Title: Bbq Dry Rub 12/22/91
Categories: Smoking, Barbeque, Rubs
Yield: 1 servings

1 tb Chile, ground, new mexico
2 ts Paprika, hungarian
1 ts Cumin, powder
1 ts Coriander, ground
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts Mustard, dry, coleman’s
1/2 ts Black Pepper, fresh ground
1/2 ts Thyme, leaves, dried
1/2 ts Curry powder
1/2 ts Allspice, ground

Mix all ingredients. Rub on meat and refrigerate the night
before smoking. Comment: Consider halving the chile for a
milder rub. Source: Overton Anderson
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Popularity: 4% [?]

Basic White Bread

Recipe By : The Bread Machine Cookbook
Serving Size : 20 Preparation Time :4:00
Categories : My Favorite Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
1/4 cup butter
1 whole egg
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1/4 cup nonfat dry milk
2 1/4 teaspoons yeast

Remember to place liquids in bread machine first, then dry ingredients,
then yeast.

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Per serving: 109 Calories; 3g Fat (24% calories from fat); 3g Protein; 17g
Carbohydrate; 15mg Cholesterol; 1

Popularity: 5% [?]

Title: Chocolate Cashew Coconut Clusters
Categories: Desserts, Nuts, Bakery
Yield: 1 servings

2 c Unsalted cashews
1 lb Semisweet chocolate; chopped
Into
8 oz Shredded dried coconut

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees. Toast the cashews on a baking sheet in the preheated
oven for 20 minutes, until uniformly golden brown. Cool the nuts to
room temperature. Toast the coconut on a baking sheet in the
preheated oven for 10 minutes, until lightly golden around the edges.
Cool the coconut to room temperature. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
chocolate in the top half of the double boiler. Use a rubber spatula
to stir the chocolate until completely melted and smooth, about 5 to
6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the
cashews and coconut. Use a rubber spatula to stir until the cashews
and coconut are completely coated with chocolate. Immediately portion
the mixture by heaping tablespoons (approximately 1 1/2 ounces) for
each cluster, onto wax paper. Allow the clusters to harden at room
temperature for 1 hour, then refrigerate for 30 minutes, until firm
enough to handle. Store the clusters in a tightly sealed plastic
container in the refrigerator until ready to serve.

MMMMM

Popularity: 3% [?]

Title: Mom’s Cookie Press Shortbread
Categories: Cookies, Peagram, Christmas, Holiday
Yield: 1 servings

Mmmm—————-
——-mm by h
Peagram————
—————-
1 c Brown sugar, sifted
2 c Butter
4 c Flour
1 ts Salt (omit ?)
1/2 c Cornstarch
1/2 c Icing sugar

Directions: Mix well, put in cookie press and put cookies on ungreased
cookie sheet. Bake at 325 approx 20 minutes. Cookies should not brown
too much.

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Popularity: 3% [?]

MARTY FEINS’ HOT SOUR SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cloud ears
1/2 c Golden needles
-(tiger lillies)
1/2 lb Roast pork, shredded
7 tb Cornstarch in 1 cup water
1/2 c Sherry1
2 Bean curds cut 9 pieces
6 tb Rice wine vinegar
1/4 ts White pepper
1/2 ts Hot oil
2 tb Sesame oil
4 Scallions garn
12 c Chicken stock
1/2 ts Salt
3 ts Light soy
2 Eggs, beaten
1 c Shredded chicken
1 c Bamboo strips julliene

Soak ears and needles 20 mins in warm water, save
water. Shred ears, halve needles. Shred chicken, pork,
combine with 2 tbs cornstarch and sherry, set aside.
Combine vinegar, pepper, hot oil and sesame oil in
bowl and set aside. Boil chicken stock, salt and soy,
add pork-chicken mixture, boil 1 minute, add tofu,
needles and ears. Boil 1 minute, mix rest of
cornstarch with water and add to soup. (use water from
ears and needles for mixing) lower heat, add vinegar
mixture, adjust seasoning. slowly stir in beaten eggs,
garnish with cut scallions. Serve in heated bowls.

Posted by M.FEINS [Mart]

Hot And Sour Soup is not a soup usually served at
‘class’ dinners. It is a sort of common man’s soup

Enjoy…. Marty

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Popularity: 2% [?]

SWISS FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Garlic clove
1 2/3 c Dry white wine
1 lb Gruyere cheese, coarsely gra
-ed
2 ts Cornstarch
1/4 c Kirsch (or more)
Nutmeg to taste, freshly gra
-ed
2 French bread, in 1-inch cube

Rub the inside of a heavy saucepan with the garlic,
add the wine and heat it over mod-low heat until it is
hot. Add the cheese by handfuls, stirring. Cook the
mixture, stirring, until smooth, keeping it just below
simmering point. In a small bowl, stir together the
cornstarch and 1/4 cup kirsch. Mix well and add to the
Gruyere mixture with nutmeg and pepper to taste. Heat,
stirring constantly, just until it begins to bubble.
Do not let it boil. Transfer to a heated fondue pot
and keep it hot over a low flame. If fondue becomes
too thick, add some additional kirsch to thin. Spear
bread cubes with long fondue forks and dip them into
the cheese. a 1967 Gourmet Mag. hippy-dippy favorite

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Popularity: 3% [?]

Title: Zucchini Soup
Categories: Vegetables Soups Mexican Cheese
Servings: 4

1/4 c Onion; Chopped, 1 Small
1 T Margarine Or Butter
2 c Chicken Broth
2 T Green Chiles; Canned, *
1/2 t Salt
1/8 t Pepper
2 ea Zucchini; Small, Chopped
8 3/4 oz Whole Kernel Corn; Drained
1 c Milk
2 oz Cheese; Monterey Jack, **
———————————GARNISHES———————————
1 x Nutmeg; Ground
1 x Parsley; Snipped

* Canned green chiles should be finely chopped.
** Cheese should be cut into 1/4-inch cubes (about 1/2 cup)
————————————————————————–

Cook and stir onion in margarine in 2-quart saucepan until tender. Stir
in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling,
reduce heat. Cover and simmer until zucchini is tender, about 5 minutes.
Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and
parsley.

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Popularity: 5% [?]

Chocolate Mousse

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Envelopes Unflavored Gelatin
1 Cup Sugar
1/4 Teaspoon Salt
2 1/2 Cups Milk
12 Ounces Semisweet Chocolate Pieces
2 Teaspoons Vanilla Extract
2 Cups Heavy Cream — whipped

In a 2-1/2 quart saucepan, mix gelatin, sugar, and salt. Stir in milk and
chocolate. Stir over medium heat until gelatin is dissolved and chocolate
melted. Remove from heat,
and beat with rotary beater until chocolate is blended. Stir
in vanilla. Chill in saucepan in bowl of ice water, stirring occasionally,
until slightly thickened. Fold in cream. Turn into a 10-cup mold or 12
individual molds. Chill until firm.
Unmold. Wis/Gramma

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Popularity: 9% [?]

Meat Pasties

Recipe By : Lisamarie Babik Western Michigan University
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 kg flour
3 3/4 cups shortening
280 ml water
5 tsp salt
1 1/2 lb pork steak (chopped)
3 lb chuck steak (chopped)
16 potatoes (chopped)
5 carrots (chopped)
2 onions (chopped)
1 rutabaga (grated)
small amount suet (grated)

1. Mix all the dough stuff together and divide it into approximately 20
portions.

2. Roll out each small ball of dough, fill with the filling mixture, put a
dot of butter on top the mixture, and then fold it up by rolling the edge
and seal it by pressing down the rolled edge.

3. Bake at 190 =F8C for one hour. .PP They can be served hot plain, or hot
with gravy, or cold like a sandwich. They also freeze quite nicely.

Author’s Notes:
This is a family recipe for Pasties. Although very time consuming, they
are very good.

The last time I made these I was only about 12 years old (I was quite
the industrious child) so I had to ask my mom about some stuff: First of
all, all the vegetables are chopped/grated raw…they will cook inside the
pastie. Secondly, my mom said that instead of chopping the meats, it is
possible to grind them on a very coarse setting. If you grind it too much,
your pastie won’t have the right sort of feel to it. We used the coarsest
setting on an old hand grinder (I’m sure a food processor would work just
spiffy). Thirdly, all the stuff for the filling gets mixed together before
you fill the pastie. Use a large bowl because it makes a lot.

Difficulty : moderate.
Precision : measure ingredients.

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Popularity: 5% [?]

Title: Mark’s Eggless Pancakes
Categories: Diabetic, Breakfast, Pancakes, Vegetarian
Yield: 4 servings

1 c Wholewheat flour 1 ts Baking soda
1 c White flour Salt, optional
3 tb Wheat germ Sugar, optional
2 tb Cornstarch Water to mix
2 tb Baking soda

Combine all the dry ingredients. Add water, starting with 1/2 c
beating well. Add enough water till you have the consistency
desired. If you prefer thicker batter, add less water, thinner
batter, add more water.

Fry in a very lightly oiled skillet till brown, flip continue to
cook the other side.

VARIATION: Substitute the wholewheat flour with millet flour, or
buckwheat omit the wheatgerm.

Recipe by Mark Satterly. Based on an idea from the Toronto
Vegetarian Food Fair September, 1993.

MMMMM

Popularity: 4% [?]