Title: STREUSEL AND CREAM PEAR KUCHEN
Categories: Desserts
Yield: 16 servings

Cake
1/4 c Lemon juice
1/4 c Sugar
1 c Hot water (120 to 130 degree
1 Egg
1 pk Cream cheese, softened, (8 o
2 tb Flour
1 tb Lemon juice
1/3 c Brown sugar
1/3 c Pecans, chopped
3 tb Butter
1/2 ts Cinnamon
4 Sm Pears, peeled and halved
1 pk Hot-roll mix, reserving 1/3
1/2 ts Cinnamon
1/4 c Butter, softened
Filling
1/2 c Sugar
2 Eggs
Streusel
Reserved 1/3 cup flour mixtu
1/2 ts Cinnamon
1 tb Sugar

In a large saucepan, combine pears, 1/4 cup lemon juice and enough
water to cover tops of pears. Bring to a boil; reduce heat and simmer,
covered, for 10 minutes or until tender. Drain pears; set aside.
Grease two 9 inch round cake or springform pans. In large bowl,
combine hot-roll mix with yeast from foil packet, 1/4 cup sugar and
1/2 tsp cinnamon. Stir in hot water, 1/4 cup butter and 1 egg until
well combined; dough will be soft and sticky. Divide dough evenly
between greased pans; pat out dough to cover bottom of pans. Cover
with plastic wrap and towel. Let rise in warm place (80 to 85
degrees) for 30 minutes.
Meanwhile, in small bowl, combine all filling ingredients. Beat at
medium speed until smooth; set aside. In another small bowl, combine
first four streusel ingredients; mix well. Cut in butter until
crumbly. Set aside.
Heat oven to 375 degrees. Uncover dough. With lightly floured
hands, gently pat edges of dough halfway up the sides of the pans.
Pour filling mixture evenly over dough in each pan. Sprinkle streusel
mixture evenly over each filling. Thinly slice pear halves
lengthwise, keeping slices together. Place four halves, rounded side
up, on top of streusel mixture in each pan. Sprinkle pear halves with
a mixture of 1 Tbsp sugar and 1/2 tsp cinnamon.
Bake at 375 degrees for 25 to 35 minutes or until edges of kuchen
are golden brown and filling is set. If desired, sprinkle with
powdered sugar just before serving. Serve warm. Store leftovers in
refrigerator. 2 kuchens (8 servings per cake) Upl by Dr. Jim
Culveyhouse 73330,2525

MMMMM

Popularity: 7% [?]

“Tipsy” Pasta Sauce

Recipe By : Adaptation of my daughter-in-law, Nancy’s recipe
Serving Size : 20 Preparation Time :7:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea red and green bell peppers — chopped
2 ea onions, medium — chopped
1 lb sausage, hot Italian, bulk
1 lb ground beef
2 tbsp basil,dried — rubbed between hands
2 tbsp oregano, dried — rubbed between hands
1 tbsp red pepper flakes, crushed (hot)
5 12 oz cans tomato paste
5 1/2 12 oz cans beer
1 c wine, dry red
2 tbsp garlic powder

Saute pepper and onions in olive oil until almost tender. Add sausage and
beef to peppers and onions and brown. (You can use sausage links and remove
casing if it’s difficult to find bulk hot Italian sausage.) Add remaining
ingredients to meat mixture and stir until well blended, Cover and simmer
for 5-6 hours.

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Suggested Wine: Full-bodied red
Serving Ideas : Serve with crusty, hot garlic bread to sop up sauce.

NOTES : I’ve never really measured the seasonings. I usually fill the palm
of my hand twice with both the basil and oregano and rub it to release the
flavor. I sprinkle the garlic powder on top of the sauce mixture until the
surface is well covered. The amount of seasoning always seems to be right
doing it this way. Take care not to scorch the sauce as it is very thick
and can stick quickly. The sauce is ruined once it scorches. Ask me how I
know this……. I use a heat diffuser under the pan and stir every 1/2
hour. You will need at least a 6-quart pan to cook this in. I freeze this
in 1 1/2 pint containers which is just the right size for a very generous
meal for two with usually a small lunch for later in the week. Oh, by the
way, that extra 1/2 can of beer? That’s for the cook!

From: Dee Raymond

Popularity: 1% [?]

DOLMAS WITH LAMB

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground lamb
1 c Olive oil
3 tb Olive oil
1 c Finely chopped yellow onion
3 Finely chopped green onions
-(incl tops)
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 Jar (16 oz) grape leaves
-packed in brine
3/4 c Freshly squeezed lemon juice
1 c Chicken broth

Several stems of fresh parsley
Additional freshly squeezed lemon juice
Grated or minced lemon zest for garnish

Wash and drain the rice. Heat 3 Tbl olive oil in a
skillet over medium-high heat. Add the yellow onion
and saute until soft, but not brown, about 5 minutes.
Add ground lamb and fry with onion till done.
Transfer to mixing bowl and add the drained rice, 1/2
cup of the remaining olive oil, green onions, parsley,
mint, pine nuts, cinnamon, allspice, salt, and pepper.
Set aside. Rinse the grape leaves under running cold
water to remove as much brine as possible; pat dry and
stack on a plate.
Place 1 leaf at a time, shiny side down, on a flat
work surface. Cut off and discard the tough stem end.
Spoon about 1 Tbl of the rice mixture in the center
near the base of the leaf. Fold the stem end over to
cover the filling; fold both sides inward, lengthwise,
and then tightly roll leaf toward pointed tip end to
form a compact packet. Repeat with the remaining
leaves and filling. Pour about 2 Tbl of the remaining
olive oil in the bottom of a large pot and strew with
a layer of parsley stems to prevent grape leaves from
sticking. Arrange the stuffed leaves, seam side down
and almost touching on top of the parsley, making as
many layers as necessary. Drizzle the remaining 6 Tbl
olive oil the lemon juice and 1/2 cup broth over the
leaves.

Top with a heat-resistant plate and weight with a
heavy can to keep leaves from unwinding during
cooking. Cover the pot bring to a gentle boil reduce
the heat to low and cook until rice is tender about 1
hour. During cooking add a little heated liquid as
needed to keep dolmas moist. Remove from the heat and
cool in the pot.
Sprinkle with lemon juice to taste garnish with lemon
zest and serve at room temperature.

Food Wine RT [*]
Category 6, Topic 10
Message 32 Mon Mar 16, 1992
R.TAULE [REETZ] at 02:36 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Popularity: 13% [?]

BISCUITS WITH HAM BUTTER

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Rolls
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 1/2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Sour cream
1 Egg — lightly beaten
1 cup Ham — cube
1/2 cup Butter or margarine — soft

In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream
and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a
lightly floured surface; knead gently 4 to 5 times.
Roll to 1/2″ thickness; cut with a 2-1/2″ biscuit cutter. Place on a greased
baking sheet. Bake at 425~ for 10 to 12 minutes or until lightly browned.
Meanwhile in a blender or processor, process ham until finely minced. Add
butter and continue processing until well mixed. Spread over warm biscuits.

Source: .

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Popularity: 4% [?]

Title: Fern Tips Vinaigrette
Categories: Harned 1994, Salads, Side dish, Wild foods
Yield: 4 servings

2 tb Vinegar or lemon juice
6 tb Melted butter or salad oil
1/2 ts Prepared mustard
1/2 ts Each paprika and salt
Freshly ground black pepper
1 ts Chopped chives or
1 ts Grated onion
2 Hard-boiled eggs; chopped
2 c Fiddlehead ferns
— cooked and chilled

Combine all ingredients except the last two; mix well. Arrange
hard-boiled eggs over top of the chilled, cooked fiddleheads and pour
vinaigrette sauce over all.

The author wrote: “Fiddleheads, the coiled tips of young fern
fronds, are a springtime delicacy especially prized by New Englanders
and wild foods enthusiasts. Their season lasts only two weeks or so
in May. Three kinds of the curled crosiers are gathered: those of the
ostrich fern, the cinnamon fern, and the common bracken fern.

”The fiddlehead is ready to pick when it is pushing up swiftly
through the ground with its tightly coiled tip, shaped like the head
of a fiddle. Fiddleheads are picked in the morning when they are
woodsy-smelling and fresh flavored and snap off crisply into the hand
of the picker. By afternoon the glowing green-coiled crosiers can
have outgrown the edible stage, becoming unfurled fern fronds.

“The cinnamon fern (Osmunda cinnamomea) fiddlehead is gathered when
it is about eight inches tall. The crosiers and one-half inch to two
inches of the stem are eaten. A grayish-yellow woolly covering on
the stems and tips must be removed (sometimes with difficulty) before
the fiddleheads are cooked. They are washed and then rubbed to
remove the fuzz. Fiddleheads will keep for a couple of days in the
refrigerator after picking, but wild flavors and freshness are
transitory. Better to pick fiddleheads in the morning and eat them
before night – or freeze them.”

“The ostrich fern (Pteris nodulosa)…is the tall, graceful plant that
grows on stream and river banks where the water comes up in the early
spring. So abundant are the ostrich ferns in the lush natural
ferneries of the Winooski valley near Waterbury, Vermont, that
quantities of the fiddleheads are harvested, packed in snow, and
transported to Maine where they are canned for sale in specialty food
stores.

”Fresh, crisp fiddleheads are steamed or boiled in salted water for
20 to 30 minutes, until just tender. Their flavor hints of asparagus
and mushrooms combined, and they are delectable served with either of
these compatibly flavored foods. But the best dish of plump
fiddleheads is simmered gently and served hot, enhanced only by the
simplest adornment of melted butters, served within hours after the
crosiers are gathered…"

From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P.
Tarcher, Inc., 1984. Pp. 245-248. ISBN 0-87477-338-5. Typed for
you by Cathy Harned.

MMMMM

Popularity: 6% [?]

BAKING POWDER BISCUITS (ROBERTS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Double acting baking powder
1/2 ts Salt
1/4 c Unsalted butter
-ÿÿShortening
3/4 c Buttermilk

COMBINE FLOUR, baking powder, salt and butter in a
mixer and mix until crumbly. Add the buttermilk and
mix until the dough holds together. Do not over-mix.
Turn out on a floured surface and roll the dough out
to a 3/4-inch thickness. Cut into rounds or squares.
Place fairly close together on an ungreased cookie
sheet and bake in preheated 450F oven for 12 to 15
minutes.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 19% [?]

Deviled Mice^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Eggs
4 1/2 tablespoons Mayonnaise
6 large Letuce leaves
16 Pimento stuffed olives
1 tablespoon Chocolate sprinkles
—–TOOLS—–

lg Saucepan Knife Bowl Fork 64 Toothpicks Platter
Gently place the eggs in a saucepan and fill it with water until the eggs are
just covered. With an adult’s help, bring the water to a boil over high heat.
Turn the heat down to medium and allow to simmer for 10 minutes.

Remove the pan from the heat and carefully drain off the oht water into the
sink. Cover the eggs with cold water and set aside for five minutes.

Gently crack the eggs against a hard surface, then carefully peel off the
shells. Slice each egg in half lengthwise. With clean fingers, scoop out the
yolks and put them in a small bowl.

Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend.
Crefully fill the empty egg whites with yolk mixture.

Cover a platter with lettuce leaves, setting a leaf or two aside for garnish.
Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice
bodies.
To give them each eyes and a mose, pull the pimento out of an olive and cut it
into three smal
With an adults help, cut thirty two thin, lengthwise strips from several of
the
green olives. Stick two of these strips end to end onto the back end of the
mouse to form the tail.Out of the remaining olives, cut thirty two small
triangular ear pieces. You
To garnish: Tear small pieces of lettuce and position in front of the mice’s
mouths as if they have been noshing. As a final touch, heap a pile of mouse
droppings (chocolate sprinkles) on the platter to re-create an authentically
tidy mouse toilette. Serve
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Popularity: 17% [?]

Title: TEX-MEX TURKEY TENDERLOINS
Categories: Diabetic, Poultry, Main dish
Yield: 4 servings

1 lb Turkey tendeloin steaks;
-cut about 1/2″ thick
1 ts Grd cumin;
1/8 ts Salt;
1/8 ts Pepper; ground
Nonstick spray coating;
1 c Tomato; chopped seeded
1 c Zucchini; chopped
1/4 c Slicied green onions;
4 oz (1) can diced green chili;
Peppers;
Fresh chili peppers
-(optional)

Rinse turkey; pat dry. Stir cumin, salt, and pepper;
sprinkle on both sides of turkey tenderloin steaks.

Spray a cold large skillet with nonstick coating.
Preheat over medium heat. Cook turkey in skillet for
10 to 12 minutes or until tender and no longer pink,
turning once. Transfer turkey to serving platter.
Cover with foil to keep warm.

Add tomato, zucchini, green onions, and diced chili
peppers to skillet. Cook and stir over high heat for 1
to 2 minutes or until vegetables are crisp-tender.
Spoon vegetables over turkey. If disired, garnich
with fresh chili peppers. Makes 4 servings.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1
VEGETABLE EXCANGE

Source: Better Homes and Gardens Diabetic CookBook

Brought to you and yours by Nancy O’Brion and her

—–

Popularity: 8% [?]

Title: Quick and Easy Pizza
Categories: Main dish, Gluten-free
Yield: 1 12″ pizza

2 1/2 c Rice flour
1/4 oz Gluten-free quick rise yeast
1 ts Salt
1/2 ts Xanthan gum
1 1/4 c Warm water; divided
— (120-130 degrees F.)
3 tb Olive oil
1 tb Honey
Cornmeal (optional)
1 c Prepared pizza sauce
——————————TOPPING CHOICES——————————
Sliced tomatoes
Sliced onions
Sliced mushrooms
Sliced olives
Sliced zucchini
Sliced yellow squash
Sliced bell peppers
— (red or yellow)
Sliced jalapeno peppers
Diced ham
Cooked ground beef
Fresh herbs
1/2 c Mozzarella cheese

Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup
water, olive oil and honey. Use hands to work dough (dough will be soft
and crumbly). Add just enough of the remaining 1/4 cup water to hold
mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10
minutes. Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if
desired. Flatten dough into round disk; press dough into pan. Add sauce,
desired toppings; sprinkle cheese over toppings. Bake in 425 degree F.
oven 20 to 30 minutes, or until crust is brown and cheese melted. (Timing
varies according to amount and number of toppings.) Use a sharp knife or
pizza wheel to cut into wedges.

Each slice provides:
* 196 calories
* 5 g. protein
* 6 g. fat
* 30 g. carbohydrate
* 1 g. dietary fiber
* 6 mg. cholesterol
* 366 mg. sodium

Variation: Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil
(or 2 teaspoons dried) and 2 cloves minced garlic after the honey.

Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—– 

Popularity: 3% [?]

Title: Chocolate-Pecan Clusters
Categories: Cookies, Marshmallow
Yield: 20 servings

1 c Miniature marshmallows
1/2 c Semisweet chocolate chips
2 tb Margarine or butter
1 c Pecan halves
1/4 ts Vanilla

Recipe by: Betty Crocker’s Microwave
1. Place marshmallows, chocolate chips and margarine in small bowl. Cover
with waxed paper and microwave on high 1 to 2 minutes, stirring every
minute, until marshmallows are melted and mixture is smooth.
2. Stir in pecans and vanilla. Drop mixture, with 3 pecan halves per
cluster, onto waxed paper-lined cookie sheet. Refrigerate uncovered about
30 minutes or until firm. ABOUT 20 CANDIES; 80 CALORIES PER CANDY.

—–

Popularity: 6% [?]