Title: Steamed Buns
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

1 Free Flow Recipe

Here’s a recipe for a basic steamed bread dough and some fillings for
steamed buns. These are all easy and tasty. If you don’t want to
hassle with making the dough, you can use frozen bread dough and get
good results ++they’re better baked than steamed, though. I do that
a lot.

The sausage buns are quite good when baked. Also, if you have a bread
making machine that can be set to stop at a certain point in the
process, that would save time too.

Any of these ingredients can be had at an Asian grocery and in many
supermarkets these days.

Steamed or Baked Bun Dough

Yield: 2 dozen buns

1 ea cake of fresh compressed yeast 1 3/4 c warm water 3/4 c sugar 1 t
baking powder 6 1/2 c unsifted all purpose flour

TO MAKE THE DOUGH:

Dissolve 1/2 yeast cake with sugar in warm water. Immediately add
baking powder and then the flour. The dough will be fairly firm and
a bit on the dry side. Knead on board or 20 minutes (you should not
need to flour the board) until dough becomes elastic and smooth.
Place it in a big mixing bowl, cover with a damp cloth and leave in a
dry, warm place (away from drafts) until dough doubles in bulk.
(Every kitchen is different. My dough usually takes about 2 1/2 to 3
hours to double in my electric oven, which I slightly preheat to a
warm setting for 2 or 3 minutes then turn off.) Now punch down dough
and knead again for 5 more minutes. It is no ready to be stuffed with
fillings.

Comments: This is just a basic yeast dough with perhaps a bit more
sugar added. For those of you who do not care to make this from
scratch, you may use frozen bread dough as a substitute.

FILLING AND COOKING THE BUNS:

Wrapping:

Divide filling into 24 portions. Divide dough into 24 balls.

Slightly flatten each ball then roll out into 4-inch discs, leaving
the center of the disc twice as thick as the side. Place 1 portion
of the filling in the center of the dough. Gather up the sides
around the filling and twist dough to seal. Place on a 2 inch square
piece of wax paper, twist side down. Put the wrapped buns at least 2
inches apart on a cookie sheet and allow the buns to rise in a
draft-free place (the oven) for another hour.

Steaming:

Steam for 15 minutes. Turn off heat and let steam subside before
lifting cover. [If you don’t have an Oriental steamer, you can
improvise by setting a plate on an upside down bowl or can with the
ends cut out in a big kettle or stock pot. Fill the pot with water
up to the bottom of the plate, but not so high that the boiling water
slops over the edge. S.C.]

Baking:

Preheat oven to 350F. Set buns 2 inches apart on cookie sheet.

Brush with a mixture of 1 beaten egg white, 1 teaspoon water and 1/4
teaspoon sugar. Bake for 20 to 25 minutes or until golden brown.
Brush with melted butter.

Posted by Stephen Ceideburg; January 31 1991.

MMMMM

SPICED FIG DROP COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Shortening
1/2 c Brown sugar, firmly packed
3/4 c White sugar
2 Eggs
1/2 c Stewed California dried figs
— drained and cut up
3 c Sifted all-purpose flour
1 t Baking powder
1/2 ts Baking soda
1 1/2 ts Allspice
1 t Cinnamon
1/2 c Walnut meats, broken
1/2 c Raisins or currants

Cream shortening, two sugars, eggs and the drained, cut-up stewed figs
together. Sift the flour. Measure and sift again with the other dry
ingredients. Add nuts and raisins and flour. Mix together. Drop from
teaspoon onto buttered cookie sheets. Bake in moderate oven (375 F.) for
about 11 minutes or until brown and firm to touch. Cool on wire cake
racks. Store in tin box or glass jar. A stone crock will make these
cookies too moist.

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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BAKING POWDER DROP BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c A. P. flour
1 t Salt
2 ts Baking powder
1/2 ts Soda
4 tb Shortening
1 c Buttermilk

Sift flour with soda, salt and baking powder. Mix
in the shortening with fingertips. Add buttermilk and
stir. Mix all into a soft dough.

Using a spoon, drop pieces of the dough about the
size of a walnut onto a greased baking sheet. Leave 2
inches between each.

Bake in a preheated 400 F. oven for 10 min., or
until browned.

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Title: Coffee Meringue Kisses
Categories: Cookies, Christmas
Yield: 36 Servings

0.75 c Sugar 1.00 ts Vanilla extract
3.00 ts Powdered instant coffee 0.25 ts Cream of tartar
4.00 Egg whites, room temperature

These cookies – said to have been a favorite with Marie Antoinette –
are 100 percent fat-free, and have about 20 calories per cookie. They
also have no flour, so would be good for someone who isn’t able to
eat wheat. They will, however, tie up your oven for 3-4 hours.

Heat oven to 250’F. Use nonstick cookie sheets, or line regular cookie
sheets with parchment paper. In a food processor with a metal blade,
process the sugar and coffee powder until the texture of the sugar
becomes very fine. In a large mixing bowl, beat the egg whites and
vanilla extract with an electric mixer at medium speed, until very
frothy. Add cream of tartar, and continue beating at medium speed
until soft peaks form. Increase beater speed to high, and gradually
beat in sugar-coffee mixture. Continue beating until soft peaks form
and mixture has a glossy sheen.

To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer
bag), fitted with Number 6 plain round pastry tube, with meringue.
Hold bag upright over prepared cookie sheets and squeeze out
meringue, leaving pastry tip buried in meringue, until you have piped
out a round about 1 1/2″ in diameter. Lift up tip and stop squeezing.
Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared
cookie sheet, leaving 2″ between cookies.

Bake 1 hour without opening oven door. Turn off oven, and let
meringues dry in oven 2-3 hours more without opening oven door.
(After the first hour, it’s okay to peek just once.) At this point
you can leave them in the oven overnight.

Remove the meringues from the cookie sheet with a spatula. Store in
airtight container. Makes about 3 dozen.

MMMMM

CARIBOU STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews Game
Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Caribou (Boneless)
Flour — for dredging
Salt and pepper to taste
Oil — for browning meat
1/2 c White Wine
1/8 c Worcestershire Sauce
1 c Lentils
4 Small potatoes, quartered
1 Carrot — peeled and sliced
1 Celery rib — chopped
1/2 c Parsnip or turnip — diced
1 Jalapeno pepper, diced
2 md Banana peppers, chopped
1 Bay leaf
Spices and herbs to taste

Dredge meat in seasoned flour and brown in a frying
pan with a little oil. Transfer to a large sauce pan
or crockpot, add the rest of the ingredients with
enough water to cover. Simmer for 2 hours on low or 10
hours in the crockpot. Adjust seasonings and serve.

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SPICY MEXICAN TORTILLA STACKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Pinto Beans (15oz), drained,
-rinsed
1 cn Black Beans (15oz), drained,
-rinsed
1 cn Corn (16oz)
1 cn Chopped Green Chilies (4oz)
1 lg Onion, chopped
1 lg Green Pepper, chopped
5 Flour Tortillas
1 c Monterey Cheese,
-pre-shredded
1 c Cheddar Cheese, pre-shredded
1 lg Jar Salsa

FROM: Daniel Reemes (Texas Open Forum!
903-534-1918 30,000 + Files (1:3801/100))

Source: Tyler Morning News, Sept. 11, 1991 Yield: 4
Servings

Preheat oven 425". Combine beans and corn in large
bowl. Stir in chilies, onion and green pepper. Lay one
tortilla at the bottom of a greased two-quart souffle
or casserole dish. Spoon a small amount of bean
mixture over tortilla. Top with equal amounts of
Moterey Jack and cheddar cheese. Continue alternating
layers of tortilla, bean mixture and cheese mixture
until you end with cheese layer. Bake covered at 425″
for 10 minutes. Serve with salsa.

** -ÿthis comes from the bottom of the files of
Shelley Rodgers <ÿ - - - - - - - - - - - - - - - - - -

Title: BERRY CHOCOLATE PIE
Categories: Pies, Chocolate, Desserts
Yield: 8 servings

1 Pie crust, baked empty
1 c Milk chocolate chips
3 tb Milk
1 ts Vanilla extract
1 pk Frozen sliced strawberries
-in syrup (thawed)
1 pk (8 oz for regular crust;
-12 oz for deep dish crust)
-frozen whipped topping
-(not lite) thawed

In medium microwave safe bowl, combine chhocolate chips and milk. Microwave
on MEDIUM (50% power) 1 1/2 minutes stirring every 30 seconds. Stir until
chocolate is completely melted and smooth. Stir in vanilla.

Pour chocolate inot baked pie crust. Refrigerate at least 2 hours.

Before serving, stir together strawberries and whipped topping in medium
bow. Spread over chocolate layer. Garnish with chocolate nonpareils
(optional)

—–

Title: Stuffed Baby Zucchini “Silver Palate”
Categories: Appetizers, Italian, Vegetables
Yield: 24 pieces

12 sm Miniature zucchini,
— with blossoms
2 tb Olive oil
1 md Garlic clove, finely chopped
1 ea Shallot, finely chopped
2 ea Italian plum tomatoes,
— seeded cut into 1/8″
— cubes
2 tb Parsley, chopped
Pepper, to taste

Cut each zucchini lengthwise in half, leaving any blossoms on one of
the halves. With the tip of a vegetable peeler, carefully scoop out
the pulp, making a little shell. Reserve the pulp.

Heat the oil in a small skillet over low heat. Add the garlic and
shallot and saute one minute. Add the zucchini pulp, tomatoes, 1
tablespoon of the parsley, the thyme, and black pepper to taste. Cook
stirring frequently, for 5 minutes. Cool to room temperature.

Spoon the filling into the zucchini shells. Sprinkle with the
remaining parsley. Arrange on a flat basket or platter and serve at
room temperature.

Julee Rosso Sheila Lukins with Sara Leah Chase, “Silver Palate Good
Times Cookbook” Posted by Dorothy Hair 7/25/94

—–

Title: Beefy Spaghetti Soup
Categories: Soups, Ground beef, Pasta
Yield: 4 servings

1/2 lb Ground beef^ crumbled
1 md Onion
1 cl Garlic, minced
4 c Beef stock
1 t Olive oil
1 cn Sliced mushrooms
1 cn Tomato sauce
1 c Frozen cut green been
1 1/2 c Broken spaghetti (uncooked)
1 t Parsley flakes
3/4 t Salt
1/8 t Pepper
1 Bay leaf
1/2 t Oregano

In large casserole combine ground beef, onion,
garlic, and oil. Microwave at high until meat is no
longer pink, stirring once during cooking. Drain. Add
remaining ingredients. Cover. Microwave at high till
spaghetti is done (around 20 to 25 minutes). Stir
occasionally.

—–

CARROT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Carrots (peeled and sliced)
3 c Chicken stock
3 tb Butter (or margarine)
2 md Onions (chopped)
1 bn Shallots (chopped)
1/4 c Bell pepper (chopped)
3 tb Flour
2 c Milk
1 1/2 c Cheddar cheese (grated)
1/8 ts Pepper
ds Cayenne pepper
Salt (to taste)
Parsley (for garnish)

Cook carrots in stock until tender. Drain and mash carrots, reserving
liquid. Saute onions and bell pepper in butter until tender. Add flour,
stirring until smooth. Gradually add milk; cook stirring constantly, until
slightly thickened.

Add enough water to carrot liquid to make 2 cups. Combine liquid, milk
mixture, carrots, cheese and spices. Stir constantly over moderate heat
until soup is well heated and cheese is melted. Garnixh with parsley if
desired.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy
Coleman

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