Title: Cake and Wine Pudding (Kucha Un Wei)
Categories: Amish, Desserts
Yield: 1 servings

1 x Macaroons
1 x *or:
1 pt Wine
3 ea Egg yolk
3 ea Egg white
1 x Sponge cake
1 x Lady fingers
1 t Cornstarch
3 t Sugar
1/2 c Nuts, chopped

Place pieces of sponge cake, lady fingers or similar cake into an
earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the
wine. Mix the cornstarch and sugar together and slowly add the wine.
Beat the yolks of eggs and add to the wine mixture. Cook about 2
minutes. Pour over the cake and let cool. When cool, cover with the
stiffly beaten egg whites and sprinkle with the chopped nutmeats.
Bake at 325-F for a few minutes to brown. Serve cold.

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Popularity: 5% [?]

6-8 Dried New Mexico Chiles
4 Dried Ancho Chiles
4 Dried Pasilla Chiles
3 Dried Anaheim Chile
2 Dried Cascabel Chiles
2 Dried Chipotle Chiles
1 Habanero Chili
2 Cloves Garlic
2 Teaspoon Cumin
1 Bottle Beer
Salt, Oregano, to taste
2 lbs meat. (Ground or cut up into small pieces)
1 Green Pepper, chopped
1 Red Pepper, chopped
1 Onion, chopped
3 Cloves Garlic
4 strips bacon
16 Ozs Corn or Beans.

1) Prepare Sauce: Add 8 cups boiling water to New Mexico, Ancho, Pasilla,
Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2
of soaking water plus fresh water and beer. Add 2 cloves of garlic and blend
for ~3 minutes.
Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and
habanero chiles. Simmer.

2) Prepare rest of chili: Cook Bacon. Eat Bacon. Add garlic, peppers, onion
to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce. Simmer
for a few hours. Add corn or beans about 1 hour before serving. Skim fat
before serving.

You may use a different variety of chiles. Be creative and experiment.

Popularity: 4% [?]

No Bake Butterscotch Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Butterscotch morsels
3/4 cup Peanut butter
4 cups Corn flakes
1 cup Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In
another bowl, mix together 4 c.
corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix
until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper.
Refrigerate until firm.

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Popularity: 4% [?]

Title: Bulghur Wheat
Categories: Diabetic, Breakfast, Nuts/grains, Fruits, Vegetarian
Yield: 1 servings

MMMMM——————–BRING TO A BOIL IN A————————-
-small saucepan -simmer, covered until
2/3 c Water -liquid absorbed
1/3 c Bulghur Wheat;

MMMMM—————-BLEND TO A FINE POWDER IN A———————
-blender 2 tb Cashews;

MMMMM——————–ADD AND BLEND AGAIN————————-
1/2 ts Vanilla -pour over bulghur
wheat and
1/2 c Milk or yogur (low-fat) -Cook 5 minutes more.

MMMMM—————————-ADD———————————
1 Banana; sliced

Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT
EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm;
FAT: 3gm; CAR: 71gm;

Source: Vegetarian Cooking for Diatetics by Patricia Mozzer.
Brought to you and yours via Nancy O’Brion and her Meal Master

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Popularity: 4% [?]

Title: Santa’s Sweet Boots
Categories: Cookies
Yield: 1 servings

Brown Sugar Sweeties Recipe

Roll dough out; cut out using 2 1/2″ boot cutter. Bake 8-10 minutes.
Spread cooled cookies with plain icing. Immediately sprinkle tops of
boots with finely snipped sweetened flaked coconut remainder with
red sugar crystals.

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Popularity: 2% [?]

Chipped Beef Supreme

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Package cream cheese
2 tablespoons Milk
2 tablespoons Chopped green pepper
2 tablespoons Minced onion
3 ounces Chipped beef — shredded
1/2 cup Sour cream

Combine cream cheese and milk over low heat. Add remaining ingredients and
mix well. Make at least 12 hours in advance for best flavor. Great with
cracker assortment. May be served cold or warm.

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Popularity: 3% [?]

Date: Thu, 12 May 94 09:36:38 MDT
From: K_SWOPE@ojc.colorado.edu

Stuffed Mushrooms

Wash and de-stem mushrooms for meal (I figure about 6-8 large caps per person)
Chop stems and 6-8 whole mushrooms
Add equal amounts (equal to chopped stems/caps above) of:
shredded carrots
finely chopped onions

Add 1-2 small crushed/minced/pureed cloves of garlic
Add 3-4 pieces of bread cubed small

You may also add: salt, pepper, Italian herbs if you wish. About a dash of
each–perhaps a little more of the Italian herbs

Put all ingredients in a nonstick fry pan and cook till reduced and browned

(On occassion I’ve stirred in a handfull of cheese (lowfat or nondairy) and
allowed it to melt some.

Fill caps with “stuffing” mixture. Sprinkle w/paprika. Broil till tops are
browned and the caps soften and begin to release their moisture. Serve hot
w/asparagus spears and sectioned oranges.

Popularity: 8% [?]

BEEF AND BROCCOLI WITH GARLIC SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef steak
1 tablespoon Vegetable oil
1/2 teaspoon Salt
1 dash White pepper
1 1/2 pounds Broccoli
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/4 cup Chicken broth
2 tablespoons Vegetable oil
1 tablespoon Vegetable oil
1 tablespoon Finely chopped garlic
1 teaspoon Finely chopped ginger root
2 tablespoons Brown bean sauce
1 cup Sliced canned bamboo shoots

Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips
crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and
white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare
outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems;
remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling
water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in
cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet
or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom.
Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet.
Heat skillet until very hot.
Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root
and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds
or until thickened.

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Popularity: 6% [?]

Title: Klipfish (Klipfisk)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

1 Text Only

Now watch this sleight of culinary hand as I effortlessly slip across
national boundaries and across hemispheres to inextricably link the
cuisines of Denmark and Mexico.

Klipfish is salted dried cod, and Danish klipfish is so good that
large quantities of it are exported to Spain, where “bacalao”, as it
is called there, is much appreciated.

Cut 2 lbs. of fish in pieces and soak for 24 hours in lukewarm water
(or milk, if desired) with a teaspoon of soda. Take up the fish, cut
off the fins, and scrape the skin. Put over the fire in cold water
without salt and cook for half an hour until quite tender.

Serve on a hot platter garnished with parsley and with boiled
potatoes, melted butter, mustard sauce and a dish of diced, hard
boiled eggs (figure one egg per person).

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

Posted by Stephen Ceideberg; March 9 1993.

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Popularity: 7% [?]

CHANTILLY CREAM

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Heavy cream
1 t Vanilla extract
1 t Brandy
1 t Grans Marnier
1/4 c Sugar
2 tb Sour cream

Refigerate mixing bowl and beaters until well chilled;
at least 30 minutes. Combine cream, vanilla, brandy
and Grand Marnier in the chilled bowl and beat with
electric mixer on medium speed for 1 minute. Add sugar
and sour cream and beat on medium just until soft
peaks form, about 3 minutes. Do not over-beat.

Nutritional info per tablespoon: 26cal; .1g pro, 2g
carb, 2g fat (69%)

Source: Chef Prudhomme’s Louisiana Kitchen Miami
Herald, 11/16/95 format by Lisa Crawford, 7/14/96

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Popularity: 4% [?]