Mayonnaise

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Salad oil
1 Egg
OR
2 Egg yolks
2 tablespoons Lemon juice
OR
2 tablespoons Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until slightly thick; add 1
teaspoon oil at a time beating well after each addition, until 1/3 cup has
been added. Add a few drops lemon or vinegar. The mixture should be quite
thick and perfectly smooth. If it isn’t you added the oil too quick or
didn’t beat it enough. Continue to add the oil and acid alternately until
it’s used up. Add seasonings to taste. Store covered in the refrigerator.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Popularity: 5% [?]

SCONES FROM SCOTLAND

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margerine
2 1/2 c Flour
1 tb (heaping) baking powder
Pinch of salt
3/4 c (to 1 cup) milk

1. Preheat oven to 450F.
2. Cut the butter or margarine into the flour and add
baking powder and
salt. Slowly mix in the milk until the mixture
forms a dough.
Divide into about 12 heaps and place on a floured
cookie sheet. Bake
for about 12 minutes, or until slightly browned.
Serve warm with
butter and jam.

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Popularity: 9% [?]

Strawberry Preserves With Black Pepper And Balsamic Vinegar

Recipe By : Cooking Live Show #CL8911
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups strawberries (about 1 pint) — trimmed and
— quartered
1 1/2 cup sugar
3 tablespoons balsamic vinegar
3 tablespoons water
1 teaspoon cracked black pepper

In a small heavy saucepan bring all ingredients to a boil, stirring,
and skim surface. Simmer mixture, stirring and skimming foam
occasionally, 15 minutes, or until thickened and translucent. Remove
pan from heat and cool preserves completely. Preserves keep, covered
and chilled, 1 month.

Yield: 2 cups

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Popularity: 2% [?]

Title: Blueberry Pie
Categories: Diabetic, Pies/pastry
Yield: 8 servings

MMMMM——————–CREAM CHEESE PASTRY————————-
1 1/2 c Flour
1/2 c Butter; cold
3 oz Cheese, cream; cubed
1 ts Extract, vanilla

MMMMM————————–FILLING——————————-
2 pt Blueberries
2 tb Cornstarch
2/3 c Fruit spread, blueberry
1/4 ts Nutmeg, ground

MMMMM—————————GLAZE——————————–
1 Egg yolks
1 tb Cream, sour

Blueberries can be fresh or frozen.

Preheat oven to 425. Cut butter into flour in large bowl, using
pastry blender or two knives, until mixture resembles coarse crumbs.
Cut in cream cheese until mixture forms dough. Blend in vanilla.
(Pastry may be prepared in food processor, using steel blade.)

On lightly floured surface or pastry cloth, roll out 1/2 dough to 11″
circle. Line 9″ pie plate; set aside.

Combine blueberries and cornstarch in medium bowl; toss lightly to
coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust.
Roll out remaining dough to 11″ circle; place over fruit mixture.
Turn edges under and flute. Cut several slits or circle in top crust
to allow steam to escape. If desired, cut leaves from pastry scraps
to decorate top of pie. Bake 10 mintues.

Remove pie from oven; reduce temperature to 350. Combine egg yolk
and sour cream; brush lightly over crust. Return pie to oven and

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per slice: 342 calories, 4 gm protein, 45 gm
carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg
cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange,
3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Popularity: 3% [?]

BISCUITS SAUSAGE GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

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Popularity: 6% [?]

Apple-Fennel Salad with Fusilli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1/4 cup Vinegar — red wine
1 1/2 tablespoons Olive oil
1 tablespoon Apple juice concentrate
-frozen — thawed
1 1/2 teaspoons Thyme — dried
1/2 teaspoon Salt
1/4 teaspoon Pepper
—–SALAD—–
8 ounce Pasta, fusilli — uncooked
3 Apples, Mcintosh — cored and
-diced
2 tablespoon Lemon juice
1/2 pound Fennel — trimmed and thinly
-sliced (about 1 cup)
1 sm Lettuce head — Boston

Dressing: In a small bowl, combine all dressing ingredients. Mix well.

Salad: Boil pasta in salted water until cooked al dente, about 10 minutes.
Drain and set aside. In a medium bowl, toss apples and lemon juice. Stir in
fennel and toss well.Combine pasta and apple-fennel mx ixture in a medium
serving bowl. Add dressing and toss well. Serve on a bed of lettuce. Serves 4.

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Popularity: 3% [?]

Golden Sauce

Recipe By : Dole (3-25-96)
Serving Size : 5 Preparation Time :0:00
Categories : Fruits Pork
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can (20 Oz.) Pineapple Chunks — drained
Reserve The Juice
1/2 C Packed Brown Sugar
1/3 C Prepared Yellow Mustard
2 Tsp Cornstarch
1/4 Tsp Ground Cloves

In a saucepan, combine reserved juice and remaining ingredients. Cook and
stir sauce until it boils and thickens. Add the pineapple chunks and heat.

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Serving Ideas : Serve over baked or boiled ham.

Popularity: 4% [?]

Date: Tue, 05 Jul 94 12:51:19 PDT
From: Michele

RICE WITH BLACK BEANS
———————

1 medium onion, chopped
2 cloves garlic
1 can (14.5 oz.) stewed tomatoes
1 can (15 oz.) black beans, rinsed and drained
2/3 cup water
1/2 tsp. oregano
1 1/2 cups Minute Brown Rice

Saute onions and garlic in a small amount of liquid (the original recipe
called for oil, but I just used a little water) until tender. Stir in
tomatoes, beans, water, and oregano. Bring to a boil. Stir in rice.
Return to boil. Reduce heat, cover, and simmer for 5 minutes. Remove
from heat. Let stand 5 mintes.

Popularity: 4% [?]

Title: CORIANDER CHICKEN SALAD
Categories: Salads, Poultry, Chinese, Misc
Yield: 6 servings

1 c Coriander; chopped
3 Scallions (including tops)
-minced
2 Chicken breasts, boneless
-and skinless
3 tb Butter or margarine
1/4 c Sesame seeds; toasted
Garlic clove; minced
1/2 Head of iceberg lettuce;
-shredded

———————-SESAME DRESSING———————-
1 tb Dry mustard
1 tb -Water
1/2 c Sesame oil
1/2 c Salad oil
1/4 c Soy sauce
3 ts Sugar
1 tb Lemon juice
1/4 ts Chinese 5-spice powder

Cut chicken into strips (optional: soak in soy sauce
for one hour). Fry chicken in butter and garlic until
brown. Reduce heat and simmer until done. Cool in the
refrigerator. Toss cooled chicken with coriander,
sesame seeds and scallions. Toss in sesame dressing
(see below). Serve over a bed of shredded lettuce.
DRESSING: Make a paste of mustard and water. Blend
in other ingredients until homogeneous. Optional: let
dressing sit at room temperature over night to get
well-blended mixture (but it tastes fine freshly made,
too)

—–

Popularity: 4% [?]

Title: Maryland Crab Soup
Categories: Soups, Seafood, Crab
Yield: 8 servings

-Roy Crockette, Jr.
30 oz Beef Broth
6 c Water
1/4 c Onion or Leeks; chop
2 1/2 tb Old Bay Seasoning
16 oz Tomato; chop
1/4 lb String beans
2 Celery Stalks; slice
8 oz Kernal Corn
4 Carrots; slice
5 c Potatos; slice
16 oz Crab Meat

Saute onion combine w/broth, water Old Bay
seasoning; Add vegetables simmer 1 1/2 hrs; Add crab
meat simmer 1 1/2 hrs more.

—–

Popularity: 6% [?]