Friendship Cake Mix Style One

Recipe By :
Serving Size : 1 Preparation Time: 0:0
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Instant vanilla pudding mix — 3-oz
2/3 cup Oil
4 Eggs
1 package Yellow cake mix
1 1/2 cups Brandied fruit
well drained — *
1/2 cup To 1 cup pecans — chopped
1 cup Raisins

* See recipe, Brandied Fruit Starter for Friendship Cake. Combine pudding,
oil, eggs and cake mix. Beat 3 minutes at
medium speed. With spoon, blend fruit, floured nuts and raisins into batter.
Pour or spoon into greased and floured Bundt pan. Bake at 350~ for 40-50
minutes.

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Popularity: 6% [?]

RUGGALACH I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Jewish
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Butter — or margarine
2/3 cup Sour cream
1 Egg — – separated
1/3 cup Chopped walnuts
2/3 cup Sugar
2 teaspoons Cinnamon

Recipe by: Sandra Capps WXHA93A
Sift flour blend with softened butter. Add sour cream egg yolk.
Divide into 4 equal balls chill at least 3 hours or overnight in
refrigerator. For filling mix walnuts, sugar cinnamon.

Roll dough into 4 circles cut into 12 wedges each.
Roll with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush
with egg white dip in sugar mixture to coat top.

Bake at 400 degrees about 20 minutes on lightly greased sheet. Makes 4
dozen.

Formatted for Meal Master (and posted on P*, October, 1995) Elaine
Radis, BGMB90B

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Popularity: 3% [?]

Title: HOT SOUR SOUP
Categories: Soups, Pork
Yield: 6 servings

2 tb Dried chinese fungi (4-5)
4 ea Chinese mushrooms, medium, d
8 ea Dried tiger lily buds
4 c Chicken stock
1/3 c Bamboo shoots, shredded
1/3 c Pork shreds, lean, boneless
1 ts Soy sauce, dark
1/2 ts Sugar
1 ts Salt
1/2 ts White pepper, freshly ground
2 tb Wine vinegar, red
2 tb Cornstarch
3 tb Water
1/2 lb Bean curd (tofu) cut into sm
1 ea Egg, lightly beaten
1 ts Sesame oil
2 tb Scallions, chopped

Fat grams per serving: Approx. Cook
Time: 30 Soak the fungi, mushrooms and tiger lily buds
in warm water for 20 minutes. After trimming off any
tough stems, cut the fungi and mushrooms into slices.
With the fingers, shred the tiger lily stems. Place
the fungi, mushrooms, tiger lily buds, stock, bamboo
shoots, and pork shreds into a saucepan. Bring to a
boil and simmer for 10 minutes.
Add the soy sauce, sugar, salt, pepper vinegar.
Combine the cornstarch with the water.
Add a little of the hot soup to the cornstarch, return
all to the pan, and heat to boiling, stirring. Add
the bean curd and cook 1-2 minutes.
Just before serving, turn off the heat, add the egg,
and stir a few times in a circular motion. Add the
oil. Sprinkle each serving with scallions.
NOTE: The Hot comes from the white pepper, and the
sour comes from the vinegar.
SOURCE: N.Y. Times Cookbook

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Popularity: 11% [?]

THE TAFT SALAD (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lettuce
Grapefruit
Pears
Apples
Cream cheese
Grapes
Pimento
French dressing

In center of leaves of lettuce, place three slices of cored eating apples
and arrange them so that they overlap in a circular shape. Garnish center of
apples with a rosette of cream cheese and arrange two sections of grapefruit
and two slices of pear (long cut) around apples. Garnish top of grapefruit
and pear with grapes, two on each section and radiate julienned pimento
strips from center just across top of apples. Drizzle salad with French
dressing.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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NOTES : (taken from The Edgewater Beach Hotel)

Popularity: 7% [?]

Title: Sweet Potato Pie
Categories: Pies, Ceideburg 2
Yield: 8 servings

1 lg Sweet potatoes
4 tb Butter
1/2 c Light brown sugar
1/2 c Milk
3 Eggs, separated
1/4 ts Salt, or to taste
1/8 ts Grated nutmeg, or to taste
1/2 ts Cinnamon, or to taste
1/4 ts Ground cloves, or to taste
1/2 ts Vanilla extract
Prepared pie crust (see
-below)

MMMMM————————FLAKY PASTRY—————————–
2 c Flour
1/4 ts Salt
1/3 c Cold lard or vegetable
-shortening and
Cold butter or margarine
3 To 5 tablespoons cold water

In this very accommodating pie, the amount of sweet potato used need
not be exact.

1. Preheat oven to 375F. Pare sweet potato, cut in half lengthwise,
then cut each piece once crosswise, and drop into boiling water to
cover. Boil until tender (15 to 20 minutes). Meanwhile, cut butter
in small chunks and place in a medium mixing bowl with sugar.

2. Drain sweet potato and quickly mash with butter and sugar. While
mixture is still hot, beat until smooth. Beat in milk and egg yolks.
Add salt, nutmeg, cinnamon, cloves, and vanilla; carefully adjust
spicing to taste.

3. Using an electric mixer with clean, dry beaters, beat egg whites
in a small bowl until stiff. Gently fold beaten whites into sweet
potatoes. Pour mixture into pie crust, place on a baking sheet, and
bake for 40 minutes. Lower heat to 350F and bake until top is medium
brown and crust is golden brown (an additional 5 to 10 minutes).
Serve at room temperature or chilled.

Serves 8.

VARIATION: For the more familiar, heavier pie filling, omit milk,
and beat whole, unseparated eggs into the sweet potato mixture. Bake
at 375F for 40 minutes. Serve warm or at room temperature.

FLAKY PASTRY:

1. In a large bowl mix flour and salt. Using a pastry blender or 2
knives, cut in lard and butter until mixture is crumbly and particles
are the size of small dried peas.

2. Mixing lightly with a fork, sprinkle on water, 1 tablespoon at a
time, until dough begins to cling together. With your hands press
dough into 2 flattened balls of equal size. Enclose in plastic wrap
to prevent dough from drying out while preparing filling. To avoid
stickiness, refrigerate for up to a day.

3. Roll out on a lightly floured surface, using short, firm strokes
to achieve uniform thinness, according to recipe directions.

Makes two 9-inch pie crusts.

NOTE: To prepare in food processor, combine flour and salt in work
bowl. Add lard and butter. Process, using short on-off bursts, until
coarse crumbs form. Add water through feed tube, 1 tablespoon at a
time, processing until mixture barely clings together. Use your
hands to press pastry together into 2 smooth balls.

From “Regional American Classics”, California Culinary Academy,
Chevron Chemical Company, 1987.

Posted by Stephen Ceideberg; November 3 1992.

MMMMM

Popularity: 2% [?]

Chimneysweeps

Recipe By : Mimi Markofsky
Serving Size : 30 Preparation Time :0:45
Categories : Cookies Passover

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup blanched almonds
2/3 cup sugar
2 extra large egg whites
3 ounces semisweet chocolate — melted cooled
1/4 cup blanched almonds — toasted and chopped
1 tablespoon unsweetened cocoa powder
30 blanched almonds — whole

Place rack in center of oven. Preheat oven to 325 degrees. Line baking sheets
with parchment paper and lightly butter the parchment (if cooking spray is avai
lable, spray the paper). Place 1 cup blanced almonds in the bowl of a food proc
essor that has been fitted with the steel blade. Add 2 tablespoons sugar and g
rind the nuts and sugar to a fine texture. Add 1 egg white and blend 10 second
s. Add half the remaining sugar and blend 10 seconds. Add the remaining sugar
and blend another 10 seconds. Transfer to a medium bowl. Mix in the melted c
hocolate, chopped almonds and cocoa powder. Using a tablespoon,
drop the batter onto the prepared sheets, leaving 1-1/2″ in between each cookie
. Moisten fingertips with cold water and shape the dough into 3/4″ high 1-1/4″
wide mounds. Set a whole almond into the center of each mound, pointed end up
. Bake until the cookiese are dry and just firm on the outside but soft in the
center, about 12-15 minutes. Let set on baking sheet for 5 minutes. Transfer
to rack and cool.

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Popularity: 4% [?]

Title: Chilled Couscous Salad with Mango
Categories: Vegetarian, Ovo lacto, Salad/dress
Yield: 4 servings

1 c ;water
2/3 c Couscous, whole-wheat; un-
-cooked
1 tb Tahini
2 tb Orange juice
1 c Yogurt OR
1 c Tofu, soft
1/2 ts Cumin, ground
pn Ginger, grund
1/2 c Chickpeas; cooked, thorough-
-ly rinsed if canned
1 lg Mango; peeled, diced
1/4 c Raisins, golden
1/4 c Cilantro, fresh; minced
1/2 c Fruits, dried, assorted:
-pineapple, papaya, orange
-optional

Bring water to a boil in a saucepan. Stir in couscous, return to a
boil, cover and turn off heat. Let sit (without lifting the lid)
until the water has been absorbed.

Meanwhile, stir together tahini and orange juice to make a smooth
paste. Place yogurt or tofu in a large mixing bowl and whisk until
light and smooth. Whisk in tahii mixture, cumin and ginger. Stir in
chickpeas, mango and raisins.

Fluff couscous with a fork to break up any lumps. Stir into mago
mixture. Add cilantro and dried fruits if desired; stir until
thoroughly blended. Cover and refrigerate until chilled through, aout
3 hours.
Serves 4 as a side dish.

Per serving (lacto version): 246 cal; 10 g prot; 2 g fat; 47 g carb;
1 mg
chol; 611 mg sod; 6 g fiber

Vegetarian Times, August 1993/MM by DEEANNE

MMMMM

Popularity: 4% [?]

RAISIN BUTTERMILK BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Buttermilk + 1T OR
1 c Water + 1T AND
5 tb Powdered buttermilk.
2 c White flour
1 c Whole wheat flour
1 t Salt
2 1/2 ts Yeast
1/3 c Raisins
1/3 c Broken nuts – your choice

Place all the ingredients except the raisins and nuts in
machine,program for Mix Bread,or Raisin Bread press Start Add the
raisins nuts during the last part of the 2nd kneading when the
beeper sounds.

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Popularity: 6% [?]

Basic Muffins And Variations

Recipe By : Carole A. Resnick ak399@cleveland.freenet.edu
Serving Size : 1 Preparation Time :0:00
Categories : Eggs Breads
Make-Ahead Dishes MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound unbleached all-purpose flour
2 Tbls granulated sugar
1 extra large egg
1/2 cup vegetable oil
1 Tbls baking powder
1 teaspoon salt
1 cup milk

1. Grease twelve 6 cm muffin cups. Heat oven to 200 =F8C .

2. Sift flour, baking powder, sugar and salt into a medium-sized bowl. Stir
to mix well.

3. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once
to dry ingredients.

4. Stir mixture only until dry ingredients are moistened. Batter will be
lumpy. Drop batter from a tablespoon into prepared muffins pans, filling
each cup 1/2 – 2/3 full.

5. Bake 15-20 minutes, or until golden brown. Remove from pan and serve hot
with butter, jam or marmalade. .SH “VARIATIONS” GINGER MUFFINS .RS Add 1/2
cup finely diced candied ginger to flour mixture before adding liquid. .RE
.PP BANANA PECAN MUFFINS .RS Prepare muffin batter but use only 110 ml milk.
Add 60 g chopped pecans and 1/4 tsp ground nutmeg to sifted flour. Add 1
cup mashed, peeled banana with the egg, milk and oil. .RE .PP BLUEBERRY
MUFFINS .RS Toss 1 cup washed and well-drained fresh or frozen blueberries
with sifted flour mixture before adding liquid. .RE .PP ORANGE MUFFINS .RS
Cut 2 peeled navel oranges into sections. When batter is in the cups, place
an orange section on top of each and sprinkle lightly with granulated sugar.
.RE .PP CHEESE MUFFINS .RS Fold 50 g grated sharp yellow cheese into muffin
mix with the last few strokes on batter. Serve hot with scrambled eggs and
bacon for a special breakfast. .RE .PP SURPRISE MUFFINS .RS Fill muffin cups
1/3 full of batter. Drop 1/2 tsp of your favorite jelly in center of
batter. Add batter to fill cup 2/3 full. Kids just love these as you will.
.RE .PP COCONUT MUFFINS .RS Add 1 cup shredded coconut with the last few
strokes of mixing. For a snack have coconut muffins, butter and milk. .RE
.PP CHIVE MUFFINS .RS Fold 1/4 cup chives into the batter during the last
few strokes and serve at dinner. Great with a steak and salad. .RE

Difficulty : easy.
Precision : measure ingredients.

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Popularity: 3% [?]

RED DELICIOUS HERBAL SPICED CIDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
12 Ruby Mist, Red Zinger or
-other fruity herbal tea
-bags
4 c Boiling water
2 c Apple juice concentrate
1/4 c Freshly squeezed lemon juice
-(1 lemon)
2 c Cold water
1 Honey to taste
8 Thin slices of lemon, for
-garnish

Steep tea bags in the boiling water for 10 minutes.
Gently squeeze tea bags and remove. Add apple juice
concentrate, lemon juice, cold water and honey. Heat
and serve warm in mugs. Garnish with lemon slices.

Per serving (without honey): 119 calories (1 percent
from protein, 97 percent from carbohydrate, 2 percent
from fat), less than 1 gram protein, 30 grams
carbohydrate, less than 1 gram fat, 0 cholesterol, 19
milligrams sodium.

Exchanges: 2 fruit.

Makes 8 servings

Naomi Kaufman Price writing in the Portland
Oregonain’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

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Popularity: 4% [?]