Swedish Potato Cakes

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1/2 cup milk
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon margarine — melted
2 medium baking potatoes — peeled and cubed
2 tablespoons margarine
applesauce

Into blender place the egg, flour, milk, sugar and 1 tablespoon
melted margarine. Blend on high until smooth. Add half the cubed, raw
potatoes. Blend on high speed until smooth. Add remaining potatoes and
again blend on high until smooth.
Cover tightly and refrigerate 30 minutes or more.
Using an 8-inch skillet, heat over medium heat, add margarine
(about 1 teaspoon) and swirl to coat entire bottom. Pour in about 3
tablespoons of mixture and swirl to coat bottom of pan. Cook for one
minute or until lightly browned. Turn and brown other side. Repeat
with remaining mix, adding margarine as needed.
Serve immediately with applesauce or topping of your choice.

Yield: About 12 pancakes.

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Serving Ideas : Serve with applesauce and a meat entree.

Popularity: 5% [?]

Title: TOMATO AND BASIL TARTS
Categories: Desserts
Yield: 6 servings

1 Recipe puff pastry
1 Recipe Thick Tomato Coulis
6 md Vine ripened tomatoes
3 tb Shredded basil
1 Oil
Salt and pepper

Contributed to the echo by: Janice Norman TOMATO AND
BASIL TARTS Quickly roll out the pastry and cut out
six 4-5″ rounds. Place rounds on a thick baking sheet
and sprinkle with a little cold water. Place baking
sheet in freezer until ready to assemble and bake
tarts. Slice the tomatoes and lay them on paper towels
for thirty minutes to drain off excess moisture. This
will prevent the tarts from being soggy. One half hour
before serving, preheat the oven to 450 degrees. Take
the baking sheet from the freezer and spread a layer
of Thick Tomato Coulis over the pastry rounds leaving
1/2 inch rim around the edge. Arrange the drained
tomato slices over the coulis and scatter with
shredded basil. Sprinkle with salt and some freshly
grated black pepper then drizzle with oil. Immediately
place in the oven and bake for 20 minutes or until the
pastry is puffed and golden. Serve at once.

Servings: 6

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Popularity: 7% [?]

Title: Peach Cream Pie
Categories: Pies, Desserts, Fruits
Yield: 6 Servings

3.00 ea Med. Fresh Peaches *
3.00 tb (level) Unbleached Flour
3.00 c Half Half or Coffee Cream
0.50 ts Cinnamon or To Taste

* Or enough to fill pie shell with peach halves.
~———————————————————————
~– Peel Peaches, cut in half and remove stones. Arrange halves cut
side down in an unbaked pieshell. Mix sugar, flour and cinnamon with
cream to make a paste. Pour over peaches. Place in hot oven 450
degree F. Bake 10 minutes or until shell begins to brown. Reduce
heat to moderate oven (350 degrees F.). Continue baking for 30
minutes or until peaches are done. Cool and serve cold.

MMMMM

Popularity: 6% [?]

BEEF STEW: EISENHOWER’S RECIPE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Stewing beef (prime round)
1 lb Small Irish potatoes
1 bn Small carrots
1/4 lb Small onions
2 Fresh tomatoes
Assorted spces (thyme, bay
Leaves, garlic, etc.,) in
Cheesecloth bag
2 1/2 pt Beef stock
Salt, to taste
Pepper, to taste
Accent – MSG

Stew meat until tender, add vegetables and spices. Cook until vegetables
are done, strain off one cup of stock from stew, thicken slightly with
beef roux mixture. Pour back into stew and let simmer until ready to
serve (about 1/2 hour.) Remove cloth bag of spices.
Makes 6 servings.

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Popularity: 5% [?]

Halloween Pumpkin Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Canned pumpkin
2 Eggs
2 Egg yolks
2/3 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger -=OR=-
1 teaspoon Fresh ginger root — fine grnd
1/4 teaspoon Nutmeg — freshly grated
1 1/4 cups Half half
—–PIE CRUST—–
1 cup Flour
3 tablespoons Sugar
1/4 teaspoon Baking powder

ds Salt 1/4 c Unsalted butter; cut in 12 – pieces, cold 1 lg Egg
Put canned pumpkin into bowl. Whisk in eggs and yolks.
Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth
between each addition. Pour filling into prepared Pie Crust. Bake at 350~ on
lowest oven rack until crust is baked through and filling is set, about 1 hour.
Cool pie on rack. If pie must sit more than 2 hours before serving, when cool,
cover loosely with plastic wrap and refrigerate. Makes 8 servings.

PIE CRUST: Pulse flour, sugar, baking powder and salt in food processor once
or
twice to mix. Add butter and pulse until mixture is powdery. Add egg and
continue to pulse until dough forms ball. May be wrapped in plastic wrap and
chilled until baking time. When ready to assemble pie, remove dough from
refrigerator and unwrap. Lightly flour work surface and dough. Roll out into
12″
disk. Fold dough in half and ease into 9″ pie pan. Unfold dough and press
firmly
into pan. Trim away all but 1/2″ excess dough at edge of pan. Fold dough under
and flute edge.

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Popularity: 3% [?]

FROZEN PINEAPPLE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
1 c Pineapple juice
1/2 c Butter
1/8 c Sugar
1/8 ts Salt
1 Egg
2 tb Lemon juice
4 sl Pineapple — cut fine
2 Oranges
1/4 c Nuts — chopped
10 Marshmallows
8 Maraschino cherries
1 pt Whipped cream

Make a paste of flour and pineapple juice, then gradually add
remainder of juice. Add butter, sugar and salt. Cook in top of double
boiler for approximately 10 minutes. Add the egg, slightly beaten.
Continue to cook for a few minutes, stirring occasionally; then cool
and add lemon juice. Add pineapple, oranges, nuts, marshmallows and
cherries; then fold in whipped cream. Pour into freezing tray and
allow to freeze.

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Popularity: 8% [?]

Title: Low-Fat Blueberry Bran Muffins
Categories: breads
Yield: 12 servings

1 c shredded bran cereal
3/4 c low-fat buttermilk
1 1/4 c all-purpose flour
1 1/2 ts baking powder
1 1/2 ts baking soda
1 1/4 ts salt
1/2 ts ground cinnamon
1/2 ts allspice
1/2 c granulated sugar
2 egg whites
3/4 c natural sugar-free applesauc
1 frozen blueberries; (12-oz)

Recipe by: St. Louis Post-Dispatch 4/8/96 Spray 12 muffin tins with
nonstick cooking spray or line with paper baking cups. Set aside. In a
small bowl, combine bran cereal and buttermilk; allow to soak until
cereal is soft. In a large bowl, combine flour, baking powder, baking
soda, salt, cinnamon, allspice and sugar; whisk until mixed
thoroughly. Stir together egg whites and applesauce; mix well. Stir
blueberries into flour mixture. Add bran mixture and egg whites to
flour, stirring to combine. Spoon batter into prepared muffin tin,
filling completely. (The muffins will lose volume as the blueberries
thaw during baking.) Bake in a preheated 375-degree oven 25 to 30
minutes. Remove from pan and let cool on a rack.

Yield: 12 muffins.

By Charlotte Balcomb Lane Knight-Ridder/Tribune News Service.

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Popularity: 3% [?]

Title: Penne With Fresh Tomato Basil Sauce
Categories: Pasta, Tomato, Basil, Main dish
Yield: 6 Servings

4 tb Olive oil; divided
6 cl Garlic; minced
10 md Tomatoes; chopped into large
— chunks
6 tb Chopped fresh basil
Salt and freshly ground blac
-k pepper
1 ts Sugar
1 lb Penne
Fresh basil for garnish
Freshly grated parmesan
-cheese

Recipe by: www.detnews.com 8/22/95 Heat 3 tablespoons olive oil in large
skillet over medium heat. Add the garlic and saute until golden; do not
burn.

Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over
medium-low heat for 15 minutes. Stir occasionally.

While sauce simmers, bring large pot of salted water to a boil. Add
remaining 1 tablespoon of oil to water. Add penne and cook 10-12 minutes
until al dente. Drain.

Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish
with basil.

Note: The analysis includes 1 tablespoon of Parmesan cheese.

Adapted from Summer Evenings, Summer Afternoons by Barbara Scott-Goodman
with Mary Goodbody (Chronicle Books, 1994)

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell’s unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)

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Popularity: 4% [?]

African Ribs with Peanut Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds pork backrib
1/4 cup oil
1 cup onion — minced
3 cups chicken broth
1 tablespoon coriander seed — finly crushed
salt, pepper
chili oil
1 6 1/2 ounce can roasted shelled peanuts
1 eggplant — cubed
juice 1/2 lemon
steamed carrots and green beans
2 teaspoons paprika

Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic
until tender. Add chicken broth and coriander seeds. Season to taste with
salt,pepper, chili oil. bring to boil. Add ribs, then simmer
covered, 1 hour or until ribs are tender.

Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until
eggplant in tender stirring occasionally. Adjust salt and pepper to taste.
Add green beans and carrots before serving or serve vegetables alongside with
stew.

Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.

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NOTES : Eggplant simmers along with the ribs, and beans and carrots are
either cooked with the meat or on the side. All you need to turn this in to a
substantial meal is steammed rice and/or French bread.

Popularity: 5% [?]

Bread Salad With Tomatoes (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF6709
Serving Size : 1 Preparation Time :0:00
Categories : Side-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound slighlty dried out italian bread
–cut into 1-inch thick slices
water to cover bread
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar — (up to 2)
salt and dried red pepper flakes
4 ounces red onion — finely chopped
4 vine ripened medium tomatoes — washed
–and cut into chunks (seeds and all)
salt and freshly ground black pepper
1/2 cup torn fresh stemmed basil leaves

Set bread slices in the bottom of a bowl and cover them with cool water;
let stand while you make the dressing.

In another mixing bowl combine the olive and vegetable oil, valsamic
vinegar and 1 tablespoon of the white wine vinegar; mix and season with
salt and dried red pepper flakes. If you don’t think the bread salad will
be tangy enough, then drizzle in more vinegar.

After 15 minutes of soaking the bread, squeeze it dry, remove as much of
the crust as possible and cut into large chunks. Toss into the dressing
with the red onion and tomatoes; adjust the seasoning, combine with the
basil and let stand for 30 minutes at room temperature before serving.

If you wish, serve with slices of fresh mozarella cheese for some added
protein.

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Popularity: 3% [?]