FRAN,S POTATOE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Smokey-links cut-up
1 tb Oil
2 c Celery-diced
1 c Onion diced
2 cn Cream of celery soup
16 oz Cheese whiz
22 oz Milk
5 c Potatoes diced

saute smokey-links,onion,celery in oil..till done.Add
rest of ingredients and simmer for at least 45 min.
The longer the better.

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Popularity: 7% [?]

Cinnamon Ice Cream

Recipe By : Patti
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Frozen Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups Half half
2 1/2 cups Sugar
1 ounce Cinnamon stick in
12 Egg yolks — small pieces
1 Vanilla bean — split length
Strawberry — fresh garnish

(Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean in
heavy large saucepan. Scald over very low heat. Remove from heat, cover and
let stand at room temperature at least 1 hour. Combine sugar and egg yolks in
large bowl of electric mixer and beat at high speed until mixture forms
slowly dissolving ribbon when beaters are lifted. Reheat half and half over
low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir
yolk mixture into remaining half and half. Cook over low heat, stirring
constantly, until thermometer registers 180~ and custard coats back of spoon;
do not boil. Immediately transfer custard to large bowl. Cool at least 2
hours. If possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean.
Whisk in whipping cream. Transfer to ice cream maker (in batches if
necessary) and freeze according to manufacturer’s instructions. To serve,
spoon into large bowl and garnish with fresh strawberries.

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Popularity: 3% [?]

BAKED SAMOSAS ABM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Evaporated Milk — plus
2 tb Evaporated Milk — (if needed)
3 tb Unsalted Butter
2 ts Sugar
3/4 ts Salt
2 1/2 ts Yeast
3 c Flour
—–FILLING—–
1 md Idaho Potatoes — cut into
-1/2″ chunks
1 c Frozen Peas
2 tb Oil
2 Clove Garlic — finely chopped
2 ts Fresh Ginger — finely chopped
1 t Dried Coriander
1/2 ts Cumin
1/4 ts Pepper
1/4 ts Salt
—–TOPPING—–
1 Egg — beaten with
1 tb Water

Place all dough ingredients in machine and program for
knead and first rise. Press start. The dough will be
quite firm but it should be moist enough to hold
together. Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover
with water. Bring to a boil over medium high heat,
lower the heat to medium and continue cooking for 10
minutes, or until they have slightly softened but are
not cooked through. Add the peas to the boiling water
for the last minute of cooking. Drain the water from
the potato cubes and peas.

Heat the oil in a large frying pan set over medium
high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato
cubes, peas, coriander, cumin, pepper and salt and
stir until well mixed. Remove from the heat and cool
slightly. Turn the finished dough out on a lightly
floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350øF with the rack in the center
position. Lightly spray a large baking sheet with
vegetable cooking spray. On a lightly floured
surface, roll each ball of dough to a 7″ circle,
rolling from the middle toward the edge. Distribute
the filling evenly among the circles, about 3 heaping
tb for each one. Lightly moisten the edge of each
circle with water and fold over to form a semicircle.
Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you
fingertips to seal. Lift the samosas onto the prepared
baking sheet and generously brush the tops with the
egg glaze. Bake the samosas for 15 minutes, or until
they are a rich golden brown. Serve hot from the oven.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Conference 07-19-95 Revised

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Popularity: 10% [?]

Title: OLD ENGLISH SPICE CAKE WITH CURRANT HARD SAUCE
Categories: Cakes, Ceideburg 2
Yield: 1 servings

MMMMM—————————-CAKE———————————
1 c Unsalted butter (225g)
2 c Sugar (400g)
4 lg Eggs
3/4 c Milk (180ml)
3 c Unbleached white flour
-(300g)
1/4 c Hot water (60ml)
2 ts Baking powder
1/2 ts Threads
1/2 ts Vanilla extract
2 ts Caraway seeds
g Zest of one lemon AND one
-orange
1/2 ts EACH of ground cinnamon,
-cloves, mace and nutmeg

MMMMM———————CURRANT HARD SAUCE————————–
1/2 c Unsalted butter (1 15g)
1/4 lb Cream cheese (60g)
3/4 c Confectioners’ sugar (75g)
2 tb Lemon juice
1/2 ts Saffron threads
1 ts Vanilla extract
1/4 c Yellow raisins (45g)
1/4 c Currants (45g)

Here I adapted an 18th century English spice cake recipe which also
makes nice cupcakes.

Powder saffron, work into butter. Cream butter and sugar, add eggs,
one at a time. Add vanilla and caraway. Sift together dry
ingredients. Add dry ingredients to batter alternately with milk. Mix
in zest. Pour into greased, floured sheet cake or cupcake pan.
Preheat oven and bake at 350F (175C) for about 1 1/4 hrs. Check
after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with
dollop of Currant Hard Sauce.

CURRANT HARD SAUCE:

Powder saffron, work into chilled cream cheese. Cream together
butter and cheese. Beat until light and fluffy. Mix in remaining
ingredients and chill. Serve at room temperature.

From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.

MMMMM

Popularity: 3% [?]

A neat kids idea that I saw at a Crafts Fair last year was to fill a
kid’s toy pail with a bag of sugar cookie mix, some icing mix,
decorations, cookie cutter and of course a toy shovel to mix it all up with.

Popularity: 5% [?]

DRY RUB AND MOP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DRY RUB:
1/2 c Paprika
1/4 c Golden brown sugar
1/8 c Salt
1/8 c Granulated garlic
1/8 c Chipotle peppers — ground
1 tb Celery salt
1 tb Onion powder
1 tb Freshly cracked black
Pepper
1 tb Chimayo red chile — ground
MOP:
14 1/2 oz Canned chicken broth
1/2 c Orange juice
2 tb Worcestershire sauce
2 tb Above listed rub

I like the rub a lot. Needs more black pepper, though.
To me, the thing that makes this outstanding is the
chipotles. And note that these are not the canned ones
in adobo – they’re dried. This makes their smokiness a
bit more intense. You might not be able to find them,
so just them out. Same for the red chiles – or you
could use cayenne instead. Experiment! Be merry!

The mop wasn’t bad, but I’ll try something new next
time. As far as I’m concerned, it needs more tinkering.

For the trout, the rub consisted only of lemon pepper.
The mop was some terriyaki sauce with a little sugar
mixed in. That’s it!

As far as technique goes, this is what I did:

~ Night before: apply rub and pop food back in fridge.
~ Next day: take food out of fridge and rest for an
hour while smoker is coming up to temp (220degF or
so). – Put chickens on. Mop after first hour, then
every half hour after that. In retrospect, I will not
mop this often in the future. Once per hour will
probably do me. Total smoking time was about 6 hours.
High winds. This was a problem, so your mileage may
vary. I did move the birds around so as to get more
even heat districution. Probably did that twice. – Put
trout on. Mopped whenever I mopped the chickens. Total
smoking time was about 2 hours. – Although the trout
was consumed immediately, I let the chickens rest for
about an hour afterwards.

I worried more about the chickens than I did about the
trout, and I think this affected the flavor – the
trout was better! Don’t fret too much over this – it’s
supposed to be fun, right? :^)

So that’s it. Comments and musings always welcome.
Have a super weekend everybody!

Recipe By : Jody Baze

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Popularity: 4% [?]

My Best Beef Stew

Recipe By : Julia Child
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———-DAY 1———-
4 pounds chuck steak (pot roast) — 2-3 inches thick
1 tablespoon salt
1 teaspoon pepper — crushed
2 sprigs thyme, fresh
3 cups onions — thinly sliced
1 1/2 cups carrot — thinly sliced
3 cloves garlic — peeled and crushed
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
———-DAY 2———-
1 tablespoon olive oil — for browning meat
4 Italian plum tomatoes — chopped
2 bay leaf, imported
1/4 cup water
1 cup beef stock
Chianti or Zinfandel — to cover
———-DAY 4———-slurry———-
1 tablespoon all-purpose flour
1 1/2 tablespoons beef stock — cold

DAY 1
Remove surrounding fat from meat and cut into pieces according to its natural
muscle separations, trimming as you go, finally cut into 1-1/2″ chunks. Toss
meat into an enameled or stainless casserole with all DAY 1 items listed above.
Cover and refrigerate overnight.

DAY2
Remove meat chunks from casserole. Dry with paper towels. Transfer vegetables
and marinade to a medium frying pan and cook over moderate heat until onions
are translucent. Meanwhile set a large frying pan over moderately high heat
and add the oil. Cook meat in batches until browned being careful not to
crowd meat. Return meat to casserole and strew the cooked vegetables and
marinade on top along with tomatoes and bay leaves. Discard fat from pan in
which meat was browned, deglaze with water, add to casserole. Add beef stock
and wine to almost submerge the ingriedients.

DAY 3
Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven so
that it barely bubbles. It will take about 2-1/2 hours to become fork tender.
Cool and refrigerate overnight.

DAY 4
Remove from refigerator and skim fat from the surface and discard. Reheat the
stew and then strain hot cooking liquid into a nonreactive sacuepan, pressing
on the vegetables which will have disentegrated. Taste sauce for strength
and seasoning. Boil down quickly if it seems weak; you should have 2-1/2 cups.
If the sauce seems too liquid you will need to add a slurry or flour and beef
stock dribbled with hot sauce. Once you have checked for seasing again, the
stew is ready to serve. If you are not serving right away, cool the stew and
press pastic wrap on it and refrigerate. Rewarm slowly before serving.

You might finish the stew with two dozen small braised onions, several large
spoonfuls of sauteed mushrooms and two cups or so of braised cut carrots,
turnips, plus freash peas and green beans, simmering together briefly before
serving.

Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.

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Popularity: 4% [?]

Title: LOW-FAT COLESLAW
Categories: Salads, Low-cal
Yield: 4 servings

1 tb Balsamic vinegar
1 ts Tahini
1/2 ts Dijon mustard
1/4 ts Celery seed
Dash Worchestershire sauce
1 3/4 c Nonfat mayonnaise
1 1/2 c Shredded green cabbage
1/2 c Shredded red cabbage

Whisk together vinegar, tahini, mustard, celery seed
and Worch. sauce. Stir in mayonnaise. Add cabbages,
toss well. Per serving: 22 calories, 0.7 g fat (25%)

—–

MM: CITRUS VINAIGRETTE WITH HAZELNUT OIL

Popularity: 5% [?]

Title: Blueberry Pie Filling
Categories: Fruits, Canning, Pies
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/2 c Fresh or thawed blueberries
3/4 c Granulated sugar; plus…
2 tb Granulated sugar
1/4 c Clear Jel ™; plus…
1 tb Clear Jel ™
1 c Cold water
3 1/2 ts Bottled lemon juice
3 dr Blue food coloring (opt.)
1 dr Red food coloring (opt.)

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Fresh or thawed blueberries
6 c Granulated sugar
2 1/4 c Clear Jel ™
7 c Cold water
1/2 c Bottled lemon juice
20 dr Blue food coloring (opt.)
7 dr Red food coloring (opt.)

Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen
blueberries may be used. If sugar has been added, rinse it off while
fruit is still frozen.

Yield: 1 quart or 7 quarts

Procedure: Wash and drain fresh blueberries. For fresh fruit, place 6
cups at a time in 1 gallon boiling water. Boil each batch 1 minute after
the water returns to a boil. Drain but keep heated fruit in a covered
bowl or pot. Combine sugar and Clear Jel ™ in a large kettle. Stir.
Add water and, if desired, food coloring. Cook on medium high heat until
mixture thickens and begins to bubble. Add lemon juice and boil 1
minute, stirring constantly. Fold in drained berries immediately and
fill jars with mixture without delay, leaving 1 inch headspace. Adjust
lids and process immediately. See Table 1 for suggested quantities.

Table 1. Blueberry Pie Filling. Quantities of Ingredients Needed (See
ingredient list above).

Table 2. Recommended process time for Blueberry Pie Filling in a boiling
water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0-1,000 ft: 30 min.
1,001-3,000 ft: 35 min.
3,001-6,000 ft: 40 min.
Above 6,000 ft: 45 min.

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

—–

Popularity: 5% [?]

From: Michelle Dick

TANGY MUSHROOM MISO GRAVY

1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup water

Wash and slice the mushrooms. Saute mushrooms with the balsamic
vinegar in a large skillet until fully cooked. Remove mushrooms from
skillet and set aside. Keep the mushroom liquid in the skillet.

Add 3 cups water, miso, tamari, and nutritional yeast to the skillet.
Whisk until thoroughly blended and simmer for a few minutes. Add
celery seed and black pepper to taste. Add mushrooms.

Mix together cornstarch and 1/4 cup water in a cup. Make sure the
cornstarch is fully dissolved. With skillet over medium heat, add the
cornstarch suspension to the gravy a little at a time. Stir
continually. When gravy reaches desired thickness, cook for a minute
longer and then serve immediately.

Note: If you want to make this ahead, make up the miso-mushroom
mixture as described but do not add cornstarch. When you are ready to
serve it, heat up the miso-mushroom mixture and thicken before serving.

Makes 4 cups. Nutritional info per 1/4 cup serving:

28 calories, 0.4 grams fat, 13.3%CFF, 210 mg sodium.

This nutritional info is slightly off since brown rice miso has less
fat than regular miso (the above nutritional analysis assumes regular
miso).

Popularity: 3% [?]