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.

—–

Title: Szechuan Bean Curd (Tofu)
Categories: Diabetic, Tofu, Vegetables, Meats, Main dish
Yield: 4 servings

4 oz 85% lean ground beef 1 ts Sesame oil
1 c Green onions w/tops chopped 1/4 ts Hot oil*
1 Clove garlic minced 1/4 ts Red pepper flakes
3/4 c Chicken broth 2 tb Corn starch
2 tb Light soy sauce 2 tb Cold water
1 tb Chili sauce 1 c Bean curd (tofu) 1/2″ cubes

Place ground beef, green onions, garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken broth,
soy sauce, oils, and red pepper flakes. Mix the cornstarch with the
cold water. Add to the skillet. Cook stirring continously, until
sauce thickens. Gently stir in the bean curd (tofu). Continue cooking
over medium heat for 3 minutes. * Sesame oil hot oil may be found
in Asian markets and in cooking specialty stores. Nuitritive values
per serving: Carbohydrates 9 gm Protein 15 gm Fat 7 gm Calories 149
Fiber .9 gm Sodium 518 mg Cholesterol 18 mg Food Exchange per
Serving: 2 Lean Meat 1 Vegetable

Origin: The Art of Cooking For The Diabetic, by-Hess Middleton,
Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA

MMMMM

Title: Fish Courtbouillon
Categories: Fish, Cajun
Yield: 4 Servings

3.00 lb Catfish steaks
0.50 c Salad oil
2.00 Onions, chopped fine
–
-lemon slices
1.00 Clove garlic, minced
1.00 cn Tomato sauce
-salt, red and black
-pepper

In medium size Dutch oven, bring oil to medium heat. Add
alternate layers of fish, (sprinkled with salt, black and red
pepper) and onions, garlic, lemon slices and tomato sauce. Do
not add water. Cover and simmer for 1 hour. A small amount of
water may be added toward end of cooking time if necessary
for more gravy. Serves 4.
Serve over mounds of rice. Try a tossed green salad and
French bread.
Note: Another elegant fish delight is called Bouillibasse and
you get those recipes when you order “CAJUN COOKING FUN”.
—
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MMMMM

Title: TEMPTING TRIFLE CHEESECAKE
Categories: Cakes, Cheese
Yield: 6 servings

————————————BASE————————————
1 1/2 c Soft coconut macaroon cookie

————————————BODY————————————
3 pk 8-ounce cream cheese, soften
3/4 c Sugar
4 ea Eggs
1/2 c Sour cream
1/2 c Whipping cream
2 tb Sweet sherry
1 ts Vanilla

———————————-TOPPING———————————-
1 ea 10-ounce jar raspberry prese
1/2 c Whipping cream, whipped
1 x Toasted slivered almonds

BASE: Press crumbs onto bottom of greased 9-inch springform pan. Bake
at 325, 15 minutes.
BODY: Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream, whipping cream,
sherry and vanilla; pour over crust. Bake at 325, 1 hour and 10
minutes. Loosen cake from rim of pan; cool before removing rim of
pan; cool before removing rim of pan. Chill.
TOPPING: Heat preserves in saucepan over low heat until melted.
Strain to remove seeds. Spoon over cheesecake, spreading to edges.
Top with whipped cream and almonds.

—–

Title: SESAME NOODLES #2
Categories: Chinese, Pasta
Yield: 4 servings

2 Cloves garlic, minced or
-pressed
2 tb Chinese sesame paste
1 tb Dark sesame oil
3 tb Tamari soy sauce
2 tb Rice wine
1 1/2 tb Rice vinegar
1 tb Honey
1/2 ts Chili paste
1 pn Of five-spice powder
1 Scallion, chopped
2 tb Chopped fresh cilantro (opt)
8 oz Dried wheat noodles,
-linguine, or soba noodles
Fresh mung bean sprouts
Unsalted roasted peanuts
1 Scallion, finely sliced on
-the diagonal

From “Sundays at Moosewood Restaurant.” Serves 4 to 6
as an appetizer or side dish.

Sauce In a blender or food processor, puree all the
sauce ingredients until free of lumps. Cook the
noodles until tender and drain immediately; toss with
the sauce. Serve at room temperature, topped with mung
bean sprouts, peanuts and scallions.

Note: If you’re not serving this soon after
preparation, the noodles might clump together. Should
this happen, stir in a little warm water and soy sauce
just before serving.

—–

Pierogi Mushroom Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
shiitake mushrooms — soaked and chopped
1 pound button mushrooms
1/2 medium onion — chopped
salt — to taste
pepper — to taste

Tradition is to use Polish Mushrooms, or as those of you familiar critters,
Polish Gold – they are VERY expensive, and often VERY hard to come by. I use
a combination of Shitake (sp) and button mushrooms. Soak Shitake mushrooms in
warm water for atleast an hour. Chop 1 lb button mushrooms roughly and 1/2
medium onion and saute in butter until mushrooms cook down. Chop Shitake
mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan
simmer 5-6 min, until liquid starts to evaporate. Salt pepper lightly.
(This holds nicely in the refrigerator – if you make the mushrooms the day
before you make the pierogis, they will absorb more flavor from the cooking
liquid – or so it seems, but I’m not a chemist).

When filling pierogi’s, squeeze liquid from mushrooms – if filling is too
moist it will run out of the dough.

Now, when my wife and I make them I also make mashed potatoes, and let them
cool a little. Then I get some sharp cheddar cheese and cut it into very
small pieces and add it and a little dill, salt, and pepper to the potatoes.
This makes a wonderful stuffing as well.

– – – – – – – – – – – – – – – – – –

NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website