Almondnog

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Almond milk — (See SOYNOG recipe)
2 Bananas (not over-ripe)
1/4 tsp Ground nutmeg — – more if desired
1/2 tsp Vanilla extract

Blend the above until smooth, then sprinkle a little nutmeg on top. Serve
immediately as banana changes flavour when it sits after blending, so
don’t try to keep in the refrigerator.

This comes from Maryln Diamond’s book.

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Popularity: 3% [?]

Rhubarb Slush

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 C. rhubarb
8 C. water
3 C. sugar
1/2 C. lemon juice

Cook all this together and strain. Then add 1 small package
strawberry Jello and 2 cups vodka. Makes about one 5 quart ice
cream pail. “Freeze.” Scoop into glasses and add 7-Up or Sprite.

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Unless otherwise noted the recipes came with Mastercook or
were collected from the “net”. Also, my cookbooks contain
hundreds of recipes so unless noted I have not yet prepared
the attached! Jerry

Popularity: 5% [?]

Date: Tue, 25 Oct 94 07:52:00 EDT
From: “Von Balson, Kathleen”

from my “Best of Vegetarian Times” collection.

Bulgur Stuffed Cabbage

Ingredients:

1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp. Italian seasoning
1/2 tsp. minced garlic
2 15-oz cans tomato sauce
4 cups water
2 cups dry bulgur
1 8-oz can tomato sauce
1/2 cup water

Remove core from cabbage, place cabbage head in steamer and steam until all
leaves are soft and separate easily. Saute parsley, onions, celery,
seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz.
cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over
medium heat, stirring occasionally, until bulgur is tender. Remove from
heat. To stuff cabbage leaves, place a spoonful of mixture in center of
each leaf. Starting at one side, roll leaf up and fold ends under. Place
in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water
and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 for about 30 min. until cabbage is hot.

Popularity: 4% [?]

Title: Beaver Tail (jvn)
Categories: Meats
Yield: 1 servings

1 Beaver tail

Roast beaver tail over campfire, cut it open and pull the skin off. (This
makes a very rich meat.)

:source: Yukon Cookbook by Leona Kananen

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Popularity: 2% [?]

Title: Preparing Butters, Jams, Jellies, and Marmalades (2 of 2)
Categories: Canning, Information
Yield: 1 guide

METHODS OF MAKING JAMS AND JELLIES

There are two basic methods of making jams and jellies. The standard
method, which does not require added pectin, works best with fruits
naturally high in pectin. The other method, which requires the use of
commercial liquid or powdered pectin, is much quicker. The gelling
ability of various pectins differs. To make uniformly gelled products,
be sure to add the quantities of commercial pectins to specific fruits
as instructed on each package. Overcooking may break down pectin and
prevent proper gelling. When using either method, make one batch at a
time, according to the recipe. Increasing the quantities often results
in soft gels. Stir constantly while cooking to prevent, burning. Recipes
are developed for specific jar sizes. If jellies are filled into larger
jars, excessively soft products may result.

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

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Popularity: 2% [?]

Title: Poodle Toast
Categories: Snacks
Servings: 4

3 tb Margarine
3 tb Flour
1/2 ts Salt
1 c Canned tomatoes, drained
1/4 ts Baking soda
1/2 c Scalded milk
3 Weiners cut into 1/4 inch
-pieces
6 sl Toast

Melt margarine, then blend in flour and salt. Add tomatoes, soda, and milk.
Cook 10 minutes, stirring as needed. Add wiener rounds. When hot, serve
over hot toast.

Makes 4 servings.

MMMMM

Popularity: 5% [?]

B/M CAKE BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ALISON SCHIFF (NXCJ10A)
-BECKEY O’DAY
1 pk Rapid rise yeast
1/2 ts Salt
1/2 pk Yellow cake mix (about 1 cup
2 1/2 c Bread flour
2 tb Butter
1 1/4 c Very warm water

Some people use the Jiffy mix. I’ve also used this mix, and last
time, I used the Duncan Hines yellow cake mix. I liked it just a bit
more than the Cakebread with Jiffy. I simply stored the leftover mix
for my next loaf.

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Popularity: 4% [?]

Yam Wunsen Sai Mu (noodle Soup W/pork)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE SOUP—–
8 oz Ground pork
1 tb Chopped garlic
4 c Soup stock
2 oz Wunsen (cellophane
-noodles) — soaked in warm
-water for about 15 minutes
1/4 c Fish sauce
1 c Sliced phak bung (swamp
-cabbage) — ordinary cabbage
-or kale will do as a
-replacement
2 Spring onions (green
-onions/scallions) thinly
-sliced — including the green
-segment
1/4 c Phak chi (whole coriander
-plant – including the
-root) — chopped
1 t Prik Thai — about (ground
-black pepper)
—–FOR THE MARINADE—–
1 tb Fish sauce
1 tb Maggi sauce
1 tb Minced garlic
1 t Prik Thai (ground black
-pepper)
1 t Rice flour (or cornstarch)

Date: Sat, 16 Mar 1996 08:41:21 -0500

From: The Meades (by way
of If ever there was a subject close to my heart
(well, my stomach is close to my heart — especially
when I overeat), it is noodle soups. I guess that I
eat a noodle soup or stir fried noodle dish about 8
times a week, and the repeat cycle is about 3 months.
However, they have a nasty tendency to read rather
repetitively: the techniques and basic principles
involved come down to 4 or 5 “signature” dishes, of
which this is one.

When a soup is described as a “yam”, it means that
everything is just tossed into the stock as it
simmers. This soup is also sometimes called Kaeng Jued
Wunsen (Kaeng Jued implies a rather bland soup — by
Thai standards!).

This can be made with a variety of ingredients, but
the most interesting are probably pork (as here),
beef, chicken, shrimp, meat balls, fish balls, shrimp
balls, or “monkey balls” (a mixed meat ball ~ not
actually made from monkey meat!), or one of the
various Thai sausages, as well as vegetarian options
(for a quick veggie variation try marinating some tofu
in dark sweet soy sauce for about 3 hours and then
using that instead of the pork).

Maggi sauce is a dark (nearly black) sauce made by the
Maggi corporation, and widely available…

Method: Mix the marinade ingredients, mix with the
ground pork, and make the pork into small meat balls,
then set aside and leave to marinate for 3 or 4 hours.

Soak and drain the noodles.

Bring the stock to a boil and add all the ingredients
except the noodles, and continue to boil until the
meatballs are cooked through, when they will float.

Remove from the heat, pour into a serving bowl and add
the noodles (note the immersion in the near boiling
soup is enough to cook the noodles).

Serve with the usual Thai table condiments (nam pla
prik [chilies in fish sauce], prik dong [chilies in
vinegar], sugar, prik phom [ground chilies], and
ground peanuts. Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat
30000, Thailand

CHILE-HEADS DIGEST V2 #270

From Glen Hosey’s Recipe Collection Program,
hosey@erols.com

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Popularity: 3% [?]

Cream of Fiddlehead Soup

Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 6 Preparation Time :0:00
Categories : Fiddleheads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 french shallots — finely chopped
1 tablespoon butter
1/4 cup carrot — finely diced
1/4 cup leeks — thinly sliced
1 1/2 cups fiddleheads — * see note
2 quarts chicken stock — or veal stock
salt and pepper
1 cup heavy cream — 35%
2 each egg yolks

Simmer shallots in butter in a frying pan over medium heat for about
10 min or until soft. Toss in carrots, leeks and fiddleheads. Add
stock, salt and pepper to taste and bring to a boil. Simmer for 30
min. Mix cream and egg yolks in blender. Pour into soup. Heat
slowly. Do not boil. Boil remaining fiddleheads uncovered in salted
water for 6 min. Drain. Serve in tureen. Sprinkle cooked
fiddleheads on top as garnish.

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NOTES : * Fresh or frozen (reserve 1/2 cup whole fiddleheads for
garnish).

Popularity: 3% [?]

MEXICAN VEGETABLE PART:

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned
Last
Summer)
1/4 c Green pepper, chopped
3/4 c Onions , sliced how you like
‘em
2 tb Chopped fresh cilantro
1 tb Lime juice
1 cn Pinto beans
2 3 cloves garlic, pressed or
Minced
1/4 c Chuncky picante sauce
Corn meal-crust part:
1/2 c Skim milk
1/4 c All purpose flour
1/4 c Yellow cornmeal
1/4 ts Chili powder
2 Eggs/egg whites/egg
-substitute, beaten
1/2 c Reduced fat monterey jack
-or cheddar cheese, or
-some combo thereof

saute the onions and pepper in a large skillet over
medium heat, just until soft. stir in rest of
vegetable ingredients; simmer 15 minutes or so. salt
and pepper to taste.

in a mixing bowl combine cornmeal crust ingredients;
whisk briefly then turn in to a vegetable-sprayed pie
dish. bake at 475 for 10 minutes or until puffy and
brown. add vegetable mixture, then sprinkle cheese on
top. bake ten minutes more or so or just until the
cheese is the way you like it.

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Popularity: 5% [?]