Title: GLASMäSTARSILL (GLASSBLOWER’S HERRING)
Categories: Swedish, Seafood, Appetizers
Yield: 6 servings

3/4 c White vinegar
1/2 c Water
1/2 c Sugar
2 Salted herring; 1 to 1 1/2
-lb each, cleaned scraped
-and soaked in cold water
-for 12 hours -=OR=-
4 Canned matjes herring fillet
1 1 1/2″ piece fresh horse
-radish root; scraped
-thinly sliced -=OR=-
2 tb Prepared horseradish;
-drained squeezed dry in
-a kitchen towel
1 md Carrot; peeled thinly
-sliced (3/4 cup)
2 sm Onions; preferably red,
-peeled thinly sliced
-(3/4 cup)
1 1/4″ piece ginger root;
-thinly sliced (optional)
2 ts Whole allspice
1 ts Whole yellow mustard seeds
2 lg Bay leaves (or 3 small)

Bring the vinegar, water and sugar to boil in a 1 to
1-1/2 quart enameled or stainless-steed saucepan,
stirring constantly until the sugar completely
dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature.
Meanwhile, wash the herring in cold running water and
cut them into 1″ thick pices. Arrange a thin layer of
onions in a 1-quart glass jar (a Mason jar, if
possible) equipped with a tightly fitting cover. Top
with a few slices of herring, carrots, giner root and
horse-radish and scatter with allspice, mustard seeds
and bay leaf. Repeat until all of the ingredients have
been used, making 3 or 4 layers. Pour the cool
pickling liquid into the jar; it should just cover the
contents. Close the jar securely and refrigerate it
for 2 or 3 days. Serve as an appetizer or as part of
the smörgåsbord.

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Popularity: 13% [?]

Title: PORK BBQ SAUCE
Categories: Bar-b-q
Yield: 1 servings

1 c Onion, finely minced
3/4 c Garlic, finely minced
2 tb Tiger sauce
2 tb Worchestershire sauce
2 1/2 tb Mustard

Blend together all ingredients. The technique used
was to stab large holes in a pork roast, massage the
sauce into the holes produced and marinate overnight.

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Popularity: 3% [?]

Title: Spicy Baby Back Ribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 5 servings

1/4 c Chinese fermented black
-beans, rinsed
2 tb Chopped garlic
2 tb Chopped fresh ginger
1 tb Red pepper flakes
1/4 c Minced scallions
1 tb Sesame oil
1/4 c Brown sugar
1/4 c Rice wine vinegar
1 tb Tabasco sauce
2 tb Worcestershire sauce
3 tb Asian fish sauce
1/4 c Tomato paste
1 c Soy sauce
1 Orange, chopped (with skin)
4 Sides (or racks) baby back
-pork ribs (substitute
-beef, if desired.)

This recipe is a favorite of old Charles Franz, whose father Mark is
the chef at Stars.

Combine all seasoning ingredients and pour over ribs. Marinate
overnight in the refrigerator .

Grill ribs over medium heat, using either mesquite or charcoal
briquettes, basting constantly with the marinade for about 1 hour.
The trick is to have just the right heat: too much and the ribs bum,
too little and they do not cook.

Slice and serve with lots of beer++for the parents, that is!

Serves 5.

PER SERVING: 955 calories, 104 g protein, 11 g carbohydrate, 51 g
fat (17 saturated), 287 mg cholesterol, 2,589 m sodium, g fiber.

From the San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

Popularity: 3% [?]

Peanut Butter Pie

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:15
Categories : Pies/Crusts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 2/3 c graham cracker crumbs
3/4 c margarine — melted
1/4 c granulated sugar
—-Filling—-
1 pkg cream cheese — (3 oz) softened
1 1/2 c powdered sugar — sifted
1/4 c skim milk — at room temperature
1 c peanut butter
2 tsps vanilla
1 1/2 c whipping cream

Preheat oven at 425. To prepare crust, in a mixing bowl, combine
crumbs, margar ine, and granulated sugar. Press into a 9″ pie pan.
Bake for 10 minutes and se t aside. To prepare filling, combine cream
cheese, powdered sugar, milk, peanut butter, and cream in another
mixing bowl. Turn filling into prepared pie pan. Chill covered for 4
hours.

– - – - – - – - – - – - – - – - – -

Per serving: 697 Calories; 53g Fat (66% calories from fat); 11g
Protein; 51g Car bohydrate; 65mg Cholesterol; 491mg Sodium

Serving Ideas : Drizzle melted chocolate chips on top.

Popularity: 2% [?]

PFEFFERN#SSE #3

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour, unsifted
1 t Baking powder
1 t Cinnamon
1 t Cloves, ground
1/2 ts Mace
1 t Allspice, ground
Pepper, black — as desired
1 1/4 c Honey
2 tb Butter — (no margarine)
2 lg Eggs
1 c Sugar, confectioners’
1 t Vanilla
— Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.

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Popularity: 13% [?]

Chilled Watercress Bisque

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can quick-frozen cream of potato soup
1 soup can milk
2 C. washed — drained finely cut
watercress

Thaw soup a little by placing opened can in a pan of hot
water. Pour into glass container of electric mixer or blender
or food processor. Add milk and watercress. Blend until
smooth. Refrigerate until well chilled. Just before serving,
pour into blender again and blend a few seconds. If too thick,
add a little cold milk or cream. Serve in chilled soup cups.
Makes 3 or 4 servings.

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Popularity: 17% [?]

Date: Mon, 14 Nov 94 08:12:43 EST
From: m-js0217@PEBBLES.CS.NYU.EDU (Julia Stone)

I found this recipe in the December ‘94 Vegetarian
Times! Enjoy!

Low-Fat Eggnog

1 cup sugar
4 egg whites
1/3 cup water
1/4 tsp cream of tartar
4 cups skim milk
2 tsp. vanilla extract
1/2 to 1 cup brandy or rum
Nutmeg

Combine sugar, egg whites, water and
cream of tartar in a large not-aluminum
metal bowl; whisk to blend. Set bowl over
a pan of simmering water, taking care that
the bowl does not touch the water. Beat
with an electric mixer on medium about 10
minutes, until mixture registers 140 degress
on a candy thermometer and is very thick and
fluffy. Continue to beat 3 more minutes; remove
from heat and beat until mixture has cooled
slightly.

Pour milk and vanilla into another large bowl.
Add egg white mixture and brandy or rum; combine
gently with a whisk. Serve well-chilled and dusted
with Nutmeg. (Nog will separate when standing,
but is easily recombined by whisking.) Serves 8

Per serving: 176 CAL; 6G Prot.; 0.2G FAT; 29G CARB.;
2MG CHOL; 96 MG SOD.; 0 FIBER. OVO-LACTO

Popularity: 10% [?]

Title: Cuban Lunch
Categories: Candies
Yield: 75 servings

12 oz Pkg pure chocolate wafers
12 oz Pkg peanut butter chips
7 oz Pkg crushed regular potato
-chips
1 c Chopped peanuts

This sweet treat is excellent for Christmas or large buffets -
anytime you want to serve a special dessert nibble.

Melt chocolate wafers and peanut butter chips. Mix in peanuts and
potato chips. Spoon or pour into small paper baking cups. Store in
the refrigerator. Makes 75.

Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens

MMMMM

Popularity: 3% [?]

Title: Baby Ruth Cookies
Categories: Cookies
Yield: 1 servings

1/2 c Butter, softened 3 c Flour, sifted
3/4 c Peanut butter, smooth 1 ts Baking powder
1 1/2 c Sugar 1/2 ts Salt
2 Eggs, beaten 2/3 c Milk
1 1/4 ts Vanilla 5 Baby Ruth bars, 1.9oz,
cutup

Cream butter, peanut butter and sugar until light and fluffy; beat in
beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add
alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from
teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until
golden brown, about 12-15 minutes.

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Popularity: 3% [?]

Baked Camel

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Camel
2 lg Sheep
4 lg Turkeys
20 lg Carps
200 md Sea-Gull Eggs
400 lg Dates
Banana-Leafs

Cook the eggs, peel them. Scale off the carps. Fill the carps with the dates
and the eggs. Fill the turkeys with the Carps. Fill the sheep with the
turkeys. Fill the camel with the sheep. Dig a large mould, give in about 500
kilos of charcoal and light them. Wrap the camel in the banana-leafs and
give into the mould. Cover with earth and bake for two days.

To serve with rice.

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Popularity: 5% [?]