Title: Broiled Cheddar-Olive
Categories: Cheese Main dish Sandwiches Vegetables
Servings: 8

2 ea Eggs; Lg
8 oz Cheddar; Sharp, Grated
1 1/4 c Olives; Ripe,Chopped, Pitted
1/2 c Green Bell Pepper; Chopped
1/4 c Onion; Chopped
1/3 c Catsup
2 tb Mayonnaise
2 ts Mustard; Prepared
1/4 ts Marjoram
1/8 ts Oregano
1/8 ts Salt
1 pn Pepper; To Taste
4 ea Sandwich Buns
1 x Butter

Hard cook the eggs and slice them into a medium-sized bowl. Grate the
cheddar and put into the bowl. Prepare and add the olives, green pepper
and onion. Blend together the catsup, mayonnaise and prepared mustard and
the spices (blend them together in a small cup or bowl). Add the mixture
to the cheese mixture and set aside. Set the oven to broil and split the
buns (if not already split) with a sharp knife. Set the buns on the
broiler rack, cut sides up, and broil with the buns 2 inches from the heat
source until golden brown. Remove the buns from the oven and spread with
butter. Spread about 1/8 of the cheddar mixture on a buttered side of
each bun and return to the broiler with the tops of the sandwiches
3-inches from the heat source. Broil until the cheddar is bubbly and
serve right from the oven.

—————————————————————————–

Popularity: 7% [?]

Pungent French Roll Salad Sandwich

Recipe By : Picnics by James A. Beard
Serving Size : 12 Preparation Time :0:00
Categories : Picnic Salad
Sandwich Potato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 French rolls
Olive oil
2 red onions — chopped
2 green bell peppers — diced
2 cucumbers — peeled and diced
24 anchovy fillets — cut
4 large ripe tomatoes — peel seed dice
36 pitted black olives — chopped
1/3 cup chopped fresh parsley
1/4 cup capers
mayonnaise

Split the rolls almost through and brush inside well with olive oil. Mix
remaining ingredients, except mayonnaise. Moisten with mayonnaise and fill
rolls. Wrap each sandwich individually. Serve on a plate to catch filling as it
falls. Takes the place of bread and potato salad at the picnic.
(c) 1966 by Woman’s Day Encyclopedia of Cookery. NY: Fawcett, Inc.
[mc-recipe: patH Sep 96]

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NOTES : “Beach Picnic” Menu Cold Broiled Chicken / Baked Pea Beans / Pungent
French Roll Salad / Cheese and Pears / Peanut Butter Cookies / Beverages

Popularity: 8% [?]

MUFFINS AND CRUMPETS (MRS. BEETON’S)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt

Makes 24 Muffins or Crumpets

flour

MUFFINS: Wash, peel and boil the potatoes, rub through
a colander, add the water (just warm enough to bear
the hand in it without discomfort); then dissolve the
yeast and salt in it, and stir in sufficient flour to
make a moist paste. Beat it well in a deep bowl and
then clear off the paste from the hands; cover over
with a clean cloth and leave it to rise in a warm
place. When it has well risen, and is light and
spongy, turn it out on the table, dredge over with
flour, and then divide it off into pieces about 3 oz
in weight, roll them up into round shapes, and set
them on a wooden tray, well dusted with flour to
prove. When light enough, see that the hot plate is
hot, and then carefully transfer the muffins from the
tray, one at a time, using a thin tin slice for the
purpose, taking particular care not to knock out the
proof or the muffins will be spoilt. When they have
been properly cooked on one side, turn over with the
slice and cook the other side. When the muffins are
done, brush off the flour, and lay them on a clean
cloth or sieve to cool.

To toast them, divide the edge of the muffin all round
by pulling it open to the depth of about 1 inch with
the fingers. Put it on a toasting fork and hold it
before a clear fire till one side is nicely browned,
but not burnt; turn, and toast it on the other. Do not
toast them too quickly, otherwise the middle of the
muffin will not be warmed through. When done, divide
them by pulling them open; butter them slighlty on
both sides, put them together again, and cut them into
halves. Pile on a hot dish and send quickly to table.

Time: 25 to 30 minutes to bake. Sufficient for about 2
dozen muffins.

CRUMPETS: Proceed exactly the same as directed for
Muffins (above), but stir in only half the quantity of
flour used for them, so that the mixture is more of a
batter than a sponge. Cover over, and leave for 1/2 an
hour. At the end of that time take a large wooden
spoon and well beat up the batter, leave in the spoon,
cover over, and leave for another 1/2 an hour. Then
give the batter another good beat up. This process
must be repeated 3 times with the intervals. When
completed, see that the hot plate is quite hot, lay
out some crumpet rings rubbed over inside with a
little clean lard on a baking tin, and pour in
sufficient of the batter to make the crumpets. When
cooked on one side, turn over with a palette-knife,
and when done take off on to a clean cloth to cool.
Muffins and crumpets should always be served on
separate dishes, and both toasted and served as
quickly as possible.

Time: about 20 minutes to cook. Sufficient for about 2
dozen.

From: Mrs. Beeton’s All About Cookery, Ward, Lock
Co., Ltd., London Melbourne, (circa 1890′s).

Posted by June Hoffman, 8/93

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Popularity: 5% [?]

Title: Daddy’s Shishkabob Marinade
Categories: Meats, Holiday
Yield: 1 batch

1 c Oil
3/4 c Wine vinegar
1 tb Garlic salt
1/4 c Worchestershire Sauce
1 tb Salt
1/4 c Sugar
1 tb Black Pepper

Mix above ingredients together in a large container
and marinade Shishkabob ingredients for a minimum of
24 to 48 hours in the refrigerator. Turn occasionally
to insure that the liquid is distributed throughout.
Use onions, fresh mushrooms, green peppers, tomatoes,
beef cubes, etc. *I serve this with consommed rice, a
green salad and french bread.

—–

Popularity: 15% [?]

Buffalo Chip Cookies/Slp

Recipe By : St. Louis Post-Dispatch 1/1/95
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For dough:
2 Cups margarine — Melted
2 Cups packed brown sugar
2 Cups granulated sugar
4 eggs — beaten
2 Tablespoons vanilla
2 Cups rolled oats
2 Cups corn flakes
4 Cups all-purpose flour — sifted
2 Teaspoons baking soda
2 Teaspoons baking powder
Stir-ins (choose 1 or 2):
1 Cup raisins
1 Cup peanuts — shelled
1 Cup chopped nuts
1 Cup coconut flakes
6 Ounces butterscotch chips
6 Ounces chocolate chips

Preheat oven to 350 degrees. In a very large bowl, stir together
margarine, brown sugar and granulated sugar. Stir in eggs and vanilla.
Stir in rolled oats and corn flakes. In a smaller bowl, stir together
flour, baking soda and baking powder. Stir flour mixture into sugar
mixture.Add 1 or 2 stir-ins. Drop dough from serving spoon, 1/2-cup
measure or ice cream scoop onto ungreased cookie sheets. Leave plenty of
room; cookies will spread. Bake about 12 minutes or until done. 4 to 5
dozen cookies.

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Popularity: 3% [?]

GRILLED SHRIMP W/PASTA PESTO SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXG05A
1/3 pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil
FOR PESTO:
1 1/2 Bunches Fresh Basil
1/2 Clove garlic — halved
1/2 Lemon — for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts — toasted
4 teaspoons Fresh Parmesan — grated
White pepper — to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food
processor. With machine running, gradually add olive oil, then pine
nuts. Stir in Parmesan and season to taste with white pepper. Cook
linguine until al dente. Drain in a colander and rinse with cold water.
Chill pasta in large bowl. Add pesto, peppers, and lemon juice and
toss. Transfer to serving plates. Rub shrimp lightly with olive oil.
Thread on a skewer and grill or broil until pink, about 3 to 5 minutes.
Top pasta with 4 shrimp per serving.

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Popularity: 6% [?]

Yam Wunsen Sai Mu (noodle Soup W/pork)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE SOUP—–
8 oz Ground pork
1 tb Chopped garlic
4 c Soup stock
2 oz Wunsen (cellophane
-noodles) — soaked in warm
-water for about 15 minutes
1/4 c Fish sauce
1 c Sliced phak bung (swamp
-cabbage) — ordinary cabbage
-or kale will do as a
-replacement
2 Spring onions (green
-onions/scallions) thinly
-sliced — including the green
-segment
1/4 c Phak chi (whole coriander
-plant – including the
-root) — chopped
1 t Prik Thai — about (ground
-black pepper)
—–FOR THE MARINADE—–
1 tb Fish sauce
1 tb Maggi sauce
1 tb Minced garlic
1 t Prik Thai (ground black
-pepper)
1 t Rice flour (or cornstarch)

Date: Sat, 16 Mar 1996 08:41:21 -0500

From: The Meades (by way
of If ever there was a subject close to my heart
(well, my stomach is close to my heart — especially
when I overeat), it is noodle soups. I guess that I
eat a noodle soup or stir fried noodle dish about 8
times a week, and the repeat cycle is about 3 months.
However, they have a nasty tendency to read rather
repetitively: the techniques and basic principles
involved come down to 4 or 5 “signature” dishes, of
which this is one.

When a soup is described as a “yam”, it means that
everything is just tossed into the stock as it
simmers. This soup is also sometimes called Kaeng Jued
Wunsen (Kaeng Jued implies a rather bland soup — by
Thai standards!).

This can be made with a variety of ingredients, but
the most interesting are probably pork (as here),
beef, chicken, shrimp, meat balls, fish balls, shrimp
balls, or “monkey balls” (a mixed meat ball ~ not
actually made from monkey meat!), or one of the
various Thai sausages, as well as vegetarian options
(for a quick veggie variation try marinating some tofu
in dark sweet soy sauce for about 3 hours and then
using that instead of the pork).

Maggi sauce is a dark (nearly black) sauce made by the
Maggi corporation, and widely available…

Method: Mix the marinade ingredients, mix with the
ground pork, and make the pork into small meat balls,
then set aside and leave to marinate for 3 or 4 hours.

Soak and drain the noodles.

Bring the stock to a boil and add all the ingredients
except the noodles, and continue to boil until the
meatballs are cooked through, when they will float.

Remove from the heat, pour into a serving bowl and add
the noodles (note the immersion in the near boiling
soup is enough to cook the noodles).

Serve with the usual Thai table condiments (nam pla
prik [chilies in fish sauce], prik dong [chilies in
vinegar], sugar, prik phom [ground chilies], and
ground peanuts. Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat
30000, Thailand

CHILE-HEADS DIGEST V2 #270

From Glen Hosey’s Recipe Collection Program,
hosey@erols.com

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Popularity: 3% [?]

*SUE’S SWEET BUTTERNUT SQUASH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Butternut squash
1 md Onion
3 md Apples
1 c Chopped carrot
5 c Broth
1/4 c Brown sugar
1 t White sugar
1 t Cinnamon
1 c Skim milk
2 ts Cornstarch

Place the whole squash in the microwave for 8 minutes
to make peeling and cutting easier.

Peel and cut squash in cubes. Place all ingredients
(except milk and cornstarch) in a soup pot and cook
for 45 minutes or longer. Before serving stir in milk
and cornstarch. Correct seasonings.

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Popularity: 9% [?]

MY FAVORITE DRESSING

6 cups stale french bread, cubed
3 cups cooked wild rice (can use the broken stuff)
1 can sliced water chestnuts
1/2 cup crasins (dried cranberries)
1/4 cup dried apricuts, cut small)
1/4 cup dried prunes (cut small)
2 cups apple cider
1 or 2 tsp. sage

mix 1 cup cider with bread, let sit until bread is soft. Mix all
ingredients togther until well incorporated, put into casserole, place
into 350 degree oven for 45 minutes, or until brown, enjoy.

Popularity: 2% [?]

CLASSIC SWISS FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, halved
8 fl Dry white wine
1 t Lemon juice
8 oz Grated Gruyere cheese
8 oz Grated Emmental cheese
1 t Cornflour
1 tb Kirsch
Pieces of cubed French
-bread, to serve

Method:

Rub the inside of the fondue pot with cut clove of
garlic. Pour in wine and lemon juice and heat gently
until bubbling. Reduce the heat to low, and gradually
stir in grated cheeses, then continue to heat until
cheeses melt, stirring frequently. (This stage can
take a looooong time.) In a small bowl, blend
cornflour smoothly with kirsch, then stir into cheese
mixture and continue to cook for 2-3 minutes until
mixture is thick and smooth, stirring frequently. Do
not allow fondue to boil. Serve with the bread.

(Serves 4-6)

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Popularity: 3% [?]