OUR VERSION OF JULIA CHILD’S PARSNIP PUREE

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

2 lb parsnips, peeled and sliced
: about 1/3-inch thick
1 ts salt
2 to 3 tablesp unsalted
: butter — cut into bits
: Salt and freshly ground
: white pepper — to
: taste

In a saucepan, combine the parsnips and salt and
enough water to just coverthem. Bring to a boil and
simmer for 20 to 30 minutes or until tender and two
thirds of the water has evaporated. Using a food mill
fitted with the fine blade or a food processor, puree
the mixture and season with salt and freshly ground
white pepper to taste. Set the pan over another
containing simmering water, cover and let cook for 20
to 30 minutes more. (The parsnip puree improves in
flavor with this additional cooking.)

Yield: 4 to 6 servings

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman” Oct 1996 11:34:50 -0500

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Popularity: 17% [?]

HTIPITI TIROSALATA (MASHED CHEESE SALAD)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Tsouskes
Oil for frying peppers
1 lb Feta cheese
3 tb Oil (olive, what else? K.M.)

Tsouskes are hot spicy peppers. Of course the best is
green long peppers which grow only in Macedonia are
extremely hot and very tasty.

You fry them in oil, you peel their skin and you chop
them into very small pieces. How many it depends on
how hot they are and how spicy you can eat. After, you
cut about 1 pound of feta in to small pieces and you
mix it with the peppers. Add about 3 table spoons of
olive oil. Work all the ingredients with the fork
until it becomes a paste. Be careful: I said with
fork. Not with food processor, not with goudhi. Just
FORK.

You are all set. Enjoy with bread or crackers as
appetizer.

From: Antonios Bouris

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Popularity: 4% [?]

CHEESE BALLS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
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1 Stick butter, melted
1 c Plain flour
1/8 t Cayenne pepper
1 c Grated sharp cheddar cheese
1 c Rice Krispies
1 Dash hot sauce

Mix all ingredients well. Mold in small vals (dime
size). Bake at 350F for 8-10 minutes. Watch carefully
as they brown quickly. Will keep indefinitely if put
in a tin.

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Popularity: 2% [?]

Spring Rolls

Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 24 Preparation Time :1:00
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon oil
1 garlic clove — chopped
1 tablespoon fresh ginger root — chopped
1 cup cooked chicken or pork — shredded
1 cup Napa cabbage — finely chopped
1 cup mung bean sprouts — optional
1 cup carrots — grated
4 green onions — chopped
3 tablespoons soy sauce
Salt and pepper
2 pounds wonton wrappers — thawed
Peanut or vegetable oil for frying
Dipping sauce — see recipe

In a large skillet heat oil over medium-high heat. Add garlic and ginger and
saute briefly. Add chicken, cabbage, bean sprouts, if using, carrots,
scallions, soy sauce, and salt and pepper to taste. Stir-fry over high heat,
tossing briskly until vegetables are cooked and all liquid has evaporated, 3
to 5 minutes. Cool to room temperature to prevent wrapper from becoming
soggy. In center of each wrapper place 1 tablespoon of filling. Moisten
edges of wrapper with a little water, fold 2 opposite edges in toward
center, and roll wrapper over filling, beginning and ending with unfolded
edges. Moisten flap to seal it and let roll dry.

In a large Dutch oven heat 1 inch of oil to 375 degrees. Fry spring rolls
about 2 minutes, until golden brown. Turn them over with tongs and fry
another 2 minutes. Remove rolls from oil with a slotted spoon or tongs and
hold vertically to allow oil in creases to drain. Drain on paper towels.
Serve immediately with Dipping Sauce.

Makes 20 to 25 spring rolls

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Popularity: 2% [?]

PAD THAI WITH SHRIMP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Small size rice noodles
3 tb Tomato sauce
-OR- tamarind paste
2 tb Vegetable oil
1 tb Pickled radish
3 tb Sugar
1/3 c Water or chicken stock
1 Egg
3 tb Fish sauce
1/2 lb Shrimp, cleaned and shelled
1 Handful bean sprouts (fresh)
— chopped once or twice
2 oz Green onions
— cut into 1/2 inch pieces
2 tb Finely chopped peanuts

1. Soak the rice noodles in cold tap water about 20 minutes, until they
are “springy”. Then drain in a colander until needed.

2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as you can
through a seive to remove bits of bark, etc.

3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and
sugar. Mix well and let heat up.

4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary — it will cook out. Don’t be easy on the noodles ~-
chop them with the spatula or spoon some to separate them. It may help to
“toss” the noodles like a salad, to get them coated.

5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.
Mix everything thoroughly. The noodles will tend to “clump”, so stir or
“toss” like a salad to get everything mixed, and to ensure that the egg and
shrimp cook thoroughly. It will help to cover the wok with a lid for a
minute or so, then toss the mixture, then cover again. You’ll know it’s
done when the shrimp are completely pink. There may be a little browning
of the noodles; stirring will keep them from burning.

6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.

From: danielh@sequent.com (Daniel Hobbs)

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Popularity: 4% [?]

Title: Hermits
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1/2 c Margarine; (1 stick)
2/3 c Brown sugar;
2 Large eggs;
2 c All-purpose flour;
1 ts Baking powder;
1/4 ts Salt;
Dry sugar substitute equal;
-to 1/4 cup sugar
1 ts Cinnamon;
1/2 ts Nutmeg;
1/4 ts Ginger;
1/4 c English walnuts; chopped
1/4 c Raisins;
1/4 c Water at room temperature=7F

Cream margarine and brown sugar together at medium speed until light
and fluffy. Add eggs and mix at medium speed for 1 minute, scraping
down the bowl before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger,
walnuts, and raisins together to blend well. Add along with water,
to creamy mixture; mix at medium speed to blend well. Drop dough by
1 1/2 tablespoon onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes,
or until cookies are browned on the bottom. Remove them to wrie rack
cand cook to room temperature. Food exchanges per serving: 1
STRACH/BREAD EXCHANGE 1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO:
15g, Na: 89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to

MMMMM

Popularity: 25% [?]

MUFFIES: THEY’RE THE TOPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Muffie tip and hints

Who eats muffin bottoms? Just about everyone prefers
the tops. Which is why I invented “muffies”. They’re
baked on a baking sheet instead of a muffin tin and
have no bottom. The muffie has a lot going for it: Two
cups of muffin batter, which customarily makes 4-6
muffins, is enough for 16 muffins. And they take much
less time to bake, usually less than 10 minutes. I
prefer them just lightly browned so they stay a little
moist and soft inside. Almost any thick muffin batter
will work, but space the muffies at least two inches
part because they spread a good deal, especially if
the batter is not chilled. They way to get a puffier
muffie is to refrigerate the batt until it is very
chilled. Bake the batter right after it is mixed and
all you’ll get is a flat, soft cookie. Muffies should
be enjoyed warm, right from the oven. To reheat, wrap
them in foil and warm gently in a conventional oven.
To store, arrange in a single layer on a baking sheet
and freeze them. Once frozen, place them in an
airtight plastic bag, then in another airtight plastic
bag to stave off freezer odor. Defrost as needed. The
following muffies will get you started. The first two
are deliberately low in cholesterol. The
Blueberry-Apple Muffie is not low, but not excessive,
either.

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Popularity: 7% [?]

Title: MAPLE NUT BUTTER
Categories: Spreads, Desserts
Yield: 1 servings

1/4 c To 1/3 c Hazelnuts, walnuts,
-or pecans 1/2 C Butter
1/4 c Oil
1/4 c Maple syrup
1/4 c Noninstant powdered milk

MAPLE NUT BUTTER

Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth.
Add nuts and pulse. Store refrigerated.

Makes 1 1/3 C.

(Make honey-peanut with 3 Tbsp. honey and no maple syrup)

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Popularity: 5% [?]

Lemon Yogurt-Poppy Seed Muffins

Recipe By : COUNTRY BAKING
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup milk
1/4 cup vegetable oil
6 ounces lemon yogurt, lowfat
1 egg
1 3/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons poppy seeds
1 Tablespoon lemon peel — grated
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon Glaze:
1/2 cup powdered sugar
2 teaspoons lemon juice — 2-3 teaspoon

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups,
2-1/2×1-1/4″ or line with paper baking cups. Beat milk, oil, yogurt and egg in
large bowl. Stir in remaining ingredients except Lemon Glaze just until flour
is
moistened. Divide batter evenly among muffin cups (about 3/4 full). Bake 16-18
minutes or until golden brown. Immediately remove
from pan. Drizzle Lemon Glaze over warm muffins. For Glaze: Mix ingredients
until smooth and drizzling consistency.

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Popularity: 3% [?]

Menudo by Patricia Hill

Recipe By : Patricia Hill
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
1 calf’s foot
1 pound posole — frozen
1 large onion — chopped
3 cloves garlic
Dried mild red chile
1/2 tsp oregano
salt — to taste
pepper — to taste

Cut the tripe into bite-sized pieces. Soften the chile in hot water.
Remove the stem and seeds (if desired) and mince. Throw everything into
the crock pot and cook all day.

Note: The calf’s foot is to add additional richness to the broth. The
calves’ feet I buy are big so I use only one. You can also use pig’s
feet or a marrow bone. Since all of these ingredients will not fit into
my crock pot I make this in two days. On the first day I cook the
bone/feet in water to cover. This makes the broth. I remove the
bone/feet and strain the broth. You could easily throw a carrot and a
few stalks of celery in for more flavor but this is not commonly done.

The second day I make the menudo. I like the tripe cut up into tiny
pieces (real men like big chunks.) Often tripe is pre-cooked to some
amount of doneness before you purchase it. It helps if you know how long
it was cooked. If you don’t know, cook it all day on the low setting.
You can use canned hominy if you wish.

I use a mild red chile and use a lot of it. It gives a nice color. Since
my husband does’t like seeds I must be carful about picking them out.
But many cooks just snap off the stem of the dried chile and grind the
pod in a mortar.

Some people add coriander. Many people add some green chile

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NOTES : Serves 6-8

Popularity: 6% [?]