MOM’S WALDORF SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Apples, chopped
Celery, diced
2 c Nuts (or less), chopped
Raisins (and/or grapes)
Mayonnaise
Honey
ds Nutmeg
ds Salt

Combine apples with a sprinkle of nutmeg and salt, grapes /or raisins,
celery, pecans/walnuts, mayonnaise and a spoonful of honey.

Notes: Brian likes to add 3-4 bananas (sliced), but he doesn’t like the
celery. Mom says the bananas means it isn’t Waldorf salad anymore!
:-0

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Popularity: 2% [?]

Title: Sugar and Spice Cashews
Categories: Snacks
Servings: 1

3 c Cashews
1 ts Vanilla
1/4 c Butter or margarine
1/2 ts Cinnamon
1 c Sugar
1/4 ts Cloves
1/4 c Light corn syrup

Melt butter. Add sugar and corn syrup. Microwave on high 2 minutes. Stir
and cook on high 3 more minutes. Stir once to mix in vanilla and spices.
Pour immediately over nuts. Toss and cook on high for 3 minutes, stirring
occasionally. Spread on waxed paper to cool. Makes 1 quart.

MMMMM

Popularity: 17% [?]

The Kaufmans’ Apple Butter

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds Jonathan apples (or other –
ples)
4 cups Water
8 cups Apple cider
3 cups Sugar

1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven,
combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for 30
minutes, stirring occasionally. 2. Drain off liquid. Press apples through a
cone-shaped colander or food mill for applesauce. Discard waste. 3. Meanwhile,
in a large saucepan, cook apple cider over high heat for about 30 minutes or
till reduced by half. 4. In the Dutch oven, combine applesauce and reduced
cider. Bring to boiling. Reduce heat. Simmer, uncovered, for 30 minutes,
stirring occasionally. 5. Stir in sugar. Bring to boiling. Reduce heat.
Simmer,
uncovered, for 2 to 3 hours or till mixture resembles thick applesauce,
stirring
often. (It will thicken as it stands.) 6. Carefully ladle the hot mixture into
sterilized, hot, half-pint jars, leaving 1/4-inch headspace. Adjust lids.
Process in boiling water bath for 5 minutes. (Begin timing when water begins to
boil.) Note: If you like, spoon the apple butter into freezer containers.
Cover
and freeze. You can also store it in the refrigerator. Source: Midwest Living
Magazine, April 1991

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Popularity: 7% [?]

Title: Processor Hollandaise Sauce
Categories: Sauces
Yield: 4 servings

1/2 ea Juice from 1/2 lemon
1 x Pinch of white pepper
1/2 c Corn oil or peanut oil
1 x Pinch salt
1/2 c Melted butter

Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds. Add butter while still running, then add
corn or peanut oil. Blend in processor for 20 seconds until smooth
and uniform Variations: Mouseline sauce: As per Hollandaise and fold
in 1/2 cup of heavy cream (beaten to stiffen) Figaro sauce: As per
Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced
parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp
dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp
finely grated orange rind. All very good sauces for seafood or
vegetables

MMMMM

Popularity: 9% [?]

SPINACH DIP #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sour cream
4 sm Green onion chopped
1 pk Frozen spinach finely
Chopped and drained
1 sm Can water chestnuts fine
Chopped
1 c Mayonnaise
1 pk Knorrs soup mix
1 Round loaf unsliced
Pumpernickle bread

Combine above ingredients and chill. Tear out center of bread for dip
pieces. Fill center with dip and serve.

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Popularity: 5% [?]

Title: Shortbread Cookies
Categories: Cookies, Ethnic
Yield: 24 servings

1/2 lb Butter: softened
1/2 c Sugar; confectioners’
2 c Flour
1/4 ts Salt

This makes 24 COOKIES – that would serve very few, if they are as good as
they sound! Cream butter in mixer until smooth. Add confectioners’ sugar
and beat until light and fluffy. Mix flour and salt and add, combining
thoroughly. Roll with rolling pin 1/4″ thick, cut (they suggest 1×2
rectangles; I rather prefer flowers or animals or something), place on
ungreased baking sheet and prick with fork. Bake at 350 for 20 – 25 min.>
until lightly browned around the edges., Cool on rack. (I would also dust
with a little sugar before baking – maybe even colored sugar if the
cookies
were for my granchildren, but my Scottish grandfather would turn over in
his grave if he knew I had commited such a travesty on shortbread!)

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Popularity: 5% [?]

Title: TOLL HOUSE PIE
Categories: Pies
Yield: 8 servings

2 ea Eggs
1/2 c Flour
1/2 c Sugar
1/2 c Packed brown sugar
1 c Butter or margarine,at room
1 pk 6 oz. semisweet chocolate mo
1 c Chopped walnuts
1 ea 9″ unbaked pie shell
1 x Whipped cream or ice cream,o

Preheat oven to 325 degrees.Beat eggs until foamy.Blend in other
ingredients until well blended.Bake one hour @ 325 degrees.

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Popularity: 2% [?]

Title: Chinese: Shrimp Fried Rice
Categories: Main dish, Seafood, Bar-b-q, Rice, Eggs
Yield: 3 servings

———————–CATE VANICEK———————–
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 ts Cornstarch
1 ts Wine
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil

Pan-fry the eggs into thin sheets in a frying pan.
Remove and cut into small strips.

Heat peanut oil over high heat. Stir-fry shrimp and
chicken. When done, sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1
tbsp. soy sauce, 1/4 tsp. MSG and the diced green
onion. Add 1 tsp. salt (or more). Stir-frry for at
least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might
even be better to use day-old rice. If you must use
freshly cooked rice, you may spread the rice on a
cookie sheet and let cool completely before you
stir-fry it.

SOURCE: Stella Chan’s Secrets in the Art of Chinese
Cooking.

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Popularity: 3% [?]

CREAMY PUMPKIN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
1 lg Onion, chopped
2 ea Garlic cloves, chopped
2 lb Butternut squash, diced
4 c Stock
1 c Water
1 d Tabasco
Salt to taste
Pimento strips to garnish

Heat olive oil overl ow heat add onion garlic. Cook, stirring till
tender. Add squash stock, cover simmer for 40 to 50 minutes or till
the squash is very soft.

In a food prcessor, process soup till its very smooth return to pot. Thin
with water season. Pour into a tureen garnish with pimento.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

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Popularity: 4% [?]

RED BELL PEPPER AND CORIANDER PANCAKES WITH GUACAMOLE

Recipe By : COOKING LIVE SHOW #CL8782
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon red pepper flakes, or to taste
2/3 cup milk
2/3 cup diced red bell pepper
3 tablespoons chopped cilantro leaves
2 eggs — separated
1 tablespoon melted butter
Salt and freshly ground pepper, to taste

In a bowl combine flour, cornmeal, red pepper flakes, milk, red bell
pepper, cilantro, egg yolks, and melted butter. Season with salt and
pepper. With electric mixer beat egg whites to soft peak and fold
into
batter.

In a nonstick pan over moderate heat brush some melted butter. Drop
batter
by the spoonful into pan so that pancakes are about 1 1/2 inches in
diameter. When bubbles appear on surface of pancakes and undersides
are
golden brown, flip pancakes and allow undersides to cook until
golden.
Remove pancakes top rack to cool.

Guacamole:

1 avocado, peeled and finely diced
2 tablespoons lime juice, or to taste
1 jalapeno, seeded and diced
2 tablespoons chopped cilantro, or to taste
Salt and freshly ground pepper, to taste
3 Roma tomatoes, seeded and diced

In a bowl combine avocado, lime juice, jalapeno, cilantro, salt, and
pepper. If desired, mash with fork to smooth avocado. Add tomatoes
and fold
together.

Assembly:

When pancakes are cool, spoon about 1/2 teaspoon sour cream onto
center.
Top with an equal amount of guacamole. Garnish with leaf of cilantro.

Yield: 36 – 40 pancake

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Popularity: 2% [?]