Fabric Softener Smoothie^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 Or 8 ice cubes
1 cup Milk
1 large Scoop vanilla ice cream
Blue food coloring
—–TOOLS—–
Blender
Ice cream scooper
Tall glass

With an adult’s help, grind ice cubes in blender.

Add milk to crushed ice and lend on low speed for 10 seconds. Add one large
scoop of ice cream and blend again for about 30 seconds.

Slowly add about eight drops of food coloring to blender, mixing after every
couple of drops, until smoothie is the color of your favorite fabric softner.
Serves 1 downy dude.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Popularity: 3% [?]

Title: BANANAS FOSTER-New Orleans
Categories: Desserts, Fruits, Cajun
Yield: 4 servings

4 tb Butter (1/2 stick)
1 c Dark brown sugar
2 Bananas
2 oz Banana liqueur
4 oz Dark rum
Ground cinnamon
Vanilla ice cream (opt)

A quintessential New Orleans dessert, and a favorite among most
locals. This dish cannot be prepared in the kitchen. It must be
performed, in front of your guests. Use a chafing dish, and some kind
of portable heat like Sterno. Don’t be sloppy, and keep a fire
extinguisher handy. There’s no need to burn the house down just for
dessert, but this really must be done right. I learned to cook this
dish from Chef Joe Cahn at the New Orleans School of Cooking, and he
spun dire tales of what befell those who dared sequester themselves
in the kitchen when making Bananas Foster. Seriously, bad gris-gris
will befall you if you deprive your guests of the spectacle. Plus,
they’ll talk for years about how cool you are to have made this for
their dessert.

First, you should make some preparations. Peel a thin strip of peel
from the bananas, and use your knife to slice the banana crossways
into coins. Then replace the banana peel so that it looks untouched
(as best as you can, anyway). This way, you can pretend to “peel”
your bananas, and dump them into the put already cut, as if by magic.
Cheesy, you ask? Well, it still looks cool, particularly if you’re
really nonchalant when you do this in front of your guests. If you
insist, you can slice the bananas the classical way, quartering them
by slicing thm lengthwise and then in half. I still think the other
way is cooler.

Put your ground cinnamon into some kind of non-standard container, or
even a little muslin bag, the better to “convince” your guests that
it is, in fact, not cinnamon but voodoo dust, scraped from the tomb
of Marie Laveau at midnight on All Soul’s Day … some kind of
delightfully corny junk like that. Also, I recommend taking a
cinnamon stick and grinding it fresh in a spice or coffee grinder
instead of using pre-ground cinnamon. Sieve the result through a tea
ball strainer to remove the larger pieces which won’t grind finely.
This will maximize the fresh, aromatic cinnamon flavor. If you use
your coffee grinder, it’ll also make your coffee taste great.

Now, to business …

Melt the butter and add the brown sugar to form a creamy paste. Let
this mixture caramelize over the heat for about 5 minutes. Stir in
the banana liqueur and rum. Heat until the liquor is warmed, about
three minutes. Add the bananas, cook for about 1 – 2 minutes, then
ignite with a flourish. Here’s the best way to do this:

Using a long, bent-handled ladle, scoop up some of the warm liquor.
Hold it a foot or two above the chafing dish and ignite the liquor in
the ladle. VERY CAREFULLY, pour the liquor into the dish. A column of
flame will descend from the ladle into the dish, which will ignite
with a marvelous *poof*! Keep a pal nearby, subtly wielding a fire
extinguisher. Try not to become a human torch in the process.

Agitate to keep the flame burning, and add a few pinches of “voodoo
dust” to the flame. The cinnamon will sparkle orange in the blue
flame, and looks really neat.

Let the flames go out. Serve over ice cream if you wish, but some
hardcores like me like it just like it is. Yum.

Variations: one may substitute any fruit for this dish that has a
correspondingly flavored liqueur — peaches, pears, whatever. Walt MM

MMMMM

Popularity: 3% [?]

Southwestern Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Canola oil
2/3 c Chopped yellow onion
1 Garlic clove — minced
1 t Ground cumin
1 tb Fresh oregano — minced
1 sm Jalapeno pepper — core seed
Mince
1 md Red bell pepper — core seed
Mince
1 qt Vegetable broth
1 c Corn kernels — cooked
1/4 c Fresh lime juice
2 c Cooked white beans –
Drained and rinsed
1 c Tomatoes — peel seed chop
1 md Avocado — see note
3 tb Fresh cilantro — minced
Salt and pepper
4 6 inch corn tortillas — cut
-into 1/2″ strips

Note on Avocado: peel, pit, chop and toss with a
little lime juice.

Heat 1 tablespoon of the oil over medium heat in a
large heavy pot. Add the onion, garlic, cumin,
oregano, jalapeno, and bell pepper and cook, stirring,
until the onion is transparent, 6 to 8 minutes. Add
the broth and bring to a boil. Reduce the heat to low,
cover, and simmer for 20 minutes. Add the corn, lime
juice, and beans and bring back to a simmer. Add the
tomatoes, avocado, and cilantro and remove from the
heat. Season with salt and pepper.

While the soup is simmering, heat the remaining oil in
a nonstick skillet over medium-high heat, then fry the
tortilla strips until crisp, about 3 to 5 minutes.
Drain on towels. Put several strips in each bowl, then
pour in the soup.

Recipe By : Maggie Oster’s Herb Garden (1993:43)
NY: MacMillan

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Popularity: 2% [?]

Title: Clam Chowder
Categories: Soups Fish Appetizers Londontowne
Servings: 4

1 qt Steamed softshell clams 1 ea Onion
3 ea Medium potatoes, diced 2 T Chopped parsley
1/4 lb Butter 2 c Milk
1 x Salt/pepper to taste

Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parseley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil.

Mrs. William McG. Harlow

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Popularity: 3% [?]

Title: RICHEST SPRITZ
Categories: Cookies
Servings: 78

1 1/4 c Confectioners’ sugar
1 c Butter, softened
2 Egg yolks
-OR
1 Egg
1 t Vanilla extract
1/2 t Almond extract (opt)
2 1/2 c All-purpose flour
1/2 t Salt
Food color (opt)

Preheat oven to 400′F. Cream confectioners’ sugar and butter in large bowl
with electric mixer at medium speed. Beat in egg yolks, vanilla and almond
extracts. Combine flour and salt. Add to butter mixture; mix well. Tint
dough with food color, if desired. Place dough in cookie press fitted with
plate. Load press with dough. Press onto ungreased cookie sheets, about 2″
apart. Decorate as desired. Bake 6-8 minutes or until very slightly
browned around edges. Remove to wire racks to cool.

Makes about 6 1/2 dozen cookies.

MMMMM

Popularity: 4% [?]

Title: CHINESE: CHINESE BARBAQUE PORK (CHAR SIEW)
Categories: Main dish, Chinese, Pork, Ethnic
Yield: 4 servings

—————————SAUCE—————————
1 tb Hoisin sauce
2 tb Soy sauce
1 ts Seseme oil
1 Fresh garlic finely chopped
4 tb Sugar
1/2 ts Salt pepper

——————LB PORK ROAST BONELESS——————

Slice pork into strips approximately 1 1/2 in. thick,
5-6 in. long, and 1/2 in. wide. Combine all the
ingredients for the sauce and mix well. Marinate pork
strips in sauce for a minimum of 2 hours. Bake in
pre-heated oven 375 deg for 25 minutes. Turn meat over
and bake for an additional 25 minutes.

—–

Popularity: 3% [?]

Ices And Sherbets

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
See directions

Hard ices–
Fruit Sugar Lemon Water
—– —– —– —–
apple 1 C 6 T 2 T 3/4 C
apricot 1 7 1 3/4
avocado 1 8 2 3/4
banana 1 5 2 3/4
blackberry 1 7 2 3/4
black currant 3/4 7 0 1
blueberry 1 6 2 3/4
cactus pear 1 6 2 3/4
cherry 1 5 2 3/4
cranberry 3/4 8 0 1
fig 1 5 2 3/4
gooseberry 1 6 1 3/4
grape 1 5 2 3/4
grapefruit 1 7 0 3/4
guava 1 7 2 3/4
kiwi fruit 3/4 6 0 1
lemon 1/2 8 0 1 1/4
lime 1/2 8 0 1 1/4
litchi 1 5 2 3/4
mango 1 6 2 3/4
melon 1 6 2 3/4
cantaloupe 1 7 2 3/4
orange 1 6 2 3/4
papaya 1 6 2 3/4
passion fruit 3/4 7 0 1
peach 1 6 2 3/4
pear 1 6 2 3/4
persimmon 1 5 2 3/4
pineapple 1 5 2 3/4
plum 1 6 2 3/4
pomegranate 1 5 2 3/4
raspberry 1 7 2 3/4
red currant 1 7 1 3/4
strawberry 1 7 2 3/4
tomato 1 8 2 3/4
water 1 8 0-3 3/4

Soft ices–
Fruit Sugar Lemon Water
—– —– —– —–
apple 1 C 11 T 2+ T 1/2 C
apricot 1 12 2 1/2
avocado 3/4 14 2+ 3/4
banana 1 10 2+ 1/2
blackberry 1 12 2 1/2
black currant 3/4 13 0 3/4
blueberry 1 12 2+ 1/2
cactus pear 1 12 2+ 1/2
cherry 1 11 2+ 1/2
cranberry 3/4 13 0 3/4
fig 1 10 2+ 1/2
gooseberry 1 12 1 1/2
grape 1 10 2+ 1/2
grapefruit 1 13 0 1/2
guava 1 12 2+ 1/2
kiwi fruit 3/4 12 0 3/4
lemon 1/2 14 0 1
lime 1/2 14 0 1
litchi 1 10 2+ 1/2
mango 1 12 2+ 1/2
melon 1 12 2+ 1/2
cantaloupe 1 13 2+ 1/2
orange 1 12 2+ 1/2
papaya 1 12 2+ 1/2
passion fruit 3/4 13 0 3/4
peach 1 12 2+ 1/2
pear 1 12 2+ 1/2
persimmon 1 11 2+ 1/2
pineapple 1 11 2+ 1/2
plum 1 12 2 1/2
pomegranate 1 11 2+ 1/2
raspberry 1 12 2 1/2
red currant 1 13 1 1/2
strawberry 1 12 2 1/2
tomato 1 13 2+ 1/2
water 3/4 14 0-2+ 3/4

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Popularity: 3% [?]

Title: MUSHROOM, BECHAMEL, AND CHEESE PIZZETTE
Categories: Pizza, Cheese/eggs
Yield: 6 Servings

1 Recipe pizza dough
1 lb Mushrooms
2 tb Unsalted butter
Salt pepper to taste
1 c Bechamel sauce
1/2 lb Gruyere cheese;freshly grate
2 tb Parmesan cheese; fresh grate
2 tb Unsalted butter

“The cuisine of Piedmont in Italy has a decidedly French undertone.
Where else would you eat pizza with Bechamel Sauce? If you think this
combination is a bit rich, Waverly Root, in ”The Food of Italy,“
describes a similar pizzette to which freshly grated white truffle
was added. Extravagant, yes, but absolutely scrumptious. Dried
porcini or fresh golden oak mushrooms would also make an excellent
and less expensive variation.”

Preheat the oven to 500 degrees for at least 30 minutes. Lightly coat
a baking sheet with vegetable oil.

Clean mushrooms and slice thin, then saute them in 2 tablespoons of
butter until all their excess liquid has evaporated.

Divide 1 recipe pizza dough into 6 or 10 or 12 equal pieces and roll
or press out each ball to the desired size. Arrange the pizzettes on
one or more prepared baking sheets. Spread each pizzette with some
Bechamel Sauce. Distribute the mushrooms over the sauce and top with
the cheeses. Dot each pizzette with butter and bake for 10 to 15
minutes, or until golden.

Yield: 6 6-inch appetizers size OR 10 to 12 4-inch party size
pizzette.

NOTE: Slomon suggests these crusts: Basic Pizza, Sicilian-style,
Semolina, Pepper-Lard, Sausage, Prosciutto, Herb, or Onion dough.

VARIATIONS

Soak 2 ounces of porcini in boiling water to cover for 10 minutes.
Rinse them well to rid them of their sand. Chop them roughly and
saute them in 2 tablespoons of unsalted butter for 3 minutes. Add the
mushrooms to the Bechamel and proceed with the recipe.

Fresh golden oak (also known as shiitake mushrooms) or other wild
mushrooms can be substituted for cultivate mushrooms. Halve the amount
indicated in the recipe and prepare them in the same manner as regular
mushrooms.

Source: “The Pizza Book” by Evelyn Slomon

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Popularity: 2% [?]

Garbanzos And Couscous

Recipe By : Rival Crock-Pot Book
Serving Size : 7 Preparation Time :0:00
Categories : Beans Couscous
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sm Onion — chopped
3 Med Carrots — chopped
1 Can Tomatoes, Canned — diced, 14 1/2 oz. ca
1 Can Garbanzo Beans, Canned — 15 oz can
1 C Chicken Broth — reduced sodium
3 Cl Garlic — minced
1/4 Tsp Nutmeg
1/4 Tsp Cinnamon
1 Tsp Cumin
1/2 Tsp Turmeric
1/4 Tsp Cayenne
1 1/2 C Couscous, Cooked

Throw everything in the pot and mix it up. (no couscous though]. Cover; cook
on low 8-10 hours {High:3-4 hours}. Add cooked couscous during last 15
minutes of cooking. 6 to 8 servings.

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Popularity: 3% [?]

CALIFORNIA BREAD PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs
1 qt Milk
1 t Vanilla
3/4 c Sugar
1/2 ts Ground nutmeg
6 sl Egg bread (thick) — diced
12 -regular size slices
– egg bread, diced
Jam or jelly (optional)
Cherries, raisins OR
– other fruit (optional)
Ground cinnamon (optional)
Flake coconut (optional)

Beat eggs. Beat in milk, vanilla, sugar and nutmeg. Mix in bread cubes.
Turn into greased 2-quart baking dish. Jam or jelly may be swirled through
mixture. Or add cherries, raisins or other fruit. Sprinkle with cinnamon
and coconut, if desired. Bake at 325F 45 minutes, until set.

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Popularity: 3% [?]