Title: FROZEN CUSTARD
Categories: Desserts
Yield: 1 servings

2 c Milk
2 tb Flour
1 c Sugar
1 ds Salt
1 tb Butter
2 Eggs
1 cn Milk, condensed
2 ts Vanilla

Combine milk, flour, sugar, salt, and butter, and cook
until slightly thickened. Beat eggs and add slowly to
hot custard, beating briskly. Cook over medium heat,
stirring constantly for a few more minutes. Remove
from heat and add condensed milk and vanilla. Stir
well.

NOTE [from the contributor]: This is just the right
amount for my half-gallon freezer. This was my
mother’s recipe, and she used to call it “Daisy’s
low-cal custard.” The nice thing about it is that you
usually have all the ingredients on hand. Of course,
you can add fresh fruits if you like, but I usually
make it plain and let people use whatever topping they
choose.

This recipe is from “The National Recovery Act
All-Dessert Cookbook” put out by Radio 85, KOA, in
Denver. The book is a collection of recipes from
listeners, I suppose, of this powerful station. This
one is from Marcia Wilcoxon of Albion, NE.

Source: _The National Recovery Act All-Dessert
Cookbook_ Posted on GEnie by L.LEWIS13 [Lee], May 11,
1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

—–

Popularity: 5% [?]

BEST CRANBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1 1/2 c Unsifted flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar
1 lg Egg
1/2 c Milk
1 c Fresh cranberries
2 tb Sugar
1/4 ts Cinnamon

Stir flour to aerate. Mix the 2 tablespoons sugar
with cinnamon. Coarsely chop cranberries with knife.

Generously butter a 12 cup muffin pan.

In a small saucepan or skillet, melt butter; set
aside to cool.

In a medium mixing bowl, with a fork, thoroughly stir
together the flour, baking powder, salt and sugar.

In a small mixing bowl beat egg enough to combine
yolk and white; beat in milk and melted butter. Add
to flour mixture; stir quickly and lightly just until
flour is almost dampened. Add cranberries; lightly
stir in; do not beat.

Using a large metal spoon, spoon batter into prepared
muffin-pan cups, filling each slightly more than half
full. Sprinkle 1/2 teaspoon cinnamon-sugar over batter
in each cup.

Bake in a preheated 375~ oven until golden brown and
a cake tester inserted in the center comes out clean -
20 to 25 minutes.

If muffins are to be held 10 to 15 minutes before
serving, tip them in the pan to prevent steaming and
keep in a warm oven. To reheat cold muffins, place
them in a covered pan or a closed paper bag in a
preheated 350~ oven for 10 minutes.

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]

Shrimp Scampi Pasta PENNY FOGELSON (RGJN26B)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Pasta
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cup Defated chicken broth
1/2 pound Angel-hair pasta
2 tablespoon Chopped garlic
1 pound Peeled and deveined shrimp
4 tablespoon Chopped shallots
Pepper to taste
4 tablespoon Chopped parsley

1.Bring a large pot of water to a boil for the pasta. 2.Combine broth, garlic
and 3 tablespoons each of shallots and parsley in a large saucepan.
Bring slowly to a simmer; cook 2 minutes. 3.Add pasta to boiling water; cool
according to directions. 4.Add shrimp to broth, stir well and cook for 2 1/2 to
3 1/2 minutes, or until shrimp are cooked through. Add remaining shallots. 5.
Drain pasta; divide evenly abomg large shallow plates. Arrange shrimp over
pasta and spoon “broth sauce” over shrimp. Sprinkle with pepper, garnish with
remaining parsley. Serve immediately. Serves 6 as an appetizer or 4 as an
entree.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Empress Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers Wings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic — Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops — Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Chocolate Cashew Coconut Clusters
Categories: Desserts, Nuts, Bakery
Yield: 1 servings

2 c Unsalted cashews
1 lb Semisweet chocolate; chopped
Into
8 oz Shredded dried coconut

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees. Toast the cashews on a baking sheet in the preheated
oven for 20 minutes, until uniformly golden brown. Cool the nuts to
room temperature. Toast the coconut on a baking sheet in the
preheated oven for 10 minutes, until lightly golden around the edges.
Cool the coconut to room temperature. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
chocolate in the top half of the double boiler. Use a rubber spatula
to stir the chocolate until completely melted and smooth, about 5 to
6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the
cashews and coconut. Use a rubber spatula to stir until the cashews
and coconut are completely coated with chocolate. Immediately portion
the mixture by heaping tablespoons (approximately 1 1/2 ounces) for
each cluster, onto wax paper. Allow the clusters to harden at room
temperature for 1 hour, then refrigerate for 30 minutes, until firm
enough to handle. Store the clusters in a tightly sealed plastic
container in the refrigerator until ready to serve.

MMMMM

Popularity: 3% [?]

Title: EGG BALLS FOR SOUP
Categories: Eggs, Soups
Yield: 6 servings

8 ea Egg yokes
1/2 tb Wheat flour
1 ts Salt

Take the yokes of 6 hard-boiled eggs and half a
tablespoonfull of wheat flour, rub them smooth with
the yokes of two raw eggs and aa teaspoon of salt; mix
all well together; make it into balls, and drop them
into the boiling soup a few minutes before taking it
up.

—–

Popularity: 4% [?]

GREEN PAPAYA SALAD (SOM TAM)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Green papaya
1 Garlic clove
3 sm Red or green chilis
1 tb Roast peanuts
1 oz Long beans — chopped into
– 1-inch (2.5 cm) lengths
– OR – French beans
2 tb Lemon juice
3 tb Light soy sauce
1 t Sugar
1 md Tomato
— chopped into segments
2 lg Chinese cabbage leaves

Peel the outer skin from the green papaya and finely shred the flesh on a
cheese grater or chop very finely into long thin shreds. Set aside. In a
mortar, lightly puond the garlic, add the chilis and lightly pound while
occasionally stirring with a spoon to prevent the resulting paste from
thickening. Add the long beans and slightly bruise them. Add the shredded
papaya, lightly pound and stir until all the ingredients are blended
together. Add the lemon juice, soy sauce and sugar and stir into the
mixture. Finally add the tomato, stirring once. Arrange the Chinese
cabbage leaves on a serving dish and turn the yam on to them. Diners
should tear off a section of cabbage leaf to use as a scoop for the yam,
the two being eaten together. This dish is especially good with sticky
rice.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

CHUTNEY PEANUT BUTTER CANAPES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Chunky-style peanut butter
1 pk Cream cheese (3oz)
1/8 ts Seasoned salt
1/4 c Dry red wine
1/4 ts Worcestershire
1 1/2 c Major Grey’s chutney,
-finely chopped
Toasted rye bread slices,
-crusts removed

Blend well the peanut butter, cream cheese, salt, wine
worcestershire and chutney. Spread on toast. Cut into
individual triangles or fingers. Makes 2 cups of
spread.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

MINTED CANTALOUP AND BLUEBERRIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1 c Water
2 tb Mint — crushed
1 c Blueberries
2 c Cantaloupe balls
x Mint — for garnish

Recipe by: Home Cooking, 8/94 Combine sugar, water and crushed mint in
saucepan. Boil for 3 min. Strain and chill. Add blueberries and cantaloupe
balls to syrup. Serve either as a salad or with whipped topping for
dessert.

Serves 3 – 4

Typed for you by Reggie Dwork reggie@netcom.com

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Conejo Guisado Con Coconut (Rabbit Stew with Coconut Crea
Categories: Colombia, Game, Rabbit, Ceideburg 2
Yield: 4 servings

Text Only

This recipe comes from Colombia in South America. Rabbit meat is
very low in fat and can be dry tasting, so it marries well with
coconut cream. It is best to cook the rabbit gently till it is
falling off the bone.

Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can’t cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong
veal or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.

(Serves 4)

Posted by Stephen Ceideberg; October 29 1992.

MMMMM

Popularity: 3% [?]