INAGAMI-PAKWEJIGAN (SOFT BREAD)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Native Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Water
2/3 c White corn flour
3/4 ts Salt
Margarine or shortening
Sunflower seeds

Bring the water to a boil. Mix together the flour salt. Pour the
boiling water onto the dry ingredients while stirring. Continue to
stir until the mixture becomes thick uniform.
Serve in a bowl topped with margarine the sunflower seeds.

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Popularity: 7% [?]

TEA LEMON ICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pt Strong fragrant tea *
2 Lemons
8 oz Sugar
1/2 pt Water
1 Egg white
6 tb Carbonated water

*Note: Suggested teas are Lapsang Souchong or Earl
Grey.

In a Welsh household the kettle sits permanently on
the hob ready to refill the teapot. This delicious
ice makes a refreshing change in summer. Or serve as a
dessert with Welsh cakes or with a plate of buttered
Bara Brith. Makes approximately 2 pints.

Strain the tea and leave to cool. Peel the lemons,
avoiding the bitter pith, and squeeze the juice.
Bring the sugar and water to boil with the lemon rind,
stirring to dissolve all the sugar. Leave it to cool.
Beat the egg white lightly with the carbonated water.
Mix all the ingredients thoroughly with a whisk.

Freeze the mixture – an ice-cream-maker is best. If
you use the ice-making compartment of the fridge, take
it out when frozen, beat it until it has doubled in
volume, and re-freeze it. Don’t serve the ice
rock-hard – transfer it to the fridge half an hour
before serving.

Source: Elisabeth Luard in “Country Living” (British),
April 1989. Typed for you by Karen Mintzias

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Popularity: 1% [?]

Title: Double Chocolate Drop Cookies1
Categories: Cookies
Yield: 54 servings

Chocolate frosting
1 c Sugar
2/3 c Margarine or butter;
-softened
1 Egg
2 oz Unsweetened chocolate
Melted and cooled
1/3 c Buttermilk; milk or water
1 ts Vanilla
1 3/4 c All-purpose flour *
Or whole wheat flour
1/2 ts Baking soda
1/2 ts Salt
1 c Chopped nuts; if desired
1 pk Semisweet; (6 ozs)
Chocolate chips
Chocolate frosting
2 oz Unsweetened chocolate
2 tb Margarine or butter
3 tb Water
2 c Powdered sugar (about)

Recipe by: Betty Crocker’s Cookbook
Heat oven to 400 degrees. Mix, sugar, margarine, egg, chocolate,
buttermilk and vanilla. Stir in flour, baking soda, salt, nuts and
chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart
into ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched; cool. Frost with Chocolate Frosting.
ABOUT 4-1/2 DOZEN COOKIES; 110 CALORIES PER COOKIE.
*If using self-rising flour, omit baking soda and salt.
CHOCOLATE FROSTING Heat chocolate and margarine over low heat until
melted. Remove from heat. Stir in water and powdered sugar until smooth.

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Popularity: 6% [?]

Pastry Pockets for Creole Style Pies

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

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

4 c Flour,all-purpose

1/2 ts Baking soda

2 ts Baking powder

1/2 c Vegetable shortening

1 Egg

1 c Milk

1. Combine dry ingredients in large mixing bowl.

2. Cut in shortening, using pastry blender.

3. Add milk and form dough; divide dough into egg-size pieces.

4. Roll each piece of dough into a circle 6 inches in diameter; set aside.

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Popularity: 9% [?]

Title: Blanched Gai Lan Dressed with Rice Wine and Oyster Sauce
Categories: Chinese, Vegetables, Ceideburg 2
Yield: 4 servings

2 tb Oyster sauce
2 tb Chicken stock
1 tb Shao Hsing wine, or dry
-sherry
1/2 ts Sugar
1/2 ts Sesame oil
1 To 1 1/2 pounds gai lan
-(Chinese broccoli)
1 ts Salt
1 tb Peanut oil

Gai lan is Chinese broccoli. It’s not much like the Western stuff.
It has thinner stems, flowers and leaves and is eaten more as a green.

Combine the oyster sauce, chicken stock, Shao Hsing wine, sugar and
sesame oil in a small saucepan. Bring to a boil and cook until sauce
thickens. Set aside.

Wash the gai lan in cold water. Trim off and discard the tough
bottoms. Peel stalks if they are thick and tough; leave gai lan whole
or cut into thirds.

Bring 3 to 4 quarts of water to a boil in a wok or stock pot; add the
salt and oil. Add the greens, bring back to a second boil. Turn off
the heat and let greens stand for a minute or two. When the green
stalks brighten, test one for doneness. It should be tender and
crisp. Drain immediately and shake off excess water.

Transfer to a platter, pour dressing over, and serve immediately.

Serves 4 to 6.

PER SERVING: 35 calories, 2 g protein, 4 g carbohydrates, 1 g fat (0
g saturated), 0 mg cholesterol, 298 mg sodium, 2 g fiber.

Joyce Jue, San Francisco Chronicle, 7/8/92.

Posted by Stephen Ceideberg; October 19 1992.

MMMMM

Popularity: 2% [?]

Title: Vietnamese Dipping Sauce
Categories: Condiments, Mine
Yield: 1 cup

1 Carrot
2 Garlic clove (s)
-minced (2 tsp)
1 Shallot, minced
1 Hot chili, minced
2 tb Sugar
1/4 c Fish sauce
1/4 c Lime juice
1/4 c Water
3 tb Rice wine vinegar

Shave the carrot into thin strips with a vegetable peeler. Stack the
strips up 3-4 high and cut lengthwise into hair-thin slivers.

Combine the garlic, shallot, chili, and sugar and pound to a smooth
paste. Work in the fish sauce, lime juice, water and vinegar.
Transfer the sauce to a bowl and stir in the carrot.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
182

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Popularity: 3% [?]

BASIC MUFFINS 4

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole-wheat flour
2 ts Baking powder
1/4 c Honey
2 c Water — or nut milk
2 tb Applesauce
1/2 ts Vanilla
1 c Cornmeal

Recipe by: McDougall Preparation Time: 0:45 Combine
dry ingredients. Combine wet ingredients. Fold dry and
wet ingredients together, until just moistened. Spoon
into lightly oiled or non-stick muffin tins. Bake at
350 degrees for 30 minutes.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

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Popularity: 26% [?]

Knedleigh

Recipe By : Ilana Cohney
Serving Size : 1 Preparation Time :0:00
Categories : Pesach Shabbos Recipes
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1 tablespoon oil — per egg
3 tablespoons water — per egg
pinch salt
pinch pepper
1 teaspoon sugar (optional)
1 tablespoon ginger — generous amount
matza meal — as required

Mix all the ingredients together except matza meal, allowing one egg for
person. (This gives a generous amound of knedleigh per person, you may want
to do less) Then add as little matza meal as possible until mixture hold
together VERY lightly. Put in fridge a few hours. Add only enough matza
meal to make it possible to form balls. Wet hands and don’t worry too much
about making them perfectly round. Drop into boiling soup or water. I
usually make up a simple soup of water and a soup cube and then keep these
hot in a seperate saucepan. Transfer them into your proper chicken soup
pot just before serving. Otherwise you may find that the
knedleigh drink up all your soup.

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Popularity: 4% [?]

Title: Frozen Cranberry Salad *
Categories: Salads, Fruits, Make ahead, Holidays
Yield: 8 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 cn Sweetened condensed milk
1/4 c Lemon juice
16 oz Whole berry cranberry sauce
20 oz Crushed pineapple; drained
1/2 c Walnuts; chopped
9 oz Cool Whip
Lettuce leaves

In a large bowl, combine sweetened condensed milk and lemon juice.
Stir in cranberry sauce, pineapple and nuts; fold in whipped topping.
Spread in 9×13″ pan. Freeze until firm. Remove from freezer 10
minutes before serving. Serve on lettuce leaves. Return leftovers to
freezer.

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Popularity: 8% [?]

GREEN CHILE YOGURT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
1 tb Oil
4 lg Garlic cloves — minced
1 md Onion — chopped
2 ts Paprika
4 c Chicken broth
1 1/2 lb Tomatoes — chopped
4 oz Canned diced green chiles
1/4 ts Chili powder
Salt, pepper
2 c Plain low-fat yogurt
4 oz Jack or cheddar cheese
– shredded
1 tb Chopped cilantro

Melt butter in large kettle and add oil. Add garlic
and saute until lightly browned. Remove garlic and set
aside. Add onion to butter and saute until tender. Add
paprika and saute 1 minute. Add chicken broth,
tomatoes, chiles and chili powder. Season to taste
with salt and pepper. Bring to boil, reduce heat and
simmer about 20 minutes. Stir in yogurt slowly and
cook over low heat just until heated through. Do not
boil or yogurt will curdle. Add reserved garlic. Ladle
into soup bowls and sprinkle with cheese and cilantro.

(C) 1992 The Los Angeles Times

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Popularity: 11% [?]