IRISH RAISIN BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-LYNDA MCCORMICK (WCDJ16B)
1 pk Yeast
1 Egg
3 c Bread flour
1/4 c Butter
1/4 c Sugar
3/4 c Warm water
1 t Cinnamon
1/2 c Warm milk
1/2 ts Salt
1 c Raisins

Add all ingredients to pan, except raisins. Select white bread
setting turn the baking control knob to 12 o’clock position. Add
raisins at the 10 beeps sound. LYNDA MCCORMICK (WCDJ16B)

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Popularity: 4% [?]

Title: CLASSIC BARBECUED SPARERIBS
Categories: Pork, Appetizers, Chinese
Yield: 8 servings

2 lb Spareribs, in one piece
(have the butcher trim the
Fat and discard the
Breastbone)
4 c Plum sauce

————————-MARINADE————————-
4 tb Chicken broth
1/4 c Soy sauce
3 tb Honey or corn syrup
3 tb Hoisin sauce
2 tb Wine vinegar
2 tb Dry sherry or
Shaoshing wine
1 ts Sugar
2 cl (medium) garlic,
Chopped fine
1/2 ts Cinnamon
pn (tiny) 5-spice powder
(optional)

———————–DIPPING SAUCE———————–
Plum sauce
Scallion, chopped

Preheat the oven 10 375 degree F. Trim any excess fat
from the ribs and place them in a long shallow dish.
In a mixing bowl, combine the marinade ingredients; if
you are using 5-spice powder, add it to the mixture by
putting it through a tea strainer so it spreads out
over the mixture. Mix well, and pour over the ribs and
leave for 3 hours at room temperature or about 6 hours
in the refrigerator. Baste the ribs every hours or
so, turning them over. TO ROAST THE RIBS: Remove the
ribs from the marinade. Add the 1/4 cup plum sauce to
the marinade; reserve it for basting. Hook metal
drapery hooks through both ends of each rack of ribs,
at the top, and hang each one as if you were hanging a
hammock, suspended from the bars of one of the oven
racks. Set the oven rack in the highest position in
the oven. On the floor of the oven or on another oven
rack set at the lowest position in the oven, place a
baking pan half filled with water, to collect
drippings and prevent smoking. You may want to line
the baking pan with aluminum foil before putting the
water in, to make it easier to clean. Roast the
spareribs for 45 minutes in the preheated oven. Then
baste them with the reserved basting sauce, using a
small pastery brush and carefully pulling out the oven
rack to facilitate the basting process. Turn the oven
up to 450 degrees F and roast for another 15 minutes.
By this time the spareribs should be a rich golden
brown with crisp edges. Baste again, then take them
out of the oven. Place the ribs on a cutting board
and remove the drapery hooks. Separate the individual
ribs with a cleaver or sharp knife. Serve at room
temperature, with dipping sauce. Makes 6 to 8
appetizer servings. NOTE: You will need about 12
drapery hooks. Recipe: “Chinese Appetizers” by Verdi
Published by Irene Chalmers Cookbooks, 1981

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Popularity: 6% [?]

Title: Upside-Down Orange Biscuits W/variation
Categories: Breads, Rolls, Fruits
Yield: 12 Biscuits

————————-WALDINE VAN GEFFEN VGHC42A————————-
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
3 tb Shortening
3/4 c Milk
2 tb Butter or margarine; soft
1/4 c Sugar
1 ts Ground cinnamon
TOPPING
1/2 c Sugar
1/2 c Orange juice
3 tb Butter or margarine; melt
2 ts Orange peel; grate
TOPPING FOR VARIATION
1 c Confectioners’ sugar
1 tb Butter or margarine; melt
5 To 6 ts milk
1/8 ts Vanilla extract

Combine flour, baking powder or salt; cut in
shortening until mixture resembes coarse crumbs. Stir
in milk just until moistened. Turn onto a lightly
floured surface; knead gently 10 to 12 times. Roll
into a 15×12″ rectangle. Spread with butter. Combine
the sugar and cinnamon; sprinkle over butter. Roll up
jelly-roll style, starting from the short end. Cut
into 12 equal slices. Place, cut side down, in a
greased 9″ round baking pan. Combine topping
ingredients; pour over biscuits. Bake at 450~ for 20
to 25 minutes or until lightly browned. Cool in pan 5
minutes; invert onto a platter and serve warm.

VARIATION-Use 4 tb butter instead of 3 tb shortening
in biscuit dough. Knead 8 to 10 times. Roll into an
11×8″ rectangle. Brush with 1 tb melted butter.
Combine 1/4 c sugar and 1 ts ground cinnamon and
spread on butter. Prepare as above baking in an 8″
square pan, brushed with 1 tb melted butter. Bake for
18 to 20 minutes. Combine sugar, butter, milk and
vanilla extract; spread over warm biscuits. Serve
immediately.

Source: .

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Popularity: 2% [?]

Italian Barley Soup

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Grains Low-Fat
Soups Italian
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 quarts stock
2 c water
3/4 c barley
1 c celery — chopped
1 c carrot — grated
1 c onion — chopped
4 cloves garlic — crushed
1/2 c red wine
lemon peel 1"x1/2″
pepper salt
1/2 tablespoon basil
1/4 tablespoon oregano
1/2 c fresh parsley
2 bay leaves
1/2 tablespoon rosemary
2 tomatoes — chopped
4 tablespoons tomato paste
grated Parmesan or Romano

Bring stock and water to boil. Add barley and reduce heat.
Add vegt’s, wine, peel, pepper and salt and simmer for 2 hrs.
covered. Stir often to prevent barley from sticking to the pot..
Add herbs, tomatoes, and paste. Continue simmering for an
hour, covered. Add a handful of grated cheese before serving.
Serves 8

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Popularity: 7% [?]

Title: SHRIMP-AND-LEEK PIZZA
Categories: Seafood, Appetizers, Main dish, Kump
Yield: 2 servings

3 tb Olive oil – oregano, basil, etc.)
1 c Chopped leeks Dough for:
– (white and green parts) 2 :9-in pizzas
Salt freshly ground pepper 2 Ripe plum tomatoes
4 oz Goat cheese Thinly sliced and seeded
1 Garlic clove; minced 1/4 lb Fresh med-sized shrimp
1 1/2 tb Assorted minced fresh herbs – peeled and deveined
-(parsley, chives, thyme,

PREHEAT OVEN TO 450F. Using 1 tablespoon of the oil, saute the leeks over
high heat for 1 minute. Salt and pepper lightly. Blend the goat cheese,
garlic and 1 tablespoon of the herbs together with a fork. Brush the
rolled-out pizza dough with 1 tablespoon of the olive oil. Spread the leeks
over the dough. Sprinkle with the goat cheese and top with a layer of
tomato slices. Bake pizza for 8 minutes. Add the shrimps to the pizza and
continue baking the final 7-to-8 minutes. To serve: dribble with remaining
olive oil.

Makes 2 9-Inch Pizzas

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 4% [?]

Title: FRUIT AND NUT CLUSTERS
Categories: Candies, Fruits, Microwave, Chocolate
Yield: 2 servings

12 oz Semi-Sweet Chocolate OR
-Vanilla Milk Chocolate
-chips; 2 cups
1/2 c Slivered Almonds; toasted*
1/2 c Dates; chopped
1/2 c Red Candied Cherries;
-chopped
8 Red Candied Cherries;
-quartered; if desired

Line cookie sheets with waxed paper. In med. saucepan over low heat, melt
chips; stir until smooth. Stir in almonds, dates and cherries. Drop by
teaspoonfuls onto prepared cookie sheets. Garnish each with candied cherry
piece. Refrigerate until set. Store in airtight container in cool place.
Makes 32 candies. MICROWAVE DIRECTIONS: Line cookie sheets with waxed
paper. In 4-cup microwave-safe measuring cup, microwave chips on MEDIUM for
3-4 mins., stirring once halfway through cooking. Stir until smooth.
Continue as directed above. *TIP: To toast almonds, spread on cookie sheet;
bake at 375 F for 5-10 mins. or until light golden brown. Or, spread in
thin layer in microwave-safe pie pan. Microwave on HIGH for 3-4 mins., or
until light golden brown, stirring frequently. “To add color contrast to
your candy tray, prepare one recipe using the chocolate chips and another
using the vanilla milk chips.”

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Popularity: 5% [?]

PHIPPS FAMOUS SHORTBREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour, all purpose
1 lb Butter, soft
1 c Fruit sugar
1 c Sifted rice flour
1/2 lb Belgian chocolate

Spread the all-purpose flour on a cookie sheet and
place under a pre-heated broiler about 4-5 inches from
the element. Roast the flour, watching it all the
time until it is medium brown. Turn the flour with a
spatula to brown the other side. The entire procedure
takes about three minutes and gives the flour a rich
nutty flavour. Let the flour cool. Mix the soft
butter with the fruit sugar and add the sifted rice
flour. Fold in the roasted flour and blend well. Chop
the chocolate into chunks just a little smaller than a
sugar cube. Mix them into the dough, taking care you
don’t soften the chocolate too much. Shape as
desired. Bake at 300F for 1 hour. Cool, then store
in an airtight container. Yield depends upon size and
shape.

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Popularity: 3% [?]

Title: Curried Turkey, Fruit Nut Salad *
Categories: Salads, Turkey, Fruits, Nuts
Yield: 4 servings

———————-PATTI – VDRJ67A———————-

————————-DRESSING————————-
1/2 c Chutney
1 ts Curry powder
1/2 ts Ground ginger
1/3 c Plain yogurt

—————————SALAD—————————
2 1/2 c Turkey; cooked, shredded in
– bite sized pieces
1 lg Papaya; halved, seeded,
– peeled sliced
3 Kiwi; peel, cut lenghtwise
– in half; slice crosswise
1/4 c Blanched slivered almonds;
– toasted
Fresh spinach leaves; stem
– wash, well drained
4 Tortilla salad shells

Whisk together chutney, curry powder and ginger in
small saucepan. Bring to boiling over medium heat.
Cook, stirring occasionally, 2-3 minutes. Cool
slightly. Stir in yogurt. Place dressing in a large
bowl; add turkey. Refrigerate several hours. Bake
tortilla salad shells as directed on package. Add
papaya, kiwi and almonds to turkey mixture. Line
cooled tortilla bowls with spinach leaves. Fill each
shell with turkey mixture. Serve immediately.

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Popularity: 19% [?]

Title: Bell Pepper Curry
Categories: Veg-cook, August
Yield: 1 servings

3 4 peppers, diced
3 4 Tbsp chick-pea flour
1 2 Tbsp oil ( i prefer peanut
Oil)
1 pn Turmeric
1 2 tsp chilli powder (to
Taste)
Salt to taste
1 T Cumin seeds
1/2 t Mustard seeds
x Optional – peanuts, chana
Dal, urad dal – this makes
It crunchy
x Optional – a pinch of
Asafoetida)

heat oil in a pan. add mustard seeds when the oil is smoking. Wait for the
seeds to sputter. Add cumin seeds, (optional) dals, peanuts, asafoetida.
Drop the peppers in. Add turmeric, chilli powder and salt. Saute till the
peppers are slightly tender. Add the chickpea flour and mix well. Saute
till the flour makes a nice golden brown crust.

Serve hot with dal and rice.

From: raj@tsms.tandem.com (ganesan_raj@tandem.com (Raj Ganesan)). rfvc
Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

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Popularity: 3% [?]

Title: Catfish and Crawfish Mold
Categories: Cajun, Salads, Fish
Yield: 8 Servings

1.00 c Chopped parsley
1.00 c Cream cheese
0.50 c Dry white wine
1.00 x Salt, to taste
1.00 tb Lemon juice
1.00 lb Catfish meat, cooked
1.00 ts Louisiana hot sauce
1.00 lb Crawfish meat, cooked
1.00 tb Lea Perrins

Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice, and salt. Mix real well. Add hot sauce and Lea Perrins
Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of
lettuce. You can use shrimp of crawfish aren’t available. From Justin
Wilson’s “Outdoor Cooking With Inside Help”

MMMMM

Popularity: 8% [?]