Title: POFFERTGES–DOUGHNUTS FROM HOLLAND
Categories: Brunch, Breads
Yield: 1 servings

-Pat Dwigans fwds07a-
1 c Flour; sifted
1/4 ts Salt
1 tb Sugar
1/4 c Butter
1 c Milk; scalded
3 Eggs; unbeaten

Add the butter to the milk and stir until it melts
in a saucepan. Add the flour and salt and beat until
smooth. Cook, stirring constantly, until the dough
leaves the sides of the pan; remove from the stove and
blend in the sugar and eggs. Shape into small balls
and fry in deep fat until dark brown.

Note. This is similar to a cream puff recipe
except they are baked.

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Popularity: 4% [?]

BASIC CREAM SOUP AND VARIATIONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Fresh vegetables, coarsley
-chopped
4 tb Flour
5 c Chicken stock
3 c Light cream
5 tb Butter
Salt and Pepper to taste
CREAM OF CAULIFLOWER SOUP:
4 c Cauliflower flowerets
Paprika
Basic cream soup recipe
CREAM OF BROCCOLI SOUP:
5 c Broccoli
A pinch or two of nutmeg
Basic Cream soup recipe
CREAM OF CUCUMBER SOUP:
4 c Cucumbers, peeled, seeded
-and diced
1/2 c Sour cream
Basic cream soup recipe
CREAM OF LIMA BEAN SOUP:
4 c Lima beans
4 tb Crisply fried bacon crumbled
Basic cream soup recipe
CREAM OF SPINACH SOUP:
4 c Spinach, coarsely chopped
2 Hard cooked egg yolks
Basic cream soup recipe
CREAM OF ASPARAGUS SOUP:
4 c Tender asparagus tips

BASIC CREAM SOUP: Pumpernickel croutons Basic cream
soup recipe

Peel the vegetable, if necessary, and chop coarsely.
Place in a saucepan with 3 cups of the stock. Cook
over medium heat until the vegetable is tender. Set
aside 1/2 cup choice pieces of cooked vegetables to
use as a garnish. Puree the remaining cooked
vegetable together with the vegetable water in an
electric blender, or press through a strainer. Melt
the butter in a soup kettle, blend in the flour, and
stir in the cream. Simmer over a low flame, stirring
constantly for 3 minutes. Stir in the pureed vegetable
and the remaining 2 cups of chicken stock, and simmer
for 3 minutes more. Adjust the seasonings and serve in
individual bowls garnished with the reserved cooked
vegetable. Serve hot or cold.

Cream of Cauliflower Soup: Prepare soup as directed in
Basic cream soup. Garnish with reserved cauliflower
and a sprinkle of paprika. Serve hot or cold.

Cream Of Broccoli Soup: Peel the stems and break
broccoli into flowerets. Slice the stems. Proceed as
directed in Basic cream soup recipe. Serve with nutmeg
sprinkled on top.

Cream Of Cucumber Soup: Reserve 1/2 cup diced raw
cucumber to use as a garnish. Cook remaining cucumber
for 8 minutes. Proceed as directed in Basic cream soup
recipe. Serve hot or cold with a dollop of sour cream
in the center of each bowl.

Cream Of Lima Bean Soup: Prepare soup as directed in
Basic cream soup recipe but do not reserve any lima
beans. Serve hot, garnished with crumbled bacon.

Cream Of Spinach Soup: Prepare soup as directed in
basic cream soup recipe, but do not reserve any
spinach. Serve hot or cold, garnished with hard-cooked
egg yolks forced through a fine sieve.

Cream Of Asparagus Soup: Prepare soup as directed in
basic cream soup recipe. Garnish with reserved
asparagus tips and Pumpernickel croutons. Serve hot or
cold.

Posted by Pat Stockett. Courtesy of Fred Peters.

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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% [?]

Title: Moussaka Soup
Categories: Main dish Soups Vegetables
Servings: 5

1 ea Eggplant; Small
4 tb Olive Oil
8 c Lamb Stock; See Recipe 9
1/2 c Lamb; Cooked, Cubed
1/4 ts Salt
1/2 ts Oregano Leaves; Dried
2 ea Tomatoes; Lg, Chopped
1/2 c Peas; Frozen
———————————-GARNISH———————————-
1 x Grated Parmesan Cheese

Peel the eggplant and cut into 1/2-inch cubes. Heat the olive oil in a 2
1/2-quart saucepan and brown the eggplant. Add the stock, lamb, salt and
oregano. Bring to a full boil. Reduce the heat, cover and simmer for 5
minutes or until the eggplant is very soft. Add the tomatoes and peas and
cook an additional 2 minutes. Serve hot with a garnish of grated Parmesan
Cheese.

Each 1 Cup Serving Contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————-
295 22 G 9 G 3 G 19 G 5 G 41 Mg 166 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Popularity: 4% [?]

Filipino Cuisine Tips, 1 of 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Filipino Sauces

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

E-mail dialogue between
Manny Rothstein
Dennis Santiago and

MR> Got your recipes and most of them look great (though I think I may pass
MR> on the Pork Livers in Pigs Blood, I’m trying to cut down, but I am glad
MR> that it is there), a great blend of exotic and easy to prepare. Thanks
MR> for sharing them with me.

Most people pass on the pigs blood. Try it sometime though. If your
palate is onto the more exotic forms of cuisine, I think you’ll be
pleasantly surprised.

before I post them onto the Cooking Echo, I would like to impose on you MR>
a little bit more for some clarification about ingredients and some MR>
background on Filipino cuisine. I also intend to post the entire MR>
collection as a file on your board and the Salata board. After I do MR>
that, it should take on a life of its own and propagate itself MR>
throughout cyber space.

Great. I’ll try to clarify as much as I can.

MR> What is bagoong, and how is it prepared?

Bagoong is a salty mixture made from shrimp. It’s packaged in 1/2 pint
jars and sold in the refrigerated foods section in oriental stores. It’s
also an easily available import from the Philippines item these days.
Unfortunately, I do not know of any substitutes.

MR> What is patis (fish sauce? Is it like Vietnamese fish sauce?

Patis and Vietnamese fish sauce are one and the same. It’s a brine made
with fish ingredients. If unavailable, salt can be used as a substitute
for the brine component.

MR> Is rice or bagoong the traditional side dishes for all of the recipes
MR> or are there other side dishes that you recommend.

Some tidbits about the Filipino table:

1. Rice is always served with the meal. One of the healthy aspects of the
Filipino diet is that rice makes up the bulk of the meal while the meat
dish is used as a flavor enhancement. You can see how this combination
naturally fulfills the heart and cholesterol meal plans.

2. One of my favorite side dishes to go along with a Filipino meal is
actually the simplest of fare. The ingredients are:

Tomatoes 2-3 Medium, sliced or diced
Onion 1/2 Medium, chopped
Cilantro a little for flavor and color
Patis 3-4 Tablespoons
Vinegar 2-3 Tablespoons

Mix the whole mess in a bowl and serve alongside rice and the main dish.

3. It’s not unusual for a typical Filipino meal to have several main
dishes served together at one sitting. That’s much the same as a Chinese
table where a variety of courses help to spread the palate around.

MR> In Pasiw Na Isda you recommend in dir. #1 “…add all other MR>
ingredients”, should it be “…add all other ingredients except bitter MR>
melon and eggplant”.

You are correct.

(continued in part 2)

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Popularity: 3% [?]

Title: Little Cheddar Biscuits
Categories: Breads Cheese Quickbreads
Servings: 8

2 c Unbleached Flour
1 ts Mustard; Dry
1 ts Paprika
1/4 ts Baking Powder
1 c Butter; Room Temperature
10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place
on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

—————————————————————————–

Popularity: 3% [?]

Title: HERMITS (CAVAIANI)
Categories: Diabetic, Desserts, Biscuits
Yield: 24 servings

1/2 c Margarine; (1 stick)
2/3 c Brown sugar;
2 Large eggs;
2 c All-purpose flour;
1 ts Baking powder;
1/4 ts Salt;
Dry sugar substitute equal;
-to 1/4 cup sugar
1 ts Cinnamon;
1/2 ts Nutmeg;
1/4 ts Ginger;
1/4 c English walnuts; chopped
1/4 c Raisins;
1/4 c Water at room temperature

Cream margarine and brown sugar together at medium
speed until light and fluffy. Add eggs and mix at
medium speed for 1 minute, scraping down the bowl
before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg,
ginger, walnuts, and raisins together to blend well.
Add along with water, to creamy mixture; mix at medium
speed to blend well. Drop dough by 1 1/2 tablespoon
onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10
to 12 minutes, or until cookies are browned on the
bottom. Remove them to wrie rack cand cook to room
temperature.

Food exchanges per serving: 1 STRACH/BREAD EXCHANGE
1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO: 15g, Na:
89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy O’Brion and her

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Popularity: 4% [?]

Peanut Butter Crisscross Cookies

Recipe By : Better Homes And Gardens Old Fashioned Home Baking
Serving Size : 48 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c unbleached flour
1/2 c brown sugar — packed
1/2 c granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites — whipped
1/4 c margarine — softened
1/2 c peanut butter
1 tsp vanilla
granulated sugar

Preheat oven at 375. In a mixing bowl, combine flour, sugars, baking
powder, and baking soda. In another mixing bowl, combine egg whites,
margarine, peanut butter, and vanilla. Mix dry ingredients with wet
ingredients just until moistened. If necessary, cover and chill till easy
to handle. Then, roll dough into 1″ balls and place 2″ apart on unprepared
baking sheet. Using the tines of a fork dipped in additional sugar, flatten
balls to about 1/4″ thick by pressing fork in two directions to form
crisscross marks. Bake for 12 minutes or until lightly brown.

– - – - – - – - – - – - – - – - – -

Per serving: 50 Calories; 2g Fat (40% calories from fat); 1g Protein; 7g
Carbohydrate; 0mg Cholesterol; 44mg Sodium

Popularity: 3% [?]

ORANGE ARUGULA SALAD WITH VANILLA-INFUSED OIL

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups washed arugula leaves
1/4 cup thinly-sliced red onion
1 orange
1 teaspoon white wine vinegar
1 tablespoon vanilla oil
Salt and pepper

In a salad bowl toss arugula and red onion. Segment orange over a small bowl to
catch juice. Add
vinegar and vanilla oil to orange juice and season with salt and pepper. Pour
dressing over greens
and toss. Garnish with orange segments.

Yield: 1 servin

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Popularity: 12% [?]

CHOCOLATE MOCHA MERINGUE PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BARB DAY—–
2 3/4 cups Milk
2 ounces Semisweet chocolate — chopped
1 1/2 teaspoons Instant coffee powder
1/3 cup All-purpose flour
3/4 cup Sugar
1 1/2 teaspoons Salt
4 Egg yolks — beaten
2 tablespoons Butter
1 teaspoon Vanilla extract
—–SEE RECIPES—–
Basic Meringues Mixture
9″ Royal Short Pastry Shell

Scald 2 1/2 cups of the milk in a double boiler over hot water on low heat,
stirring constantly. Add the chocolate and coffee powder. Combine the flour and
remaining milk in a small bowl and mix until smooth.Add the sugar and salt.
Stir into the chocolate mixture in double boiler. Cook, stirring constantly,
for 15 minutes. 5tir a small amount into the egg yolks, then stir egg yolk
mixture back into the chocolate mixture. Cook, stirring, for 8 minutes or until
thickened and smooth. Add the butter, then remove from heat and beat with a
wooden spoon until thick. Stir in the vanilla. Cool completely. Pour into the
pie shell, then cover with Basic Meringues mixture, sealing edge. 8ake at 350
degrees for 15 minutes or until lightly browned. Chill thoroughly.Garnish with
grated chocolate. It may be refrigerated overnight and the pastry will remain
crisp.*See recipes for the pie shell and meringuesFrom Barb Day’s database

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Popularity: 6% [?]