Title: De Luxe Apple Pie
Categories: Pies, Desserts
Yield: 1 pie

Pastry for 2-crust pie
1 c C and H Granulated Sugar
2 tb Flour
1/8 ts Salt
1/2 ts Cinnamon
4 c Diced tart apples
— (5 or 6 apples = 4 cups)
4 Canned pear halves
2 tb Rum
2 tb Butter or margarine

Line 9″ pie pan with pastry; refrigerate until used. Mix sugar,
flour, salt and cinnamon; add to apples and mix thoroughly. Set
aside. Crush pears and spread in bottom of pastry-lined pan;
sprinkle with rum. Heap apple mixture over pears; dot with butter.
Put on top crust; seal and crimp edges; cut slits for steam to
escape. Bake at 400 F for 45 minutes or until apples are tender.
Serve warm.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Typed for you by Karen Mintzias

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Popularity: 4% [?]

Title: Apple Knocker *
Categories: Alcohol, Beverages, Apples
Yield: 1 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 1/2 oz Vodka
2 tb Apple cider
1 ts Lemon juice
1 ts Strawberry liqueur
Ice

Combine all ingredients in a shaker; cover and shake.

MMMMM

Popularity: 8% [?]

Title: Peanut Soup
Categories: Soups/stews
Yield: 4 servings

3 tb Butter 3/4 c Peanut Butter
1 ea Onion, chopped 1 x Salt to taste
2 ea Stalks Celery, chopped 1 x Squeeze of Lemon Juice
1 tb Flour 1/2 c Heavy Cream
6 c Chicken Stock 1/2 c Chopped Peanuts

Saute onions and celery in butter until soft. Sprinkle flour over
vegetables and cook 1 minute, stirring to coat. Add stock and peanut
butter; simmer 20 minutes.
Allow mixture to cool 15 minutes, then puree in batches in blender. (The
soup may be made ahead to this point and refrigerated.)
To serve, reheat in saucepan over medium heat. Correct seasoning with
salt and lemon juice. Serve with a dash of cream and a sprinkling of
peanuts.
SOURCE: Dallas Morning News, 11/18/90

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Popularity: 4% [?]

Aaronson’s Beef Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
AARONSON (PSTT79C)
3 large New potatoes — cut in 1/8′s
3 pounds Chuck meat
1 cup Fresh string beans — cut in 1-1/2″ cubes
2 cups Red onion; coarsely sliced
1/2 package Frozen baby green peas
10 milliliters Garlic — minced
1 small Bay leaf
1 cup Dry red wine
pn Basil
28 ounces Whole tomatoes packed in
pn Thyme
Tomato puree
pn Oregano
4 Carrots — peeled and cut
and pepper to taste — in chunks

Heat a large dutch oven until very hot and add the beef
cubes. Sear–when browne d all over add the red onions and garlic and
saute for a minute or two with the beef. Add the wine and allow to
cook on high heat for one minute, lower heat to just above a simmer,
add the tomatoes and stir—> to incorporate the ingredient s in the
tomatoes. Add the rest of the ingredients, except the salt and pepper,
give them a few good stirs and cook for about 2 hours, or until the
beef is tend er, stirring frequently. Check often to insure that
there is liquid in the pot. If you see it drying out, add some water,
1/2 cup at a time. Cook with the pot partially covered for the entire
time. Taste and adjust seasoning with herbs, salt and pepper and
enjoy! I hope this recipe helps!
Formatted by Elaine Radis BGMB90B; October, 1993 Posted, November 1991

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Popularity: 3% [?]

Title: FISHERMAN’S BOUILLABAISSE
Categories: Soups, Main dish
Yield: 4 servings

1/4 c Olive Oil
2 ea Med. Cloves Garlic Fine Chop
1 c Water
1/2 c Dry White Wine
1 ea Env. Onion or Onion-mushroom
-Soup Mix
1 tb Finely Chopped Parsley
1 ts Thyme Leaves
14 1/2 oz Can Tomatoes whole peeled
-undrained and chopped.
1 1/2 lb Lobster Tails (3)
-cut in 3″ pieces
1 lb Red Snapper, cod, hallibut,
-or haddock, cut into pieces
6 ea Clams, Well Scrubbed
6 ea Mussels, Well Scrubbed

In large saucepan or stockpot, heat oil and cook
garlic over medium heat until golden. Add water,
wine, onion recipe soup mix, parsley, and thyme, blend
thoroughly. Stir in tomatoes. Bring to a boil, then
simmer covered 15 minutes. Add lobster and fish and
simmer 10 minutes. Add clams and mussels and simmer
an additional 5 minutes or until shells open.
(DISCARD ANY UNOPENED SHELLS). Serve, if desired,
with bread or rolls. Makes about 4 (2 cup) servings.

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Popularity: 6% [?]

Easy Lamb Creole Gumbo

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

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

2 tb Vegetable oil

Flour

2 lb Lamb riblets

2 cn Stewed tomatoes (16oz)

4 c Chicken broth

1 c White wine

1/2 c Chopped parsley

1/2 Lemon,sliced/seeded

2 ts Salt

1 ts Thyme

1 Bay leaf

1 ts Instant minced garlic

1 pk Frozen sliced okra (10oz)

1 cn Black-eyed peas (15oz)

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all

sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and

seasonings.

3. Cover and simmer 1 1/2 hours.

4. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo freezes

well.

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Popularity: 4% [?]

Title: Ginseng Shreds Stir Rice – for a Special Meal
Categories: Chinese, Rice, Ceideburg 2
Yield: 1 servings

9 c Pre steamed rice
2 Ounces finely chopped
-Ginseng
2 tb Soy sauce
2 tb Vegetable oil
1 ts Salt
3 Onions shredded
3 Sweet peppers shredded
1 lb Celery

Steam and simmer rice. Use 1 heaping tablespoon vegetable oil and
stir rice in a skillet over a big fire for 1 or 2 minutes. Take out
the rice.

Heat the remaining vegetable oil over a big fire until hot. Put in
finely chopped Ginseng, onions, peppers, celery and salt and stir for
2 minutes. Let sit, covered, for 7 minutes. Then it’s ready.

Almost all Chinese soups and stews are adaptable to Ginseng, with the
exception of those having citrus fruits as an ingredient. I’ve given
you a start here, but experiment. Dig up a Chinese cookbook and try
out a few recipes.

From “The Ginseng Book”, Louise Veninga, Ruka Publications, 1973.

Posted by Stephen Ceideberg; May 17 1993.

MMMMM

Popularity: 5% [?]

Title: Quarterback Crunch
Categories: Snacks
Yield: 1 servings

MMMMM————————-ORVILLE R——————————
5 qt Popped popcorn
2 c Miniature marshmallows
1 c Whole roasted almonds
2 c Light brown sugar
1/2 c Light corn syrup
1/2 lb Butter
1/4 t Cream of tartar
1 t Salt
1 t Baking soda

In lg roasting or baking pan, combine popped corn, marshmallows, and
almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn
syrup, butter, cream of tartar, and salt. Bring to boil, stirring
over med high heat. Stirring constantly, boil rapidly to hard ball
stage, 260F on candy thermometer, about 5 mins. Remove from heat.
Stir in baking soda quickly but thoroughly. Pour immediately over
popcorn mixture. Stir gently until well coated. Turn out at once on
wax paper, spread apart and allow to cool completely. Break apart and
stor in airtighyt container. Makes about 6 qts.

MMMMM

Popularity: 2% [?]

FRIED SQUID WITH HOT SAUCE (PLA MUNG PAD PRIG)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh Squid, Cleaned
4 tb Vegetable Oil
1 lg Yellow Onion, Finely Chopped
4 lg Cloves Garlic, Crushed
2 lg Fresh Red Chilies, Thinly
-Sliced Or To Taste
1 t Fresh Ginger, Thinly Sliced
1 tb Fish Sauce (Nam Pla)
1 tb Oyster Sauce
2 tb Rice Wine
1 t Salt
1 t Brown Sugar
1 t Ground White Pepper
4 tb Fresh Coriander, Chopped

Partially cook the squid by simmering for 3 minutes in a small pot. Drain
and set aside. Heat the oil in a wok and saute the onion, garlic, chilies,
and ginger until golden brown. Add the squid, fish sauce, oyster sauce,
wine, salt, sugar, and pepper and continue to cooking until the squid is
cooked, about 1 minute. Garnish with coriander leaves and serve hot.

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Popularity: 5% [?]

Title: CHOCOLATE-MINT MOUSSE
Categories: Desserts
Yield: 10 servings

8 lg Eggs
3 c Semi-sweet chocolate pieces
10 tb Unsalted butter
5 tb Creme de menthe (Green or
– white)
1 c Heavy cream
Fresh mint (if desired)

1. Separate eggs, placing whites in large bowl, yolks in small bowl.
Reserve 1/2 cup chocolate pieces. In large glass bowl, place remaining
chocolate and the butter. Microwave on HIGH 3 minutes, stirring until well
blended. 2. Beat in yolks, one at a time, beating well after each. Let
cool, stirring occasionally, 15 minutes, or until slightly thickened. Stir
in 4 tablespoons creme de menthe. With electric mixer at high speed, beat
egg whites until stiff, moist peaks form. With same beaters, in small bowl,
beat cream until stiff. Fold the egg whites and half of whipped cream into
the chocolate mixture. Cover; refrigerate mousse and remaining cream until
sready to serve. 3. Meanwhile, in small glass bowl, place reserved
chocolate. Microwave on HIGH 3 minutes, or until chocolate is melted. On
foil lined tray, trace a 6-inch circle. Spread melted chocolate within
circle. Refrigerate 45 minutes; with knife, cut circle into 6 equal wedges.
4. To serve: With electric mixer at high speed, beat the reserved whipped
cream with the remaining cream de menthe. Spoon into pastry beg fitted with
1/2-inch star tip. Pipe 6 swirls on mousse. Between each swirl, press a
chocolate wedge slightly into mousse to stand upright. Garnish with fresh
mint, if desired. Makes 10 servings.

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Popularity: 7% [?]