EMILY’S SPINACH SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Vegetable oil
1/4 c Red wine vinegar
2 ts Lemon juice
2 ts Soy sauce
1 t Sugar
1 t Mustard, dry
1/2 ts Curry powder
1/2 ts Salt
1/2 ts Seasoned pepper
1/4 ts Garlic powder
1 pk Spinach, fresh, (10oz)
-torn into bite-size pcs
5 Bacon strips, cooked
-crumbled
2 Eggs, hard cooked — sliced

Combine first 10 ingredients in a jar; cover tightly and shake until well
mixed; set aside. Place spinach in a large salad bowl. Just before serving,
pour dressing over spinach and toss gently. Garnish with crumbled bacon and
egg slices.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

GRAPE SALAD (STAFILI SALATA)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Greek
Harned 1994 Salads
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Grapes
Few lettuce leaves — shredded
2 Celery sticks — sliced
2 Tomatoes — chopped
2 tb Walnuts — chopped
4 tb Olive oil
2 tb Wine vinegar
1/2 ts Salt
Crumbled feta cheese

Cut the grapes in half and remove the seeds. Combine
with the rest of the ingredients except the cheese.
Sprinkle on a little cheese. Cottage cheese or curd
cheese may be substituted for feta. Adjust seasonings.

From _Greek Vegetarian Cookery_ by Jack Santa Maria.
Boston: Shambhala Publications, Inc., 1984. Pg. 110.
ISBN 0-394-74197-8. Electronic format by Cathy Harned.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

MUSHROOM BISQUE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 lb Mushrooms
— very finely chopped
3 tb Onions, very finely chopped
2 tb Flour
4 c Chicken stock
3/4 c White wine
1 Bay leaf
1 pn Nutmeg, freshly grated
3 tb Cornstarch — dissolved in:
3 tb -Water
1 c Heavy cream — warmed
Salt — to taste
White pepper — to taste
1 tb Fresh parsley, chopped

In a medium large saucepan place the butter and heat
in on medium until it has melted. Add the mushrooms
and onionsm and saute them for 3 to 5 minutes, or
until they are tender. Sprinkle in the flour and stir
it for 2 to 3 minutes, making certain that no lumps
are formed. Add the chicken stock, white wine, bay
leaf, and nutmeg. Bring the mixture to a boil and
then simmer it for 15 minutes. Remove the bay leaf.
Add the cornstarch-water mixture and stir it in well.
Simmer the soup for another 10 minutes. Add the warmed
heavy cream and stir it in. Season the soup with the
salt and white pepper. Garnish the soup with the
chopped parsley.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Sourdough Drop Cookies

Recipe By : Marie Lundstrom, Cambridge WI
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sourdough starter
1/2 cup butter — softened
3/4 cup brown sugar — or honey
1 egg — beaten
1/2 teaspoon baking soda
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
1/2 cup raisins — or cut up prunes
1/4 cup chopped nuts

Cream butter and sugar; add egg. Dissolve soda in sourdough. Sift dry ingredi
ents together and add alternately with sourdough to the creamed mixture. Add v
anilla, raisins and nuts. Drop by teaspoons on greased cookie sheet. Bake at
375° for 8 to 10 minutes.

For entire recipe: Protein 52.7 grams; Calories 3035

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Title: Lemon Sauce for Fish
Categories: Wildgame, Fish, Sauces
Yield: 1 servings

1 ea Lemon, large, juice of
1/4 c Butter, scant
1/2 t Salt
1/2 t Pepper
2 ea Egg yolks, beaten

Strain lemon juice into saucepan, then add other ingredients. Beat
over fire until hot but do not let boil. When fully hot, remove from
fire, mix with the beaten yolks of two eggs and serve at once. Good
for fine flavored fishes such as Kingfish Source: FISHES AND FISHING
IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33

MMMMM

Popularity: 2% [?]

Title: VELVET CHOCOLATE GLAZE
Categories: Frostings, Brownies, Chocolate
Yield: 1 servings

1 Unsweetened chocolate sqs
2 tb Butter
2 tb Corn syrup light
1 c Powdered sugar
1 tb Milk
1 ts Vanilla

————————KATHI IN SACRATOMATO JUNE 1————————

Melt chocolate. Blend in butter and light corn syrup. Stir in powdered
sugar, milk and vanilla; mix well. Cover 8-inch square pan of
brownies.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/12 12:42 PM

TO: KATHI MERRITT (PJXX83A) FROM: KATHI MERRITT (PJXX83A)
SUBJECT: CHOCO-FREE FOR ALL

—–

Popularity: 3% [?]

Holiday Cookies

Recipe By : Linda McCullough
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. shortening
3 1/2 t. baking powder
1 c. brown sugar
1 t. soda
1 c. white sugar
1/2 t. salt
2 eggs
2 cups rolled oats
1 t. vanilla
2 c. corn flakes
2 c. sifted flour
1 c. peanuts and/or chocolate chips
Grated rind of one orange

Cream shortening and sugar. Add unbeaten eggs and beat well. Add
vanilla. Sift together dry ingredients and and add to creamed mixture.

Stir in rolled coats, cornflakes and peanuts/choc. chips. Drop by
teaspoons on greased cookie sheet. Bake at 375 degrees for 12-15
minutes. 8 dozen cookies.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: WHITEFISH SALAD (D)
Categories: Seafood, Salads, Jewish
Yield: 5 servings

2 lb Smoked whitefish
2 1/2 Stalks celery, strings
– Removed (I leave this out)
1 c Sour cream; approximately
1 1/2 tb Mayonnaise, heaping
Freshly ground black pepper
1 tb Snipped fresh dill *
1 tb Chopped parsley *
Garnish, sprigs of fresh
Dill and or parsley

Keeping the skin of the whitefish intact and the head
still attached, carefully remove the bones from the
whitefish and place the meat in a mixing bowl.

Dice the celery and combine with the whitefish, along
with 1 cup of the sour cream, the mayonnaise, and the
pepper. Add the dill and parsley and as much more sour
cream as is wanted.

Stuff the mixture back into the skin of the whitefish,
remaking the shape of a fish. Garnish with additional
dill and parsley

Elaine’s Note: I use the dill, parsley as a garnish only, we like our
salad straight. I also chunk the salad, and do not mush the fish.

—–

Popularity: 11% [?]

SCOTTISH TRIFLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sponge roll:
3 lg Eggs
1/2 c Sugar
1/2 ts Vanilla
3/4 c Flour
1/2 ts Baking powder
1/3 c Raspberry jam, seedless
1 tb Kirsch
1/4 c Med-dry sherry
Custard:
7 lg Egg yolks
1 c Sugar
2 c Milk, scalded cooled
1/2 c Heavy cream, scalded coole
– slightly
1 t Vanilla
1/2 c Creme fraiche
1/4 c Med-dry sherry
Assembly:
1 1/2 c Amaretti
1/4 c Med-dry sherry
1 c Heavy cream, well chilled
Garnish:
2 tb Pistachio nuts, shelled and
-hopped
Candied citron or angelica,
-ut into bits
Raspberry jam, seedless

In a large bowl with an electric mixer, beat the eggs,
sugar, and vanilla, until the mixture is thick and
pale. Sift the flour and baking powder over the egg
mixture and fold them into it gently but thoroughly.
Line the bottom of a 13x9x2-inch baking pan with
parchment paper, spread the batter in the pan and bake
in a preheated 400f oven for 8 minutes or until it is
puffed and golden. Invert onto a lightly sugared
kitchen towel.

In a small saucepan, melt the jam over low heat. Stir
in kirsch and spread the surface of the cake with the
jam mixture. Starting with a long side and using the
towel as a guide, roll up the cake, jelly-roll fashion
and sprinkle it with Sherry. Wrap the sponge roll
firmly in the towel. Let it cool and cut int into
3/4-inch slices.

In a bowl, set over a saucepan of simmering water,
beat the yolks and the sugar with an electric mixer
until the mixture is thick and pale. Remove from heat
and stir in gradually, milk, cream, and vanilla. Cook
the custard in the bowl over the simmering water,
until it registers 170f on a candy thermometer.
Transfer the custard to a metal bowl and whisk in the
creme fraiche and Sherry. Set the bowl in a larger
bowl of ice water and whisk until custard is cool.
Chill it, covering surface with plastic wrap, until it
is cold.

Assembly: In the bottom of a 2-1/2-qt. trifle
bowl, scatter half the amaretti crumbs. Top them with
half the sponge roll slices, and top those with the
remaining amaretti crumbs. Sprinkle the Sherry over
the remaining sponge roll slices, line the side of the
bowl with the slices, and pour in the custard,
spreading it to let it seep down around the sided and
bottom. Chill the trifle for at least 2 hours and up
to 24 hours.

Just before serving, in a bowl with an electric mixer,
beat the cream until it is stiff. Transfer it to a
pastry bag, fitted with a decorative tip and pipe
rosettes around the edge and in the center of the
trifle. Sprinkle pistachios over the trifle and
garnish the rosettes with the citron and small drops
of jam.

a 1989 Gourmet Mag. favorite

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Aunt Ann’s Ice Box Rolls
Categories: Blank
Yield: 4 servings

5 c Flour
1 Envelope dry yeast
1/4 c Luke-warm water
1/3 c Sugar
1 ts Salt
1/2 c Margarine
1 c Ice water or mixed with milk

Dissolve dry yeast in the 1/4 cup luke-warm water. Mix all of the
above, including the yeast/water mixture, until firm. Place in
refrigerator over night. Next day, shape into round walnut-size
balls. Put 3 balls in each cup of greased muffin pan. Let raise until
higher than the top of the muffin pan. Bake at 350 degrees for 20
minutes. Tops may be brushed with butter or margarine if desired. The
unbaked dough can be kept in the refrigerator for 2 weeks.

This is a recipe handed down on my MILs side of the family. Aunt Ann
made them first, then Aunt Mary Mechling, and finally my MIL, Jo
Beers.

typos by bobbie beers

MMMMM

Popularity: 5% [?]