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

– - – - – - – - – - – - – - – - – -

1/3 c Sesame Seeds, — Toasted
1 Stick Butter, — Room
: Temperature
1 c Firmly Packed Brown Sugar
1 Egg
1 c Self-Rising Flour
1 ts Vanilla Extract

Preheat oven to 350 degrees F. Line cookie sheets whit
foil. In large mixing bowl, combine butter, brown
sugar, egg, flour and vanilla. Beat until well mixed.
Stir in toasted sesame seeds. Drop dough on foil line
baking sheets, using 1/2 teaspoon for each cookie.
Space 2 inches apart. Bake 8-10 minutes or until
cookies are lightly browned. Remove from sheets
immediately and cool on racks.

Recipe By :THE DESSERT SHOW SHOW #DS3258

Date: Tue, 29
Oct 1996 08:29:05 -0500

—–

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Maple syrup
1 c Sugar, brown — packed
1/2 c Honey
2 ea Orange — juiced w/1tsp. peel
2 ea Lemon — juiced w/1tsp. peel
2 tb Butter/margarine
1 t Cinnamon, ground
1 c Cherries, tart, dried
-chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium
saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10
minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads For Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
2 cups Sugar
2 teaspoons Vanilla
1 cup Oil
3 cups Zucchini — peel, grate, drain
3 cups Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Raisins — opt
1 cup Pecans
1 cup Crushed pineapple — drained

Beat together eggs, sugar, vanilla and oil in large bowl. Stir in
zucchini. In separate bowl, combine flour, baking powder, baking soda,
salt, raisins and pecans. Add to zucchini mixture. Add pineapple and mix
well. Pour into greased and floured 9×5 loaf pan. Bake at 350~ 55 to 60
minutes or until wood pick inserted in center comes out clean. 8 servings.

Source: Cliff House, Playa del Rey.
Printed in the Los Angeles Times
Posted by WALDINE VAN GEFFEN (VGHC42A) D/l from Prodigy FOOD SOFTWARE
on 05/18/95, MM format

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp, preferably fresh
-with heads on
3 tb Peanut oil
3 Cloves of garlic, crushed
-and chopped
1 1/2 inch piece of fresh
-ginger, peeled and chopped
-fine
8 oz Cooked pork, cut into strips
1 c Bean sprouts
4 oz Fine noodles or vermicelli
—–GARNISH—–
4 oz Crab meat, flaked
1/4 Cucumber, peeled and diced
6 Scallions, chopped fine

First make the stock: remove shells and heads, if available, from shrimp.
Put heads and shells, or just shells, into a large saucepan, and add 5 cups
water. Bring to boil, then reduce heat and simmer 1/2 hour. Salt and
pepper to taste. Remove from heat and strain. Set aside 3 1/2 cups of
this broth.

Now heat the oil in the large saucepan. When just smoking, add chopped
garlic and ginger. Stirfry one minute, or until golden. Add pork,
deveined shrimp and sprouts; stirfry 3 minutes. Pour the reserved broth
back in and return to boil. Stir in noodles, cook 5 minutes or until done.
Transfer to a large serving bowl and garnish with the crab, cucumber and
scallions; serve piping hot.

– - – - – - – - – - – - – - – - – -

1 1/2 lb Sea scallops
3 tb Dry sherry
3 tb Teriyaki sauce
Juice and zest of one lemon
1 ts Cornstarch
1 tb Water

Combine the scallops, sherry, teriyaki sauce, juice
and zest of lemon in a shallow dish. MArinate at least
2 hours or overnight in the refrigerator. Remove the
scallops from the marinade, remove the marinade, and
broil 3 inches from heat for 3 minutes. Keep warm
while you prepare the sauce. Dissolve the cornstarch
in water. Bring the reserved marinade to a boil and
add the cornstarch in water. Return to a boil and boil
for 1 minute. Pour over the scallops and serve over
rice or serve as an appetizer with the sauce on the
side for dipping.

—–

Recipe By : Richard Sax and Marie Simmons in “Bon Appetit”
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Med Acorn Squash — 1 lb each
3 C Chicken Stock — degreased
2 Green Apples — tart
1/2 C Onion — chopped
1 C Apple Juice — unsweetened
2 Tsp Fresh Ginger Root — grated
1/2 Tsp Salt
1 Tbsp Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil

Notes: * Squash should be halved and seeded. Unsalted canned chicken
** broth may be used instead of stock. *** Green apples should be
** cored, peeled and chopped (about 2 cups) Place squash
cut side down on rack set over gently simmering water in saucepan.
Cover and s team until tender, about 10 minutes. Cool squash
slightly. Scoop pulp from shel ls. Combine 1/4 cup chicken stock,
apples and onion in heavy medium saucepan. Cover and cook over low
heat 10 minutes. Add squash pulp, remaining chicken sto ck, apple
juice, ginger and salt. Cover and simmer until ingredients are very t
ender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bo wls. Garnish
with yogurt and chives.

– - – - – - – - – - – - – - – - – -

1 1/2 c Pumpkin puree (not pie
-filling)
15 oz Part-skim ricotta cheese
1/3 c Firm-packed lt brown sugar
1 tb Pure vanilla extract
1/4 ts Fresh-grated nutmeg
1 tb Pumpkin pie spice
1 c Whipped cream or Cool Whip
-Lite Frozen topping,
-defrosted
1/4 c Chopped, toasted pecans*,
-for garnish, opt

Mix all ingredients except whipped cream and nuts in a food processor
fitted with the metal blade, a blender, or with an electric mixer on
medium speed. Transfer to a covered bowl and chill overnight. Garnish
with whipped cream and pecans. Makes about 5 cups or 6 generous
servings.

*To toast pecans: Spread them in a single layer on a baking sheet
and bake in a 350-degree oven, shaking the pan periodically, for
about 15 minutes or until golden brown.

printed in the Sun-Sentinel (Fort Lauderdale), February 9, 1995

MMMMM

1 x Peanut Oil
1 pk Wonton Skins
2 ea Apples; Md, *
10 oz Cheddar; Sharp, Cubed
———————————GARNISHES———————————
1/2 c Brown Sugar
2 tb Cinnamon; Ground

* Core the apples and cut into small pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mix the brown sugar and cinnamon together and set aside. Preheat the
peanut or vegetable oil in a deep fryer or other pan used for deep frying.
Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and
seal according to the directions on the package. Deep fry until golden
brown. Coat with the brown sugar – cinnamon mixture and serve. This is
good served hot or cold.

—————————————————————————–

Recipe By : Heather_Strenzwilk.Roch811sd@XEROX.COM – EAT-L
Serving Size : 4 Preparation Time :0:00
Categories : Chowder Fish / Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small onion — chopped fine
1/2 cup celery — diced
1/4 cup green pepper — diced
cooking oil
1 cup water
1 small can red salmon — do not drain
3 small potatoes — chopped
1 cup milk
1 cup cream
2 tablespoons butter

Saute celery, onion and green pepper in oil. Add with potatoes and 1 cup water
and cook until potatoes are tender. Remove all skin and bones from salmon and
add along with juice to 1 cup milk and 1 cup cream. Let simmer 1 hour and add
2 tablespoons butter. Continue to simmer, do not boil, until ready to serve.

Sprinkle with paprika for added color.

– - – - – - – - – - – - – - – - – -

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking