Title: NOPALES CON HUEVOS Y SERRANOS
Categories: Mayan, Peppers
Yield: 4 servings

4 Serrano peppers, stems
-removed, chopped
2 T Chopped onion
2 T Vegetable oil
2 Small tomatoes, peeled and
-seeds removed, chopped
1 c Cooked nopales, cut into
-small strips
1 t Chopped fresh cilantro
6 Eggs, well beaten
Grated Monterey Jack cheese

Saute the chilis and onions in oil until soft. Add the tomatoes,
cactus and cilantro and simmer until moisture is absorbed. Add the
eggs to the mixture and sprinkle cheese on top. Cover and cook over
low heat until eggs are set. Heat Index = 5

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Title: LENTIL SOUP WITH LIVER DUMPLINGS
Categories: Soups
Yield: 4 servings

————————————SOUP————————————
1 sm Onion, finely chopped
30 g Bacon (1 oz), diced
1/4 Leek, diced
20 g Butter (0.75 oz)
80 g Red lentils (2.75 oz)
1 l Chicken broth (2 pints)
1 dl Whipping cream (1/2 cup)

——————————LIVER DUMPLINGS——————————
100 g Chicken liver (3.5 oz)
40 g Butter (1.5 oz)
80 g Bread crumbs (2.75 oz)
2 Egg yolks
1 Egg white

Saute the onion and the bacon in the butter, add the leek and the lentils,
saute for a moment. Moisten with bouillon, bring to the boil and simmer
until the lentils are tender. Meanwhile skin the liver and press through a
fine sieve. Beat the butter until smooth, add the liver and mix well. Stir
in egg yolks and bread crumbs, season with salt and pepper. Beat the egg
white until stiff, fold into liver mixture. In a skillet bring water to a
simmer, add salt. Form dumplings with two teaspoons and poach for 5
minutes. Remove from water and place in a kettle filled with cold water. In
a blender liquidize the soup. Strain through a sieve and return to
saucepan. Add the cream and bring to a boil. Correct seasoning, add the
dumplings and reheat.

—–

Monterey Spaghetti

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces spaghetti, broken into 2″ pieces
1 egg
1 cup sour cream
1/4 cup Parmesan cheese — grated
1/4 teaspoon garlic powder
2 cups MontereyJack cheese — shredded
1 10 oz pkg frozen chopped spinach — thawed and drained
1 2.8 oz can french fried onions (Durkees) — divided

Cook spaghetti according to package directions. Meanwhile, in a medium bowl,
beat egg. Add sour cream, Parmesan and garlic powder. Drain spaghetti; add
to egg mixture. Add Monterey Jack cheese, spinach and half of the onions.
Pour into a greased 2-qt. baking dish. Cover and bake at 350 for 30 minutes
or until heated through. Top with remaining onions; return to the oven for 5
minutes or until the onions are golden brown. Serves 6 to 8.

– – – – – – – – – – – – – – – – – –

Title: GOW GEES
Categories: Chinese, Seafood, Pork
Yield: 48 servings

Stephen Ceideburg

——————-SWEET AND SOUR SAUCE——————-
1 c Water
1/2 c White vinegar
1/2 c Sugar
1/4 c Tomato paste
4 ts Cornstarch

————————-GOW GEES————————-
1 oz Dried mushrooms
Boiling water
48 Wonton wrappers (about 1
-pound)
2 oz Shrimp
4 oz Uncooked boneless lean pork
3 Green onions
2 ts Soy sauce
1/2 ts Grated pared fresh ginger
-root
1 sm Clove garlic, crushed
3 c Vegetable oil

Here’s a Chinese appetizer that looks great–crescents
of deep fried wonton skins stuffed with pork, shrimp
and other goodies.

For Sauce:

1. Combine water, vinegar, sugar, tomato paste and
cornstarch in small saucepan. Cook over medium heat,
stirring constantly, until sauce boils. Boil and stir
1 minute. . Keep sauce warm.

For Gow Gees:

2. Place mushrooms in bowl and cover with boiling
water. Let stand 30 minutes. Drain and squeeze out
excess water.

3. Cut wonton wrappers into circles using 3-inch (8
cm) biscuit or cookie cutter. Cover wrappers with
plastic wrap to avoid excessive drying.

4. Remove shells and back veins from shrimp. Finely
chop shrimp, pork, onions and mushrooms with cleaver,
sharp knife or food processor. Transfer chopped foods
to large bowl. Add soy sauce, ginger and garlic. Mix
well.

5. Place level teaspoon (5 mL) pork mixture onto
center of each wonton circle. Brush edges with water.
Fold circles in half over filling, pressing edges
firmly together to seal.

6. Heat vegetable oil in wok over high heat until it
reaches 375 degrees F (190 C). Fry 8 to 10 gow gees at
a time in hot oil until golden, 2 to 3 minutes. Drain
on absorbent paper. Serve with Sweet and Sour Sauce.
From “Chinese Cooking Class Cookbook” by the Editors
of Consumer Guide, Publications International LTD,
1980. ISBN 0-517-322455.

—–

Asparagus: Tuscan Spring Salad

Recipe By : Wisconsin Country Gourmet (posted by Hanneman)
Serving Size : 6 Preparation Time :0:30
Categories : Salads Wisconsin

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 small red potatoes
1 pound fresh asparagus — sliced diagonally
6 whole carrots — sliced diagonally
DRESSING as follows
3/4 cup extra virgin olive oil
6 tablespoons red wine vinegar
1 tablespoon sugar
1/4 cup fresh parsley — minced
3 fresh basil leaves — minced
2 cloves garlic — minced
. . .
Salt and pepper — to taste
1 shallot — finely diced
Romaine lettuce — optional

Look for “small new potatoes” with purple-red skins, and fewer deep
eyes.
Boil rinsed potatoes in plenty of lightly salted water, about 15
minutes, or until just tender. Drain and set aside.
Cut the asparagus and carrots to size before cooking. Steam each
vegetable separately (a dente).
-Asparagus (1-1/2 to 2-inch lengths) 1-2 minutes.
-Carrots (1/4-1/3-inch thick) 5 minutes.
Put the vegetables in a bowl and chill: to stop cooking and to cool
the potatoes enough so that they can be handled without crumbling. Slice
the red potatoes 1/4 to 1/2 inch thick. Prepare the dressing in a blender,
food processor, or hand-held grinder. Season with salt and freshly ground
pepper. Drizzle on the salad and toss gently to coat. Fold in the tender
shallot (or scallions; spring-green onions, sweet onion). Cover and chill
(about 2 hours). Lettuce (optional).

Cooksnote – substitute fresh rosemary for the basil. Use fresh herbs
Published by Wisconsin Trails Magazine (1988).

– – – – – – – – – – – – – – – – – –

NOTES : Here’s an eye-appealing potato salad from Wisconsin. Asparagus is
grown there.

SUGARLESS BLUEBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
1/2 ts Salt (opt)
1 tb Baking powder
1/4 ts Cinnamon
1/4 ts Nutmeg
2 Eggs
1/4 c Vegetable oil
3/4 c Orange juice
1 t Orange or lemon rind
1 c Blueberries,rinsed,drained
2 ts Flour,to toss blueberries in

In a large mixing bowl, sift together the flour, salt
, baking powder, cinnamon and nutmeg. Preheat oven to
400 F. In a small bowl, beat eggs lightly, add the
oil, orange juice and grated rind, and add this
mixture to the flour mixture.Before the flour and
liquid ingredients are fully combine, fld in the
blueberries, stirring gently. Fill 12 or more well
greased muffin tins about 2/3 full with the batter.
Bake the muffins for 20-25 minutes. From *Prodigy’s
Healthy eating Bulletin Board. From Jane Brody’s Good
Food Book.

– – – – – – – – – – – – – – – – – –

German Chocolate Cake Mix Cookies

Recipe By : Austin American-Statesman, November 3, 1993
Serving Size : 54 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg German Chocolate Cake Mix — pudding included
1 cup Semisweet Chocolate Chips
1/2 cup Rolled Oats
1/2 cup Raisins
1/2 cup Oil
2 Eggs — slightly beaten

Heat oven to 350 degrees. In large bowl, combine all ingredients; blend
well. Drop dough by rounded teaspoonfuls two inches apart onto ungreased
cookie sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool 1
minute; remove from cookie sheets.

– – – – – – – – – – – – – – – – – –

NOTES : These are on Pillsbury’s list of most-requested recipes. The cookies
puff during baking then settle when removed from the oven, forming a pretty,
crinkled top.

Title: Progres with Grand Marnier I (Biscuit)
Categories: Desserts, Masterchefs, Frisco, Chzm
Yield: 12 servings

——————————BISCUIT NOISETTE——————————
6 lg Egg whites 1 oz Flour
1 pn Salt 5 oz Hazelnuts, finely ground
1 oz Juice, lemon 5 oz Sugar
1 oz Sugar

Biscuit Noisette:
=================

Put the egg whites into a blender with salt and lemon juice. Add
1 ounce of sugar to the egg whites while blending.

In a separate bowl, blend the flour, 5 ounces of sugar and ground
hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture
and fold in with a spatula.

Butter the bottom of a baking sheet, cover with buttered
parchment paper. Pour biscuit dough on parchment and place in 475 F
over for 5 minutes, rotating pan often. When cooked, cool in the
refrigerator.

Set aside for use in the rest of the Progres with Grand Marnier
recipe.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

—–

Beard’s Shortbread

Recipe By : James Beard
Serving Size : 32 Preparation Time :0:00
Categories : Cookies 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups flour, all-purpose — sifted
1/2 cup sugar
1 cup butter — room temperature
1 egg yolk

In bowl mix flour, sugar and butter together, either by hand or in
electric mixer. Add egg yolk and knead in well. Divide mixture into 4 parts
and roll each into square or circle about 1/2-inch thick. Mark pattern in
crust by lightly tapping with tip of fork. Cut each circle into 8 triangles
or each square into 8 smaller squares. Place pieces on lightly buttered and
floured baking sheet. Bake at 350 degrees 15 minutes, then reduce heat to
300 degrees and bake 30 minutes more, until shortbread is delicate light
brown. Makes 32 shortbreads.
Source: James Beard

– – – – – – – – – – – – – – – – – –

Title: GLAZED SUGAR COOKIES
Categories: Cookies
Servings: 36

MMMMM—————————–COOKIES———————————-
1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg

MMMMM——————————GLAZE———————————–
1 c Sifted confectioners’ sugar
2 T Water or milk
1/2 t Vanilla extract
Food coloring (opt)

MMMMM—————————–TOPPINGS———————————-
Red and green sugar crystals
Nonpariels
Cinnamon candies

1. Preheat oven to 375’F.

2. FOR COOKIES, combine cookie mix, contents of buttery flavor packet from
Mix and egg in large bowl. Stir until thoroughly blended Roll dough to
1/8″ thickness on lightly floured surface. Cut dough into desired shapes
using floured cookie cutters. Place cookies 2″ apart on ungreased baking
sheets. Bake at 375’F. for 5-6 minutes or until edges are light golden
brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool
completely.

3. FOR GLAZE, combine confectioners’ sugar, water and vanilla extract in
small bowl. Beat until smooth. Tint glaze with food coloring, if desired.
Brush glaze on each cookie with clean pastry brush. Sprinkle cookies with
sugar crystals, nonpariels or cinnamon candies before glaze sets. Allow
glaze to set before storing between layers of waxed paper in airtight
container.

Makes 2 1/2 to 3 dozen cookies.

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