Title: ROY’S SALSA
Categories: Tex-mex
Yield: 1 servings

1 tb Oil
1/4 c Onion, minced
1 tb Garlic, chopped
3 Chiles, serranos, minced
28 oz Tomatoes, canned
2 Bay leaf, dried
1/8 ts Thyme
1/2 ts Chile, ground, red, new mexi
1 tb Vinegar
1 ts Pepper, black, freshly groun

1) Heat oil in a skillet and saute onions and garlic
until soft but not brown. Add minced chiles and saute
another couple of minutes. 2) Add tomatoes, bay
leaves, thyme and chile and simmer, covered, for 30
minutes, stirring occasionally. 3) Pass half to two
thirds of the mixture through a food mill back into
the same skillet. Discard solids. Increase heat and
reduce to desired consistency. Add vinegar and black
pepper. Taste for salt and adjust seasonings.
Refrigerate until used. Source: Overton Anderson

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Popularity: 8% [?]

Title: CHEESE INFO (3 OF 3)
Categories: Cheese, Info/tips
Yield: 1 servings

1 x Information on Cheeses follo
1 x (This is part 3 of 3)

MILK AND MILK PRODUCTS
Milk is used infrequently in cheesecakes. Other milk
products that appear more frequently in cheesecakes
are buttermilk, sweetened condensed milk, and Yogurt.
Buttermilk is made when special bacteria are added to
lowfat milk; therefore, an average eight-ounce serving
has about 100 calories. It is available in most
supermarkets, in 1-quart containers.
Sweetened condensed milk is evaporated milk to which
sugar has been added. It is very high in calories –
about 980 calories in a cup.
It is sold, unrefrigerated, in most supermarkets.
Yogurt is milk that has been allowed to ferment to a
semisolid consistency. It can be made from either
whole or skim milk. It is often used as a substitute
for sour cream, since it often achieves a similar
result.
If you do attempt to substitute yogurt for sour
cream, use whole milk yogurt if possible and drain
carefully of excess water. Yogurt has far fewer
calories as well — about 120 as opposed to sour
cream’s average of 475 per cup. Yogurt is sold in all
supermarkets in eight-ounce and larger containers.
You can also make it at home quite easily.
EGGS
Since the cheeses and creams used in cheesecakes have
such a high moisture content, it is necessary to have
an ingredient that can hold or absorb water. The most
popular and the most elegant solution to this problem
is the egg. Also since egg yolks and whites harden as
they bake, they add body and texture to the
cheesecake. Egg yolks in particular contain lecithin,
an emulsifier, which has the effect of congealing the
fats in the cheese. Generally a cheesecake recipe with
a high fat content will also call for relatively more
eggs.
EGG WHITES;
Many recipes require you to separate the eggs and to
beat the whites until they form stiff peaks with the
beaters of your mixer. As egg whites are beaten, the
albumen is spun out into a finer and finer web of
protein, the finer the structure, the more moisture
the batter can hold. If the whites are overbeaten or
overheated, however, the delicate structure collapses
and the result is a soggy cheesecake.
Since air is also encapsulated, the egg whites also
add lightness to the cake. Oddly enough, the freshest
eggs are not the best for cheesecakes; the whites of
eggs that are a few days old can be beaten to a larger
volume. Unless you have access to farm fresh eggs,
though, this isn’t likely to be a problem as most of
the store bought eggs are already at least several
days old.
When beating the egg whites, add a dash of cream of
tartar to make them more stable. To make the whites
stiffer 9 if this is desired) you can blend in some
confectioners’ sugar or a boiling sugar syrup once the
whites have reached the soft peak stage.
BUTTER AND SHORTENING
Except for a few special cheesecakes, butter is not
found among the ingredients in the fillings. However,
it is basic for most of the crusts. Please use sweet
butter rather than the salted.
FRUITS AND NUTS
Many of the cheesecake recipes use the grated rind of
a lemon or orange. For the best results use the fresh
peel rather than the dried because as the peels are
dried they lose much of their aromatic oils. The only
part of the peel that is used is the outermost,
colored layer, called the zest. The zest can be
removed with a zester or with any ordinary grater.
Many cheesecake recipes call for a small amount of
lemon juice.
Fresh is the best to use, but good results can be
obtained using reconstituted lemon juice. You may
wish to experiment, varying the amount to suit your
own taste and which kind to use.
Many times ground nuts are called for and it has been
found that lightly toasting them brings out a better
flavor in almonds and hazelnuts (filberts). They
retain more of their crunch when used in the batter.
To roast the nuts, spread them out on a baking pan and
bake for 10 minutes or so in a 350 degree F. oven,
stirring occasionally to ensure even browning. If you
use hazel nuts (filberts) that still have their
paperlike skins, the skins must be removed before use
— they acquire a burnt taste during the roasting.
The cost of nuts, especially walnuts, in small
quantities is outrageous, but you can save a bundle if
you buy them in the bulk and in the shell. Shelled
nuts turn rancid fairly quickly, though, store them in
the refrigerator or freezer, well wrapped.
SPICES AND FLAVORINGS
Spices such as cinnamon, cloves, ginger, nutmeg, and
cardamom will appear frequently in cheesecake recipes
because the contrast so well with the mildness of the
cheeses. Spices do deteriorate as they sit on your
rack, so be sure to always have fresh ones on hand for
your baking day. Cinnamon and ginger can be used
ground commercially, but you may want to grate your
own nutmeg and grind your own cloves or cardamom from
the whole spices. A coffee grinder is one of the best
ways to do this.
Certain flavorings such as vanilla extract or
instant-coffee powder are used in cheesecakes.
Rosewater is used in some and can be found in
specialty stores as well as the drugstore.
Chocolate is used in the mocha-flavored and
chocolate-flavored cheesecakes. Please use the real
chocolate, baking or semi-sweet

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Popularity: 18% [?]

Title: Souperior Meat Loaf
Categories: Meats
Yield: 8 Servings

1 Env. Lipton Recipe Secrets
Onion recipe soup mix
2 lb Ground beef
1 1/2 c Fresh bread crumbs
2 Eggs
3/4 c Water
1/3 c Ketchup

preheat oven to 350 degrees.
In large bowl, combine all ingredients. In large baking pan, shape
into loaf. Bake 1 hour or until done.

from Thomas J. Lipton Co.

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Popularity: 5% [?]

Title: Cool Strawberry Soup
Categories: Soups
Yield: 4 servings

1 c Water
1/4 c Sugar
1/2 ts Ground cinnamon
1/4 ts Ground allspice
2 pt Strawberries, hulled
2 c Orange juice
2 tb Lemon juice
1/2 c Dry red wine or rose’ wine
-(optional)

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))

Makes 4 servings.

nonfat plain yogurt (optional) lemon slices (optional)

To prepare sugar syrup, combine water, sugar, cinnamon and allspice in
small saucepan. Bring to boiling over medium heat. Reduce heat to
medium-low and simmer, stirring occasionally, for 10 minutes.

Working in batches if necessary, combine berries, orange juice, lemon
juice and sugar syrup in food processor or blender. Whirl until
pureed. Press through fine sieve into bowl. Stir in wine, if using.
Pour into sotrage container and refrigerate overnight or up to 3 days.

Serve with a dollop of yogurt and slice of lemon, if desired.

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Popularity: 9% [?]

Date: Mon, 08 Nov 93 11:49:29 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

this is what we had for dinner last night, a recipe for nori-maki
which is from an out-of-print book called ‘Japanese Cooking: A Simple Art’.
I got this in a used book store for a fairly exorbitant price, but it was
worth it. One of the most detailed and beautiful japanese cookbooks I’ve
ever seen. Anyway, I just eliminate the fish-flakes from the recipes now and
everything is perfectly low-fat…

Rice:

3 1/3 c. short-grain white rice
4 c. water
1 3″ square of kombu (kelp)

Dressing:

dissolve (must completely dissolve) 5 T sugar in 6 T. unseasoned rice vinegar.
(Marukan (?) has green trimmed label for unseasoned). Add about 4 t. sea salt.
(I do not like it quite so salty. Taste the dressing and see what you think).

bring rice to a boil. Boil for 2 minutes. Cover, reduce heat and simmer
until all water is absorbed. Wrap pot lid in a towel and cover again. Turn
off heat and let stand for 15 minutes. Pour rice into a large bowl. My large
Rubbermaid bowl is a perfect sushi-rice making instrument, and I don’t
question that, I just use it. The book recommends a wooden bowl. Stir the
rice, and slowly drizzle the dressing over it while you stir. As you do this,
either have someone fan the rice with a piece of newspaper or something, or
aim a small fan at it, at low speed. Try to stir gently and not break the
grains of rice. After about 10 min, the rice will be sticky and somewhat
cooler.

Filling and stuff:

You’ll need about 8 sheets of nori seaweed.

Anything veggie *can* be a filling. I recommend combinations of any of the
following:

cucumber cut into long strips
lightly cooked carrots, cut into long strips
rehydrated and stewed (in water plus 2 T. rice wine) kampyo or gourd strips
rehydrated and stewed (in the leftover gourd water) shiitake mushrooms
alfalfa sprouts
red pepper strips
pickled plums
blanched asparagus spears
white radish cut into long strips

for those who can deal with a little vegetable fat, some ‘restricted’
ingredients can be used

sesame seeds
tempeh (stewed in the leftover mushroom/gourd water
avocado, cut into strips

Place a piece of nori on a sushi mat (looks like lots of little bamboo rods
tied together; stiff in one direction and flexible in the other). You should
be rolling the nori along its long axis. Cover about 2/3 of the sheet of
nori with a 1 cm. layer of rice, leaving about 1/2 inch bare at the bottom
and 1 1/2 inch at the top. Place desired fillings in a line across the rice,
approximately in the middle. Fold nori over so that the rice rolls around
the fillings; tuck short edge of bare nori into the inside of the roll and
wrap long edge around. Wrap the sushi mat around the roll and use it to
firmly pack the rice together. Gentle pressure should be used, so that the
nori doesn’t crack; the end product should be round and firm enough to be
easily sliced with a sharp knife. This requires some practice, yes.

Leftover nori rolls make a great lunch.

Popularity: 7% [?]

Title: HORSERADISH APPLESAUCE
Categories: Sauces
Yield: 1 servings

1 c Applesauce
4 tb Horseradish

Stir together and serve with ham, pork, or veal.

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Popularity: 6% [?]

Title: Raisin and Bran Cookies
Categories: Cookies
Yield: 48 servings

1 c Margarine; softened
2 Egg whites; whipped
1 ts Vanilla
2 c Unbleached flour
1 c Bran; unprocessed
1 c Brown sugar; packed
1/2 ts Baking soda
1 c Raisins
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven at 375. Prepare baking sheet with cooking spray and flour.
In a mixing bowl, combine margarine, egg whites, and vanilla. In another
mixing bowl, combine flour, bran, sugar, baking soda, raisins, cinnamon,
nutmeg, and salt. Mix wet ingredients with dry ingredients just until
until moistened. Drop dough by heaping teaspoons onto prepared baking
sheet. Bake for 14 to 16 minutes or firm to the touch.

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Popularity: 4% [?]

Title: Zesty Cola Salad
Categories: Salads, Desserts
Yield: 1 recipe

2 3 oz pkg Cherry gelatin
1 sm Can Black Cherries
1/2 c Chopped pecans
1 cn Crushed pineapple
2 8oz. bottles coca-cola

Drain juice from cherries and pineapple and reserve.
Chill fruit and cola. If fruit juice does not measure
2 cups, finish by adding water. Bring to boil.
Dissolve gelatin in the boiled juice mixture. Let set
slightly and then combine the chilled Cola and Fruit
with it. Add nuts. Cover and chill. May be served as
a dessert, topped with whipped cream.

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Popularity: 25% [?]

Easy White Chocolate Mousse with Fresh Fruit Salsa

Recipe By : Woman’s Day – 6/3/97
Serving Size : 8 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 env unflavored gelatin
1/2 c cold water
6 squares white baking chocolate
1/2 c 1% milk
1 tbsp rum or vanilla extract
1 8oz tub frozen light whipped topping — thawed
Fresh Fruit Salsa:
4 c finely diced fresh summer fruit such as:
blueberries
cantaloupe
kiwi fruit
nectarines
strawberries
1 c loosely packed cilantro leaves — finely chopped
2 tbsp honey
1 tbsp fresh lime juice
1 sm fresh jalapeno pepper, seeded — finely chopped

Have ready a serving bowl or 8 individual dessert dishes and a large
bowl of ice cubes (this will speed up the process).

Sprinkle gelatin over water in a microwave-safe bowl or a small
saucepan. Let stand 5 minutes. Microwave on HIGH 40-50 seconds, or
stir over low heat until completely dissolved.

Put white chocolate and milk into an 8-cup microwave-safe measure of
large bowl, or into a 3-quart saucepan. Microwave 1 minute on HIGH or
place saucepan over medium heat until milk is steaming hot. Stir until
chocolate dissolves.

Stir in gelatin and rum. Set measure bowl or saucepan into ice. Stir
constantly, until mixture just begins to thicken.

Whisk in about 1/2 cup of the topping. Remove mixture from ice. Fold
(gently stir) in remaining topping until completely blended. Pour into
serving bowl or dishes, cover and refrigerate at least 1 hour, or up to
3 days. Serve with Fresh Fruit Salsa.

Fresh Fruit Salsa: In a medium bowl gently mix all ingredients. Serve
immediately or refrigerate up to 4 hours before serving.

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Popularity: 4% [?]

Title: Elaine’s Famous Sugar Cookies
Categories: Polkadot, Cookies, Holidays
Yield: 7 Dozen

1 c Butter, softened
1 c Powdered sugar
1 c Granulated sugar
2 Eggs
1 c Salad oil
2 ts Vanilla
1 ts Grated lemon peel
4 1/4 c Flour
1 ts Baking soda
1 ts Cream of tartar
1 ts Salt
Plain or colored sugar

Cream butter sugars; beat in eggs one at a time until light
fluffy. Beat in oil, vanilla lemon peel. Combine dry ingredients
gradually add to sugar mixture, beating till well blended. Wrap in
wax paper; chill several hours.

Preheat oven to 325. Grease 2 cookie sheets. Divide dough into
thirds (keep 1/3 out, refrigerate the rest till needed). Form
heaping tsp. of dough into ball. Place on cookie sheet. Flatten to
2″ diameter with bottom of glass dipped in sugar. Sprinkle with
plain or colored sugar bake 8 – 10 min. till lightly browned. Let
stand on cookie sheet 2-3 min. before removing.

A wonderful tea cookie – you can color the sugar for Christmas
cookies. From my dear friend, Elaine Sullivan.

Source: Vinyard Seasons by Susan Branch, Entered in Meal Master format
by Lisa Clarke for Christmas Eve 1995

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 12-10-95

MMMMM

Popularity: 9% [?]