1/2 cup Butter or margarine, softened
1 1/2 cups Granulated sugar
3 Eggs
1 tbsp Grated orange rind
2 cups All-purpose flour
1 tbsp Baking Powder
1/2 tsp Salt
1 cup Prepared orange juice

Preheat oven to 350F. Cream butter and sugar well. Beat in eggs 1 at a time.
Add orange rind. Mix.

Combine flour, baking powder and salt in small bowl.

Add orange juice to butter mixture in 2 parts alternately with flour mixture
in 3 parts, beginning and ending with flour mixture. Spread in 2 greased 9
inch round layer pans. Bake in oven for 25 to 30 minutes until an inserted
wooden pick comes out clean. Ice with

Popularity: 5% [?]

Cabbage Soup with Caraway (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 cu coarsely chopped onions
1 tablespoon caraway seeds
2 bay leaves
2 cups apple cider
2 cu vegetable stock
2 cups cold water
2 tablespoons cider vinegar
2 tablespoons tomato paste
1 28 oz can tomatoes with juice — coarsely chopped
2/3 cup raw white rice
1 medium head cabbage (abt 2 lbs) — cored and shredded
1 teaspoon salt — or to taste
freshly ground black pepper — to taste

serves 8 to 10

Serve this sweet-and-sour soup with a hearty whole grain bread.

Heat the butter in the cooker. Saute the onions and caraway seeds until the on
ions are soft,about 3 minutes. Add the remaining ingredients and stir to combi
ne. Lock the lid in place and over high heat bring to high pressure. Adjust h
eat to maintain high pressure and cook for 5 minutes. Reduce pressure with the
quick release method. Remove the lid, tilting it away from you to allow any e
xcess steam to escape. Discard the bay leaves. Adjust seasonings and serve.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: GRILLED ORIENTAL FISH STEAKS
Categories: Chinese, Seafood
Yield: 6 servings

4 Fish steaks (halibut, salmon
-or swordfish),
About 3/4″ thick
1/4 c Lite soy sauce
3 tb Minced onion
1 tb Chopped fresh ginger root
1 tb Toasted sesame seeds
1/2 ts Sugar

Place fish in single layer shallow baking pan.
Measure the lite soy sauce, onion, ginger, sesame
seeds and sugar into blender container; process on low
speed 30 seconds, scraping down sides once. Pour
sauce over fish; turn over to coat both sides.
Marinate 30 minutes, turning fish over occasionally.
Remove fish and broil or grill 4″ from heat source or
moderately hot coals 5 minutes on each side, or until
fish flakes easily when tested with fork.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

—–

Popularity: 3% [?]

Eggplant Stuffed with Cajun Rice (w/ Pork Chop Variation)

Recipe By : Prevention’s Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:55
Categories : Low-Fat Quick’n'easy
Entree Meat
New

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggplants — about 24-oz each
1 cup chopped onions
1/2 cup water
1/8 cup corn kernels
1 yellow bell pepper — chopped
1 cup hot cooked rice
4 ounces reduced-fat turkey sausage — links
Cajun-Style, cooked — drained and chopped
1 medium tomato — chopped
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil — leaves only
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cumin
Salt — optional
Freshly ground black pepper
1/4 cup dry bread crumbs

Review: “This Cajun dish has been lightened with reduced fat turkey sausage
and fresh vegetables. Naturally, there’s rice and a little bayou heat.”

Preheat the oven to 450F. Halve each eggplant, remove the tops and, using a
melon baller, scoop out the flesh, leaving 1/4″ thick shells. Chop the
eggplant flesh.

Place the shells in boiling water for 2 to 3 minutes to soften. Invert and
drain on paper towels.

Coat a large no-stick frying pan with no-stick spray. Add the onions and
water. Cook over medium-high heat, stirring occasionally, for 5 minutes, or
until the onions soften.

Add the corn, yellow peppers and chopped eggplant. Cook for 5 minutes.

Add the rice, sausages tomatoes, parsley, basil, pepper flakes and cumin.
Cook for 10 minutes, or until the eggplant softens. Season with the salt (if
using) and black pepper.

Divide the mixture among the eggplant shells, mounding it as necessary to
fit. Coat a 9″ x 13″ baking dish with no-stick spray and arrange the shells
in the baking dish. Sprinkle with the bread crumbs.

Bake for 25 to 30 minutes, or until the topping is browned.

25 minutes of attention. 55 mins total.
Per serving: 248 calories; 4.8 g. total fat (16%)

VARIATION: Cajun Stuffed Pork Chops
* Trim 4 lean loin pork chops of all excess fat, then split horizontally.
* Stuff each chop with 1/4 cup leftover Cajun rice. Secure with toothpicks.
* Dust the chops with flour seasoned with Cajun seasoning.
* Sear the chops on both sides in a hot pan coated with no-stick spray.
* Then bake, uncovered, at 375F for 35 minutes, or until the chops are
cooked through.
* Serve with unsweetened apple sauce or steamed red cabbage sprinkled with
balsamic vinegar.
ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Chocolate Zucchini Cake -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes From Scratch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups Flour
2 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
3/4 Cup Margarine
1/2 Cup Cocoa Powder
1 3/4 Cups Sugar
3 Eggs
2 Teaspoons Vanilla
2 Teaspoons Grated Orange Peel
2 Cups Zucchini — grated
1/2 Cup Milk
1 Cup Chopped Nuts — (optional)

Preheat oven to 350F. Grease and flour a bundt pan or a 9×13 cake
pan. Sift together flour, baking powder, soda, and cinnamon. Set
aside. Cream together margarine, cocoa, and sugar. Add eggs one
at a time, mixing well after each addition. Combine vanilla, orange
peel, and zucchini, then stir into first mixture. Add dry ingredients,
alternating with milk, then add nuts. Pour into pan and bake for 1
hour.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

CREAM OF CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Celery, diced
3 tb Flour
1 tb Onion, minced
Salt and pepper
1 c Boiling water
2 1/2 c Milk, scalded
3 tb Butter or marg, melted

Combine celery and water. Cover. Simmer until celery
is tender. Brown onion in butter or margarine. Add
flour. Mix until smooth. Add milk slowly, stirring
constantly. Cook over hot water until smooth and
thick. Add celery and the water in which it was
cooked. Season to taste. Heat thoroughly.

From The Household Searchlight Recipe Book – 1935

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

RAISIN ENGLISH MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Dry yeast
1 c Water — warm (105 to 115f)
1 c Milk
2 tb Sugar
1 t Salt
3 tb Butter (or marg.) — softened
1 c Raisins
5 1/2 c All-purpose flour — (to 6cups)
Cornmeal

Dissolve yeast in water in a large mixing bowl; let
stand 5 minutes.

Combine milk, sugar, salt, and butter in a small
saucepan. Cook over medium-low heat, stirring until
butter melts. Coll to likewarm (105 to 115 degrees).

Stir milk mixture, raisins, and 3 cups flour into
yeast mixture; beat until smooth. Add 2-1/2 to 3 cups
flour to form a stiff dough.

Turn dough out onto a floured surface, and knead 2
minutes or until dough can be shaped into a ball
(dough will be slightly sticky). Place in a
well-greased bowl, turning to grease top. Cover and
let rise in a warm place (85 degrees) free of drafts,
about 1 hour or until doubled in bulk.

Punch dough down, and divide in half. Turn each half
out onto a smooth surface heavily sprinkled with
cornmeal. Pat one half of dough into a circle, 1/2
inch thick, using palms of hands; cut dough into
rounds with a 2-3/4inch cutter. (Cut carefully, as any
leftover dough should not be reused.)

Sprinkle 2 baking sheets with cornmeal. Transfer cut
dough rounds to baking sheets, placing 2 inches apart
with cornmeal side down (one side of dough should
remain free of cornmeal). Repeat process with
remaining half of dough. Cover and let rixe in a warm
place (85F), free of drafts, for 30 minutes or until
doubled in bulk.

Using a wide spatula, transfer rounds to a preheated
360 degree, lighlty greased electric skillet. Place
cornmeal side down; cook for 6 minutes. Turn and cook
6 additional minutes. Cool on wire racks.

To serve, split muffins and toast until lighlty
browned. Store muffins in an airtight container.

Note: Muffins may be cooked over direct medium-high
heat in a skillet.

To ease the morning breakfast rush, the muffins can be
prepared ahead of time and stored in an airtight
container; just split and toast before serving.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

GRANDPA’S GRAVY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 oz CAN TOMATO PUREE
1 WHOLE BAY LEAF
30 oz CAN WHOLE PLUM TOMATOES
HAND SQUASHED
2 ts DRIED OREGANO
2 ts DRIED BASIL
6 oz CAN TOMATOE PASTE
1 t GARLIC POWDER
1 MEDIUM ONION CHOPPED
3 LARGE CLOVES GARLIC,CRUSHED
2 c HOPPED MUSHROOMS
1 t SUGAR
2 lb PORK CHOPS WITH BONES
1 pn RED PEPPER
1 c DRY WHITE WINE
SALT AND PEPPER TO TASTE

COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR
THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF
TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45
MINUTES LONGER.
SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE
CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF
CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS
GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR T
POUNDS OF PASTA.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: CHINESE SILK APPLES
Categories: Chinese, Desserts
Yield: 6 servings

3 Apples
2 Egg whites
2 tb Flour
2 tb Cornstarch
Peanut oil for deep frying
1/2 c Sugar
1/4 c Honey
1/3 c Water
1 tb Peanut oil

Quite an experience to eat – the apples is still warm
and soft, the top is crunchy and icy. Great after a
wok dinner.

Peel the apples, core and cut into wedges about 1/2
inch thick. Whip egg whites until frothy. Add flour
and cornstarch and beat into a smooth batter. Heat the
oil to 375F. Dip each apple wedge into egg white
batter, place in hot oil and try, a few at a time,
until crisp and brown. Place in a single layer on a
warm service platter. Bring remaining ingredients to
a boil in a saucepan and cook to a hard ball stage
syrup; 280 F on candy thermometer. Pour over apple
wedges and serve at once, accompanied by a large
crystal bowl of water containing lots of ice cubes.
Each person picks up an apple wedge with a fork or
small tongs and dips it into the ice water to
crystallize the sugar and harden the top, which forms
silk-like threads….hence the name. Serves 6.

Origin: Found in recipe box bought at garage sale.
Shared by: Sharon Stevens

—–

Popularity: 2% [?]

Title: NEVER ON SUNDAY CHOCOLATE ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 servings

2 c Heavy cream
2 c Half half
2/3 c Sugar
1/3 c Unsweetened Cocoa powder
2 1/2 oz Semi-sweet chocolate; chop
6 Eggs; well-beaten
1/2 c Jack daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan.
Add sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add
choclate, stir until smooth. Gradually whisk 1/2 cup chocolate
mixture into eggs. Return mixture to saucepan. Stir over medium-low
heat for 10-15 minutes or until mixture thickenes and coats the back
of a spoon. Strain into bowl. Cool mixture completely, stirring
often. Stir whiskey into custard. Pour into a 1 quart ice cream
churn. Freeze according to manufacturer’s directions. Store in a
covered container for several hours to mellow the flavor. If ice
cream is frozen solid, soften in refrigerator before serving.

MMMMM

Popularity: 13% [?]