Title: LOBSTER VINAIGRETTE
Categories: Sauces, Salads, Seafood
Yield: 1 servings

1 lb Lobster shells
-(or a little more)
1 c Fish stock
-=OR=- Bottled clam juice
1/2 c Wine or malt vinegar
1 Egg yolk
1/2 c Salad oil

BREAK UP the lobster shells and place them in a 375F oven to roast for 30
minutes. Transfer shells to a pot, add stock and vinegar. Cover and cook
over medium heat for 30 minutes. Remove and discard the shells and reduce
the liquid until 1/3 cup remains. Pour the liquid into a bowl and chill.
Add egg yolk to the chilled liquid, then beat in the oil.
Makes 2 Cups
MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 23% [?]

Title: Cut-Out Cookies
Categories: Cookies, Holiday
Yield: 48 cookies

1 c Butter or margarine
1 1/2 c C and H Powdered Sugar
— unsifted
1 Egg
1 ts Vanilla
2 1/4 c All-purpose flour
1 ts Baking powder

Soften butter and beat until creamy. Beat in sugar until smooth. Add egg
and vanilla; mix well. Stir in flour and baking powder until thoroughly
mixed. Chill 2 to 3 hours. Roll dough thin on floured board. Cut into
desired shapes. Bake on ungreased cookie sheet in 375-degree oven 8 to 10
minutes. To frost: Beat one egg white until foamy. Beat in 1/2 cup
unsifted C and H Powdered Sugar. Tint with food coloring. Paint cookie
with frosting BEFORE baking. Makes 4-dozen cut-out cookies.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Popularity: 8% [?]

Title: Herb-Pepper Cheese
Categories: Appetizers
Yield: 2 Cups

1 2.5 oz pkge. herb soup mix
1 8 oz. pkge. cream cheese,
-softened
1/2 c Butter or margarine,
-softened
2 tb Milk
1 tb White wine vinegar
1 Garlic clove, pressed
1 tb Grated onion
1/2 ts Freshly ground pepper

Combine all ingredients in a large bowl; stir well.
Cover and chill. Let stand at room temperature 30
minutes before serving with crackers and fresh
vegetables. Yield 2 cups. Typed in MMFormat by
cjhartlin@msn.com Recipe by Rita W. Cook-Southern
Living Magazine Apr.97

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Popularity: 3% [?]

Title: WHITE PIZZA
Categories: Pies, Italian
Yield: 8 servings

Pizza shell, 12″
2 T Olive oil
4 ts Garlic; chopped fine
2 T Basil, fresh; OR
2 ts Basil, dried
2 md Tomato; thinly sliced
1/4 lb Mozzarella; grated, or to
-taste
1/4 lb Provolone; grated, or to
-taste
1/4 c Romano; grated
2 ts Oregano, dried; OR
1 T Oregano, fresh

Roll crust out to 12″ circle. Brush crust with olive oil, sprinkle
with garlic and basil. Arrange tomato slices over crust and top with
grated mozzarella, provolone, and Romano cheeses. Bake in a hot
preheated oven (425 to 450 degrees) 12 to 15 minutes or until cheese
has melted and crust is lightly browned. Sprinkle with oregano. For
best results, bake on parchment paper directly on pizza stone or oven
tiles.

Best made with Neopolitan pizza crust (flour, yeast, water, salt, and
molasses); crust thin and crispy, yet soft enough to be folded over
and eaten with fingers

From Mario’s Pizza, Regent Square, Pittsburgh, PA

MMMMM

Popularity: 7% [?]

CL WHIPPED CREAM

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon granulated sugar

In a bowl combine the cream, vanilla extract, and sugar. Whip until
soft
peaks form. The cream should have a satiny appearance. It should not
be
grainy.

Yield: About 3 cup

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Popularity: 10% [?]

Whole Wheat Olive Bread

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 16 Preparation Time :1:00
Categories : Bakery

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 cup finely chopped onion
2 packages active dry yeast
1 1/4 cup warm water — (105 to 115 degrees)
1 teaspoon honey
1 teaspoon salt
1 cup black olives — coarsely chopped
(Greek or Spanish)
2 tablespoons fresh thyme — finely chopped
2 1/2 cups whole wheat flour
1 1/2 cups bread flour — (1-1/2 to 2)

In a medium skillet, heat the olive oil, add the onions, and cook until soft,
4 or 5 minutes. Set aside to cool.

Dissolve the yeast in the water with the honey. In a medium mixing bowl,
combine the yeast mixture, onion mixture, salt, olives, and thyme and stir
well. Add the whole wheat flour and stir to combine well. Add enough of the
bread flour, 1/2 cup at a time, to make a stiff dough. Turn out onto a floured
surface and knead until smooth and elastic, adding flour as necessary. Place
in an oiled bowl, cover with plastic wrap or in a plastic bag, and set aside
to rise until doubled in bulk, about 1 hour.

Punch down and divide the dough in half. Shape into 2 round loaves, flatten
them slightly, and place them on an oiled baking sheet. Set aside to rise
again until doubled.

Preheat the oven to 375 degrees. Bake 35 to 45 minutes, or until well browned
and the loaves sound hollow when tapped on the bottom. Cool on racks.

Yield: 2 small loaves

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Popularity: 10% [?]

Title: ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)
Categories: Breads, Ethnic
Yield: 6 servings

4 c All purpose flour
1 ts Baking powder
1 tb Sugar
1 tb Melted butter
2 c Milk, heated to boiling

hot fat for frying powdered sugar (optional)

In a bowl, combine flour, baking powder and sugar.
Mix in the butter and hot milk until a stiff dough is
formed. Turn out onto a lightly oiled surface and
knead until smooth and cooled. Divide dough into four
parts. Shape each into a ball. Divide each into 4
parts to make 16, then divide each of the resulting
balls into 2 parts to total 32.

Cover baking sheets with waxed paper and dust the
waxed paper lightly with flour.

On a lightly floured surface, roll out each part of
dough to make a thin round about 8 inches in diameter.
Place the rounds on the floured waxed paper. Chill 30
minutes.

In a skillet, heat 2 inches of fat to 375 to 400
degrees F. Vegetable shortening or corn or peanut oil
may be used but the authentic fat is lard.

Fold gthe dough rounds, one at the time, into
quarters, and, with a sharp-tipped knife, make little
cuts and cut-outs in the dough. Fry the bread rounds,
until golden brown, about 1 minute on each side.
Remove and drain on paper toweling. Store in an
airtight container in a cool place or in the freezer
until ready to serve.

From: THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice
Ojakangas, Little, Brown, and Company, Boston. 1988.
Shared by: Karin Brewer, Cooking Echo, 6/93

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Popularity: 5% [?]

Baked Apples

Recipe By :
Serving Size : 4 Preparation Time :1:40
Categories : Sugar Free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large apple — cored
1 teaspoon cinnamon
4 whole cloves
1 teaspoon nutmeg
8 teaspoons apple juice, frozen concentrate
1 cup water
1 teaspoon cinnamon
2 whole cloves

Many different kinds of apples, such as Mackintosh, Rome Beauty,
Gravenstein, etc., can be used in this recipe. Store leftover baked apples
in the refrigerator for an easy snack or quick breakfast.

Preheat the oven to 350 degrees. Core the apples, leaving a 1/2-inch base,
and set in a baking dish. Place 1/4 teaspoon of the cinnamon, 1 whole clove,
a dash of nutmeg, and 2 teaspoons apple juice concentrate into each apple.
Pour the water around the apples . Add the remaining spices to the water and
bake for 1 to 1 1/2 hours, until the apples are soft. Serve warm or cold.

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Popularity: 5% [?]

Title: Fruit Tarts
Categories: Cheese, Fruits, Pies
Yield: 4 servings

MMMMM———————CHEESE TART SHELLS————————–
1/2 c Vegetable Shortening
5 oz American Cheese Spread;1 Jar
1 1/2 c Unbleached Flour

MMMMM————————–FILLING——————————-
2 Navel Oranges;Peel Section
8 1/4 oz Pineapple; Crushed, 1 Cn
1/4 c Sugar
5 ts Cornstarch
1/8 ts Salt
1/2 c Orange Juice
1 tb Lemon Juice
3/4 c Cheddar; Sharp, Shredded

CHEESE TART SHELLS:

Combine the shortening and cheese spread in a medium bowl. Cut flour
into the cheese mixture with two knives until well blended. Shape
into a roll 1 1/4-inch in diameter and 12 inches long. Wrap
completely in waxed paper or plastic wrap. Refrigerate for 1 hour or
longer. Preheat oven to 375 degrees F. Remove the dough from the
refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2
3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in
the bottom of each. Overlap 5 slices around the outside of each.
Gently press together. Pierce the bottoms and sides with a fork.
Bake 18 to 20 minutes in the preheated oven until lightly browned.
Cool in the pans on a rack and gently remove the shells when cold to
the touch.

FILLING:

Cut each orange section into 3 pieces and set aside. Drain the
pineapple, reserving the syrup. Combine the pineapple syrup, orange
juice, and lemon juice in a saucepan. Stir in the rest of the
ingredients except the cheddar cheese, and cook, stirring gently,
over medium heat until the mixture thickens and bubbles. Stir in the
orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon
the chilled filling into the baked tart shells and sprinkle each tart
with about 1 Tbls of the cheddar cheese. Refrigerate until serving
time.

MMMMM

Popularity: 7% [?]

And now, a recipe…Oatmeal Raisin Cookies…really good and chewy, but
will break your teeth if they are cold! I usually eat them, with a piece of
fruit on the way home from work (45 minute highway drive), but in the winter
I put them on the defroster to warm until they are chewy enough.

3/4 cup light corn syrup
1/4 cup water
1 tsp vanilla extract
2 egg whites (or appropriate vegan substitute)
1/2 cup brown sugar
1/2 cup granulated sugar
2 cups rolled oats
2 cups oat bran
1 cup all purpose flour (I use 50:50 unbleached white:whole wheat)
1/2 tsp baking soda
1/2 cup raisins

Preheat oven to 350 degrees. Mix all moist ingredients and sugars in a large
bowl and then gradually blend in the dry ingredients. Fold in raisins…dough
is fairly stiff, and gets more so as it sits. Drop by spoonfuls (I use a
soup spoon) onto a cookie sheet lightly sprayed with Baker’s Joy. Bake 15-17
minutes, or until the edges are browned. Store in an airtight container…I
don’t know how long they’ll keep…they’re always gone before they can go bad.
Even my 6 year old daughter loves them!

Popularity: 4% [?]