JERRY LEWIS’ VINEGAR CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1 1/2 c Sugar
2 Eggs
1 t Vanilla
2 Squares bitter chocolate
-melted
2 c Flour — sifted
1/2 c Sour milk
1/2 ts Salt
1 t Baking soda
1 tb Vinegar

Cream together butter and sugar until light and fluffy. Stir in eggs. Add
vanilla and blend well. Add chocolate. Sift flour with salt and add to
creamed mixture, alternately, with sour milk. Mix together soda and
vinegar and add to mixture. Pour into 2 greased 9-inch layer pans. Bake
at 375F degrees for 25 minutes.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Cruelty-Free Pate
Categories: Pate
Yield: 6 servings

1 md Onion, chopped
1 tb Margarine or water
2 lb Fresh mushrooms, finely
-chopped
4 Garlic cloves, minced
2 tb Chopped fresh parsley
1 1/3 c Bread crumbs
2 tb Lemon juice
Salt
Pepper

In a large saucepan, heat the margarine or water and cook the onion
for 10 minutes.

Add the mushrooms and cook for another 20-30 minutes, or until all the
liquid has evaporated. Remove the mixture from the heat and add the
remaining ingredients. Spoon into a serving dish and serve
immediately.

Preparation time, 20 minutes.

MMMMM

Popularity: 6% [?]

Blueberry Marmalade

Recipe By : Adelyn Whiting
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Jams Jellies
Blueberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium orange
1 medium lemon
3/4 cup water
1/8 teaspoon baking soda
4 cups fresh blueberries — crushed
5 cups sugar
1 package 6 ounce liquid fruit pectin

Peel orange and lemon: finely chop rind and place in a Dutch oven. Chop
orange and lemon pulp, set aside. Add 3/4 cup water and baking soda to rind;
bring to a boil. Reduce heat and simmer 10 minutes; stirring occcasionally.
Add chopped orange and lemon pulp, blueberries and suga; return to a boil.
Reduce heat and simmer 5 minutes. Remove from heat and cool 5 minutes. Add
pectin; return to a boil. Boil, stirring constantly, 1 minute; remove from
heat, and skim off foam with a metal spoon. Pour into hot strilized jars
filling to 1/4 inch from the top. Wipe jar rims. Cover at once with metal
lids and screw on bands. Process in boiling water bath 10 minutes. Yield 6
half pints

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Kunde
Categories: Main dishes, African, Kenyan, Stews, Vegetarian
Yield: 4 servings

1 ea Onion, chopped
6 ea Tomatoes, chopped
1 c Black eyed peas, cooked
1 c Peanuts, ground
Oil
Salt

Heat the oil cook the onion until it turns golden transparent.
Add the tomatoes let them cook for 3 minutes. While they are
cooking, roughly mash the peas with a fork.

Transfer the peas to the pan containing the cooking onion tomatoes.
Cook them for 5 minutes. Stir from time to time.

Spoon in the ground peanuts mix well. Season continue to cook
gently for 10 minutes. Serve with rice.

Troth Wells, “The World in Your Kitchen”
MMMMM

Popularity: 3% [?]

NUTTY WILD RICE SAUSAGE STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Uncooked wild rice
1 1/4 c Uncooked long-grain rice
16 oz Bulk sausage
2 tb Butter or margarine
4 lg Celery ribs — sliced
5 oz Medium sized fresh mushrooms
– sliced
1 lg Onion — diced
Salt — to taste
Fresh ground black pepper
– to taste
1 c Chopped walnuts — toasted
-(see note)

Prepare wild rice and long-grain rice according to
package directions; toss together in large bowl; set
aside. In 12″ skillet over high heat, cook sausage,
stirring frequently until well browned. With slotted
spoon, remove sausage to bowl with rice. Add butter to
drippings remaining in skillet; melt over medium heat.
Add celery, mushrooms, onion and salt and pepper; cook
10 minutes, stirring occasionally until vegetables are
tender. Remove from heat; add vegetable mixture to
rice mixture in bowl along with walnuts; toss well to
mix. Makes 12 to 14 cups, just, enough to stuff 12 to
14 pound turkey. Note:To toast walnuts; In dry small
skillet over very low heat, toast walnuts 3 to 5
minutes, stirring frequently until golden brown. Cool
before adding to stuffing.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: HIPPO POT DE MOUSSE
Categories: Mousse, Usenet
Yield: 6 servings

4 oz Semisweet chocolate
2 oz Bittersweet chocolate
2 c Heavy cream,
-well-chilled (whipping
-cream will do nicely)
1 t Almond extract
-(optional)

Melt the chocolate together in the top of a double boiler. Be careful to
do this slowly, so as not to burn the chocolate, and to keep all moisture
away from the pot. Let the chocolate cool for five minutes.

While the chocolate cools, whip the cream and almond extract together until
very stiff. Gently fold the cooled chocolate into the whipped cream. There
will be many flecks of chocolate in the mixture.

If you’re not going to eat it all yourself, spoon into six large wine
glasses. Chill one hour.

NOTES:

* Extremely quick and easy chocolate mousse — This is an adaptation of a
very easy chocolate mousse recipe from Sandra Boynton’s hilarious book,
“Chocolate, the Consuming Passion.” It requires none of the laborious
preparation that most French mousse recipes call for, and really optimizes
the effort needed to consume the chocolate, which is, after all, what this
is all about. Yield: Serves one to six people.

* If you’re careful, you can also melt the chocolate in a microwave oven,
in its wrapper. If you try this, be especially mindful of the semisweet
chocolate, as the sugar therein caramelizes very quickly, leading to an
awful mess (and ruined chocolate).

: Difficulty: easy to moderate.
: Time: 20 minutes preparation, 1 hour chilling.
: Precision: measure the ingredients.

: Chris Kent
: Digital Equipment Corp., Western Research Lab, Palo Alto, Calif., USA
: kent@decwrl.dec.com decwrl!kent

: Copyright (C) 1986 USENET Community Trust

—–

Popularity: 5% [?]

Title: SPINACH, CHEESE AND TOMATO LASAGNA
Categories: Vegetarian, Pasta, Main dish, Madison
Yield: 10 servings

MMMMM————————-EGG PASTA——————————
2 c Unbleached all-purpose flour
2 pn Salt
2 lg Eggs
2 ts Olive oil

MMMMM————————–LASAGNE——————————-
8 oz Mozzarella cheese, fresh
2 1/2 lb Tomatoes, fresh or canned
-peeled, seeded, chopped
3 tb Virgin olive oil
1 sm Onion, finely diced
2 Garlic cloves; minced
1 1/2 ts Fresh marjoram or oregano
-=OR=-
1/2 ts -Dried marjoram or oregano
1/2 c Red wine
Sugar; if needed
Red wine vinegar

MMMMM——————-SPINACH-CHEESE FILLING————————
3 sm Bunches spinach
2 tb Olive oil
1 sm Onion; finely diced
2 Garlic cloves; minced
Salt, pepper and nutmeg
2 c Ricotta
2 Eggs
1 c Parmesan, freshly grated
3 tb Parsley; chopped
1 ts Lemon peel, minced or grated

MMMMM————————–BECHAMEL——————————-
1 tb Butter
1 tb Flour
1 c Milk

EGG PASTA: Combine the flour and the salt in a bowl, make a well in
the middle, add the egg and the olive oil. Using your fingers,
lightly and gradually work the egg into the flour so that it is
completely distributed throughout. When it is well combined, press
the mixture together to form a dough. Turn it out onto a counter and
begin to work it together. If it is too dry, add drops of water, a
few at a time, to moisten the dough and help it come together. Knead
the dough for about 10 minutes, until it feels smooth and supple. Put
it in a plastic bag or wrap it in plastic, and set it aside to rest
at least half an hour, preferably an hour before rolling it out.

LASAGNE: Prepare the pasta dough and set it aside to rest. Grate or
slice the cheese; then prepare the tomato sauce and spinach-cheese
filling. Heat the oil in a wide skillet, add the onion, garlic and
marjoram or oregano and saute until the onion is transparent and
soft. Season with salt; then add the tomatoes and wine. Cook slowly
until the sauce is thickened. If the tomatoes are overly tart,
correct the acidity by adding a pinch or two of sugar. Once they are
cooked, pass them through a food mill; then season to taste with a
few drops of vinegar, freshly ground black pepper and more salt if
needed.

SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any
bruised or yellow leaves. Wash the spinach well in 2 changes of water.
Roughly chop the leaves into small pieces about an inch square. In a
wide pan, heat the oil and saute the onion for several minutes; then
add half the garlic, the spinach leaves and a sprinkling of salt.
Cook until the spinach is wilted; then remove it to a bowl and
combine it with the ricotta, eggs, Parmesan, the remaining garlic and
the parsley and lemon peel. Season to taste with salt, freshly ground
pepper and a scraping or two of nutmeg.

BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over
low flame for 2-to-3 minutes, stirring continuously. Scald the milk
in a separate pan, then pour it into the flour-butter mixture,
whisking as you do so. Season with salt, pepper and a scraping of
nutmeg and continue to cook the sauce for 15 minutes over low heat,
giving an occasional stir. Roll the dough thin, and cut the final
strips into pieces that will fit your baking pan. Bring a pot of
water to a boil and add salt. Have ready a large bowl of cold water.
Cook several pieces of dough at a time. Remove them when they rise to
the surface, and put them in the cold water to cool; spread on a
kitchen towel. Preheat the oven to 350F. Butter a 9-by-13-inch baking
dish and spread half the bechamel over the bottom. Piece together
several strips of the pasta so that they cover the bottom and hang
over the edges of the baking dish. (Later they will be folded over
the top, effectively sealing in the fillings.) Spread 1/2 the tomato
sauce over this first layer of pasta and cover with 1/2 the
mozzarella. Put down another layer of pasta and cover this with 1/2
the spinach-cheese filling. Continue with more pasta, tomato and
mozzarella, pasta and spinach-cheese filling. Finish by laying 1-or-2
strips of pasta down the center and folding the overhanging edges
over the top. Cover with the remaining bechamel sauce. Cover the
lasagna with foil and bake for 20 minutes. Remove the foil and
continue baking for another 15 minutes, or until the top is puffed
and browned. Let the lasagne rest for a few minutes; then cut it into
pieces and serve.

NOTE: Lasagne can also be made by using commercial fresh pasta sheets,
which will be thicker than those you make at home. These commercial
pasta sheets often come in pieces about 9-by-13-inches, each weighing
about 4 ounces; 1 1/2 pound should be more than enough. Use 4-or-5
sheets and do not try to overlap the bottom layer as in the basic
recipe. Though fresh pasta makers often say the lasagne sheets need
not be precooked, the lasagna will be moister and lighter if they are.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 5% [?]

Title: Tahini Milk
Categories: Beverages, Milk
Yield: 2 cups

1 c Water, ice cold
1/4 c Tahini (sesame seed paste)
1/2 t Vanilla (opt)
1 t Sweetener (opt)

Blend well in a blender. Good for baking. Yields 1 1/2 cups.

MMMMM

Popularity: 5% [?]

Triple Chocolate Chunk Cookies

Recipe By : Ann Miner
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 semisweet chocolate squares — *
6 ounces white chocolate — chips or chunks
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter — at room temp.
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons vanilla extract — not imitation

Preheat oven to 375 degrees.
Melt 2 squares of semisweet chocolate in small saucepan.
Cut remaining 6 squares chocolate into large chunks.
Sift together flour, baking soda and salt in small bowl.
Beat butter in large bowl until creamy. Gradually beat
in brown sugar and granulated sugar until light and fluffy.
Beat in eggs and vanilla. Then beat in melted chocolate.
Beat flour mixture into chocolate mixture until well
blended. Stir in semisweet chocolate chunks and white
chocolate chips or chunks.
Drop the dough by rounded tablespoons, 2 inches apart,
onto ungreased baking sheets.
Bake for 10 to 12 minutes or until slightly browned
around edge. Remove from baking sheets to racks to cool.

* you may substitute 8 ounces semisweet chocolate chips for
the squares. You will be melting 2 ounces and using the
rest as chips.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Lemon Rice Pudding

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Puddings Rice
Vegetables Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/2 c Long-grain rice — uncooked
1/3 c Raisins
1/4 ts Ground nutmeg
1 pk 1 oz instant sugar-free vani
2 ts Lemon peel — grated

Recipe by: DEC/JAN 1996 In a saucepan, bring water, rice,
raisins
and nutmeg to a boil. Reduce heat is absorbed. Cool Prepare pudding mix
according to
pkg directions. Stir in

– - – - – - – - – - – - – - – - – -

Popularity: 15% [?]