Recipe: 47 Assorted (off-topic) Recipes

 http://www.kitchenlink.com

 TALK TKL Kitchen Chat Room - 1-7 to 1-11
Assorted (off topic) Recipes

Chocolate Biscotti
Cherry Biscotti
Roasted Green Beans
Maryland Crab Cakes( from Nora's kitchen)
Pan-Fried Crab Cakes With Bell Pepper Butter Sauce
James Beard Crab Cakes
Jeff Smith's Crab Cakes
Baked Potato Soup
Potato Cheddar Soup
Potato-Cheese Soup
Biscuits Like Mom Never Made
Angel Biscuits
Tiramisu
Tiramisu - Light
Smoked Fish Dip
Reuben Burger Pie
Reuben Loaf
Reuben Sandwich
Fried Garlic Chicken Recipe
Garlic Chicken
General Tso's Chicken
Kung Pao Chicken
Lemon Chicken
Lemon Chicken
Perfect Fried Chicken
Garlic shrimp/prawn 
Bicol Express
Gazpacho
Guacamole Soup
Old-Fashioned Hermits
ABM Cinnamon Rolls
Doughnuts
Chocolate Cake
Hot Potato Salad With Bacon
Baked Rabbit
Drunken Rabbit with Maple Barbecue Sauce
Homemade Potato Soup
Broiled Fish Fillets
Divine Chocolate Souffle
Kung Pao Chicken
Dragon Breath Chicken Wings
Spicy Baked Shrimp
Spicy Thai Battered Fish
..Spicy Malt Seasoning Sauce
French Fried Lobster
Homemade MarshmallowsTALK TKL Chat Room Recipes - 1-7 through 1-10
Assorted (Off Topic) Recipes

CC/CA (5:38:12 pm) : Chocolate Biscotti

1 1/2 to 1 3/4 cups all-purpose flour
1/2 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup sugar
3 tablespoons butter, softened
2 eggs
1/2 teaspoon almond extract
1/2 cup almonds, coarsely chopped

Preheat oven to 350F. Grease a 15x10 cookie sheet (or one that will be long
enough to fit the biscotti loaf). In small bowl, combine flour, cocoa,
baking powder and baking soda; set aside.
In large mixer bowl, beat sugar, butter, eggs and almond extract until
creamy. Gradually beat in flour mixture. Stir in almonds. Divide dough in
half. Shape into two 12-inch long logs; flatten slightly. Place in prepared
pan.
Bake 25 minutes. Cool in pan on wire rack 5 minutes. Cut into 1/2 inch thick
slices; return slices to pan, cut-sides down. Bake 20 minutes longer. Cool
completely.
Makes about 4 dozen cookies.
Per cookie: 46 calories; 2 g fat; 11 mg cholesterol; 29 mg sodium

*My Notes* Originally, the recipe called for 1-1/2 cups flour. This resulted
in a *very* sticky dough. I added just enough more flour to make the dough
non-sticky; probably only 3-4 tablespoons.
The logs spread slightly in baking; don't place them too close together.
I didn't have any almonds when I made these and didn't have an appropriate
substitute, so I omitted them. It occurred to me later that I could have used
mint extract instead the almond extract, since I didn't put any almonds in
the dough.
The taste of these biscotti is slightly bitter, due to the cocoa. If you
don't care for that taste, you might want to increase the sugar a bit.
----------------------------------------------------------------------------
CC/CA (5:45:05 pm) : Cherry Biscotti

These twice-baked Italian cookies are prefect for dunking in coffee or milk

2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 cup chopped dried tart cherries
1 egg white
1 tablespoon water
granulated sugar

In a medium mixing bowl, combine flour, walnuts, baking powder and salt; set
aside.

In a large mixing bowl, combine sugar and eggs. Beat with an electric mixer
at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and
pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1
to 2 minutes, or until well mixed. Gradually add flour mixture; mix on low
speed 1 to 2 minutes, or until well mixed. By, hand stir in cherries.

Turn dough onto lightly floured surface (dough will be soft and sticky).
Lightly sprinkle with additional flour; knead flour into dough. With floured
hands, shape into 2(8x2-inch) logs. Place 3 to 4 inches apart on a greased
baking sheet; flatten tops slightly. Combine egg white and water; brush on
logs. Sprinkle with sugar.

Bake in preheated 350 degrees oven 25 to 30 minutes, or until lightly
browned and firm to the touch. Let cool on baking sheet 15 minutes.

Reduce oven temperature to 300 degrees. With a serrated knife, cut logs
diagonally into 1/2-inch slices; arrange slices, cut-side down, on baking
sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until
golden brown. Remove to wire rack; let cool completely.

NOTE: Store dried cherries in a cool, dry area. For longer shelf life,
refrigerate or freeze in resealable plastic bags or airtight containers.

----------------------------------------------------------------------------
Betsy at TKL (2:48:14 pm) :

From: mary1313@aol.com (MARY1313)
Newsgroups: rec.food.cooking

Roasted Green Beans

I really have great success with Roasted Green Beans. It sounds crazy,
but all you do is get a couple of pounds of fresh green beans, wash and
snip the ends. Put them in a large bowl and toss with 2 cloves of garlic,
minced (or to taste); about 1/4 c. olive oil; salt and pepper to taste.
Dump them onto a foil-lined cookie sheet (for easy cleanup) and bake them
for 1/2 an hour or 45 min. at 350 degrees until they are pretty
evil-looking. You may want to stir them at the halfway point. They will
get sweet and nutty. For more adventurous eaters, you can sprinkle with
balsamic vinegar or even minced anchovies. I can't tell you how often
people ask for this recipe.
--Mary
----------------------------------------------------------------------------
Betsy at TKL (4:12:49 pm) :
Je-Nor (4:26:23 pm) :

Maryland Crab Cakes( from Nora's kitchen)
The secret is not much fillers!

1 pound backfin or Lump crab meat.
1-2 eggs
2 tablespoons mayonnaise or Miracle whip
dash of Worcestershire sauce
1-2 TBLSP. grated fresh onion
1-2 TBLSP grated fresh green pepper.
1/2 cup plain fine bread crumbs
1 TBLSP Dijon mustard

Blend all ingredients well, form into cakes.
Heat vegetable oil in skillet and fry to the desired crispness.
I prefer mine to be golden brown. Serve on a lightly toasted French baguette
with fresh tomato slice and some leaf lettuce
----------------------------------------------------------------------------
Betsy at TKL (4:20:10 pm) :
Dean Fearing's Crab cakes.
The recipe was published in New York Times

PAN-FRIED CRAB CAKES WITH BELL PEPPER BUTTER SAUCE

Crab cakes

1 extra large egg, beaten
1 T mayonnaise
1/4 t curry powder
3-4 drops hot pepper sauce
1 t Worcestershire sauce
1 T lemon juice
1/8 t ground cloves
1/8 t cayenne pepper
1/2 t paprika
1/4 t dry mustard
salt & pepper
1 lb. fresh lump crab meat
3-5 T bread crumbs
4-6 T corn or peanut oil

1. Combine egg, mayo, seasoning.
2. Add crab meat and enough bread crumbs to absorb excess moisture (it
is important not to add too much). Stir carefully to blend. Mixture
should be firm to hold together.
3. Form 6 patties and place on wax-paper, uncovered, for 15 or 20
minutes to dry slightly.
4. Heat oil in large skillet and saute over medium heat until golden
brown. Turn and brown on second side. Serve with sauce.

Sauce:

1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalapeno pepper
1 cup cold unsalted butter, diced
1/2 cup chopped fresh mushrooms
2 shallots, chopped
1 sprig fresh thyme
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chicken stock
1/4 cup lemon juice
1/4 cup heavy cream
Fresh lemon juice
salt & pepper

1. Place seeded, deveined pepper sections under the broiler until
charred black. Discard skin. Dice pepper small and set aside.
2. Heat 1 T butter over medium heat. Saute mushrooms, shallots and
thyme for about 2 mins.
3. Add wine, vinegar and stock, cook over high heat until liquids
reduce by 1/2. ~10 mins.
4. Add cream, reduce again by 1/2. ~5 mins.
5. Over low heat, whisk in rest of butter, piece by piece, to make
emulsion.
6. Strain & season sauce to taste with lemon juice, salt & pepper.
Fold in diced pepper. Serve warm.
----------------------------------------------------------------------------
Betsy at TKL (4:21:50 pm) :
James Beard Crab Cakes
New Fish Cookery

Ingredients:

4 tablespoons butter
1 medium onion, chopped
1 cup bread crumbs
1 pound crab meat
3 eggs, beaten
1 teaspoon salt
1 teaspoon dry mustard
4 tablespoons chopped parsley
Heavy cream
Flour

Melt the butter in a skillet and cook the onion until just
transparent. Add the crumbs and blend well. Mix with the
crab meat, eggs, and seasonings. Add just enough cream to bind
the mixture together. Shape into large flat cakes. Roll each
cake in flour and fry in butter or oil until nicely browned on
both sides and cooked through. Serve with tartar sauce or
lemon butter.
----------------------------------------------------------------------------
Betsy at TKL (4:22:52 pm) :
Jeff Smith's Crab Cakes
The Frugal Gourmet Cooks American

This recipe works well for year-round eating, since crab cakes
can be made even with frozen crab. Please do not overcook.

Ingredients:

2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon Worcestershire or dash of Tabasco
2 eggs, beaten
2 tablespoons mayonnaise
1 pound cooked crab, flaked or broken up
1 cup fresh bread crumbs or 1/2 unsalted cracker crumbs
Flour for dredging

Mix the parsley, dry mustard, Worcestershire or Tabasco, eggs,
and mayonnaise together. Add the crab and crumbs, and season
with salt and pepper to taste. Simply taste it and go from
there!

Divide the mixture into 8 cakes and dredge in flour. These can
be deep-fried at 375 degrees to 380 degrees for 2 to 3 minutes,
or until golden brown.

Or you may pan-fry them on both sides in a bit of butter. I
prefer the butter-fried cakes.

Note: Fresh bread crumbs are made by removing the crusts from
fresh bread and placing the bread in your food processor. Chop
quickly and use the crumbs immediately. They are not to be dry.
----------------------------------------------------------------------------
Betsy at TKL (4:52:14 pm) :
From: Glenn Gorman (Ranger@Halcyon.com)
Date: Sun, 10 Jul 1994 02:48:25 GMT

Baked Potato Soup

2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked, cooked, peeled & cubed (4 cups)
4 green onions, sliced
12 bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large soup kettle, melt butter.
Stir in flour, heat and stir until smooth. Gradually add milk; stirring
constantly until thickened. Add potatoes and onion. Bring to a boil,
stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining
ingredients; stir until cheese is melted. Serve immediately. Yields
about 2 1/2 quarts.
----------------------------------------------------------------------------
Donna / WI (5:01:44 pm) : Potato Cheddar Soup

1/2 c Vegetable oil - Cheese Sauce (#10 can)
12 oz Carrots; peeled and diced 2 qt Chicken stock; hot
8 oz Celery; diced 3/4 tsp White pepper
10 oz Onions; chopped 2 tsp Worcestershire sauce
4 lb Potatoes; peeled and cubes 1/2 tsp Garlic powder
1 can Chef-Mate Sharp Cheddar 1 Tbs Parsley flakes

1. Place vegetable oil in large stock pot. Add carrots, celery and
onions. Saute 15 minutes. Add potatoes; saute additional 5 minutes.
2. Combine remaining ingredients. Add to vegetable mixture. Combine
thoroughly. 3. Heat to serving temperature. Simmer 10 minutes,
stirring constantly to prevent scorching. Serve.

Makes 30 one cup servings.

Source: Carnation Company
----------------------------------------------------------------------------
Donna / WI (5:30:29 pm) : Potato-Cheese Soup

1 onion, chopped
1 whole clove garlic
1-2 Tbl oil or butter
4 medium potatoes
2 carrots
3 cups milk
1/2-1 cup grated cheddar cheese
2 tsp salt
1/4 tsp pepper
1 Tbl chopped parsley

Saute the onion, and garlic if desired, in the oil or butter in a large,
heavy pan. Add the potatoes and carrots and water to cover. Cook until
tender. Roughly mash the vegetables, keeping some larger pieces.

Add milk, cheese, and seasonings. Heat until cheese is melted and soup is
piping hot -- but don't let it boil.

Makes 8 - 10 cups.
----------------------------------------------------------------------------
Donna / WI (5:43:20 pm) : Biscuits Like Mom Never Made

2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon nutritional yeast flakes 1/3 cup margarine, softened
3/4 cup soy or rice milk

In a medium bowl, mix flour, baking powder, nutritional yeast flakes and
salt together.

With a fork, blend in margarine until mixture is crumbly. Stir in "milk"
until well blended.

Drop biscuit-size spoonfuls of dough onto a lightly greased baking sheet.

Bake at 450-degrees for 10 to 12 mins. until golden brown. Serve hot.

Serves: 15 biscuits

Preparation time: 10 mins.
----------------------------------------------------------------------------
SueA, CA (6:02:10 pm) : Angel Biscuits

2 1/2 cups flour
1 tsp baking powder
1 tsp salt
pinch soda
1/8 cup sugar
1/2 cup shortening
1/4 cup warm water
1 pkg dry yeast
1 cup buttermilk

Dissolve yeast in warm water. Set aside. Mix dry ingredients in order and
cut in shortening. Stir in buttermilk & dissolved yeast. Blend thoroughly.
Can be refrigerated in covered bowl 3 days. Knead lightly on floured board.
Roll out and cut with biscuit cutter. Place on greased baking sheet. Let
rise slightly. Bake in 400 degree oven until brown.

Can also be used for coffee cake and cinnamon rolls.

----------------------------------------------------------------------------
Bill,DC (6:15:34 pm) : * Exported from MasterCook *

Tiramisu

Recipe By : Vince Tyler of Carlucci in Rosemont (Chicago), IL
Serving Size : 4 Preparation Time :0:30
Categories : Desserts Italian Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons sugar
2 egg yolks
2 ounces cream cheese
5 3/8 ounces mascarpone cheese
3 teaspoons Marsala wine
7 ounces heavy whipping cream -- whipped
2 cups espresso or strong coffee
1 ounce additional Marsala
2 tablespoons additional sugar
1/2 cup warm water
24 French-style ladyfinger cookies
3 tablespoons powdered sweetened cocoa mix

STEP ONE: Prepare Cream Mixture--
In an electric mixer, prepare cream mixture by whipping sugar and egg yolks
on high speed until pale yellow and thick. With mixer on medium speed, add
cream cheese and whip until smooth. Add mascarpone and Marsala. Mix until
incorporated. Fold in whipped cream. Refrigerate.

STEP TWO: Prepare Espresso Mixture--
To prepare espresso mixture, combine espresso, additional Marsala, sugar,
and warm water.

STEP THREE:
To assemble, dip ladyfingers in espresso mixture. Place one layer of dipped
ladyfingers on bottom of serving platter. Top with one layer of cream
mixture. Add another layer of dipped ladyfingers, topped with a second layer
of cream mixture. Sift cocoa over top.

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

Suggested Wine: Moscato d'Asti

Nutr. Assoc. : 0 532 0 1267 1244 0 402 4106 1440 1582 781 395

----------------------------------------------------------------------------
Bill,DC (6:20:12 pm) : * Exported from MasterCook *

Tiramisu - Light

Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 9 Preparation Time :0:00
Categories : Italian Low-Fat/Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 cup nonfat cottage cheese
1 cup sour cream, nonfat
2 tablespoons dark rum
8 ounces vanilla yogurt, lowfat
8 ounces neufchatel cheese
1 1/4 cups hot water
1 tablespoon instant espresso granules -- plus
1/2 teaspoon instant espresso granules
40 ladyfinger cookies
1/2 teaspoon unsweetened cocoa powder

Position knife blade in food processor bowl; add sugar,
cottage cheese, sour cream, rum, yogurt and neufchatel cheese. Process until
smooth; set aside. Combine hot water
and espresso granules in a small bowl. Split ladyfingers in
half lengthwise; quickly dip 20 halves, cut side down, into espresso.
Place, dipped side down, in the bottom of a 9-inch
square baking dish. Dip 20 more ladyfinger halves, cut side
down, into espresso; arrange, dipped side down, on top of first
layer. Spread 2 cups cheese mixture evenly over ladyfinger halves. Repeat
procedure with remaining ladyfinger halves, espresso and
cheese mixture. Place one toothpick in each corner and one in the
center of tiramisu, to prevent plastic wrap from sticking to cheese
mixture; cover with plastic wrap. Refrigerate for 8 to 24 hours.
Remove toothpicks; sprinkle with cocoa. (222 calories, 7.5g
fat, 30% calories from fat)

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

----------------------------------------------------------------------------
BV/AR (03:28:20 am) : 

Smoked Fish Dip

1/2 pint jar of smoked steelhead or salmon
(or combine canned/cooked steelhead or salmon plus 1/2 teaspoon of liquid
smoke) 

Flake the canned/cooked fish. Combine all the ingredients except the
vegetables or chips. Chill. 

Serve with assorted vegetables:
celery, carrot sticks, cauliflower; tortilla chips; or crackers.
8 ounces of cream cheese 2 tablespoons of half-and-half cream 1/4 
teaspoon of garlic salt crispy raw vegetables or chips
----------------------------------------------------------------------------
CC (03:53:07 am) : Reuben Burger Pie - "A Collection..."

SHELL
1 lb Ground beef
2/3 c Oatmeal
1/2 c Thousand Island dressing
1 Egg
3/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Garlic powder

FILLING
16 oz Can. sauerkraut, drained
2 c (8 oz.) shredded Swiss cheese
1 1/2 tsp Caraway seeds

Combine all ingredients mixing well. Press onto bottom and sides of 9"
pie plate. Bake in preheated oven 350 degrees for 15 minutes. Drain.

Combine the filling ingredients and toss lightly. Spoon into the
partially baked meat shell. Continue baking 10 to 12 minutes, or until
the cheese is melted. Cut into wedges and serve with additional thousand
island dressing, if desired.
----------------------------------------------------------------------------
CC (03:55:25 am) : Reuben Loaf

3 3/4 cups all-purpose flour
1 package active dry yeast
1 tablespoon sugar
1 tablespoon butter or margarine, softened
1 teaspoon salt
1 cup warm water, (120 to 130 degrees F)
1/4 cup thousand island dressing
6 ounces corned beef, thinly sliced
4 ounces Swiss cheese
1 8 oz. can sauerkraut, drained
1 beaten egg
poppy seeds

In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt.
Stir in warm water and mix until a soft dough forms. Add remaining flour if
necessary. Turn out onto a lightly floured surface; knead until smooth,
about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch
x 10 inch rectangle. Spread dressing down the middle of one half of the
dough, leaving a 3/4 inch space along edges. Top with layers of beef, cheese
and sauerkraut. Fold the remaining half of dough over the meat mixture.
Pinch edges together to seal. Cut small slits in dough to vent Baste with 1
egg white and sprinkle with poppy seeds. Bake at 400 degrees for 25 minutes
or until lightly browned. Serve immediately; refrigerate leftovers. Yield:
6-8 servings.
----------------------------------------------------------------------------
CC (03:55:48 am) : Reuben Sandwich

1 tablespoon softened butter
2 slices rye bread
2 ounces sliced corned beef
1/4 cup sauerkraut
1 slice cheese
4 tablespoons bottled Russian salad dressing

Preheat oven to 400F. Butter one slice of the bread buttered side down onto
a piece of foil. Spread about 1/2 of the Russian Dressing onto the bread.
Pile the thinly sliced corned beef on top of the dressing (you may use ham
or pastrami instead). Spoon the sauerkraut on top of the meat and top with
the cheese (Swiss works well). Spread the rest of the Russian Dressing onto
the second slice of bread and place on top of cheese. Wrap foil around
sandwich and heat in oven for about 15 minutes or until cheese is melted and
sandwich is hot all the way through.
----------------------------------------------------------------------------
CC (03:57:40 am) : Fried Garlic Chicken Recipe

Inspired by the Mandarin House Restaurant in Lodi, Ca. This is a breaded
fried chicken that has a definite garlic flavor to it.

Ingredients:
2 Lbs. of Chicken (preferably Chicken wing pieces)
1 egg
1/4 cup of beer
2 Tbsp. soy sauce
3 Tbsp garlic salt
1/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
dash white pepper

Par boil chicken until well cooked ( This reduces the amount of fat
absorbed during frying). Mix remaining ingredients to make batter. Add
chicken and toss to coat. Cover and chill 1/2 hour.

Deep fry chicken in vegetable oil at 425F until golden brown.

Serves 4 to 6
----------------------------------------------------------------------------
CC (03:57:59 am) : Garlic Chicken

3-1/2 lb. frying chicken, cut into serving pieces, or the equivalent in
chicken parts
3 T peanut oil
1 head garlic, peeled and coarsely chopped
2 small dried hot red peppers
3/4 C. distilled white vinegar
1/4 C. soy sauce
3 T honey

Heat oil in large heavy skillet and brown chicken well on all sides, adding
garlic and peppers toward the end.

Add remaining ingredients and cook over medium high heat until chicken is
done and sauce has reduced somewhat. This will not take long, less than 10
minutes.

If cooking both dark and white meat, remove white meat first so it doesn't
dry out.

Watch carefully so sauce doesn't burn or boil away. There should be enough
sauce left to serve with the chicken, and the chicken should appear slightly
glazed. (Remove chicken to platter, then reduce sauce if
necessary.)
----------------------------------------------------------------------------
CC (03:58:17 am) : General Tso's Chicken

Siam Oriental Restaurant
as prepared by Chef Paul Kaewprasart

Voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine.

1/2 cup cornstarch
3 pounds dark deboned chicken meat, cut into large chunks
1/4 cup water
1 1/2 tsp minced garlic
1/4 cup soy sauce
1 1/2 tsp minced ginger
1 tsp white pepper
3/4 cup sugar
1 egg
1/2 cup soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1 1/2 cups hot chicken broth
2 cups scallions, diced
1 tsp M.S.G. (optional)
16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar,
soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir
until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate chicken
pieces. Divide chicken into small quantities and deep-fry at 350 degrees
until crispy. Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot. Add scallions
and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in
sauce and cook until sauce thickens. Add either cornstarch or water as
needed. Serve with rice.

Serves 6 - 8.

----------------------------------------------------------------------------
CC (03:58:43 am) : Kung Pao Chicken

Ingredients:
12 ounces chicken breast meat
4 tbsp. peanut or corn oil
2 dried red chilies, seeded and cut into pieces
2 cloves garlic, peeled and diagonally sliced
4 to 6 thin slices fresh ginger root
1 tbsp. dry sherry
3 green onions, cut into small rounds
2 ounces roasted peanuts

Marinade:
1/3 tsp salt
2 tsp thin soy sauce
2 tsp sherry
1 tsp cornstarch
1 tbsp egg white, slightly beaten

Sauce:
1 tbsp thick soy sauce
1 or 2 tbsp chili sauce with garlic
2 tsp white wine vinegar
2 tsp sugar
1 1/2 tsp cornstarch
6 tbsp chicken stock or water

DIRECTIONS:
1) Cut the chicken into thin strips. Best to cut when chicken is slightly
frozen. Cut into cubes about 1/2 inch square. Put into a medium bowl.

2) Prepare the marinade. Add to chicken, mix well and let marinade for 15 to
30 minutes.

3) Prepare the sauce.

4) Heat a wok over high heat until smoke rises. Add the oil and swirl it
around. Add the dried chili, stir, then add the garlic and ginger and stir
to release their aroma. Add the chicken. Sliding the wok scoop to the
bottom of the wok, turn and toss for about a minute. Splash in the sherry
around the side of the wok, stirring and tossing continuously. Add the
scallions and continue to stir for another 30 to 45 seconds.

5) Add the well-stirred sauce to the wok. Continue to stir while it
thickens.

6) Add the peanuts, stir to mix for a few times, then transfer to a warm
serving plate. Serve with steamed rice.

*You may want to only add 1 dried red chili, about 1 inch long, if desired.
*If thin soy sauce is available, use it. If not, regular soy sauce won't
really make a difference, only in color.
----------------------------------------------------------------------------
CC (03:59:03 am) : Lemon Chicken

2 tbsp Dry sherry
4 Spring onions, chopped
1 Piece of root ginger, shredded
l 1b Boned chicken, cut into 1-in. strips
2 tbsp oil
2 Celery sticks, sliced
4 oz button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tbsp Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish

PREPARATION: Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for
15 minutes.
Heat the oil in a wok or deep frying pan.
Add the celery, mushrooms and the green pepper. Stir fry for one minute. Add
the chicken and marinade, then cook for 3 minutes.
Stir in the Soy Sauce and lemon rind then cook for a further minute. Pile
into a warmed serving dish and garnish with lemon slices.
----------------------------------------------------------------------------
CC (03:59:38 am) : Lemon Chicken

Meat
2-3 chicken breasts (or 5-6 half breasts)

Marinade:
Approx. 1/8 - 1/4 tsp Orange Oil
Approx. 1/4 - 1/2 tsp Lemon Oil

Sauce:
8 tbsp Lemon Juice
6 tbsp Sherry / Chinese Cooking Wine
3 tbsp Honey
2 thick slices fresh Ginger

Breading:
1/2 cup Corn Starch or Corn flakes

Notes: Orange and Lemon oils should not be in prolonged contact with plastic
utensils or bowls. The capfuls in question are from bottles approximately
the size of the usual small extract bottles

Rub one small capful (approx. 1/4 to 1/2 teaspoon) of lemon oil and
1/2 small capful (approx. 1/8 to 1/4 teaspoon) of orange oil onto the
chicken.
Let sit for 10-20 minutes.

Method I: Frying

In a large skillet, heat peanut oil sufficient to fry the chicken. When the
oil is very hot,
add the two Ginger slices to the oil. Coat the chicken breasts with corn
starch. Add the
coated chicken breasts to the oil, and fry until crispy, golden brown.
Remove and drain the breasts.

Pour off all but 2 tbsp of the peanut oil, and put the pan back over low
heat. Add the
remaining ingredients, and simmer for 5 minutes. While the sauce is
simmering, cut the chicken breasts into slices. Then add the chicken slices
to the sauce, spooning the sauce over the chicken, and remove from heat.

Method II: Baked

Put the corn flakes in a plastic bag, and crush them into as fine a mixture
as you can. Put the chicken in the big, and shake well, then place the
chicken pieces in a baking plate and put them in an oven at 350 degrees
until cooked.

Construct the sauce by heating the liquid ingredients in a sauce pan and
then pouring over the cooked chicken, optionally you may cook in ginger to
taste.

----------------------------------------------------------------------------
BV/AR (04:09:28 am) : PERFECT FRIED CHICKEN

1/3 cup all-purpose flour
1 teaspoon paprika
1 2*- to 3-pound ready-to-cook
broiler-fryer chicken,
Shortening for frying
Combine flour, paprika, 1 teaspoon salt, ~
and * teaspoon pepper in paper or plastic
bag; add 2 or 3 pieces of chicken at a time
in skillet) till a drop of water sizzles.
Brown meaty pieces first; then add re-
remaining pieces (don't crowd). Brown one
side; turn with tongs. When lightly browned, 15 to 20 minutes, reduce heat;
cover tightly. (If cover isn't tight, add I
tablespoon water.) Cook until tender, 30 to 40 minutes.
Uncover last 10 minutes. Makes 4 servings
Note: Add * cup fine dry bread crumbs
to flour for more crusty coating.

----------------------------------------------------------------------------
netscape/India (05:17:02 am) : 

Garlic shrimp/prawn 

garlic paste 
2 tblsp green chilli paste
1 flat tsp salt
1/2 tsp black pepper
3 tblsp lemon juice
2 flat tsp corn flour
1 tsp soya sauce
1/2 tsp chilli powder

marinate prawns in all. leave 1/2 hour in a wok put 2 tblsp sesame oil. when 
hot add prawns and cook. serve with vinegar and sesame oil and soya sauce with 
little green chilies as a snack.
----------------------------------------------------------------------------
rica/Malaysia (05:29:39 am) : 

BICOL EXPRESS

1/4 kilo long peppers
1/2 cup chicken meat cut into strips
3 cloves garlic, crushed
1 medium onion, chopped
2 cups thick coconut milk or cream
2 tsp anchovies

1. remove stems from peppers and cut lengthwise to remove seed. slice to 1/2
inch pieces
2.In a casserole combine the chicken, garlic, onions and coconut milk. bring 
to a boil lower the heat and simmer chicken till tender. add sliced pepper and 
continue cooking until pepper is cooked and sauce is thick. add chopped 
anchovies to salt makes 6 portions...... it's called BICOL EXPRESS concocted 
by Cely Kalaw of manila
----------------------------------------------------------------------------
BV/AR (04:22:53 am) : GAZPACHO

1 1/2 C tomato juice
2 tablespoons wine vinegar
1 beef bouillon cube
1 tablespoon salad oil
1 tomato, chopped
1/2 teaspoon salt
1/4 cup chopped unpared cucumber
1/2 teaspoon Worcestershire sauce

2 tablespoons chopped green pepper
3 drops red pepper sauce
Accompaniments
2 tablespoons chopped onion

Heat tomato juice to boiling. Add bouillon cube; stir until dissolved. Stir
in remaining ingredients except
Accompaniments. Chill several hours. Serve with Accompaniments: Herbed
croutons and about 1/3 cup
each chopped tomato, unpared cucumber, green pepper and onion. S servings
(1/2 cup each).
----------------------------------------------------------------------------
BV/AR (04:24:18 am) : GUACAMOLE SOUP
2 ripe medium avocados
2 1/2 teaspoons seasoned
1 1/2 cups water
salt
1 cup milk
Dash red pepper sauce
2 tablespoons lemon juice
1 medium tomato, chopped

Cut avocados lengthwise into quarters; remove pits and peel. Mix avocado,
water and milk in blender until
smooth. Stir in lemon juice, seasoned salt and red pepper sauce thoroughly.
Fold tomato into soup; chill. If
you wish, garnish each serving with lemon slice. 8 servings (1/2 cup each).

----------------------------------------------------------------------------
Betsy at TKL (08:36:53 am) :
From: Pauline M. Marshall (mmouse@logic.net)
Date: Monday, November 17, 1997 1:27 PM
eat-lf.v097.n293.2

OLD-FASHIONED HERMITS

1/3 c. margarine, softened
2/3 c. firmly packed brown sugar
1 egg, beaten
1/2 tsp. lemon extract
1/4 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 c. unsweetened apple juice
56 raisins

Cream margarine and brown sugar until light and fluffy. Add beaten egg and
flavorings, mix well. Combine flour and next 5 ingredients, mixing well. Add
to creamed mixture alternately with apple juice (beginning and ending with
flour) and mix well after each addition. Drop by rounded teaspoonfuls
2-inches apart on cookie sheets (sprayed with Pam or vegetable cooking
spray). Press a raisin in center of each cookie. Bake at 325 degrees for 15
to 20 minutes. Cool slightly on cookie sheets before removing. Makes 56
cookies.

Per Serving: 37 Calories, 0.5 g. Protein, 1.2 g. Fat, 5.9 g. Carbohydrate, 4
mg. Cholesterol, 0.2 mg. Iron, 23 mg. Sodium and 10 mg. Calcium.
----------------------------------------------------------------------------
Dawn,nys (4:31:53 pm) : ABM CINNAMON ROLLS

By : Kris Milliron
:1:00

* * * Dough * * *
3/4 cup milk
1 egg
1/2 tsp salt
4 tbsp butter or margarine -- cut up
3 cups bread flour
3 tbsp sugar
2 tsp yeast

* * * FILLING * * *
1/3 cup butter or margarine, melted
1/2 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup nuts -- chopped

* * * Icing * * *
1 c powdered sugar
1 tbsp milk -- more as needed
1/2 tsp vanilla

Add dough ingredients to bread machine pan in order given; use dough setting
on machine.

When machine chimes, remove dough, placing on floured surface. Knead dough 1
minute, then let rest for 15 minutes. Roll dough out into a rectangle, 15 x
10 inches. Spread melted butter over dough to within 1 inch of edges.
Sprinkle sugar, cinnamon, nutmeg, and nuts evenly over dough. Roll dough up
tightly on
long side. Press edges to seal and form into a 12" long roll. Cut roll into
1" pieces. Place rolls into greased 13 x 9 inch baking pan. Cover and let
rise in warm place 30-45 minutes until doubled in size.

Bake in preheated 375 degree oven for 20-25 minutes or until golden.

Cool in pan for 10-15 minutes, then drizzle with icing.
----------------------------------------------------------------------------
Dawn,nys (5:08:24 pm) : Doughnuts
Makes about 20 doughnuts.

1/4 cup warm water (105  to 115 F)
1 package FLEISCHMANN'S Active Dry Yeast
3/4 cup warm milk (105  to 115 F)
1/3 cup sugar
3 tablespoons butter or margarine, softened
1 teaspoon salt
3 3/4 to 4 1/4 cups all-purpose flour
2 eggs
Vegetable oil (for frying)
Vanilla Glaze or Chocolate Glaze (recipes follow)

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add
milk, sugar, butter,
salt, and 1 1/2 cups flour; blend well. Stir in eggs and enough remaining
flour to make soft
dough. Knead on floured surface until smooth and elastic, about 6 to 8
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm place until doubled, about 1 hour.

Punch dough down. Remove dough to floured surface; roll to 1/2-inch
thickness. Cut into shapes using a 2 1/2-inch doughnut cutter. Reroll extra
pieces of dough; cut into shapes. Place on greased baking sheets. Cover; let
rise in warm place until doubled in size, about 1 hour.

Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375 F. Place 2
or 3 doughnuts in oil. (Handle dough as little as possible to prevent
falling.) Cook about 1 minute on each side or
until golden brown. Drain on paper towels. Repeat with remaining doughnuts.

Dip warm doughnuts into Vanilla Glaze, or let doughnuts cool, then spread
with Chocolate
Glaze. Drain on rack set over wax paper.

Vanilla Glaze: In small bowl, combine 2 cups powdered sugar, sifted; 1/3 cup
milk; and 1
teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth.

Chocolate Glaze: Blend 1/4 cup unsweetened cocoa into Vanilla Glaze.

The donut recipe was requested by Shell, and the
source is Fleischmann's web site.
----------------------------------------------------------------------------
Candace (6:21:42 pm) : Chocolate Cake:

Chocolate Cake Mix (Pudding in Mix)
1 large pudding mix (chocolate)
8 OZ. Sour Cream
1 large bag chocolate chips
1/2 cup oil
1/2 cup milk
4 beaten eggs

Mix all and bake 1 hour and 10 minutes at 350 in a bundt pan. Very good,
rich and it will serve a lot of people as you can't each a regular size
piece.
----------------------------------------------------------------------------
Pat,CT (8:45:59 pm) : HOT POTATO SALAD WITH BACON (Warmer Kartoffelsalat mit
Speck)

From "The German Cookbook" by Mimi Sheraton

6 to 8 boiling potatoes
water to cover, salt
1/4 pound bacon, diced
1 onion, minced
1/2 to 3/4 cup vinegar
1/2 to 3/4 cup beef stock or broth
salt and white pepper
OPTIONAL: sour cream and/or minced parsley to taste

Boil potatoes in their jackets in lightly salted water to cover. Do not
overcook or potatoes will fall apart in salad. Peel while hot and cut in
thin slices. Fry bacon and when golden, but not brown, add onions. Saute
slowly until onions become translucent but not golden. Remove from heat and
carefully pour in combined vinegar and stock/broth. DO THIS CAREFULLY so
liquid does not cause hot fat to splutter. Bring to a boil and pour over
potatoes a little so dressing runs over them evenly. Fold in a couple
tablespoons sour cream if you like, or serve without it. Sprinkle with
parsley. PRAUST!
----------------------------------------------------------------------------
Michele,NH (9:30:07 pm) : Baked Rabbit

1 2-3 lb rabbit cut in serving recipes
6 TB butter
1 1/2 cup finely crushed saltines
1 tsp salt
pepper
parsley

Preheat oven to 350. Dip pieces in butter then roll in cracker crumbs to
which seasonings have been added. Place pieces in a shallow baking pan.
Cover with a lid or foil. Bake 1 hr or until tender.
Source: YANKEE MAGAZINES FAVORITE NEW ENGLAND RECIPES
----------------------------------------------------------------------------
Michele,NH (10:00:09 pm) : Drunken Rabbit with Maple Barbecue Sauce

2 rabbits (2 lb ea) cut into serving pieces
4 coarsely chopped garlic cloves
2 TB thyme
2 TB rosemary
2 ts salt
2 ts dry mustard
1/2 c olive oil
1/2 c apple cider vinegar
2 12 oz bottles of ale
3 c maple barbecue sauce
1 lg onion peeled, halved and thinly sliced

One day before you're planning on serving the rabbit, toss it with the
garlic, herbs, salt and mustard. Let stand 2-3 hrs in the ref.
Combine olive oil, vinegar and ale. Pour over rabbit and let marinate in the
refrigerator overnight, turning occasionally.
The next day drain the rabbit and reserve marinade. Arrange pieces in a
large roasting pan.
Place the reserved marinade in a sauce pan, bring to a boil on high and
reduce by 1/3, 12-15 min. Add the barbecue sauce, salt, pepper and onion and
return to a low boil. Pour the sauce over the rabbit in the roasting pan.
Cover roasting pan tightly with foil and bake at 350 until the rabbit is
tender. 1 to 1 1/4 hrs.
Source:NEW ENGLANDS COOKING SECRETS
----------------------------------------------------------------------------
SueW.Oh (11:57:31 am) : Homemade Potato Soup
Categories: Crockpot, Soups, Tried
Yield: 1 servings

6 Potatoes; pared, cut in
-bite size pieces
2 Leeks; washed, pared, cut in
-bite size pieces
2 Onions; chopped
1 Carrot; pared, sliced
1 Stalk celery; sliced
4 Chicken bouillon cubes
1 tb Parsley flakes
4 c Water
1 1/2 tsp Salt
Pepper
2 tb Butter
13 oz Evaporated milk (1 can)
Chopped chives

Put all ingredients except milk and chives in crockpot. Cook on low 10-12
hours or high 3-4. Stir in milk in last hour. Serve topped with chives.
----------------------------------------------------------------------------
Judy/AZ (5:31:00 pm) : BROILED FISH FILLETS

1/4 c. Italian low-calorie
dressing
1/4 tsp. salt
dash of pepper
1/2 tsp. Worcestershire sauce
3/4 lb. fish fillets
1 lime, halved
2 green onions, chopped

Combine dressing, salt, pepper and Worcestershire sauce;
add fillets and marinate for 2 hours. Drain fillets; place in
broiling pan. Broil until flaky. Squeeze juice of lime over
fish. Broil 1 minute. Remove from oven and sprinkle juice of
remaining half of lime. Sprinkle with green onions before
serving.
Makes 9 servings of 1 ounce each. Exchange: 1 low-fat
meat.
----------------------------------------------------------------------------
Leslie WA (8:49:33 pm) : Divine Chocolate Souffle
From America's Best Recipes 1990 collection
2/3 Cup Creme de cacao
1/2 cup water
2 envelopes unflavored gelatin
1 1/4 cups firmly packed light brown sugar, divided
1 (12 Oz.) package semisweet chocolate morsels
8 eggs, separated
1/2 tsp salt
2 cups whipping cream, whipped
1/2 cup slivered blanched almonds, toasted
additional whipped cream
grated chocolate
Combine creme de cocao and water in medium saucepan. Sprinkle gelatin and
1/2 cup sugar over liquid in saucepan, and let stand 1 minute. Cook gelatin
mixture over low heat, stirring constantly, until gelatin and sugar
dissolve. Add Chocolate morsels, and stir until chocolate melts. Remove from
heat; let mixture cool slightly. Add egg yolks, one at a time, beating after
each addition. Let cool completely.
Beat egg whites (at room temperature) and salt at high speed of an electric
mixer until foamy. Gradually add remaining 3/4 cup sugar 1 Tablespoon at a
time., beating until peaks form and sugar dissolves (2 to 4 minutes). Fold
beaten egg whites into gelatin mixture. Fold in whipped cream.
Pour mixture into a 3 quart souffle dish, and chill at least 8 hours.
Sprinkle top with toasted almonds. Spoon or pipe additional whipped cream
around edge of souffle. Garnish with grated chocolate. Yeild 16 servings
----------------------------------------------------------------------------
Spice! (03:30:20 am) : Kung Pao Chicken

Ingredients:
12 ounces chicken breast meat
4 tbsp. peanut or corn oil
2 dried red chilies, seeded and cut into pieces
2 cloves garlic, peeled and diagonally sliced
4 to 6 thin slices fresh ginger root
1 tbsp. dry sherry
3 green onions, cut into small rounds
2 ounces roasted peanuts

Marinade:
1/3 tsp salt
2 tsp thin soy sauce
2 tsp sherry
1 tsp cornstarch
1 tbsp egg white, slightly beaten

Sauce:
1 tbsp thick soy sauce
1 or 2 tbsp chili sauce with garlic
2 tsp white wine vinegar
2 tsp sugar
1 1/2 tsp cornstarch
6 tbsp chicken stock or water

DIRECTIONS:
1) Cut the chicken into thin strips. Best to cut when chicken is slightly
frozen. Cut into cubes about 1/2 inch square. Put into a medium bowl.

2) Prepare the marinade. Add to chicken, mix well and let marinade for 15 to
30 minutes.

3) Prepare the sauce.

4) Heat a wok over high heat until smoke rises. Add the oil and swirl it
around. Add the dried chili, stir, then add the garlic and ginger and stir
to release their aroma. Add the chicken. Sliding the wok scoop to the
bottom of the wok, turn and toss for about a minute. Splash in the sherry
around the side of the wok, stirring and tossing continuously. Add the
scallions and continue to stir for another 30 to 45 seconds.

5) Add the well-stirred sauce to the wok. Continue to stir while it
thickens.

6) Add the peanuts, stir to mix for a few times, then transfer to a warm
serving plate. Serve with steamed rice.

*You may want to only add 1 dried red chili, about 1 inch long, if desired.
*If thin soy sauce is available, use it. If not, regular soy sauce won't
really make a difference, only in color.
----------------------------------------------------------------------------
Spice! (03:30:51 am) : Dragon Breath Chicken Wings

12-16 chicken wings (who counts them?)
Marinade:

1/4 cup soy sauce
1 clove garlic, crushed/minced
1 tsp Five Spice powder
1/4 cup dry sherry
1 Tbsp. sesame oil
1/2 tsp. Tabasco or other hot sauce, or to taste

Marinate wings in a large ziploc bag for 24-48 hrs., turning every 8 hrs. or
so.

Grill for 12 to 15 minutes per side until well browned. Accompany with fried
rice, egg rolls, and/or stir-fried vegetables.
----------------------------------------------------------------------------
Spice! (03:32:15 am) : Spicy Baked Shrimp

1/2 cup Oils of Aloha Macadamia Nut oil
2 cloves garlic, minced
2 tablespoons Cajun seasoning, or Creole seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
1 pound large shrimp, shelled and deveined
lemon wedges, for garnish
French bread, thinly sliced

In a 13 x 9-inch baking dish combine oil, garlic, Cajun seasoning, lemon
juice, honey and soy sauce. Add shrimp and toss to coat. Refrigerate at
least 1 hour. Preheat oven to 450 degrees F. Bake until shrimp are cooked
through, about 8 to 10 minutes. Garnish with lemon wedges and serve with
French bread.

Food Consultants of Hawaii
----------------------------------------------------------------------------
Spice! (03:36:31 am) : Spicy Thai Battered Fish

This is a classic Thai dish, typically prepared using whole fish.

3/4 cup whole wheat flour
1/2 teaspoon baking powder
1 cup milk
2 tablespoons soy sauce
3 teaspoons Minced Red Chili Peppers
2 tablespoons chopped fresh cilantro
2 tablespoons brown sugar
3 teaspoons lemon zest
1 1/2 pounds sole fillets
1 cup flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup vegetable oil
1 recipe SPICY MALT SEASONING SAUCE

1. In a large bowl, combine the whole wheat flour and baking powder.
2. Using a whisk, slowly add the milk and the soy sauce.
3. Add Minced Red Chili Peppers, cilantro, brown sugar and lemon zest.
4. Whisk together until all the lumps of sugar and flour have smoothed out.
Set aside.
5. In a flat shallow dish, combine the flour, salt and pepper.
6. In large skillet, heat oil on medium heat.
7. Dredge the fish in the flour, shaking off excess.
8. Dip floured fish into prepared batter, letting excess drip off.
9. Place fish into heated oil, making sure to drop tail end away from you to
avoid burns.
10. Fry fish on each side for approximately 6 minutes, flipping twice.
11. Serve immediately with Spicy Malt Seasoning Sauce and Soft Jasmine Rice.

Spicy Malt Seasoning Sauce

Malt vinegar has a special flavor that goes well with fried foods. In this
sauce, you get the unique flavor of malt together with the Thai influence of
chilies, Seasoning Sauce and cilantro. Believe it or not, Spicy Malt
Seasoning Sauce is great on French fries.

1/4 cup malt vinegar
2 tablespoons chopped fresh cilantro
2 teaspoons Minced Red Chili Peppers
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons Seasoning Sauce

1. Combine malt vinegar, cilantro, Minced Red Chili Peppers, soy sauce,
brown sugar and Seasoning Sauce.
2. Mix together well. Makes 1/2 cup.
----------------------------------------------------------------------------
Betsy at TKL (07:05:10 am) :
Date: Tue, 5 Aug 1980 13:07:18 -0700
From: C (jazzbel@MAIL.BATELNET.BS)
EAT-L digest (EAT-L@LISTSERV.VT.EDU)

French Fried Lobster

Recipe By : The Queen's Cuisine
Serving Size : 6 Preparation Time :0:00
Categories : Bahamian Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 whole lobster tails
2 eggs
1 cup milk
4 oz butter
cracker meal
salt and pepper
lime juice(6 limes)
1/2 cup evaporated milk
1 tablespoon grated coconut

Break the shells on the back of the tails.
Remove meat from tail.
Cut lengthwise on undersides and remove vein.
Wash in cold water.
Beat with a dull knife until tender.
Place on a baking sheet lined with foil and season thoroughly. Sprinkle
with lime juice.
Leave to stand for 2 hours.
Crush crackers.
Beat eggs and milk together.
Dip crawfish in egg mixture and roll in cracker crumbs.
Fry in deep fat until golden brown.
Place crawfish on baking sheet and baste with butter-lime mixture.
Bake at 200F for 45 minutes.
Serve Immediately

Serve with a salad as a light lunch or use as an appetizer with Devil's
sauce.

NOTES : Use saltine cracker for the cracker meal.
----------------------------------------------------------------------------
Michele, NH (1:58:09 pm) : Homemade Marshmallows
2 1/2 TB unflavored gelatin
1 1/2 c granulated sugar
1 c light corn syrup
1/4 ts salt
2 TB pure vanilla extract
confectioners sugar for dusting

Combine gelatin and 1/2 c cold water in the bowl of an electric mixer with
the whisk attachment. Let stand 30 min

Combine granulated sugar, corn syrup, salt, and 1/2c water in small, heavy
saucepan; place over low heat, and stir until sugar has dissolved and syrup
has formed. Wipe down sides of pan with a wet pastry brush to dissolve sugar
crystals.

Clip on a candy thermometer, raise heat to high. Cook syrup without stirring
until it reaches firm-ball stage (244) Immediately remove pan from heat.

With mixer on low, slowly and carefully add hot syrup to softened gelatin.
Increase speed to high;beat until mixture is very thick and white and nearly
tripled in volume, about 15 min. Add vanilla;beat to incorporate.

Generously dust an 8x12" glass pan with confectioners sugar. Pour
marshmallow mixture into pan. Dust top with confectioners sugar;wet your
hands to pat it smooth. Dust with confectioners sugar again and let stand
overnight uncovered to dry out. Turn onto board; cut with a dry hot knife
and dust with more sugar.
SOURCE: Martha Stewart's Great Parties
----------------------------------------------------------------------------
END OF FILE

The Kitchen Link
http://www.kitchenlink.com     