Title: MINTED PEA AND POTATO SOUP
Categories: Soups, Vegetables, Dkuhnen msn
Yield: 7 Cups

1 Medium onion, finely chopped
2 cl Garlic
2 Medium potatoes, peeled,
Diced
2 tb Olive oil
4 c Chicken stock or broth
2 c Frozen peas
1 ts Dried mint
Salt and Pepper to taste
Yogourt

Cook onion, garlic and potatoes in oil. Add stock,
peas and mint to taste. Simmer covered until potatoes
are tender, about 10 minutes. Puree and season with
salt and pepper. Serve in heated bowls with a swirl of
yogourt. Source: The Toronto Star Newspaper. Recipe
shared by Deborah Kuhnen.

—–

Popularity: 3% [?]

BUTTERCREAM – GREAT CHEFS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Basics Masterchefs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Egg yolks
1 3/4 c Sugar
1/2 c Water
1/2 lb Butter, sweet

Combine the sugar and water in a small saucepan
over medium heat, stirring to dissolve. Wash down the
sides of the pan with a damp brush and cook the syrup
to 238 F without stirring.

Begin to beat the egg yolks in a mixer. When the
syrup reaches the correct temperature, turn the mixer
to high and add the syrup slowly to the eggs.
Continue to beat until the mixture has cooled.

Add the butter, bit by bit, to the yolk-sugar
mixture and beat until fluffy. (The butter should be
at a creamy consistency before adding to the mixture.
If necessary, beat the butter to soften it first.)

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

Chef: Bruce LeFavour, Rose et Le Favour, St.
Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Dried Fruit Compote
Categories: Desserts, Fruits, Harned 1994, Jewish
Yield: 16 servings

3/4 lb Pitted prunes
1/2 lb Dried peaches, apples
-or pears
1/2 c Raisins
1 Lemon; quartered
1/2 c Sugar
1 Whole clove
1 Cinnamon stick

Fruit compotes are a typical dessert for a Sabbath meat meal.

In a large saucepan, combine fruits, sugar, clove and cinnamon stick
with 6 c. water. Bring to a simmer over medium heat, cover, lower
heat and simmer until tender, 30 to 45 minutes. Remove lemons, clove
and cinnamon stick before serving warm or chilled.

Yield: About 8 cups; serves 16.

Nutritional information per serving: 122 calories; 1 g protein; 0 g
fat; 32 g carbohydrates; 3 mg sodium; 0 mg cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy Harned.

MMMMM

Popularity: 4% [?]

Essential to most Cajun dishes, this lively blend of spices
can be used in place of salt.

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

Popularity: 6% [?]

Title: MEAD BY EUELL GIBBONS
Categories: Alcohol, Beverages, Honey
Yield: 1 gallon

1 ga Water
4 lb Honey
6 Cloves
2 Sticks cinnamon
Juice peel from one lemon
1 ts Activated dry yeast

In a large nonreactive pot, add the next four ingredients to the
gallon of water. Boil all together for 30 minutes, then strain into
a crock that will hold it with a little room to spare. When cooled,
add the yeast, dissolved in some of the liquid. Allow to ferment in
a cool place – 55 degrees is ideal – until it ceases bubbling and the
liquor clears, then bottle, cap tightly and store in a cool, dark
cellar. It should not be used for at least a month, and longer is
better.

Mead unlike many other drinks, does not improve with really long
aging, so it should be consumed within a year of the time it was
made. ;+}

*** Stalking the Wild Asparagus — by Euell Gibbons ***
* Van Rees Press, New York 1962 *

—–

Popularity: 6% [?]

“There are two kinds of persimmons: Hachiyas and Fuyus. Hachiyas, shaped
like large acorn, have to be eaten soft-ripe. Until the skin is almost
translucent and the flesh is jelly-like, they are astringent and virtually
inedible. Fuyus, shaped like rather flat tomatoes, are ready to eat when the
flesh is firm or even crisp.

Other varieties {yes, they did just say there are TWO kinds of persimmons in
the paragraph above} include the astringent chocolate persimmons, with
dark-orange skin and brownish-orange flesh. Goshu persimmons, shaped like
plump Fuyus, are non-astringent and can be enjoyed soft or firm-ripe.

How to buy: Look for bright orange fruit that has no bruises. Usually, all
persimmons are sold firm. However, some stores sell soft-ripened Hachiyas,
which must be handled with great care.

How to store: Ripen persimmons at room temperature, then store in the
refrigerator for up to two weeks.

How to use: Hachiyas are best enjoyed by simply spooning the honey-sweet,
soft flesh out of the skin. Eat as is (sort of like a natural pudding cup)
or serve in a bowl with cream. The pureed flesh of Hachiyas is also
delicious for making steamed puddings or fruit bars. Frozen and then
defrosted, a firm Hachiya will miraculously acquire the desired soft texture.

Crisp, creamy-fleshed Fuyus can be eaten out of hand like an apple. Although
the peel is edible, it is tough, so you may want to remove it. Fuyus also
look and taste wonderful in a fall salad mixed with piquant greens and tossed
with a citrus vinaigrette.”

Popularity: 4% [?]

Baked Beans ala Crockpot

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Low-Fat Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups beans — (1 1/2 lbs) (pea, na
1 medium onion — chopped
1/2 cup catsup
1/2 cup brown sugar
1 cup water
2 tablespoons dry mustard
2 tablespoons molasses
1 tablespoon salt
1/2 tsp ginger — or 1 " fresh, minced
1/2 c tomato juice — if made in oven

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil aga
in and then simmer approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours.

OR

Add 1/2 cup tomato juice. Cover tightly and cook in 200 oven overnight.

I’ve also just baked this at 325 for about 3 hours.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Spicy Szechuan Tofu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounce Soft tofu
1/2 teaspoon Sugar
2 tablespoon Oil
1/2 cup Stock
1 teaspoon Minced fresh ginger
1/2 tablespoon Cornstarch dissolved in 2
1 Garlic clove — minced
— tb water
3 tablespoon Chopped scallions
1 teaspoon Sesame oil
1 tablespoon Szechuan hot bean paste
2 drop Hot chili oil
1 tablespoon Tamari
1/4 teaspoon Szechuan peppercorn powder
1/2 teaspoon Salt

Drain rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over
high flame add oil. When hot, add ginger, garlic 2 tb scallions, cook for
30 seconds. Add hot bean paste tofu. Stir gently. Add tamari, salt, sugar
stock, bring to a full boil. Thicken with cornstarch. Add sesame oil, chili
oil peppercorn powder. Sprinkle with remaining scallions serve with brown
rice.

“Vegetarian Times Cookbook”

– - – - – - – - – - – - – - – - – -

Popularity: 15% [?]

Mushroom and Ham Fettuccine

Recipe By : Akron Beacon Journal
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb fettucine
3 tablespoons butter
2 cups diced ham
2 cups thinly sliced mushrooms
1 cup heavy cream
1/2 cup grated Parmesan cheese
freshly ground black pepper

Cook fettucine according to package directions; drain and keep warm.
Meanwhile in a large skillet over medium heat, melt butter. Add ham and
mushrooms; cook, stirring frequently, about 5 minutes. Add cream,
increase heat to medium-high; boil 5-7 minutes or until mixture coats
back of spoon. Stir in half of the cheese. Add fettucine; toss to
combine. Sprinkle with pepper and remaining cheese.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

COCONUT JELLY BALLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cake flour
1 t Baking powder
1/4 ts Salt
1 tb Shortening
1/2 c Sugar
1 Egg
1 1/2 c Coconut
1/4 c Evaporated milk
1/2 ts Vanilla
1/2 c Tart jelly

Sift flour, measure, and sift three times with baking
powder and salt. Cream shortening. Add sugar
gradually and cream until light and fluffy. Add egg
and beat until light. Add 1/2 cup coconut. Add dry
ingredients alternately with milk. Beat after each
addition until smooth. Add flavoring. Pour into
well-oiled muffin tins. Bake in moderate oven (375 F)
20-25 minutes. Beat jelly with a fork until of
spreading consistency. When cakes are cool, spread top
and sides with jelly. Roll in 1 cup coconut. 8
servings. The Household Searchlight

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]