Sour Milk Doughnuts

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Sifted flour
1/2 ts Salt
1 t Baking soda
1/2 ts Baking powder
1 t Freshly grated nutmeg
1/2 ts Ginger
3/4 c Sugar
2 tb Lard
2 Eggs
1 c Sour milk or buttermilk

Lard to melt for deep frying

Sift dry ingredients (except sugar) three times.
Cream sugar and lard well, add the eggs, and beat with
an electric mixer. Add milk to egg mixture and beat
well. Add sifted dry ingredients all at once and mix
well. Cover and chill for 1 hour. Divide dough into
2 parts and roll on a floured board to 1/2 inch
thickness; cut with doughnut cutter. Melt lard in deep
fryer and heat to 375F. Fry doughnuts quickly,turning
as soon as they come to the top (do not crowd kettle).
Cook to golden brown. Roll in granulated sugar while
still hot if desired. Lard may be strained, covered,
stored in refrigerator, and used again for frying.
Makes about 2 dozen doughnuts.

Origin: Hearth and Home Companion Shared by: Sharon
Stevens

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Popularity: 2% [?]

Title: SQUASH-STUFFED CREPES WITH ORANGE GLAZE
Categories: Vegan
Yield: 9 servings

1 c Butternut squash; cubed,
-steamed 20minutes
1 c Acorn squash; cubed, steamed
-20 minutes
1 c Spaghetti squash; peeled,
-cubed, steamed 20 minutes
1/2 c Raisins; soaked in 1 1/2
-cups warm water for 20
-minuts, drained
1/2 c Maple syrup
1 tb Fresh parsley; chopped
3 tb Toasted sesame oil
1/4 c Orange juice
9 Crepes
3 tb Almonds; chopped

Combine the squashes, raisins, honey, and parsley in a medium-size
mixing bowl and toss well. In a small mixing bowl, combine the sesame
oil and orange juice, mixing well. Divide the squash mixture between
the crepes, roll up and drizzle the orangeglaze over them.
Sprinkle with the chopped almonds and serve.

Note: The spaghetti squash must be removed from the skin by gently
scooping it out with a spoon. It will separate into spaghettilike
strands.

From DEEANNE’s recipe files

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Popularity: 2% [?]

Title: OMELETTE BASQUAISE
Categories: Basque, Eggs
Yield: 2 servings

4.00 Eggs, well beaten 2.00 Potatoes, finely sliced
1.00 Bell pepper, cut in Small pieces
0.50 sm Onion, sliced 5.00 Inch long piece of chorizo,
Cut into 1/4-inch slices

Brown potatoes, pepper, onions until well done, or slightly crisp,
according to personal taste. Add chorizo and eggs. Mix well in the pan at
low heat. When ready, fold in half. Continue cooking for two minutes, then
turn with spatula and cook other side two minutes more. Serve on platter
with slices of tomatoes on top sprinkled with parsley. This makes a
delicious light dinner, with a green salad with oil and vinegar dressing.
Walt

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Popularity: 3% [?]

Title: HOLIDAY BRUNCH EGG CASSEROLE
Categories: Holidays, Casseroles
Yield: 24 servings

10 Eggs
1/2 c Flour
1/2 ts Salt
4 tb Butter
1 pt Cottage cheese, small curd
1 ts Baking powder
16 oz Monterey Jack, shredded
2 c Chilies, green, chopped
1 lb Ham, sliced

Preheat oven to 350.

Melt butter. Chop ham. Beat eggs until light-lemon-colored.
Add flour and remaining ingredients. Pour into well-greased casserole
dish. Bake 40 minutes, until knife inserted in middle comes out clean.

Posted on GEnie by C.SVITEK [cathy], Nov 22, 1992 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Popularity: 3% [?]

Title: PFEFFERNUESSE (GERMAN PEPPERNUTS)
Categories: Cookies, German
Yield: 25 servings

3 1/2 c Flour
2 ts Cinnamon
1 ts Baking powder
1/2 ts Nutmeg
1/2 ts Allspice
1/2 ts Cloves
1/4 ts Salt
1/4 ts Pepper
1/4 ts Mace
4 ea Eggs
2 c Sugar
1 x Grated peel of 1 lemon
1/2 c Candied citron,fine chopped
1/2 c Unblanched almonds, ground
3 tb Brandy

Stir together flour, cinnamon, basking powder, nutmeg,
allspice, cloves, salt, pepper and mace; set aside.
In a large bowl beat eggs at medium speed of mixer
until fluffy. Gradually beat in sugar. Continue
beating 15 minutes longer or until thick and fluffy.
Add flour mixture in thirds, adding lemon peel,
citron, and almonds to last third and blending
thoroughly after each addition. Turn half the dough
out onto lightly floured surface. Roll out 1/2 inch
thick. Cut with 1-inch round cutter (inside of
doughnut cutter works well) and place 1 inch apart on
greased cookie sheets.
Reroll scraps. Let stand uncovered at room
temperature overnight. When ready to bake, turn
cookies over so moist side is up; put drop of brandy
in center of each. Bake in preheated 300 degree F.
oven 20 minutes or until cookies “pop” and are baked
through. (Break one in half; if not sticky, it’s
done.) Remove to racks to cool. Makes 90 cookies. NOTE
cookies improve with age. Store in tightly covered
container. Add a piece of apple to container a few
days before serving to soften them. Per cookie: 48
cal, 1 g pro, 9 g car, 1 g fat, 11 mg chol.
A drop of brandy on the top before baking causes
them to “pop,” giving them a characteristic topknot.
Recipe from: Womans Day/December 18, 1979 copyright
1979 by Rawson, Wade Publishers, Inc. Reprinted by
permission of Rawson, Wade Publishers, Inc. From
Christmas Cookies and Candies by Barbaara Myers.

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Popularity: 3% [?]

SWEET DOUGH FOR PIES

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
One crust pie — about 10 ounces
dough:
1 1/4 cups all purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter — (1/2 stick)
1 large egg
Two crust pie — about 1 1/4 pounds
dough:
2 1/2 cups all purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons cold unsalted butter — (1 stick)
2 large eggs

To mix the dough by hand, combine flour, sugar, salt and baking powder in a
medium
mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and
add to dry ingredients. Toss
once or twice to coat pieces of butter. Then using your hands or a pastry
blender, break the butter
into tiny pieces and pinch and squeeze it into the dry ingredients.
Occasionally reach down to the
bottom of the bowl and mix all the ingredients evenly together. Continue
rubbing the butter into the
dry ingredients until the mixture resembles a coarse ground corn meal and no
large pieces of butter
remain visible.
Beat the egg (s) in a small bowl and pour over the flour and butter mixture.
Stir in with a fork until the
dough begins to hold together, but still appears somewhat dry. Scatter a
teaspoon of flour on the
work surface and scrape the dough out onto it. Press and knead the dough
quickly 3 or 4 times, until
it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and
baking powder in work bowl
fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut
butter into 1tablespoon pieces
and add to work bowl. Process, pulsing repeatedly at 1second intervals,
until the mixture is fine and
powdery, resembles a coarse ground cornmeal and no large pieces of butter
remain visible, about 15
pulses in all.
Add the egg (s) to the work bowl and pulse ten times or so, until the dough
forms a ball.
Scatter a teaspoon of flour on the work surface and scrape the dough out
onto it. Press and knead
the dough quickly 3 or 4 times, until it is smooth and uniform.
Press the dough into a disk (two equal disks for the larger amount of
dough). Sandwich the disk (s) of
dough between two pieces of plastic wrap and press it into a 6 inch circle.
Refrigerate the dough until
firm, or until you are ready to use it, at least 1 hour.
Storage: Keep the dough in the refrigerator up to two days, or freeze it
doublewrapped in plastic.
Because the dough is thin, it will defrost quickly at room temperature when
you intend to use it.
Variations:
SPICE CRUST:
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg
and ground cloves
to the dry ingredients before mixing in the butter. Double the quantities
for the 2 crust recipe.
COCOA DOUGH:
Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients
before mixing in the
butter. Double the quantities for the 2 crust recipe. If the dough seems dry
after adding egg (s), add a
teaspoon or two of water, no more.

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Popularity: 3% [?]

LILLY COOKIES

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz. cream cheese
2 c. flour
1 c. butter

Preparation :
Cream butter, flour and cream cheese. Roll out and cut with
glass. Fill with your favorite jelly (apricot, grape, strawberry,
etc.). Fold each side over into a cone shape. Bake 15 minutes at
375 degrees.

Popularity: 3% [?]

Title: Gaspacho
Categories: Soups/stews, Spanish
Yield: 4 servings

1 tb Chives, fresh
1 tb Chervil, fresh
1 tb Parsley, fresh
1 tb Basil, fresh
1 tb Marjoram, fresh
1 Garlic clove
1 Pepper, bell
2 Tomato; peeled seeded
4 oz Olive oil
Juice of one lemon
1 Onion, mild; slice paperthin
1 c Cucumber; diced
Salt
Pepper
1/2 c Bread crumbs

Chop the herbs and mash thoroughly with the garlic, pepper, and
tomatoes, adding the oil very slowly, and the lemon juice. Add about
three glasses of cold water [I still say this is the *correct*
liquid. But often I use good meat or fish stock.] or as much as you
wish. Put in the onion and the cucumber, season, sprinkle with bread
crumbs, and ice for at least four hours before serving.

How to Cook a Wolf
M.F.K. Fisher

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Popularity: 3% [?]

Title: Minty Cucumber Soup
Categories: Polkadot, Epona, Soups/stews
Yield: 6 Servings

7 sm Cucumbers, peeled, halved,
-and seeded
1 Clove garlic, minced
2 c Chicken broth
3 c Plain low-fat yogurt
2 ts Salt (or to taste)
1 ts White pepper (or to taste)
1 1/4 c Fresh mint leaves
1 ts Lemon juice
3 Radishes, finely chopped
6 Sprigs mint

Cut 6 of the cucumbers into 1 inch pieces. Cut the remaining
cucumber into 1/4-inch dice and reserve. Combine 6 cucumbers and
garlic in food processor and process for 30 seconds. Add next 6
ingredients and process until smooth. Pass mixture through food mill
or fine mesh strainer into a mixing bowl. Chill, covered, for 3
hours. To serve, ladle into individual bowls. Garnish with radishes,
reserved cucumber, and a sprig of mint. Serves 6 from “The New Basics
Cookbook” by Julee Rosso Sheila Lukins:

* The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA

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Popularity: 2% [?]

Green Chili Stew

Recipe By : New Mexico Market Source
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Beef
Main Dish Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lbs. Ground Beef
1/2 Cup Onions — chopped
2 Cans Whole Kernel Corn — (16 oz. each)
1 Large Can Whole Stewed Tomatoes — lightly chopped
1 Cup Fresh Green Chili — (or frozen) chopped
Garlic
Salt
2 Cups Water

Brown hamburger with chopped onions. After browned, add corn, stewed
tomatoes (with juice in can) and green chili. Add 2 cups water. Season
with garlic and salt to taste.

Cover and simmer approx. 1 hour or longer if desired.
This stew is very hearty and simple. Served from the Pueblo
Kitchen’s of New Mexico.

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Popularity: 3% [?]