-Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cabbage Soup Keywords: soup, german, maindish Cabbage Soup 3 Tbsp. olive oil 1/2 lb. pork shoulder steak, de- 2 yellow onions, peeled and sliced boned and diced into 1/2 inch 3 garlic cloves, peeled and crushed cubes 1 head of cabbage, about 2 lbs., 1/2 cup flour cored and chopped 2 cups dry white wine 4 cups Basic Brown Soup Stock * 1 quart water 2 Tbsp. tomato paste 1 Tbsp. paprika 10 juniper berries salt and pepper to taste 1 Tbsp. sugar, or to taste 1 lb. garlic sausage or Polish sausage, sliced Put a large soup kettle on to heat and add the olive oil. Saute the pork in the kettle until it begins to brown lightly. Add the yellow onions and garlic and saute until they are clear. Toss in the chopped cabbage and stir and saute, covered, until the cabbage wilts. Stir in the flour. Stir very thoroughly. Pour in the wine and stir until it begins to thicken. Add the stock, water, tomato paste, paprika, and juniper berries. Bring to a simmer and cook for 30 minutes. Add salt, pepper and sugar to taste. At serving time, add the sausages and cook for 20 minutes. Serves 10 - 12 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: CHICKEN SCALOPPINE WITH MUSHROOM SAUCE Keywords: poultry, chicken, italian, breasts CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom Sauce (next message) 1 lb. Chicken Breasts, boned and skinned 2 T. Flour Salt and Fresh Ground Pepper 1 Egg 2 T. Water 1-1/2 c. Breadcrumbs 3-5 T. Olive Oil (Virgin or Extra) 1 to 2 T. Butter Pound chicken between sheets of waxed paper til thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN. Try it -- it works! Heat oil and butter in large skillet over medium high heat. Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce over! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: MUSHROOM SAUCE Keywords: chicken, breasts, sauce, gravy MUSHROOM SAUCE 3/4 Chicken Broth (Preferably Homemade, but canned will do, just watch the salt) 1 T. Flour 1 T. Butter 1 t. Green Onion, finely chopped (white part only if color important) 1-1/2 c. Thinly Sliced Mushrooms 1/2 c. Whipping Cream Salt Fresh Ground Black Pepper Nutmeg Cayenne (Red) Pepper Combine broth and flour in small bowl and stir 'til flour is dissolved. Melt butter in skillet over medium high heat. Add onion and saute til tender, about one minute. Reduce heat to medium; add mushrooms; satue 2 to 3 minutes. Stir in broth. Increase heat to medium high and cook 'til slightly thick, stirring occasionally, about 10 minutes. Blend in cream, salt and pepper. Season to taste with nutmeg and red pepper. VARIATION: For thicker gravy, delete the whipping cream. Gravy is browner too (or you can add a little Kitchen Bouquet for color to original recipe). I prefer it with the Cream, as it seems a lot more deluxe (and, of course, fattening and cholesterol laden, which makes anything good!!!) Hope you enjoy this, as it it one of our favorite chicken dishes, along with the Chicken with Tarragon Cream Sauce that I posted last weekend! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Lamb Steaks with Mushrooms and Pimento Sauce Keywords: lamb, meats "Bildots Costeletak Mocholonarekin Eta Biper Salsa" 5 lamb steaks cut from the leg, about 3/4 inch thick 4 T butter or olive oil 1 c sliced mushrooms 4 T flour 1 t salt 1/4 t pepper 2 c milk 4 T diced pimentos (or canned, drained) Broil lamb steaks 4 to 6 inches from heat for 12 to 14 minutes, or until lightly browned on both sides. As lamb broils, prepare sauce in a skillet. Melt butter or warm the olive oil, then add mushrooms and cook no more than 5 minutes. Add flour, salt and pepper, blending to smooth. Gradually add milk. Cook over low heat, stirring constantly to sauce or gravy consistency, lightly bubbling. Add pimentos and mix well. If using canned pimentos, drain well. Serve hot over lamb chops. -from "Arizona Highways Heritage Cookbook" by Louise DeWald -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: SPINACH SALAD Keywords: salad, 2 SPINACH SALAD (Serves 2 GENEROUSLY) 1 bunch (3/4 lb.) Spinach 5 strips Bacon 2 T. Olive Oil 3 T. Red Wine Vinegar 1 t. Herb Mixture (combo of Rosemary, Tarragon & Oregano) 1 t. Lea & Perrins 1 t. Dijon Mustard 2 t. Sugar Fresh Ground Pepper 1/4 lb. Mushrooms, cleaned and sliced Wash spinach in cold water; darin and dry with paper towels. Tear into bite-sized pieces and place in bowl with sliced mushrooms. Cut bacon into 1-inch pieces and saute until lightly browned and crisp. Drain off drippings; remove bacon and crumble. In same pan, mix olive oil, vinegar, herbs, Lea & Perrins, mustard, & sugar. Mix well and heat through. Add freshly ground pepper and pour over spinach and sliced mushrooms. Cover with lid and let steam approximately 15 seconds. Toss salad and serve on large salad plates. Spoon any excess dressing onto salads and sprinkle bacon over top. NOTE: If you like boiled egg in it, add to serving plates once salad is served. Enjoy! Michelle M. Bass -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Crumb Cake - or - Streussel Kuchen Keywords: german, cake, dessert, bread Crumb Cake - or - Streussel Kuchen Ingredients 325 grams or 3 sticks - 2 TBSP Butter, 700 grams or 5 1/4 cups all purpose flour, 325 grams or 1 5/8 cups sugar, 2 eggs, a little bit of salt, 4 tsp baking powder, 1 cup milk, and 1/2 tsp cinnamon. Please note - the recipe will suffer if you use either mararine or a margarine/butter blend. In this recipe, butter is better. Preheat the oven to 350 F. Cream: 200 grams, or 2 sticks, butter. Add: 200 grams or 1 cup of sugar, 2 eggs, and a pinch of salt. Beat well. In a separate container, sift together: 500 grams or 4 cups flour, 4 tsp baking powder, and a pinch of salt. Add this mixture, alternating with: 1 cup milk, to the butter mixture in 3 additions. This should be a rather stiff dough. Spread the dough onto a greased jelly-roll pan or cookie sheet. Next we will cover the cake with the streussel, or scattered crumb, topping. Sift into a bowl: 200 grams or 1 1/4 cups of flour. To this add: 125 grams or 5/8 cup sugar (or vanilla sugar or sugar plus 1/2 tsp vanilla extract), and 1/2 tsp cinnamon. Cut into small pieces: 125 grams or 1 stick - 2 TBSP butter. Then mix this into the flour mixture by hand. This should be a bit lumpy and uneven in size. Spread this more or less evenly over the top of the cake and then bake at 350 F. for about 20 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Scalloped Oysters Keywords: seafood, sidedish, holiday Scalloped Oysters (Delicious Thanksgiving treat) 4 servings 1 pint oysters 2 cups saltine cracker crumbs, medium to coarse 1/2 cup butter or margarine pepper to taste 3/4 cup light cream 1/4 cup oyster liquid 1/4 tsp Worchestershire sauce 1/2 tsp salt Preheat oven to dg350. Drain oysters but reserve 1/4 cup liquid. Combine crumbs and butter. Spread 1/3 of crumb mixture in a greased 8-inch round pan. Cover with 1/2 of the oysters. Sprinkle with pepper. Spread another 1/3 of the crumb mixture over oysters. Cover with remaining oysters. Sprinkle with pepper. Combine cream, oyster liquid, Worchestershire sauce, and salt. Pour over oysters. Top with remaining crumbs. Bake for 40 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Couvie's Kitchen Keywords: oysters, maindish, seafood, breaded oysters Couvie's Kitchen (An easy Friday night supper) 4 servings 4 cloves garlic 1/2 cup olive oil 48 oysters, drained 1 cup Italian bread crumbs 1/2 cup butter 1 lemon juiced 1 Tbs Worchestershire sauce 1/2 cup Parmesan cheese, grated Preheat oven to dg450. Press garlic into olive oil. Dip oysters into oil mixture, roll in bread crumbs, and lay in buttered individual baking dishes. Mix melted butter with lemon juice and Worchestershire; dribble onto oysters. Sprinkle with Parmesan cheese. Bake for 15 minutes. Serve with green salad and French bread. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Toffee Keywords: candy, butterscotch, chocolate, holiday TOFFEE 1 cup chopped pecans 3/4 cup packed brown sugar 1/2 cup unsalted butter 1/2 cup semisweet chocolate chips Preparation: Butter square pan 9x9x2. Spread pecans in the pan. Have a cookie sheet ready. THE MOST IMPORTANT INSTRUCTIONS: Use a small (1 quart) saucepan and stir constantly. This burns easily. 1. Heat brown sugar and butter in a 1-quart saucepan, stirring constantly. Boil over medium heat, stirring constantly, for 7 minutes. Immediately spread mixture over pecans in the pan. 2. Sprinkle the chocolate chips over the hot mixture; place cookie sheet over pan until chocolate chips are melted. Spread melted chocolate over the candy. 3. Cut into about 1 1/2 squares while hot. Refrigerate until firm. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Brownie Mousse Cake Keywords: chocolate, baked, dessert, rich, mocha BASE: 1 (21 1/2 oz.) package fudge brownie mix 2 tsp instant coffee granules or crystals 3/4 c butter or margarine 1/4 c water 1 egg FILLING: 1 1/2 c semisweet chocolate chips 1 (1 oz) square unsweetened chocolate 1 tsp instant coffee granules or crystals 1/4 c water 2 TBSP butter or margarine 1 c whipping 1/2 oz (1/2 square) unsweetened chocolate, melted Heat oven to 350. Grease 9- or 10-inch springform pan. In large bowl, combine all base ingredients; beat at medium speed 1 minute. Spread batter in greased pan. Bake at 350 degrees for 34-37 minutes or until set. Cool in pan on wire rack for 1 hour. Remove sides of pan. Cool completely. In small saucepan, combine chocolate chips, 1 oz unsweetened chocolate, 1 tsp coffee granules, 1/4 c water and 2 TBSP butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool 15 minutes, stirring occasionally. In small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Using pastry tube fitted with decorative tip, pipe filling over base. Or spread filling over base. Drizzle 1/2 oz. melted unsweetened chocolate over filling in lattice pattern. Refrigerate at least 1 hour or until filling is set. Let stand at room temperature about 30 minutes before serving. Store in fridge. Makes 12-16 servings at 410 calories per 1/16 of recipe. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: citrus-rum sponge cake Keywords: cake, dessert 6 eggs, separated 1/2 c. sugar 1 TBSP each lemon and orange juice 2 tsp rum extract 1 c cake flour Pinch of salt Beat egg yolks well. Add sugar, juices and rum extract. Beat well. Sift flour twice and add to egg yolk mixture. Beat egg whites until foamy. Add salt and beat until stiff. Fold into egg yolk mixture. Pour batter into a springform pan, very lightly greased. Bake 1 hour at 350. Cool. Remove from pan and dust with powdered sugar to serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate Mint Pie Surprise Keywords: pie, dessert, frozen FROM: Sandy Colby 1 frozen 9" deep dish pie crust shell 1/3 C semi sweet morsels, melted 2 eggs, separated at room temperature- divided usage 1/4 C sugar 2 Tbsp Creme de Menthe OR 1/4 tsp peppermint extract 1/8 tsp green food coloring 1 container (10 oz) whipped topping, thawed Shaved chocolate Prepare pie shell following directions on package. Spread melted chocolate on sides and bottom of crust; chill. Beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. In a large bowl, beat yolks with Creme de Menthe and food coloring. Blend in whipped topping. Fold in beaten egg whites. Spread filling in crust. Garnish with shaved chocolate. Freeze until firm, about 3 hours _Whitman's Chocolate Cookbook_ -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Poppy seed-Hazelnut Cookies Keywords: cookies, nuts FROM: Elicia Tamburine POPPY SEED HAZELNUT NUT COOKIES 1 cup softened butter or margarine 1 cup sugar 1 egg 1 teaspoon vanilla 2 1/2 cups flour 1/3 cup poppy seeds 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon salt 1 1/2 cups coarsly chopped toasted hazelnuts 1. In a large bowl of an electric mixer, beat butter and sugar until creamy, beat in egg and vanilla. 2. In another bowl, stir together flour, poppy seeds, cinnamon, salt and ginger; gradually add to butter mixture blending thoroughly. Add hazelnuts, mixing with your hands if necessary to distribute nuts evenly. 3. Shape dough into 2 or 3 rolls, each 1 1/2 in diameter. Wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to three days. 4. Unwrap dough. Using a sharp knife, cut into 1/4 thick slices; place slices about 1 inch apart on ungreassed baking sheets. 5. Bake at 350 F for 12-15 minutes or until edges are golden. 6. Transfer to racks and let cool. Store airtight. Makes about 7 dozen. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Cream Spice Cake (Tia Darrow) Keywords: cake, dessert I'm doing this so this great recipe will never be lost!!!!! 3 c - 3 Tbsp flour 1 1/4 tsp baking powder 1/2 tsp baking soda 2 tsp cinnamon 3/4 tsp cloves 1 tsp salt 1/2 c shortening 1 c - 1 c sugar 2 eggs 1 c thick sour cream 1 1/4 c water 1 tsp vanilla Preheat oven to 375 degrees. Grease and flour 1 13x9 inch or 2 9 inch pans. Combine flour, baking powder, soda, cinnamon, cloves and salt. Sift 3 times. Cream shortening and 1 c sugar. Beat 1 c sugar and eggs until very light. Add to creamed mixture and beat well. Combine sour cream, water and vanilla. Beating well after each addition, add dry ingredients alternately with sour cream mixture to creamed mixture. Pour into pan(s) and bake 40-45 minutes. Try with peanut butter or maple flavored frosting. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Butterscotch Sauce Keywords: dessert, icecream Butterscotch Sauce Makes Enough For 4 Sundaes 1 Cup Dark Brown Sugar, Firmly Packed 2/3 Cup Light Corn Syrup 4 T Butter 1/2 Cup Heavy Cream (Whipping Cream) 1/4 Cup Milk 1 t Cornstarch Boil sugar, corn syrup, and butter in a saucepan. Bring to 230 degrees F. Mix cream and milk with cornstarch; add to syrup, mix until smooth over lowered heat. Sauce will thicken as it cools. This is an old soda fountain recipe so will give you an old fashioned taste rather than the commercial taste. <> -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chicken & Sausage Gumbo Keywords: Creole, Cajun, Seafood, Soup, Maindish 1 chicken, cut up 1/2 tsp salt 1/4 tsp black pepper 1 - 1 1/2 lbs smoked sausage, cut in pieces 1/4 c vegetable oil 1/4 c flour 2 lg chopped onions 1 chopped green pepper 3 ribs chopped celery 3 cloves minced garlic 2 c hot chicken broth 1 qt. hot water Seasonings to taste (salt, black and red pepper) 1 pt oysters (optional) 1/4 c chopped parsley /4 c chopped green onion tops Hot cooked rice Season chicken with salt and pepper. Brown chicken and sausage in oil in heavy dutch oven. remove from pan; reserve. Stir flour into drippings. Reduce heat to low; cook, stirring constantly, until roux turns a caramel color. This takes about 45 minutes. Add onions, green pepper, celery and garlic to roux. Saute 10 to 15 minutes, stirring occasionally. Add chicken, sausage, HOT chicken broth and HOT water. Cold broth and water can cause roux to curdle. Add salt and pepper to taste. Heat to boiling, reduce heat. Simmer 1 1\2 hours or until chicken is tender. Add oysters (if desired), parsley and onion tops. cover and cook 5 minutes. Remove from heat and let stand 10 minutes. Serve gumbo over fice. File' powder may be sprinkled on by individuals. DO NOT add file' to the pot of gumbo because gumbo becomes stringy when heated with file'.Keywords: -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Microwaved Onions Keywords: vegetable, sidedish, onion FROM: Ben Ringwald Have you had an onion cooked in the Micro-wave Oven? Thought not! Well, Now is the time for you to have a delicious Micro-Wave cooked onion! Here's how! Peel & wash 1 large onion, wrap with plastic wrap. Micro Wave for 2 minutes, rotate, go again for 2 minutes. Now you are going to have the treat of your life! Serve at end of meal, after you can NOT eat another bite! You will not leave a trace! Serves 1 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Salsa Dip (Rich Harper) Keywords: dip 4 tomatoes (chopped/drained) 2 pk green onions (chopped) 1 can black olives (chopped) 1 can green chilies (chopped) 1 Tbsp olive oil 1 Tbsp vinegar 1 Tbsp garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. Serves 4 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Madras Dip (Rich Harper) Keywords: dip 2 c curry powder 2 c sour cream 2 Tbsp celery (grated) 2 Tbsp green pepper (grated) 1 tsp onion (grated) Seasonings 2 hard-boiled eggs, diced Smoothly blend curry powder, sour cream, celery, green pepper, and onion in blender. Add diced eggs. Chill. Sprinkle with paprika and serve with corn chips. Serves 4 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: CURRY DIP Keywords: indian, appetizer CURRY DIP 1 qt Mayonnaise 1 dash Worcestershire sauce 3 green onions (chopped) Crazy salt Black pepper 1 Tbsp curry powder Seasonings Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled. Serves 4 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Gingerbread Pancakes Keywords: bread, breakfast Omelettry West's Gingerbread Pancakes This recipe is from "Ellie Rucker's Almanac". Ellie writes, "This recipe is from Patricia Cole Smith at the Omlettry West, ... This must be good, the recipe was requested by Gourmet Magazine, and Texas Monthly calls them the best pancakes in Texas." (3 1/2 cups batter, or 8-10 pancakes.) INGREDIENT LIST 3 eggs, 1/4 cup brown sugar, 1/2 cup buttermilk, 1/2 cup water or milk, 1/4 cup brewed coffee, 2 1/2 cups unbleached flour, 1/2 tsp salt, 1 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp ground cloves, 1 TBSP Cinnamon, 1 TBSP ginger, 1 TBSP nutmeg, and 4 TBSP melted butter or margarine. INSTRUCTIONS Cream together: 3 eggs, and 1/4 cup brown sugar. then add: 1/2 cup buttermilk, 1/2 cup water or milk, and 1/4 cup brewed coffee. In a separate container sift together: 2 1/2 cups unbleached flour, 1/2 tsp salt, 1 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp ground cloves, 1 TBSP Cinnamon, 1 TBSP ginger, and 1 TBSP nutmeg. Then combine the liquid and solid ingredients, adding: 4 TBSP melted butter or margarine. Cook on a griddle as you would any other pancake. This recipe may require a fair amount of liquid adjustment. Make sure that the batter flows off of the spoon fairly evenly, or the pancakes will be too heavy, and will never cook all the way through without burning the edges! Serve with butter, maple syrup, honey, or molasses. From Mike Avery -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Creamy Garlic Guacamole Keywords: dip, mexican, avocado Here is the recipe for Creamy Garlic Guacamole from the "Garlic Lovers' Cookbook", Vol II. 1 large or 2 small heads (not cloves) fresh garlic 1 ripe avocadoes 1 3-ounce pkg. cream cheese, softened 3 tablespoons sour cream 1 tablespoon fresh lemon juice 1/4 teaspoon salt Place whole heads of garlic in baking dish, drizzle with oil and roast in 350 degree oven for about 1 hour or until garlic is soft. When cool, gently separate cloves and squeeze garlic out into blender or bowl. Peel and pit avocado, add to garlic along with remaining ingredients. Blend or mash until smooth. Serve with vegetables and chips or as a topping for Mexican dishes. Makes approximately 1-1/2 cups. Enjoy! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Flan Keywords: dessert, mexican, custard FLAN 1 cup sugar 1/2 cup water 4 cups whole milk or 1 can evaporated milk and enough whole milk to make 3-1/2 cups 1-2 teaspoons fresh orange peel, orange part only 1/2 cup sugar 6 large eggs 1 teaspoon vanilla In a small saucepan, combine 1 cup sugar and 1/2 cup water and bring to a boil, stirring to dissolve the sugar. Dip a brush in ice water and use to wash down any sugar crystals clinging to the pan. Let boil, undisturbed, until it caramelizes. As soon as the sugar syrup turns an amber color, stir and take off heat. Pour immediately into a 9x5 loaf pan or an 8 cup ring mold, tilting pan quickly to coat the bottom and sides with the caramel. Set aside while making the custard. If using whole milk only, bring to a boil and simmer 12 to 15 minutes to reduce to 3-1/2 cups. If using a mixture of evaporated and whole milk, simply bring to a boil. Meanwhile, use the metal blade to process the sugar and orange peel until the peel is grated. Add eggs and vanilla to workbowl and pulse 3-4 times to "beat" the eggs. With the machine running, add 1 cup of the hot milk through the feed tube. Stop the machine and whisk the egg-milk mixture into the remaining milk in the pan. Pour into the caramel lined pan or mold and place in a larger pan half-filled with water. Bake the flan for 1 hour and 15 minutes in a pre-heated 350 degree oven until a knife inserted off-center comes out clean and the custard is set. Let cool, then chill at least 1-1/2 hours before unmolding. Unmold onto a deep serving platter allowing the caramelized sauce to run over the custard. Slice to serve and include some sauce in each serving. Serves 8-10. VARIATION: You can add 1/4 teaspoon cinnamon (or 1/2 teaspoon ground canela) to the custard with the vanilla. You can also sprinkle 1/2 cup thinly sliced almonds over the caramel in the mold, adding quickly before the syrup has hardened. Proceed with the recipe as above. Enjoy! - Stephanie - P.S. I have always used the combination of Evaporated and whole milk, it turns out really wonderful. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Pico De Gallo Keywords: appetiser, dip, mexican, salsa Pico De Gallo ------------- 6 medium tomatoes, chopped 2 medium size while onions, chopped 5 to 6 jalapeno peppers, finely chopped 5 to 6 cerrano peppers, finely chopped 1 bunch of cilantro ( fresh corriander ), chopped salt and pepper to taste ------------------------------------------------- Combine all ingredients in a bowl. Serve immediately at room temperature, or cover well and refrigerate until ready to serve. Recipe makes quite a lit, can make half of recipe if so desired for a smaller amount. May also add the following ingredients: 3 tbsp. squeezed lime or lemon juice 3 tbsp. oil 1 tbsp. dried oregano ( optional ) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Texas Slaw Keywords: salad, coleslaw Texas Slaw ---------- 1 medium cabbage head 1 sliced onion 1/2 cup of sugar salt to taste 1/2 cup of salad oil 1/2 cup white vinegar 1/2 tsp. dry mustard 1/2 tsp. celery seed 1 Tbsp. sugar ---------------------- Sprinkle sugar over shredded cabbage and onions and let stand. Bring to a boil remaining ingredients and pour over cabbage mixture. Cover and refrigerate at least 3 hours before serving -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Preparing Artichokes Keywords: hints, tips I know a lot of you have probably never fooled with a fresh artichoke. They are not difficult to deal with but do look a bit threatening. For you I post these directions from The Best of Bon Appetit Cookbook on preparing artichokes. Following this recipe are more to use the fresh ones. Buy the ones that have leaves that are relatively "tight" around the artichoke. If the leaves are spread away from the artichoke, then it is not very fresh. STEP-BY-STEP DIRECTIONS FOR PREPARING FRESH ARTICHOKES Lay artichoke on its side on cutting surface. Slice off stem at base to leave smooth bottom. Remove any tough or discolored bottom leaves. Cut off about an inch or so of top leaves. Using kitchen shears, trim any remaining tips from leaves. Rub base and all cut portions of artichoke with half a lemon to prevent discoloration. Add enough water to a large mixing bowl to cover artichokes as they are prepared. Add juice of half a lemon to make acidulated water. Using fingers, open up center of artichoke and push leaves aparteaspoon With melon scoop or sturdy teaspoon, remove and discard the fuzzy choke, scraping to clean thoroughly. As each artichoke is cleaned, drop it into acidulated water. The artichokes are now ready to be cooked. The choke may also be removed after artichokes have been either parboiled or fully cooked. This makes it less easy to serve them hot, but some people may find them easier to "de-fuzz" after they're cooked. Carbon steel knives should not be used; they will discolor artichokes and give them a metallic taste. HOW TO COOK ARTICHOKES (4 servings) 4 quarts water 2 teaspoon salt 4 to 6 Tablespoon lemon juice or vinegar 1/2 to 1 Tablespoon olive (or more to taste) 1 to 2 bay leaves (optional) 10 to 12 whole peppercorns 4 large trimmed artichokes (4 inches in diameter before trimming) or 6 to 8 medium artichokes (2-3/4 inches to 3-3/4 inches in diameter before trimming) _________________________________________________________________ Combine all ingredients except artichokes in a 5-quart pan and bring to boil. Add artichokes, partially cover with lid and return to boil. Cook until stem end is easily pierced with a fork, allowing aboutg 25 to 30 minutes for medium and 40 to 50 minutes for large artichokes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: BUTTER SAUCE FOR COOKED ARTICHOKES (4 servings) Keywords: dip, vegetable, appetizer BUTTER SAUCE FOR COOKED ARTICHOKES (4 servings) 1 cup (2 sticks) melted butter 1/4 c. lemon juice 1/4 c. chopped parsley 1 teaspoon salt 1/2 teaspoon dry mustard Combine all ingredients and simmer 5 minutes. Serve warm as dipping sauce with hot artichokes. --Michelle -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Fiery Salsa Keywords: mexican, hot, appetizer FROM: Deb Mcsweeney Salsa 1 large onion 8 tomatoes 1/2 small bunch cilantro (no stems) 10 jalapeno peppers juice of 1 lime juice of 1 lemon 2 TBS vinegar 1 tsp salt 1 tsp pepper 1 tsp garlic salt 1 tsp oregano Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chicken Fajitas Keywords: mexican, fajitas, grill "Chicken Fajitas 4 chicken breast halves, skinned and bones, 1 large onion, sliced, 1/4 cup soy sauce, 1 tsp worcestershire sauce. 1 TBSP vegetable oil, 1 tsp freshly ground cumin, tortillas, guacamole, sour cream, cheddar cheese, and salsa. Marinate chicken and onion in marinade of soy sauce, Worcestershire sauce, oil, and cumin for 1 hour in refrigerator. Grill over charcoal fire for about 4 minutes per side. (Place onions to outside as they will not need as much cooking time.) Brush with marinade before and after turning. Cut chicken into thin strips and separate onions into rings. Fold into warm tortillas and top with guacamole, sour cream, grated cheddar cheese, and salsa to taste. 4 servings. From "More Tastes & Tales From Texas With Love"." -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sizzling Beef Fajitas Keywords: mexican, fajitas, grill "Sizzling Beef Fajitas 2 to 3 pounds skirt steak, 1/2 inch thick Marinade: 4 garlic cloves, minced, 1 TBSP lime juice, 1/3 cup Worcestershire or soy sauce, 4 serrano chilles, stemmed and minced, 1/4 cup apple cider vinegar, 14 oz can beef broth, 2 TBSP safflower oil, 2 large yellow or white onions, thinly sliced, 2 bell peppers, thinly sliced, 4 limes, cut in half, flour tortilals, 1 cup sour cream, pico de gallo Guacamole At least 3 hours before grilling the meat, trim it to remove all fat and gristle. For skirt steak, use a flat metal pounder to tenderize. {This is needed because of the short marinading time.} Put the meat in a shallow glass dish or plastic bag. Combine the marinade ingredients. Marinate for about 3 hours in refrigerator. About 45 minutes before serving, clean the grill surface and rub it with an oil dampened cloth. Preheat the grill for about 30 minutes. Remove the mear from the marinade. Sprinkle the meat and salt and pepper and place it on the grill. Baste with marinade, grill, then turn, baste again and grill until medium rare, about 5-6 minutes in all, or until desired doneness. Remove, cover with foil and keep warm. Heat 2 TBSP oil in a cast-iron skillet over medium-high heat. Add the onions and cook until browned, but still crisp. Remove and add bell peppers. Saute about 2 minutes and add onions. Remove the skillet from the heat. Preheat the oven to 450 degrees F. Wrap the tortillas or pita breads in foil and heat until warm, 8-10 minutes. {Or zap 'em in a microwave for 15 to 25 seconds per tortilla, depending on your microwaves strength. Or grill 'em on the coals for a few seconds, or in another cast iron skillet for a few seconds.} Cut the beef across the grain into strips about 1/4 inch thick. Reserve all the juices. Put the skillet back on high heat long enough to get hot, then add the meat. It will sizzle. Turn immediately, then put the onions and peppers on top. Pour the reserved juices on top to create a sizzle. (For an even more dramatic sizzle, you can drizzle the meat and onions with 2 TBSP oil instead of the reserved juices.) Carry the skillet immediately to the table. Sqeeze lime juice on top. To serve, ise tortillas to enclose meat strips, peppers, onions, pico de gallo, guacamole, and sour cream. Makes 8 servings. From "Foods of the Sun"." -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Pico De Gallo Keywords: mexican, salso "Pico De Gallo 1 tomato, chopped, 1 onion, chopped, 5 cilantro sprigs, chopped, 1 jalapeno pepper, chopped, 1 lemon, cut in half, and salt to taste. Mix tomato, onion, cilantro, and jalapeno in a serving dish. Squeeze lemon juice over mixture and add salt to taste and serve. From "Fajita Festival"." {Lime juice may be used instead of lemon, depending on what's available and in season.} As always, Enjoy, Mike -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: JAMBALAYA Keywords: cajun, sausage, rice JAMBALAYA 1 lb Smoked sausage or andouille 2 Onions, chopped 1/2 c Finely chopped celery 1 Bell pepper, chopped 28 oz Can of tomatoes 2 Bay leaves 1/2 t Basil 1/2 t Thyme 1/2 t Chili powder 4 Cloves of garlic, chopped 10 1/2 oz Can beef consomme 2 Soup cans of water Salt to taste Pepper to taste Tabasco to taste 2 c Raw rice 1/2 c Finely chopped green onion 2 T Minced parsley Slice sausage into small pieces, then brown in deep frying pan or dutch oven. Remove and add the 2 onions, celery, and bell pepper, Saute until tender. Mix in tomatoes, bay leaves, basil, thyme, chili powder, and garlic. Mix well. Add consomme and water. Let simmer 40 minutes. Add sausage, salt, pepper, and Tabasco. Add rice. Cover and cook slowly until rice is tender, stirring occasionally. As rice begins to absorb the xture, the jambalaya might get too dry. If so, add a little more water. Just before serving, stir in green onion and parsley. Let stand 20 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: BROCCOLI CHEESE SOUP Keywords: vegetable BROCOLLI CHEESE SOUP Serves 6-8 1 Bunch fresh Brocolli 1 Medium Potato chopped 3 cups Water 4 Tablespoons Butter 1/2 Cup Onion chopped 1 Carrot chopped 1 Stalk Celery chopped 4 Tablespoons Flour 1 Teaspoon Garlic Powder 2 Teaspoons Parsley Flakes 2 Chicken Boullion Cubes 10 to 12 ounces Sahrp Cheese, Shredded 1 pint Half and Half Parboil the brocolli for 3 minutes in 3 cups of water. Remove the brocolli and add to the same water, the potato and carrot and cook until done. Save water and add enough water to make 3 cups, dissolve the chicken boullion cubes in this water and set aside. In skillet saute the onions and celery till yellow in four(4) tablespoons of butter-Add four(4) tablespoons flour and make soft paste. Add this to water previously saved that veggies were cooked in. Then add vegetables, garlic powder, parsley and cheese. Stir until cheese melts. Add half and half and heat thru. Then add finely chopped brocolli. Depending on how well you like brocolli depends on whether you put it thru a food processor or add finely chopped. Don't boil!! PS:My wife just informed me that the food processor was for my benefit, really a sneaky way to get me to eat the soup. Enjoy..Paul C... -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: cole slaw Keywords: salad, salad dressing, cabbage COLE SLAW: 1 large head of cabbage, cut/chopped/whatever to your preference 2 cups (or more) granulated sugar White vinegar 1 half-pint heavy whipping cream Put the cabbage into a conveniently large bowl, preferrably one with a fairly broad botton. Pour the sugar over the cabbage. Pour in vinegar to about half of the depth of the cabbage. Mix it all together well, which I do by hand. Let it "marinate" for about 30 minutes, mixing it up a couple of times. About 20 minutes (at least) before serving, whip the heavy cream until it is quite thick, but NOT to the dessert-topping, hold-a-peak stage. Drain the vinegar from the cabbage, and mix in the whipped cream. Chill and serve. It's GREAT the second day too. Don't tell guests the recipe until after they try it, 'cause it's a bit weird for a lot of people. And do NOT use red cabbage or you'll have a dessert pink dish. I don't eat any other cole slaw because I hate mayonaisse, and this is one of my favorite dishes, PERIOD. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: better than sex cake Keywords: cake, dessert, chocolate, bundt Here is a reply to your request for the recipe for "Better Than Sex Cake". 1 box yellow cake mix 3 eggs 1/2 cup oil 1 cup sour cream 1 small box instant vanilla pudding 1 bar grated German's chocolate 6 oz. semi-sweet chocolate chips 1 cup nuts Mix together and bake at 350 degrees for 1 hour and 15 minutes in prepared bundt pan. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Pineapple Cream Cake Keywords: sheetcake, dessert, pudding Hope this is what you were wanting. I also have one for "Better than Better than Sex Cake" (that is the actual name of it). I am including it also 1 box yellow cake mix 1 large can crushed pineapple 1 large pkg. vanilla pudding mix 1 large pkg. Cool Whip 1 cup sugar Prepare cake as directed on box. Boil pineapple and sugar for 5 minutes. Pour over cake, poked with holes. let cool. Mix pudding as directed on box; pour over pineapple mixture on cake. Spread Cool Whip over cake and refrigerate or keep in cool place. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sweet and Sour Cucumber Relish Keywords: condiment, salad, oriental Sweet and Sour Cucumber Relish (Taeng Kwa Brio Wan) 2 large cucumbers, peeled, halved lengthwise and sliced thinly 1 small red onion, peeled, halved and sliced thinly 1/2 teaspoon dried red chili flakes (or more) 4 tablespoons granulated sugar 1/2 cup water 5 tablespoons white vinegar 1/2 teaspoon salt Toss the cucumber, onion and chili flakes together in a bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour this mixture over the veggies. Stir and refrigerate until served. From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee, published by Putnam. 1981. This a is quick 'n' easy dish that's refreshing--good for a barbecue on a hot summer day. Some of the sucessful variations that I've tried have been: Rice vinegar for white, add thinly sliced red or green hot chilis, use palm sugar instead of granu- lated. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Mexican Cornbread Keywords: bread Mexican Cornbread ----------------- 1 cup yellow cornmeal 2/3 cup unsifted all purpose flour 2 teaspoons baking powder 1/2 teaspoon of salt 3/4 cup dairy sour cream 2 eggs 1/4 cup oil 2 cups shredded cheddar cheese, about 8 ounces and divided 1 can whole kernal corn ( 8 3/4 ounces) drained 1 can ( 4 ounces) chopped green chilies, drained ----------------- Preheat oven to 350F. Oil 8-inch square baking pan. Set aside Mix cornmeal, flour, baking powder, and salt in small mixing bowl. Set aside. Blend sour cream, eggs, and oil in medium mixing bowl. Add cornmeal mixture, 1 1/2 cups of cheddar cheese, corn and chilies. Mix well. Pour into prepared pan. Sprinkle remaining 1/2 cheese. Bake at 350F for 30 to 35 minutes, or until toothpick inserted in middle comes out clean. Cut into squares and serve warm! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: MARBLED STRAWBERRY MOUSSE Keywords: dessert, fruit, gelatin MARBLED STRAWBERRY MOUSSE 3 pints strawberries, hulled 3 envelopes unflavored gelatin 3/4 cup sugar 1/8 teaspoon salt 3/4 cup water 2 tablespoons lemon juice 1 teaspoon vanilla extract 4 egg whites, at room temperature 2 cups heavy or whipping cream Early in day or day ahead: Prepare collar for 1 1/2 quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20-inch by 6-inch strip. Wrap strip around outside of dish so collar stand 2 inches above rim. In food processor or blender, puree strawberries. Pour 1 cup puree into a small bowl, remaining puree into a large bowl. In 1 quart saucepan, mix gelatin, sugar and salt. Add water; cook over low heat until gelatin is completely dissolved, stirring often. Into puree in small bowl, stir 2 tablespoons of gelatin mixture. Into puree in large bowl, stir lemon juice, vanilla, and remaining gelatin mixture. Refrigerate mixtures, stirring often, until mixtures mound when dropped from spoon (about 45 minutes). In small bowl, with mixer at high speed, beat egg whites until stiff peaks form. In large bowl, with mixer at medium speed, beat cream until stiff peaks form. Using a spatula, gently fold egg whites and cream into strawberry mixture in the large bowl. Alternately spoon strawberry mixtures from large and small bowls into prepared souffle dish. Cut through mixtures with knife to make marbled design, then cover and refrigerate until mousse is set (about 3 hours). Carefully remove waxed paper collar before serving. Makes 12 servings. NOTE: I think this dessert tastes better when it is made a day ahead so the flavors blend, but it doesn't look as nice (the egg whites and whipped cream start to lose volume, so it starts to lose its shape and height). If appearance is important to you, make it early the day it is to be eaten. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cinnamon Crown Cake Keywords: dessert, coffeecake, bread, apple, spice 3 cups flour 2 cups sugar 3 tsps baking powder 1/2 tsp salt 1 cup margarine,softened 1 cup milk 3 eggs 3 tsp vanilla 1/2 cup chopped nuts 1/2 cup quick cooking oats 1/2 cup packed brown sugar 2 tsp cinnamon 1/2 cup applesauce Generously grease and flour bundt pan. In large bowl combine flour, sugar, baking powder, salt, margarine, milk, eggs and vanilla. Beat 3 minutes at medium speed of mixer. Spoon half of butter into pan. Into the other half batter stir the nuts, oats, brown sugar, cinnamon and applesauce and spoon over batter in pan. Bake at 350 degrees for 55-60 minutes or till toothpick comes out clean. Cool upright in pan 30 minutes, then remove. Good served with applesauce or a glaze. Real good for breakfast! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Impossible Quiche Keywords: maindish, bisquick, ham, chicken, cheese This contains meat, vegetables, cheese, eggs, and milk combined with Bisquick to form its own crust. 1 cup cooked green beans 1 (4 oz) cup shredded Cheddar Cheese 1 small can mushrooms,drained 1 1/2 cups milk 1/2 cup chopped onions 3/4 cups bisquick 1 cup chopped ham or chicken(cooked) 3 eggs Salt and pepper Sprinkle green beans, mushrooms, onion, ham or chicken, and cheese in a deep 10" pie plate. In blender place milk, Bisquick, eggs, salt and pepper to taste. Blend 15 seconds on high speed. Pour over the above. Bake in preheated 400 degree oven for 30 minutes. Remove from oven and let set 5 minutes. Serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Baked Onions w/Herb Butter - Microwave Keywords: sidedish, vegetable * Baked Onions w/Herb Butter - Microwave serves 2 1/4 cup margarine 1/4 teaspoon celery salt 1/4 teaspoon parsley flakes 1/4 teaspoon dried tarragon (leaf) 2 (5oz.) onions . Place butter or margarine in a small bowl. Microwave at 10%(LOW) for 30 seconds or until softened. Add celery salt, parsley, and tarragon; mix well. Set margarine mixture aside at room temp. Wash onions, leaving outer skin intact. Trim top and bottom off each onion. Pierce onions deeply several times with a large fork (pierce thru skin). Wrap each onion in waxed paper, twisting ends loosely to seal. Microwave on (HIGH) for 5 to 7 minutes or until tender, turning onions over and rearranging once. Let stand, wrapped, 2 minutes. To serve, top onions with herb-butter mixture. TO USE LARGE ONIONS- (8 oz each). Prepare as above, microwave for 5 minutes for 1 onion, 10-12 minutes for 2, and 13-15 minutes for 4 large onions. Let stand, wrapped, 2 minutes. Cut onions in half to serve. . Jean -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Cream Blueberry Pancakes Keywords: breakfast, bread, mine Farm Journal's Sour Cream Blueberry Pancakes 1 C flour 3 tsp baking powder 1/4 tsp salt 1 Tblsp sugar (sift dry ingredients together) 1 egg 1 C milk 1/4 C sour cream (beat until smooth) Pour milk mixture over flour mixture, beat with a rotary beater until smooth. 2 Tblsp melted butter Stir into batter. fry on well-buttered griddle. You may add between 1/2 and 1 cup blueberries, or sliced bananas, or anything else you feel would work, but they are very good indeed just plain with butter and syrup. They really do have a lot more flavor than the FF recipe, or any other that I've tried. Hope you all enjoy 'em. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Jeannie's Lemon/Chicken SOUP Keywords: soup, low-cal, lemon, broth 3 cans chicken broth 1/4 C rice cook rice in broth for approx. 40 mins. 3 egg yolks beaten thoroughly with 2 TBSP to 1/4 Cup FRESH lemon juice. (I would use the max, but if you don't love lemon, the smaller amount would work) add the warm broth slowly to the beaten egg yolks, beating constantly. that's all there is to it... -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: pineapple-coconut cake Keywords: sheetcake, rich, dessert, pineapple, coconut, 7-up Pineapple 7-up Cake: 1 box Duncan Hines Pineapple Supreme cake mix 1 pkg instant vanilla pudding mix 10 oz bottle 7-Up 4 eggs mix cake & pudding mixes and 7-up. Beat well. Add eggs one at a time, beating well after each. Pour into greased 9x13 pan, bake at 350 degrees 40-50 minutes, until the cake tests done. Icing: 1 1/2 Cups sugar 1 stick margerine 2 SMALL cans crushed pineapple in juice 1 pkg Angel Flake coconut (don't ASK me what size package...whatever you have will work) bring all ingredients to a boil, pour over cake. poke holes in cake with cake tester to help in absorbing icing. This cake is so moist it's juicy...and delicious! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Tex-Mex Dip Keywords: mine, avocado, mexican, party 3 medium avocados 1 Tblsp lemon juice 1/2 t salt 1/4 t pepper Mash avocados, mix in other ingreds, set aside. 1 Cup sour cream 1/2 Cup mayonaise 1 pkg taco seasoning mix mix and set aside other ingredients: 2 cans jalapeno bean dip mix 1 bunch green onions, green tops and all, chopped 3 med. sized FIRM tomatoes, chopped. (I tend to drain off the seeds & juice) 4 oz OR 8 oz can black olives, sliced (I use the lesser amt. 'cause I don't much like the things!) 8 to 12 oz shredded mild cheddar now, to work: In a 9x12 inch pan layer, in this order: bean dip mashed avocado sour cream mixture chopped green onion tomatoes black olives shredded cheese. cover, chill overnight to let the flavors blend. Allow it to warm up to room temperature and serve with nacho chips. This serves a MOB of people...leftovers make great lunch. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Oriental Cucumber Salad Keywords: chinese, vegetable, sidedish, relish, condiment Oriental Cucumber Salad 1-1/2 cucumbers, peeled, chopped 1 teaspoon salt 1 jalapeno chili, seeded, minced 2 tablespoons rice vinegar 2 tablespoons oriental sesame oil 1 tablespoon soy sauce 2 teaspoons sugar Place cucumbers in medium bowl. Sprinkle with salt. Toss. Chill 1 hour. Drain cucumbers and return to bowl. Combine remaining ingredients in another bowl. Pour over cucumbers and toss to coat. (Can be prepared 1 day ahead. Refrigerate.) 2 to 4 servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Stir-Fried Cabbage with Green Onions Keywords: vegetable, oriental Stir-Fried Cabbage with Green Onions 2 teaspoons cornstarch 3 tablespoons canned chicken broth 1/4 cup vegetable oil 1 garlic clove, minced 4 cups shredded Napa cabbage 2 tablespoons soy sauce 1-1/2 tablespoons distilled white vineagr 1 teaspoon sugar 3 green onions, sliced Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add onion and saute until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minutes. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute. 2 servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Oven-Fried Herbed Potatoes Keywords: vegetable, sidedish, 2 Oven-Fried Herbed Potatoes 2 pounds russet potatoes, cut into 2-inch cubes 6 tablespoons olive oil 4 cloves garlic, minced 2 tablespoons minced fresh parsley 1 teaspoon dried basil, crumbled 1 teaspoon dried oregano, crumbled Salt and pepper Preheat oven to 350 degrees F. Combine potatoes, oil, garlic, herbs and pepper in large bowl and toss to coat. Spread potatoes in single layer in baking pan. Bake until brown and cooked through, turning once, about 1 hour. Seaon potatoes to taste with salt and serve immediately. 2 servings. This recipe doubles easily. - Stephanie - -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Rotelle with Smoked Turkey, Broccoli and Peppers Keywords: Italian, pasta Rotelle with Smoked Turkey, Broccoli and Peppers 2 cups small broccoli florets 5 ounces rotelle or fusilli pasta 2 tablespoons unsalted butter 2 tablespoons olive oil 2 garlic cloves, minced 1/4 teasoon dried red pepper flakes 8 ounces smoked turkey (or chicken), skin removed, diced 1/3 cup jar-packed roasted red peppers, drained, diced 1/2 cup chicken stock or canned broth Freshly grated Romano cheese Cook broccoli in large pot of boiling salted water until criisp- tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat dry. Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, melt butter with olive oil in heavy large skillet over low heat. Add garlic and red pepper flakes and saute until garlic is tender, about 3 minutes. Add turkey and saute until heated through about 4 minutes. Mix broccoli, pasta, roasted peppers and stock into turkey mixture. Increase heat to high and cook until pasta has absorbed most of liquid, stirring frequently, about 4 minutes. Divide pasta between plates and serve, passing Romano cheese separately. 2 servings. Enjoy! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Quick Chicken Keywords: chicken, breast, microwave Quick Chicken This doesn't get any easier. Take 1 chicken breast. Place on a microwavable plate. Sprinkle the back with lemon juice, garlic powder, onion powder, salt, pepper, and crushed basil or tarragon. Turn over and repeat on front. Cover with Saran Wrap with a little opening left for excess steam to escape. Microwave on HIGH for about 5 minutes (depending on the size of the breast -- if they're small, you may want to check after 4 minutes). Very tasty and juicy. Of course, you can cook more pieces (or different pieces) at the same time. If you increase the number of pieces, arrange them on the plate so the fleshy parts are toward the outside of the plate, since that part cooks faster than the middle of the plate area, and adjust the cooking time. I test for doneness by cutting in to the bone. If I see no red and the juices run clear, the chicken is done. *Ellen* -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Poached Salmon Keywords: microwave, seafood, fish Poached Salmon -- Microwave (Barb Irlbeck) 1 1/2 c hot water 1/3 c dry white wine 2 peppercorns 1 lemon, sliced thin 1 bay leaf 1 tsp instant minced onion 2 lg or 4 sm salmon steaks 1/2 c sour cream 1 Tbsp minced parsley 1 tsp lemon juice 1/2 tsp dill weed Pinch white pepper Place hot water, wine, peppercorns, lemon, bay leaf, and onion in a lg microwavable dish (into which fish will eventually fit in one layer.) Microcook to a full boil. Add steaks and cook, covered with plastic wrap, on HIGH until fish is opaque. Let stand 5 minutes. Combine sour cream, parsley, lemon juice, dill weed, and pepper. Serve as a sauce with the fish. *Ellen* -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Lemon Roast Chicken Keywords: poultry Here is a nice way to roast a chicken. Ingredients: 1 3lb Fryer chicken 1 Lemon Fresh Tarragon (optional) Prepare the chicken for roasting. Cut the ends off the lemon. With the ends, rub lemon juice over the skin of the chicken. Place the rest of the lemon inside the chicken. Place a small amount of tarragon inside with the lemon if you wish. (I often leave out the tarragon due to lack of availability). Roast the chicken in a preheated 350 deg oven for one and a half hours. Use the juices in the roasting pan to make a wonderful lemony gravy. The lemon taste permeates through the chicken and tenderizes it which is why a fryer rather than a roaster can be used. I normally serve this with Macoroni ( cooked in a chicken stock made from the neck and giblets) green peas and sweet corn. All the flavours seem to compliment each other. serves 4 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Traditional Calabacitas Con Leche Keywords: squash, mexican, vegetable, sidedish, cheese Traditional Calabacitas Con Leche 4 ea Medium summer squash, sliced 1/4 c Butter or maragarine 1 ea 15 oz can corn, drained 1/2 c Onion, thinly sliced 1/2 t Salt 1 ea Dash pepper 1 ea 4 oz can chopped green chili 1 c Milk 1/2 c Grated cheddar cheese Saute' squash in butter until soft. Reduce heat and add corn, onions, salt, pepper and green chili. Mix well and add milk. Simmer until well blended. Add cheese and cover until cheese is melted. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Classic Mexican Flan Keywords: dessert, custard Classic Mexican Flan 1/2 c Sugar 14 oz Can sweetened condensed milk 1 c Milk 3 ea Large eggs plus 3 ea Yolks of large eggs 1/2 t Almond extract 1 t Vanilla extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: SAUSAGE WITH FRIGGIONE Keywords: Italian, maindish, casserole *SAUSAGE WITH FRIGGIONE:* Friggione (see recipe to follow) 1-1/2 to 2 lbs sweet Italian sausage 1 to 2 cups of water Prepare Friggione. Wash sausages. Puncture sausages in several places with a fork. Put sausages in water in a large skillet. Bring water to a boil. Cook 10 to 15 minutes over medium heat, turning sausages during the cooking. By the end of the cooking time water should have evaporated leaving sausages and some of their fat in skillet. Brown sausages on all sides. Add Friggione to skillet. Cook Friggione and sausages 5 to 8 minutes longer. Serve immediately. Makes 4 to 6 servings. *FRIGGIONE* 5 to 6 tablespoons olive oil 4 potatoes, peeled, cut into small pieces 2 large onions, thinly sliced 2 red or green sweet peppers, seeded, cut into strips salt and freshly ground black pepper to taste 2 cups canned crushed Italian-style or whole tomatoes Heat oil in a large skillet. Add potatoes, onions and peppers. Season with salt and pepper. Cook uncovered over low heat 30 minutes, stirring several times. Press tomatoes through a food mill or a sieve to remove seeds. Add tomato pulp to skillet. Cook uncovered over medium heat 25 to 30 minutes or until mixture reduces to a medium-thick consistency. Add salt and pepper to taste. Makes 4 to 6 servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: NOODLES ROMANOFF Keywords: pasta, sidedish, cheese NOODLES ROMANOFF 4 handsful noodles, your favorite (wide or thin) 2 green onions, with green, sliced 1 T butter 1/4 c milk 1/2" slice of a 2 lb. Velveeta loaf, or 4-6 slices American cheese (the more cheese the merrier!) dashes Worcestershire and Tabasco or cayenne pepper dashes parsley (for color) dashes paprika (for color) dashes garlic salt 1/4 c sour cream Boil the noodles 'til cooked al dente. Drain. Saute the onion in butter just 'til softened. Reduce heat and add milk and cheese (torn or cubed). Add the seasonings and sour cream. Toss in drained noodles. Stir it all together. When it just starts to bubble, remove from heat. There's very little of this left over for the cat, who gets starry eyed when she licks our plates! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: chunky carrot cake Keywords: dessert Ingredients: 2 c. flour 2 c. sugar 1 1/2 tsp. baking soda 1 1/2 c.oil 2 tsp. baking powder 4 eggs (beaten) 1 tsp. salt 2 c. grated carrots 1 tsp. cinnamon 1 tsp. nutmeg 1 c. chopped walnuts 8 1/2 ounce can crushed pineapple (drained) 1/2 c. raisins Preparation: Grease and flour BUNT pan. Bake at 350 degrees for 1 hour. Flip over on dish until it cools and drops out of the pan. Cool completely. ICING 3 1/2 c. powdered sugar 1 (4 ounce cream cheese) 1/2 c. butter( soft ) 1 tsp. vanilla Beat with mixer until creamy and spread on cake ENJOY ALL -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: James Beard's Yeast Pancakes Keywords: Pancakes, Yeast, James Beard, Favorite Even if these are not the culinary overindulgence that the Gingerbread pancakes are, they are wonderful. The only hard part in making these is remembering to start them the night before - a minor inconvenience, but certainly worth the trouble. These pancakes are light and delightful with a certain winey taste that is hard to describe, and one I have never found in any other pancake. INGREDIENT LIST 1 package (TBSP) active dry yeast, 1 cup warm water, 1 TBSP sugar, 1 cup flour, 1 egg, 2 TBSP sugar, 1/2 tsp salt, 3 TBSP melted butter, 1 cup flour, and (up to) 1 cup evaporated or fresh milk (if needed). INSTRUCTIONS The night before making these pancakes, combine: 1 package (TBSP) active dry yeast, 1 cup warm water, 1 TBSP sugar, and 1 cup flour in a mixing bowl. Mix well, and then cover with a cloth and leave overnight to rise. The next morning, in a separate bowl, beat: 1 egg, and 2 TBSP sugar. To this add the yeast mixture, and then stir in: 1/2 tsp salt, 3 TBSP melted butter, 1 cup flour, and (up to) 1 cup evaporated or fresh milk (if needed). Add the yeast mixture, and stir in the salt, butter, and the second cup of flour; add milk if the mixture seems too thick. However, the batter should be a little thicker than is customary. The pancakes should be baked on a well buttered griddle. Serve at once with melted butter, syrup, or honey, and bacon, ham, or even a little steak. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cornmeal Pancakes Keywords: Pancakes, Cornmeal, Joy Of Cooking Another recipe from the "The Joy Of Cooking". This one is a bit of trouble, but quite nice. INGREDIENT LIST 1 cup white or yellow corn meal, 1 tsp salt, 1 to 2 TBSP honey, syrup, or sugar, 1 cup boiling water, 1 egg, 1/2 cup milk, 2 TBSP melted butter, 1/2 cup all-purpose flour, and 2 tsp double-acting baking powder. INSTRUCTIONS Measure and place in a bowl: 1 cup white or yellow corn meal, 1 tsp salt, and 1 to 2 TBSP honey, syrup, or sugar. Stir in slowly: 1 cup boiling water. Cover these ingredients and allow to stand to 10 minutes. In another bowl beat: 1 egg 1/2 cup milk, and 2 TBSP melted butter. Add these ingredients to the cornmeal mixture. Sift before measuring: 1/2 cup all-purpose flour. Resift with: 2 tsp double-acting baking powder. Stir the sifted ingredients into the batter with a few swift strokes. Cook and serve with butter, syrup, etc. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Oatmeal Pancakes (Kathy Campbell) Keywords: Oatmeal, Pancakes, Kathy Campbell Just recently tried a recipe from a new cookbook, and really liked it...It is excellent for those who need a sustaining breakfast in the morning, so I thought I'd put it up here for anyone who might like to try it..... Oatmeal Pancakes Note: You will need to start this batter the night before serving.... 2 cups old-fashioned rolled oats 2 cups buttermilk, plus a bit more 1/2 cup unbleached all-purpose flour 1/2 cup whole wheat flour 2 tsp. sugar 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 eggs 2 tbsp. butter, melted and cooled Vegetable oil for frying (I really like the slight added flavor of peanut oil) Partially prepare batter the night before by combining the oatmeal and 2 cups of the buttermilk in a small bowl. Cover and refrigerate overnight. The next morning, sift together the flours, sugar, baking powder, baking soda and salt; set aside. In a large mixer bowl, beat the eggs until frothy. Add the butter and blend, then add the oatmeal mixture. Quickly blend in the flour mixture. The batter will be very thick, so you might need to add 2 to 4 tbsp. more of buttermilk, but not more than that. Fry pancakes using about 1 tbsp. of oil per batch. Use a heaping tbsp. of batter for each cake, and pat it out a bit. The pancake will be about 3/4" thick, and will puff up when turned over. Serve with warmed maple syrup. Kathy -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chicken DaVinci Keywords: poultry, sausage, maindish, italian, mine Chicken DaVinci 2 Boneless Chicken Breasts, cut into thin strips 4 or 5 Italian Sausages. Sliced into rounds about 1/2" thick. Olive oil a couple of garlic cloves 1 or 2 green peppers, sliced 1 very large onion, sliced thick, or cut into chunks 1 pkg fresh mushrooms. chicken broth white wine saute Italian Sausage slices until done, remove from pan. In the grease from the sausages, with olive oil added as necessary, saute the garlic and green peppers. When peppers are about 1/2 done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned. remove from pan and add to sausages. Add more oil, saute mushrooms until browned, remove and add to rest of the stuff. Last step, saute the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano. Throwing a little basil in won't hurt it either. If the dish seems dry, add small amounts of either plain chicken broth or a broth & white wine mix. If you've added too much liquid, then thicken it with cornstarch. I always serve this over Rotini, preferably the mixed colour pasta with spinach and carrot rotini. It's an adaptable formula that lets you use what you have available. If I'm making it for just two of us I leave out the chicken and just do the sausages & veggies. if I've made too much, mixing leftovers with left over pasta and nuking it works for lunch, too. good luck! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Imperial Chicken Keywords: chicken, breaded Imperial Chicken 1/2 c butter 1 clove garlic, minced 2 c bread crumbs 3/4 c grated Parmesan cheese 1/4 c parsley, chopped Salt and pepper 1 chicken, cut up Preheat oven to 350 degrees. Line a cookie sheet with foil. Melt butter with garlic; let stand. Mix bread crumbs, Parmesan, parsley, salt and pepper. Dip chicken into butter, then into crumb mixture. Arrange on cookie sheet so chicken doesn't quite touch. If there is any butter left, drizzle it over the top of the chicken. Bake 1 hour. *Ellen* -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Roasted Herb Potatoes Keywords: vegetables, sidedish, italian . Roasted Herb Potatoes . 12 New red-skinned Potatoes, cut in half 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon Thyme 1 large garlic clove, minced 1 teaspoon dried parsely flakes 1/4 teaspoon garlic powder 1/3 cup Olive Oil . 1. Place the unpeeled potatoes in a large bowl. Sprinkle on all of the seasonings. Coat with oil and stir (toss) thoroughly. . 2. Place the potatoes in a shallow baking dish and bake in a 400 degree oven for 1 hour. . You can't possibly go wrong with this recipe. So, if your looking for an alternative to baked potatoes or mashed potatoes, try this one! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: SQUASH CASSEROLE Keywords: vegetable, sidedish, yellowsquash SQUASH CASSEROLE . A traditional Thanksgiving and Christmas dish in my family. Often served in a pyrex rectangle casserole that is inserted into a silver tray or holder. That way, it looks a bit more elegant on your holiday table. . Buy enough squash to fill your largest saucepan. Yankee translation: Yellow summer squash or yellow crook neck squash. Look for firm and heavy squash with easily punctured skins. The smaller ones are always preferable. . Wash the squash and cut off the ends. Cook in a SMALL amount of water, covered, until tender. . Mash with a potato masher, pastry cutter, or in a food processor. If using a food processor, grate the cheese and onion you will need first. . Add salt, pepper, butter to taste, 1 t. sugar, grated onion, and LOTS of grated cheese (about 1/2 a block or more), and 1 egg. Stir . Top with crushed saltine crackers and sparingly dot with butter. Bake uncovered at 350 until bubbly and crispy (45 min to 1 hour). This tastes even better when it is warmed up for holiday leftovers in a conventional oven. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: French Roasted Potatoes Keywords: vegetable, sidedish, potato . Potatoes in the style of Quercy Pommes de Terre a la Quercynoise --------------------------------- . These chunks of Idaho potatoes cooked until crusty-brown in goose fat make a hearty but not heavy or greasy dish. You will notice, after you've cooked the potatoes that when you pour off the fat and measure it, you have recaptured almost all that you've put in. . Serves: 4 Preparation time: 10 mins Baking: 2 1/4 hours. 1 1/2 pounds Idaho potaotes, peeled and cut into 1 1/4-inch chumks 3 Tbs Rendered goose or duck fat (I use olive oil) Coarse (kosher) salt 1 Tbs chopped fresh parsley 2 tsp chopped fresh garlic chopped by HAND . 1. 2 1/2 hours before serving: Preheat oven to 300 deg. F. 2. Cook potato chunks in boiling salted water for 3 minutes. Drain completely and shake dry in a collander. 3. Melt fat in a baking dish and add potatoes in 1 layer. Bake 2 hours, turning the potatoes in the fat from time to time. Allow all sides to turn crusty brown. 4. Raise the temperature to 375 deg for the last 15 minutes of baking. Just before serving, sprinkle with salt, parsley and garlic. . NOTE: During the first hour of baking, the potatoes will remain colorless. DO NOT attempt to raise the oven temperature during this time. . (From THE COOKING OF SOUTHWEST FRANCE, by Paula Wolfert, Dial Press -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: SWEET POTATOES WITH PRALINES. Keywords: holiday, sidedish, vegetable FROM: Janice Norman SWEET POTATOES WITH PRALINES. . Here is the Holiday side dish of the century. . Ingredients: . 5 large sweet potatoes or yams 1/2 cup butter, softened 1/2 cup sugar 2 eggs, beaten 1 tsp vanilla 1/3 cup milk 1/2 cup heavy cream 1 cup light brown sugar 1/3 cup melted butter 1 cup chopped pecans . Preheat oven to 350F. . Peel and boil sweet potatoes in a covered saucepan until tender - about 20 min. Drain and mash. Mix in the softened butter, sugar, vanilla, and milk. Pour into a baking dish or casserole. . Bring cream to simmer in a small saucepan. Add brown sugar and stir until dissolved. Cook over medium heat to soft ball stage - 235F. Remove from heat and beat in butter and pecans. Pour over sweet potato mixture. . All of the above may be done up to 2 days in advance and stored in the fridge. Then just heat in the oven until bubbling hot and enjoy. . Thank you Alex Patout of the restuarant with the same name in New Orleans. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: HIDDEN VALLEY RANCH OYSTER CRACKERS Keywords: party, snack A very addicting snack! . Title: HIDDEN VALLEY RANCH OYSTER CRACKERS Categories: Munchies Servings: 8 . 16 Oz plain oyster crackers 1 pk HVR buttermilk recipe mix 1/4 t lemon pepper 1/2 t to 1 tsp dill weed 1/4 t garlic powder 3/4 c to 1 cup salad oil . Combine mix and oil, ad dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20 mins. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Marinated Egg Plant Keywords: vegetable, sidedish Melanzane Sott'Olio d'Oliva - Marinated Eggplant In Olive Oil [bracketted comments mine] 4 medium eggplants (about 3 1/2 lbs. total 1/2 Cup salt 1 qt. white vinegar 1 Cup extra virgin olive oil [go for the greenest you can find] 3 Cup olive oil [all extra v. would be prohibitive for too many] 1/4 Cup chopped garlic [I like about 50% more] 1 tsp. crushed red pepper 1 Tbs. dried oregano (or 2 1/2 fresh if available) 1/2 tsp. salt 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE therre is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; the ideal time is actually three months, and the eggplant will keep getting better even after that. Andrea amd Roberto suggest a Muller Thurgau as the wine accompaniment. Salude and Ciao! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: CHOCOLATE SOUR CHERRY CAKE Keywords: dessert, cake, chocolate Servings: 10 . 12 T unsalted butter 6 oz semi-sweet chocolate 1 c sugar 3/4 c sifted flour with 1 t. salt 6 ea eggs, separated 1 t vanilla 1 lb can, sour cherries, drained . Preheat oven to 350. Melt chocolate and butter together, let cool slightly. Beat egg yolks and sugar until lemon colored. Add chocolate butter mixture and vanilla. Stir in flour and salt. Fold in beaten egg whites. Pour into a buttered 10 1/2" spring form pan. Sprinkle drained cherries evenly on top. Bake for 55 minutes. Cool for 15 minutes. Run knife around edge to loosen. Let cool completely and remove from pan. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Spinach Stuffed Shells (Tia Darrow) Keywords: pasta, main dish, vegetarian, microwave 2 Tbsp oil 1 sm onion, diced 28 oz can tomatoes 6 oz can tomato paste 2 tsp brown sugar 1 1/2 tsp oregano leaves 1 clove garlic, minced salt and pepper to taste 1 12 oz pkg jumbo macaroni shells 2 10 oz pkgs frozen creamed spinach in boiling bags (I usually just use plain spinach) 15 oz. container ricotta cheese 8 oz. shredded mozzarella cheese 1/4 c Parmesan (optional) Put water for shells on to boil. In a large saucepan over medium heat, heat oil and cook onion until tender, stirring often. Add tomatoes (chopped or squished with your hands) with their liquid, tomato paste, brown sugar, oregano, garlic, 1 1/2 tsp salt, and 1/4 tsp pepper. Heat to boiling, then reduce heat to low, cover and simmer for 20 minutes. Meanwhile, prepare macaroni shells as label directs; pour into collander and cool slightly. Prepare spinach as label directs, pour into bowl and cool slightly. Stir in ricotta, mozzarella, parmesan, 1 tsp salt, and 1/4 tsp pepper. Fill each cooked shell with about 1 Tbsp cheese mixture. Preheat oven to 350. Spoon sauce evenly into 14"X10" (or 13"X9") roasting pan, arrange filled shells in sauce. Cover roasting pan with foil and bake 30 minutes or until hot and bubbly. Note: I also use the microwave..... -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: SPAGHETTI SAUCE WITH ITALIAN SAUSAGE Keywords: pasta, italian SPAGHETTI SAUCE WITH ITALIAN SAUSAGE 1-1/2 lbs Italian sausage, cut into links dash Bertolli Lite olive oil 1 sm onion, diced 1 lg green pepper, diced 3 lg cloves garlic, sliced 16 oz can tomato sauce or whole tomatoes, smooshed 6 oz can tomato paste 1 tsp sugar (to cut acidity of tomatoes) 8 oz red wine 1 lg bay leaf plenty oregano, basil, marjoram pinch each thyme, rosemary dashes ground fennel, red pepper flakes (optional) lots parmesan cheese 8-16 oz fresh mushrooms, 1/2'd or 1/4'd 1-2 slices american cheese (I know, heretical but good) In a dutch oven, brown the sausages well (still in their casings) in a little olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot. Let cook for about 2 minutes, just 'til the onion and pepper begin to soften (do not brown). Return sausage to pot and stir in tomatoes or sauce, paste, sugar, wine, seasonings and parmesan. Simmer for 45-60 minutes. Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram or basil and paprika. Add the mushrooms and any juice in the pan to the saucepot during last 15 minutes of cooking. Add optional american cheese a few minutes before serving, let melt & stir in. This really mellows out the sauce Tips: You can brown pork shoulder blades or spareribs along with the sausage. Gives a great flavor and provides a 2nd meat course if you're having company. Use more or less wine, depending on whether you're using whole tomatoes or sauce. Just aim for a nice thick sauce. Leftovers make great sausage sandwiches. I freeze mine a lot for quick meals later. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: BLUEBERRY CLAFOUTTI Keywords: dessert, fruit BLUEBERRY CLAFOUTTI 4 c blueberries 1 c milk 1/3 c sugar 2 eggs dash salt 2 tsp vanilla 1-1/4 c flour Grease & flour a suitable baking dish. Add berries. Combine milk, sugar, eggs, salt & vanilla. Add flour and beat with electric mixer until smooth. Pour over berries. Bake at 375 for 45 minutes or until golden & puffy. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: CELEBRATION SHRIMP Keywords: seafood, pasta . CELEBRATION SHRIMP . 6 - 8 Large Prawns, shelled and deveined, per person 1/2 c. Sweet butter 1-2 Cloves garlic, minced 4-6 Large white mushrooms, cleaned, per person Juice of 1 lemon, per four people Fettucine noodles, cooked and drained Grated Romano Cheese, to taste . In a frying pan, combine the garlic and butter over medium heat until the butter is melted. Place the shrimp and mushrooms in the pan and saute until shrimp is done, turning the shrimp and mushrooms occassionally. . Put the hot fettucine noodles on each plate. Top with a serving of shrimp and mushrooms, leaving the butter/garlic mixture in the pan. Pour the lemon juice over the butter/garlic mixture and heat, stirring for 1-2 minutes. Pour the butter/garlic mixture over the fettucine. . Shake the grated cheese over each serving (we let everyone do his/her own) and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Pork Chops with Apples and Sweet and Sour Keywords: maindish, porkchops Pork Chops with Apples and Sweet and Sour Sauce . 8 1/2" thick boneless pork chops salt and pepper to taste 2 cooking apples (granny smiths), about 1 lb.(I use more) 1/4 c. flour 2 T. oil 2 T. finely chopped shallots (or onions) 2 T. red wine vinegar 3/4 c. chicken broth 1 T. honey 1 t. tomato paste (just to give red color, sometimes I substitute . 1 T. catsup) Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples into quarters. Peel the quarters and discard the core. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops and continue cooking about 5 minutes. Remove the chops, and add the quarted apples. Cook about 2 minutes turning the apples often. Remove the apples and pour off the fat from the skillet. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1 minute and stir in the tomato paste. Return the chops and apples to the skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and serve chops covered with sauce. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Flavoured Coffees Keywords: beverage, coffee FRENCH: To prepare cafe au lait, heat an equal amount of milk in a saucepan. To serve, pour equal amounts of hot coffee and milk into each cup. ITALIAN: Fill each serving cup with strong hot coffee. Serve with a twist of lemon. ARABIAN: Place 1 crushed cardamom seed in each serving cup. Fill with strong hot coffee and stir with cinnamon stick. TURKISH: Place 1 T honey or sugar and 1 crushed cardamom seed in each serving cup. Fill with coffee and stir. Top with whipped cream. VIENNESE: Fill each serving cup with strong hot coffee. Stir in 1 tsp sugar. Top with whipped cream and grated nutmeg. BRAZILIAN: Place 2T instant cocoa mix in each cup. Fill with strong hot coffee. Stir with cinnamon stick and top with whipped cream. SWEDISH: For 8-10 servings: Mix 1/4 c firmly packed brown sugar, 1/4 tsp each of cinnamon, cloves, nutmeg. Place 1 tsp of this sugar-spice mix in each cup. Add a strip of orange peel. Add strong hot coffee and mix. Top with whipped cream. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: King Ranch Casserole Keywords: Chicken, Poultry, mexican . KING RANCH CASSEROLE . 1 large fryer chicken 1 med onion chopped 3/4 c chopped celery 1 tspn salt 1 can cream of chicken soup 1 can cream of mushroom soup 12 corn tortillas cut in pieces 1 chopped green pepper 1 can Ro-tel tomatoes 1 c sharp cheddar cheese . Boil chicken, onion, celery & salt until chicken is tender Remove chicken from broth and cool, remove bones, chop chicken Boil broth down to 1 1/2 c & add soups & mix Preheat oven to 350 degrees Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces Cover tortilla pieces with chicken chunks Sprinkle with green peppers Cover with Ro-tel tomatoes Pour soup mixture over all of it Cover with foil & bake 35 to 40 min. Remove from oven and remove foil Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Dunbar's Jambalaya Keywords: Cajun, rice, shrimp Jambalaya from Dunbar's in New Orleans . Dunbar's Jambalaya . 3 Tab. butter 1 small onion, minced 1 garlic clove 1 1/2 pounds raw shrimp 3 small pork sausages 1/4 pound cooked ham 1 tab. all-purpose flour 6 oz. can tomato paste 4 parsley springs, minced 2 thyme springs, minced 2 c. hot water salt and pepper 1/3 c. uncooked rice . Melt 1 tablespoon butter and brown onion and garlic. Peel and devein shrimps. If using large shrimp, cut them in halves lengthwise. Add shrimp to onion mixture and cook, stirring for about 5 minutes, until shrimp are bright pink. Cut sausages into samll pieces and brown in a separate pan. Cut ham into cubes thge same size as the sausage and saute with the sausage for a few minutes. Blend in flour. Combine the meat with the shrimp and add tomato paste and thyme. Add hot water and bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour. Cook rice according to package instructions until it is barely tender. Stir rice into meat mixture and continue cooking for 30 minutes more or til rice has absorbed all the liquid and the mixture is quite dry. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Kolachky Dough #1 Keywords: cookies, pastry, polish Kolachky Dough #1 5 to 6 cups flour 2 cups shortening 3 egg yolks 1 large can evaporated milk 1 tsp vanilla 1 cake yeast - dissolved in 1/4 cup warm water Mix flour and shortening as for pie crust. Make a hole in center of mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and dough leaves sides of bowl. Form into large balls, each just large enough to roll out at one time. Cover with wax paper and refrigerate overnight. Roll out each ball about 1/4" thick on a board covered with powdered sugar. Cut dough into 2" or 3" squares and polace 1 teaspoon of any desired filling in center of dough; fold dough over to opposite side and pinch together or roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar before serving. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Kolachy Dough #2 Keywords: cookies, dessert, pastry, polish Kolachy Dough #2 1 pkg dry yeast 1/2 cup lukewarm water 4 c flour 2 eggs 1/2 c sugar 1/2 lb butter 4 Tbs vegetable shortening 1/2 pint sour cream 1 tsp vanilla Mix yeast in water and stir in 3 tablespoons flour. Let stand for one hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast mixture. Blend in sour cream and vanilla. Slowly add flour to make a soft dough, kneading by hand. Make into a large ball and refrigerate overnight. Take a small portion of dough (keep the rest refrigerated) and roll out very thin on a powdered sugar pastry cloth. (Do not use flour.) Cut into 2" squares. Put 1 teaspoon of filling in center of square and pinch two opposite corners together. Place on ungreased cookie sheet. Bake in 350 oven for 10 to 12 minutes. When cool, sprinkle with powdered sugar. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Kolacky Dough #3 Keywords: cookies, pastry, polish Kolacky Dough #3 2 c flour 8 oz cream cheese 1/2 lb butter 1 egg 2 tsp sugar Sift flour and sugar together. Work in butter, cream cheese and egg yolk. Knead together and let stand overnight in refrigerator. Roll out thin on flour and sugar. Cut into squares. Fill with walnuts, lekvar (prune), poppy seed or apricot. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Kolachky fillings Keywords: cookies, pastry, polish FROM: Leti Labell Nut Kolachky Filling 1/2 lb ground walnuts 3/4 cup sugar 3 egg whites 2 Tbs melted butter With a fork, beat the egg whites until frothy. Add the beaten egg wites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. Apricot Kolachky Filling #1 8 oz dried appricots 1 1/2 c water 1/2 c sugar 1 Tbs cornstarch Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen. Apricot Kolachky Filling #2 1/2 c apricot preserves 1/2 c coconut 1/2 c chopped pecans or walnuts Mix the above ingredients and refrigerate until ready to use. Poppyseed Filling 2 cups milk, scalded 1 lb ground poppyseeds 1 1/2 c sugar Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cherry No-Bake Cheesecake Keywords: dessert CHERRY CHEESECAKE Crust: 2 c graham cracker crumbs 2 T powdered sugar 2 env. Knox gelatin 1 stick butter or margarine, melted Mix the above ingredients and pack into a 1.5 qt. glass pyrex dish, or similar pan. Filling: 2 env. Dream Whip 1 c milk Beat these together, following package instructions. 1 lg - 1 sm cream cheese, softened 1 tsp vanilla 1 c powdered sugar Beat these together. Then add Dream Whip mixture and mix. Pour into graham cracker crust and chill a few hours. When set, top with 1 can of your favorite pie filling, like cherries & blueberries for the Fourth, or cherries and holly leaves for Christmas, etc. Chill a few hours to set the fruit. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: OATMEAL PECAN PIE Keywords: dessert, pastry OATMEAL PECAN PIE Bert Green 1 recipe Rummed Oat Crust 1/4 cup rolled oats 3 beaten eggs 1/2 cup honey 1/2 cup sugar 1 cup firmly packed brown sugar 1/8 teaspoon freshly ground black pepper 2 Tablespoon melted unsalted butter 1/4 cup heavy cream 1/2 teaspoon vanilla 1 cup pecans 1. Roll out the Rummed Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges. 2. Preheat the oven to 400F. 3. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool. 4. Lightly beat the eggs in a large bowl. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake 10 minutes. Reduce the heat to 325F and continue to bake until the filling is firm, about 30 minutes longer. Serve warm. Serves 8. RUMMED OAT CRUST 1/3 cup rolled oats 3/4 cup flour 1 teaspoon sugar 1/2 teaspoon salt 6 Tablespoon chilled solid veget. shortening 1 beaten egg yolk 2 Tablespoon dark rum 1. Combine oats, flour sugar and salt. 2. Cut chilled shortening into dry ingredients. 3. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using. Makes one 9 crust -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: OATMEAL PIE Keywords: pastry, dessert, pecan OATMEAL PIE Unbaked 9" pie shell 1/4 cup butter or margarine 1/2 cup sugar 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon salt 1 cup dark corn syrup 3 eggs 1 cup quick-cooking rolled oats Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats. Pour into pie shell and bake in moderate oven (350~ F) about 1 hour, or until knife inserted in center of pie comes out clean. NOTE: During baking, the oatmeal forms a chewy, "nutty" crust on top. Pie is rich, delicately spiced. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: SOUTH OF THE BORDER BUNDLES Keywords: mexican, maindish, cheese, beans SOUTH OF THE BORDER BUNDLES 6 10-INCH flour tortillas 4 ounces cheddar or American Cheese 1 16-ounce can refried beans 1/2 cup sliced green onions 1 4-ounce can diced green chile peppers 1 teaspoon chili powder 1 large tomato, seeded and chopped taco sauce (optional) sliced green onion Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 minutes. Cut the cheese into 6 sticks. In a bowl, stir together the refried beans, 1/2 cup onion, chili peppers, and chili powder. Remove one tortilla from foil; recover remaining tortillas. Spread the tortillas with about 1/3 cup of the bean mixture to within 2 inches of the edge. Top with 1 tablespoon chopped tomato. Place one cheese stick in center of tortilla. Fold in two sides; roll up jelly-roll style. Place on a greased baking sheet. Repeat with remaining tortillas. Bake in a 350 degree oven for 15 to 20 minutes or till heated through. Serve bundles warm. Spoon taco sauce atop each bundle and sprinkle with additional sliced green onion, if desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Peppy Beef Enchiladas Keywords: hamburg, mexican Peppy Beef Enchiladas 3/4 lb. lean ground beef 3/4 cup picante sauce 1/2 teaspoon cumin or 1 teaspoon chili powder 8 6-inch flour tortillas 1/2 cup picante sauce 1/2 cup shredded cheddar cheese In a skillet cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4 cup picante sauce and cumin or chili powder. Cook 1 to 2 minutes more. If necessary, warm tortillas in a 350 degree oven for 5 minutes to soften. Spoon beef mixture near one edge of each tortilla and roll up jelly-roll style. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in it, tucking ends in, if necessary. Spoon the 1/2 cup picante sauce over tortillas evenly and top with cheese. Bake in 350 degree oven 15 minutes or till cheese is melted and tortillas are heated through. Serves 4. Pat Knox -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cinnamon Rolls Keywords: bread, breakfast Cinnamon Rolls 2/3 cup milk 1/2 cup sugar 1 1/4 teaspoon salt 6 tablespoons shortening melted oleo 2/3 cup warm water 3 tablespoons sugar 3 cakes yeast 3 eggs, beaten 3 cups sifted flour 3 cups sifted flour (yes I meant to do this) 3/4 cup brown sugar 1/2 cup raisins 1 1/2 teaspoon cinnamon Scald milk, add 1/2 cup sugar, salt and shortening. Cool to lukewarm. In another bowl, place 2/3 cup warm water, 3 tablespoons sugar, and yeast. Let yeast dissolve. In mixer bowl put milk mixture and yeast mixture along with the 3 eggs and 3 cups flour. Beat at high speed for a few minutes. Turn mixer to low and add last 3 cups flour. Put into a floured bowl and knead. Put into a greased bowl and let rise for 1 hour. Punch down. Divide in 1/2. Roll out each 1/2 into a rectangle abour 1/4 inch thick. Brush with melted oleo (or butter). Mix brown sugar, raisins and cinnamon. Sprinkle onto dough. Roll as for jelly-roll. Cut into 1 inch slices. Put in greased pans. Cover and let rise for 30 minutes. Bake at 400 degrees until good and browned (15 to 20 minutes). Watch carefully. Ice with mixture of confectioner's sugar and coffee. Yeild two dozen. Pat Knox -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Tzatzii (Yohurt Garlic Sauce) Keywords: yogurt, greek, salad, cucumber . Tzatzii (Yohurt Garlic Sauce) . 1 c. yogurt (thick) 1/4 teasp salt 1/2 C. thin sliced cucumber slices, drained 1 clove garlic 3 Tab. oil 1 teasp vinegar . Add minced tgarlic to yogurt and work in salt, vinegar and oil, working well until well blended. Add sliced cucumbers an mix well. Serve over fried zucchini squash. A very cool and refreshing treat. More or less garlic, salt and vinegar can be added to suit your taste. Can also be used as a tossed salad dressing. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: REMOULADE SAUCE Keywords: cajun, mustard, shrimp REMOULADE SAUCE: 2 egg yolks 1/4 cup vegetable oil 1/2 cup finely chopped celery 1/2 cup finely chopped green onions 1/4 cup chopped fresh parsley 1/4 cup finely grated fresh horseradish or prepared horseradish 1/4 lemon, seeded 1 bay leaf, crumbled 2 Tbsp Creole mustard (preferred) or brown mustard 2 Tbsp catsup 2 Tbsp Worcestershire sauce 1 Tbsp prepared mustard 1 Tbsp vinegar 1 Tbsp Tabasco sauce 1 Tbsp minced garlic 2 tsp sweet paprika 1 tsp salt In a blender or food processor, beat the egg yolks 2 minutes. With the machine running, add the oil in a thin stream. One at a time, blend in the remaining ingredients until well mixed and lemon rind is finely chopped. Chill well. Makes 1-1/2 cups. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Parmesan Chicken Bake Keywords: poultry, breasts, casserole FROM: Pat Knox Parmesan Chicken Bake 8 chicken breasts 1/2 cup melted butter 1 cup fine whole wheat bread crumbs 3/4 cup Parmesan cheese 1 clove garlic, minced 1/4 cup chopped parsley 1/2 teaspoon seasoned salt Preheat oven to 400 degrees. Rinse chicken breasts; pat dry. Dip into melted butter; coat with mixture of the remaining ingredients. Arrange skin side up in shallow baking pan. Sprinkle with any remaining butter and crumb mixture. Bake for 50 minutes or until tender. Yeild 8 servings Approx. Per Serving Calories 457 Protein 36.4 grams Carbo. 13.4 grams T Fat 28.4 grams Chol. 129.0 millegrams Calc. 148.0 millegrams Potas. 393.0 millegrams Sodium 643.0 millegrams -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Creole Pork Chops Keywords: maindish, cajun, porkchops Creole Pork Chops 6 center cup pork chops 3 tablespoons peanut oil 2 medium onions, sliced 2 cloves garlic, minced 1/4 cup chopped green pepper 1/2 cup dry white wine 1 16-ounce can tomatoes 3 tablespoons lemon juice 1 1/2 tablespoons Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper 1 bay leaf Tabasco sauce to taste 3 cups hot cooked rice Brown pork chops on both sides in 1 1/2 tablespoons hot oil in skillet; drain chops and discard drippings. Add 1 1/2 tablespoons oil. Saute onions and garlic in skillet for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce over chops. Add tomatoes, lemon juice, seasonings, and enough water to cover chops if necessary. Simmer, lightly covered, for 1 hour or until chops are tender, turning occasionally. Remove chops to warming platter. Remove bay leaf. Cook sauce over high heat until thickened to desired consistency. Spoon over chops. Serve over rice. Yeild: 6 servings Approx. Per Serving Calories 642 Protein 48.0 grams Carbo. 7.2 grams T Fat 44.6 grams Chol. 164.0 millegrams Calc. 44.9 millegrams Potas. 882.0 millegrams Sodium 636.0 millegrams -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Microwave Rice Keywords: 2 c boiling water 1 Tbs Butter 1/2 tsp salt 1 c long grain rice Pour water into a 1 qt glass casserole. Add remaining ingredients. Cover and microwave on high for 10 minutes. Remove from microwave and let stand for 10 minutes. Serves 6. Note: To reheat rice, place it in small casserole. Cover and cook 1 min. * Timing based on 750w oven. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: New Orleans Barbecued Shrimp (Stovetop) Keywords: shrimp, cajun FROM: Michelle Bass FRANK'S N'AWLINS BARBECUE SHRIMP DELUXE If you want all the flavor of traditional New Orleans barbecue shrimp done in the oven, without having to use the oven, without having to wait 40 minutes or more, and without taking the chance of having the shells set on the top layer, then you're gonna love this recipe! I want you to try it tonight! 1/2 lb. real butter 2 Tablespoons black pepper 1/2 c. Crisco oil 1 Tablespoon McCormick's barbecue spice 1 c. finely chopped green onions 1 Tablespoon Worcestershire sauce 1/2 c. finely chopped celery 1 Tablespoon Rosemary leaves 1/4 c. finely chopped bell pepper 2 sliced lemons 2 heads garlic (cut in half crosswise) 2 bay leaves 1 Tablespoon whole cloves 1 can of warm beer 1 teaspoon cayenne pepper salt to taste 5 lb. jumbo shrimp, heads on (jumbo shrimp are 21-25 to the pound) First, drop the butter and the Crisco oil into a 6-qt. Dutch oven and melt them together over medium-high heat (just make sure the mixture doesn't burn). Then toss in the onions, green onions, celery, bell peppers, and garlic and gently saute them for about 5 minutes until they soften and release their juices. Now add the remainder of the seasonings and spices and stir everything into the vegetable oil-butter base really well, and cook for another 6 minutes until all of the flavors "marry". This is also when you salt the sauce to your taste, but I recommend you overseason slightly because the shrimp will absorb a lot of it. At this point, take the sauce off the burner and allow it to cool slightly. Then add the beer and stir it into the mix until the foam disappears. Now put the pot back onto the fire over HIGH HEAT. And when it comes back to a boil, drop in the shrimp and stir them thoroughly into the sauce. You want to cook them for about 5 minutes or until they've all turned pink. Then cover the Dutch oven, remove it from the burner, and set it aside to "cure". BUT ABOUT EVERY 5 MINUTES OR SO, STIR THE MIXTURE SO THAT THE SHRIMP SOAK UP THE SAUCE. This is an important step -- it's what makes all the shrimp cook evenly. Then, when you see a slight air space appear along the back of the shrimp (actually, the shell pulls away from the meat)... they're ready to eat! Of course, you can let them soak in the sauce longer, but very few folks I know do! They smell too good! SUGGESTION: Don't overcook! The shells will set and the shrimp will be hard to peel. I recommend you serve barbecue shrimp with creamed potatoes, a broccoli-cheese casserole, and a crisp Italian salad. But most of all... you've got to have a good supply of French bread to sop up the juices. NOTE FROM ME: A lot of people that have Barbecued Shrimp in New Orleans think that they are actually barbecued. Nope. Cooked inside on the stove or oven but taste like they were barbecued. Try these, folks. Mmmm! --Michelle M. Bass -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: GASZPACHO Keywords: soup, tomato, appetizer, mine GASZPACHO 2 large fresh tomatoes 1/2 cucumber, peeled 1/2 C canned tomatoe juice 1 medium onion, coarsely chopped. Combine all these in a blender and puree for 30 seconds. pour into a large bowl and add the following: 2 1/2 C tomato juice 1/4 C olive oil 1/3 C wine vinegar 1/4 tsp Tabasco 1 1/2 tsp salt 1 tsp garlic powder 1/8 tsp pepper. Chop and stir in 1 large tomato 1/2 large cucumber (peeled or not doesn't seem to matter) 1/4 cup fresh chives or green onion tops. (chives are better if you can get them!) chill for at least 4 hours...it is better the next day. I use this as a first course, with sandwiches, with a light HOT pasta dish, whatever. It's the COLDEST tasting dish I know. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Mixed Berry Coulis: Keywords: fruit, blueberry, sauce, dessert, breakfast Mixed Berry Coulis: In blender or food processor, combine 2 c mixed blueberries,raspberries and strawberries Add: 2 tsp sugar 1 tbsp fresh lemon juice a tiny strip of lemon zest Cover and puree; strain to remove seeds if desired. Serve over whole wheet pancakes. Garnish with extra berries. Makes 1 1/2 cups 20 calories per 3-tbsp serving; .3 g protein 5 g carbohydrate .2 g fat (6% of calories) 1 g fiber no cholesterol 1 mg sodium 50 mg potassium -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Peach Melba Sauce Keywords: rasberry, fruit, dessert Peach Melba Sauce: Rinse and drain 1 pt raspberries Peel, pit and chop 5 ripe peaches or nectarines In a blender or food processor combine: half of the raspberries 3 of the peaches 1 1/2 tsp lemon juice 1/8 tsp peach or raspberry liquor (optional) 1 1/2 tsp sugar Cover and puree; transfer to a bowl and toss in Remaining raspberries and peaches or nectarines Makes 3 1/2 cups Delicious over vanilla frozen yogurt or waffles 22 calories per 3 tbsp serving .3 g protein 5 g carbohydrate .1 g fat (4% calories) 1 g fiber no cholesterol no sodium 72 mg potassium -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Pop Corriher's Applesauce Cake Keywords: Applesauce, cake Applesauce (recipe follows) 2 ounces pecans, chopped (about 3/4 cup) 2 cups raisins 3 cups flour 1/2 pound softened butter 2 cups sugar 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 1/2 tsp salt 2 eggs 2 tsp baking soda 1 cup heavy cream (Optional) APPLESAUCE 2 pounds apples, such as Rome Beauties or McIntosh pinch salt 1 to 2 Tbl sugar, to taste, if necessary Peel and core the apples and cut them into eighths. In a large heavy saucepan, put enough water to film the bottom, about 1 tablespoon. Add apples and salt, cover, and bring to a simmer. Raise heat to medium-low and cook, stirring often, until apples are tender, 15 to 20 minutes. Transfer to a food processor and puree. Add sugar if apples are very tart. Cool slightly before using. Applesauce can be made a week ahead. YIELD: about 2 cups. Heat oven to 350 F. Butter a 10-inch tube pan and line the bottom with buttered waxed paper. Chop the pecans. Dredge raisins in 1/2 cup flour. Add pecans and set aside. In a large bowl, cream butter and sugar until light and fluffy. Add cloves, allspice, cinnamon, salt, and the remaining 2 1/2 cups flour. Gradually fold in the raisins and nuts. Warm the applesauce slightly. In a separate bowl, beat eggs. Mixx in applesauce and baking soda. Add the applesauce mixture to the butter/flour mixture. Mix just to blend. Pour batter into prepared tube pan and bake in preheated oven until toothpick inserted in the center comes out clean, or about 50 minutes. Be careful not to overcook. Remove from oven and cool on rack for 10 minutes. Remove cake from mold and cool completely. Cake can be completed several days ahead. Whip the cream. This can be done an hour before serving. SERVING: Cut cake in wedges and serve with whipped cream. [ The Best of COOK'S Magazine; 1987 ] -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Blue Cheese Squares Keywords: snack, appetizer . 1 pkg. bleu cheese salad dressing mix 2 Tab. onion, grated 2 Tab. butter 1 egg 8 oz. pkg. cream cheese 2 c. all-purpose flour 1 tea. salt 3/4 c. shortening 6 Tab. cold water . In a small bowl, combine salad dressing mix, grated onion, butter, egg and cream cheese. Beat until throughly blended. In a separate bowl sift flour and salt. Cut in shortening until particles are fine. Add cold water and stir with a fork until dough holds together. Roll out on floured board and into a 14 x 20 rectangle. Cut in half. Spread cheese filling over one half and top with the other half. Cut into sqyares. bake in a 425F oven for 12 minutes or til lightly browned. Serve hot. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Hot Mexican Dip Keywords: appetizer, party, cheese, hamburg Hot Mexican Dip . 1 Lb. Lean ground beef (I use sirloin) 1 small onion, diced 1 16oz. Can stewed tomatoes 1 lb. Velveeta cheese, diced chili powder, added to your taste chopped jalepenos, added to your taste . Brown ground beef with onion in medium saucepan. Drain any excess fat. On low flame, add Velveeta, stirring until melted. Add tomatoes, chili powder, and jalepenos. Heat until everything is hot and melted (don't boil!) Place in chafing dish to keep warm. Excellent served with tortilla chips or bread sticks. This receipe is even better made a day ahead -there are never any leftovers!! I hope you enjoy this as much as we do!! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: BEIGNETS (FRENCH MARKET DOUGHNUTS) Keywords: breakfast, bread, crullers, cajun BEIGNETS (FRENCH MARKET DOUGHNUTS) 1 package yeast 1/2 c. lukewarm water 1 egg, room temp., beaten 1/4 c. sugar 1 teaspoon salt 1 c. evaporated milk, room temp. 3 c. flour, sifted Vegetable oil Powdered sugar _________________________________________________________________ In a mixing bowl, dissolve yeast in lukewarm water. Add egg, sugar, salt and evaporated milk. Gradually blend in flour, mixing well. Cover bowl with moistened towel and place in refrigerator overnight. Turn dough onto a flour surface and roll out to 1/4 inch thickness. Cut into 2-1/2 inch squares and allow dough to dry on floured board, 10 to 12 minutes before frying. Fry in 1-inch very hot vegetable oil, turning once, cooking until golden brown, approximately 3 minutes. With slotted spoon, remove beignets and place on a paper towel to drain. Sprinkle liberally with powdered sugar. Dough will keep in refrigerator for several days. Makes about 2 to 2-1/2 dozen. This recipe is from "The Plantation Cookbook" by the Junior League of New Orleans. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chicken Parmesan -- microwave Keywords: poultry, maindish Chicken Parmesan -- microwave 1 chicken, cut up Cayenne Onion powder Garlic powder 1/2 c grated Parmesan 2 c seasoned bread crumbs 2 eggs, well beaten with 2 Tbsp milk 1/4 c butter, melted Salt Season chicken with cayenne, onion and garlic powders. Mix cheese and bread crumbs. Dp chicken in eggs, tehn crumbs. Arrange chicken in a 2 qt flat dish. (Put the fleshy parts to the outside of the dish). Pour butter over and sprinkle on any remaining crumbs. Cover with wax paper. Cook on high 25 minutes, turning 2 times. Add salt after cooking. Serves 6 *Ellen* -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Zucchini Parmesan -- microwave Keywords: vegetable, cheese, microwave Zucchini Parmesan -- microwave 1 1/2 lb zucchini, sliced 1/4 inch thick 1/2 c Parmesan cheese 1/2 tsp basil 1 Tbsp butter 1/4 tsp salt Arrange zucchini slices in bottom of a 1 qt casserole. Mix cheese, basil, and salt together. Sprinkel over zucchini. Put butter in a custard cup and microwave on high until it melts. Drizzle butter over top of zucchini. Cover. Mocrowave 4-5 minutes on high, until zucchini is crisp. Serves 4 *Ellen* -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Savory Cauliflower -- microwave Keywords: vegetable Savory Cauliflower -- microwave 1 mdm head of cauliflower 1/4 c water 1/2 c mayonnaise 1 Tbsp instant minced onion 1/2 tsp dry mustard 1/4 tsp salt 4 slices Colby cheese Paprika Cut cone shaped wedge out of cauliflower core. Place cauliflower, upside down, and water in a 1 1/2 qt dish. Cook covered on high 9 minutes. Turn over halfway. Drain. Mix mayonnaise, mustard and salt. Sppon over top of cauliflower. Lay cheese slices on top. Cook uncovered on medium 1 minute, until cheese has melted. Sprinkle with paprika. Let stand 2 minutes. Serves 6 *Ellen* -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Braised Chicken and Onions Keywords: chicken, single Braised Chicken and Onions . 2 tablespoons vegetable shortening 2 or 3 chicken parts, depending on size 1/2 cup dry white whine or hot water 1/2 large onion, sliced 1 clove garlic, minced 1/4 teaspoon poultry seasoning Salt and pepper to taste . Heat vegetable oil in small heavy saucepan. Dredge chicken with flour. Brown slowly on all sides. Drain off grease. Add wine or water. Arrange onions and garlic on top. Add poultry seasoning, salt and pepper. Cover. Turn heat to low and cook one hour. . Serve with cooked, medium noodles, broccoli and tomatoes. Makes one serving. . Any left over? Add some mushrooms and a splash of white wine and enjoy Chicken and Mushrooms in Wine Sauce. . Still a little left? In a small skillet heat 1 teaspoon olive oil. Add 1 tablespoon chopped green pepper. Cook until crisp tender. Add two-thirds cup canned tomatoes broken up with the liquid and one-eighth teaspoon dried oregano. Cover and cook five minutes. Combine tomato mixture with Chicken and Mushrooms in Wine Sauce. Heat until hot. Add three or four black olives and serve over cooked spaghetti with a salad and garlic toast. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Deluxe Stuffed Pork Chop Keywords: single FROM: Janice Norman Deluxe Stuffed Pork Chop . 1 1-inch thick pork chop, deboned with pocket 1 tablespoon butter 1 tablespoon chopped onion 1 tablespoon chopped celery 1/2 cup dry broken day-old bread 1 tablespoon apple juice or water 1 small egg, slightly beaten 1/2 teaspoon poultry seasoning Salt and pepper to taste . Cut or have your butcher cut the pocket two-thirds of the way through the pork chop. Set upright on uncut end so that it stands by itself like a baked potato. Melt butter in small sauce pan. Saute the onion and celery until just limp. Remove from heat and add to bread crumbs. Add the apple juice, egg, poultry seasoning, salt and pepper. Mix well. Fill pork chop cavity with one half of the dressing. Place the remainder of the dressing in a lightly buttered custard cup. Bake with pork chop at 350 degrees in pre-heated oven for one hour. (Remove the custard cup from the oven when this portion is brown. Can be frozen for another meal). Makes one serving pork chop, two servings stuffing. Serve with baked or fried apples or applesauce. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Create-Your-Own-One-Bowl Soups Keywords: single, maindish Create-Your-Own-One-Bowl Soups . 1 cup chicken or beef broth Add any combinations of the following: 1/4 cup any cooked meat, poultry or fish 1/4 cup cooked rice, pasta or potatoes or combination of two 1 cup mixed frozen vegetables or mix your own, such as celery, onion, gren beans, corn, carrots and cabbage 1/2 cup canned tomatoes Pinch of thyme, parsley, garlic powder and 1/2 small bay leaf (remove bay leaf before serving) Salt and pepper to taste 1/4 teaspoon sugar Fresh green lettuce leaf to add fresh taste (removed before serving) . Combine everything in a 2-cup saucepan in order listed. Lay lettuce leaf on top; cover and bring to a boil. Lower heat to simmer and cook gently for 20 minutes. If using raw vegetables, cook 30 minutes or until vegetables are tender. Remove bay leaf and lettuce leaf. Serve. . Makes one bowl of delicious homemade soup -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: quick chicken stew Keywords: breasts, poultry, soup, maindish, vegetables QUICK CHICKEN STEW (Makes about 10 cups.) . 2 - 3 tbsp olive oil 4 skinless, boned chicken breast halves 5 chicken bouillon cubes 1 medium sized onion 1/2 tsp dried tarragon 1 clove of garlic 1/8 tsp black pepper 3 large carrots 5 tbsp flour 4 medium potatoes 1 cup water 4 cups water 1 cup frozen peas (loose pack) . Chop the chicken breasts into bite-size pieces. Heat the olive oil in a large pan, add the chicken and brown over low heat for about 10 minutes. Remove the chicken and set aside. Chop the onion and mince the garlic, then wilt in the hot olive oil until the onion is tender. Remove pan from heat. Peel and slice the carrots not more than 1/4 inch thick. Cut the larger rounds into halves or quarters. Peel and cut the potatoes into dice larger than the carrots. Add chicken, carrots and potatoes to the onions and garlic. Add water to cover - about 4 cups - and stir to mix. Add the bouillon cubes, tarragon (rub to a powder between your hands), and pepper. Bring to a boil, reduce heat and cover. Cook for about 15 minutes. Stir the flour into about half a cup of water. Stir into the boiling mixture and use the rest of the water to wash in all the batter. Cook, stirring, for five minutes until liquid thickens a little. Add the peas and cook five minutes more until peas are tender. The recipe is intentionally miserly with the chicken to keep the animal fat to a minimum while still having protein and flavor. You can change it to suit your own taste, of course. Although I usually use LOTS of garlic when I cook, too much garlic seems to kill the flavor of the tarragon and I only use one clove in this. Hope you like it. John -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cold and Creamy Broccoli Soup with Croutons Keywords: appetizer, vegetable Cold and Creamy Broccoli Soup with Croutons . 1 head broccoli (about 1 1/2 pounds), trimmed and cut into small pieces 1 1/2 cups fresh mushrooms, halved 1 medium-sized sweet onion, peeled and sliced 1 teaspoon minced garlic 3 cans (14 1/2 ounces each) chicken broth 1 cup light cream, half-and-half cream or milk (optional) Salt and pepper to taste Seasoned croutons . In a large pot put broccoli, mushrooms, onion, garlic and chicken broth. If necessary, add water just to barely cover vegetables. Bring to a boil over high heat; reduce heat to low and simmer for two to three minutes or just until broccoli is tender. Remove from heat. Put about 2 cups vegetable and broth mixture in blender container; cover and blend until smooth. Repeat with remaining vegetable mixture until all soup is pureed. Refrigerate until thoroughly chilled. Just before serving, stir in cream if desired and season to taste with salt and pepper. Serve soup in large bowls generously garnished with croutons. Makes about 2 quarts of soup, six to eight servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Turkey Saute Marengo Keywords: tomato, maindish, poultry, cutlets Turkey Saute Marengo . 1/4 cup dry white wine 2 teaspoons cornstarch 2 tablespoons vegetable oil 1 cup sweet green bell pepper, cut in strips 1 pound boneless turkey breast (cutlets) cut in 1/2-inch strips 8 ounces fresh mushrooms, halved or quartered (about 2 1/3 cups) * 2 cans (14 1/2 ounces each) stewed tomatoes, undrained 1 teaspoon thyme leaves, crushed 3/4 teaspoon garlic powder 1/2 teaspoon grated orange ppel 1/2 teaspoon salt 1/4 teaspoon ground black pepper . In a custard cup combine wine and cornstarch until smooth; set aside. In a large skillet heat oil until hot. Add green pepper; cook and stir until almost crisp-tender, about two minutes. Stir in turkey and mushrooms; cook and stir until turkey is no longer pink, two to three minutes. Stir in tomatoes, thyme, garlic powder, orange peel, salt and black pepper; heat, stirring occasionally until hot, about two minutes. Add reserved wine mixture; cook and stir until mixture boils and thickens. Serve over steamed rice, garnished with orange slices, if desired. . *NOTE: Or substitute two jars (4 1/2 ounces each) sliced mushrooms, drained. Add along with tomatoes and seasonings. Yield: 4 portions. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Baked Orange Roughy Keywords: fish, seafood Baked Orange Roughy . 2 lbs Orange Roughy 2 tbsp Dijon Mustard 3/4 cup fine, dry, breadcrumbs 1/2 tsp seasoned salt 1/4 tsp dried thyme, crumbled 1/8 tsp freshly ground pepper 3 to 4 tablespoons bottled Italian salad or vinaigrette 8 tbsp (1 stick) butter 8 lemon wedges chopped fresh parsley (garnish) . Preheat oven to 450 degrees. Arrange fish in single layer in shallow pan. Spread mustard evenly over fish. Combine breadcrumbs, salt, thyme, and pepper in a small bowl. Sprinkle breadcrumb mixture evenly over fillets. Drizzle salad dressing over crumbs. Bake until tender, about 15 to 20 minutes. Dot each with 1 tbsp butter and top with lemon wedge. Ganish with parsley. Good Stuff! Steve -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cheese-Stuffed Chicken with Bacon Keywords: poultry, breasts Cheese-Stuffed Chicken with Bacon . 2 1 oz sticks string cheese 4 skinless, boneless chicken breasts 1/2 tea. dried sage 1/2 tea. salt 1/2 tea. pepper 4 strips bacon . Heat oven to 500F. Cut the cheese sticks in half, crosswise. Pound the chicken breasts lightly to an even thickness. Sprinkle the rough side of each breast with the sage, salt and pepper. Roll each with the seasonings inside, around a cheese stick, tucking in the ends so the cheese won't leak out and secure with a toothpick. Wrap each in a strip of bacon and put in the roasitng pan. Bake until the chicken is cooked through and the bacon is browned ( about 15 minutes). . This recipe is variable and so try blue cheese and parsley in place of string cheese and sage or a stick of gruyere and oregano or whatever your favorite cheese and herb may be. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: CHICKEN PAPRIKASH Keywords: poultry, sourcream, hungarian . CHICKEN PAPRIKASH . (This is a variation of my Grandmother's Recipe, since my wife only likes boneless, skinless breast meat.) . 7 split breasts, skinned 1 clove of garlic. and boned. 1/2 pint heavy sour cream. 1 large green pepper, cut Salt to taste in strips (Optional). 1-1/2 Tbsp paprika (preferably Sweet Hungarian). 2 large Onions, chopped. 2 tomatoes, peeled and quartered (optional). 2 Tbs. butter 1/2 C. water or stock. . Bone and skin breasts. Reserve skin. Cut breast meat into 1/2" pieces. Saute skin in butter until browned. Discard skin (browning the skin is optional -- if you choose, just melt butter in the skillet). Saute Onions in butter until golden yellow. Add water or stock, paprika and crushed garlic. Add chicken. Cover and simmer until chicken is tender, about 10 to 20 minutes. Remove cover and thicken slightly. Add cream. Serve over rice, noodles or (if you're adventurous) spaetzle (recipe below). . -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Spaetzle Keywords: starch, noodles, german Spaetzle . 2 Tbls butter 2 C. Flour 1 beaten egg 1/2 tsp. salt milk. . Mix melted butter with egg, Flour and salt. Add enough milk to make soft dough. Drop batter from tip of large spoon into rapidly boiling salted water, cutting the dough between the spoon and thumb with small knife. Allow to cook 10 minutes. Spaetzle rise to surface when they're done. (If you've never tried this before, be prepared for spaetzle to seem rather large -- I'm still not getting this right after years.) (Name of original poster unknown_ -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: microwave rice Keywords: hints, tips FROM: Socorrito Baez-Page the shortest recipe I have found says to heat the water on HIGH for 4-5 minutes until it starts to boil. then add the salt, oil, and rice. cover and cook at MEDIUM LOW for 10-12 minutes for 1 cup rice or 15 minutes for 2 cups of rice. let rest until all the water is absorbed. fork up until fluffy. a better one is to measure the water, rice, oil and salt into a covered pyrex, rubbermaid or tupperware vessel. stir and cook on HIGH for 10 minutes (for the first cup of rice and 5 additional minutes for every additional cup of rice -- eg 1 cup is 10 minutes, 2 cups is 15, 3 cups is 20). without taking off the lid, check to see if the rice has absorbed the water. let rest 5-20 minutes, fluff up with a fork. for short grain rice, 1 cup rice/1 cup water, plus 1/4-1/2 cup more. eg for 1 cup rice, use 1 1/4 cup water, for 3 cups rice, use 3 1/4 cups water (for drier rice) for wetter rice, add 1/2 cup so for 3 cups rice, use 3 1/2 cups water. for medium grain rice, 1 cup rice to 1 1/2 cups water, plus 1/4 to 1/2 cup more. eg 3 cups rice, use 4 3/4 cups water for drier rice, or 5 cups water for wetter rice for long grain rice, 1 cup rice to 1 1/2 or 2 cups water plus 1/4 to 1/2 cup more. (I find that 1 cup rice to 1 3/4 cups water works best) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Marinated Chicken (Mike Peters) Keywords: chicken, main dish, Ellen 1 chicken, cut up (cut each large piece into two parts) 1 c oil 2 c vinegar 2 tsp onion powder 1/2 tsp garlic powder 2 tsp white pepper 1 tsp marjoram 1 tsp rosemary 2 tsp salt Salt each piece of chicken. Combine oil, vinegar, onion powder, garlic powder, pepper, marjoram, rosemary and salt. Place chicken in marinade and refrigerate over night. Turn chicken once or twice as it marinates. Broil chicken on grill or in broiler. Once or twice during the cooking process, dip chicken into the marinade. It's even better the next day after it has cooled in the refrigerator. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Imperial Chicken Keywords: chicken, main dish, Ellen 1 chicken, cut up (or use about 3 lbs of your favorite parts) 1/2 cup butter or margarine 1 clove garlic, minced 2 c bread crumbs 3/4 c grated Parmesan cheese 1/4 c parlsey, chopped Salt and pepper Preheat oven to 350 degrees. Line a cookie sheet with foil. Melt butter with garlic; let stand. Mix bread crumbs, Parmesan cheese, and parsley, salt and pepper. Dip chicken into butter, then into crumb mixture. Arrange on cookie sheet so that chicken pieces don't quite touch. If there is any butter left, drizzle over the top of the chicken. Bake 1 hour. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Tom's World Famous Hot Barbecue. Keywords: beef, bbq, stovetop FROM: Tom Meehan Tom's World Famous Hot Barbecue. One pound of round bottom roast. One half cup of vinegar (white vinegar) One half cup of catsup One quarter cup of water One small onion, diced, cut into small pieces One and a half teaspoons of brown sugar One and a half teaspoons of Worchestire sause One and a half teaspoons of prepared mustard (like French's) Quarter teaspoon of salt ( I leave this out as the Worchestire is salty ) One eigth a teaspoon of pepper A touch of crushed red peppers (depending on how hot you like it) It's the same stuff you put on pizza if you have a mind to. Mix in a large bowl these ingredients. Take your roast, slice it raw, place it in a pan, add the above and simmer till it's easily sliced with a spoon or however you like it. You may have to double up on the above. Depends on how long you cook it. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Peanut Butter Chocolate Fudge Keywords: candy, holiday Peanut Butter Chocolate Fudge 12 oz pkg peanut butter chips 14 oz can condensed milk 1/4 c butter 1/2 c chopped peanuts (optional -- I leave these out) 16 oz pkg semi-sweet chocolate chips Line an 8 inch (or you can use a 9x13 inch) pan with wax paper. Melt peanut butter chips, 6 oz condensed milk and 2 Tbsp butter, stirring occasionally. Remove from heat. Stir in peanuts. Spread in pan. In another saucepan, melt chocolate chips, 4 oz condensed milk, and 2 Tbsp butter. Spread on top of peanut butter mixture. Chill 2 hours, until firm. Turn onto cutting board. Peel off paper and cut int squares. Store tightly covered. NOTE: I know I said a 14 oz can of condensed milk and then said 6 oz - 4 oz of condensed milk in the recipe. This is how the full can measures out for me in a measuring cup. *Ellen* -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Brenda's Nectarine-Orange Bavarian Cream Keywords: dessert, gelatin, fruit FROM: Bill Birner Brenda's Nectarine-Orange Bavarian Cream . 2 envelopes unflavored gelatin 2/3 cup sugar divided 1/3 - 1/3 3/4 cup orange juice, fresh if sweet 2 egg yolks 4 large nectarines, divided 2 cups heavy cream divided 1 1/2; 1/2 1/2 tsp. vanilla 1/2 cup blue berries (optional but highly recommended) . In heavy saucepan, mix gelatin and 1/3 cup sugar. Stir in orange juice and egg yolks and blend well. Let stand one minute. Stir over low heat until gelatin is completely dissolved and mixture thickens slightly about 5-7 minutes. Remove from heat. Slice 2 nectarines and puree in blender or processor with the remaining 1/3 cup sugar. Stir puree into gelatin mixture. Chill, stirring occasionally, only until mixture mounds slightly when dropped from a spoon. Whip 1 1/2 cups cream until stiff. Fold in fruit-gelatin mixture. Pour into 5 cup ring or other mold. Chill until firm. Unmold on pretty platter for finishing. Slice remaining 2 nectarines and Whip remaining 1/2 cup cream until stiff; fold in vanilla. Put in pastry bag and pipe out large rosettes, interspersing with nectarine slices crosswise on top of mold (or spoon dollops of cream without bag). Mound remaining nectarine slices in center and garnish with blueberries. Serve 6 to 8 and listen to complements. Well worth the work! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Funnel Cake Keywords: Cake, Fried, Pennsylvania-Dutch, Camping mix It is hard to know if this should really be called a cake, but it has historically been called a cake, so it is a cake, even if it is fried. This desert appeals to children of all ages, it is a homey, and homely, classic - attractive in its own strange way, and very tasty. I have seen it served with whipped cream and fruit toppings, so let your imagination run wild with the toppings. This is a Pennsylvania-Dutch recipe, and was printed in the food section of the September 25, 1986 Austin American-Statesman. This recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel. INGREDIENT LIST 1 1/3 cups flour, 1/4 tsp salt, 1/2 tsp soda, 2 TBSP sugar, 3/4 tsp baking powder, 1 egg, beaten, 2/3 cup milk, or more as needed, oil for frying, and powdered sugar. INSTRUCTIONS Into a large bowl, sift together: 1 1/3 cups flour, 1/4 tsp salt, 1/2 tsp soda, 2 TBSP sugar, and 3/4 tsp baking powder. Next, in another bowl, blend together: 1 egg, beaten, and 2/3 cup milk, or more as needed. Add the liquid ingredients to the dry ones. Beat until smooth. Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375 F. Now cover the small hole of a clean funnel with a finger. Then fill the funnel with the batter. Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel to form patterns with the batter. Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas. Remove to paper toweling to drain. Place on a plate and sprinkle with powdered sugar. Serve hot. Repeat the process until all of the batter is used up. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chicken Romano Keywords: poultry, stovetop, chili Chicken Romano . 2 - 2 1/2 lb. broiler-fryer 2 Tab. vegetable oil salt pepper 1 med. omino, halved & sliced 12 oz. chili sauce 1 teas. dried oregano grated parmesan cheese . In large skillet, brown chicken in oil, drain excess fat and season with the salt and pepper. Add onion and cook covered for 30 minutes. Stir in chili sauce and cook uncovered 10 minutes longer, basting frequently. Skim excess fat from sauce. Sprinkle grated parmesan chesse and serve at once. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: REUBEN MEATLOAF Keywords: beef, hamburg, sauerkraut, cheese REUBEN MEATLOAF . 2 Lbs Ground Beef 2 cups soft Bread crumbs 1 Egg, slightly beaten 2 Tsbp. Ketchup 3/4 tsp. Salt 1 8 oz can Sauerkraut, rinsed and drained 1 cup shredded Swiss Cheese 4 oz Pastrami, chopped 1/4 cup Sour Cream 1 Tbsp. Mustard . In a bowl, combine beef, bread crumbs, egg, ketchup and salt, mixing lightly. Combine sauerkraut, 3/4 cup of swiss cheese, pastrami, sour cream and mustard. Pat out 1/3 of meat mixture to form an oval 9 inches long on ovenproof platter or baking dish. Spread with 1/2 of the sauerkraut mixture. Repeat layers of meat and sauerkraut mixture. Use last 1/3 of meat mixture for top layer. Do not cover sides where sauerkraut shows. Bake in a preheated 350 oven for 60 to 70 minutes, loosely covered with a foil tent. Remove tent. Sprinkle remaining cheese on top of loaf and bake 5 more minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Quick and Easy Seafood Fetuccini Sauce Keywords: pasta, shrimp, oysters, crab Quick and Easy Seafood Fetuccini Sauce . Seafood Cream Sauce 3 tbsps butter 1 clove garlic pressed 1 small onion finely chopped 1 1/2 cup velvetta cheese 3/4 cup sour cream 1/2 tbs of italian seasoning (a combination of oregano, thyme, ginger, etc.) (the combination not to exceed more than 1/2 tbs.) 1/4 tbs of salt 1/2 tbs of fresh black pepper 1 lbs of fresh pasta 2 cups of seafood (explaination of cooking follows) . In a small sauce pan, on medium heat, melt butter. When butter is melted add onions & garlic. When onions are clear, (if you are using shrimp add at this point and cook for 5 minutes before continuing) add cheese and stir until melted. When the cheese is melted (if you are using oysters, add them at this point, oysters need a very short cooking time, adding 1/2 cup of the oyster water, strained is an excellent substitue for the salt), add sour cream & cook for an additional 5 minutes. This dish is very quick to prepare, but needed constant attention and stirring. Serve imediately after cheese sauce is hot for best flavor. This cheese sauce is also excellent as a crab finger dip, and as all of the ingredients for excellent restuffed baked potatoes (just add 1 strip of crumbed bacon for each potatoe and broil the tops until brown). -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Twice Baked Potatoes (microwave) Keywords: vegetable, sidedish, cheese NAME: Twice Baked Potatoes (microwave) SOURCE: Amana Microwave Cookbook Servings: 2 4 Baking potatoes 2 4 sour cream 1/4 cup 1/2 cup cream cheese,softened 1-1/2 oz 3 oz (1 pkg) butter/margarine 2 Tbsp 1 Tbsp onion salt 1/2 tsp 1 tsp frozen chives 1/2 tsp 1 tsp pepper dash 1/8 tsp paprika,parsley flakes ------- to taste -------------- Pierce skins of potatoes with tines of fork. Arrange potatoes in a circle on a microwavable plate. Bake on high for 7-9 (15-18) minutes or until potoates are done. Cut slice from top of each potato and scoop out insides into a mixing bowl. Add remaining ingredients, except paprika & parsley flakes. Beat until smooth. Spoon bak into potato shells. Garnish with paprika & parsley flakes, as desired. Heat in microwave on high for 1-1/2 (3) minutes or until heated through. NOTE: Potaotes may be topped with shredded cheddar cheese. Heat in microwave on 50% power for 1 minute or until cheese is melted. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: microwave Chicken Saltimbocca Keywords: chicken, breasts, ham, cheese NAME: Chicken Saltimbocca SOURCE: Sunset Microwave Cookbook 1 whole chicken breast (about 1 pound), halved, boned & skinned (I use already deboned chicken breast fillets, 4/pkg) 1 pkg of sliced jack cheese 1 pkg of sliced ham 2 Tbsp butter/margarine salt, pepper & ground nutmeg 4-6 large mushrooms, sliced 2 Tbsp cream Sherry (this is niggardly; I use *more*) chopped parsley Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about 1/4" thick. Place 1 slice of cheese & 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese & ham; secure with a wooden pick. Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides. Lift out and sprinkle lightly with salt, pepper and nutmeg. Add mushrooms to dish and cook, uncovered, for 1 to 1-1/2 minutes. Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion. Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken. Stir Sherry into pan juices; cook, uncovered, 1-1/2 to 2 minutes until liquid is reduced and slightly thickened. pour over chicken and garnish with parsley. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: 6 Week Muffins Keywords: Cakes, Breads Servings: ?? 15 oz Raisin Bran Cereal 3 c Sugar 5 c Four 5 ts Baking Soda 2 ts Salt 1 ts Pie Spice or Pumpkin 4 ea Eggs Beaten 1 c Shortening 2 ts Vanilla 1 qt Buttermilk Mix together in a large glass bowl. You may optionally add more nuts and raisins at this point. Store this COVERED in the refridgerator. This can be stored up to 6 weeks (I have stored it that long). Remove portions as desired and fill muffin cups 2/3 full. Bake at 350 degrees F for 30 minutes. NOTE: The batter becomes VERY thick while in the refer. DO NOT DILUTE it. Work with it. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chicken Livers Supreme Keywords: Microwave, Poultry Servings: 4 1/2 lb Fresh mushrooms, sliced 1 ea Medium onion, chopped 1/4 c Butter or margarine 1 lb Chicken livers, halved 3 T Flour 1 t Salt 1/2 t Pepper 1/2 t Thyme In 2 1/2 quart casserole, combine mushrooms, onion and butter. Cook covered with lid, at HIGH 3 to 4 minutes, or until onion and mushrooms are tender; stir once. Stir in livers dredged in flour, salt, pepper and thyme. Cook, covered, at HIGH 2 minutes and at MEDIUM 5 to 6 minutes, or until liver is tender, stir twice. Serve, if desired, with rice. From Panasonic microwave oven cookbook. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: RATATOUILLE Keywords: Salads, Side dish, Vegetables Servings: 4 1/4 c Olive oil 1/2 ea Onion 1 ea Garlic 1/2 ea Eggplant 1/2 ea Green pepper 1 1/2 ea Zucchini 1/2 T Salt 1 t Oregano 1/2 t Sugar 1 ea Tomatoes Split garlic, dice onion, cut eggplant, green pepper and zucchini into 1 inch pieces. Cook onion and garlic in oil 10 minutes and discard garlic. Add eggplant and green pepper and cook 5 minutes. Add zucchini, 1/2 cup water, salt, oregano and sugar and heat to boiling. Reduce and cook 30 minutes. Stir in tomato wedges and heat through. Serve hot or cover and refrigerate until cold. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Tamale Pie Keywords: Mexican, Main dish, Pies Servings: 6 1 lb Ground Beef 1 ea Chopped Onion 1 c Cream of Tomato Soup 1 c Water 1/4 t Black peppper 1 t Salt 1 T Chili powder 1 c Whole-Kernel corn 1/2 c Chopped Green Pepper, seeded 3/4 c Cornmeal 1 T Flour 1 T Sugar 1/2 t Salt 1 1/2 t Double-Acting Baking Powder 1 ea Beaten egg 1/3 c Milk 1 T Vegetable oil 1. Saute beef and onion in greased skillet 2. When meat is browned and onion translucent, add soup, water, Pepper, 1 t salt, Chili powder, corn, and green pepper. Simmer the mixture for 15 min. 3. Preheat oven to 425. 4. Sift together cornmeal, flour, sugar, 1/2 t salt, baking powder. 5. Mosten with egg and milk. 6. Mix and stir in oil. 7. Place entire mixture in 2 qt casserole dish and cover with the cornbread topping. The toppping will dissapear into the meaty mixture, DONT WORRY, It will rise during baking and form a layer of bread. Bake about 20-25 minutes or unitl golden brown. From that age-old favorite: Joy of Cooking -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Tamale Pie #2 Keywords: Mexican, Main dish, Pies Servings: 6 2/3 c Polenta 1 c Milk 1 lb Ground beef 1 ea Green pepper, chopped 1 ea Medium onion 1 cn Tomato sauce 1 cn Creamed Corn 1/4 t Cayenne 1 t Salt & Pepper 1 lb Lenguisa 1 cn Pitted olives 1. Soak Polenta in milk while preparing. 2. Saute beef, Green pepper, onion. 3. Mix in bowl with meal & milk; tomato sauce, creamed corn, meat mixture, Cayenne, Salt & Pepper. 4. Place sliced Lenguisa and pitted olives into a 12x9x2 casserole dish. 5. Pour mixture on top. 6. Bake in 350 ooven for 45-60 min. From:Momma -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Hot Bean Dip Keywords: Dips, Appetizers Servings: 8 8 oz Cream Cheese 3/4 lb Cheddar cheese, shredded 3/4 c Monterey Jack cheese, shredd 8 oz Sour cream 10 1/2 oz Bean dip 1/2 pk Taco Saesoning 1 c Green onion, chopped 20 ea Drops Tabasco (tm) 1. Reserve 1 c of each cheese for topping. 2 Beat cream cheese until smooth. 3. Add other ingredients. 4. Spread mixture into 9x13 glass dish and sprinkle with reserved cheese. 5. Bake at 350 for 30 min. 6. Serve with tortilla chips -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: ORANGE JULIUS Keywords: Beverages Servings: 5 6 oz Orange juice, frozen 1 c Milk (or vanilla ice cream) 1 c Water 1 t Vanilla 10 ea Ice cubes 1/4 c Sugar Put all ingredients in blender. Process until ice cubes are crushed. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: CREAMY ONION-SMOTHERED PORK CHOPS Keywords: Pork, Main dish, Microwave Servings: 2 4 ea Pork tenderloin chops 3 T Flour 1 t Sage 1 ea Onions 1 cn Cream of mushroom soup 2 t Beef bouillon 2 T A-l sauce 1/4 c Parsley Slash edges of pork chops. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth. Pour over chops, coating all. Cover and microwave at 30% for 15 min. Turn and rearrange chops and push beneath sauce. Cover and microwave 15 more min. at 30%, then let stand for 10 min. Skim off excess fat and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Cream Spice Cake Keywords: Sheetcake Spice SOURCE: Tia Darrow Title: Sour Cream Spice Cake 3 c + 3 Tbsp flour 1 1/4 tsp baking powder 1/2 tsp baking soda 2 tsp cinnamon 3/4 tsp cloves 1 tsp salt 1/2 c shortening 1 c + 1 c sugar 2 eggs 1 c thick sour cream 1 1/4 c water 1 tsp vanilla Preheat oven to 375 degrees. Grease and flour 1 13x9 inch or 2 9 inch pans. Combine flour, baking powder, soda, cinnamon, cloves and salt. Sift 3 times. Cream shortening and 1 c sugar. Beat 1 c sugar and eggs until very light. Add to creamed mixture and beat well. Combine sour cream, water and vanilla. Beating well after each addition, add dry ingredients alternately with sour cream mixture to creamed mixture. Pour into pan(s) and bake 40-45 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Dutch Almond Bars Keywords: dessert, cookie, dutch INGREDIENTS ------------------------------------------------------------ 1/2 cup butter 1/2 cup sugar 1 ea egg 1 ea egg yolk 1 cup cake flour, sifted 1 cup sugar 1 cup almond paste or filling 2 ea egg yolks 1/2 ea lemon - juice of 3 ea egg whites, stiffly beaten 1 tsp vanilla 1/2 cup coconut, flaked DIRECTIONS ------------------------------------------------------------ Cream butter and 1/2 cup sugar until light and fluffy. Add one egg plus one egg yolk and cake flour. Beat until well blended. Spread in a 13" x 9" x 2" pan. Bake at 400 degrees for 10 minutes. Mix sugar, almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended. Fold in egg whites and vanilla. Spread over baked crust and sprinkle flaked coconut over top. Bake at 325 degrees for 30 minutes. Cool and cut into bars. Source: Pink Parsley, Rockford Memorial Hospital Auxiliary (Rockford IL) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate Pecan Flan Keywords: dessert, chocolat, pie ******************************** ***** Chocolate Pecan Flan ***** ******************************** INGREDIENTS ------------------------------------------------------------ CRUST 1 cup flour 2 Tbsp sugar 2 Tbsp cocoa - (Dutch process is best) 4 Tbsp butter - unsalted 2 Tbsp shortening - (Crisco) 2 Tbsp ice water FILLING 1 cup corn syrup 3 ea eggs 1/3 cup butter - melted 1 cup brown sugar - dark 2 Tbsp flour 2 cup pecan halves GLAZE 1 cup chocolate pieces - semi-sweet 1/2 cup whipping cream DIRECTIONS ------------------------------------------------------------ Start by making crust. Mix the flour, sugar and cocoa and cut in the butter anbd shortening until mixture is mealy. Add water and mix lightly until mixture forms a ball. If using a food processor, mix the flour, sugar and cocoa and add the butter and shortening in small pieces, pulsing on and off until the mixture is crumbly. Then add water and pulse just until mixture forms a ball. This pastry is difficult to roll so just pat it into a flan pan with removable ring or a 9-inch pie plate. Chill 30 minutes. Don't pierce. When crust is chilled, fill with pecan halves. Mix remaining filling ingredients and pour over pecans. The nuts will rise to the top during baking. Bake pie in 350 F oven for 35-40 minutes, just until centre is set. Cool pie. For glaze, melt chocolate over hot water or in microwave and blend in cream. Pour mixture over the cooled pie, tilting the pan so the glaze covers the entire surface of the pie. Decoreate the pie with a ring of crushed pecans around the outer edge, or with a ring of whipped cream. Place pecan halves equidistant around the perimeter of the pie. From Calgary Sun - Monday, May 28, 1990 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Avgolemono Saltsa (Egg Lemon Sauce) Keywords: greek, vegetable, sauce INGREDIENTS ------------------------------------------------------------ 3 ea eggs, separated 2 ea lemon, juice of 1 cup broth or stock 1 Tbsp cornstarch DIRECTIONS ------------------------------------------------------------ Makes 2 cups. This is a basic sauce in Greek cooking which is used in many ways in many recipes, either poured over vegetables, fish, and meats or combined into the sauce in which the meats or vegetables were cooked. Whenever possible, use the stock in which the dish was cooked. If fresh stock is not available, canned broth or diluted chicken stock base may be substituted. To prepare, beat egg whites until stiff. Add egg yolks and continue beating. Add lemon juice very slowly, beating constantly so that the sauce does not curdle. Thicken hot broth with cornstarch dissolved in a little cold water. Slowly add boiling stock to egg mixture, beating constantly until smooth and creamy. If a recipe calls for adding the egg-lemon sauce to the sauce or stock in which a dish was cooked, omit the cornstarch, and add according to directions in the recipe. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Saltsa Bechamel (Bechamel Sauce & variations) Keywords: cream sauce, greek, vegetable ********************************************************* ***** Saltsa Bechamel (Bechamel Sauce & variations) ***** ********************************************************* Categories: Greek Sauces Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 cup milk, hot 3 Tbsp flour 1/4 cup butter 1 x salt & white pepper 1 x VARIATION FOR FISH: 1 cup fish stock or clam broth 1 ea lemon, juice of 1 x cheese, grated 1 x VARIATION FOR FOWL: 1 cup chicken stock 1 x cinnamon, dash 1 x brandy, dash 1 tsp orange peel, grated 1 x VARIATION FOR VEGETABLES: 1 cup chicken stock 1 ea lemon, juice of 1 x thyme, dash 1/2 cup cheese, grated 1 x VARIATION FOR PASTA: 1 cup chicken stock 1 cup cheese, grated 1/4 lb butter 1 x feta cheese, crumbled, optional 1 x VARIATION: With raisin (Bechamel Me Stafida) 1 cup Bechamel Sauce * 1/2 cup raisins, seedless 1 cup sherry wine 1 x cinnamon, dash 1 Tbsp lemon juice 1 x nutmeg, dash 1 x VARIATION: Grape (Saltsa Stafelia) 1 cup Bechamel Sauce * 8 oz grapes, seedless, can, drained & strained 1/4 cup juice from grapes (optional) 1 oz brandy 1/2 cup pan drippings 1 x butter DIRECTIONS ------------------------------------------------------------ Makes 2 cups. This basic white sauce, although attributed to the French, was widely used in ancient Greek cookery. Melt butter in a pan, add flour, and stir until smooth. Lower heat, and gradually add the hot milk, stirring constantly until it thickens. Season with salt and pepper. VARIATIONS: When used for Moussaka, add a dash of nutmeg. When used with Pastitsio add 1/2 tsp cinnamon. FISH: Substitute fish stock or clam broth for half of the milk in the basic sauce and add the juice of one lemon. For fish casseroles, pour the sauce over the fish, dot with butter, sprinkle with grated cheese, and lightly brown under the broiler. FOWL: Substitute chicken stock or stock from the entree for half of the milk. Add a dash of cinnamon, a dash of brandy and a tsp of grated orange peel. VEGETABLES: Substitute chicken stock for half of the milk in the basic recipe, add the juice of one lemon, a dash of thyme and 1/2 cup grated cheese. Blend well and serve heated over the vegetables. PASTA: To 2 cups bechamel sauce, add 1 cup chicken stock, 1 cup grated cheese, and 1/4 lb butter. Blend until smooth and use for macaroni and noodle casseroles. For an enhanced flavor, add crumbled feta cheese, and brown a few minutes under the broiler before serving the pasta. RAISIN SAUCE: Soak raisins in the sherry for about an hour. To one cup of bechamel sauce, add the raisins, nutmeg, cinnamon and lemon juice. Simmer over medium fire, stirring frequently, for 15 minutes until the sauce is well blended. This is excellent over broiled fish and fowl, either as a sauce or lightly broiled under broiler. GRAPE SAUCE: To one cup bechamel sauce, add the grapes, brandy, pan drippings and butter in a skillet. Simmer while stirring with a wooden spoon until smooth. Taste for salt and pepper and enrich to your taste by adding butter and more brandy. If a sweeter sauce is desired, add 1/4 cup of the liquid from the grapes. Source: Greek Cooking for the Gods by Eva Zane -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: ROASTED GARLIC Keywords: microwave, vegetable, sidedish INGREDIENTS ------------------------------------------------------------ 4.00 HEADS GARLIC- TIPS CUT OFF 0.33 cup CHICKEN BROTH 3.00 Tbsp OLIVE OIL 0.00 with roast chicken 0.00 with lamb 0.00 SOURC MICROWAVE GOURMET DIRECTIONS ------------------------------------------------------------ 1. Cut tips off whole garlic heads, keeping heads intact. 2. Place all ingredients in a 4 cup glass measure. Cover tightly with microwave plastic wrap. Cook at 100% for 6 to 8 minutes, longer if bulbs are large. 3. Remove from oven. Let stand, covered, for 10 minutes. From: Barbara Kafka's Microwave Gourmet. She says the way to eat is to pull off a clove with your fingers and hold it by the root end and scrape the sweet, soft pulp through your teeth (like eating artichoke). -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: TZATZIKA Keywords: Greek, salad, sourcream, cucumber INGREDIENTS ------------------------------------------------------------ 1 ea cucumber 2 Tbsp onion, grated 1 ea garlic clove, minced 1/2 cup sour cream 1/2 cup yogurt, plain lowfat 1 x salt 1 x pepper, white DIRECTIONS ------------------------------------------------------------ Wash cucumber and partially peel (leave about 1/3 peel for color) then grate. Drain cuke and onion in strainer and press. Add remaining ingredients and season. Chill well. Serve with Greek olives and pita triangles. Makes 2 cups or 8 servings. Date Entered: November 23, 1989 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Remoulade Sauce Keywords: cajun, shrimp, sauce INGREDIENTS ------------------------------------------------------------ 1/2 cup cornichons, finely chopped 2 Tbsp capers, chopped 1 Tbsp Dijon mustard 1 tsp tarragon, chopped, fresh 1 Tbsp chervil, chopped, fresh 1/4 cup parsley, chopped, fresh 2 cup Basic Mayonnaise recipe DIRECTIONS ------------------------------------------------------------ "In the South, this sauce is frequently served with fried fish or shellfish. It is a sharp, delicious mayonnaise that also goes well with cold fish or shellfish, and even cold roast poultry". Finely chopped sour pickles may be substituted for the cornichons. Dry the cornichons and capers on paper towels. Transfer them to a medium-size mixing bowl and add the mustard and herbs. Stir in the mayonnaise, then chill for several hours. Beat well and return to room temperature before serving. YIELD: About 2 1/2 cups Source: The Complete Book of Sauces by Sallie Y. Williams -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Remoulade Topping Keywords: sauce, shrimp, potato INGREDIENTS ------------------------------------------------------------ 16 ea potatoes, baked TOPPING: 16 ea sweet gherkins, diced 1 1/3 Tbsp capers, drained 8 ea anchovy fillets 4 ea onion, small 4 ea egg white, hard cooked 1 cup mayonnaise salt & pepper to taste GARNISH: 4 ea egg yolk, hard cooked, sieved capers parsley sprigs sweet gherkins, tiny DIRECTIONS ------------------------------------------------------------ This recipe for remoulade was listed as a topping for baked potatoes. Combine topping ingredients and season to taste. Spoon onto 4 baked potatoes. Garnish with sieved egg yolk, capers, parsley sprig, and tiny gherkin sliced lengthwise and spread out to resemble a fan. Source: The Art of Cooking - Preparing and Presenting Fine Food by Arnold Zabert -End Recipe Export-