PIPERADE* [Master Recipe]

Recipe By : MARIA CIANCI, Chronicle Staff Writer
Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup olive oil
1 3/4 pounds onions — peeled, halved, cut
7 pounds peppers — seeded, trimmed, in 1″ strips
3 jalapeno peppers — seeded, slivered
1 1/2 teaspoons salt — or to taste
black pepper — Freshly ground (optional)

Heat oil in heavy stock pot (or use 2 large, heavy pots) over high heat.
When it is rippling, add onions and saute, stirring frequently, for 2
minutes. Add peppers and jalapenos and saute, stirring frequently, for 5
minutes. Add 1/4 cup water, cover pot, reduce heat to medium-low, and
“sweat” the mixture, stirring occasionally, until peppers are just
tender, 15 to 25 minutes. Add salt halfway through cooking time. When
mixture is cooked, season with more salt, if necessary, and pepper, if des
ired. Let mixture stand for 10 minutes before serving. Serve warm or hot,
about 1 cup per person, as a side dish. Refrigerate remaining piperade
for up to 5 days. Yields about 12 cups

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NOTES : Using one variety of pepper only — say, green bell or red Gypsy
— can make a perfectly fine piperade, but a variety of colorful peppers
looks festive and shows off the bounty of the summer harvest. Serve with
roasted chicken, grilled lamb cho ps and steaks, or as a topping for
hamburgers and fish such as halibut or salmon.
The leftovers can be transformed into even more side dishes during
the week with the help of condiments, such as capers and olives, or fresh
herbs, such as thyme, oregano and basil. Adding vegetables is another way
to vary piperade during the week. Tomatoes, sauteed squash, eggplant or
greens, or boiled potatoes and green beans are delicious additions to the
sweet peppers. Lamb, beef and chicken are fine partners for the piperade,
as are fish such as halibut, salmon and orange roughy.

Popularity: 12% [?]

OATMEAL RAISIN COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
1/2 cup shortening
1 cup firmly packed light brown sugar
1/2 cup sugar
2 egg
2 tablespoons water
2 tablespoons light corn syrup
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup raisins

Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla;
beat well. Combine flour baking soda and salt; add to creamed mixture. Beat
well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased
baking sheet. Bake at 350F degrees for 15 minutes. Cool slightly before
removing to cooling racks.

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NOTES : I have these cookies baking in the oven right now–my house smells
wonderful! My husband gave them a definite Thumb’s Up!

Popularity: 18% [?]

Title: ICE CREAM PIE
Categories: Desserts, Pie
Yield: 8 servings

1 9-inch graham crumb crust
2 tb Cream de menthe
1/2 c Crushed peppermint candy
1 qt Vanilla ice cream
1 oz Square semi-sweet baking
Chocolate, grated

Prepare crumb crust. Set aside. Place ice cream in large mixing bowl. Cut
into squares. Microwave at 10 % (low)* for 3-4 minutes, or until softened.
Add creme de menthe, chocolate and half of peppermint candy. Beat at
medium speed until smooth. Spoon in prepared crust. Sprinkle with
remaining candy. Freeze for about 5 hours, or until firm.

*If your oven does not have a 10 % setting, microwave at 30 % (medium-low)
for 2 1/2 – 3 1/2 minutes, or just until softened.

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Popularity: 11% [?]

Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

MMMMM

Popularity: 12% [?]

HERMAN WHEAT’N'HONEY STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Honey — or brown sugar
1/3 c Warm water
2 tb Yeast
2 c Milk
1 c Whole wheat flour
1 c White flour — or unbleached
1 tb Ginger
1/2 c Whole wheat flour
1/2 c White flour — or unbleached
1/4 c Honey — or brown sugar 1/4 t

Stir well. Keep in refrigerator. Sprinkle ginger and 1 T. honey or
brown sugar over warm water. Sprinkle yeast over this and stir. Let
stand in warm place to double in size, about 10 minutes. Mix milk,
rest of honey or brown sugar, flours yeast mixture in a glass
container, about the size of a gallon Pyrex jar. Stir, using only a
wooden spoon, since metal objects will retard Herman’s growth. Leave
the cover on loosely or place a glass plate over the top of the
container so Herman can breathe. Herman doubles, even triples at time
of vigorous rising. Place Herman in a warm place overnight. Next day
refrigerate, loosely covered, and stir each day. This is very
important with Wheat’n'Honey Herman Starter as more gases form in the
container and are released during stirring. Formation of this gas may
cause the starter to appear darker on top before stirring each day,
but this is OK. On the 5th day measure out 1 c. Herman for baking and
another cup to give to a friend, if you wish, then feed the Herman
you have left, thusly: SEE ABOVE From day 5 on you may bake with
Herman any day you wish, always making sure you have one full cup
left for feeding. Feed Herman every five days. If you have a lot
left, feed him only 1 T. honey or brown sugar. If you have one cup or
a little more left, add the same ingredients as you did on the 5th
day.

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Popularity: 12% [?]

Title: Anzac Biscuits (Cookies)
Categories: Cookies
Yield: 1 servings

3/4 c Fine sugar
1 ts Treacle (golden corn syrup)
1/4 lb Butter
1 ts Baking soda
3/4 c Coconut, flaked
1 c Oatmeal
3/4 c Plain flour
2 tb Boiling water

ANZAC day is celebrated in Australia on April 25. On this day in
1915, the ANZACs (Australian and New Zealand Army Corps) landed at
Gallipoli, and suffered the worst defeat in Australian military
history. The fallen soldiers of all wars are now commemorated on
ANZAC day. Another cookbook stated that these cookies were sold to
raise money to help returned veterans.

In saucepan place butter, treacle, soda, sugar and mix with boiling
water. Bring slowly to boil, remove and add dry ingredients. Mix
well. Place spoonfuls about 3 inches apart on well greased cookie
tray. Bake at 275F about 25 min.

Source: The Down Under Cookbook c. 1987 Graeme Newman, Albany, New
York. converted from his mother’s handwritten cookbook to US
measures. Shared by Elizabeth Rodier 6/93 (not yet tested)

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Popularity: 5% [?]

WELSH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Butter
8 oz Leeks, trimmed and finely
-chopped
6 ts Plain flour
8 fl Lager
10 oz Grated Caerphilly cheese
Pepper
Cubes of crusty bread, to
-serve

Method:

Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 mins until
tender. Stir in flour and cook for 1 minutes, then add
lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until
melted, stirring frequently. Season with pepper. Pour
into a fondue pot and serve with cubes of crusty bread.

(Serves 4-6)

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Popularity: 14% [?]

Title: BREAD AND BUTTER PUDDING
Categories: Desserts
Yield: 4 servings

6 ea Slices of brea
3 ea Eggs
2 c Warm milk
1/2 c Sugar
1 t Vanilla
1/2 c Raisins
1 ea Maple syrup on the side

Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or
9 inch square cake pan. Generously butter one side of bread, but in
half to make two triangles. Arrange triangles, buttered side up, in
prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and
vanilla; beat together. Stir in raisins. Slowly pour over bread
making sure all bread is well soaked. Bake 45 minutes or until
custard has set. Serve with warm maple syrup.

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Popularity: 6% [?]

SHRIMP BISQUE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp — peeled deveined *
12 oz Shrimp shells
2 oz Clarified butter
12 oz Onion — finely diced
1 Clove garlic — minced
2 tb Paprika
3 tb Tomato paste
3 oz Brandy
1 Gallon Fish Stock
16 oz Roux — (see note)
1 qt Heavy cream – heated
4 oz Dry sherry
Tabasco sauce
Worcestershire sauce
OLD BAY SEAFOOD SEASONING

* Reserve shells Saute shrimp shells in butter until color changes; add
onion, cooking until tender; add garlic and saute until aroma, adding more
butter if needed; add the paprika, cooking to dissolve and develop color
and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan
with the brandy; add fish stock and simmer; thicken by adding small amounts
of roux, each time mixing thoroughly; strain, pressing shells to extract
all liquid; saute shrimp in butter and add to soup; add heavy cream,
sherry, sauces and seasoning, stirring to mix well. Note: Roux is made
with equal parts of butter and flour (never less than a 40% to 60% ratio)
cooked 5 to 8 minutes to lightly brown. From Chuck Ozburn.

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Popularity: 40% [?]

ENGLISH MUFFINS 4

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Hot water
1/2 c Scalded milk
2 ts Sugar
1 t Salt
1 pk Yeast
2 tb 85 deg water
4 c All-purpose flour
3 tb Softened butter

Remove tops and bottoms from Tuna cans and clean
thoroughly to make good muffin rings.

Combine the water, milk, sugar and salt. Dissolve the
yeast in the 85 deg water for 10 min. and add. Sift
and beat in two cups of flour. Cover bowl with a damp
towel and let the sponge rise for about 1 1/2 hours or
until the sponge collapses. Beat the butter in and
knead in the remaining flour. Let the dough rise again
until it doubles. Punch down and 1/2 fill the rings
with dough. Let rise until doubled again. Cook until
browned on a med hot well buttered griddle, turning
once. Cool slightly on a rack and serve. They are best
fresh and warm.

For whole wheat muffins replace 2 cups of white flour
with brown and use brown sugar not white. Raisins and
cinnamon are a nice addition to the dough.
Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER)
On 19 DEC 1995 105905 -0700

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Popularity: 5% [?]