Title: BAKING POWDER BISCUITS WITH ONIONS
Categories: Cookies
Yield: 1 servings

1 ea Medium onion
1 ea Shallot
11 tb Margerine
1 c Cold skim milk
2 c All-purpose flour
1 c Cake flour
1 tb Baking powder

Heat oven to 400. Line baking sheet with parcment
or wax paper. Peel and mince onion shallot. Saute
these in 1 tbs margerine in skillet until softened,
about 5 minutes. Cool, stir in milk and set aside.
*Mix flours, baking powder and 1 tsp salt in food
processor workbowl (metal blade). Cut 9 tbs margerine
into small pcs. and pulse until mixture resembles
course meal. Pulse in the milk/onion mixture until
dough just holds together. Transfer to a floured board
and knead 10 times.
Roll dough 3/4 inch thick and cut into 1 1/2 inch
squares. Brush remaining margerine on bisquit tops.
Bake until brown, about 18 minutes. Eat warm!
*Use fingers or pastry knife if you prefer. …George

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Vegetarian Red Chile With Pepitas

Recipe By : COOKING RIGHT SHOW #CR9600
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Ounces ancho chiles
3 Tablespoons olive oil
2 Cups onions — coarsely chopped
2 Cups leeks — coarsely chopped
2 Cups carrots — coarsely chopped
2 Cups celery, leaves included — coarsely chopped
1 Cup parsnips — peeled and chopped
2 Cups waxy potatoes — chopped
2 cups mushrooms — chopped
1 tablespoon fennel seed
1 tablespoon coriander seed
2 teaspoons cumin seed
3/4 cup fresh parsley — coarsely chopped
3 large bay leaves
3 tablespoons fresh sage — chopped
1 teaspoon dried oregano
2 teaspoons dried thyme
6 cups fresh or canned tomatoes* — coarsely chopped
2 cups dry red wine
4 quarts water
Salt and freshly ground black pepper

Cover the ancho chiles with warm water. Weight down with a plate to
submerge. Let stand 1 hour to soften. In a large stockpot, heat the olive
oil. Add the onions, leeks, carrots, celery, parsnips, potatoes, and
mushrooms. Saute until they just begin to color. Drain the anchos andremove
the seeds and stems; then add them to the stockpot along with the
spice seeds, herbs, tomatoes, red wine, and water. Bring to a boil. Reduce
the heat and simmer, partially covered, for 1 hour. Season with salt and
pepper. Strain carefully, to remove all the solids. Cool. The stock can be
covered and stored in the refrigerator for up to 3 days, or frozen
indefinitely.
Note: If more “heat” is desired, leave half the seeds in the ancho chiles.
The seeds of chiles contain more of the heat than the flesh.

Yield: 4 quarts

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NOTES : *include juice or liquid

BLACK-EYED PEA PATE

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Appetizers – Hors d’Oeuvres Dips And Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces cream cheese — softened
2 pounds blackeyed peas, canned — drained
1 medium onion — quartered
2 cloves garlic
1/2 cup picante sauce — medium
3 tablespoons worcestershire sauce
1 teaspoon tabasco sauce
2 envelopes gelatin powder — unflavored
2 tablespoons water — cold
1/4 cup fresh parsley — minced
piece red and green bell peppers
piece yellow bell peppers

Add first 7 ingredients in food processor and process approximately one
minute, or until smooth.

Sprinkle gelatin over cold water in a small saucepan. Let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves. Add gelatin mixture
to pea mixture – process 30 seconds. Spoon into an oiled 9-inch round
cakepan – cover and chill until firm. Unmold pate and sprinkle with minced
parsley. Serve with pepper pieces.

Makes about 4 1/2 cups.

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Country Corn Chowder

Recipe By : Smart Shopper’s Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Budget Main Dish
Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
2 tablespoons flour
1 quart milk
2 cups corn kernels — canned
2 tablespoons onion — chopped
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/8 teaspoon ground ginger
1/2 teaspoon whole celery seed
2 large eggs
3 slices bacon — crisp, crumbled

Melt margarine in saucepan. Blend in flour, add milk all at once, =
stirring constantly. Heat to boil, stirring frequently. Add corn, onion, =
salt, pepper, ginger and celery seed. Cook, uncovered over low heat 20 =
minutes. Beat eggs. Add 1 cup hot mixture to eggs. Return to soup, cook =
3 minutes longer. Serve topped with crumbled bacon. Makes 6 servings.

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Raspberry Jalapeno Topping

Recipe By : Too Hot Tamales Show #Th6326
Serving Size : 4 Preparation Time :0:00
Categories : Sent Mc Too Hot Tamales

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint fresh raspberries
1 jalapeno pepper — seeded and finely
— Chopped
1/2 lemon — juiced
1/3 Cup sugar
3 Tablespoons Fresh Mint — Chopped

In a small saucepan over low heat, combine the berries, jalapeno, lemon
juice and sugar. Gently stir just until heated through and berries begin to
fall apart. Remove from heat, stir in the mint and spoon over Cornmeal
Griddlecakes.
Yield: 1 cup
c.1996, M.S. Milliken and S. Feniger, all rights reserved.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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No-Bake Peanut Butter-Oatmeal Cookies

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2.00 c Sugar
0.25 c Cocoa
0.50 c Milk
0.25 lb Butter
1.00 pn Salt
1.00 ts Vanilla
0.50 c Crunchy peanut butter
2.00 c Rolled oats
1.00 c Coconut

Combine sugar, cocoa, milk and butter. Boil 1 minute. Remove from
heat; add rest of ingredients. Drop by spoonfuls on waxed paper.
Submitted By SAM WARING On 13 AUG 95
225706
~0600
– – – – – – – – – – – – – – – – – –

Title: RICOTTA PUDDING
Categories: Cheese/eggs, Desserts, Favorite
Yield: 4 servings

1 Egg; separated
1 tb Sugar
1 c Ricotta cheese, part-skim
1/2 ts Lemon peel; grated
1 tb Flour, all-purpose
1/2 ts Baking powder
1 ts Cinnamon-sugar mix; opt.
4 Strawberries;
-For garnish; optional

Preheat oven to 350 degrees. In small bowl, with electric mixer at
high, beat egg white until stiff but not dry; set aside. In small
bowl, beat egg yolk and sugar until slightly thick and lemon-colored;
set aside. Place cheese in a sieve, press to drain any water. Add
cheese to egg yolk mixture with lemon peel; blend well. Stir in flour
and baking powder until well blended. Fold in egg white. Pour mixture
into four 4-oz baking cups, filling about 2/3 full; bake 20-25
minutes until puffed and golden brown. If desired, garnish each with
1/4 teaspoon cinnamon-sugar mix and a strawberry. Serve immediately.
Per serving: about 125 cals.; 9 g. protein; 6 g fat; 9 g. carbs.;
147 mg sodium.
Preparation: 15 minutes; total time, 35 minutes. Enjoy!!
Sorry, do not have name of recipe contributor.

MMMMM

Title: GINGER-PEACHY BUTTER
Categories: Spreads
Yield: 1 servings

1/2 c Butter, room temperature
1/4 c Sugar
1/2 ts Minced gingerroot or
-crystallized ginger
Pinch of salt
1/2 md Peach, peeled, minced

In a small bowl, beat butter and sugar until creamy. Fold in
gingerroot (or crystillized ginger), salt and peaches until evenly
distributed. Spoon into a small serving dish. cover and refrigerate.
Let stand at room temperature 20 to 30 minutes before serving. Makes
about 1 cup. Variation: Substitute 1/2 cup minced fresh nectarines or
apricots for the peaches.

MMMMM

Date: Tue, 25 Jan 94 12:29:45 PST
From: Amy Michaels

This is freely adapted from a recipe by Laurie Colwin:

Pasta with Beets
——————-
1-2 cloves garlic, minced
3/4 c. onions, finely chopped
2 T. white wine
2 cups beets, diced

1/2 c. white wine
1 t. oregano
1/4 t. crushed red pepper, or to taste

Saute onions and garlic in wine until fairly soft. Add beets (I bet you
could add the greens here, too!) and cook for about five minutes. Add
white wine and spices and cook until beets are tender. Serve over pasta.

Title: SPICED POTATOES IN TAMARIND SAUCE (DAUM ALOO)
Categories: Indian, Vegetarian
Yield: 4 servings

1 1/2 tb Tamarind paste
2 c Water
8 sm Boiling potatoes
1/4 c Corn oil
1 md Onion; thinly sliced
2 ts Minced fresh ginger
4 Garlic cloves; minced
1/2 ts Dried red pepper flakes
1/2 ts Ground turmeric
1/2 ts Ground cardamom
1/2 ts Ground fennel
1/2 ts Cinnamon
1/4 ts Freshly ground pepper
Salt

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.
Boil potatoes until just tender. Cool completely, then peel. Using
wooden skewer, pierce each potato in 4 places.
Heat oil in heavy large skillet over medium heat. Add onion and cook
until crisp and lightly browned, stirring frequently, about 10 minutes.
Remove from skillet. Add potatoes and brown well on all sides. Remove
from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger
and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend
in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and
remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and
pepper. Cover and simmer until sauce has thickened slightly, about 15
minutes. Season with salt.

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