Title: POFFERTGES–DOUGHNUTS FROM HOLLAND
Categories: Brunch, Breads
Yield: 1 servings

-Pat Dwigans fwds07a-
1 c Flour; sifted
1/4 ts Salt
1 tb Sugar
1/4 c Butter
1 c Milk; scalded
3 Eggs; unbeaten

Add the butter to the milk and stir until it melts
in a saucepan. Add the flour and salt and beat until
smooth. Cook, stirring constantly, until the dough
leaves the sides of the pan; remove from the stove and
blend in the sugar and eggs. Shape into small balls
and fry in deep fat until dark brown.

Note. This is similar to a cream puff recipe
except they are baked.

—–

Popularity: 4% [?]

Black Walnut Pound Cake

Recipe By : Mrs. Ronald A. McKenney
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Post To Bakery-Shoppe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Lb Butter — softened
1 1 Lb. Box Powdered Sugar
6 Eggs
4 C Flour
1/2 C Water
2 Tsp Vanilla
4 Oz Black Walnuts — chopped

Grease and lightly flour a 9″ tube pan. Cream butter until light and
fluffy, then gradually add sugar. Add eggs one at a time, beating until
light and creamy. Add flour alternately with water and vanilla, beating
until smooth and light. Fold in walnuts. Pour in pan and bake at 350° one
hour until tester comes out clean. Do not overbake, or it will be dry.

Serves 12 to 16

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

– - – - – - – - – - – - – - – - – -

Popularity: 14% [?]

CROCKPOT FONDUE ITALIANO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Cheese/eggs
Italian Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Lean ground beef
8 oz Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 oz cans tomato sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 c Dry red wine

In a skillet or crock-pot with a browning unit, cook
beef until crumbly; pour off excess fat. In the crock-
pot, combine beef with dry spaghetti sauce mix, tomato
sauce, cheddar and mozzarella cheeses. Cover and cook
on low for 2 hours. Dissolve cornstarch in the wine.
Turn control to high. Add dissolved cornstarch. Heat
on high for 10 to 15 minutes. Dip chunks of Italian
bread into the fondue while > keeping the mixture hot
in the crock-pot. Makes 6 to 8 serv.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Syros Island Nougat

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Roasted pistachios almonds
2 cups Sugar
1 cup Corn syrup
1 cup Honey
1/2 teaspoon Cream of tartar
3 Egg whites
1/4 teaspoon Salt
1 teaspoon Vanilla
1/4 cup Oil for pan
Cornstarch (or see note)

Note: Sweet rice flour or thin rice wafers may be used instead of cornstarch to
line pan.

Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 minutes.
Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot.
Stir
gently over medium heat until sugar dissolves and bring to a boil. After it
comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a
clean brush to remove sugar crystals. Continue cooking on medium-high heat to
272 degrees F on a jelly thermometer. Remove from heat.
In a separate pot heat honey to boil.
Whip egg whites and salt until stiff and dry using a heavy electric mixer and
large bowl. Add a small amount of honey at first in a thin stream, very
slowly.
Beat in vanilla and continue adding remaining honey and then syrup. Beat
until
batch thickens and the beater slows down. Add nuts and blend in.
Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour
over it or lay rice wafers over bottom. Pour out the nougat. Dust top with
more
rice flour or thin rice wafers and let stand overnight to set. Cut into
rectangular pieces about 3/4″ by 1″ and wrap individually in heavy waxed paper.

From: “The Complete Greek Cook Book” by Theresa Karas Yianilos. Avenel Books,
New York.

Typed for you by Karen Mintzias

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

HALIBUT BROCCOLI PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Grated sharp cheddar cheese
1 1/2 c Flaked halibut
1 c Finely chopped onion
1 pk Frozen chopped broccoli
— thawed and drained
1 1/3 c Milk
3 Eggs
3/4 c Bisquick baking mix
1/2 ts Lemon pepper
1/4 ts Minced garlic
1/8 ts Dried thyme leaves

Mix 2 cups cheese, halibut, onion and broccoli
together and place in a 10″ greased pie plate. Beat
milk, eggs, Bisquick, lemon pepper, garlic and thyme.
Pour over halibut-broccoli mixture. Bake 400 degrees
F. for 25-35 minutes or until knife inserted in center
comes out clean. Top with remaining cheese and bake
1-2 minutes longer to melt cheese. Cool 5 minutes and
cut into wedges. Garnish with tomato and parsley.

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
Marketing Institute

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

BRAZIL CASHEW NUT ROAST WITH CHESTNUT STUFF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or water
1 md Onion — finely chopped
1 Garlic clove — crushed
5 Celery stalks
— finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
— (available at some
— health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 t Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper — to taste
1 c Chestnut puree

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan
over medium heat and cook the onion until transparent,
about 5 to 7 minutes. Add the garlic and celery and
cook 1 minute longer.

Put the mixture in a large bowl with the cashews and
Brazil nuts, millet, bread crumbs, potatoes, herbs and
spices, lemon juice, and grated rind. Add enough wine,
stock, or water to moisten the mixture so it holds
together. Season lightly with salt and pepper and mix
well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.
Cover with chestnut puree, then add the remaining loaf
mixture. Bake for 45 minutes.

If desired, serve with gravy.

Source: The Compassionate Cook – by Ingrid Newkirk and
PETA Typed for you by Karen Mintzias

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Noodle Bake
Categories: Diabetic, Pasta
Yield: 1 servings

2 oz Cheddar Cheese, cubed 1/2 c Noodles, cooked
1/4 c Milk -Salt
1/2 c Green beans, canned, -Pepper
-drained -Paprika

Melt Cheese in milk in small saucepan over low heat; blend until
smooth. Combine with beans, noodles, salt, and pepper. Place in
individual casserole; sprinkle with paprika. Bake in moderate oven
(350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or
spaghetti may be substituted for noodles.

MMMMM

Popularity: 16% [?]

BELL PEPPER BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Long-grain white rice
4 lg Red bell peppers — coarsely
Chopped
1 sm Onion — chopped
2 c Chicken stock
2 c Milk
1/2 c Heavy cream
1/4 ts Cayenne
1/4 ts Hungarian sweet paprika
1/8 ts White pepper
Salt to taste

Place the rice in a small saucepan with 2 cups of
water. Bring to a boil, reduce the heat to low and
simmer uncovered until the rice is overcooked and
mushy and the water has almost boiled away, about 40
minutes. In a medium saucepan, combine the red
peppers, onion and 2 cups of water. Boil over moderate
heat until the peppers are tender but still bright
red, about 10 minutes. Drain at once.

Put the rice, red peppers, onion and 1 cup of the
chicken stock into a blender or food processor. Puree
until smooth.

Strain the puree into a medium saucepan, add the milk
and the remaining 1 cup of chicken stock. Simmer over
low heat for 5 minutes to thicken slightly. Stir in
the cream, cayenne, paprika and white pepper. Season
with salt to taste. Cover the bisque and set aside
for 1 hour to blend the favors. Rewarm over low heat
before serving.

NOTE: May be made day ahead of time.

Recipe By :

– - – - – - – - – - – - – - – - – -

Popularity: 14% [?]

SESAME TAHINI OAT COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Sesame Seeds
1 c AM Oat Flakes (rolled oats)
1 1/4 c AM Whole Wheat Pastry Flour
1 t Non-alum baking powder
1 t Cinnamon
1/2 c Chopped nuts (optional)
1/2 c Raisins
1/2 c Milk or water
1/2 c Honey
1/2 c AM Sesame Tahini

Mix dry and liquid ingredients in separate bowls; then
combine and mix thoroughly. Drop spoonfuls onto a
lightly oiled baking sheet. Bake at 375 F. for 10-12
minutes.

Source: Arrowhead Mills “COOKIES” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: CHILI SHRIMP WITH BASIL
Categories: Chinese, Seafood, Appetizers
Yield: 4 servings

Karen Mintzias
1 lb Raw medium shrimp
Salt
1/2 Sweet red pepper
8 Chives
2 tb Unsalted roasted peanuts

—————————SAUCE—————————
2 tb Fish sauce
2 tb Lime juice
2 tb Water
2 ts Sugar
1 ts Chinese chili sauce
2 Garlic cloves
– finely minced
2 tb Chopped fresh basil

ADVANCE PREPARATION: Shell the shrimp, then devein by
cutting along the top of the curve, starting at the
tail and making a progressively deeper cut so the
knife nearly cuts through the shrimp at the thick end.
Rinse out the vein. Bring a large amount of lightly
salted water to a rapid boil and add the shrimp. Cook
until shrimp are done, between 1 and 2 minutes. To
test, cut a shrimp in half; it should be white in the
center. Transfer the shrimp immediately to a bowl of
ice water to cool. When chilled, drain and
refrigerate until ready to use.

Mince and place in separate containers the red pepper
and chives. Finely chop the peanuts in a food
processor and set aside. Combine the sauce
ingredients and mix well.

LAST-MINUTE PREPARATION: Toss the shrimp with the
sauce. Put in a decorative bowl and place the bowl in
crushed ice. Sprinkle the shrimp with the red pepper,
chives and peanuts. Serve at once.

Serves: 4 to 8 as an appetizer or 4 as a first course.

Source: Chopstix – by Hugh Carpenter and Teri Sandison
ISBN: 1-55670-133-0

Typed for you by Karen Mintzias.

—–

Popularity: 5% [?]