POPPYSEED PIGTAILS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Grant — HWWK11b
3 cups Flour
1/4 cup Poppyseed
1/2 teaspoon Baking soda
1/2 cup Butter — softened
1 cup Sugar
2 Eggs
1/2 cup Sour cream
1 teaspoon Vanilla extract
1 Egg white — beaten w/2 tsp
for glaze
3 1/2 tablespoons Poppyseed — top sprinkle

DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided
into
5-inch sticks.

Combine flour, poppy seed and baking soda; set aside.
Beat together butter, sugar and salt until combined.
Add eggs one at a time, beating after each addition.
Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after
each addition. Gather dough into a ball and wrap in plastic; refrigerate one
hour.
Preheat oven to 375. Divide dough in half; refrigerate one half. On
well-floured
surface, roll out half of dough into a 15″ by 5″ rectangle, 1/4 inch thick.
Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife in
flour often to facilitate cutting. Lay three 5-inch strips side by side on
floured surface. Braid strips (working from middle toward the ends will make a
more uniform braid), pinch ends together. Brush completed braids with egg white
glaze; sprinkle lightly with poppyseed. Arrange braids, 1″ apart, on buttered
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until
golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for
three months. From “The Joy of Cookies,” formatted by Theresa Grant, HWWK11b.

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Popularity: 6% [?]

Title: Southwestern Marinade
Categories: Marinades
Yield: 6 Servings
1/3 c Lime juice
1/3 c Olive oil
2 tb Tequila
2 tb Chopped fresh cilantro
1 md Glove garlic, minced
1 sm Jalapeno pepper, chopped
1/4 ts Salt
1/4 ts Pepper
Combine all ingredients. Pour over peeled jumbo shrimp or
soft-shelled crab and refrigerate 2 hours before grilling. Brush
marinade on while grilling.
MMMMM

Popularity: 2% [?]

Title: Canning Fresh Lima Beans (Shelled)
Categories: Vegetables, Legumes, Canning
Yield: 1 text

Quantity: An average of 28 pounds is needed percanner load of 7 quarts;
an average of 18 pounds is needed per canner load of 9 pints. A bushel
weighs 32 pounds and yields 6 to 10 quarts– an average of 4 pounds per
quart.

Quality: Select well-filled pods with green seeds. Discard
insect-damaged and diseased seeds.

Procedure: Shell beans and wash thoroughly.

Hot pack–Cover beans with boiling water and heat to boil. Fill jars
loosely, leaving 1-inch headspace.

Raw pack–Fill jars with raw beans. Do not press or shake down.

Small beans–leave 1-inch of headspace for pints and 1-1/2 inches for
quarts.

Large beans–leave 1-inch of headspace for pints and 1-1/4 inches for
quarts.

Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling
water, leaving the same headspace listed above.

Adjust lids and process using the recommendations in Table 1 or Table 2
according to the method of canning used.
Table 1. Recommended process time for Lima Beans in a dial-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Lima Beans in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 4% [?]

KVASIVSKA SELIANSKA (VILLAGE SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Beef or pork stock
1 c Sour cream
1 Egg
2 tb Flour
3/4 c Mashed potatoes
1 t Dill, fresh — chopped
2 c Sauerkraut juice
1/2 c Rye bread croutons

Bring stock to a low boil, add the sauerkraut juice.

Mix the sour cream, flour, and egg. Add some of the
boiling stock-juice to the pot and simmer for 4
minutes. Add the mashed potatoes and sprinkle in the
dill. Cook for 3 more minutes. Serve in bowls and
sprinkle the croutons liberally.

ORIGIN: Lissa Dwornikov,
Liev-Ukraine, circa 1996
per Don Houston

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Popularity: 4% [?]

Chestnut Fool

Recipe By : Carla Geri Camporesi – Chestnut Time, ISBN 88-7246-113-8
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Italian
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Chestnuts
150 Grams Fresh Cream
20 Grams Cocoa
2 Teaspoons Sugar
Nut Sized Pieces Of Butter

Sieve the boiled and peeled chestnuts into a bowl. Add the cocoa, sugar,
butter, and 100 g whipped cream. Blend well and put it into individual
glasses. Place these in the fridge. Whip the remaining cream and keep it cool.
Using a suitable icing bag, cover the puree in the glasses with the whipped
cream just before serving.

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Popularity: 5% [?]

Miniature Bagels

Recipe By : typed into MC by Shane Ludwig Serving Size : 24 Preparation Time :0:00
Categories : Diabetic Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package active dry yeast
1/2 cup warm water
4 cups flour — (divided)
3 tablespoons sugar
1 tablespoon salt
Dried onion flakes
1 cup water
1 egg white
1 tablespoon water
Poppy seeds
Sesame seeds

Dissolve yeast in warm water; let stand until bubbly, about 10 minutes. Combin
e 2 cups of the flour, sugar and salt in a large mixer bowl. Beat in yeast mix
ture and 1 cup water gradually on low speed. Beat on medium speed 5 minutes.
Stir in remaining flour to make soft but workable dough. Turn dough onto a lig
htly floured surface; knead until smooth and elastic, about 10 minutes. Place
in lightly greased bowl; turn greased side up. Cover and let rise in warm plac
e 30 minutes (dough will not have doubled). Punch down dough, turn dough onto
lightly floured surface; knead slightly. Divide dough in half. Roll half of t
he dough into a 12-inch square. Cut into 24 strips, 6×1 inch. Shape each stri
p into a ring, pinching ends together. Place 1 inch apart on ungreased baking
sheets. Repeat with remaining dough. Cover and let rise in warm place 30 minu
tes. Heat oven to 375 degrees F. Heat 4 inches water in Dutch oven to boiling
. Reduce heat; simmer dough rings, a few a!
!
t a time, uncovered, for 7 minut
es, turning once. Remove with slotted spoon; let stand on kitchen towels 5 mi
nutes. Place on ungreased baking sheets. Bake until firm, about 10 minutes.
Mix egg white and 1 tablespoon water in small bowl. Remove bagels from oven; b
rush with egg white mixture. Sprinkle with poppy seeds, sesame seeds or onion
flakes. Return to oven; bake until brown, about 20 minutes; remove and cool on
wire rack. Store tightly wrapped in refrigerator 1 week or in freezer no long
er than 2 months.

(68 calories per serving) 1 serving=1 Bread exchange

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NOTES : Original Source unknown

Popularity: 3% [?]

Title: FIGS POACHED IN WHITE WINE AND FRESH THYME
Categories: Fruits, Desserts
Yield: 1 servings

1/2 c Honey
1 Bottle dry white wine
1 Continuous lemon peel spiral
2 tb Fresh lemon juice
6 Sprigs fresh thyme
2 Bay leaves
4 White peppercorns
2 1/2 lb Fresh figs
Lightly whipped cream

In a large, nonaluminum saucepan, combine honey and wine; bring to a boil.
Lower heat and cook, stirring constantly, until honey is completely
dissolved. Add lemon peel, lemon juice, thyme, bay leaves, and
peppercorns. Place figs in wine syrup and poach over low heat, uncovered,
for four minutes, turning figs every minute. Remove figs with a slotted
spoon and place in a ceramic bowl. Reduce poaching liquid to about 1 1.2
cups. Spoon over figs and chill. Serve figs with some of the poaching
liquid in individual bowls, topped with whipped cream or creme fraiche.

Note: From Kitchen Herbs by Sal Gilbertie. Downloaded from Compuserve food
forum December 30, 1991.

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Popularity: 3% [?]

Title: Breakfast Fruit Chimichangas
Categories: Mexican, Cheese/eggs
Yield: 6 servings

Apricot Basting Sauce
8 oz Cream Cheese Softened
1/2 c Ricotta Cheese
1/4 c Sugar
1 ts Orange Peel, Grated
6 Flour Tortillas
1/4 c Apricot Preserves
1 lg Egg, Beaten
2 tb Butter, Softened
1 c Apricots, Sliced

Flour Tortillas should be 8-inches in diameter and be warm. Prepare apricot
basting sauce; set aside. Heat oven to 500′F. Mix cream cheese, ricotta
cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the
mixture into the center of each tortilla; top with 1 Tbsp of preserves.
Fold one end of the tortilla up about 1-inch over mixture; fold in the
right and left sides over the folded end and then fold the remaining side
to overlap the others. Brush the edges with egg to seal. Brush each with
margarine. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X
10 1/2 X 1-inch. Bake until chimichangas begin to brown and the filling is
hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.

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Popularity: 5% [?]

TEXAS-STYLE BAGELS – AK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DRY YEAST
1 1/2 c WARM WATER, 105-115 DEGREES
3 tb SUGAR
1 tb SALT
1/2 ts BLACK PEPPER
1 tb TABASCO PEPPER SAUCE
4 tb JALAPENO PEPPER, FRESH
-AND FINELY CHOPPED
4 c FLOUR, ALL-PURPOSE
1 ga WATER

stir yeast into 1 1/2 cups warm water in large bowl;
let stand until bubbly, about 5 minutes. stir in
sugar, salt, pepper, tabasco, 3 tablespoons jalapeno,
and enough flour to make a soft dough. knead dough on
lightly floured board until smooth and elastic, adding
remaining flour as necessary.
let dough stand in warm place 15 minutes. punch down
dough; roll on lightly floured board into a rectangle
13 x 4 inches, about 1 inch thick. cut dough into 18
strips with floured knife. roll each strip gently to
form rope 1/2 inch thick. moisten ends of rope and
press together to form bagels. place bagels on
floured cookie sheets. let stand covered 20 minutes.
heat one gallon of water to boiling in large stock
pot. reduce heat to medium. place 3 to 4 bagels in
stock pot. simmer uncovered 7 minutes (no longer).
drain on towel. repeat with remaining bagels. heat
oven to 375 degrees. brush bagels with beaten egg,
sprinkle with remaining jalapeno pepper. bake bagels
on ungreased cookie sheet until golden, 30 to 35
minutes. cool on wire rack. serve with cold sliced
roast beef or chicken.

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Popularity: 5% [?]

Title: FRIED BEEF WITH WATERCRESS SALAD (BO LUC LAC)
Categories: Oriental, Meats, Main dish
Yield: 4 servings

1 lb Beef fillet (500g)
5 ea Cloves garlic crushed
1/2 ts Black pepper
1 1/2 ts Granulated sugar
3 tb Oil
1 ea Large onion
2 tb Vinegar
2 tb Salad oil
1 ea Watercress (as required)

Cut meat into 3/4″ cubes. Mixwith 2 cloves garlic, 1/2
tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat
stand in marinade for 1 hour. Cut onion lengthwise
into very thin strips. Marinate onion in vinegar, 1/4
tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil.
Rinse watercress, drain well and arrange on a platter.
Heat 2 tbsp oil over high heat. Add a pinch of sugar
and the remaining garlic. Fry until fragrant. Add meat
and stir fry for 2 minutes, until just cooked. Top
watercress with meat, then onion mixture.

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Popularity: 3% [?]