Date: Wed, 26 Oct 94 16:32:58 EDT
From: ae877@freenet.buffalo.edu (Beth Bradley)

Try this recipe from Moosewood Restaurant Cooks at Home.

4 cups cooked white beans
lemon juice to taste
salt, pepper, red pepper flakes to taste.

1 pound kale
4 garlic cloves
1 onion

Mix beans, lemon juice, salt and peppers together.
Heat gently and mash slightly.

Chop onions and garlic. Saute until garlic golden.
Slice the greens into shreds and add to garlic onion mix.
Saute until greens wilted.

Suggested serving mound beans on topof greens.

Popularity: 5% [?]

HEART OF PALM ROLLS FOR LUMPIA FROM _EAFC_

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Hearts of Palm — shredded
1 t Minced garlic
3/4 c Onion — chopped
2 tb Lard
1/4 c Fish sauce
1 lb Small shrimp or prawns
-shelled and sliced
1 lb Boiled pork — cut into narrow
-strips
1 lb Cooked crabmeat — flaked
Salt and pepper
Lumpia wrappers
Lettuce leaves
Your favorite hot sauce

Boil Heart of palm for 5 minutes; drain. Saute
garlic and onion in lard until softened. Add fish
sauce and shrimp and saute for 3 minutes. Add the pork
and crab and heat through; season with salt and
pepper. Add heart of palm and cook for 3 to 4 minutes.
Line each lumpia wrapper with a lettuce leaf and fill
generously. Roll up and serve with hot sauce.

From _The Encyclopedia of Asian Food and Cooking_ by
Jacki Passmore Hearst Books ISBN 0-688-10448-7 Typos
by Jeff Pruett

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Popularity: 6% [?]

2 Tb flour
1 cup sour cream
Pinch of salt
1 tsp confectionerUs sugar
1 pound fresh sour cherries, pitted (or hulled strawberries)
3/4 cup granulated sugar

Stir flour with sour cream, salt confectionerUs sugar till smooth.

Meantime cook sour cherries in 1 1/2 quarts water with granulated sugar till
done.

Take 2 ladlefuls of liquid from the cherry pot and add to the flour mixture;
stir for a few mins.

Pour the mixture back into the soup and simmer for 5 mins. Cover the soup
and let it cool that way; this way it wonUt develop a skin. Adjust salt.

Makes: 6-8 servings

Popularity: 3% [?]

POTATO TIKKI WITH ALMOND-CILANTRO CHUTNEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Indian
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
1/4 c Almonds, chopped
1/4 c Red bell pepper, minced
2 ea Jalapeno peppers, seeded
— minced
1/2 tb Lime juice
2 tb Cilantro, minced
1 1/2 tb Arrowroot
Salt pepper
Olive oil for frying
1 c Romaine lettuce, shredded

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Popularity: 6% [?]

Easy cheesecake (red lobster)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
—–CRUST—–
10 oz Pk Lorna Doone cookies — crush
1/4 lb Butter — melted
1/4 c Sugar
1 Env Knox unflavored gelatin
—–FILLING—–
16 oz Cream cheese — room temp
8 oz Sour cream
2 lg Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 c Sugar
1 tsp Vanilla
Crushed cookie crumbs — for

CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of
greased 9″ springform pam. Bake at 350~ exactly 8 minutes. FILLING-Beat with
electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and
vanilla. When the filling is perfectly smooth and creamy pour into crust.
Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes
out clean. Cool in pan on rack 20 minutes before releasing springform from the
cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.
Source: Gloria Pitzer’s Secret Recipes Newletter.

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Popularity: 8% [?]

Title: WINTER MELON SOUP, SIMPLIFIED (DOONG GWAH TON
Categories: Chinese, Soups
Yield: 5 servings

10 oz Chicken thighs
1/2 lb Winter melon or watermelon
7 c Water
6 Fresh water chestnuts, peel
And slice
1/2 c Sliced mushrooms, canned
1/2 ts Chicken base (or 1/2 chicken
Bouillon cube)

————————-MARINADE————————-
1 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Cornstarch

1. Remove the meat from the chicken thighs; save the
bones for soup. Dice the chicken into small cubes
(approximately 1/2“).

2. Sprinkle chicken with each of the ingredients
listen under ”marinade," mix well and marinate for 1/2
hour.

3. Remove skin and dice melon (1/2″ cubes).

4. Measure the water into a large pot, add the chicken
bones and boil for 25 minutes.

5. Remove bones from pot, add the chicken and the
diced winter melon, cover and cook over medium heat
for 10 minutes.

6. Now, add diced water chestnuts, sliced mushrooms
and the chicken base or bouillon cube.

7. Bring to a boil, and serve.

SOURCE: Chopsticks, Clever and Wok.

—–

Popularity: 5% [?]

Pasta with Creamy Green Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Harned 1994 Main Dish
Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Linguine or thin spaghetti
2 tablespoons Butter
1 large Sweet onion — chopped
1 1/2 cups Green tomato puree*
1 cup Whipping cream
Salt — to taste
1 tablespoon Whole black peppercorns
6 tablespoons Chopped sundried tomatoes — – (to 8 tb.)
3 To 4 tb. chopped parsley

*See Green Tomato Puree recipe.

Prepare linguine or spaghetti according to package directions.

Melt butter in a heavy saucepan. Add onion; saute until transparent.
Add green tomato puree and whipping cream. Salt to taste. Simmer until sauce
is thickened. While sauce is cooking, coarsely crush peppercorns in a mortar
with a pestle.

Drain linguine or spaghetti. Toss with sauce. Sprinkle each serving with
crushed peppercorns, sundried tomatoes and parsley.

Yield: 6 to 8 servings.

From Alice Colombo’s 09/21/94 “Cook’s Corner” column in “The (Louisville, KY)
Courier-Journal.” Pg. C6. Posted by Cathy Harned.

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Popularity: 5% [?]

Title: Mingle Mangle (Warm Zucchini Salad)
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
1 tb Butter
2 Shallots; minced
2/3 c Heavy cream
1/4 c Fresh basil;chopped plus 1TB
1 ts Lemon juice
1 ts Red wine vinegar
1/4 ts Hot pepper sauce
Salt and pepper
3/4 lb Zucchini; 1/8inch slices
2 md Tomatoes;peeled,seeded,cubed

Melt the butter in a large heavy skillet over medium heat. Add the
shallots; cook 1 minute. Add the cream and 1/4 cup basil. Heat to
boiling; reduce the heat. Simmer, stirring occasionally, until thick,
about 10 minutes. Add the lemon juice, vinegar, hot pepper sauce,
and salt and pepper to taste. Stir in the zucchini and toss it until
well coated. Add the tomatoes; toss lightly. Sprinkle with the
remaining 1 TB basil. Serve immediately.

MMMMM

Popularity: 6% [?]

Title: MINIATURE FRUITCAKE JEWELS
Categories: Cookies
Servings: 22

MMMMM—————————-FRUITCAKES———————————
1 c All-purpose flour
1/3 c BUTTER FLAVOR CRISCO
1/3 c Granulated sugar
1/4 c Orange juice
1/2 t Baking powder
2 Eggs
1 c Diced mixed candied fruit
1/2 c Quartered red candied
-cherries
1/2 c Quartered green candied
-cherries
1 c Golden raisins
1/2 c Diced dates
1/2 c Coarsely chopped pecans

MMMMM——————————GLAZE———————————–
1/3 c Confectioners’ sugar
2 t Brandy or orange juice

1. Preheat oven to 350′F. Place 22 (2 1/2") foil baking cups in muffin pan
cups.

2. FOR FRUITCAKES, combine flour, Butter Flavor Crisco, granulated sugar,
orange juice, baking powder and eggs in large bowl. Beat at low speed of
electric mixer until blended. Increase speed to medium. Beat until light
and fluffy. Stir in mixed fruit, red and green cherries, raisins, dates
and pecans. Spoon into prepared muffin cups, filling about 3/4 full.

3. Bake at 350′F. for 25-27 minutes or until toothpick inserted into
center comes out clean. Leave fruitcakes in muffin pans.

4. FOR GLAZE, combine confectioners’ sugar and brandy in small bowl. Stir
until smooth. Brush lightly over tops of warm baked fruitcakes. Cool in
pans.

Makes 22 miniature fruitcakes.

NOTE: Can also be made in 2″ baking cups. Place 36 foil baking cups in
muffin pan cups. Prepare batter and fill cups as directed in step 2. Bakes
at 350′F. for 18-20 minutes or until toothpick inserted into center comes
out clean. Makes 36 fruitcakes.

MMMMM

Popularity: 4% [?]

Gooey Butter Cake A La St. Louis, MO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VAN GEFFEN VGHC42A
1 Box yellow cake mix used dry — (18 ounces)
1/4 pound Butter; melt — cool
2 Eggs — slightly beaten
FILLING
1 Package cream cheese — (8 ounces) soft
1 pound Powdered sugar
1 1/2 teaspoons Vanilla

CAKE-Blend cake mix, butter and eggs together well in medium mixing bowl
until crumbly but moist. Pat mixture evenly over bottom of Pam sprayed
jelly roll pan. Pat it lightly but evenly. Set aside while you preheat
oven to 350~ and prepare the filling. FILLING-Combine cream cheese, sugar
and vanilla well in 2-qt bowl, beating with mixer on medium speed until
smooth. (About 5 minutes beating time). Pour over cake mix layer. Place on
center rack of oven and bake at 350~, about 30 to 35 minutes or until
golden brown and top looks like a nicely baked cheesecake would. Cool in
pan on rack 1 hour. Cut into neat serving squares and refrigerate, covered
in plastic wrap to serve within a few days. Does NOT freeze well. Source:
Gloria Pitzer’s Mostly 4-Ingredient Recipes.

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Popularity: 7% [?]