WHISKEY EGGNOG

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz To 3 oz bourbon or rye
1 t Sugar
1 Egg
Milk
Nutmeg

Shake all ingredients, except the milk, with ice and strain into a
collins glass. Top with milk and sprinkle with nutmeg.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Cajun Crawfish Jambalaya

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Seafood
Casseroles Crawfish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ANDREA GALLIANO (XJMK24A)
1/4 pound Butter or margarine
1/2 cup Bell pepper — chopped
40 milliliter Garlic — chopped
1 cup Onion — chopped
1/2 cup Celery — chopped
Crawfish fat
1 pound Crawfish tails
1 cup Green onions — chopped
2 tablespoon Parsley — chopped
Cayenne pepper
4 cup Cooked rice

Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the
crawfish fat for flavor.
Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2
T. chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I
sometimes add a small can of stem and pieces mushrooms. Let this steam for
about 5-10 minutes. Add a little margarine or water if too dry. (wrv)

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Title: Lentil soup
Categories: Soups, Mcdougall
Yield: 8 servings

2 c Lentils; dried
10 c Water
2 Carrots; sliced
1 Celery; chopped
2 Onion; chopped
2 sm Potato; chopped
1/3 c Barley
2 tb Parsley; dried
2 Bay leaves
2 ts Cumin

Recipe by: McDougall Plan Combine all ingredients in soup pot and cook
until the lentils are soft, about 1 hour. Remove bay leaves before serving.

HELPFUL HINTS: Brown rice may be substituted for the barley. This soup
freezes well; save some for a busy day.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Popularity: 11% [?]

Title: MUDDY BUDDIES
Categories: Snacks, Chocolate
Yield: 1 servings

9 c Chex cereal
1 c Semi sweet chocolate chips
1/2 c Peanut butter
1/4 c Margarine
1/4 ts Vanilla
1 1/2 c Confectioners sugar

Use 9 cups of Chex brand cereals, mixed or all one kind. Place in a
large bowl. Combine chocolate chips, peanut butter and margarine in a
quart microwave safe bowl. Microwave on high for 1 to 1-1/2 minutes
or until smooth, stirring after 1 minute. Stir in vanilla. Pour
chocolate mixture over cereal, stirring until all pieces are evenly
coated. Then pour cereal mix into a plastic zipper-lock bag with the
powdered sugar. Seal securely. Shake until all pieces are well
coated. Spread on wax paper to cool. Store in an air tight container.
Makes 9 cups.

—–

Popularity: 4% [?]

Title: Apple-coconut pie
Categories: Desserts, Pies
Yield: 1 Pie (10")

3 1/2 c Apples, tart; thinly sliced
3/4 c Sugar
2 tb Flour, all-purpose
1/2 ts Salt
3 1/2 oz Coconut, flaked
1 ts Vanilla extract
2 tb Margarine

MMMMM——————–CREAM CHEESE PASTRY————————-
1 c Margarine; softened
6 oz Cream cheese; softened
2 c Flour, all-purpose
ds Salt

Line a 10″ piepan with half the pastry rolled 1/8″ thick.

Arrange apples in unbakes pie shell. Combine sugar, flour, and salt;
sprinkle over apples, mixing well. Cover with coconut, sprinkle
vanilla over top, and dot with margarine.

Roll out remaining pastry, and place over filling; seal and flute
edges. Cut slits in top to allow steam to escape. Bake at 400
degrees for 10 minutes; reduce heat to 300 degrees and bake an
additional 35 to 40 minutes.

Cream Cheese Pastry: Combine margarine and cream cheese; mix well.
Cut in flour and salt iwht pastry blender. Shape dough into a ball;
chill. Yield: enough pastry for double crust 10″ pie.

SOURCE: Southern Living Magazine, March 1974.

MMMMM

Popularity: 6% [?]

Title: Danish Pastry (Dansk Wienerbrod)
Categories: Danish, Desserts, Ceideburg 2
Yield: 1 servings

4 c Flour
1 ts Salt
1/4 c Sugar
2 Yeast cakes (2 1/4 OZ.)
1 c Milk
1 Egg
1 1/2 c Butter

Sift flour and mix with sugar and salt. Mix yeast with a little cold
milk. Add this, the rest of the milk and the beaten egg to flour and
sugar. Beat well until smooth with a wooden spoon.

Roll out the dough on baking board to 1 finger thickness. Spread
small pieces of butter on 2/3 of the dough. The butter must have same
consistency as the dough; if it is too soft it melts into the dough.

Fold together into three layers like folding a napkin, first the part
without butter. Roll out and fold again. Repeat three or four times.

Leave in a cold place for 1/2 hour. This is the dough with which many
different kinds of Danish pastry is made. When pastry is shaped,
place on baking sheet and leave in cold place to rise for 15 to 20
minutes, then brush with egg white and bake in a fast oven until
golden brown.

COCKS’ COMBS (HANEKAMME): Roll out dough to finger thickness and
spread with a paste made of equal parts of butter and sugar, then cut
into square pieces 4″ x 4“. Place filling across middle and fold
over.

Press the edges firmly together and make 4 or 5 deep slashes in this
side. Let rise, brush with egg white and spread with chopped almonds
and sugar.

SPANDAURERS: Roll out dough, spread with paste and cut as above.
Place filling in middle. Fold corners to the center and press down.
After baking drop 1 teaspoon of jelly in the center and spread with
frosting of confectioner’s sugar and water.

CHOCOLATE BUNS (CREMEBOLLER): Roll out dough, spread with paste and
cut as above. Place filling of vanilla creme in middle, fold corners
to the center, forming dough as a ball and place upside down on
baking sheet. After baking spread with frosting of confectioner’s
sugar, cocoa and water.

As filling may be used apple sauce, jelly, prunes, vanilla creme or
almond paste:

VANILLA CREME: Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon
flour and 3/4 cup milk and cook until thick. Take off, add 1/2
teaspoon vanilla extract and cool stirring occasionally.

ALMOND PASTE: Cream 1/2 cup butter, add 1/4 lb. ground, blanched
almonds and 1/2 cup sugar and mix well until smooth. Another kind of
almond paste without butter is made of: 1/4 lb. almonds, 1/2 cup
sugar and 3 egg whites. Work well together until smooth.

From ”Danish Cookery" by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Popularity: 5% [?]