Sweet-Potato Tzimmes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Lg Sweet potatoes
1/2 Lb Prunes — pitted and
and diced
=09
1 Butternut squash
1/3 C Water — peeled and diced
4 Tart apples, peeled
1 Tsp Cinnamon — ground
and diced 1
1/2 Tsp Nutmeg — ground
1/3 C Passover wine, sweet — red
1/2 Tsp Ginger — ground

Combine all of the ingredients in a large bowl. Mix well to distribute t
he liquid evenly. Dump into a baking dish and seal the baking dish tight
ly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don’t serve it out of
the pan you cooked it in (the movement into the serving dish squeezes ju
ices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover — The original version of
this recipe came from the “Jewish Holiday Cookbook,” by Gloria Kaufer Gr
eene. It benefits from beinng made ahead and then heated for the Seder.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decw
rl -or- decwrl!reid
: Copyright (C) 1986 USENET Community Trust

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

SOUTHWESTERN GRILLED CACTI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Robbie Shelton
6 oz Clarified Butter — 1 1/2
-sticks or 12 tbs.*
1/2 c All-Purpose Flour
6 c Chicken Stock
1 c Milk
1 c Heavy Cream
6 oz Pasteurized Processed Cheese
-Spread Loaf — cut in small
-pieces
1 c Tomatoes w/Green Chilies
-diced
1/4 bn Broccoli — chopped
1 md Yellow Onion — chopped
1 1/2 c Yellow Corn Kernels — cut
-from the cob
3 oz Jicama — peel julienned
3 md Nopalitos — grilled
-julienned (reserve 1/2 of
-one for garnish
1/4 bn Cilantro — washed chopped
—–GARNISH—–
-Reserved Nopalitos
Sour Cream
Cilantro — chopped

Melt 1 stick (8 tbs) butter in large, heavy
saucepan over medium heat. Whisk in flour gradually
and cook the roux 2 to 3 minutes until smooth and
thickened. Gradually whisk in 3 cups hot chicken
stock, milk and cream, stirring constantly. Add
cheese, stirring until completely melted, then stir in
tomatoes with green chilies. Reduce heat to low and
simmer while preparing following mixture:

In another saucepan, over high heat, melt remaining
4 tbs butter and saute broccoli, onion, corn kernels
and jicama 3 minutes.

Add nopalitos and simmer 1 more minute. Turn off
heat and add remaining chicken stock. Transfer to
food processor or blender and puree until smooth.

Blend puree into soup mixture and stir in chopped
cilantro. Garnish each serving with nopalitos, a
dollop of sour cream and cilantro. Makes 2 to 2
1/2 quarts.

NOTES: To clarify butter, melt it slowly in a
saucepan; skim foam off top and pour clear butter off;
discard milky residue.

This recipe is from Ed Baich from Baich’s Bar
Grille. Located on the ground floor of the 2016 Main
building in Houston.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

NUTTY BROWN BREAD (CLAIRE LATIMER)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Wholemeal flour
2 oz White flour
2 oz Pinhead oatmeal
2 oz Wheatgerm
2 oz Bran
2 oz Pecans, Finely chopped
1 t Bicarbonate of soda
1/4 ts Salt
1 t Sugar
1 Egg
10 fl Skimmed milk
—–FOR TOP OF LOAF—–
Sunflower Seeds (optional)

Preheat the oven to 190C,375F, Gas Mark 5. Place all the dry
ingredients in a large bowl and mix well. Add the egg and milk and
mix well with a spoon. Put into a 1-pint non-stick loaf tin, smooth
over roughly, sprinkle over the sunflower seeds and bake for 45 to 60
minutes or until crisp on top and it leaves a skewer clean if speared.
Source: Clare Latimer, Evening Standard, London, England

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Title: Cinnamon-Raisin Bread
Categories: Breads Fruits Yeast
Servings: 10

5 1/2 c Unbleached Or Bread Flour
2 pk Active Dry Yeast; OR
2 tb Active Dry Yeast; Bulk
1 c Milk
3/4 c Water
1/4 c Sugar
1/4 c Vegetable Oil
2 t Salt
1 ea Egg; Lg
1 c Raisins
1 c Sugar
1 tb Cinnamon; Ground,Or To Taste
2 tb Butter Or Margarine; Melted

Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat
the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low
heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the
flour-yeast mixture. Beat, with an electric mixer at medium speed, until
smooth, about 3 minutes. Blend in the egg and then stir in the raisins.
Gradually stir in enough of the remaining flour to make a moderately soft
dough, (It will be slightly sticky and light in weight). Turn the dough
out on a lightly floured surface, adding flour if needed as you knead the
dough, and knead until smooth and satiny about 10 minutes. Cover the
dough with the bowl and let rest for 20 minutes. Combine the 1 cup of
sugar and the cinnamon, then set aside. Punch the dough down and divide
in half. Roll out one half, on the floured surface, to a 14 X 7-inch
rectangle. Brush with the melted butter and sprinkle with half of the
cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like
a jelly roll. Press the edges to seal and fold the ends under. Place in
a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second
half. Brush the tops of the loaves with the remaining butter. Cover and
let rise in a warm place until doubled, about 45 minutes. Bake in a
preheated 375 degree F. oven for 35 to 40 minutes or until the loaves
sound hollow when tapped. Remove from the pans immediately and cool on
wire racks.

—————————————————————————–

Popularity: 3% [?]

Tempura Green Beans, Yellow Beans And Tofu

Recipe By : Bon Appetit August 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beans Peas Bon Appetit Magazine
Tofu Restaurant, Inn, Tavern B B

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all purpose flour
1/2 cup cornstarch
2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups ice water
6 tablespoons low-sodium soy sauce
1/4 cup fresh lime juice
1 1/2 teaspoons wasabi paste*
1/2 teaspoon dried crushed red pepper
14 ounces firm tofu
vegetable oil — for frying
24 yellow wax beans — trimmed
24 thin green beans — trimmed

Combine first 5 ingredients in blender. Add 1 3/4 cups water and blend until s
mooth. Transfer batter to shallow dish.

Whisk soy sauce, lime juice, wasabi and red pepper in small bowl to blend.

Cut tofu horizontally into 1/2-inch-wide slices. Cut each slice into 1/2-inch-
wide logs. Arrange tofu in single layer on several layers of paper towels. Co
ver with paper towels. Let stand 1 hour.

Pour enough oil into heavy large Dutch oven to reach depth of 3 inches. Heat o
il to 375øF. Working in batches, dip beans into batter, shake off excess and
ad
d to oil. Fry until golden, stirring often, about 3 minutes per batch. Using
slotted spoon, transfer to paper towels; drain. Repeat with tofu and batter.

Serve beans and tofu with sauce.

Notes: A lime and soy dipping sauce accompanies this appetizer from A Pacific C
afe in Kapaa, on the Hawaiian Island of Kauai.

*Wasabi (horseradish) paste is sold at Japanese markets and some supermarkets.

A Pacific Cafe; Kauai, HI

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Converted by MC_Buster.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Title: FRANGO MINT PIE
Categories: Pies, Usenet
Yield: 1 pie

1 c Butter
2 c Sugar, confectioner’s
-(sifted)
4 oz Chocolate, unsweetened
4 Eggs
3/4 t Peppermint extract
2 t Vanilla extract
10 Vanilla wafers,
-crushed

Beat the butter and sugar in a large bowl until light and fluffy.

In the top of a double boiler, melt the chocolate. Add to the butter-sugar
mixture and beat thoroughly. Add the eggs one at a time, beating well
after each egg, until well blended. Fold in the peppermint and vanilla.

Line the pie tin with the vanilla wafer crumbs (buttering the pie tin makes
them stick to the side a little better). Pour in the filling. Refrigerate
for two hours.

NOTES:

* Decadent chocolate mint pie — One of the things that is memorable about
Marshall Field’s department store in Chicago is their “Frango chocolate
mints.” This pie captures the flavor perfectly. I got the recipe from
Malcolm Slaney, who “found it in a cookbook when [he was] attending Kayak
School in Oregon.”

* This recipe fills a shallow 8 inch pie tin; add 50 percent to everything
to fill a 9-inch pie tin.

* If you’re not very good at pie crusts (I’m not), feel free to use a
pre-formed graham cracker crust. The chocolate and mint flavors
predominate, no matter what crust you use.

* This is serious decadence! The first time I made this, I stopped several
times in disbelief of just what I was doing. Enjoy!

: Difficulty: moderate (melting chocolate is tricky).
: Time: 30 minutes preparation, several hours chilling.
: Precision: measure the ingredients.

: Chris Kent
: Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif.,
USA
: kent@decwrl.dec.com -or- decwrl!kent

: Copyright (C) 1986 USENET Community Trust

—–

Popularity: 2% [?]

Start by boiling as many potatoes, cut in bite-size pieces, as you want
along with some chopped onion in barely enough water to cover. While
these are cooking make a thick white sauce in another pan. I use butter,
flour, some dried chicken broth powder, salt and pepper and a little
nutmeg. Add hot milk or cream or half and half to get the consistency you
want. Taste and adjust seasonings. Then pour the potato and onions into
the sauce, do not drain first, and adjust thickness to suit. Hope this
helps. Sorry about no amounts but it always changes for me depending on
how many people and/or potatoes I have.

Mary from Oceanside

Popularity: 6% [?]

IT’S-A-SNAP CHEESECAKE (NO-BAKE)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored gelatine
1/2 c Sugar
1 c Boiling water
2 pk (8 oz ea) cream cheese,
-softened
1 t Vanilla (opt)
1 9-inch graham cracker crust

In a large bowl, mix the unflavored gelatine and
sugar; add boiling water and stir until gelatine is
completely dissolved. With electric mixer, beat in
cream cheese and vanilla until smooth. Pour into
prepared crust; chill until firm, about 2 hours. Top,
if desired, with fresh or canned fruit.

Variations:

Marbled Cheesecake: Before chilling, marble in 1/3
cup chocolate fudge, butterscotch, or your favorite
flavor ice cream topping.

Lemon or Almond Cheesecake: Substitute 1/2 to 3/4 tsp
lemon or almond extract for vanilla extract.

Fruit ‘n’ Creamy Cheesecake: Chill cheesecake for 10
minutes, then swirl in 1/3 cup strawberry or raspberry
preserves.

Sunshine Cheesecake: Substitute 1/2 tsp orange
extract for vanilla extract and add 1 tsp grated
orange rind.

Recipe From ‘Best Recipes From the Backs of Boxes,
Bottles, Cans, and Jars’ 1979. Originally published
by the Knox Gelatine people.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: GARY’S CHOCOLATE CREAM PIE
Categories: Desserts, Pies, Chocolate
Yield: 8 servings

1 Pie shell, 9″ or 10″
2 Chocolate Pudding (double
-recipe)
1 pt Whipping Cream
1 ts Vanilla extract
3 tb Confectioner’s Sugar
Chocolate shavings (semi-sw)

Make a double batch of Gary’s Chocolate Pudding increasing the cornstarch
to about 4 1/2 tb per batch (8-10 total). Chill thoroughly. This pudding
will be extremely thick. Make or purchase your favorite pie shell. I
personally like the good old fashioned, plain pie shell. My family seems to
prefer a cookie type of shell. If you make your own, you must pre-bake it
as this pie requires NO BAKING. Whip cream with confectioner’s sugar and
vanilla extract until thick and fluffy. Take 1/2 of the whipped cream and
add to the chocolate pudding. Because the pudding is so thick, you will
probably want to use an electric mixer for this task. Mix until all of the
whipped cream is thoroughly incorporated. Fill pie shell with the
pudding-whipped cream mixture. Place remaining whipped cream into a piping
bag and pipe onto top of pie. Shave bittersweet chocolate on top as
garnish. Cover pie and place into refrigerator for 2-3 hours to allow the
cornstarch that is in the confectioner’s sugar to set.

—–

Popularity: 4% [?]

Title: APPLESAUCE MERINGUE
Categories: Desserts, Fruits
Yield: 6 servings

4 c Applesauce
1 T Lemon Juice
4 x Egg Yolks
4 x Egg Whites
8 T Sugar
1/2 t Vanilla

Grated rind of 1 Lemon
Preheat oven to 300 deg F.
Combine applesauce, lemon juice and rind. Beat in egg yolks and pour
into baking dish. In separate bowl, beat egg whites until peaks form.
Gradually add sugar while continuing to beat. Add vanilla.
Mix approx. 1/4 of meringue thru applesauce and spoon remaining meringue
on top.
Bake 15 minutes. Good hot or cold.

—–

Popularity: 3% [?]