Search Results for '("C'

[rottiedogs]

Tomato & Basil Bread
Submitted by brianjwood on February 21, 2005 at 6:00 am

DESCRIPTION
Tomato & Basil Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Tomato and Basil Bread

6 C. all-purpose flour
1 t. salt
1 T. fresh yeast or fast-action dried yeast
1 t. sugar
1 1/4 C. warm water, divided
1/4 C. tomato paste
7 oz. sun-dried tomatoes in olive oil, drained and finely chopped
1 T. finely chopped basil
1/4 C. olive oil

In a food processor, combine flour and salt. Cream yeast with sugar and 1 to 2 tablespoons warm water. Mix remaining water with tomato paste; add to flour along with yeast mixture, tomatoes, basil and oil. Process until dough comes together and feels soft but not sticky. Add more water if necessary.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place dough in a lightly greased bowl, cover with a clean dish towel and let rise at room temperature for 1 1/2 to 2 hours, until doubled in size.

Punch down dough; shape into a long loaf. Place dough on a baking sheet, cover with a clean, damp dish towel; allow to rise 1 1/2 to 2 hours until doubled in size. Preheat oven to 400°F.

Dust loaf with flour; sprinkle with a little water. Bake 15 minutes; reduce temperature to 350°F. Bake another 25 minutes or until loaf sounds hollow when tapped on the bottom. Remove from baking sheet; cool on a wire rack.

Makes 1 large loaf.

[rottiedogs]

Three English Biscuits
Submitted by brianjwood on October 28, 2002 at 4:21 am

DESCRIPTION
Three English Biscuits

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Here are 3 English biscuit recipes for my new Japanese friend, Yoshi.
Cheers, Brian

Almond Fingers (Makes 14 approx)
150g plain flour
1 X 5ml spoon baking powder
50g ground almonds
1/2 x 2.5ml spoon salt
1 egg yolk
75-100g butter or margarine
flour for rolling out
fat for greasing
50g caster sugar
Topping
1 egg white
50g nibbed (chopped small) almonds
75g icing sugar
raspberry jam
Heat the oven to moderate, 180°C, Gas 4. Mix together the flour, ground almonds, and salt. Rub in the fat, stir in the sugar and baking powder. Bind to a stiff paste with the yolk. Knead well and roll into a strip 8cm wide. Prick the surface well. Transfer to a greased baking sheet and pinch the long edges to decorate. Bake for 15 minutes.
Meanwhile, make the topping. Whisk the egg white until it stands up in peaks, and fold in the sugar and almonds. Remove the baked base from the oven and spread with raspberry jam. Spread the topping over the jam, and return to the oven for 7-10 minutes, until the meringue is set and lightly browned. Cut into fingers while still warm.

Digestive Biscuits (Makes 12 approx)
75g wholemeal flour
1 X 15ml spoon soft light brown sugar
25g plain white flour
25g fine or medium oatmeal
5Og butter or margarine
2 X 15ml spoons milk
1 x 2.5ml spoon baking powder
flour for rolling out
fat for greasing
1/2 x 2.5ml spoon salt
Heat the oven to moderate, 180°C, Gas 4. Mix all the dry ingredients, sifting the sugar if it is lumpy. Rub in the fat and mix to a pliable dough with the milk. Knead lightly on a floured board and roll out just under 5mm thick. Cut into rounds with a 6cm round cutter, place on a greased baking
sheet and prick with a fork. Bake for 15 minutes.

Jumbles (Makes 20)
50g plain flour
1 X l0ml spoon beaten egg
a pinch of salt
50g caster sugar
flour for rolling out
40g butter or margarine
fat for greasing
Heat the oven to warm, 160°C, Gas 3. Mix the flour, salt, and sugar together. Rub in the fat lightly. Stir in the egg and mix to a soft paste. Roll out with the hands on a floured surface to a long sausage shape about 2cm thick. Divide into 20 pieces, and roll each into an 8cm long sausage. Form into an S shape and place well apart on a greased baking sheet. Bake for 12-15 minutes. Allow the jumbles to cool for a few seconds, then slip a palette knife under each and place on a wire rack to finish cooling.

[rottiedogs]

The Ultimate Shrimp Sandwich
Submitted by brianjwood on August 08, 2002 at 3:28 am

DESCRIPTION
The Ultimate Shrimp Sandwich

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A relatively simple, but tasty sandwich, or roll rather. Try spreading the rolls with a light flavoured French mustard. If you can get, or bake mini baguettes, these would be ideal to use with this.

This sandwich is similar to many found in Florida, New Orleans, and
other parts of the Gulf coast. If you have ever sampled them while
lazing on the beach or strolling the French Quarter, you will probably
remember them as the "ultimate" shrimp sandwich.

The Ultimate Shrimp Sandwich

3/4 lb (340 g) cooked shrimp, coarsely chopped
1/4 cup (60 ml) chopped green pepper (capsicum)
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) chopped cucumber
1/4 cup (60 ml) diced tomatoes
1/4 cup (60 ml) finely chopped scallion (spring onion),
green and white parts
1/4 cup (60 ml) mayonnaise
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
6 hot dog buns (frankfurter rolls)
2 Tbs (30 ml) butter
1 cup (250 ml) shredded lettuce

Combine the shrimp, vegetables, mayonnaise, salt, pepper, and optional
hot sauce in a bowl and toss to combine thoroughly. Spread the buns
with butter and divide the lettuce among them. Top with the shrimp
mixture. Serves 6.

Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

Thai Prawn Soup
Submitted by brianjwood on October 30, 2002 at 7:06 am

DESCRIPTION
Thai Prawn Soup

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Thai Prawn Soup with Lemon Grass
This recipe is taken from the Heart Foundation's Deliciously Healthy
Cookbook
Serves 6
Preparation time:20 minutes
Cooking time: 20 minutes

You need:
500g large green prawns
3 stalks lemon grass
1 litre reduced salt fish stock
2cm piece ginger, peeled and cut into fine strips
2 kaffir lime leaves
1/2 small pineapple, peeled and cored
1 tablespoon fish sauce
1 tablespoon lime juice
6 spring onions, thinly sliced on the diagonal
1/2 cup fresh coriander leaves
pepper to taste
Method:
1 Peel and devein the prawns, leaving the tails intact. Reserve the shells and discard the veins. Halve the lemon grass stalks and squash the bases with the flat side of a knife.
2 Place the prawn shells in a medium pot with the stock and bring slowly to the boil. Reduce the heat and simmer gently for 10 minutes. Strain, return to the pot and add the lemon grass, ginger and lime leaves and return to simmering point.
3 Cut the pineapple into thin pieces and add to the stock along with the prawns and simmer just until the prawns turn pink and tender (a few minutes, depending on their size). Add the fish sauce, lime juice, spring onions and coriander.
4 Remove the lemon grass and lime leaves, season with pepper and serve immediately.

[rottiedogs]

Thai Prawn & Pineapple Curry
Submitted by brianjwood on August 19, 2002 at 10:42 am

DESCRIPTION
Thai Prawn & Pineapple Curry

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is simple and delicious. I couldn't see an attribution in my files howver. I have cooked this twice, once withreduced chile content, it was very popular among my family.
Cheers
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Thai Prawn And Pineapple Curry, "Kaeng Khua Saparo

1 T garlic finely chopped
2 T red curry paste
2 T chopped tomato
2 c coconut milk
1 c pineapple (cubed or pulped)
4 T fish sauce
2 t palm sugar
1 t lime juice
16 prawns about 3" long
1 t shredded kaffir lime leaves
1 T habanero or red birdseye
-chilis,slivered
15 fresh basil leaves

Peel, devein, and behead the shrimp, leaving only the small tail
shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes. In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered
chili, at the same time returning the sauted garlic and basil to the pan. Transfer to a serving dish and serve with steamed Thai jasmine rice.
The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls.

[rottiedogs]

Tarte Tatin
Submitted by brianjwood on August 09, 2002 at 10:34 am

DESCRIPTION
Tarte Tatin

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
If you have never eaten this, prepare to go to Heaven. From Mireille Johnston's French Cookery Course parts 1 & 2, by BBC Publications. Thoroughly recommended, two of my favourite cookbooks.
DESSERTS
LOIRE
TARTE TATIN
Warm caramelised apple upside-down tart
The two demoiselles Tatin who ran the Hotel Terminus in Lamotte-Beuvron
near the Loire river had both determination and imagination. One
version of the legend behind their famous tart is that one day, by mistake,
one of the sisters put the apples she had cooked for a tart into the dish
before she had lined it with pastry. Instead of tipping the apples out and
starting again, she put the pastry on top and inverted the tart after
cooking. The alternative story is that similar upside-down tarts had been
made for years throughout France but the sisters' version must have
been especially good and because their customers included many travell-
ers and people who were visiting the area for the excellent hunting, the
fame and reputation of their tart quickly spread. There is a rumour that
'Maxim's', the temple of chic cookery in Paris, sent a spy disguised as a
gardener to Lamotte-Beuvron to learn their 'secret'.
Nowadays, pears only or a mixture of pears, apples and sometimes
quinces often replace the plain apples used in the original recipe.
I have prepared this splendid tart many times and like to serve it
with well chilled, lightly sweetened whipped cream. Sometimes I add
chopped crystallised ginger, grated lemon rind, rum, Calvados, Cognac
or Grand Marnier to the cream.
Serves 6
FOR THE PASTRY 3 oz (75 g) unsalted butter
5 oz (150 g) plain flour 6 oz (175 g) sugar
1 1/2 tablespoons caster sugar juice 2 1emons
1 teaspoon salt finely grated rind 1 lemon
3 oz (75 g) butter, chilled
2 tablespoons vegetable oil TO SERVE
3-5 tablespoons cold water lightly sweetened whipped
cream, chilled
FOR THE FILLING
3 lb ( 1.5 kg) firm apples, such as
Granny Smith or l lb (450 g)
apples and 1 1/21b (750 g) ripe but firm Comice pears

Place the flour, sugar and salt in a large bowl. Toss in the butter then rub into the flour until the mixture resembles coarse sand. Rapidly stir in the oil and cold water and press into a ball. Place on a floured work surface, then pressing the dough with the heel of your hand, push a little at a time away from you in a quick motion. When all the ingredients are well blended, gather the dough into a ball and knead for 30 second. Sprinkle with flour, wrap in cling film and place in the refrigerator for about 40 minutes to become firm.
Pre-heat the oven to gas mark 7, 425°F (220°C). Butter a 9 inch (23 cm) loose-bottomed cake tin.
For the filling, peel, core and quarter the apples. Heat the butter in a thick-bottomed frying-pan, add the sugar and stir with a wooden spoon for about 3 minutes until it bubbles and becomes golden. Pack the apples into the pan, sprinkle with lemon juice and lemon rind and cook over a high heat, for about 20 minutes, shaking the pan occasionally, until the fruit is a rich golden colour, and rendered most of its juices. Transfer to the cake tin.
Remove the pastry from the refrigerator, place it on a floured work surface and beat it with a rolling pin if it is too hard to handle. Knead it for a few minutes then form into a ball. Place a rolling pin in the centre of the ball and roll back and forth firmly. Lift the dough, turn it once and continue rolling until you have a circle about 11 inches (28 cm) in diameter. Fold the dough back over the rolling pin, lift it carefully then unroll it over the cooked apples. Tuck the edge of the dough between the fruit and the side of the dish. With the tip of a knife cut a few holes in the dough so the steam can escape.
Place the tart in the oven and bake for about 30 minutes, until the pastry turns brown. Place a wide plate on top of the tart, hold the edges of the tin and the plate firmly together then quickly turn the tart upside down. Give a sharp punch on the bottom of the tin with the palm of your hand covered with an oven glove, and let the tart unmould itself slowly. Serve warm with the sweetened cream.
Note
A Tarte Tatin that has been cooked but not unmoulded can be reheated in an oven pre-heated to gas mark 5,375°F (190°C) for about 10 minutes. If it has been unmoulded, place it under a hot grill until the topping is bubbling and the fruit warm. Of course, neither will be as good as a freshly baked tart.

[rottiedogs]

Tarragon Chicken Breasts
Submitted by brianjwood on August 30, 2002 at 9:57 am

DESCRIPTION
Tarragon Chicken Breasts

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This, and the following 'steamed chicken with scallions' make simple, but flavourful lunch or supper dishes.
Cheers, Brian

@@@@@
Tarragon Chicken Breasts

2 Tbs (30 ml) butter
4-6 skinless, boneless chicken breast halves
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) dry white wine
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) dried tarragon
1/2 cup (125 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste

The secret to making this dish both fast and fabulous is not to
over-cook the chicken. Saute the breasts until barely done since
they will continue to cook after you remove them from the skillet. Heat the butter in a large skillet over moderate heat and saute the chicken breasts just until they are firm to the touch, about 4 to 5 minutes per side. Remove to a serving platter and keep warm in a 200F (90C) oven. Add the flour to the pan and stir to combine with the liquid remaining in the pan. Stir in the wine, mustard, and tarragon and bring to a boil, stirring constantly. Add the cream, salt, and pepper and cook until the sauce thickens, 1 to 2 minutes. Pour the sauce over the chicken and serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
@@@@@

@@@@@
Steamed Chicken with Shredded Spring Onion

1 medium chicken
2 spring onions (scallions), smashed
2 slices ginger, smashed
1 1/2 Tbs salt
1 1/2 Tbs wine (sherry or rice wine)
1 cup shredded spring onion (scallions)
some shredded ginger
3 Tbs oil

Rub the chicken with spring onion, ginger, salt and wine. Leave for about 6 hours. Steam it in a steamer over a high heat for about 20-30 minutes and leave the chicken in the covered steamer for another 5 to 10 minutes. Remove and test with a stick if cooked. If not, steam for another 5 min or longer until cooked. Remove and drain, pick out the spring onion and ginger. Cool slightly. Reserve the liquid in the bottom of the steamer. Cut the chicken into bite-size pieces. Arrange the chicken pieces on a plate. Sprinkle with shredded spring onion and shredded ginger. Heat the oil until very hot (seems like it's going to boil) and pour over chicken pieces (which are "covered" with spring onion and ginger). Sprinkle about 3 Tbs (45 ml) of the reserved chicken stock over chicken. Serve immediately if you want it warm. If you want a cold dish as a starter, before pouring the hot oil onto the chicken and spring onion, leave the chicken in the refrigerator until cool, then heat the oil to pour.
@@@@@

[rottiedogs]

Sweet Potato & Cranberry Plait
Submitted by brianjwood on December 12, 2004 at 6:40 am

DESCRIPTION
Sweet Potato & Cranberry Plait

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
SWEET POTATO AND CRANBERRY PLAIT

200g (1C) Mashed sweet potato
115ml (0.5C) Water
2tbsp Melted butter
2tbsp Runny honey
1.5tsp Salt
450g (3C) Strong white bread flour
2.5tsp Instant yeast
75g (0.5C) Semi-dried cranberries
To Glaze
A little milk

ABM Method
Put all ingredients (except cranberries) into the pan in the order recommended by your machine booklet. Set to the dough programme. Start, and add the cranberries at time recommended for your machine.When done shape and bake as directed below (Traditional method)

Traditional Method
Put potato, cranberries, flour, salt and yeast in a bowl and mix to a soft dough with the honey, butter and water. Turn onto a floured board and knead for 10 minutes. Divide dough into 3 pieces and roll each piece into a long rope. Join the three ropes at one end and shape into a plait, taking care not to trap any dangly bits, and seal the ends together. Place the loaf onto a baking sheet and prove until doubled in size. Brush with milk and
place in a preheated oven at 220C/425F and immediately turn heat down to 200C/400F and bake for 25-30 mins. When cooked the loaf should sound hollow when tapped on the bottom . Allow to cool on a wire rack before slicing.

[rottiedogs]

Sweet Mango Chutney
Submitted by brianjwood on September 11, 2002 at 7:11 am

DESCRIPTION
Sweet Mango Chutney

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a queen among chutneys, absolutely delicious.
Cheers, Brian

SWEET MANGO CHUTNEY
Most commercially produced, supermarket versions of this classic chutney are a great disappointment, which is hardly surprising if you look at the ingredients listed on some of the jars. All the more reason for making your own. Use fruit that are just ripe, but still firm: if they are soft or over- ripe the chutney will be very liquid and sloppy.
Makes about 2 lb (1 kg)
1lb (450 g) ripe mango flesh (about 3 large mangoes)
1 oz (25 g) dried red chillies
2 teaspoons (2X5 ml spoons) mustard seeds
1 oz (25 g) fresh root ginger, peeled
1 oz (25 g) garlic, peeled

10 fl oz (300ml) white vinegar.
1 lb (450g) sugar
1 tsp (1x5ml) salt.

Peel the mangoes, pare off the flesh and cut into small slivers. Discard the stones and weigh the fruit. Grind the chillies, mustard seeds, ginger and garlic with a little vinegar in a pestle and mortar or process in a blender or food processor. Put the remaining vinegar in the pan, add the mango flesh and sugar and simmer until the fruit is just soft, stirring well. Mash some of the flesh as you stir, but keep some pieces intact for texture.. Add the ground spices and salt and continue to simmer for 15 – 20 minutes until the chutney is thick. Pack into warmed jars, seal and use as required. It will keep for 2 – 3 months.

[rottiedogs]

Susie’s Lemon Meringue Pie
Submitted by brianjwood on August 17, 2002 at 8:26 am

DESCRIPTION
Susie's Lemon Meringue Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This is from Good Housekeeping Cookery Book. It is pretty much identical to my wife's, so I am calling it Susie's, but has a couple of interesting variants.

@@@@@
LEMON MERINGUE PIE

175 9 (6 oz) Shortcrust Pastry made with 175g (6 oz) flour
finely grated rind and juice of 2 lemons
100g (4 oz) granulated sugar
75ml(5level tbsp) cornflour
2 eggs, separated
75g (3 oz) caster sugar
cream, to serve

Rollout the pastry on a floured surface and use
to line a 20.5 cm (8 inch) flan ring or fluted flan
dish. Chill in the refrigerator for 30 minutes.
Bake blind (see page 371) in the oven at 200°C
400°F) mark 6 for 10-15 minutes, then remove
the paper and beans and bake for a further
5 minutes until the base is set.
Put the lemon rind and juice, granulated sugar
and 300 ml (1/2 pint) water in a saucepan. Heat gently
until the sugar dissolves.
Mix the cornflour to a smooth paste with 90 ml
(6 tbsp) water and stir into the saucepan until well
blended. Bring to the boil, stirring and cook for
1 minute, until thickened.
Cool slightly, then beat in the egg yolks, one at
time.
Pour the warm filling into the pastry case,
levelling the surface. Whisk the egg whites
until stiff. Whisk in half the caster sugar until
completely incorporated, then carefully fold in the
remaining sugar.
Spoon the meringue on to the filling and spread
with a palette knife. The filling must be completely
covered, but the meringue must not overlap the
flan ring or removing the ring will ruin the final
appearance of the pie. Flick it up with the tip of
the knife and bake in the oven at 150°C (300°F)
mark 2 for about 35 minutes. Ease off the flan ring
and serve the pie with cream.
Variations
LIME MERINGUE PIE
Prepare as for Lemon Meringue Pie, substituting
the finely grated rind and juice of 3 limes for the
lemons. T o decorate, shred a few strips of lime
rind and blanch in boiling water for I minute, then
drain well. Sprinkle over the top of the pie.
LEMON SNOW PIE
Prepare the pie as above, however gently fold the
meringue into the hot filling using a large metal
spoon.
@@@@@

[rottiedogs]

Sugar Cookie Selection
Submitted by brianjwood on March 28, 2004 at 12:48 am

DESCRIPTION
Sugar Cookie Selection

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: "First" Slice & Bake Sugar Cookies
Categories: Cookies,Desserts
Yield: 72 Servings

30 Min - Work Time
1 Hr (+Chilling) Total Time
1 3/4 c Flour
3/4 t Salt
1/2 t Baking powder
10 T Butter (marg/short)
At room temp
1 c Sugar
1 Egg
1 1/2 t Vanilla Extract
1 1/2 c Walnuts,or pecans, finely
Chopped,Optional
PER COOKIE
37 Calories
g Protein
2 g Fat
27 mg Sodium
7 mg Cholesterol

Combine flour, salt & baking powder. With an electric mixer at
medium-low speed, beat the butter & sugar until light & fluffy. Beat
in egg & vanilla. Reduce speed to low, beat in flour mixture until
just combined. Divide dough in half & shape each piece into a log
about 1" in diameter. Cover with plastic wrap, & twist the ends of
the wrap to force dough into a smooth cylinder. Refridgerate until
almost firm (about 30 min). Spread about half the nuts on a work
surface (a wide, 2" deep plastic container works well, and is
re-sealable afterwards for storage). Roll one log in the nuts so that
the entire surface is coated. Re-wrap & chill for at least 30 min.
Repeat with the other log. Heat oven to 350. Cut the chilled dough
into slices about 3/8" thick. Put on ungreased baking sheets about 2"
apart, & bake until edges start to brown, about 8-10 min.

Options: Replace Nuts with coloured sprinkles, or coloured sugar
crystals. Or with the tiny coloured chocolate chips you can find in
Bulk stores (very festive). Or coconut, dyed or white. Use your
imagination, anything tiny (& edible) will work.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Apricot Filled Sugar Cookies
Categories: Cookies,Fruits
Yield: 24 Servings

1 c Sugar
1/2 c Margarine
2 T Milk
1 Egg
2 1/2 c Flour
1/2 t Baking Soda
1/4 t Nutmeg
12 t Apricot Fruit Filling

Mix all together except filling to make a soft dough. Roll out 1/8"
thick and cut out 48 3" round cookies. Place /t of filling on the top
of 24 rounds. Cover each with another round, crimp edges and make a
slit on top. Bake 10-12 minutes in a 375oF preheated oven. Makes 24
cookies.

Source: "The Yankee Kitchen" 04-02-93 (#1) [Pat from Manchester]

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Burnt Sugar Cookies
Categories: Cookies,Osg1966
Yield: 1 Servings

2 c Sugar
3/4 c Water,boiling
3 T Baking soda
3 Eggs
1 c Lard
2 c Sugar
1 c Milk,sour
Nutmeg,or ginger

Put sugar in skillet, stir until melted. Remove from fire and pour
in
boiling water. While this is cooling mix remaining ingredients. Add
soda in molasses and stir well. Pour all together and work in flour
to a very stiff dough. Note: The sugar should be carmelized (brown,
not black) before adding water. Roll out and cut. Bake in 425 F. oven
until done. Source: Mrs. Mildred Harris, Morgan Grange, Morgan
County, OH

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Glazed Sugar Cookies
Categories: Cookies
Yield: 36 Servings

----- COOKIES ========================
1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
----- GLAZE ==========================
1 c confectioners' sugar,Sifted
2 T Water (or milk)
1/2 t Vanilla extract
Food coloring (opt)
----- TOPPINGS =======================
Red and green sugar crystals
Nonpariels
Cinnamon candies

1. Preheat oven to 375'F.

2. FOR COOKIES, combine cookie mix, contents of buttery flavor packet
from Mix and egg in large bowl. Stir until thoroughly blended Roll
dough to 1/8" thickness on lightly floured surface. Cut dough into
desired shapes using floured cookie cutters. Place cookies 2" apart
on ungreased baking sheets. Bake at 375'F. for 5-6 minutes or until
edges are light golden brown. Cool 1 minute on baking sheets. Remove
to cooling racks. Cool completely.

3. FOR GLAZE, combine confectioners' sugar, water and vanilla extract
in small bowl. Beat until smooth. Tint glaze with food coloring, if
desired. Brush glaze on each cookie with clean pastry brush. Sprinkle
cookies with sugar crystals, nonpariels or cinnamon candies before
glaze sets. Allow glaze to set before storing between layers of waxed
paper in airtight container.

Makes 2 1/2 to 3 dozen cookies.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Grandmother's Brown Sugar Cookies
Categories: Cookies,Osg1966
Yield: 1 Servings

3 c Brown sugar
3/4 c Shortening
4 Eggs
5 c Flour
3/4 t Baking soda
3/4 t Cream tartar
1 t Vanilla

Flour to make a soft dough. Roll, cut and bake in quick oven. Note:
Quick oven is probably around 425 F. Source: Mrs. E. J. Peterson,
Ganges Grange, Richland County, OH

[rottiedogs]

Strawberry Mango Salsa
Submitted by brianjwood on September 10, 2002 at 11:36 am

DESCRIPTION
Strawberry-Mango Salsa

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Not to my taste, but some may like it. This is from a recipe list I subscribe to.
Cheers, Brian

Ingredients for 3 Cups
1 pint Basket California strawberries (12 ounces), stemmed and chopped
1 large Mango, peeled, seeded, and chopped
1/4 cup Sliced green onions with tops
2 tbsp Fresh lime juice
1 tbsp Chopped cilantro
1/2 tsp Red pepper flakes
1/4 tsp Ground cumin
Salt, to taste
Procedures
1. Colorful, delicious and easy-to-make, Calypso Strawberry-Mango Salsa combines fresh California strawberries with the tantalizing flavor of mango to create a unique salsa that will intrigue the eye as well as the palate. Calypso Strawberry-Mango Salsa is a refreshing and healthy alternative that can accompany chips as an appetizer or top chicken or fish as a main dish. This sweet and savory salsa is not only a creative substitute for the usual dip, but serves as a good source of vitamin C d folic acid.
2. In bowl, toss all ingredients except salt to blend thoroughly.
3. Mix in salt.
4. Serve immediately or cover and refrigerate up to two days.
5. Serve with corn chips, chicken or mild, white fish.
6. Nutritional Information Per 1/4 Cup Serving: 22 calories; 0 g fat; 0 mg cholesterol; 1 mg sodium; 6 g carbohydrate; 1 g fiber; 0 g protein.
7. Prep Time: 10 minutes

[rottiedogs]

Stracchetti
Submitted by brianjwood on February 21, 2005 at 12:25 pm

DESCRIPTION
Stracchetti

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I somehow doubt this is true Italian, I picked up from one of my mailings, but it should be a good flavour for a change.
Cheers, Brian

Straccetti

Northern Italian recipe with beef, mushrooms, onions and tomatoes over
linguini.

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Makes: 4 servings

Ingredients
1 cup dry white wine
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 (1 1/2-pound) beef flank steak
1 (12 ounce) package uncooked linguine pasta
2 tablespoons olive oil
1 large Vidalia onion, wedged
2 cups sliced portobello mushrooms
4 cloves garlic, chopped
2 cups beef stock
1 cup white wine
1 tablespoon Italian-style seasoning
salt and ground black pepper to taste
2 ripe tomatoes, cut into wedges
2/3 cup grated Asiago cheese

Directions
In a large shallow dish, combine 1 cup white wine, Worcestershire sauce and Dijon mustard. Add flank, and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat has marinated, slice thinly across the grain, and return to marinade. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by 1/3, about 10 minutes. Remove beef from marinade, and stir into skillet. Pour in 1 cup wine, and season with Italian seasoning, salt and pepper. Simmer for 10 minutes, then add tomatoes, and cook until heated through but still firm, about 5 minutes. Place pasta into a large serving bowl, and top with sauce and grated
Asiago cheese.

[rottiedogs]

Sticky Toffee Puddings
Submitted by brianjwood on November 26, 2002 at 12:34 pm

DESCRIPTION
Sticky Toffee Puddings

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Two for the price of one. Enjoy!
Cheers, Brian
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Sticky Toffee Pudding With Warm Toffee Sauce
Categories: Desserts
Yield: 15 Servings

Toffee sauce
3 c Whiping cream
2 t Molasses
2 1/4 c brown sugar,Packed
Pudding
1 c Date pieces (coated
With oat flour preferred)
1 c Water
1 c Plus
2 T Unbleached all
Purpose flour
1 t Baking powder
1/2 t Salt
4 T Soft butter,Unsalted
3/4 c Granulated sugar
2 lg Eggs
1 t Vanilla extract
1 t Baking soda
1 1/2 c Cold heavy whipping
Cream (unwhipped)
For serving

COOK THE TOFFEE SAUCE: stir the cream, molasses and brown sugar
together in a large saucepan. heat over medium heat, stirring, until the brown sugar is dissolved. simmer gently, uncovered, for 30 minutes. the sauce will reduce slightly.

PREPARE THE PUDDING: postition an oven rack in the middle of the oven. preheat the oven to 350 degrees. butter the loaf pan of your choice. line the bottom of the pan with wax paper and butter the paper. put the dates and water in a medium saucepan and bring to a boil. remove from the heat and set aside to cool while you prepare the pudding. sift flour and salt together and set aside. put the butter in a large bowl of an electric mixer. add the garanulated sugar and beat at medium speed until the mixture lightens in color and looks fluffy, about 1 minute. add the eggs and vanilla and beat until smooth, about
30 seconds. decreas the speed of the mixer to low and ;mix in the flour mixture just until flour is incorporated. press any lumps out of the baking powder and gently stir it into the date mixture. mix the dates and any liquid into the cake batter.
pour the batter into the prepared loaf pan and bake 35 minutes. gently touch the cake; it should feel firm. if the cake is not firm, bake another 5 minutes. reduce the oven heat to 250 and pour 3/4 of a cup of the warm toffee sauce over the top of the cake and bake another 25 minutes. the cake will sink slightly in the middle. remove the cake from the oven and let the cake cool in the pan.
TO SERVE: slice, pour warm toffee sauce over the top and then pour a bit of heavy cream over top of that.

DEEEE-LICIOUS!

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
http://www.AccuChef.com

Title: Sticky Toffee Puddings With Pecan Toffee Sauc
Categories: British,Puddings,Desserts
Yield: 8 Servings

PUDDING
3 oz Butter
5 oz Caster sugar
2 Eggs
6 oz Self Rising flour
6 oz Dates
6 oz water,Boiling
2 t Coffee essence
1/2 t Vanilla essence
3/4 t Bicarb of soda
Sauce
6 oz Soft brown sugar
4 oz Butter
6 T Double cream
1 oz pecan nuts,Chopped

to serve chilled cream

8- 6oz pudding basins oiled placed on swissroll tin

gas 4 ,350f, 180c.

chop dates into a bowl pour on the boiling water add vanilla, coffee essence, and bicarb, put to one side. in a large bowl cream butter,sugar, until light and fluffy add the eggs slowly lightly fold in the flour next fold in the date mix including the liquid - be warned - it will look very sloppy divide the mixture between the pudding basins cook for 25 mins remove from oven leave for 5 mins remove from the tins.to make the sauce combine all sauce ingredients in a saucepan heat until sugar has dissolved pour sauce over puddings place under grill for
about 8 mins tops will be slightly crunchy and the sauce will be hot and bubbling serve the single cream gosh I am now ready to eat them, make a big batch and freeze some of another day

I recommend delia's christmas book I have made some very yummy
desserts from her books:} Cheryl English Email>>
cheryl@keng.demon.co.uk

-----

yet another.

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: The Undy Arms Hotel Sticky Toffee Pudding
Categories: Desserts
Yield: 12 Servings

----- PUDDING ========================
1/2 c Butter
2 c Berry sugar
2 Eggs
3 c Flour
8 oz Dates
1 t Baking soda
2 c water,Boiling
----- SAUCE ==========================
1 c Butter
2 3/4 c Brown sugar
1 pt Whipping cream

Pudding.

Cream butter and sugar until white and fluffy. Beat in eggs
gradually. Fold in flour. In a separate bowl pour the boiling water over the dates and soda. When water is absorbed add other
ingredients and cream mixture. Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes.

Sauce.

Mix all ingredients and bring to a boil. Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake. Brown under grill before serving. Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares. Top with whipped cream.

Recipe collected by Bernie Jurasek from the Undy Arms Hotel in
Scotland and shared with Pat Busst circa 1986. Typed by Jack Busst,
Calgary, Alberta. 94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73

-----

[rottiedogs]

Steak Taquitos
Submitted by brianjwood on May 05, 2004 at 4:54 am

DESCRIPTION
Steak Taquitos

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Barbecue days are coming!
Cheers, Brian

@@@@@
Steak Taquitos
C:TexMex
M:Beefsteak
S:12
N:Kieto. Four-inch tortillas are great for this recipe. However, if they are hard to find, the standard five to six-inch ones also work, or they can be trimmed to the smaller size.

24. 4-inch corn tortillas
2 1/2 cups chopped tomatoes
2 cups chopped onions
3/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1 1/2 tablespoons chopped serrano chilies or jalapeno chilies
3 cups crumbled queso fresco or mild feta cheese (about 18 ounces). Queso fresco, also known as queso blanco, is available at Latin American markets and in some ethnic specialty supermarkets.
2 pounds skirt steaks, trimmed

Take a flank steak and with a very sharp knife, slice parallel thin 4 inch strips. Combine first 5 ingredients in medium bowl. Season salsa with salt and pepper. (Can be made 4 hours ahead. Cover; chill.). Preheat oven to 350°F. Place queso fresco in bowl. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes. Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Season steaks
generously with salt and pepper. Grill or broil steaks to desired doneness, about 5 minutes per side for medium-rare. Thinly slice steaks across grain. Place in serving bowl. Arrange bowls of salsa, queso fresco, corn tortillas and steak on table. Allow guests to assemble their own taquitos
@@@@@