Title: Glossary for Computer Lover’s Recipes #2
Categories: Info, Glossary
Yield: 1 servings

35. ENTER: Put in oven
36. ESCAPE: Order out
37. EXPANSION: Too much yeast
38. EXPORT: Take leftovers to the neighbors
39. EXTRACT: Usually vanilla
40. F.A.T.: See “Access denied”
41. FASTOPEN: Do to oven when you overbake
42. FLOPPY: Bake longer next time
43. FOLDER: Blender
44. FRAGMENT: What’s left of brownies
45. FREEZE: Do when you accidently quadruple the recipe
46. GIGA-BYTE: Enough for an army
47. GOTO: As in “Goto restaurant when recipe bombs”
48. HELP: Julia Child
49. HIGH DENSITY: Forgot to fold in the eggs
50. HIGHLIGHT: Top with white icing
51. ICON: I con cook anything better than you con
52. IMPORT: Borrow a cup of sugar
53. INTERFACE: Where a lady puts her dinner
54. LAPTOP: Eat only the icing
55. LOADHIGH: Put in freezer
56. LOG ON: Cook in fireplace
57. LOGIC: Why somebody else should cook
58. LOOP: Why somebody else thinks you should cook
59. LPT1: Put on front burner
60. MAINFRAME: Oven
61. MEG: Mc chickens lay ‘em
62. MEGA-BYTE: Slow down!
63. MEGA-HERTZ: When you forget to use a potholder
64. MEMORY: Forget it – use a timer
65. MENU: Surely you’re kidding
66. MERGE: Nickname for margarine
67. MICROCHIPS: Serve with micro salsa
*From “Quick Bytes: Computer Lover’s Cookbook” by Diane Pfeifer*
~Typed for you by Michelle Bruce

MMMMM

Popularity: 4% [?]

Title: Shrimp Stuffed Ravioli with Basil
Categories: Seafood, Italian, Masterchefs, Frisco, E
Yield: 4 servings

———————————-FILLING———————————-
2 tb Butter 1/2 lb Shrimp, fresh, peeled,
1 md Onion, finely chopped — deveined, chopped
1 ea Garlic, clove, finely Pepper, cayenne
— chopped Pepper, white
4 md Tomatoes, skinned, seeded Salt
— and coarsely chopped

———————————–PASTA———————————–
9 oz Flour 1/4 c Water
1 lg Egg 1 ts Salt
1 tb Butter, unsalted, melted Egg wash **

———————————–SAUCE———————————–
1/2 c Puree, basil *** Salt (to taste)
2 c Cream, heavy Pepper (to taste)
2 tb Cheese, Parmesan, grated

** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to
taste.

*** In a blender, add fresh basil to 1 tablespoon of white wine.

Filling:
========

Melt the butter in a saute pan, then cook the onion, and garlic in the
butter for about 5 minutes over medium heat. Add the tomatoes and shrimp,
heat to a gentle boil, then simmer for 15 minutes.

Add cayenne pepper, salt, and white pepper to taste, then cook for 35
minutes. Set aside in a refrigerator until cold.

Pasta:
======

In a mixing bowl, combine the flour and egg. Mix slowly, adding
cooled melted butter, water, and salt. Mix only enough to incorporate,
then run through a pasta machine to form thin sheets. (Mixing too much will
result in a tougher pasta.)

Sauce:
======

Reduce basil puree by one-half. Add cream, reduce to a smooth
consistency, and remove from heat. Add Parmesan cheese, salt and white
pepper. Strain and reserve. (Sauce should be of a medium consistency.)

Assembly:
=========

Lay buttered sheet of parchment paper on your work surface. Onto the
parchment, place one sheet of pasta and brush it with egg wash.

Place a large spoonful of filling about every 4 inches on the pasta
sheet. Lay a second sheet of pasta over the top and form tightly around
the filling, then brush with egg wash.

Cut around piles of filling and parchment to form raviolis. Place
raviolis in saute pan, and cover with water. Bring to a boil and cook al
dente. (Your best bet to know when the ravioli is done correctly is to
take a piece of the dough that isn’t used for the sheets, insure that it is
the same double thickness as the final raviolis, and add it to the pan as
you cook the ravioli. You can use this “spare” piece to judge the al dente
qualities of the cooked raviolis.)

Place cooked ravioli on a plate and cover with sauce. Garnish with
fresh basil leaves and chopped tomato.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jacky Robert, Ernie’s, San Francisco, CA

—–

Popularity: 4% [?]

HEARTY WHOLEGRAIN COFFEECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose biscuit mix
-(Bisquick)
2/3 c Milk
1/2 c Quaker Oats (Quick or
-Old-Fashioned, uncooked)
1 Egg
2 tb Firmly packed brown sugar
1/2 ts Cinnamon
Topping:
2/3 c Quaker Oats *(quick or old
-fashioned, uncooked)
2/3 c Firmly packed brown sugar
1/2 c Chopped nuts
1/4 c Butter or margarine, melted
1/2 ts Cinnamon

From: Quaker Oats WholeGrain Cookbook

CoffeeCake:

For coffee cake, combine all ingredients; mix just
until dry ingredients are moistened.

For topping, combine all ingredients, mix well, Spread
half of batter into greased 8-inch square baking dish;
sprinkle half of topping over batter. Top with
remaining batter and topping. Bake in preheated
moderate oven (375) 35 to 40 minutes or til wooden
pick comes out clean. Serve warm.

Microwave directions: Cook in microwave oven at HIGH 6
to 7 minutes or til wooden pick comes out clean,
rotating after 3 minutes of cooking.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Sugar Cookies

Recipe By : Mom D
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup shortening
flour — to stiffen
1 teaspoon cream of tartar
3 eggs
1 cup buttermilk
3 teaspoons baking soda
1 1/2 teaspoons vanilla

Cream shortening and sugar, then add the eggs and flour which has been
sifted with the cream of tarter. Then the milk in which the soda has been
added and vanilla. Drop by teaspoonfull onto a greased cookie sheet,
sprinkle with sugar and bake at 425 degrees until done.

– - – - – - – - – - – - – - – - – -

Per serving: 3664 Calories; 220g Fat (53% calories from fat); 24g Protein;
415g Carbohydrate; 550mg Cholesterol; 4199mg Sodium

Popularity: 4% [?]

SPLIT PEA SOUP -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Split Green Peas — (2 1/4
Cup)
1 c Chopped Onions — (to 1 1/2
Cups)
1 c Celery — diced
1 c Potatoes — diced
1 To 2 Carrots — shredded
1/8 ts Worcestershire Sauce
1 Clove Garlic — minced -or-
1 t Garlic Powder
1/2 ts Celery Seed

Start early (at least 4-5 hours) so it can cook all
day. In a large soup kettle, cover peas with 2 quarts
cold water. Simmer for 2 minutes. Remove from heat and
let stand. Add all other ingredients. Leave soup to
simmer on low heat, don’t boil, for 3-4 hours Stir
occassionally. When peas are tender, run 1/3 to 1/2 of
soup through blender. Leave other part of soup as it
is. Mix blended soup and unblended soup together.
Taste. You may want to adjust the seasonings at this
time. Brandon added some italian spices and salt and
pepper.

(Revised from Extension Homemakers of Sedgwick County
cookbook-Jane Cadwell)

Recipe By :

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Confetti Salad
Categories: Salads, Vegetables, Apples
Yield: 6 servings

3 tb Lemon juice
2 tb Cider
1/2 ts Salt
3 Granny Smith apples
2 c Carrots; finely shredded
1 Sweet red pepper; fine chop
1 tb Scallion greens; minced
Sugar; to taste (opt)

Combine lemon juice, cider and salt in a non-reactive bowl.Peel an
apple and grate it into the bowl,using the graters large holes so you
get shreds rather than pulp.Discard core.Stir to coat shreds with the
dressing so they don’t brown,then repeat with the remaining apples..
Toss the carrots,red pepper and chives.The salad tends to clump,so a
large fork works better than a spoon.Let it sit for 10 minutes or so
to develop flavor,then add sugar to taste.The amount needed will not
be constant,since carrots and apples both vary greatly in
sweetness.Makes 6 to 8 servings..

MMMMM

Popularity: 6% [?]

Black Walnut Pound Cake

Recipe By : Mrs. Ronald A. McKenney
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Post To Bakery-Shoppe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Lb Butter — softened
1 1 Lb. Box Powdered Sugar
6 Eggs
4 C Flour
1/2 C Water
2 Tsp Vanilla
4 Oz Black Walnuts — chopped

Grease and lightly flour a 9″ tube pan. Cream butter until light and
fluffy, then gradually add sugar. Add eggs one at a time, beating until
light and creamy. Add flour alternately with water and vanilla, beating
until smooth and light. Fold in walnuts. Pour in pan and bake at 350° one
hour until tester comes out clean. Do not overbake, or it will be dry.

Serves 12 to 16

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

– - – - – - – - – - – - – - – - – -

Popularity: 14% [?]

BIT-O-BARLEY STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Cooked AM Bit-O-Barley
1/2 c Ground raw cashews
-OR- almonds
1 tb AM Unrefined Vegetable Oil
1 t Sage
1 1/2 ts Poultry seasoning
1 t Celery seed
— (ground with nuts)
3 tb Onion flakes
-OR- fresh onion, chopped
1 c Tomato puree
1 cn Cream of mushroom soup
1 1/2 c AM Wheat Germ
Sea salt to taste (optional)

Mix all ingredients and bake in an oiled casserole
dish at 350 F. for one hour.

Source: Arrowhead Mills “Bits-O-Barley” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Marshmallow Icing
Categories: Toppings
Yield: 6 servings

1 1/2 c Sugar
1/8 ts Cream of tartar
8 Diced marshmallows
OR 1 1/2 Tbsp marshmallow
-cream
3/4 c Boiling water
1 Egg white, stiffly beaten
1 ts Vanilla
Few grains salt

Combine sugar, water, cream of tartar, and salt. Boil to soft ball
stage (236 F). Add marshmallows to egg white. Add sirup slowly,
beating constantly, until thick and creamy. Add flavoring.

The Household Searchlight

MMMMM

Popularity: 3% [?]

Title: NEW ENGLAND CLAM CHOWDER NO.X
Categories: Soups, Seafood
Yield: 4 servings

———————-PHILLY.INQUIRER———————-
2 Dozen littleneck clams,scrub
1 qt Water
1/4 lb Bacon,diced
1 lg Onion,diced
1 tb Flour
1 lb Potatoes,diced
Salt to taste
Pepper to taste
3 c Milk

———————-IRWIN E.SOLOMON———————-

Add 2 dozen scrubbed littleneck clams to 1 qt
boiling water.Simmer until clams open.Remove as they
open; remove from shell.Chop and reserve.Strain
cooking liquid through several layers of damp
cheesecloth and reserve,adding any liquid that seeps
from the clams as they sit.In large heavy soup
pot,render all fat from 1/4 lb. finely diced
bacon.Remove crisp bacon bits; blot on paper
towels.Save.Add 1 large diced onion to hot fat; cook
over moderate heat until softened.Add 1 tbs.flour;
cook 1 minutes stirring constantly.Add reserved clam
cooking liquid and 1 lb.diced potatoes; cook until
potatoes are barely tender.Add chopped clams,reserved
bacon bits; season to tast with salt and pepper.Heat 3
cups milk seperately; add to soup….
~————–Manhattan Mussel Chowder————–
Follow recipe for New England Clam Chowder using
mussels in place of clams and adding 2 cups chopped
canned tomatoes,1 cup vegetable juice cocktail, 1
diced seeded bell pepper,1 bay leaf,1/4 tsp. each
dried oregano,basil, and dash of hot pepper sauce as
soon as potatoes are cooked.Simmer 5 more
minutes.Omit milk…..

—–

Popularity: 14% [?]