IRISH TEA BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 tb Strong tea
1 lb Mixed dried fruit
6 oz Soft brown sugar
1 Egg, lightly beaten
1 oz Butter (melted)
9 oz All-purpose flour
1/2 ts Bicarbonate of soda

Servings: 4

The mixed fruit can include raisins, currants, and any
other kind of dried fruit you like; chop any larger
pieces down to about raisin size. Place the tea, mixed
fruit and sugar in a bowl; cover and leave overnight.
Stir in the egg and melted butter. Sieve the flour and
the bicarb together and fold them in. Line the bottom
of a large loaf pan with baking parchment, and brush
the whole inside of the pan with melted butter. Pour
the mixture in and smooth the top. Bake in a
preheated oven (360 F) on the middle shelf for 1 1/2
hours. After removing from the oven, leave in the pan
for 2-3 minutes; then turn out of pan and cool on a
wire rack.

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Popularity: 2% [?]

Title: Green Pasta with Tomato Sauce and Basil
Categories: Pastas, Masterchefs, Frisco, M
Yield: 4 servings

———————————–PASTA———————————–
1 c Flour * 2 tb Oil, olive
1 lg Egg 1 bn Basil, washed, stemmed
1 ts Salt 1/2 c Oil, olive
1 ts Pepper, white

———————————–SAUCE———————————–
2 tb Butter 2 tb Basil, fresh, chopped
1/2 c Mirepoix ** 3 md Tomatoes, ripe, chopped
3 tb Puree, shallot *** 4 tb Puree, tomato
2 ea Bay leaves 1 ts Puree, garlic ***
1 ts Thyme 2 c Stock, chicken ***
1/2 ts Oregano 2 c Stock, veal ***
1 ts Peppercorns, crushed Salt (to taste)
1 c Wine, white Pepper (to taste)

* The flour used for this pasta recipe is made up of 70% semolina, and
30% of either all-purpose, rice, or buckwheat flours.

** Mirepoix is a mixture of diced onions, carrots, celery and leeks.

*** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal
Stock if you don’t have one of your own.

For the Pasta:
==============

Place the flour on a work space or in the bowl of a mixer. Add egg,
salt and pepper. Mix well, then add olive oil and basil puree. Continue
mixing.

Roll the dough into a ball and work it by hand until it’s smooth.
Sprinkle the dough ball with flour and run it through a pasta machine. Dust
the noodles with flour and do not dry before cooking.

For the Sauce:
==============

Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay
leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow
the flavors to come out).

Add white wine and cook briefly. Add the basil, tomatoes, tomato
puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes
(until the vegetables are soft).

Strain into another saucepan and adjust the seasonings. Reduce the
mixture over high heat for 10 minutes. Reserve.

To Assemble:
============

Cook the pasta in plain boiling water, then drain.

In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil
puree, salt and pepper. Add the pasta to the saute pan.

Add a little tomato sauce to the pasta and heat.

To serve, ladle the sauce onto serving plates, swirl pasta in the
center and garnish with basil leaves and chopped chives.

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

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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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: Orange-Nut Couscous
Categories: Grains, Vegan, Moroccan, African, Main dishes
Yield: 4 servings

1 tb Oil
1 c Coarsely chopped almonds
1 Onion, chopped
1/2 Green pepper, chopped
2 c Orange juice
2 Cinnamon sticks
5 Cloves, whole
1/4 ts Turmeric
1/4 ts Ground red pepper
1/4 ts Salt
1/4 ts Pepper
2 c Couscous
1/4 c Raisins
1/2 c Green onions,chopped

Heat oil in a large skillet and cook almonds until lightly toasted.
Add onions and green pepper; cook until soft. Add orange juice,
cinnamon sticks, cloves, and spices and bring to a boil. Quickly
stir in couscous and raisins, then cover and turn off heat. Let
stand 5 minutes, or until liquid is absorbed completely. Fluff with
a fork before serving. Sprinkle each portion with the green onions.
MMMMM

Popularity: 2% [?]

Title: CHOCOLATE ANGEL PIE
Categories: Pies, Desserts
Yield: 8 servings

—————————FOR THE MERINGUE SHELL—————————
3 lg Egg whites
1 pn Salt
1/4 ts Cream of tartar
2/3 c Granulated sugar
1/2 ts Vanilla extract
1/3 c Finely chopped walnuts
-OR- pecans

——————————FOR THE FILLING——————————
5 oz Semisweet chocolate
1/4 c Hot milk
1 ts Vanilla extract
1 pn Salt
1 3/4 c Whipping cream
2 tb Confectioners’ sugar
Chocolate curls *

* (To make chocolate curls, scrape a bar of chocolate with a vegetable
peeler)
PREHEAT THE OVEN TO 275F. TO MAKE THE MERINGUE SHELL: Beat the egg whites,
salt and cream of tartar together in the large bowl of an electric mixer
until soft peaks form. Slowly beat in the sugar. Beat until meringue is
very stiff. Beat in the vanilla. Grease a 9-inch glass pie pan. Spread the
meringue over the bottom and sides, building up the sides as high as
possible. Sprinkle the nuts over the bottom. Bake for 1 hour. (If, after 10
minutes, the sides start to sag, gently push back into place.) Turn off the
oven and let the shell cool in the oven for 30 minutes. Cool completely on
a wire rack.
TO MAKE THE FILLING: Melt the chocolate in the top of a double boiler over
hot water. Add the milk, vanilla and salt. Stir until smooth. Cool. Beat 1
cup cream until stiff and fold into the cooled chocolate mixture. Spread
evenly in the meringue shell. Refrigerate 4 hours. Before serving, beat the
remaining cream with the confectioners’ sugar until stiff. Spread over top
of pie. Decorate with chocolate curls.

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Popularity: 3% [?]

PAD THAI WITH SHRIMP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Small size rice noodles
3 tb Tomato sauce
-OR- tamarind paste
2 tb Vegetable oil
1 tb Pickled radish
3 tb Sugar
1/3 c Water or chicken stock
1 Egg
3 tb Fish sauce
1/2 lb Shrimp, cleaned and shelled
1 Handful bean sprouts (fresh)
— chopped once or twice
2 oz Green onions
— cut into 1/2 inch pieces
2 tb Finely chopped peanuts

1. Soak the rice noodles in cold tap water about 20 minutes, until they
are “springy”. Then drain in a colander until needed.

2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as you can
through a seive to remove bits of bark, etc.

3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and
sugar. Mix well and let heat up.

4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary — it will cook out. Don’t be easy on the noodles ~-
chop them with the spatula or spoon some to separate them. It may help to
“toss” the noodles like a salad, to get them coated.

5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.
Mix everything thoroughly. The noodles will tend to “clump”, so stir or
“toss” like a salad to get everything mixed, and to ensure that the egg and
shrimp cook thoroughly. It will help to cover the wok with a lid for a
minute or so, then toss the mixture, then cover again. You’ll know it’s
done when the shrimp are completely pink. There may be a little browning
of the noodles; stirring will keep them from burning.

6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.

From: danielh@sequent.com (Daniel Hobbs)

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Popularity: 4% [?]

Paradise Cake (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
Raspberry jam
4 oz Margarine
4 oz Caster sugar
1 Egg, beaten
2 tb Chopped glace cherries
2 tb Chopped walnuts
2 tb Ground almonds
Vanilla essence
Caster sugar for dusting

Set oven to 350F or Mark 4. Grease an 11 inch x 7 inch
baking tin. Roll out the pastry on a floured surface
and use to line the tin. Bake blind for 10 minutes.
Meanwhile cream the margarine and caster sugar
together in a bowl. Stir in the beaten egg and the
cherries, walnuts and almonds. Add the vanilla essence
and mix well. Spread a layer of raspberry jam over the
bottom of the pastry case. Spoon the mixture on to the
jam, level off and bake for 30-35 minutes. Sprinkle
with caster sugar and leave to cool in the tin. When
cold cut into squares.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Popularity: 6% [?]

One Bowl Honey Cake

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bundt Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
3 cups Sifted Flour
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Cloves
1 teaspoon Nutmeg
1 cup Honey
1 cup Strong Coffee — cooled
3/4 cup Oil
1 teaspoon Vanilla
3 Eggs
1/2 cup Chocolate chips
1/2 cup Nuts — chopped

Sift all dry ingredients into large bowl. Make a well and add all liquid
ingredients. Mix together thoroughly and add chips and nuts. Bake at 350~ for
45-60 minutes in a well-greased tube pan.

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Popularity: 5% [?]

No-Bake Chocolate Oatmeal Cookies

Recipe By : Jo Anne Merrill
Serving Size : 36 Preparation Time :0:10
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups sugar
1/2 Cup margarine
1/3 Cup milk
1/4 Cup pecans — chopped
1/4 Cup dried coconut
2 Cups oats — quick-cooking
6 Ounces chocolate — small pieces
2 Tablespoons candied citrus peel

* Use candied lemon peel or other fruit peels if preferred.

1. Fit the steel knife blade into the work bowl of a food processor.
Process sugar, margarine and milk until
mixture is smooth. Add pecans, coconut, orange peel, oatmeal and chocolate
pieces (use semi-sweet for best taste).
Process with 5-6 quick on/off motions to mix well.
2. Line cookie sheets with waxed paper. Drop mixture by teaspoonfuls
onto waxed paper. Refrigerate at least 1
hour before serving. To store, put into an airtight container and refrigerate.

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Popularity: 4% [?]

DIABETIC MEAT-FILLED DUMPLINGS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Appetizers
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c All-purpose flour
1 1/2 c Water
1/2 lb Ground round
2 ts Low-sodium soy sauce
1 t Sherry
2 c Fresh chopped spinach OR
1 c Frozen spinach thawed
1 t Grated fresh ginger
1/4 c Finely minced water chestnut
2 x Green onions chopped

Mix flour and water. Add more water a teaspoon at a time until
dough cleans bowl. Turn it out on a floured board; knead smooth.
Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh
spinach, or dry frozen spinach. Combine with ground beef and
remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into
1 inch sections. With your hands or a large glass, flatten each
piece into a circle 3 inches in diameter. Place 1 TABLESPOON of
filling in the center of each circle. With a finger dipped in water,
dampen the edge of the circle. Fold the dough over the filling and
press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil.
Place the dumplings in the pan and brown them on each side.
Add enough broth or water to come up to a third of the height of the
dumplingsl Cover pan tightly, and steam until water is all gone -
about 15 to 20 minutes. Serve the dumplings hot or cold with sherry
or vinegar for dipping.

FROM: HOLD the Fat, Sugar Salt by Goldie Silverman and
Jacqueline Williams copyright 1984

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Popularity: 4% [?]