FIG JAM MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JAM—–
1 c California dried figs
2 c Cold water
1 c Granulated sugar
Salt
1/4 ts Cloves
—–BATTER—–
2 1/2 c Sifted all-purpose flour
4 ts Baking powder
1 t Salt
2 tb Granulated sugar
6 tb Shortening
3/4 c Milk
2 Eggs

For Jam: Rinse and drain figs. Clip stems and grind
or chop figs fine. Add water, bring to boil and cook
and stir about 15 minutes or until water is absorbed.
Add sugar, salt and spice. Cook and stir until of
thick conserve consistency — from 7 to 10 minutes.

Sift together flour, baking powder, salt and sugar.
Work shortening into flour mixture. Add milk and
beaten eggs, stir to blend. Divide batter into 12
medium-sized greased muffin tins. With a spoon, make
a “well” in top of each muffin. Fill each “well” with
spoonful of jam. Bake in hot oven (425 F.) about 18
minutes. Serve hot with butter and remaining jam.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

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Title: CHILES EN NOGADA (CHILES IN WALNUT SAUCE)
Categories: Mexican, Meats
Yield: 6 servings

6 Chiles poblanos
1 sm Italian parsley
Seeds of one small pomegrana
___picadillo___
3 lb Boneless pork
1/2 Onion; sliced
2 Cl Garlic; peeled
1 tb Salt
6 tb Lard or the fat from the bro
1/2 md Onion; finely chopped
3 Cl Garlic; peeled and choppe
8 Peppercorns
5 Cloves
1/2 Stick cinnamon
3 tb Raisins
2 tb Almonds; blanched slivered
2 tb Acitron or candied fruit; ch
2 ts Salt
1 1/4 lb Tomatoes; peeled and seeded
1 Pear; peeled and chopped
1 Peach; peeled and chopped
___nogada (walnut sauce)___
25 Fresh walnuts; shelled
1 sm White bread; without crust
1/4 lb Farmer cheese
1 1/2 c Thick sour cream; see recipe
1/2 ts Salt; *
lg Powdered cinnamon

Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
This is one of the famous dishes of Mexico: large, dark green chiles
poblanos stuffed with a pork meat picadillo and covered with a walnut
sauce. It is decorated with red pomegranate seeds and the large-leafed
Italian parsley.

The recipe is said to have been concocted by the grateful people of
Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s
saint’s day, August 28 in 1821. He and his followers had led he final
revolt against Spanish domination; as self-proclaimed emperor he had just
signed the Treaty of Cordoba. All the dishes at the banquet were concocted
of ingredients of the colors of the Mexican flag; in this dish were the
green chiles, the white sauce, and the red pomegranate seeds.

It is almost worth a special journey to Mexico City or, better still, to
Puebla toward the end of August. By then it is well on in the rainy
season, and the fresh crop of walnuts will have been gathered. The
peasants come in from the country with them, and you can see them sitting
on the sidewalks at every street corner selling little piles of a dozen
walnuts. Sometimes they are crammed into small paper bags, but the top one
will always be cracked open so that you can see its quality. The flesh is
tender, almost milky, with a very delicate flavor, and the papery skin
around it can be peeled off easily. Practically every restaurant will have
chiles en nogado on the menu, and no family fiesta will be complete
without them during their short season.

You really have to use chiles poblanos for this dish. Bell peppers or the
canned, peeled green chiles are no substitutes. The walnuts should be very
fresh, but in a pinch you could use the commercially packed walnuts, which
soften and swell when soaked in water overnight.

One of the points most vehemently discussed among Mexican cooks is whether
the chiles for this dish should be capeados (covered with beaten egg and
fried) or not. I agree with those who say no; I think the rich sauce and
batter together is too much. They are served warm with the cold sauce
poured over them at the last moment. But if you personally prefer them
capeados, then do it that way.

* Many people like a slightly sweet sauce, while others prefer it a little
salty–it is entirely a mater of taste. If you prefer sweet, substitute 1
1/2 tablespoons of sugar for the 1/2 teaspoon salt.

Prepare the picadillo:

Cut the meat into large cubes. Put them into the pan with the onion,
garlic, and salt and cover with cold water. Bring the meat to a boil,
lower the flame and let it simmer until just tender–about 40 to 45
minutes. Do not overcook. Leave the meat to cool off in the broth.

Strain the meat, reserving the broth, then shred or chop it finely and set
it aside. Let the broth get completely cold and skim off the fat. Reserve
the fat.

Melt the lard and cook the onion and garlic, without browning, until they
are soft.

Add the meat and let it ook until it begins to brown.

Crush the spices roughly and add them, with the rest of the ingredients to
the meat mixture. Cook the mixture a few moments longer.

Mash the tomatoes a little and add them to the mixture in the pan.
Continue cooking the mixture over a high flame for about 10 minutes,
stirring it from time to time so that it does not stick. It should be
almost dry.

Prepare the walnut sauce:

Cover the nuts with boiling water and leave them to soak for 5 minutes.
(If you leave them soaking too long the skin will become too soft and will
be more difficult to remove.) Remove the papery brown skin–it should come
off quite easily.

—–

Title: Brady’s Coleslaw
Categories: Salads
Yield: 6 servings

1/4 c Currants
1/4 c Low Cal. Mayonnaise
1/4 ts Celery Seeds
1/8 ts Pepper
4 c Shredded Green Cabbage
(About 10 Oz.)
1/2 c Shredded Carrot (1 Medium)
1/2 c Finely Slivered Green
Pepper
1/2 lg Pepper
1/4 c Cider Vinegar
4 ts Low Cal. Mayonnaise
1 tb Minced Onion
2 ts Lemon Juice
2 ts Sugar
1/4 ts Celery Seed
1/8 ts Salt
Pepper To Taste

1. in A Small Bowl Combine Cabbage, Carrot Green Pepper.2. in A
Small Bowl, Combine Vinegar, Mayonnaise, Minced Onion, Lemon Juice,
Sugar, Celery Seed, Salt (If Desired) Pepper.Mixing Them Well
Pour Dressing Over Cabbage Mixture. Toss The Slaw And Chill It For
At Least 2 Hours, Tossing It Again Just Before Serving.
Dressing Is Excellent With Other Salads.

MMMMM

Paradise Jelly

Recipe By : DDMmom
Serving Size : 1 Preparation Time :0:00
Categories : Apples Fruit
Jams/Jellies Kitmail8
Cranberries Canning Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Medium cooking APPLES — or any
12 pineapple or other variety QUINCE
2 quarts CRANBERRIES
2 VANILLA BEANS
SUGAR

The apples and quince must be washed, the stem and blossom ends scooped out,
and each one quartered. Remove any bruises to clean flesh.
Pick over the cranberries, discarding any less than perfect.
Place all in non aluminum pot and barely cover with water Boil until they
are quite soft.
Strain through jelly bag.
Slice vanilla beans once lengthwise, and place in clean pot. Add strained
liquid and boil gently for 12 minutes. Set beans aside. Measure juice, using
1 cup juice to 1 cup sugar, and cooking no more than 4
cups at a time. Place in clean pot.
Boil until jelly sheets from spoon. Pour into 1/2 pint sterilized jars and
seal. Process 5 minutes in boiling bath.
NOTE: Cheat if you like, and add more water to the fruit after the first
straining. Boil and strain that, combine with the first liquid and continue
as directed. There’s so much pectin in the fruit you can get away with it.
Of course if you’re going for the top prize at the fair, you might want to
forego that this time. Use the vanilla beans in the water you boil for your
next few pitchers of herbal iced tea.

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Easy No-Bake Oatmeal Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick margarine
1/2 cup cocoa
2 cups sugar
1/2 cup milk
3 cups quick-cooking oatmeal
1 teaspoon vanilla
1 cup chopped nuts
1/2 cup peanut butter

Mix first 4 ingredients together and boil for 1 minute. Remove from heat. Ad
d next 4 ingredients. Mix well. Drop on waxed paper by teaspoons to cool.

busted by sooz

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Title: Peanut-Butter-Banana Brownie Pizza
Categories: Desserts, Fruits
Yield: 12 Servings

1 pk Brownie mix
1 pk Cream cheese, softened
1/4 c Sugar
1/4 c Creamy peanut butter
3 Large bananas,peeled,sliced
1/4 c Coarsely chopped peanuts
2 Squares semi-sweet chocolate
2 ts Butter or margarine

Prepare brownie mix as directed on package. Spread
butter evenly in greased 12 inch pizza pan. Bake 20
minutes. Cool completely on wire rack.
Mix cream cheese, sugar and peanut butter with
electric mixer on medium speed until well blended.
Spread over brownie. Arrange banana slices over cream
cheese mixture; sprinkle with peanuts. Cook chocolate
and butter in heavy saucepan on very low heat,
stirring constantly until just melted. Drizzle over
bananas and peanuts. Makes 12 servings. Prep time: 15
minutes. Baking time: 20 minutes. ch

—–

PECAN OR WALNUT LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices dry bread
6 Med size raw potatoes
2 c Pecans or walnuts
3 Onions
3 Eggs
Salt/pepper to taste
1 tb Accent (optional)

Grind first 4 ingredients through chopper in order
given. (Or use a food processor.) Add eggs, salt,
and seasonings. Pour into a greased loaf pan. Cover
top of loaf with oil or melted shortening (or a brown
gravy). Bake 1 hour at 400 F. Slice and serve hot or
cold. Note a little water may be added before baking
if it loooks like it is going to be too dry. Source:
New England Sanitarium Hospital From Dottie
Theriault’s collection

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VANILLA BEAN PUDDING

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
3 tablespoons cornstarch
3 cups half-and-half
4 egg yolks
1 tablespoon unsalted butter
1 vanilla bean split
1 cup — crushed vanilla wafers
2 cups raspberries
5 mint sprigs, — for garnis

In a saucepan combine sugar and cornstarch. Stir in half-and-half. Cook,
stirring, over medium heat
until mixture thickens. In a small bowl beat egg yolks. Gradually add half of
cream mixture to yolks,
stirring constantly. Return egg mixture to saucepan and heat just to simmering.
Reduce heat and
simmer 2 minutes more, stirring all the while. Remove from heat and stir in
butter. Pour custard into
4 small ramekins, about 1/2 cup capacity. Top each with vanilla wafers and
raspberries. Cover with
plastic wrap and refrigerate until ready to serve. Garnish with mint leaves.

Yield: 4 serving

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RYE BREAD WITH ONIONS AND CARAWAY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTIE COOPER (VGXB82A)
2 c Bread flour
1/2 c Rye flour
2 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Onions — chopped
1 1/2 ts Caraway seeds
3/4 c Water
1 t Yeast

I will probably add more of the caraway seeds. We enjoy the taste.
The Irish Soda Bread has 2 TBSP. caraway seeds in its recipe. FROM:
BETTIE COOPER (VGXB82A)

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WILTSHIRE WHITSUN CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Sm. tart green gooseberries
5 Elderflower blossoms*
1/2 lb Plain wholemeal flour
2 ts Baking powder
2 lg Eggs
6 oz Butter
6 oz Pale muscovado sugar
Demerara sugar
Flowers leaves to garnish

*Note: A handful of sweet geranium or lemon balm
leaves may be substitued for elderflower blossoms if
desired.

Top and tail the gooseberries into a mixing bowl. Add
the finely chopped leaves or the florets of
elderflower carefully stripped from the stalk, and
stir to mix with the fruit. Sift the flour and baking
powder into a separate bowl. Cut then rub in the
butter. Stir in the muscovado sugar then the lightly
beaten eggs. Finally, stir in the gooseberries and
their flavourings.

Grease the base of an 8-inch spring-clip cake tin,
line and grease again. Turn the cake mixture into it
and mound it up in the middle. Bake at 350 F (180 C)
gas mark 4 for about 1 1/2 hours. Unlike most cakes,
this one does not come away from the sides of the tin
when it is cooked.

Cool for a few minutes before unmoulding. Sprinkle
with demerara sugar and decorate with fresh elder
blossom or sweet geranium or melissa leaves, and serve
the deliciously moist cake while it is still warm – as
a pudding, with plenty of cream.

Source: Philippa Davenport in “Country Living”
(British), June 1988.

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