Homemade Chocolate Pudding Pie Filling

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : =

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups unsweetened cocoa powder — sifted PLUS
2 tablespoons unsweetened cocoa powder — sifted
3 1/4 cups granulated sugar
1 1/3 cups cornstarch
1/2 teaspoon salt

In a large bowl, combine all ingredients. Stire with a wire whisk until ev=
enly distributed. Pour into a 6 cup container with a tight fitting lid. S=
eal container. Label with date and contents. Store in a cool, dry place. =
Use with 3-4 months. =

Makes about 6 cups Homemade Chocolate Pudding Pie Filling.

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Popularity: 13% [?]

Title: TEAL OR POULE D’EAU GUMBO
Categories: Stews, Creole
Yield: 1 Servings

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3 tb Shortening
1 lg Onion
2 tb Flour
2 Toes garlic
1 Bay leaf
1 pn Thyme
Parsley
Salt and pepper to taste

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2 Poules d’eau or teal; up to
-3
Shortening for sauteing
2 Dozen oysters with water
-(optional)
4 c Water; up to 6
File powder
Cooked rice

Add flour to shortening. Cook over low heat. Stir constantly, to avoid
scorching, until very brown. Add onions, garlic, bay leaf, thyme,
parsley, salt and pepper.

Skin poule d’eau or teal, wash, cut up, salt and pepper. Fry lightly
and set aside. Make basic roux, add poule d’eau or teal and water.
Simmer for about two hours or until tender. If using, add oysters and
oyster water (be sure and pick over them by hand for pearls and bits
of shell, and strain the water.) Add file individually when ready to
serve. Serve over rice.

Note: do not add file to a rapidly boiling pot or it will string (file
means thread). If you wish to season the entire pot, bring the
temperature down to a bare simmer, remove some liquid, let it cool
and stir in the file; then stir the mixture back into the pot. Do not
bring it to a rolling boil again.

from “New Orleans Lenten Recipes: A Multi-Ethnic Sampling” by Elaine
Abboud Mowad and Jean Sarrazin Sears, published in 1970 by the
Louisiana Folklore Society. The booklet contains recipes passed down
from generation to generation by word of mouth.

printed in The New Orleans Times-Picayune, March 2, 1995

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Popularity: 12% [?]

Yankee Potato Salad With Dill

Recipe By : Nancy Jordan, Yankee Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Baldassari Salads And Dressings
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium Red Potatoes
1/2 Cup Mayonnaise
1/2 Cup White Vinegar
1 Tablespoon Coarse Mustard
1 Teaspoon Salt
Fresh Ground Black Pepper — To Taste
1/4 Cup Fresh Dill
2 Cups Steamed Broccoli Florets — In Bite Size Pieces

Place potatoes in a heavy sauce pan and add enough water to cover them
three-fourths of the way. Boil until tender but still firm, about 20
minutes. Drain.
Place mayonnaise in a large heat-proof bowl. Whisk in vinegar, mustard,
salt and pepper, then slice or chunk in the potatoes while they are still
hot. Stir frequently while cooling.
When salad is cool, add the dill. Refrigerate until chilled and toss with
the broccoli right before serving.

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NOTES : Lots of fresh dill, mustard, vinegar and mayonnaise. The secret is
to mix everything while the potatoes are hot. And to add a handful of
lightly steamed broccoli florets from the garden right before serving. This
tastes even better the second day.

Popularity: 8% [?]

This is a modification of a recipe that originally
ran in Prevention magazine. I hope you like it as well as I did.

Black-Eyed Peas and Carrots with Basil Dressing

(The original recipe called for Tarragon, but I don’t like Tarragon, and so I
used Basil. However, if you like Tarragon, that is the herb originally called
for . )

1 1/3 cups dried black-eyed peas, soaked overnight
1 bay leaf
1 thick slice onion
1 sprig fresh basil
1 clove garlic, lightly crushed
1/4 c. + 1 1/2 Tbs. white-wine vinegar
3 1/2 Tbs. lemon juice
2 Tbs. minced fresh basil (or more, if you like basil)
1 Tbs. snipped chives
1/4 tsp. ground black pepper
2 cups diced carrots
1/2 cup diced green peppers
1/2 cup diced red onion

1. Drain the black-eyed peas and transfer them to a 3-quart saucepan. Add the
bay leaf, onion slice, basil sprig, and garlic. Add about 8 cups of cold
water. Bring to a boil. Simmer uncovered over medium heat, stirring
occasionally, for about 1 hour or until the peas are tender.

2. In a large bowl, whisk together the vinegar, lemon juice, minced fresh
basil, chives, and black pepper. Set aside.

3. While the peas are cooking, blanch the carrots in boiling water for 3
minutes, or until crisp. Drain and add to the bowl with the dressing. Stir
well and set aside.

4. When the peas are tender, drain and discard the bay leaf, onion, basil, and
garlic.

5. Combine peas and carrots and stir lightly to blend. Add the green peppers
and red onion. Toss well. Serve chilled or at room temperature.

Serves 6.

Popularity: 7% [?]

Apple Pie

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:30
Categories : Desserts Pies Pastry
Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 batch pie pastry — see recipe
6 large apples
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 tablespoon all-purpose flour
1 tablespoon butter — cut into bits
1 teaspoon sugar
dash cinnamon
1 tablespoon milk

Peel, core, and thinly slice apples. Toss with lemon juice and zest.
Mix sugar, flour, and spices. Toss with apples to coat.
Roll half of dough into a round and fit into a 9″ pie pan. Fill shell
with apple mixture. Dot top with butter. Roll remaining dough into a round
large enough to cover top of apples. Place carefully over apple filling and
crimp edges of crusts together. Make slits in top crust to vent. Mix
teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and
sprinkle lightly with cinnamon sugar.
Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake
an additional 20-30 minutes.

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Serving Ideas : Serve hot with sharp cheese, ice cream, or clotted cream.

Popularity: 6% [?]

Title: Fog City Diner’s Tomato Ketchup
Categories: Condiment, Ceideburg 2
Yield: 1 servings

4 lb Ripe plum tomatoes, coarsely
-chopped
1 1/2 c Sugar
1 c Cider vinegar
1 tb Minced garlic
3/4 ts Salt
1 1/2 ts Mixed pickling spice
1 sm Stick cinnamon, about 1/4
-inch long
1 1/2 ts Dry mustard
1/2 ts (scant) freshly ground
-pepper
2 tb Cornstarch dissolved in
1/4 c Cold water
1/4 ts Cayenne pepper

The Fog City Diner was one of the places that came along with the
diner revival of a few years back. It is, or was, a trendy place
over in the City. I think it may have closed after the ’89 quake,
but I’m not sure about that.

Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice,
cinnamon, dry mustard and pepper in a large, heavy stainless steel or
enameled saucepan. Bring the mixture to a boil over medium heat,
stirring occasionally. Reduce the heat and simmer the ketchup,
uncovered, for 30 minutes, stirring frequently. Remove the ketchup
from the heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down
hard on the solids. Rinse out the saucepan and return the ketchup to
a boil over medium heat, stirring frequently. Reduce the heat and
simmer the ketchup, stirring frequently, for 10 minutes. (Even if
the ketchup seems thin, do not cook it any longer, as the thickening
power of the cornstarch lessens with prolonged cooking. The ketchup
will thicken a bit more upon cooling.) Remove the ketchup from the
heat and let it cool to room temperature. Store the tomato ketchup,
covered, in the refrigerator for up to a month.

Makes about 5 cups.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideberg; March 4 1993.

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Popularity: 4% [?]

Title: Grilled Steak with Tasso Maque Choux
Categories: Meat/beef, Emeril, Ethnic, Am/la
Yield: 4 servings

4 Rib eye steaks (10oz)
2 tb Olive oil
2 tb Essence
2 tb Olive oil
4 oz Tasso; diced
1 1/2 c Fresh corn; scraped from cob
1/4 c Onions; chopped
1 tb Shallots; minced
1 tb Garlic; minced
1 c Heavy cream
1/3 c Red bell peppers; minced
1/4 c Green onions; chopped
Salt and pepper
1 c Fried onion rings; warmed
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow onions

For the maque choux: In a saute pan, heat the olive
oil. When the pan is smoking hot, add the tasso and
saute for 30 seconds. Add the corn ad saute for 1
minute. Add the onions and continue sauting for 1
minute. Add the garlic and season with salt and
pepper. Saute for 1 minute. Stir int he cream, red
pepper, and green onions and simmer until mixture is
heated through., about 2 minutes. For the steak: Rub
each steak with the olive oil and season with Essence.
In a hot saute pan, cook steaks for 4 minutes on each
side for medium rare. Remove from pan. Spoon the
maque choux in the center of the plate.
Place steak on top of the maque choux. Garnish with
the fried onions, green onions, peppers and yellow
onions.

Source: Essence of Emeril, #2325, TVFN
formatted by Lisa Crawford. 4/28/96

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Popularity: 6% [?]

Title: CAKE MIX PEANUT BUTTER COOKIES
Categories: Cookies, Cakes
Yield: 36 servings

1 ea Yellow or White Cake Mix
1 c Peanut butter
1/2 c Oil (1/3 c works okay)
2 tb Water
2 ea Eggs

Mix well by hand. Drop by teaspoon 1 inch apart on an
ungreased cooky sheet. Criss cross with a fork dipped
in water. Bake 12 to 15 minutes at 350~. Remove
immediately. Makes 3 to 4 dozen.

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Popularity: 4% [?]