Title: Mamy Nugat (Mother’s Nougat)
Categories: Candies, Christmas, Russian
Servings: 10

6 14-Inch Square Wafers Or
-Tortenboden
1/2 c ;Water
1 c Sugar
1 c Honey
6 lg Egg Whites
1 ts Cream Of Tartar
2 tb Powdered Sugar
1 lb Shelled Walnuts
1 tb Vanilla Extract

Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until the
syrup moves away from the bottom. Add the honey and cook down by a third.
Whip the egg whites until soft peaks form and add the cream of tartar.
Gradually add the powdered sugar and beat until stiff peaks form, then add
by spoonfuls to the honey mixture. Transfer the mixture to a double
boiler and cook, stirring constantly, for 15 to 20 minutes, until it cooks
down a bit. Beat until the mixture looks “dry”. Stir in the chopped nuts
and cool. On a work surface covered with waxed paper, spread a wafer with
1/4 of the honey mixture about 3/4 of an inch thick. Cover with a second
wafer and press down evenly. Spread another fourth of the honey mixture
on the second wafer and top with a third wafer. Repeat to makd a second
nougat. Wrap each one tightly in heavy foil and refrigerate overnight.
Trim off the edges and cut into 3/4-inch strips, then cut each strip
diagonally into 2 1/2-inch pieces.

Serve with tea.

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Popularity: 3% [?]

Lawry’s Black Beans

Recipe By : Lawry’s Foods via LA Times
Serving Size : 6 Preparation Time :0:00
Categories : Beans and Legumes California
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — uncooked
10 slices bacon — julienned
1 medium sweet red pepper — diced
1 medium green pepper — diced
1 medium yellow pepper — diced
1 medium onion — chopped
2 cloves garlic — minced
2 sprigs fresh cilantro — minced
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 quarts chicken stock
salt and pepper — to taste
1 cup Lawry’s Italian dressing

The day before preparing recipe, soak the black beans in cold water in the
refrigerator overnight. Use an over-sized container to allow for expansion.

Drain the beans. Wash thoroughly in cold water to rinse away any coloration
to the water. Place beans in fresh water to cover in a kettle. Cook until
the beans are al dente or slightly firm. Pour into a colander and discard
water. Rinse again in cold water to prevent any further cooking.

Meanwhile, saute the bacon until half cooked. Drain off the fat. Continue
cooking the bacon, then add diced peppers, onion, garlic, cilantro, cumin and
cayenne pepper. Saute until peppers are tender-crisp. Add to precooked black
beans in kettle. Gradually add chicken stock and continue cooking until most
of the cooking liquid is absorbed, leaving a moist, but not dry bean mixture.

Season to taste with the salt and pepper. Add the Italian dressing and stir
well. Chill. Stir well before serving. Makes 6 servings.

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NOTES : Although it is no more, Lawry’s California Center in Los Angeles
served these wonderful black beans as a side dish. They make a great
accompaniment to tacos al carbon or almost any grilled meat or poultry.

Popularity: 2% [?]

Title: Linguine with Scallops
Categories: Low-cal Seafood Pasta Main dish
Servings: 6

1 lb Fresh or frozen Scallops 12 oz Linguine
1 t Margarine 1 t Olive Oil or cooking oil
1 1/2 c Chicken Broth 3/4 c Dry white wine (or
vermouth)
3 T Lemon Juice 3/4 c Sliced green Onion
3/4 c Snipped fresh Parsley 1 t Dried dillweed
2 T Capers, drained 1/4 t Pepper

Thaw scallops, if frozen. Halve any large scallops; set aside. Cook
linguine, according to package directions.
Meanwhile, in a large skillet heat margarine and oil over medium-high
heat. Add scallops; cook and stir about 2 minutes or till opaque. Remove
scallops with a slotted spoon, leaving juices in skillet.
Stir broth, white wine or vermouth, and lemon juice into skillet. Bring
to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1
cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer,
uncovered, for 1 minute. Add scallops, stirring till just heated through.
Pour over ingredients, toss gently.
**************************************************
Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40
mg cholesterol, 407 mg sodium, 619 mg potassium.

—————————————————————————–

Popularity: 4% [?]

Title: Lemon Tagliatelle
Categories: Vegetarian, Pasta, Italian
Yield: 2 servings

175 g Tagliatelle
50 g Greek strained yoghurt
1/2 Rind of lemon
1/2 tb Olive oil
1/2 ts Grated nutmeg
Seasoning

1. Cook the tagliatelle according to instructions until al dente.
Drain thoroughly.

2. Place the yoghurt in a small pan with the remaining ingredients.
Bring to the boil then pour onto the pasta, stir well to coat
and serve at once.

Serve with the Spring Vegetables in a parcel.

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Popularity: 5% [?]

Title: Roman Pepper Pastry Crust
Categories: Pizza
Servings: 6

2 c Flour
1/4 ts Salt
1/2 ts Coarsely ground black pepper
1 Extra large egg, beaten
4 tb Water (approximately)
1/2 c Packed down naturally
-rendered pork lard

Yield: 1-12 inch tart shell

“This is an excellent tart or panzerotti dough. The lard makes it flaky,
extremely flavorful, and easy to roll out.”

1. Mix the flour, salt, and pepper together in a medium-sized bowl.

2. Mix the egg and 2 Tbspl of the water together in a small bowl.

3. Add the lard to the dry ingredients and rub the flour between the palms
of your hands until it is evenly distributed.

4. Stir in the egg-water mixture and work the dough with your hands until
it is smooth. Add the remaining water 1 Tbsp at a time if the dough
appears too dry.

5. Put the dough into an oiled bowl, cover the bowl tightly with plastic
wrap, and let it stand at room temperature for about 30 minutes before
rolling it out.

Source: The Pizza Book by Evelyne Sloman, Times Books, 1984 Posted by Linda
Davis

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Popularity: 4% [?]

1 small head of cabbage, shredded or chopped fine
1 large jar of favorite spaghetti sauce (or make your own)
1 cup rice (I used white, but I’m sure that brown would work too, though
you may need to add more water)
1 cup water
1 cup of sliced mushrooms (I’m sure other veggies would work too)

In a dry, nonstick skillet “fry” the rice until it’s brown in color. Then put
half of it in the bottom of a large casserole dish. Layer half of the
shredded cabbage on top of it.

Mix the water and the spaghetti sauce and then pour half of it over the
cabbage. Spread half of the mushrooms over this. Then repeat your
layers.

Bake for about an hour in a 350 degree oven.

Popularity: 3% [?]

SOPA DE PALTA – AVOCADO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs
1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important
not to cook the avocado for any length of time because
it can develop a bitter flavour.

Bring to the boil 1.5 L rich chicken stock, together
with 2 stalks of celery, roughly chopped, several
springs of parsley, left whole, 1/4 teaspoon nutmeg
and a dash of chilli powder or nutmeg. Simmer for half
an hour. Remove and discard the celery and parsley. In
a large bowl, beat together 2 egg yolks and 1/2 cup
cream (or lower fat and cholesterol content by
substituting evaporated skim milk). Gradually add hot
soup. stirring constant- ly so that the egg doesn’t
curdle. Return the mixture to the saucepan over low
heat and continue stirring until the soup thickens
somewhat. Mash or process the flesh of 3 avocados and
stir into the soup until well blended. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

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Popularity: 8% [?]

MARMALADE BISCUIT SQUARES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter (or marg.) — softened
1/2 c Orange marmalade
2 c Biscuit mix
1/2 c Water — cold

Combine butter and marmalade, mixing well; spread
mixture evenly in a greased 8 inch square baking pan.

Combine biscuit mix and water in a medium bowl; stir
vigorously until a soft dough is formed. Turn out on
a floured surface; knead lighlty about 5 times. Roll
dough into an 8 inch square about 1/2 inch thick.
Place on top of marmalade mixture; but into 36
squares. Bake at 425 degrees for 15 to 20 minutes;
immediately invert onto a serving dish.

SOURCE: Southern Living Magazine, sometime in 1979.
Typed for you by Nancy Coleman

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Popularity: 5% [?]

Title: Lemon-Rosemary Apple Cobbler
Categories: Desserts, Fruit
Yield: 6 servings

FILLING:
1/2 ts Dried rosemary leaves
1/3 c Granulated sugar
2 tb Fresh lemon juice
Rind of 1/2 lemon — grated
1 1/2 lb Apples, peeled (5 cups) –
Cored and sliced
TOPPING:
1 c All-purpose flour
1 tb Granulated sugar
1 ts Baking powder
1/8 ts Salt
1/2 ts Dried rosemary — crushed
Fine
3 tb Unsalted butter, cold — cut
Up
1/3 c Light cream — or milk

Filling: Heat oven to 450^. Have ready a heavy dish, a 9-inch pie
plate, or a single layer cake pan. Crush the rosemary as fine as
possible. Place in a large bowl. Add sugar, lemon juice, and rind.
Stir to mix. Add apples, stirring to coat. Arrange in baking dish.

Topping: Mix dry ingredients into medium sized bowl. Add butter and
cut in with pastry blender or knives until mixture is the consistency
of coarse cornmeal. Add cream or milk and stir until a soft dough
forms. knead on lightly floured surface 10-12 times. Roll to fit
baking dish, place over apples, seal edges, and cut slits. Bake
25-30 minutes untilgolden. Serve warm with cream.

Recipe By : Vermont Kitchens Revisited

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Popularity: 4% [?]

Title: Trifle St. Croix
Categories: Desserts
Yield: 10 servings

5 Egg yolks
4 c Milk
1 tb Vanilla extract
1 c Sugar
pn Salt
2 tb Cornstarch (heaping tb)
2 tb Freshly grated nutmeg
4 tb Dark rum
1 Angel food cake
1 pk Macaroon cookies, crushed
Whipped cream to garnish
Toasted coconut to garnish

(From “Above and Beyond Parsley,”)

In a double boiler, combine egg yolks, milk, vanilla, sugar, salt and
cornstarch. Cook until thickened. Remove from heat. Add nutmeg and
rum. Set aside.

Lightly oil a springform pan with nonstick vegetable spray. Cover
bottom of pan with slices of angel food cake. Add 1/2 cup crushed
macaroons, followed by 1/2 custard mixture. Repeat cookie layer and
custard. Cover and refrigerate overnight. Remove sides of springform
pan and serve with whipped cream and toasted coconut.

Nutritional analysis per serving: 547 calories; 16.8 grams total fat;
(5.1 grams saturated fat); 13 grams protein; 20.3 grams
carbohydrates; 143.2 milligrams cholesterol; 498.4 milligrams sodium.

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Popularity: 5% [?]