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

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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% [?]

Title: Super French Toast
Categories: Diabetic, Breakfast, Breads/bm
Yield: 8 slices

2 Eggs; 1/4 c Ground pecans;
1/4 c Orange juice; 3 tb Margarine;
1/4 ts Salt; 8 sl Whole wheat bread;
1/2 c Cornflakes; crushed -=OR=-
1/4 c Wheat germ; 8 sl French bread;

Beat the eggs, orange juice, and salt in a flat bowl with a fork or
whisk until blended. Mix the cornflakes, wheat germ, and nuts in a
pie pan or cake pan.
Heat the margarine in a large skillet. Dip bread slices into egg
mixture and then into cornflake mixture, coating both sides. Place
in skillet as many pieces as will fit comfortably in 1 layer (2 or 3
batches may be needed).
Cook until brown on both sides, turning slices carefully with wide
spatula. Keep finished toast warm if cooking more batches.

Yield: 8 slices

Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat
exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g
carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete
Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted
by Dar Rains

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Popularity: 2% [?]

MILLIONAIRE SHORTBREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Leland cgvh43b- — CRUST-
3/4 cup Flour
1/4 cup Sugar
1/4 cup Butter — CARAMEL LAYER-
1/2 cup Butter
2 tablespoons Corn syrup
1 can Sweetened condensed milk — 14-oz can
1 teaspoon Vanilla
1/2 cup Semisweet chocolate chips

Crust. Preheat oven to 350~. Mix together the flour, 1/4 cup sugar and
1/4 cup butter until crumbly.
Press into a greased 8- inch square pan. Bake for 10-15 minutes or until
golden brown. Cool.
Caramel Layer. In heavy saucepan, melt 1/2 cup butter. Add the corn syrup
and the sweetened condensed milk. Bring to a boil and cook 12-15 minutes,
stirring constantly, until mixture turns medium caramel color.
Do not let burn. Remove from heate and stir in vanilla. Pour over crust.
Cool. Melt chocolate chips and spread over the caramel layer. Cool until
set. Cut into bars or squares.

Here is my recipe for Millionaire Shortbread. It’s a very good one
because I am frequently asked for the recipe. Bette…NM.

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Popularity: 4% [?]

Title: HORSERADISH SAUCE (TLC)
Categories: None
Yield: 1 servings

50 g Grated horseradish
150 ml Double cream
1 ts Sugar
1/2 ts Dry mustard powder
1/2 ts Salt
1/2 ts White pepper
2 ts White wine vinegar

Fresh horseradish must be soaked in cold water one
hour and then washed prior to use.

1. Scrape the horseradish into very thin shreds with a
sharp knife. 2. Whip the cream into stiff peaks and
then fold in the horseradish, sugar, mustard, salt,
pepper and vinegar. 3. Pour into a jar

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Popularity: 3% [?]

Onion and Cheese Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine
2 large red onions — thinly sliced
2 large yellow onions — thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup white cooking wine
2 2/3 cups beef broth
2 cups water
1/4 teaspoon dried thyme
8 slices French bread
olive or vegetable oil
3 cups shredded Swiss cheese

In a skillet, melt the margarine over medium heat. Add the red and yellow onio
ns. Saute the onions until tender. Stir in the sugar, salt, and pepper. Cook
20 minutes, stirring occasionally. Transfer to Crock-Pot. Stir in the cookin
g wine, broth, water, and thyme. Cover and cook on Low 6 to 8 hours or on High
3 to 4 hours.

Before serving:
Preheat oven to 400 degrees F. Place the bread slices on a baking sheet and br
ush with oil. bake 10 to 15 minutes or until toasted. Place half the bread sl
ices in a large serving bowl and sprinkle with half the cheese; repeat the laye
ring process. Pour the hot soup into the serving bowl. Cover and let stand fo
r 5 minutes. Serve.

Serves 6 to 8

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Popularity: 2% [?]

Title: PORK SPARERIBS IN BLACK BEAN SAUCE/SEE JUP PA
Categories: Chinese, Pork
Yield: 6 servings

2 lb Pork Ribs
2 qt Water
2 tb Salty black beans
2 tb Oil
1 Clove garlic, crushed
1 Green onion, chopped
2 1/2 c Chicken stock
1/2 ts Salt
1 ts Sugar
1 tb Thin soy sauce
1 tb Oyster sauce
2 tb Cornstarch
4 tb Cold water

1. Have the butcher cut the spareribs into strips 1
1/2″ wide and you cut the bones apart and trim off the
fat.

2. Bring 2 quarts of water to a boil, and parboil the
meat for 3 minutes; drain well.

3. Wash black beans thoroughly two times; drain, and
then crush beans with the handle of your cleaver or
chop very fine with a sharp knife.

4. Heat wok, add oil, garlic and spareribs. Stir-fry
for 5 minutes.

5. Add black bean mixture and all remaining
ingredients except the cornstarch and 4 tablespoons
cold water. Bring to a fast boil and then turn to
medium heat, cover, and cook for 40 minutes.

6. Make a thickening with cornstarch and 4 tablespoons
cold water and add to the sparerib mixture. Bring to
a boil again, and serve.

NOTE: Pork spareribs with black bean sauce will still
taste delicious the second or third day. Reheat for 7
minutes before serving. Serve over rice as a plate
dinner, accompanied by a condiment prepared with
Chinese Hot Mustard. Hot mustard requires 2 tsp. dry
mustard to 2 t. cold water.

SOURCE: Chopsticks, Clever and Wok.

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Popularity: 5% [?]

Ellen’s Basil Boursin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs French
Harned 1994 Herb/spice
Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Garlic cloves — peeled
1/2 c Fresh sweet basil leaves
1/4 c Chives
1/4 c Fresh parsley
1/4 c Black olives — pitted
8 oz Cream cheese
Fresh basil sprig (garnish)

In a food processor, chop the garlic and herbs. Add the cream cheese;
blend until smooth. Coarsely chop the olives and add. Transfer the
mixture to a small bowl. Garnish with a sprig of fresh basil. Chill.

Ogden writes: “Boursin is a classic French herb spread. Mine is a
simplified version, good served with crackers or spread on pieces of
French bread, topped with thin slices of roast beef.”

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.

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Popularity: 12% [?]