Title: GLASMäSTARSILL (GLASSBLOWER’S HERRING)
Categories: Swedish, Seafood, Appetizers
Yield: 6 servings

3/4 c White vinegar
1/2 c Water
1/2 c Sugar
2 Salted herring; 1 to 1 1/2
-lb each, cleaned scraped
-and soaked in cold water
-for 12 hours -=OR=-
4 Canned matjes herring fillet
1 1 1/2″ piece fresh horse
-radish root; scraped
-thinly sliced -=OR=-
2 tb Prepared horseradish;
-drained squeezed dry in
-a kitchen towel
1 md Carrot; peeled thinly
-sliced (3/4 cup)
2 sm Onions; preferably red,
-peeled thinly sliced
-(3/4 cup)
1 1/4″ piece ginger root;
-thinly sliced (optional)
2 ts Whole allspice
1 ts Whole yellow mustard seeds
2 lg Bay leaves (or 3 small)

Bring the vinegar, water and sugar to boil in a 1 to
1-1/2 quart enameled or stainless-steed saucepan,
stirring constantly until the sugar completely
dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature.
Meanwhile, wash the herring in cold running water and
cut them into 1″ thick pices. Arrange a thin layer of
onions in a 1-quart glass jar (a Mason jar, if
possible) equipped with a tightly fitting cover. Top
with a few slices of herring, carrots, giner root and
horse-radish and scatter with allspice, mustard seeds
and bay leaf. Repeat until all of the ingredients have
been used, making 3 or 4 layers. Pour the cool
pickling liquid into the jar; it should just cover the
contents. Close the jar securely and refrigerate it
for 2 or 3 days. Serve as an appetizer or as part of
the smörgåsbord.

—–

Popularity: 13% [?]

PAUL PRUDHOMME’S BLACK MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Ethnic
Cajun Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c -hot water
1/2 c Molasses
1/4 c Milk
2 c Whole wheat flour
1 c All-purpose flour
3/4 c Sugar
2 tb Baking powder
1 t Baking soda
1 t Salt
1 1/2 c Coarsely chopped pecans,
-dry roasted

In a medium-size bowl combine the hot water and
molasses, stirring until well blended. In a large bowl
sift together the flours, sugar, baking powder, baking
soda and salt. With a rubber spatula, fold the liquid
mixture and the pecans into the dry ingredients just
until flour is thoroughly incorporated; do not over
mix. Spoon into 12 greased muffin cups. Bake at 300
degrees F until down, 45 minutes to 1 hour. Serve hot.

Nutritional info per serving: 280 cal; 5g pro, 45g
carb, 10g fat (30%), 3.7g fiber, .7mg chol, 499mg
sodium Exchanges: 2.9 bread, 1.8 fat

Source: K-Paul’s Restaurant, New Orleans, La Cook’s
Corner, Miami Herald, 12/28/95

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Title: LINDA’S POTATO SKINS
Categories: Appetizers
Yield: 6 servings

6.00 md Baking potatoes
0.75 c Cheddar cheese, shredded
0.33 c Butter
6.00 sl Bacon, fried and crumbled
0.33 c Green onion, thinly sliced
Salt Pepper
*-*-*
0.33 c Milk | You can add these
-ingredients to the
0.25 c Butter | mashed potato
-centers for mashed

Salt Pepper | potatoes, if desired. *-*-*

Scrubb potatoes, dry, then pierce with fork several times. Arrange
on a baking sheet and bake in 375 degree oven for about 1 hour or
until tender. Let stand until cook enough to handle. Cut potatoes in
half lengthwise and scoop out centers, leaving 1/8″ potato in shell.
Cover. Chill shells up to 2 days until ready to use for the skins.

If desired, add the 1/3 cup milk, 1/4 cup butter, salt pepper to use
potato centers as mashed potatoes.

When ready to prepare skins, melt the 1/3 cup butter. Brush shells
with the butter, inside and out. Place, cut side up, on baking
sheet. Bake in a 500 degree oven for 20 minutes or until brown and
crisp.

Distribute some bacon, onion, and cheese in each shell. Bake just
until cheese melts. Serve hot. If the potatoes are large, you may
want to cut in half crosswise before serving.

You may want to double this recipe if you are serving several people,
especially if they are hungry!

From: Linda Rehberg, courtesy Debbie Carlson – Cooking Echo Serves: 6

MMMMM

Popularity: 18% [?]

COCOA BRANANA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Salt
2 tb Unsweetened cocoa powder
1 1/2 c All-bran® cereal
3/4 c Skim milk
2 Egg whites
1/4 c Vegetable oil
1 c Sliced ripe banana — (about 1
Vegetable cooking spray

Recipe by: Kellogg’s All-Bran 1. Stir together flour,
sugar, baking powder, salt, and cocoa powder. Set
aside.

2. In large mixing bowl, combine All-Bran cereal and
milk. Let stand 5 minutes or until cereal softens. Add
egg whites and oil. Beat well. Stir in bananas. Add
flour mixture stirring only until combined. Portion
batte evenly into twelve 2-1/2-inch muffin-pan cups
coated with cooking spray.

3. Bake at 400°F. about 25 minutes or until lightly
browned. Serve warm.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Title: BEAN AND TVP® BURRITOS
Categories: Vegetarian, Tex-mex, Main dish
Yield: 10 servings

10 lg (10") tortillas or chapatis
1 c Dried pinto beans, soaked
Overnight in 3 cups water
1 Bay leaf
3 Cloves garlic, minced
1/2 c TVP® granules or flakes
1/2 c (less 1 T.) hot water
2 ts Chili powder
1 ts Cumin
1 ts Salt
1/2 ts Oregano
1 tb Olive oil
1 c Onion, chopped

Drain, rinse and cook the beans until tender (70-90
minutes) in 3 cups of water with the bay leaf and
garlic.

Drain the beans, but reserve the liquid in case it is
needed later to thin the filling mixture.

Combine the TVP®, hot water, hot bean liquid, chili
powder, cumin, salt and oregano.

Saute the onion in the olive oil in a good sized
skilled until softened.

Add the seasoned TVP® and cook a few minutes more.
Stir in the cooked beans, then transfer mixture to a
food processor or blender and mash to a fairly smooth
textured filling, adding a little of the bean liquid
if mixture is too thick. Taste and add a little hot
sauce if desired. If done in a blender, you may need
to do it in two batches, then mix the batches together.

To assemble: heat a griddle or skillet until a few
drops of water dance on the surface. Dry fry each
tortilla on both sides until the surface of the
tortilla begins to bubble and brown slightly. Keep
them warm in a thick towel. When all are heated, place
about 1/3 cup of filling down one side of a tortilla
and roll up. You may wish to enclose or serve with
side dishes of shredded lettuce, grated soy cheese,
salsa sauce or sliced avocados.

Burritos may be made ahead, kept wrapped, and baked
before serving. Unwrap, place on cookie sheet, bursh
tops lightly with oil if desired and bake at 350
degrees about 20 minutes.

Per burrito: 164 cal., 9 g protein; 28 g.
carbohydrate, 2 g fat

—–

TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 3% [?]

Title: Souperior Meat Loaf
Categories: Meats
Yield: 8 Servings

1 Env. Lipton Recipe Secrets
Onion recipe soup mix
2 lb Ground beef
1 1/2 c Fresh bread crumbs
2 Eggs
3/4 c Water
1/3 c Ketchup

preheat oven to 350 degrees.
In large bowl, combine all ingredients. In large baking pan, shape
into loaf. Bake 1 hour or until done.

from Thomas J. Lipton Co.

MMMMM

Popularity: 5% [?]

Tomato and Fresh Coriander Vinagrette

Recipe By : NY Times 1988/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salads/Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium ripe tomatoes — seeded and diced
4 tablespoons red onion — finely minced
3 tablespoons fresh coriander or fresh basil
6 tablespoons olive oil
juice of two limes
1 medium garlic clove — peeled and mashed
2 teaspoons jalapeno — minced
salt and pepper

Combine all the ingredients in the top of a double boiler. Set over warm water
and heat over a low flame. Serve warm with grilled flank steaks.
Yield is about 2 1/2 cups.

– - – - – - – - – - – - – - – - – -

Per serving: 829 Calories; 83g Fat (86% calories from fat); 4g Protein; 25g
Carbohydrate; 0mg Cholesterol; 42mg Sodium

Popularity: 6% [?]

Pickled Mirlitons New Orleans

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Condiments
Sauces

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

6 Mirlitons

6 Garlic cloves,peeled

1 1/2 qt Red wine vinegar

1 qt Water

1 c Salt

1 c Sugar

1 c White mustard seed

1. Wash, peel and cut mirlitons into strips.

2. Pack into sterilized jars.

3. Put garlic clove in each jar.

4. Mix together remaining ingredients in saucepan; bring to boil.

5. Pour over mirlitons in jars; seal at once.

6. Best if stored several weeks before using.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: GRANNY SMITH APPLE SORBET
Categories: Desserts
Yield: 6 servings

6 Granny Smith apples, peeled
-and cored
2/3 c Lemon juice, lime juice or a
-combination of both
1/3 c Sugar
1/3 c Calvados or applejack

Slice 5 of the apples and puree in a food blender or
food processor. Chop the sixth apple finely. Combine
all ingredients and whisk together until sugar is
dissolved. Pour into 1 1/2 quart (or larger) electric
or hand-operated ice cream makers. Process until firm
following manufacturer’s instructions. Serve
immediately or freeze for later use.

From the cookbook “Apples” by Robert Berkley

AR/93

—–

Popularity: 9% [?]

SHERRIED CHESTNUT STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh chestnuts — -ÿÿ
10 oz -canned chestnuts
2 pk Long-grain rice wild rice
-(6 oz size packages)
4 c Water
1/2 c Cream sherry
4 tb Butter or margarine
1/2 c Sliced onion
1/2 c Sliced celery
1/2 c Minced parsley

If fresh chestnuts are used, slit shells on one side
and cook in boiling water to cover 20 minutes. Cool,
peel off shells and skin and dice coarsely. Drain and
dice canned chestnuts, if used. Cook rice in water
according to package directions, using seasonings from
package and adding sherry and 1 tablespoon butter.
Meanwhile, melt remaining 3 tablespoons butter in
skillet. Add onion, celery and parsley and cook until
onion is tender but not browned. Combine rice with
vegetables and chestnuts. Makes enough for 10-pound
turkey

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]