Title: Fruit Custard Pies
Categories: Pies
Yield: 6 servings

1/2 c Sugar
1 t Flour
1/2 t Salt
3 Eggs, beaten
2 1/2 c Milk
1/2 To
3/4 c Fruit

Combine the sugar, flour, salt, and beaten eggs. Scald the
milk and add it gradually. Pour into the pie shell, dot the berries over
the custard.
Bake at 350F for about 45 minutes, or until a silver knife
into the middle comes out clean.
Try it with cherries, blueberries, strawberries, raspberries,
red or black currants, raisins or dried currants, soaked first.

From “More Food that Really Schmecks” by Edna Staebler.

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Popularity: 3% [?]

Fresh Egg Pasta-Mario

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 extra large eggs
3 1/2 cups unbleached all-purpose flour — plus 1/2 cup
1/2 teaspoon olive oil

Make a mound of the flour in the center of a large wooden cutting board. Make a
well in the middle of the flour and add the eggs, oil and any other flavoring
you choose. Using a fork, beat together the eggs, oil and flavorings and begin
to incorporate the flour starting with the inner rim of the well. As you
expand the well, keep pushing the flour up to retain the well shape. Do not
worry that this initial phase looks messy. The dough will come together when
1/2 of the flour is incorporated .

Start kneading the dough with both hands, using the palms of your hands
primarily. Once you have a cohesive mass, remove the dough from the board and
scrape up any left over crusty bits. Lightly flour the board and continue
kneading for 3 more minutes. The dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to dust your board when
necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room
temperature. Note: do not skip the kneading or resting portion of this recipe,
they are essential for a light pasta.

Yield: 1 pound

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Popularity: 3% [?]

From: Jean-Pierre Haddad
Date: 23 Apr 1995 14:02:51 GMT

Honey Cake

The ingredients:
4 eggs
1 cup honey
1 cup sugar
1 cup black coffee
1/2 cup sunflower oil
3 Tspoons brandy (lavish TTTspoons if children are away)
1/2 tspoon cinammon
1/2 tspoon ground cloves
1/4 tspoon ground ginger
3.5 cups flour
2 tspoons baking powder
1 tspoon bicarbonate sodium
1/2 cup crushed wall or pecan nuts
1/4 cup crushed almonds

1. Separate egg whites and yolks and put the yolks in a bowl. Add the honey,
the sugar, the lukewarm coffee, the oil and the brandy. Stir with a wooden
spoon. Add the spices and continue stirring until the mixture is evenly soft.

2. In another bowl mix the flour, the baking powder and the bicarbonate
sodium. And slowly add to the soft mixture. Mix in the nuts.

3. Whip the egg whites and when they are hard, fold them into the mixture.

4. Warm a long baking tray (shape of a bread loaf) and grease it with some
margarine. Pour in the mixture. On top sprinkle the almonds.

5. Bake in a medium hot oven for one hour. Cool the cake and keep it for the
following day as its taste improves.

Popularity: 3% [?]

BULGARIAN MEATBALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
6 tb Rice
1 t Paprika
1 t Dried savory
Salt, pepper
Flour
6 c Water
2 Beef bouillon cubes
1/2 Bunch green onions — sliced
1 Green bell pepper — chopped
2 Carrots — peeled,sliced thin
3 Tomatoes — peeled chopped
1 Sm. yellow chiles, split *
1/2 Bunch parsley — minced
1 Egg
1 Lemon (Juice only)

*Note: Remove most of the seeds from the chiles.
Combine beef, rice, paprika and savory. Season to
taste with salt and pepper. Mix lightly but
thoroughly. Form into 1-inch balls, then roll in
flour. Combine water, bouillon cubes, 1 tablespoon
salt, 1 teaspoon pepper, green onions, green pepper,
carrots and tomatoes in large kettle. Cover, bring to
boil, reduce heat and simmer 30 minutes. Add
meatballs, cover and bring to boil again. Reduce heat
and simmer 20 minutes. Add chiles and simmer, covered,
40 minutes or until rice is cooked. Add parsley during
last 5 minutes of cooking time. Taste and add more
salt and pepper, if needed. Just before serving, beat
egg with lemon juice. Stir 1 to 2 tablespoons hot soup
into egg mixture, then stir egg mixture into soup.
Heat and stir until soup is thickened slightly, but do
not allow to boil.

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Popularity: 3% [?]

ZUNI INDIAN BREAD

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PNewton vkbb14a
3 tablespoon Dry buttermilk — OR
7/8 cup Buttermilk
7/8 cup Water — if you use dry
buttermilk
1 Egg — (I use just a white)
1 teaspoon Powdered lecithin — optional
1 2/3 cup Whole wheat flour
1 cup Bread flour
1/3 cup Cornmeal
1 1/2 teaspoon Salt
1 1/2 tablespoon Applesauce (butter)
3 tablespoon Molasses
1/3 cup Dry roasted sunflower seeds
1/4 teaspoon Baking soda — (omit if using
powder buttermilk
3 teaspoon Yeast

Use light setting.

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Popularity: 3% [?]

FIGGS DINNER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Salt meat
6 Carrots
1 md Turnip
6 Potatoes
3 Parsnips
1 Head cabbage

Cover salt meat with cold water and soak overnight.
Next morning drain, add fresh water to cover meat.
Bring to a boil, then reduce heat to simmer about 2
hours. Peel carrots and parsnips. Cut in half
lengthwise. Cut peeled potatoes in half and turnip
into thick slices. Cut cabbage into large wedges.
Wash all vegetables in cold water. Add vegetables to
the above meat about 30 minutes before meat is cooked.
Peas pudding goes well with this.

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Popularity: 3% [?]

Title: HOMEMADE TERIYAKI MARINADE
Categories: Oriental, Sauces and , Ceideburg 2
Yield: 1 servings

1 c Brown Sugar
1 c Soy Sauce
1 c Sake — * see note
Fresh Ginger Root — grated
Garlic Cloves –
Diced/pressed

* or dry white wine or vodka.
put thin cut strip steak or chicken parts (especially
huge quantities of wings) in marinade and soak
overnight. Best if grilled on the BBQ, but can be
baked (usual meat 350 F for an hour a lb.) For the
truly lazy (we prefer to think of ourselves as the
“time-challenged”, Italian dressing on a (cheap) steak
adds more variety to the flavor. I can’t verify any
tenderizing qualities, though.
NOTES:
The only marinade I’ve seen that tenderizes the meat
is a homemade Teriyaki recipe a college roommate from
Hawaii used. I think it was the high alcohol content.

Recipe By : “Chris Gunning
(cgunning@millerwest.com)”

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Popularity: 3% [?]

Title: Oatmeal Bread
Categories: Miamiherald, Breads
Yield: 2 Loaves

1 c Old-fashioned rolled oats
2 tb Butter or margarine
1 1/2 ts Salt
5 tb Honey
2 pk Active dry yeast
1/2 c Warm milk
3 tb Hulled sunflower seeds (opt)
3 tb Chopped walnuts (opt)
3 1/4 c White bread flour
Water
Uncooked old-fashioned
-rolled oats for garnish

Gently simmer the oats in 1 cup of water, covered, for
30 minutes. Mix in margarine, salt and honey. Let
cool to room temperature. Meanwhile, mix the yeast
into the warm milk and let stand until bubbles appear,
about 10 minutes. Add to the oatmeal mixture and mix
well. Add sunflower seeds and walnuts if desired.
Then mix in 1 cup of the flour at a time, kneading in
the last 1/4 cup of flour if needed to make a firm
dough. Let stand in a covered bowl in a warm place
until doubled in bulk, about 1 hour.
Divide into 2 portions, knead well and form into
loaves. Place in 2 well-greased 7 1/2-by-3 1/2-inch
loaf pans, cover and let rise again for 20 minutes.
(The dough will not rise to the top because it is low
n gluten). Brush the tops of the loaves with water,
sprinkle with oats and bake in 375-degree oven for 45
to 50 minutes, or until loaves are nicely golden.
Remove from pans and let cool on wire rack. Makes 2
loaves of 10 slices each.

Per serving: 121 cal; 3g pro, 23g carb, 2g fat (13%)

Source: Cook’s Corner, Miami Herald, 1/25/96
format by Lisa Crawford

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Popularity: 3% [?]

PEANUT BUTTER MUFFINS (AM)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Whole Wheat Pastry Flour
1 tb Non-alum baking powder
1/2 ts Sea salt (optional)
1/4 c AM Crunchy Peanut Butter
1/4 c AM Unrefined Vegetable Oil
1 1/2 c Fresh milk or water
-OR- milk substitute
4 tb Unsulphured molasses
-OR- raw honey

Stir flour, baking powder, and salt together. Cut in
peanut butter and oil with fork or pastry blender
until the mixture is like small grains. Add the milk
and molasses; stir just until well mixed, but do not
beat. Fill oiled muffin tins or muffin cups 2/3 full.
Bake 12 to 15 minutes at 350 F.

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 4% [?]

Marinated Green Bean Salad (June)

Recipe By : Jane Rubey, gourmet@aimnet.com (1996)
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fresh green beans — washed and trimmed
8 ounces young zucchini — washed and trimmed
8 ounces red bell pepper — roasted
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 cloves garlic — sliced
1 anchovy — minced
1 tablespoon parsley — minced
1/2 teaspoon salt
freshly ground pepper
6 large lettuce leaves

Steam whole beans and squash until just tender, about 6 minutes. Plunge into
cold water to stop cooking. Cut beans on diagonal into 2-inch lengths. Cut
zucchini into 2-inch sticks, about as big around as green beans. Remove char,
seeds and stem from pepper and cut into 2-inch strips. In a medium bowl, mix
together vinegar, oil, garlic, anchovy, parsley and salt and pepper. Add
vegetables and allow to stand at least 30 minutes. Divide among lettuce leaves
to serve, drizzling any remaining marinade over the top. Serves 6

Copyright© 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

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Popularity: 3% [?]