Jackson Salad

Recipe By : Calif Home Economics Teachers in “Party Foods”
Serving Size : 6 Preparation Time :0:20
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup bacon — crisp crumbled
1 14 oz can artichoke hearts — drained and chopped
1 14 oz can hearts of palm — drained and chopped
1/4 cup green onions — finely chopped
2 tablespoons parsley — finely chopped
2 cloves garlic — pressed
1 ounce fresh lemon juice
3 ounces salad oil
1/4 pound bleu cheese — crumbled
salt and pepper — to taste
romaine lettuce

Fry bacon until crisp; drain well and crumble; set aside. In a salad bowl,
combine chopped artichoke hearts, hearts of palm, onions and parsley. Add
garlic, lemon juice, oil, bleu cheese, salt and pepper and bacon. Mix well,
cover and refrigerate. Wash and dry romaine lettuce and tear leaves into small
pieces. To serve, mix chilled ingredients with romaine and serve on chilled
salad plates.

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Per serving: 280 Calories; 25g Fat (77% calories from fat); 8g Protein; 8g
Carbohydrate; 23mg Cholesterol; 443mg Sodium

NOTES : “This salad won a $25,000 prize in a cooking contest. It can be served
as a great beginning or even as a main dish salad.”

Popularity: 4% [?]

Title: Denise’s Diet Soup
Categories: Soups/stews, Vegetables, Formatted
Yield: 8 servings

1 ea Garlic cloves; minced
1 ea Onions; chopped
1 ea Leek; sliced, white only
1 ea Pepper, red; chopped
1 ea Zucchini; sliced
8 oz Mushrooms; sliced
1 pk Spinach, chopped, frozen
1 cn Tomatoes, stewed (14oz)
16 oz Chicken bouillion
12 oz V-8 juice
1 tb Chili powder
1 ts Paprika
5 1/2 ts Oregano
2 ea Bay leaves
Pepper, cayenne; to taste
4 oz Cheese, blue; crumbled

Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini,
pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in
microwave until soft, add to vegetables. Add remaining ingredients except
blue cheese, bring to a boil, then reduce heat and simmer about 20 minutes.
Add about 1 tb of crumbled blue cheese to each serving. Choice of
vegetables can vary, depending on availability and personal preferences.

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Popularity: 8% [?]

Title: Sweetie Pies (Cookies)
Categories: Cookies, Pies past
Yield: 30 servings

2 oz Emisweet Chocolate Chips
1/2 c Softened Salted Butter
1 c White Sugar
2 lg Eggs
2 ts Pure Vanilla Extract
1 1/2 c All-Purpose Flour
1/2 ts Baking Soda
6 oz Semisweet Chocolate Chips
3 oz White Chocolate Chips
1 1/2 oz Milk Chocolate Chips

Preheat oven to 375 F. Line cookie sheets with waxed
paper.

In a double boiler melt the unsweetened chocolate and
the first batch of chocolate chips. Stir frequently
with wooden spoon or wire whisk until creamy and
smooth.

Pour melted chocolate into a large bowl. Add butter
and beat with electric mixer at medium speed until
thoroughly combined. Add the sugar, eggs and vanilla.
Beat on medium speed until well blended. Scrape down
sides of bowl.

Add the flour, baking soda and the three types of
chocolate chips. Mix at low speed just until
combined. Chips should be distributed equally
throughout the dough.

Roll a heaping tablespoon of dough into a ball, about
1 1/2 inches in diameter. Place dough balls onto
paper-lined pans, 2 inches apart. With the palm of
your hand, flatten each ball to 1/2 inch thickness.

Bake for 10-12 minutes. Transfer cookies with a
spatula to a cool, flat surface.

Recipe By :

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Popularity: 4% [?]

TART DOUGH AND PREBAKING

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6712
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups flour
3/4 teaspoon salt
12 tablespoons cold butter cut into tablespoon pieces
6 tablespoons chilled shortening cut into tablespoon pieces
12 tablespoons cold water
1 egg, — lightly beaten
1/2 cup grated Gruyere or Swiss cheese

In a food processor combine the flour with the salt. Process the butter and
shortening until they are cut into tiny pieces. Add 8 tablespoons of the
water and process until it comes into a ball. If it is dry, add water by
tablespoonfuls.

Turn the dough onto a board and press it into a round slab about 1-inch
thick. If it is not too hot, roll the dough out immediately. (easier to
handle) But if the fat is oozing out, then refrigerate for 2 hours at least
or overnight to relax the dough.

Gently flour your board and rolling pin. Roll dough out from the center
until it forms a circle about 1/2-inch thick; turn over and roll until a
little thicker than 1/8th-inch thick and 14-inches in diameter.

Roll the dough over a lightly buttered 12inch false bottomed tart shell.
Press the dough into the pan and trim the edges pressing up a border
1/2-inch wide. Fold that border back into the pan (it should not overlap
the bottom) and press it back into the sides of the tart shell so that you
are building up a double thickness of shell wall. Roll the rolling pin over
the top to trim off excess pastry and refrigerate for 30 minutes.

Preheat oven to 400 degrees. Set the pan on a baking sheet. Line the dough
with foil or parchment and fill it with dried beans. Bake for 10 minutes.
Remove beans and bake 10 minutes longer. Paint the bottom of the shell with
egg and sprinkle on grated cheese and return to oven for 3 to 4 minutes to
really seal the bottom. Remove from oven and cool tart shell on a rack for
30 minutes before filling and finishing baking.

Yield: enough for two 8inch tart shells or one 12inch tart

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Popularity: 3% [?]

HERBFARM ROSEMARY SHORTBREAD

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Desserts
Harned 1994 Herb/spice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unsalted butter (3 sticks)
— at room temperature
2/3 c Sugar
2 tb Fresh rosemary or
2 ts Dried rosemary
2 1/4 c Unbleached all-purpose flour
1/2 c White or brown rice flour
1/4 ts Salt
2 ts Sugar for topping (opt’l.)

Line two baking sheets with parchment paper.

Cream butter in a large bowl until pale yellow and
light. Add the sugar; continue mixing until the
mixture is fluffy.

If you are using fresh rosemary, mince it. If you are
using dried rosemary, crush it in a mortar and pestle,
or by using a rolling pin on a flat surface, until it
is fine but not a powder.

Add both flours, the salt and the rosemary to the
butter mixture; mix until thoroughly combined. The
dough will be somewhat soft. Refrigerate it for 1
hour, if necessary, so that it is firm enough to roll.

Roll the dough out to form a rectangle about 10 x 14″
and 1/4″ thick. Cut cookies into 1 1/2 x 2″ rectangles
or any other shape you like. Place them about 1/2″
apart on the prepared baking sheets. Sprinkle them
with the sugar topping if desired; bake at 375 F. in
the center of the oven until they are gold at the
edges, 12 to 15 minutes.

Remove the cookies from the oven and transfer them to
wire racks to cool. Pack in an airtight container.
The cookies will keep, their flavor improving, for at
least a week.

Note: The author says that these cookies are much
better two days after they are baked, and suggests
planning accordingly.

Recipe from Ron Zimmerman of The Herbfarm/Falls City,
WA. In _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc.,
1991. Pp. 384-385. ISBN 0-89480-772-2. Electronic
format by Cathy Harned.

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Popularity: 6% [?]

Title: PRESERVED DUCK EGGS (THOUSAND YEAR OLD EGGS)
Categories: Eggs, Chinese
Yield: 12 servings

2 c Tea, very strong black
1/3 c Salt
2 c Ashes of pine wood
2 c Ashes of charcoal
2 c Fireplace ashes
1 c Lime*
12 Duck egg, fresh

*Available in garden stores and nurseries.

Combine tea, salt, ashes and lime. Using about 1/2 cup
per egg, thickly coat each egg completely with this
clay-like mixture. Line a large crock with garden soil
and carefully lay coated eggs on top. Cover with more
soil and place crock in a cool dark place. Allow to
cure for 100 days. To remove coating, scrape eggs and
rinse under running water to clean thoroughly. Crack
lightly and remove shells. The white of the egg will
appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

To serve, cut into wedges and serve with:

Sweet pickled scallions or any sweet pickled vegetable

Sauce of 2 tablespoons each vinegar, soy sauce and
rice wine and 1 tablespoon minced ginger root.

Preserved Ancient Eggs

These are often called thousand-year eggs, even
though the preserving process lasts only 100 days.
They may be purchased individually in Oriental markets.

The description of the whites turning grayish
isn’t quite accurate from the ones I’ve seen. They’re
more a dark blackish amber color– quite attractive
actually.

From “The Regional Cooking of China” by Margret
Gin and Alfred E. Castle, 101 Productions, San
Francisco, 1975.

Incidentally, this is an excellent book. It’s
written by Maggie Gin of commercial Chinese sauce
fame. If you can find an early edition, get it. The
later editions have been integrated into her marketing
strategies and may not be as complete as this one is.
They also call for whatever the sauce ingredients are
or “Maggie Gin’s Such and Such Sauce”.
per Stephen Ceideburg
Submitted By SAM WARING
On MON, 20
NOV 1995 145845 GMT

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Popularity: 5% [?]

Our special challah

Recipe By : Annice
Serving Size : 24 Preparation Time :0:00
Categories : Yeast Breads Jewish
****

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages yeast — (or 1 Israeli)
4 cups white bread flour — approximately
4 cups whole-wheat flour
1 1/3 tablespoons salt
1/2 cup sugar
1 stick margarine — melted and cooled
5 large eggs
1 1/2 cups warm water
1 egg — beaten
sesame seeds

Dissolve yeast in warm water. Have remaining ingredients at room temperature.
To yeast mixture, add salt, sugar, margarine and 5 eg gs. Mix well.
Gradually add whole wheat flour, then enough bread flour so that the dough can
be kneaded. Knead well, adding bread flour as needed. Place in oiled bowl,
turning dough to oil the top. Cover with a damp towel, and let rise in a warm
place till doub led. Punch down, and let rise again. Form into braided or
spiral loaves (2 gigantic or 4 medium or 8 small or a combination of these ).
Place on baking sheets, which have been sprayed with vegetable oil cooking
spray. Let rise till almost doubled. Brush with beat en egg, and sprinkle
with sesame seeds. Bake in a preheated 350 oven for about 30 minutes. or
until loaves test done.

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NOTES : Two impressive shapes:

1) Divide the dough two-thirds/one-third. Divide the larger section into
three. Roll each of these smaller sections into ropes, and braid together.
Repeat the dividing and braiding with the smaller section of dough. Brush the
larger braid with egg, and center th e smaller braid on it, securing with
toothpicks. Remove the toothpicks after the rising period.

2) Divide the dough into thirds. Roll each piece into a very long, thin rope.
Braid these together. Form a spiral with the braid, starting at the center
and tucking the end under when done.

Popularity: 3% [?]

Title: SZECHUAN NOODLE SALAD IN PEANUT SAUCE #1
Categories: Chinese, Salads
Yield: 6 servings

1 1/2 tb Minced gingerroot
1 tb Minced garlic
1 tb Minced green onion
6 tb Creamy peanut butter
2 tb Dark soy sauce
1/4 c Red wine vinegar
1 tb Chinese chili paste
1 ts Sugar
1 tb Sesame oil
2 tb Vegetable oil
1 tb Dry sherry
1 ts Hot, dry mustard (Chinese)
1/2 ts Salt
1/2 c Chicken stock
NOODLES:
1 lb Fettuccine
– or other thin noodles
2 tb Oil
1 c Julienned carrots
1 c Julienned green onions
1/4 lb Ham; julienned
1 c Bean sprouts
1 c Julienned cucumber
1 c Julienned red bell pepper

*Note: The noodles and sauce must be at room
temperature when tossed and served. If cold, the sauce
will lose its creamy consistency.

To make peanut sauce, combine ginger, garlic, 1
tablespoon green onion, peanut butter, soy sauce,
vinegar, chili paste, sugar, sesame and vegetable
oils, sherry, dry mustard, salt and chicken stock.
Blend thoroughly. Cover and set aside. Do not
refrigerate.

To make noodles, cook fettuccine until tender. While
noodles are still warm, toss with oil until well
coated. Chill. Place carrots in sieve and pour boiling
water over them. Immediately pat dry with paper towels
and chill. Wrap julienned green onions, ham, bean
sprouts, cucumber and red pepper separately and chill
until serving time. Bring noodles to room temperature
before serving. At serving time, place noodles in
center of large round bowl or platter. Arrange
vegetables and ham attractively in separate mounds
around edge. Blend peanut sauce again and pour over
noodles, vegetables and ham. Toss.

Created by: Hugh Carpenter, Los Angeles

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Popularity: 6% [?]

Title: Hot Sour Fish Soup
Categories: Soups, Mc
Yield: 4 servings

1/4 c Fish sauce — (nuoc mam)
2 ts Fish sauce — (nuoc mam)
1 ts Fresh ginger root — minced
1/2 ts Turmeric
2 whole cod fillets — 10 oz
: each
2 stalks lemon grass — tender
: bulbs only
1 md tomato — quartered
1/4 c lime juice — fresh
1/2 ts lime zest
1 sm chiles serranos –
: Julienned
2 lg scallions
2 TB cilantro — fresh is vital
1/2 ts white pepper — freshly
: ground
6 c rice, cooked — preferably
: Jasmine
5 c boiling water

In small bowl combine 2 teaspoons of fish sauce,
ginger, and turmeric. rub the fish on both sides w/
this mixture and let stand for 5 min. In a
non-reactive sauce pan, bring 5 cups water and lemon
grass to a simmer over medium heat and then simmer the
fish for c. 4 min or till just cooked through.
transfer the fish to a plate to cool slightly. remove
the skin and separate each peice into 2 peices (4
total). bring the soup back to a simmer and add all
remaining ingredients (except the fish). and simmer
for 3 min. set a piece of fish in each bowl and ladle
hot soup over fish. serve w/ jasmine rice.

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Recipe By : Food Wine Magazine

From: Kmeade@ids2.Idsonline.Com (The Me

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Popularity: 6% [?]

Grilled Jamaican “Jerk” Chicken

Recipe By : Billy Jack’s
Serving Size : 10 Preparation Time :0:00
Categories : Chicken Caribbean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 chicken breasts without skin
1/2 cup vegetable oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons basil
2 teaspoons thyme
2 teaspoons vegetable seasoning
2 teaspoons crushed red pepper
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons ginger
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon cayenne
1 teaspoon salt
1/4 cup sugar
1 onion — diced
1 green pepper — diced

Pound chicken to tenderize.

Mix onion, green pepper, oil, sugar and seasonings in bowl with chicken. Cover
and refrigerate for four hours or overnight. Grill until just done. Do not
overcook. Accompany with salsa, red chile sauce, pineapple-jicama relish or
any sauce of choice.

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NOTES : Serve with Pineapple-Chipotle Salsa

Popularity: 5% [?]