Title: Date-Nut Butter
Categories: Posted-mm, Topping, Butter, Nuts, Fruit
Yield: 3 /4 cup

1/2 c Unsalted butter, softened
1/4 c Pitted dates, finely chopped
3 tb Toasted walnuts, chopped
1 ts Sugar
1/4 Tsp variilla extract

In small bowl beat butter until smooth. Add remaining ingredients; mix
well. Cover and refrigerate butter if not using immediately. Let butter
stand at room temperature to soften before serving.

Makes 3/4 cup.

Recipe Created by Bradley Ogden, Chef-owner Lark Creek Inn, Larkspur, CA
Recipe from: California Milk Advisory Board

From the recipes files of suzy@gannett.infi.net

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Popularity: 3% [?]

Title: CHINESE: BARBECUED PORK BUN (CHA SIU BOW)
Categories: Bakery, Bar-b-q, Chinese, Ethnic
Yield: 16 servings

1/3 c Warm water
1/2 ts Sugar
1 pk Dry yeast
2 1/2 c Flour
2 1/2 c Cake flour
4 tb Sugar
1/2 ts Salt
2 tb Shortening
1 1/4 c Low fat milk
16 Pieces white paper 2 inches
– square

————————–FILLING————————–
6 oz Chinese BBQ pork, diced
1 tb Oil
2 ts Water
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Oyster sauce
1 ts Hoisin sauce
2 ts Cornstarch
4 ts Cold water (For thickening)

Mix together the warm water, 1/2 tsp. sugar and yeast
in an 8 oz. measuring cup. Let stand until it rises
to the 8 oz. level (about 20 minutes).

Sift flour, cake flour, sugar and salt into a large
mixing bowl.

Add shortening, yeast mixture and mil,.

Knead mixture 5 minutes to form a dough. Cover with a
damp cloth and set dough in a warm place. Allow the
dough to rise for 3 hours.

Heat wok, add oil and stir-fry pork for 2 minutes.

Add 2 tablespoons water, salt, sugar, soy sauce,
oyster sauce and hoisin sauce. Bring it to a boil.

Prepare thickening by mixing the cornstarch and 4
tablespoons cold water. Stir into the mixture and cook
for 1 minute. Let cool before using.

After 3 hours, when the dough has risen, shape into
rolls about 2 inches in diameter. Cut each roll into
1-1/2 inch pieces.

Shape each piece into a shallow bowl shape.

Put 1 tablespoon filling in the center, close ans
twist dough to form a bun. Put the bun on a 2 inch
square of white paper. (This prevents the bun from
becoming soggy while steaming.) Place 8 buns in a pie
pan and allow them to set and rist for 15 minutes in a
warm place.

Steam for 25 minutes.

SOURCE: Chopstick, Cleaver and Wok.

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Popularity: 5% [?]

Title: Spanakopita Nistisimi (Lenten Spinach Pie)
Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
Yield: 8 servings

Karen Mintzias
1 lb Curly endive
3 lb Fresh bulk spinach
-washed, large stems removed
3 bn Large scallions
– white and green chopped
– together
5 tb Fruity olive oil
1 Lemon
1 1/2 c Finely chopped fresh dill
1 ts Salt
Freshly ground black pepper
1 tb Rice or cracked wheat

MMMMM—————————PASTRY——————————–
1 1/2 c All-purpose flour
Extra flour for rolling
1 ts Sea salt
1 ts Baking powder
5 tb Olive oil (about)
1 tb Sesame seeds

Start by making the pastry. Sift the flour with the salt and baking
powder. Mix in about 6 tablespoons water, a little at a time, until
the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus
another teaspoonful, and a little more flour, if needed, to make a
cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
elastic. Cover it and set aside to relax for an hour or two.

For the filling, separate the curly endive leaves, so the vegetable
will cook in the same time. Steam the spinach and endive together in
a large pan, in the water clinging to the leaves, plus just an extra
1/2 cup. Turn the leaves over occasionally, so they wilt evenly. When
they are wilted, but not mushy, drain them in a colander, pressing
firmly with the back of a wooden spoon to remove as much excess
liquid as possible. (Reserve the liquid for use in soup, or drink
with a squeeze of lemon juice, as the Greeks do.)

Saute the scallions in 2 tablespoons olive oil, until barely soft.
Add a few tablespoons of water if they stick to the pan. Roughly
chop the cooked spinach and curly endive and finely grate the zest
from the lemon. Then toss the cooked vegetables with the scallions,
parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
pepper, adding 3 tablespoons olive oil. Set aside until you are ready
to fill the pastry.

Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2
inches deep and about 2-quart capacity and brush the inside with oil.
Divide the pastry into two unequal parts, and then again into halves.
On a floured surface roll out one of the larger pieces of pastry.
This should be large enough to line the dish, coming up and over the
sides – this should make it very thin. Fit it into the baking dish
and brush it with olive oil. Do the same with the second piece of
pastry, placing it on top of the first, and brush again with olive
oil.

Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
soak up excess juices, and fill with the spinach and herb mixture.
Roll out the remaining two pieces of pastry, separately, to fit the
top of the dish. Place the first on top of the spinach, brush with
olive oil, then place the second on top of that. Prick the pastry
with a fork in an attractive pattern and brush the entire top with
olive oil. Sprinkle with sesame seeds. Bake in an oven preheated to
350 F for 45-50 minutes, until golden brown.

Source: Recipes from a Greek Island – by Susie Jacobs ISBN:
0-671-74531-X

Typed for you by Karen Mintzias

MMMMM

Popularity: 9% [?]

Title: Oriental Rice Salad
Categories: Chinese, Rice
Yield: 6 servings

1 cn Chicken Broth
1/2 c Vegetable Oil
1/2 ts Salt
2 c Diced Cooked Poultry or Pork
1/4 lb Fresh Mushrooms
2 oz Jar Pimento, sliced or diced
1 c Rice, raw
2 tb Soy Sauce
2 tb Toasted Sesame Seeds
1/4 lb Fresh Bean Sprouts
4 Green Onions with tops

Slice mushrooms and onions. Drain pimento. Add
enough water to broth to make 2 1/2 cups. Bring to a
boil in a medium saucepan. Stir in rice. Cover
tightly and simmer for 20 minutes. Remove from heat
and let stand, covered, until all liquid is absorbed;
about 5 minutes. Transfer rice to large bowl.
Combine oil, soy sauce, salt and sesame seeds
(optional); mix well. Stir into hot, cooked rice.
Cover and chill. Stir in remaining ingredients before
serving.

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Popularity: 3% [?]

Title: Pork Collioure Stew
Categories: Meats, Soups, Main dish
Yield: 8 servings

4.00 lb Pork shoulder
– trimmed of fat,
– cut into 1-in cubes
0.50 tb Salt
0.50 ts Ground black pepper
0.25 c Vegetable oil
1.00 md Onion
– peeled and roughly chopped
2.00 tb Flour
2.00 c Dry white wine
0.25 c Tarragon vinegar
2.00 tb Grated horseradish
2.00 tb Grainy mustard
0.50 c Fresh lemon juice
4.00 c All-purpose broth
-OR low-sodium chicken broth
2.00 Bay leaves
4.00 Sprigs fresh thyme; -=OR=-
0.50 ts -Dried thyme
0.50 c Whipping cream
3.00 md Parsnips; peeled
– and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle
with desired salt and pepper. Heat the oil in a Dutch oven over
medium-high heat on top of the stove. Add the pork, without crowding,
and brown well on all sides. You may have to perform this operation
in batches. Remove the pieces to a plate as they are brown. Pour off
all but about 2 tablespoons fat. Reduce heat to low and replace the
pot on the stove. Add the onion and cook 5 minutes, scraping up any
brown bits that cling to the pan. Add the flour and cook another
minute, stirring. Add the wine, vinegar and broth and bring to a
boil. Return the pork to the pot with any juices on the plate and add
bay leaves and thyme. Cover tightly and transfer the pot to the oven.
Cook for 1 1/4 hours, or until meat is barely tender. Remove the
casserole from the oven and, using a slotted spoon, remove the meat
from sauce and set aside. Strain the sauce through a fine sieve into
a container and discard onions and herbs. Replace the meat in the
pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover
and replace in oven for 20-to-30 minutes or until meat is tender and
parsnips are cooked. Remove from oven and serve with boiled potatoes
or buttered noodles.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 6% [?]

Title: GREEN GNOCCHI WITH CREAM SAUCE
Categories: Italian, Pasta, Sauces
Yield: 6 servings

————————–GNOCCHI————————–
1 lb Fresh spinach; washed and
– stems removed
2 tb Onion; finely chopped
3 tb Butter
1 lb Ricotta cheese
1 c Parmesan; freshly grated
1 Egg; lightly beaten
1/4 ts Nutmeg; freshly grated
Salt Pepper to taste
1 c Flour

————————CREAM SAUCE————————
4 tb Butter
1 c Heavy cream
3/4 c Parmesan; freshly grated

Cook the spinach with just the water that clings to it
from cleaning. Cool. Squeeze as dry as possible with
hands and chop finely. Saute the spinach and onion in
the butter until soft. Transfer to a bowl. Stir in
ricotta, Parmesan, and egg. Mix well. Season with
nutmeg, salt and pepper. (You can mix in processor
before adding the flour). Stir in flour. The mixture
will be slightly sticky. Flour hands and shape
mixture into small balls, no larger than 3/4 inch in
diameter. Reflour hands whenever mixture begins to get
sticky. Dry on a floured baking tray. To freeze: place
in freezer on trays until firm. Transfer to plastic
bags to store.

Cream Sauce: Simmer butter and cream in a saucepan
over medium heat until thickened, about 20 to 30
minutes. Bring a large pot of salted water to a boil.
Drop in the gnocchi. Let the water return to a boil
and cook gnocchi until they float to the top. Remove
with a slotted spoon and place in a warmed bowl. Add
Cream Sauce and Parmesan cheese. Gently toss to coat
well. Serve immediately.

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Popularity: 3% [?]

Title: PEANUT BUTTER PIZZA COOKIES
Categories: Cookies
Yield: 18 servings

2 pk DUNCAN HINES Peanut Butter
-Cookie Mix
2 Eggs
1 T Water
Sugar
1 cn DUNCAN HINES Chocolate
-Layer Cake Frosting
Cashews
Candy-coated chocolate
-pieces
Gumdrop, halved
Flaked coconut
1 White chocolate baking bar
-(2 oz)
1 T CRISCO Shortening

1. Preheat oven to 375′F.

2. For cookies place cookie mixes in large bowl. Break up any lumps. Add
eggs, contents of peanut butter packets from Mixes and water. Stir until
thoroughly blended. Shape into 18 (2“) balls (about 3 level tablespoons
each). Place 3 1/2″ apart on ungreased baking sheets. Flatten with bottom
of large glass dipped in sugar to make 3″ circles. Bake at 375′F. for 9-11
minutes or until set. Cool 1 minute on baking sheets. Remove to cooling
racks. Cool completely.

3. Frost cookies with Chocolate Frosting. Decorate with cashews, chocolate
pieces, gumdrops and coconut. Melt white chocolate and shortening in small
saucepan on low heat, stirring constantly until smooth. Drizzle over
cookies.

Makes 18 (3”) cookies.

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Popularity: 3% [?]

SOUR DOUGH MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

INGREIDENTS: To set sponge–Add 2 cups flour and 2
cups warm water. Let stand overnight or at least 8
hours. (unrefridgerated) I: As much sponge as needed (
always save one cup) I: 1-1/2 cups flour I: 1/2 cup
sugar I: 1/2 cup Shortening (melted)

INSTRUCTIONS: Mix ingredients well. Put into muffin
pan, Cook at 350 degrees until brown. Turn out onto a
rack to cool.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: West Indies Pepper Pot Soup
Categories: Soups/stews, Beef, Pork/ham
Yield: 8 servings

1/4 lb Salt Pork 2 x Scallions, with some tops *
1 1/2 lb Short Rib of Beef, 3″ pieces 2 tb Salad oil
1 1/2 lb Stew Beef, cut into 2″ cubes 1 x Lg Green Pepper, cleaned
**
12 c Water 10 oz Fresh Spinach, washed,
trimm
1/2 ts Dried Thyme 10 oz Fresh Kale, washed
trimmed
1 1/2 ts Salt 1 cn Okra , drained (15 1/2 oz.)
1/4 ts Pepper 4 x Med Sweet Potatoes, ***
1 x Lg Onion, peeled diced 1 x Lg Tomato, peeled cubed
2 x Cloves Garlic, crushed

* cleaned and sliced
** and chopped
*** peeled and cubed
Put salt pork and short rib pieces in a large kettle; brown ribs on all
sides. Add stew beef and brown on all sides.
Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and
pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any
scum that rises to the top.
While meat is simmering, saute onion, garlic, and scallions in heated oil
in a skillet until tender. Add green pepper and saute 1 minute. Remove
from heat and set aside.
After meat has cooked 1 hour, add sauteed vegetables and other
ingredients to the kettle. Continue to cook slowly, covered, about 30
minutes, until vegetables and meat are cooked. Remove from heat and cool
slightly. Take out short ribs and cut off and discard any fat. Cube meat
and return to kettle. Reheat, if necessary.
Serves 8.

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Popularity: 2% [?]

Title: NEW ENGLAND APPLE PIE
Categories: Desserts, Pies, Fruits/nuts
Yield: 8 servings

———————-FLAKY PIE DOUGH———————-
1 1/4 c Bleached flour
1/4 ts Salt
1/8 ts Baking powder
1/2 c Cold unsalted butter
2 tb Cold water (2 to 3 Tbsp)

———————–CRUMB TOPPING———————–
1/3 c Light brown sugar, packed
1 c Bleached flour
6 tb Unsalted butter, melted

————————–FILLING————————–
2 1/2 lb Firm tart apples
– (Granny Smith, Pippin,
– Golden Delicious, Rhode
– Island, Northern Spy,
– as available)
2 tb Flour
1/3 c Granulated sugar, light
– brown sugar or combinatio
1 ts Ground cinnamon
1 ts Finely grated lemon zest
– (yellow peel only)
3 tb Cold unsalted butter

FLAKY PIE DOUGH: Combine flour, salt and baking powder
in work bowl of food processor and pulse 2 to 3 times
to mix. Cut butter into 8 pieces and add to bowl.
Pulse rapidly about 15 times, until mixture resembles
coarse cornmeal and no large pieces of butter remain
visable. Add 2 tablespoons water and pulse 4 or 5
times to mix checking to see if most, but not all, of
dough forms a ball. If dough remains dry, add
remaining 1 tablespoon water, sprinkling it on dough
and pulsing again 4 or 5 times. Remove dough from
processor and quickly form into ball with floured
hands. Place dough on piece of lightly floured plastic
wrap. Lightly flour top of dough and cover top with
plastic wrap. Press with palm of hand to form dough
into a 6-inch diameter disk. Refrigerate dough while
preparing topping.
CRUMB TOPPING: Combine brown sugar and flour in mixing
bowl. Add butter and stir in evenly. Set mixture
aside 5 minutes. Then, using fingertips, break
mixture into 1/4- to 1/2-inch crumbs. Set aside.
DOUGH PREPARATION: Remove dough from refrigerator and
place on flat work surface. Roll dough, still between
sheets of plastic, to 12-inch disk. Peel off top
plastic and ease dough into 9-inch pie pan. Gently
press dough into pan and peel off top plastic. Trim
excess dough to within 1/2-inch of pan edge, turning
excess dough under around edges; flute edges. Chill
pie shell while preparing Filling. FILLING: Peel,
halve and core apples; cut into 1/2-inch pieces.
Place apples in bowl with sugar, flour, cinnamon and
lemon zest, tossing well to combine. Place filling in
dough-lined pan, mounding it slightly in center. Dot
filling with butter and cover with reserved Crumb
Topping. Bake pie on bottom rack 15 minutes at 400
degrees. Lower temperature to 350 degrees and move
pie to middle rack. Bake 20 to 30 minutes longer,
until crust edges are deep golden brown and juices
just begin to bubble up. Cool pie on rack and serve
warm or at room temperature. Makes 8 servings.

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Popularity: 3% [?]