Title: Morton’s Caesar Salad
Categories: Salads
Yield: 4 servings

3/4 c Olive Oil
1/4 c Red Wine Vinegar
6 Anchovy fillets, minced
4 ts Garlic, minced
1 tb Lemon Juice
1 tb Dijon Mustard
1 ts White Pepper
1 c Parmesan cheese, grated
1 lg Romaine Lettuce head
Torn into bite size pieces
Croutons

Blend the first 7 ingredients in a processor or blender. Add Parmesan
Cheese and blend just until combined. Season to taste with salt. Can
be prepared 2 days ahead; bring to room temperature and whisk before
serving. Add croutons just before tossing salad.

SOURCE: Morton’s Restaurant, Chicago, Il

MMMMM

This is the traditional recipe….

Popularity: 4% [?]

Pecan Butter Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Brown sugar — firmly packed
3/4 cup Butter or margarine — room
temperature
1/4 cup Milk
1 teaspoon Vanilla
1 Egg
2 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Pecans — coarsely chopped

In mixing bowl, cream brown sugar and butter until smooth. Blend in milk,
vanilla and egg. Stir flour, soda and aslt togehter. Add flour mix together to
creamed mix; blend to make a smooth dough. Add pecans.
Spoon by rounded spoonfuls onto lightly greased cookie sheets. Bake at 375~ for
10-12 minutes or until lightly golden. Remove from cookie sheets immediately.
Cool on racks.

VARIATIONS:
Chocolate-Pecan Butter Cookies: Add 1 cup min chocolate chips to dough along
with the pecans.
Coconut Butter Cookies: Add 2 cups flaked coconut instead of the pecans.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Creole Pecan Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 Eggs

1 c Brown sugar,dark,firm packed

1 c Corn syrup,dark

1 c Pecans,broken

1 ts Vanilla

1/2 ts Salt

1 Pie shell,9",unbaked

1. Beat eggs and sugar together until thick.

2. Add corn syrup, pecans, vanilla and salt.

3. Mix well and pour into pie shell.

4. Bake in preheated 300′F. oven about 1 hour, or until filling is firm.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: French Onion Soup (Vegan)
Categories: Soups, Lowfat, Prodigy, Dec.
Yield: 8 servings

8 c Onions
– cut in thin half circles
6 c Water
4 Fresh garlic bulbs
– pressed or minced
1/4 c Tamari soy sauce
2 tb Powdered vegetable broth

A simple fat free delicious onion soup that was
altered to nonfat from the original recipe. For a
richer soup, you may add 4T butter and use regular
cheese in hot soup. The nutritional analysis does not
reflect the changes. In a large non stick skillet
saute half the onions until they are a deep brown but
not burned. The trick is to cook them until they are
well browned and tender yet still have a little
firmness. Add a little water at a time to keep onions
from sticking. If you have chosen to use butter then
you can saute the onions in butter. Repeat with
remaining onions. In a 3-4 qt pot place all the
sauteed onions the garlic water. Bring to a boil
reduce heat and simmer covered about 20 min or until
soup broth is quite flavorful. Turn burner to lowest
heat. Add tamari and vegetable broth powder. Add a
little more water if desired.
Serve hot topped with cheese croutons or French
bread. The nutritional analysis does not reflect these
additions. Nutrition (per serving): 73 calorie Total
Fat 0 g (4% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

Popularity: 4% [?]

STUFFIN’ MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Breads
Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1/2 c Finely chopped onion
1/2 c Finely chopped celery
4 oz Can mushroom stems pieces,
-drained
1 t Dried rubbed sage
1 c Chicken broth
8 oz Pk seasoned bread stuffing
Butter or margarine

1. In a medium-sized, heat-resistant, non-metallic
bowl melt the 1/2 cup butter in Microwave Oven 1
minute. 2. Add onion, celery and mushrooms and heat,
uncovered, in Microwave Oven 5 minutes or until
vegetables are tender. 3. Sprinkle sage over vegetable
mixture. 4. Add chicken broth and stir to combine.
5. Heat, uncovered, in Microwave Oven 3 minutes.
S. Add bread stuffing and toss lightly.
7. Lightly grease 8 small, heat-resistant,
non-metallic custard or coffee cups with butter.
8. Divide stuffing among cups.
9. Just before serving, heat, uncovered, in Microwave
Oven 8 minutes or until heated through.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Down South Barbecue

Recipe By : bobbi744@sojourn.com
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Pork
Sandwiches 4 Star
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — sliced, divided
4 to 5 lbs. pork shoulder roast — or fresh picnic
5 to 6 cloves
2 cups water
1 onion — chopped
16 oz. bottle barbecue sauce
salt and pepper — to taste
1 teaspoon vinegar — if too sweet
hamburger buns or Kaiser rolls
pickle slices

Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves, water and
one more onion, sliced, on top. Cover and cook overnight or 8-12 hours on
Low. Remove meats. Cut away bone and fat. Drain away most liquid from pot.
Reserve in refrigerator. Cut meat into small pieces and put back into pot.
Add chopped onion, barbecue sauce, salt and vinegar if too sweet. Add back
fat-skimmed pork liquid as needed. Cover and cook additional 1-3 hours or
High or 4-8 hours on Low. Stir 2-3 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices. Wonderful!! MC
formatting and posted by bobbi744@sojourn.com

– - – - – - – - – - – - – - – - – -

NOTES : A real favorite for picnics and casual parties.

Popularity: 4% [?]

Title: PYI-GYI NGA KAZUN YWET (SQUID AND DANDELION S
Categories: Burma, Seafood
Yield: 4 servings

1 ts Dried red hot chili flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts Corn OR peanut oil
1 Clove garlic, chopped fine
1 lb Fresh squids, dressed, cut
-into 1/2-inch round slices
1/4 lb Dandelion greens, green
-leaves only, halved

Watercress and Swiss chard are good substitutes for
dandelion since they all have a slightly bitter but
appealing taste.

1. Mix the chili flakes, lemon juice, soy sauce, and
sugar together. Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate
heat fry the garlic for 1 minute. Add the squid
slices and stir fry for 2 minutes. Add the
chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes
more. Do not overcook since it toughens the squid.

Serve warm with other dishes.

From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92

—–

Popularity: 5% [?]

Title: Sky-High Lemon Pie
Categories: Pies
Yield: 1 servings

2 1/4 c Sugar
4 T Cornstarch
4 T Flour
1/4 t Salt
2 c Water
4 Eggs, separated
1 T Grated lemon rind
6 T Lemon juice
2 T Lemon extract
4 oz Can toasted coconut chips
1 Recipe plain pastry for 1 9
-inch crust

Prepare pastry recipe. Roll out to a 12 “ round on a lightly floured
pastry cloth or board; fit into a 9″ pie plate. Trim overhang to
1/2”; turn under flush with rim flute to make a stand-up edge;
prick well all over with a fork.

Bake in hot oven, 425, for 15 minutes or until golden; cool
completely on a wire rack

Mix 1-3/4 cups of the sugar, cornstarch, flour, and salt in a
medium-size bowl.

Heat water to boiling in a medium-size saucepan. Lower heat to
medium; slowly add sugar mixture, stirring gently but constantly.
Cook, stirring constantly, 5 to 7 minutes or until mixture holds a
line when cut with a spoon; remove from heat at once. Do not let
mixture boil.

Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly
stir back into mixture in saucepan. Cook, stirring constantly over
medium heat, for 3 minutes or until mixture thickens. Remove from
heat.

Stir in lemon rind, juice, butter or margarine until blended. Pour
into cool pastry shell.

Beat egg whites with lemon extract until foamy, white and double in
volume in bowl. Sprinkle in 1/2 cup sugar, 1 Tbsp. at a time,
beating all the time until sugar dissolves and meringue stands in
firm peaks.

Pile onto hot filling, spreading to edge of crust. This keeps
meringue from shrinking. Sprinkle with coconut chips, or place them
in a pretty pattern on top.

Bake in moderate oven, 350 F degrees, 12 minutes, or until peaks of
meringue are a golden brown. Cool completely on a wire rack before
cutting

From: A Collection of the Very Finest Recipes (Ever assembled into one
Cookbook)

Shared By: Pat Stockett

MMMMM

Popularity: 4% [?]

JAMES BEARD’S MINCEMEAT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holiday Preserves
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Beef rump or brisket
4 lb Beef tongue
1 lb Beef suet
2 lb Seedless raisins
2 lb Sultana raisins
2 lb Currants
3/4 lb Citron peel, diced and
1/2 lb Orange peel, finely chopped
1/2 lb Lemon peel, finely chopped
1 lb Sugar
1 pt Strawberry preserves
1 pt Raspberry preserves
1 tb Salt
1 tb Cinnamon
2 ts Nutmeg
1 1/2 ts Mace
1 t Allpice
3/4 ts Ground cloves
Sherry or cognac

“Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and
if you can find it, boiled cider. If not, settle for more apple brandy or
applejack and more Cognac. You can also use up any odd liquers or that
bottle you were given last Crhistams and have kept hidden on a shelf. All
these things will help to make your mincemeat better.”

Boil the rump and tongue seperately in salted water until tender. Let the
rump cool until it can be handled, remove the excess fat, and chop coarsely
or put through the coarse blad of a meat grinder. Let the tongue cool,
remove the skin, and chop or grind coarsely. Chop the beef suet very finely
and combine it in a crock with the meats. Add raisins, sultanas, currants,
citron, peels and mix well. Add sugar and jams and salt. Mix spices
together and mix into the mixture in the crock. Mix ingredients well with
the hands and then cover the mixture with Sherry, Cognac, etc. — enough to
a make a rather loose mixture. Cover tightly and let rest for 2 weeks.
Uncover and taste, and add more spirits if necessary. Let rest for another
2 weeks before using.

At this point, if you wish to store the mincemeat in smaller containers,
transfer it to sterilized jars or crocks, add more liquor, and seal or
cover them tightly. The mincemeat will keep more or less indefinitely in a
cool place or in the refrigerator.

When using for pies, Add 1 to 1 1/2 cups chopped fresh tart apple to each
2 1/2 to 3 cups mincemeat, bake at 450 F. for 10 minutes, reduce heat to
350 F. and continue baking until crust is well browned.

From: Gourmet Magazine, November 1969, from the files of Linda Shogren

– - – - – - – - – - – - – - – - – -

Popularity: 11% [?]

Cappuccino Malt Float

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:00
Categories : Godiva Beverages
Chocolate Company

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Cappuccino Ice Cream—–
2 Cups Heavy Cream
2 Cups Half And Half
2/3 Cup Granulated Sugar — divided
1/3 Cup Espresso Beans — freshly ground
2 Cinnamon Sticks — broken in half
2 Tablespoons Unsweetened Cocoa Powder — (alkalized)
8 Large Egg Yolks
1 Pinch Salt
1 Teaspoon Vanilla Extract
—–Assembly—–
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
4 Cups Milk
1/2 Cup Malt Powder
1 Cup Chocolate Syrup — (fx. Fox’s U-Bet)
—–Garnish—–
Chocolate Shavings
Dark Chocolate Espresso Beans

Make the cappuccino ice cream:

1. In a medium saucepan, heat the cream, half-and-half, 1/3 cup of
the granulated sugar, espresso, and cinnamon over medium heat,
stirring constantly, until the sugar is dissolved. Increase the
heat to high and bring the mixture to a gentle boil. Place the
cocoa powder in a small bowl. Add 2 to 3 tablespoons of the hot
cream mixture to the cocoa and stir well to form a smooth paste.
Return the cocoa powder mixture to the saucepan and whisk until
smooth. Remove the saucepan from the heat, cover, and allow to
infuse for 10 minutes.

2. In a medium bowl, whisk the egg yolks, the remaining 1/3 cup
sugar, and salt until blended.

3. Strain the hot cream mixture through a cheesecloth-lined sieve
into a medium, heavy saucepan. Bring the mixture to a gentle boil.
Remove the saucepan from the heat. Gradually whisk about 1
cup of the hot cream mixture into the beaten egg yolks until blended.
Return this mixture to the saucepan. Continue cooking over
medium-low heat, stirring constantly with a wooden spoon, for 2 to
4 minutes, or until the custard has thickened slightly. It is done
when you can run your finger down the back of the custard-coated
spoon and a path remains for several seconds. Do not allow the
custard to boil.

4. Remove the pan from the heat and immediately strain through a
fine-meshed sieve into a stainless steel bowl. Place the bowl over
a larger bowl of ice water and stir the custard for 5 to 10
minutes, or until cool. Stir in the vanilla. Remove the bowl of
custard from the bowl of ice water. Cover the surface of the
custard with plastic wrap and refrigerate for at least 6 hours, or
overnight until very cold.

5. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s instructions.
Transfer the ice cream to a medium bowl. Cover the surface of
the ice cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.

Assemble the cappuccino malt floats:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer
with the wire whip attachment, set at medium-high speed, beat
the cream, sugar, and vanilla until it forms slightly stiff peaks.
Fill a pastry bag fitted with a star tip (such as Ateco #6) with
the cream and refrigerate until ready to use.

2. In a blender, combine 1 cup milk, 2 tablespoons malt powder, and
1/4 cup chocolate syrup with 2 scoops of the cappuccino ice cream.
Blend at high speed for 45 seconds, until the mixture is smooth.
Pour the malt mixture into a tall 16-ounce glass.

3. Place a scoop of cappuccino ice cream on the side of the glass.
Pipe a large rosette of whipped cream next to the ice cream.
Garnish the malt float with chocolate shavings and a chocolate
espresso bean. Repeat this assembly to make 3 more malt floats.
Serve immediately.

4 servings.

PREPARATION: 1 hour plus chilling and freezing times. Allow the
ice cream to freeze overnight.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]