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.

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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% [?]

Title: Buttermilk Pecan Pie
Categories: Pies
Yield: 1 pie

1 Pastry shell, unbaked (9")
1/2 c Butter
2 c Sugar
2 ts Vanilla extract
3 Eggs
3 tb Flour
1/4 ts Salt
1 c Buttermilk
3/4 c Pecans, chopped (to 1 cup)

Cream butter and sugar, adding 1/2 cup sugar at a
time. Blend in vanilla. Beat in eggs, one at a time.
Combine flour and salt; add to creamed mixture a
little at a time. Stir in buttermilk.
Sprinkle pecans in bottom of pie crust; pour custard
mixture over pecans.
Bake at 300 degrees for 1 1/2 hours. Best served at
room temperature with sweetened whipped cream.

Posted by Helen Jolly.

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Popularity: 24% [?]

CARIBBEAN PEPPER OIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Shallot, minced
1 Scallion, incl. green top,
-minced
1 Clove garlic, minced
3 Chives, minced
1 Sprig fresh thyme, minced
1 Sprig parsley, minced
1 Scotch Bonnet-type chile,
-seeded and coarsely chopped
2 Bird peppers
1 3/4 c Extra-virgin olive oil

Makes two cups. Mix all of the ingredients together
and pour them into a bottle. Stopper the bottle and
allow it to stand in a dark place for a week. Use
sparingly. This oil has a fiery tang that makes it
perfect for marinades and grilled meat, or even salad
dressing.

USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT
YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY
AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS
MEMBRANES IF IT TOUCHES THEM…

From: SKY JUICE AND FLYING FISH – TRADITIONAL
CARIBBEAN COOKING by Jessica B. Harris, Simon
Schuster, New York. 1991. Posted by: Karin Brewer,
Cooking Echo, 9/92

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Popularity: 5% [?]

JAPANESE NOODLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb EDEN Hot Pepper Sesame Oil
2 Cloves garlic — pressed
1 md Onion — cut in half moons
2 Carrots
— chopped in half moons
1 Celery stalk — chopped
1 pk EDEN Shiitake Mushrooms
– soaked in 1 cup water
– for 20 minutes
7 c Water
1/2 pk EDEN Bifun Rice Pasta
-OR- Mung Bean Pasta
2 tb Grated fresh ginger
1 c Pea pods — cut off ends
1 bn Mustard greens or kale
-OR- collards or chard
– chopped
1 sm Red pepper — chopped
1/4 c EDEN Organic Shoyu
-OR- Tamari
–(amount may be doubled)
2 tb EDEN Brown Rice Vinegar
2 tb EDEN Mirin
1 t Cayenne (optional)
1/2 c Roasted cashews, chopped

Heat oil, saute onions, carrots, celery. Slice
shiitake mushrooms, discarding stems. Add shiitakes,
soaking liquid and water to sauteed vegetables. Bring
to a boil, simmer 15 minutes. Add pasta, cook
according to package directions. Add ginger, pea pods,
red pepper, greens, shoyu, vinegar and mirin. Turn
heat down and allow vegetables to cook for 5
cashews.Vegetables should be bright and minutes. Serve
garnished with chopped crunchy. The soup is best
served immediately.

Prep. 30-40 minutes
Cooking: 15 minutes
Yields: 6-8 servings

Copyright 1995 Eden Foods, Inc.

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Popularity: 15% [?]