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.

—–

Anna’s Salsa

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Roma tomatoes — fine chopped
8 Tomatoes — finely chopped
1 bn Cilantro — finely chopped
1 md Red onion — finely chopped
1 cl Garlic — minced
2 Celery — finely chopped
2 sm Jalapeno peppers — or to taste
1 Green chili pepper
-or to taste
1 Serrano pepper — or to taste
1 t Salt
Red cayenne pepper — to taste
Black pepper — to taste

Recipe by: Ann Lyne
Combine first six ingredients in a large bowl and mix well.
Chop the peppers finely and add to large bowl. Mix salsa
well. Add the spices (I normally use about 1-2 teaspoons of
the spices) and mix. Let chill in refridgerator at least 1
hour for flavor to combine.

– – – – – – – – – – – – – – – – – –

Title: Lemony Apple Dumplings
Categories: Fruits
Yield: 4 servings

1 1/2 c Flour
1 1/4 ts Salt; divided
1/3 c Shortening
4 tb Cold milk
1/2 c Brown sugar
3 tb Butter or margarine; softene
1/2 ts Cinnamon
4 md Baking apples; peeled, cored
1 Egg white; beaten
***lemon sauce***
1/2 c Sugar
4 ts Cornstarch
1 c Water
3 tb Butter or margarine
4 ts Lemon juice
2 ts Lemon peel; grated
1/8 ts Salt

Recipe by: Sue Klapper Preparation Time: 0:40

Combine flour and 1 teaspoon salt. Cut in shortening
until crumbly. Stir in milk until pastry froms a ball;
set aside.
Stir brown sugar, butter, cinnamon and remaining salt
to form a paste. Divide and press into center of each
apple; pat any extra filling on outside of apples. On
a floured surface, roll pastry into a 14 inch square.
Cut into 4 – 7 inch squares. Place one apple in center
of each square. Brush edges of pastry with egg white.
Fold up corners to center; pinch to seal. Place in a
greased 9 inch square baking dish. Bake at 375 for 35
~ 40 minutes or until golden brown. Meanwhile, combine
sugar and cornstarch in a saucepan. Stir in water.
Bring to a boil; boil 2 minutes. Remove from heat;
stir in remaining ingredients until smooth. Serve warm
over warm dumplings.

Source: .

—–