“Gone in a Second” Pickles

Recipe By : Gael Godfrey
Serving Size : 15 Preparation Time :0:00
Categories : Pickles Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds cucumbers
6 tablespoons salt
1 1/2 cups boiling water
2 tablespoons sugar
1/2 teaspoon Accent
6 cloves garlic — sliced
1/4 cup vinegar
1 1/2 cups ice water
2 teaspoons dried red pepper flakes

Cut the cucmbers in half lengthwise, then slice diagonally into 1/2"-thick
slices
and place in a large bowl. Mix salt with boiling water and pour over the
cucumbers and let stand 1 hour, then drain. Mix the remaining ingredients and
pour over the cucumbers and refrigerate.

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Per serving: 20 Calories; less than one gram Fat (5% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 2561mg Sodium

Popularity: 17% [?]

Pour boiling water over couscous in a large bowl; cover and let stand 30
minutes until water is absorbed. Add remaining ingredients. In a small
bowl mix ingredients for dressing. Pour over salad and refrigerate for a few
hours. six servings

Popularity: 4% [?]

ENGLISH TRIFLE – GUY ATTWOOD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 To 2 small pound or sponge
Cake – two days old
3/4 c Raspberry jam
2 Half pints whipping cream
3/4 c Cream sherry (use a good one
1 10 oz package frozen raspber
Thawed and drained
2 Recipes of custard (below)
Chocolate drizzle
– not traditional
—–CUSTARD—–
4 Egg yolks
10 tb Whole milk (1/2 cup plus 2 T
3 tb Sugar
1/4 c Whipping cream
2 1/2 ts Cornstarch dissolved in 2 Tb
1/2 ts Vanilla
1/8 ts Ground nutmeg

This recipe was given to me by my Grandmother who came
over to America in 1895 from England. I have altered
it slightly. As far as I know it is relatively
original, or as original as any type of recipe, such
as this, can be. It is not only addictive and decadent
but pretty to look at as well. This is a special
occasion dessert.

Whisk yolks in a medium saucepan. Gradually add sugar,
whisking until mixture is thick and lemon colored,
about 1-2 minutes. Blend in milk, whipping cream and
cornstarch mix. Place over medium low heat and cook,
stirring constantly until mixture thickens, about 3-5
minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE. Remove
from heat and stir until slightly cooled. Blend in
vanilla and nutmeg. Transfer to a bowl and repeat
process for the two required for TRIFLE.

ASSEMBLY: Whip the cream as your MaMa or Daddy taught
you to do. In your prettiest large crystal bowl (salad
bowl size) place a little less than half the whipped
cream around the bottom and half way up the sides.
Break 1/2 of the cakes into bite sized pieces and drop
randomly all over the cream. Drizzle sherry over all
and drop dollops of jam and slightly less than half of
the drained raspberries over the cake. Drizzle 1/2 of
the thick but liquid custard over all. Repeat for the
next layer, reserving some raspberries for the top.
(Try to plan to end with a layer of jam and
raspberries as the top of the Trifle.) Finally,
completely cover the top with the remaining whipped
cream. Drizzle a little chocolate on top in any
pattern you think looks good. Add a few raspberries
and stand back to receive your raves. To serve,
merely scoop down and place on a pretty plate.

NOTE: Make about 4 hours before serving. Cover with
plastic wrap and refrigerate.

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Popularity: 3% [?]

Title: Onion Vetha Kozhambu
Categories: Vegetables, Vegetarian, East indian
Yield: 4 Servings

Lemon-size tamarind;
-soaked in 1 cup water
Pearl onions/shallots;peeled
2 Dried red chilli pods
1 1/2 ts Sambar powder
1 1/2 ts Rice flour; mixed with a
-little water for thickening
Salt; to taste
Mustard (seasoning)
Chana dal (seasoning)
Curry leaves (seasoning)
1 pn Hing
2 tb Oil

Warm oil. Season with mustard , chana dal and curry powder. Saut‚
peeled onions till translucent. Add squeezed out extract of tamarind.
Throw the sambar powder, salt and hing in. Let simmer till onions are
cooked. Add dissolved rice flour water for thickening. Stir and wait
till it simmers again a couple of minutes. Remove.

Variations:

Tomatoes with chick peas makes a delicious vatha kozhambu. Add some
slit green chillies if you would like to spike it up. Other
suggestions are diced sweet potato, diced butternut squash, daikon
(Chinese radish), drumsticks (available fresh in Indian stores or
canned, pre-cooked) all on their own.

U15297@uicvm.bitnet (Shyamala Parameswaran)

MMMMM

Popularity: 3% [?]

Painted Table Currant Scones

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c Unsifted all-purpose flour
1/2 c Sugar
1 tb Baking powder
1 t Salt
2 Sticks (8 oz) cold butter,
Cut into tablespoon-sized
Pieces
3/4 c Currants
2 lg Eggs
2/3 c Whipping cream
1 tb Sugar

1. In a large bowl combine the flour, sugar, baking powder and salt.

2. Cut in butter with a pastry blender, or with your fingers, until
texture resembles coarse meal. Add currants and milk.

3. Lightly whisk eggs and cream together; add to dry ingredients. Combine
with large wooden spoon or with hands until dough barely holds together;
do not overmix. (Dough should be slightly sticky, not dry. Add a little
more cream if necessary.)

4. Grease a baking sheet or line with parchment paper.

5. Portion the dough by using an ice cream scoop, or divide the dough in
half and pat into 2 flattened disks. Cut each disk into 8 triangular
shaped scones. Place on the prepared baking sheet and sprinkle the tops
with sugar.

6. Bake in a preheated 375-degree oven about 20 minutes, until golden
brown. Cool slightly before serving.

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Popularity: 5% [?]

Coffee Milkshake

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups coffee ice cream
1 cup milk
1/2 teaspoon vanilla extract

Combine all ingredients in container of an electric blender;
blend mixture until smooth. Serve immediately.

NOTE: 3 cups vanilla ice cream and 1 tablespoon instant
coffee granules may be substituted for coffee ice cream, if
desired.

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Popularity: 5% [?]

CREAM SAUCE FOR GAME HENS – GREAT CHEFS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Drippings, from game
— hens as they are
— broiled
1/4 c Wine, white
1 t Shallots, minced
1 t Garlic, minced
1 t Onions, green, minced
1/4 c Cream
4 tb Butter

Reduce the drippings from the hens for 5 minutes
over high heat. After five minutes, discard any fat
that’s in the pan and add wine to deglaze. Scrape up
any little bits adhering to the pan. Reduce for a
minute or two.

Add cream, shallots, garlic, and green onion.
Cook for two minutes more then remove the pan from the
heat.

Off the heat, swirl in butter to finish the sauce.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gunter Preuss, Versailles Restaurant,
New Orleans

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Popularity: 4% [?]

Title: Homemade croutons
Categories: Salads
Yield: 2 Servings

1 tb Butter
2 ea Garlic cloves minced
1 ts Thyme
5 tb Light oil
1 ts Oregano
5 ea Day old bread

Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2″ cubes.
Fry slowly until lightly brown.

MMMMM

Popularity: 5% [?]

Date: Sat, 25 Jun 94 14:22:10 PDT
From: Barbara Zimmerman

SPANISH RICE by Helen Levashoff@genie.geis.com

4 cups rice, cooked as usual
.
SAUCE:

1 onion chopped
4 cloves garlic, minced
1 stalk celery
1 bell pepper
1 zucchini, chopped
2 cans tomato sauce
1 16 oz can chopped tomatoes
2 teaspoons southwest seasoning mix (recipe follows)

Saute onion, garlic, celery, bell pepper, zucchini in a little water or
veggie broth. When tender add the tomato sauce, tomatoes and spices and
simmer for about 20 mins. or while the rice is cooking.

When rice and sauce are finished cooking combine the two. If you have any
cilantro in the house, you could add some chopped to the finished product.

SOUTHWEST SEASONING MIX

2 T’s chili powder
2 T’s paprika
1 t T ground coriander
1 T garlic powder
1 T salt
2 t’s ground cumin
1 t cayenne pepper
1 t crushed red pepper flakes
1 t black pepper
1 t dried oregano

Combine and store in an airtight jar or container.

Popularity: 2% [?]

Sour Cream Drops

Recipe By : Bradshaw BDGM08B
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Margarine — softened
1 1/2 cups Sugar
2 Eggs
1 cup Sour cream
1 teaspoon Vanilla
2 3/4 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
—–FROSTING—–
3 cups Confectioners’ sugar
1/3 cup Millk
1 teaspoon Vanilla
1/8 teaspoon Salt
4 tablespoons Margarine
4 ounces Unsweetened chocolate

Mix margarine, sugar eggs. Stir in sour cream vanilla. soft dry
ingredients together stir in cream mixture. Cover. Chill at least 1
hour. Dropp by teaspoon 2″ apart on ungreased pan. Bake until delicately
brown. Touch lightly; no fingerprint when done. cookies are soft. Remove,
cool frost.
FROSTING: mix sugar milk. Stir in vanilla salt. Melt margarine
chocolate together. Add to sugar mixture stir until thick. Spread on
cooled cookies. Do not make icing ahead of time. From Chappells’ “The
Happy Cooker”

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Popularity: 4% [?]