TUNISIAN EGGPLANT SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Eggplant
1 lg Green bell pepper — chopped
1 Garlic clove — crushed
1/2 c Olive oil
1/3 c Red wine vinegar
1 t Dried oregano — crushed
1 t Salt
1 cn Chunk-style tuna (12 1/2-oz)
– drained
1 lg Tomato — seeded and chopped
Crisp salad greens
1/4 c Crumbled feta cheese

Cut eggplant in 1-inch cubes. Steam over 1/2 cup
boiling water 2 to 5 minutes until eggplant is tender.
Drain. Arrange with green pepper in 2-quart shallow
casserole. Combine garlic, oil, vinegar, oregano and
salt in covered jar. Shake well. Pour over eggplant
mixture. Cover and refrigerate 1 hour. Drain marinade
and reserve for other use. Toss marinated vegetables
with tuna and tomato. Spoon into salad bowl lined with
crisp greens. Top with cheese.

(C) 1992 The Los Angeles Times

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Popularity: 4% [?]

Title: Potato Cake
Categories: Cakes, Desserts
Yield: 12 servings

1 3/4 c C and H Granulated Sugar
3/4 c Butter or margarine
2 Eggs
1 c Cold mashed potatoes
2 oz Unsweetened chocolate
— grated
1 c Chopped walnuts
2 c All-purpose flour
2 ts Baking powder
2 ts Cinnamon
2 ts Nutmeg
1/2 c Milk

Cream together sugar and butter. Add eggs one at a time beating well
after each addition. Add mashed potatoes, chocolate and nuts. Stir until
well blended. Combine flour, baking powder and spices. Add alternately
with milk to creamed mixture. Spoon thick batter into greased and floured
13 x 9-inch pan. Bake in 350 F degree oven 45 minutes or until cake tests
done. Cool. Sprinkle with C H Powdered Sugar or dollop with sweetened
whipped cream. 1 cake. 12 servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Popularity: 5% [?]

SAUERBRATEN (Emeril)

Recipe By :ESSENCE OF EMERIL SHOW #EE2418
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pound top round
10 whole garlic cloves, — peeled
1 quart red wine
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon black peppercorns
1/4 cup sugar
4 cups veal stock
1 cup crushed gingesnap cookies
4 potato pancakes
2 cups braised cabbage
Garnish: Snipped chives and brunoise peppers

Preheat the oven to 300 degrees. Stud the roast with the whole garlic
cloves. Season the entire roast with Essence, salt and pepper. Place the
roast in a deep glass bowl. In a mixing bowl, whisk the red wine, onions,
herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour
the marinade over the roast and cover with plastic wrap. Place the roast in
the refrigerator and marinate for 72 hours. Remove the roast from the
marinade. Strain the marinade.

Place the roast in a braising pan. Add the veal stock to the strained
liquid. Pour the liquid over the roast and place in the oven. The liquid
should cover 1/2 of the roast. Braise the roast covered for 2-3 hours. Turn
the meat several times and add additional stock if needed. Place the pan
with the braising liquid over a burner. Bring the liquid up to a simmer.
Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3
minutes. Season with salt and pepper. Serve the Sauerbraten with the potato
pancakes and braised cabbage. Spoon the ginger snap sauce over the meat.
Garnish with chives and brunoise peppers.

Yield: 6-8 servings

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Popularity: 6% [?]

EASY MEXICAN MOLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Boneless chicken breasts
2 tb Vegetable oil
15 oz Tomato sauce
1/2 c Picante sauce
4 ts Unsweetened cocoa powder
1 t Cumin
1 t Oregano
1/2 ts Garlic salt
ds Cloves, nutmeg, allspice

Brown chicken in oil and drain fat. Combine remaining
ingredients and mix well. Pour over chicken in
skillet and bring to boil. Reduce heat, cover, and
simmer 10 minutes. Remove chicken to serving platter.
Cook and stir — Sara E Stortenbecker
sestort@iastate.edu

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Popularity: 19% [?]

Title: Creamy Chocolate Celeste
Categories: Desserts, Chocolate
Yield: 8 servings

-JUDI M. PHELPS
1 pk Semisweet chocolate; 8
-squares, 1 oz each
1 Square unsweetened chocolate
-1 oz
2 T Butter or margarine
2 T Strong coffee
Few grains salt
2 Eggs; separated
1 T Brandy
2 c Whipping cream
*********GARNISH***********
Whipped cream (optional)
Chocolate; shaved (optional)
Walnuts; chopped (optional)

Melt chocolates with the butter over hot, not boiling, water,
stirring to blend until smooth. Remove from heat; stir in coffee,
salt, egg yolks, and brandy. Cool slightly. Beat egg whites stiff;
fold into chocolate mixture slowly but thoroughly. Whip cream until
it mounds softly but is not stiff. Fold in until a marbled effect
is obtained. Spoon into 8 dessert dishes, mounding high. Chill
several hours. If desired, garnish with small swirls of additional
whipped cream, shaved chocolate, and a sprinkle of finely chopped
walnuts. Makes 8 servings. Source: Parade Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

MMMMM

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Popularity: 9% [?]

CANTONESE EGG FOO YUNG

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried black mushrooms
4 Water chestnuts
1/4 lb Chinese cabbage
1/4 c Sliced bamboo shoots
1/8 lb Chinese roast pork
3 Eggs
2 tb Peanut oil
1/2 ts Salt
1/2 ts Sugar
1 t Dry sherry
1 d Dash of pepper

Soak the mushrooms in water for 30 minutes or until soft. Discard the tough
stems and drain. Dice the water chestnuts and finely shred the other solid
ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok
or skillet over high heat, add 1 T of the oil and the salt. Just before the
oil begins to smoke, add all of the vegetables and the roast pork. Stir
vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook
for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs
to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour
the egg mixture into the pan and fry for one minute on each side or until
the omelet has set (or make smaller individual omelets). Serve immediately
on a warm platter. This version is served without a gravy.From the Gourmet
Chinese Regional Cookbook, Castle Press.

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Popularity: 7% [?]

Title: Pecan Pie-Beverly’s
Categories: Pies, Desserts
Yield: 4 servings

3 Eggs
1/4 c Butter
1 c White karo
1 Dash of salt
1 c Pecans
1 Unbaked pie shell

Bake approx. 45 minutes 375 degree oven. >>> Continued to next
message — SLMR 2.1a Very funny, Scotty. Now beam up my
clothes, too. ~– WM v3.10/93-1203 * Origin: GOLDEN STRIP BBS
MAULDIN,SC 803-299-0032 (1:3639/45)

BBS: Ned’s Opus Date: 03-16-94 (09:29) Number: 222 From: JR
BYERS Refer#: NONE To: RACHEL HUXLEY Recvd: NO Subj: Pecan Pie 2/4
Conf: (6) Intercoo

MMMMM

Popularity: 12% [?]

Lemon Doodles

Recipe By : Land O Lakes Cookie Collection
Serving Size : 48 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup coconut flakes
1 cup butter — softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon peel — grated

Preheat oven to 400 degrees. In a large mixer bowl,
combine all ingredients. Beat at low speed, scraping the
bowl often, for 2 to 4 minutes until well mixed. Drop
rounded teaspoonfuls of dough 2 inches apart onto ungreased
cookie sheets. Bake for 7 to 10 minutes, or until the edges
are lightly browned. Remove from the pans immediately.

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Popularity: 5% [?]

NAVY BEAN BORSCH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dry navy beans
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
1/2 c Sour cream
8 Whole peppercorns
2 cl Garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 lg Red onion
1 t Salt (optional)
8 Beets for soup
2 sm Beets
2 c Shredded green cabbage
2 lg Sliced leeks
3 md Potatoes, cut into 1/8′s
1 cn (1 lb 13 oz) tomatos
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (optional)
2 tb Flour
1 tb Melted butter

Cover beans with water and allow to soak overnight:
cook until tender; drain; set aside. Place beef, bacon
water in large soup pot;bring to a boil. Skim fat
from surface. Add bay leaf, peppercorns, garlic,
parsley, carrot, celery, onion salt. Cover simmer
over low heat for about 1 1/2 hours. Scrub beets for
soup cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut
each beet into eights. Scrub small beets; grate; cover
with water to soak. Remove meat from soup; set aside.
Strain soup into anothe pot and add cooked beats,
cabbage, leeks, potatoes, tomatos, tomnato paste,
vinegar, sugar, beef bacon. Bring to a boil and
simmer 45 minutes. Cut kielbasa into chunks and add
with navy beans to soup. Simmer 20 minutes more. Mix
flour and butter together to form paste. Stir into
soup to thicken slightly. Strain raw beets, saving
liquid and discarding beets. Add beet liquid to soup.
Additional sugar or vinegar may be added for sweeter
or more sour flavor. Slice meat and arrange in
individual soup bowls. Pour hot soup with vegetables
over meat. Garnish each serving with a dollop of sour
cream, if desired.

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Popularity: 3% [?]

Dairyland Whippersmackers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Shortening
3/4 Cup Butter
3 Ounces Cream Cheese
2 Cups Granulated Sugar
3/4 Cup Brown Sugar
5 Eggs
1/4 Cup Sour Cream
1/4 Cup Ricotta Cheese
1/4 Cup Small Curd Cottage Cheese
5 1/2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon Salt
1/4 Cup Milk
3/4 Cup Buttermilk
1/2 Cup Heavy Whipping Cream
1/4 Sweetened Condensed Milk — * See note
1 Teaspoon Vanilla
12 Ounces Chocolate Chips
1 Cup Walnuts — chopped
1 1/2 Cups Raisins
— (Simmered And
Drained)
2 Packages Peanut Butter Chips
— (10 Oz Each)
1 Cup Coconut
12 Ounces Chocolate Chunks

This
recipe took First Place in the Dairyland Bake-Off
here.
Cream shortening, butter and cream cheese. Add both sugars, and
beat well. Add eggs, sour cream, ricotta and cottage cheese, and
beat well. Add flour, baking powder, baking soda and salt,
alternating with milk, buttermilk, whipping cream,condensed milk and
vanilla. Stir in chocolate chips, walnuts, raisins, peanut
butter chips, coconut and chocolate chunks. Drop by heaping
teaspoonsful onto a lightly greased cookie sheet 2″ apart. Bake at
350 degrees for 12 minutes. Wis/Gramma * NOTE from Jo–Don’t know
if this should be 1/4 cup of sweetened condensed milk or 14 oz can of
the milk.

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Popularity: 5% [?]