BROWNIE FUDGE NUT PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
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1 3/4 cups Pecan halves
1 can Sweetened condensed milk
1/4 cup Margarine or butter
3 Eggs — beaten
1 teaspoon Vanilla
1/2 cup Unsweetened cocoa
3 tablespoons Flour
9″ prepared pie crust

Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stir condensed
milk, margarine and cocoa until margarine melts and mix is warm; remove from
heat. Stir in eggs, flour, vanilla, and chopped nuts; pour into prepared pie
crust. Bake at 350~F for 50 minutes or until center is firm. Serve warm or cold
garnished with whipped cream and remaining nuts.

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Popularity: 3% [?]

Title: CHEESE INFO (3 OF 3)
Categories: Cheese, Info/tips
Yield: 1 servings

1 x Information on Cheeses follo
1 x (This is part 3 of 3)

MILK AND MILK PRODUCTS
Milk is used infrequently in cheesecakes. Other milk
products that appear more frequently in cheesecakes
are buttermilk, sweetened condensed milk, and Yogurt.
Buttermilk is made when special bacteria are added to
lowfat milk; therefore, an average eight-ounce serving
has about 100 calories. It is available in most
supermarkets, in 1-quart containers.
Sweetened condensed milk is evaporated milk to which
sugar has been added. It is very high in calories –
about 980 calories in a cup.
It is sold, unrefrigerated, in most supermarkets.
Yogurt is milk that has been allowed to ferment to a
semisolid consistency. It can be made from either
whole or skim milk. It is often used as a substitute
for sour cream, since it often achieves a similar
result.
If you do attempt to substitute yogurt for sour
cream, use whole milk yogurt if possible and drain
carefully of excess water. Yogurt has far fewer
calories as well — about 120 as opposed to sour
cream’s average of 475 per cup. Yogurt is sold in all
supermarkets in eight-ounce and larger containers.
You can also make it at home quite easily.
EGGS
Since the cheeses and creams used in cheesecakes have
such a high moisture content, it is necessary to have
an ingredient that can hold or absorb water. The most
popular and the most elegant solution to this problem
is the egg. Also since egg yolks and whites harden as
they bake, they add body and texture to the
cheesecake. Egg yolks in particular contain lecithin,
an emulsifier, which has the effect of congealing the
fats in the cheese. Generally a cheesecake recipe with
a high fat content will also call for relatively more
eggs.
EGG WHITES;
Many recipes require you to separate the eggs and to
beat the whites until they form stiff peaks with the
beaters of your mixer. As egg whites are beaten, the
albumen is spun out into a finer and finer web of
protein, the finer the structure, the more moisture
the batter can hold. If the whites are overbeaten or
overheated, however, the delicate structure collapses
and the result is a soggy cheesecake.
Since air is also encapsulated, the egg whites also
add lightness to the cake. Oddly enough, the freshest
eggs are not the best for cheesecakes; the whites of
eggs that are a few days old can be beaten to a larger
volume. Unless you have access to farm fresh eggs,
though, this isn’t likely to be a problem as most of
the store bought eggs are already at least several
days old.
When beating the egg whites, add a dash of cream of
tartar to make them more stable. To make the whites
stiffer 9 if this is desired) you can blend in some
confectioners’ sugar or a boiling sugar syrup once the
whites have reached the soft peak stage.
BUTTER AND SHORTENING
Except for a few special cheesecakes, butter is not
found among the ingredients in the fillings. However,
it is basic for most of the crusts. Please use sweet
butter rather than the salted.
FRUITS AND NUTS
Many of the cheesecake recipes use the grated rind of
a lemon or orange. For the best results use the fresh
peel rather than the dried because as the peels are
dried they lose much of their aromatic oils. The only
part of the peel that is used is the outermost,
colored layer, called the zest. The zest can be
removed with a zester or with any ordinary grater.
Many cheesecake recipes call for a small amount of
lemon juice.
Fresh is the best to use, but good results can be
obtained using reconstituted lemon juice. You may
wish to experiment, varying the amount to suit your
own taste and which kind to use.
Many times ground nuts are called for and it has been
found that lightly toasting them brings out a better
flavor in almonds and hazelnuts (filberts). They
retain more of their crunch when used in the batter.
To roast the nuts, spread them out on a baking pan and
bake for 10 minutes or so in a 350 degree F. oven,
stirring occasionally to ensure even browning. If you
use hazel nuts (filberts) that still have their
paperlike skins, the skins must be removed before use
— they acquire a burnt taste during the roasting.
The cost of nuts, especially walnuts, in small
quantities is outrageous, but you can save a bundle if
you buy them in the bulk and in the shell. Shelled
nuts turn rancid fairly quickly, though, store them in
the refrigerator or freezer, well wrapped.
SPICES AND FLAVORINGS
Spices such as cinnamon, cloves, ginger, nutmeg, and
cardamom will appear frequently in cheesecake recipes
because the contrast so well with the mildness of the
cheeses. Spices do deteriorate as they sit on your
rack, so be sure to always have fresh ones on hand for
your baking day. Cinnamon and ginger can be used
ground commercially, but you may want to grate your
own nutmeg and grind your own cloves or cardamom from
the whole spices. A coffee grinder is one of the best
ways to do this.
Certain flavorings such as vanilla extract or
instant-coffee powder are used in cheesecakes.
Rosewater is used in some and can be found in
specialty stores as well as the drugstore.
Chocolate is used in the mocha-flavored and
chocolate-flavored cheesecakes. Please use the real
chocolate, baking or semi-sweet

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Popularity: 18% [?]

Title: SHANGHAI FISH SOUP
Categories: Chinese, Soups, Seafood
Yield: 4 servings

4 Dry Shiitake mushrooms
1/2 To 3/4 Lb. Catfish fillets
1 tb Salad oil
1 tb Julienned peeled fresh
-ginger
2 tb Red-in-snow (optional)
4 c Low-salt chicken broth
8 oz Firm tofu, drained and cut
-into 1/2 inch cubes
2 tb Soy sauce
1 tb Dry sherry
1 ts Sugar
1 lg Green onion, cut diagonally
-into 1 inch pieces
1/2 ts Sesame oil

Soak mushrooms in warm water until caps are tender, 15
to 30 minutes. Drain and squeeze gently to remove some
of the water. Cut off and discard stems; thinly slice
caps. Set aside.

Rinse fish and pat dry. Cut fillets into 1-by 1 1/2
inch pieces; set aside.

Place a wok or 3 to 4 quart saucepan over high heat.
When hot, add oil and swirl to coat cooking surface.
Add ginger and stir until fragrant, about 30 seconds.
Add mushrooms, fish and red-in-snow; stir until fish
turns opaque on outside, about 1 minute. Stir in
broth, tofu, soy sauce, sherry and sugar; bring soup
to a boil, stirring occasionally. Pour into a tureen
and sprinkle with green onions and sesame oil. Makes 4
to 6 servings.

Per serving: 201 Calories, 20 g Protein, 7 g
Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated
Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33 mg
Cholesterol, 970 mg Sodium.

Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can
be substituted for catfish.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 3/93

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Popularity: 4% [?]

Title: Souperior Meat Loaf
Categories: Meats
Yield: 8 Servings

1 Env. Lipton Recipe Secrets
Onion recipe soup mix
2 lb Ground beef
1 1/2 c Fresh bread crumbs
2 Eggs
3/4 c Water
1/3 c Ketchup

preheat oven to 350 degrees.
In large bowl, combine all ingredients. In large baking pan, shape
into loaf. Bake 1 hour or until done.

from Thomas J. Lipton Co.

MMMMM

Popularity: 5% [?]

Title: Brown Bread #2
Categories: Bread Osg1966
Servings: 1

1 c Brown sugar
2 c Whole wheat flour
2 tb Lard; or butter
1 ts Baking soda
1 ts Baking powder
2 ea Eggs
1 pt Sour milk

Mix all together and bake in moderate over.

Note: Moderate oven is 350 – 400 F. No time is given, assume 45 – 60
minutes.

Source: Evelyn Bailey, Lebanon Grange, Warren County, OH
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Popularity: 3% [?]

Title: INGELEGDE – AFRICAN RECIPE
Categories: Seafood, African
Yield: 2 servings

8 oz Firm white fish fillets
-(flounder, scrod, or cod),
-cut into
2 Inch pieces
1/2 c Water
1 tb Lemon juice
3 Peppercorns
1 Bay leaf
1 ds Salt
SAUCE
2 ts Vegetable oil
1/2 c Sliced onion
1/2 ts All-purpose flour
1/4 c Water
1 tb Lemon juice
1 1/2 ts each granulated sugar
-and malt vinegar or cider
-vinegar
1/4 ts Each curry powder and salt
1 ds Pepper
Lemon twists
Parsley sprig

To Prepare Fish: Using paper towels, pat fish dry. In small nonstick
skillet combine water, lemon juice, and seasonings and bring to a boil.
Reduce heat and add fish; cover and let simmer until fish flakes easily
when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish
to a bowl; set aside. Discard cooking liquid.

To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and
cook until translucent. Sprinkle with flour and stir quickly to combine;
cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon
juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a
boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over
fish and gently toss to combine; cover with plastic wrap and refrigerate
until chilled. Just before serving, toss again and garnish with lemon and
parsley. Makes 2 servings.

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Popularity: 5% [?]

Title: Orange Tea Biscuits
Categories: Cookies
Yield: 14 servings

2 c Flour
1 ts Baking powder
1 ts Salt
4 tb Shortening
3/4 c Milk
1 tb Grated orange rind
Orange juice
1 sm Sugar cubes

Sift flour, baking powder and salt together into mixing bowl. Cut in
shortening with a pastry blender, blending it until the mixture resembles
coarse corn meal. Add orange rind. Stirring in with a fork, add enough milk
to make soft dough, or until flour leaves sides of bowl and follows fork;
continue stirring until all flour disappears.
Turn out on board; knead lightly for about 1/2 minute. Turn smooth side
up and pat dough or roll 1/2″ thick; cut with floured biscuit cutter.
Transfer biscuits to a greased baking sheet; place 1″ apart if crusty
biscuits are desired, or barely touching each other for softer biscuits
with less crust. Press a small cube of sugar dipped in orange juice into
top of each biscuit. Bake at 450 degrees for 12 to 15 minutes.

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Popularity: 1% [?]

RED BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups

Amount Measure Ingredient — Preparation Method
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3 sl Beef Frye
1 Onion, sliced thin
3 Ribs celery, diced
2 Bay leaves
1 tb Flour
2 c Hot water
2 c Cooked red beans
2 sl Lemon
1/2 ts Salt
Pepper to taste
1 tb Worcestershire sauce

Cook Beef Frye, onion and celery in a sauce pan until
onion is tender. Add bay leaves and flour and stir
until smooth. Add hot water, red beans, lemon, salt ,
pepper, and Worcestershire sauce and cook for abt. 20
min. Press through coarse sieve and place back in
saucepan. Heat thoroughly and serve.

Consistency may be adjusted by adding desired amount
of either chicken stock (kosher broth) or water.

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Popularity: 12% [?]

Title: Little Cheddar Biscuits
Categories: Breads Cheese Quickbreads
Servings: 8

2 c Unbleached Flour
1 ts Mustard; Dry
1 ts Paprika
1/4 ts Baking Powder
1 c Butter; Room Temperature
10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place
on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

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Popularity: 3% [?]

Chipotle-Tangerine Vinaigrette

Recipe By : John Ash, Cooking Right, TVFN
Serving Size : 4 Preparation Time :0:00
Categories : Vinaigrette

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups fresh tangerine juice — or
fresh orange juice
1 teaspoon chipotle in adobo — minced
1/3 cup olive oil
2 teaspoons grated tangerine or orange zest
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 teaspoon sherry vinegar
2 teaspoons honey (or to taste)
1/2 teaspoon Asian tamarind concentrate — optional
1 1/2 teaspoons chopped fresh oregano — or
1/2 teaspoon dried oregano
2 tablespoons chopped fresh cilantro
1 teaspoon toasted and ground cumin seed
1 teaspoon ancho chile powder — optional
Kosher salt

In a small saucepan, over moderate heat, reduce the tangerine juice by half.
Cool. In the jar of a blender, combine the reduced juice with the remaining
ingredients, seasoning to taste with salt. Blend on high speed for a minute
or so until the vinaigrette is smooth. Yields Approximately 2 cups. Store
the vinaigrette, covered, in the refrigerator up to 2 weeks.

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from phannema@wizard.ucr.edu in S. Calif.

Popularity: 5% [?]