Title: SPICED LOQUATS
Categories: Condiments
Yield: 1 servings

-Helen Jolly mdfd30e-
4 lb Loquats; partially ripe
1 c Boiling water
1 Lemon; sliced
1 c Vinegar
1 tb Whole cloves
3 Cinnamon sticks
4 c Sugar
1/2 ts Salt

Wash loquats, remove seeds and measure 2 quarts.
Steam in the boiling water for 3 minutes to prevent
shriveling. Add remaining ingredients and boil 10
minutes.
Let stand overnight. Bring to a boil again, and
cook until syrup is thick. Pour into hot sterilized
jars, and seal. Makes about 5 (1/2-pint) jars.

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Popularity: 2% [?]

Cuscusu (Shellfish Couscous Soup) (Weir)

Recipe By : Joanne Weir: August 19, 1998 San Francisco Chronicle
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup couscous
2 1/2 cups fish stock
OR bottled clam juice
2 pounds assorted shellfish — such as
mussels; clams; shrimp; scallops
3 tablespoons olive oil
1 small yellow onion — minced
3 garlic cloves — minced
1 small pinch crushed red pepper
1 cup dry red wine
2 bay leaves
1 1/4 cups peeled — seeded
and chopped tomatoes
1 teaspoon red wine vinegar
salt and freshly ground pepper
3 tablespoons chopped italian parsley — plus
more for garnish
1 large pinch saffron threads

Wash the couscous in cold water and drain immediately. Lift and rake the
grains with your fingertips to separate them. Let rest for 10 minutes.

Heat the fish stock in the bottom of a couscousiere, or in a large soup pot
fitted with a steamer on top.

Line the steamer insert with 3 layers of cheesecloth. Add the couscous and
steam for 20 minutes, uncovered, fluffing the grains halfway through the
cooking.

Remove from the steamer and dump couscous into a baking pan.

Combine 1/3 cup water and 1/4 teaspoon salt. Sprinkle over the couscous.
Lift and rake grains with your fingertips to separate them. Let rest for 10
minutes.

Bring the fish stock back to a simmer. Wash the shellfish.

Add the mussels to the soup pot, cover and cook until they open, 2 to 5
minutes.

As the mussels open, remove them from the pan with a slotted spoon. Place
in a large bowl and cover with foil.

Add the clams to the soup pot, cover and cook until they open, 2 to 5
minutes. As the clams open, remove them from the pot with a slotted spoon
and add them to the mussels.

Strain the cooking broth and reserve.

Peel the shrimp and add them to the cooked shellfish.

Remove the muscle from the side of each scallop, then add scallops to the
shellfish.

Heat the olive oil in the soup pot. Add the onions and saute until soft, 7
minutes.

Add the garlic and crushed red pepper; saute for 1 minute.

Increase heat to high and immediately add the wine. Cook until reduced by
half, about 2 minutes.

Add the bay leaves, tomatoes, vinegar and strained shellfish broth. Season
with pepper.

Bring to a boil, then reduce heat to a slow simmer. Place the
cheesecloth-lined steamer insert back on the couscousiere or soup pot.
Place the couscous in the steamer.

Simmer slowly for 15 minutes, uncovered, until the couscous feels hot when
you touch it on top. Remove the steamer and couscous.

Add the parsley, saffron and all the shellfish to the soup pot and simmer
slowly for 2 minutes. Remove from heat and let sit for 3 minutes.

Stir the soup well; season with salt and pepper.

Divide the couscous among serving bowls, ladle in soup, then garnish with
parsley. Serves 8.

[PER SERVING: 165 calories, 9 g protein, 15 g carbohydrate, 6 g fat (1 g
saturated), 38 mg cholesterol, 330 mg sodium, 2 g fiber.]

Notes: Recipes from a lunch at a family run restaurant and market in
Palermo, on the northwestern tip of Sicily. The restaurant was called
“Shanghai.”

Kitpath@earthlink.net 8/27/98

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Popularity: 3% [?]

Cucumber Kimchi (Oi Sobagi Kimchi)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Oriental Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Kirby cucumbers
5 Green onions — finely chopped
1 Head garlic — finely chopped
2 tablespoons Fresh ginger root — finely ch
2 tablespoons Salt
2 teaspoons Sugar
teaspoon Cayenne pepper

1. Cut cucumbers in quarters, the long way. Rub with salt (extra to the 2
tbsp above) and let stand for an hour.

2. Mix the onion, garlic, ginger, red pepper, salt and sugar.

3. Rinse the cucumbers lightly. Pack them into a jar and cover with the
mixture from #2. Add water to fill the jar.

4. Let sit in refrigerator for ATLEAST 3 days. The longer they sit, the
better- I’ve had mine for 2-3 weeks and they get more flavorful with time.

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Popularity: 3% [?]

Title: Chocolate Ambrosia
Categories: Cheesecakes, Chocolate
Yield: 1 servings

Chocolate cake:
2 c Hot water
4 oz Cocoa powder
11 oz Mayonnaise
14 oz Sugar
1 tb Baking soda
1 ts Salt
14 oz Cake flour
Coconut ganache:
1 qt Heavy cream
1/3 c Coconut rum; (1/3 to 1/4)
2 lb Semisweet chocolate chopped
Mandarin orange sections
Grated coconut
Shaved chocolate

For the Cake: Place hot water an cocoa powder in the bowl
of a mixer with a paddle. Mix until blended. Add
mayonnaise. Blend until creamy. Add sugar, baking soda, mix
well. Add the flour in three batches, mix only until
blended. Pour into a pan that has been sprayed with cooking
spray, bake at 350 degrees for 3040 minutes. Yield: 1
9-inch layer cake For the Ganache: Bring cream to a
boil. Remove from the flame. Whisk in coconut rum, and
chopped chocolate. Stir until all the chocolate has melted
and set aside to cool.
To Assemble: Once the cake has cooled, take a slicing
knife and even out the top of the cake. From this one layer
we will make four. Spread a thin layer of ganache on the
bottom layer, top with a layer of mandarin oranges that
have been drained from the juice and patted as dry as
possible, a layer of freshly grated coconut and then
another thin layer of ganache top. Repeat the process with
the remaining 3 layers. Coat the top of the cake with a
thin layer of ganache and garnish with mandarins and shaved
chocolate.
CHEF DU JOUR CHEF CYNTHIA LONG

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Popularity: 4% [?]

Chocolate-Dipped Coconut Shortbread

Recipe By : The Joy of Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Chocolate
1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter — softened
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1 cup coconut — flaked
6 ounces semisweet chocolate chips — MELTED WITH
2 teaspoons butter

Buttery shortbread laced with coconut and dipped into dark chocolate.
Combine flour, baking powder, salt; set aside. Beat together butter,
sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time
and mix until well-blended. Stir in coconut. Form dough into a 4″ x 7″
rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300.
Butter two large baking sheets. On floured surface, roll dough into an 8-
by 14-inch rectangle about 1/4-inch thick. Using floured knife with long
blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on
buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2
large baking sheets with waxed paper, set aside. Melt chocolate and butter
together, stirring to blend well. Dip half of each cookie diagonally into
chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate
until chocolate sets, about 10 minutes. Store airtight at room temp or
freeze longer.
Source: The Joy of Cookies

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Popularity: 4% [?]

Title: Centennial Lemon Squares
Categories: Cookies
Yield: 8 servings

1 c Powdered sugar
1/4 ts Salt
1 c Flour
1/2 c Margarine
1 c Sugar
1/2 ts Baking powder
2 Eggs
4 tb Lemon juice
Lemon rind; grated
1 tb Margarine

Recipe by: Jo Anne Merrill
Preparation Time: 0:45
1. Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix
well. Work in 1/2 cup margarine. Press mixture in 8-inch square pan.
2. Bake in preheated 350-degree oven for 15 minutes. Remove from
oven.
3. Combine the 1 cup regular sugar, baking powder and remaining 1/8
teaspoon salt. Blend in slightly beaten eggs, 2 tablespoons lemon juice
and lemon rind. Spread over baked mixture. Return to oven. Bake for 20
minutes longer. Remove from oven and cool completely.
4. Combine remaining 3/4 cup powdered sugar, remaining two
tablespoons lemon juice and 1 tablespoon margarine for glaze. Spread over
lemon mixture. Cut into squares to serve.

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Popularity: 5% [?]

Title: Southern Spoon Bread
Categories: Bread Osg1966
Servings: 1

1 1/2 c Scalded milk
1/2 c Corn meal
1/2 ts Salt
1 tb Butter
2 tb Flour
1 ts Baking powder
1 ea Egg

Stir dry ingredients in the milk. Add beaten egg and melted butter.
Bake 30 minutes in moderate oven.

Note: Moderate oven is 350 – 400 F.

Source: Margaret A. Harvey, Zane Grange, Logan County, OH

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Popularity: 2% [?]

ZUCCHINI AND LEMON PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie crust — unbaked
Zucchini filling
3 sm Zucchini — thinly sliced
2 tb Butter
1/2 ts Caraway seed
1 t Lemon rind — grated
2 tb Sugar
2 tb Lemon juice
Custard
6 tb Butter
2/3 c Sugar
2 Whole eggs
2 Egg yolks
2 tb Flour
1/4 c Lemon juice

Preheat the oven to 400 degrees. Melt the 2
tablespoons of butter in a skillet and saute the
zucchini and remain filling ingredients over high heat
until the zucchini loses it color. Place in the pie
shell and bake for 15 minutes. Then reduce the oven
temperature to 375 dregees. While this is baking make
the custard by creaming the 6 tablespoons of butter
with the sugar. Add the 2 whole eggs and 2 extra egg
yolks alternately with the flour and mix well. Then
add the lemon juice, don’t worry if it looks funny.
Pour the custard over the zucchini and bake for and
additional 35 minutes.

Recipe By :

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Popularity: 3% [?]

Title: Sauce A La Maitre D`Hotel
Categories: Wildgame, Sauces
Yield: 1 servings

1 T Butter
1 pt Consumme, hot
1 T Flour
1/2 ea Lemon, juice of
1 ea Egg yolk, well beaten
1 T Parsley, chopped

Blend flour and butter in sauce pan and then add other ingredients
except egg. Let cook 15 minutes; remove from fire, cool slightly, and
stir in egg. Serve with baked Sheepshead. Also for: Recommended for
Pompano and Spanish Mackerel Source: FISHES AND FISHING IN LOUISIANA
published 1933 Recipe date: 01/17/33

MMMMM

Popularity: 3% [?]

CROCKPOT CHICKEN AND HERB DUMPLINGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken
Salt and pepper
2 Cloves garlic, minced
1/4 ts Powdered marjoram
1/4 ts Powdered thyme
1 Bay leaf
1/2 c Dry white wine (optional)
1 c Dairy sour cream
1 c Packaged biscuit mix
1 tb Chopped parsley
6 tb Milk
10 Small white onions

Sprinkle chicken with salt and pepper, place in
crockpot. Insert cloves in one onion. Put all onions
into pot. Add garlic, marjoram, thyme, bay leaf and
wine. Cover and cook on low 5 to 6 hours. Remove bay
leaf and cloves. Stir in sour cream. Increase heat to
high and combine biscuit mix with parsley. Stir milk
into biscuit mix until well moistened. Drop dumplings
from teaspoon around edge of pot. Cover and cook on
high for 30 minutes.

Note: Acquired from Jean Allen (GRDG72B) Prodigy
December 30, 1991.

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Popularity: 4% [?]