JUDITH’S WHEATEN BREAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Irish
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Plain flour
1 t Level cream of tartar
10 oz Wheatmeal
2 oz Butter
4 oz Caster sugar
1 Egg
2 ts Level salt
2 ts Level baking soda
Buttermilk or sour milk

"Chuck all the dry ingredients into a bowl and mix. Add milk and egg
to give you a fairly soft dough. Bake in two loaf tins, or whatever at
375-400F, gas mark 6 or 7.

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Popularity: 1% [?]

Title: CASSEROLE OF SALT COD AND POTATOES
Categories: Fish, Seafood, Main dish
Yield: 6 servings

1 lb Dried salt cod
6 c Boiling water
1 tb Unsalted butter
3 tb Olive oil
1 lg Spanish onion
– peeled and sliced thin
2 lb Calif. long white potatoes
-or new potatoes,
-boiled until tender, then
-peeled and sliced thin
1/3 c Minced parsley
1/4 c Freshly ground black pepper

———————————-GARNISH———————————-
1 lg Egg, hard-cooked, shelled
-and cut in thin wedges
12 md Oil-cured black olives
– (unpitted)

SOAK THE COD in the refrigerator 24 hours in several changes of cold water.
Drain, rinse, and drain well again. Place the cod in a large heavy
saucepan, pour in the boiling water, set over moderate heat, cover and
simmer 10-to-12 minutes–just until the cod flakes at the touch of a fork.
Drain and rinse well, then flake the cod, removing any bits of skin or
bone. Preheat the oven to 350F. In a large heavy skillet set over moderate
heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion,
separating the slices into rings, and stir-fry 8-to-10 minutes until limp
and golden; do not brown. Remove the onion from the skillet and set aside.
Add the remaining oil to the skillet, dump in the potatoes and stir-fry
about 5 minutes until golden. Layer half the potatoes in a well-buttered
2-quart casserole or au gratin pan and sprinkle with a little of the minced
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another
scattering of the parsley and pepper. Repeat the layering, ending with
onion rings on top. Sprinkle with the remaining pepper and all but 1
tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40
minutes or until touched with brown. Garnish with wedges of hard-cooked egg
and the olives, placed artfully on top of the casserole, plus a final light
scattering of minced parsley.

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Popularity: 6% [?]

Title: Smoked turkey calzones
Categories: Appetizers, Poultry
Yield: 4 Servings

2 c Frozen chopped spinach
1/2 c Part-skim ricotta cheese
1 tb Parmesan cheese, grated
1/4 ts Garlic powder
4 oz Refrigerated Pizza dough
6 oz Smoked turkey, thin slice
1 Tomato, med.,8 slices

Preheat oven to 375 degrees F. Spray baking sheet with non-stick
spray. Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan
cheese and garlic. Divide dough into 4 pieces, roll each to 6″
circle. (I probably would make up my own dough if I had time but the
pre-prepared isn’t bad.) Spread spinach mix to within 1/4″ of edges
of each circle. Place 1 1/2 oz turkey and 2 tomato slices one on half
of circle. Fold over and seal by pressing edges with fork. Place on
prepared baking sheet, bake 12-15 minutes, until browned. Can be
frozen and re-heated for lunches. Per each: 201 calories, 18 g
protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29 mg cholesterol
From Weight Watchers Magazine, June 1991 Posted by: Sheila Exner -
January 1992

MMMMM

Popularity: 3% [?]

Tuna Noodle Casserole. Very Simple.

Recipe By : Jenny72392
Serving Size : 1 Preparation Time :0:00
Categories : Maindish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Can tuna
1 Bag wide egg noodles
1 cn Cream of mushroom soup
1 cn Cream of celery soup
Half cup grated cheddar
Cheese
1 tb Grated onion.

Cook noodles and drain tuna. Mix all ingredients together in a buttered
casserole. Top with a little of the cheese and some cracker crumbs.
Bake
at
350 for 40 minutes or until bubbly.

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NOTES : Posted on: America Online 93-04-27 18:01:57 EDT

Popularity: 4% [?]

ADVOCAAT (DUTCH EGGNOG)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ethnic Beverages
Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Eggs
1/2 Level teaspoon salt
275 g Sugar
4 dl Cognac
1 1/2 level teaspoons vanilla
-essence (extract, I think)

Separate the eggs and beat the yolks with the salt and the sugar, until the
mixture is thick and creamy. Beat in the cognac, very slowly and put the
mixture into a double saucepan. Heat gently, whisking all the time until
the advocaat is warm (not hot) and thick. Remove the pan from the heat and
stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass
and eaten with a teaspoon. It can also be topped with whipped cream.

Also, might I add, that advocaat is nothing like the eggnog here in
America…it is thick and creamy—not foamy at all. Boy, is Advocaat
delicious!

(I usually get a bottle of it from the Dutch-America store and skip the
above…:)

This delicious Dutch drink is actually eaten with a spoon!

One more from FROM HOLLAND WITH LOVE…the Dutch National drink!!<>

Food Wine RT [*] Category 6, Topic 33 Message 6 Mon Jan 04, 1993 J.BOLLER
[Jacquie] at 21:29 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Popularity: 3% [?]

Title: GREAT-SHAPE COOKIES
Categories: Cookies
Yield: 30 servings

1/2 c Butter
1 c Granulated sugar
2 x Large eggs
1 tb Milk

—————-KNEAD IN 1/4 C FLOUR LATER—————-
2 1/2 c All-purpose flour,save 1/4 c
2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Almond

CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the
dough in the freezer to chill, if in a hurry, for 1-2
hours. Heat oven to 300 degrees. Grease cookie sheet
(only ONCE). No need to grease it each time.
Add ingredients together, saving out the 1/4 cup of
flour. Knead the 1/4 cup flour into the dough now,
chill. Roll out, using flour on surface, cutters and
rolling pin, generously. Try to get more flour on tiny
places.
This is a great recipe for the creased cookie
cutters, because it is delicious and dough does not
lose its shape. For this type of cutter, roll to about
1/4″ thickness, so dough is just thick enough to leave
the cutter imprints. Ordinarily, roll dough to 1/4″
thickness for best results. Any cookie will lose
detail and shape when it is too thick. This cookie is
good iced with thin royal icing. Cookie stays soft,
but is not terribly fragile. Source: Shared with me by
Mary Billersen of Cin. because I helped her replace
some favorite cookie cutters she’d lost. These cookies
have been a tradition in her family for generations.
Dolores McCann, Hamilton OH

Dolores McCann, Prodigy Food Wine Board

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Popularity: 3% [?]

Title: Popeye Pie
Categories: Diabetic, Vegetables, Cheese, Low-fat
Yield: 6 servings

10 oz Fresh spinach;or 12 oz froz
2 Eggs; well beaten
1 c 2% milk;
1/3 c Celery; chopped
1/4 c Onion; chopped
2 tb Parmesan cheese; grated
1/2 ts Salt;
1/2 ts Nutmeg;

Wash fresh spinach and discard stems. Steam in a covered saucepan
over low heat until the leaves are wilted. Drain in a colander or
sieve, press out liquid and chop spinach. (OR Thaw frozen chopped
spinach and press out liquid.)

Mix remaining ingredients together, then fold in spinach. Pour
mixture into a well greased 9 inch pie plate. Bake at 375 F for 45
minutes or until a knife inserted in the middle comes out clean. Cut
into 6 wedges and serve warm.

1/6 recipe – 71 calories, 1 protein choice, 1/2 fruit vegetable
choice 5 grams carbohydrate, 6 grams protein, 3 grams fat

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but
not tested by Elizabeth Rodier, Jan 1994

MMMMM

Popularity: 9% [?]

Title: Hot Mustard Sauce
Categories: Chinese, Condiment
Yield: 13 servings

1/4 c Dry mustard
3 tb Cold water, plus 1 1/2 t

This is a hot and sharp mustard that is indispensable
to deep-fried and other appetizers.

Mix together mustard and water until smooth. Let stand
5 minutes before serving. Cover and refrigerate any
remaining mustard. Serve with appetizers. Makes 1/3 cup

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Popularity: 4% [?]

=20
Title: Dieter’s Taco Salad
Categories: Salads, Low-cal
Yield: 4 servings
=20
1 lb Ground beef, lean
lg Green pepper, chopped
1 tb Vinegar
1/2 ts Pepper, red, crushed
1/4 ts Garlic powder
4 x Tortillas, 8-inch
12 x Tomatoes, cherry, halved
1/4 c Parmesan cheese, grated
1 md Onion
8 oz Tomatoe sauce, no-salt
1 ts Mustard, dry
1/2 ts Basil, dried, crushed
1 tb Water
4 c Lettuce, shredded
1 md Carrot, shredded
=20
NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g=
=20
fat
85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green=20
pepper
till beef is brown; drain. Add next 7 ingredients. Bring to boil;=20
reduce
heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350′F oven=20
for 10
minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press=
=20
1
tortilla into each. Bake in a 350′F. oven for 15 minutes. Divide=20
lettuce
among 4 plates. Place a tortilla on each plate. Spoon beef mixture into
tortillas. Top with remaining green pepper, tomatoes, carrot, and=20
cheese.
BETTER HOMES AND GARDENS
=20
—–
=20

Popularity: 4% [?]

SPICY CHICKEN COCONUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 Chicken breast halves
1/2 c Slivered fresh lemon, with
-peel
3 tb Fish sauce
1 1/2 ts Chopped hot chile pepper, or
-to taste
2 Green onions, thinly sliced,
-including part of green top
1 1/2 ts Sugar
4 c Unsweetened coconut milk
2 c Chicken stock
3 ts Minced lemon grass or 1
-teaspoon grated lemon zest
1 c Whole straw mushrooms
1 tb Slivered galangal root or
-ginger root

[I prefer galangal--even dried, to ginger, but ginger
will do. S.C.]

Place chicken breasts in pan with just enough cold
water to cover. Bring to a boil over medium heat;
immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat
should be moist and opaque throughout; cook only to
just beyond pink stage. Remove breasts and drain well.
Cool to room temperature; remove and discard skin and
bones. Shred meat into bite-sized pieces. Reserve.
Combine slivered lemon, fish sauce, chile pepper,
green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and
galangal in a sauce pan over medium-high heat. Bring
to a boil, reduce heat and simmer, uncovered, until
lemon grass is tender, about 15 to 20 minutes. Add
reserved chicken and lemon mixture and heat through,
about 3 minutes.

Serves 6 to 8 as a first course or 4 as a main course.

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Popularity: 4% [?]