Title: Linzertorte Fingers
Categories: Cookies
Yield: 20 Servings

1 1/2 c Unblanched almonds
2 1/2 c All-purpose flour
1 pn Salt
1 ts Ground allspice
1 c Powdered sugar
1 Lemon’s peel, finely grated
1 1/4 c Unsalted butter;in sm pieces
3 Egg yolks
12 oz Raspberry jam
1 Egg
2 ts Milk
2 ts Sugar
1/2 c Sliced almonds

Finely grind unblanched almonds in a food processor or
blender; place in a large bowl. Sift flour, salt,
allspice and powdered sugar into bowl. Add lemon
peel; mix well. Make a well in the center of flour
and add butter and egg yolks; mix ingredients together
to form a soft dough. Knead lightly until smooth.
Cover bowl with plastic wrap and refrigerate 30
minutes. Preheat oven to 400 F (205 C). Divide dough
in half. Roll out one piece on a well-floured surface
to fit a 13″ x 9″ baking pan; place in pan. Spread
jam over pastry. Roll out other half of dough to fit
pan; place on top of jam. Lightly beat egg with milk
and sugar; brush pastry with glaze and sprinkle with
sliced almonds. Bake 10 minutes; reduce temperature
to 350 F (175 C). Bake 35 minutes longer or until
golden. Cool in pan. When cold, cut in 30 pieces.

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Popularity: 7% [?]

2 cups Fresh Tomato Sauce (recipe follows)
1/2 pound angel hair pasta
1/2 cup all-purpose flour
1 tablespoon Emeril’s Creole Seasoning (see below)
1/4 cup olive oil
4 portabello mushrooms, each about 4 to 5 inches in diameter, rinsed and
stemmed
1/2 cup coarsely grated fresh Parmesan cheese
1. Prepare the Fresh Tomato Sauce, and keep warm

2. Meanwhile, combine the flour with the Creole Seasoning until thoroughly
blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off
any excess.

3. Heat the remaining oil in a large skillet over high heat. When the oil
is hot and almost smoking, add the mushrooms, top side first, and saute them
until golden brown, for about 1 minute on each side. Remove the mushrooms
from the skillet.

4. Cook the pasta in a large pot of boiling salted water according to
package directions. Drain the pasta in a colander.

5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1
mushroom, top side up, on each portion of pasta. Nap with 1/2 cup of the
sauce, and sprinkle with 2 tablespoons of the Parmesan.

Popularity: 4% [?]

HONEY-BUTTERNUT STIR-FRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Inet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squash, butternut
2 tb Vegetable oil
1 t Sesame oil
1/2 c Celery — bias- cut
1 Garlic clove — minced
1/2 ts Gingerroot — grated
1 c Broccoli flowerets
1/2 sm Onion — thinly sliced,
–separated into rings
1 tb Lemon juice
2 ts Honey (or substitute or
–eliminate for those who
–object to honey)
2 tb Sunflower nuts

Peel, seed, and slice squash into 1/4-inch slices.
Cut slices into small pie-shaped wedges (should have
about 2 cups total).

In a 10-inch skillet or wok heat oils. Add squash,
celery, garlic and gingerroot; stir-fry 3 minutes. Add
broccoli and onion; stir-fry 3 to 4 minutes more or
until vegetables are crisp-tender. Combine lemon juice
and honey; toss with vegetables. Top with nuts. Serve
immediately. Makes 5 to 6 servings.

Per serving: 127 cal, 2 g pro, 14 g carb, 8 g fat, 0
mg chol, 19 mg sod, 387 mg pot, 4 g fiber, 124% USRDA
Vitamin A, 40% USRDA Vitamin C

From the files of DEEANNE

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Popularity: 20% [?]

Pastry Pockets for Creole Style Pies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Meats

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

4 c Flour,all-purpose

1/2 ts Baking soda

2 ts Baking powder

1/2 c Vegetable shortening

1 Egg

1 c Milk

1. Combine dry ingredients in large mixing bowl.

2. Cut in shortening, using pastry blender.

3. Add milk and form dough; divide dough into egg-size pieces.

4. Roll each piece of dough into a circle 6 inches in diameter; set aside.

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Popularity: 9% [?]

YORKSHIRE PUDDING WITH ROAST BEEF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1/2 ts Salt
1 c Milk
2 Eggs
1 5 to 7 lb. rump roast

Preheat oven to 300 degrees.Cook rump roast in 9 x 9″ pan for 25 to 30
minutes or until internal temperature in meat is 150 to 170 degrees. Mix
and sift flour and salt.Add milk to make a smooth paste.Then add eggs,beat
2 minutes in electric mixer. Cover bottom of 9 x 9″ pan about 1/4″ with
drippings from roast. Pour mixture 1/2″ deep on drippings in pan.Bake 20 to
30 minutes. Delicious when served.

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Popularity: 4% [?]

Title: Reptile Pot Pie
Categories: Meats, Main dish
Yield: 4 servings

Reptile Ingredients
4 oz Boneless Rattlesnake
4 oz Jumbo Frog Legs
4 oz Snapping Turtle meat
4 oz Alligator Loin meat
Thai Curry Ingredients
1 pt Coconut milk
2 tb Thai curry paste (below)
2 tb Thai Fish Sauce
Thai Curry Paste Ingredients
1/2 c Dried minced onions
2 tb Garlic, minced
1/2 c Water
1/4 c Curry powder
2 tb Turmeric
2 tb Red pepper flakes
2 tb Fresh Coriander
2 tb Kaffir lime peel
2 tb Soy oil
Salt and Pepper to taste
Garnish Ingredients
Asst. Baby cooked vegetable
Thai hot Sauce
Black sesame seeds
Cucumber salad
Julienne of red pepper

PASTE PREPARATION: Soften onion in water, than place
all ingredients plus the onion in food processor and
puree until smooth paste forms. Reserve Excess in
refrigerator. SAUCE PREPARATION: Combine all three
ingredients in saucepan. Over low flame, shisk until
fully incorporated. REPTILE PREPARATION: Place all
ingredients in water and poach, check every 15
minutes. When almost done, remove and set aside.
Then take the poached reptile meat and place in curry
sauce and finish cooking over low heat. Divide the
curry sauce with the reptile meat into 4 bowls, add
baby vegetables and cilantro. Garnish. Serve the
Thai hot sauce and cucumber salad on the side.

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Popularity: 5% [?]

AUTUMN SQUASH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Vegetables
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Butternut squash
2 ea Slices cubed white bread
2 ea Green apples
1 t Salt
1 md Onion — chopped
1/4 ts Pepper
1 pn Rosemary
2 ea Egg yolks
1 pn Marjoram
1/4 c Heavy cream
1 qt Chicken stock

Use a small butternut squash, approximately 1 lb unpeeled,
cut in half and seeded. Green apples should be peeled, cored
and chopped.
Combine squash, apples, onions, herbs, chicken stock, bread
cubes, salt and pepper in heavy sauce pan. Bring to a boil and
simmer uncovered 30-45 minutes. Scoop out flesh of squash and
discard the skins. Return pulp to sauce pan. Puree the bisque
in a blender until smooth. Return to sauce pan. In a small
bowl, beat egg yolks and cream together. Beat in a small amount
of the hot bisque, then return to the saucepan. Heat but do not
boil.

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Popularity: 5% [?]

Title: Classic Cole Slaw
Categories: Salads
Yield: 4 servings

1 c Mayonnaise, Lt w/o Cholester
2 tb Sugar
6 c Cabbage-shredded
1/2 c Green pepper-thin sliced OPT
3 tb Lemon juice
1 ts Salt
1 c Carrots-shredded

Comdine first 4 ingredients. Stir remaining ingredients. Cover; chill.
Makes 6 cups.

MMMMM

Popularity: 7% [?]

STUFFED SAUTEED SANDWICHES, TWO WAYS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 sl turkey bacon, — for the
: kids
: Mesclun salad dressed with
: vinaigrette, — for the
: adult
8 sl quality whole wheat bread
1/3 c peanut butter, — for kids
2 TB plumped up raisins, dried
: cranberries
: or sliced bananas, for kids
: sl fresh mozzarella, for
: adults
: Anchovies, capers and torn
: basil, for adults
3 to 4 eggs, — lightly
: beaten
2 TB butter
2 TB olive oil
1 clove garlic

Preheat the oven to 375 degrees. Lay uncooked bacon on
a baking sheet and bake until crisp. Get the salad
ready for the adults.

Meanwhile for the kids, remove the crusts from half of
the bread and spread the bread with some peanut butter
and top with either raisins, cranberries or slices of
banana. You’ll have 2 closed sandwiches which you
should then cut into squares or triangles to create
smaller bite sized pieces.

For the adults, layer their bread with mozzarella and
top with anchovies or capers and basil.

Heat two skillets until warm, one with butter for the
kids portion, the other with olive oil for the adults.
Gently cook some garlic in the adult’s portion as the
oil is heating up.

Dip the adults and kids sandwiches in the egg and let
it soak up. Saute the kids portion in butter and the
adults in olive oil; saute until crisp and warm; drain
briefly on paper towels.

Serve kids stuffed sandwiches with bacon and adults
with salad.

Yield: 2 kids servings and 2 adult servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6719

Date: Sat, 19
Oct 1996 21:54:34 -0400

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Popularity: 14% [?]

Title: MOCK FISH BUDDHIST
Categories: Vegetarian, Chinese
Yield: 1 servings

1 lg Potato; cooked, peeled
-and sliced 1/4 inch thick
2 tb Flour
Peanut oil; for frying
1 sm Onion; sliced
1/2 lb Snow peas
10 Wood ears; soaked to soften,
– tough ends removed,
– cut in slivers
1/2 ts Salt
1/2 ts Sugar
1/3 c Water

Sprinkle potatoes with flour and deep-fry until
golden.
Drain and set aside. Pour off all but 2 tablespoons
of the oil, reheat an add onion. Stir-fry 10 seconds
and add snow peas and wood ears. Stir-fry another 10
seconds and add salt, sugar and water. Bring to rapid
boil, stirring constantly, and cook until peas are
just tender crisp. Add reserved fried potato slices,
heat through and serve.
Wood ears are a type of mushroom or shelf fungus.
When soaked it has a crunchy, gelatinous texture with
little taste. If you can’t find them, I imagine that
you could use the dried mushrooms although they
wouldn’t give exactly the same effect. A closer
substitute would be dried jellyfish, but if you’re
some- where that sells dried jellyfish, I’m sure that
they have wood ears as well…

—–

Popularity: 5% [?]