SORREL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Young sorrel leaves
2 tb Butter
2 ts Cornstarch
1 Sprig parsley, minced
3 c Chicken stock
2 Egg yolks
1 d Of salt
1 c Light cream

Info: from The Old Farmer’s Almanac Colonial Cookbook

Wash the sorrel leaves and cook them in the butter
until just wilted. Puree’ the sorrel and add other
ingredients, dissolving the cornstarch first in a
little stock, or whirl all together in the blender.
Then cook the soup over gentle heat until slightly
thickened. Serve hot or chilled, garnished with sour
cream and chives, or with thin slices of lemon.

Courtesy of Fred Peters.

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Popularity: 9% [?]

Title: Cappuccino Cookies
Categories: Dessert, Cookies, Posted-mm
Yield: 60 Servings

1 c Butter, softened
2 c Firmly packed brown sugar
2 tb Milk
2 tb Instant coffee granules
2 lg Eggs
1 ts Rum extract
1/2 ts Vanilla
4 c All-purpose flour
1 ts Baking powder
1/2 ts Ground nutmeg
1/4 ts Salt
Chocolate sprinkles
-or- melted
Chocolate (optional)

BEAT butter in large bowl with electric mixer at
medium speed until smooth. Add sugar; beat until well
blended.

HEAT milk in small saucepan over low heat; add coffee
granules, stirring to dissolve. Add milk mixture,
eggs, rum extract and vanilla to butter mixture. Beat
at medium speed until well blended.

COMBINE flour, baking powder, nutmeg and salt in large
bowl. Gradually add flour mixture to butter mixture,
beating at low speed after each addition until blended.

SHAPE dough into 2 logs, about 8 inches long and 2
inches in diameter. (Dough will be soft; sprinkle
lightly with flour if too sticky to handle.)

ROLL logs in chocolate sprinkles, if desired, coating
evenly (‘/3 cup sprinkles per roll). Or, leave rolls
plain and dip cookies in melted chocolate after
baking. Wrap each log in plastic wrap; refrigerate
overnight.

PREHEAT oven to 350"F. Grease cookie sheets. Cut rolls
into ‘/4-inch-thick slices; place 1 inch apart on
cookie sheets. (Keep unbaked rolls and sliced cookies
chilled until ready to bake.)

BAKE 10 to 12 minutes or until golden brown. Transfer
to wire racks to cool. Dip plain cookies in melted
semisweet or white chocolate, if desired. Store in
airtight container.

Makes about 60 cookies

*To dip 24 cookies, melt 1 cup chocolate chips in
small saucepan over very low heat until smooth.

From the recipe files of suzy@gannett.infi.net

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Popularity: 3% [?]

Title: Cornbread-Stuffed Meatloaf
Categories: Beef, Casseroles
Yield: 4 Servings

1 tb Vegetable oil
1 md Onion; finely chopped
2 c Fresh cornbread crumbs
1 c Zucchini; coarsely shredded
2 lb Ground beef
1/2 c Packaged bread crumbs
2 lg Eggs whites
1 ts Salt
1 ts Dried basil
1/4 ts Crushed red pepper
3/4 c Parsley leaves (loosely pack
1/3 c Tomato sauce

In large ckillet, heat oilt; add onion and saute until
tender. Remove from heat; stir in cornbread crumbs and
zucchini until well combined. Set aside to cool. In
large bowl, combine beef, bread crumbs, egg whites,
salt, basil and red pepper. Place beef mixture on
greased sheet of aluminum foil; pat to 10″ square.
Heat oven to 350~. Spread 1/2 cup parsely leaves over
center third of meat square. Gather and lightly press
cornbread mixture into a 10″ log. Place over
parsely-covered center of meat square. Using foil,
bring ends of meat together and seal meat to enclose
cornbread mixture. Press loaf firmly and place, seam
side down and still on foil, in shallow baking pan.
Cover top with foil. Bake 1 hour. Uncover loaf, spread
ketchup on top and sides and bake 15 minutes longer.
This is also good cold.

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Popularity: 3% [?]

La Parilla Tomato Arbol Salsa

Recipe By : La Parilla the mexican grill by Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup corn oil
12 arbol chiles — with seeds
2 Roma (plum) tomatoes
6 medium cloves garlic
3/4 cup water
1/4 teaspoon Mexican oregano — toasted
1/4 teaspoon kosher salt
1/4 teaspoon cumin — toasted and ground

This is typical of what you would find on tables in northern Mexico,
where salsas tend to be a little brutal — hot and very direct with
uncomplicated flavors. I love this kind of salsa on quesadillas and
broiled meats. A great all-purpose condiment, a spoonful or two will
enliven almost any dish. Be careful, though. People in the north like
their food hot.

Pan roast tomatoes until blistered, deeply browned, and soft. Pan
roast garlic until brown and soft, then peel.

Heat the corn oil in a medium-sized skillet until hot but not
smoking. Fry the chiles, 1 or 2 at a time, until puffed and brown,
about 10 seconds. Do not burn or they will taste bitter. Shake off
excess oil from chiles and place in a blender. Add 2 tablespoons
chile cooking oil, tomatoes, garlic, and water. Blend until smooth.
Add the oregano, salt, and cumin and blend again. Keeps, tightly
covered, about 3 days in the refrigerator.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8

Popularity: 3% [?]

COCONUT-CRANBERRY CHEESE SPREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
8 oz Cream Cheese — softened
1/4 c Whole-berry cranberry sauce
1 t Grated Orange Rind
1/8 ts Salt
2 tb Flaked Coconut

Combine first 4 ingred. stirring until well blended.
Spoon into a serving dish, and sprinkle with coconut.
Serve spread with gingersnaps. Yield: 1 1/4 c.

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Popularity: 4% [?]

Title: Steak Kew (Canton)
Categories: Chinese, Beef, Ceideburg 2
Yield: 1 servings

1 lb Flank, skirt steak or other
-tender beef, cut in 1-inch
-squares
1 Onion, cut in 1-inch chunks
1 1/2 tb Hoisin sauce
1/2 ts Oriental sesame oil
1 tb Soy sauce
1/4 ts Pepper
1 ts Cornstarch
1 Or 2 garlic cloves, minced
1 Or 2 slices ginger root,
-minced
1/2 lb Snow peas, or
1 lb Chinese or regular
-broccoli, or fresh
-asparagus tips, or
1 lb Firm ripe tomatoes, cut in
-wedges
3 tb Peanut oil

Here’s a nice, non-weird, Chinese recipe for Steak Kew with
variations for hoisin sauce, oyster sauce and hot bean paste. Combine
beef, onion, hoisin sauce, sesame oil, soy, pepper, cornstarch,
garlic and ginger. Let stand for 15 minutes. Blanch snow peas,
broccoli or asparagus for 1 to 2 minutes; drain and place on heated
platter; keep warm. If using tomatoes, have at room temperature.
Heat peanut oil in a wok or skillet and stir-fry meat and onion
mixture for 1 to 2 minutes; meat should be well seared but still pink
inside.

Immediately pour over blanched vegetable and serve. Or place on
heated platter and surround with tomato wedges

Variation with oyster sauce: Omit hoisin sauce and sesame oil and
add one tablespoon oyster sauce.

Variation with hot bean paste: Omit hoisin sauce and add 2 teaspoons
hot been paste.

From “The Regional Cooking of China” by Margaret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideberg; April 19 1991.

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Popularity: 4% [?]

DEEP-FRIED SAGE LEAVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 Whole sage leaves
— washed and dried
Hot oil for deep frying
— to depth of 1 inch
—–BATTER—–
1 c Lager beer
2/3 c All-purpose flour
Salt pepper — to taste
1 Egg white — at room temp.

Select whole, unblemished sage leaves with stems left
on, for easy handling.

Combine beer, flour, salt and pepper in small bowl
until smooth. Batter should have the consistency of
cream soup. Let stand at room temperature at least 15
minutes.

Meanwhile, beat the egg white until it is fairly stiff
but not dry. Fold into batter. Dip whole sage leaves
in batter to coat both sides.

Deep-fry in hot oil or shortening until crisp and
golden brown on both sides. Drain on paper towels;
serve.

Yield: 4 to 6 servings.

Enright says that Chef Willy Brand, of Toronto’s
George Brown College, first tasted these when he
worked in Switzerland, where the sage leaves were
popular at cocktail parties. She also says that these
are good served with selected cheeses, or with
deep-fried wedges of camembert or brie and a tomato
dipping sauce.

From Nancy Enright’s Canadian Herb Cookbook. By Nancy
Enright. Toronto: James Lorimer Company, Publishers,
1985. Pg. 104. ISBN 0-88862-788-2. Posted by Cathy
Harned.

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Popularity: 15% [?]

Title: Fudgey Peanut Butter Chip Muffins
Categories: Muffins, Chocolate
Yield: 1 servings

1/2 c Applesauce
1/2 c Quick-cooking rolled oats
1/4 c Butter or margarine;
-softened
1/2 c Granulated sugar
1/2 c Packed light brown sugar
1 Egg
1/2 ts Vanilla extract
3/4 c All-purpose flour
1/4 c Hershey’s european style
-cocoa
Or hershey’s cocoa
1/2 ts Baking soda
1/4 ts Ground cinnamon
1 c Reese’s peanut butter chips
Powdered sugar (optional)

Recipe by:
Heat oven to 350 F. Line muffin cups (2-1/2 inches in
diameter) with paper bake cups. In small bowl, stir
together applesauce and oats; set aside. In large mixer
bowl, beat butter, granulated sugar, brown sugar, egg and
vanilla until well blended. Add applesauce mixture; blend
well. Stir together flour, cocoa, baking soda and cinnamon,
if desired. Add to butter mixture, blending well. Stir in
peanut butter chips. Fill muffin cups 3/4 full with batter.
Bake 22 to 26 minutes or until wooden pick inserted in
center comes out almost clean. Cool slightly in pan on wire
rack. Sprinkle muffin tops with powdered sugar, if desired.
Serve warm. 12 to 15 muffins.

VARIATION:
FUDGEY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips.
Add 1 cup HERHSEY’S Semi-Sweet Chocolate Chips.

Hershey’s is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens. JM

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Popularity: 9% [?]

DOMATOULES GLYKO (SPICY CHERRY TOMATO PRESERVES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Cherry tomatoes
Boiling water
2 ts Slaked lime *
2 qt Water
5 c Sugar
2 c Water
1 Cinnamon stick
10 Whole cloves
8 Allspice seeds
1 Lemon’s rind — grated
1 c Blanched almonds

Note: Slaked lime (calcium hydroxide) is available from the pharmacy.

Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover.
Drain and slip off the skins, and place in a large bowl. Meanwhile combine
the lime with 2 quarts water and shake thoroughly, allowing residue to
settle to bottom of jar. Pour the lime water over tomatoes and soak 10
minutes. Lift tomatoes out of water with slotted spoon and save the lime
water. Using tip of sharp knife incise bottom of each tomato with a small
cross. Slightly squeeze and simultaneously shake each tomato to discard
seeds and put back into the lime water to soak another 30 minutes until
firm. Drain, thoroughly inverted, on linen towels. To make the syrup,
combine the sugar and 2 cups water in jelly pan, stir and bring to boil.
Skim, add the spices and boil for 10 minutes. Remove from heat. Cool
tomatoes overnight in syrup and continue cooking to soft ball stage. Remove
from heat, add tomatoes. Cool. Slip an almond inside each tomato. Store
cherry tomatoes in sealed containers.

From “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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Popularity: 4% [?]

The Kaufmans’ Apple Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds Jonathan apples (or other –
ples)
4 cups Water
8 cups Apple cider
3 cups Sugar

1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven,
combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for 30
minutes, stirring occasionally. 2. Drain off liquid. Press apples through a
cone-shaped colander or food mill for applesauce. Discard waste. 3. Meanwhile,
in a large saucepan, cook apple cider over high heat for about 30 minutes or
till reduced by half. 4. In the Dutch oven, combine applesauce and reduced
cider. Bring to boiling. Reduce heat. Simmer, uncovered, for 30 minutes,
stirring occasionally. 5. Stir in sugar. Bring to boiling. Reduce heat.
Simmer,
uncovered, for 2 to 3 hours or till mixture resembles thick applesauce,
stirring
often. (It will thicken as it stands.) 6. Carefully ladle the hot mixture into
sterilized, hot, half-pint jars, leaving 1/4-inch headspace. Adjust lids.
Process in boiling water bath for 5 minutes. (Begin timing when water begins to
boil.) Note: If you like, spoon the apple butter into freezer containers.
Cover
and freeze. You can also store it in the refrigerator. Source: Midwest Living
Magazine, April 1991

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Popularity: 7% [?]