————————-MERINGUE————————-
4 Egg whites, room temp
1/8 ts Salt
1/8 ts Cream of tartar
1 c Less 1 tb sugar
3/4 ts Vanilla

———————-CHESTNUT PUREE———————-
3 lb Fresh chestnuts or one 1lb
-15 oz can chestnut puree
1 Vanilla bean (if using fresh
-chestnuts)
3/4 c Water
1/3 c Sugar

———————–CREAM FILLING———————–
1 1/2 c Whipping cream
1 tb (or 2) tb sugar
1 ts Vanilla
1 Egg white, room temp
2 Squares semisweet chocolate
-grated

FOR MERINGUE:
Preheat oven to 250 deg F. Grease a baking sheet,
sprinkle with flour, and mark 1 9inch circle or 10 3.5
inch circles (this may require more than one baking
sheet) In large bowl, beat egg whites with salt until
foamy. Add cream of tartar and beat until soft peaks
form. Beat in 2 tb sugar until mixture holds long,
stiff peaks when beater is lifted. *Fold* in remaining
sugar and vanilla. Place in pastry bag fitted with
1/2-inch plain tube and pipe 1 large round or 10 small
ones onto prepared sheet. Bake 1 hour or until
meringue is firm to the touch. If meringue (s) brown
during baking, reduce heat. Transfer meringue (s) to
rack and let cool. FOR CHESTNUT PUREE:
Peel chestnuts using small, sharp knife and leaving
inner skin. Preheat oven to 375 deg F. Place chestnuts
in shallow heatproof dish and bake 10 to 15 minutes,
or until skin dries and peels off easily. Rub nuts in
rough cloth to remove skins. Place peeled nuts in
saucepan with vanilla bean and water to cover and
bring to a boil over high heat. Reduce heat, cover and
simmer 25 to 30 minutes, or until very tender. Remove
vanilla bean (it may be washed and reused.) Drain
chestnuts, then put through food mill or sieve, or in
food processor, and puree.
Briefly boil together 3/4 c water and sugar to make
thin sugar syrup, then set aside to cool. When cool,
beat enough syrup into chestnut puree to make it thin
enough to pipe through pastry bag but still thick
enough to hold its shape. If using canned puree,
sweeten to taste, making sure it is thin enough to be
piped. Fit pastry bag with 1/8-inch plain tube and
fill with puree. Beat cream until stiff, then add
sugar to taste and vanilla. Beat egg white in separate
bowl until stiff peaks form, then fold into cream.
Place cream mixture into pastry bag fitted with star
tip. Arrange meringue (s) on serving platter and pipe
chestnut puree in bird’s nest shape around edge of
meringue. Pipe cream mixture in center, piling it
high. Sprinkle grated chocolate over whipped cream and
chill until serving time.

—–

Recipe By : Adele Sandler
Serving Size : 1 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon salt
2 tablespoons vinegar
1 teaspoon pickling spice
1 small jalapeno
3 cloves garlic
dill — on bottom and on top

Pack cucumbers tightly. Add above. Fill with water. Boil lid. When
hot, seal bottles.
Store upside down for one day. Open after one week.

– - – - – - – - – - – - – - – - – -

1 tb Unflavored gelatin (1 pkg) 1/2 c Unsweet. crush. pineapple
1/3 c Cold water 3/4 c Unsweet. frozen
strawberries
1 c Vanilla ice milk

Sprinkle gelatin over cold water. Place over low heat, stirring
constantly until gelatin dissolves. Drain pineapple and thaw
strawberries.

Add ice milk and fruits. Stir gently until mixed. Portion into 4
individual dishes. Refrigerate until serving time. Do not freeze.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93.

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1) Prepare Sauce: Add 8 cups boiling water to New Mexico, Ancho, Pasilla,
Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2
of soaking water plus fresh water and beer. Add 2 cloves of garlic and blend
for ~3 minutes.
Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and
habanero chiles. Simmer.

2) Prepare rest of chili: Cook Bacon. Eat Bacon. Add garlic, peppers, onion
to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce. Simmer
for a few hours. Add corn or beans about 1 hour before serving. Skim fat
before serving.

You may use a different variety of chiles. Be creative and experiment.

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Game

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

1 Cleaned rabbit (3lb)

1 ts Salt

1 ts Black pepper

1/2 ts Cayenne pepper

1/4 c Onion,chopped

3 Garlic cloves,minced

2 tb White vinegar

1 ts Browning sauce

1 cn Mushrooms,drained (8oz)

1 tb Butter or margarine,melted

1 tb Parsley,minced

2 tb Green bell pepper,minced

2 tb Green onions,chopped

2/3 c White wine,dry

1. Dry rabbit and place in bowl.

2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar;

pour over rabbit, turning pieces to coat.

3. Cover bowl and marinade overnight in refrigerator.

4. Transfer rabbit and marinade to well-greased baking dish.

5. Bake in preheated 450′F. oven 1 hour.

6. Combine remaining ingredients and pour over rabbit.

7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

– - – - – - – - – - – - – - – - – -

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.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose biscuit mix
-(Bisquick)
2/3 c Milk
1/2 c Quaker Oats (Quick or
-Old-Fashioned, uncooked)
1 Egg
2 tb Firmly packed brown sugar
1/2 ts Cinnamon
Topping:
2/3 c Quaker Oats *(quick or old
-fashioned, uncooked)
2/3 c Firmly packed brown sugar
1/2 c Chopped nuts
1/4 c Butter or margarine, melted
1/2 ts Cinnamon

From: Quaker Oats WholeGrain Cookbook

CoffeeCake:

For coffee cake, combine all ingredients; mix just
until dry ingredients are moistened.

For topping, combine all ingredients, mix well, Spread
half of batter into greased 8-inch square baking dish;
sprinkle half of topping over batter. Top with
remaining batter and topping. Bake in preheated
moderate oven (375) 35 to 40 minutes or til wooden
pick comes out clean. Serve warm.

Microwave directions: Cook in microwave oven at HIGH 6
to 7 minutes or til wooden pick comes out clean,
rotating after 3 minutes of cooking.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Cocoa Pastry————–
1 1/2 c flour
2/3 cup butter — softened
1/4 cup brown sugar — packed
2 tbs cocoa
1 egg
For Tart——————-
8 oz dried apricots
3 1/2 oz macadamia nuts — coarsely chopped
1/3 cup sugar
1/4 cup butter — melted
1/2 cup light corn syrup
1/4 tsp salt
2 eggs
For Chocolate-dipped Apricots—–
1/4 cup semisweet chocolate chips
1 tsp shortening
12 dried apricots

1. Heat oven to 400¼. Mix all pastry ingredients until dough forms. Press
firmly and evenly against bottom and side of ungreased 11-inch tart pan with
removable bottom. Bake 10-12 minutes or until set.

2. After baking pastry, heat oven to 375¼. Reserve 12 apricots for
Chocolate-dipped Apricots; coarsely chop remaining apricots. Sprinkle nuts
and chopped apricots evenly over baked pastry. Beat sugar, butter, corn
syrup, salt, and eggs until smooth. Pour over nuts and apricots. Bake 25 to
30 minutes or until set.

3. Line plate with waxed paper. Place chips and shortening in a small
microwave safe bowl. Microwave uncovered on medium 2 to 3 minutes or until
mixture can be stirred smooth. Dip half of each apricot into chocolate
mixture; place on plate. Let stand until chocolate is dry. Place on tart.

– - – - – - – - – - – - – - – - – -

Per serving: 695 Calories; 12g Fat (14% calories from fat); 13g Protein; 156g
Carbohydrate; 57mg Cholesterol; 143mg Sodium

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Lime gelatin (3 oz.)
1 cup Cucumber — scrubbed grated
1 cup Sour cream
1 cup Mayonnaise
1 cup Hot water
1/2 cup Onion — grated
1 cup Cottage cheese

Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin.
Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and
refrigerate at least four hours before serving.

– - – - – - – - – - – - – - – - – -

1.00 c Nonfat Mayonnaise
0.33 c Creole Mustard
0.33 c Fresh Horseradish
1.00 tb Lemon Juice
1.00 tb Worcestershire Sauce
4.00 dr Tabasco
1.00 tb Onion; grated
8.00 Catfish Fillets
1.00 qt Water
2.00 ts Old Bay Seasoning
2.00 Bay Leaves
0.50 ts Cayenne Pepper
1.00 Head Butter Lettuce; torn
-into bite-sized pieces
2.00 Beefsteak Tomatoes; cut into
-wedges
Parsley

Mix first seven ingredients in a glass jar; cover and refrigerate
overnight. Cut catfish fillets into bite-sized pieces. Bring water,
Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer
and add catfish fillets. Cook until the meat flakes, about 10
minutes. Remove from heat, cover and let the fish cool in the cooking
liquid. Refrigerate until serving time. To serve, drain the catfish
fillets and place them on a lettuce-lined platter. Place the
remoulade sauce in a bowl and nestle it in the center of the serving
platter and serve. Garnish with tomato wedges and parsley.

Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

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