2 C russet potatoes, peels and shredded (about 3 medium potatoes)
1 cup onion, finely chopped
1 cup toasted wheat germ
2 egg whites
4 to 6 turns of the pepper mill
1/2 tsp salt
Oil spray

Makes: approximately 14 latkes

Preheat oven to 425 deg F. IN a large bowl, thoroughly mix all ingredients
into a batter. Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of
batter onto the prepared sheets; press the pancakes down with the bak of your
dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer, or until
latkes are browned all over (but not blackened at edges). Serve with
applesauce or FF sour cream.

Source: the TV Guide

Popularity: 3% [?]

Title: Revani (Semolina – Almond Syrup Cake with Syrup)
Categories: Greek, Cakes
Yield: 20 servings

2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy

dNote: Use blanched, peeled almonds.

Combine 1-1/2 cups of the sugar with the cold water in a saucepan and
cook until dissolved, then add the cinnamon stick, cloves, and orange
peel and simmer for 15 minutes. Remove the flavorings. Cool.

Using an electric mixer, beat the butter in a large bowl until fluffy.
Gradually add the remaining sugar, beating on medium speed, then add
the eggs, one at a time, beating thoroughly after each addition,
without rushing. Meanwhile, sift the flour, semolina, baking powder,
and almonds together. Very gradually add to the batter, beating on
medium speed, then pour in the vanilla and brandy and give the batter
a last whirl on high speed for a few seconds. Pour immediately into
a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a
moderate oven (350 F) for 30 to 35 minutes, or until the cake springs
back when touched by a finger. Remove from the oven and set the pan
on a cake rack. Using a sharp knife, score the cake into diamond
shapes. Spoon the cooled syrup over the entire cake and cool.

Note: Each piece may be attractively garnished with a candied or
marachino cherry slice in the center and almond slivers angled on
each side.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

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Popularity: 3% [?]

CHEESEBURGER CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
2 md Potatoes, peeled and cubed
1/2 c Each onion and celery, chop
2 tb Green pepper, chopped
1 tb Beef base
1/2 ts Salt
2 1/2 c Milk
3 tb Flour
1 c Cheddar, shredded

In large pot brown beef, drain. Stir in veggies, base,
salt, and 1 1/2 cups water. Cover and cook til veggies
are tender. 15-20 minutes. Blend 1/2 cup milk with the
flour. Add to saucepan along with remaining milk. Cook
and stir til thickened and bubbly. Add cheese. Heat
and stir til cheese melts.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

A neat kids idea that I saw at a Crafts Fair last year was to fill a
kid’s toy pail with a bag of sugar cookie mix, some icing mix,
decorations, cookie cutter and of course a toy shovel to mix it all up with.

Popularity: 5% [?]

Here’s a recipe from the Lean Luscious Meatless Cookbook for Vegetable
Broth Mix:

1 Tablespoon onion powder
1 Tablespoon celery salt
1 Tablespoon dried parsley flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground savory
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon ground sage

Combine all ingredients and mix well. Mix again before using. Dried
vegetable flakes can also be added for a flavor bonus.

Popularity: 2% [?]

Title: Butterfly Shrimp
Categories: Seafood, Oriental, Wok
Yield: 6 servings

1 lb Shrimp with shell on
2/3 c All purpose flour
1 Egg
2/3 c Water
Salt
Corn starch
Oil for deep frying

1. Take shells of shrimp. For deveining and making butterfly shape of
shrimp, insert a knife into the back of a shrimp, and cut crosswise,
but do not sever shrimp completely into half, leave some connection
at head and tail ends. Remove knife, open shrimp halves to form
butterfly shape, remove vein. Prepare all the other shrimp similarly.
If desired, you could use the flat edge of you Chinese cleaver and
pound the butterfly shrimp flatter.

2. Place some corn starch on a piece of wax paper. Carefully dredge
butterfly shrimp on both sides in corn starch, place shrimp on another
piece of wax paper to dry slightly.

3. Prepare a batter of 2/3 cup water, 1 egg, 2/3 cup flour, and salt.
Mix batter thoroughly. Reserve.

4. Pour a good quality oil halfway up in your wok. Turn on your
burner to its highest setting. When you think the oil is sufficiently
heated, take a small piece of bread and place it in the oil. If the
bread browns lightly on both sides, then the oil is ready for deep
frying shrimp. If your bread fails to brown immediately in the oil,
then your oil is not up to temperature yet. If your bread turns a
deep brown or black, then shut the burner off and allow your oil to
cool at least 5 minutes, before turning it on again. Be sure to test
your oil again to see if it is cool enough to deep fry shrimp.

5. When your oil is ready for deep frying, take 6 or 8 or your dredged
shrimp and place them in your batter. With a pair of chopsticks or
fork, coat your shrimp with batter. Lift each shrimp out of batter
carefully, so as not to disturb the butterfly shape, and slide each
down the side of the wok into the oil. The shrimp will slide to the
bottom of the oil, and then rise up to the top of the oil. After the
shrimp have risen, cook about 1-1/2 minutes, then flip them over and
deep fry 1 1/2 minutes on the under side. Remove shrimp to a plate
covered with paper toweling to drain excess oil. Repeat procedure
until all shrimp are cooked.

6. Remove cooked shrimp to a serving platter. Garnish with parslsey or
other raw vegetables.

NOTE: Coating of corn starch on shrimp helps the batter to stay on.
Without the corn starch coating the batter readily comes off of the
shrimp after cooking.

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Popularity: 8% [?]

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!)

—–

Popularity: 5% [?]

Title: MARTHA WASHINGTON’S PLUM PUDDING
Categories: Colonial, Desserts, Make ahead
Yield: 6 servings

MMMMM——————–OLD FARMER’S ALMANAC————————-

MMMMM——————COLONIAL COOKBOOK-YANKEE———————–
2 1/2 lb Prunes
1 1/2 lb Raisins
3/4 c Brandy
2 ts Cinnamon
1/2 ts Cloves
1 ts Allspice
2 ts Mace
1 1/2 ts Nutmeg
1 lb Beef suet, minced
1/2 c Grated orange peel
1/4 c Grated lemon peel
1 lb Citron
2 c Flour
7 Eggs, beaten
2 c Sugar

**According to her time honored recipe, you take three days to
prepare this great concoction***
First, prunes and raisns are cooked until soft. Leave the fruit in
its cooking water and add brandy and spices. let mixture steep for 2
days in cool place.

When the day comes of baking, drain off liquid. Add beef suet, grated
orange and lemon peel and citron, combining further with flour, eggs
and sugar. Press into a butter bread-loaf pan, cover tightly, and
steam for 6 hours. You will have the famous pudding.

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Popularity: 8% [?]

Title: Rose’s Chocolate Pots De Creme
Categories: Desserts, Chocolate
Yield: 8 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————
1 c Heavy cream
3/4 c Whole milk
12 oz Semi-sweet chocolate;
-fine chopped
6 Egg yolks
1 T Kahlua

EQUIPMENT: Measuring cup, cook’s knife; cutting board,
measuring spoons, 2 1/2-qt saucepan, double boiler,
rubber spatula, whisk, instant-read test thermometer,
2 stainless steel bowls (1 large), 8 small pot de
creme forms or custard cups, film wrap.

Heat the heavy cream and milk in a 2 1/2-qt saucepan
over medium heat. Bring to a boil. While the cream is
heating, heat 1 inch of water in the bottom half of a
double boiler over medium-high heat. Place the
chocolate in the top half and stir with a rubber
spatula until melted. Whisk the egg yolks into the
melted chocolate. Slowly pour the boiling cream and
milk into the chocolate, whisking constantly. Bring
tjo a temperature of 160 degrees, about 3 1/2 to 4
minutes. Remove the mixture from the heat and transfer
to a stainless steel bowl. Add the Kahlua. Cool in an
ice water bath, stirring constantly with a whisk to a
temperature of 90 degrees, about 4 to 5 minutes.

Evenly divide the mixture into 8 small pots de creme
forms or custard cups. Cover each with film wrap and
refrigerate for 2 to 3 hours to set before serving.

Serve within 2 days.

Source: Death by Chocolate Cookbook by Marcel
Desaulniers

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Popularity: 4% [?]

1 1/2 pounds ground turkey
3 slices turkey bacon – diced
1 small onion – chopped
(I found the smallest I could and it was still too much onion so I only
used half)
2 Tbs. flour
1 10 3/4 oz can low fat/fat free cream of mushroom or cream of potato soup
1/4 teaspoon paprika
2 Tbs. dry red wine
(I didn’t have any so I used water and it was fine)
1 cup low-fat or fat-free sour cream
In a skillet brown ground turkey and bacon until pink disappears. Drain.
In crock-pot mix together cooked ground turkey, bacon, onion, flour and
paprika. Stir in undiluted soup and wine.

(At this point I added a little more water since it wasn’t very saucy. YMMV)

Cover and cook on LOW 4 – 5 hours. Stir in sour cream. Spoon mixture
over toast and serve with steamed veggies.

Popularity: 3% [?]