2 c Rose Petals
4 c Sugar
Juice Of One Lemon
2 tb Rum

Pick the petals over, removing any debris, leaves, stamens or insects.
Coarsely chop 1 cup of petals in a processor then add 1 cup of sugar and
half of the lemon juice, 1 Tb of rum, and another cup of sugar. Mix for a
minute, scraping the sides of the processor bowl. Repeat with the rest of
the petals and other ingredients. Pack into small jars (about 1 cup),
rapping lightly to release air bubbles. Cover and keep in a cool place.

NOTE:

This will last up to a year. It is used sparingly, so small jars are
practical.

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2 1/4 c Bleached flour
1/2 c Sugar
1 1/2 oz Water
3 1/2 ts Baking powder
3 oz Milk
2 tb Lard

Mix flour, baking powder, sugar together on a clean
surface. Make a “well” in the middle of the mixture.
Gradually pour the milk into the well while using your
fingers to combine it with the dry mixture. After the
milk has been absorbed, add the H2 O and continue to
work the dough. Add lard in small pieces and continue
working the dough. Using a dough scraper in one hand,
gather the dough together while kneading with the
other hand. Knead for 12 – 15 minutes until it becomes
elastic. Cover dough with a moderately damp cloth and
allow to rest for one hour. Must be used within 1 – 2
hrs. Con’t be frozen. If not all used within that time
frame, use as starter for the following Form a well in
1/2 lb. of the starter and add 1 C. flour, 2 1/2 tsp.
baking powder, 1/3 C. sugar and combine well. Add 1
Tbs. HOT water and combine well. Add 2 Tbs. lard,
combine well. Knead for 12 – 15 as per above. Most
Chinese chefs use dough made from starter as they
claim it tastes better.

—–

1/4 c Light soy sauce
2 ts Sesame oil
2 tb Rice vinegar or white
-vinegar

Combine all ingredients in a small bowl; mix well.
Makes about 1/4 c.

—–

1/2 pk (3 3/4 oz) instant vanilla
Pudding or pudding-pie
Filling powder
1 Egg white
1 tb Lemon juice
3 c Fresh orange juice

Add all to blender and whirl one minute. A 2 oz package of vanilla
instant breakfast drink powder may be substituted for the pudding
stuff.

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Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 1 Preparation Time :1:40
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Hazelnuts
1 Stick Butter — softened
7 Oz Almond Paste
1/2 C Sugar
3 Tbsp Dark Rum Or Amber
1 Tsp Vanilla Extract
1 Tbsp Orange Zest — grated
1 Tbsp Lemon Zest — grated
3 Eggs
1/2 C Flour
1/2 tsp Baking Powder
6 oz Semisweet Chocolate Chips, Minatures
1/2 C Semisweet Chocolate Chips
1 C Cherry-Pineapple Mix, Asst.Colors, Candied — chopped
1 1/2 C Pecans — chopped
1 C Walnuts — coarsely chopped

1. Preheat oven to 325°F. Grease a 4 1/2 x 12 1/2-inch long loaf pan and
line completely with wax paper; grease the paper.
2. Spread out hazelnuts on a small baking sheet. Toast in oven for 10 to
12 mins, or until nuts are lightly browned and dark skins are cracked. Rub
warm nuts in a terrycloth towel to remove as much skin as possible.
3. In a large bowl, beat together butter, almonds paste, and sugar with an
electric mixer on medium speed until well blended. Beat in rum, vanilla,
orange and lemon zests. Add eggs, one at a time, beating well after each
addition. Add flour and baking powder and beat until combined. Stir in
chocolate chips, candied fruits, pecans and walnuts until well mixed.
Scrape batter into prepared loaf pan.
4. Bake about 1 hour, or until cake springs back when touched lightly and
top is golden. Let cake cool in pan 30 to 40 mins, then unmold cake by
lifting with wax paper onto a wire rack and let cool completely. Carefully
peel off wax paper. Wrap cake in plastic wrap and then in aluminum foil.
Refrigerate at least 2 days or up to 2 weeks before serving.
NOTE: Loaf is best cut into 1/2-inch or thicker slices for serving. Cut
each slice in half or thirds. Loaf also freezes well. For ease in handling
and serving, cut loaf into 2 or 3 horizontal pieces and wrap each piece
individually.

– - – - – - – - – - – - – - – - – -

NOTES : This fruitcake, prepared with an almond paste cake base, is
studded with chocolate chips, 3 different kinds of nuts, and just
a few candied fruits for color. It tastes a lot like chocolate
covered marzipan. Be sure to refrigerate it for a couple of days
prior to serving for easier slicing.

2 c All-purpose flour
1 tb Baking powder
1 ts Salt
1/3 c Vegetable shortening
1 c Whole milk

Recipe by: BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW Preheat the oven to 450.
Grease on 8-inch square baking pan or small baking sheet. Put the flour,
baking powder and salt into a large mixing bowl. Add the vegetable
shortening and toss it to coat with the flour. Break the chunk into 5 or 6
smaller chunks and start rubbing the flour and shortening together with
your fingers and letting the mixture fall back into the bowl. This does not
take long; when the mixture looks like irregular lumps you have mixed
enough. Add the milk all at once and stir to moisten all the flour and
shortening. Dust a surface with flour, turn the dough onto the surface and
knead the dough ten times. Pat the dough into a circle about 1/2 to 3/4 of
an inch thick. Cut the biscuits with a two-inch cookie cutter and place on
the prepared pan with a little space between the biscuits. Bake 15-18
minutes or until the tops are lightly browned. Serve hot with butter and
honey.

Yield: 15 biscuits

—–

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sauces
Mrs. G

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
3 tablespoon Olive oil
1 28 ounce Can crushd tomatoes or puree
2 pound Sausage removed from skin
1 cup Dry wine
and broken up
Salt and pepper
1 md Onion chopped
Grated cheese
2 Cloves garlic crushed

Saute onion and garlic in oil. Discard garlic. Add sausage meat and brown.
(discard some of the grease if it looks too fatty)Add tomatoes and wine and
simmer for 1 hour. Add salt and pepper to taste and simmer another 15 min.
This is great over polenta topped with cheese. It`s also great over pasta.
If the sauce seems a bit too thick, add water, wine or broth. Serve with a
crisp salad and crusty bread.

– - – - – - – - – - – - – - – - – -

1 tb Butter
1/2 c Sugar
4 ts All-purpose flour
1/4 Top. nutmeg
1 c Water
1 ts Grated lemon peel
2 tb Lemon juice

In a small saucepan, melt butter. Stir in sugar, flour and nutmeg to
blend. Add water, lemon peel and juice. Cook and stir over medium at
until thickened and bubbly. Cook for 1 minute longer.

Makes 1 1/3 cups sauce.

Hayward Daily Review, 10/12/92.

Posted by Stephen Ceideberg; November 1 1992.

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Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 mussels, scrubbed and rinsed
12 baby octopus, boiled 45 minutes
with a cork and cooled
12 16-20 prawns, peeled and deveined
4 small squid, peeled and cleaned, whole
12 crayfish, boiled and shelled, reserving th
2 scallions, thinly sliced
4 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon hot red pepper, fresh — thinly sliced
1 bunch mint, leaves removed, to yield
1/4 cup whole leaves
Salt and pepper
2 cups wild bitter greens, washed and spun dry
(can substitute baby mustard mix)
2 lemons in wedges

Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon
red
vinegar. Add mussels, octopus and prawns and boil 1 minute. Prawns
should
redden and mussels start to open. Add squid and crayfish and cook
until
squid is just translucent, about 1 minute. Drain everything and place
in
warm bowl. Add scallions, vinegar, olive oil, peppers, salt and
pepper and
mint and toss to coat. Add greens, toss again and serve warm with
lemon
wedges.

Yield: 4 serving

– - – - – - – - – - – - – - – - – -

Recipe By : New Joys of Jello
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces Lime Jello
1 cup water — boiling
2 teaspoons lime rind — grated
1/2 cup lime juice
1 egg yolk — well beaten
1 1/3 cups sweetened condensed milk
1 teaspoon aromatic bitters*
1 egg white
drop green food coloring — optional
1 baked 9″ pie shell — cooled

Dissolve gelatin in boiling water. Add lime rind and juice. Pour slowly into
beaten egg yolk, stirring constantly. Add condensed milk and bitters. Chill
until slightly thickened.
Beat egg white until stiff peaks will form. Fold into gelatin mixture. Add
food coloring. Pour into pie shell. Chill until firm-about 3 hours. Garnish
with lime slices or prepared whipped topping, if desired.

– - – - – - – - – - – - – - – - – -

NOTES : *can possibly by found in liquor store. I did not use and pie turned
out great without bitters