http://www.recipelink.com
The Recipe Link - TALK TKL - 9-24-97
Assorted Recipes - Part 2 (of 2)

Sour Cream Pancakes
Scalloped Sweet Potatoes
Broccoli Casserole
Red Swiss Chard with Lime and Chiles
Vegetable Ratatouille
Seafood Gumbo
Lemon Scented Broccoli with Garlic and Sun Dried Tomatoes
Cherry-Sauced Turkey Breast
Vegetables Mornay
Baked Butternut Squash w/ Apples and Maple Syrup
Basil Stuffed Chicken with Tomato-Basil Pasta
Tomato-Basil Pasta:
Lime-Grilled Chicken with Black Bean Sauce
One Pan Chocolate Peanut Bars
Herb Rubbed Turkey Breast with Shiitake Mushroom Gravy
Mixed Greens w/ Spiced Pecans, Chevre & Hot Cider Dressing
Bratwurst In Sour Cream (With Apple Cider)
Tofu Cream Soup
Thai Style Peanut Salad
General Jelly From Fruit Recipe
Spiced Grapes

Risa G., NJ (10:09:03 pm) : This is from Bob Bowersox of QVC. It sounded
really good:

Sour Cream Pancakes
Makes about 16 4" pancakes; should serve 4.

3/4 cup flour
1/4 cup quick-cooking rolled oats
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
1 cup sour cream
1 egg
2 tablespoons butter, melted
Vegetable oil
Maple syrup, warmed
Sliced peaches, skins removed
Blueberries, stems removed
Grated orange peel

In a large bowl, stir together the flour, rolled oats, sugar, baking powder,
baking soda, cinnamon,
and salt. Mix well.

In a large measuring cup, combine the buttermilk, sour cream, egg, and
melted butter. Beat until well
mixed. Add the buttermilk mixture to the flour mixture and mix well to form
a smooth batter.

For each pancake, pour about 1/4 cup of the batter onto a hot griddle
(greased, if not non-stick).
Cook until little bubbles appear on the tops of the pancakes, 3-5 minutes.
Using a spatula, turn them
and cook on the second side until both sides equally browned, 1-2 minutes
longer. Transfer to a
warmed platter and keep warm while you make more.

Drizzle the pancakes with the warmed syrup and top with the fruit and orange
zest.
----------------------------------------------------------------------------
Bill, DC (10:10:52 pm) : Here is a simple swee potato dish.

* Exported from MasterCook *

Scalloped Sweet Potatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons olive oil
1 1/2 pounds peeled sweet potatoes -- 1/4 inch slices
1/2 pound chicken stock
2 1/4 tablespoons flour
1 1/8 dashes ground nutmeg

Preheat oven to 350 degrees. Coat 2 inch hotel pans with oil. Arrange slices
of sweet potatoes in the pans in a single layer. Season with salt and
pepper. Repeat layering and seasoning with remaining potatoes. Whisk broth
together with flour and nutmeg to blend. Pour over potatoes.

Cover tightly with aluminum foil. Bake until almost tender, about 35-50
minutes. Uncover; increase oven temperature to 400 degrees and bake until
potatoes are tender and most of the liquid evaporates, about 15 minutes
longer.

Serve.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Candy,VA (10:11:41 pm) : Broccoli Casserole
2 pkg frozen chp broccoli
1 can cream chicken soup
bread crumbs
3/4 c mayo
1 t curry powder
Put broccoli in boiling water with little salt. Cook until broken up ( about
3 minutes). Drain. Add other ingredients. Put in casserole dish. Top with
bread crumbs. Bake 25-30 minutes. The book says MEN LIKE THIS :-)
----------------------------------------------------------------------------
Bill, DC (10:12:49 pm) : This one is truly flavorful if you like greens.
* Exported from MasterCook *

Red Swiss Chard with Lime and Chiles

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Olive Oil
2 1/3 pounds red swiss chard -- wash and trimmed
1 1/2 teaspoons garlic -- minced
1/4 cup lime juice
3/4 teaspoon crushed red pepper
1 1/2 teaspoons granulated sugar
salt and pepper -- to taste

In a large skillet, heat the olive oil over high heat. When the oil is very
hot, add the chard and stir vigorously until it has turned bright green and
becomes slightly wilted, about 1 minute. Add the garlic and cook 20 seconds
more. Add the lime juice, red chiles, sugar, salt and pepper and cook an
additional 15 seconds. Remove from the skillet and serve.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Risa G., NJ (10:13:17 pm) : Another from Bob Bowersox:

Vegetable Ratatouille
Makes 4 Servings.

4 tablespoons olive oil
1 eggplant (about 1 pound), cut into 1" cubes
2 zucchini, cut into 1/4" rounds
1 yellow onion, cut into 1/4" slices
mix of red, yellow, orange and green peppers, but into 2" squares
2 tomatoes, cut into 1/2" thick rounds, then cut those in half
3 cloves garlic, minced
1/4 cup chopped fresh Italian flat-leaf parsley
2 tablespoons red wine vinegar
salt and freshly-ground pepper
20 fresh basil leaves, cut into thin strips

Place the oil in a large skillet or chicken fryer and heat. Add the
vegetables and toss well, then cover
and saute under cover for about 1 minute, then uncover, toss again, cover
and saute under cover
again. Add the garlic, red wine vinegar, salt and pepper, toss, cover and
cook again. The idea is to
get the vegetables browned in the oil without overcooking them.

Add the parsley and basil and cook, again tossing to keep the vegetables
from overcooking on any
one side. When they are crisp-tender and brightly colored, remove from the
heat and serve.
----------------------------------------------------------------------------
Vicki,La (10:16:47 pm) : angel,LA (10:15:04 pm) : Seafood Gumbo

1/2 cup flour
1/2 cup oil
1 large onion, chopped
1 clove garlic, minced
1/2 bellpepper, chopped
1/4 cup parsley, chopped
2 lbs. shrimp or crawfish
1 lb. crabmeat
1 quart oysters with liquor
2 bay leaves
1 tablespoon Worcestershire sauce
2 quarts of water
salt, pepper, Tabasco and fil'e to taste

Make a roux by browning flour in hot oil until
dark brown. Add water slowly, gradually
smoothing into a paste. Continue adding all the
water. Add vegetables and cook 30 minutes. Add
crabmeat with some claws and broken body
chunks. Add bay leaves and all seasonings, but
save parsley until near the end of the cooking
time and the fil'e for the last. Cook 15 minutes.
Add shrimp and oysters and cook until oysters
curl (5 minutes). Cut heat, add fil'e and serve.
Fil'e powder is make from Sassafras leaves and
is a thickener. Start with 1 tablespoon and add
more if necessary, or put a bowl on the table for
individual serving. Serve gumbo with rice.
r

----------------------------------------------------------------------------
Bill, DC (10:17:02 pm) : We seem to be doing a lot of veggies tonight. I
enjoy this one.

* Exported from MasterCook *

Lemon Scented Broccoli with Garlic and Sun Dried Tomatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 pounds broccoli florets
2 1/4 teaspoons garlic -- minced
2 1/4 tablespoons olive oil
2 1/4 tablespoons lemon juice
3/4 teaspoon lemon zest
to taste salt and pepper
3/8 cup sun-dried tomatoes, rehydrated -- julienned

Steam the broccoli for about 3-4 for minutes or until CRISP TENDER.

Meanwhile, heat the oil in a skillet over medium heat. Add the garlic and
saute until it turns white. DO NOT BROWN GARLIC OR IT WILL BE BITTER!

Add the cooked broccoli, sundried tomatoes, lemon juice and lemon zest.
Saute briefly to combine. Season to taste with salt and pepper.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Betsy, NY (10:26:51 pm) :
From: loveaa@earthlink.net
Newsgroups: alt.food.low-fat

Cherry-Sauced Turkey Breast

2 pounds Roast of boneless turkey breasts
3/4 cup fat-free chicken broth
1 16 oz. can dark sweet cherries in heavy syrup
1/4 cup sugar
2 tablespoons vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 tablespoons cornstarch

Preheat oven to 350. Spray an 8x8x2-inch baking dish with
non-stick cooking spray. Place turkey breast roast in dish skin
side up. Add broth. Cover with foil; cook 45 minutes. Remove
foil; cook 30 to 45 minutes more or until thermometer pops up,
basting occasionally. Remove from oven. Let stand 10 minutes
before slicing.

Meanwhile, drain cherries, reserving juice. Mix all but THREE
TBS of the cherry juice with sugar, vinegar, cinnamon and cloves.
Bring sauce to a boil, then reduce heat and cook for 10 minutes.
Mix reserved THREE TBS cherry juice with cornstarch, then add to
hot sauce, stirring constantly until thickened. Add cherries to
sauce and remove from heat.

When turkey is done, remove skin and slice into about 8 slices.
Heat up sauce. Spoon two tablespoons of sauce over each serving.

Nutrition (per serving): 407 calories

----------------------------------------------------------------------------
Candy,VA (10:27:12 pm) : Vegetables Mornay
Steam 2 pkg frozen mixed veggies in a tightly covered pan with 1/4 c water.
Cook only until crisp tender-about 5 minutes. Drain & reserve liquid. Season
with 1 tsp salt, 1/4 tsp garlic, 2 T butter and mix gently.
Sauce:
1/4 c butter
1/4 c sifted flour
2 c liquid. Add enough milk or cream to make 2 cups
1 t salt
1/4 c grated parmesan cheese
pinch nutmeg
pinch thyme
1/8 t garlic salt
Melt butter in pan & blend in flour. Add liquid, stirring constantly till
thick. Add rest of ingred & simmer 5 minutes. Spread veggies in greased
baking dish. Pour sauce over and cover with bread crumbs. Drizzle with
melted butter. Bake 30 minutes at 350 and brown under broiler. Serves 8
----------------------------------------------------------------------------
Bill, DC (10:32:57 pm) : Here comes an Autumnal Veggie.

* Exported from MasterCook *

Baked Butternut Squash w/ Apples and Maple Syrup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds butternut squash -- peel,deseed,chop
1 1/8 pounds granny Smith apple -- peel,seeded,wedged\
3/8 cup black currants
to taste ground nutmeg
3/8 cup maple syrup
2 tablespoons butter -- cut in pieces
2 1/4 teaspoons lemon juice

Preheat oven to 350 degrees. Steam squash for about 3 minutes. Drain well
and combine with apples and currants. Season with nutmeg, salt and pepper
and put into a large bowl. Combine maple syrup, butter and lemon juice in
sauce pan. Whisk over low heat until butter melts. Pour syrup over squash
mixture and toss to coat evenly. Put squash into 2 inch hotel pans that have
been sprayed with vegetable spray.

Bake until squash and apples are very tender, stirring occasionally, about 1
hour. Serve.

- - - - - - - - - - - - - - - - - -

NOTES : Can be made a day ahead and reheated in a 350 degree oven for about
30 minutes.

----------------------------------------------------------------------------
Betsy, NY (10:43:35 pm) :
Date: Thu, 28 Jul 1994 08:38:50 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
Subject: BasilStuffedChicken/BasilPasta

From 8/94 Southern Living Magazine

Basil Stuffed Chicken with Tomato-Basil Pasta

4 (4oz) skinned and boned chicken breast halves
1/4 tsp salt
1/4 tsp garlic powder (I'd crush garlic!)
2 bunches fresh basil, about 20 large basil leaves
Tomato-Basil Pasta
Garnish: Fresh basil sprigs

Place each piece of chicken between 2 pieces of plastic wrap; flatten
to 1/4 inch thickness, using a meat mallet.

Sprinkle chicken breasts evenly with salt and garlic powder. Arrange
basil leaves in a single layer over chicken. Starting at the short
end, roll up 2 chicken breasts. Place each roll on top of a
remaining chicken breast, and roll up, forming two larger rolls.
Secure with wooden picks.

Cook, covered with grill lid, over medium hot coals, 18 to 20 minutes,
turning once.

Wrap in aluminum foil, and refrigerate overnight.

Remove from refrigerator and unwrap. Place chicken rolls on a
microwave safe plate and cover with wax paper. Microwave at
medium-high heat 1.5 minutes, turning once. Remove wooden picks.

Cut each roll into thin slices. Serve with Tomato-Basil Pasta.

Tomato-Basil Pasta:

1 tbsp margarine
2 cloves garlic, minced
1/4 cup lemon juice
1/4 cup dry white wine (ie Chablis)
1/4 cup peeled, seeded, and finely chopped tomato
8 oz pasta (Spaghetti is what recipe recommends)

Melt margarine in a large saucepan over medium heat; add minced garlic,
and cook 1 minute, stirring constantly. Add lemon juice and remaining
ingredients; toss gently. Yield: 4 servings

(If this were from one of my Italian cookbooks, there would be just
a touch of extra-virgin olive oil rubbed over the "inside" of the
chicken breasts, and probably pine nuts sprinkled on the basil)
----------------------------------------------------------------------------
Betsy, NY (10:55:07 pm) :
From: plgold@ix.netcom.com
Newsgroups: rec.food.recipes

Lime-Grilled Chicken with Black Bean Sauce
Yield: 4 servings.

The exotic flavors of South Florida and the Caribbean combine in
this attractive yet easy entree. Serve it with yellow rice, a tossed
green salad, and crusty bread to use for sopping up every single
drop of the delicious savory sauce.

3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1/4 teaspoon ground red pepper
4 cloves garlic, crushed
4 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
2 cups water
1/2 cup diced red bell pepper
1 tablespoon chopped purple onion
1 cup drained canned black beans
1/2 cup unsweetened orange juice
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, crushed
Fresh cilantro sprigs (optional)

Directions:

Combine first 4 ingredients in a large zip-top heavy-duty plastic
bag. Add chicken; seal bag, and marinate in refrigerator 8 hours,
turning bag occasionally. Remove chicken from bag, reserving
marinade. Coat the grill rack with cooking spray; place on grill
over medium-hot coals. Place chicken on rack, and cook 10 minutes on
each side or until chicken is done, basting occasionally with
reserved marinade. Set aside, and keep warm.

Bring water to a boil in a small saucepan; add bell pepper and
onion. Cook 30 seconds; drain. Plunge into ice water; drain well.
Set aside.

Position knife blade in food processor bowl; add beans and next 5
ingredients. Process until smooth. Pour into a saucepan, and cook
over medium heat until heated. Spoon 1/4 cup plus 1 tablespoon bean
mixture onto each of 4 serving plates. Place 1 chicken breast half
on top of sauce; top each with 2 tablespoons bell pepper mixture.
Garnish with fresh cilantro, if desired.

Nutritional Info:> CALORIES 263 (27% from fat); PROTEIN 30.7g; FAT
7.8g (SAT 1.8g, MONO 2.3g, POLY 2.6g); CARB 16.3g; FIBER 2.3g; CHOL
72mg; IRON 2.2mg; SODIUM 349mg; CALCIUM 36mg.

----------------------------------------------------------------------------
Kathy-Idaho (10:56:39 pm) : One Pan Chocolate Peanut Bars

3/4 Cup packed brown sugar
1/3 cup margarine
3/4 tsp. vanilla
1 egg yolk
2 cups Bisquick baking mix
1 package 5.75 ounces milk chocolate chips
1/2 cup chopped peanuts

heat oven to 350. Mix brown sugar, margarine, vanilla and egg york with fork
in ungreased rectangular pan 13x9x2 inches. Stir in baking mix until
moistened - will be crumbly. Press mixture venly in pan. Bake until light
brown 16 to 18 minutes. Immediately sprinkle chocolate chips over top. Let
stand until choloclate are softened, spread evenly and sprinkle with
peanuts. Cut into bars.

----------------------------------------------------------------------------
Bill, DC (10:58:32 pm) : Thanksgiving is coming. This turkey is fabulous. I
prefer to use turkey breast, but you could also rub the herbs under the skin
on a whole bird.

* Exported from MasterCook *

Herb Rubbed Turkey Breast with Shiitake Mushroom Gravy

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes Taste Of New England

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Turkey
2 1/4 teaspoons rosemary -- fresh chopped
2 1/4 teaspoons thyme -- fresh chopped
2 1/4 teaspoons tarragon -- fresh chopped
3/4 teaspoon black pepper
1/2 teaspoon salt
2 pounds turkey breast -- boneless

1 1/2 tablespoons melted butter
1 cup low sodium chicken broth

Gravy
2 tablespoons flour
2 tablespoons sherry
1 1/2 teaspoons butter
3 ounces shiitake mushrooms -- stemmed and sliced
3/4 teaspoon rosemary -- fresh chopped
1 cup low sodium chicken broth
1 1/3 tablespoons heavy cream
1/2 teaspoon thyme -- fresh chopped
1/2 teaspoon tarragon -- fresh chopped

Mix the first 5 ingredients in a bowl. Pat turkey breast dry with a towel
and place on roasting rack in a pan. Brush breasts with oil and rub herb mix
all over them. (Can be prepared one day ahead to this point.)

Position turkeys in a 425 degree preheated oven. Drizzle melted butter over
turkey. Divide up the first amount of chicken stock between all the pans and
roast turkey for 45 minutes. Remove turkey from oven and cover breasts with
foil. Reduce oven temperature to 350 degrees. Return turkey to the oven;
roast four about 1 hour more, basting frequently, injecting with baster if
necessary. Roast turkeys until an internal temperature is reached of 160
degrees. Remove turkeys from the oven and allow to rest for about 10-15
minutes before slicing.

To prepare the gravy, mix the flour and sherry in a bowl unti smooth paste
forms. Melt butter in a heavy sauce pan over medium high heat. Add mushrooms
and rosemary and saute until mushrooms begin to soften, about 3-5 minutes.
Add chicken stock and any remaining pan juices from the turkeys and bring to
a simmer. Add flour paste and whisk until smooth. Bring mixture to a boil,
stirring frequently. Boil until thickened to a light gravy, about 5-10
minutes. Mix in cream, thyme and tarragon. Season to taste with salt and
pepper.

Slice turkeys and layer into sprayed 2 inch hotel pans. Garnish with
mushroom gravy and something green.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Bill, DC (11:15:48 pm) : Here is another holiday recipe. The pecans make
great xmas gifts wrapped up in little bundles. Enjoy.

* Exported from MasterCook *

Mixed Greens w/ Spiced Pecans, Chevre & Hot Cider Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads And Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Spiced Pecans
1 pint pecan halves
2 1/2 tablespoons vegetable oil
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard

Hot Cider Dressing
1 pint Apple Cider
8 slices bacon -- Cut in 1 inch pieces
3 each shallot -- minced
1 teaspoon ground cinnamon
1 tablespoon honey and mustard -- mixed
1/2 cup olive oil
salt and pepper -- to taste

Salad
3 quarts Mesclun
1 1/2 each McIntosh Apples -- Cored and sliced
4 ounces Chevre cheese -- crumbled

1. Prepare the spiced pecans: Place the nuts in a bowl, cover with boiling
water, and let soak for 15 minutes. Drain well and pat dry with paper
towels.

2. Preheat oven to 300 degrees.

3. Spread the nuts on a dry sheet pan and toast them stirring occasionally,
for about 45 minutes. Remove the nuts and increase the oven temperature to
350 degrees.

4. Whisk together the vegetable oil, sugar, salt, cinnamon, nutmeg, cloves,
ginger and mustard in a bowl. Add the hot nuts and toss to coat thoroughly.
Spread the nuts in a single layer on the sheet pan and roast for 15 minutes.
Let cool and store in an airtight container up to 2 weeks.

5.When ready to prepare the salad, place the cider in a saucepan and boil
until reduced to 1/2 cup, 20-25 minutes. Set aside. Saute the bacon in a
skillet over medium high heat until crisp. Drain on paper towels and discard
all but 3 tablespoons of the fat remaining in the skillet. Add the shallots
to the skillet and saute over medium heat until softened, about3 minutes.
Whisk in the cinnamon and mustard and cook 1 minute more. add the reduced
cider and the olive oil; season to taste with salt and pepper. Keep the
dressing hot in a bain marie.

6. Toss the salad green, 1cup of the spiced pecans, the reserved bacon,
apples and chevre together in a large bowl. Toss with the hot cider and
serve at once.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Margaret, MA (11:19:45 pm) : * Exported from MasterCook *

Bratwurst In Sour Cream (With Apple Cider)

Recipe By : magazine in seventies
Serving Size : 6 Preparation Time :0:00
Categories : German
Main (Meat) Dishes =Very Good=

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 Oz Bratwurst -- Cooked (2 Pkg)
or
2 Lb Knockwurst -- (2 Pkg)
2 Tbsp Butter or Margarine
2 Medium Onions -- Thinly sliced
3 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cups Apple Cider
1 Cup Sour Cream
Hot Buttered Noodles

Brown sausages well on all sides in butter or margarine in large skillet;
remove sausages froms skillet.

Saute onion slices until soft in same skillet. Stir in flour and salt; blend
well. Stir in apple cider; cook until bubbly.

Return sausages to skillet; cover. Lower heat; simmer sausages for 15
minutes.

Spoon sour cream into a small bowl; gradually blend in 1 cup of the hot
sauce; stir mixture into skillet. Cook, stirring constantly, until sauce is
hot, but do not allow to boil.

Serve with hot buttered noodles.

- - - - - - - - - - - - - - - - - -

NOTES : 4 servings

= = = = = = = = = = = = = = = = = = = = = = = = = = = = =

* Exported from MasterCook *

Tofu Cream Soup

Recipe By : The Tofu Cookbook, Cathy Bauer and Juel Andersen, 1979, Roda
Serving Size : 4 Preparation Time :0:00
Categories : =Good= Soups
Book

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Butter or Olive Oil
2 Tbsp Finely Chopped Onion
1 Cup Thinly Sliced Carrots
1 Small Zucchini -- Thinly sliced
3 Tbsp Flour
1 Tsp Salt
1/4 Tsp Pepper
1 Cup Chicken Broth
2 Cups Milk
1/2 Lb Silken Tofu -- Cut in 1/2" cubes

Melt butter in large skillet; add onion, carrots and zucchini. Cook over
medium heat just until tender, about 5 minutes.

Stir in flour, salt and pepper; cook and stir over low heat for 3 minutes.
Gradually add broth, stirring constantly until thickened. Gradually stir in
milk. Cook and stir over low heat, about 10 minutes. Add tofu and heat
thoroughly.

- - - - - - - - - - - - - - - - - -

NOTES : Makes 4 one-cup servings

Lower the butter or olive oil for a lower fat version.

----------------------------------------------------------------------------
Bill, DC (11:27:22 pm) : This salad is nice and light.

* Exported from MasterCook *

Thai Style Peanut Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads And Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad
3/4 head romaine lettuce -- washed,cut and spun
3/8 cup fresh mint -- coarsely chopped
3/8 cup cilantro leaves -- coarsely chopped
3/4 each cucumber, peeled, halved -- seeded&thinly sliced
1 1/2 each tomatoes -- cut in wedges
1 1/2 cups bean sprouts -- rinsed and drained
3/4 cup roasted peanuts -- coarsely chopped

Dressing
1/4 cup lime juice
2 1/4 tablespoons fish sauce
1 1/8 teaspoons sugar
3/4 teaspoon soy sauce
3/4 teaspoon chili pasted with garlic
1/4 cup peanut oil
salt and pepper -- to taste

Place the lettuce into a bowl with mint, cilantro, cucumber, tomato, bean
sprouts and peanuts.

Combine the dressing ingredients in a bowl and mix well. Drizzle over the
salad and toss.

Serve.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Betsy, NY (11:29:53 pm) :
Sharon - here's a general jelly recipe

Date: Fri, 29 Jul 1994 09:58:00 PDT
From: Jenny Evans JennyE@NAIT.AB.CA
Subject: Jelly : recipe

Someone asked for recipe for making jelly from fruit (apple, blackcurrent,
etc.). I use a basic method which works for most fruits, also a little old
book I bought in the UK 30 years ago, plus watching and helping my Mother
who
made stacks of jam and marmalade every year.
General things to know about jelly is that to "jell" you need the right
amounts of sugar, acid, pectin and water, and boil it up for the right
length
of time. The fruit usually provides the acid and pectin and some or all of
the water depending on the kind of fruit. You provide the sugar. The people
who market pectin for jams & jellies would like you to believe that you
can't
make jam or jelly without their product, but actually most fruits have
plenty
of pectin. I use added pectin for jamming strawberries or rhubarb or cherry.
Apple, plum, gooseberry, raspberry, red and black currants I do without. Low
pectin fruit can be mixed with high pectin fruit (apple peels and cores
give you lots) for a combination jelly

General recipe for jelly: Chuck the fruit into a large pan. For jelly you
can leave in the skins, pits etc. If the fruit is large (eg apples), cut
into
chunks. Just cover with water. For very watery fruit, use less or no water
- just mush up the fruit. Stew the fruit until it is soft. You should have
had enough water so that the resuld now is quite liquid.

Hang up in a fabric bag to drip. I have an "official" jelly bag, a cone of
close-woven nylon hanging point down from a metal frame, but before I got
that I used an old flanelette diaper (=nappy in UK) (yes, well laundered ;-}
) tied up as a bag and hung from the cupboard door handle with string.
Let drip into a bowl for about 24 hours, mix up the mush now and again and
squeeze gently to get out more juice. Avoid squeezing so hard that the juice
gets very cloudy. The mush can still yield up some pulp for other uses if
you have a pulp extractor.

Measure the juice. General rule: for every cup of juice you need a cup of
sugar (regular granulated). Some recipes for specific fruits call for a bit
less sugar, but the 1 to 1 rule works for everything. Warm the sugar in the
oven set at low, 200 deg F. At the same time, wash & rinse the jars, and
heat
them in the same oven to sterilise them.

Bring the juice to the boil. Add the sugar, stir and keep just below
boiling until sugar is melted/dissolved. Then boil hard for 5 to 15 minutes
until a blob spooned onto a cold plate starts to jell. Take off heat,
quickly stir and skim off any scum that appears on the surface. Ladle into
the hot jars and seal while still hot. I used to use a wax paper disc and
celophane top held on with an elastic (UK Method), then I went to the melted
parafin wax, now I use bottling jars with the special lids that seal. It may
jell as soon as it cools, or some jellies take a day or 2 to set. If it is
still liquid after several days it may not have been boiled up enough -
retrieve by tipping into the pan and boiling up some more and rebottling.
Jenny Evans
----------------------------------------------------------------------------
Crabby, VA (11:33:30 pm) : Spiced Grapes
Nell Hall (Charleston Receipes)

8 pounds grapes 4 sticks cinnamon
4 pounds sugar 1 oz. whole cloves
3 cups vinegar 2 blades mace

Remove and set aside skins of grapes. Cook pulp in vinegar with spices tied
is cheese cloth until grapes are soft. Mash through fine sieve, keeping out
seeds. Add Sks. Bring to boil and add sugar, bag of spices. unitl thick. Put
into glasses and seal.

----------------------------------------------------------------------------

END OF FILE - Part 2 (of 2)

The Recipe Link
http://www.recipelink.com