RED-EYE GRAVY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Red-eye gravy, to those unaccustomed to the nobler things in life,
requires first a good, well-cured country ham. Smithfield and
genuine Virginia hams are ideal for this.

Take a slice of uncooked ham with most or much of the fat left on.
Fry the ham in its own fat until nicely browned on both sides. When
it is cooked, transfer the ham to a warm platter and add boiling
black coffee to the skillet, scraping to dissolve the particles that
cling to the bottom and sides.

That is red-eye gravy, which you pour over the ham and serve.

The name “red-eye gravy” (sometimes referred to as “red-ham gravy”)
derives from the fact that a circle or oval of liquid fat with a
slightly reddish cast will form on the surface of the gravy when it
is reduced. This is the “eye” of the name.

From Craig Claiborne’s “Southern Cooking”

Contributed by Wesley Pitts

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: ARM HAMMER DOUBLE CHIP COOKIES
Categories: Cookies
Yield: 60 servings

1 c Butter or marg.
1 c Sugar
1/2 c Light brown sugar, packed
1 t Vanilla extract
2 x Eggs
2 c Flour, unsifted
1 T Arm Hammer Baking Soda
1 2/3 c (10 oz. pkg.) Peanut Butter
Chips
2/3 c Semi-sweet chocolate chips

In large mixing bowl, beat butter or margarine, sugar, brown sugar and
vanilla. Add eggs; beat well. Stir together flour and baking soda;
blend into sugar mixture. Stir in peanug butter and chocolate chips. Drop
by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to
10 minutes or until lightly browned. Cool slightly; remove from cookie
sheet
to wire rack. Cool completely. Makes about 5 dozen cookies.

—–

Popularity: 4% [?]

Title: Caraway Cakes
Categories: Cakes, 1941
Yield: 6 servings

1/4 c Butter or butter substitute
1 c Sugar
1 ts Lemon juice
1/4 ts Vanilla
2 Eggs
1/2 c Milk
1 ts Grated lemon rind
1 1/2 c Flour
1 ts Caraway seed
1 ts Baking powder

Cream sugar and butter or butter substitute. Add egg yolks. Beat
thoroughly. Add lemon juice, flavoring, and grated lemon rind. Sift
flour, measure, and sift with salt and baking powder. Add alternately
with milk to first mixture. Add caraway seed. Mix thoroughly. Fold
in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full.
Bake in moderate oven (375 F) about 30 minutes. The Household
Searchlight

MMMMM

Popularity: 3% [?]

Title: SWEET-PICKLED CAULIFLOWER (CAVOLFIORE IN AGRO
Categories: Relishes, Vegetables
Yield: 1 servings

1 lg Cauliflower
– about 2 lbs., trimmed wt.
2 oz Salt
1 pt Water
8 oz Onions
1 lb Sugar
1 pt Wine vinegar
1 tb Mustard seed
2 Short pieces cinnamon bark
1/2 ts Cloves
1/2 ts Allspice
3 Little dried red peppers

Trim the cauliflower and divide it into florets.
Blanch the florets in boiling salted water for 5
minutes. Drain them and run cold water through them
immediately. Slice the onions and layer them with
cauliflower into sterilized jars. Heat the vinegar
with the sugar and spices, and pour the boiling
mixture into the jars. The florets should be
submerged. Cover and seal while hot. Ready to eat in
a week, the pickle will keep in a cool place all year.
Makes approximately 3 lb. pickle.

Suggestions: Make an oeuf en cocette, very lightly
cooked with a teaspoon of cream and serve it on a
plate along with pickled cauliflower, sticks of
cucumber, spring onions, and matchsticks of celery to
dip into it.

Toss a few cauliflower florets with a haricot bean
salad dressed with olive oil, some of the pickling
liquor, chopped garlic and parsley.

Serve them as part of an antipasto with olives and
slices of salad.

Source: Elisabeth Luard in “Country Living” (British),
1988. Typed for you by Karen Mintzias

—–

Popularity: 6% [?]

ALOHA SWEET POTATO SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Bacon
3 cups Diced cooked sweet potatoes
2 cups Pineapple chunks
1/2 cup Mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Lime juice
1/2 teaspoon Freshly ground pepper
1/2 cup Macadamia nuts
Romaine leaves

1. Cut the bacon slices into 1/2-inch pieces and fry in a skillet until well
browned. Drain on paper towels.
2. Combine the bacon, sweet potatoes and pineapple in a large mixing bowl and
toss lightly. In a small bowl conbine the mayonnaise, mustard, lime juice and
pepper.
3. Add dressing to the potato mixture and mix lightly but thoroughly.
Just before serving, stir in the macadamia nuts.
4. Serve the salad in a chilled salad bowl lined with romaine leaves.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: CHOCOLATE MOUSSE FLAN
Categories: Desserts
Yield: 1 servings

1 c Flour; all purpose
Pastry:
2 t Sugar; icing
1 oz Chocolate; melted (1 square
1/2 c Butter; softened
Mousse filling:
1/3 c Whipping cream
5 oz Chocolate; 5 squares
2 t Butter
2 Eggs
1/4 c Sugar
Garnish:
3 oz Chocolate; 3 squares
Sugar; icing

You need a 9 1/2″ flan pan with a removable bottom to make this
spectacular looking dessert. PASTRY: Combine flour, icing sugar and
1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry
blender or in food processor) till mixture resembles coarse crumbs,
form into ball with hands. Press into bottom and sides of flan ring
pan with removable bottom that has been greased. Chill 1 hour. Bake at
425F for 10 minutes; cool. MOUSSE FILLING: Bring 1/2 cup whipping
cream to a boil, Add 5 squares chocolate and 2 tbsp butter, stir until
melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites
till frothy, gradually add 1/4 cup sugar, beating till stiff peaks
form. Gently fold into chocolate mixture; pour into pastry crust,
chill 10 minutes. GARNISH: Shortly before serving, sprinkle 3
squares (coarsely grated- use a vegetable peeler to make curls) over
mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over
flan; remove wax paper. NB: Don’t make or serve this on a hot day; it
will melt. from Baker’s Chocolate
Source: Baker’s chocolate ad

—–

Popularity: 10% [?]

Title: Bread Pudding
Categories: Desserts
Yield: 4 servings

1 1/2 c Bread, cut in 1-inch pieces
-(about 2 slices)
1/3 c Raisins
2 tb Sugar
3/4 ts Ground cinnamon
1 lg Egg; slightly beaten
1/4 ts Vanilla
1 1/4 c Reconstituted instant milk
-(nonfat)

4 servings of about 1/2 cup each
146 calories per serving using white bread
140 calories per serving using whole-wheat bread

1. Place bread pieces in 1-quart casserole. Sprinkle with
raisins.

2. Mix sugar and cinnamon. Stir into egg. Add vanilla.

3. Heat milk (do not boil). Stir warm milk into egg
mixture slowly.

4. Pour mixture over bread.

5. Bake at 325øF (slow oven) until tip of knife inserted
into center comes out clean–about 40 minutes.

6. Serve warm or cold.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Popularity: 4% [?]

Title: DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM
Categories: Desserts, Chocolate
Yield: 1 servings

Cake layers:
14 lg Eggs, separated
1 3/4 c Sugar
9 oz Bittersweet chocolate, melte
– and cooled
Buttercream:
1 c Sugar
2 lg Eggs
1 1/2 c Unsalted butter, softened
3 tb Instant espresso, dissolved
-n
1 tb Hot water
Ganache:
1 1/2 c Heavy cream
6 oz Bittersweet chocolate, chopp
-d fine
Assembly:
3/4 c Apricot preserves, heated to
-ukewarm
Chocolate coffee beans for d
-coration

Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
butter and flour the paper, shaking off excess. In a large bowl with an
electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating,
and beat the mixture until it is thick and pale and forms a ribbon. Add the
chocolate and combine the batter well.

In another large bowl with clean beaters, beat the egg whites until they
hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until
whites hold stiff peaks. Stir a fourth of the whites into the yolk
mixture, fold in remaining whites gently but thoroughly, and pour the
batter into the pans, spreading it evenly. Bake the cake layers in the
middle of a preheated 375f oven for 18-20 minutes or until pick test. Let
cake layers cool in the pans, covered with kitchen towels on large racks.
Invert the cake layers onto the racks and remove the wax paper carefully.

Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup
water over moderate heat, stirring. Bring mixture to a boil, and boil it
until it registers240f on a candy thermometer.

In a large bowl with an electric mixer, beat eggs until they are frothy.
Add sugar syrup in a thin stream, beating, and beat the mixture until it is
cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and
a pinch of salt. Beat the buttercream until it is combined well. If
necessary, chill the buttercream, covered, until it is firm enough to
spread.

Ganache: In a large heavy saucepan, bring cream just to a boil and
remove from heat. Add chocolate and stir until it is smooth. Transfer
mixture to a bowl and chill, covered, stirring occasionally, until it is
cool and thickened. Do not let it solidify. Beat the mixture until it
just forms soft peaks, but do not overbeat.

Assembly: Force preserves through a fine sieve into a bowl. Transfer
the cake layers to a work surface. Trim edges and halve each layer
lengthwise. On a serving plate, arrange one layer, spread with a third of
the preserves, and spread a third of the ganache over the preserves. Top
with another layer and proceed with the preserves, ganache and cake in the
same manner, ending with a cake layer on top. Spread the sides and top of
the cake with a thin layer of buttercream an chill for 30 minutes. Spread
on additional buttercream, leaving about 1/3 cup to make rosettes. With a
pastry comb or tines of a fork, score the buttercream lengthwise. Draw the
back of a knife crosswise across the scored buttercream at intervals.
Transfer the remaining buttercream to a small pastry bag fitted with a
decorative tip. Pipe rosettes on top of the torte along the long sides and
intersperse the rosettes with chocolate coffee beans. Chill.

Remove from refrigerator about 30 minutes before serving.

a 1989 Gourmet Mag. favorite

—–

Popularity: 3% [?]

Date: Mon, 10 Jan 94 14:00:09 EST
From: traceya@aol.com

from “Health Valley ”

Fat-Free Banana-Date Cake

2 1/3 cups whole wheat pastry flour
3/4 to 1 1/2 tsp. baking soda
1/2 tsp. cream of tartar
3/4 tsp. cinnamon
dash nutmeg
1 1/2 cups honey
1/3 cup maple syrup
1 tsp. vanilla
1 1/2 cups pureed banana (3 bananas)
1 cup boiling water
1 cup chopped dates
4 egg whites
Directions:
Preheat oven to 350F. Sift together flour, 3/4 tsp. baking soda and spices
into large mixing bowl. In a medium bowl, mix honey, maple syrup, vanilla and
pureed banana. Stir into flour mixture just until blended. In blender,
process on high speed boiling water, dates and remaining baking soda until
dates are pureed. Stir into flour mixture.
Beat eggs until foamy and gently fold into batter. DO NOT OVERMIX. Spoon
batter into 2 non-stick 9×1 1/2″ round baking pans.
Bake at 360F. for 30 to 35 minutes or until cake tests done in center.
Serves 16
Nutrition Info per serving:
Calories…228
Fat…………0.5
Cholesterol…0
Sodium…131mlgms.
Calories from fat…2%
Enjoy.

Popularity: 4% [?]

Title: SPANISH SEAFOOD FILLING (FOR PIE CRUST-STYLE
Categories: Spanish, Seafood, Ceideburg 2
Yield: 1 servings

————————–PASTRY————————–
3 c Unbleached flour
1/2 ts Salt
1 c Lard (or shortening)
3/4 c Cold water
1 tb Lemon juice or vinegar
2 Egg yolks

————————–FILLING————————–
4 tb Olive oil
2 Onions, finely chopped
2 Cloves garlic, minced
1 Green Bell pepper, finely
-chopped
1 Red pepper, finely chopped
1 Bay leaf
2 Tomatoes, skinned, seeded
-and finely chopped
1/2 lb Tiny bay scallops
1/2 lb Medium shrimp, shelled and
-chopped
2 tb Minced anchovy
2 tb Minced parsley
1/4 ts Finely minced lemon zest
Salt and freshly ground
-pepper

Filling: Saute onion in olive oil until wilted. Add
garlic, green and red peppers and bay leaf. Continue
cooking until peppers are very soft. Stir in tomatoes
and cook until slightly thickened.

Add scallops and shrimp and cook for 2 to 3 minutes,
or until opaque. Stir in anchovy, parsley and lemon
zest. Salt and pepper to taste. Fill as directed for
Empanadillas with Cuban Picadillo.

Pastry: Combine flour and salt. Cut in lard (or
shortening). Combine water with lemon juice (or
vinegar) and yolks and mix well. Add to flour and,
with your hands, form into a ball and chill for 30
minutes. Cut ball in half and roll into large thin 16
x 20-inch rectangle. Cut into 4 x 4 inch squares and
chill until filling is ready.

Assembly: Place 2 to 3 tablespoons of filling in
pastry squares. Fold over and seal. Trim any excess
pastry but keep triangle shape. Mix egg and milk (or
cream or water) for an egg wash and brush it onto the
turnovers. Place on greased cookie sheets.

Bake in preheated 375F oven for 15 minutes until
golden. Serve warm or at room temperature.

Makes approximately 4 pastries.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1002.

—–

Popularity: 3% [?]