PEANUT BUTTER BREAD – ELECTRIC

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Nuts
Breadmaker

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

3/4 C Water
2 C Bread Flour
2 1/2 T Brown sugar
1/4 t Salt
1/3 C Peanut butter
2 t Yeast

1 POUND LOAF–Marie Frainier *DGCP02C*

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Popularity: 3% [?]

Date: Sun, 28 Nov 93 21:36:58 CST
From: Lu Bozinovich

I dug out the Betty Johnson’s Oct.4 recipe for Honey Bread, and found it
to be just what I thought it was, having had “honey bread” before. It’s
so rich, it tastes like cake. My version follows.

Honey Molasses Cake

3 1/2 c. flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1/2 c. sugar
1 cups non-fat yogurt
3/4 c. blackstrap molasses
3/4 c. honey
2 – 3 shots brandy (optional)

Sift flour, soda, salt and cinnamon together into large bowl. Mix in
sugar, removing lumps. Add honey, molasses and yogurt to dry ingredients;
mix till well blended. Prepare pan with a light swipe of oil (I lined
pan with parchment and swiped the parchment paper with oil, for fewer
cleaning hassles afterwards). Bake in 2 small or 1 large loaf pan (s) at
275 F for 1 and 3/4 hours (1 and 1/4 hours if you like it super moist).

Cool. Place on parchment, pour (optional) the brandy over the cake,
slowly so that it will soak in. Wrap in the same parchment paper and a
plastic wrap and let (optional) age 3 days (in refrigerator) before
cutting. Dark and chewey, and absolutely no fat, YUM!

Popularity: 4% [?]

Title: STEWED CODFISH (PLUKFISK)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

Leftover boiled cod
1 tb Butter
Milk or cream
1 tb Flour
Salt
Pepper
Thinned mustard (or
-leftover mustard sauce)
Cold boiled potatoes, diced

Carefully remove bone and skin from leftover boiled codfish and flake
into quite small pieces. Make a smooth white sauce of the butter,
flour and milk or cream. Season with salt and pepper, and add the
mustard or mustard sauce. Combine the fish, potatoes, and sauce.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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Popularity: 4% [?]

Lemon Almond Madeleines

Recipe By : Cooking Live Show #CL8871
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
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1/2 cup clarified butter
1 cup blanched almonds
1 cup sugar
2 sticks (1 cup) unsalted butter — softened
4 large eggs
1 tablespoon freshly grated lemon rind
1 cup all-purpose flour
1 teaspoon double acting baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice
confectioners’ sugar for garnish

Preheat oven to 375 degrees F. With a pastry brush, butter the madeleine molds
well with some of the clarified butter.

In a food processor, grind the almonds with the sugar to a very fine texture. I
n a large bowl with an electric mixer cream the butter, add the almond mixture,
beating, and beat the mixture until it is light and fluffy. Add the eggs, 1 at
a time, beating well after each addition, and then beat in the rind. Into a bo
wl sift together the flour, baking powder and the salt and add to the butter mi
xture, alternately with the lemon juice, beginning and ending with the flour mi
xture and blending the batter after each addition. Using an offset spatula, spr
ead the batter into the buttered madeleine molds, scraping off any excess batte
r with the edge of the spatula. Place the filled molds on a baking sheet. Bake
the madeleines in the lower third of the oven for 10 minutes, or until golden a
t the edges. Turn them out onto a rack to cool. Wash and dry the molds, butter
again and repeat process with remaining batter.

Sift the confectioners’ sugar over the cooled madeleines prior to serving.

Yield: about 2 dozen madeleines

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Popularity: 3% [?]

TURKEY TONNATO SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Salads

Amount Measure Ingredient — Preparation Method
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—–DRESSING—–
1 cn Tuna — 3 oz, flaked white
1 Garlic clove — minced
2 Anchovy fillets — minced -opt
1/2 c Mayonnaise
1/4 c Yogurt — -OR-
1/4 c -Sour cream
1/2 ts Pepper
—–SALAD—–
2 c Turkey — cooked diced
2 Potatoes — medium, cooked
-diced
1 bn Argula — or Watercress
6 sl Turkey — cooked
1 c Cherry Tomatoes
1/3 c Black Olives
2 T Parsley — coarsely chopped

For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream
or yogurt. Season with pepper.
For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of
dressing. Taste for seasoning. Arrange arugula or watercress on large
plate. Mound potato and turkey mixture in centre. Arrange slices of turkey
on top of chopped salad. Drizzle remaining dressing. Arrange tomatoes and
olives around outside of the salad and sprinkle with parsley.
SERVES: 6-8

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Popularity: 3% [?]

CHINESE CABBAGE AND SHEEPS CHEESE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Onion
4 tb Olive Oil
2 Sprigs of fresh Thyme
2/3 tb Wine Vinegar
Salt, Pepper
29 oz Chinese Cabbage
8 oz Sheeps Cheese

1. Peel and chop onions. 2. Heat oil in a skillet and saute the onions in
it and with the oil put in a bowl. 3.Chopp the thyme finely and mix
together ,with the vinegar, under the onion mix. 4.Season with salt and
pepper. 5.Clean cabbage and cut into small stripes;add to bowl. 6.Break
cheese into small pieces and add to bowl 7.Let stand for one hour, taste
and season again if nessesary Translated by Brigitte Sealing Cyberealm BBS
Watertown NY 315-786-1120

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Popularity: 5% [?]

Title: APRICOT-GLAZED BANANA MUFFIN WW
Categories: Breads, Fruits
Yield: 2 servings

1 md Banana
1 Muffin, English, raisin
– split, toasted
2 ts Margarine, reduced calorie
– melted
2 ts Apricot spread, reduced cal
– heated
Cinnamon, ground

This is more of an “assembly” than a recipe …

Peel banana and cut in half crosswise , cut each half
in half lengthwise. Place muffins halves on broiling
pan, top with 2 banana quarters, drizzle with half the
margarine. Brush banana with 1/2 teaspoon apricot
spread, sprinkle with cinnamon. Broil until well
heated.

Weight Watchers Exchanges: 1 Bread, 1 Fat, 1 Fruit, 8
Optional Calories.

Nutritional Analysis per serving: 170 calories, 3 g.
protein, 5 g. fat, 29 g. carbohydate, 6 mg. calcium,
190 mg. sodium, 0 mg. cholesterol.

Calories from fat: 26%

Original recipe from Weight Watchers “Quick Start
Plus Program” cookbook. Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]

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Popularity: 3% [?]

Title: Catfish Stew
Categories: Fish
Yield: 8 Servings

0.50 lb BACON,DICED
2.00 CLOVE GARLIC,MINCED
2.00 ONIONS, DICED (LARGE)
1.00 GREEN PEPPER, DICED (LARGE)
1.00 RED PEPPER, DICED (LARGE)
CRUSHED RED PEPPER FLAKES
8.00 oz OKRA, SLICED
6.00 oz TOMATO PASTE
2.00 lb CATFISH,CUBED
Salt
Pepper
2.50 c DICED, CANNED TOMATOES
3.00 c FISH STOCK

In a heavy bottomed soup pot, saute the
bacon. As soon as it startes to brown add the
onion and diced green red pepper. Cook for
about 5 min more. Add the diced tomatoes.
Cook 5 min. more. Add the okra and the fish
stock bring to a boil and reduce to a simmer.
Cook till soup starts to thicken (tomato paste
can be added at this point if desired).
Add the cubed catfish and simmer till fish is
done. Season w/salt pepper.
Pass the crushed red pepper flakes.
NOTE: to spice up the soup add tabasco,grn.red
pepper. Can also add crab, shrimp, oysters, chicken. Went out
fishing the other day and caught a few catfish too small to keep but
this recipe came to mind. Its real good when made spicy and served
with COLD beer. 04/29 11:17 Weird AL A.Green14 on Genie

MMMMM

Popularity: 7% [?]

Pralines 2

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cajun Creole

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

4 c Sugar

1/2 c Light brown sugar

1/2 c Water

1 c Evaporated milk

1 Stick of butter

1/2 ts Salt

4 c Pecan pieces

1 1/2 ts Vanilla extract

Mix the sugar, brown sugar, water, evaporated milk, butter, and salt in a

medium-size heavy saucepan and bring to a boil over medium heat. When the

mixture begins to boil, reduce the heat to low and cook, stirring

constantly, until a soft ball forms when a small amount of the mixture is

dropped into cold water. Add the pecans and cook for 4 more minutes.

Remove from the heat and beat in the vanilla for 1 minute, then drop

about 2 tablespoonfuls at a time onto a buttered platter or waxed paper.

Let the pralines harden, then store in a tightly covered container in a

cool place.

Makes about 40 pralines.

Lagniappe: Pralines wil easily keep a week without any loss of texture or

flavor. Do not freeze. An excellent candy or dessert. Each praline has

about 198 calories.

FROM: La Cuisine Cajun by Jude W. Theriot. Published by Pelican

Publishing Company. 1101 Monroe Street, Gretna, La. 1986 ISBN 0-88289-489-7

Shared by Robert Rostrup

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Popularity: 3% [?]

Title: KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)
Categories: German, Meats, Main dish, Vegetables
Yield: 4 servings

1/2 ts Salt; Or To Taste
1/4 ts Pepper; Or To Taste
1/4 ts Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 tb Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

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Popularity: 3% [?]