Title: Poodle Toast
Categories: Snacks
Servings: 4

3 tb Margarine
3 tb Flour
1/2 ts Salt
1 c Canned tomatoes, drained
1/4 ts Baking soda
1/2 c Scalded milk
3 Weiners cut into 1/4 inch
-pieces
6 sl Toast

Melt margarine, then blend in flour and salt. Add tomatoes, soda, and milk.
Cook 10 minutes, stirring as needed. Add wiener rounds. When hot, serve
over hot toast.

Makes 4 servings.

MMMMM

Popularity: 5% [?]

Title: AVOCADO SALAD JELLED
Categories: Salads
Yield: 10 servings

1 Small package lemon gelatin
1 c Boiling water
2 Large avocados, peeled, cube
8 oz Cream cheese, softened
8 oz Crushed unsweeted pineapple,
1 c Chopped pecans

Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg
white. Combine avocado and cream cheese; beat at medium speed of an
electric mixer until blended. Stir in pineapple and pecans. Combine avocado
mixture with gelatin mixture; beat well. Pour into a lightly oiled 8″
square pan. Cover and chill until firm. 10-12 servings. Bon appetit,
Hope–Sunnyvale, CA

—–

Popularity: 5% [?]

CHILE-FRIED SQUID (SAMBAL CUMI-CUMI)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indonesian Condiments
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Squid
1/2 c Diced onion
2 Cloves garlic, minced
3 Or 4 semi-hot fresh red
-chiles, minced, or 1
-teaspoon sambal ulek
1/2 ts Kosher salt
2 tb Oil
1 t Paprika, if needed
2 tb Tamarind Water or lemon
-juice

In its most authentic form, this sambal is bright red with chile and
quite hot. If you prefer it a little milder, use fresh chiles that
are not too hot, such as the milder strain of jalapenos now on the
market; otherwise, use less chile and make up the color difference
with paprika.

[Personally, I'd use crushed and soaked annatto seeds. They add red
color without the paprika taste. S.C.]

1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt
together to a coarse paste. To prepare in a blender or food
processor: Grind together with oil.

3. In a wok or skillet, heat oil over low heat and add paste. (If
oil was used in grinding paste, add paste to dry pan.) Cook slowly
until quite fragrant and oil is well stained with red. Add paprika
if necessary to enhance color.

4. Turn heat to medium-high, add squid and Tamarind Water, and cook
just until squid is done (about 2 minutes). Serve hot or at room
temperature.

Serves 4 to 6 with other dishes.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

– - – - – - – - – - – - – - – - – -

Popularity: 14% [?]

Cucumber Salad

Recipe By : Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Greek Low Fat
Low-Cal Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Cucumbers — peeled seeded halved
1 Clove Garlic — peeled
1/4 Teaspoon Salt
1/2 Cup Yogurt — low-fat, plain
2 Tablespoons Mint — chopped fresh
Black Pepper — freshly ground

Coarsely grate the cucumber (1 large or 2 small) that have been peeled, halved
a
nd seeded and gently squeeze by hand to remove excess liquid; set aside. On a
c
utting board, chop the garlic coarsely, and sprinkle with the salt. Using the
f
lat side of a
chopping knife, work the salted garlic into a paste. In a medim-sized bowl,
whi
sk together the garlic paste, yogurt and mint. Stir in reserved cucumbers.
Sea
son with salt and pepper to taste.

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

Title: WEIGHT WATCHERS SOUP
Categories: Soups/stews, Beef, Hamburger
Yield: 1 servings

1 lg Can V-8 juice
1 V-8 can water
1 lb Hamburger
1/2 sm Head cabbage
3 Cubes beef bouillon
1 pk Frozen mixed vegetables

Brown hamburger. Shred or chop cabbage. Add cabbage to
hamburger. Add V-8 juice and 1 can water. Add bouillon
cubes and mixed vegetables. Simmer, for about 2 hours
until cabbage is tender.

—–

Popularity: 2% [?]

Cold Zucchini Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. zucchini
3 C. chicken broth
1 Tsp. dried marjoram
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
2 C. milk
1 C. heavy cream
chopped parsley for garnish
salt and pepper to taste

Trim, wash and slice zucchini. Put in saucepan with
broth and marjoram. Cook until tender (about 20 minutes).
Puree through a food mill or in a blender. Melt the butter or
margarine and add flour to make a creamery mixture. Cook,
stirring 2 or 3 minutes, and remove from the heat. Cool
slightly. Heat milk until it comes to a boil. Add the milk to
the cooled butter mixture. Return to heat and cook, stirring
for 15 minutes or until flour taste is gone. Salt and pepper.
Add to pureed zucchini and chill thoroughly. Stir cream into
chilled soup before serving. Garnish with parsley.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Date: Thu, 12 May 94 15:56:07 CDT
From: TAUB@vaxvmsx.babson.edu

Chinese Vegetables

1/2 cup vegetable broth 2 cups fresh cauliflower florets
2 cups fresh broccoli florets 1/2 cup sliced celery
2 Tbsp. diced ginger 10 oz. snow peas
1/2 c. sliced red pepper 12 mushrooms sliced thinly
1/4 head cabbage shredded 2 Tbsp. Tamari soy sauce
8 oz. can bamboo shoots, 8 oz. can water chestnuts
drained and diced drained and sliced thinly
1 med. onion, sliced thin, separated 1/2 of 1 lb. can bean sprouts,
into rings drained and rinsed

Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger,
snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms and
cabbage and continue to cook and stir 1-2 mins. Stir in remaining ingredients
and cook for 1 min. more over high heat, stirring. Reduce heat and simmer
1 min. Serve immediately with rice.

Popularity: 8% [?]

Title: MALOSOL’NYE OGURTSY – BRINED CUCUMBERS MALOSS
Categories: Pickles
Yield: 6 servings

24 Cucumber, medium pickling
-3-4″ long, 1 1/4″ thick
1 oz Horseradish root
1 Dill, bunch mature plants
-with seeds
9 Clove garlic
1/4 lb Parsley, sour cherry and/or
-black currant leaves
3 1/2 tb Salt, non-iodized per 2 qts
-water

Prepare the cucumbers following the instructions for
Brined Cucumbers.

Rinse the dill and divide in half. Scrub and rinse the
horseradish and slice thinly. Peel and halve the
garlic. Wash the various leaves.

Fold half of the dill into a ring and place in the
bottom of the jar. Strew half the horseradish and
garlic and 1/3 of leaves on top. Arrange half of
pickles upright, packing them tightly. Place 1/3 of
the leaves on top, then pack in the rest of the
cucumbers in the same manner. Top with layers of the
remaining horseradish, dill, garlic, and leaves.

Combine the salt and water, stirring until the salt
dissolves (the percenteage of salt in this brine is
2.8-3.0 percent). Pour the brine into the jar. The
contents should be fully covered. Place the saucer
inside the jar with a weight (small rock?). Cover the
mouth of the jar with 2 layers of cheesecloth and
secure with string.

Leave for 3-4 days in cool, airy room whose
temperature is about 64-68 degrees.

Remove the scum as it appears and wash the mouth of
the jar daily. After 3-4 days, when most active
fermentation has subsided a little, remove weight and
lid. cover jar with its own lid and refrigerate. In 1
2 days the malossol cucumbers will be ready to eat.
Because there is less salt in the brine than Brined
Cucumbers, malossol cucumbers should be eaten sooner.

Store the pickles on the lowest shelf of the
refrigerator for 4-5 days, after which they will
become either too salty (and turn into regular brined
cucumbers) or, more likely, too soft and almost mushy.

—–

Popularity: 3% [?]

MEDALLIONS OF PORK TENDERLOINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Pork tenderloin,well-trimmed
1/2 t Black pepper
2 ea Eggs
1 c Bread crumbs,dry
2 T Oilve oil
1/2 lb Mushrooms,sliced
2 T Parsley,minced fresh
1 t Salt
1/2 c Flour,all-purpose
1/4 c Water
6 T Butter or margarine
1/2 c White wine,dry
1 T Lemon juice

1. Dry meat with paper towels.
2. Combine salt, pepper and flour; dredge medallions in flour,
shaking off excess.
3. Beat eggs with water; dip medallions in egg and coat with bread
crumbs.
4. Press medallions with heel of palm to make crumb stick; dry 10
minutes.
5. Heat butter and oil in Dutch oven; saute medallions 8 minutes per
side.
6. Remove meat; drain on paper towels, transfer to heated platter and
keep warm.
7. Add wine to pan; deglaze over high heat, scraping brown bits from
bottom and sides of pan.
8. When liquid is reduced by half (about 3 minutes), add mushrooms
and cook 2 minutes, stirring.
9. Add lemon juice and cook 1 minute, stirring.
10. Correct seasonings, pour sauce over meat and garnish with
parsley.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Date Drops 1
Categories: Cookies
Yield: 48 servings

1 1/2 c Flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Salt
1/2 c Vegetable shortening
1 cn Sugar
2 lg Egg
1 1/2 c Dates; pitted and chopped
1 c Walnuts

Recipe by: 1001 Cookies Preparation Time: 30:0 Preheat oven to 350
degrees. Combine the flour, baking powder, spices, and salt. In a large
bowl, cream the vegetable shortening and sugar. Beat in the eggs one at a
time. Gradually blend in the dry ingredients. Fold in the dates and
walnuts.

Drop the dough by spoonfuls 1 1/2 inches apart onto ungreased baking
sheets.
Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks
to cool.

—–

Popularity: 3% [?]