Servings:6 servings
3 Acorn squash (about 1 pound
-each)
1 c Apple juice
1 cn (14-1/2 ounces) Swansons
– Beef Broth
1/3 c Sliced celery
1/4 c Chutney
2 tb Butter or margarine
2 ts Curry powder
1 pk (7 ounces) Pepperidge
-Farms Herb Seasoned
-Cube Stuffing
2/3 c Chopped mixed dried fruit
1. Halve squash; remove seeds. In 13- by 9-inch baking pan, combine
apple juice and 1/2 cup of the broth. Place squash cut-side down in
pan. Bake at 375 degrees for 30 minutes.
2. In small bowl, stir together chutney and 2 tablespoons of the
broth; set aside.
3. Turn squash cut-side up. With fork, prick inside of squash. Divide
chutney mixture evenly among squash halves. Bake 20 minutes more.
4. Meanwhile, prepare stuffing: In 2-quart saucepan over medium heat,
in hot butter, cook celery with curry until tender Add remaining
broth. Remove from heat.
5. In large bowl, combine stuffing and fruit. Pour broth mixture over
stuffing mixture; toss to mix well.
6. Spoon stuffing mixture into squash halves, mounding slightly. Cover
loosely with foil. Bake 20 minutes more or until stuffing is hot.
Serve with roast lamb or chicken.
Makes 6 servings.
Source: Stuffing for all Seasons; Campbell’s soup pamphlet Found by
Fran McGee
Servings:6 servings
4 lg Eggs
1 c Granulated sugar
1/4 ts Salt
1/2 Unsalted butter
2 c All-purpose flour
1/4 c Cocoa powder
1/2 ts Cinnamon
1 tb Baking powder
3/4 c Ground hazelnuts
WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter
and stir in. Sift together all the remaining ingredients except the
hazelnuts and fold in. Stir in the hazelnuts last. Heat Pizzelle iron
and place 1 teaspoon of batter on each imprint. Close iron and bake
30 seconds. Cool on racks.
Servings:6 servings
-JUDI M. PHELPS (G.PHELPS1) 1/2 c Dry white wine
1 3/4 lb Lean beef 2 tb Celery; minced
3/4 lb Italian sweet sausage 2 tb Carrot; minced
2 Garlic cloves; mashed 1 lg Fresh tomato or
10 Parsley sprigs; leaves only 1/2 c Canned plum tomatoes; chop
1/2 lb Fresh mushrooms -fine
3 tb Olive oil 1/2 c ;hot water
1/4 c Butter pn Freshly grated nutmeg
2 oz Salt pork; diced Salt; optional
1/2 lb Onions; peeled and diced Polenta; freshly cooked (see
1/4 ts Freshly ground black pepper -separate recipe)
1 Bay leaf; crumbled
Cut the beef into 1/2-inch cubes. Remove casing from the sausage
and cut the meat into 1-inch pieces.
Chop garlic and parsley together until almost pureed.
Cut the mushrooms into thin slices; or use 1/2 oz dried mushrooms
and soak them in 1/2 cup lukewarm water for 15 minutes. Drain, saving
the water, and chop the mushrooms.
Combine olive oil, butter, and salt pork in a saucepan; heat. Add
onions and saute slowly until medium brown. Add beef and sausage and
brown for 10 minutes. Add garlic and parsley, black pepper and bay
leaf. Stir and cook for 10 minutes. Add wine, stir, cover, and
simmer for 10 minutes. Add celery, carrot, tomatoes and mushrooms.
Stir and cook for 10 minutes longer. Add hot water and water from
dried mushrooms if any. Stir, cover, and simmer for 40 minutes.
Grate a little nutmeg over the top and simmer, uncovered, for 10
minutes longer. Test beef for doneness; taste for salt and add if
necessary, but salt pork may have added enough.
Divide the hot polenta among 4 to 6 warm plates.
Serve the stew and gravy over polenta. Enjoy a bottle of
Valpolicella with it.
Source: Leone’s Italian Cookbook.
Servings:4 servings
60 g Fat (1/4 cup)
2 tb Flour
1/2 l Water or instant broth (2
-cups plus 2 Tbsp)
Bay leaf
Make a dark roux of the flour and fat, then add liquid and bring to a
boil. Only then add ‘inlays’ (cooked spaetzle, pasta, dumplings,
vegetables, etc.)
For example: SPATZEN IN BRAUNER BRUEHE (SPAETZLE IN BROWN GRAVY):
Fix ‘Kaesspatzen’ (cheese spaetzle – recipe separately), and put into
brown gravy. Serve with green salad [lettuce].
Serves 4.
From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Servings:6 servings
2 c Unbleached Flour 1 tb Grated Orange Peel (Orange
1 c Sugar PLUS 2 Tbls Sugar -Part Only)
1 1/2 ts Baking Powder 2 tb Cherry Juice Or Warm Water
1/4 c Shortening 1 c Tart Cherries, Well Drained
1 lg Egg -And Coarsely Chopped
1/2 c Orange Juice 1/2 c Chopped Nuts
This recipe will make 4 Individual (5 X 2 1/2 X 2 1/4-inch) loaves or 6 (3
7/8 X 2 1/2 X 1 3/8-inch) mini loaves. Have the pans greased and ready
before starting.
Sift the flour, sugar and baking powder together and cut in the shortening
until the mixture looks like coarse crumbs. Stir in the egg, Orange juice,
orange peel and cherry juice (or water) blending only until well moistened.
Fold in the cherries and nuts. Pour into the prepared pans of choice and
bake at 350 degrees F. for 25 to 30 minutes or until done.
From The National Red Cherry Institute
Servings:20 servings
1 pk Frozen Chopped Leaf Spinach 1 c Sour Cream
1 pt Helman’s Mayonaise 1/2 c Chopped Onions
Thaw and drain spinaach well. Thoroughly mix all ingredients together.
Chill, for best results, chill overnight. Serve with fresh cut vegetables
or with pumpernickle bread. Great dip!! Usually have to double recipe.
Servings:2 servings
1 c Chilled peach nectar -yogurt
1/2 c Milk Ground nutmeg
1 Container (6 ounces) peach
Place nectar, milk and yogurt in blender. Cover and blend on high speed
about 30 seconds or until smooth. Sprinkle with nutmeg. 2 SERVINGS (ABOUT
1-1/4 CUPS EACH); 180 CALORIES PER SERVING.
Servings:2 quarts
2 tb Oil, vegetable 4 Garlic, cloves, unpeeled
6 lb Bones, beef, meaty 1 bn Parsley, stems
2 md Onions, trimmed, quartered 2 c Water, plus more as needed
— don’t peel 2 md Tomatoes, fresh or canned,
2 lg Carrots, peeled, trimmed — cored, coarsely chopped
— coarsely chopped 1/2 ts Thyme, dried, or
2 Celery, stalks, trimmed, 3 Thyme, sprigs
— coarsely chopped 2 Bay leaf
1 Leek, trimmed, halved 2 Cloves
— lengthwise, coarsely 3/4 ts Salt, coarse
— chopped, (white and 8 Peppercorns
— green parts)
Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for
35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley,
tossing them all to coat with fat. Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and
vegetables to a clean stockpot. Drain off as much of the fat as
possible.
Place the roasting pan over medium-high heat (use 2 burners if
necessary), and add 2 cups of cold water and boil briefly. Scrape
up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to
cover. Bring slowly to a boil, skimming off all of the froth that
forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and
salt. Simmer uncovered for 6 to 8 hours adding water as necessary
just to cover the ingredients. Skim whenever necessary.
Add peppercorns for the last 15 minutes of the simmering.
Strain the “soup” into a large bowl through a colander lined with
a double layer of dampened cheesecloth. Gently press the solids to
extract all of the liquid, and discard the solids.
Pour the stock into containers for storage and label and date
them.
The stock will “keep” for up to 3 days in a refrigerator, and up
to 6 months in a freezer.
Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Servings:4 servings
1/2 lb Knockwurst; cooked / cooled 2 ea Pickles; small
1 ea Onion; medium 3 tb Vinegar
1 tb Mustard; prepared * 2 tb Vegetable oil
1/2 ts Salt 1/4 ts Pepper
1/4 ts Paprika 1/4 ts Sugar
1 tb Capers 1 tb Parsley; chopped
* Mustard must be the strong Djon or Gulden Type.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Cut the knockwurst into small cubes. Mince the pickles and onion. Mix
together the vinegar, mustard and oil. Add salt, pepper, paprika and
sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in
the chopped knockwurst, pickles, and onions. Just before serving, garnish
with chopped parsley.
Servings:4 servings
1 lb Chinese noodles
-(fresh)
4 Scallions (or green
-onions), chopped
2 t Chili oil
2 t Sesame seed oil
2 T Vinegar
2 T Sugar
1 1/2 t Salt
1/2 t Black pepper
-(fresh ground)
1 t MSG (optional)
2 Red peppers (fresh),
-chopped
Cook the noodles in boiling water for 3 minutes, then drain. Rinse them in
cold water until they are cool, then set aside to drain.
Make the sauce by mixing together all of the other ingredients. Heat about
4 T oil in a wok. When it is hot, pour in the sauce mixture, and then the
noodles. Stir well to cover the noodles with sauce, then remove and cool.
NOTES:
* Easy, spicy-hot cold noodles for summer — This recipe is an easy
prepare-ahead dish for a hot summer day. It makes a good barbecue side
Servings:serves 4-6.
* You can serve this dish warm if you want, but it is better when cold. It
is a good dish to prepare the previous day and leave in the refrigerator
overnight.
: Difficulty: easy.
: Time: 15 minutes to prepare, 2 or more hours chilling.
: Precision: No need to measure.
: Rob Horn
: Infinet, North Andover, Massachusetts, USA
: {decvax,seismo!harvard}!wanginst!infinet!rhorn
: Copyright (C) 1986 USENET Community Trust
Servings:6 servings
1 lb Great Northern Beans (picked
-over)
1/3 lb Pinto Beans (also picked
-over)
5 qt Water
1 sm Can tomato paste
1 1/2 tb Salt
1 ts Basil (a little more won’t
-hurt)
1 ts Oregano (a little more won’t
-hurt)
2 1/2 tb Granulated garlic or 1 – 1
-1/2 tbsp. garlic powder
1 Stalk celery cut into 3
-pieces – discard later
1 c Olive oil (Bertoli works
-very well)
6 Carrots (grated)
(optional) 2/3 lb smoked picnic ham or 1 smoked ham hock
Cook beans in water for 15 minutes (boil hard until beans sink). Add
in the rest of the ingredients. Keep slowly rolling boil until beans
are done. (Not too soft). If soup is too thick add a little more
water. Cook 1/2 lb. of small shell macaroni (al dente). Drain well,
add to soup when serving. Soup should be 30% macaroni – 70% soup.
When serving add parmesan cheese, pepper to taste.
FREEZES VERY WELL.
Servings:4 servings
1/4 c Butter; Softened 2 ts Baking Powder
1 c Sugar 1/4 ts Nutmeg
2 ea Egg Yolks; Large, Beaten 1/2 ts Baking Soda
1 ea Egg; Large, Whole, Beaten 3/4 c Butter OR Sour Milk
4 c Flour; Unbleached 1 x Confectioners’ Sugar
Orig- Servings: 10
Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In
a
separate bowl, sift all dry ingredients except the confectioners’ sugar;
add to creamed mixture, alternating with buttermilk. Stir to mix all
ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep
fat. Fry a few at a time, to keep fat temperature constant. Turn to
brown on all sides. Drain on paper towels; sprinkle with confectioners’
sugar.
Servings:8 servings
8 oz Cream cheese 7 oz Clams; drained and minced
1/2 ts Salt 1/4 c Clam broth
1/2 tb Garlic 1 1/2 ts Worcestershire
1 x Fresh ground pepper; dash 2 ts Lemon juice
Using garlic press, squeeze pulp and juice into softened cheese. Cream
with a spoon until smooth. Gradually add the remaining ingredients,
blending until smooth. For thinner dip, add more clam broth. Serve with
crackers, chips or veggies.
Servings:1 servings
1 1/2 c Walnuts — coarsely chopped
1/2 ts Active dry yeast
1 c Water — 105-115 degrees
2 tb Water — 105-115 degrees
3/4 c Basic bread sponge
5 tb Honey
1 1/2 tb Walnut oil
2 3/4 c All-purpose flour –
Unbleached
1/2 c All-purpose flour — for
Kneading
1 tb Kosher salt
Cornmeal — for sprinkling
Try using maple syrup instead of honey.
Can use olive oil instead of walnut.
Preheat the oven to 400 degrees. Place the walnuts on a baking sheet,
roasting until fragrant and golden brown, about eight minutes. Cool.
In a bowl, dissolve the yeast in the water. Allow to proof for three
minutes.
Stir the sponge, honey and oil into the water, breaking the sponge up
using your hands or a spoon.
Add 2 3/4 cups of the flour and salt and mix, scraping and folding
until the dough gathers into a single mass. Knead, in the bowl, until
the dough becomes soft and only slightly sticky, using the additional
flour gradually as necessary.
Turn the dough out onto a lightly floured surface, and knead the nuts
into the dough until they are evenly distributed.
Place the dough in a lightly oiled bowl, cover with plastic wrap and
refrigerate overnight.
Halve the dough and shape each piece into a ball and place on a
flour-dusted kitchen towel. Cover with plastic wrap and allow to
rise in a draft-free location for two hours.
Sprinkle a baking sheet generously with cornmeal. Gently press one of
the dough balls down on a lightly floured surface and then reshape
into a ball. Do the same with the other risen ball. Place both balls,
with the seams on the bottom, on the baking sheet, cover with plastic
wrap and allow to rise until doubled, in a draft-free location. This
should take 2-3 hours.
Preheat the oven for at least thirty minutes along with a baking
stone or tiles on the middle rack to 425. Place a baking pan with
decent sides on the bottom shelf. Boil two cups of water. Using a
razor blade, make an ‘X’ in the top of each of the loaves. Pour the
boiling water into the baking pan. With a quick jerk, slide the
loaves off the sheet and onto the stone.
Bake for 30-35 minutes until the loaves are hollow sounding when
tapped on the bottom. When done, cool on a rack.
Recipe By : Amy Scherber, Food&Wine 2/93
From: owner-Mm-Recipes@idiscover.Net O
Servings:4 servings
1 c Boiling water Oregano
3 1/4 c Flour 1/4 c Lukewarm water
1/2 tb Salt Salt
Pizza Sauce Pepper
1 ts Sugar Oil
Mozzarella Cheese 1 Yeast cake
1 tb Cooking oil
In a large bowl combine boiling water, salt and sugar. Stir untill dissolv
~ ed and let cool. Dissolve yeast completely in warm water and add to first
mixture. After it has cooled off, add 1 Cup of Flour and whip well with a
wire whip or beat with egg beater. Add remaining flour, mix by hand and
knead into a ball. Place dough in a lightly greased large bowl. Brush
top with oil and cover with a towel. Let rise in a warm place for 15
minutes. Remove dough to a well floured board and knead a few minutes. Rol
Roll dough out thin and place in a lightly greased baking pan. Sprinkle
surface with oil and let rise 15 minutes. Cover with Pizza Sauce and
Mozzarella Cheese and sprinkle lightly with oregano, salt, pepper, and oil.
after Pizza is ready, Bake in oven at 425 Degrees untill crisp, 25 to 30
minutes. Serves 4. (From Recipe of Mrs. J. Volpe)