Moments Of Bliss

Recipe By : COOKING RIGHT SHOW #CR9713
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup boiling water
1/4 Cup butter
1 Cup flour — sifted
4 eggs
1/2 Cup sugar
1 Cup pecans — chopped
1 Teaspoon maple extract

Deep Fryer at 350°F.

Bring water to a rolling boil. Add butter and stir to dissolve. Add flour
all at once. Stir vigorously to prevent batter from sticking and burning to
pan. Cook mixture until it forms a ball in center of pan. Allow to cool
slightly.

Add eggs, one at a time. Beat well after each addition. An electric beater
is helpful for this part of the work. Beat in sugar, nuts, and extract.

Drop by half teaspoonful into deep fat at 350 degrees. Fry until nicely
brown. About 2 or 3 minutes. Drain on paper towel and toss in confectioners’
sugar.
Serve warm.

Yield: 30 cookies

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Popularity: 5% [?]

Chocolate Babka

Recipe By : Richard A. Ifft
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
5 tablespoons butter or margarine (+extra for greasing)
1/4 cup lukewarm water
1 pkg. active dry yeast
6 tablespoons sugar
1 teaspoon salt
5 cups (to 6 cups) unbleached flour
1 1/2 cups semisweet chocolate chips
1/4 cup unsweetened cocoa
1/2 cup finely chopped walnuts or pecans

Place milk in a small saucepan and heat it just to the point where it
is ready to boil. Remove from heat, and add the butter or margarine,
and cool. (It can be cooled for 10 minutes in refrigerator.)

Generously grease the bottom, middle, and sides of a standard-sized
tube or bundt pan.

Place water in a large bowl and sprinkle in the yeast.

Add the milk mixture to the yeast when the milk mixture is definitely
cool to wrist temperature; then add sugar and salt.

Add flour, one cup at a time, mixing after each addition.

After all the flour is mixed in, knead for 5 to 10 minutes on a floured
surface. Add small amounts of flour, if necessary to keep the dough
from getting too sticky to handle.

Clean and grease the bowl. Add kneaded dough, and oil or butter the
top surface. Place it in a warm place to rise until doubled; this will
take approximately 2 hours.

Place chocolate chips in food processor with steel blade, or a blender,
and grind them until they resemble coarse meal. Transfer to a small
bowl and combine with the cocoa. Sprinkle 1/3 cup of this mixture into
bottom of the greased pan and then sprinkle in the chopped nuts.

When the dough has doubled in bulk, punch it down and then knead it for
5 to 10 minutes on the floured surface.

Roll the dough into a large oval with a rolling pin: 9-10 inches wide
at the middle, and 16-17 inches long.

Leaving a 1/2 inch rim around the outer edge, sprinkle the remaining
chocolate filling as evenly as possible over the dough. Roll it
tightly along the long edge, pinching the edges to seal them.
Carefully lift the babka and ease it into the pan, making as even a
circle as possible. Pat it firmly into place, and seal the two ends
together with a bit of water and a good pinch.

You can either let it rise at room temperature 45 minutes and then bake
it, or wrap airtight in a plastic bag and refrigerate (up to two days)
until you are ready to bake.

Preheat oven to 375 degrees. Bake 45 to 50 minutes, or until it sounds
hollow when thumped.

Remove chocolate babka from the pan and invert onto a plate, so the
chocolate-nut coating ends up on top. Cool at least 30 minutes.

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Popularity: 6% [?]

Title: Brenda’s Black Bean Soup
Categories: Soups, Ceideburg 2
Yield: 1 servings

3 c Dried black beans
2 Ham hocks
1 Bell pepper (chopped)
1 sm Onion (chopped)
1 Whole sour orange or
-tangerine
1 tb Vinegar (if you used a
-sweet orange or tangerine)
1 Stick oleo
2 tb Of flour
Salt and pepper to taste

Tried out the “White Trash Cookbook” last night and whipped up this
black bean soup. In spite of the fact that I forgot to finish it
with the browned flour and butter, it turned out pretty darn good, if
a tad bland. (I did cheat and use real butter instead of oleo.)
Here’s the recipe. Never having had black bean soup before, let alone
making it, I’m not sure what would be kosher to liven it up a bit.
Anyone have any tips? I served it with cornbread and a plate of
sliced homegrown tomatoes. BTW, the recipe is transcribed exactly as
it appears in the book to give a taste of Mickler’s writing style.
Pretty neat stuff, though I’m not sure if I’m ready for the cold
collard sandwich yet…

Put your beans in a soup pot and cover with water. Boil, take off
the fire and let sit til cool. Cook onions and bell peppers in 1/2
the oleo until limp. Add them and the ham hocks and orange to the
cooled beans; cover charitably with water. Simmer until beans is
soft (1 to 2 hours). Fish out the orange right now, before it gets
tore up. With the rest of the oleo, brown the flour in a black
frying pan, then stir it into the beans. Brenda says: “Make sure you
got a soup, now. If you need to add some more water, do it.”

From “White Trash Cooking”, Ernest Matthew Mickler. Ten Speed Press,
1986. ISBN 0-89815-189-9.

Posted by Stephen Ceideberg; August 25 1992.

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Popularity: 10% [?]

Hot Chicken Wings

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Appetizers
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds chicken wings
6 ounces tabasco sauce
1/2 cup butter — melted

Cut the chicken wings in two at the joints. In a large frying pan or skillet;
heat to 360¡ enough oil (or shortening) to cover the chicken wings. Add the
wings and fry until crisp, about 12-15 minutes.

To bake, preheat the oven to 450¡. Spread the chicken wings out on a baking
sheet in one layer and bake 45 minutes.

To make the sauce, combine the tabasco and melted butter and blend thoroughly.
As soon as the chicken wings are cooked, douse with the sauce, and serve
immediately.

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Per serving: 366 Calories; 32g Fat (78% calories from fat); 19g Protein; 1g
Carbohydrate; 120mg Cholesterol; 236mg Sodium

Popularity: 8% [?]

DENNY’S CHEESE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
WALDINE VAN GEFFEN
VGHC42A—–
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft’s mayonnaise
1 Jar cheese Whiz — (8
Ounces)
1 cn Chicken broth — (14
Ounces)
Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot – but
do not let it boil. Do not freeze because of the mayo.
Use within a week. Source: Gloria Pitzer’s Secret
Recipes Newsletter.

Recipe By :

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Popularity: 8% [?]

MIMI’S MEXICAN CHICKEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable or olive oil
1 Onion — chopped
2 Garlic cloves
— finely chopped
1 lg Red bell pepper — diced
1 qt Homemade chicken broth
1/3 c Fresh lime juice or
1/4 c Lemon juice
1 Boneless chicken breast
— cooked and shredded
1 c Cooked rice
1 c Tomatoes — chopped
1/2 c Fresh cilantro — chopped
Salt and pepper — to taste
—–GARNISH—–
Fresh cilantro — chopped

In large saucepan, heat oil and saute onion, garlic
and bell pepper until softened and fragrant – several
minutes. Add the chicken broth; bring to a boil. Add
the fresh lime or lemon juice, chicken and rice and
bring back to a boil. Add tomatoes and cilantro, then
turn off heat immediately. Taste and add salt and
pepper if desired.

Serve immediately with cilantro sprinkled over top as
a garnish to each bowl.

Yield: 4 to 6 servings.

From 1991 “Shepherd’s Garden Seeds” catalog. Pg. 3.
Electronic format by Cathy Harned.

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Popularity: 16% [?]

Title: MAPLE SYRUP SHORTBREADS
Categories: Cookies
Yield: 36 servings

———————————SHORTBREAD———————————
1/2 c Unsalted butter
1/4 c Sugar
1 c All-purpose flour

——————————-MAPLE TOPPING——————————-
3/4 c Packed brown sugar
1/3 c Pure maple syrup
1 tb Unsalted butter; room temp.
1 ts Vanilla
1/2 c Chopped toasted walnuts

For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch
square baking dish. Cream butter and sugar in processor unitl light and
fluffy. Add flour and process just until blended; do not form ball. Pat
into bottom of prepared dish. Bake until shortbread is light brown, about
25 minutes.

For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and
vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until
topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2″ squares.
Store in airtight container.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

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Popularity: 6% [?]

RED LOBSTER’S CHEESY GARLIC ROLLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Baking mix (RL uses a
-specially made product, but
-Bisquick buttermilk baking
-mix is a decent substitute)
6 oz Grated mild cheddar cheese
21 oz Cold water

Mix together above ingredients (by hand, an electric
mixer will NOT work) until JUST combined –do not
overmix. Scoop with a 1 1/2 ounce scoop onto 2
parchment-lined baking sheets (20 per sheet), and bake
in a 450 convection oven for 4-5 minutes. Rotate the
sheets, and bake another 4-5 minutes. (Note, a
commercial convection oven cooks about 25 percent
faster than a home oven — for the same results,
increase the baking time somewhat, but be careful not
to overbrown the rolls, they should be a light golden
brown). Remove rolls from the oven, and brush with
garlic butter mixture (again, RL uses a proprietary
product, but you can make a decent imitation by adding
garlic powder, NOT salt) to taste, plus some
dehydrated parsley flakes to liquid margarine. Do not
add too much butter to the rolls, or the garlic flavor
will overpower the cheese. For variations, increase
the cheese to 8 oz. (better, and the way the Lobster
used to do it), or substitute about 5 oz. shredded
Parmesan (NOT the dried stuff that comes in a can) for
the cheddar. The Parmesan variation is excellent.
IMHO, better than the original. As a breakfast bread
(or snack for the cook), you may also add 4-5 slices
of crisp cooked bacon to this. In this case, brush
with regular liquid margarine instead of garlic butter.

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Popularity: 6% [?]

Title: Whipped Topping
Categories: Diabetic, Desserts
Yield: 16 servings

1/2 c Instant nonfat dry milk 2 ts Sugar
1/2 c Ice water 1/2 ts Vanilla

Chill small bowl and beaters. Combine milk powder with ice water in
bowl. Beat until stiff, adding sugar gradually. Add vanilla. Serve
immediately. Makes about 2 cups.

2 tb. serving – 10 calories, free food .8 gm protein, 0 fat, 1.6 gm
carbohydrate, 11.9 mg sodium, 37.1 mg potassium.

Source: Am. Diabetes Assoc. Family Cookbook, Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93

COMPARE: Packaged whipped topping 20 calories per 2 tbsp (double), 1
gm fat, 1.8 gm carbohydrate.

3 cups (approx) freezable whipped topping (ER’s favorite) may be made
with 2 tb. icing or confectioner’s sugar. This is from another file
called Mock Whipped Cream. 10 calories/2 tb, 1.48 gm carbohydrate
estimated. Mix with fruit and freeze, or serve on top of slightly
thawed fruit – it takes about a cup of home-made whipped topping to
make the calories or carbohydrates of a milk exchange.

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Popularity: 5% [?]

BISCUITS SAUSAGE GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

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Popularity: 6% [?]