Peanut Brittle – [2 Pounds]

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Sugar
2 cups Peanuts
1 cup Light corn syrup
1 teaspoon Vanilla
1 cup Water
1 teaspoon Baking soda
1 tablespoon Margarine or butter

Generously butter 2 cookies sheets. In large heavy saucepan,
combine sugar, corn syrup, and water. Cook until sugar dissolves,
stirring constantly. Continue cooking until candy thermometer reaches hard
crack stage (300xF.), stirring occasionally. Remove
from heat; stir in vanilla and baking soda. Pour onto cookie sheets;
spread as thin as possible.

Cool completely; break into pieces. Store in airtight container in cool dry
place.

Makes 2 lbs.

Source: The Pillsbury Cookbook

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Conch Fritters *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Florida
Fish/Shellfish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Conch — ground
1 tsp Black pepper
1 Green pepper — chopped
1 tsp Baking powder
1 med Onion — chopped
3 oz Tomato paste
2 tsp Salt
3 c Self-rising flour

Mix the ground conch with green pepper, onion, salt, black pepper and baking
powder. Stir in the tomato paste and flour. Shape into balls and spoon into
hot oil. Fry until golden brown. Serve with cocktail sauce.
NOTE: I like to add 2 TSP. hot sauce to the batter.
(The Orange Bowl Cookbook.1983)

– - – - – - – - – - – - – - – - – -

S. Schwartz, Pub. AUNT SALLI’S CYBERKITCHEN
*The Web’s ORIGINAL CyberKitchen*
SUBSCRIBE: honn@icanect.net ALWAYS FREE
Coming in June: New format, web site, ftp and chat.

Popularity: 5% [?]

Title: FRESH LIMEADE
Categories: S_living, Appetizers
Yield: 1 servings

1 1/2 c Sugar
1/2 c Boiling water
2 To
3 ts Grated lime rind
1 1/2 c Fresh lime juice
5 c Cold water
Lime slices
Fresh mint sprigs

Combine sugar and boiling water, stirring until sugar dissolves. Add
lime rind, lime juice, and cold water; mix well. Chill.Serve over
ice. Garnish with lime slices and mint sprigs. Yield: 2 quarts.

MMMMM

-
To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net
saying unsubscribe mm-recipes
directory
THE RULES
Every message to contain a recipe in meal-master format (unless a request)

Popularity: 12% [?]

Title: Makovyi Knysh (Poppy Seed Roll)
Categories: Christmas, Bread, Russian
Servings: 1

MMMMM—————————-ROLL DOUGH———————————
1 pk Active Dry Yeast
1/2 c ;Lukewarm Water, 115-120
-Degrees F.
1/2 c Milk; Lukewarm
2 3/4 c Unbleached All-Purpose Flour
4 oz Butter; 1 Stick
2 tb Sugar
1 lg Egg; Beaten With A Little
-Water For A Glaze
MMMMM————————POPPY SEED FILLING—————————–
1 c Poppy Seeds
Milk To Cover The Seeds
1 tb Sugar
2 tb Honey
1 ts Butter
Zest Of One Orange; (Orange
-Color On Peel)
Zest Of One Lemon; (Yellow
-Color On Peel)
2 lg Egg Whites

ROLL DOUGH:

Dissolve the sugar in the water and milk, then add the yeast, stirring to
dissolve, and let sit for 10 minutes. Combine the flour, butter (which
has been cut into small pieces), and the yeast mixture, kneading until the
dough forms a smooth ball. Or, in a food processor with the machine
running, add the butter to the flour, then add the yeast mixture. Process
until the dough forms a ball, adding flour or milk as necessary. Let rest
for a few minutes, then process 1 minute more. Place in a lightly oiled
bowl, turing once to oil the top, cover and let rise until double in bulk.

POPPY SEED FILLING:

Pour boiling water over the seeds, let stand for 5 minutes, pour off the
water and repeat, draining well. Cover with the milk in a saucepan and
bring to a boil, then strain. Grind with the steel blade in a blender or
processor until the seeds release the milk and turn white, then add the
sugar, honey, and butter. Cook in a heavy skillet for 1 minute over high
heat. Cool. When cool, add the egg whites and zests, blending well.

On a lightly floured surface, roll the dough into a long rectangle about
1-inch thick. Spread the filling evenly over the dough stopping 1-inch
from one long edge and roll up, making sure that the filling is sealed
inside. Place on a non-stick baking sheet, seam side down. Bake in a
preheated 350 Degree F. oven for 35 to 40 minutes. Brush with thegg laze
and cool on a wire rack.

MMMMM

Popularity: 5% [?]

Title: SOUTH AMERICAN PORK AND CORN PIE
Categories: Meats, Vegetables, Casseroles, Thrifty
Yield: 4 servings

1/4 c Vegetable oil
1 md Yellow onion, chopped
1 c Cubed cooked pork
1/3 c Plus 1 Tbl all-purpose flour
1 tb Chili powder
1 c Chicken broth
1 pk Frozen whole-kernel corn,
-thawed (10 ounces)
1/4 c Raisins
1/4 c Chopped black olives
1/2 ts Salt
1 tb Lemon juice
1 c Milk
2/3 c Cornmeal
1 Egg, lightly beaten
2 ts Baking powder
1/2 ts Baking soda

Heat 3 tablespoons of the oil in a 9-inch ovenproof skillet or a 1
quart flameproof casserole, over medium heat. Add the onion and
cook, uncovered, for 5 minutes. Add the pork and cook until lightly
browned, about 2 minutes. Blend in 1 tablespoon of the flour, the
chili powder, and the chicken broth. Add the corn, raisins, olives,
and 1/4 teaspoon of the salt. Stir until the mixture thickens, about
4 minutes. Preheat the oven to 450F. Stir the lemon juice into the
milk in a small bowl and let stand for a few minutes. Combine the
cornmeal with the remaining flour and salt in a mixing bowl. In the
order listed, gradually stir in the milk mixture, egg, baking powder,
baking soda, and remaining oil. Reheat the pork mixture. Stir the
topping mixture and pour over the pork. Bake, uncovered, until the
topping is firm, about 20 minutes.

NOTE: If you do not have an ovenproof skillet or flameproof
casserole, use a regular skillet to make the pork mixture and
transfer it to a casserole just before baking.

Makes 4 servings of 575 calories each.

[ Reader's Digest Quick, Thrifty Cooking; 1985 ]

Posted by Fred Peters.

Courtesy of Shareware RECIPE CLIPPER 1.1

MMMMM

Popularity: 3% [?]

Title: CRUNCHY TUNA SALAD
Categories: Salads, Seafood
Yield: 2 servings

1 cn (6 1/2 Oz.) Can Solid
White Tuna Packed in Water,
Drained Flaked
1 cn (8 Oz.) Water Chestnuts
Drained Chopped
1 c Chopped Celery
1/2 c Shredded Carrots
1/4 c Sliced Green Onions
1/4 c Low Cal. Mayonnaise
1 tb Dijon Mustard
1 ts Soy Sauce
1/4 ts Pepper

in Large Bowl, Combine All Ingredients. Cover
Chill. Line Two Plates With Lettuce. Spoon Half Of
Tuna Salad Onto Each Plate.
(May Use Low Fat Yogurt in Place Of Mayonnaise.)

—–

Popularity: 4% [?]

Title: Cold Gaspacho
Categories: Soups/stews
Yield: 4 servings

1 Green pepper, diced 3 c Water
4 Tomatoes, diced 1/4 c Wine
1 Onion, diced 3 ts Lemon juice
3 Garlic cloves, minced 1 Scallion, diced fine

Puree all ingredients, except scallion, in blender. Add a little more
water if too spicy. Strain, discarding any vegetable pieces that did not
puree fully. Chill overnight. Serve in chilled glasses or bowls with diced
scallion floating on top.

—–

Popularity: 4% [?]

RENJNA’S DAL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Masoor dal (red lentils)
Water to cover
2 ts Turmeric
1 t Salt
4 tb Canola oil
6 ea Cloves garlic
4 ea Jalapeno peppers
2 ts Garam masala
2 tb Cumin seeds
1/2 ts Salt
Additional salt to taste

Sort and wash the dal until the water runs clear.
Place the dal in a soup pot and add water to cover by
about 2 inches. Add the turmeric and 1 teaspoon of
salt and bring to a boil. Reduce heat and simmer for
about 30 minutes, until the dal is soft and beginning
to fall apart. Add more water if the dal is too thick.

Heat the oil in a frying pan. Mince the garlic,
coarsely chop the jalapenos (remove the seeds if you
don’t want the dal to be very hot). Add the garlic and
jalapenos to the oil, along with the cumin seeds,
garam masala and salt. Saute for a few minutes, until
the garlic begins to brown. Add this mixture to the
dal. Mix well (you may need to add a little dal to
the frying pan and pour this back into the pot to get
all the spices out of the pan). Simmer for another 20
minutes or so to blend all the flavors well. Adjust
salt, if desired.

Top with chopped cilantro for garnish if desired.
Serve hot, with bread as a light main course, or
incorporate into a full Indian dinner.

Recipe by Renjna, Posted by Hilde Motte.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: LEBKUCHEN COOKIE MIX (FROM GERMANY)
Categories: Cookies, German
Yield: 28 servings

3 c All-purpose flour
1 1/4 ts Nutmeg; ground
1 1/4 ts Cinnamon; ground
1/2 ts Baking soda
1/2 ts Cloves; ground
1/2 ts Allspice; ground
1 Egg
3/4 c Brown sugar; packed
1/2 c Honey
1/2 c Dark molasses
1/2 c Almonds; slivered
1/2 c Candied fruits and peels, fi
-ely chopped
Lemon glaze, optional (recip
– follows)

Stir together the flour, nutmeg, cinnamon, soda, cloves and allspice. In a
large mixer bowl, beat the egg; add brown sugar and beat with an electric
mixer on medium speed until fluffy. Stir in honey and molasses. Add dry
ingredients to molasses mixture; beat until the mixture is well combined.
Stir in almonds and fruits and peels. Cover; chill for several hours. On
floured surface, roll dough into a 14″ square. Cut into 3 1/2 x 2″
rectangles. Place 2″ apart on greased cookie sheet. Bake @ 375 degrees for
12 to 14 minutes or until done. Cool cookies about 1 minute; remove to wire
rack. While cookies are warm, brush with the Lemon Glaze, if desired.

—–

Popularity: 4% [?]

JERUSALEM ARTICHOKE SOUP

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Jerusalem artichokes
Juice of 1/2 lemon
4 tablespoons butter
1 leek — white part only,
sliced into 1/2 inch pieces
1 carrot — sliced into 1/2inch
rounds
3 cups chicken stock (preferably homemade) or
water
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg

Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/
4 inch slices and
toss with lemon juice. Melt butter in a 4 quart nonreactive saucepan. Add leek,
carrot and
Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for
20 minutes. Add 2
1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and sim
mer for another
25 minutes. When cooked, remove from the heat and puree the soup with an additi
onal 1/2 cup
stock, or water and cream. Pass puree through a drum sieve. Return soup to a cl
ean saucepan and
reheat.

Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

Yield: 4 servings

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]