Title: BROKEN FISH TRAP SOUP
Categories: Soups, Seafood
Yield: 4 servings

2 c Fish stock
2 Lime leaves
1 Lemon grass piece
1/2 ts Ginger
3 tb Nouk Mam (Vietnamese fish sa
1 Lemon
1/4 lb Shrimp
1/4 lb Oysters
1/4 lb Crab meat
1/4 lb Fish pieces
1/4 lb Scallops
3/4 c Coconut milk
3 Red chili peppers, crushed

Chop lime leaves. Juice lemon. Heat stock and add lime leaves, lemon
grass, ginger, Nouk Mam lemon juice. Bring to a low boil, stirring well.
Add seafood coconut milk. Simmer at just below boiling until seafood is
cooked, stirring constantly. Add chilis at the last moment. Serve with lime
wedges and steamed rice.

—–

Popularity: 4% [?]

CHEESE-GARLIC BISCUITS (AS SERVED AT RED LOBS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick (r) Baking Mix
2/3 c Milk
2 oz Shredded cheddar cheese
1/4 c Margarine or butter, melted
1/4 ts Garlic powder

Heat oven to 450#161#

Mix baking mix, milk and cheese until soft dough
forms; beat vigorously 30 seconds. Drop dough by
spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Mix
margarine and garlic powder; brush over warm biscuits
before removing from cookie sheet. Serve warm.

(10 to 12 biscuits)

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Popularity: 4% [?]

Title: Christmas Boxes
Categories: Cookies
Yield: 1 servings

Fast Fancy Butter Cookie Recipe

For each box, cut out and bake 5 squares of the same size. Cut one
larger for top. Trim all edges square. Use confectioners icing to
“glue” 4 squares together for sides. Trim 5th for bottom and glue in
place with icing. Trim larger square to sit on top. Roll out square
gumdrops in sugar until thin; cut into shapes and attach to box with
icing. At this point you can put something inside the box before you
glue the top on. I just put in small goodies, like other little
cookies. Then I glue on the top and the kids have to eat them to get
inside. The kids go nuts over these little surprises.

MMMMM

Popularity: 4% [?]

OLD FASHIONED COCONUT CUSTARD PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sweet Dough — for a 1 crust pie,
above
Filling:
1 large , fresh coconut, about 1 1/2 pounds
2 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
Tiny pinch freshly grated nutmeg
One 9 inch Pyrex pie pan

Prepare and chill the dough.
Set a rack at the middle level of the oven and preheat to 350 degrees.
Use a large nail or an ice pick to puncture one of the three eyes on the
coconut (only one can be
punctured so you will need to try each until you find it). Drain the coconut
milk out over a bowl. Strain
it to remove any flecks of shell and reserve it.
Place the coconut on the oven rack and bake it until it cracks, about 10 to
15 minutes.
Remove the coconut from the oven and let it cool slightly. Remove shell (it
will come away easily),
then cut the coconut meat into 8 or 10 pieces. With a vegetable peeler,
remove brown skin. Coarsely
grate 1 cup coconut, either by hand or in the food processor, and reserve it
for the filling. Process the
remaining coconut until it is very fine.
In a large saucepan over low heat, scald the milk until there are bubbles
around the edges. Add the
finely processed coconut. Remove from the heat and allow the mixture to cool
completely. Pour it
through a fine strainer into a bowl; press coconut to extract as much
moisture as possible.
In 3 or 4 batches, place coconut in the corner of a clean dish towel and
wring out over bowl to extract
all remaining liquid. (If you wish, you can toast the wrungout coconut,
though it will have very little
flavor remaining after soaking in the milk.) Measure the coco nut flavored
milk and add more milk, if
necessary, to make 2 cups. (This may be done earlier in the day or even the
day before and set
aside tightly covered in the refrigerator.) Pour into a bowl and whisk in
sugar, eggs, vanilla and
nutmeg and the reserved coconut milk. Stir in the reserved coarsely grated
coconut.
Set a rack in the lowest level of the oven and preheat to 350 degrees. Roll
out the dough for the
bottom crust and arrange in pan.
Pour filling into pie crust. Bake the pie for about 45 minutes, until the
crust is baked through and the
filling is set, but not over-cooked. After the pie has baked for 30 minutes,
check it frequently so it
does not over-cook. Once the pie is wobbly textured when the pan is gently
shaken, remove it from
the oven; it will continue to cook for a few minutes longer after it is
removed from the oven. If the pie
is over baked, it will be heavy and watery. Cool the pie on a rack.
OLD FASHIONED CUSTARD PIE:
Omit coconut. Add 1/2 cup heavy or light cream to the milk. Mix sugar with 1
teaspoon cornstarch
before adding to milk. Bake as above.
Yield: one 9-inch pie

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Popularity: 4% [?]

1/2 tsp. dill weed
1/4 tsp. garlic salt
1/4 tsp. lemon pepper
1 pkg. Hidden Valley Ranch dressing mix
3/4 c. oil
1 lb. oyster crackers

In a fairly large bowl, mix all the spices with the oil. Add oyster
crackers and stir well. Spread out in jelly roll or other large pan
with sides. Bake at 250 for 15 to 20 minutes, stirring a couple of
times. Cool and eat.

Popularity: 3% [?]

Title: Quebec Apple Dumplings (Canadian)
Categories: Desserts, Fruits
Yield: 1 servings

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 md Apples; peeled cored
1/2 c Mincemeat
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar; Brown
1/4 c Cream
Lemon rind; 1/2 lemon

Preheat oven to 400øF. Make enough pie enough to roll into 12 6"x6″
squares (about a double batch.) Sprinkle each square with 1 tsp
grated cheddar. Peel and core apples and place one on each square.
Fill the center of each apple with 2 tsp (or 1 heaping tsp) of
mincemeat, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form
ears at the top. Cover the ‘ears’ with aluminum foil. Mix the brown
sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400øF oven. Remove foil, brush
ears with cream mixture and return to oven till ‘ears’ are brown.
Serve warm to plain cream or sweetened cream, flavored with rum.

MMMMM

Popularity: 3% [?]

Quick Easy Waffles

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
1 c Milk
1 tb Baking powder
1/2 ts Salt (optional)
2 c Flour
1/2 c Butter — melted
1 tb Sugar
1 t Vanilla (optional)

Recipe by: Iris Dunaway Beat eggs and sugar until
light and foamy. Add cooled melted butter, milk and
vanilla extract. Sift flour and baking powder and add
to egg mixture. Add salt beat well. Bake and serve.

Note: This recipe is from the Belgian Waffles Recipe
and Instruction Booklet that came with the waffle iron
I purchased. I use this recipe all the time and it is
really great!

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Popularity: 2% [?]

Title: Tortilla Dumpling Soup
Categories: Soups Mexican
Servings: 8

1/4 c Casera Sauce; *
4 c Chicken Broth
1/2 c Instant Corn Tortilla Mix;
1/2 t Baking Powder
1/2 t Red Chiles; Ground
1/4 t Salt
2 T Onion; Chopped
1 T Parsley; Snipped
1 ea Egg; Large
2 T Milk

* See Shrimp soup or Sowest2 for Casera Sauce Recipe.
————————————————————————–

Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix
remining ingredents except milk; stir in milk. Shape dough by
teaspoonfuls into small balls; add to broth mixture. Cover and cook over
medium heat 15 minutes. Sprinkle with chopped green onion, if desired.

—————————————————————————–

Popularity: 5% [?]

Title: Cherry Balls
Categories: Cookies, Holiday
Yield: 1 servings

1/2 lb Coconut
1 sm Maraschino cherries
1/4 lb Blanched almonds
1 Egg white

Recipe by: Mom-Carol Floyd@arnprior.com
Put everything through a food grinder. Add unbeaten egg white and a little
cherry juice. Roll into small balls and roll in fruit sugar.

—–

Popularity: 4% [?]

Next Day Rice And Broccoli Soup (Mf)

Recipe By : MONDAY TO FRIDAY SHOW #MF6605
Serving Size : 1 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/4 cup chopped onion or shallots
1/2 apple — peeled and finely
— diced
1 cup or more cooked broccoli — finely chopped
2 cups broth or water
1/4 cup cooked rice — (up to 1/2)
salt and pepper

Heat butter in a small saucepan. Add onion or shallots, and apple, cover
and cook over low heat for 5 minutes or until tender. Add cooked broccoli,
rice and broth, cover and simmer 5 minutes to reheat. Season to taste with
salt and pepper. Serve as is, or better yet, puree in blender. If thick,
thin with water; adjust seasoning.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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Popularity: 4% [?]