Christmas Pudding

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1/3 cup sugar
1 1/4 teaspoons soda
1 teaspoon salt
1 teaspoon French’s Cinnamon
1/4 teaspoon French’s Ginger
1/4 teaspoon French’s Nutmeg
1/4 teaspoon French’s Cloves
1 cup suet — ground or grated
1 cup buttermilk or sour milk
1 cup raisins
1/3 cup molasses
Butterscotch, Nutmeg or Hard Sauce

STEAM for 2 to 2 1/2 hours.
Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and
cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mix
until dry ingredients are moistened. Turn into well-greased 2-quart mold or
casserole. Cover with tight cover or aluminum foil. Place on rack in large
steamer or kettle. Add boiling water to height of 2 inches in steamer,
cover. Steam 2 to 2 1/2 hours or until pudding springs back when touched
lightly in center.** Serve hot, cut into slices with Butterscotch, Nutmeg,
or Hard Sauce.
*For use with Pillsbury’s Best Self-Rising Flour, omit soda and salt.
**If desired, Christmas Pudding may be baked in a 300 degree oven. Place a
pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.

Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons
flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over
medium heat, stirring constantly, until slightly thickened.

Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners’
sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt, 1
tablespoon boiling water, 1 teaspoon French’s Vanilla and 2 teaspoons
French’s Rum or Brandy Flavoring, if desired. Chill until serving time.

Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming
until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1
teaspoon French’s Vanilla. Gradually add 1 1/4 cups boiling water. Cook in
top of double boiler over boiling water, stirring constantly until slightly
thickened. Stir in 1/4 teaspoon French’s Nutmeg.

– – – – – – – – – – – – – – – – – –

NOTES : Developed by Ann Pillsbury.

Cappucino Mix

Recipe By : Electronic Gourmet Guide, Inc.
Serving Size : 33 Preparation Time :0:00
Categories : Basics Essentials Brunch
Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup coffee creamer — powdered
1 cup chocolate milk mix — powdered
2/3 cup instant coffee granules
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Combine all ingredients, mix well. Store in an airtight container.

To serve, place 1 tablespoon plus 1 teaspoon mix in a cup. Add
1 cup boiling water, stir well.

– – – – – – – – – – – – – – – – – –

NOTES : Great served with a scoop of ice cream or whipped topping.

Title: Borscht
Categories: Soups/stews, Pork/ham
Yield: 6 servings

1/2 c White Beans 1/4 c Cream or Milk
2 lb Lean Pork Spareribs 1 tb All purpose flour
4 ea Medium Beets, peeled, grated 1 ds Ground Pepper
1 ea Large Onion, diced 1 ea Juice of 1/2 lemon
1 1/2 ts Salt 1 ea Sour Cream
1/4 ea Medium Cabbage, shredded 1 ea Chopped Fresh Dill

Mary Pshyk’s Ukrainian beet soup is served with chopped fresh dill
sprinkled on each bowlful and rye or black bread.
Soak beans in cold water for two hours, drain, add more cold water to
cover and simmer until tender, about two hours.
Place spareribs in large pot of cold water, bring to a boil, skim off any
surface scum, and simmer for about 20 minutes. Remove meat with slotted
spoon, skim fat from stock and return meat to pot.
Add beets, onion and salt and simmer until meat is cooked, about 45
minutes more.
Add cooked beans and cabbage and cook until cabbage is tender, about 10
minutes.
Blend cream and four and stir into soup. Continue cooking, stirring, until
soup thickens slightly. Season to taste with salt, pepper and lemon juice.
Serve hot with sour cream and dill. Six to eight servings.
From The Gazette 91/01/30.

—–

Title: CAULIFLOWER AND ROQUEFORT SOUP
Categories: Soups/stews, Cheese/eggs, Vegetables
Yield: 4 servings

4 tb (1/2 stick) butter
1 md Onion, chopped
1 md Cauliflower
1 lg Boiling potato
1 qt Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper
-seasoning
1 c Heavy cream
2 Egg yolks, room temperature
2 tb Armagnac
1/2 lb Roquefort, crumbled

From Food and Wines of France, Inc.

Chives for garnish

Melt butter in large, heavy Dutch oven over moderately
high heat and saute onion for 1 minute; cover; sweat
for 10 minutes. Meanwhile, halve and core the
cauliflower. Reserve some flowerets and chop
remainder to total about 6 cups. Peel and dice
potato. Add cauliflower and potato to Dutch oven;
cook, stirring, for 1 minute. Add chicken broth,
chives, Herbes de Provence and red pepper seasoning.
Bring to boil; cover; lower heat and simmer for 10
minutes, or until vegetables are just tender. Cool
slightly. Puree all but 1 1/2 cups mixture in food
processor or blender in batches; return to pan. In a
small bowl, blend cream, yolks and Armagnac; add 1 cup
of the hot soup, beating constantly with wire whip.
Return to pan; add half of crumbled Roquefort. Heat
very slowly, stirring constantly, until cheese melts
and soup thickens slightly. Do not allow soup to
boil. Garnish soup with reserved cauliflowerets,
crumbled Roquefort and chives.

Makes 4 to 6 servings.

Posted by Alison Meyer. Courtesy of Fred Peters.

—–

CALICO CHILI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried edible soybeans
-(1/2 lb. úbout 3-1/2 C.)
-(soaked overnight)
1 c Chopped carrots
1/3 c Red bell peppers
1/3 c Green bell peppers
1/3 c Yellow bell peppers
1 c Chopped onions
1 c Chopped celery
3 Garlic cloves — minced
2 cn Chili-style diced tomatoes
-(16 ounce cans)
1 cn Dark red kidney beans
-(16 ounce can), drained
2 tb Chili con carne seasoning
2 tb Seasoned pepper
1 t Dried oregano
—–CONDIMENTS:—–
Low-fat shredded cheese
Fresh chopped cilantro
Fresh chopped onions

Place packaged beans in 4-6 cups water and allow to soak overnight.
Remove and drain. Soybeans may be frozen for future use. Bring 3 cups
beans and 4 cups water to boil and simmer for 1 hour. Drain. Place all
ingredients in crock pot. Stir to blend seasonings. Set on low andcook
8-10 hours.

Serves 8-10. Top with condiments, as desired.

(Per Serving):
159 calories/9 grams protein/21 grams carbohydrates/4 grams total fat/.6
grams saturated fat/0 mg cholesterol/462 mg sodium

MICROWAVE VERSION: Place water and soaked beans in large microwave dish.
Microwave on HIGH for 20 minutes. Drain. Place beans and all other
ingredients in dish. Stir to mix. Microwave on HIGH for 30 minutes,
medium-high for 15 minutes and medium-low for 20 minutes. Allow to stand
15 minutes. Serves 8-10.

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council

– – – – – – – – – – – – – – – – – –

Hot Chocolate – NSVhol

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Milk
3 ounces Imported chocolate (milk — chocolate or semi-sweet)

Pour 1/4 cup of the milk into a small, thick-bottomed pot. Break the chocolate
into small bits and add to the milk in the pot. Over very low heat, let the
chocolate melt, then pour in the rest of the milk, bit by bit, whisking well
with each addition. When the chocolate is melted and the milk faintly
steaming, remove from the heat, beat vigorously with a whisk until frothy, and
serve.

Variations: A small amount of chocolate-based liqueur, such as Cheri-Suisse,
Vandermint, or Droste Bittersweet is liked by some. Of course, unsweetened
baking chocolate can be used instead. Use the same proportion: 1 1/2 oz.
chocolate per cup of milk and sweeten to taste.

– – – – – – – – – – – – – – – – – –

Date: Wed, 27 Apr 94 09:21:29 PDT
From: Drew Monrad

Spirulina Shake

This is a good tide over between meals or as a light meal, but can be an
acquired taste.

Ingredients:

10 ice cubes
1 ripe banana
1 T spirulina
1 T herbal liquid
1 T honey

Blend ice in food processor or blend until slushy. Add banana and blend until
evenly mixed. Combine remaining ingredients and blend until smooth.

Nutrition (per serving) 189 calories

Saturated Fat 0 g
Total Fat 1 g ( 3% of calories)
Protein 2 g ( 3% of calories)
Carb 44 g (94% of calories)

Cholestorol 0 mg Sodium 8 g
Fiber 1 g Iron 1 mg
Vitamin A 290 IU Vitamin C 14 mg

Source: Dennis Lamour

BULGHUR NEAT BALLS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked bulghur wheat*
12 oz Soft tofu
1/2 c Whole-grain bread crumbs
1/2 ts Salt
1 t Soy sauce

*Brown rice can be substituted for the bulghur.

Preheat oven to 350 degrees.

Combine all ingredients and form into 1 1/2-inch
balls. Bake on a cookie sheet sprayed with vegetable
spray for 10 minutes on each side.

Makes 15 to 18

Adapted from a recipe in the original _Laurel’s
Kitchen_ by Laurel Robertson, Carol Flinders and
Bronwen Godfrey.

– – – – – – – – – – – – – – – – – –

Won Ton Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Pork Ham
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 package (10 oz.) frozen chopped spinach
1 pound ground pork — (about 2 c.)
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon cornstarch
1 egg
1 tablespoon peanut or corn oil
75 won ton wrappers — (3“x3”)

Thaw out and drain the spinach or vegetables. Combine the pork, salt, soy sau
ce, cornstarch, egg and oil. Stir the mixture in one direction until the meat
holds together, then add spinach and mix some more. Have 1/2 cup cold water in
a cup ready . Cover the stack of won ton wrappers with a damp cloth while wrap
ping to prevent them from drying out. Wrap the won tons with the mixture.

In a large pot bring 2 quarts water to a boil and drop in the desired number o
f wrapped won-tons. Bring to a boil again and add 1/2 cup cold water. Bring t
o boil. Add cold water again. When the won-tons are done, they will float to
the top; drain. Add to the soup mixture. 2 tsp. minced scallions 4 tsp. sesame
oil 8 tsp. soy sauce Pepper to taste Bring the chicken broth to a boil. Divi
de the scallions, sesame oil, soy sauce and pepper at the bottom of the individ
ual soup bowls. Pour hot broth over these. Add won tons.

busted by sooz

– – – – – – – – – – – – – – – – – –

WHOLE WHEAT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, whole wheat
2 tb Oil
1 t Baking powder
1 t Baking soda
1 Eggs
2 tb Sugar
1/2 ts Salt
1 1/2 c Milk, sour
1/2 c Raisins — chopped (opt)

Preheat oven to 425. Mix all dry ingredients
thoroughly (do not sift); add shortening, egg, and
sour milk. Beat only until smooth. Fill well-oiled
muffin tins 2/3 full. Bake about 25 minutes.

If sour cream is used, omit 1/2 shortening.

Sylvia’s comments: the batter was too liquidy, and the
baking times were too long. I’ll use 1/4 c less
liquid next time. They were done after 20 minutes.
They also stuck to the paper liners, so need more oil.

Source: Household Searchlight – 1941

MM by Cathy Svitek

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at
net/node 004/005

– – – – – – – – – – – – – – – – – –