Date: Fri, 29 Oct 93 10:00:17 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Stuffed squash:

halve N acorn squash and bake until thoroughly done, upside down on a pan in
a small amount of water, with a piece of onion under each half. Or however
you prefer to do it.

Stuffing for one medium-large squash, multiply as necessary:
Bring to a boil:

1 c. bulgur wheat
2 c. water (and maybe a little extra)
1 t. salt
1 small onion, peeled and uncut
bay leaf
1 t crushed dried rosemary
2 t basil leaves

when water boils, turn off heat and cover. Once most of the water has been
absorbed, stir in 1/4 c. chopped roasted chestnuts. (Slit chestnut skins
with a razor blade or sharp knife. Bake at 425 for 15 min or so. Peel off
shell and skin). Remove the onion and give it to a friend who likes to eat
whole cooked onions.

When squash are done, pack the stuffing (should be moist but not wet) into
each half, making a little mound of stuffing on top. Bake for 5-10 min.

Serve with:

cranberry sauce

1.5 c. water
1 bag of cranberries (in your grocer’s refrigerator case now, yum)
about 1/4 c. honey
2-3 t. salt
pinch hot pepper flakes
1 T nutritional yeast

boil cranberries in water until they pop (use a potato masher to speed up the
process). Add flavorings.

the object here is sort of a cranberry chutney. It should not be sweet, but
rather savory.

Popularity: 6% [?]

Title: CHOCOLATE PUDDING PIE FILLING
Categories: Pies, Desserts
Yield: 8 servings

4 c Whipping cream
2 c Milk
6 oz Semisweet chocolate
2 oz Unsweetened chocolate
1/2 c Dried currants
1 1/2 c Sugar
18 Egg yolks
1 tb Vanilla extract
1/4 ts Salt
1 Prebaked pie shell

PREHEAT OVEN TO 350F. Combine cream and milk in a pot, place over medium
heat and bring to a boil. Remove from the heat and whisk in the chocolates
until dissolved. Add the currants. Set aside. Whisk together sugar, egg
yolks, vanilla and salt in a mixing bowl. Pour the cream mixture over,
stirring. Pour the mixture into a baking dish. Cover baking dish with foil,
place in a water bath and place in oven for 45 minutes. Remove from oven
and remove the pudding from the water bath. Let cool, then refrigerate
until well chilled. When ready to serve, transfer to pre-baked pie shell.

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Popularity: 3% [?]

Title: Apple Pie In Cheddar Crust
Categories: Cheese Desserts Fruits Pies
Servings: 6

——————————-CHEDDAR CRUST——————————-
2 c Unbleached Flour; Sifted
1 1/4 c Cheddar; Md, Shredded
1/2 ts Salt
2/3 c Vegetable Shortening
1 x Water; Iced
———————————-FILLING———————————-
7 c Apples; *
1/2 c Sugar
2 tb Unbleached Flour
1/2 ts Cinnamon; Ground
2 tb Butter Or Regular Margarine
1 ea Egg Yolk; Lg, Beaten
1 tb Water

* Use tart cooking apples such as Macs or Granny Smith’s. Core, pare
and thinly slice the apples.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

CHEDDAR CRUST:

Combine the flour, cheese and salt in a bowl. Using a pastry blender or
two knives, cut in the shortening until coarse crumbs form. Sprinkle the
iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs
until a dough is formed. Press the dough firmly into a ball.

FILLING:

Divide the pastry almost in half and roll out the larger half, on a
lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate
with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie
plate. (Note: When lining the pie plate, be careful not to stretch the
pastry when spreading it out. This will cause holes or the pastry will
shrink and the filling will run over in the oven as it is baked. Place in
the pie plate and gently, working from the center, spread the pastry out
until it covers the bottom of the pie plate and then lay the rest of the
pastry over the rim and trim.) Combine the apples, sugar, flour, and
cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry
lined pie plate. Roll out the remaining pastry to an 11-inch circle.
Gently fold into quarters and cut steam slits in the folds. Unfold the
crust and place on top of the filling, trimming the crust to 1-inch beyond
the rim of the pie plate. Fold the top crust under the lower one and
flute to form a ridge around the edge of the pie plate. Combine the egg
yolk and water, then brush the mixture over the top crust and rim. Bake
in a 400 degree F. oven for 45 to 50 minutes or until apples are tender
and the crust is a golden brown. Cool on a wire rack until slightly warm
and serve with Vanilla Ice Cream, if desired.

—————————————————————————–

Popularity: 5% [?]

Apple Plate Cake (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
4 oz Butter
2 oz Caster sugar
4 Cooking apples
1 Egg, beaten
Little milk
Melted butter for glazing
Ground cloves or cinnamon
Caster sugar for dusting

Set oven to 425F or Mark 7. Grease an 8 inch round
flan tin. Rub the butter into the flour in a bowl and
stir in the sugar. Peel and grate two of the apples
and add to the flour with the beaten egg. Mix well
together. If the dough is rather firm add a little
milk to soften. Turn the dough on to a floured surface
and knead lightly. Press evenly into the base of the
tin. Peel, core and slice the remaining apples and
arrange, neatly overlapping, on top of the dough.
Brush with melted butter and sprinkle with a pinch of
ground cloves or cinnamon and a little caster sugar.
Bake for 25-30 minutes and serve warm.

From the booklet Scottish Teatime Recipes

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Popularity: 3% [?]

Date: Fri, 04 Mar 94 08:42:53 CST
From: “Lu Bozinovich ”

Hot and Sour Hunan Vegetables
(adapted from _China Moon Cookbook_, Workman, 1992)

1 T minced ginger
1 T minced garlic
2 T fermented black beans, coarsely chopped (Chinese)
1/4 t hot red pepper flakes
1/2 c unsalted vegetable stock
2 1/2 T soy sauce
2 T white vinegar
1/4 t sugar
3/4 pound cauliflower florets, cut into walnut sized pieces
1/2 pound peeled carrots, cut diagonally into 1/8 inch coins
1 pound slender green and golden zucchini, cut into 1/4 inch rounds
1 T cornstarch dissolved in 1 1/2 T water
4 scallions, cut diagonally into rings

Combine ginger, garlic, black beans and red pepper flakes in a small
bowl; cover and set aside. Blend stock, soy sauce, vinegar and sugar
together in a second bowl.

Bring large pot of water to a rolling boil. Fill a large bowl with
ice water. Blanch cauliflower 1 minute, then plunge into the ice
water. Repeat with remaining vegetables, letting water in the pot
return to a boil before adding a fresh batch. Blanch the carrots for
15 seconds, and the zucchini for 5 seconds. Drain the vegetables
well and place in separate bowls.

Heat a wok or large heavy skillet over high heat until hot enough to
a drop of water on contact. Add water (about 2 T) and swirl to glaze
pan. Reduce heat to moderately high, than add ginger mixture and
stir gently until fragrant, 20 to 30 seconds. Add cauliflower and
toss 2 minutes. Add carrots and toss 1 1/2 minutes, than add zucchini
and toss 30 seconds. Stir stock minxture and add to pan, stirring to
combine. Bring mixture to a simmer, then cover and cook until veggies
are crisp-tender, about 30 to 60 seconds. Stir cornstarch mixture to
blend, than add to pan and stir until sauce turns glossy and slightly
thick, 10 to 20 seconds. Serve immediately ona heated platter,
garnished with a sprinkling of scallion rings and teamed up with
noodles or rice. Serves 4 to 6.

Popularity: 19% [?]

Title: CAMPER’S COOKIES
Categories: Cookies, Tex-mex
Yield: 6 servings

2 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Baking powder
1 c Margarine
1 c White sugar
1 c Brown sugar
2 Eggs
1 ts Vanilla
2 c Oats
6 oz Semi-sweet chocolate chips
1 c Nuts

Sift together the flour, baking soda, salt, and baking
powder. Cream the margarine and the sugars together.
Add the eggs and beat. Add the flour mixture and mix
well. Add the vanilla, oats, chocolate chips, and
nuts. Grease a 13x9x2 pan, and press mixture in
evenly. Bake in a preheated oven 15 minutes at 350 F.

Judean Scott Fort Worth, TX in the Gustine, TX P-TC
cookbook

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Popularity: 3% [?]

Title: Regina’s Cheddar Biscuits
Categories: Biscuits, Ceideburg 2
Yield: 1 servings

1 1/2 lb Flour
1/4 c Baking powder
1/2 ts Salt
1/4 c Sugar
1/4 lb Butter
3/4 lb Margarine
1 1/2 c Grated Cheddar cheese
1 1/2 c Buttermilk

Mix together the flour, baking powder, salt and sugar in a large
stainless-steel or glass bowl. Cut butter and margarine into large
cubes and, using your hands, work into flour mixture until size of
large peas. Then add cheese and buttermilk to make a soft dough. On a
well floured surface, roll out dough to 3/4-inch thickness; cut with
a 2-inch biscuit cutter. (Will keep for up to 24 hours in the
refrigerator before baking.) Bake at 350F until golden brown. Makes
about 30 biscuits. PER BISCUIT: 165 calories, 3 g protein, 8 g
carbohydrate, 14 g fat (5 g saturated), 15 mg cholesterol, 348 mg
sodium, 0 g fiber. From the San Francisco Chronicle, 6/29/92. Posted
by Stephen Ceideberg; February 24 1993.

MMMMM

Popularity: 4% [?]

GAZPACHO SOUP (VEGAN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Green Bell pepper — diced
1 md Red Bell pepper — diced
1 md Yellow Bell pepper — diced
4 Stalks celery — diced
2 Cucumbers — peeled and
Diced
28 cn Plum tomatoes — chopped
With liquid
6 tb Lemon juice
2 tb Olive oil
3 c Cold water
1/4 c Italian parsley — chopped
1/2 c Fresh basil — chopped
1/2 ts Salt
1/4 ts Pepper
1 tb Tabasco sauce

Combine all ingredients; mix well. Adjust seasonings.
Serve chilled

Recipe By : Vegetarian Times-Amanda Cushman 7/94
Issue

From: Conni Marais (X3648) On Fri, Aug

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Popularity: 6% [?]

Orange Cinnamon Coffee

Recipe By : The Tightwad Gazette
Serving Size : 8 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 C ground coffee — not instant
1 1/2 Tsp grated orange peel
1/2 Tsp vanilla extract
1/2 Tsp cinnamon

Blend coffee and dry ingredients in a blender. Blend in flavorings and
extracts. Scrape sides and blend 15 seconds more. Makes one 8-cup pot
of coffee.

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Popularity: 5% [?]

Title: ORANGE CRISPY BEEF
Categories: Chinese, Beef
Yield: 4 servings

1/2 lb Beef Flank
1 Egg White, beaten
Salt, sprinkling
1 tb Flour
1 tb Cornstarch
1/2 ts Baking Powder
1 Egg Yolk, beaten
2 c Water
Oil, for deep frying
2 ts Vegetable Oil
Ginger root, 1 inch, minced
1 Garlic Clove, minced
1 ts Orange Zest, thin strips
1 ts Dry Mandarin Zest, hydrated
1 Scallion, chopped
2 ts Oriental Chili Sauce
1 tb White Cooking Wine
2 tb Chicken Broth
1/2 tb Soy Sauce
1 tb Sugar

* For tenderness and appearance, be sure to cut the
beef strips diagonally across the grain.

In a small bowl, toss beef strips with a sprinkling of
salt. Stir in beaten egg white.

In a medium bowl, prepare batter by combining flour,
cornstarch and baking powder. Mix egg yolk with half
of the water and add. Whisk in additional water until
a smooth, runny batter develops. Heat oil to 325. Dip
beef strips in batter. Carefully place strips in hot
oil and fry for about a minute or until batter is set.
Drain and set aside. Keep oil hot. In another wok,
heat a tablespoon of oil. Combine and add ginger,
garlic, orange zest, mandarin zest and scallions. Stir
fry for about 30 seconds. Combine and add chili sauce,
wine, chicken broth, soy sauce, and sugar.

Stir until thick and shiny. Keep warm.

Re-fry beef strips. Drain. Quickly stir into thickened
orange sauce. Serve hot with bowls of steamed rice.
Serves 4.

From Chef Jackie Chow of Chez Flamingo, 1809 St.
Catherine West. From The Gazette, 91/06/12.

—–

Popularity: 5% [?]