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recipelink.com Chat Room Recipe Swap
02-01-2000 – 4 Assorted Recipes
KellyWA (10:43:56) : Avocado spread
2 avocados
1 lime juice
2 eggs, boiled (white may be diced and added after homogenizing))
3 garlic cloves
salt, cayenne pepper
mix together and homogenize
1 (green) onion, sliced
1 tomato, diced
mix together.
Alternatively, instead of tomatoes and cayenne, add coarsely ground walnuts and nutmeg. For light entrées, omit eggs.
KellyWA (10:42:05) : (Originally posted to TKL by Linda 1998)
AVOCADO SPREAD
Take a ripe avocado,
peel and remove pit. Cut into chunks and place in a blender or food processor with some lemon juice (to prevent it from turning black) and some low-fat sour cream or yogurt. If you do not eat diary, just use the lemon juice with some of your favorite seasonings. I like a dash of garlic powder and black pepper. This spreads great on sandwiches and can be used as a dip too! Enjoy!
KellyWA (11:31:33) : Hot Spiced Apple Cider
Heat in glass pot or enameled pan:
6-8 cups apple cider
1/2 cup orange, lemon, or lime slices with peel (any combination of the
three)
1 two-inch stick of cinnamon
4-6 cloves
Serve with fruit slices in mugs
Serves 6 to 8
KellyWA (11:28:28) : Spun Apples
1 cup all-purpose flour
1 egg, lightly beaten and combined with 1/2 cup plus 2 tablespoons of cold
water
2 medium-sized firm apples
3 cups plus 1 tablespoon peanut oil, or flavorless vegetable oil
1 cup sugar
1/4 cup cold water
1 tablespoon black sesame seeds
1.Pour flour into large bowl. Slowly pour in egg and water mixture, stirring constantly with large spoon. Stir until you have formed a fairly smooth batter.
2.With a small, sharp knife, slice apples into quarters. Peel and core apple. Cut each apple quarter in half.
3.Lightly grease a large serving plate.
4.Fill a large bowl with one quart of water and a dozen ice cubes.
In a 2 to 3 quart saucepan, heat 3 cups of oil until a haze forms above it. At the same time, combine 1 tablespoon of oil with sugar and water and heat in a 12-inch wok or 10-inch skillet. Bring the sugar, water, and oil to a boil over high heat, stirring until the sugar dissolves. Cook mixture without stirring until the becomes hard (so that a drop of syrup instantly forms a hard mass when dropped into water). Stir in black sesame seeds and reduce heat to low.
Drop 1/2 of the apple wedges into batter. Stir to ensure each wedge is
thoroughly coated. With chopsticks, tongs or slotted spoon, transfer the wedges to the heated oil and deep-fry them for 1 minute, or until they turn light amber. Lift them immediately out of the oil and put them into skillet of hot syrup. Stir to ensure each wedge is thoroughly coated. Remove and drop them one at a time into bowl of ice water. The syrup coating will harden instantly and enclose each piece of apple in clear, brilliant glaze. Transfer the finished spun apples to the lightly greased serving plate and repeat this process for the second 1/2 of apple wedges. Serve the spun apples as soon as possible. The delicate candy glaze will soften if they are allowed to stand too long. Makes 16
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