ADOBONG PUSIT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 lb Small fresh squids
1/2 c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 Medium-sized onion, sliced
2 Medium-sized tomatoes, chopp
Salt and pepper for seasonin
1 t Vet-sin (monosodium glutamat

Wash the squids very well. Remove the long thin membrane in the
head and slit the eyes to bring out the ink. Place the squids in a
saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover
and cook slowly until the squids are tender. Cut cooked squids into
1/2 inch slices crosswise.
Crush remaining garlic and saute in a little lard in another pan.
Add the onion and tomatoes and cook until tomatoes are very soft. Add
the squids and the liquid in which they were boiled. Simmer for 7
minutes. Season with salt, pepper and vet-sin.
From “Favorite Filipino Recipes” by Pat Limjuco Dayrit. Paul
Hamlyn Pty Limited. Dee Why West, New South Wales. 1975.

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Popularity: 16% [?]

New Mexico Style Barbecue Sauce

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3606
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/2 medium red onion — finely chopped
1 clove garlic — finely diced
6 plum tomatoes — coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoon Worcestershire sauce

In a medium saucepan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and allow to cool
at room temperature. Will keep for 1 week or several months frozen.

Yield: 5 cups

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Popularity: 12% [?]

Title: ANGEL FOOD CANDY
Categories: Candies
Yield: 12 servings

1 c Sugar
1 c Dark corn syrup
1 tb Vinegar
1 tb Baking soda
1 lb Chocolate almond bark,
…melted

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over
medium heat, stirring constantly, until sugar dissolves. Cook without
stirring until the temperature reaches 300 (hard crack stage) on a candy
thermometer. Do not overcook. Remove from the heat and quickly stir in
baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When
cool, break into bitesize pieces. Dip into melted chocolate; place on waxed
paper until the chocolate is firm. Store candy tightly covered. Yield:
1-1/2 pounds

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Popularity: 5% [?]

THE BASIC BAGEL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Warm water (100 to 115
-deg.F)
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
About 5 3/4 cup all-purpose
-flour (unsifted)
3 qt Water with 1 Tbl sugar
Cornmeal
1 Egg yolk beaten with 1 Tbl
-water

Combine water and yeast in the large bowl of an
electric mixer; let stand 5 minutes. Stir in sugar and
salt; gradually mix in 4 cup of the flour. Beat at
medium speed for 5 minutes. With a spoon, mix in about
1 1/4 cups more flour to make a stiff dough. Turn out
on a floured board and knead until smooth, elastic,
and no longer sticky, about 15 minutes; add more flour
as needed (dough should be firmer than for most other
yeast breads). Place in a greased bowl, cover, and let
rise in a warm place until almost doubled, about 40
minutes. Knead dough lightly, then divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands, poke
your thumbs through the center. With one thumb in the
hole, work around perimeter, shaping bagel like a
doughnut, 3 to 3 1/2 inches across. Place shaped
bagels on a lightly floured board, cover lightly, and
let stand in a warm place for 20 minutes. Bring the
water-sugar mixture to boiling in a 4 or 5 quart pan;
adjust heat to keep it boiling gently. Lightly grease
baking a baking sheet and sprinkle with cornmeal.
Gently lift one bagel at a time and drop into water;
boil about 4 at a time, turning often, for 5 minutes.
Lift out with a slotted spatula, drain briefly on a
towel, and place on the baking sheet. Brush bagels
with the egg yolk glaze and bake in a 400 deg.F oven
for about 35 to 40 minutes, or until well browned and
crusty. Cool on a rack. Makes 12.

WHOLE WHEAT BAGELS —–+—–+—— Follow basic
recipe, omitting sugar; use 3 Tbl honey instead. In
place of the flour, use 2 cups whole wheat, 1/2 cup
wheat germ, and about 2 3/4 cups all-purpose flour.
Mix in all the whole wheat flour and wheat germ and 1
1/4 cups all-purpose flour before beating dough. Then
mix in about 1 1/2 cups more all-purpose flour, knead,
and finish as directed.

PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting
sugar; instead use 3 Tbl dark molasses. In place of
the flour use 2 cups each rye and whole wheat and
about 1 3/4 cups all-purpose flour. Add all the rye
and 1 cup each of the whole wheat and all-purpose
before beating dough. Then add remaining 1 cup of
whole wheat and about 3/4 cup more all-purpose flour,
knead, and finish as directed.

MORE BAGEL VARIETY —-+—–+——- Try adding 1/2
cup instant toasted onion to the whole wheat or basic
bagels; add it to the yeast mixture along with the
sugar and salt. Or sprinkle 1/2 tsp poppy or sesame
seed or 1/4 tsp coarse salt on each glazed bagel
before baking. Or add 1 Tbl caraway seed to
pumpernickel bagels, then sprinkle each glazed bagel
with 1/2 tsp more caraway seed before baking.

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Popularity: 4% [?]

PASSOVER BAGELS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Brunch Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HENRY EDELBERG (HPCM50A)
2/3 c Water
1/3 c Peanut oil
1 c Matzo meal
1 tb Sugar
3 Eggs
1/4 ts Salt

Bring to boil; oil, water, sugar and salt. Stir in
matzo meal, boil a second more and remove from heat.
Mix thoroughly and when cooled a little, beat in eggs
one at a time. Grease hands and roll dough into 2″
balls. Place on greased cookie sheet, dip finger in
water and press hole in center of each. Bake at 375
for 1 hour.
Roz Edelberg Formatted by Elaine Radis; 3/92

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Popularity: 6% [?]

Title: TURNIP AND BACON SOUP
Categories: Soups/stews
Yield: 4 Servings

0.25 lb Streaky bacon, rinds off
0.25 lb Chopped onions
0.25 lb Chopped potatoes
0.75 lb Chopped turnips
2.00 pt Stock
Fat for frying

Chop and fry bacon and onions. Add potatoes, turnips and stock. Cook
gently until vegetables are soft.
Adjust seasoning and serve.

MMMMM

Popularity: 6% [?]

Almond Logs Dipped in Chocolate

Recipe By : Land O Lakes Holiday Memories
Serving Size : 54 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
7 ounces almond paste
1 cup powdered sugar
2 egg yolks
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
Topping:
1 cup semisweet chocolate chips
1 tablespoon shortening
1 cup almonds — finely chopped

Preheat oven to 350 degrees; line cookie sheets with
parchment paper. In a large mixer bowl, combine the butter
and almond paste. Beat on low speed, scraping the bowl
often, for 1 to 2 minutes until well mixed. Add the
powdered sugar, egg yolks, almond extract and vanilla
extract. Beat on medium speed, scraping the bowl often, for
1 to 2 minutes until well mixed. Reduce the speed to low.
Continue beating, gradually adding the flour and scraping
the bowl often, for 1 to 2 minutes until well mixed. Place
the dough in a pastry bag with a 1/2-inch opening. Pipe
onto the cookie sheets forming 2 1/2 to 3-inch logs. Bake
for 13 to 17 minutes, or until the edges are very lightly
browned. Cool completely on parchment paper. In a 1-quart
saucepan, melt the chocolate chips and shortening over low
heat, stirring often, for 5 to 8 minutes until smooth.
Remove the cooled cookies from the parchment paper and dip
the ends or the tops in the chocolate and then in the
almonds. Place on waxed paper until set. Penny Halsey
(ATBN65B).

Nutrition Analysis: 110 calories, 2g protein, 10g
carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium.

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Popularity: 8% [?]

CORN BREAD OR MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Corn bread mix (see MM#: 31)
2 Eggs
1 c Milk
4 tb Melted butter (1/2 stick)

Preheat oven to 400 F. Grease or spray with food
release 1 eight inch square pan or 12 muffin cups.

Empty mix into a mixing bowl. In separate bowl beat
liquid ingredients until well mixed, and stir into dry
ingredients until just moistened. Don’t overmix.
Spoon batter into prepared pan or muffin cups. A #12
food dipper (ice cream scoop) works nicely for
muffins, cupcakes, etc.

Bake muffins for 20 min., bread for 25 to 30 min.

Variations: use 1 1/4 cups biscuit mix (MM#: 27) and
1 1/4 cups Cornmeal. Add sugar as desired.

Substitute buttermilk in place of sweet milk + pinch
or 2 of baking soda.

Yield: 1 pan or 12 muffins.

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Popularity: 6% [?]

Title: A Variation on the Theme of Pashka
Categories: Desserts
Yield: 16 servings

4 8 oz. pkgs cream cheese
1 c (2 sticks) butter
3 Egg yolks
2 c Sifted powdered sugar
2 ts Vanilla extract
1 c Toasted, slivered almonds
2 pt (or 3) fresh or frozen
Strawberries

Let cream cheese, butter and egg yolks stand at room temperature at
least 2 hours. Beat cheese in a mixing bowl with a wooden spoon or
blend at low speed in electric mixer. Add butter and continue
beating. When well blended, add sugar, then egg yolks, one at a
time. Add vanilla and fold in almonds.

Wash and dry the inside of a Pashka mold or a new 2 quart clay or
plastic flowerpot with drain holes in the bottom. Line the pot with
a double thickness of cheesecloth wrung out in cold water. Spoon
cheese mixture into the pot to the brim. Cover with plastic wrap and
refrigerate several hours or overnight on a plate.

To unmold, trim around and discard top of the cheesecloth. Invert a
dessert plate over the opening of the flowerpot and quickly turn the
whole thing upside down. Place on table and gently lift off pot,
tugging at the cheesecloth lining if necessary. When the pot is
clear, gently remove the cheesecloth.

Garnish the base and top of the Pashka with whole strawberries and
strawberry halves. Serve with additional crushed, sweetened
strawberries as a sauce. You may add some brandy or liqueur to the
sauce if you wish.

RECIPE FROM: NEWMAN’S OWN COOKBOOK

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Popularity: 4% [?]

6 slices white bread, cubed
1 cup cheddar, grated
1 pound sausage links
4 eggs
2 cup half and half (light cream)
1/4 tsp Worcestershire sauce
1/4 tsp dry mustard

Sauce:
1 can cream of mushroom soup – undiluted
4 oz can sliced mushrooms
1 sm jar choppeded pimentos

Brown sausage, drain, and cut each link into 5 or 6 pieces. In a
greased loaf pan, layer 1/2 of the bread cubes, cheese, and sausage.
Repeat layers. Combine eggs, cream, Worchestershire sauce, and mustard.
Pour over sausage-bread-cheese mixture.

Bake at 325 degrees for 50 minutes. Spoon onto plates and top with sauce.

For sauce, combine ingredients and heat carefully or in the top of a double

Popularity: 77% [?]