Title: MEAT AND SWEET POTATO PIE
Categories: Meats, Hamburger, Vegetables
Yield: 6 servings

1 lb Ground beef
1/2 c Bread crumbs
1/4 ts Allspice
1/4 ts Nutmeg
1/8 ts Black pepper
1 ds Of salt
2 – 16 oz can sweet potatoes,
-drained
1/4 c Brown sugar
1/4 c Milk
2 Eggs
1 tb Butter, softened
1 tb Lemon juice
1/4 ts Cinnamon

Source: MAINBEEF.ZIP

About 1 1/2 hours before serving, combine ground beef, bread crumbs,
allspice, nutmeg, pepper and 1 tsp salt by hand. With fingers, press
mixture to bottom and side of 9″ pie plate just to rim; refrigerate.
In large bowl, using a potato masher, mix sweet potatoes with
remaining ingredients and 1/2 tsp salt until smooth. Spoon sweet
potato mixture into pie shell, spreading to edge to seal. Bake in a
400 degree oven about 50 minutes or until knife inserted in center
comes out clean. Makes 6 servings.

MMMMM

Popularity: 4% [?]

Chicken Soup w/ Apples Leeks

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken — quartered
Salt Pepper — to taste
2 tablespoons Butter
3 Leeks, w/ 1″ green — sliced
2 Granny Smith apples — peeled
1 cup Apple juice
1/2 cup Vinegar
3 cups Chicken stock
3 tablespoons Calvados
1/2 cup Heavy cream

Season the chicken with salt and pepper. Melt the butter over medium heat
in a saute pan just large enough to hold the chicken. Add the chicken, skin
side down, and cook for about eight minutes over medium heat. If the butter
in the pan starts to brown, lower the heat slightly. Turn the chicken and
light saute in the same way for five minutes more.

Remove the chicken from the pan and place it in a bowl. If the butter in
the saute pan has burned, pour it out and replace it with two tablespoons
fresh butter. Add the leeks and cook them for 10 minutes over medium heat.
Stir the leeks every couple of minutes.
They should be soft but not brown.

Put the chicken back in the pan with the leeks. Add the apples, apple
juice, vinegar and broth. Bring the liquids to a slow simmer and with a
ladle skim off any fat or froth that floats to the top. Cover the pot and
simmer the chicken very gently for 10 to 15 minutes, until it is completely
cooked.

Remove the chicken and let it cool. Remove and discard the skin and pull
the meat away from the bones. Cut the meat into half inch chunks.

Use a ladle to skim off any fat that has formed on the surface of the
liquid in a saute pan. Add the Calvados and the heavy cream. Bring to a
simmer and season to taste with salt and pepper. Heat the chunks of chicken
in the soup for two minutes and serve immediately in hot bowls.

Suggestions and variations: Try adding a cup of sliced mushrooms along
with the apples. The mushroom flavor goes well with the other ingredients,
and the mushrooms make the soup more substantial. This soup is also
delicious with curry, which can be added by gently cooking a tablespoon of
curry powder in a tablespoon of butter and stirring it into the soup shortly
before serving.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Minestrone

Recipe By : Freeze With Ease copyright 1965
Serving Size : 1 Preparation Time :0:00
Categories : Freezer Meals Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound bacon — diced
2 onions — sliced
2 cups cabbage — chopped
1 cup escarole — chopped
1 cup celery — chopped
2 carrots — sliced
1/2 cup parsley — chopped
1 clove garlic
12 cups water
1 can navy beans — drained
1 can garbanzo beans — drained
1 can tomatoes
1 tablespoon oregano
1 teaspoon basil
1 1/2 tablespoons salt
1 cup macaroni

Brown bacon and onions in deep kettle.

To the bacon and onions add: cabbage, escarole, celery, carrots, parsley, garli
c and water. Simmer 40 minutes.

To this mixture add the navy beans, garbanzo beans, tomatoes, oregano, basil an
d salt. Bring to a boil. Cover and simmer 10 minutes. Add macaroni. Cook 10 min
utes or until macaroni is almost tender. Chill quickly; freeze. To serve, defro
st completely, heat if necessary to remove from container. Heat slowly until di
ssolved; adjust seasonings.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

SOUPE A L’OIGNON AU FROMAGE – FRENCH ONION SO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Onions, Thinly Sliced
1/4 c Unsalted Butter
1 tb Flour
1 1/2 qt Beef Broth
12 1/2"Slices French Bread
1/4 lb Gruyere Cheese, Grated

In a large kettle, cook the onions in the butter over
moderate heat, stirring until they are golden brown.
Sprinkle with flour and cook the mixture, stirring,
for 3 minutes. Add the broth slowly, stir the soup
constantly until it comes to a boil. Simmer, covered,
for 20 minutes. Season with salt and pepper. Put 2
slices of toast in each of 6 heated bowls, top each
toast with 1 Tbsp cheese and pour the soup over the
toasts. Top with any remaining cheese. Run bowls under
broiler about 4 inches from the flame for 3 minutes or
until cheese is melted and bubbly. a 1951 Gourmet Mag.
favorite.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Almond Ice Cream

Recipe By : ohio-state.edu
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 tsp kirsch

Pound the almond into paste.
Add milk and heavy cream, mix thoroughly together.
In a saucepan, heat the almond mixture to a boil. Remove from heat.
In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.
Add almond milk and mix well with wooden spoon.
Heat the mixture over low heat for 5 minutes without letting it boil. Stir
continuously. Then allow it to cool.
Strain through a sieve into ice cream maker and freeze until the ice cream
is
thoroughly firm.

I think you can probably use instant almond paste or almond extract instead
of pounding almond. Be careful that the paste or extract is sweetened or
not.
Also, you can add chopped fruits or nuts into the mixture. Just use your
imagination and creativity.

– - – - – - – - – - – - – - – - – -

Popularity: 16% [?]

Title: PORK SHAU MAI (DUMPLINGS)
Categories: Chinese, Pork
Yield: 6 servings

3/4 lb Pork loin
1 1/3 oz Pork fat
4 Black mushrooms
-(pre-softened)
1 Precooked bamboo shoot
1 1/2 tb Cornstarch
1 tb Cooking wine
1/2 tb Sesame oil
1 ts Sugar
3/4 ts Salt
1/4 ts Pepper
30 Won ton skins
24 Green peas

Filling: dice the pork, fat, mushrooms, and bamboo
shoot. Place in bowl. Add liquids and seasonings and
stir well. Throw filling against inside of bowl for
3-4 minutes so ingredients combine thoroughly. Divide
into 24 portions.

Place one filling in center of won ton skin. Cup skin
up around filling but don’t close – ‘make a waist’.
Place one green pea in the center of the filling. Use
knife to compress and even out filling until below top
edge of skin. Place in steamer about half inch apart.
Steam for six minutes on high. Remove. Serve.

You can use beef, shrimp, quail eggs, or sweet rice
for the above.

You can get ‘won ton’ and ‘dumpling’ skins as well as
egg roll wrappers at local chinese groceries. You can
make your own; but ready-made fresh or frozen ones are
quicker.

—–

Popularity: 11% [?]

GRATED POTATO PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Side dish
Pancakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
2 c Milk
1 1/4 c Sifted enriched flour
1 t Sugar
1 t Salt
1 d Pepper
1 1/2 lb Potatoes
Butter or bacon drippings

Beat egg with a little of the milk. Stir in the sifted
dry ingredients alternately with the remaining milk,
beating until mixture is smooth.

Wash and peel potatoes, grate directly into batter,
then beat well.

Fry on a hot greased griddle and serve hot with
crisply fried bacon, with stewed berries, or with
applesauce.

Source …… Mary Margaret McBride ENCYCLOPEDIA OF
COOKING Editor …… Anne London, director,
Homemakers Research Institute Publisher … Homemakers
Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.’94

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Viennese Coffee Mix

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 Cup Instant coffee powder
1/2 Teaspoon Cinnamon
2/3 Cup Sugar
1/8 Teaspoon Each allspice,cloves — nutmeg
3/4 Cup Dry non-dairy creamer

Combine and put in an airtight container. To mix, add 4 heaping
teaspoons to 8 oz. boiling water.

– - – - – - – - – - – - – - – - – -
Do not have French Vanilla – if you receive one, would sure like to have
it. Happy drinking!

Popularity: 6% [?]

Title: OLIVE LACED BABA GANOUJ
Categories: Appetizers, Oriental, Snacks
Yield: 3 cups

2 c Baba ganouj
1 c Black Greek olives, pitted
— finely chopped
1 ts Zahter*
Olive oil
Parsley, chopped
Pita wedges

Put baba ganouj in a bowl fold in chopped olives
zahter. Blend thoroughly adjust seasonings if
necessary. Cover refrigerate. Before serving,
drizzle with olive oil garnish with parsley. Serve
with pita wedges.
* Zahter is a Middle Eastern blend of marjoram, thyme,
sesame seeds sumac seeds found in good Middle
Eastern grocery stores. Substitute if you want by
using the following blend: 1 ts toasted sesame seeds,
powdered marjoram, powdered thyme, freshly grated
lemon rind some salt.

—–

Popularity: 3% [?]

Marcee’s Hot Cucumbers Phreelee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Korean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cucumbers
5 Chopped green onions
4 large Cloves of garlic
Sesame oil
1/4 cup Soy sauce
1/4 cup White vinegar
1 teaspoon Korean chile powder — (Mexican won’t do, g
from Asian food shop)

Slice ends off the cucumbers and rub against the ends to get the bitterness
out. (A white frothy paste will form). Peel cucumbers and slice in about 1/8th
inch slices. Add finely chopped garlic and green onions.

Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1
tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add more
for taste. Marinate, chill and serve. Recipe can be doubled easily.

– - – - – - – - – - – - – - – - – -

Popularity: 22% [?]