SOUTH AFRICAN SWEET POTATO FRITTERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Potatoes
Rcrockett Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Peanut oil for frying
1 pound sweet potatoes — peeled cut in 1/2″
1/2 cup flour
1 egg — beaten
Salt and freshly ground black pepper — to
taste

In a heavy saucepan or fryer, heat 2 inches of oil to 375
degrees.

Grate the sweet potatoes into medium-sized bowl, cover them
with boiling water and let them stand for 15 minutes. Drain
off the water and slowly add the flour, egg, salt and
pepper, stirring to make sure that they are well mixed. You
should have a th ickish paste that will hold its shape when
picked up in a tablespoon. If the mixture is too thick, add
a bit of warm water. If it is too thin, add a bit more
flour.

Drop the mixture, a few tablespoons at a time, into the hot
oil and cook the fritters for 3 to 5 minutes, or until they
float to the surface, turning them once to make sure that
they are slightly browned on each side. Drain on absorbent
paper and serve hot.

Per serving: 209 calories, 3 gm protein, 26 gm
carbohydrates, 10 gm fat, 36 mg cholesterol, 1 gm saturated
fat, 196 mg sodium

Elizabeth Softky is a writer living in Takoma Park.

The Wshington Post 12/20/95

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NOTES : (6 to 8 servings)
The sweet potato fritters that begin this night’s menu are
a South African invention. They, like variations of this
dish throughout the continent, combine the sweet potato, a
New World tuber, with an African culinary technique. One of
the tricks to g reat fritters is to use clean oil and to
make sure that the oil is hot enough before beginning.
These fritters can be accompanied by a spicy hot sauce when
served as an appetizer course. Alternatively, they can be
lightly dusted with sugar and served as a dessert.

Diana
diana@ebicom.net
dianar@delphi.com

Title: BRACH’S CHOCOLATE RUM RAISIN ICE CREAM **
Categories: Ice cream, Desserts
Yield: 4 servings

1 c Whipping cream
1/2 c Brach’s chocolate covered
– raisins
3/4 c Milk
1 Egg
2 ts Rum flavoring

In small saucepan over medium heat, combine cream and chocolate
covered raisins. Stir until chocolate has melted. Remove from heat.
Whisk in milk, egg and flavoring. Chill. Freeze according to
manufacturer’s directions. Makes 1 pint.

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Fat-Free Thousand Island Dressing

Recipe By : Better Homes And Gardens Food Processor Cookbook
Serving Size : 28 Preparation Time :0:10
Categories : Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c celery — chopped fine
1/4 c bell peppers — chopped fine
1/4 c onions — chopped fine
1 c fat-free mayonnaise
1/4 c chili sauce
1 tsp paprika
1/2 tsp salt
2 egg whites — hard cooked
hard cooked and quartered

Place steel blade in work bowl. Add celery, bell peppers, and onions.
Process with on/off pulses until finely chopped. Add mayonnaise, chili
sauce, paprika, salt, and egg whites. Process just until mixed.

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Per serving: 8 Calories; less than one gram Fat (2% calories from fat); 0g
Protein; 1g Carbohydrate; 0mg Cholesterol; 120mg Sodium

Serving Ideas : Chill until ready to serve.

NOTES : Servings per tablespoon. Use with recipe Tuna Melt With Bacon And
Swiss Cheese.

Title: SALT PORK, BEANS AND HOMINY
Categories: Penndutch, Casseroles
Yield: 1 servings

1/2 lb Soup beans
1/2 lb Hominy
1/2 lb Salt pork
1 pn Marjoram

Wash the beans and cover with water and let soak over
night. Cover hominy with water and also let stand over
night. In the morning, drain off the water from both
and combine the beans and the hominy and cover with
fresh cold water. Wash the salt pork and lay in strips
on the top. Season with salt pepper and a pinch of
sweet marjoram. Let mixture cook slowly for about 5
hours, adding more water as necessary. Source:
Pennsylvania Dutch Cook Book – Fine Old Recipes,
Culinary Arts Press, 1936.

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STEPHEN LEE’S ZUCCHINI-PESTO MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour —
Unbleached
1 c Whole wheat flour
4 ts Baking powder
1/2 ts Salt
1 lg Egg
2 lg Egg whites
2/3 c Skim milk
1/3 c Virgin olive oil
1 c Zucchini squash — unpeeled,
Shredded
3 tb Minced fresh basil
1 t Minced garlic
1/3 c Grated romano cheese —
Freshly grated
1/2 c Pine nuts

Set oven to 425F/220C. Grease 12-cup muffin pan, or
spray coat, or use paper liners.

BIG BOWL — Sift the flours, baking powder and salt
into the large bowl. SMALL BOWL — whisk together egg,
egg whites, milk, and oil until well blended. Add the
small bowl’s egg mixture to Big Bowl’s flour. Stir in
the zucchini, basil, garlic, cheese, and pine nuts.
Fill each muffin cup full of batter. Bake until the
muffins are golden brown and spring back when touched
lightly, about 20 minutes. Cool on a wire rack for 10
minutes before removing from the pan, then serve at
once.

Pat’s Note: Add a pinch of ground coriander or nutmeg.

Ref: Maggie Oster (1993). Recipes from an American
Herb Garden. New York: Macmillan.

Recipe By : Maggie Oster ‘s Herb Garden (1993:90)

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15
Jul 1996 14:00:51 -0400 (

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Title: CHOCOLATE CHERRY BREAD
Categories: Breadmaker
Yield: 15 servings

-ELECTRIC BREAD CB
1 1/8 c Water
2 1/4 c White bread flour
3/4 c Wheat bread flour
1 1/2 tb Dry Milk
3 tb Molasses
1 1/2 tb Salt
1/2 c Chocolate Chips
1/2 c Cherries; (Dried)
3 tb Triple Sec
3/8 ts Orange Peel
1 1/2 ts Fast Rise Yeast
-=or=-
3 tb Active Dry Yeast

Make sure to use REAL chocolate chips, Dried cherries are typically
available in health and specialty stores.
Also see Atari Bread 668 Posted on Genie C03 T17 M086 by GORDON on
11/15/91

MM by Cathy Svitek

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Title: Artichoke Soup
Categories: Soups/stews
Yield: 4 servings

19 oz Artichoke hearts drained 1 1/2 c Chicken broth
1 tb Lemon juice 1/2 ts Salt
1 ea Dash of white pepper 1 c 18% table cream
1 ea Thin slices of lemon

Puree artichokes and chicken broth. Place in saucepan with lemon juice,
salt and pepper. Heat just to boiling. Remove from heat and stir in
cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish
with lemon slices. Yield 4-6 servings.

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Title: CHOCOLATE CHESTNUT BOURBON TORTE W/A KENTUCKY
Categories: Chocolate, Tortes
Yield: 20 servings

6 Eggs, separated — plus 2
Egg yolks
1 1/2 c Sugar — plus 1/3 cup
4 tb Bourbon — plus 2 teaspoons
2 1/2 c Pureed unsweetend chestnuts
3/4 c Ground pecans — plus pecan
Peices for garnish
2 ts Instant coffee
6 tb Chilled buter — cut into
Pieces
1 1/2 oz Bitter chocolate — chopped
3/4 lb Bittersweet chocolate
3 1/2 c Whipping cream
1/2 c Confectioners’ sugar

1. Make the cake: heat ove to 350. degrees. Grease
and flour 2 nine-inch
cake pans. Beat 6 egg yolks well. Stir in 1 1/2 cups
sugar and 1 1/2 teaspoons bourbon, then blend in 2
cups chestnut puree. Stir in ground pecans. Whip egg
whites with a pinch of salt until stiff. Fold whites
inot batter. Divide mixture between the two cake pans
and bake for 25 minutes. Cool on a cake rack, then
remove from the pans.

2. Make the filling: Beat the 2 egg yolks with 1/2
cup of sugar. Add instant coffee and 1 T hot water.
Beat Chilled butter into mixture, then add
1/2 teaspoon bourbon and stir in remaining 1/2 cup
chestnut puree. Stir in chopped bitter chocoalte.
Cover bowl withplastic wrap and refirgerate.

3. Melt bittersweet chocoalte with heavy cream over
low heat. Stir in 2 tablespoon bourbon, transfer to a
bowl, cover with plastic wrap and refirgerate.

4. To assembel cake, sperad the chilled chestnut
filling atop one cake layer
and cover with the other. Cover the torte with the
chocolate icing and sprinklw with chopped pecan
peices. Chill before serving. MEanwhile, prepare
a bourbon chantilly to pass at the table. Whip the 2
cups of cream to soft peaks, gradually beat in the
confectioners’ sugar and then fold in 2 tablespoons of
bourbon.

From Chicago Tribune Magazine (cooking
section)11-14-93. Featured was – Cathy
Cary, who with her husband, Will, runs a catering
business (La Peche) and a 94
seat restaurant (Lilly’s) in Louisville, KY. This
issue’s feature centered around buffet items for
holiday parties.

~- posted by Bud Cloyd

Recipe By :

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ALL-AMERICAN COLE SLAW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Green cabbage — quartered,
– cored, and shredded fine
3 tb Vinegar — cider, malt, distld
2/3 c Mayonnaise
1 Onion, small — grated (optnl)
2 Carrot, medium — grated
1/4 ts Salt

In a large mixing bowl, toss the cabbage with the vinegar and salt.
Grate the carrots and optional onion directly into the bowl. Add the
mayonnaise and toss well.
The slaw can be served immediately, but it is much better — more melded
and tender — if allowed to stand and tossed occasionally for 30 minutes to
1 hour. For a very limp slaw, refrigerate several hours or overnight.

^^^^^^^^^^
The law on cole slaw is cabbage and vinegar. All the rest is
interpretation. Adjust the recipe to taste: Add more mayonnaise,
substitute sour cream or yogurt for some (but not all) of the mayonnaise,
or add a supplement of one or the other. Add diced green and/or red pepper
if you have one, celery or caraway seeds if you like that kind of thing, or
shredded celery for an extra fresh taste.

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Title: BITTER GREENS SALAD
Categories: Salads
Yield: 1 servings

1/2 Head chicory
1/2 Bunch arugula
1 sm Head radicchio
1/4 c Bottled Italian style
Salad dressing

Wash and dry greens under cold running water. Remove and discard
stems from all greens. Dry greens well. Place radicchio on serving
platter. Tear greens into bite size pieces; place on top of
radicchio. Just before serving, pour the Italian style dressing over
salad and toss.

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