Title: CLAM CHOWDER, MAINE STYLE
Categories: Soups, Fish
Yield: 4 servings

1/4 lb Salt pork
1 qt Water
1 1/2 c Onions -diced
2 c Clams
3 c Potatoes – diced
12 fl Evaporated milk

Dice the onions and salt pork, then saute slowly in an iron frying pan.
Empty into a chowder pan. Add a quart (mor or less) of water and bring it
to a boil. Add the diced potatoes and bring back to a boil. Put the clams
through a meat grinder then add to the pot. Simmer until done. Add salt and
pepper. When done, add the evaporated milk. Turn off heat and let set. Heat
again just before serving. Serve with Crackers. (I made this one with
canned chopped clams and it ws good!) From: Charlotte Grunwald’s private
collection of Authentic New England Cooking

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Title: 24 HOUR SALAD
Categories: Salads
Yield: 1 servings

2 Egg yolks, beaten
4 tb Sugar
2 tb Vinegar
2 tb Butter
1 1/2 c Pineapple tidbits, drained
1 1/2 c Minature marshmallows
3 Oranges
1 c Whipping cream

Put egg yolks in double boiler on low flame and add vinegar and sugar
beating constantly until thick. Remove from heat, add butter and cool.
Whip cream until peaks for, then fold in egg mixture. To this, add drained
pineapple, oranges and marshmallows. Chill for 24 hours. Randy Rigg

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Angel Biscuits (for freezer)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Freezer Meals Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package dry yeast
1/4 cup warm water
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/8 cup sugar
1/2 cup cold butter — *
1 cup buttermilk — * see note

Dissolve the yeast in warm water and set it aside. Put all the other dry ingre
dients, in the order that they are listed, in a bowl and mix. Then cut the but
ter into the mixture as you would for pie dough.

Pour the buttermilk and the yeast mixture in the bowl with the other ingredient
s, blending well but not overbeating.

Refridgerate until needed, then warm to room temperature to allow it to rise.

When you are ready, gently roll out the dough on a lightly floured board and cu
t, using a biscuit cutter or a small glass to cut our biscuits. Put them on a
greased pan and let them rise a bit (10 to 15 minutes) before popping them in a
n oven heated to 400ø for 12 to 15 minutes.

*For buttermilk I always substitute: 1 tablespoon of vinegar into a cup of ordi
nary milk and bring to room temp in the microwave. Works great!

*The original recipe calls for shortening but I don’t use it.

from the Frozen Assets List by frozen-assets@xc.org (Natalie) on Jul 28, 1998.

– – – – – – – – – – – – – – – – – –

NOTES : I’ve had this recipe clipped from who-knows-where for years and then re
cently discovered it in a great bread book called “Bread Alone.”

Title: SPICY LENTIL SOUP
Categories: Soups, Usenet
Yield: 4 servings

1 lb Lentils, washed
8 c Water
1 Celery stalk, chopped
1 Onion, chopped
1 Carrot, sliced
2 c Diced tomatoes
4 Garlic cloves,
-diced (or less)
2 t Cayenne
2 t Chili powder
1 t Cumin
Salt (to taste)

Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover.
Cook for about 45 minutes or until beans are tender. Stir occasionally;
you will also need to add water during this 45 minutes.

NOTES:

* A simple soup with lentils, tomatoes and hot pepper — This is a spicy
vegetarian lentil soup. It makes a very good main course or side dish. You
don’t have to soak the lentils ahead of time!

* The spicing can be varied to taste.

: Difficulty: easy.
: Time: 15 minutes dicing, 2 hours cooking.
: Precision: no need to measure.

: Charles S. Geiger, Esq.
: The University of Texas at Austin, Texas
: cgeiger@ngp.UTEXAS.EDU ihnp4!ut-ngp!cgeiger

: Copyright (C) 1986 USENET Community Trust

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Hot White Chocolate

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound White chocolate
1/4 cup Brandy or rum
1/4 teaspoon Vanilla extract
2 Egg yolks
1 pint Milk

PLACE CHOCOLATE, BRANDY and vanilla in the top of a double boiler filled with
boiling water, place over medium heat and cook until chocolate is melted.
Remove
from heat, but leave melted chocolate in the double boiler. Add the yolks and
mix until incorporated.
Meanwhile, place milk in a small pot over medium heat and scald it. Immediately
remove from heat and slowly pour over the melted chocolate, stirring
constantly.
Pour into mugs and serve immediately.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Title: Melt-In-Your-Mouth Cookies
Categories: Cookies
Yield: 144 servings

2 c Margarine
1 c Sugar
5 c All-purpose flour
2 ts Vanilla extract
2 c Pecans; chopped
1/4 ts Salt
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:25
1. In a mixing bowl, cream the margarine (or butter) and sugar; add
flour, vanilla, pecans and salt. Mix well. Roll dough into 1-inch balls
and place on ungreased cookie sheets.
2. Bake in preheated 325-degree oven for 17-20 minutes or until
lightly browned.
3. Cool cookies slightly before rolling them in the confectioner’s
sugar.

Yield: About 12 dozen.

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TWO TEAS WITH SAFFRON

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Beverages Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–ARISTOCRATIC ICED
TEA——————-
8 c Boiling water (2 L)
1/2 ts Saffron Threads
Juice of 2 or 3 lemons
1 To 2 cups sugar (200 or
-400g)
Ice
—–BLACK SPICED TEA—–
12 Green cardamoms
8 ts Sugar
1/2 ts Saffron Threads
8 c Water (2L)
8 ts Black tea

Next time you get overwrought thinking of squid or
tofu, sit down to a nice steaming glass of the
following and compose yerself…

ARISTOCRATIC ICED TEA:

It is the color of Chartreuse (which is also tinted
with saffron). At least 4 hours prior to serving, pour
boiling water over threads.

Just before serving, add juice, sugar and ice cubes.
Threads may be left in or strained out.

Makes 40 servings.

BLACK SPICED TEA:

Chef Ashok Rajput of the Nataraja Restaurant (Palo
Alto, Ca.) made this tea for me while demonstrating
how to make Indian-style ice cream with cardamom,
pistachios, and saffron. I thought I had found heaven
between sipping the delicate, slightly sweet, aromatic
tea and tasting the custard of the freshly made kulfi.

This tea is called Qahwa in Kashmir where India’s
4,000 acres of saffron fields are. It is also served
in the Arab nations and Iran. I have seen recipes with
many other ingredients than the ones listed below, so
experiment also with green tea, rose water, fresh
ginger, almonds honey, cinnamon and milk.

Bring first four ingredients to a boil, then simmer
until liquid is reduced by half. Bring to a second
boil, add tea and steep to desired strength.

From “Wild About Saffron++A Contemporary Guide to an
Ancient Spice”, by Ellen Szita. Published by Saffron
Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
1987.

Posted by Stephen Ceideberg; March 30 1993.

– – – – – – – – – – – – – – – – – –

Title: Low Calorie Lemon Bavarian From Kaitlin Young
Categories: Cyberealm, Mom’s best, Low-cal, Desserts
Yield: 4 servings

1 tb Unflavoured gelatin
4 tb Unsweetened concentrated
Apple juice, thawed
2 tb Lemon juice
1/4 tb Grated lemon rind
2/3 c Unsweetened pineapple juice
1 c Evaporated skim milk

1. In a bowl combine apple juice and gelatin. Let stand in a
container of hot water until dissolved.

2. Stir in lemon juice, rind, and pineapple juice, and chill until
partially set.

3. Meanwhile, pour the evaporated skim milk into a bowl, and place in
the freezer until crystals form. Once the gelatin mixture is set,
beat the evaporated milk until thick and fluffy. Beat the gelatin
mixture until light and frothy. Combine the two mixture together, and
pour into a mold. Chill until set.

MMMMM

ENGLISH PEA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz (1) Pkg frozen English peas
1/4 md Head lettuce
3 oz Fresh lettuce
3 oz Fresh spinach leaves
1/2 c Green onions — chopped
2 ts Bouillion granules
-chicken-flavored
1/8 ts Pepper
1 1/4 c Water
1/4 c Skim water

Comine English peas, lettuce, spinach, green onions, bouillion
granules, chervil and pepper in a large saucepan; stir in water.
Cover and bring to a boil; reduce heat, and simmer 20 minutes.
Process mixture to saucepan, and stir in milk. Cook over medium heat,
stirring frequently, until thoroughly heated.
Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 46; CHO: tr;
CAR: 8gm; SOD: 64mg:

Source: All New Cookbook for Diabetics and Their Families.

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Title: FISH AND LEEK CHOWDER
Categories: Fish, Soups, Appetizers
Yield: 6 servings

1 tb Margarine
1/2 c Onion; chopped
2 Carrots; medium, chopped
1 c Bell Pepper; chopped
1/2 c Anaheim Chili; chopped
2 c Tomatoes; Italian, chopped
4 md Potatoes; peeled and cut
-into 1/2″ cubes
1 c Fish Stock
4 Leeks; chopped, white only
2 Bay leaf
1 c White Wine; Sauvignon Blank
1 ts Black Pepper
1 ts Thyme; 2 fresh sprigs
2 tb Parsley; chopped
3/4 lb Shark; cut into 1/2″ cubes
1/4 lb Dried Cod; refreshed
1/4 lb Bay Scallops
1 cn Evaporated Skim Milk
-12 oz.

Melt the margarine in a large soup kettle. Add the onion and cook over
moderate heat until soft, 3 minutes. Add the carrots, cook for several
minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3
minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and
parsley. Bring to a low boil, reduce the heat and simmer, covered, until
the potatoes are almost done, 10 to 20 minutes.
This is the point to do ahead have ready to add the fish, on the day it is
to be served.
Bring the Chowder base to a simmer and add the fish and scallops and
simmer, covered until the fish is just done, 5 to 15 minutes (don’t
overcook). Add the evaporated milk and stir gently. Serve at once.
Garnish with washed parsley leaves, and hot pepper sauce.

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