Boiled Icing

Recipe By : Net
Serving Size : 1 Preparation Time :0:00
Categories : Fillings Frostings Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
4 tablespoons Water — cold
1 each Egg white — beaten
1 teaspoon Vanilla

Add the water to the sugar and boil until the syrup spins a thread. Pour the
hot
syrup very slowly into the beaten white of egg, whip
ping constantly. Flavor with vanilla and spread the icing on the cake. For
chocolate icing, add 2 Tbsp grated chocolate to the warm i
cing. To tint icing: Lemon juice will whiten icing. The grated rind of an
orange will give a yellow color. Strawberry, raspberry or
cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.

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Popularity: 6% [?]

GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Zucchini
1 Green pepper — small
1 Onion — small
1 Cucumber
1 Tomato — large
1 Garlic — cloves
1/2 Teaspoon Cumin
1/4 Teaspoon Chili powder
4 Tablespoons Olive oil
12 Ounces V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or blender
for 10 seconds ). Add vegetables and spices to juice and refrigerate.
THE ANDERSONS’ FOOD GARDEN

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Nutr. Assoc. : 1672 149 1629 490 1516 620 491 0 0 1562

Popularity: 7% [?]

Title: Aloha Salad
Categories: Salads, Fruits
Yield: 8 servings

2 c California Dried Figs
1 Fresh pineapple
1 c Mandarin oranges
1 c Whipping cream
2 tb Sugar
1/2 c Toasted flaked coconut
Fresh mint (optional)

Slice dried figs. Slice pineapple into half; scoop out center; cut into
bite-size chunks. Drain oranges. Arrange figs, pineapple chunks and
oranges in pineapple shells. Whip cream; stir in sugar and coconut
(reserve some coconut for topping, if desired). Spoon over fruits.
Garnish with fresh mint, if desired.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 13% [?]

Asparagus Mushrooms in Tarragon Cream

Recipe By : =

Serving Size : 6 Preparation Time :0:30
Categories : Vegetarian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus
2 tablespoons butter
3 cloves garlic — minced
1 tablespoon dried tarragon
3/4 pound mushrooms — thickly sliced
1/2 teaspoon salt
1 tablespoon unbleached flour
1 1/2 cups half and half
1/2 teaspoon nutmeg
1/2 cup parmesan cheese
black pepper — to taste
1 lemon — cut in 6 wedges
12 ounces pasta

Break off the tough ends of the asparagus stalks cut the asparagus at a
slant into 3″ lengths. Melt the butter in a large skillet; add the garlic
tarragon and stir to distribute. Add the asparagus mushrooms, sprinkle with
the salt; stir. Saute over medium heat for about 10 minutes. Sprinkle the
flour over the vegetables stir to distribute. Add the half and half
nutmeg. Reduce the heat to low. Bring to a simmer cook for about 5 minutes
until the sauce is slightly thickened.

Meanwhile, bring several quarts of water to a boil cook the pasta al dente.
Drain the pasta very well. Toss the pasta with the sauce in a warm serving
bowl. Add the parmesan cheese and a few grinds of fresh black pepper toss
again. Serve immediately with the lemon wedges. Pass additional parmesan, if
desired.

Serving Ideas : Serve with steamed or glazed carrots.

NOTES : This dish is perfect in spring when fresh slender asparagus is at its
peak.

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Per serving: 393 Calories; 14g Fat (32% calories from fat); 15g Protein; =
54g Carbohydrate; 38mg Cholesterol; 375mg Sodium

Popularity: 12% [?]

PUMPERNICKEL BAGELS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Sugar + 1 tsp.
1/4 c Boiling water
1 c Warm (110 F.) water
2 pk Dry yeast
1 tb Salt
2 tb Melted butter
1 c Skim milk,scalded cooled>>
To room temp.
1 c Pumpernickel flour
1 1/2 c Med. rye flour.
4 c A/P flour, or as needed
—–EGG WASH—–
1 Egg beaten with 1 tb. water

In very small skillet, bring 3 tb. sugar to boil,
stirring it over moerate heat. Should melt to rich,
dark brown. CAREFULLY add the boiling water and stir
to dissolve the caramel. Pour into dish to cool.

Combine warm water, yeast and remaining tsp. sugar and
let stand til foamy. Abt. 10 min.

In lge mixing bowl, combine salt, shortening (butter),
cooled milk, and liquid caramel. Add yeast mixture.
Stir in the pumpernickel and rye flours, then 2 cups
of the A/P flour. Spread 1 cup of the remaining A/P
flour on work surface and turn the dough out onto it.
Gradually incorporate the flour, kneading in as much
more as necessary to make a fairly stiff dough. Knead
well until the dough is no longer sticky.

Form dough into ball and place in greased bowl,
turning once or twice. Cover with plastic and place in
not too warm place. Let proof until double. Punch
dough down, halve it, and roll it into 2 10″
cylinders. Cover with towel and let rest for 10 min.

Cut each cylinder into 10 pcs. Cover with dry towel,
then damp one, and let rest another 10 min.

Roll each pc. into “snake” abt. 8″ long, tapered at
ends. Wet both ends, overlap abt. 1 inch, and gently
pinch ends together. Place finished bagels on 2
baking sheets covered with parchment, cover with towel
and let proof until not quite doubled. When ready,
brush tops with egg wash and place in 425 F. oven on 2
racks centered in oven. Bake 10 min. Switch pans and
bake 5 to 10 min. more until well browned. Cool on
racks. Store in plastic bags up to 2 days.
Longer–freeze.

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Popularity: 6% [?]

HERE’S A BAGEL RECIPE #2

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

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

Once the dough has risen, turn it onto your work
surface, punch it down, and divide immediately into as
many hunks as you want to make bagels. For this
recipe, you will probably end up with about 15 bagels,
so you will divide the dough into 15 roughly
even-sized hunks. Begin forming the bagels. There are
two schools of thought on this. One method of bagel
formation involves shaping the dough into a rough
sphere, then poking a hole through the middle with a
finger and then pulling at the dough around the hole
to make the bagel. This is the hole-centric method.
The dough-centric method involves making a long
cylindrical “snake” of dough and wrapping it around
your hand into a loop and mashing the ends together.
Whatever you like to do is fine. DO NOT, however, give
in to the temptation of using a doughnut or cookie
cutter to shape your bagels. This will pusht them out
of the realm of Jewish Bagel Authenticity and give
them a distinctly Protestant air. The bagels will not
be perfectly shaped. They will not be symmetrical.
This is normal. This is okay. Enjoy the diversity.
Just like snowflakes, no two genuine bagels are
exactly alike.

Begin to preheat the oven to 400 degrees Farenheit.

Once the bagels are formed, let them sit for about 10
minutes. They will begin to rise slightly. Ideally,
they will rise by about one-fourth volume… a
technique called “half-proofing” the dough. At the end
of the half-proofing, drop the bagels into the
simmering water one by one. You don’t want to crowd
them, and so there should only be two or three bagels
simmering at any given time. The bagels should sink
first, then gracefully float to the top of the
simmering water. If they float, it’s not a big deal,
but it does mean that you’ll have a somewhat more
bready (and less bagely) texture. Let the bagel
simmer for about three minutes, then turn them over
with a skimmer or a slotted spoon. Simmer another
three minutes, and then lift the bagels out of the
water and set them on a clean kitchen towel that has
been spread on the countertop for this purpose. The
bagels should be pretty and shiny, thanks to the malt
syrup or sugar in the boiling water.

Once all the bagels have been boiled, prepare your
baking sheets by sprinkling them with cornmeal. Then
arrange the bagels on the prepared baking sheets and
put them in the oven. Let them bake for about 25
mintues, then remove from the oven, turn them over and
put them back in the oven to finish baking for about
ten minutes more. This will help to prevent
flat-bottomed bagels.

Remove from the oven and cool on wire racks, or on a
dry clean towels if you have no racks. Do not attempt
to cut them until they are cool… hot bagels slice
abominably and you’ll end up with a wadded mass of
bagel pulp. Don’t do it.

Serve with good cream cheese.

TO CUSTOMIZE BAGELS: After boiling but before baking,
brush the bagels with a wash made of 1 egg white and 3
tablespoons ice water beaten together. Sprinkle with
the topping of your choice: poppy, sesame, or caraway
seeds, toasted onion or raw garlic bits, salt or
whatever you like. Just remember that bagels are
essentially a savory baked good, not a sweet one, and
so things like fruit and sweet spices are really
rather out of place. Submitted By
HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) On 15 MAR 1995
064641 ~0700

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Popularity: 9% [?]

Exported from MasterCook II *

WHITE TURKEY CHILI

Recipe By : Anita Matejka via Welch Link JHU
Serving Size : 8 Preparation Time :1:00
Categories : Chili Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups onion — chopped
1/2 cup green bell pepper — chopped
2 cloves garlic — minced
1/2 teaspoon olive oil
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup chicken broth
19 ounces cannellini beans — drain and rinse
2 cups turkey light meat — cooked cubed
1/2 cup monterey jack cheese — grated

In a 3-quart saucepan over medium heat, cook onions, bell peppers, and
garlic in oil until tender. Add cumin, oregano, cayenne pepper, and
salt.
Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce
heat and simmer (uncovered) for 30 minutes or until slightly thickened.

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Serving Ideas : Ladle into bowls and top with Monterey Jack Cheese

NOTES : Source: The Great Turkey Cookbook.
Copied by Tom Shunick 3/1//96

Popularity: 11% [?]

Title: Curried Turkey, Fruit Nut Salad *
Categories: Salads, Turkey, Fruits, Nuts
Yield: 4 servings

———————-PATTI – VDRJ67A———————-

————————-DRESSING————————-
1/2 c Chutney
1 ts Curry powder
1/2 ts Ground ginger
1/3 c Plain yogurt

—————————SALAD—————————
2 1/2 c Turkey; cooked, shredded in
– bite sized pieces
1 lg Papaya; halved, seeded,
– peeled sliced
3 Kiwi; peel, cut lenghtwise
– in half; slice crosswise
1/4 c Blanched slivered almonds;
– toasted
Fresh spinach leaves; stem
– wash, well drained
4 Tortilla salad shells

Whisk together chutney, curry powder and ginger in
small saucepan. Bring to boiling over medium heat.
Cook, stirring occasionally, 2-3 minutes. Cool
slightly. Stir in yogurt. Place dressing in a large
bowl; add turkey. Refrigerate several hours. Bake
tortilla salad shells as directed on package. Add
papaya, kiwi and almonds to turkey mixture. Line
cooled tortilla bowls with spinach leaves. Fill each
shell with turkey mixture. Serve immediately.

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Popularity: 19% [?]

ROASTED VEGETABLE SOUP

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stock:
4 carrots — washed
3 ribs celery — cut in half
2 tomatoes — quartered
2 turnips, cleaned, — trimmed quartered
2 large onions — peeled quartered
1 leek — trimmed quartered
3 garlic cloves — peeled
2 teaspoons dried thyme
1/4 cup olive oil
1 bay leaf
8 cups water
SOUP
2 tablespoons olive oil
1 cup onion — chopped
1 cup celery — chopped
1 cup carrots — peeled and chopped
1 Idaho potato peeled and diced
1 cup zucchini — chopped
1 cup chopped canned tomatoes
6 cups roasted vegetable stock — (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas

Preheat oven to 400 degrees.
Spread all the vegetables out on a baking
sheet. Sprinkle with the thyme and drizzle with oil.
Roast for 1 hour or until well browned.
Transfer vegetables to a large pot, cover with water
and add bay leaf.
Bring to a simmer and cook for 45 minutes. Cool and strain.

Heat oil in large heavy pot. Add onion and celery and cook
until tender.
Stir in carrots and potatoes and toss to coat. Stir in zucchini.
Add chopped tomatoes and stock and bring to a boil.
Reduce heat so that soup simmers until the potatoes
and carrots are tender about 15 – 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve hot.

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NOTES : Show #BW8303

Popularity: 5% [?]

1 cup dry chick peas, cooked (about 2 1/2 cups)
3-4 green onions with tops, sliced
1 large carrot, grated or cut in fine matchsticks
3/4 cup minced fresh parsley
1 TBS nonfat yogurt (optional, I skip it)
2 TBS unpasteurized cider vinegar
1/4 tsp dried basil (or 1 rounded TBS fresh, minced)

Stir together yogurt, vinegar and basil. Combine with remaining
ingredients, and chill several hours before serving. Goes well with dark
green things, like spinach soup, or broccoli and noodles. Or, stuff into a
pita bread lined with spinach leaves.

Cheap, easy, doubles or triples well, freezes badly, but can be made ahead
and lasts several days in the fridge.

Popularity: 5% [?]