Title: Tufeen Hushani
Categories: Cakes, Star trek
Yield: 8 servings

MMMMM—————-VULCAN WEDDING CAKE (CARROT———————
6 oz Ground almonds
1/2 c Flour
1/2 ts Salt
1/8 ts Cloves
1/8 ts Nutmeg
1/4 ts Cinnamon
1 1/2 ts Baking powder
6 oz Grated carrots
1 tb Vulcan bitter nectar*
1 tb Grated lemon rind
1 tb Lemon juice
5 tb Margarine
6 oz Sugar; a bit more than 3/4 c
5 Eggs

*Dark Jamaican rum may be used. To be made as a wedding cake, many
rituals would have to be performed during the making of the cake.
This is a nonritual version. Sift the ground almonds and flour
together to make a very fine mixture. Add the salt, spices and baking
powder and mix well. In a separate bowl put the grated carrots and
the nectar. Add the lemon rind and juice. Cover and let stand. Cream
the margarine and sugar together. Separate the eggs, putting the
yolks in with the margarine and sugar and saving the whites for
later. Beat the egg yolks in and then add the carrot mixture. Stir
well and let sit for a few minutes. Beat the egg whites until soft
peaks form, then set aside. Add the dry ingredients to the carrot
mixture and mix well. You should have a thick batter. Now beat the
egg whites a little more and fold the batter into the egg whites. Mix
gently until it is just barely evenly mixed. Pour into a greased ring
mold. Bake at 325 degrees for about 50 minutes. It is done when a
skewer comes out clean. Take out of the oven and let cool for 5
minutes. Unmold onto a serving plate dusted with confections sugar
(this prevents the cake from sticking as much).

MMMMM

Popularity: 3% [?]

Title: Jamaican oxtail stew
Categories: Jamaican, Soups/stews, Beef
Yield: 4 Servings

1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves; peeled and cr
1 md Yellow onion; peeled and dic
1 md Tomato; diced
2 c Canned beef stock
2 c Water; (approximately)
2 tb Freshly ground allspice; or
Salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste

Recipe by: Jeff Smith
Place beans in a small saucepan. Add 1 cup of the water, bring to
a boil, covered, then turn off the heat. Allow to sit for 1 hour,
covered, then drain.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart
stove-top casserole.
Add the garlic, onion and tomato. Add the beef stock and enough
water so it just covers the contents of the pot. Add the allspice,
salt and pepper.
Cover and simmer for 3 1/2 hours, adding the drained beans after 1
1/2 hours. Stir occasionally.
Remove the lid during the last hour of cooking if you want a
thicker sauce. Be careful the pot does not dry out. Season with
salt, pepper and Tabasco sauce. This recipe serves 4 to 5.

Comments: I first tasted this dish in Kingston, Jamaica, at a
colorful local restaurant called The Pepperpot. I was really
surprised by the brightness of flavor and for a moment both Craig, my
assistant, and I were stumped. The assertive flavor of allspice was
so obvious that we missed it.
This recipe is close to what is served at this wonderful
restaurant.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991
issue – The Springfield Union-News

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service
ID # JPMD44A} on 09-06-1995

MMMMM

Popularity: 12% [?]

Title: Pasta E Fagioli (Pasta and Beans)
Categories: Soups, Pasta, Italian
Yield: 8 Servings

1 cn Great Northern beans; drain
– reserve liquid (16 oz)*
2 tb -3 tbsp. olive oil
3 Carrots; peeled and diced
2 Stalks celery; sliced
1 lg Onion; chipped
2 -3 garlic cloves; minced
1 ts Dried oregano leaves
1/2 ts Dried basil
1 Bay leaf
Salt and pepper
6 -7 fresh tomatoes; cut into
-large pieces <>
1 cn Tomatoes; cut into large
-pieces, reserve liquids
-(28 oz)
7 oz -8 oz. shell macaroni
Parmesan cheese; grated

Saute’ the carrots, celery, onions and garlic in hot
olive oil in a large skillet. Add the oregano, basil,
1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf.
Cover and cook over low heat about 1/2 hour. Add half
the tomatoes, cover and cook 10-15 minutes. Meanwhile,
cook the macari in boiling salted water until just
barely tender. Combine the beans, cooked vegetables
and macaroni in a large pot. Add water to reserved
bean and tomato liquids to equal 1 cup; add to pot
with remaining tomatoes. Simmer another 10-15 minutes,
stirring occasionally and adding more salt and pepper
if necessary. Remove bay leaf before serving with the
Parmesan cheese. Serves 6-8.

*This would equal approximately 3/4 cup dried beans;
soak and cook according to package directions. Note:
Navy or pea beans work equally well.

—–

Popularity: 4% [?]

FIELD RIPENED TOMATOES WITH GREEN BEANS AND 100-YEAR

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 red tomatoes
2 yellow tomatoes
1 tablespoon diced shallots
1 teaspoon extra virgin olive oil
Coarse fleur de sel salt to taste
White pepper to taste
1 tablespoon fresh basil, julienned
1 cup blanched green beans
1 cup mesclun greens
1 teaspoon 100 year old Balsamic vinegar

Slice the tomatoes 1/2-inch thick and place in a shallow dish. Add the
diced shallots, olive oil, salt and pepper. Add julienne of basil.
Marinate
for two hours. Serve chilled with green beans and mesclun greens to
garnish. Drizzle on a few drops of the Balsamic and serve.
Yield: 4 servings

– - – - – - – - – - – - – - – - – -

NOTES :

Popularity: 24% [?]

Title: Stir-N-Roll Pizza
Categories: Pizza
Yield: 2 pizzas

2 c All-purpose flour 1/4 c Salad oil
2 t Baking powder 2 T Salad oil
1 t Salt Pizza toppings
2/3 c Milk

Heat oven to 425F. Measure flour, baking powder, salt, milk and 1/4 cup
salad oil into bowl. Stir vigorously until mixture leaves side of bowl,
then gather together and press into a ball. Knead the dough in the bowl
ten times to make it smooth, then divide the dough in half. On a lightly
floured, cloth-covered board, roll each half into a 13-inch circle.

Place on a pizza pan or on a baking sheet, and turn up the edge half an
inch by pinching or pleating. Brush the pizzas with the 2 tablespoons of
salad oil, then layer on the pizza toppings as desired. Bake for 20-25
minutes, then cut into wedges and serve.

—–

Popularity: 4% [?]

ESCARGOT AND SPINACH TRAUME

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STEP 1 INGREDIENTS—–
1 pk Fresh spinach, cleaned and
Trimmed
1 12-count can large snails
2 oz Feta cheese
2 md Cloves garlic, minced
1 oz 1/4-inch diced onion
1 oz Pine nuts
Salt to taste
1/2 oz Pernod
—–STEP 2 INGREDIENTS—–
12 lg Romaine lettuce leaves with
Ends snipped
1 qt Water
1 tb Oil

STEP 1: Saute onion in butter until transparent over
medium flame. Add pine nuts, garlic; saute 1 minute.
Add spinach; saute until limp. Add escargot and
remaining ingredients. Saute 1 minute; remove from
heat. Chill.
STEP 2: Bring water and oil to boil; add romaine
lettuce and cook till limp. Remove from water; chill.
Take 1 romaine lettuce leaf and lay flat on counter.
Divide spinach and escargot into 6 equal portions.
Place one portion in middle of romaine lettuce leaf;
fold ends over to create a golf-ball-size portion.
Place in baking dish; heat in 350F oven.
Top with Orange Garlic Butter.

– - – - – - – - – - – - – - – - – -

Popularity: 12% [?]

Boston Chowder

Recipe By : Old Cookbook ??
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients
2 Tablespoons butter – or margarine
1 medium onion — chopped
2 Tablespoons all-purpose flour
3 cups water
3 large potatoes — peeled, diced
1 medium carrot — grated
1/2 teaspoon salt (optional)
1/4 teaspoon white pepper
1/4 teaspoon dried savory
1 pinch dried thyme
2 cups whole milk
1 pound fish fillets — cut in bite size
— pieces
3/4 cup baby clams — canned, drained

Directions;
In large heavy saucepan, melt butter over medium heat. Cook onion until
softened, about 3 minutes. Stir in flour to coat onion. Cook,
stirring,
for 1 minute without browning, Stir in water, potatoes, carrot, salt,
pepper, savory and thyme. Bring to boil cover and reduce heat to simmer
until vegetables are tender, about 15 minutes. Pour in milk; return
just
to a gentle boil. Immediately remove from heat. Add clams. Cover and
let stand 5 minutes. Taste and adjust seasoning.

– - – - – - – - – - – - – - – - – -

NOTES : Make 4 main course servings.

Popularity: 3% [?]

TRADITIONAL IRISH STEW

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds boneless lamb shoulder — trimmed and cut
into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme — crumbled
6 cups chicken broth
3 pounds boiling potatoes — peeled and quartered
1 large onion — finely chopped
1 pound carrots — peeled and cut into
1/2-inch pieces
6 stalks celery — trimmed and ribs
cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper
to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add
potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer,
covered, 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into
simmering stew until well incorporated. Simmer stew, uncovered, until
thickened, 3 to 5 minutes, and season with salt and pepper.

Yield: 8 to 10 servings

– - – - – - – - – - – - – - – - – -

NOTES : (Recipes adapted from Gourmet Magazine)

Popularity: 3% [?]

Title: Garlic Cheese Biscuits
Categories: Home Cookin,
Yield: 12

2 c Bisquick
2/3 c milk
3/8 ts garlic powder
1/4 c melted butter
OR 1/4 cup olive oil
1 c shredded sharp Cheddar
cheese
Makes 1 dozen.

Preheat oven to 425°F.
Combine Bisquick and 1/4 teaspoon of the garlic powder; mix in
cheese.
Add milk, stirring just until dry ingredients are moistened.
Roll or pat dough on a lightly floured surface to 1/2″ thickness;
cut with a 1 1/2-inch cutter.
Place on a lightly greased baking sheet. Combine melted butter
and the remaining 1/8 teaspoon of the garlic powder; brush on top
of biscuits and bake for 10 minutes or until golden.

MMMMM

Popularity: 4% [?]

Cold Minted Pea Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6728
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Cold-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/4 cup finely chopped onion
2 cups finely chopped washed boston lettuce
— leaves
2 cups water
1 package (10 ounces) thawed frozen tiny peas
1/4 cup washed mint leaves — packed
2 cups ice water or heavy cream
1/4 cup snipped chives
salt and freshly ground black pepper
plain yogurt for garnish — optional

In a saucepan heat the olive oil. When hot, add the onion, cover and simmer
gently for about 3 to 4 minutes or until tender. Add the lettuce and stir
just until wilted. Add the 2 cups of water and peas and bring just to a
boil and cook for 3 to 4 minutes. Remove from heat and season with salt and
pepper. Puree through a food mill or in a food processor with the mint,
then add enough ice water or cream to thin to the desired consistency.
Chill until serving time. Before serving, adjust the seasoning and serve
garnished with chives and yogurt if you wish

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]