Salt and pepper the pot, and add the four tomatoes, seeded, and the
potatoes, peeled and cut into thick slices. Cover wth water and bring
to a full boil. When the potatoes are cooked (10-15 minutes), and the
fish (which may vary according to the size of the fish), use a skimmer
to remove the potatoes and fish, and place in a dish, lined with
something to absorb the liquid.

Serve the bouillon with croutons (made from the stale bread), and
sprinkled with mince garlic and “rouille” (a spicy sauce made iin
Provence; I think Tobasco Sauce would work just fine).
As may be evident, I haven’t ever made this recipe, but it is
rather simple. What I am not clear on is what to do with all the fish
and potatoes after all of this. Many people just use scraps of fish,
whatever they can get their hands on, since it is usually thrown away
anyway.

Recipe By : atravers@umassd.edu
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews High Vitamin C
Portuguese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons CRUSHED RED PEPPER
1 medium ONION
2 tablespoons SALT
2 bunches KALE — 4 BOXES FROZEN
3 cans KIDNEY BEANS
1 1/2 pounds LINGUICA OR CHOURICO (PORTUGUESE SAUSAGE) — CHOPPED
6 POTATOES — PEELED AND DICED
1 head CABBAGE — SHREDDED
1 SHANK BONE WITH MEAT

1.) PUT MEATS, INCLUDING LINGUICA OR CHOURICO AND SHANK IN POT.
ADD CRUSHED RED PEPPER, ONION AND SALT. COVER WITH WATER. 2.)
BRING WATER TO BOIL, AND KEEP SIMMERING UNTIL MEAT IS ALMOST
DONE. 3.) PUT KALE, CABBAGE AND RED KIDNEY BEANS IN BROTH. 4.)
WHEN KALE IS ABOUT HALF-COOKED, ADD POTATOES AND COOK ADDITIONAL
30 MINUTES.

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 0 0 0 0 0 2691 0 0 0

Add to egg mixture and beat or process until smooth. [Test to see if
batter flows smoothly through a funnel or squeeze bottle with an opening
of apprx. 1/2 inch. Add flour or milk to thicken or thin batter.]

Heat and apprx. 3/4 cup vegetable oil in skillet to 375 degrees. Pour
batter through the funnel into the oil, making swirls or spirals from the
center, out. Batter will expand, don’t fill the entire surface. Cook
about 30 seconds per side for small cakes and 2 minutes per side for
large cakes. Turn cakes with tongs when edges are brown. Remove with
tongs and drain on paper towel. DO NOT STACK. Serve warm with powdered
sugar, cinnamon, syrup, jam, jelly, ice cream, etc.

Makes: 5 large or 10 small

3 c Flour 3 tb Sugar
1 ts Salt 1 c Milk
4 ts Baking powder 2 tb Melted butter or butter
1 Orange -substitute
4 tb Shortening

Sift flour, measure, and sift with baking powder, salt, and 1 tablespoon
sugar. Cut in shortening. Add milk to form soft dough. Turn onto lightly
floured board. Knead lightly. Pat into sheet 1/2 inch thick. Spread with
butter, and 2 tablespoons sugar dissolved in orange juice. Sprinkle with
grated orange rind. Roll like jelly roll and cut in slices 1/2 inch thick.
Place cut side down in well-oiled pan. Cover and allow to stand 10
minutes. Bake in hot oven (450ø F) 15 minutes. 12 servings. The Household
Searchlight – 1941

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Firm white bread
4 c Stock
1 tb Butter
1 Bay leaf
1 tb Olive oil
1 t Lemon juice
4 Cloves garlic, minced
4 Eggs

Serves 4

Trim crusts from bread, dice. Cook bread cubes and
garlic in butter and oil over medium-high heat until
cubes are golden. Remove and keep warm. Combine
stock, bay leaf and lemon juice in same pan. Bring to
a simmer over medium heat. Break eggs, one at a time
into a saucer and slip into hot broth. Poach until
whites are set but yolks are still liquid (4 minutes).
With a slotted spoon, carefully transfer each egg to a
warm soup bowl. Ladle broth over eggs and sprinkle
with croutons. Makes 6 cups.

– - – - – - – - – - – - – - – - – -

Recipe By : Mrs. Richard D. Kitching
Serving Size : 1 Preparation Time :0:10
Categories : Breads – Quick To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Pillsbury Butterflake Biscuits
1/2 Stick Margarine Or Butter
5 Oz Sharp Cheddar Cheese — cubed

Melt margarine and cheese in top of double boiler. Put biscuits in pan,
pour on melted cheese mixture, and bake according to instructions on biscuit
package.

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

– - – - – - – - – - – - – - – - – -

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/8 c Flour, unbleached
3 tb Baking powder
1 3/4 c Unsalted butter
1/4 c Plus 2 tb Crisco
1 1/2 c Milk
3 c Minced fresh mushrooms
6 Shallots, minced
1 3/4 c Ham, finely chopped
7 Green onions, finely chopped
1/2 ts Salt
1/4 ts Black pepper
—–—–
—–HERB CREAM CHEESE INGREDIENT—–
16 oz Cream cheese
3 tb Half and half
1/4 c Chopped fresh dillweed
3 Cloves garlic
1 1/2 ts Fresh chives
1/4 ts Hot sauce
1/4 ts Black pepper

Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1 1/2
cups butter and shortening with pastry blender until mixture looks like
corn meal. Add milk stirring until mixture forms a dough. Cover with
plastic wrap. Chill 8 hours. Put remaining 1/4 cup cup butter in a large
skillet. Cook over medium heat until butter melts. Saute’ mushrooms and
shallots in butter until tender. Add ham, onions, 1/2 teaspoon salt and
pepper. Cook 4 minutes. Combine dough and mushroom mixture, kneading
until well blended. Shape dough into 1 inch balls and put on greased
baking sheets. Press thumb into each biscuit. Bake 12 to 14 minutes at 450
degrees or untill brown. Let cool and spread 1 teaspoon Herb cream cheese
mix onto each indention. Yields 8 dozen.

Herb Cream Cheese: combine cream cheese, half and half in a medium bowl,
stirring well. Add other ingredients and mix well. Cover and chill 8 hours
to mix flavors. Yields 2 cups.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th
Annual Cookbook November 16, 1990 and was submitted by Ms. Lorraine Jacobs
of Nahunta, Georgia.

– - – - – - – - – - – - – - – - – -

0.75 c Whole wheat pastry flour
0.25 c Sesame seed
0.33 c Cold margarine
1.00 x ————-f————–
1.00 pk 1 scant t unflavored gelatin
0.25 ts Vanilla
1.00 c Plain low fat yogurt
0.25 c Soy flour
0.50 ts Each;salt,baking powder
0.25 c Cold water
6.00 oz Peach nectar
0.33 c Orange juice concentrate
1.00 x Dash almond extract
1.00 lb Peaches,peeled and sliced *

* Save a few pieces for garnish Mix together flours,seeds,salt and
baking powder.Cut in margarine with a pastry blender until mixture
resembles large coarse crumbs. Sprinkle in water and stir with fork
to make a ball.Turn out onto a floured board and shape into a
ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll
out chilled crust to fit one 9″ pie plate.Crimp edges and prick
bottom and edges of pie crust with a fork.Bake in a preheated 450
degree oven for about 10 minutes or until golden brown.Cool
thoroughly,then chill for 1/2 hour. Place the nectar in a small
saucepan,and sprinkle in the gelatin. Let the gelatin soften for a
few minutes,then heat the mixture,stirring it,until the gelatin is
dissolved.Stir in the orange juice concentrate vanilla and almond
extract.Chill the mixture until it is the consistency of raw egg
whites,then whip the mixture with an egg beater or electric mixer
until it is fluffy.Fold in yogurt and whip the mixture again.Arrange
half the peach slices on the bottom of the chilled crust.Pour in two
thirds of the yogurt mixture.Arrange another layer of peaches on top
of this and pour in the rest of the yogurt mixture.Chill pie until it
has set.If desired,garnish with reserved peach slices when it has
nearly set.Makes a 9″ pie.

MMMMM

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick baking mix
2/3 c Milk
1/2 c Shredded cheddar cheese –
(2 oz.)
1/4 c Margarine or butter –
Melted
1/4 ts Garlic powder

Mix Bisquick thru cheese until soft dough forms; beat
vigorously for 30 seconds. Drop dough by spoonful
into ungreased cookie sheet. Bake 8-10 minutes or
until golden. Mix melted butter or margarine and
garlic powder; brush over warm biscuits before
removing from cookie sheet. Serve warm. Makes 10-12
biscuits.Preheat oven to 450.

Posted in KitMail by Donna J Hamilton

Recipe By :

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr
1996 21:37:58 Gmt

– - – - – - – - – - – - – - – - – -

2 lb Dark, coating chocolate
6 oz Chocolate, unsweetened,
-baking (or more, to taste)
3 oz Butter, unsalted
1 1/4 c Cointreau

Chop the chocolate. Melt together with the butter over simmering water.
Stir continuously with a rubber spatula. Don’t let water get into the
chocolate.

Warm the Cointreau to the same temperature as the chocolate. Slowly blend
the Cointreau into the chocolate (still over the water). Stir continuously.
Do this slowly (as if you were making Hollandaise). Using an electric
mixer, beat the mixture until cool and somewhat thickened. (Takes about 5
minutes; you’ll need a good mixer.)

Line a large baking sheet (11 x 17) with wax paper. Pour in the truffle
mix. (This will fill the pan.) Chill in the refrigerator until solid
(several hours).

Use a pizza cutter to cut the stuff into strips (peel off the wax paper
first), then into squares. Take each one, mash it in your palm, and roll
in cocoa. Chill some more.

I recommend Merckens Yucatan or Lindt Extra Bittersweet for the dark
coating chocolate. In place of the Cointreau, try substituting other
liqueurs (Chambord, Amaretto, Kahlua) and coatings (chopped roasted
almonds, finely chopped candied orange peel, coffee beans run through a
nutmeg grinder, etc.)

Truffles rolled in cocoa are “classic”, here are some rough and ready
instructions for coating anything with chocolate, abstracted from “Making
Chocolates” by Alec Leaver, published in 1975 by Weathervane Books by
arrangement with Michael Joseph Ltd. (The book is out of print.)

Melt some chocolate over hot water, let it cool slowly until it just
thickens (80-84 F). Now warm the chocolate gently and slowly until it thins
slightly. The temperature should be above 85, but below 91. This maximum
working temperature is absolutely crucial. The temperature of the room you
work in should not exceed 70.

Pre-bottom all centers, that is, smear a little couverature on what will be
the bottom of the center with the back of a spoon and place it, bottom side
up, on a plate. This lets you check that the couverature is properly
tempered.

After the bases have set and hardened a little, stir the couverature
thoroughly, trying not to get too many air-bubbles in. Drop a center into
the couverature, bottom down and, with an ordinary fork, slightly warmed,
push it down to submerge it fully. Immediately, pick it out with the fork,
tap the fork on the side of the bowl in order to settle the chocolate, and
wipe any excess from underneath the fork. Transfer the center to a sheet of
wax paper. Stir the couverature after depositing each center to keep it
well mixed.

NOTES:

* Classic chocolate confectionery — These are as good, or better, than
anything you can buy in a store.

* The basis of the truffle centre is ganache paste, a mixture of melted
chocolate and warm cream well blended and cooled until it hardens. Orange,
honey, peppermint, rum or vanilla can be added to give flavor, but it is
important that the final mixture should be hard enough to be moulded to
shape and be capable of standing up to being coated with chocolate.

* The texture of ganache paste depends upon the kinds of cream and
chocolate and the proportions in which they are used. Plain chocolate is
harder than milk chocolate, so more cream can be added to it. Single cream
is thinner than double so must be used in smaller quantities. Incorporating
cream or other liquids fulfills two functions: it softens the chocolate and
it gives flavor. After the centre has been made and moulded to shape, it is
coated with chocolate to seal it and help to keep it moist. It is then
rolled in a final decorative coating, and this can cocoa sweetened with a
little icing sugar, or chopped mixed nuts.

: Difficulty: moderate for classic truffles, quite difficult for coated
centers.
: Time: most of a day.
: Precision: measure carefully.
:
: Martin Minow
: decvax!minow

: Copyright (C) 1986 USENET Community Trust

—–