Title: IMAM BAYILDI (BRAISED EGGPLANT WITH TOMATOES
Categories: Middle east, Turkish, Vegetable, Eggplant, Time/life
Yield: 6 servings

3 md Eggplant; (about 1 lb. ea.)
;as long and as narrow as
;possible
4 tb Salt
2 ts Salt
6 md Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
5 md Tomato; fresh, ripe, peeled,
;seeded and finely chopped,
;or 1 1/2 cup chopped,
;drained, canned tomatoes
1/2 c Olive oil
6 lg Garlic cloves; peeled
2 tb Parsley; finely chopped,
;prefer flat leaf parsley

With a sharp knife, cut off the stem and peel each
eggplant lengthwise, leaving 4 evenly spaced 1 inch
wide strips of peel intact. Slicing between the
strips, cut each one in half. Cut side up, make three
or four 4 inch long lengthwise slashes through the
thickest part of each half, spacing the slashes about
1 inch apart. Sprinkle the eggplants with 1 tablespoon
of the salt and arrange them in two or three layers in
a large flat bowl or pan. Pour in enough cold water to
cover them by 1 inch, weight with a heavy casserole,
and let the eggplants rest at room temperature for at
least 30 minutes.
Meanwhile, drop the onion rings into a large
colander set in a deep plate. Sprinkle the onions
with 3 tablespoons of the salt, turning them about
with a spoon to coat them evenly. Let stand at room
temperature for at least 30 minutes, then rinse the
onions under warm running water and squeeze them
gently but completely dry. Place them in a bowl, add
the tomatoes and the remaining 2 teaspoons of salt and
toss together thoroughly.
Pour 2 tablespoons of the oil into a heavy casserole
large enough to hold the eggplants in one layer.
Drain the eggplants, rinse them under cold water and
pat dry with paper towels. Arrange the eggplants cut
side up in the casserole. Force as much of the
onion-tomato mixture as possible into the slashes and
spread the rest on top. Place a garlic clove on each
eggplant half, and sprinkle them with the remaining 6
tablespoons of oil. Pour in the cup of water and bring
to a boil over high heat. Reduce the heat to low and
simmer covered for 1 hour and 15 minutes, or until the
eggplants are tender. Cool in the casserole to room
temperature.
To serve, arrange the eggplants n a large platter or
individual serving plates, spoon the cooking juices
around them and sprinkle with parsley.

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Popularity: 8% [?]

Homemade Playdough

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Flour
1 C Water
1/2 C Salt
2 Tbsp Cream of tartar
1 Tbsp Oil

Cook this stuff until it forms a mess, excuse me, mass in the pan. Turn it
out on a plate, pick an old one, and cover it with a damp cloth, also and
old one. Food coloring may be added. Store playdough in the refrigerator but
do me a favor……don’t EAT the stuff.

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Popularity: 5% [?]

Title: SPAM CARBONERA
Categories: Main dish
Yield: 6 servings

1 Onion, finely chopped
1/2 ts Fennel seeds
1 3/4 c Chicken broth, divided
1 cn SPAM Luncheon Meat, cut into
-strips (12 oz)
1 c Finely chopped parsley
3 Egg whites
1 Egg
1 pk Vermicelli (16 oz)
1 1/2 c Shredded Parmesan cheese,
-divided

In non-stick skillet, combine onion, fennel, and 1 cup broth. Bring
to a boil; boil, stirring occasionally, until liquid has evaporated.
Add SPAM and remaining 3/4 cup broth. Bring to a boil. Add parsley.
In bowl, beat together egg whites and egg. Cook vermicelli according
to package directions. Drain well. Add hot pasta to SPAM mixture.
Pour egg mixture over pasta and immediately begin lifting with 2
forks to mix well. Add 1 cup cheese. Mix until all broth is absorbed.
Sprinkle top with remaining cheese.

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Popularity: 7% [?]

Date: Wed, 29 Sep 93 18:03:29 CDT
From: simmons@Texaco.COM (Robert L. Simmons)

Black Beans (Margret Simmons)

2 lbs. dry black beans soaked 8 hrs/overnight
1 qt. veggie stock
soaking water plus enough to cover an inch
3 bay leaves

2 bell peppers chopped
2 onions chopped
10 garlic cloves finely chopped
1/2 cup cooking sherry
1 tsp. allspice (ground)
1 lemon quartered with
4 whole cloves stuck in each quarter
black pepper

Cook first 4 ingredients for 1.5 hrs. Add rest
of ingredients and simmer .5-1 hr until tender.

Popularity: 2% [?]

1 cup plaster of paris (do not pack)
almost 1/2 cup cool water
Liquid tempera paint in various colors
(your kid’s teacher may “donate” the paint in exchange for a few
sticks of chalk)
Margarine tubs or other disposable mixing containers
Disposable molds
(we used toilet paper rolls with tape covering one end to make a
“cup”)

This stuff won’t work on chalkboards, it’s too hard, but it works great
on sidewalks and lasts MUCH longer than store bought stuff. I made it
for christmas presents this year for kids, and it worked great!
Warning: this is a fun and messy project!

Pour plaster into a container. Using a disposable stick, stir in most
of the water. Add 2 or 3 tablespoons of liquid tempera, mixing well,
especially at the bottom. Add a little more water so the mixture
thickens, stir well, and pour into the molds. Remove the molds after
the chalk is completely dry.

Source: Amy Dacyczn’s Tightwad Gazette II

Popularity: 4% [?]

MUFFINS AND CRUMPETS (MRS. BEETON’S)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt

Makes 24 Muffins or Crumpets

flour

MUFFINS: Wash, peel and boil the potatoes, rub through
a colander, add the water (just warm enough to bear
the hand in it without discomfort); then dissolve the
yeast and salt in it, and stir in sufficient flour to
make a moist paste. Beat it well in a deep bowl and
then clear off the paste from the hands; cover over
with a clean cloth and leave it to rise in a warm
place. When it has well risen, and is light and
spongy, turn it out on the table, dredge over with
flour, and then divide it off into pieces about 3 oz
in weight, roll them up into round shapes, and set
them on a wooden tray, well dusted with flour to
prove. When light enough, see that the hot plate is
hot, and then carefully transfer the muffins from the
tray, one at a time, using a thin tin slice for the
purpose, taking particular care not to knock out the
proof or the muffins will be spoilt. When they have
been properly cooked on one side, turn over with the
slice and cook the other side. When the muffins are
done, brush off the flour, and lay them on a clean
cloth or sieve to cool.

To toast them, divide the edge of the muffin all round
by pulling it open to the depth of about 1 inch with
the fingers. Put it on a toasting fork and hold it
before a clear fire till one side is nicely browned,
but not burnt; turn, and toast it on the other. Do not
toast them too quickly, otherwise the middle of the
muffin will not be warmed through. When done, divide
them by pulling them open; butter them slighlty on
both sides, put them together again, and cut them into
halves. Pile on a hot dish and send quickly to table.

Time: 25 to 30 minutes to bake. Sufficient for about 2
dozen muffins.

CRUMPETS: Proceed exactly the same as directed for
Muffins (above), but stir in only half the quantity of
flour used for them, so that the mixture is more of a
batter than a sponge. Cover over, and leave for 1/2 an
hour. At the end of that time take a large wooden
spoon and well beat up the batter, leave in the spoon,
cover over, and leave for another 1/2 an hour. Then
give the batter another good beat up. This process
must be repeated 3 times with the intervals. When
completed, see that the hot plate is quite hot, lay
out some crumpet rings rubbed over inside with a
little clean lard on a baking tin, and pour in
sufficient of the batter to make the crumpets. When
cooked on one side, turn over with a palette-knife,
and when done take off on to a clean cloth to cool.
Muffins and crumpets should always be served on
separate dishes, and both toasted and served as
quickly as possible.

Time: about 20 minutes to cook. Sufficient for about 2
dozen.

From: Mrs. Beeton’s All About Cookery, Ward, Lock
Co., Ltd., London Melbourne, (circa 1890′s).

Posted by June Hoffman, 8/93

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Popularity: 5% [?]

Title: Bulgogi (korean Barbecue)
Categories: Meat
Yield: 4 servings

5 lb thinly sliced sirloin
-(4 to 5 lbs)
2 Cloves garlic; crushed
1/4 c sesame seeds; toasted and
-crushed
1 c finely chopped green onion
1/2 ts pepper
1/4 c sesame oil
2 c soy sauce
1 c sugar

Mix all marinade. Marinate meat at least 4 hours. Grill.

PACIFIC STARS STRIPES, 930725

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Popularity: 3% [?]

Title: Chocolate Diamonds From Death By Chocolate
Categories: Chocolate, Cookies
Yield: 36 servings

***** chocolate
-cake — *****
1/2 lb Unsalted butter
(2 tblsps. melted)
6 1/2 oz Semisweet chocolate; chopped
9 Extra large egg yolks
1 c Granulated sugar
4 Extra large egg whites
***** chocolate
-ganache — *****
1 c Hazelnuts; toasted
3 1/2 c Heavy cream
4 tb Unsalted butter
1/4 c Granulated sugar
2 lb Semisweet chocolate; chopped
***** raspberry
-filling — *****
1/2 pt Red rasperries
2 tb Granulated sugar

Recipe by: Mimi Markofsky
Preparation Time: 4:30
Lightly coat the bottom and sides of 2 10×15″ baking sheets with the
melted butter. Line each sheet with parchment paper, then lightly coat
the parchment paper with more melted butter. Set aside.

Preheat the oven to 325 degrees.

In the top of a double boiler that is set over medium heat, place the
remainder of the 1/2 pound butter and the 6-1/2 oz. semisweet chocolate.
Tighly cover with plastic wrap and allow to heat for 10-12 minutes.
Remove from heat, uncover and stir until smooth. Hold at room
temperature.

Place the egg yolks and 1 cup sugar in the bowl of an electric mixer
fitted with a paddle attachment. Beat on high until the mixture is
lemon-colored and slightly thickened, about 4 minutes. Scrape down the
sides of the bowl and beat on high for another 2 minutes.

In another dry bowl,using the whip attachment, beat the egg whites until
they are stiff but not dry.

Using a rubber spatula, fold the chocolate mixture into the egg yolks.
Add 1/4 of the egg white mixture into the chocolate mixture stirring to
incorporate. Gently fold in the remaining egg whites until completely
incorporated, with no white streaks remaining.

Divide the mixture between the 2 prepared pans, smoothing the batter.
Bake on the top and middle shelves in the oven for 20-22 minutes, rotating

the sheets halfway through baking. Remove from oven and allow to cool for

30 minutes.

While the cakes are cooling, toast the hazelnuts on a baking sheet in the
350 degree oven for 10-15 minutes. (They will begin to give off a toasted

scent when ready. Watch carefully, as they can burn easily.) Place the
hot nuts in a large, clean kitchen towel and rub vigorously to skin.
Allow the nuts to cool, then place them in a food processor and chop them
to 1/8″ size pieces.

Invert 1 sheet of cake onto a large cutting board (larger than the pan).
Place in the refrigerator for 30 minutes. Hold the remaining cake at room

temperature until needed.

To prepare the ganache, heat the heavy cream, 4 Tblsps. butter and 1/4 cup

sugar in a medium sized, heavy saucepan, stirring to dissolve the sugar.
Bring the mixture to a boil. Place 2 pounds of chocolate in a medium
stainless steel bowl. Pour the boiling cream over the chocolate and allow

to stand 6-7 minutes. Stir until smooth.

Combine 3 cups ganache with the chopped hazelnuts. Hold this mixture at
room temperature to use for filling. Remove 1 more cup of ganache and
place it in a bowl in the refrigerator (to be used to decorate the
diamonds). Keep the remaining ganache at room temperature until needed.

To make the raspberry filling, puree the rasperries and 2 Tblsps. sugar in

a food processor for 12-15 seconds. Strain the puree in a fine mesh sieve

over a stainless steel bowl. Cover with plastic wrap and refrigerate
unitl needed.

ASSEMBLY:

Remove the cake from the refrigerator. Using a cake spatula, spread the
raspberry puree over the cake, to the edges.
Spread the hazelnut ganache over the raspberry filling, to the edges.
Invert the other cake layer on top of the ganache covered layer. Remove
the parchment paper from the second layer and press the layers together to

hold them. Place the entire cake in the freezer for 1 hour.

Remove the cake from the freezer. Using a very sharp serrated knife, cut
away the uneven edges of the cake so it will measure 9″ x 13-1/2“. Use a
serrated knife to cut the cake widthwise into 9 1-1/2″ strips. Trim a
1”, diagonally cut piece from each end of the strips, then cut the strip

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Popularity: 7% [?]

Title: FRAGRANT COCONUT RICE
Categories: Vegetarian, Rice, Chinese
Yield: 4 servings

2 tb Peanut oil
1/2 lb Finely chopped onion
2 c Long-grain rice, cooked
1 ts Tumeric
2 ts Salt
2 c Fresh or canned coconut milk
2/3 c Stock (chicken or vegetable)
2 Whole cloves
1 Whole cinnamon stick
-OR- Chinese cinnamon bark
2 Bay leaves

Heat the oil in a large casserole until moderately
hot. Add the onion and stir-fry for 2 minutes. Put
in the rice, tumeric, and salt, and continue to cook
for 2 minutes.

Add the coconut milk and stock and bring the mixture
to a boil. Stir in the whole cloves, cinnamon, and
bay leaves. Turn the heat as low as possible and let
the rice cook undisturbed for 20 minutes. It is ready
to serve when the rice is cooked.

Source: Asian Vegetarian Feast – by Ken Hom William
Morrow and Company, Inc. – New York ISBN:
0-688-07753-6 Typed for you by Karen Mintzias

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Popularity: 3% [?]

Strawberry and Cream Blintzes

Recipe By : Beth Emeth/ Philadelphia, PA April, 1973
Serving Size : 14 Preparation Time :0:00
Categories : Dairy Is Oh So Fine!

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BATTER:
2/3 cup cake meal
1/2 teaspoon salt
1 1/2 cups water
3 large eggs

FILLING:
1 pound cottage cheese, dry curd
1 large egg
1/2 teaspoon salt
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 cup sliced strawberries

STRAWBERRY SAUCE:
1 cup sour cream
1 cup sliced strawberries
2 tablespoons sugar

SAUCE: FILLING:
Combine all ingredients. Chill. Combine all ingredients and set
aside.
BATTER:
Combine eggs, salt and water. Add gradually to cake meal, beating
constantly and thoroughly to avoid lumps. Pour about 3 tbsp batter onto
a
hot, lightly greased frying pan and rotate so batter forms a 6-inch
circle.
Fry over moderate heat til edges pull away from the pan. Turn out onto a
clean cloth, cooked side up. Repeat til all the batter is used. Place a
spoonful of filling in the center of each leaf. Fold in edges and roll.
Fry in a small amount of oil or butter til browned on all sides.
Serve with chilled STRAWBERRY SAUCE.

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NOTES : *This dish can easily be made low fat by using reduced fat dairy
products.

Popularity: 4% [?]