SCANDINAVIAN RYE

Recipe By : adpt from Swedish “Limpa”,Germans Bread Mach. Ckbk II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Ethnic
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— Medium size loaf:
1 cup water — or milk
2 1/4 tablespoons vegetable oil
2 1/4 tablespoons Molasses
3/4 teaspoon Salt
1/8 teaspoon Baking Soda
1 teaspoon Fennel seeds
1 teaspoon Caraway seed
1 teaspoon orange peel — grated
1 1/2 cups Rye Flour
1 1/2 cups Bread Flour
2 teaspoons Yeast

>From: bj29@mirage.skypoint.com (bjjan)

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Per serving: 1715 Calories; 38g Fat (20% calories from fat); 43g Protein;
305g Carbohydrate; 0mg Cholesterol; 1795mg Sodium

NOTES : This is the very first bread I ever tasted made in a
bread machine and was the reason I bought my first one.
Now I have 6! It doesn’t say “Limpa”, but it’s mighty good!

Popularity: 5% [?]

Stuffed Zuchinni

2 really big zuchinni, cut in half and the center cut out, leave a shell.
Chop the insides, add a chopped onion, put this in a non stick skillet
(mine is a farberware), add a teaspoon of dried marjoram and a half
teaspoon basil. Let it all cook in its own juice (there is plenty!) till
all is tender and cooked down. Add a couple tablespoons chopped jalapeno
peppers, (or don’t if you prefer).

In the meantime, grate 2 carrots, add with 1/2 cup red lentils to 3 cups
boiling water, simmer for about 15 minutes, then add 1 cup bulgar wheat,
lower heat and let simmer, covered, for about 10 minutes, remove heat and
let stand, covered for another 10 or 15 minutes. Add about a teaspoon or
more salt.

Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces
fatfree cheddar cheese if you like it.

Stuff into the zuchinni shells, mound up a bit. Top with a sauce made of:
1 can crushed tomatoes,
3 or 5 cloves garlic, minced
1/2 teaspoon marjoram and 1/3 teaspoon basil
1 tablespoon chili powder
several grinds freshly ground black pepper.
put in a baking dish and bake in a 350F oven for about 45 minutes
or nuke it for about 20 minutes, covered with wax paper.

Popularity: 3% [?]

Smothered Rice (LF)

Recipe By : Persian Cooking for a Healthy Kitchen
Serving Size : 6 Preparation Time :1:05
Categories : Basic Healthwise
Persian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups basmati rice — long grain
2 teaspoons salt
5 1/2 cups water
2 tablespoons olive oil

This is the simplest way of cooking Persian rice.
1. Pick over and wash 3 cups of rice 5 times in warm water.

2. Place rice, salt, and water in a deep non-stick pot. Bring to a boil over
high heat, then reduce heat and simmer for 15 to 20 minutes over medium heat
(do not cover the rice). Gently stir the rice with a wooden spoon a few times
while it boils.

3. When the rice has absorbed all the water, pour the oil over it and stir
through gently with a wooden spoon. Reduce heat.

4. Place a clean dish towel or 2 layers of paper towel over the pot and cover
firmly with the lid on to prevent steam from escaping. Cook 40 minutes over
low bleat. Remove the pot from heat and allow to cool for 5 minutes on a damp
surface without uncovering.

5. Gently taking one skimmer or spatula full of rice at a time, without
disturbing the bottom crust, place the rice on a serving platter. Mound rice
in shape of a cone.

6. Detach the crust from the bottom of the pot using a wooden spatula. Place
on a small platter and serve.

Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 – 962-0922) [prepared for
McRecipe by patH 09/22/1996 (Sun)]

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NOTES : Kateh | Prep 5 mins | cook 1 hr
“Kateh is the traditional dish of the Iranian province of Gilan, by the
Caspian Sea. It is a simple Persian rice. Chelow has the same ingredients as
kateh; more care it taken in the cooking, presoaking, parboiling, and
steaming.”

Popularity: 4% [?]

Title: Caribbean Ginger Turkey
Categories: Poultry, Main dish
Yield: 4 servings

2 lb Turkey breast, skinned
1/4 c Soy sauce
1/4 c Dry sherry
2 T Apricot jam
1/2 t Ginger
1/2 c Water
1/4 c Brown sugar
2 T Vegetable oil
2 t Lemon juice
1 ea Clove garlic, chopped

Carefully bone turkey breast. Remove fillet from underside of breast
by detaching the feather-shaped piece of boneless meat beside the
breast bone. Cut remaining breast meat into 3 equal portions. In a
plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot
jam, lemon juice, ginger and garlic; mix well to dissolve sugar.
Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to
6 hours or overnight. Remove meat from marinade, reserving marinade.
Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat
with marinade. Serve with rice and garnish with sliced fruit.

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Popularity: 3% [?]

IRISH TEA BREAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 tb Strong tea
1 lb Mixed dried fruit
6 oz Soft brown sugar
1 Egg, lightly beaten
1 oz Butter (melted)
9 oz All-purpose flour
1/2 ts Bicarbonate of soda

Servings: 4

The mixed fruit can include raisins, currants, and any
other kind of dried fruit you like; chop any larger
pieces down to about raisin size. Place the tea, mixed
fruit and sugar in a bowl; cover and leave overnight.
Stir in the egg and melted butter. Sieve the flour and
the bicarb together and fold them in. Line the bottom
of a large loaf pan with baking parchment, and brush
the whole inside of the pan with melted butter. Pour
the mixture in and smooth the top. Bake in a
preheated oven (360 F) on the middle shelf for 1 1/2
hours. After removing from the oven, leave in the pan
for 2-3 minutes; then turn out of pan and cool on a
wire rack.

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Popularity: 2% [?]

STRAWBERRY YOGHURT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
120 g Margarine — 1/2 c
120 g Sugar — 1/2 c
2 Eggs
150 g Strawberry yoghurt — 1 pot
70 ml Milk — or more
170 g Fresh strawberries — chopped
1 lg Lemon — juice and rind
280 g Self-raising flour — 2.5 c

Preheat oven to 350oF, prepare pans. Blend the
margarine sugar beat in the eggs yoghurt milk.
Fold in the chopped strawberries, lemon juice rind
very carefully fold in the flour to avoid squashing
the fruit.

Spoon into Muffin cases and bake for about 20 mins,
longer if frozen fruit is used.

Variations: Any fresh berry fruit may be substituted
for the strawberries (raspberries, blackberries,
blackcurrants, elderberries or blueberries).

Adapted and TESTED by Anja: Extremely good! One of my
favourites. Tried it with strawberries and
blackberries – both work well. Leave out the Lemon if
using tart fruit such as blackberries.

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Popularity: 3% [?]

Title: County Fair Banana Cream Pie
Categories: Pies
Yield: 8 servings

———————————-NUT CRUST———————————
2 c pecans
1 c butter,softened
3 c flour
1 ea egg,beaten
1/2 c sugar

——————————CHOCOLATE LAYER——————————-
1 c chocolate chips
1 ea stick unsalted butter
1 tb light corn syrup
1 ts vanilla

——————————-BANANA CUSTARD——————————-
1 c milk
4 ea egg yolks
1 c sugar
5 tb flour
3 tb unsalted butter
1 tb rum or 1 tsp. vanilla
2 ea bananas
1 juice of 1/2 lemon
2 c heavy cream
1 chopped pecans,optional

For the crust: Chop pecans very fine,preferably in a food processor
fitted with a metal blade.Place in bowl with other crust ingredients
and mix until well blended.Divide in half and press into the bottom
of 2 pie pans.Chill 30 minutes.
Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely.
For chocolate layer:Melt chocolate with butter and corn syrup in the
top of a double boiler set over hot,not boiling water.Stir
frequently. Remove from heat and cool,then stir in vanilla.Divide
between cooked pie crusts and spread evenly.
For Filling:Heat milk in a medium size saucepan over medium heat to
scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
Gradually stir in hot milk.Transfer to medium saucepan and
cook,stirring constantly over medium high heat (use a whisk).The
mixture will lump as it begins to thicken.Bring the mixture to a boil
and boil 1 minute,stirring constantly.Remove from the pan from heat
and continue to stir until the mixture is smooth.Then,beat in butter
and optional rum.Cool to room temperature.
Peel the bananas,slice very thin and toss with lemon juice.Whip 1
cup of the cream until it is firm but not stiff.Mix about 1/4 of the
cream into the cooled egg mixture to lighten it,then fold the
remaining cream and bananas into egg mixture.Fill the pastry shells
with banana cream and smooth to even.Beat remaining cream until
stiff. Spoon around edge of the pies and sprinkle with chopped
pecans,if desired.Makes 2 pies.

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Popularity: 4% [?]

Title: Buddhist Nuoc Leo
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1 tb Granulated sugar
2 tb Tuong
2 tb Water
Fresh hot red chili slices
-to taste (optional)
1 tb Roasted peanuts [I use
-unsalted Planter's]

Here’s one that’s very simple and good. This sauce is used in
Buddhist vegetarian dishes.

Mix the sugar with the tuong and water. Add some slices of fresh red
chili pepper, if desired, and sprinkle with roasted peanuts.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; March 27 1991.

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Popularity: 4% [?]

Frozen Milky Way Mousse

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE SAUCE—–
1 cup Whipping cream
1/2 cup Sugar
1/3 cup Unsweetened cocoa powder
3 tablespoons Unsalted butter
1 teaspoon Vanilla extract
1/2 teaspoon Instant coffee powder
—–MOUSSE—–
1 1/2 cups Milky Way bars — cut in 1/2″ pieces
6 ounces Semisweet chocolate — chopped
3 ounces Unsweetened chocolate — chop
4 tablespoons Unsalted butter
1/2 cup Sugar
3 tablespoons Water
3 large Egg whites
1/4 teaspoon Cream of tartar
1 1/4 cups Whipping cream — chilled
1 teaspoon Vanilla extract

FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted
butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking
constantly until butter melts and sugar and cocoa dissolve. Remove from heat
and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be
prepared 1 week ahead. Cover and refrigerate) FOR MOUSSE: Line 9×5″ loaf pan
with parchment paper.
Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and
unsalted butter in large heatproof bowl set over pan of simmering water. Stir
constantly until melted (mixture will look grainy).
Remove bowl from over water and cool mixture slightly.
Combine sugar and water in heavy small saucepan. Stir over low heat until sugar
dissolves. Increase heat to high, and boil syrup until termperature reaches
230~ on candy thermometer. Meanwhile, beat egg whites and cream of tartar to
soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until
stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula,
fold whites into chocolate mixture in 2 additions. Beat chilled whipping cream
and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold
cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan.
Cover with plastic wrap freeze until firm, at least 6 hours.
(Can be prepared 1 week ahead. Keep frozen.) Heat sauce to lukewarm over low
heat. Remove plastic wrap from top of mousse. Invert mousse onto platter.
Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices.
Cut each slice diagonally into 2 triangles. For each serving arrange 2 mousse
triangles on plate; spoon warm chocolate sauce over and around mousse and
serve.

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Popularity: 6% [?]

Title: Great-Grandmother Lillie’s Turnip Soup
Categories: Soups
Yield: 4 Servings

1 lb White turnips
1/2 lb Lean salt pork
1 qt Water
Salt pepper to taste
3 T White cornmeal or polenta
1/4 c Heavy cream (minimum 36 %
Milkfat)

Gently but thoroughly scrub the turnips under cold running
water. Trim off the root ends and the green tops. Young turnips do
not need to be peeled, but they may be peeled.
Cut turnips into slices a little thicker than a quarter of an
inch, set aside.
Rinse the salt pork and put it in a 3-quart soup kettle with the
water. Turn heat to medium-low and bring the water slowly to just
below the boiling point carefully skimming off the scum as it rises.
Lower the heat to a bare simmer and cook the pork gently for about an
hour.
Raise the heat to medium-high and add the sliced turnips. Let
the liquid come back to a boil, skim it again and then reduce the
heat to low. Simmer until the turnips are tender, about 20 to 30
minutes. Discard the pork and skim off any excess fat floating on top
of the broth.
Remove turnips with a slotted spoon. Cut a cup of them into
cubes and rub the remainder through a colander or food mill. Add
both of them back to the broth. Let the soup come back to a simmer,
taste, correct the salt and add a liberal grinding of black pepper.
Take the cornmeal or polenta meal in your hand, and stirring the
soup constantly, let the meal fall into the soup in a thin stream
between your fingers. Never stop stirring or the meal will lump up.
Let simmer, stirring constantly, until thickened. Leave it to simmer
for about five minutes more, then if you like, stir in the optional
cream. Heat through about two minutes more, then serve at once.

Indianapolis Star
20 December 1995

Submitted by John Hartman
Indianapolis, IN 1996

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Popularity: 4% [?]