Sour Cream Brunch Cake

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :1:00
Categories : Cakes Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup margarine — softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream — light
Filling:
1/2 cup pecans — chopped
1 tablespoon cinnamon
3 tablespoons brown sugar, packed

Grease and flour an angel food cake pan. Mix all ingredients
except filling , adding sour cream last. Mix filling ingredients in a small
bowl. Pour half of batter into pan, sprinkle with half of filling, remainder of
batter then remainder of filling. Bake in a preheated 350 degree oven for 1
hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill

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Popularity: 9% [?]

GORTON’S NEW ENGLAND CLAM CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups American

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Gorton’s clams
1 cup Pared diced potatoes
2 tablespoons Butter
1/4 cup Chopped onion
2 cups Milk — Salt and pepper to taste
Sherry (optional)

Drain clams. Cook onion in butter. Add potatoes and clam juice and cook
until tender. Add clams and milk.
Heat and season. Do not boil.

Yield: 4 servings.

The Side and Back Panel Cookbook edited by Craig T.
Norback
From The Cookie Lady’s Files

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Popularity: 4% [?]

Title: FLAN ALMENDRA
Categories: Desserts
Yield: 1 servings

1/2 c Sugar
2 tb Water
1 c Milk
3 Eggs
3 Egg yolks
1 ts Vanilla
1 c Slivered almonds
1/4 c Sugar

Preheat oven to 350.

Heat sugar and water in small saucepan over medium heat. Heat and boil
until mixture caramelizes. Immediately, pour mixture into 9″ round cake
pan. Cool.

Combine rest of ingredients in a blender; process at high speed 1 minute.
Pour over caramelized sugar; cover pan with aluminum foil and place in
a large shallow pan. Pour hot water to depth of 1 inch into larger pan.
Bake for 55 minutes or until a knife inserted near center comes out
clean. Remove from water and uncover. Cool at least 30 minutes. Loosen
sides with knife and invert

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Popularity: 3% [?]

Title: Green Apple Sorbet (Sorbet de Pommes Vertes)
Categories: Desserts, Ices, Low-fat
Yield: 4 servings

3/4 lb Tart green apples
— (such as Granny Smith)
— unpeeled, cored,
— thinly sliced
1 1/2 tb Fresh lemon juice
3/4 c Water
3/4 c Sugar

Combine sliced apples and fresh lemon juice in medium bowl. Cover with
plastic wrap and freeze overnight.

Combine water and sugar in heavy medium saucepan. Stir over medium heat
until sugar dissolves. Increase heat and bring to boil. Cool completely.

Puree frozen apple slices and sugar syrup in processor until mixture is as
smooth as possible. Transfer apple mixture to ice cream maker and process
according to manufacturer’s instructions. Transfer sorbet to container
and freeze. (Can be prepared 1 day ahead.)

* Source: Les Loges de l’Aubergade (France)
* Published in Bon Appetit (May 1994)
* Typed for you by Karen Mintzias

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Popularity: 7% [?]

Date: Fri, 08 Apr 94 11:10:29 EDT
From: k_desroches@unhe.unh.edu

Curried Lentils Brown Rice

2 Fresh tomatoes
1/2 cup tomato paste
2 scallions
1/2 cup sliced mushrooms
1 granny smith apple
2 garlic cloves
1 tbsp. curry
black pepper to taste
1 cup red lentils
2 cups cooked brown pepper

Chop veggies and apple into bite-sized pieces. Saute garlic and scallions in
lemon juice, tamari, and water.

Add curry, saute just enough to blend flavors. Add the rest of the
ingredients, heat thoroughly.

Spoon the sauce over a healthy portion of lentils and rice.

Popularity: 4% [?]

Mango Relish

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Salsas
Southwestern Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe mango (peeled) — pitted and diced
2 tablespoons red bell pepper (peeled) — finely diced
3 tablespoons jicama — diced
1 tablespoon fresh cilantro — chopped
1 tablespoon serrano chile — minced
juice of 1 lime
1/2 teaspoon salt

In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with
Black Bean-Goat Cheese Enchiladas or grilled meats or poultry.

Chef’s Notes: This recipe is included in chef Stephan Pyles cookbook, __The
New Texas Cuisine__, Morrow, 1993, ($35.00).

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NOTES : Serve this relish with Black Bean-Goat Cheese Enchiladas or grilled
meats or poultry.

Popularity: 5% [?]

SWEET DOUGH FOR PIES

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
One crust pie — about 10 ounces
dough:
1 1/4 cups all purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter — (1/2 stick)
1 large egg
Two crust pie — about 1 1/4 pounds
dough:
2 1/2 cups all purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons cold unsalted butter — (1 stick)
2 large eggs

To mix the dough by hand, combine flour, sugar, salt and baking powder in a
medium
mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and
add to dry ingredients. Toss
once or twice to coat pieces of butter. Then using your hands or a pastry
blender, break the butter
into tiny pieces and pinch and squeeze it into the dry ingredients.
Occasionally reach down to the
bottom of the bowl and mix all the ingredients evenly together. Continue
rubbing the butter into the
dry ingredients until the mixture resembles a coarse ground corn meal and no
large pieces of butter
remain visible.
Beat the egg (s) in a small bowl and pour over the flour and butter mixture.
Stir in with a fork until the
dough begins to hold together, but still appears somewhat dry. Scatter a
teaspoon of flour on the
work surface and scrape the dough out onto it. Press and knead the dough
quickly 3 or 4 times, until
it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and
baking powder in work bowl
fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut
butter into 1tablespoon pieces
and add to work bowl. Process, pulsing repeatedly at 1second intervals,
until the mixture is fine and
powdery, resembles a coarse ground cornmeal and no large pieces of butter
remain visible, about 15
pulses in all.
Add the egg (s) to the work bowl and pulse ten times or so, until the dough
forms a ball.
Scatter a teaspoon of flour on the work surface and scrape the dough out
onto it. Press and knead
the dough quickly 3 or 4 times, until it is smooth and uniform.
Press the dough into a disk (two equal disks for the larger amount of
dough). Sandwich the disk (s) of
dough between two pieces of plastic wrap and press it into a 6 inch circle.
Refrigerate the dough until
firm, or until you are ready to use it, at least 1 hour.
Storage: Keep the dough in the refrigerator up to two days, or freeze it
doublewrapped in plastic.
Because the dough is thin, it will defrost quickly at room temperature when
you intend to use it.
Variations:
SPICE CRUST:
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg
and ground cloves
to the dry ingredients before mixing in the butter. Double the quantities
for the 2 crust recipe.
COCOA DOUGH:
Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients
before mixing in the
butter. Double the quantities for the 2 crust recipe. If the dough seems dry
after adding egg (s), add a
teaspoon or two of water, no more.

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Popularity: 3% [?]

Title: SZECHWAN PASTA SALAD
Categories: Chinese, Salads
Yield: 6 servings

2 pk Angel hair pasta
1/2 lb Turkey
2 Red bell peppers
2 md Carrots
1 cn Water chestnuts
6 Green onions
1 c Miniature corn on the cob
1/4 lb Snow peas
1 bn Cilantro
4 tb Toasted sesame seeds
DRESSING:
2 c Mayonaise
3/4 c Soy sauce
2 tb Szechwan hot oil
1/4 c Sesame oil
1 tb Dijon mustard
2 Garlic cloves

Cook angel hair pasta al dente. Dice turkey, bell
pepper and peeled carrots. Drain and slice water
chestnuts. Remove stems from cilantro and use the
leaves only save a little for the garnish. Chop green
onions. Slice the cobletts. Slice the snow peas on a
diagonal into thin strips. Toast the sesame seeds and
reserve 1 TBSP. for the garnish. Toss ingredients
together. Combine all dressing ingredients in food
processor. Add to salad and toss. Garnish with toasted
sesame seeds and cilantro.

Shared by LEXI KERN

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Popularity: 4% [?]

Spicy Szechuan Tofu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounce Soft tofu
1/2 teaspoon Sugar
2 tablespoon Oil
1/2 cup Stock
1 teaspoon Minced fresh ginger
1/2 tablespoon Cornstarch dissolved in 2
1 Garlic clove — minced
— tb water
3 tablespoon Chopped scallions
1 teaspoon Sesame oil
1 tablespoon Szechuan hot bean paste
2 drop Hot chili oil
1 tablespoon Tamari
1/4 teaspoon Szechuan peppercorn powder
1/2 teaspoon Salt

Drain rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over
high flame add oil. When hot, add ginger, garlic 2 tb scallions, cook for
30 seconds. Add hot bean paste tofu. Stir gently. Add tamari, salt, sugar
stock, bring to a full boil. Thicken with cornstarch. Add sesame oil, chili
oil peppercorn powder. Sprinkle with remaining scallions serve with brown
rice.

“Vegetarian Times Cookbook”

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Popularity: 15% [?]

Title: S’MORES BARS
Categories: Snacks, Bars, Chocolate
Yield: 20 servings

8.00 oz Quick Crescent Dinner Rolls
6.00 oz Semi-sweet Chocolate Chips
10.00 Marshamallows; cut in half

Heat oven to 375~. Unroll dough into 2 long rectangles. Place in
ungreased 13×9″ pan; press dough over bottom, sealing perforations
well. Sprinkle chips evenly over dough. Place marshmallow halves over
chips, cut-side-down, in five rows of four. Bake at 375~ for 10-12
minutes or until light golden brown. Cool about 15 minutes. Cut in
squares around marshmallows. Makes 20 bars. TIP: For ease in cutting
marshmallows, use kitchen scissors dipped in warm water.

MMMMM

Popularity: 9% [?]