Title: Lemon Cake (English)
Categories: Cakes, English
Yield: 4 servings

6 oz SR flour
6 oz Margarine
6 oz Sugar (caster or soft brown)
2 lg Eggs
Rind of 1 lemon,grated
Finely

Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting
tin. Cream the margarine and sugar in a bowl until soft. Beat the
eggs in a basin and gradually beat into the creamed mixture. Fold in
the flour and the grated lemon rind. Spread the mixture evenly in
the tin and bake for 30 to 40 minutes until springy to the touch.
For the topping, mix the caster sugar and lemon juice together, and
while the sponge is still hot pour the mixture over the top of the
cake. Leave to cool in the tin and cut into slices.

—–

Popularity: 91% [?]

Frank’s Place New Orleans Gumbo

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Chopped onions

1 c Chopped celery

1 c Chopped green bell pepper

2 Cloves garlic,minced

1/4 c Butter or margarine

1/4 c Flour,all-purpose

Salt to taste

Pepper to taste

1 ds Tabasco sauce

5 Bay leaves

1 cn Tomatoes,drained (16oz)

1 c Tomato juice

5 c Hot water

3 c Shrimp,shelled/deveined

6 Small hard-shell crabs

24 Shucked oysters

1 lb Okra,chopped

3 c Hot cooked rice

Chopped fresh parsley

1. In large Dutch oven, gently saute onion, celery and bell pepper in

butter; add garlic and continue to sauce 5 minutes.

2. Remove from heat and slowly stir in flour.

3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer

for 15 minutes.

4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30

minutes.

5. Spoon a few tablespoons cooked rice in each of six large soup bowls;

ladle gumbo onto rice and garnish with parsley.

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]

Sausage Cacciatore

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pound Italian Sausage
(hot/sweet/both)
1 pound Green bell peppers
3/4 pound Spanish onions
30 milliliter Garlic
1/2 pound Canned mushrooms
3 cup Italian tomatoe sauce

Fry sausage until 3/4 cooked (about 15 minutes).
Remove. Cut and core peppers and slice into strips.
Peel and slice onions into strips. Fry pepper strips in sausage grease add oil
if not enough grease. Fry about 5 minutes; add onions and continue frying. Chop
garlic and add mushrooms and fry about 5 minutes. Add sausage and sauce and
simmer on low until meat is hot, about 10 minutes.
I usually serve this as a “hot” dish in a hot and cold buffet. It can serve as
a main dish with a side of pasta or rice. Also makes a great hot sandwich on
Italian bread, or great pocket sandwich on syrian (pita) bread. It also makes
great table art when you drop it on a white tablecloth (smile). Its a very
versitle dish can substitute with any kind of meat.
Enjoy!

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Sweet Corn Ravioli

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons chives
2 ears fresh corn, kernels removed from cob
1 cup cream
Salt
Pepper
1/2 pound raw shrimp, — shelled and deveined
28 round wonton wrappers
2 eggs
Water

With a knife, roughly chop shrimp. In a food processor blend shrimp, corn
and cream. Season with
salt, pepper and chives. Lay out wanton wrappers and brush with an egg
wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper.
Fold over each wrapper and seal with a fork.
Bring salted water to a boil and place ravioli in water. Poach for about 4
minutes. Serve ravioli with
corn sauce

– - – - – - – - – - – - – - – - – -

NOTES : Serve with SHRIMP AND SWEET CORN RAVIOLI WITH CORN COULIS AND BLACK
PEPPE

Popularity: 4% [?]

Title: Pumpkin Spice Cookies
Categories: Cookies
Yield: 36 servings

1/2 c Margarine
2 Egg whites; whipped
1 c Pumpkin
2 c Unbleached flour
1 c Granulated sugar
2 ts Baking powder
1/4 ts Salt
2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven at 350. Prepare baking sheet with cooking spray. In a
mixing bowl, combine margarine, egg whites, and pumpkin. In another
mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg,
ginger, cloves. Mix wet ingredients with dry ingredients just until
moistened. Arrange by teaspoonfuls on cookie sheets, 1″ apart. Bake for
15 minutes or until firm to the touch.

—–

Popularity: 2% [?]

Southwestern Steak Salad

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 garlic clove
1/4 jalapeno — seeded, to taste ,
— (up to 1/2)
1/2 cup vegetable oil
3/4 pounds flank steak — cut diagonally
— against the grain
— into 1/4-inch thick
strips
1 head romaine lettuce — washed, dried and
— torn into pieces,
— about 3 to 4
cup
4 ears corn — kernels removed
1/2 small red onion — diced
1/2 red bell pepper — seeded and diced
1/2 cup chopped fresh cilantro leaves
lime wedges and cilantro sprigs for
— garnish

In a small food processor or blender combine lime juice, cumin,
cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree
until smooth. In a shallow dish combine the beef with half of the
vinaigrette tossing it to coat well, and let it marinade for 15
minutes. Reserve remainder of the vinaigrette.

In a large skillet, heat 1 tablespoon of the oil over moderately high
heat until it is hot but not smoking, in it stir-fry the beef for 2
minutes, or just until it is still pink, and transfer the beef to a
bowl.

In a large bowl combine the lettuce, corn, red onion, red bell pepper
and cilantro. Whisk the reserved vinaigrette, if necessary, and pour
over the salad, tossing to coat. Taste and adjust seasoning with salt
and pepper. Divide the salad between two plates and top with the
cooked beef in a decorative pattern. Garnish with lime wedges and
cilantro sprigs.

Yield: 2 servings

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Bosenberry or Blackberry Leather

Puree 1 quart of berries.
Add 1/4 cup sugar

Just heat through on the stovetop. Strain through cheesecloth to remove
seeds.

Dehydrate in a dehydrator or in oven.*

To dry in an oven just set temp at lowest possible setting –about 140
degress would be good. Dry until fruit feels leather like ;yet pliable.
This would probably best be done on parchment paper, Remove the leather
while it is still warm and roll it up.

Popularity: 4% [?]

Title: Cauliflower Au Gratin
Categories: Diabetic, Vegetables, Side dishes, Cheese
Yield: 4 servings

2 c Caulifowerets; 1/4 c American Cheese; diced
1 ts Salt Vegetable cooking spray;
1 ts Butter or margarine; Salt to taste;
1 ts Flour; Fresh ground pepper;
1 c Milk; cold

Place caulifowerets in large kettle. Fill with enough water to cover.
(Boy! Everything seams to boil the heck of vegetables in this book)
Add salt. Bring to boil. (Why not steam them?) Drain. (Shutter)
Rinse with cold water. Melt butter or margarine in saucepan. Cook
over low heat, stirring constantly, until slightyly thickened. Add
flower in baking dish coated with vegetable cooking spray; add salt
and pepper. Cover with cheese topping. Bake at 350F for 20 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE;
CAL: 119

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Popularity: 3% [?]

PINEAPPLE BANANAS WITH COCONUT SYRUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown rice syrup
1 c Water
1 c Coconut milk
2 ts Rosewater, optional
2 c Pineapple, peeled chopped
2 c Cantaloupe, seeded cubed
2 ea Bananas, sliced

In a medium sized pot, combine syrup water. Bring to a boil, reduce
heat simmer until the mixture thickens slightly, about 15 minutes.
Remove from heat.
Stir in coconut milk rosewater chill for 1 to 2 hours. Arrange
fruit in a large serving bowl. Pour syrup over the top serve
slightly chilled or at room temperature.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Swiss Cheese Fondue

Recipe By : anne@CYPRESS.CRAY.COM Tue Oct 9 10:52:08 1990
Serving Size : 0 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Gruyere cheese (from Switzerland)
1/2 pound Appenzeller cheese (from Switzerland)
1/2 pound Tilsit cheese (from Denmark) or Vacherin (
3 1/2 cloves garlic (or as much as you want)
1 1/2 cups dry white wine
3 tablespoons Kirsch
Potato starch mixed with water — as thickener
Freshly grated black pepper

Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and
kirsch (on the stove). Stir often. Add more wine if the cheese seems too
dry as it’s melting. When cheese is melted, add a little
potato-starch-water mixture to thicken. Add pepper to taste. Transfer
fondue pan to a fondue burner, and eat fast! Stir as each bread cube is
dunked (stir with the bread), to prevent cheese from clumping.

She adds that one should not drink cold beverages with cheese fondue, or
your stomach will be sorry. She says white wine or tea is best, and
warm-ish Coke or mineral water is OK. She said NEVER drink beer with Swiss
fondue. (She was quite firm on this last point.)

– - – - – - – - – - – - – - – - – -

Popularity: 41% [?]