Pastry for two 1-crust 9-inch pies, prebaked for 5 minutes, and cooled
6 large eggs plus 2 egg yolks
1 c fresh lemon juice (5 to 6 lemons)
1/2 c fresh orange juice (1 large orange)
1 1/2 c sugar
1 c heavy cream
1 t vanilla extract
1/2 t grated lemon zest
speck of salt

Slowly beat together the eggs, lemon juice, orange juice, sugar,
cream, vanilla, lemon zest, and salt until the mixture is combined
but no bubbles or froth has formed.

Pour the mixture into the baked shells and take 30 to 35 minutes or
until the filling is deep golden on top.

Cool thoroughly on a rack before serving.

Recipe by Marcia Adams

Makes 2 9-inch pies.

Popularity: 4% [?]

Basic Balti Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Balti Indian
Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 T Vegetable oil
4 Onions, chopped
Small piece of ginger,
Peeled and grated
1 Large garlic clove, crushed
1 Tomato, chopped
1 T Paprika
1/2 t Turmeric
1/2 t Cumin (ground)
1/2 t Ground coriander
1 t Chili powder
Fresh chopped coriander
(a handful)
Salt to taste

Heat the oil in a large saucepan over moderate heat. Fry the onions,
ginger and garlic until the onions are translucent. Add the tomato and
stir-fry, breaking it up with the spoon. Pour in 300 ml / 1/2 UK pint
water, and stir in the other ingredients. Bring to the boil. Lower heat,
cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour
into a blender or food processor and liquidize.
(Note: this is only one formula of thousands possible. There’s no more
a single recipe for Balti sauce than there’s a single recipe for chili.
Some cooks like more garlic, some more chili powder; some use fresh
chilies as well: some add yogurt, coconut, cream…you name it.)
(Adapted from 100 BEST BALTI CURRIES, Lowe Davidson)

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Popularity: 3% [?]

Title: Spiced Apple Rings
Categories: Fruits, Canning
Yield: 8 pints

12 lb Firm tart apples
-(maximum diameter 2-1/2")
12 c Sugar
6 c Water
1 1/4 c White vinegar (5%)
3 tb Whole cloves
3/4 c Red hot cinnamon candies
-OR-
8 -Cinnamon sticks
1 ts Red food coloring
-(optional)

Yield: About 8 to 9 pints

Procedure: Wash apples. To prevent discoloration, peel and slice one
apple at a time. Immediately cut crosswise into 1/2-inch slices, remove
core area with a melon baller and immerse in ascorbic acid solution. To
make flavored syrup, combine sugar water, vinegar, cloves, cinnamon
candies, or cinnamon sticks and food coloring in a 6-qt saucepan. Stir,
heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and
cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and
hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Spiced Apple Rings in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-Pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Popularity: 3% [?]

Title: PAPER WRAPPED CHICKEN (GEE-BOW GAI)
Categories: Chinese, Chicken, Appetizers
Yield: 45 servings

3 1/2 lb Chicken
45 Squares unwaxed butcher
Paper or aluminum foil 6“x6″
3 Green onions, slivered
3 Thin slices ginger, slivered
2 Quarts oil for deep-frying

————————-MARINADE————————-
2 ts Catsup
1 tb Oyster sauce
1 1/2 ts Hoisin sauce
1 ts Thin soy sauce
1 tb Rice wine
Dash of pepper
1 ts Salt
1 ts Sugar
2 ts Cornstarch

—————WRAPPING PAPER WRAPPED CHICK—————

1. Skin and bone chicken; then cut into pieces 1 1/2″
x2″ long.

2. Sprinkle chicken with each of the ingredients
listed under ”marinade,“ mix well and then add the
green onions and ginger. Marinate for 2 hours.

3. See diagrams for wrapping.

4. Heat the oil to 325 degrees and then carefully put
each package into the oil. Deep-fry 4 minutes on each
side. Put packages in a strainer to drain off excess
oil before serving.

NOTE: Paper Wrapped Chicken may be deep-fried several
hours in advance and reheated in the oven (325
degrees) for 10 minutes just before serving. 1. Brush
center of the paper with oil, and with one corner of
the paper toward you, place 1 piece of chicken and 1
sliver of green onion about 2″ from that corner.

2. Fold the corner to just cover the chicken.

3. Fold once more…about 1 1/4,” and tuck second edge
under meat (This forms a triangle.)

4. Make an envelope by folding the left and right
corners toward the middle.

5. Tuck in the flap to close the envelope.

—–

Popularity: 7% [?]

Title: Party Date
Categories: Cakes Desserts Londontowne
Servings: 25

3 c Dates, cut up 1 1/2 c Shortening
3 c Boiling water 6 ea Eggs
3 t Baking soda 3 T Cocoa
4 c Sugar 4 1/2 c Flour
1 c Chopped nuts 2 c Chocolate bits

Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs,
cocoa and flour. Add baking soda to date mixture and combine. Pour into 2
greased loaf pans and sprinkle with topping of 1c sugar, nuts and
chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve
hot. Garnish with whipped cream.

Mrs. Henry D. Chaplin

—————————————————————————–

Popularity: 4% [?]

Title: GOOD HUNGARIAN GOULASH
Categories: Soups/stews, Hungary, Presscooker
Yield: 4 Servings

9 oz Onions
5 oz Smoked bacon, finely diced
1/2 ts Paprika
7 oz Lean beef, cut into small
-pieces
Potatoes
Salt
Marjoram
Caraway seeds
Garlic (optional)

In pressure cooker bottom, saute onion and bacon; add garlic if
desired. Stir in paprika and immediately add not quite 1 1/4 cup
water. Add beef, potatoes, salt, marjoram and crushed caraway seeds.
Put on lid, and pressure-cook for 15 minutes.

Makes 4 servings.

From: Donauland Kochbuch, Vienna, 1967

Posted by Karin Brewer. Courtesy of Fred Peters.

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Popularity: 4% [?]

Title: PESTO PASTA SALAD
Categories: Sun-dried, Salads, Pasta, Wrv
Yield: 5 servings

-Waldine Van Geffen VGHC42A
12 oz Fusilli, twist or seashell
-pasta; cook, drain
1/4 c Olive oil
1/4 c Red wine vinegar
1 Lemon; juice of
1/2 c Pesto
1/2 c Oil-pk sun-dried tom; sliver
1 c Fresh or frozen peas
1 Carrot; grated
1/2 c Toasted almonds; slivered
Salt and pepper to taste

In a large bowl, combine the oil, vinegar, lemon juice
and pesto. Add the pasta and toss to mix. Add the
remaining ingredients and toss to mix. Season with
salt and pepper. Source: Sun-Dried Tomatoes (wrv)

—–

Popularity: 7% [?]

I CAN’T BELIEVE IT’S ALL VEGGIE SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Vegetables
Low-cal Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c TVP® Chunks
2 Garlic cloves
1 c Chopped onions
1 c Carrot chunks
5 ts Vegetable Broth Powder
1/4 c Uncle Ben’s Conv. Rice
2 cn Hunt’s No-Salt Tomatoes
3 1/2 c Water
2 c Pinto beans, cooked
Pepper to taste
1/2 ts Basil, dried
(or 2 T fresh)
1 cn Green beans, cut
1 c Okra, frozen or fresh, cut
Salt to taste, optional

Directions:
Place all ingredients in crockpot. Cover and cook
until done, about 6 hours. Serving size: 1 Cup
12 Servings: 120 Cal, 8.25 Prot, Chol 0, Carb 21.5,
Sodium 255, Fiber 2, Fat .5, Iron 5, Calcium 65, % Cal
from Prot: 27% / Carb: 71% / Fat 2%
Update of old family favorite – Alice in Houston
5/07/93

– - – - – - – - – - – - – - – - – -

TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 3% [?]

Title: Falafel (Diabetic)
Categories: Diabetic, Vegetarian, Beans
Yield: 20 balls

3 c Garbanzo beans; cooked 1/4 c Parsley
1 tb Lemon juice 1/4 c Sesame seed
1/2 c Onion; chopped 1/4 ts Pepper
2 tb Flour, whole wheat pastry 1/4 ts Garlic powder
1/4 c Wheat germ 2 tb Oil

Heat oven to 350^F. In a food processor or blender grind garbanzo
beans, lemon and onion. Remove and add flour, wheat germ, parsley,
sesame seed, pepper and garlic powder. Form into 20 falafel balls.
Heat oil in a large baking dish, then add falafel and bake 15 min,
stirring occasionally.

1 serving of 5 falafel = 434 calories; 3 meat, 2 bread, 1 fat Pro
20gm, fat 9gm, carbo 56gm From “Vegetarian Cooking for Diabetics”

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Popularity: 10% [?]

Title: Sizzling Rice Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 4 servings

2 c Hot, cooked short-grain
-white rice
1/4 lb Medium-sized prawns in the
-shell
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Cornstarch
ds Pepper
1/2 lb Napa cabbage
1 1/2 c Oil for deep frying
1 qt Chicken stock
1/2 c Fresh or defrosted frozen
-peas

For when you finally burn out on hot and sour soup, here’s a bonus!

It’s relatively simple, except for the rice part and well worth the
effort.

Press hot cooked rice into a thin layer (no more than 1/4 inch thick)
on a baking sheet. Place in a preheated 300F oven for 30 minutes.
Remove from the oven, turn the rice layer over, and return it to the
oven for an additional 30 minutes.

Remove from oven, and when cool enough to handle, break into 3-inch
pieces.

Shell, devein, wash and drain prawns. Dice prawns and place in a
bowl. Add salt, sugar, soy, cornstarch and pepper; mix well. Cut Napa
cabbage into 1-inch wide pieces.

Heat oil in wok to 325F

Meanwhile, bring chicken stock to a boil. Add prawns, peas and Napa
cabbage. Return to a boil.

Deep fry rice patties in hot oil until golden brown (about 5 minutes).
Remove and drain on paper towels.

Pour the hot soup into a deep serving bowl and immediately add the
rice patties. Both the rice patties and the soup must be as hot as
possible to produce the sizzle.

If the timing isn’t perfect, the soup can be reheated but the rice
patties cannot. (This final step, which is quite showy, may be done
at the table.)

Serve at once.

Makes 4 servings.

NOTE: The rice patties can be baked 2 weeks in advance, stored in an
airtight container and refrigerated. They also can be frozen for up
to 2 months.

Source unknown.

Posted by Stephen Ceideberg; February 10 1992.

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Popularity: 5% [?]