CORNBREAD-APPLE-SAGE STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sticks butter
3 c Chopped onions (not
-peeled)
3 Granny Smith apples
9 c Cornbread
7 tb Dried sage or fresh
-equivalent
1 1/2 c Pecan halves
Salt and pepper to taste

Melt half of the butter and saute the onions and
apples. Move to a large mixing bowl. Melt the other
half of the butter and add to bowl with other
ingredients.

Any stuffing that is not used to stuff a fowl can be
baked in a covered casserole for 30-45 minutes at 325.

Often, this gets eaten up long before any leftover
bird …

Leslie Johnston 71621,3632

[71621,3632] CRNSTF.TXT/Asc Bytes: 597, Count: 57,
31-Aug-92

MM by Cathy Svitek

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Popularity: 3% [?]

IRISH SODA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c Buttermilk or sour milk*
1 Egg
1/3 c Margarine or butter — melted
1/4 c Brown sugar, firmly packed
1 c All-purpose flour
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt (optional)
1/2 c Raisins

Combine oats and buttermilk; refrigerate 1 hour or
overnight. Heat oven to 400 F. Grease 12 medium
muffin cups or line with paper baking cups. In large
bowl, combine egg, margarine and brown sugar; mix
well. Add oat mixture alternately with combined dry
ingredients to egg mixture, mixing just until dry
ingredients are moistened (batter will be slightly
lumpy). Stir in raisins. Fill prepared muffin cups
2/3 full. Bake 20 to 25 minutes or until golden brown.

*NOTE: To make sour milk, place 1 tablespoon lemon
juice or vinegar in glass measuring cup. Add enough
milk to equal 1 cup; mix well. Let stand 10 minutes.

NUTRITIONAL ANALYSIS per muffin:
* calories 162
* carbohydrates 23 g
* protein 4 g
* fat 6 g
* calcium 56 mg
* sodium 160 mg
* cholesterol 25 mg
* dietary fiber 1 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Popularity: 8% [?]

Title: Low Cal Snickers Pie
Categories: Low cal, Pie
Yield: 8 Servings

1/2 c WW Chocolate Ice Milk
(Softened)
1 c Light Cool Whip (thawed)
1 pk Sugarfree Chocolate Pudding
(prepared)
1/4 c Crunchy Peanut Butter
3 oz Grapenuts
FOOD EXCHANGES
1/2 Milk, Fat, Bread, Protein,
Fruit
35 Optional Calories

Spray an 8″ or 9″ pie pan with Pam. In a large bowl, combine ice milk and
Cool Whip. Blend in remaining ingredients. Freeze at least 2 hours. Note:
First time cutting, cut into 8 pieces and refreeze.

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Popularity: 13% [?]

Title: PEKING DUCK BONE SOUP
Categories: Loo, Chinese, Poultry, Soups
Yield: 6 cups

For the broth:
Bones from 1 Peking duck
Carcass, neck, gizzard,
Wings, leg thigh bones
1 Scallion
1 sl Ginger
Soup:
1 lb Celery cabbage
-(ch’ing tsai)
2 oz Dried bean thread
-(bean vermicelli)
Water
2 tb Oil
2 sl Ginger
1/2 tb Salt
1/2 ts MSG
6 c Peking duck bone broth
-from above (if there’s
-not enough, cut with
-chicken broth or water)
2 oz Chinese or Smithfield ham
-slivered
1 Duck gizzard, from the
-broth pot, sliced thin

Originally, Peking duck was served in three courses,
to wit:

1. the familiar pancake, scallion, and sauce bit
(cucumber slivers also sometimes), with which the skin
was served without the meat;

2. the meat, combined with stir-fried vegetables in a
soy-based sauce, served alone or with rice;

3. a soup made with the bones of the duck just eaten.

Now, in our streamlined 20th century, the courses are
combined into one, the meat wrapped up with the skin
and the scallion in the pancake, the vegetable course
is omitted, and the soup is presumably drunk by the
staff.

Cut cabbage across into 1 – 1.5″ chunks (these will
separate on cooking). Soak bean thread in water until
soft, then cut into 6″ lengths (Warning – if you omit
this cutting, you may find a guest choking on the
stuff, which I did once).

Simmer in water to cover for 45 min: bones from 1
Peking duck: carcass, neck, gizzard (which had been
roasted with the duck), wings, leg and thigh bones.
Season with 1 scallion and 1 slice ginger.

Heat oil in a soup kettle. Add ginger, salt, and
cabbage. Stir-fry 1 min. Add all remaining ingredients
except bean thread, gizzard, and MSG (if used). Cover
and cook until cabbage is tender, 3 min or so. Bring
soup to a boil, add bean thread, gizzard, and MSG.
Turn heat off. Serve immediately.

From: Michael Loo

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Popularity: 9% [?]

Pizza (Pissaladiere — for the French word for tomato-less and
cheeseless pizza, … I still think tomato slices would be a good
addition, and tomato sauce might work as long as it’s not too liquidy.

1 tbsp. baker’s yeast
1 tbsp. Sucanat
1 cup warm water

2 cups unbleached white flour
1 cup whole wheat flour
1 cup corn flour (approximate)

3 tbsp. dried tomato bits
1 cup water
1 1/2 tsp. salt

filling can be slightly steamed veggies of your choice, i used:

1 red capsicum (a red “bell pepper”) this is the decorative topping
1 orange banana pepper (hot) this too is decorative (hot) topping
4 small eggplant (2 medium or 1 large)
water

3 small leek (2 medium or 1 large)
water

1 1/2 tbsp. capers
2 tbsp. balsamic vinegar (approximate)
10 basil leaves
salt
cracked black pepper

Preparation: Turn oven to 400 F, place red capsicum (cut side down), orange
banana pepper, and sliced eggplant in oven. Use pie pan for the eggplant,
because then you can add a little water to it as needed, as it will seem dry
after some time in the oven. These cook for about 30 minutes.

Prepare a spring form cake pan with a bit of oil or Pam, and dusted with corn
meal or corn flour. The diameter is about 8-9“.

Meanwhile, combine baker’s yeast, Sucanat and warm water, place in
warm place so it will ”grow“ and get foamy. Then, combine 3 cups
flour and salt, set aside.

Slice leek and saute in water, until carmelized (preferably). Simmer
more water in another pot and add dried tomato bits, simmer a minute
to get soft, drain but retain the water which will be tomato-colored.
By this time the yeast will have ”grown“, pour this in with the 3 cups
of flour and salt, add tomato bits, and 1/2 cup of the tomato-water.
Stir. Prepare a flat surface with corn flour, kneading some of this
into the dough to get it ready to roll out. Roll out into a wide
circle, about 5 inches wider than your pan. Be innovative in picking
this up and placing it centered in your pan. The extra width will go
up the sides of the pan. (I cut a circle about 1″ wider than the pan,
dusted it well with the flour, then rolled it loosely to pick it up
and place it in the pan, then unroll, then add the rest of the dough,
packing it up along the sides).

Place this in a warm spot, and fill with the cooked leek, and salt
lightly. Take eggplant out of the oven, layer it over the leek,
sprinkle with balsamic vinegar, add a layer of basil leaves, then a
second layer of eggplant, sprinkle with salt and cracked black pepper.
Sprinkle with capers, letting some get embedded into the dough. As
you are doing all this, the dough will be rising. Dot with *nofat*
cheese (optional). Slice the cooked red pepper and banana pepper
lengthwise into 8 to 12 strips each. Peel the peppers if you can
(paper bag technique may work), may be easier to peel the banana
pepper before you slice, and peel the red pepper after you slice.
Assemble pepper strips, alternating the two kinds, in a sunray
pattern. Sprinkle everything with the remaining balsamic vinegar.
Dot center with whatever you have left, a bit of *nofat* cheese or a
basil leaf.

Bake 20-30 minutes. Slice and serve. Voila! For anyone wanting to
make their own modifications on this ”pizza", your ideas would be much
welcomed.

Popularity: 3% [?]

Title: More Fillings For Tassies
Categories: Breads
Yield: 6 servings

6 1/2 tb Sugar
1/4 c Butter
1/4 c Lemon juice
2 Eggs
1/4 To 1/2 tsp lemon peel

SOURCE: Natl Cooking Echo 19 Jun 90

Contributed to the echo by: Debra Heng

I haven’t made these lemon ones yet, but I scaled down a larger
recipe from some cookbook to resemble the pecan tassie proportions,
hoping to have enough lemon filling for a batch of tartlets. So it
may or may not be enough, thought I’d let ya know.

LEMON TASSIE FILLING

In a small saucepan over low heat, cook the 1 st three until
dissolved. Beat the eggs with a mixer and add the hot mix very
slowly, mixing constantly. Then return mix to the saucepan and cook
for about 3 minutes until it’s of pudding consistency. Stir in lemon
peel. Let cool to room temp. Fill each tartlet with about 2 tsps of
the lemon mix. Bake at 350 F for 20-25 mins., or until golden.

The back of the tart tamper package also suggested some other
fillings, like cherry or blueberry pie filling, or vanilla pudding
topped afterwards with a strawberry or a few blueberries (glaze with
some heated currant jelly).

Or make hors d’oeuvres by filling with your favorite quiche recipe, or

MMMMM

Popularity: 3% [?]

Title: Maine Fish Chowder
Categories: Soups/stews, Fish/sea, Pork/ham
Yield: 6 servings

1/4 lb Salt Pork, diced 3 lb White fleshed Fish *
4 c Diced raw Potatoes 2 c Scalded Milk
3 x Med Onions, peeled sliced 1 ts Butter or margarine
2 ts Salt 1/4 ts Pepper, or to taste

* Use 3 – 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.
Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook
over medium heat, covered, 15 minutes, until potatoes are just tender. Do
not overcook.
Meanwhile, cut fish into large chunks and put into another saucepan. Add
boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered,
until fish is fork tender, about 15 minutes. Remove from heat.
Strain and reserve liquid. Remove any bones from fish. Add fish and
strained liquid to potato-onion mixture. Pour in milk and leave on stove
long enough to heat through, about 5 minutes. Mix in butter and pepper.
Serve at once. Serves 4 to 6.

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Popularity: 5% [?]

Title: Tiger Butter
Categories: Candies, Chocolate
Yield: 6 servings

*Ingredients:*
1 lb White chocolate
1 Jar chunky peanut butter
-(12-oz)
1 lb Semisweet chocolate, melted

Combine white chocolate and peanut buter in top of a double boiler;
bring water to a boil. Reduce heat to low, and cook until chocolate
and peanut butter melt, stirring constantly. Spread mixture onto a
waxed paper-lined 15x10x1-inch jellyroll pan. Pour semi-sweet
chocolate over peanut butter mixture, and swirl through with a knife.
Chill until firm.

Cut into 1-1/2×1-inch pieces. Store in refrigerator.

Yields about 6 dozen pieces.

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

MMMMM

Popularity: 4% [?]

Title: Zesty Cola Salad
Categories: Salads, Desserts
Yield: 1 recipe

2 3 oz pkg Cherry gelatin
1 sm Can Black Cherries
1/2 c Chopped pecans
1 cn Crushed pineapple
2 8oz. bottles coca-cola

Drain juice from cherries and pineapple and reserve.
Chill fruit and cola. If fruit juice does not measure
2 cups, finish by adding water. Bring to boil.
Dissolve gelatin in the boiled juice mixture. Let set
slightly and then combine the chilled Cola and Fruit
with it. Add nuts. Cover and chill. May be served as
a dessert, topped with whipped cream.

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Popularity: 25% [?]

ANAI PACHADI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Butternut squash
3 Green chillies
3 tb Coconut
1 t Tamarind paste
1/2 ts Mustard seeds
Jaggery/sugar
Turmeric — to taste
Salt — to taste
—–SEASONING—–
Mustard seeds
Fenugreek
Red chilli
Curry leaves
Oil

Cut squash into inch square and 1/4 inch thick slices.
Wash and in about a cup and a half of water, add
tamarind paste and sliced squash.

Add turmeric, salt and cook on low heat till done.

Grind coconut, green chillies, 1/2 teaspoon mustard
seeds and stir into cooked squash. Can wash out
blender and add this water too.

Let mustard seeds splutter in oil, add fenugreek, red
chilli, curry leaves and in a couple of minutes pour
onto pachadi.

Variations:

Instead of tamarind paste can use yogurt at the end.
Can use cut okra or, okra and eggplant pieces, instead
of squash.

U15297@uicvm.bitnet (Shyamala Parameswaran)

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Popularity: 4% [?]