Lemon Almond Madeleines

Recipe By : Cooking Live Show #CL8871
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup clarified butter
1 cup blanched almonds
1 cup sugar
2 sticks (1 cup) unsalted butter — softened
4 large eggs
1 tablespoon freshly grated lemon rind
1 cup all-purpose flour
1 teaspoon double acting baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice
confectioners’ sugar for garnish

Preheat oven to 375 degrees F. With a pastry brush, butter the madeleine molds
well with some of the clarified butter.

In a food processor, grind the almonds with the sugar to a very fine texture. I
n a large bowl with an electric mixer cream the butter, add the almond mixture,
beating, and beat the mixture until it is light and fluffy. Add the eggs, 1 at
a time, beating well after each addition, and then beat in the rind. Into a bo
wl sift together the flour, baking powder and the salt and add to the butter mi
xture, alternately with the lemon juice, beginning and ending with the flour mi
xture and blending the batter after each addition. Using an offset spatula, spr
ead the batter into the buttered madeleine molds, scraping off any excess batte
r with the edge of the spatula. Place the filled molds on a baking sheet. Bake
the madeleines in the lower third of the oven for 10 minutes, or until golden a
t the edges. Turn them out onto a rack to cool. Wash and dry the molds, butter
again and repeat process with remaining batter.

Sift the confectioners’ sugar over the cooled madeleines prior to serving.

Yield: about 2 dozen madeleines

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Title: Chinese Roast Duck
Categories: Poultry, Duck, Oriental
Yield: 8 servings

5 lb duck
4 tb onions, Chopped
4 tb celery, chopped
4 tb ginger, minced
1/2 ts cinnamon, ground
1 ea star anise, broken up
1/2 c soy sauce
2 ts sugar
2 tb dry sherry
1 tb salt
1 tb soy sauce
1/4 c honey
2 tb Chinese black vinegar or
2 tb red wine vinegar

Clean duck, removing as much fat from the neck
as posible. Rinse and pat dry with paper towels.
Tie the neck closed.

Combine onion, celery, ginger, cinnamon, anise,
soy sauce, sugar and wine. Bring to a boil
and pour into duck. Sew up the opening.
Rub skin with the salt.

Line a pan with heavy aluninium foil.
Place duck breast side up, ona rack in the pan.
Pour 1 cup water into the bottom of the pan to
Reduce smoke. Roast in a 425 F oven 30
minutes turning once. Pour off the water and
fat and prick the skin lightly with a fork.
Brush the duck with honey, vinegar and soy
sauce mixture. Reduce the heat to 375F and
roast 1 1/2 hours longer or until done,
turning several times and brushing with the
basting mixture every half hour.

Snip the threads and drain the duck (reserve
the filling as sauce if desired). Let stand
10 minutes. Cut duck in small pieces and
serve with corriander.
Walt

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Title: TURKISH ORANGE CAKE WITH FRESH TAYBERRIES OR
Categories: Cakes
Yield: 4 servings

Karen Mintzias
1 lg Orange
4 oz Almonds, ground
1/2 c Caster sugar
1 ts Baking powder
3 dr Almond extract
3 lg Eggs
2 oz Pine kernals

————————-TO SERVE————————-
1 lb Tayberries or loganberries
Icing sugar
2 Oranges

Put one whole orange in a small saucepan, cover with
water and simmer for 2 hours. Pour away the water and
leave to cool.

Preheat the oven to 180 C/350 F/Gas 4.

Grease a 23 cm/9in shallow cake tin and line with
greaseproof (waxed) paper.

Chop the cooked orange roughly, discard the pips and
liquidize, including the skin.

Mix together the ground almonds, sugar, baking powder
and almond extract in a bowl. Beat the eggs with a
fork, beat in the liquidized orange, then pour into
the bowl containing the other ingredients and mix
well. Pour this mixture into the prepared tin and
sprinkle the top with pine kernals. Bake in the middle
of the oven for 35 minutes, or until a skewer comes
out clean. Leave to cool slightly, then turn out on
to a wire rack.

Just before serving, peel off the paper and sprinkle
the top of the cake with a little icing sugar. Serve
in wedges with slices of orange and fresh tayberries
or loganberries.

Source: A Basket of Berries, by Val Archer Typed for
you by Karen Mintzias

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CREOLE MUSTARD SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayonnaise
1/4 c Creole-style mustard
OR
1/4 c Dijon mustard
1 T Yellow mustard
1 T Horseradish
1/2 t Cider vinegar
1 Dash Worcestershire
Sauce
1 t Red wine vinegar
1 t Water
1/2 t Cayenne pepper
1/2 t Salt
1 T Green onions, sliced into
1 T Crushed garlic packed in oil
1 t Finely chopped green pepper
1 t Finely chopped celery
1 t Finely chopped onion

Mix all ingredients together. Serve with Planet Hollywood Chicken.
(From
the Miami Herald)

Golden Onion and Zucchini Lasagne (Gourmet Mag 2/94)

Recipe By : Elizabeth Stevens
Serving Size : 4 Preparation Time :0:00
Categories : Main Courses, Vegetarian* Pasta*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds thinly sliced onions — about 6 cups
1/2 teaspoon dried thyme
OR
1 1/2 teaspoons fresh thyme
7 tablespoons unsalted butter — divided 2+1+1+3
1/2 cup dry white wine
1 pound zucchini — sliced 1/4″ thick
1/4 cup all-purpose flour
2 1/2 cups milk
freshly grated nutmeg to taste
salt and freshly ground pepper to taste
3 7″ squares (no-boil) lasagne
1 1/2 cups freshly grated Parmesan — about 5oz.

In a large heavy skillet, melt 2T butter.
Cook onions with dried thyme (if using dry), salt and pepper, covered, over
moderately low heat, stirring occasionally, 30 minutes, or until tender and
pale golden. [I think this was no more than 15 minutes.]
Cook uncovered, stirring, 15 minutes. [5 min enough.]
Add wine and simmer until most of wine has evaporated.
Stir in fresh thyme (if using fresh) and transfer to a bowl.

Preheat oven to 375F.
Butter an 8″ square baking dish.

In the cleaned skillet, melt 1T butter.
Cook half of zucchini slices in one layer over moderate heat until tender,
about 2 min on each side. Transfer to another bowl.
Cook remaining zucchini in 1T butter in the same manner.

In small heavy saucepan, melt remaining 3T butter over moderately low heat.
Add flour and cook roux, whisking, 3 minutes.
Add milk in a stream, whisking, and bring to a boil, whisking.
Add nutmeg, salt and pepper to taste and simmer sauce, whisking, until
thickened, about 2 minutes.
[I think they’re trying to tell you something about whisking.]

Spread a few tablespoons sauce on bottom of prepared dish.
Layer over this, in order bottom to top:
– 1 square lasagne
– 1/2 onions
– 1/2 zucchini
– 1/3 sauce
– 1/3 Parmesan

– 1 square lasagne
– 1/2 onions
– 1/2 zucchini
– 1/3 sauce
– 1/3 Parmesan

– 1 square lasagne
– 1/3 sauce
– 1/3 Parmesan

Bake lasagne in middle of oven 25-30 min, or until golden. Let stand 10
minutes before serving.

Serves 6-8 as a first course or side dish.

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Title: Meat Loaf
Categories: Diabetic, Meats, Main dish
Yield: 6 neat folks

1 Egg; 2 tb Green pepper; chopped fine
2 c Lean grd round; 15% fat 1 ts Salt;
2 sl Bread; cubed fine 1/2 ts Dry mustard;
1/4 c Catup 1 tb Prepared horseradish; if
1/3 c Onion; chopped fine -desired

Preheat oven to 400 degrees f. Mix all ingredients well. Form into a
loaf. Place in foil-lined 5 x 9 pan; bake until done (15-20 minutes)

Food Exchanges per serving: 1/2 STRACH/BREAD EXCHANGE + 3 LEAN MEAT
EXCHANGES + 1 1/2 FAT EXCHANGE CAL: 258

Source: Recipes for Diabetics by Billie Little (version 1985)

MMMMM

Title: Buffalo Chip Cookies
Categories: Cookies
Yield: 48 servings

1 c Margarine
1 c Brown sugar
1 c Granulated sugar
2 – eggs, beaten
1 ts Vanilla
1 c Oatmeal
2 c Flour
1 ts Baking powder
1 pk Chocolate chips
1 c Nuts, chopped
1 c Cornflakes

Preparation Time: 1:00
Preheat oven to 350 deg. F.

Mix all ingredients and place spoonsful on cookie sheet.

Bake 12 to 14 minutes.

Makes 4 dozen cookies. These freeze well.

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Title: Party Date
Categories: Cakes Desserts Londontowne
Servings: 25

3 c Dates, cut up 1 1/2 c Shortening
3 c Boiling water 6 ea Eggs
3 t Baking soda 3 T Cocoa
4 c Sugar 4 1/2 c Flour
1 c Chopped nuts 2 c Chocolate bits

Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs,
cocoa and flour. Add baking soda to date mixture and combine. Pour into 2
greased loaf pans and sprinkle with topping of 1c sugar, nuts and
chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve
hot. Garnish with whipped cream.

Mrs. Henry D. Chaplin

—————————————————————————–

Date: Sat, 25 Jun 94 14:22:10 PDT
From: Barbara Zimmerman

SPANISH RICE by Helen Levashoff@genie.geis.com

4 cups rice, cooked as usual
.
SAUCE:

1 onion chopped
4 cloves garlic, minced
1 stalk celery
1 bell pepper
1 zucchini, chopped
2 cans tomato sauce
1 16 oz can chopped tomatoes
2 teaspoons southwest seasoning mix (recipe follows)

Saute onion, garlic, celery, bell pepper, zucchini in a little water or
veggie broth. When tender add the tomato sauce, tomatoes and spices and
simmer for about 20 mins. or while the rice is cooking.

When rice and sauce are finished cooking combine the two. If you have any
cilantro in the house, you could add some chopped to the finished product.

SOUTHWEST SEASONING MIX

2 T’s chili powder
2 T’s paprika
1 t T ground coriander
1 T garlic powder
1 T salt
2 t’s ground cumin
1 t cayenne pepper
1 t crushed red pepper flakes
1 t black pepper
1 t dried oregano

Combine and store in an airtight jar or container.

Oatcakes (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Fine (Pinhead) Oatmeal
1/2 ts Barcarbonate of Soda
Pinch of Salt
2 tb Bacon fat or Melted Butter
1/4 pt Hot Water
Extra Oatmeal for rolling

: To test the correct heat of the gridle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it sould take a few secounds to
turn colour.
: Set the oven to 375F/Gas 5 or heat a gridle or
heavy frying-pan. Mix the oatmeal, the bicarbonated of
soda and salt together in a bowl. Add the melted fat
and the hot water. Stir well until it makes a soft
paste. Sprinkle some oatmeal on a board. From the
dough into a round and roll it out as thinly as
possible, adding oatmeal to the serface as necessary,
to prevent sticking. Brush off the excess oatmeal. Cut
the dough into 4 or 6 pieces. To oven bake; place on a
large ungreased baking sheet. Bake for 15-20 minutes.
To gridle bake; bake on a hot gridle or frying-pan
until the edges begin to curl. Turn over and cook the
other side. Do not let the oatcakes brown; they should
be a pale fawn colour. Put on a wire rack to cool.
They are delicious served with cheese. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

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