flour
strong flour bread flour
sultanas seedless white raisins
Morello cherries pie cherries
tomato puree tomato paste
courgettes zucchini
aubergines eggplant
haricot beans navy beans
swedes turnips
gammon ham
streaky bacon American bacon
bacon Canadian bacon or ham

The Kitchen Companion by Polly Clingerman ISBN 0-942320-44-1 pg 13

posted by Diane Lazarus

Reposted by Bobbie Kopf 01/08/96

We’ve all seen ’em. Recipes from abroad with unfamiliar cooking terms.
Here’s a chart to help get you started.

NOTE: PLEASE add to this and pass it along.

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Title: DANDELION AND LETTUCE SALAD
Categories: Penndutch, Salads
Yield: 1 servings

1 ea Lettuce, head
1 pt Dandelion
4 ea Sm Onion
1/2 ea Bell pepper, green
2 ea Med Tomato
2 ea Egg, hard boiled, sliced
1/3 lb Swiss cheese
1 x Salt pepper
3 tb Olive oil
4 tb Vinegar

Cut lettuce, dandelion, onions, pepper and cheese into
small pieces. Add salt and black pepper. Mix well. Add
the olive oil and vinegar. Mix thoroughly, then add
the tomatoes cut in quarters, and the eggs. Mix
lightly so tomatoes and eggs will not be mashed or
broken. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

—–

Title: Golden Cream Potato Soup
Categories: cheese/eggs, poultry
Yield: 1 servings

1.50 c boiling water
3.00 c diced potatoes
0.50 c chopped celery
0.25 c chopped onion
2.00 tb flour
2.00 c milk
0.50 lb chopped velveeta cheese
0.50 ts salt
1.00 ts parsley flakes
1.00 cube chicken bouillon
1 dash pepper

Add water to potatoes, celery, onions, parsley, seasonings, and

bouillon cube. Cover and cook till tender. Blend flour and a small

amount of milk and then stir into the vegetable mixture. Add

remaining milk and cook until thickened. Add velveeta cheese and stir

till melted.

—–

DEMI GLACE – GREAT CHEFS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Bones, beef
5 lb Bones, chicken
1/2 bn Celery
1 md Carrot
2 md Onions
1 Bay leaf
4 Garlic, cloves
1 pn Thyme
1 c Puree, tomato

Brown the beef bones and put them in a large
stockpot. Cover with water and boil. Keep the bones
covered with water for 8 to ten hours.

Strain, reserving the liquid.

Put the beef bones in the pot with the chicken
bones, vegetables and seasonings. Cover with water
and cook for 4 to 5 hours.

Strain, reserving the liquid.

Combine both the beef liquid and the chicken
liquid together. Bring to a boil and then add the
tomato puree. Cook for 10 minutes, then strain.

Increase heat and reduce until the liquid will
coat a spoon.

Skim the surface of the mixture throughout the
reduction.

Any leftover demi-glace can be frozen in an ice
cube tray and used a cube at a time later….

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Roland Huet, Christian’s Restaurant,
New Orleans

– – – – – – – – – – – – – – – – – –

KATE’S STRAWBERRY PECAN BISCUITS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour — sifted
1 tb Baking powder
1 t Salt
1/2 c Shortening
2/3 c Milk
2/3 c Strawberries — fresh, sliced
1/2 c Pecans halves

Sift flour with baking powder and salt. Cut in shortening with a pastry
blender until the mixture resembles coarse meal. Add milk, straberries and
pecans; stirring until a soft dough is formed. Knead gently on lightly
floured board for 30 seconds. Roll or pat dough to 1/2 inch thick. Cut
into 12 biscuts. Bake on a baking sheet in a 425 degree oven for 15
minutes. Serve hot with good butter and cold milk.

Serves 4.

SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

– – – – – – – – – – – – – – – – – –

Title: Lemon Squares
Categories: Cookies
Yield: 16 servings

6 tb Margarine
1/4 c Sugar
1 c Flour
2 Eggs
3/4 c Sugar
2 tb Flour
1/4 ts Lemon peel; grated
3 tb Lemon juice
1/4 ts Baking powder

Recipe by: Net
Beat butter for 30 seconds. Add the 1/4 cup sugar and beat until fluffy.
Stir in the 1 cup flour. Press onto bottom of greased 8-inch square pan.
Bake 15 minutes.

Meanwhile, beat eggs; add remaining 3/4 cup sugar, 2 tablespoons flour,
lemon peel, lemon juice, and baking powder. Beat 3 minutes or until
slightly thickened. Pour over baked layer and bake 25-30 minutes or
until light golden around edges. Cool. Sift powdered sugar over top.

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