Recipe: (43): TALK TKL Kitchen Chat - 12-21-97 - Our Holiday Kitchens

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TALK TKL Kitchen Chat Room - 12-21-97
Recipes From Our Holiday Kitchens
Moravian Christmas Loaf
Festive Cranberry Loaf
Pecan Cinnamon Muffins
Blueberry Bread
Sweet Iced Christmas Bread
Apple Cranberry Eggnog Pie
Eggnog Chiffon Pie
No-Bake Banana Cake
Cake Mix Bread (Bread Machine)
Crunchy Baked Bananas
Cheese Bread (Bread Machine)
Jim's Maple Walnut Bread (Bread Machine)
Christmas Salad
Red Velvet Cake
Igloo Cake
French Toast With Orange Sauce
Swiss Scalloped Potatoes
Mahogany Duck
Mixed Vegetable Casserole
Turnip and Onion Gratin
Roasted Pepper & Rosemary Bread (Bread Machine)
Turkey-Apple Meatloaf
Lemon Scented Broccoli with Garlic and Sun Dried Tomatoes
Sauteed Cauliflower with Sun-dried Tomatoes
Effortless Gravy with Cranberry Sauce
Perfect Gravy
Alpine Mushroom Salad
Biscotti
Tom Collins
Autumn Fruit Salad
Strawberry-Cheese Ball
Bailey's Irish Cream Cheesecake
Amaretto Chocolate Cheesecake
Blueberry Cheesecake Macadamia
Black Forest Cheesecake Delight
Swiss Cheese Fondue
Flan
Fettuccine Alfredo Nuovo
Parmesan Rice
Bananas Flambe
Orange Whip
Clinkerdagger's Steak Pottage
Chocolate Fudge

Betsy at TKL (07:23:53 am) :
Title: Moravian Christmas Loaf
Categories: Penndutch, Breads
Servings: 1
3 c Milk
1 c Butter
1 c Sugar
1/2 c Yeast *dissolved in:
1/4 c Water, warm
6 c Flour
1 ts Salt
1/2 lb Raisins, chopped
1/2 lb Currants
1/4 lb Citron, chopped
1/2 c Almond, blanched, sliced
Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups
of flour and the salt. Mix well. Cover and set aside to rise in a warm
place, over night. In the morning, scald the other cup of milk and add the
butter and stir until melted. Combine with the yeast mixture and add the
sugar and the balance of the flour, kneading the dough well, until it is no
longer sticky. Use more flour if necessary. Combine the fruit and sprinkle
with some flour and add to the dough, mixing well. Cover and let rise again
until double in bulk. Shape in small loaves, place in small pans, and
sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for
40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
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Betsy at TKL (07:25:00 am) :
Title: Festive Cranberry Loaf
Categories: Breads, Fruits, Nuts
Servings: 4
2 c Unbleached flour; sifted
1 c Sugar
1 1/2 ts Baking powder
1 ts Salt
1/2 ts Baking soda
1/4 c Shortening
1 Egg; lg, beaten
3/4 c Orange juice; fresh
1 ts Orange rind; grated
1 c Raw cranberries; coarse chop
1/4 c Walnuts; chopped
1 ts Unbleached flour
Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a
bowl then, using a pastry blender, cut the shortening in until crumbs form.
Combine the egg, orange juice and orange rind and add to the crumb mixture
all at once, stirring until just moistened. Combine the coarsely chopped
cranberries, walnuts and 1 tb of flour and add the mixture to the batter.
Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch
loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a
cake tester or wood pick inserted in the center comes out clean. Cool in
the pan for 10 minutes before turning out to cool to room temperature. Wrap
the loaf in aluminum foil and let stand over night for better slicing.
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Betsy at TKL (07:34:57 am) :
Title: PECAN CINNAMON MUFFINS
Categories: Muffins, Breads, Breakfast
Yield: 4 servings
1 1/2 c Unbleached Flour, Sifted
1/4 c Brown Sugar, Packed
1/2 ts Salt
1 ea Large Egg, Slightly Beaten
1/2 c Milk
1/4 c Sugar
2 ts Baking Powder
1/2 ts Ground Cinnamon
1/2 c Vegetable Oil
1/2 c Chopped Pecans
Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon
into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add
all at once to dry ingredients, stirring just enough to moisten. Stir in
pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each
2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with butter and homemade jelly or jam. Serving Hint: Match the
mood of your mealtime by using a variety of pretty napkins to line a muffin
basket. For a picnic, choose a red and white checked napkin; for special
dinners, use your finest linen napkins; and for Christmas, of course, a
bright red napkin.
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Betsy at TKL (07:38:25 am) :
Title: BLUEBERRY BREAD
Categories: Breads, Holidays, Family
Yield: 15 servings
2 c Flour
1 c Sugar
1 1/2 ts Baking powder
1/2 ts Soda
1/4 ts Salt
2 tb Shortening
1 Egg
1/4 c Orange juice
1 tb Grated orange or lemon rind
Boiling water
1 c Blueberries; fresh or frozen
1/2 c Pecans or walnuts; chopped
Preheat oven to 350 deg. Grease 9 x 5-in. loaf pan. Mix flour, sugar,
baking powder, soda and salt thoroughly. Cut in shortening. Stir in egg.
Add enough boiling water to orange juice and rind to measure 1 cup. Stir
into flour mixture. Add blueberries and nuts; stir gently. Pour batter
into prepared pan. Bake 60 min. Makes 1 loaf.
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Betsy at TKL (07:40:20 am) :
Title: SWEET ICED CHRISTMAS BREAD
Categories: Breads, Holidays, Dupree
Yield: 2 servings
2 1/2 c Bread or unbleached flour
-More flour may be necessary
1 c Warm milk (105F-to-115F)
1 pk Active dry yeast
1/4 c Sugar
1 Egg; at room temperature
1/2 ts Salt
1/2 c Butter; at room temperature
1/2 c Glaceed cherries
1/2 c Chopped mixed candied fruit
1/2 c Date bits
1/2 c Coarsely chopped walnuts
-or pecans
-----------------------------------GLAZE-----------------------------------
1 Egg; beaten, mixed with
1 ts Milk or water
---------------------------------DECORATION---------------------------------
7 Halves of glaceed cherries
7 Walnut or pecan halves
-----------------------------------ICING-----------------------------------
1/2 c Confectioners' sugar
1/2 tb Vegetable oil
1/4 ts Almond extract
Water
This festive bread is perfect for gifts. The recipe can be doubled and
freezes well for up to 2 months. A fermented yeast "starter" gives this
bread a full flavor, but you can omit the process if you're in a hurry.
PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the
flour, the warm milk, yeast and sugar. If time allows, cover the bowl with
plastic wrap and leave the dough at room temperature to ferment and bubble
for 2 hours. If time does not allow, proceed to add the egg, salt and
butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough.
Knead the dough in the food processor, mixer or on a floured board until
elastic and smooth. Mix the cherries, candied fruit, dates and nuts
together and fold and knead 1/3 of the mixture at a time into the dough
until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to
coat. Seal or cover and let rise in a warm place until doubled, about 3/4
to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form
the dough into an oval approximately the length of the pan, and place in
pan. Let rise again until doubled. Brush the loaves with the egg glaze.
Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover
with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE
ICING, mix confectioners' sugar, oil, almond extract and enough water to
make a smooth consistency. Brush cooled bread with icing. Top with the
candied cherries and nuts.
Makes 2 Loaves
NATHALIE DUPREE
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Sharon, WI (10:15:36 am) :
APPLE CRANBERRY EGGNOG PIE
MAKES 1 9-INCH PIE
1 envelope unflavored gelatin
1/4 cup cold water
4 eggs, separated
1/2 cup sugar
1/4 teaspoon salt
1/2 cup milk
2 tablespoons rum or 1 teaspoon rum flavoring
1/4 cup sugar
Baked 9-inch pastry shell
Poached Apple Slices
Cranberry Glaze
Soften gelatin in cold water. Beat egg yolks slightly and combine with 1/2
cup sugar, salt and milk. Cook over low heat until thickened. Add softened
gelatin and stir until dissolved. Add rum or flavoring. Cool.
Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and beat
until stiff. Fold beaten egg whites into cooled custard. Pile into pastry
shell. Chill until set.
Arrange Poached Apple Slices over filling. Cover with Cranberry Glaze. Chill
until serving time.
POACHED APPLE SLICES
Peel, core and slice 2 or 3 Golden Delicious apples. Heat 2 cups apple juice
and 1/4 cup lemon juice. Poach apple slices, a few at a time, just until
tender. Cool and arrange over pie filling.
CRANBERRY GLAZE
Combine 3/4 cup Ocean Spray fresh or frozen cranberries, 1/2 cup sugar and
1/4 cup water in small saucepan. Cook until cranberries pop open. Liquefy in
blender. Return to heat and cook 5 minutes, or until syrupy. Cool and spoon
over top of pie.
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(10:18:35 am) :
Eggnog Chiffon Pie
Baked Pastry Shell
1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cups dairy eggnog
2 slightly beaten egg yolks
1/4 cup rum
2 egg whites
2 tablespoons sugar
3/4 cup whipping cream
Caramel Filigree
For filling, in a medium saucepan combine the sugar and gelatin. Add
eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
rum. Chill till consistency of corn syrup; stir occasionally. Remove
from refrigerator; let stand till partially set (consistency of unbeaten
egg whites.
Meanwhile, in a large mixer bowl beat egg whites till soft peaks form
(tips curl). Gradually add the remaining 2 tablespoons sugar, beating
till stiff peaks form (tips stand straight). Fold egg whites into
gelatin mixture.
Beat whipping cream till soft peaks form. Fold cream into eggnog
mixture. Chill till the mixture mounds when spooned; pile into baked
pastry shell. Chill several hours or until set.
About 1 hour before serving, prepare Caramel Filigree and drizzle atop
pie. Pipe additional whipped cream around pie, if desired.
Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over
medium-low heat without stirring. When sugar begins to melt, heat and
stir constantly till mixture is almost a medium caramel color (syrup
will darken after removed from heat). Stir in a few drops of hot water.
Let stand for 1 minute. Using a spoon quickly drizzle the caramelized
sugar over the top of the pie till a web of caramel is built up.
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(10:31:12 am) : No-Bake Banana Cake
A no-bake cake with fruit and whipped cream.
Ingredients
6 ounces graham cracker crumbs
2 ounces margarine
7 ounces all-purpose flour
3 ounces sugar
8 ounces soft margarine
1 egg; slightly beaten
1/2 tsp vanilla
32 Oreo cookies
6 ounces melted margarine
4 ounces margarine
12 ounces powdered sugar
2 eggs
4-5 Bonita bananas sliced lengthwise
21 ounces chunk pineapple; drained
21 ounces whole strawberries
1 cup whipping cream
chopped nuts
Directions
Mix graham crakers and margarine.
Press into bottom of 8 x 12 pan.
Bake at 350 degrees for10 minutes. Cool
Blend flour, sugar, soft margarine, egg, and vanilla
Pat dough on bottom of a pan.
Bake at 395 degrees for 10 minutes or until golden brown. Let cool.
Crush cookies and mix with melted margarine.
Press mixture into bottom of a pan.
Whip margarine, powdered sugar, and eggs with an electric mixer.
Spread over cooled crust.
Place bananas, cut side down, on top of margarine mixture.
Spread on pineapples.
Spread on strawberries
Whip the cream, and spread over whole dish.
Sprinkle with nuts.
Refrigerate 4 hours before serving
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BV/AR (10:39:31 am) : CAKE MIX BREAD
This is for a bread machine. It tastes like Hawaiian Bread. The texture is
light and very uniform.
Makes 1 large loaf Cycle: White and timer.
Put in order given:
1 1/4 C. warm water
2 Tbsp. butter or margarine/not light
I C. Yellow cake mix (Jiffy mix works well)
2 1/2 C. flour
2 tsp. dry yeast
Try using different cake mixes for different flavors. Lemon, orange, banana,
spice and
cinnamon apple muffin mixes. All turn out great! I have added a couple of
tablespoons of poppy
seeds to the lemon and nuts to the banana one. On this you can be a little
creative!
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BV/AR (10:49:44 am) : CRUNCHY BAKED BANANAS
2 large or 3 small bananas
2 tablespoons brown sugar
1/2 cup miniature marshmallows
1 cup cornflakes cereal
1 tablespoon butter, melted
Heat oven to 375.Peel bananas; cut each lengthwise in half. Place cut sides
up in buttered baking dish.
Sprinkle bananas with marshmallows and sugar. Mix cornflakes and butter;
sprinkle over top. Bake about
12 minutes or until bananas are tender. 4 servings.
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BV/AR (10:55:20 am) : Cheese Bread
Categories Bread Machine
3 C Bread Flour
1/4 C Dry Milk--powder
1 Tbsp Butter
I Tsp Salt
2 Tbsp Sugar
1 1/4 C Warm Water
2 C Cheddar Cheese --6 oz
Christmas Bread
This bread brings us back to America's revolutionary period, during which it
was one of New
England's traditional holiday breads. It is filled with spices, candied
fruit, and the delightful taste
of maple syrup.
1-pound loaf
2 cups whole wheat flour
1/2 cup bread flour
2 tablespoons date sugar
1/4 cup (about 1 small potato) mashed potatoes
1 teaspoon salt
1 teaspoon caraway seeds
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1 cup water
2 tablespoons maple syrup
1 tablespoon canola, safflower, or sunflower oil
1 package active dry yeast
1/4 cup dark raisins
1/4 cup chopped candied citron
1 1/2-pound loaf
2 1/4 cups whole wheat flour
3/4 cup bread flour
3 tablespoons date sugar
1/3 cup (about I small potato) mashed potatoes
11/2 teaspoon salt
1 1/2 teaspoon caraway seeds
3/4 teaspoon ground allspice
3/4 teaspoon ground mace
1 1/4 cup water
3 tablespoons maple syrup
2 tablespoon canola, safflower, or sunflower oil
4 teaspoons active dry yeast
1/3 cup dark raisins
1/3 cup chopped candied citron
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cheat sally/wv (12:03:12 am) : Source of Recipe ;The Bread Machine Magic
1 1/2 pound loaf
Jim's Maple Walnut Bread
7/8 cup water(for welbelt/dak and Zojirushi machines add 1 tbsp more water)
1/2 cup Maple syrup
3cups bread flour
1 tsp salt
1 tbsp butter
1 tbsp sugar
2 tablspoons non fat dry milk
1/4 cup walnuts,chopped
11/2 tsp active dry yeast
1 Place all the ingredients in the machine,select light crust setting and
press start
2 after baking is complete,remove from pan ,place on cake rack and allow to
cool 1 hour before slicing
crust light
optional bake cycle
sweet bread
raisin nut
rapid bake
delayed timer
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wb700 (12:35:54 am) : NO FAT: Christmas Salad
1 Large container no fat cottage
cheese
1 pkg no sugar lime jello
1 carton no fat Cool Whip
Combine all ingediaents in bowl
stiring just before serving
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CC/CA (1:49:11 pm) : Red Velvet Cake
1/2 c. shortening
1 1/2 c. shortening
2 eggs
2 Tbls. cocoa
2 oz red food coloring*
2 c. flour
1 tsp. salt
1 c. buttermilk
1 Tbls. vanilla
1 tsp. soda
1 Tbls. vinegar
Icing:
3 Tbls. flour
1 c. milk
1 c. granulated sugar
1/2 lb. butter
(margarine won't work)
1/2 tsp. vanilla
*One ounce food coloring mixed with 1 oz. water may be used with
satisfactory results.
Cream shortening with sugar; add eggs. combine cocoa and food coloring to
make a paste. Stir into creamed mixture. Sift flour and salt together. Then
with electric mixer at medium speed, add alternately with buttermilk to
mixture. Blend well; add vanilla. Combine soda and vinegar and while still
foaming add to batter. DO NOT BEAT; instead, stir gently. Bake in 2 greased
and floured layer cake pans at 350 degrees for 30 to 35 minutes.
Icing: Cook flour and milk over medium heat until thick, stirring
constantly. Cool, add sugar, butter and vanilla. Beat at high speed until
smooth and creamy. Spread on cooled cake. Icing will take a length of time
to set; it resembles whipped cream when cooled.
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BV/AR (2:29:51 pm) : We like to say this is where Santa and his elves live!
IGLOO CAKE
1 pkg. devils food cake mix
1 ounce unsweetened chocolate
1 package fluffy white frosting mix
1/4 teaspoon shortening
Bake cake in 2 layer pans, 8x1 1/2 inches, as directed on package. Prepare
frosting mix as directed on
package.
Cut layers into halves to make 4 semicircles; put halves together with
frosting to form igloo. Place cake
upright on cut flat edge on serving plate or tray. Frost top and sides of
igloo.
Melt chocolate and shortening over low heat. Using teaspoon, drizzle melted
chocolate on top and sides of
igloo in parallel crisscross lines to make ice block squares. Surround igloo
with sprinkling of granulated
sugar for snow. You can use 1/2 graham cracker for door and 1/4 fourth
cracker for windows on front of
igloo.
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BV/AR (5:28:45 pm) : French Toast With Orange Sauce
3 eggs
1/2 c half & half
1 T grated orange rind
1/3 c orange juice
1/8 t ground nutmeg
Dash of Salt
App. 1/4 c butter, divided
8 slices bread
Orange Sauce(Below)
Combine eggs, half & half, orange rind, juice, nutmeg and salt in a shallow
bowl; beat well.
Melt 2 T butter in a large skiller; dip 4 bread slices, one at a time, into
egg mixture, coating well. Let drain; arrange in skillet, and cook 4 minutes
on each
side or until browned. Repeat with additional bread. Serve
toast hot with orange sauce. Yield: 4 servings
Orange Sauce: 1 c firmly packed brown sugar
2 t grated orange rind
1/2 c orange juice
Combine all ingredients in a small saucepan, stirring well. Bring to a boil.
Reduce heat; simmer until thickened (app. 5 minutes). stirring
frequently. Yield: 1 1/4 cup
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SueA, CA (7:57:29 pm) : { Exported from MasterCook Mac }
Swiss Scalloped Potatoes
Recipe By: Better Homes & Gardens
1 medium onion, thinly sliced separated into rings
1 tablespoon margarine
4 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/4 cups milk
3 medium (1 lb.) potatoes ( 3 cups) thinly sliced
1/3 cup Swiss cheese (3 oz.) shredded
2 tablespoons toasted almonds sliced
For sauce, in a medium saucepan, cook onion in hot margarine till tender.
Stir in flour, salt, nutmeg & pepper. Add milk all at once. Cook & stir till
thickened and bubbly. Remove from heat.
Place half of the sliced potatoes in a greased 1 qt. casserole. Cover with
half the sauce. Sprinkle with 1/2 cup of the Swiss cheese & the almonds. Top
with remaining potatoes and sauce.
Bake, covered in a 350 oven for 35 minutes. Cover & bake for 30-35 minutes
more or till potatoes are tender and golden. Sprinkle with remaining Swiss
cheese. Bake, uncovered, for 5 more minutes or till cheese is melted. Let
stand for 15 minutes

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SueA, CA (8:01:06 pm) : From: waring@ima.infomail.com (Sam Waring)
Newsgroups: rec.food.recipes
Subject: Main courses using Scotch
Date: 20 Oct 1994 10:11:03 -0400
Organization: Austin InfoMail Association - Austin, TX
Message-ID: 385tpn$27g@junior.wariat.org
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: MAHOGANY DUCK
Categories: Duck
Yield: 4 servings
2 Ducks, 4-1/2; 4-3/4 lb
MMMMM--------------------------MARINADE-------------------------------
1/4 c Scotch
3 T Fresh gingerroot, peeled &
-shredded
1 1/2 ts Garlic, minced
2 T Orange zest, julienned
1 ts Coriander seeds, crushed
1 ts Black peppercorns, crushed
3/4 c Soy sauce
2 T Honey
2 T Dark brown sugar, packed
2 sl Bread
2 Scallions
2 Parsley
3 c Beer
MMMMM---------------------------SAUCE--------------------------------
1 3/4 c Brown stock
2 ts Arrowroot, dissolved in
3 T ;Water, cold
Kumquats for garnish
Rinse ducks, pat dry, and remove excess fat from body cavities. Truss
the birds. Arrange them, breast side up, several inches apart on a rack
set over a large roasting pan. Let them dry, chilled but uncovered, for
3 days. In a bowl, combine the Scotch, gingerroot, garlic, zest,
coriander, peppercorns, soy sauce, honey, and brown sugar. Let this
mixture stand, covered and chilled, for 3 days. Stir marinade, and press
it through a fine sieve into a small bowl. Keeping the ducks chilled,
brush them with some of the marinade, every 30 minutes, for 2- 1/2
hours. Let the ducks dry at room temperature for 30 minutes. Stuff each
duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon
remaining marinade into the cavities. Prick the ducks, except for the
breast area, with a fork. Pour the beer into the roasting pan. Roast the
ducks on the rack in the lower third of a preheated 350 F. oven for 30
minutes. Tent birds with foil and roast for 30 minutes more. Discard
foil and roast for another 30 minutes or until a meat thermometer
registers 180 F. (The skin should be very mahogany colored and crisp.)
Remove stuffing ingredients with a spoon and discard them and the pan
juices. Pour the juices from the cavities through a fine sieve into a
small bowl. Skim the fat, and reserve 1/4 cup of the juices. Arrange
ducks on a platter and keep them warm, covered loosely. In a saucepan,
bring the stock to a boil, simmer it for 15 minutes, and stir in
reserved juices. Bring the mixture to a simmer. Stir arrowroot mixture
and add to pan. Cook the mixture over mod-low heat, being careful not
to boil, until thickened. Add salt and pepper to taste. Transfer the
sauce to a heated sauceboat. Garnish the duck with kumquats and serve
with the sauce.
a 1983 Gourmet Mag. favorite
From: kisses@qedbbs.com (Emily L.)
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Leslie Wa (8:28:21 pm) : To one package of frozen Mixed Vegetables ( I like
the Stir fry mixes myself) add 1/2 cup mayonaise, 3/4 cup grated cheese and
1/2 cup Ritz cracker crumbs bake at 350 for 25mins. top with additional Ritz
Crumbs and bake for 5 more mins. I usually double this if I am feeding more
than 4.
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Bill,DC (8:35:26 pm) : * Exported from MasterCook *
Turnip and Onion Gratin
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds turnip -- washed and grated
3/4 pound onion -- chopped
2 tablespoons cornstarch
3/4 cup grated parmesan cheese
1 cup heavy cream
In a large bowl, toss the turnips and onions with the cornstarch and the
parmesan cheese, salt and pepper. Transfer to 2 inch hotel pans, patting
down. Drizzle the cream evenly over the mixture, sprinkle with more parmesan
cheese and bake in a preheated 375 degree oven for 25-30 minutes or until
the top is golden.
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Shelley, LA (8:39:08 pm) : Roasted Pepper & Rosemary Bread
1 cup water
1/4 cup roasted pimentos
2 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
3 1/4 cups white bread flour
1 teaspoon rosemary
1 teaspoon paprika
Add ingredients to machine according to manufacturer's directions. Select
White cycle.
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Shelley, LA (8:56:57 pm) : Roasted Pepper & Rosemary Bread
1 cup water
1/4 cup roasted pimentos
2 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
3 1/4 cups white bread flour
1 teaspoon rosemary
1 teaspoon paprika
1 teaspoon yeast
Add ingredients to machine according to manufacturer's directions. Select
White cycle.
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Bill,DC (8:58:03 pm) : * Exported from MasterCook *
Turkey-Apple Meatloaf
Recipe By : Bill
Serving Size : 10 Preparation Time :0:00
Categories : Healthy And Hearty Poultry Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds turkey -- ground
2 cups bread crumbs -- plain
1 1/4 cups applesauce
3 each egg white
1/3 cup onion -- minced
1/3 cup celery -- minced
1 1/4 tablespoons dijon mustard
1 1/4 tablespoons worcestershire sauce
1 1/4 teaspoons salt
1 teaspoon mrs. dash
1 1/4 dashes black pepper
1 cup chili sauce
In a large bowl, combine all ingredients except chili sauce; mix lightly.
Form into loaves and place on sheet pans sprayed with vegetable spray. Bake
in a preheated 350 degree oven for 45 minutes to one hour or unitl meat is
cooked through. Let Stand for 10 minutes before slicing.
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Bill,DC (8:59:57 pm) : * Exported from MasterCook *
Lemon Scented Broccoli with Garlic and Sun Dried Tomatoes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds broccoli florets
1 tablespoon garlic -- minced
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
to taste salt and pepper
1/2 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.
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Bill,DC (9:01:16 pm) : * Exported from MasterCook *
Sauteed Cauliflower with Sun-dried Tomatoes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups sun-dried tomatoes
2 pounds cauliflower flowerets
1/4 cup olive oil
2/3 cup onion -- finely chopped
1 1/3 teaspoons garlic -- minced
1/2 cup water
1/3 cup italian parsley -- coarsely chopped
to taste red pepper flakes
to taste salt and pepper
1/3 cup parmesan cheese -- grated
Put the tomatoes into a deep hotel pan and cover them with hot coffee urn
water. Allow to steep for 3-7 minutes, until softened. Drain, pat dry on
paper towels, and cut into julienne strips. Set aside.
In a large skillet, heat the olive oil and brown the flowerets on both sides
over medium heat. Add the onion and garlic and saute for another minute or
two. Add the water and continue cooking, stirring constantly, for a few more
minutes, until the cauliflower is crisp-tender, the onion is soft, and all
the browning on the skillet is dissloved.
Add the tomatoes, parsley, hot pepper flakes and salt and pepper. Stir over
low heat until the tomatoes are hot. Transfer to a large bowl and toss with
grated cheese. Serve hot in hotel pans.
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Peggy, WA (9:02:36 pm) :
Effortless Gravy with Cranberry Sauce
The addition of store-bought whole-berry
cranberry sauce to a basic recipe for turkey gravy
ensures that first-time gravy makers will end up
with a sauce that has both depth of flavor and
color.
3-1/2 tablespoons pan drippings from a roasted
Butterball turkey
3-1/2 tablespoons all-purpose flour
1-1/4 cups broth made from the turkey giblets or
canned chicken broth
1/4 cup cream sherry or cranberry juice
1/2 cup whole berry cranberry sauce
Salt and freshly ground pepper to taste
1. Put the turkey drippings into a small saucepan
and heat over medium heat. Add the flour, stirring
continually with a whisk or wooden spoon; cook
for 1 minute, taking care not to let the flour mixture
brown. Slowly whisk in the giblet or chicken broth
to make a smooth mixture. Whisk in the sherry or
cranberry juice and continue to stir constantly until
the mixture comes to a boil and thickens.
2. Reduce heat to low and stir in the cranberry
sauce until incorporated. Season the gravy to taste
with salt and pepper. Keep warm over very low
heat until ready to serve.
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Peggy, WA (9:05:36 pm) : Perfect Gravy
Sprinkle 2 tablespoons of flour in a non stick pan.
(Do not add fat at this stage.) Brown the flour over medium heat. This will
add color to your gravy. Stir frequently. Do not burn.
Add 3 tablespoons of fat, 1 tablespoon at a time, using a spatula to turn
the mixture paste-like. Your gravy will have no lumps if this paste has no
lumps.
Add 1 cup of stock. Cook and stir the gravey until it is smooth and boiling.
Season it with salt, pepper, paprika, garlic, celery salt, nutmeg, etc. (I
also add Chervil).
If your gravy turns out too light, add beef bouillon or a dash of instant
coffee.
You can also add sauteed mushrooms, onions, garlic, milk, etc.
Increase the above quantities as needed for more gravy.
Hint: If your gravy becomes too thin for some reason, use instant mashed
potatoes to thicken.
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Bill,DC (9:07:36 pm) : * Exported from MasterCook *
Alpine Mushroom Salad
Recipe By : Richard Chamberlain, Restaurant at the Little Nell, Aspen
Serving Size : 6 Preparation Time :0:20
Categories : New American Cuisine Salads And Dressings
Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chanterelle mushrooms -- quartered
1 cup porcini mushrooms -- cut into large dice
1 teaspoon garlic -- chopped
1 cup tomatoes -- peeled,seeded,diced
2 tablespoons fresh basil -- chopped
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1/2 cup sun-dried tomatoes -- diced
1/4 cup Italian parsley -- chopped
Preheat oven to 400 degrees F. On a sheet pan, place the mushrooms, garlic,
and olive oil. Toss. Season. Bake in oven until light brown. Remove. Toss
with remaining ingredients. Keep at room temperature.
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Serving Ideas : Serve with "Slow Smoked Beef Tenderloin"--see recipe.
Nutr. Assoc. : 0 0 620 1517 88 0 797 0 1447 0
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Bill,DC (9:14:00 pm) : * Exported from MasterCook *
Biscotti
Recipe By : Elizabeth Powell
Serving Size : 18 Preparation Time :1:00
Categories : Breads Breakfast
Ethnic Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter -- cold
1/4 cup lard -- cold
4 whole eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon anise seed
1 cup almonds -- ground
Sift together flour, sugar, salt, and baking powder. Cut butter and lard
into mixture. Beat eggs slightly and beat in vanilla and almond extracts.
Quickly stir egg mixture, anise seed, and almonds into dry ingredients. Turn
out on a floured board and knead until dough is no longer sticky. Divide
dough into 6-8 pieces. Roll with hands into long rolls. Place rolls on
greased baking pans and flatten slightly with hands. Bake at 325 degrees for
25-30 minutes. Slice each roll diagonally into 3/4 inch pieces. Return to
baking pan, cut side up, and bake at 375 degrees for 5 minutes. Turn
biscotti over and bake 5 minutes more.
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Nutr. Assoc. : 568 0 0 76 0 1368 0 0 0 0 18
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Bill,DC (9:32:54 pm) : * Exported from MasterCook *
Tom Collins
Recipe By : Joe Robertson
Serving Size : 1 Preparation Time :0:05
Categories : Beverages Mixed Drinks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ounces gin
1 teaspoon powdered sugar
1 tablespoon lemon juice -- Juice of 1/2 lemon
club soda -- To fill
1 orange slice
1 maraschino cherry
In a mixing glass, add lemon juice, powdered sugar, and gin. Cover and
shake. Pour into collins glass filled with ice cubes, fill with club soda,
and stir. Garnish with lemon and orange slices and a maraschino cherry.
Serve with straw.
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Nutr. Assoc. : 625 0 797 0 0 0
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Bill,DC (10:03:15 pm) : * Exported from MasterCook *
Autumn Fruit Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:00
Categories : Salads Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider
Wash and core apples and pears, peeling if desired. Cut into one inch
chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine
fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour
over fruit salad and stir to coat fruits evenly. Chill.
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:-) (10:10:44 pm) :
STRAWBERRY-CHEESE BALL
1 cup mayo
1 1/2 cup sharp cheddar cheese, shredded
1/2 cup chopped pecans
2 green onions, chopped
5 oz. strawberry preserves
Mix in ball and refrigerate overnight. Pour 5 oz. strawberry preserves over
ball just before serving.
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Peggy. WA (00:27:46 am) : * Exported from MasterCook *
BAILEY'S IRISH CREAM CHEESECAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
VCDT13A
-----CRUST-----
1 1/2 package Graham crackers -- crushed
6 Butter -- melted
1/3 cup Sugar
MIX AND PAT INTO BOTTOM AND
SPRINGFORM PAN
BAKE AT 350 FOR 10 MINS
FILLING
24 ounce Cream cheese -- unwrapped
And softened in a microwave
On high
5 Jumbo eggs separated
1 1/2 cup Sugar
2 Env. knox gelatin
3 Cocoa
1/2 cup Bailey's irish cream
1 Pt. whipping cream
Soften gelatin in small saucepan with 3/4 cup water.
Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med.
heat. stirring constantly until mixture thickens and bubbles. Cool. Beat
cheese in large bowl until light and fluffy. Add cocoa and beat again. Add
Bailey's and beat some more. Slowly add gelatin mixture an blend well. Beat
egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue
beating until stiff peaks form. Fold into cheese mixture. Whip cream and
fold
into cheese mixture. Pour into crust and refrigerated several hours or
overnight.
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(00:34:41 am) :
* Exported from MasterCook Mac *
Amaretto Chocolate Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
7 oz Amaretti (see note)
2 tb Granulated sugar
5 tb Sweet butter
1 oz Chocolate, unsweetened
FILLING
6 oz Chocolate, semisweet
7 oz Amaretti
4 oz Almond paste
1/3 c Amaretto liqueur
1/4 c Sugar, granulated
1 1/2 lb Cream cheese (room temperature)
4 lg Eggs
1/2 c Heavy cream
MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form
pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food
processor or blender. Mix with sugar in a mixing bowl.
Melt the chocolate and butter in the top of a double boiler, stirring
occasionally. Add the melted mixture to the Amaretti crumbs and sugar and
mix thoroughly. (Don't wash the double boiler; you'll be using it again in
a minute.)
Turn the mixture into the prepared pan. With your fingers, distribute it
evenly over the bottom and press it down into a very firm, compact layer.
Refrigerate while you prepare the filling.
MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat
to 350 degrees F. Partially melt chocolate in the top of a double boiler,
then uncover and stir until completely melted. Remove the top of the double
boiler and set aside to cool.
Break the Amaretti coarsely into a bowl and set aside. Cut the almond
paste into small pieces, and beat on low speed with an electric mixer,
while gradually adding the Amaretto liqueur. Beat until thoroughly mixed
and set aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar
and beat until smooth again. Add the almond paste-Amaretto mixture and beat
until thoroughly mixed. Add the melted chocolate and beat well again. Add
the eggs one at a time, beating at low speed until they are incorporated
after each addition. Add the heavy cream and beat until smooth. Add the
coarsely broken Amaretti and stir gently only to mix.
Turn into the prepared pan, pouring the mixture over the bottom crust.
Rotate the pan gently to level the batter. (Don't worry if the mixture
comes almost to the top; it won't run over.)
Bake 45 minutes. It will seem soft and not done, but don't bake any more;
it will become firm when chilled. The top of the cake is supposed to look
bumpy because of the large chunks of Amaretti. Let cool completely at room
temperature, then carefully remove the sides of the pan and refrigerate the
cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
NOTES:
* This is adapted from Maida Heatter's "Book of Great Chocolate Desserts,"
(Knopf 1980). It won me a blue ribbon at the Martha's Vineyard
Agricultural Exhibition and Fair in 1983. If you ever find yourself in
front of a firing squad, this makes an unbeatable last request.
* Amaretti are Italian almond-flavored wafer cookies. They are usually
sold in metal tins with the wafers wrapped in packages of two inside the
tin. You can also buy Amarettini, which are the same flavor but much
smaller and not individually wrapped. Since you're going to grind some of
the wafers and break the others into chunks, it doesn't matter which size
you start with. One brand is Amaretti di Saronna, Lazzaroni & Co.
* This is an expensive cake, both in terms of the cost of the ingredients
($15-$20) and the number of calories.
: Difficulty: moderate to hard.
: Time: 30 minutes preparation, 45 minutes baking, overnight cooling.
: Precision: measure ingredients carefully.
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(00:36:16 am) :
* Exported from MasterCook *
BLUEBERRY CHEESECAKE MACADAMIA
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
-----CRUST-----
3 1/2 ounce Macadamias -- crush in blender
1 cup Flour
1/4 cup Brown sugar -- pack firmly
1/2 cup Sweet butter -- softened
-----1ST LAYER-----
24 ounce Cream cheese -- softened
1 teaspoon Vanilla
1 cup Sugar
4 Eggs -- room temp
-----2ND LAYER-----
1 cup Sour cream
2 tablespoon Sugar
1/2 teaspoon Vanilla
-----TOPPING-----
2 cup Fresh blueberries
1 tablespoon Cornstarch
3 tablespoon Water -- cold
CRUST: Combine crust ingredients. Mix well; press onto bottom of 10"
springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven
temperature to 350~.
1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and
eggs; beat at high speed with electric mixer until blended and smooth, about
4
minutes. Pour over crust. Bake at 350~ for 40 minutes until set (not
completely firm). Remove from oven; cool 10 minutes.
2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of
cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry topping over
top. Refrigerate before serving.
TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in
blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1
hour
then refrigerate.
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Peggy, WA (00:37:37 am) :
* Exported from MasterCook *
BLACK FOREST CHEESECAKE DELIGHT
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Chocolate wafer crumbs
3 tablespoon Margarine -- melted
16 ounce Cream cheese softened
2/3 cup Sugar
2 Large eggs
6 ounce Semi-sweet chocolate chips *
1/4 teaspoon Almond extract
21 ounce Cherry pie filling (1 cn)
Frozen whipped toppingthawed
* Chocolate Chips should be melted.
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Bake
at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate and extract; pour over
crust. Bake at 350 degrees F., 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top
cheesecake with pie filling and whipped topping just before serving.
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Cow/AR (00:49:57 am) : * Exported from MasterCook II *
Swiss Cheese Fondue
Recipe By : Culinary Arts Inst.
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Egg, Cheese And Legumes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound swiss cheese -- shredded
3 tablespoons cornstarch
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon dry mustard
2 cups buttermilk
1 clove garlic -- split
1 loaf dark rye bread -- cubed
1/4 teaspoon nutmeg
Toss chees with a mix of cornstarch, salt, pepper and dry mustard.
Heat buttermilk with garlice over low heat. When hot remove the garlic and
add cheese. stir constantly until cheese is melted. Add nutmeg.
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Cow/AR (00:53:36 am) : * Exported from MasterCook II *
Flan
Recipe By : Richard Simmons
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sugar
2 large eggs
1 can evaporated skim milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Preheat oven to 350. In small nonstick skillet heat 2 tablespoons sugar over
med high heat. When sugar has carmelized ( turned medium brown), divide it
equally over the bottoms of four 6 ounce souffle dishes or custard cups. Set
aside to cool. In medium bowl whisk eggs to combine withou making foam. Add
salt and remaining sugar. Whisk to mix . Stir in milk, vanilla and spice.
Divide custard over cooled sugar in souffle dishes. Place dishes in small
baking pan. Place pan in oven. Pour enough hot water into baking pan to come
halfway up sides of dishes. Bake for 35 to 45 min until knife inserted just
off center of flan comes clean. It should be slightly loose in the center.
142 calories 1 percent fat 10 g protein
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Cow/AR (00:56:21 am) : * Exported from MasterCook II *
Fettuccine Alfredo Nuovo
Recipe By : Corine
Serving Size : 6 Preparation Time :0:00
Categories : Grains And Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg Fettuccine, uncooked
1 1/4 cups lowfat 2% milk
1/4 pkg light cream cheese (not the no fat) -- 2oz
1/4 cup reduced fat dairy sour cream
1/2 teaspoon garlic powder
1/4 teaspoon each salt and pepper
1/8 teaspoon nutmeg
1 cup fresh grated parmesan cheese
2 teaspoons dried parsley flakes
chicken bouillon
Cook Pasta in water with the boullion cube. In a saucepan over very low heat
whisk together milk, cream cheese, sour cream, and seasonings until hot and
smooth. Do not boil. Remove from the heat and add the cheese and parsley.
Toss with the pasta. Optional, a good shake of red pepper.
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Cow/AR (01:01:08 am) : * Exported from MasterCook II *
Parmesan Rice
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Grains And Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rice
1 onion -- chopped
2 cups water
1 teaspoon salt
1 tablespoon lemon juice
4 eggs -- beaten
1/4 cup oil
3/4 cup parmesan cheese
bread crumbs
Saute the rice and onions until brown, add water, salt and lemon juice and
simmer for 20 min covered. Beat the eggs and add to the rice with the oil
and cheese. Sprinkle breadcrumbs over the top and bake for 40 to 50 min at
325
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Cow/AR (01:05:57 am) : * Exported from MasterCook II *
Bananas Flambe
Recipe By : Cooking with Cornelius
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 firm ripe bananas
1/2 stick butter
4 teaspoons brown sugar
1/2 cup rum
Slice the bananas very thin. In a skillet, saute them quickly in the butter,
sprinkling them with the brown sugar so that the carmelize al little. Warm
the rum in a small saucepan. Pour the warm rum over the bananas and
carefully standing well back with any venting fan turned off, strike a match
and light tthe rum in the pan, shaking the pan until the flame dies down.
Serve directly from the pan or over pound cake or ice cream. With or without
whipped cream.
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Cow/AR (01:13:53 am) : * Exported from MasterCook II *
Orange Whip
Recipe By : Tase of Home Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavored gelatin
1/3 cup sugar
1/8 teaspoon salt
1 3/4 cups hot orange juice (150)
3/4 cup whipped topping
Combine gelatin, sugar and hot orange juice stirring until the gelatin is
disloved. Chill until slightly thickened, about 1 1/2 hours. Beat on low
speed until light and fluffy. Spoon into dessert dishes and chill until
firm. Top with a dollap of whipped cream.
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Cow/AR (01:25:18 am) : * Exported from MasterCook II *
Clinkerdagger's Steak Pottage
Recipe By : Corine/Anchorage Daily News
Serving Size : 12 Preparation Time :0:00
Categories : Beef/Veal Soups/Sandwiches/Stews
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onions -- chopped 1/2 inch
3/4 cup celery -- chopped 1/2 inch
1 cup carrots -- sliced 1/4" thick
1 cup butter
3/4 cup all purpose flour
1 pound lean ground beef
8 cups cold water
1 1/4 cups tomatoes -- diced in juice
2 teaspoons black pepper
2 oz beef base
1 10oz package of frozen mixed vegetables
Preheat oven to 500 degrees. Cook onions, celery and carrots in butter over
medium heat until onions are transparent, about 15 min. Add flour and whisk
until smooth. Cook until mixture begins to boil around the edges. Do not
overcook.
Press ground beef onto a baking sheet not more than 1 inch thick. Bake in
oven until well browned. Drain well and use a spatula to break meat into
cubes about 1 inch in size. Add half the water to cooked vegetables mixture
and cook until it boils around the edges, about 10 minutes, uncovered. Stir
well Add tomatoes, ground beef, pepper, garlic and beef base. Cook for about
10 minutes uncovered. Add remaining cold water and frozen vegetables. Cook
for additional 5 minutes but do not allow to boil. Also a pince of allspice
will bring out the flavors if desired.
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NOTES :
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BV/AR (01:47:12 am) : Chocolate Fudge
12 oz. choc. chips
1 stick maragine
Melt in double boiler.
1 lb. confectioners sugar
2 eggs
1 t vanilla
With mixer, beat butter & chips into sugar.
Add 1 cup chopped nuts. Spread Spread in buttered 9x13 paan and refrigerate
1 hour. Cut into squares
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END OF FILE
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