Title: MAPLE PECAN PIE
Categories: Pies
Yield: 1 servings

1/4 c Butter or margarine, melted
1 c Dark brown sugar
1 c Dark amber maple syrup
3 ea Eggs, well beaten
1/4 t Salt
1 t Vanilla
1 c Pecans
1 ea 9″ pie shell

Cream butter or margarine and sugar. Add syrup, eggs, salt, and
vanilla. Mix together and add pecans. Bake 5 minutes at 450øF then
reduce heat to 350øF and bake about 40 minutes until firm. Makes one
9″ pie.
From Connecticut Maple Syrup Recipes by Maple Syrup Producers

—–

Salmon-Corn Casserole

Recipe By : Bon Appetit – One-Dish Meals
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans 17-Ounce, Cream style corn
1 Can 15-Ounce, Red or pink salmon — drained and
flaked
3 Eggs
1/3 Cup Cracker crumbs — reserve 1 tablespoon
1 Teaspoon Salt
1/4 Teaspoon Freshly ground pepper
Butter

Preheat oven to 350F. Butter 1 1/2-quart baking dish. Combine all
ingredients except butter and reserved crumbs in a large bowl and mix
well. Turn into prepared dish. Sprinkle with remaining cracker
crumbs. Dot with butter. Bake until set, about 1 hour. Serve
immediately.

– – – – – – – – – – – – – – – – – –

MADONNA BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-SCOTT SESSIONS (VTWP87A)
1 1/2 ts Yeast –
2 c Bread Flour –
1 1/2 c WW Flour –
1/2 c Quick oats –
ds Salt –
1 1/2 c -warm water-
1 tb Oil –
2 tb Honey –
2 tb Molasses-

Enjoy…..(variations:just use 3 1/2 C of Bread Flour-no WW flour…or
replace the molasses with maple syrup…or add 2 teasp of Cinnamon
and 2/3 C Raisins…tastes great! Formatted by Elaine Radis BGMB90B;
JANUARY; ’93

– – – – – – – – – – – – – – – – – –

DOUBLE FROSTED BROWNIES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
First layer:
2 1/2 ounces unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans
Second layer:
1/2 cup butter
3 tablespoons milk
2 tablespoons vanilla instant pudding mix
2 1/2 cup powdered sugar
Third layer:
1 package semi-sweet chocolate chips
1 1/2 tablespoons butter
3 tablespoons water

First layer: preheat oven to 350. Melt chocolate and butter together. Beat
eggs and add sugar.
Mix well. Stir into chocolate and butter. Mix flour and salt and blend into
chocolate mixture. Add
vanilla and nuts. Spread in greased 11 by 7-inch glass dish. Bake 22 minutes
and let cool.
Second layer: cream butter. Combine milk and pudding mix and add to butter.
Gradually stir in
powdered sugar. Spread on top of brownie and refrigerate until firm.
Third layer: melt chocolate chips in butter and water over very low heat.
When slightly cool,
spread over top and refrigerate.

– – – – – – – – – – – – – – – – – –

NOTES : THE DESSERT SHOW #DS3001

Title: Moghul Vegetable Curry
Categories: Main dish, Vegetables
Yield: 4 servings

4 c Diced mixed vegetables
(carrots, potatoes, beans,
Peas)
1/4 c Blanched almonds
6 Cloves
2 ts Cardamom seeds
1 ts Dried fenugreek seeds
5cm cinnamon stick, broken
2 ts Chopped garlic
1/2 ts Chilli powder
1/2 ts Ground turmeric
Hot water
3 T Ghee
1 l Onion, finely sliced
1/4 ts Ground saffron
1/2 c Natural yoghurt
1/2 c Water

Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic,
chilli powder and turmeric in container of electric blender with enough
hot water to enable blades to move freely. Blend to a paste on high speed,
remove contents and set aside.

Heat ghee in a saucepan and fry onion till soft and golden. Stir in the
paste and fry till it smells fragrant and ghee comes to the surface. Add
saffron powder and stir in mixed vegetables and yoghurt . Add salt and
water and bring to boil, cover and simmer till vegetables are tender.

Compiled by Imran C.
Gold Coast….’Oz

—–

STUFFED ESCAROLE LEAVES WITH MARINATED CHICKP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dried chickpeas
2 ts Dried sage
5 ea Bay leaves
1/4 ts Salt
1 pn Freshly ground black pepper
4 md Tomatoes, seeded diced
2 ts Minced garlic
2 tb Chopped fresh parsley
2 tb White wine vinegar
1 lg Head escarole
— washed and cored

Rinse chickpeas, place in a large bowl and cover with
9 cups water. Refrigerate and let soak overnight.
In a large pot, bring two quarts of water to a boil.
Add sage and bay leaves.
Drain chickpeas and rinse well. Add chickpeas to
boiling water and cook until they are soft, about 30
to 45 minutes. Drain chickpeas, reserving 2 cups of
cooking liquid. Sprinkle chickpeas with salt and
pepper, and lightly mash them with a fork. Set aside
to cool. In a large bowl toss tomatoes with garlic and
parsley. Add cooled chickpeas and toss with just
enough reserved cooking liquid to moisten. Add
vinegar to taste. Bring a small saucepan of salted
water to a boil. Fill a large bowl with ice water and
set aside. Place escarole leaves in a strainer and
submerge in boiling water until leaves are soft, about
2 minutes. Remove leaves from water and immediately
plunge them into ice water. Drain and pat dry.
Lay leaves out flat nad place about 2 or 3 tablespoons
of chickpea mixture at broad end of each leaf. Roll
up like a cigar, turning sides in to enclose filling.
Serve at room temperature.

– – – – – – – – – – – – – – – – – –

No Bake Fudge Cookies

Serving Size : 48

2 cups Sugar
1/2 cup Milk
1/2 cup Butter or Margarine
***
3/4 cup Peanut Butter
3 cups Quick-cooking oats
6 tablespoons Cocoa Powder
1 teaspoon Vanilla

Boil first three ingredient for one minute, over medium heat in a large pan
(dutch oven size). Next, add peanut butter and cocoa and mix well with a
wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until
mixture will just hold it’s shape when dropped from a spoon. You may need
to increase the amount of oats by as much as 1/2 cup, depending one your
altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to
drop mixture onto cookie sheets which have been lined with waxed paper.
Cool before serving.

MOLE~ PUEBLA STYLE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Mexican Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE SPICES—–
2 c TO 3 cups lard
2 1/2 White onions — halved plus
1 White onion — roasted and
– coarsely chopped
8 Cloves garlic, whole, plus
1 Head garlic — roasted and
– peeled
3 Tomatoes — roasted
10 Tomatillos — roasted
3/4 c Sesame seeds
3/4 c Raw almonds
3/4 c Raw peanuts
3/4 c Raisins
1 c Prunes — pitted
1 1/2 Ripe plains — peeled and
– sliced 1/4-inch thick
1 t Coriander seed
1 t Anise
2 Sticks cinnamon — ea 2“or2-1/2
1 Stale croissant — in pieces
2 Tortillas — charred in pcs
1 1/2 qt Hot chicken broth
2 Slices white onion
— Salt to taste
—–FOR THE CHILES—–
30 Chiles mulatos
16 Chiles anchos
6 Long chiles pasillas
1 Chile chipotle
1 1/2 White onions — sliced
6 Cloves garlic — whole
— Salt to tast
8 oz Mexican chocolate tablets
– 9conatining cinnamon,
– in pieces
1/4 c Sugar
2 qt To 2 1/2 qts hot chicken
– broth
—–FOR THE CHICKEN—–
5 qt Water
6 Chicken thighs
12 Chicken breasts — halved OR
2 Turkeys, 10 lb ea, in pieces
2 lg White onions — halved
1 Head garlic — halved
3 Carrots — peeled
1/2 Rib celery
6 Bay leaves
— Salt to taste
—–FOR THE GARNISH—–
2 c Sesame seeds — toasted

Seeded, deveined, roasted or lightly fried, and
soaked. Reserve some of the soaking water or
water/vinegar mixture.

Prepare the spices: Heat a little lard in a large,
deep saucepan. Fry halved onion until transparent and
lightly browned. Add garlic cloves, and brown.
Remove garlic. Reserve. Add more lard, and fry
sesame seeds, almonds, peanuts, raisins, prunes,
plantains, coriander seed, anise, and cinnamon.
Remove. Drain all fried ingredients on paper towels.
Put fried ingredients, croissant, tortillas, and broth
in a blender or food processor, and blend thoroughly.
It will be necessary to blend in batches.
Heat remaining lard, and brown onion slices. Add
blended ingredients and salt. Simmer over low heat
for 1 hour, stirring occasionally.
Meanwhile, prepare the chiles: Blend chiles
mulatos, anchos, pasillas, and chipotle in a blender
or food processor with onion, garlic, and a little
reserved soaking water. Salt. Strain chile mixture,
and gruadually stir into the simmering spice mixture,
waiting about 10 minutes between each addition.
Continue to heat mole, stirring occasionally. Add
chocolate and sugar. Add salt if necessary.
Simmer mole for 2 to 3 hours. Cover saucepan with
lid or aluminum foil to avoid splattering. The mole
also can be prepared outdoors on a brazier to avoid
splattering or over firewood, which gives the sauce a
rustic flavor. Add broth until the mole is slightly
thick. The mole is ready when it is very thick, with a
thick top layer of fat. Taste, and add more salt if
necessary.
Prepare the chicken: Heat water in a large stock
pot. Add chicken, onions, garlic, carrots, celery,
bay leaves, and salt. Cook over low heat for 30
minutes. Cool chicken in broth. Then add chicken
pieces to the mole sauce, and cook for 30 minutes.
Serve mole, garnished with toasted sesame seeds,
from a clay pot, or serve on individual plates,
sprinkling sesame seeds over the mole-covered chicken.
This dish often is served with red rice, frijoles de
oila, and freshly made tortillas.
This mole recipe will yild more sauce than
necessary for one meal. Use extra sauce to accent
fried or poached eggs or in stuffings for enmoladas,
mole-chicken pie, or chicken crepes with cheese and
cream. It is an excellent complement to rice. The
mole sauce freezes well.

from ”The Taste of Mexico" by Patricia Quintana, ISBN
#0-914434-89-3

typed and posted by teri chesser 2/96

– – – – – – – – – – – – – – – – – –

NEW YORK CLAM CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Clams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Dozen large hard clams,
-chopped, and juice
1/4 lb Salt pork, chopped (**or
-bacon)
1 Onion, chopped
1 c Cubed potatoes
1 Carrot, sliced
16 oz Can tomatoes
1/2 ts Salt (optional)
1/4 ts Pepper
2 c Hot water (**clam juice
-makes it better)
1 t Thyme

Brown pork: add onion and, when yellow, add potatoes,
carrots, canned whole tomatoes and salt, pepper and
water. Boil until potatoes and carrots are done. Add
clams, thyme, and juice. Serves 6.

**My notes: I use celery too sometimes. The amounts
don’t really matter. I use lots of my home canned
tomatoes, sometimes even fresh. The tomatoes and thyme
along with lots of clams are what makes it taste right.

From: Catch ’em and Cook ’em Shared By: Pat Stockett

– – – – – – – – – – – – – – – – – –

Title: Curried Mussels with Mushrooms
Categories: Australian, Seafood, Ceideburg 2
Yield: 4 servings

3 lg Mussels
1 c Water
1/2 ts Baby dried red chillies
15 Ghee
1 tb Grated fresh ginger
2 Cloves garlic, crushed
1 tb Chopped fresh lemon grass
2 Green shallots, chopped
-[scallions S.C.}
340 cn Coconut milk
1 tb Fish sauce
1 tb Brown sugar
150 Baby mushrooms, sliced
2 ts Plain flour
1 tb Water, extra
1 tb Chopped fresh basil

The photo of this recipe looks wonderful too. Whole shelled mussels
in a white “curry” sauce along with slices of button mushrooms and
other goodies. The curry isn’t what we would normally think of as a
curry++ there isn’t any curry powder called for (though it would
probably be good).

1: Scrub mussels under cold running water; remove beards. Combine
mussels and water in large saucepan, cover, bring to boil, reduce
heat, simmer for 2 minutes, stirring occasionally. Drain mussels,
remove and discard shells; reserve mussels.

2: Place chillies in small bowl, cover with boiling water, let stand
for 10 minutes; drain and chop chillies. Heat ghee in medium frying
pan, add chillies, ginger, garlic, lemon grass and shallots, stir
over medium heat for about 2 minutes or until shallots are soft.

3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat,
simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium
heat for 1 minute. Blend flour with extra water, stir into mushroom
mixture, stir over high heat until sauce boils and thickens.

4: Stir in mussels and basil, stir over medium heat until heated
through.

Serves 4.

NOTE: Recipe is best made just before serving. This recipe is not
suitable to freeze or microwave.

From “Easy Curry Cookery”, edited by Maryanne Blacker, The Australian
Women’s Weekly Home Library Division, 1991. ISBN 0-949892-76-9.

Posted by Stephen Ceideberg; August 9 1993.

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