iiChorizaBabootieCurry PowderSpinach LasagnaAlice's Restaurant ChiliMeatloaf CockaigneMousaka DubrovnikDolmades with Lemon SauceAvgolemono SaucePizza CasseroleCreole JambalayaCarne de Puerco con Chile VerdeBeef TeriyakiFish: [Ivy]Recipe>Fish.rec]Cod StewButterfish with Vege SauceFish Baked in WineInvertebrates: [Ivy]Recipe>Shellfish.BravoShrimp CreoleCrab SouffleGarden Snails to EscargotFried SnailsSnails in Wine SauceSnails in Garlic ButterFried AbaloneEscargot CrepesShrimp Piquante (Cajun Shrimp Creole)Mussels Saint JackNorth Chinese Dishes: [Ivy]Recipe>NorthChinese.BravoHot & Sour SoupSui-mi Ji Chicken with Peanuts and CabbageKun-Po ChickenHot Pepper OilChicken w/ Peking SauceChicken Livers with Straw MushroomsSzechuan ChickenKuo TehDry-Braised PrawnsHot Bean CurdMongolian BeefSzechuan BeefMu Shu PorkTwice-cooked PorkPork with Hot SaucePork with Peking SauceRed-Cooking SauceRed-Cooked FishQuick-Fried SpinachLemon Chicken's bp ` _ ] \  Z Y W{ U Tq R Qg O Lrp" I H F CTr p( @( > = ; : 8 7 5 4% 2{ /Orp+ ,# ** ) ' & $# # !  v  l  b  X  N  D  q0]_ivBrown Rice SouffleSquash SouffleBroccoli SouffleLight Mushroom SauceAsparagus Cream SoupDessert Stuff: [Ivy]Recipe>Dessert.BravoLemon DaintyChocolate MousseFrozen Maple MousseWhacky CakeCoconut CakeIncredible Date CakeFresh Apple CakeCarrot CakeGramma's Coffee CakeScratch Here and Taste CheesecakeCheesecake for the MassesOrange CheesecakePumpkin Cheesecake PieRhubarb Merangue PieFruit CobblerRhubarb CrispBrown Bag Apple PieApple CrispGlazed ApplesXin-ren Dou-fu Almond GelatinGinger BreadPineapple Upside-Down Birthday CakeChocolate FudgeFoodaholic FudgeChocolate BrowniesCrunchy GranolaCitrus Peel CandyApple FrittersDate-Nut TortePie FillingsBanana FoolCruchon's Fudge PieChocolate CheesecakeAlice Briggs Pie CrustPlum Good CobblerClafouti aux Pommes (Apple Flan)Carrot CakeBananas FosterFrozen Almond Chocolate MoussePecan PieBanana CakeSticky FingerLemon Merangue PieJill's Avocado PieIce Cream: [Ivy]Recipe>IceCream.BravoPlain Vanilla Ice CreamCherry Swirl Ice CreamBlackberry Cheesecake Ice Cream's bp ` _ ] \  Xr p& U T- R Q# O N L K I H! F D Cv A @l > =b ; :X 8 7N 5# 4D 2 1: / .0 , +& ) ( & % # "   y  o  e  [ /r p'  ~  q%_viAppetizers: [Ivy]Recipe>Appetizers.BravoCheese BallsCurry DipHomine's br p) ^ ]m [R q%x_"BreadsAmadama Bread (Charlie)1/2 cpyellow corn meal2 cpBoiling water2 tbsshortening1/2 cpsweet mollasses1 tspsalt1 cake yeast1/2 cplukewarm water4 cp sifted white flour2 cpwhole wheat flourBring water to a boil, remove from heat and cool slightly. Stir corn meal into water veryslowly with a wire whisk. Return to heat and boil for 5 minutes. Add shortening, mollasses,and salt. Cool to avoid killing yeast, then add yeast softened in warm water. Add enoughflour to make a stiff dough. Knead well. Let rise until slightly more than doubled in bulk.Shape into 2 loaves, place in greased loaf pans. Let rise until light. Bake in hot oven (400degrees) for 45 mins to an hour. Makes 2 large loaves. 2'hQp bq r ^ ]m [ Zc X WY U TO R OJ N] L/) KS IF H6 D=%f)_pBreadsRye Bread (Alan)Dissolve and let stand 10 minutes:1/2 choney2 Tbsyeast3 1/2 cwarm waterStir in:2 Tbscaraway seed (more if you like)2 Tbsanise seed2 Tbsunsweetened cocoa (enough to color dough deep brown)2-3 Tbssalt1/4 csalad oilStir in enough flour to make a good dough; the flour is a mixture of 1/2 rye and 1/2unbleached white. Probably 13 or 14 cups in all. Make the dough stiff enough that it comesaway from the bowl readily. Knead until it is quite smooth and springs back when pressed.Let it rise to double bulk twice, then form it into four round loaves. Let these rise for 15minutes while preheating an oven to 375 degrees Farenheit.Beat lightly;1 eggequal volume of milkPaint the loaves with this eggwash, sprinkle them with caraway or poppy seeds, and bake forapproximately 40 minutes. 4'hQp bqr ^" ]m [ Zc W7 U T- R ) Q# O Lr** J6% IhF G8$ F^: C2 A @( <,/ ;w" 8=1)_pBreadsWheatberry Bread (visitor)Stir together;2 Tactive dry yeast2 cpwarm waterMix well in large bowl;3 eggs1/4 cphoney1/4 cpsweet mollasses1/4 cpsalad oil1 cpinstant non-fat dry milk2 TsaltAdd yeast mixture and enough water to bring total liquid to 6 1/2 cups.Stir in 2/3 cup cracked wheat berries.Let soak for a few minutes, then add;4 cpwhole wheat flour2 cpunbleached white flourAdd more flour in same ratio until stiff enough to knead. Knead well, cover with damp cloth,and allow to rise in a warm place until doubled in bulk. Punch down and divide into 4 parts.Form loaves by rolling out thin and then rolling up like a jelly roll. Seal seams by pinchingwith dampened fingertips. Place in greased 9 by 5 bread pans, cover, let rise until doubledagain. Bake at 375 for 35-40 mins. Remove from pans immediately, cool on racks, coveringthe hot loaves with towels until completely cool.Makes four medium loaves. 6'hQp bqr ^ ]m [ X W7 U T- R Q# O LrG IF& G% F< D  AF @2* >] <"9 ;w#6 91 6 3S=6)_pBreadsRussian Black Bread (WD Magazine)Stir together and set aside;4 cprye flour3 cpenriched white flourStir together in large bowl;2 cpflour mixture (above)1 tspsugar2 tspsalt2 cpwhole bran cereal2 Tbscaraway seed2 tspinstant coffee (not freeze-dried)2 tsp onion powder1/2 tspcrushed fennel seed2 pckactive dry yeastMelt together in sauce pan at low heat;1/4 cpvinegar1/4 cpdark molasses1 ozunsweetened chocolate1/4 cpbutter or margarineBeat into the dry stuff, then stir in enough flour for soft dough. Follow directions forpumpernickel. When baked, brush with a glaze and return to oven for a couple of minutes toset the glaze.GLAZE for bread; blend in sauce pan1/2 cpcold water1 tspcornstarchBoil for 1 minute, stirring constantly; 8'hQp bqr ^ ]m [ X W7 U T- R Q# O N L K G' F^ D CT  A >; =? ; 8m# 6 5c 27' .=;4)_pBreadsMexican Spoon Bread -- SarahMix the following ingredients;1/4 cpmelted butter2eggs, beaten3/4 cpyellow corn meal3/4 cpmilk1 cpdrained canned corn (a small can will do)1/2 lbJack cheese, grated1 smallcan diced green chilis(these last two ingedients can be replaced with hot chili cheese)1/2 tspbaking powderPour mix into a greased baking dish, bake at 350-375 Farenheit for 45 minutes. 10'hQp bqr ^ ]m [ Zc X WY) U TORA QE NN J:'Rc)_pBreadsWhole Wheat Bread - Barb Everett2 bowls:I.2 cwhole wheat flour| c.oil| c.honey1 Tsalt1 Tcinnamon1 c.raisins1 c.raw sunflower seeds2 c.boiling waterMix, let stand.II.2 c.tepid water2 c.white flour1 Tbrown sugar2 Tyeast (T e pkg)Mix, cover with clean towel. When II has risen and I is tepid, mix together. Add 4 to 6 morecups flour (much more than 2 of whole wheat will make it very heavy bread) as you knead it.Knead well, put in greased bowl with towel, let double in size. (30 min.)Knead down, let double again. (30 min.)Cut into loaf shapes (shaping gently), let sit in greased pans for 15-20 min.Bake 350" 1 hour.Cuts better when cool.Makes 4-6 loaves. 12'hQp bqr ^ [ ZA Xsr W7sr U T- R Q# O Lr IF G F< D C2sr @? >=2 >*4> ;UJ 8)( 4M 1sr . +y (=A)_pBreadsBran Muffins - Nabisco Package & PaulPreheat oven to 400 Farenheit and grease a 12-hole muffin tin.Beat together:1egg1 cpmilk3 Tbsvege oilStir in and let stand 5 mins:1 1/2 cp100% bran cerealMix Well:1 cpflour1 Tbsbaking powder1/2 tspsalt1/4 cpbrown sugar (packed)Stir the dry ingredients with the bran mush, using the bare minimum of stirring. Fill eachmuffin cup about 2/3 full and bake 18-20 minutes. As soon as they darken a bit on top,remove from oven and whack the tin upside down on a wooden chopping block. If theywere done just right, all the muffins will tumble out without sticking. This trick doesn't workas well if they have cooled even a little bit first. I wrap them in a dry dishcloth to keep warmfor serving; they tend to release a lot of moisture, so don't put them in anything that canmake them soggy.Makes 1 dozen medium muffins. 14'hQp bq r ^> [ ZA X W7 T  R OZ M LP J IF F,/ DR C.% AC @F >#8 < 9\ 9=0o)_pCheese Main DishesTorta Pasqualina - Italian Easter Tart (Deb)1 1/2 lbSwiss Chard3 eggs lightly beaten2 cp(1 lb) ricotta1/2 cpfine dry bread crumbs3/4 cpgrated parmesan cheese1 cpshredded jack cheese1/4 cpfinely chopped onion3/4 tspsalt1/4 tspMarjoram leaves1/8 tspground black pepper1/8 tspground nutmeg10 ozpastry shells6 hard-boiled eggs (peeled)Discard stalks of chard and rinse the leaves; shake dry and chop finely. Mix with the lightlybeaten eggs Stir in all the ingredients except last two. Stack 4 of the pastry shells on alightlyfloured board and roll them out to a 15-inch circle. Fit carefully into the bottom andsides of an 8-inch cheesecake pan with a quick release mechanism. Spoon in half of thefiling, place the boiled eggs, and add the rest of the filling. Roll out the remaining pastryshells and into an 8-inch circle; cover the pan and pinch edges together to seal. Make a fewslashes in top for venting. Bake at 450 degrees for 35-40 minutes until a wooden pick comesout clean in the center. If the top pastry starts to get too brown, cover it lightly with foil.Makes a main dish for 6-8. 16!&hQp{ bqr ]m [ Zc X WY U TO R QE O N; L K1  H^ F., D;" CvV AE @lJ >; =b<# :6V 6=35)_pCheese Main DishesSpinach Filling for Crepes (JC)Prepare blanched spinach as follows;Carefully wash 1 1/2 lbs of fresh spinach leaves. Strip any large stalks and veins by pullingon the stem while holding leaf creased at vein. Boil uncovered in stainless pot in 3 qts ofwater with 4 1/2 tsp salt for approximately 5 minutes. Drain with a plastic colander andimmediately dice on a cutting board with a chef's knife.Cook briefly in an enamel sauce pan;1 Tbutter1 Tchopped shallots or spring onionsAdd without removing from heat;12 ozblanched chopped spinach1/4 tsaltStir over moderately high heat for 2-3 minutes in order to evaporate excess moisture.Stir in;2/3 cpMornay Sauce (see elsewhere)Cover and simmer slowly for 8-10 mins, stirring occasionally.Use immediately to avoid forming a skin on top. 18!&hQp{ bqr ^$ [2- ZA)3 X< W78 T $ R Q! M LP J GU Ds B ?= >=/$ :=/.{)_pCheese Main DishesFondue Au Gruyere (JC)Cook together for 2 mins without coloring;2 1/2 Tbutter2 1/2 Twhite flourRemove from heat, beat in with a whisk:1 1/2 cpboiling milk1/2 tspsalt1/8 tspfine ground white pepperpinchnutmegpinch cayenne pepperReturn the sauce to heat and boil stirring for one minute.Remove from heat, quickly beat in each item before adding the next one;1egg yolk4 ozgrated swiss or swiss and parmesian cheese2 TbutterFill crepes immediately, or else sprinkle some of the cheese on top to protect from filming. 20!&hQp{ bqr ^* ]m [ X' W7 U T- R Q# M: JG IF G$ F< C Q ?<*[y)_pCheese Main DishesCheese Fondue (Dave Wilkins)The following is for two people, so multiply by appropriate constantGrate 1 lb of cheese of your choice (the better the cheese, the better the fondue), Irecommend at least half of it be imported Swiss gruyere and the other half can also begruyere or emmanthaler or even domestic swiss, adventurous souls can play around withthings like raclette and so onTake 2 cloves of garlic, rub the bottom and sides of your pan with them and throw them inthe panPour 1 1/2 cups of wine into the pan, once again it's a matter of taste, it must be dry andwhite, at $4 I would use a Swiss Fondant or a Johhanesberg Reisling, to make it cheaply Iwould use Almaden Dry Sautere at $1.67 per bottleHeat the wine until the surface is covered with bubbles--at no time should you let it boilSlowly add the grated cheese as you stirNow it is too liquidy and you must add sifted white flour slowly as you stir, until the rightconsistency is reached (you know the right consistency from the last cheese fondue youhad), You will add a few tablespoons of flourNow add from 2 to 4 tablespoons of Kirsch to taste, stir it in and serve over a low flameCut half a loaf of slightly stale french bread into bite sized chunks for dipping (half a loaf isplenty) 22!&hQp{ bq r ^D [; ZAD XD W7 T 4% R OZ5& M+. LP1 I$; E( B3* AG$2 ?- < K 9j.3 7 4r=5)_pCheese Main DishesMushroom Quiche (JC)Fills a 9-inch pie crustSaute lightly;1 cp chopped onions1 cp sliced mushroomsIn medium bowl beat together3eggs1/2 cpmilk1 cpwhipping cream1/2 tspsalt1/8 tsppepperSprinkle on bottom of shell1 1/2 cpSwiss Cheese (finely grated)Pour custard onto cheese in shellAdd mushrooms and onions on topBake 35-40 mins at 350 degrees 24!&hQp{ bqr ^ [ ZA X U T  R Q O| M J IF F! D Cf ?*[n)_pCheese Main DishesAmazing Grace Pizza (Paul)soften;3 Tbsactive dry yeast2 cpswarm watermix yeast water with;7 cps white flour (or half whole wheat)1 tspsalt2 tbsolive oilknead until elastic; allow to rise at 80-90 degrees until doubled; punch down and let doubleagain; stretch onto 2 large shiny pizza pans (well oiled); allow to rise for approx 1/2 hour;spread with sauce made of;3small cans tomato paste2-5crushed garlic cloves1 Tbssweet basil2 tsporegano1/2 tspcracked black peppersprinkle with1 lbsliced fresh mushroomssprinkle with shredded cheeses;3/4 lbmozzarello1/4 lbprovolone1/4 lbromano1/4 lb parmesanadd assortment of :green pepper, smoked clams, dry italian sausage, zuchini, anchovies, sardines, shrimp, blackolives, pepperoni, cherry tomatoes, artichoke hearts, green onions, hamburger or breakfastsausage, salsiccia, etc.Bake for approximately 40 minutes at 425 degrees. Feeds 6 very well. 26!&hQp{ bqr ^ ]m [ X W7 U T- QM O|] LP J IF G F< D A @ < ;U 9 8K 6 3 20, 0H /  +D (l=A)_pCheese Main DishesRicotta Lasagne Swirls -- Mitch & Paul6 oz lasagne noodles (about 12 noodles)2/3 lbfresh spinach (1 bunch)4 Tbs parmesan cheese, grated finely1 cp ricotta cheese (1/2 lb)1/4 tspnutmeg ground freshsalt and pepper to tasteSauce2 clovesgarlic, pressed1 medonion, chopped1/2 cpsliced fresh mushrooms2 cp tomato sauce1/2 tspbasil1/2 tsporeganosalt to tasteCook the noodles in salty water, then rinse in cool fresh water. Keep them moist but notsoggy until the dish is assembled.Steam the spinach until it is quite limp, but not mushy. You don't need any water to do this;just put the washed spinach in a pan that has a tight-fitting lid and cook it over low heatabout 7 minutes. Chop.Mix the spinach with the cheeses, nutmeg, salt, and pepper.Spread each noodle with 2-3 Tbs of the mixture along its entire length, roll up, turn on endso that you see the spiral, and place in a shallow baking pan.Use your favorite prepared spaghetti sauce or make a sauce using the ingredients above.To make the sauce above, saute the garlic, onion, and mushrooms by adding them in thatorder to a hot skillet with some olive oil. When the onions are clear, add the remainingingredients and cook only long enough to warm thoroughly. If other forms of tomatoes areused instead of sauce, adjust the simmer time appropriately.Pour the sauce over the rolled-up noodles. Bake at 350 degrees Farenheit for 20 minutes.Makes about 4 immense servings. 28!&hQp{ bqr ^ ]m [ Zc X WY R Q# O N L K I H D.* CT" @(-1 >/, = 9; 6U 5A> 2O 0? / ; -? ,< (0) % "6>G)_pCheese Main DishesFettuccine al Marco -- Mitch1/2 lbfettuccine or other noodles*1 1/2 cupsricotta or cottage cheese1/2 cupyogurt1 egg1/4 cupParmesan cheese1/2 cupparsley(2 cupsspinach leaves)salt and pepper to tasteGarnish:choice of herbs (basil, e.g.)sliced black olives (or parsley) Start cooking the fettuccine.Blenderize until very smooth the ricotta, yogurt, egg, Parmesan cheese, parsley, spinachleaves, salt, and pepper.Toss the sauce with the hot, cooked pasta. Garnish.Serve immediately.* Use white noodles and include spinach in sauce or use spinach noodles and omit spinachfrom sauce.4 servings 30!&hQp{ bqr ^  ]m  [ Zc X U T- R O|MLr J G D1' C ?4 >_ 99 8) 4 ` 1=8n)_pChicken Main DishesTerry-aki Chicken -- MarkMarinade Ingredients; for each chicken1/2 cpSoy1/2 cpsaki (green Hungarian if you're broke)1 smallonion1 medfinger of fresh ginger1/4 tspblack pepper3 Tbssugar4 dry hot red peppersOther ingredients;1frying chicken1 bunch green onionsPrepare the marinade by blenderizing all the ingredients until smooth. Chop the chicken(including bones) into small pieces (a breast becomes 3-4 pieces). Use a chopper you don'treally love, or the back of your favorite one. Arrange the chicken in shallow baking dish andpour in the marinade. The marinade should almost cover the chicken. Allow the meat tomarinate at least 8 hours at room temperature or overnight in the frig.Broil the chicken for 25-35 minutes at about 3-4 inches from burner. Turn the chicken oftenenough to prevent blackening, and brush with marinade when you turn. During the last 5minutes, sprinkle on top the finely diced scallions.Each chicken serves about three people. 32 hQp{ bqr ^& ]m [& Zc X WY U TO Q# O N J> Ih9" GE F^@ DG AN @(T >4 ;w' 8=1)_pChicken Main DishesChicken Enchiladas -- MoBoil and pick meat from3.5 lbChickenMix sauce of3 cansCream of Chicken soup16 ozsour cream1 1/2 cpchopped green onions4 1/2 ozcan chopped green chilis (Ortega)4 medcrushed garlic cloves1 tsppowdered oregano1/2 tspbasil1 smlcrumbled dried red chiliWet in sauce one side of18 lgFlour TortillasFill tortillas with1 lbfinely grated longhorn cheddar1/2 cpsliced black olivesMeat from the chicken Roll tortillas and place in 9-inch wide greased pans.Spread remaining sauce over tortillasBake 15-20 minutes at 350 degreesStuffs 6 34 hQp{ bqr ^ ]m ZA X W7 U T- R Q# O N J Ih F< D C2 A >5 <% 9! 66 31%6)_pChicken Main DishesChicken and Clam Spaghetti Sauce -- PaulCook by any means possible3-4 lbchicken (include giblets)Saute in butter3/4 lbtiny mushrooms (if not available,slice larger ones)1 bundlechopped whole green onions6-8 pressed garlic clovesDe-bone chicken and chop up.Simmer in defatted chicken broth all of the above plus;1 12 ozcan tomato paste1 medcan tomato sauce1 largecan smoked baby clams in brine (don't drain)1 medcan pitted olive halves1/2 tspcrumbled bay leaf1 tspBasil1/2 tspOregano1 tspCracked Black Pepper2 tspsalt2 medchopped green peppers (optional)Simmer til thick. Goes nicely with whole wheat spaghetti.Gorges 6 36 hQp{ bqr ^ ]m ZA X/ W7 U R OZ7 M LP J) IF G F< D C2 A @( <9 ;w 8+v1)_pChicken Main DishesSesame Chicken -- MarcyCut up one fryer/broiler. Combine1egg, lightly beaten1/2 cpmilkIn another small bowl, mix together1/2 cpwhite flour1/4 cpsesame seeds (roughly one box)1 tspsalt1/4 tspfresh grated black pepperMelt in a baking pan1/4 cpbutterDip chicken parts in wet mix, then in dry mix. Place in pan and roll so that butter coats allsides. Bake in a moderate oven (350 Farenheit) until tender, brown, and crisp (about 1 to 11/4 hours). Serves four. 38 hQp{ bq r ^ [ ZA X U# T  R Q O| LP J G"; F.- D A"=(q)_pChicken Main DishesLiver Pate - Sharon Veach1 lbchicken livers, quartered2 medonions4 lrgeggs, hardboiled & sliced4 Tbsbutter (or chicken fat)1/2 tspthyme1 tspsalt1 tspfresh fine-ground pepperDice onion and saute on very low heat for 15 minutes. Add the chicken livers and sauteuntil the pink goes away in the livers. Cool to room temperature or less. Blenderize thelivers with the rest of the ingredients until the texture is smooth. Refrigerate until ready touse. Pate keeps 2-4 days in a refrigerator.For a fluffier pate, chill the paste almost to the freezing point, then whip it with an electricbeater. Keep it refrigerated until a few minutes before serving.Serve with salty crackers as a super hor doerve. Makes about 20 oz. of pate. 40 hQp{ bq r ^ ]m [ Zc X WY U R7 Q#D O-3 N, JB IhA F) < ;w 9 8m 5AD 2C 0 -dX + O *Z '.T % "} % s46 =M)_pMeat Main DishesBabootie (Marcy) traditional So. African curry dish2 lbschopped lamb or beef2 onions diced2firm bananas sliced1apple diced1small can apricots1/4 cpslivered almonds2 clovesgarlic, chopped1 lb canned tomatoes2 TbsCurry powder (see Marcy's Curry Powder)2 TbsVinegarTomato juice as needed for thinningSalt to tasteBrown meat, drain fat, add rest, simmer gently for 30 mins. Stir frequently, add tomatoejuice if too dry. Serve with rice and sweet chutney and yogurt.Serves 8. Takes 45 minutes. 46"RhQp{ bqr `# ]m [ Zc X WY U TO R QE" ON;#L I; H@ D Af=()_pMeat Main DishesSpinach Lasagna (John Nash)Cook in salt water, drain, and lightly oil;12 ozlasagna pasta (use whole wheat if available)Saute briefly in large pot;2 Tspsalad oil1 medonion chopped2 medcloves garlic pressedAdd and simmer for 30 minutes;1 lrgbell pepper chopped1 6 ozcan tomato paste2 lbfresh or canned tomatoes1/4 Cpfresh chopped parsley1 Tspdry oregano1crumbled bay leaf1/2 tspsaltpinchdry chili pepper flakes (BE CAREFUL)Meanwhile, if you want meat in lasagna, fry and drain well;3/4 lbhamburger meat3/4 lbground pork or sausageAdd the meat to the sauce and cover when it becomes thick.With your third hand, cook and drain1 lbchopped spinach (if you use frozen, 10 oz. will do)Combine with drained spinach;12 ozRicotta cheese (cottage cheese only in emergencies)1 lrglightly beaten egg2 Tbsfinely grated Parmesan1 tspsalt1/2 tspcracked black pepperGrate and save for grand finale;12 ozmozarella cheese3/4 CpParmesanAssemble in large glass dish;1/3 sauce in bottom, then1/2 noodles, 1/2 ricotta mix,1/2 mozarella, 1/2 parmesan;Repeat once, then cover with remaining sauce and cheese.Bake at 350 for 30 to 40 minutes.Serves eight hearty eaters. 48"RhQp{ bqr ^+ ]m% ZA X W7 U R Q O| M Lr J Ih G F^$ C2; A @( <: 9$ 8K, 5 3, 2 0 /  - *Z ( 'P $$ " !  8 ! _ -T  )_pMeat Main DishesMeatloaf Cockaigne (Peggy)Chop in blender, then set aside;1 1/2 cdry stale french bread crumbsBlend thoroughly at medium speed:1 cancream of mushroom soup1 medbunch fresh parsely1 Tbbasil2 Tbchives1 lrgclove garlic1 tspsalt2 tsptarragonMix this paste with the bread crumbs in a large shallow caserole and add;2 lbhamburger1 smlcan sliced water chestnuts1 smlcan chopped or sliced ripe olives (optional)Knead well by hand; Bake at 375 for 40 minutes.Pour off green oil, cover with topping sauce (try mushroom sauce elsewhere in this book),and serve to about 6 hungry folks. 50"RhQp{ bqr ^ ]m ZA! X W7 U T- R Q# O LrJ J Ih G) D/ C2: A"N >:=+)_pMeat Main DishesDolmades - Stuffed Grape Leaves (Marcy)2 medonions,finely chopped1/4 cpfinely chopped heart of celery2 Tbsbutter1/2 lbground round1/2 lbground lamb [3/4 lb]1/4 cpuncooked rice [3/8 cp]1 Tbsfinely chopped mint1/4 cpfinely chopped parsleydashsaltdashfresh ground black pepper1 jar(1 lb) grape leaves [8 oz]1 cpbeef stock or water (approx)1 lemonworth of lemon juice1/2 cpdry white wine [dry sherry]1 1/2 cpAvgolemono Sauce (see elsewhere in book)Saute onion and celery in 1 Tbs butter until tender but not brown.Blend thoroughly in a bowl the meats, onion and celery, rice, mint, parsley, salt, and pepper.Rinse grape leaves in a colander under cold, gently running water. Seperate the leaves, drythem gently, and place them individually on a flat surface with the shiny side of each leafdown. Place a small amount of filling in the center of each leaf and roll tightly from the stemend toward the point end of the leaf. Arrange the bundles in layers in a heavy saucepan.Add the stock, lemon juice, and remaining butter. Pour in the wine and cover the top layer ofleaves with a heavy plate to prevent the bundles from opening. Cook for one hour over lowheat. There should be some liquid remaining for the sauce; if not, add a little more stock andreturn to a boil.Transfer leaves to a hot platter and keep in a warm oven while preparing the Avgolemonosauce, then pour the sauce over the leaves and serve immediately.The changes in brackets are the way Marcy likes to modify this recipe. 52"RhQp{ bqr ^  ]m [ Zc X WY U TO R QE O N; L K1 H  DB A// >< <K ;wQ 9< 6> 5A(1 3B 27 / ). -A *ZF &=C)_pMeat Main DishesPizza Casserole (Terry's Mom)1-2 lb ground beefonionsmushroomspizza sauce with 1 or 2 eggs stirred in (depending on amount of meat)8 oz mozzarella cheeseoreganogarlic ?Mix, bake at 375 for 1/2 hour.Can freeze. 54"RhQp{ bqr ^ ]m [ ZcE X WY U R Q#  M4H8)_pMeat Main DishesCarne de Puerco con Chile Verde - David Casserus (& Elena's Secrets)3 lbsbonelss pork roast4 12 ozcans of tomatillos, drained and mashed3-6 4 oz cans of peeled green chiles (Ortega mild green)5 medcloves garlic (pressed)1 lrgonion (chopped)} cpwateryour favorite kind of fresh green chilis (optional)salt and pepper to tasteSlice up the pork and trim away most of the fat. This is slow work, but it can be done inadvance. Dice both the lean meat and the fat into cubes | to } inch on an edge; set thediced fat aside. In a heavy pot over a hot flame, cook the lean pork with the water, stirringfrom time to time until all the water is absorbed and the meat begins to brown. Add theonion and garlic and stir constantly, still over high heat, until the onion begins to turn clear.Reduce heat to a simmer and add the tomatillos and canned chilis. Cover the pot andsimmer slowly for about an hour, stirring frequently enough to control the tendency to stickto the pan.Meanwhile, render the diced fat pork into cracklings by sauteeing in a skillet over mediumheat until the pieces turn brown. Drain and salt the cracklings as munchies; save thedrippings for other dishes (frying eggs, making tamales, etc.).After an hour of cooking, the pork should be pretty juicy but not watery. Add a little water ifit is too dry. Add salt and black pepper to taste; if you want the whole mess to be hotter,add sliced fresh green chiles. In either case, cover and simmer for at least an additional halfhour. Longer simmering times are heartily recommended.Serve with Spanish Rice, thick flour tortillas, tamales without filling, the cracklings, and/orfresh chopped cilantro. Also lots of beer.Feeds 6-8. 56"RhQp{ bqr% ^ ]m" [8 Zc X WYsrU3TO Q#K O9srsr N;# L1' K%< IA H)3 F CTD A,* @J? =C ;I :@ 87 5c$; 3+ 0  -?><)_pFishCod StewBouilla baise de morue - AnnetteSaute lightly in a large pot;3 Tbsolive oil (if you don't have good olive oil, use salad oil)4 lrgleeks (chopped white part)(use green onion and onion if not leek season)1 medclove garlic pressed or chopped1 lbfresh tomato chopped small3 Tbssaffron leaves (Mexican Saffron)When leeks are clear and tomato is mushy, add and boil;6 cpwater4 medwhite potatoes (cubed or sliced with peel)3 medbay leaves1/4 tsprosemary1/2 tspfennel seeds1/2 tspthyme1/2 tspcrushed black peppercorns1 tspsalt (add more later to taste)When potatoes are slightly soft, add;2 lbfresh cod, boned and cut into bite size piecesBoil a few more minutes until cod is flaky and white. Adjust seasoning and serve with hotsourdough french bread.This recipe is an extremely simplified version of bouilla baise. If you have other seafood lyingaround, consider tossing it in. I recommend against fish like butterfish because I don't likethe mushy texture. Serves six. 58(MhQp bq `r ]m [6 ZcX. WY U TO Q#7 O N* L K I H F D A% @J) =*/ ; 8m@ 6R 5c 1=8)_pFishFish Baked in Wine - Tom Tompkins (Sunset's Favorite Recipes)White fish, such as sole or halibut, are good for this recipe. Tom uses ocean perch.2 lbsfish filets or slicessalt and pepper to taste1 lrgonion, sliced1 cpdry white wine3 Tbsbutter or margarine(Tom omits this and uses spray-lube to save calories)2 lrgtomatoes, (peeled if you like) and sliced thinor 8 oz. tomato sauce if it's the wrong time of year1/2bell pepper, sliced2 tspWorchestershire sauceSprinkle fish with salt and pepper; cover with sliced onion; pour wine over all and marinate30 minutes.Melt butter in a large, shallow baking pan; remove fish and onion from wine and place in thepan. Tom reports that he originally misread the recipe, and threw away the onion aftermarinating; he says it is good this way also. Cover with tomatoes and bell peppers. Sprinklewith salt.Bake uncovered at 375 Farenheit for about 35 minutes, or until the fish flakes with a fork andis no longer translucent in the center. Baste frequently with a mixture of the fish marinadeand the Worchestershire sauce.Serves 4 to 6. 60(MhQp bqr+ ^T [ZA X W7 U T-5 R%Q#5 O N JE Ih F<2* D< C2-0 A >> <> ;w 8K 8 8=1)_pInvertebratesCrab Souffle -- Cietha Make a cream sauce of these ingredients:4 Tbsbutter4 Tbsflour1/2 tspsalt1 1/2 cpmilk2 egg yolksAdd these ingredients and remove from heat:1 cpsharp cheese (grated fine)1/2 tspcayenne1/2 tspparika6 ozcrab meat (1 can drained)Beat 2 egg whites until stiff and fold into sauce.Pour into greased souffle dish and bake at 350 F for 30 to 40 min. 62$MhQp bq r ` _( ] \  Z Y W{ TO+ R QE O N; K2 IBx F28#e)_pInvertebratesFried Snails - (P.A. Times)Simmer cleaned, blanched snail meat for 10 minutes in water seasoned as desired with salt,bay leaf, parsely, thyme, allspice, garlic, etc.Roll cooked snail meat in fine bread crumbs seasoned with salt, pepper, and garlic powder.Fry snails in oil until browned (like fried oysters). Sprinkle with lemon juice and serve. 64$MhQp bq r ^#7 ]m0 ZA< WCf S=V3)_pInvertebratesSnails in Garlic Butter - P.A.TimesPrepare garlic butter by creaming;1/2 cpbutter3 Tbsfinely chopped parsely2 Tspfinely minced green onions (with tops)1/4 tspsalt1/8 tspwhite pepperSimmer for 10 minutes;18blanched snails1 cupdry white table wineoniongarlicbay leafallspicesaltDrain the meat, reserving the liquid. 18washed and boiled snail shells3/4 cpgarlic butterfinely grated Swiss cheese2 Tbsfine dry bread crumbsPlace a small amount of garlic butter in each empty shell. Stuff the shell with a snail andsprinkle with grated cheese. Seal the shell opening with a generous coating of garlic butterand sprinkle with bread crumbs. Place the snails in a shallow pan and add 2 Tbs of thewater they were boiled in. Bake at 450 degrees F. for 7 minutes or until bread crumbs brownand the butter bubbles. Serve immediately.Makes three servings. 66$MhQp bqr ^" ]m [ Zc X WY T- R Q#ONLKI F^& C2 A@( > ;w@ 9+1 8m)- 6B 5c* 27V .=;4)_pInvertebratesEscargot Crepes - PaulSimmer blanched escargot for 10 minutes in water with a spice basket loaded with garlic,bay leaves, thyme, allspice, and parsely.Drain snails, and saute lightly in butter with a crushed garlic clove.Prepare plain crepes and sauce mornay from cheese section of cookbook.Assemble crepes; place some escargot on the open crepe, cover with sauce mornay, roll upcrepe, and arrange in a baking pan or on a plate. Pour sauce mornay over the crepes, andwarm in 200 degree oven. Serve immediately, preferably with a dry white wine. 68$MhQp bqr ^*. ]m) ZAF WF S= Rd1' PM. Ml=A)_pInvertebratesMussels Saint Jack - Craig Claiborne & JackPreheat oven to 400 F.Stuff to boil:1 1/2 lbssteamed, shelled mussels1/2 tspthyme (or 2 sprigs fresh)1 bay leaf1 sprigparsley8peppercornssalt to taste1/2 cpwater1/2 cpdry white wineSauce ingredients:7 Tbsbutter3 Tbsflour2egg yolks1 tsplemon juicepinchcayenne pepper1/2 cpparmesan cheese grated fineTrek to the beach in some month that has an "R" in it, and stand in shallow water pickingmussels off the rocks with the old hunting knife that you must have left over from Boy Scoutdays. This requires a fishing license in Calif, and the rule book that comes with it sets somelimit on how many mussels you can take in a day; I don't remember how many it is though,because the cold water and rising tide always sets the practical limit much lower.When you get your mussels home, scrub the shells vigorously with a scouring pad (not aBrillo pad; you don't want to eat the soap and besides, the steel wool is much too fine forthe task). Steam the mussels in a tightly-covered pot until they open. If you find some thatdidn't open, throw them away. Pry the mussels out of their shells, rinse the meat in freshwater, and put your galley slaves to work making the shells REALLY clean for use later inthis recipe.Put the mussels and the other boiling ingredients in a large sauce pan, and bring to a boil.Cover and simmer for 2 minutes. Drain, reserving the liquid. Discard the herbs and spices.Melt 2 Tbs butter in sauce pan, stir in the flour with a whisk. When blended, add thecooking liquid, stirring constantly.Remove sauce from heat and beat well with an electric beater, adding the remaining buttergradually. Beat in the egg yolks, lemon juice, and cayenne. Continue beating until thesauce is fairly cool.Spoon some sauce into each of about two dozen cleaned mussel shells, place a mussel ineach, and top with remaining sauce. Sprinkle with parmesan.Bake 5-10 minutes, just long enough to make the sauce bubble and the cheese turn goldenon top.A great first course for 6-8 people. If this is the main dish for a crew of hard-working musselhunters, better double or triple it. 70$MhQp bqr ^ [ ZA X W7 U T- R Q# O Lr J Ih G F^ D CT @(+. >R =B ;? :R 6E 5c[ 3T 2Y&5 0!8 /O ,#\ *= 'r6 %$ " M !<"6  J ; ; U )Y $Z ]>X))_p North Chinese DishesSui-mi Ji Chicken with Peanuts and Cabbage(Good Food of Szechwan + Marcy)3 whole chicken breasts, about one lb. each when bonedMARINADE:3 Tbscornstarch3 Tbsrice wine or dry sherry3 Tbssoy sauce1 1/2 cp crushed peanuts (salted)12 fresh or dried red peppers3/4 head round cabbage1/2 cpchopped green onion3 Tbsfinely chopped fresh ginger3 Tbs pressed garlic3 Tbs hot bean sauceSEASONINGS:1/4 cpcornstarch1/4 cprice wine or dry sherry1/2 cp soy sauce4 tsp.vinegar4 tsp.sugar8 tsp.sesame oil2 2/3c. oilTO PREPARE:1. Bone chicken breasts and cut meat into 1/2 or 3/4 inch pieces.2. Make marinade by mixing cornstarch with wine and soy sauce.3. Mix marinade with chicken and let stand at least 15 minutes.4. Crush peanuts with side of cleaver (pressing down on horizontal blade with the heel ofyour hand) or chop them .he peanuts should be crushed to rice-grain size but not powdered.5. Cut peppers in half lengthwise and remove seeds with tip of knife. Cut peppers intoslivers. Set aside with peanuts.6. Press garlic, chop ginger finely, chop onions coarsely, and cut cabbage into pieces about1 inch X 1 inch after removing the core.7. Mix SEASONINGS, first mixing the cornstarch with wine and vinegar, then adding otheringredients.TO COOK:1. Heat 1/2 cp. cooking oil in wok or large frying pan until very hot.2. Add cabbage and stir-fry very quickly. Remove and drain when cabbage starts to softenand looks slightly cooked. Arrange the cabbage on platter leaving a space in the center.3. Heat 1/2-3/4 cp. cooking oil in wok until very hot. Add chicken pieces and cook quickly.If necessary use more oil and drain later, or cook chicken few pieces at a time. 72 hQp{ bq* `r ]m/ ZA X W7 U R! Q O| M Lr J Ih F< D C2 A @( > = ; 6 3A 0> -d? *87" (#7 %Q $ J Q( %W  t HF )/ L kM Q =_Y )_pNorth Chinese DishesKun Po Chicken (Chef Chu and Jack) 1 largechicken (3 lb fryer)12 medpieces dry red pepper1 cppeanuts (shelled and skinned)3/4 cpfinely sliced green onion (white part only)1 cpdiced bamboo shoots1 cpdiced waterchestnutsChicken Coating;2 Tsoya sauce3 TcornstarchSeasoning Sauce;4 Tsoy sauce2 Tsherry1 Tchinese red wine vinegar2 Tsugar2 tspsesame oil1 Thot pepper oil2 tspcorn starchBone chicken and cut into 1" cubes. Stir in coating sauce and allow to soak for 10 mins.Heat frying oil to a boil and fry red peppers until they begin to blacken. Add chicken cubesand stir fry for a few seconds. Add the vegetables.Add the seasoning sauce and stir until thickened and hot. Remove from heat and addpeanuts and green onion. Mix together and serve.6 servings. 74 hQp{ bq r ^ ]m [ Zc% X WY T- R Q# M Lr J Ih G F^ D CT @(D <W ;w3 8K; 60 3  0'=9)_pNorth Chinese DishesChicken with Peking Sauce (Chef Chu)Ingredients1/2frying chicken, boned and cut into 1/2 inch cubes1green pepper, diced into 3/4 inch squares1celery stalk, cut into 1/2 inch slices1/2onion, cut into 3/4 inch pieces3 TboilpinchMSG1/2 CPeking Sauce (see below for recipe)Heat the wok on highest heat and add the oil. When the oil smokes, add the diced chickenand stir-fry until browned. Still at maximum heat, add the vegetables and stir-fry until anywater produced by the vegetables has evaporated from the wok. If the wok is hot enough,the chicken should cook in a minute, and the vegetables take a second minute. At lowercooking temperatures, these times may double. Still at highest heat, add the MSG and sauce. Stir until the sauce is almost evaporated andthe sugar in it begins to caramelize (this is difficult if the wok isn't hot enough). Serve atonce. Serves 3-4Peking Sauce combine:1/2 cHoy Sin Sauce (in a can at your favorite chinese grocery)1 Tb soy sauce1 tspsesame oilpinchwhite pepper 76 hQp{ bqr ^ [1 ZA) X& W7 U T- R# O|; M-0 Lr$4 J,+ Ih. F<L DV C2 @ ;Uq r 8)6 6 5 3  0'=9)_pNorth Chinese DishesSzechuan Chicken -- Cietha Mix and set aside in fridge for 15 min:3 medboned, skinned and cubed chicken breasts1 Tbs cornstarch1 Tbs soy sauce1 egg2 cloves garlic, mincedIf serving with rice, now is the time to cook it. When the rice is done, stir-fry in oil over highheat:6 medjap hontaka dried chiles, broken up[be sure to wash your hands throughly after handling these chiles]cook until chiles turn black then discard[keep a window open while you cook these, the fumes are terrible]Stir fry the chicken pieces in the pepper oil for about 5 minutes.Pour on sauce:4 Tbs soy sauce4 Tbssherry4 tsp sugar4 tsp vinegar1 Tbscornstarch1 Tbsshaved fresh gingerAdd:1 medchopped bell pepper and continue to stir-fry for 2 min1/3 cpsalted peanuts until brownedServe over rice. 78 hQp{ bqr ` _' ]" \  Z Y W{ TOJ R QEOB L) KA GB D C2 A @( > = ; 8m 6/ 5c 27 .=;4)_pNorth Chinese DishesDry-Braised Prawns (Chef Chu) Ingredients:1/2 lbfresh prawns (21 to 25 per pound), peeled,deveined, butterflied, and dried.1 Tbgreen onion, finely diced1 Tbginger root, finely diced1 Tb garlic, finely diced1 Tbonion, finely dicedPrawn Marinade2-3 Tbtomato catsup2 tspchili paste with garlic1 tsp dry sherry1 Tb hot pepper oil1 egg white, beaten3 Tbchicken stock1 Tb dry cornstarch1 tspsugarpinch salt1 tspsalt1 tspsesame oil1-2 Tbcornstarch solution3-4 coil for deep fryingCombine the marinade ingredients and mix with the shrimp. Allow to marinate for at leastten minutes.Deep fry the prawns in medium hot oil, in several batches if necessary to keep the oil fromcooling. When they just turn white, remove them from the oil.Remove all but 2-3 Tb oil from the wok and reheat. Stir-fry the onion, garlic, and ginger forhalf a minute, and then add the catsup, chili paste, hot pepper oil, stock, sugar, salt andMSG, stirring vigorously all the while. After only a few seconds, add cornstarch solution,stirring vigorously, until the sauce is moderately thick and most but not all of the oil isincorporated. After a few more seconds, stir in the green onion, sesame oil, and prawns.Serve at once. If desired, this dish may be prepared ahead of time by keeping the prawnsseparate from the sauce and combining them just before reheating.Serves 3-4, at 4-3 prawns per serving. 80 hQp{ bqr ^ [%ZA! X W7 U T-' R Q#$){ O $){ N $){ L$){ K I H  F AE @J =F ;> 8m@ 64' 5c[ 3P 2Y4% /-)0 -A *|&v ' =B)_pNorth Chinese DishesMongolian Beef (Chef Chu)Ingredients:1/2 lbflank steak, sliced 1/8 inch thick across the grain10 thin slices ginger root12green onions, cut in one inch pieces2 Tbsoy sauce1 tspsugar1 Tbdry sherry1 tspcornstarch solution2-3 TboilpinchMSGBeef Marinade: 1egg,beaten1 tspdry sherry1 tspdry cornstarchpinchwhite pepperpinchbaking sodaCombine the marinade ingredients and stir the beef slices into this mixture.Heat the wok at the highest heat possible and add the oil. When the wok begins to smoke(this is called 'the smell of the wok') add the beef and ginger and stir-fry until the meat hasbeen browned on both sides. This should take place in less than a minute, and the beefshould not quite be cooked through. It is most critical that the wok remain very hot duringthis quick cooking. If the meat sticks, there is not enough oil in the wok; if the meat floats,there is too much oil and some should be removed.Immediately add the onion and all remaining ingredients except the cornstarch. Do notlower the heat; the onions will lower the temperature. Stir until the onions begin to wilt anddarken.Immediately add cornstarch until the sauce is medium thick and sticks to the meat. Serve atonce. This is a very simple dish, and depends only on very high heat, rapid cooking (but notovercooking) the beef, and serving at once. 82 hQp{ bq r ^ [. ZA X$ W7 U T- R  Q# O Lr IF G F< D C2 >L ;UI 98' 8K; 6= 5AC 31 0> / V - *ZY (3* 'P+H #=F)_pNorth Chinese DishesMu Shu Pork (Chef Chu)Ingredients1/4 Coil2eggs, beaten1/2 lbpork butt, sliced with the grain into 1/8 x 1/8 inch strips1/4 Cgreen onion, green part cut into 1/2 inch slices1/4 Cbamboo shoots, cut in 1/8 inch strips1/4 Cdried tiger lily blossoms, soaked 10 minutes in water1/4 Cdried black tree mushrooms, soaked 10 minutes1 Ccabbage, sliced in 1/8 inch shreds1 1/2 Tdry sherry3 1/2 Tsoy sauce1 tspsugarpinchwhite pepper1 Tcornstarch solution6-8thin pancakes, steamed2 T Hoy Sin sauce2 Tgreen onion, white part, sliced in long fine sliversHeat the oil until it begins to smoke. Pour the beaten egg into the oil. The egg should riseto the top rapidly and form a thin pancake. When it hardens, in half a minute, remove it andadd the pork, stir frying about three minutes or until well done.Now add to the pork the green onion tops, bamboo shoots, tiger lily blossoms, treemushrooms, and the cooked egg. Stir fry, being sure to break up the egg. In less than aminute, the tree mushrooms will begin to darken. Quickly add the sherry, soy, sugar andpepper. Place the cabbage on top, and after one half minute, continue to stir.When the cabbage begins to wilt, add cornstarch, stirring, until all liquid disappears and allsauce sticks to the other ingredients.Place on a serving dish and serve at once with pancakes. Also serve the green onion andHoy Sin sauce as garnishes.Serves 3-4.Notes:1. tiger lily blossom is also known as 'golden needle vegetable'2. black tree mushroom is aka 'cloud ear' or 'tree fungus'3. thin pancakes may be purchased from the Chinese Inn, 1310 El Camino Real, Menlo Park 84 hQp{ bq r ^ [ ZA X7 W7+ U T-0 R( Q# O N L K I  H F D/ AI @J] >A ;R :)0 8= 7 O 3V 2Y& /-P - *| 'PA%;$FH"Z N=J)_pNorth Chinese DishesPork with Hot Sauce (Chef Chu)Ingredients1/2 # pork butt, cut into 1/8" strips1 1/2 Cbamboo shoots, cut into 1/8" strips1 medfinger of ginger, cut into \F4very\F3 fine strips5water chestnuts, cut into strips2 Ttree mushroom, soaked in water 10 minutes and chopped2 scallions, cut into 1" slices1 tspchili paste with garlic1 tspgarlic, finely chopped1 tspcornstarch (make a paste with a dash of water)2 ToilSauce 1 TChinese red vinegar1/4 Cstock or water2 Tsphot oil1 Tsugar2 Tsoy sauce1 tspsesame oilIn a very hot wok, stir fry pork in a little oil until well done. Add garlic, ginger, shoots, andchili paste; stir fry for about a minute. Add the sauce, water chestnuts, onion, and treemushrooms. Mix well, adding the cornstarch paste as needed. There should be some saucewhich does not cling to the meat.Serves 3-4. 86 hQp{ bqr ^ [ ZA X+ W7 U1 T-  R Q# O $ N JB G F< D C2 A @( <6, ;wE 93$ 8m! 5A  1=8*)_pNorth Chinese DishesRed-Cooking Sauce (Chizu Mayall)Boil for 15 minutes;2 cpsoy sauce1 cpsugar2 cpwater2 dried red chilis1 sliceginger4star anise1/2 cppeanut oil1/2lemon of juice3 clovescrushed garlicThis sauce is commonly used in northern China to boil all sorts of foods. It will keepindefinitely in a refrigerator if it is boiled every week or so. If used for seafood, a fishy flavorwill remain in the sauce.Try with harboiled eggs, chicken, pork, beef roasts, lamb, etc.With variety meats, boil meat first in plain water then finally in Red Sauce.[I've finally used the "try it with chicken" suggestion from Chizu Mayall in the Red-CookingSauce recipe; it turns out to be an amazingly fast and easy way to make an exotic-tastingdish. I simply boosted the red peppers a bit and boiled some cut-up chicken for 45 minutesin the red sauce. The smell brought my housemates running to the table, and the onlyleftovers were consumed as breakfast. Something about the sauce keeps the meat fromgetting too soft the way normal boiled chicken does. The flavor even permeated the bonemarrow, leading to a more-total-than-usual demolition of the chicken by the food-crazedmob. Let me know if you find something else that works as well in this magic sauce. -PAM] 88 hQp{ bqr ^ ]m [ Zc X WY U TO R QE N M L@% K G? DM A O @G >@ <$1 ;w: 9O 8m8 6T 3u=6)_pNorth Chinese DishesQuick-Fried Spinach -- Sheng-bian Buo-cai (Good Food of Sezchuan)Wash and drain thoroughly;1 lbfresh spinach (or chard)Mix in a small bowl;1 tsprice wine1/2 tspvinegar2 tspsoy sauce2 tspsugar1 tspsaltHeat in a wok until it smokes;6 TbsoilToss in spinach leaves and stir fry for 1 minute.Add the seasoning mix and stir; add1 tspsesame oilStir briefly and serve. 90 hQp{ bqr/ ^ ]m ZA X W7 U T- R O| M J1 G# F B~ ?{3*}n)_pSouth Chinese DishesSnow White Chicken (Chef Chu)Ingredients2whole chicken breasts, bonedChicken Marinade4 Coil for frying12snow peas, strings removed2 egg whites, beaten stiff1/2 Ccanned button mushrooms, sliced2 Tb water1 Cchicken stock1 tsp cornstarch1 Tbdry sherrypinch salt1 tsp sugarpinch white pepper1/2 tsp salt, or to tastepinchwhite pepperpinchMSG1-2 tsp cornstarch solutionCombine the marinade ingredients. Slice the chicken across the grain as thinly as possible.Freezing the meat before slicing makes possible paper-thin slicing. Add chicken to themarinade.Deep fry the chicken at medium heat. Toss it into the oil quickly so that the thin marinadedoesn't drain off. The chicken should rise to the top of the oil. Stir vigorously to separatethe pieces. After about one minute the chicken will turn white and should be removed todrain.Pour off all oil from the wok and add the rest of the ingredients except the cornstarch. Boilfor about 1-1/2 minutes, or until the snow peas just begin to change color. Add cornstarch,stirring, until the sauce is of medium consistency and will stick to the vegetables. Stir in thechicken and heat through. Serve at once.Serves 3-4. 92 ehQp{ bqr ^ [+ ZA X+ W7+ U + T- + R+ Q# O N L  Ih Q G/( F^ C2$8 AV @(F > ;wX 9D 8ma 6) 3  0I>9)_pSouth Chinese DishesAsparagus Beef (Chef Chu)Ingredients1/2 #fresh asparagus, cut diagonally into 1/4" slices1/2 # flank steak, sliced into 3/16" strips2 Tbsoil1 tspblack bean sauce1 tspgarlic, finely diced2 T soy sauce1 tspsugar1 Tsherry1/4 Cchicken stockdashsesame oil1 tspcornstarchHeat wok to highest temperature; stir fry the beef in oil for one minute then add bean sauce,garlic, and asparagus. Mix well, cooking for 1/2 minute. Add stock, sugar, soy, and sherry;cook until asparagus is almost done. Thicken with cornstarch to a medium thin sauce, add adash of sesame oil, and serve.Serves 3-4. 94 ehQp{ bq r ^ [+ ZA X W7 U T- R Q# O N L IhM G0, F^Z D A Z >:=+)_pSouth Chinese DishesBlack Mushrooms with Bok Choy (Chef Chu)Ingredients12 small black mushrooms(soak 1/2 hour in water, discard stems, cut in half)1 headfresh bok choy, cut in strips 1 1/2" x 1/4"dash sesame oilpinchsugarpinch white pepper1 tspsalt (or to taste)1/4 Cchicken stock1 Tsherry2 Toil1/2 tspcornstarchBlanch bok choy in boiling water for 3 minutes. In a moderate wok, stir fry the vegetables forone minute. Add the sherry, salt, sugar, and pepper, and cook until most of the liquid hasevaporated. Add only enough cornstarch to make a light sauce. Add a dash of sesame oiljust before serving.Serves 3-4. 96 ehQp{ bqr ^ [ZA4 X& W7 U T- R Q# O N L IhB G-. F^C D A f Af=()_pIndian DishesPotato Curry -- Veg EpWash and dice uniformly;6 medrusset potatoesCook spices 2-3 minutes;3 Tbsghee1 tspsalt1 tspcumin seeds1/2 tspmustard seeds1 tsptumeric1 tspground coriander1/2 tspground cayenne pepperAdd the potatoes, stirring so they are coated evenly and cooking for 10 minutes until someare crispened.Add the water and simmer with an occasional stir on low heat for 30 minutes.2 cpwaterMeanwhile, lightly cook and drain;2/3 cpfresh green peasWhen potatoes are tender, add the peas and;1 cpyogurtStir and heat for 5 minutes; serves 4 to 6 people. 98$'hQp{ bq r ^ ]m ZA X W7 U T- R Q# O Lr@ J GL F< C" A >_+ < 926 6;=3)_pIndian DishesMint Chutney - Carol at PeetsWash and shake dry;2/3 cpfresh-picked mint leaves (fairly tightly packed)Blend in blender with the leaves;1/4 cpdistilled white vinegar1 1/2 TbssaltChop finely;2 1/2 ozgreen chilis4 medcloves1/3 medonionThe magic ingredient for this recipe is Tamarind.If you can get it fresh, remove the seeds and fibre and chop1/3 lbfresh tamarindIf only the dried is available, discard seeds and add to the blender3 ozdried tamarindEither way, stir the chopped things with the blenderized things and put the paste in a bottle.Three days at 70 Farenheit is what the book from India suggests; keep for longer periods inthe frig. 100$'hQp{ bq r ^ ]m $ ZA! X W7 T  R Q O| LP1 J< IF FD D Ai,2 ?6% >_ :=/ )_pIndian DishesNasturtium Seed Pickles - Carol at PeetsPick while still green;1 1/2 cpnastutium seedSoak in brine for 4 days, changing the brine daily.Drain the seeds and pack in jars.Boil 15 minutes;2 cpsdistilled vinegar1/2 medonion (sliced very thin)24 whole cloves1 tspground mace2 tspsliced green chilisPour the pickling over the seeds, filling jars to the top.Age 3 months at about 70 Farenheit. 102$'hQp{ bqr ^ ]m ZA3 X! U T  R Q O| M J: IF# E(v$%e)_pIndian DishesSpiced Dahl - Vege EpWash and then boil with frequent stirring until quite soft and not watery;1 1/2 cpmoong or urhad dal (else yellow split peas)4 cpwater1 tbssaltHeat together in a saucepan;3 TbsGhee1 tspcumin seeds2 tspground tumeric1/2 inchstick cinnamon1/4 tspcayenne pepper1/4 tspground ginger1/4 tspground coriander1/2 tspmustard seeds6whole clovesCook the spices briefly, remove from heat, and stir in the cooked beans, avoiding thepossible spatter from the hot ghee. Return the dahl to heat and simmer stirring until a thicksauce consistency is attained.Makes 6 good servings. 104$'hQp{ bq r ^J ]m& [ Zc W7 U T- R Q# O N L K I F^F D3* CT @(V <=-C)_pIndian DishesTamarind Chatney -- Barbara Butterworth(she says that in Nepal, it's not "chutney")1 pkgdried tamarind pulp (Universal Imports,roughly 3x5x1.5)(try using a pound or so of dry whole tamarind)2 Tbsfresh grated ginger6 med cloves garlic pressed4 Tbs chopped bell pepper1 cp chopped onion2 cp white sugar (add more later if chutney is too sour)2 Tbs vege oil1/2 tspcurry powderpinch each of nutmeg, cloves, and cinnamon10 medcrushed dry coriander seeds1/2 tspblack pepper1 tsp salt1/2 tspred pepper (more for more hotness)2 sml cans tomato sauce1+ cp chopped cilantro (coriander leaves)Soak the tamarind for a day or two in water, breaking up the chunks as they soften. If youused whole dried tamarind, pick off the dry shell as soon as practical. When the pulp isreduced to a thick sauce, strain it to remove the seeds. The pulp should be about 2 cups ofthick goop.Brown the ginger, garlic, peppers, and onions in the vege oil. When onions are clear, addthe spices and stir for a few moments. Stir the sugar into the tamarind and add to the friedmix. Bring the whole mass to a boil, reduce heat, add the tomato sauce, and simmer for halfan hour. Add the fresh cilanto, stir and simmer for a few minutes longer, serve. Barbarasays that this recipe is quite flexible; variations are welcome. 106$'hQp{ bqr `, ]m2[/ Zc X WY U TO. R QE O N; L K1 I" H' F Cv5& AI @l\ > ;Y :6&6 8+0 7,C 5@ 24=7)_pVegesTabouli (Syrian salad) by Marcy1 1/2 Cbulgar or cracked wheat1 bunchfresh mint leaves1 bunchfresh parseley1 bunchfresh green onions1 lbfresh garden tomatoes3 largelemons1/3 Colive oil2 tspsaltlarge dashfresh ground black pepper3 Cboiling waterPour boiling water over the bulgar wheat and let soak for one hour. Drain well Press out theremaining water with palms of your hands, then chill the wheat for at least an hour.Chop the mint, parseley, and green onions finely, producing about a cup of each. Thetomatoes can be peeled or not, according to your tastes; chop them into small pieces.Extract the juice and pulp from the lemons and discard peels and seeds.Toss all the ingredients together and chill thoroughly before serving.Keeps well and serves 6-8 people.For authenticity, serve in scoops on grape leaves or romaine.If willing to abandon authenticity, try this delicious variation;Boil and bone3 1/2 lbchickenChop the meat small and chill thouroughly. Mix with the Tabouli and allow to marinate whilechilling. 108'ghQp bqr ^ ]m [ Zc X WY U TO R  QE N9# L8 IhG G+* F^G C2F A! >= ;UA 8) 6 3x7$ 1 .=;x)_pVegesGuacamole -- PaulMash together with a tough whisk;6 medvery ripe avocados1 lrgbunch green onions, sliced thin2 medcloves garlic, pressed1 medcan diced green chilis1 smlcan chopped black olives (OPTIONAL)1 Tbslemon juice1 tspNew Mexico hot chili powderdashsaltdashcumin (Comino)If the avocados weren't perfectly ripe, stir in;1/2 cpplain yogurt(or sour cream for more calories)If you like, stir in or top with quartered cherry tomatoes. Don't add them til after all theheavy mashing is over with.This stuff is best with California avocados in the summer, but if you can't wait, use theFlorida green things and pretend.The amount in the recipe will supply enough dip for about 3-4 dozen corn tortillas cut into16ths and flash fried in hot oil. (Drain on newspaper before serving)Also good in burritos (see recipe elsewhere in this book). 110'ghQp bqr ^! ]m [ Zc X WY U TO R QE N0 LK! G= F^ C2"7 A! >/, <E 9:J 6]=3)_pVegesCrusty Cornbread Bean Pie - Cietha Crust- makes one 9 inch crust1 cpyellow cornmeal1/2 tspsalt2 Tbsbrewer's yeast3 Tbsoil1/2-3/4 cp hot stock [enough to make a stiff batter] Filling-saute in oil:1 chopped onion1/2 chopped carrot1 chopped stalk of celerymix with:1 cpcooked kidney beanspinchcayenne1 tspcumin1/4 cp stock3 Tbssoy sauceBake at 350 F for 25 minutes, then sprinkle with 1/3 cup grated cheddar cheese and bake 5more minutes. 112'ghQp bqr ` _ [ Zc X WY U ) TO R O N L K G F^ D CT A @J =0) ;  8&=1)_pVegesCountry Sun Red Delicious Salad Dressing - John HallBlenderize til smooth;12 oztomato paste1 cpsalad oil1 cpcider vinegar1/2 cphoney2 1/2 tspgarlic powder1 1/3 cpwater1 1/2 tsppowdered ginger4 tspsalt1 Tbsparsely1 Tbsbasil2 tspthyme2 tsporegano2 tspmarjoramServe chilled; keep refrigerated. Makes quite a bit. 114'ghQp bq(r ^ [ ZA X W7 U T- R Q# O N L K I F^4: B*' z)_pVegesCitrus Salad Toss together any proportions of following items; serve chilled.mandarin orange sectionsgrapefruit sectionsbland variety of lettuce 116'ghQp bq r ^@ [ ZA X UI,%)_pVegesCold Spinach Salad (Nancy Bright)Combine and blenderize til smooth;1 Cpsalad oil1/2 Cpketchup3/4 Cpcane sugar1/4 Cpdistilled vinegar1 TbsWorchestershire sauce1 medonion diced2 tspsaltPour onto;6-8 ozwater chestnuts, sliced1/2 lbbean sprouts4hardboiled eggs, diced1/4 lbbacon, fried and crumbledServe over;3 lbsspinach leaves, washed, blotted, and refrigerated 118'ghQp bqr ^" ]m [ Zc X WY U TO Q# O N L K G F^*l B*' )_pVegesWatermelon Rind Pickles (Marcy's Gramma)slice and peel a watermelon worth of rinds; Stand overnight in cold brine. Drain. Boil in freshwater until soft enough to insert fork easily. Drain well, add to syrup.To make the syrup, mix in large pot;2 cpvinegar2 cpwater4 cpsugar1 stickcinnamon1 tspwhole cloves1 peel of lemonBring to boil, then slowly add the rind. Cook at low boil until clear (about 45 mins). Pack inhot sterile jars and seal. 120'ghQp bqr ^C ]mH ZA$ X W7 U T- R Q# M.2 Lr H= \)_pVegesBlack OlivesMake the lye 3 Tbs/gal, soak until only skins penetrated; start checking at three hours, thenevery half hour. Drain lye and air the olives for one day. Repeat process until penetrated1/16th inch. Air. Soak for 1/8th to 3/16 inch. Air. Now mix lye solution 4Tbs/gal. Penetrateto pits, air for one day, proceed as with green olives. Mummies4 lbs ripe olives and 1 lb salt. Mix well, cover with 1/2 lb more salt. Leave for 6 weeks. Dustsalt off the olives and dip in olive oil. Keep in frig until used. 122'ghQp bq ^r"; ]mA [4* Zc8 W7 U5* T-C P=>D)_pVegesCuban Black Beans - ItaCook in a pressure cooker * at 15 lbs for 30 minutes, (or boil in open pan for 3-4 hours untiltender);3 cpdry black beans (about 1 1/2 lbs)2 qtwater (use more if your pressure cooker is the kind that spills steam)Cook in a frying pan until onions are golden;1/2 cpolive oil4strips bacon or salt pork (chopped small)3 medsliced onions2 medcloves garlic, pressed or minced1 smlchopped bell pepperAdd fried goodies to the beans, and simmer while adding;1/2 tsporegano1 sprigchopped fresh parsleydashfresh cracked black pepper1/4 tspsweet basil1 medbay leafsalt to tasteSimmer until beans are creamy in texture; about 1 hour. Add additional water and stir to thebottom of the pot as needed. Before serving, garnish with;1 Tbsolive oil1 Tbswhite vinegarServe as a main dish for eight people or as a dip for a multitude.* There is a danger to be considered in using a pressure cooker with any kind of dry beans.The bean skins can allegedly plug the vent hole in the pressure cooker, leading tooverpressure failure. If your cooker is the kind that uses a gauge rather than a continuousleak (like mine), there is probably insufficient flow of steam to place a bean skin in the magicspot. I've never heard any definitive answers on the controlled leak presure cookers; I knowpeople who believe it is dangerous and others who do not, but no one who can explain themechanisms involved and/or precautions to follow. 124'ghQp bqr ^> ]m [ ZcA W7- U T-) R Q# O Lr8 J Ih G F^ DCT @()4 >; = ; 8mB 5AT 3!1 27N 000 /-1, -F ,#1 (=AH)_pVegesStuffed Eggplant (The Green Thumb Cookbook)brought to us by Terry Roberts@maxc2, Bill VanMelle@sumex, and Lyle Ramshaw@maxc2Preheat oven to 375 F.1 cpgrated mozzarella cheese1/2 cpgrated Parmesan1/3 cpricotta cheese2 lrgeggs1/4 cpchopped parsleysalt and pepper to taste2 Tbswhole wheat flour1/3 cpmilk1 Tbssalad oil2eggplantswhole wheat flour1/4 cpolive oil2 Tbsbuttertomato sauce1. In mixing bowl combine mozzarella, Parmesan, ricotta, 1 egg, 1 Tbs parsley, salt andpepper to taste. Blend to a smooth paste. Chill mixture thoroughly.2. In another bowl, mix flour, add remaining egg, milk, and oil. Beat until smooth. Peeleggplants. Cut into thin, lengthwise slices. Dip in flour and shake off excess. Heat olive oiland butter together. Dip eggplant slices in prepared batter until they are coated. Saute inhot oil until browned on both sides. Drain. Place 2 Tbs of chilled cheese mixture on eachslice. Roll loosely. Arrange rolls seam side down on baking pan. [This whole operation iseasier to do with 2 people.] Cover with tomato sauce.3. Bake in moderately hot (375 F.) oven for 15 minutes. Sprinkle with the remainingchopped parsley and serve immediately.Makes 6 servings. 126'ghQp bqr `Q ]m ZA X W7 U T-R Q# O N LK I HF CT; AE >2) =Q ;B : N 8> 7 6 3R 2Y& /- +>>>)_pVegesStuffed Zucchini - Sarah / New Orleans Cookbook2 1/2 lbfresh zucchini (8 small ones)5 Tbsbutter1/2 lbground pork sausage1/4 tspsalt1/4 tspfresh ground black pepper5 Tbsheavy cream2 Tbsfinely minced fresh parsley1/4 cpfrench bread crumbs3 Tbsgrated parmesan cheese1/2 tspdried rosemary1/8 tspdried thyme1/16 tspcayenne (whew!)1/4 tsppressed garlic1/2 cpchicken stockPrepare the zucchini; wash, dry, trim off the ends, and split in half lengthways. Scoop outthe pulp with a sharp teaspoon, leaving the skin and 1/8 to 1/4 inch of flesh intact. Sautethe pulp in 2 Tbs butter until it is soft and wilted. Meanwhile, lightly brown and drain thesausage in a different skillet. Add the drained sausage to the zucchini pulp, lower the heat,and stir in the salt, pepper, 2 Tbs cream, parsley, bread crumbs, 2 Tbs parmesan, rosemary,thyme, cayenne, and garlic. Cook about 4 minutes, stirring.Fill the zucchini halves with the stuffing and arrange them in a shallow buttered baking dish.Sprinkle with the remaining 1 Tbs parmesan, 3 Tbs butter, and 3 Tbs cream. Pour thechicken stock into the pan around the zucchini but not in them. Bake at 350 for 30 minutes,or until the zucchini are tender when probed with a fork and the stuffing is browned on top.Remove the zucchini from the chicken stock, drain, and serve 4-6 people. 128'ghQp bqr ^ ]m [ Zc X WY U TO R QE O N; L K1 H3) FM DU Cv^ A P @l< =@V ;= :6J 8%7 7,H. 3>6?)_pVegesChile Relleno Casserole - Bob Sproull2 15-oz cansrefried beans2 4-oz canschopped green chiles| - 1 lbMonterey jack, chopped into |" cubes4eggs, separated3-4 Tflour1 tbaking powderPreheat oven to 350".In greased 2-quart casserole, smooth beans on bottom. Add | of the peppers, all of thecheese, and the other | of the peppers.Beat egg whites until firm. Beat yolks and add to the whites. Add flour and baking powder.Spread on top.Bake 30-40 min.Sauce:10-oz cangreen chile salsa1 toreganoHeat together. 130'ghQp bqr ^  ]m  [srsr Zc X WY T-sr Q;sr O|sr LP'5 J G AG > < 9j  5>4)_pVegesSpanish Rice, Costa Rican style - David Casseres3 cpsrice (exactly)6 cpswater (exactly) measured and ready to pour1 medtomato, halved and sliced1 med onion, halved and sliced3 medcloves garlic, pressedsaltoilPour about { inch oil into a heavy pot over a hot flame. Add onions and garlic , stirringcontinuously until the onion begins to turn transparent. Immediately add the rice and stircontinuously. The rice grains will begin to change from translucent to a brilliant opaquewhite. A few may pop; just ignore them. When most the grains have become opaque white,quickly reduce the heat (to very low) and add all the water. It will spatter and threaten you,so use a container with a long handle. Add the tomato, stir once, cover tightly, and simmerover low heat for about 30 minutes. Do not remove the cover until the rice has simmered atleast 20 minutes, and do not stir for any reason.Serve with anything. 132'ghQp bqr ^ ]m% [ Zc XWYU R sr!- Q#R O8" NC LM KV ID H1 D Af=()_pVegesRice Pudding - Marcy & JOCThis is the classic solution to last night's leftover white rice; some of us tend to overestimatethe rice just to have some leftover for this recipe.Preheat oven to 325 Farenheit.Use an eggbeater to make a smooth mix of:1 1/3 cpmilk3 eggs1/2 cpbrown sugar (packed)1 Tbssoftened butter1 tspvanilla1/8 tspsaltStir in:2 cpcooked white rice1/2 tspgrated lemon peel1 Tbslemon juice (this is 3* JOC; we like it this way)2/3 cpraisinsGrease a baking dish, pour in the mix, Sprinkle the top with fresh-ground cinnamon, andbake until set in the middle, about 55 minutes.Serve either hot or cold. Makes about 6 servings. 134'ghQp bq r ^;& ]m4 ZA W) U T  R Q O| M J IF G F<, D A7 @/ <2 9g=0)_pVegesTiffany's Bean Pot Soup - David Wall2 c.dry pinto beans1 tspsalt1 lbham, cubed1 tspcrushed bay leaves2 pintswater1 tsporegano27 oztomato juice| tspground cumin4 c.chicken stock| tspcrushed rosemary leaves1 onion,chopped| tspcelery seed3 clovesgarlic, minced| tspground thyme3 tbschopped parsley| tspground marjoram{ cchopped green pepper| tspsweet basil4 tbsbrown sugar{ tspcurry powder1 tbschili powder4whole cloves1 tspMSG (if desired)1 csherryThoroughly wash and soak beans overnight; drain. Add remaining ingredients except sherry.Bring to boil. Reduce heat and simmer, covered, until beans are tender (about 1 hour). Addsherry; heat to serving temperature.I'm told the soup freezes nicely, but I've noticed a tendency for the beans to get mushy. Ifyou don't mind, go ahead and freeze it.Yield: 6 quarts. 136'ghQp bqr ^-5  ]m -5  [-5  Zc -sr5  X -sr5  WY-sr5  U -sr5  TO-sr5  Rsr-sr5  QE -sr5  O -5  N;-5  K0* I\ H$ DN CT' @(2 <>-C)_pVegesDry-Cooked String Beans - Dick Sweet & Pei Mei's cookbook1 lbString Beans, broken into large pieces{ cpOnion, chopped fine2 TbsGinger, chopped fine2 clovesGarlic, chopped fine5 cpOil3-4 dried chili peppers, seededSeasoning Sauce1 TbsSugar| TbsRice Vinegar1 tspSalt1 tspSesame Oil2 TbsChicken Stock| tspMSG (optional, of course)Deep fry beans in very hot oil approximately 3-4 minutes, they will wrinkle and maybe turn abit dark in places. Cook small enough batches so the oil stays hot.Remove all but 2 Tbs of the oil and cook peppers until they turn black, discard. (a goodventilating hood is helpful here)Stir fry minced vegetables a short while, then add beans and seasoning sauce. Stir overhigh heat until liquid is gone.Serve immediately. 138'ghQp bqr" _ ]sr \  Z Y W{TO Q# Osr N L K Isr F^> DD A6# @(! <X ;w 8K 4=5 )_pVegesAndrea's French Onion Soup - Marcy (from the Monitor)4 Tbsbutter2 Tbsolive oil2 Tbsbrown sugar (NOT packed)6 lrgonions (sliced)2 Tbs flour3 15 ozcans beef consume or broth3 cans water (to dilute the canned consume)1/2 tspdry mustard powdersalt and peper to taste1 loafsourdough french bread8 ozGruyere cheese (sliced thin)Melt butter with olive oil in a heavy kettle. Stir in sugar until dissolved. Add the onions andcook at moderate heat until they are lightly browned and the rings have separated andbegun to break up. Sprinkle in the flour and stir (still at medium heat) until the mixturebegins to thicken and loses its flour taste. Add the beef consume and water slowly, a cup ata time with constant stirring. Add the seasoning, cover, and simmer slowly for 90 minutes.The original recipe suggests that if you have time, you should set the soup aside in a coolplace for eight hours to allow the flavors to meld together; I've never had the time, and thesoup has aways been superb without the waiting period.Serve in bowls with a slice of french bread and a slice of cheese floating on top. Isometimes cover the bowls briefly to allow the steam to help melt the cheese.Serves a hearty course to 4-6 people; I like this too much to serve less than a large amountof it. 140'ghQp bqr ^ ]m [ Zc X WY U% TOR QE O L<% K$1 I< HF F[ CT[ A] @J6 =M ;M 8mM 6 3u=6)_pVegesBrown Rice Souffle - Chron3 Tbsbutter or margarine3 Tbswhite flour1 1/4 cp milk2 cpgrated sharp cheddar cheese4eggs, separated1 cpcooked brown rice1/4 tspfresh grated nutmegsaltMake a roux of butter and flour, adding milk then cheese to make a light sauce. Remove thesauce from heat. Add the well-beaten egg yolks and the brown rice to the sauce. Addnutmeg and salt to taste. Beat egg whites until stiff, fold in with the liquid mix, and pour intoa greased 1 1/2 quart souffle dish. Make a shallow crease about 1/2 inch in from the edgeto increase the crown effect as the souffle rises. Bake at 350 Farenheit for 40 minutes, untillightly browned and puffed. 142'ghQp bqr ^ ]m [ Zc X WY U TO Q#; O K NH LI KP I F=#{)_pVegesBroccoli Souffle - Chron1 1/2 cpchopped broccoli (10-12 oz)3 Tbsbutter or margarine3 Tbswhite flour1 cpmilk2 Tbsfinely grated onion1 Tbslemon juice4eggs, separatedsaltSteam the broccoli until barely tender, then drain well and chop very fine. Make a roux ofbutter and flour, adding milk slowly and stirring to make moderately thick sauce. Removethe sauce from heat and stir in the onion, lemon juice, and broccoli. Beat the egg yolks untilsmooth, stir into the the sauce, and salt to taste.Beat egg whites until stiff, fold in with the liquid mix, and pour into a greased 1 1/2 quartsouffle dish. Add a foil collar if your dish is shallow, and bake at 350 Farenheit for 40minutes, until lightly browned and puffy.Serve covered with mushroom sauce. Feeds about 4.[Well, I tried the Broccoli Souffle and mushroom sauce last night, and it definitely gets theseal of approval. I had extra egg whites, so I threw them in and got an unusually lightsouffle; presumably it "works" without them. I would suggest that the broccoli be choppedsmall before steaming it, as the steaming would probably cook it more evenly and youwouldn't suffer the delay associated with trying to chop very hot broccoli....Paul] 144'ghQp bqr ^ ]m [ Zc X WY UTO Q#L O$5 NK L3 Ih!< G0* F^) C21 @'6 >F << ;w8 9S 6=3y)_pVegesAsparagus Cream Soup - P.A. Times3 Tbspbutter1 medonion1 stalkcelery, chopped1 lbasparagus, cut in 1 inch piecespinchcurry powder (optional)2 cupschicken or vegetable brothherb salt and pepper to taste| cupheavy or light creamGarnish:sour cream or whipped creamchopped chivesMelt butter in a saucepan and saute onion and celery until soft. Add asparagus and currypowder, if desired, and mix well. Add broth, herb salt, and pepper. Bring to a boil. Reduceheat, cover, and simmer 30 minutes, or until tender. Cool slightly, then puree in the blenderuntil very smooth. force mixture through a fine sieve to remove any strings. Return tosaucepan and add cream. Heat until hot, but do not boil. Ladle into bowls and garnish witha spoonful of sour crean or whipped cream and a small amount of chives.Makes 4 servings.[Straining this was awkward. It would probably work to start out with slightly smaller hunksof asparagus and omit the straining step completely, if your audience is not perfectionists. Ialso suggest saving the asparagus tips and adding them to the soup after the blenderizing,to provide more texture and context. -t] 146'ghQp bqr ^ ]m [ Zc  X WYU TOsr Q#ON J-, IhN G,2 F^!7 DO CTG @( <= ;w\ 91) 8m(x 8&=1)_pDessert StuffChocolate Mousse -- Andy MoorerWhip with beater;1 ptheavy creamWhip in another bowl with a clean beater;6 egg whitesCombine in a blender HALF of;24 ozchocolate chips6 egg yolks2/3 cp boiling waterBlend until mushy; dump into a third bowl;REPEAT this process for the other half; add it to the third bowl.Mix all three bowls into one, folding carefully to retain as much fluff as possible.Pour into six small desert cups and chill in a freezer.Serve when thoroughly chilled or even frozen.Dessert for 12. 148$mhQp{ bqr ^ ]m ZA) X U T  R Q M* JA G}T DQ7 B- ? <-;=-h)_pDessert StuffWhacky Cake (IHTCB)Sift together into a greased 9x9 pan:1 1/2 csifted white flour3 Tbscocoa powder1 tspbaking soda1 cpbrown sugar1/2 tspsaltPour onto the other ingredients:5 Tbscooking oil1 Tbswhite vinegar1 tspVanilla extract1 cpcold waterBeat a while with a spoon, bake at 350 degrees for 30 mins. 150$mhQp{ bq r ^% ]m [ Zc X WY T- R Q# O N J;8 Gz-6"~t)_pDessert StuffIncredible Date Cake (John Hall)(from Roger Leverette)Mix:2 cpboiling water2 cppitted dates, chopped into sixths1 tspbaking sodaCream together;1 cpbutter2 cpsugarAdd the dates and soaking liquid and;4 eggs2 tspvanillaMix;3 cpflour2 tspbaking powder1 tspcinnamon1/2 tspsaltCombine the wet and dry ingredients; bake in well-greased 9x14 pan 40 mins at 350F.To frost, boil 10 minutes;2 cpswater1 cpbrown sugar1 cpcane sugarAdd to the boiling syrup;1 cpminced dates1 cpbutter1 cpchopped nuts 152$mhQp{ bqr ` ]m [ Zc X U T- R O|% M Lr IF G F< D C2 @B < ;U 9 8K 5 3 2 0  -<<)_pDessert StuffCarrot Cake - Uncle GaylordsPreheat the oven to 325 F. and grate the carrots called for below.Beat well:4 eggsStir in these ingredients in order:3/4 cpsafflower oil1 cpwhite sugar1 cp brown sugar1 tspbaking soda1 tspbaking powder1/2 tspsalt2 tspcinnamon1/2 tspnutmeg2 cpsifted white flour1/2 cpchopped walnuts3 cpgrated carrotsTurn into a buttered and papered 9x13 baking pan, bake at 325 F. for one hour.To make the topping, blend together:6 ozcream cheese4 Tbssoftened butterStir in3 cppowdered sugarAdd vanilla and salt to taste. Spread topping on cake as soon as it is cool. 154$mhQp{ bq r ^B [ ZA W# U T  R Q O| M Lr J Ih G F^ C2N @$ > < 9 8K 5LP 1;8L)_pDessert StuffScratch Here and Taste Cheesecake -- Ken & SandyPreheat your oven to 350 Farenheit.Crust: Blend together and pack into a springform;18Zweibach cookies or 1 pack graham crackers (fine grind)1/4 cpmelted butter1/2 cpwhite sugarBatter:Beat 20 minutes at high speed;24 ozcream cheese3/4 cpwhite sugar4whole eggs1 Tbscornstarch1 Tbsvanilla extractPour the batter into the encrusted springform and bake 30 minutes at 350 Farenheit, until thethe middle is firm. Remove from oven and crank the oven up to 500 F.Topping:Mix until smooth8 ozsour cream3/4 cpwhite sugar2 tspvanilla extractSpread the topping onto the cheesecake, and bake at 500 for 5 minutes. Refrigerate thecheesecake at least 4 hours before serving, overnight if possible.This is so rich, it will serve at least 10 people. 156$mhQp{ bq!r ^# [ ZA* X7 W7 U R Q O| M Lr J Ih F<"; DD A @ > < ;w 8KS 6B 32 0'=9)_pDessert StuffOrange Cheesecake (Coop)Crust....Blend thoroughly;1 cpcrushed vanilla wafers (about 25)2 Tbsmelted margarine1 Tbsorange juice1 TbssugarPress evenly on bottom and sides of 9-inch pie pan.Filling....Blend with beater;8 ozcream cheese1/4 cporange juiceBeat in until fluffy;2eggs (well beaten)3/4 cpsugar1 tspgrated orange rindPour into the crust and bake at 350 for 40 minutes, or until knife comes out clean. Cool anddecorate top with orange sections. 158$mhQp{ bqr ^ [ ZA X W7 U R3 M J I$ G Ds B Ai ? <\ ;3" 7=28)_pDessert StuffRhubarb Merangue Pie (Marcy's Gramma)Make a sweetened 9+ inch pie crust (see elsewhere)Mix in large sauce pan;1 1/4 cpsugar1/3 cpHalf and Half2 Tbswhite flour2 1/2 cpchopped rhubarb1/4 tspnutmegBring to a boil, then add;3 egg yolksCook until thick and then pour into baked crust.Beat until light;3egg whites6 Tbsbrown sugarAdd to pie and brown for a few minutes at 375 degrees. 160$mhQp{ bqr ^2 [ ZA X W7 U T- Q O| LP0 I$ G F B6 ?{**}o)_pDessert StuffRhubarb Crisp (Marcy's Gramma)Mix with wire whisk in small bowl;1 egg (beat lightly)1/2 tspvanilla extract3 Tbswhite flour1 cpbrown sugar (packed)Pour this stuff into bottom of 8-inch square pan.Mix with a pastry cutter in a large bowl;1 cpbrown sugar1/2 cpwhite flour1 cp whole wheat pastry flour2/3 cpmargarineSave half of this mix in seperate bowl;To the remainder, add and toss together;4 or 5 cp thinly sliced fresh rhubarbPour this stuff into the pan.Add to the half saved earlier;4 Tbsfinely grated orange or lemon peel2/3 cpOatmealSprinkle this into the pan.Bake for 15 mins at 375 degrees, then reduce heat to 300 degrees and bake until evenlybrowned on top (approx 40 mins more). 162$mhQp{ bq r ^" ]m [ Zc X WY1 T-) R Q# O N J' G( F<% D A @ > < 94" 8K% 4=5 )_pDessert StuffApple Crisp (Paul)Mix with pastry cutter in medium bowl until crumbly;1 1/2 cploose brown sugar3/4 cpwhole wheat flour1 cprolled oats1 tspcinnamon1 tspnutmeg1/3 cpsoft margarineSpread half of this mix in 8x10 baking pan.Mix together;4 cpsliced cored pippin apples3/4 cpraisins or chopped datesAdd to the pan;Sprinkle remaining pastry into pan.Bake for 30 mins at 375 degrees. 164$mhQp{ bq r ^4 ]m [ Zc X WY U TO+ Q# O N L Ih# G Dp%%o)_pDessert StuffXin-ren Dou-fu Almond Gelatin -- Shirley Rasmusen5 tsppowdered unflavored gelatin2 cpwater1 cpmilk1 Tbsalmond extractSyrup:2 cpwater1 cpsugar1/2 cpmilklargecan mandarin orangesSoften gelatin in 1/2 cp water; bring the remaining water to a boil and stir in the softenedgelatin. When gelatin is thoroughly dissloved, stir in the milk and almond extract. Pour thegelatin mix into a shallow pan and refrigerate until set.Mix the syrup and refrigerate until well chilled.Cut the gelatin into 3/4 inch cubes and serve in a large bowl with the syrup.Serves 6. 166$mhQp{ bqr ^ ]m [ Zc W7 T  R Q O| LP= J3) IF9 F1 BM ?6 ! IF F B='Qi)_pDessert StuffFoodaholic Fudge (Kathy at ISIB)---------------- To make bar -------------1/2 cpbutter (= 1/4 lb = 1 stick)1 oz.(square) unsweetened chocolate1 cup white sugar1 cup white flour1 cup chopped nuts (optional)1 tsp baking powder1 tsp vanilla2 eggsPreheat oven to 350. Grease and flour a 13 x 9 inch pan.In large saucepan, melt butter and chocolate.Add rest of bar ingredents. Mix well. Spread in pan.---------------- To make filling -------------8 oz. pkg. cream cheese (softened) **(RESERVE 2 oz.)**1/2 cupwhite sugar2 Tbswhite flour1/4 cupbutter (| stick)1 egg1/2 tspvanilla1/4 cupnuts (optional)6 oz. pkg. chocolate chips2 cupmini marshmallows (or big ones chopped up)Combine 6 oz. cream cheese with next 5 filling ingredients (stop shortof the nuts). Blend until smooth and fluffy. Stir in nuts. Spread over chocolate baralready in pan. Sprinkle with chips. Bake 25 minutes. Sprinkle with marshmallows, bake2 minutes longer.---------------- To make Frosting -------------1/4 cupbutter (1/2 stick)1 oz(square) unsweetened chocolate2 ozcream cheese **I hope you reserved it!**1/4 cupmilk3 cup (1 lb. box) powdered sugar1 tspvanillaMelt the butter, chocolate, cream cheese, and milk. Stir in powdered sugar and vanilla untilsmooth. Immediately pour over marshmallows at the top of the assembled goody andswirl together.Refrigerate. Cut in small squares to serve. 10,000 calories per square inch. 170$mhQp{ bqr ^* [t ZAr X W7 U T- R Q# M9 J- IF7 F. B, Ai ? >_sr < ;U 9 8K 6 t 3r:t 2 r0t 0r0" /  +/ (t '.r %# $$ " ! <! i+t r  t rB E=U))_pDessert StuffCrunchy Granola (Ann Provo)Stir together in a large bowl;6 cpsOatmeal1 cpWheat germ1 cpchopped or sliced nuts1 cpSunflower seeds1/3 cpBrown SugarMix in large measure cup;1/3 cpHoney2/3 cpSesame Oil1/3 cpWater1 tsp Salt1 tspVanilla extractPour liquids onto dry ingredients and toss;Bake in shallow pans 45 mins to 1 hour at 325 degrees;Stir every 10 minutes to prevent burning.Add raisins after cooling.Try using fruit-flavored yogurt instead of milk on granola. 172$mhQp{ bqr ^ ]m [ Zc X WY T- R Q# O N L Ih+ F<6 D) A @; <)-e})_pDessert StuffApple Fritters -- Mitch12 thin slices of peeled apple5 Tbs sugar2 Tbs brandy1 1/2 cups sifted flour1/2 tsp salt1 tsp baking powder1 egg1 cup milk2 Tbs melted butterbutter for fryingSprinkle the apple slices with 4 Tbs of the sugar and the brandy. Set aside.Sift the flour, salt, and baking powder into a bowl. Beat the egg, milk, and melted buttertogether and add to the flour mixture gradually, beating until smooth.Heat a little butter in a large skillet. The next operation must be done quickly. Pour about 1Tbs of the batter into the pan, place an apple slice over it and cover with more batter.Repeat until all the batter and apple slices are used up. Brown on both sides. 174$mhQp{ bq r ^ ]m [ Zc X WY U TO R QE NM J[ IhF F<^ D%3 C2O ?>*9_)_pDessert StuffPie Fillings -- Mitchfor 9-inch pieApple6 cups peeled, sliced apples3/4 cup sugar1/8 tsp salt2 tsp lemon juice1/2 tsp cinnamonBerry4 cups blueberries, raspberries, or blackberries3/4 cup sugar2 Tbs flour2 tsp lemon juice1/8 tsp nutmegCherry2 cans (#2) sour red cherries, drained1 cup sugar1/8 tsp salt2 Tbs flour1/4 tsp almond extractPut your choice in an uncooked pie shell, cover with strips of dough if desired, and bakeabout 40 minutes at 350 Farenheit, until crust is browned. 176$mhQp{ br ` ]m [ Zc X WY UR Q#0 O N L K G F^& D CT A @J =)0 ;: 8&=1h)_pDessert StuffCruchon's Fudge Pie - Tom ThompkinsPreheat oven to 350:Warm to room temperature:6 lrgeggsMelt in double boiler:7 ozbutter6 ozunsweetened chocolateCool the melted chocolate.Beat eggs with:2 2/3 cpsugar1 tspvanillaWhen egg mix is smmoth, beat in the chocolate. Pour into two unbaked pie shells. Fills 8-inch shells very full, a bit shallow in 9-inch ones.Bake at 350 Farenheit for 30 minutes; check for possible early done-ness. 178$mhQp{ bqr ^ [ ZA W U T  P M L. J G}D E4 BI ?Y<*^)_pDessert StuffAlice Briggs Pie Crust -- SueDump these ingredients together and mix by hand until smooth.2 cpwhite flour1 pinchsalt3/4 cpvegetable shortening1/4 cpwaterRoll into a ball, and refrigerate at least 30 minutes.Bake this pie crust at 350 Farenheit until slightly browned.Makes 2 single layer 9-inch pie crusts or one top and bottom.This recipe is unusual in its carelessness of preparation. I first wrote it down from just a listof ingredients and the injunction to refrigerate it. When I showed the recipe to Sue, she toldme I had fancied it up. She just tossed things together and it worked great.I don't see anything special about this list of ingredients; it is within epsilon of the morestandard pie crust that I've made for years. The result is quite amazing however, so I'mswitching to this one. I guess the refrigeration and showing the ingredients who's bossconstitute the only real trick.I've had one other pie crust that was as flaky and delicious; Marilyn Veeman made it from atraditional recipe that is fairly standard except she uses goose grease instead of shortening.P.S. Alice Briggs is apparently a good old fashioned New England grandmotherly type whowins county fair cooking prizes and routinely makes 100+ pot pies for the church bake sale. 180$mhQp{ bqr ^= ]m [ Zc X T-6 Q< M= JU I$4+ GL Ds"; BG Ai5# ? <L ;3^ 8W 63( 3=6)_pDessert StuffClafouti aux Pommes (Apple Flan) (Lance and Linda)Preheat oven to 350 F.Take about 1-1/4 lbs. crisp apples--peel, core, and cut them into lengthwise slices 1/4"thick. You should have about 3 cups. Saute to brown very lightly in 3-4 Tbsp butter, thenlet stand in the skillet for 1/2 hour with1/2 cupCalvados (apple brandy), dark rum, or good brandy,1/8 tspcinnamon, and1/3 cupsugar.Place the following ingredients into a blender jar in the order listed, cover, and blend at topspeed for 1 minute.1-1/4 cupsmilk1/3 cupgranulated sugar3eggs1 Tbspvanilla extract2/3 cupsifted all-purpose flourPour a 1/4-inch layer of batter into a 7- to 8-cup lightly-buttered fireproof (Pyrex or similar)baking dish. Set over moderate heat for a minute or two until a film of batter has set in thebottom of the dish, and remove from heat. Spread the apple mixture over the batter, thenpour on the rest of the batter and smooth the surface with the back of a spoon.Place in the middle position of preheated oven and bake for about an hour. It is done whenit has puffed and browned, and a needle or knife plunged into its center comes out clean.Sprinkle top of clafouti with powdered sugar just before bringing it to the table. Serve warm.[This is high-class French cuisine, and yet with a blender, it's very easy. Its impress/effortratio is the highest of any recipe we know.] [It does not work to prepare this dish at homeand then transport it somewhere. It also does not work to partly prepare it, transport it, andthen bake it. The fluffiness of the batter can be lost easily. -t] 182$mhQp{ bqr ^ [A ZAB X* W7* U T- Q$; O| LP  J IF G F< CA AH @; >O ;UN 9A 8KG 5#< 3:" 2!> 0C4 -><)_pDessert StuffBananas Foster - Sarah / New Orleans Cookbook(a decadent dessert)4 Tbsbutter6 Tbsbrown sugar1/2 tsppowdered cinnamon4 medbananas, sliced lengthwise1/2 cpbanana liqueur1/2 cprum1+ qtFrench Vanilla ice cream (a rich, eggy vanilla)Melt the butter in a heavy skillet, mix in the sugar and cinnamon, and saute the bananasuntil they soften. Pour in the liqueur and half the rum; continue cooking over low heat.Bring the remaining rum quickly to a boil, pour over the bananas, and ignite. Prolong theflambe as long as possible by tipping and swirling the pan and basting the bananas with theflaming sauce (using a long handled spoon). When the flames die, serve the bananas on topof the ice cream, ladling on plently of the sauce.Serves 4 to 6, dependent largely on space available. 184$mhQp{ bq r ` ]m [ Zc X WY U TO/ Q#L OA NZ L)2 K,. I2 F^4 B>' )_pDessert StuffPecan Pie - Ed Birss1 cpbrown sugar1 cpdark corn syrup| cpbutter| tspsalt3eggs| Tbsvanilla2 cppecans, choppedMix sugar, syrup, butter, and salt. Cook until sugar dissolves. Beat eggs until foamy, thenadd the eggs, vanilla, and nuts to the mixture and pour into and unbaked eight inch pieshell. Bake at 325 Farenheit for 30 to 40 minutes.As a variation, some of the pecans can be kept as halves and used to decorate the top, butthe recomended way is as tasty and easier to make. 186$mhQp{ bqr ^ ]m [sr Zcsr X WYsr U R5( Q#S O3 LrA J2 Gz="~o)_pDessert StuffSticky Finger - The Blue Cheer GangThis is good finger food for an authentic dirty-hippie party; it was invented and christened onjust such an occasion. Its name was chosen because it violates the implicit rule that partyfinger food should be neat.It is served as a small table covered with bowls of goodies, a warmer or two of meltedgoodies, and a bowl of ice water for intermediate dips.Place in bowls the following goodies and any others that you like:crushed walnutswhole skinned peanuts and/or cashewstoasted sunflower seedspecan crumbsslivered almondsgrated coconutgrated lemon or orange rindsliced marashino cherriesraisinscurrantscitron (chopped fairly small)dates (chopped small)granolagraham cracker crumbspowdered sugarshaved bittersweet chocolatecrunchy peanut butterhoneycaramel sauce (or cake icing)Keep melted in a warmer:semi-sweet chocolate sauceany other sauce that will harden in cold waterTo make a Sticky Finger, first dip the chosen finger in something sticky, then load it with drygoodies until they have consumed all the stickiness. At this point you can decide that youhave enough already, or loop.If the finger full of dry stuff goes through the hot dip, you can harden it with the ice waterdip to add structural stability to your creation. There are only two subtle hazards to look outfor: 1. If insufficient insulation has been added, you can burn yourself royally using the hotdip. Just use the ice water at the first sign of overheating. 2. Remember that the finger youbite may be your own; the finished product looks like a candy bar, but it has a tenderinterior! 188$mhQp{ bq r ^@ ]mV [ X%1 W77 T B P OZ$ M LP J G F D Ai ? >_ < 9 8) 6 5 1 0n . + *8 (. %S $8# "} Q Q L G T I =O N E=U)_pDessert StuffJill's Avocado Pie - JuanitaThis is a dessert that isn't too sticky sweet... good for chasing a heavy meal.Filling:2 medripe avocados2 lrglemons, juiced14 ozcan of Eagle brand condensed milkCrust:?? cpGraham Cracker crumbs (3/4 pkg)1/4 cpbutter (softened)1 TbshoneyPrepare a 9-inch crust by cutting together the crust ingredients, pressing into an appropriatepan, and chilling. Peel and pit the avocados, and blenderize them with the other filingingredients until smooth. Pour into the crust and chill before serving. Serve with whippedcream. Makes dessert for 4-6. 190$mhQp{ bqr ^O [ ZA X W7 T  R Q O| LP!= J< IF2* GF Gz="~t)_pIce CreamCherry Swirl Ice Cream (Carol M.)An amazingly good thing to do to your plain-jane vanilla icecream is to load it with swirls offruit. The recipe above has room for about a pint of fruit thrown in when the dasher ispulled. Since it can certainly stand more fruit than that, try using at least a quart and servingthe portion that didn't fit in the crank on top of the icecream.Some fruit freezes so hard that it becomes a hassle to eat, so if the fruit you want falls in theinstant freeze category, either serve it on top of the ice cream, or blenderize it into tinychunks.Pit carefully;1 quart fresh bing cherriesBlenderize half and stir into the ice cream when you pull the dasher. Throw in as many moreas will fit. Serve the rest with the icecream. 192%hQp{ bqr ^O ]m*- [M Zc@ W7,5 UO T- Q O| LPL J. GX="])_pIce CreamLotus Cream Ice Cream (Uncle Gaylord)from Mrs. Hiram F. Brandon, Forrest City, ArkansasFor 5 quart freezer, mix;2 qthalf and half2eggs, well beaten1/2 tspsalt2 cpcane sugar2 wholelemons (grate peel, squeeze juice)4 ozlemon juice (in addition to above)1 tspalmond extract1 cpsliced almondsShould freeze in 15-20 minutes with prpoer salting. A good ice cream for when fresh fruitsare not in season. 194%hQp{ bqr `2 ]m ZA X W7 U T- R Q# O Lr#7 J Gz="~m)_pIce CreamCooked Custard Ice Cream (Janet Sweet)For 1 gallon basic vanilla;Mix together in a large sauce pan;2 1/4 cpcane sugar6 Tbswhite flour1/2 tspsaltIn a double boiler (or sauce pan if you want to watch it carefully) scald;5 cpswhole milkAdd the milk to the sauce pan and cook over low heat for10 minutes, until slightly thickened.Beat moderately in a large bowl;6 eggsSlowly beat some of the hot mixture into the eggs, then stir the egg mix into the sauce panand cook for 1 more minute. Overcooking causes custard to separate and produces ascrambled egg flavor in final product. Remove from heat and let it cool. When completelycool, strain to remove lumps or skin.Stir into the custard;2 cpswhipping cream (strain for lumps)2 cpshalf and half4 1/2 Tbsvanilla extractFreeze in a 1 gallon crank.Creme de Menthe Ice Cream (an appropriately decadent dessert for such occasions)Add to the basic recipe;3/4 cpCreme de Menthedashgreen food coloringThis will be slower to freeze, so keep cranking. 196%hQp{ bqr ^ ]m" [ Zc X UJ T- Q8 O|% LP J GD F D D-, C% ? >_ < ;U 8) 4qr% 1 0L . +0 ((=A)_pIce CreamI made the cantalope sherbet with lime peel and juice instead of the lemon called for, and itseemed even better than before; also the peach sherbet should probably have a bit lesslemon flavor if the peaches aren't perfectly ripe (less ripe ones are easier to overwhelm byother flavors). 198%hQp{ br&7 `$2 _ P ]( Z=/)_pIce CreamChocolate Rum Raisin Ice Creamfrom "The Old-Fashioned Ice Cream Cookbook"6 ozunsweetened chocolate3 qthalf and half3 Ccane sugartracesalt2 Tbsvanilla extract3/4 Clight rum1 1/2 CraisinsMelt choclate in double boiler, add some milk to make a paste, then slowly stir in remainingmilk. Scald for one minute stirring. Remove from heat and strain for lumps. Disslove sugarand salt then chill thoroughly. Add the vanilla and rum and crank for a long time (rum is anti-freeze). When firm, remove dasher, stir in raisins, and allow to set until hard.Makes about one gallon. 200%hQp{ bq `r+ ]m  [ Zc X WY U TO Q#= O@ NL LP Ih> E=$u)_pIce CreamBanana Ice Cream - Nancy BrightBeat to smooth consistency;3 lrgeggs3 cpgranulated sugarBlend in the folloeing ingredients;1 smlcan evaporated milk1 13ozcan Eagle condensed milk2 Tbsvanilla extract1 pthalf and half4-5mashed, very ripe bananas2 qtswhole milkMix makes about 1 gallon of ice cream so adjust for your crank. This ice cream is beastwhen frozen quite solidly (hard frozen banana chunks are not too crunchy), so I suggestyou let it set for as much as two hours. 202%hQp{ bqr ^ ]m [ X# W7 U T- R Q# O LrH JN Ih( E=$u)_pIce CreamWatermelon Sherbet - nice guy at Di Martinni'sThis is a perversion of the original recipe; this version is made in an ice cream crank,whereas the original was made in a freezer tray with sporadic stirring. To make any freezertray sherbet, you must include quite a bit of emulsifier to avoid large ice crystals (ie crunchyor icy texture); since an ice cream crank solves this problem mechanically, we can decreasethe egg white and still get a smooth texture in the final product. I generally prefer tominimize the emulsifier as this results in a "wetter" taste; with heavily emulsified commercialice creams I find myself drinking a glass of water afterwards to get rid of the stickiness in mymouth.The reason that watermelon sherbet is not made the same way as the other fruit sherbets isimplicit in its name; watermelon is more watery than the other fruits. In order to concentratemore watermelon flavor in a given quantity of sherbet, we use more fruit and concentratedmilk. Because watermelon is quite sweet and evaporated milk does not have the bite ofbuttermilk, we reduce the sugar 25%. If you suspect your watermelon of being sweeter thanaverage, don't add the last cup of sugar until the rest of the mixture is complete. Taste themix; if it seems a bit too sweet, it will freeze to the right flavor. If it is just right unfrozen, youshould add more sugar before freezing it. My theory about this is that the sweetnesssensors in the human mouth lose sensitivity when almost frozen, but I'm just guessing.Prepare a stiff merangue of4 egg whites1 cpsugarBeat til light and creamy (you can use the "dirty" beater from the whites);4egg yolks{ tspsalt1 cpsugarBlenderize enough diced, seeded watermelon to yield 12 cups puree; add6 Tbslemon juice1-4 Tbssherry (optional)1| tspgrated lemon peel Stir into the puree;1 cpsugarStir the sweetened fruit puree into the eggs a little at a time to make a smooth mixture. Foldin the merangue, then stir in:4 cpsevaporated milkFill the cylinder (past the fill line since this stuff doesn't fluff up as much as ice cream), andcrank as usual. If you are in a hurry and use a sturdy hand crank (or a powerful electric likethe ones made by White Mountain), you can crank this mix beyond normal stiffness andserve it immediately without waiting for it to set.Makes 5-6 quarts. 204%hQp{ bqr ^X ]m< [O Zc)2 XG WY@ U=# TO Q#> O? NY L= K L IY HI F: DG A @J > ;K : 8sr 7  3G 2Y 0 /Osr ,# * 'r'7 % $h  !<Q H 2)+ 3   =S")_p CookiesSesame Ginger Thins -- EmilyIn a small pan over medium heat, brown stirring for about 4 minutes1 cpsesame seedsset aside and allow to cool.Beat together at each stage;3/4 cpsoftened butter2 cpsugar2 lrgeggs1/2 cpmolasses (unsulfured)2 Tlemon juice1/2 tspgrated lemon peel1/2 tspvanillaIn another bowl, mix together3 1/2 cpunsifted white flour1 1/2 tspbaking soda1 Tbsfresh-ground ginger1 tspfresh-ground clovesGradually blend the dry into the wet; when smooth, refrigerate until well chilled (at least onehour).Roll chilled dough into 1 inch diameter balls, roll the balls in the sesame seeds. Place theballs at least 3 inches apart on a greased cookie sheet, and flatten with the bottom of aglass. Bake 10-12 minutes at 350 Farenheit.Makes seven dozen ? 206&hQp bqr ^C ]m [ X W7 U T- R Q# O N J Ih G F^  D  A%: @( <R ;wW 9+ 6 3S=6)_pCookiesPeanut Butter Cookies (Marcy)Beat together thoroughly;2 Cpsbrown sugar2 sticksmargarine (soft or melted)1 tspvanillaBeat in;2 lrgeggsAdd and stir well;1 Cpcrunchy old-fashioned peanut butter3 Cpswhite flour1 tspsalt2 tspbaking sodaOptionally, stir in;12 ozsemi-sweet chocolate chipsUse two forks, alternately soaking one in hot water while scooping tablespoons of dough andmashing them flat with the other. Switch forks when the dough starts to stick. Bake on anungreased cookie sheet for 10-12 minutes at 375.Makes three dozen. 208&hQp bqr ^ ]m [ Zc W7 U R Q O| M Lr IF G  D[ CY A0 >_ :=/ )_pCookiesChocolate Chip Cookies - Mitch1/2 lb butter or margarine1 1/2 cp brown sugar2 lrgeggs2 1/4 cpsifted flour1 tspsalt1 tspbaking soda2 Tbs hot water1 tspvanilla extract12 ozchocolate bits1 cp chopped walnutsCream the butter and beat in the sugar until mixture is smoothBeat in the egg until mixture is light and fluffy.Sift together the flour, salt, and baking soda. Work into the butter mixture.Stir in the hot water, vanilla, chocolate bits, and nuts.Crop by the tsp onto a greased cooky sheet.Bake in a 375 Farenheit oven 10 minutes or until browned.Makes about 4 dozen cookies. 210&hQp bqr ^ ]m [ Zc X WY U TO R QE N> J2 GN D9 Ai+ >=9 ;J 77Q2Z)_pCookiesOatmeal Lace Cookies (Sharon Veach)Stir together with a wire whisk;2 cpmelted butter or margarine2 cpbrown sugar1 tspvanilla extract1 tspmaple flavoringStir in with a big spoon;2 cpflour6 cprolled oats1 tspbaking soda dissolved in1/2 cpboiling water1/2 tspsaltPlace heaping spoonfuls on a lightly greased cookie sheet. Use a fork dipped in hot water toflatten them into circles about 3 inches in diameter and quite thin. Bake at 325 degrees forabout 10 to 15 minutes.Makes a whole bunch ! 212&hQp bqr ^ ]m [ Zc X U T- R Q# O N J@ IhL G D AD=()_pCookiesOatmeal Raisin Cookies (Paul)Beat together;1 cpMargarine1 1/2 cp Brown Sugar1 1/2 cpGranulated Sugar2 tspVanilla2 EggsSift in;1 1/2 cpwhite Flour1 tspBaking Soda1 tspSaltStir in;2 cpsOatmeal2 cpsRaisins1 cpChopped NutsBake in 375 degree oven on greased sheet 8-10 mins.Makes 6 dozen little ones 214&hQp bqr ^ ]m [ Zc  X WY T- R Q# O Lr J Ih G D3 A. >'+z)_pCookiesGreatest Cookies in the Whole World (Amy Levy)1/2 Cpbutter or shortening1 Cpsugar1 egg, slightly beaten1/4 Cp honey3-4 T milk1/4 Cp raisins1 1/2 Cp old-fashioned rolled oats1 3/4 Cp flour3/4 tsp baking soda1/2 tspallspice1/2 tsp cinnamon1/2 tsp saltCream shortening and sugar, then add egg, honey and milk. Continue to cream until lightand fluffy.Soak raisins in hot water for five minutes; drain well. Combine with oatmenal and add tocreamed mixture. Sift flour with the remaining dry ingredients and add to mixture. Mix untilwell-blended. Drop a quarter of a cup at a time onto a lightly greased cookie sheet, leavingat least three inches between each cookie. (A No. 16 scoop works perfectly.) Flatten cookiesslightly.Place on center rack of a preheated 300-degree oven. Bake 12 to 18 minutes. Cookies willbe delicately brown and slightly soft in the center when done,about 4 1/2 inches in diameter.Cool.[Note: The cookies may have to bake for 1/2 hour or more.] 216&hQp bq#r ^ ]m [ Zc X WY U" TO R QE O N; K). I F^"6 DB CT"; A-/ @J =B ;P : 6; 3u=6)_pCookiesDate Pinwheels -- Paul's MomCook in a sauce pan until thickened;1 lbdates, chopped tiny1/2 cpwater1/2 cpbrown sugarWhile the date paste is cooling thoroughly, cream together;1/2 cpshortening1/2 cpgranulated sugar1/2 cpbrown sugarAdd to the mix and beat in;1egg1/2 tspvanillaSift together and blend into the dough;2 cpswhite flour1/2 tspbaking soda1/2 tspsaltDivide the dough in half and refrigerate until thoroughly chilled. Roll each half out on flouredboard to form a rectangle about a foot wide and 1/4 inch thick. Spread evenly with the dategoop and sprinkle with;1 cpchopped walnutsRoll each rectangle up like a jelly roll, wrap in wax paper, and place in the freezer until quitefirm. When solid, slice into 1/4 inch thick rounds. Bake at 400 Farenheit for 8-10 minutes, oruntil lightly browned. 218&hQp bq r ^$ ]m [ Zc W7; U T- R O| M Lr IF' G F< D AM @3( > < 9.3 8K8& 6( 3S=6)_pCookiesMother's Butter Cookies - Carolyn1 cp butter4 Tbssugar1 tspvanilla2 1/2 cp sifted flour (measure after sifting)Red jelly (strawberry, blackberry)1. Cream butter and sugar.2. Add vanilla.3. Mix in flour.4. Take about 1 Tbs dough and roll in palm of hand until round and smooth. Press a holein top with finger.5. Place cookies on greased cookie sheet.6. Bake 10 minutes at 350.7. Remove from oven and carefully put jelly in each indentation.8. Return to oven for approximately 5 minutes.They should be golden, but be careful not to burn bottoms.Suggestion: For recipes calling for butter, Carolyn usually uses half margarine and halfbutter + pinch salt. Cuts down on cholesterol (and it's cheaper). 220&hQp bqr ^ ]m [ Zc- W7" T  R Q O|&3 M Lr* J IhA G/ D: A4% @B <=-ek)_pCookiesFudge Cookies - Tom Thompkins' grandmotherMelt together in a double boiler over very low heat:2 Tbsbutter12 ozsemisweet chocolate (his grandmother used chips)Remove from heat and mix in in order:15 ozEagle condensed milk (one can)1 tspvanilla1 cpwhite flour1 1/2 cp chopped walnuts or pecansMix in more flour if needed to make a moderately stiff dough. Drop the dough by teaspoonsabout 2 inches apart on a lightly greased cookie sheet. Bake about 10 minutes at 375Farenheit, watching for the first appearance of hairline cracks. Immediately remove fromoven and place on a cooling rack (or newspapers: the important thing is to get them off thehot cookie sheet).Makes only 2 dozen, barely enough for the chef and his newly enlarged group of intimatefriends.These cookies are good enough to accomplish miracles like bribing good service from folksas jaded as the waitresses at The Old Waldorff! 222&hQp bq r ^4 ]m [0 X% W7 U T- R" O| O M8 LrT J$7 Ih F< M D A4% @/ ?=*9)_pSauces and SuchMushroom Sauce for Meats (Paul)Saute1 1/2 lbsliced mushrooms3 TbbutterWhen liquid is reduced, lift out mushrooms and add4 Tbbutter1/3 cpenriched white flourCook a few minutes over medium heat, then stir in1 1/2 cpwhole milk or buttermilk1 tsppaprika1/2 tspwhite pepper1 tspsaltStir until smooth, return mushrooms, and pour over meat.Serves 6 well. 224"ahQp{ bqr ^ ]m [ X2 W7 U R1 Q O| M Lr IF8 G j DN)x%j)_pSauces and SuchYogurt (KQED)For each qt of YogurtMix in blender1 qtmilk (at least some fresh)2 Tbspowdered milk2 Tbsgood yogurtWarm mix to 110 degreesDo NOT exceed 130 degreesKeep as near to 110 degrees as possible for 3-8 hoursTighten lids and put in refrigerator. Fruit flavors can be made by adding un-diluted frozenjuice concentrates. 226"ahQp{ bqr ^ ]m ZA X W7 T  R OZ5 L.L JT G6="R)_pSauces and SuchSalsa de Jitomate -- Jack & SunsetSaute3 TbsFinely chopped onion1 medclove garlic (pressed)1 TbsbutterWhen onion is clear, stir in15 ozSpanish-style tomato sauce1/3 cpwater1/4 tspsalt1/4 tspcrumbled oraganoSimmer uncovered for 15 minutes. Makes about 2 1/2 cups.Very good on chile rellenos. 228"ahQp{ bqr ^ ]m [ Zc W7 U  T- R Q# M8 Lr2 H, ^)_pSauces and SuchSalsa de Chili Coban - David CasseresCoban is a town in Guatemala, famous for its small red dry chilis, | to 1 inch long. If youare going to Guatemala (or sending your trusty agents), you should know that these gemsare sold in major marketplaces across Guatemala and are definitely worth getting andhauling home in appropriately immense quantities. They are very tasty, very hot, and have aspecial smoky flavor that comes from being dried over a wood fire.Since you can't get them, substitute some other firey little dry red chili. Try your Mexicanmarket, substitute Chili Japones (also known as Hontaka), or use the tiny Chili Pequin orTepin. The tiny ones require 3 or 4 to substitute for one of the larger ones.At this point, the reader is warned to discount the barbaric sounds which follow in thisrecipe, and recognize as an article of faith that the result is indeed a noble and delicatesauce, even when it is made very hot.The essential implements are a large heavy iron skillet that is capable of withstanding someabuse (it may need to be reseasoned afterwards), and some means of grinding the sauce toa coarse texture. A Mexican molcajete (granite mortar and pestle) is ideal; anyapproximation you think of will probably work. Be forewarned that a blender or foodprocessor will make the sauce too smooth unless you're very careful and somewhat talentedbesides.5 medtomatoes (the best whole ones you can get)5-10 Coban chilis or equivalent (use 5 for mild, 10 for pretty hot)| lrgonion, minced very finejuice of one lime (a lemon is a very poor second best)saltvegetable oil or rendered pork fat for fryingOpen all windows to the cooking area. Place a bit of oil or pork drippings (pork drippingsare better they can withstand high heat) in the pan and carefully toast the chilis until theyare black on all sides (just like Szechuan cooking). Remove the chilis from the pan theinstant they turn black; otherwise the fumes will kill you and all your household. Add a bitmore fat to the pan, turn the heat all the way up, and proceed to burn the tomatoes. Thegoal is to blacken as much tomato skin as possible. As soon as a spot turns black, roll thetomato to some other position, blackening as much of the surface as possible. Continue thisburning, adding small amounts of fat as needed to keep the pan lubed. Do not cook theinsides of the tomatoes any more than necessary, and do not allow them to break open.When each tomato is well burnt, remove it from the pan.Grind the chilis coarsely with the mortar, and dump into a serving bowl. Next grind thetomatoes to a coarse texture, and dump them into the bowl. Add the minced onion and thelime juice. Stir well. Add salt, little by little, stirring and tasting until the salt becomesdetectable, then stop.Serve the sauce at room temperature as a dip (for the hard-core aficionados), or with eggs,meat, or you name it. Especially recommended are Tortas de Calabacita (zucchinipancakes) as a carrier for this sauce.Makes barely enough. 230"ahQp{ bqr ^6 sr ]mB [P ZcQ XB UU T-9 RN O|I MF Lr% IF7% GU F<78H D2" C2Y A >" <9 ;wsr968m6- 3K 277& 0< /-E -"7 ,#)3 *,0 )$2 '; &7 "? !^!7 )7 T (,/ ; &  >Xy8)_p DrinksAlameda House Kickapoo Joy Juice (anon)For approximately 2 gallons of punch, mix1 galrotgut vin rose or pink chablis2 qts ginger ale1 large can of frozen lemonade concentrate1 cp cranberry cocktail1 cp95% ethanol filtered through 1/3 cup activated charcoalNOTE: be absolutely SURE alcohol is not 100%since that requires drying it with benzol and benzolis quite poisonous.Add dry ice to cool and cause a fog around the bowl. This punch is guaranteed not to causeblindness and/or death but fistfights, unwanted pregnancies, and general raucous behaviormust be expected. 232'OhQp bqr ^) [ ZA X# W7 U4T-,R4Q# M., LrP J> Gz="~i)_pDrinksSangria Red (David & Amy)1/5 galdry red wine3 Tbs cognac1 oz triple sec1 oz maraschino juice1 orange, sliced1 lemon, sliced1 peach, sliced1 Tbssugar6 oz club sodaPrepare 24 hours in advance and refrigerate until one hour before use. Add the club sodaat the last minute for maximum fizz. 234'OhQp bq r ^ ]m [ Zc  X WY U TO R OF N$& J=Rm)_pDrinksStout (Bo)Makes 5 US gallons 3 lbs total of malted barley and black patent malt (grains) vary proportions to suit taste, trystarting with 2 light to 1 black. crush grains with rolling pin or coffee grinder.1 can (2 1/2 lbs or so) dark malt extract (EDME SFX or suchlike)approximately 1 oz powdered gypsum (water hardener)As much water as you can get into your pot, up to 5 gal.Cook the whole schmear at 150 F +-5 for 2 hrs. Temp over 160 will kill the enzyme, so becareful.Over about 1/2 hr, gradually raise the temp to boiling and boil the bejeezus out of it for 1/2hr (sterilizes it).Strain liquid into a clean container. If total volume <5 gal, pour boiling water through thegrains (exxtract what goodies you can) to make it up.Put as much as you can back into the pot with 4 oz hops. Boil for 1/2 hr or so. Drain fluidover 1/2 oz hops, the fresher the better.Let it cool to <70 F. Check SG and add sugar (dextrose is preferrable to sucrose) to bringup to 1.0045. If you want to take the trouble to do it really right, boil the sugar up in someof the wort.Add yeast starter, record the SG, cover with plastic bag, let it ferment. Check SG once a dayand "rouse" the yeast if it seems to have settled. When the SG has dropped to 1.020 or less,rack over into a sealable container. Seal with a fermentation lock and leave it until the SGhas stopped going down. Try to keep the temp between 60 and 70.Rack out of the jug, add 1 tsp ascorbic acid (antioxidant) 10 oz sugar, bottle. Should stay inbottles at least 4 weeks. 236'OhQp bqr ^ [J ZAR W@ S3 P8 MY L  HP G[ D//. B5 ?~] =) :R 9HZ 7 4T 3G 1%8 0@ ,@ +W '=B)_pDrinksBlack Death Porter -- CharlieIngredients:8 oz black patent malt (crack the grains)5 galwater2 lbs dark malt extract2 oz cascade hops (reserve 2 Tbs)2-3 Tbsunsweetened cocoa3 lbs dark brown sugar1 pack(approx 7 grams) top-fermenting yeast12 oz corn syrup (welfare if possible)Procedure:Mash the patent malt by adding to the water and slowly heating to boiling. When the liquid isboiling, add the malt extract, hops, cocoa, and sugar. Boil the liquid gently for about 30minutes, keeping the pan covered.Remove the solids from the wort by pouring the liquid through a cheesecloth and funnelwhile still quite hot. Return the liquid to the covered kettle, add the reserved 2 Tbs of hops,and cover until cool.When the temperature has dropped to 95 degrees Farenheit, stir in the yeast. Place thecovered kettle in a warm place and allow to ferment. The scum should be skimmed from thesurface occasionally, and the specific gravity of the brew checked and recorded. The initialspecific gravity when the yeast was added should have been about 1055-1060. When the SGdrops to 1040, rack the stout into a secondary fermenter with an adequate airlock. When theSG reaches 1010, add the corn syrup and bottle immediately.The stout should develop an acceptable head in a week and should be quite good in two.The fermentation proceeds best when the ambient temperature is maintained as near 95 F aspossible without ever exceeding it. 238'OhQp bqr ^ [ ZA X W7 U  T- R Q# Lr IFA GE F<! C L AI @ <L ;UG 9Q 8KT 6@ 5A; 2@ 0Y / # +=>`)_pDrinksNew Orleans Gin Fizz - Jack (New Orleans Cookbook)Blend at high speed until light and airy (about 1 1/2 minutes)1| ozdry gin2-3 tsporange flower water2 largeegg whites5 tspsuperfine granulated sugar|-} tsplemon juice2 ozhalf and half| tspvanilla extract| cpcoarse iceServe at a genuine New Orleans brunch (it's genuine if the brunch lasts all afternoon). 240'OhQp bqr ^> ]msr [ Zc X WYsrsr U TOsr Rsr OOh OW<s)_pAppetizersCurry Dip (Elisabeth Hansot)cottage cheesemayonnaisecurry powderpowdered mustardMix, adding the seasonings until it tastes right.Good for dipping vegetables; low calorie. 242%jhQp bqr ^ ]m [ Zc W71 T ) P!`-)_p bApF bE HELVETICA  HELVETICA  HELVETICA GACHA  HELVETICA HELVETICA  HELVETICA MATH GACHA  TIMESROMAN  HELVETICA;, d UC"9X%!r$t']+-,04f7O:L=K@|BtEwGLiNSdVZ\a/dHhjlCory*C?#6"a`[eT :LRsg!fa`E2rAFy6>Ak~L ~ {p![%!*l-~/$4y7:<4?AxDxFM@PhSiVmXsZA]?`cifhjltwyO}%za.  Kj/~CookbookEven.pressSweet18-Aug-79 15:19:18 PDT