Title: Portuguese Biscuits
Categories: Breads, Portuguese
Yield: 36 Servings

1/4 c Butter
1 1/4 c Sugar
3 Eggs
3 1/2 c Flour
3 ts Baking Powder
1 ts Salt

Cream butter and sugar until light and fluffy. Cream the eggs one at a
time. Add flour, baking powder and salt; 2 tablespoons at a time until all
used up. Dough should be quite stiff, make walnut sized balls and roll into
a 6 inch rope the size of a pencil. Make a ring on a lightly greased baking
sheet, sealing the edges together. Bake in a preheated 350oF oven 20-25
minutes until light brown. Makes 2/-3 dozen.

Source: “The Yankee Kitchen” 03-30-93 (#5) [Louise]

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Popularity: 2% [?]

White Chocolate Egg Cream

Recipe By : webmaster@godiva.com
Serving Size : 2 Preparation Time :0:15
Categories : Godiva Chocolate
Company Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Ounces White Chocolate
1/4 Cup Light Corn Syrup
2 Tablespoons Orange Juice — freshly squeezed
—–Assembly—–
2 Cups Milk
1/2 Cup Seltzer

Make the white chocolate syrup:

1. Melt the white chocolate with the corn syrup and orange juice
according to the directions in the Chocolate Key. Whisk the white
chocolate mixture until completely smooth. Cool until tepid.

Assemble the egg creams:

1. Pour 1 cup of the milk into a 12-ounce glass. Top with a spritz
of seltzer so that the white foam reaches the top of the glass. Place
a spoon in the glass. Pour 3 tablespoons of the white chocolate
syrup into the glass, hitting the bottom of the spoon if possible,
and stir with quick strokes to blend the syrup into the milk
without deflating the foam. Repeat to make another egg cream.
Serve immediately.

2 servings.

PREPARATION: 15 minutes plus cooling time

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Popularity: 7% [?]

2 onions 1/3 c. brown rice
2 carrots 1 cup red lentils
2 potatoes 1 tomato
10 cups water 1 tsp. dried mint
Salt pepper to taste
Put finely chopped onions in a pan with your favorite sauteing liquid and
stir for 4-5 minutes on medium heat. Add chopped carrots and 2 cups of hot
water and bring to a boil. Add chopped potatoes and another 2 cups of hot
water. Add the rice and lentils with 2 cups of hot water and stir steadily.
Add chopped tomato, salt and black pepper, and the remaining water. Cover
and cook over low heat for approximately 30 minutes until tender. Stir
occasionaly. Before removing from the heat, add mint.
Cal. 113; Protein: 5.71 g; Carb: 20.88 g; Fat: 1.17 g – 9% cff (calculated
with 2 tsp olive oil); Sodium: 14.68 mg; Dietary Fiber: 1/2 g; Soluble
Fiber: .39 g; Insoluble Fiber: 2.45g.

Popularity: 5% [?]

LILY COOKIES #3

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cookbook USA
4 1/2 oz. cream cheese
1 c. butter or shortening
2 c. flour

Preparation :
Cream butter and cheese and add flour. Mix well. Roll out to
1/4 inch thickness. Cut with 22 inch round cutter. Roll into
cornucopia by bringing 2 rounded edges together and overlapping.
Press edges gently to shape like a lily. Fill open part with jelly
or jam. Bake at 375 degrees about 15 minutes. Cook and drench with
powdered sugar. Yields 6 dozen.

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Popularity: 14% [?]

Title: Chocolate Cherry Torte 02 – Country Living
Categories: .cl, Holidays, Desserts, Cakes, Torte
Yield: 10 servings

Part two

7. To assemble torte, using the bottom of a 9 by
5-inch loaf pan as a pattern, cut chocolate cake into
three 9 by 5-inch rectangles; use leftover cake
trimmings for snacking. Line the inside of the loaf
pan with plastic wrap, allowing 2 inches to extend
over the sides so assembled torte can be easily
removed from pan.

8. Place one cake rectangle in bottom of pan; brush
generously with some Coffee Syrup. Spread half of
cheese filling on top of cake in pan. Place another
cake rectangle atop filling; brush with Coffee Syrup
and top with cherry filling. Place remaining cake atop
cherry filling; brush with remaining Coffee Syrup and
top with remaining cheese filling, spreading smoothly
as this will be top of torte. Cover torte with
overhanging plastic wrap and refrigerate at least 4
hours or overnight. Prepare Chocolate Meringue Twigs.

9. To serve, remove torte from pan by pulling up
plastic wrap on all sides. Place torte on serving
plate and gently pull plastic wrap to remove from
underneath. Gently press flat sides of chocolate twigs
upright onto sides of torte to cover completely. If
desired, tie ribbon around sides of torte, ending in a
bow in the center of one long side. Top torte with
fresh cherries, if desired, and serve. Or refrigerate
up to 2 hours before serving. (Twigs will eventually
soften with refrigeration.)

Chocolate Meringue Twigs: Heat oven to 275′F. Line 2
large baking sheets with parchment paper (if not
available, use aluminum foil and grease lightly).
Place 1/2 C sugar and 2 large egg whites in
medium-size bowl. Set the bowl in a larger bowl of
very hot, not boiling, water. With portable electric
mixer at high speed, beat mixture until thick and
nearly double in volume. Remove bowl from hot water
and continue beating egg whites until very stiff peaks
form-about 4 minutes. Sift 2 T unsweetened cocoa
powder over meringue and fold in until blended.
Transfer chocolate meringue to pastry bag fitted with
a 3/8-inch round tip. Making narrow rows, pipe 3 to
4-inch long “twigs” of meringue onto baking sheets.
Bake meringue twigs 1 1/2 hours or until dry and firm.
Cool twigs completely on baking sheets on wire racks.
Meanwhile, melt 1 1/2 oz bittersweet chocolate in
microwave or in bowl set over simmering water. Dip
fork in melted chocolate and quickly move it back and
forth across twigs, creating thin chocolate stripes.
Refrigerate twigs just until chocolate stripes
harden-about 5 minutes. Gently remove twigs from
parchment and store in airtight container,
unrefrigerated, until ready to use.

Note: Dried cherries are available by mail from
American Spoon Foods, 1668 Clarion Ave., P.O. Box 566,
Petosky, Mich. 49770-0566; (800) 222-5886.

Country Living/December/92 Scanned fixed by Di Pahl

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Popularity: 5% [?]

CUCUZZARA (SQUASH BREAD WITH TOMATOES, ONIONS, PEPPERS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Olive oil
1 md Onion, cut in slices as thin
— as possible
2/3 lb Butternut squash, peeled
— diced
1 ea Red bell pepper, roasted
— cut into strips
4 oz Tomatoes, peeled, seeded
— diced
1 1/2 ts Dried yeast
1 1/2 c Warm water
3/4 c Durum flour biga
7 c Durum flour
1 tb Salt
Red pepper flakes, optional

About 1 hour before you are ready to make the bread, warm 1/4 c olive
oil in a skillet saute the onions over medium-low heat until they
are soft but still slightly crunchy. Add the squash pepper. Cover
cook for 20 minutes. Add the tomatoes cook another 3 to 5
minutes. Cool.
Stir the yeast into the water let proof for 10 minutes. Add the
biga mix well. Add the rest of the olive oil. Stir in the cooked
vegetables. Add the flour salt slowly, mixing until the dough comes
together. Knead with wet hands until the dough is form, velvet
elastic. Place dough in an oiled bowl, cover let rise until
doubled, about 3 hours.
Divide the dough into 4 pieces shape into long cylinders. Place on
floured baking sheets, cover let rise until well doubled, about an
hour.
Preheat the oven to 400F. Bake for 35 to 45 minutes, until golden.

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Popularity: 8% [?]

Title: Potato Salad Supreme (Vrg)
Categories: Veg-cook, Sept.
Yield: 6 servings

4 c Potatoes, chopped in
1/2 -inch cubes
1 c Broccoli flowerets, steamed
And cooled
1 c Peeled tomato wedges
1 c Celery, finely chopped
1/2 c Green onions, chopped
1 c Favorite salad dressing
(Nonfat or
Low-oil works best.)
Seasonings to taste
1/2 c Pitted ripe olives, sliced

Mix all ingredients in a large bowl, saving olives for garnish. Serves at
room temperature for best flavor.

Total Calories Per Serving: 237 Fat: 7 grams This article was originally
published in the September/October 1993 issue of the _Vegetarian_Journal_,
published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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Popularity: 5% [?]

Title: Spiced Almond Meringues
Categories: Cookies
Yield: 18 servings

1 tb Butter
1 Egg white
1 pn Cream of tartar
1 ts Ground cinnamon
1/4 c Sugar
3/4 c Almonds; ground

Recipe by: Jo Anne Merrill
Preparation Time: 0:15
1. Grind almonds or buy already ground.
2. Grease a cookie sheet generously with 1 tablespoon butter or solid
margarine.
3. Heat oven to 350 degrees.
4. Combine in a mixing bowl the egg white and a pinch of cream of
tartar; beat until foamy.
5. Combine sugar and cinnamon. Gradually add to egg white, beating
until stiff peaks form. Fold in the ground almonds.
6. Drop by LEVEL tablespoons 2 inches apart on cookie sheet. Cookies
spread during baking so don’t place too close together.
7. Bake 10 minutes or until cookies are a pale beige color.

Yield: About 18 cookies.

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Popularity: 5% [?]

BOCKWURST

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Veal
1/4 c Chives
1 tb Salt
2 ts Sage
2 ts White pepper
1 1/2 ts Sugar
1 t Mace, ground
1 t Cloves, ground
3 dr Lemon extract
3 Eggs
1 c Cream, heavy
Small hog casings

Use veal shoulder or trimmings.
Work veal twice through fine blade of grinder and add
to large bowl. Sprinkle chives, salt, sage, pepper,
sugar, mace, cloves and lemon extract over meat. Add
eggs and cream and beat 5 minutes, until mixture comes
away from sides of bowl. Fill casings with mixture
and tie or twist into 5-6″ lengths. Bring kettle of
heavily salted water to boil. Lower in sausages,
preferably in wire basket, and simmer very gently 2-3
minutes. Let cool in water, then drain.
Store in refrigerator for up to 2 days.
To serve: simmer in water for 10-15 minutes, drain and
serve with bread and butter with sweet mustard as a
seasoning. Several types of sausages are easy to make
at home. Casings can be found in specialty meat
markets and are traditionally made of animal
intestines. Saltpeter (remember that from your
military mess days?) is used as a preservative in some
sausages and is available in drugstores. Fresh
sausages do not keep well and should be used in a few
days. The more spice, salt and saltpeter they contain
means a longer storage time for the sausage.

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Popularity: 6% [?]