THAI MUSSEL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White wine
2 tb Lemon juice
1 sm Onion,chop
1 Bay leaf
2 tb Garlic,chop
8 Cilantro sprigs
2 lb Mussels,med,clean
4 oz Rice noodles/vermicelli
2 tb Oil
2 sm Serrano chilies,crush lightl
1 tb Lime zest,grate
1 tb Garlic,chop
1 tb Gingerroot,mince
2 c Bok choy,chop
8 Scallion,slice thin,seperate
2 c Clam juice
1 c Water
2 tb Lime juice
2 tb Fish sauce
1 tb Soy sauce
1 t Sugar
2 tb Cilantro,chop

In large pot w/lid, combine wine, lemon juice,
onion, celery, bay leaf, garlic cilantro sprigs.
Boil, add mussels, cover steam til they open,
3-4min. (Don’t overcook; they get a second cooking
late) Remove mussels w/slotted spoon cool. Strain
liquid through srainer lined w/several layers of
cheesecloth. sholud be 3cups.
Break up noodles, cover w/hot water soak, 10-15min.
In heavy pot, heat oil. Add crushed chilies, zest,
remaining garlic ginger. Saute til tender, 1-2min;
don’t let ingredients brown. Add bok chou white
parts of scallion cook another 3-4min, stir
occasionally. Add clam juice, water, lime juice, fish
sauce, soy sauce, sugar strained mussel broth. Bring
to simmer.
While heating, remove mussels from shells ( reserve
anu juice, strain add liquid to soup; add mussels.
Simmer another 2-3min, garnish w/cilantro scallion
greens. Source: Fine Cooking, Feb/Mar’96,pp33

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POPCORN RING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Holiday
Kids Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 qt Popped popcorn
2 c Margarine
2 2/3 c Sugar
1 c Light Karo corn syrup
1 t Vanilla
2 c Whole pecans
6 c Miniature marshmallows
2 c Small spiced gumdrops

Put popped popcorn, marshmallows, gumdrops, and pecans
(optional) in large bowl. Melt butter, add sugar and
Karo, bring to a boil, stirring and simmering 3
minutes, add vanilla, pour over popcorn. Mix well, let
stand 2 minutes to cool. Press into buttered
ring-mold. Unmold onto wax paper. Decorate with cut
gumdrops. Or make balls with slightly dampened hands.
HALLOWEEN: Use orange and black gumdrops. CHRISTMAS:
Use red and green gumdrops.

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Title: Caramel Cherry Sundae
Categories: Desserts
Yield: 4 servings

6 tb Caramel ice-cream topping
1/4 c Grand Marnier
1 pt Frozen vanilla yogurt
Or vanilla ice cream
1/2 lb Cherries, pitted
1/4 c Crushed cookie crumbs (if
Desired)

Combine the ice-cream topping and Grand Marnier=AE in a small dish, stirr
ing
until smooth. Divide yogurt or ice cream among 4 dessert bowls. Top with
cherries, sauce and cookie crumbs and serve.

From Epicurious – Grand Marnier Home Page

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Title: Michelle’s Favorite Cookies (Mf)
Categories: Cookies
Yield: 1 servings

1 Puff pastry 2 inches wide by
-8 inches long
Sugar

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6743
Liberally dust surface of the pastry and your board with sugar. Roll
pastry
to about 4 inches wide and 10 inches long. (The more sugar you manage to
work into the dough, the more caramelized and scrumptious the cookies will
be.)

Press sugar over the top with a rolling pin; turn dough over and press
sugar
in on the other side. Fold each long side of the pastry, towards the
middle
and dust this with sugar; now fold pastry in half, dust with sugar and
gently apply pressure to the top to flatten it out and even it up. With a
knife or bench knife, cut across the length of the dough into 3/8th-inch
wide cross pieces.

Transfer cookies to a parchment lined cookie sheet. Shape the cookies by
turning edges out to approximate a bell shape or by turning edges in. Dust
with more sugar and refrigerate for 1 hour. Preheat the oven to 400
degrees.
Remove cookies from the refrigerator and place the in the oven. Bake for
10
to 15 minutes or until sugar on top begins to caramelize and turn golden
brown. Turn over and bake for another 5 minutes or until second side is
golden (watch them carefully because they burn easily) Cool on a rack;
serve
with fresh berries or oranges)

Yield: about 25 cookies
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Modern Rice Pudding

Recipe By : Betty Crocker (1950)
Serving Size : 6 Preparation Time :0:00
Categories : 1 Puddings
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs — OR 4 yolks
1/2 cup sugar
1/4 teaspoon salt
2 cups milk — scalded
nutmeg — to taste
vanilla extract — optional
2 cups cooked rice
1/2 cup seedless raisins
cream — warm, for serving

Beat eggs, sugar and salt slightly, to mix. Pour scalded milk into egg
mixture. Mix in vanilla (if desired), cooked rice and raisins. Pour into
1-quart casserole (6 1/2") and set in pan of water (1″ deep). Sprinkle
with nutmeg. Bake 1 hour 15 minutes in a moderate oven (350 degrees) or
until a silver knife thrust into custard comes out clean. Immediately
remove from heat. Serve warm with cream. Serves 6

Me ke aloha, Mary

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Title: Beef Stew #1
Categories: Stews
Yield: 1 servings

1 pk beef
4 lg potatoes
4 carrots
1 onion — cooking
2 bay leaves
1 cn peas — optional

Brown the beef with the onions in a large pot. Once
the meat is brown add 3 cups of water and bay leaves.
Heat over medium heat while you peel the potatoes and
carrrots. Add potatoes and carrots to the stew pot.
Cover with water. Bring to a boil. Cook until
potatoes are tender. Mix up a flour and water mixture
to thicken the stew. Add it right to the pot. No
need to remove the meat/veggies. Stir well to make
sure you don’t get lumps. Add pepper/salt/whatever you
like for spices. I sometimes add garlic when rowning
the meat. Oregano is a nice touch as well. Once the
stew is thickened you can serve it. Sometimes I make
dumplings with the stew. I usually buy a box of
Bisquick as it has a recipe on it. Unfortunately I
cannot relay the recipe to you as I don’t have any in
the house at the moment. You would have to talk to my
grandmother if you wanted to make them from scratch.
Isn’t that the way it always is.

Recipe By : gmccague@sol.UVic.CA (Gordon McCague)

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Title: Patties Parmigiana
Categories: Burgers
Yield: 6 servings

1 1/2 lb Ground Beef; *
1 t Salt
1/4 t Pepper
1/4 c Cornflake Crumbs
8 oz Tomato Sauce; 1 can
6 ea Mozzarella Cheese; Slices,**
1/4 c Onion; Finely Chopped, 1 Sm.
1 t Worcestershire Sauce
1/2 c Parmesan Cheese; Grated
1 ea Egg; Large, Slightly Beaten
1 t Italian Seasoning

* If the ground beef is lean, it may be necessary to add a small
amount ** Cheese slices should be 3 inches square.
~———————————————————————
~– Mix the meat, onion, salt, Worcestershire sauce, and pepper
together. Shape the mixture into 6 patties, each about 3/4-inch
thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties
into the egg, then coat them with the cornflake mixture. Brown the
patties in a large skillet over medium heat, turning once. Drain off
the excess fat. Mix the tomato sauce and Italian seasoning and pour
over the patties in the skillet. Cover and simmer for 15 minutes. Top
each patty with a slice of cheese and cover. Heat until the cheese is
melted, about 2 minutes. Serve the leftover sauce over the patties.

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Title: Zuppa Di Vongole (Clam Soup)
Categories: Fish/sea, Soups/stews
Yield: 4 servings

48 ea Clams 1 qt Fish stock
3/4 ea Bottle white wine (1 liter) 1 x Peeled, chopped tomato
1 x Leek 1 x Small bunch marjoram
1 x Small onion 1 x Leaf of celery
1 x Clove garlic 4 x Crusts of bread (croutons)

From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David’s
ITALIAN FOOD. “Into a saucepan put 4 dozen *vongole* or small clams
(cockles or mussels can be used as well). Pour over them three-quarters
of a bottle of white wine and let them cook until they have opened. Drain
them, setting aside the liquid in which they have cooked, and remove the
empty half-shells. — Chop the white part of a leek with a small onion,
add a clove of garlic, and saute this mixture in a saucepan with good oil,
add the liquid from the clams, and a quart of fish stock; add a peeled
and chopped tomato, a bouquet of marjoram, and a few green leaves of
celery. Let this bubble fast for ten minutes, remove the bouquet and the
garlic, stir the clams into the soup, and pour it into the tureen. Serve
separately small croutons of bread fried in oil.”

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Tangy Orange Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves Vegetarian
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oranges; peeled — segmented
1/2 cup Orange juice
1 teaspoon Ginger
1/4 cup Maple syrup

Combine all the ingredients in a saucepan and bring to a simmer over
medium-high heat. Cook for 1 minute and serve hot. Good over vanilla Rice
Dream and any kind of kebob.

Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE

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Title: SURPRISE COCONUT CREAM PIE
Categories: Pies
Yield: 6 servings

2 1/2 c Water
1/2 c Grits, regular
1 c Sugar
2 tb Butter or margarine
2 lg Eggs, beaten
1/2 c Coconut, flaked
1/2 c Sour cream
1 6 oz chocolate-graham
Cracker crust, prepared
Whipping cream, whipped
And sweetened (for garnish)
Maraschino cherries (for
Garnish)

In a medium saucepan, bring the water to a boil; stir in the grits.
Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Remove from the heat, and stir in the sugar and butter/margarine.
Gradually add to the bowl containing the beaten eggs, about 1/4th of
the hot mixture; add the egg mixture to the remaining hot mixture,
stirring constantly. Cook over low heat until the mixture thickens
and reaches 160 degree F (about 8 minutes). Remove from heat, and
stir in the flaked coconut and sour cream. Spoon mixture into the
prepared pie crust; cover and chill. Garnish, if desired. Makes one
9-inch pie.

Recipe: Rachel Major of Prosperity, South Carolina

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