Table of Goodies: [Ivy]Recipe>Index.BravoBreads: [Ivy]Recipe>Bread.BravoBaking Powder BiscuitsAmadamaBoston BrownRyeSourdough Buckwheat RyeWheatberryPumpernickelRussian BlackRye CrackersMexican Spoon BreadCorn SticksWhole Wheat BreadMexican Corn BreadBran MuffinsCheese Main Dishes: [Ivy]Recipe>Cheese.BravoCarciofi alla ParmgianaTorta PasqualinaLucious CrepesSpinach FillingSauce MornayFondue au GruyereMushroom or Chicken Liver FillingCheese FonduePie CrustMushroom QuicheQuiche LorraineAmazing Grace PizzaManicottiRicotta Lasagne SwirlsChile RellenosFettuccine al MarcoPesto Genovese-American Chicken Main Dishes: [Ivy]Recipe>Chicken.BravoTerry-aki ChickenCurry Chicken DivineEnchiladasGinger ChickenChicken & Clam SpaghettiBrunswick StewSesame ChickenStir Fried Chicken LiversLiver PateMeat Main Dishes: [Ivy]Recipe>Meat.BravoBeef EmpanadasBeef StroganoffPicadilloAvocado Burritosaqp$ ^rp$ [ Y Xu V Uk S Ra P OW M LM J IC G Drp% Af ? >\ < ;R 9 8H! 6 5> 3 24 0 /* - , * ) %rp& " !9  /  %    jrp# >  4  h2#WiiiSouth Chinese Dishes: [Ivy]Recipe>SouthChinese.BravoSnow White ChickenSweet & Sour PorkAsparagus BeefPrawns w/ Lobster SauceBlack Mushrooms w/ Bok ChoyIndian Dishes: [Ivy]Recipe>Indian.BravoOrange Curry SoupPotato CurryCarrot CurryMint ChutneySweet Lime ChutneyNasturtium Seed PicklesBanana RaitaSpiced DahlSweet Rice BallsTamarind ChatneyCurried Avocado SoupVeges: [Ivy]Recipe>Veg.BravoTabouliWatercress PotageGuacamoleMushrooms BerserkeleyCrusty Cornbread Bean PieSplit Pea SoupCountry Sun Red Delicious Salad DressingHoney Poppy Seed Salad DressingCitrus SaladChester's Birthday SaladCold Spinach SaladMarinated MushroomsWatermelon Rind PicklesGreen OlivesBlack OlivesSpanakopittaCuban Black BeansZucchini CasseroleStuffed EggplantPotato SaladStuffed ZucchiniRed Beans & RiceChile Relleno CasseroleIcicle PicklesSpanish Rice, Costa Rican StyleTortas de Calabacitas (Zucchini Pancakes)Rice PuddingBurnt Nut SaladTiffany's Bean Pot SoupComprehensive Plum JamDry-Cooked String BeansPotato PancakesAndrea's French Onion SoupJalapeno Jelly&s brp+ ^ ]m [ Zc X Ur p% R Q O| M Lr J Ih G F^ D CT @(rp" < ;w 9 8m 6 5c 3( 2Y 0 /O - ,E * ); ' &1 $ #' !       ) z  p  f  \ 4 q0_vLotus Cream Ice CreamNapolean Ice CreamCooked Custard Ice CreamCreme de Menthe Ice CreamCantalope Sherbert & FriendsChocolate Orange CuacaoChocolate Rum RaisinFrogurtBanana Ice CreamTutti Fruiti Ice CreamWatermelon SherbetCranberry SherbetCookies: [Ivy]Recipe>Cookie.BravoSesame Ginger ThinsGingerbread MenPeanut ButterJam-Filled OatmealChocolate Chip CookiesChocolate ChipUltra Chewy Chocolate ChipOatmeal LaceStandard OatmealOatmeal RaisinChewy OatmealGreatest in Whole World OatmealFresh AppleDate PinwheelsApricot NewtonsMother's Butter CookiesNorwegian CookieFudge CookiesSauces and Such: [Ivy]Recipe>Sauce.BravoHollandaiseMushroomLemonYogurtTofu MayonaiseSalsa de JitomateApricot-Sherry SauceSalsa de Chili CobanYogurt Salad DressingDrinks: [Ivy]Recipe>Drink.BravoKickapoo Joy JuiceKaluhaSangria RedOrange SangriaBo's StoutYeast StarterBlack Death PorterFake ShakeNew Orleans Gin Fizz(s bp ` _ ] \  Z Y W{ U Tq R Qg N;rp% K I H F D Cv A @l > =b ; :X 8 7N 5 4D 2 1: .rp$ * )] ' &S $ #I ! ?  rp$ b  X  N  D : q(_BreadsBaking Powder Biscuits - anonThis recipe is so simple that it can be easily memorized; I thought I had it memorized, butafter a spell of not making them, I wished it was written down somewhere. To help memorizeit, I give it as if I was making a half dozen normal biscuits. Only a hermit makes a half dozenbiscuits, but this makes it easy to multiply for the actual quantity desired.1 cpflour (I really sift it!)1 1/2 tspdouble-acting baking soda1/2 tspsalt1 Tbsshortening1/3 cpmilk Now, to really make biscuits for 6 people, here's what you do:Preheat oven to 450 Farenheit.Sift together:3 cpenriched white flour1 1/2 Tbsbaking powder1 1/2 tspsaltCut in with a pastry cutter (or by hand if none available)3 Tbsshortening (or margarine if you want)When uniformly mixed, stir in1 cpmilkAdd more milk as needed (flours vary widely in this respect) to make a soft dough. Roll itout on a floured board until about 1/2 inch thick, and cut into circles with a drinking glass.Place the circles floured-side-down on a dry, shiny metal baking sheet (dark metal or glasstends to burn the bottoms), and bake at 450 F. for 7-10 minutes, until very lightly brownedon top.Serves about six people, so have them standing around with knives and butter when thebiscuits come out of the oven. 1'hQp bqr ^; ]m1) [_ ZcM W7 U  T- R Q# M> J G F D C ?: >_  ;3 9 6? 4N 3xU 1\ 0n -BU + (J=A)_pBreadsBoston Brown Bread (Charlie)Sift together;1 cpRye flour1 cpYellow corn meal1 tspBaking Powder1 tspSaltStir in;1 cpGraham flour3/4 cpSweet Mollasses1 1/2 cpSour milk or buttermilk1 cpraisins1 cp chopped walnuts or pecansPlace rounds of greased paper in bottoms of 1 lb. coffe cans. Grease the sides and fill2/3rds full. Place on a rack in a large kettle. Add boiling water to 1/2 height of the molds.Cover kettle and boil gently for 3 hours, adding water as it boils away. When finished boiling,place in 400 degree oven for a few minutes to dry off the tops. Remove bread from cansimmediately.Makes three loaves. 3'hQp bqr ^ ]m [ Zc X U T- R Q# O N Ih> GA F^<# DV CT @(l <>-C)_pBreadsSourdough Buckwheat Rye -- Paul Stir together in small cup;3/4 cpwarm water3 Tbsbrewers yeast1 Tbswhite sugarMix in large bowl with eggbeater;1 1/3 cpSourdough starter (extra sour is best)1 cpPlain yogurt1/2 cpMalt extract (with or without hops)4 TbsSafflower oil3 TbsCarraway seedsStir into the liquids;the yeast mixture from above6 cpswhole wheat flour1 2/3 cpBuckwheat flour2 1/2 cpDark rye flour2/3 cpGluten flour2 TbsSaltKnead until elastic,add Gluten flour if needed; roll out very thin with rolling pin, then roll uplike a jelly roll; Allow to rise in a warm place until almost double in bulk (about 1 1/2 hr)Bake about 50 mins at 350 degrees.Makes two large loaves.To double this recipe, make the slow version below;Mix the day before baking;1 cpSourdough starter2 cpwhole wheat flour2 cprye flour2 cpwaterStir and leave lightly covered overnight at 70 degrees.Use this sour batter instead of the starter and adjust all other ingredient quantities,remembering to cut down on liquids somewhat.Makes four loaves, but is especially nice as approx. 20 large dinner rolls (small loaves really) 5'hQp bqr ^ ]m [ Zc W7! U T- R Q# O LrJ Ih G F^ D CT @(T >= ;w" 9 63 3 2 0 /  - ,7 (/ ( 'P, $$XN =IG)_pBreadsPumpernickel Bread (WD magazine)Sift together;9 cpenriched flour3 cprye flourIn a lrg bowl, stir together 2 cups of this mix with;2 Tbssalt1 cpwhole-bran cereal3/4 cpyellow corn meal2 pckactive dry yeastCombine in a sauce pan and heat to 125 degrees;3 1/2 cp water1/4 cpmolasses2 ozunsweetened chocolate1 Tbsbutter or margarineStir liquids into bowl of dry stuff, then add2 cpseasoned mashed potatoes (instant OK)1 cpflour mixture (from first step)Mix well, adding2 tspcaraway seedenough of flour mix for good doughTurn out onto floured board and let rest covered for 15 minutes. Knead until smooth andelastic (about 15 mins). Allow to rise until doubled. Punch down and let rise for another 30mins. Punch down, divide into 3 loaves, place in greased 8-inch round cake pans. Let rise 'tildoubled. Bake at 350 degrees for about 50 mins, remove from pans, and cool on wire racks. 7'hQp bqr ^ ]m [ X5 W7 U T- R O|/ M Lr J Ih F<- D C2 @ ><" 97! 8K5( 6J 5A=v 1=8*)_pBreadsRye Crackers (flour pack)Blend together;4 cpRye flour1/2 tspsaltCut in with pastry cutter1 cpbutterStir in;1 cpmilkKnead thoroughly, roll very thin on a floured board; cut into squares or rounds. Brush withwater and sprinkle on salt. Bake on greased sheet at 425 until lightly browned. Makes sixdozen medium crackers. 9'hQp bq r ^ ]m [ X W7 T  R OZA M[ LPF H=!T)_pBreadsCorn Sticks - corn stick pan packagePreheat oven to 425 Farenheit; Grease cast iron corn stick pan and preheat it as well.Mix in a bowl;1 cpyellow corn meal1/2 cpwhite flour1 Tbssugar1/2 Tbsbaking powder1 tspsaltCut in until well blended;3 Tbssoft shortening or bacon greaseBeat until smooth;1 lrgegg1 cpbuttermilkMix the wet and dry ingredients very briefly. Place the hot stick pan on an insulator andpour the batter in quickly, filling 3/4 full; do not keep it out of the oven longer thannecessary. Bake at 425 Farenheit for about 15 minutes. Sticks should be very crisp andlightly browned on the outside, and soft and crumbly on the inside. Remove from stick panby banging the pan against a wooden counter or somesuch. Serve with butter. If you aremaking multiple batches without multiple stick pans, be sure to preheat the corn stick pan atleast 10 minutes between batches.Makes about one dozen corn sticks. 11'hQp bq r ^ [7 X W U T  R Q M LP I$ G F B< AiS ?L >_7# <.* ;U] 9! 6" 31=6)_pBreadsMexican Corn Bread - New York Times Natural Food Cookbook1 c.stone-ground whole wheat flour1 c.stone-ground yellow corn meal4 tbaking powder| tsea salt| tchili powder{ c.non-instant dry milk solid{c.honey2eggs lightly beaten| c.oil| c.milk{ c.finely chopped onion2 Tchopped pimiento{ c.diced green pepper2 Tchopped jalapena chilesPreheat over to 425". In a bowl, mix the flour, corn meal, baking powder, salt, chili powder,dry milk. Add the rest of the ingredients, mix to moisten. Turn into oiled 8" baking pan.Bake 20 min or until done.6 servingsCaution: as written, this recipe is a flame-out. 13'hQp bqr' ^  ]m  [ Zcsr Xsr WYsr  Usr TO Rsr QEsr Osr N; Lsr K1 Hsr6 FV D A >0^ ;0>.)_pCheese Main DishesCarciofi Alla Parmigiana (KQED)Cook in big skillet until transparent;1Bermuda onion sliced very thin4 Tbsolive oilAdd to skillet;6 cpcherry tomatoes, mostly smashed2 tspsalt (maybe more to taste)Simmer this on low heat for about 20 mins. until thick sauce consistency and somewhatdarker.Meanwhile, prepare6 med.artichokesBreak off outer leaves until they snap loudly. Cut off the bottom of the stem and peel theexposed layers upward to expose the heart. Cut off about 1/3 of the top of the remainingleaves, then trim around the base of these leaves, removing still more. Slice the exposedheart into quarters; remove the choke part in the middle. Finally, slice the remaing quarters1/8th inch thick.Soak these in juice from2lemonsPrepare slices for frying by drying and dipping in1 1/2 cunbleached white flour5 lrgeggs well beatenHeat hot enough that a drop of egg fries instantly;1 1/2 Qtfrying oil Fry the slices until golden brown, remove and drain on paper.Slice thin or grate coarsely;1 lbMozzarella cheeseAssemble in an oven-proof casserole; a layer of sauce, a layer of fried artichokes, a layer ofsauce, and a layer of cheese. Repeat until all ingredients are used up.Cover with a mix of1/2 cpfine grated parmesan1/2 cpunseasoned bread crumbsBake at 375 degrees for about 20 mins, or until cheese melts and crumbs are toasty brown. 15!&hQp{ bqr ^& ]m [ X W7 U R*+ Q M LP I$V GC FQ DL C ? >_ ;32 9  8) 43 3x 0L= -  +  (o^ &G # "9   RN =O)_pCheese Main DishesLucious Crepes (JC)Add to blender jar in the following order;1 cpmilk1 cpwater4 eggs1/2 tsalt2 cpsifted unbleached white flour4 Tmelted butterCover and blend at highest speed for 1 min. Scrape sides free of adhering flour and blendfor 2-3 more seconds. Cover and refrigerate at least 2 hours.If some blanched spinach is available, blending a few tablespoons into the batter will makethe crepes bright green and will make them somewhat easier to handle.Use about 3 Tbs of batter for each crepe. If the first crepe appears too heavy (more than1/10th inch thick), beat in a Tbs of water. If next crepe is still too thick, repeat untilsufficiently thin.Makes about 20-24 crepes 8 inches in diameter.For Whole Wheat Crepes, use these ingredients;3 Eggs2 TbsWhole Wheat Pastry Flour1 Tbswater1 Tbsmilk1/8 tspsalt4 Tbsvegetable oil 17!&hQp{ bq r ^* ]m [ Zc X WY U R3' Q#= MF LrE IFZ G$6 F< C. >_. ;3 9 8) 6 5 3 N 0'=9)_pCheese Main DishesSauce Mornay (JC)Cook together slowly for 2 minutes without coloring;1/4 cpflour4 TbutterAway from heat, beat in;2 1/2 cboiling milk1/2 tsalt1/8 tpepper1/8 tnutmegBoil, stirring, for 1 minute.Reduce to simmer and stir in;1/3 cpcream4 ozcoarsely grated swiss cheeseIf sauce must be held for more than a few moments, sprinkle some of the cheese on top toavoid the formation of a film.Makes 3 cups. 19!&hQp{ bq r ^4 ]m [ X W7 U T- R O| M Lr J GC F< C  ?=*[o)_pCheese Main DishesMushroom or Chicken Liver Filling (JC)Saute1 T butter1/4 lbdiced mushrooms or chicken liversSeason to taste, substitute for half of the cheese in recipe for cream filling with swisscheese) 21!&hQp{ bq!r ^ ]m [! XN W7 S=46)_pCheese Main DishesPie Crust (Paul)For one large 9 inch pie crust, mix with pastry cutter;1 1/4 cp flour (unbleached white or whole wheat pastry)1/2 tspsalt1/3 cpshorteningIf for desert pie, cut in;4 Tbsbrown sugarToss lightly with a fork while adding3 Tbscold waterRoll out between two pieces of wax paper. Mold to fit a pie pan or spring form; perforatethoroughly and weight the crust with another pan or some dry beans. Bake at 425 for 10mins. 23!&hQp{ bqr ^7 ]m/ [ Zc W7 U R% Q MJ LP$2 J GX="`)_pCheese Main DishesQuiche Lorraine (Marcy)Fills a 9-inch pie crustFry til crisp6slices of baconDrain on paper and crumbleScatter on bottom of pastry shellIn medium bowl beat together3eggs1egg yolk1/2 cpmilk1 cpheavy cream1/2 tspsaltdashpepperpinchnutmegStir in2/3 cpSwiss Cheese (finely grated)Pour carefully into shellBake 35-40 mins at 350 degrees 25!&hQp{ bqr ^ [ ZA X W7! T  R Q O| M Lr J Ih F< D A @\ <-ep)_pCheese Main DishesManicotti -- JanPrepare about 16 ounces of your favorite tomato-based spaghetti sauce; Jan recommendsLawry's packaged mix using Marina Sauce for the tomato sauce it calls for. Boil in a large uncovered pot of water until softened but not yet done:24Manicotti noodles (Stuff-A-Roni)Meanwhile mix thoroughly:1 pintricotta12 ozmozarella cheese (diced or grated)6 ozgrated parmesan2raw eggs12 ozchopped spinach1 Tbschopped fresh parsleydashsaltdashblack pepperpinchfresh-ground nutmegUsing a funnel and any help you can get, stuff the slippery noodles with the filling. Theamount of filling specified should load 16 noodles nicely; the surplus was included fornormal breakage in handling. Place the filled noodles on their sides in a baking tray withsome sauce in it; cover with the remaining sauce and a sprinkling of parmesan cheese.Cover tightly with foil and bake at 350 Farenheit for 30 minutes.Remove foil and bake about 15 more minutes.Serves six nicely. 27!&hQp{ bqr ^(- ]mK ZAG X U T  R" Q O| M Lr J Ih G D K C2'0 A8" @(> <A ;w+ 8K 4=5 )_pCheese Main DishesChile Rellenos -- Cietha 2 cansOrtega brand whole chiles [approximately 6 in can]3/4 lbMonterey Jack (or longhorn cheddar)4 eggsseparated [use approx. 1/3 the number of chiles]flouroil to thoroughly cover skillet bottom [about 1/8 inch deep] Cut the cheese into skinny strips and stuff into chiles. Roll each stuffed chile in flour and setaside. While oil is heating in skillet (use high heat), beat the egg whites until stiff, then fold inbeaten egg yolks and about 2 TBS flour. When oil is ready, quickly dunk each floured chileinto the batter holding onto it with a pair of forks or tongs. Coat it thoroughly and put it inthe pan. Turn once. They cook very rapidly and are best when hot. Drain on paper andserve instantly. Supply some sort of sauce for topping. Serve with refried beans and rice.Serves four very well. 29!&hQp{ bq r ` _, ] \ (ZY< W{ U TqP RQ Qg[ O@ N]8 L7 KS I" FN C/=&z)_pCheese Main DishesPesto Genovese-American - Mitch1/2 cp olive oil2 medcloves garlic2 tsp crumbled dry basil3 Tbs sunflower seeds1 tsp salt1/4 tsppepper2 cp firmly packed parsley clusters (not stems)1 cp freshly grated Parmesan cheese1 lb linguineIn covered blender, blend on high speed until smooth the oil, garlic, and basil. Let stand 15minutes for flavors to mingle.Gradually add, with blades spinning, inner cap removed, and blend until smooth: thesunflower seeds, salt, and pepper. 31!&hQp{ br ^ ]m [ Zc X WY U* TO R N=! L Ih7 G" G="\y)_pChicken Main DishesCurry Chicken Divine - LindaBoil uncovered for 45 minutes;3whole chicken breasts1sliced carrot1 smlonion chopped1 tspsaltDrain and bone the chicken; cut into quarters.If chicken is cooked in advance, leave it in the juice until time to finish the recipe.Cook until almost tender and drain;2 10 ozpacks frozen brocolliHeat oven to 350 F. Arrange brocolli and then chicken in a greased 2-quart casserole.Combine lightly in a bowl;1 10 ozcan cream of chicken soup2/3 cpmayonaise1/3 cpevaporated milk1/2 cpgrated cheddar1 tsplemon juice1/2 tspcurry powderPour the sauce over the chicken.Mix and sprinkle over the sauce;1 Tbsmelted butter1/2 cpdried bread crumbsBake the whole mess about 30 minutes. 33 hQp{ bqr ^ ]m [ Zc X U. T-K Q# O| LP8 I$ G F D C A @ < 9 8) 6 3x% 0<9)_pChicken Main DishesGinger Chicken with Beans -- JedMix2/3 cpflour1 tsp thyme1/2 tspsage Dust over4 lbschicken meatFry well done in6 TbsbutterMeanwhile, Fry in butter2 small onions sliced thin6 medpotatoes (diced)Toss all of above in large casserole and add2 packs frozen French cut green beans1 smallpack of sliced almonds1 medginger root shaved3 cps waterBake at 350 degrees for 15 minutesServes 6 well. 35 hQp{ bqr ^ ]m [ Zc X WY U R Q# M Lr J G, F< D C2 A >" ;U  7#2)_pChicken Main DishesBrunswick Stew -- PaulPressure cook or boil until collapsed;1whole chicken, about 3 lbs.When the chicken is done, lift it out of the broth to cool. Skim as much of the fat from thebroth as possible; you need 6-8 cups of broth, with one whole chicken worth of flavor in it.Bring the broth back to a boil and add:1/4 cpdiced raw bacon1 cpchopped green onions2 cpchopped whole tomatoes2 cpdiced whole potatoesWhile the veges boil, bone the chicken and remove all skin. Chop the chicken meat into bite-sized or smaller pieces, and return it to the broth.Add the last two vegetables, timing them for proper serving time.2 cpfresh baby lima beans (12 minutes before serving)2 cpfresh sweet corn kernels (5 minutes before serving)Season to taste, starting with these ingredients;3 TbsWorcestershire sauce2 tspsalt1 tspfresh ground black pepperThis is a thick stew; it can be served in bowls like chili or on top of toast. It is the traditionalsouthern answer to dealing with a tough chicken, because the meat is boiled until it fallsapart. When fresh veges are not in season, frozen beans and corn and canned tomatoescan be substituted. This recipe serves about six. 37 hQp{ bq r ^& ]m ZA;" X\ U' T  R Q O| LPS J4 GA F, D. Ai1 ?  >_ < 9N 8); 6A 52 1=8L)_pChicken Main DishesStir Fried Chicken Livers -- RonWash and cut in half;2 lbschicken liversIf there is any fat with the livers, trim it and add to the cooking oil later.Marinate for at least an hour in;3/4 cpdry red wine1/2 cpsoy sauce3/4 cpbread crumbs3 tsppoultry seasoning (sage, etc.)1 tsp saltdashfresh-ground black pepperSaute in a wok;2 largeonions, sliced into rings2 Tbsoil for fryingWhen onions soften, add3/4 lbtiny mushrooms, sliced in halfStir fry until mushrooms are partially cooked, then add the livers and the marinade, turn upthe heat, and cook rapidly until livers are no longer pink and the liquid is reduced to asauce. Add more oil if livers try to stick to the wok. Serve with rice. Makes about 6servings. 39 hQp{ bqr ^ ]m ZAN W! U T  R Q O| M J IF G D C ?B >_> <B ;U 7=2)_pMeat Main DishesBeef Empanadas -- PaulTo make the filling, use a pressure cooker to reduce to shreds;2 1/2 lbcheap beef (add more weight if bone is in)While the beef is being subdued, prepare the crust as follows.Sift together;3 cpflour1 Tbsbaking powder1 tspsaltBlenderize or grind and toss in;2 tspanise seedsCut into the dry ingredients;1 cpshorteningAdd until the right consistency for rolling out;2/3 cpmilkKnead the dough on a floured board until smooth, then roll out to 1/4 inch thickness andcut into 4 inch diameter circles.Now that the beef has had about an hour to fall apart, take out the bones, all chunks of fatand connective tissue, and excess liquid, and simmer while stirring in;2 Tbstomato paste (or any other source of tomato)1 medclove garlic1 Tbshot chili powder(if you can't get New Mexico, add some cayenne to mild chili powder)1/2 tspcumin1/2 tspblack pepperWhen liquid is almost gone, stir in;1 smallcan diced green chilis1 smallcan chopped black olivesSimmer away the last of the liquid, and set the filling aside to cool. Preheat oven to 450Farenheit, and grease two cookie sheets. Place about one heaping tablespoon of filling ineach circle of dough, and pinch the edges shut all around (this is when you'll wish you reallyhad boiled away the liquid). Place the empanadas on the baking sheet with the pinched sideup; if you want them to be fancy, you should brush them with a little egg white at this point.It does make them look nice, but any spilled on the baking sheet burns horribly.Bake the empanadas for 12 to 15 minutes at 450, until the thin edges start to brown. Thisrecipe serves about eight people, at two empanadas apiece. These things are remarkablyfilling, so serve as a main dish with something light. 41"RhQp{ bq r ^? ]m% ZA> W U T  R OZ M J I$ E0 Ds AG: ?! </- ;G 9& 8 6 4D 3x 1 .$ -B + (V ' .+ %? $E "}X P Q G(. 6 O>R)_pMeat Main DishesPicadillo (from Spain) -- Marcy3 Tbsolive oil2 lbsground beef1 cpchopped onions2 lrgcloves garlic (pressed or chopped)3 med tomatoes; peeled, seeded, and chopped(or 1 cp drained canned tomato)2 medapples; peeled, cored, and chopped1/2 cpblanched slivered almonds1 smallcan hot chili peppers (diced and maybe seeded)1 smallcan mild diced peppers3/4 cpraisins2 dozenstuffed green olives, sliced thin1/2 tspground cinnamon1/2 tspground cloves1 tspsalt1/2 tspfresh ground black pepperHeat 2 Tbs of the oil in a deep, heavy skillet. Brown the meat; stir in the onions and garlic.Reduce heat and cook at moderate temperature for four or five minutes. Add all remainingingredients except the almonds. Simmer uncovered for 20 minutes, stirring occasionally. In a small skillet, brown the almonds in 1 Tbs of oil for two or three minutes. Drain andsprinkle on the picadillo just before serving.Can be served with rice or as a filling for tomatoes, bell peppers, or taco shells. Deliciouswith fried flour tortillas. With flour tortillas, figure on two per person; in this form, recipefeeds about 6 people.A note on the peppers; using the whole hot peppers in the quantity specified creates a veryhot picadillo; for a less firey result, I remove the seeds before dicing the hot ones. If youdon't already know how hot you want it to be, I suggest seeding and dicing a few peppers,stirring them in, and tasting the results. You can always add peppers, but you can't removethem. 43"RhQp{ bqr ^ ]m [ Zc XWY U TO R+ QE O N;! L K1 I H' DX CvF A'1 >5% =@. :S 8;% 7  3V 2Y O 07" /O!: - *W=?)_pMeat Main DishesChoriza (Mo)Combine with hands;1 lbhamburger meat1 lbpork sausage3 medcrushed garlic cloves1/2chopped small onion1/2 tspground comino1/2 tsporegano liso1/2 cpvinegar1 1/2 ozChili powder(1/2 bottle Gebhardt)2 tspsalt1 tspblack pepperRefrigerate for a few hours to blend flavorsSpices are ground with a mochateServe fried with eggs as Huevos Rancheros 45"RhQp{ bqr ^ ]m [ Zc X WY U TO R QE O N; K, G D)n AD(y)_pMeat Main DishesCurry Powder (Marcy)Grind together with mortar and pestil2 tspCoriander2 tspCardoman1 tspcinnamon1 tspginger1 tspCumin1 tspBlack Pepper3 tspTumeric1/2 tspCayenneBest when freshly ground;Store in tightly sealed jar. 47"RhQp{ bq r ^% [ ZA X W7 U T- R Q# M Lr H U)_pMeat Main DishesAlice's Restaurant Chili (Marcy)In bacon fat or oil 1/2" deep, saute til soft;3 medchopped onions3 medchopped green bell peppers3 largepressed cloves garlicIn another pan brown;2 lbsground or shredded beefDrain meat, combine with veges in large pot and add;2 16 ozcans tomatoes (don't drain)1 6 ozcan tomato paste4-8 Tbschili powderAdd while simmering at least 30 minutes to thicken;1 Tbssugarcracked black pepper1 tspcumin1 tspbasilpinchcayennepaprikabay leaves chili sauce to taste (optional)Just before serving add;2 16 ozcans kidney beans (drained)Serve with chopped onion on top of rice.Stuffs 6 pretty thoroughly.[This ends up sweet. Try it without the sugar. -t] 49"RhQp{ bqr ^. ]m [ Zc W7 U R4 Q O| M J3 IFG F< D C2A@( > ;w 9 6( 5A 23 .'v;V)_pMeat Main DishesMousaka Dubrovnik (Moe)To prepare meat filling, saute lightly in a large frying pan:4 Tbsbutter3 largeonions, chopped fine1 clovegarlic, pressedMix together in a bowl:1 lblean chopped lamb1/2 lbground lean pork1/2 lbground lean beef2 whole eggs1/2 tspsalt1/4 tspfresh ground black pepper1/4 cpfine dry bread crumbsAdd meat mixture to the onions and stir over low heat til meat is crumbled and lightlybrowned.Peel and cut into 1/2 inch thick slices:3 medeggplantsSprinkle the slices with salt and drain for 15 minutes. Dust each piece with flour and dip ina batter of5 eggs, lightly beatenBrown a few slices at a time in hot vegetable oil.Line a shallow 3 1/2 to 4 quart casserole with a layer of the eggplant slices, then alternatelayers of meat and eggplant til all is used up. Be sure that the top layer is eggplant.In a small saucepan, melt4 TbsbutterBlend in and cook lightly:6 Tbswhite flourStir in and cook (stirring constantly) until thick2 cpmilk1/2 tspsalt1/8 tspnutmegMix some of the hot sauce into3beaten egg yolksand beat back into the sauce.Pour the sauce over the eggplant and bake the whole schmear at 375 Farenheit for onehour. The finished casserole can be held for several hours in a warm oven. Cut into squaresand serve with a dollop of sour cream on each. 51"RhQp{ bqr ^= ]m [ Zc W7 U T- R Q# O N L Ih0& G D( C2 @7' > < 92 6] 5D 1 0n -B + (2 '  % $  Q  A 4' . #=U)_pMeat Main DishesAvgolemono Sauce (Marcy)For Dolmades makes 1 1/2 cups.4 medegg yolks1 lemonlemon juice1 cpcooking liquid from grape leavesBeat the egg yolks well with a rotary beater. Add the lemon juice, then add the cookingliquid, still beating like crazy. 53"RhQp{ bqr ^ [ ZA X UO T ! P=`D)_pMeat Main DishesCreole Jambalaya - Sarah / New Orleans Cookbook2 Tbsbutter4 cpchopped onion2/3 cpchopped green pepper1/3 cpthinly sliced green onion tops1 Tbspressed garlic2 Tbsminced fresh parsley1 lblean pork, cut into 3/4 inch cubes1 cpfinely chopped baked ham6 Louisiana Hot sausages sliced 1/2 inch thick(L.A. hots are hard to find in the Bay Area; JJ&F carries them)1 1/2 cplong grain white rice3 cpbeef stock (or from boullion cubes)2 1/2 tspsalt (less if you use boullion cubes)1/4 tspfresh ground black pepper1/8 tspcayenne1/2 tspchili powder2 medwhole bay leaves, crushed1/4 tspdried thyme1/8 tspclovesMelt the butter in a heavy 8-quart pot or kettle; add the vegetables, parsley, pork, and ham;stir often over low heat for 15 minutes or until lightly browned. Add the sausage andseasonings; cook and stir for another 5 minutes. Stir in the rice and beef stock and raisethe heat to a rolling boil. Reduce heat to simmer, cover the pot, and cook 45 minutes,uncovering occasionally to stir. Uncover the pot and raise the heat somewhat for the last 10minutes to let the rice dry out. Stir constantly to avoid sticking. Serve immediately to sixpeople. 55"RhQp{ bqr ^ ]m [ Zc X WY U TO R#QE? O N; L! K1 I H' F E C @lN >J =bB ;E :X)4 83* 7N 3=6)_pMeat Main DishesBeef Teriyaki - MarcyThis is a quick dish; recommended for occasions when time is short.Marinate for 1 hour at room temperature:} lbsirloin, cut in thin cross-grain strips4 Tbssoy sauce1 Tbssugar1 medclove garlic, crushedChop and set aside:3 lrgcelery stalks (cut in thin diagonal slices)1 lrgbell pepper (cut into half-length thin strips)5 lrggreen onions (slit in half, then cut to 2-inch strips)keep about 1 onion of this seperate from the rest of the veges.8 medmushrooms (slice thick or cut in eighths)Brown quickly over high heat using minimal oil:the meat (drain the marinade first)1 tspthinly shaved and chopped fresh ginger rootone of the green onions prepared earliersprinklefresh ground black pepperRemove the meat, add the marinade to the pan, add the veges, then the meat on top of thewhole mess. Cover and steam over low heat 3-4 minutes, just enough to barely cook thevegetable while retaining crispness. Serve immediately over rice.Serves 3-4. 57"RhQp{ bq r ^C [( ZAsr X W7 U R Q% O|* M1Lr? J G/F^# D%CT( A >Q =F ;B 8m  8&=1)_pFishButterfish with Vege Sauce - Barbara ButterworthMake sufficient marinade to cover your fish, use roughly these proportions:1-2whole lemons of juice1-2 cpwhite wineMarinate in refrigerator for at least 6 hours2-3 lbsfilet of butterfishPrepare a sauce by simmering for several hours1 medcan tomato juice1 inchfresh ginger, sliced paper thin or grated3 medcloves garlic, pressed1 tspcumindashcinnamon, cloves, whatever else you want1/2 medbell pepper, choppedWash and slice1 lbmushroomsStart to broil the fish in a baking pan with some of the marinade in the bottom. When thefish is partially cooked, add the sliced mushrooms. Return to the oven and broil some more.When the fish is nearly done, pour the tomato sauce over it and bake it for 5 - 10 minutes. 59(MhQp bqr ^K ]m [ X- W7 T . R Q$ O| M Lr( J G F< C L A> @3( <>-e)_pInvertebratesShrimp Creole -- Emily1/3 cpbutter1/4 cpwhite flour1 1/4 cpchicken or beef consumme (canned ok)2 Tbsbutter1/2 cpchopped onion1/2 cpchopped green pepper2 crushed garlic cloves1/4 cpminced parsely8 ozcan tomato sauce1/2 lbmushrooms1 slice lemon1 TbsGumbo fileseveral dashes Tabasco Sauce1 bay leaf1 lbraw cleaned shrimp (in case of poverty, make substitutions)Melt the butter over medium heat, stir in the flour, and cook til lightly browned. Removefrom heat, add the consumme, blend well and cook until slightly thickened. Set aside.In a skillet, saute lightly in the remaining butter the onion, pepper, garlic, parsely, andmushrooms. Add the lemon, Tabasco, bay leaf, and prepared sauce. Simmer for 20 minutes.Add the raw shrimp and cook five more minutes, just enough to pinken their cheeks.Remove from heat and allow an hour for flavors to swap around.Just before serving, bring creole quickly to a boil and serve hot on white rice.If dire poverty drove you to substitute cooked frozen or canned shrimp, you'll notice therecipe never told you when to put them in. You really shouldn't, but rather than throw themout, add them just before serving lest they should be further overcooked than they werewhen you got them.Serves 4-6. 61$MhQp bq r ^ ]m [ Zc X WY U TO R QE O N; L K1 I8 F4& D G A7$ @JL >D =@> :P 6J 5cF 3 J 2Y /-  +=>>)_pInvertebratesGarden Snails to Escargot -- P.A. Times + PaulTo eat backyard snails, follow simple preparation;Don't use snail poison. If you have already, wait at least six weeks before collecting snails.Collect them at any stage from pea-sized (about 10 days old) on up. Keep them in a fine-mesh cage and feed them lettuce and cornmeal until they are mature (1 to 1 1/2 inches indiameter). This is a good size because they grow this big fairly fast and smaller ones are notworth the trouble of shelling for their scant meat. If you can't wait, be prepared for lots ofdrudgery dealing with little ones.Purge the snails of any off-flavors from previously eaten food. Place 1/2 inch of dampcornmeal in the bottom of a clean plastic or metal garbage can. Add the mature snails andcover tightly with a wire or net top which allows ventilation and observation, but keeps themcaptive. Keep the can in the shade and change the cornmeal every other day to prevent itfrom souring. The snails will eat the cornmeal and then climb up the sides to rest. Whenchanging the cornmeal, discard any conspicuously inactive snails. Keep the snails in thepurger for at least 72 hours before eating them. Any snail that fails to climb the walls is nothealthy enough to eat. If more than a few of your snails flunk the wall climb, consider thepossibilty that your neighbors have been poisoning them; I wouldn't chance eating any fresh-gathered (not raised from pups) snails that showed a large number of inactive ones; rumorhas it that they do migrate a bit.Wash the snails in cold running water to remove the cornmeal and then blanch them byplunging into boiling water. Add a bay leaf, reduce heat, and simmer for 15 minutes. Thewater will foam, so watch out for boilover. Drain snails in a colander until cool enough tohandle. Pick the meat out with a toothpick, nut pick, or pointed knife. My experience withthe beasties is that they tend to tear rather than pulling neatly out of the shell. The solution Iused was to break the tip of the shell, allowing in air to displace the meat. It might also helpto cook them less while in the shell, so that natural toughness will keep them together duringshelling. If you do the quick boil, simmer longer later.Remove and discard the gall; this is the dark-colored organ about 1/4 inch long near the tailend of the body (where the shell is attached). Wash the meat several times in running water.If the meat is to be frozen, now is the time to do it.Prepare the shells for fancy service. If your snails seem to have very thin shells, it is anindication that they have been growing very rapidly (devouring your lush garden, no doubt). Idon't mess with the thin shells; they break too easily, adding crunch to the snails. Boil themempty for half an hour in water containing 1/4 tsp baking soda per pint of water. Drain andrinse in fresh water. After the fancy dinner, save the shells so you won't have to do this extrawork next time. 63$MhQp bqr ^2 [,2 XM WO U0. T F R" OZ#3 M? LP= JG IF7! G0( F<R DB C22* A&3 @(" <B ;wD 9< 8m; 6D 5c@ 3%9 2Y8 /-!< -M ,#6 (5( 'rS %T $hJ "J !^ =L )_p InvertebratesSnails in Wine Sauce - P.A. TimesCombine in a casserole dish;18blanched snails2 slicesdiced bacon9 smallboiling onions (or 1/2 cup chopped onion)1 clovegarlic, crushed1 Tbsminced parselypinchthyme1/4 tsppepper1 cupdry red wineBake covered for one hour at 275 degrees F. Just before serving, thicken the sauce with abutter and flour mixture. Serve over toast or croutons.Makes three servings. 65$MhQp bqr ^ ]m [ Zc" X WY U TO R O7" N7 J Gz="~i)_pInvertebratesFried Abalone (Dennis and Paul)Obtain by whatever means some live, legal (7-inch or larger) abalone.Shell them by scraping loose from the shell with a rounded ab iron. Cut loose the intestinesand discard. Peel the entire mollusk, using a Tuffy plastic scouring pad to remove the skinwherever it is very thin. Scrape the foot to remove any sand residue. Wash the meat in freshrunning water.To tenderize, wrap in a dish cloth and swat the meat with an abalone paddle (a fraternityinitiation type will do). Try about ten licks on each side and a good swatting around theedges. If the ab still seems rubbery, get a bit more violent. If you pound to much, the texturegets mealy; not enough and it's like rubber.Slice the ab like a giant mushroom, making the slices about 1/4 inch thick. Bread the sliceslightly in whatever you like, and fry in hot oil until breading is browned. Drain and serve withlemon or lime juice on top. If you are making quite a few, keep the fried abs warm in a 200degree oven.Three barely legal abs will serve six people nicely; if there are too many abalone, slice theminto thick fillets and broil as steaks. I've always had too many people instead, so I can't givedetails here. 67$MhQp bq r ^E [Q ZA O X3) W7 T < R: Q=" O|, LPK JU IFU G D=! C@ A  >=+)_pInvertebratesShrimp Piquante (Cajun Shrimp Creole) - Sarah / New Orleans Cookbook2/3 cpvege oil1/2 cpflour1 3/4 cpthin sliced green onions1/3 cpchopped celery1 cpchopped onion1/2 cpchoped green pepper4 tsppressed garlic3 Tbsfinely minced fresh parsley15 ozcanned Italian style whole peeled tomatoes8 ozcanned tomato sauce1 Tbsminced chives4 Tbsdry red wine4 medwhole bay leaves crushed6whole allspice2 whole cloves2 tspsalt3/4 tspblack pepper1/2 tspcayenne (less for the weak-hearted)1/4 tspchili powder1/4 tspmace1/4 tspdry basil1/2 tspdry thyme4 tsplemon juice2 cpwater2 lbswhole fresh shrimp, deveined and shelledsteamed riceMake a medium brown roux of the oil and flour. Remove it from heat while mixing in theveges and parsley. Cook on low heat until veges brown, then add all other sauceingredients except the water. Bring the sauce to a boil, then mix iin the water. Bring to aboil and then simmer for 45 minutes. Add the shrimp and raise the heat until boiling. Coverand simmer for 20 minutes. Allow the pot to cool (covered) at room temperature for 10minutes before serving. Serve with rice to 6-7 people. 69$MhQp bqr6 ^ ]m [ Zc X WY U TO R$ QE O N; L K1 I H' F E C B @ ?  = ; 8(7N 4"V 2P 1X /> .S ,7b )=@)_pNorth Chinese DishesHot & Sour Soup (Chef Chu)6 cpchicken stock1/2 cpchopped green onions4 TbRed rice vinegar or white vinegar7 medshrimp (shelled and cut in half)1 stalk celery, sliced1/2 lbhard tofu cut into strips2 Tbshredded bamboo shoots2eggs (lightly beaten)1/2 cppork or ham strips1/2 tspfinely diced ginger2 Tb dry black mushrooms or tree fungus(cut in small pieces and soak 20 mins in warm water)1/2 Tbsoy sauce, or more to taste1/2 tspsugar1 Tb bland oil (any will do)3 Tbsherry (optional)dashM.S.G. (optional)2-3 Tbcornstarch (make a paste with water)1 Tbsesame oil2 tspwhite pepper1 Tbshot pepper oil (actually do this to taste)Bring stock to boil and add shrimp, celery, tofu, bamboo shoots, pork strips, ginger andblack mushrooms.Boil for about 10 minutes, adding sherry and M.S.G.Skim to remove grease, then stir in cornstarch paste.When somewhat thickened, turn off heat and stir in beaten eggs.Add soy sauce to taste and sesame oil.Pour into serving bowl and add vinegar. Salt to taste. DO NOT boil the vinegar.Sprinkle with chopped green onions and white pepper. Add hot pepper oil to taste. Serve.6 big servings. 71 hQp{ bqr ^ ]m [ Zc X WY U TO R QE ON;4 L K1 I H' F E  C B @' =bX ; 83 55 2Y? /-& ,P ("7 %p "6=G)_pNorth Chinese Dishes4. when chicken is white add ginger, garlic, onion, peanuts, and peppers. Stir briefly, thenadd hot bean sauce.5. Cook, stirring, for another 10-15 seconds, or until the hot bean sauce is well-distributedand you can smell the ginger and hot bean sauce.6. Then stir the SEASONINGS and add them to the wok.7. Cook for a few more seconds, stirring, then remove the contents of the wok to the centerof the serving dish betwen the piles of fried cabbage.8. Serve hot.NOTE: An alternate method of cooking is to use slightly less pre-fried cabbage and to add it afterthe hot bean sauce but before the SEASONINGS. SERVES 6. 73 hQp{ br,0 ` ]m? [0 X4 U[ T 6 P M L.I J- I$ G F B='QZ)_pNorth Chinese DishesHot Pepper Oil (Jack)To make your own hot pepper oil, start with the flavorful chinese sesame oil and flavor itwith the aromatics from hot peppers and garlic. Specifics are given below, but most anyspecifics will do. Before using hot pepper oil in a recipe, you should taste a drop andcompare it to your mental standard in order to determine how much to use. Since bothpotency and taste vary widely, a policy of adding a little at a time with tasting at each step isalso a good idea.Heat together slowly;1/2 cpsesame oil2 dozdried hot peppers, crumbled (wash your hands!)2 medcloves garlic, crushedWhen the mixture starts to smoke, reduce heat. Continue cooking until peppers are solidlyblack. Allow to sit overnight, or longer for hotter oil, then strain the oil and keep in anairtight bottle, away from light.If you are in a hurry and/or don't mind producing poisonous-smelling smoke in your kitchen,the whole process can be speeded up by just cooking the oil faster and hotter, allowing it tosmoke profusely, and then straining and using it immediately.Whenever you heat oil to the stage of smoking, you are risking a fire; the visible smoke is anindication that highly flammable vapor is also in the air. If this should ignite, remember thatsmothering the flames is the best approach to extinguishing them. If you have a lid for thewok, keep it nearby so you can slip it on in event of fire. If you don't have a tight fitting lid,set out an open box of baking soda so you can quickly fling the baking soda into the hot oilto extinguish it. Above all else, remember never to use water on grease fires; the greaseexplodes the water into steam, spraying the hot grease everywhere, i.e. on you and into thegas flame. 75 hQp{ bq r ^? ]mD [; Zc< Xa WY T- R Q#) O LrM JH Ih! F<L DH C2= @X >Z <M ;w;' 9? 8m L 6/, 5c  1=8)_pNorth Chinese DishesChicken Livers with Straw Mushrooms (Good Food of Szechuan)Feng-gan Cao-gu Boil together in wok for 20 minutes;3/4 lbchicken livers sliced in quarters4 stars (the five-point pieces) star anise6 very thin shavings fresh ginger2 medgreen onions, sliced thin2 tspsaki or sherry1 tspsalt1 tspsugar1 cpwater4 Tbssoy sauceDrain the livers, discarding the juice.Stir fry briefly;4 Tbscooking oilthe boiled liversWhen slightly browned, set aside in a bowl; if this dish is being prepared ahead of time, thisis the point at which to suspend the operation; simply ready the remaining ingredients anddo the final cooking immediately before serving.Stir fry in moderate wok;4 Tbscooking oil8 ozcanned straw mushrooms (well drained)When the mushrooms are slightly fried, stir in the fried livers and toss over high heat.Quickly stir in remaining ingredients and serve.1 Tbscorn starch suspension2 tspsesame oilMakes a serving for 4; this is a fairly standard size dish. 77 hQp{ bq#r ` ]m$ [ Zc# X WY U TO R QE O L' Ih GF^ C2%9 AK @(0 < ;w 9 68 5A0 3 27 / ; +=>`)_pNorth Chinese DishesKuo Teh (Chef Chu)Pan-fried pork dumplings2 1/2 cunbleached white flour1 ccold water1 lbpork (ground or shredded)1 lbchinese cabbage (squeeze dry)1/2 cpchopped water chestnut6chopped green onions1 tspchopped ginger2 tspM.S.G.2 tspsoya sauce1 Tsherry1 tspsesame oil2 Toil (for frying)2/3 c water1 Toil (for 2nd frying)Mix cold water and flour. Stir with chop sticks and knead well. Cover with clean cloth andlet stand at least 15 minutes.In a large bowl, mix the pork, cabbage, waterchestnut, green onion, ginger, M.S.G., soyasauce, sherry, and sesame oil until uniform.Knead the dough on a floured board until smooth, then divide into 20-30 pieces. Flatteneach piece by hand and roll out to thin rounds about 2 1/2" in diameter. Fill with porkmixture and pinch edges to make a half-circle. Carefully stretch to make a little bit longerand thinner.Heat oil very hot in large flat frying pan then add enough dumplings to cover the bottom ofthe pan without overlapping. Cook until bottom is golden (about one minute). Add the water,cover pan, and cook until all water has evaporated.Add remainder of oil to pan and fry until brown (about 1/2 minute). Place serving plate overpan and quickly invert both. Serve.12 servings. 79 hQp{ bqr ` ]m  [ Zc X WY U TO R QE O N; L K1 I F#8 D AK @J, =0' ;W :J 8 5cA 3L 2Y3 /-#: -# *|  ' =B)_pNorth Chinese DishesHot Bean Curd (Chef Chu) Ingredients1 lbsoy bean cake (tofu), cut in 1/4 inch cubes1/4 lbground meat (try country sausage)1 clovegarlic, finely chopped1 tsp soy sauce (or more to taste)1 tspsugar1/2 cchicken stock2 Tboil2-4 Tbcornstarch solution1/2 tspChili Paste with Garlic1 Tbhot pepper oilpinchSzechuan peppercorn, ground (also called "Fa Ja")1medium green onion (whole onion, 1/8 inch dice)Heat the wok to medium heat. Stir-fry the meat and garlic in the oil until the garlic turnsgolden, about one or two minutes.Now add the stock, tofu, sugar and soy sauce. Boil for three or four minutes to allow theflavors to penetrate into the bean cake.Add cornstarch solution while stirring. When the right amount has been added, the saucewon't be runny, but it won't all be sticking to the tofu either. Boil a few seconds more.Mix in the hot pepper oil and chili paste. Place on a serving plate and sprinkle theSzechuan pepper and green onion on top.This dish may be prepared ahead and reheated.Serves 3-4. 81 hQp{ bq r ` _ [( Zc X WY U TO R QE O N; L2 K1/ F&6 D! AU @J( => ;K 8m< 6' 3- 0  -=<)_pNorth Chinese DishesSzechuan Beef (Chef Chu)Ingredients1/2 lbflank steak, cut across the graininto 1/8 inch thick slices 4 Coil for fryingBeef Marinade1/4 lbchinese rice noodles1 tspginger root, finely diced1 beaten egg1 tspgarlic, finely diced1 tsp sherry1 tspgreen onion, finely diced2 Tb dry cornstarch1/4 Csoy saucepinch white pepper2 Tbdry sherry2 Tbchinese red wine vinegar2 Tb sugar2 tspsesame oil1/4 Cchicken stock2 Tbcornstarch solution1 Tbhot pepper oil1 1/2 tspchili sauce with garlicCombine marinade ingredients and evenly coat the beef slices with this mixture. At thehighest possible temperature, deep fry the beef slices. Add each slice separately to preventsticking. When the slices turn golden brown, remove them from the oil.Now fry the rice noodles in the oil. Test a few first; the oil should be hot enough so thatthey rise and puff at once. Fry the noodles a handful at a time; they will be done in a fewseconds. Remove to a serving plate.Remove all but 1 Tb of the oil from the wok. At moderate heat, stir fry the ginger, garlic,and green onion until the garlic is golden. Add the rest of the ingredients except cornstarchand boil for one minute. Now add cornstarch until the sauce is very thick; it should bealmost solid.Quickly toss the meat into the sauce and pour over the noodles. Serve at once.Serves 3-4Note: to make the beef even more crunchy, dredge the meat heavily in dry cornstarch beforecoating it with the marinade. 83 hQp{ bq r ^ [ZA! X ' W7 U'){ T-'+ R'+ Q#'+ O N L K I H  F D AW @JR >G ; Q :5& 8$ 5c\ 3L 2YK 0 -O *| 'PS % "X=G)_pNorth Chinese DishesTwice-Cooked Pork (Chef Chu)Ingredients1/4 #pork butt, untrimmed, boiled until well done, sliced 1/8" thick1 1/2 Ccabbage, 1" cubes1 smallbell pepper, 1/2" cubes1 clovegarlic, crushed5 scallions, white part in 1/2" slices1/4 Cchicken stock1 1/2 THoy Sin sauce1 1/2 Tbean sauce2 tsphot oil1 tsp chili paste with garlic1 Tsoy sauce2 Toil1 TcornstarchStir fry the pork slices with garlic in hot oil until they begin to brown. Add all vegetables andstir fry for 2 minutes.Add the rest of the ingredients; stir until ingredients are well mixed and the cabbage beginsto soften. Add cornstarch if necessary to thicken; all of the sauce should stick to thevegetables.Serves 3-4. 85 hQp{ bqr ^ [; ZA X W7 U  T- R Q# O N L K I F^/3 D AN @(; > ;w  8=1)_pNorth Chinese DishesPork with Peking Sauce (Chef Chu)Ingredients1/4 lbpork butts, cut into long 1/8 inch strips1 C bamboo shoots, cut similarly2 Tboil1/2 tspgarlic, finely diced2 Tbsherry6 Tb Peking Sauce1green onion, white part, cut in sliversStir fry the pork at high heat until almost cooked. Add garlic and cook a little longer. Addthe sherry and bamboo shoots, stir frying until no liquid remains. Now add the peking sauceand heat through. Garnish with the onion slivers and serve.Serves 3-4.Peking Sauce combine1/2 cHoy Sin Sauce (in a can at your favorite chinese grocery)1 Tb soy sauce1 tspsesame oilpinchwhite pepper 87 hQp{ bqr ^ [% ZA X W7 U T- R' O|J M": Lr< IF Dq r Ai >=6 < ;3 9  6;=3)_pNorth Chinese DishesRed-Cooked Fish (Chizu Mayall)Mix stuffing;1/2 lbground pork1 Tbssoy sauce1/2 tspcornstarch1/2 tspsugar1/2 tspsalt1/2 tspminced gingerThe fish;12 lb Rock cod or other firm white fish1 tspsalt2 TbsflourWash and dry the fish; make diagonal cuts in the sides. Sprinkle with salt and coat in flour,shaking off excess. Put stuffing into the cavity, and press flaps together.Sauce ingredients;3 Tbsoil1 clovegarlic, crushed1/4 cpwine1/2 cpchicken stock5 Tbssoy sauce1 tspsugar2 wholegreen onions, shredded4 slicesgingerTo cook, use a skillet or wok at moderate temperature. Brown the fish and garlic in the oilfor about 5 minutes. Carefully turn the fish over, using spatulas to avoid breaking it. Add theliquids and scatter ginger and onions on top. Cover and simmer 15 minutes. Baste with theliquid and recover, simmering another 15 minutes.To serve, discard onion and ginger, cut the top layer of fish into 1 1/2 inch pieces and servewith the sauce. When top is gone, remove backbone and serve bottom half also sliced. 89 hQp{ bqr ^ ]m [ Zc X WY U R Q#& O N JG IhK F< D C2 A @( > = ; : 66% 5c T 3> 2Y1 /-X -9 *5=?)_pNorth Chinese DishesLemon Chicken - Chef Chu & PaulHave ready:8 cpoil for deep frying6slices lemon (seeded)Remove skin and bones and cut into strips 2" x 4":6 lrgchicken breastsMarinate for 10 minutes in:1/2 tspsalt1/4 tspwhite pepper1/2 Tbswater1/2 Tbscooking sherryPrepare the lemon sauce by bringing to a boil:1 cp water1/2 cpsugar1/2 cpRose's lime juice1/4fresh lemon, squeezedpinchsalt3 dropsyellow food coloringReduce heat and stir in:1 Tbscornstarch suspended in1 TbswaterStir together a coating mix of:1/2 cpcornstarch1/4 cpflourRemove chicken from marinade and dredge each piece in the coating. Deep fat fry thechicken pieces at low heat (250 F) about 1 minute or until golden. Remove chicken andraise the oil temperature to very hot (350 to 400 F). Deep fry the chicken for 10 moreseconds. Drain the chicken, then cut each piece into 5 or 6 pieces.Place chicken on a heated platter, pour the hot lemon sauce over the chicken, and garnishwith the lemon slices. Serve immediately. Makes 8 small servings.Note: JOC says five things can make cornstarch fail as a thickener; too much heat (morethan 185 F), too much stirring, too much cornstarch, too much acid, or too much sugar.This recipe treads the thin line on all counts! If you would be shattered by producing arunny sauce, take the precaution of using a double boiler to make the sauce. If you justplunge ahead and the sauce is too runny, %*do not add more cornstarch%* (as I did) sinceit won't help.Another note: If you like your chicken crispy, you may wish to cut the pieces small to startwith so that all surfaces of the final chunks will be covered with crisp-fried coating. I think Iprefer it this way. 91 hQp{ bq r ^ ]m [ X2 W7 T  R Q O| M J. IF G F< D C2 A > <  ;w 8K 6 5A 2G 0R / %2 -D *Z5$ (C %Q $$= "7" !Y  L  M _&<  >Re)_pSouth Chinese DishesSweet and Sour Pork (Joe Zingham)Cut into 3/4" cubes.6 lbPork shoulder roast or ham (ham is outasight!)Beat together a batter of:1 cp flour4 lrgeggs1 Tbs salt1 1/2 cp waterDip the pork cubes in the paste and deep fry a dozen chunks at a time in1/2 cpoil (some can be rendered from fat trimmed off pork)Cooked pork should be drained on paper and kept hot in ovenMeanwhile, prepare in large pot4 cp water1 cp white vinegar1/2 cpsweet molasses1/2 cptamari sauce1/2 cpbrown sugar,Bring to a boil, add in order4 medyams, peeled and sliced4 medbell peppers cut into strips1 lbcanned pineappple chunks1 lbcanned crushed pineappple3 medsliced peeled tomatoes (peel by quick-dip in boiling water)Return to a rolling boil; pour in 1/4 cup water mixed with4 tbs corn starch Just before serving, mix meat into the sauce.Serve over approximately 4 1/2 cups steamed rice.Feeds 12-15. 93 ehQp{ bqr ^ ]m* ZA X W7 U T- QH O|1 LP; I$ G F D C A >_ < ;U 9 8K 65 3: 2 .- -d1 + | (l8A)_pSouth Chinese DishesPrawns with Lobster Sauce (Chef Chu)Ingredients1 lblarge prawns, washed, deveinedd, and cut in half1green pepper, cut in 1/2 inch squares1/2medium onion, cut in 1/2 inch squares1/2 Cwater chestnuts, sliced1 Tbsalted black beans (Dow See)1 tspgarlic, finely diced1/2 Coil1 Cchicken stock2Tb sherry2eggs, beaten1-2 Tbsoy sauce, to taste1 tspcornstarch solutionPrawn Marinade1 tsp sherry1egg white, beaten1 TbcornstarchpinchsaltIn a hot wok, stir fry the prawns, garlic and black beans until the prawns just turn white. Stirin the vegetables and add the sherry, soy, and stock. Add cornstarch solution to the sauceuntil it is slightly thick. While stirring, slowly pour the beaten egg into the sauce. Cook onlyuntil the egg droplets begin to harden and serve at once. This dish can be reheated, addingthe egg at the last moment.Serves 3-4. 95 ehQp{ bqr ^ [+ ZA% X% W7 U T- R Q# O N L K  G D C2 A @( <[ ;wB 9W 8mS 6 3 ^ 0I=9)_pIndian DishesOrange Curry Soup -- Veg EpCook the spices lightly;1 Tbsghee4whole cloves1 inchstick cinnamon1/4 tspcumin seedspinchcayenne1/4 tspmustard seed1 tspfresh ginger, grated2 podsof cardamon seedsAdd and simmer slowly for 20 minutes;1 qtfresh-squeezed orange juiceServe hot in small bowls; makes six little servings. 97$'hQp{ bqr ^ ]m [ Zc X WY U TO R O% N  J4D Gz$"~m)_pIndian DishesCarrot Curry -- Veg EpWash and slice on a slant to uniform thickness;5 cpsliced carrotsSimmer in a pot with the carrots for 5 minutees;1 cpfresh orange juice1 tspsaltwater to coverMeanwhile, cook the spices;4 Tbsghee5 podscardamon seeds (just the seeds)1 1/2 tsptumeric1 1/2 tspmustard seeds4whole cloves1 Tbscumin seeds1/4 tspcayenneWhen the spices are moderately cooked, add the carrot concoction and;1ripe banana, sliced very thin3 Tbsraisins or currantsSimmer slowly for 30 minutes; if sauce is too thin, mix some with cornstarch and return it tothe pot.This curry can stand the addition of some curry powder, if you have an interesting one onhand.Serves 4 to 6. 99$'hQp{ bq r ^/ ]m ZA0 X W7U R Q O| M Lr J Ih G DE C2 A >Z < 9)0 8K 5  1=8L)_pIndian DishesSweet Lime Chutney - Carol at PeetsQuarter and peel but don't section;25fresh limesRub the exposed surfaces with salt and dry in a slow oven, turning to expose all surfaces.The original recipe called for 3 days of Indian sunshine, so don't be so impatient..When leathery dry, remove the seeds and blenderize the limes with1 cpdistilled white vinegarAdd the blended lime paste to:2 Tbssalt1/2 cpraisins1/2 cpchopped dates1 ozthinly shaved ginger root5 medcloves garlic (pressed or chopped finely)1/2 ozcrumbled dried red chilis (or to taste!)3 Tbsblack mustard seeds1/2 cpbrown sugarBring the whole mess to a boil, simmer slowly for 30 minutes.Cool and bottle; it's ready to enjoy immediately.Makes more than you'll know what to do with. 101$'hQp{ bqr ^# ]m ZAZ XT UA T  P OZ M LP J IF# G F< D A= @1 <, 9g=0)_pIndian DishesBanana Raita - Vege EpicureMelt in a skillet;1 tspGhee or butterPound together lightly with mortar and pestil;1 1/2 tspcumin seeds1/4 tspcardamon seeds1/4 tspground coriander1/4 tspcayenne pepperAdd the spices to the hot oil; stir around for a few minutes, then quickly stir in ;2 cpripe bananas, mashed til smoothRemove the skillet from heat, add the spiced bananas to a serving dish with;2 cpplain yogurtRefrigerate and serve well chilled. 103$'hQp{ bq r ^ ]m ZA. X W7 U T- QT O| LPL J G# D,<{%k)_pIndian DishesSweet Rice Balls - Chron1 cpsteamed rice (well done and pasty)1 tspcardamon powder (several crushed seeds)1/4 tspcrushed cinnamon stick1/4 cpwhite sugar1/4 cpblack raisins1/4 cpdried apricots1/4 cpdatesStew the fruit for 10 minutes in1 1/2 cpwater3whole cardamon seedsStrain the fruit well, reserving the liquidChop the fruit, mix it with the rice and spices.Using greased hands or a press, form the rice mixture into balls.Refrigerate the rice balls.Add the sugar and some red food color to the fruit water.Optionally, thicken it a bit with rice flour or corn starch.Serve the rice balls cold in a bowl with the room-temperature sauce poured over them. 105$'hQp{ bqr ^ ]m [ Zc X WY U R Q# O Lr+ J0 IhA G D9 C2< @(- <<-e)_pIndian DishesCurried Avocado Soup - Barbara ButterworthCook together a few minutes:2 Tbsmelted butter1 tspcurry powder (your favorite kind)Stir in and boil for 7 minutes:2 cpwater1packet Lipton's Chicken Noodle SoupBlenderize the soup at medium speed until smooth, then blend in:2 1/2 medium-sized avocadosWhen soup is again smooth, stir in:2 1/2 cp half and half (use more cream or more milk by taste)Refrigerate until thoroughly chilled before serving. Garnish with:1/2avocado, diced finelyServes 6 as a first course. 107$'hQp{ bqr ^ ]m [ X W7 U# R@ Q  M# LP> I$B G Ds D,0%b)_pVegesWatercress Potage -- MarcySaute in butter;2-3 medpressed cloves garlic1 bunchleeks, washed and choppedAdd to pan and simmer 15 minutes;1 Qtthin-sliced potatoes3/4 cpwaterAdd to pan and simmer another 15 minutes;1 1/2 cpmilk1 1/2 cpwater1 Tbssalt| tspfresh ground black pepper1 bunchwatercress,washed and chopped(substitute spinach if watercress is unavailable)Process the soup through a food mill or blender to produce a uniform smooth texture, butdon't over-do it.Beat together lightly in a small bowl;2-3 egg yolks1/2 cphalf-and-half or light creamStir into the soup, heat to a little less than boiling, and serve immediately.Makes 6 to 8 medium servings; a dynamite soup. 109'ghQp bqr ^ ]m [ X! W7  U R) Q O| M Lrsr J Ih1 F<9 D A& @ >  ;UO 8). 4=5B)_pVegesMushrooms Berserkeley (Veg Ep)Saute lightly;1 medonion1/2 cpbutterMeanwhile, mix in a blender;2 TbsDijon mustard2 TbsWorcestershire sauce1/2 cpbrown sugar3/4 cpmellow red table winePrepare;1 lbtiny fresh mushrooms (slice big ones if neccessary)2 medbell peppers cut into 1-inch squaresWhen the onion is clear, add the mushrooms and bell peppers. Saute a few minutes withprofuse stirring; when the mushrooms begin to shrink and brown, add the wine sauce fromblender.Add lovingly;lrg dashfresh ground black pepper2 tspsaltSimmer with ocassional stirring for 45 minutes; The recipe is ready when the sauce is thickand deadly black.Serves 6 as a side dish. 111'ghQp bqr ^ ]m [ X W7 U  T- R O| M/ Lr IF< G4# F< C A @ <D ;U 8) 4=5B)_pVegesSplit Pea Soup (Paul)Cook 25 minutes at 15 lbs in a pressure cooker;2 cpssplit peas6 cpswater2 lbsmeaty ham hock (cut up a bit)6bay leavesdashfresh-ground black pepperWhen cooker is cool enough to open, add;1 lrgonion, slicedSimmer 10 minutes with enough to stirring to avoid sticking. This is a very thick soup; whenit cools a bit it can be eaten with a fork. If the soup is not thick enough, thicken with ryeflour stirred in during the last 10 minutes of cooking. Depending on how salty the ham hockswere, you may need to add salt before serving.Serve with hot sourdough bread and fresh fruit.It is difficult to make this soup/stew without a pressure cooker since the peas must beconstantly stirred to avoid sticking once the soup thickens. In a pressure cooker, themoisture stays in to avoid drying at the bottom. If a cooker is not available, simmer an houror more and stir the mix regularly with a spatula to avoid sticking. You may need to addwater to replace boil-away.Serves six. 113'ghQp bq r ^/ ]m [ Zc X WY T-( R O|L M./ LrD J. G/ D0' CV A3* @ M > ;U  7=2)_pVegesHoney-Poppy Seed Salad Dressing (Ginny)1/3 cpmild honey1/4 tspsalt2 Tbsdistilled vinegar1 Tbsprepared mustard3/4 cpsalad oil1 Tbsfinely chopped green onion1 Tbspoppy seedsIn a blender, combine honey, salt, vinegar, and mustard. While blending, gradualy add saladoil until mix is well blended. Stir in (don't blend) the onion and poppy seeds. Chill severalhours before serving. Nice with citrus salad. 115'ghQp bqr ^ ]m [ Zc X WY U RH Q#&7 O. L+=g)_pVegesChester's Birthday Salad (John Hall)Toss together and leave in frig;1 1/2 cp Bean sprouts3 Bunches Washed Spinach leavesMix together, let stand for 1 hour;1 cpSesame or Peanut oil1/2 cpTamari soy sauce4 Tbslemon juice3 Tbsgrated onion3 Tbssesame seeds1 tsp sugar1 tspcracked black pepper1 cpthinly sliced water chestnutsToss the wet with the greens and serve; 117'ghQp bqr ^ ]m [ X# W7 U T- R Q# O N L Ih'n E$m)_pVegesMarinated Mushrooms -- Helen Albinson1/2 lbsmall mushrooms (or chopped big ones)1/4 cpwine vinegar2 Tbsolive oil1/2 tspsalt1/4 tsporeganodash fresh ground black pepper1 Tbschopped fresh parsley1 clovegarlic (sliced in half)Wash mushrooms and cook in small amount of boiling water for 5-10 minutes. Drain and addthe marinade. Marinate at least 6 hours (overnight is better). Makes 1/3 quart. 119'ghQp bqr ^ ]m [ Zc X WY U TO Q#< O? Lr H= f)_pVegesGreen Olives (Keplers)Early in the morning make the lye solution of;4 Tbs.flake lye1 galwaterSpread a tarp under tree and shake loose the olives. Wash well in fresh water and add alittle dish detergent if the olives have a clinging film of road grit on them.Put the clean olives into GLASS containers with the lye solution. Keep a few untreatedolives so you can compare to them.Every three hours, fish a few olives out of the lye and cut them open. The lye should colorthe flesh where it penetrates to a yellowish-green. Compare to fresh olive if unsure. Lyemust penetrate all the way to the pit but NOT be allowed to soak into the pit. Usually takesfrom 8-12 hours, but if you lose, may take 24-48 hours. To halt the process for some sleep,simply drain off the lye solution and replace with fresh water. Once lye reaches the pits, drain it off and replace with plain water. Change the water 3times a day for about a week or until taste of lye disappears from olives. Don't taste themthe first two days. Prepare a brine of 7 Tbs salt to 1 gallon water. Soak olives 2-3 days before eating them.OLives will only keep two weeks in the frig. To preserve, add white vinegar to taste (and any pickling spices) and then process in jars at10 lbs pressure for 60 mins. Remember that olives are not an acid fruit when treated sofollow closely to avoid botulism.Olives can also be stored for reasonable periods in 1/2 lb salt/gallon brine in jars sealedwith parafin, but must be soaked in fresh water for overnight before using. 121'ghQp bq r ^. ]m [ XV W7N T 7 R" OZI M> LP0, JD IF@ F3& D= C ?@ >_- ;3M 9W 8)! 4(3 3xK 0>9)_pVegesSpanakopitta (greek spinach & cheese pie)- ItaWash, trim stems, and chop;2 lbsfresh spinach leavesStew spinach gently with;2 Tbsbutterdashsaltdash pepper1/4 tspnutmeg (fresh grated if possible)Drain excess water, and stir in;1/4 lbgrated cheese (feta is authentic; gruyere or parmesian also good)Unroll and brush with butter (all at once or as used)8-10 large sheets filo pastry1/2 cpmelted butterButter a large, deep baking dish. Cover bottom and sides with four layers of filo pastry,folding each layer to reach up the sides to the top. Spread the spinach mix in the dish andcover with remaining sheets. Tuck and lap the edges to join top to bottom. Brush extrabutter over the top.Bake for 45 minutes in an over preheated to 375 Farenheit. Turn oven to 475 Farenheit for5-10 minutes until crust is crisp and golden. 123'ghQp bq r" ^ ]m ZA X W7 U T-! Q O|; LP5 J IF FQ D> CJ A >_G <-8 9g=0)_pVegesZuccini Casserole (Terry's Mom)diced zuccinioniontomato sauce or stewed tomatoesmushroomsdiced cheese: Monterey jack, mozzarella, etc.green beans ?sausage ?oreganobasilgarlicSaute in butter, let simmer. 125'ghQp bqr ^ ]m [ Zc X- WY U TO R QE N J R>)_pVegesPotato Salad (Carla Edlefson)1. Boil 4 eggs and some potatoes. Cool. Chop up potatoes (peeled) and 3 of the eggs.(Save 1 egg to slice on top.)2. Chop up an onion. Also add celery, pickles, and whatever else. Amounts don't have tobe exact.3. Enough mayo to fill little glass dish. Add mustard to taste. Also celery salt or whatever.Salt and pepper.4. Put sliced egg and paprika on top. 127'ghQp bq r ^D ]m ZA; X UQ T  P& Ml>@)_pVegesRed Beans & Rice - Sarah .. New Orleans Cook Book1 lbdry red beans (or kidney beans)4 medcloves garlic, pressed2 onions, chopped2 bay leaves2 sticks celery, sliced2-4 Tbsparsley, chopped1/4-1/2 lbbacon strips, cut into 2 inch piecessomebacon drippings from frying the baconsalt to taste6Louisiana Hot sausages, cut into 1/2 inch slices *red peppers, crushed, to tasteSoak the red beans 8-12 hours in approximately twice their volume of water.Add about 2 cups water and bring beans to a boil. Add garlic, onion, bay leaves, celery, andparsley. Fry bacon until crisp, then add bacon and bacon drippings to taste to the beans.Simmer the beans about an hour more, stirring more as liquid is reduced. Adjust the salt,add peppers if not hot enough, and serve over white rice.Serves 6 as a main dish.* Louisiana Hot sausages are sold in sandwiches as L.A. Hots. JJ&F grocery in Palo Alto isthe local source of choice. Their sausages are quite hot, so we use no crushed red pepperswith them. If you get milder sausages, use enough crushed red peppers to make up thedifference. 129'ghQp bqr! ^ ]m [ Zc X WY U  TO%R QE2O KK GL F^)1 DZ CT9 @( <X ;w@ 9C 8m 6 4>4)_pVegesIcicle Pickles - Bessie May Martin (Paul's grandmother)2 galsfresh cukes (either use little ones or cut to finger size)1 galbrine made with1 ptsaltBring brine to a boil and pour over the pickles. Let stand for 1 week, stirring every day.Drain pickles and pour 1 gallon of boiling water over them. Let stand 24 hours, then drain.Boil pickles in 1 gallon of water with 2 Tbs of powdered alum. Let stand 24 hours, thendrain.Mix and pour hot over the pickles:2 qtcider vinegar (3 cp vinegar, 1 cp water)7 ptssugar1 boxpickling spices (or a little less) (in a spice holder bag)Reheat this syrup and pour hot over the pickles the next 2 mornings in succession. On thenext morning, heat the pickles with the syrup, pack the pickles into jars, cover with thesyrup, and seal while hot.Makes a whole bunch, but be sure you have 2 weeks to do it.... 131'ghQp bq r) ^5 ]m [ X0+ W7P T = R OZ" M# LP J: G O F<'2 D A>P >>+)_pVegesTortas de Calabacitas (Zucchini pancakes) - David Casseres (from Elena's)This is the answer to the annual zucchini glut... a delicious thing to do with zucchini whenyou're already tired of zucchinni. It is one more of the wonderful recipes from Elena'sSecrets of Mexican Cooking by Elena Zelayeta.1 cps(about 1 pound) grated raw zucchini| cpwhite flour1 tspbaking powder1 egg, beatensaltbutter, oil, or pork drippings for fryingMix all the ingredients well, then fry the batter like pancakes. Serve hot or cold with sourcream and/or a good Mexican sauce or Salsa Coban.Warning: do not use a blender to prepare the zucchini; it must be grated rather than pureed.A food processor with grating blades for the zucchini and plastic blades to mix the batter isa better choice. 133'ghQp bqr4 ^J ]m2& [- X W7sr U T-RQ#) MA Lr1 IF9# GS F< B>'/{)_pVegesBurnt Nut Salad - MarcyThis salad doesn't really have burnt nuts in it, but the method of preparation used originallywas to burn the first batch of nuts, throw them away, and then watch the second batch morecarefully. While not recommended, this method is demonstrably effective.Bake in a shiny, light-weight metal tray:1| cpmixed sunflower seeds and crumbled walnutsAbout 10 minutes is adequate; the slightest browning is the sign to quit. Cool the nuts in afreezer. If you used a foil tray for baking, just put the whole thing in to cool.Pile in alternate layers and toss together:2 lrggreen onions, quartered and chopped finely6 ozalfalfa sprouts} cpcurrantsthe baked nuts from previous stepUse as much as you like of this dressing:Shake togther:3 ozwine vinegar{ tspgarlic powder (not garlic salt!)1| tspDijon mustard1| tspdill weedbig pinchsweet basil, crushedAdd and shake again:6 ozsalad oilMakes 6-8 servings. Very good with Japanese dishes. 135'ghQp bqr ^0. ]mZ [I X) W7sr% T 7& RR OZ+ M% LP JsrIF! F) B Ai ?sr >_sr <sr ;U 8) 6 3x4 0=9)_pVegesComprehensive Plum Jam - Alan BorningThis jam is considerably less sweet than the usual recipes, and is cooked down more. Also,it doesn't use any pectin, but rather relies on the natural plum pectins (I don't have any goodreason for relying on natural plum pectins, but the idea pleases me esthetically). It takeslonger to make, but the result is delicious! If you haven't made jam before, read theappropriate section of the Joy of Cooking [called JOC in this cookbook] for helpful hints.Pick a bunch of ripe local plums. If you don't have any, ask around - there are lots of plumtrees in Palo Alto. The jam comes out best if the plums aren't overripe - they have lesspectin when they get too ripe, and the flavor isn't as good. Wash and pit them, but don'tpeel them. The skins add flavor, and peeling them would probably be a huge hassle. Pittingis best done by simply squishing the plum over a big pan and holding onto the pit. Becareful to keep track of each pit ... they are dentally disasterous if they find their way intothe jam. (Other people cook the jam pits and all, and strain them out; but I don't like thatway as much.)Get everything ready BEFORE you start cooking the jam. You will need a large pan forcooking it (12 quarts is a good size), because it will spatter around a lot. Stainless steel isbest - we got a nice one at Sander's Restaurant Supply in Menlo Park especially for jammaking. Enameled is also ok. Don't use aluminum - it gives the jam an off taste. You willalso need something to put the jam in - we usually use canning jars with lids; you can alsouse wax on top of the jars. You will end up with about half as much jam as raw fruit, buthave some extra jars just in case.Start sterilizing all the canning jars and lids before cooking the jam. An easy way to do thisis to wash them thoroughly, and then set the jars upside down in shallow flat pans of boilingwater. The water doesn't have to fill the jar - the steam will do the trick. Put the lids andrings, and tongs for picking up the lids, in the boiling water as well. A canning funnel is alsohandy - if you use one, put it in too. Sterilize everything this way for at least 20 minutes, butjust leave them in the boiling water until they are needed. [Note: this is called water bathsterilization; it is standard for home canning acid foods. To avoid botulism when canningmeats and non-acid fruits, you must use the pressure cooker method. PAM]Use a maximum of 2 1/2 quarts of plum pulp per batch of jam. Mix 4 parts pulp with 1 parthoney. Cook it over high heat, stirring constantly with a wooden spatula. You will probablywant to wear rubber gloves. Cook it until it turns much thicker, and begins spattering as itboils. This will take a long time - maybe 40 minutes. Cook for 5 more minutes. It's best tohave two people during canning. Take each jar out of the boiling water, and fill it to within1/4 inch of the top with jam. Try not to get jam on the rim of the jar (a jelly funnel helpshere). If necessary, wipe off the rim with a clean paper towel so that the lid will seal.Quickly put a lid and a ring on the jar, and tighten the ring. Let the jars cool. You can tell ifthe lid seals if it pops down.Variations: apricot and plum split half and half is good. In trying other mixtures with thisrecipe, be sure to use some fruit that is high in pectin, [because without sufficient pectin youget syrup instead of jam]. See JOC for a list of such fruits.Enjoy! 137'ghQp bqr ^N ]mZ [V ZcR XS UX T-2' RJ Q#!; O< NC LX K G; F^] D J CT< A[ @JZ >" ;B :N 8? 7 W 5P 4\ 2{Z 0I -N ,EA *!< );A '? &1@ $@ #'C ! v R  V l> @ >U+5)_pVegesPotato Pancakes - Blender Booklet & PaulI like potato pancakes, and I hate using up my fingers on a grater, so I was pleased todiscover this trivial recipe which consumes little time and no fingers.Brush clean and remove any uglies from about 2 pounds of fresh potatoes. I like the peels,but I guess you could peel them if you really wanted to. Chop into pieces a bit smaller thangolf balls. Peel and quarter a medium onion. Toss the veges into a blender and add:2eggs{ cpflour| tspbaking powderBlenderize the whole mess until the texture is rough; I haven't tried getting it smoothbecause I wanted to approximate the grated variety of potato pancake.Ladle about { cup per pancake onto a hot oiled griddle, and fry until browned on both sidesand firm enough to withstand lifting by a spatula under only part of the pancake.Serve as a replacement for other starchy foods; the maiden run on this recipe was instead ofmaking bread to go with chili!Makes 4-6 servings. 139'ghQp bqr ^< ]mG ZA P X"; W7C T  Rsr Qsr ME LPE I$ srJ GQ DsT B ? O =J ;B :7 6C 5cv 1>8)_pVegesSquash Souffle - Chron3 Tbsbutter or margarine3 Tbswhite flour1 3/4 cpmilk1 1/2 cpgrated Swiss cheese (stronger ones heartily recommended)2 cpany variety of squash, chopped small1 tsptarragon5eggs, separatedsaltcayenneMake a roux of butter and flour, adding milk then cheese to make a light sauce. Remove thesauce from heat. Your parallel task is to steam the squash until barely tender, thenblenderize it with the tarragon and egg yolks until smooth. Blend in the cheese sauce, thenadd salt and cayenne to taste. Beat egg whites until stiff, fold in with the liquid mix, andpour into a greased 1 1/2 quart souffle dish. Add a foil collar if your dish is shallow, andbake at 350 Farenheit for 40 to 45 minutes, until lightly browned and fluffy.Good with whole wheat bread and a light salad. Feeds about 4. 143'ghQp bq r ^ ]m [ Zc8 X! WY UTOR O; N*+ L'5 K> I9$ HM D>0 Af=()_pVegesLight Mushroom Sauce - Chron2 Tbsbutter or margarine1 cpsliced fresh mushrooms2 Tbswhite flour1 cpmilkfresh grated nutmegsaltSaute mushrooms until tender, sprinkle with flour, and cook until roux is smooth. Add milkslowly, stirring until a thick sauce is formed. Season to taste with nutmeg and salt.Serve with cheese dishes; original use was for souffles.[The mushroom sauce gave me a scare at the moment when I started to add the milk; itlooked doomed to lumpiness, but then magically smoothed out. Maybe I was just imaginingit, since I was already in panic mode rushing dinner...Paul] 145'ghQp bqr ^ ]m [ ZcXWY T-A R: O|8 LP1# JC IF<T E=$%k)_pDessert StuffLemon Dainty -- Emily3/4 cpsugar3 Tbswhite flour3 Tbsbutter2 lrgeggs, seperated1 medlemon, juice and grated rind1/8 tspsalt1 cpmilk1/4 cpsugarHeat oven to 350 Farenheit and grease a one quart baking dish.Mix thoroughly the sugar, flour, butter, and beaten egg yolks; mix in the milk, lemon juiceand rind and the salt. In a different bowl, whip the egg whites to stiff peaks, then whip in theremaining sugar. Fold the merangue into the custard and turn gently into the baking dish.Place the baking dish in a pan of hot water approximately 1 inch deep. Bake the wholeshebang about 50 minutes, or until nicely browned and set.Serve with whipped cream to a few select friends; makes a small serving for 5-6 but becareful about doubling; probably should just make it twice in parallel. 147$mhQp{ bq r ^ ]m [ Zc X WY U TO Q#> MB Lr+5 J7" Ih!4 G: DK C2G ?=*9)_pDessert StuffFrozen Maple Mousse -- Paul & Old Fashioned Ice Cream BookNote: this is an unusual mousse in that it must be frozen in an ice cream crank.Stir until blended;| cpmaple syrup (the real stuff!)1 cpwhole milkChill by placing the original bowl into a larger bowl of ice chips. While it is chilling, whipuntil stiff in another bowl;1 cpwhipping cream (chilled)Fold the whipped cream into the maple milk, and stir in;{ cpchopped walnutsFreeze the mousse by cranking like ice cream in an ice cream freezer. Don't bother to get itvery stiff; it will harden in the freezer compartment of a refrigerator.Serves 4 very well. 149$mhQp{ bqr' ^P [ ZAsr X UC T  R OZ8 Msr JF I$H Et B='sh)_pDessert StuffCoconut Cake (Nancy Bright)For icing, stir together in a bowl;16 ozsour cream18 ozfrozen coconut (don't defrost)2 cpwhite sugarRefrigerate the icing for at least 24 hours.Make a two-layer yellow cake, cool thoroughly, and slice each layer into two thin layers.Assemble cake with the cut sides up and gobs of icing between the layers.When completely iced, refrigerate again for 1 or 2 days. No explanation of the long times inrefrigerator, but many people are very convinced; claiming the cake tastes terrible if notaged properly in the frig.This cake must stay in refrigerator except when serving or the sour cream will spoil. 151$mhQp{ bq r ^# [ ZA X U, Rd"7 PI OZO MV LP I$> E=$Gd)_pDessert StuffFresh Apple Cake (Mo)Mix well:2 cpSugar1 tspcinnamon1|cpCooking oil2beaten eggs2 tspVanilla extract3 cpchopped fresh apples| cpchopped walnuts| cpraisins (plumped in hot water)Sift together:1 tspbaking soda3 cpall purpose flourAdd to above and mix well. Bake in large pan (9" x 15") 1 hour at 300 degrees. Gets anice crust so doesn't need frosting. 153$mhQp{ bqr ^ ]m [ Zcsr X WY U TOsr Rsr O N L IhG G$l Dp=%)_pDessert StuffGramma's Coffee Cake - David LevySift into a medium bowl;3 cpwhite flourMake a well in the flour; fill with;2 packsactive dry yeast1 tspsugarBring almost to scalding temperature;1/2 cpwhole milkCool milk, adding;1 Tbssour creamAdd milk to the well, stir with some flour to make a paste, let rise 15 mins.Meanwhile, melt and set aside for later;1/2 lbbutter (try a mix of sweet butter and margarine)To the batter, add with constant stirring;1/2 cpsugar3/4 tspsalt3eggsMix with most of the melted butter;1/2 cpsour creamStir this in with the batter, adding sifted flour until a soft dough consistency is acheived.About 1/2 cp or more flour is recommended.Allow dough to rise 20 to 30 minutes; punch down; repeat three times.Dust cinamon sugar on a board; rol out the dough to approx 8 by 20; Dust more cinnamonsugar on the dough, add some of the melted butter, Sprinkle the dough with;1/2 cpwalnut pieces2/3 cpblond raisinsRoll the dough the long way into a snake; pinch it sealed and cut into 7 parts. Dust eachpiece with more cinnamon sugar to facilitate handling. Butter the insides of a deep glassdish, coat each dough piece in butter, and arrange the pieces into the dish. Add morewalnuts and cinnamon sugar on top. Let rise to top of pan, bake at 325 for 40-45 minutes. 155$mhQp{ bqr ^ ]m ZA$ X W7 T % R OZ M JM G}( E* B* AG ? >= ;# 9 6`9$ 4* 1E .? ,K +y ) &Q %CY #L "9? =K2)_pDessert StuffCheesecake for the Masses (Debby Livingston)Crust (Graham Cracker)1 1/4 CGraham cracker crumbs6 TBrown sugar3 TbutterBlend well and line giant breakaway pan:FillingMix well at each stage;24 ozCream cheese1 Cpsugar5 Beaten egg yolksCombine in another bowl;3/4 CpHeavy cream1 TWhite flourAdd to main mix;In another bowl, beat until stiff;5 egg whites1 tspVanillaFold into mixture, pour into pan; Bake at 350 degrees for 1 hour (don't peek). Leave in ovenwith door open and oven off for additional hour. 157$mhQp{ bqr ^ [ ZA X U( Rd O8 M L. J G} E Ds AG >" < ; 7E 6`0 2=7 )_pDessert StuffPumpkin Cheesecake Pie (Dick Sweet)Prepare an unbaked 9-inch pie crust.Blend with a mixer in a large bowl;8 ozcream cheese (softened)3/4 cpcane sugar2 Tbswhite flourBeat in until smooth:1 tspcinnamon1/4 tspnutmeg1/4 tspginger1 tspgrated lemon peel1 tspgrated orange peel1/4 tspvanilla3eggs1 lbcooked pumpkin Pour into the uncooked pastry shell; cover the edge with a 3 inch strip of foil to preventover-browning the crust. Bake at 350 for 40 minutes, then remove the foil and bake for 10to 15 minutes longer, until a knife comes clean in the center. Immediately spread with sourcream topping; cool and then refrigerate at least 4 hours before serving.Sour Cream ToppingBlend together:3/4 cpsour cream1 Tbscane sugar1/4 tspvanilla 159$mhQp{ bqr ^$ [# ZA X W7 T  R Q O| M Lr J Ih G DO C2E A)2 @(I < 9 8K 6 5A 1=8*)_pDessert StuffFruit Cobbler (Debe)Produce by Gramma's recipe or from a can:8 oz.Biscuit doughSpread dough over the bottom of a greased 9" square baking dish.Cover dough with sliced fresh fruit; Approximately 2-3 cups of apple or peachesrecommended.Bring to a boil in small sauce pan;1/4 CButter1/2 CBrown sugar1/2 CEvaporated milk1/2 CDark corn syrupPour this sauce over the other ingredients and bake at 375 degrees for 30-35 minutes. 161$mhQp{ bq r ^) ]m ZA@ W: ;D U Rd# P OZ M  LP I$L E=$Ga)_pDessert StuffBrown Bag Apple Pie (Cietha)Pare and cut into eighths;5 large tart applesWork into a mixture of;2 Tbsflour1/2 cpsugar1/4 tspnutmeg1/4 tspcinnamon2 Tbslemon or lime juiceArrange in a 9-inch uncooked pastry shellMix crudely and sprinkle on top of pie;1/2 cpsugar1/2 cpflour1/2 cpmargarinePlace pie in a brown paper bag, tuck the open end under, and bake at 425 degrees for 10minutes. Reduce heat to 350 degrees and bake an additional 40 minutes.This is a filling desert, but always make two to be safe. 163$mhQp{ bqr ^ ]m ZA X W7 U T- R O|) LP' J IF G DP CF ?9 D$ AT @D <D ;UQ 9*4 8K 5X 3& 0n@ ,=<)_pDessert StuffGinger Bread (Marcy)Preheat oven to 350 degreesSift together;2 1/3 cp Sifted whole wheat pastry flour1 tspBaking powder1/2 tspsaltBlend together in medium bowl;1/2 tspBaking soda1 tspGround Ginger (or use a bunch of shaved fresh ginger)1/2 tspcinnamon1/2 tspnutmeg1/2 tspallspice1/2 cpsoftened butterAdd, mixing each before adding next;1 cpBrown sugar2 eggs1/2 cpSweet mollassesAdd alternately the dry ingredients and;3/4 cpHot waterBake 45 mins in greased 9 inch square pan9 servings; 167$mhQp{ bq r ^ [ ZA( X W7 T  R Q/ O| M Lr J G$ F< D C2 @( > ;U) 8) 6 405 )_pDessert StuffChocolate Fudge (Marcy's Mom)Mix thoroughly in large flat cake pan;3 pkgChocolate chips (7-8 oz pkg)1 jarMarshmellow cream (8 oz)1/2 lbButter2 cpChopped nuts2 TbsVanillaHeat to a rolling boil stirring often;4 1/2 cp Sugar1 lg can Pet evaporated milkBoil carefully for 7 mins stirring to avoid scorching the milk mixture. Pour boilingmixture over other ingredients and stir til chips melt. Refrigerate. 169$mhQp{ bqr ^& ]m [  Zc X WY T-& R Q# MT LrD H; X)_pDessert StuffChocolate Brownies (Mark Weiss)Mix, in order;3eggs1 1/2 cp sugar1 tspvanilla1/4 tspsalt1/2 tspBaking powder (omit for solid chewy brownies)Melt together and add;1/2 cpbutter3 oz baking chocolateStir in;1 cpwhite flourchopped nuts or M&M candies if desiredScoop into a baking dish that has been buttered and coated with sugar, not flour. Use aheavy dish (like Corningware). Bake at 350 for 30 mins.( for gooey ones) to 45 mins. (forwell done). 171$mhQp{ bqr ^ ]m [ Zc X WY- T- R Q# M LrJ& GD F</+ D  AD=(o)_pDessert StuffCitrus Peel Candy Nancy BrightPeel of 6 grapefruit (or oranges, lemons, limes, etc. with same volume)Boil peels in brine (3 tsp salt and water to cover) for 30 minutes.Drain and boil in fresh water for 30 minutes.While still hot, scrape excess white from peels and discard.Prepare a candy syrup from4 cpscane sugar2 cpshot water1/2 cplight corn syrupWhile syrup boils gently, cut the peels into strips 1/4 inch wide.Add the peel to the syrup and boil with occasional stirring until it reaches soft ball stage (230Farenheit on candy thermometer). Syrup will be nearly all absorbed and peels will betransparent. Remove the peels from syrup a few at a time, drain, and roll in dry granulatedsugar. Allow to cool before packing. 173$mhQp{ bqr ^G [C X- Un< RB P O8 M JB G[;& EL DQ3( B$ ?Y=*h)_pDessert StuffDate-Nut Torte -- Mitch2 Tbs bread crumbs8 egg yolks1 1/4 cups sugar2 cups chopped walnuts or pecans2 cups chopped dates4 Tbs flour8 egg whites, stiffly beatenGrease a 9" spring-form pan and dust it with the bread crumbs.Beat the egg yolks; gradually add the sugar. Beat until thick.Mix together the nuts, dates, and flour. Stir into the egg-yolk mixture.Fold in the egg whites thoroughly. Turn into the spring form.Bake in a 325 Farenheit oven 40 minutes.Cool and remove the sides of the pan. 175$mhQp{ bq r ^ ]m [ Zc X WY U Q#> M? JI G> Ds( AG% =3,$I)_pDessert StuffBanana Fool - Mitch3 dozsmall Italian ladyfingers1/2 cp rum mixed with1/2 cp water2 pkgs vanilla pudding (not the instant kind)10-12 dried apricots, chopped coarsely1/4 cp cognac1/4 cp water3 Tbs sugar (or to taste)1 1/2 ripe large bananas2 Tbs lemon juiceMake this in a clear glass bowl or footed compote with straight sides, about three inchesdeep and of about 2-qt capacity.Bake the ladyfingers in a 400 Farenheit oven for 5 minutes -- they are usually a bit too softand spongy. Cool them and dip them quickly into the mixed rum and water. Split them (theycome that way normally) and line the sides and bottom of the glass bowl, arranging therounded side against the glass.Make the vanilla pudding according to the package directions and cool it.Cook the apricots in the cognac, water, and sugar, which they should absorb in about 10minutes.Slice the bananas and turn them in the lemon juice to keep them from discoloring.Mix the cooled (tepid) pudding, the apricots, and the bananas (drained of the lemon juice)together.Fill the ladyfinger-lined bowl with this and chill until serving time. If you want to serve thiswith whipped cream, leave it unsweetened.Raspberry Charlotte. (a variation)Line a charlotte mold with the ladyfingers, as above, but use kirsch instead of rum.Soften 1 quart of raspberry sherbert.Make a sauce of fresh or frozen unsweetened raspberries.Put half the sherbert in the mold, smoothing it down. Spread the raspberry sauce over this.Cover with remaining sherbert. Cover tightly and freeze until half an hour before servingtime. Transfer to the refrigerator to soften slightly.Cut into wedges with a silver knife dipped in hot water after each slice. 177$mhQp{ bq r ^ ]m [ Zc& X WY U TO R QE N"7 L Ih:# GU F^5! D AI >8 < 9Q 6I 5 1@! 0n) -B" *9 &% #8 \  %5 7 \I >S)_pDessert StuffChocolate Cheesecake - Vege Ep II(this is exactly from the book; it's too good for me to change)Anna Thomas says "You only live once, so do it."Crust:1.5 cpfine Graham cracker crumbs1/2 cpsoftened butter3 TbssugarThe cheesecake:1.5 lbsoft cream cheese2 cpsugar3 lrgeggs1/2 lbsemisweet chocolate3 Tbsheavy cream1 cpsour cream1/4 cpdark rum3/4 tspcinnamon3/4 tspalmond extractThe topping:1 cpsour cream1 cpconfectioner's sugar1 cpfresh strawberriesWork the crust ingredients together by hand until it is well blended. Press it evenly into thebottom of a 10-inch springform pan, using a potato masher or somesuch to press it flat.Beat the cream cheese with an electric beater or food processor until it is fluffy, thengradually beat in the 2 cups sugar and the eggs. Continue beating until perfectly smooth.Melt the chocolate with the heavy cream in a small sauce pan, then beat into the cheesealong with 1 cup of sour cream. Add the rum, cinnamon, and almond extract, and beat a fewminutes more. Pour the cheese mixture into the sringform and bake in a preheated oven at350 Farenheit for a short hour. Cool in the pan, trim any uneven edges, and remove thespringform.Beat together 1 cup sour cream and the confectioner's sugar. Cover top of the cake, but notthe sides. Wash and half the strawberries, arranging them (tip inward) in a ring around theedge of the cake. Chill at least 90 minutes before serving.Serves 12. 179$mhQp{ bqr `? _0 [ Zc X WY T- R Q# O N L K I H F CT A @J  > ;L :E 6 J 5cG 3'0 2YA 0B /O I - *= )K '; $h  =I)_pDessert StuffPlum Good Cobbler - LynnPut in bottom of a 8x14 pan or glass dish:5 cpsplums, peeled (optional) and pittedMix:3 Tbs flour1 tsp cinnamon powder1/2 cp brown sugarSprinkle onto the plums (don't mix it in).Mix the topping:1 cpflour (mostly whole wheat, some white)1 cpbrown sugar1/2 tspmace1/2 tsp salt1/2 tspbaking powder1 cpgranola(Lynn recommends Honey Orange granola from Earth Sign, a crunchy, tangy granola)Beat one egg and stir it into the dry stuff.Sprinkle (or deposit if too goopy) the topping onto the plums.Melt 1/2 cp butter and pour it on top.Sprinkle on top of everything:1 cpgranola Bake at 375 for 25-30 minutes or until golden brown on top.Serves 6 for a dessert. 181$mhQp{ bqr ^* ]m ZA X W7 U R* OZ M! LP J IF G F< D0 A, >> ;U& 8) 6 3x; 0L ,<=)_pDessert StuffCarrot Cake (American Airlines, via Elisabeth Hansot)1-1/2 cupsWesson oil2 cupssugar3eggs2 cupsflour2 tspcinnamon2 tspbaking soda2 tspvanilla1 tspsalt2 cupsshredded carrots1 cupchopped nuts1/2 cupcrushed pineappleCombine all ingredients in a large bowl and mix until well blended. Pour batter into a 9" X13" pan and bake at 350 F for 1 hour.After cooling, ice with a cream cheese icing:1 small pkg (3 oz)cream cheese1-1/4 cupspowdered sugar1/2 cupmargarine1/8 cupcrushed pineapple1/4 cupchopped walnutsCream the margarine, cream cheese, and powdered sugar until just slightly fluffy, then mix inpineapple and walnuts. 183$mhQp{ bq r+ ^  ]m [ Zc X WY U TO R QE O L Ps Kr% G- D C2  A @( > ;w&7 9x 6=3y)_pDessert StuffFrozen Almond Chocolate Mousse (Chronicle)2/3 cupnatural almonds1/2 cupgraham cracker crumbs3 Tsugar3 Tmelted butter1 pintvanilla or coffee ice cream6 ozsemi-sweet chocolate pieces2large eggs, separated1 cupwhipping cream3 Tdark rumToast almonds in oven at 300 for 15-20 minutes; chop fine while warm. Combine 1/3 cupalmonds with the crumbs, 1 T sugar and the butter. Pack in bottom of oiled 8-inchspringform pan. Bake at 350 for 10 minutes, cool and place in freezer until chilled. Spoonice cream over crust, spreading in even layer. Return to freezer.Melt chocolate. Beat egg whites to soft peaks. Beat in remaining 2 T sugar. Beat cream tosoft peaks (use same beater). Beat egg yolks, then beat in warm chocolate and the rum.Fold in egg whites and cream. Fold all but 2 T of remaining almonds into chocolate mixture.Turn into pan over ice cream. Sprinkle reserved almonds on top. Freeze. 185$mhQp{ bqr ^ ]m [ Zc X WY  U TO R OE N2 L2+ KB G< F^H D\ CTI ?>*)_pDessert StuffBanana Cake - Ed Birss****** Cake **********} cpbutter1| cpsugar2 eggs1 cpmashed ripe bananas2 cpsifted cake flour1 tspbaking powder1 tsp baking soda| cpbuttermilk| tspsalt1 tspvanilla| cpchopped pecansCream together the butter and sugar until light and fluffy; add the eggs and beat two minutesat medium speed. Add mashed bananas and beat 2 minutes. Sift together flour, bakingpowder, soda, and salt. Add the dry ingredients, buttermilk, and vanilla to the batter andmixwell. Stir in the nuts. Turn the batter into 2 greased and floured 9-inch layer cake pans.Bake at 375 Farenheit for 30 minutes or until cake tester comes out clean. Remove frompans, cool, and frost with Banana Cake Frosting.****** Frosting **********| cpsugar2 Tbs flour| cpheavy cream2 Tbsbutter{ tspsalt1 tspvanilla1 cpflaked coconut| cppecans (chopped)Combine the sugar, flour, cream, and batter in a small sauce pan. Cook and stir until thick.Reserve 3 Tbs of syrup for filling between layers of the cake. Stir in pecans and } cpcoconut, salt, and vanilla. Cool the topping. Spread the reserved syrup on the bottom layerof the cake and sprinkle it with { cp of coconut. Place the top layer over the bottom, andspread the icing over the entire outside surface. 187$mhQp{ bq r ^ [sr ZAsr X W7 U T- R Q#sr Osr N Lsr IhK GG F^$7 DG CTJ A0 > ;wsr 9 8msr 6 5csr 3 2Y 0sr -B ,#?sr */. )!sr- '1 $!>E)_pDessert StuffLemon Merangue Pie - David Casseres & JOCPrepare a baked 9-inch pie shell. Refrigerate it.Combine in a double boiler:3/4 cpsugar5-6 Tbscornstarch1/8 tspsaltStir in very gradually while over boiling water:1 1/3 cpmilk (or water if you are allergic to latose)Stir and cook for 8-10 minutes until the mix thickens.Cover and cook with occasional stirring for another 10 minutes.Remove the custard from heat and pour a little of it into:4 beaten egg yolksBeat the egg mix until smooth, stir it into the custard, and return the double to heat. Cookand stir gently about 5 more minutes over boiling water, then remove from heat.Beat into the custard:3 Tbsbutter1 cpfresh-squeezed lemon juice1 1/2 Tbsgrated lemon rind (this is a lot!)Grate the lemon rind finely or coarsely, according to your preference in texture of the pie.Cool filling by very gentle stirring; this releases steam that would thin the filling if it wereallowed to condense.Pour the cool filling into the chilled pie shell. Cover with merangue and bake as explained inMerangue recipe.Merangue Pie Topping - David CasseresPreheat oven to 325-350 Farenheit.Whip until frothy:2 egg whitesAdd:1/4 tspcream of tartarWhip whites until they are stiff, but not dry. They will stand in peaks that lean over slightlywhen the beater is removed.Beat in, 1/2 Tbs at a time3 Tbsgranulated sugar OR4 Tbspowdered sugarDo not overbeat. Beat in:1/2 tspvanillaBake 10-15 minutes, depending on the thickness of the merangue. 189$mhQp{ bqr ^1 [ ZA X W7 T 0 R) OZ6 M? J: I$ EG DsO AG ? >= < 9S 6`X 4 3VR 1 .qr +y" (M & # " 8' f :   0   S? =^)_pIce CreamPlain Vanilla Ice Cream (Paul & Dave)If you wish to keep this ice cream for any appreciable length of time, you should scald thehalf and half to make it stay together better. Unscalded milk seems to have enzymes thatmake the icecream get icy during storage. We always eat it instantly, so we don't worryabout scalding anything.If you do scald it, use a double boiler very lightly greased with butter; otherwise it will surelystick and give a boiled flavor which you won't like.Stir in until smooth;2 1/2 cp sugar1/2 tspsalt3 qtshalf and half1/2 cp vanilla extract (better use real)Cool in refrigerator before cranking if time is available.Crank until stiff, pack with salt ice and allow to set for 30 mins.Makes 4 quarts, but it fluffs up enough that there isn't much room for more in a five quartcrank. 191%hQp{ bqr ^&5 ]m9 [7 Zc W7I U4 R Q O| M Lr IF: FC B= Ai. ==,r)_pIce CreamBlackberry Cheesecake Ice Cream (Paul)For a 5 qt ice cream cylinder, mix until lumps are tiny; 1 cp Brown Sugar1 1/2 cHoney (use less for sweet fruit )1 qt half & half1 pt blackberry yogurt1 pt sour cream1/2 tspsalt2 Tbs vanilla extract2 Tbs cognac6 whole eggs lightly beaten1 qt fresh blackberries (mash some, use some whole)Add enough whole milk to make 4 qts total liquid.If your dasher is the new-fangled plastic variety, it may clog with frozen berries. The variouscures for the malady range from replacing the dasher with a movable wooden one, usingshredded berries, or stirring the berries in after the cranking is done. If the dasher is right,cranking in salt ice for approx. 30 mins. will be sufficient. Steady, slow, absolutelyuninterrupted cranking is the key to smooth ice cream.To produce firm ice cream, harden the contents of the tub in more salt ice for 45 mins. Thisis especially important for this recipe because the large amounts of alcohol in the vanilla andthe cognac act as anti-freezeMakes 5 quarts; enough to serve exactly the number of people who are standing aroundwhen the tub is opened. 193%hQp{ bqr ^9 [ ZA X W7  U T- R Q# O N) J1 GN F<O DV C2E A6 >.. <H ;w 8K2" 6d 3S=6)_pIce CreamNapolean Ice Cream (Uncle Gaylord)a Mocha desertMix until smooth;2 qthalf and half2 eggs, well beaten1/2 tspsalt1 1/3 cpcane sugar1 cpcocoa1 Tbsfreeze-dried coffeeAdd enough milk to bring mixture to 4 quarts liquid, crank for 15 -20 minutes. 195%hQp{ bqr ` ]m [ Zc X WY U TO Q#N M9HQ)_pIce CreamCantalope Sherbert & Friends (Sunset)Beat til light and creamy;4egg yolks1/4 tspsalt1 cpsugarPrepare the fruit puree as specified below, stir in2 cpssugarStir the sweetened fruit puree into the eggs a little at a time. Add;2 qtsbuttermilkBeat in a large bowl til soft peaks;4 egg whitesBeat egg whites to stiff peaks while adding;1 cpsugarFold the whites and custard together, fill the cylinder (past the fill line since this stuff doesn'tgrow like most ice cream), and crank as usual. Makes 5 quarts. Does not keep especiallywell (I've rarely had any to try to keep).Blend approximately 12 cups fresh Berries yielding 6 cps smooth puree; add2 Tbslemon juice2 Tbsvanilla2 tspgrated lemon peelBlend approx. 5 pounds of very ripe Cantalope to yield 7 cups puree; add4 Tbslemon juice2 tspvanilla2 tspgrated lemon peel1/4 tspground ginger (or a dozen shavings of fresh ginger)Puree 8 medium-sized Mangos yielding 6 1/2 cups puree; add1/2 cpfresh orange juice2 tspgrated orange peel4 tsplemon juice4 tspvanillaBlend 8 medium Papayas for 7 cups puree; add1/2 cplime juice1 Tbsvanilla2 tspgrated lime peelBlend 4 lbs very ripe Peaches or Nectarines for 7 cups pure; add6 Tbslemon juice2 Tbsvanilla1 Tbsgrated lemon peel1/2 tspalmond extract (optional)Blend 4 lbs Plums for 6 cups puree; add3 Tbslemon juice4 tspvanilla1 tsplemon peel2/3 cupsugar (adjust for sweetness of the plums) 197%hQp{ bqr ^ ]m [ Zc W73 U RE Q M$ LP I$, G Ds%? B> Ai* >=J < ;3 9 6H 4 3x 1 0n- -B: + *8 ( '. $, "}  s G@  =  3 '   x $h =]L@)_pIce CreamChocolate Orange Curacao Ice Cream (Old-Fashioned Ice Cream Cookbook & Paul)6-8 ozunsweetened chocolate(use the larger amount if you're a chocolate junky)1 qtwhole milk2 qthalf and half2.5 cpcane sugartracesalt3 cpfresh-squeezed orange juice (6-9 oranges)(tangerines are dynamite !)6 Tbsorange CuracaoMelt the chocolate in a double boiler, then stir in a little milk to make a paste. Slowly add theremaining milk and scald for one minute, stirring. Remove from heat and strain to removeany lumps. Stir in the sugar and salt until dissolved, then add fresh orange juice, half & half,and Curcao. Crank and allow to set until quite firm.Makes about five quarts. 199%hQp{ bq"r* ^  ]m3 [ Zc X WY U TO R O3. N@ LJ K4 G Dp=%~)_pIce CreamFrogurt - Uncle GaylordsBlend until smooth:9 cpplain yogurt1/2 cpbrown sugar3 Tbsvanilla extractCrank for about 15-20 minutes. This is the most basic recipe, so feel free to elaborate withfruit, etc. This frogurt has about 20 calories per ounce, as opposed to the roughly 50calories per ounce in ice cream. 201%hQp{ bqr ^ ]m [ Zc W7> UE T-< P=>K)_pIce CreamTutti Fruiti Ice Cream - Nancy BrightNote.... I have not made this recipe yet, nor eaten the ice cream. Cannot extend the usualguarantees of goodness until such time. Try it if you think you like tutti fruiti, and tell me howit came out....PaulDrain and save juice from;1 medcan crushed pineapple (light syrup or adjust sugar)1 medjar marishino cherriesStir the juice to dissolve;3 cpgranulated sugarCombine the drained fruit in a blender with;1 smlcan frozen orange juice2 lrgeggsMix the prepared ingredients with2 Tbsvanilla extract2 smlcans evaporated milkwhole milk to make a bit less than a 1 gallonCrank it normally. If you blended the fruit to a slush, it can probably be allowed to set quitehard; if the fruit is chunky, serve while still a bit soft.Makes 1 gallon. 203%hQp{ bqr ^7# ]mF [ X W70 U R Q  M, LP J G! F DC- ?W >_; ;3 7=28)_pIce CreamCranberry Sherbet - PaulA winter sherbet (for those of us who are too impatient to wait for summer) that can bemade from frozen concentrate. I decided to make cranberry sherbet in January, butdiscovered that Ocean Spray has a virtual monopoly on cranberries (at least on the Westcoast). They apparently sell the berries only at Thanksgiving and Christmas, and use themfor making juice during the remainder of the year. Sadly, they do not sell the juice directly,but only in the form of "Cranberry Cocktail", a mix that contains more water and sugar thanjuice. The only hope is to buy the frozen "Cranberry Cocktail" concentrate from Welch's.The recipe takes the added sugar of the frozen stuff into account by reducing the sugarused elsewhere in the sherbet.For 6 quarts of sherbet, use six 6-oz cans of frozen concentrate, diluted with approximatelyone cup of water. Don't do the diluting until final taste testing, because you may decide touse cream instead.... Ignore the instructions on the can that specify adding 18 oz of waterto each can.Mix Juice with:2 tspgrated lemon peel4 Tbslemon juice2 TbsvanillaUse as the fruit puree in the Cantalope sherbet recipe, but DON'T add the cup of sugarspecified for the fruit. That is, for the total recipe, use only 2 cups of sugar instead of the3+ specified. Taste the mix just before cranking; if it seems to astringent, add sugar to yourown taste. If the bite is still there after a bit of sugar, stir in 8 oz of sour (or sweet) cream;somehow the butterfat seems to buffer the sharp edge of the berries. The tasters for thefirst batch I made all loved it, but split evenly over whether it needed more or less sweetness.I'll put together a version to use fresh cranberries whenever they become availableagain......Until then, I'll make do with the frozen stuff. 205%hQp{ bqr ^O ]mI [E ZcB XH WYS U5$ TO#4 R OW N4) LF K G F^ D CT @(= >*6 =Z ;I :/* 86* 5c(+ 3:$ 3>6a)_pCookiesGingerbread Men (Paul)Preheat Oven to 375 F.Bring to a boil in double boiler;1 cpsweet mollassesAdd stirring;1/2 cpbrown sugar (white will do)6 Tbsbutter2 TbsmilkWhile that junk simmers, grind together;2 tspfresh nutmeg (one small nut)2 tspcinnamon stick (med stick)2 tspwhole cloves2 tspdried whole ginger root (candied is okay)(whatever you use must be dry or it clogs the grinder)Sift together into a big bowl;the ground spices1 tspbaking soda1 tspsalt2 cpwhite flour2 cpwhole wheat flourStir in the liquid from the boiler, and add additional white flour if needed to form a doughthat is thick enough to handle well. Roll the dough to 1/4 inch thick or less. Cut withshaped cutter or a sharp knife. Bake for about 8 minutes on a heavy, shiny, ungreasedcookie sheet at 375 F. Decorate while still hot with raisins, candies (M & M's), citron, orfrosting.Makes about 2 dozen medium men. 207&hQp bqr ^ [! ZA W U T  R OZ( M LP J IF$G6 DC A @ > < 9 Q 8KE 6V 5A[ 3 0 -=<)_pCookiesJam-Filled Oatmeal Drops (Marcy)Combine and beat until fluffy;1/2 cpdark brown sugar1/4 cplight karo syrup1/2 cpshortening1 egg (unbeaten)1 tspvanilla extract1/2 tsplemon extractStir in;2 cpquick oatsSift together in seperate bowl;1 cpflour1/2 tspsoda1/2 tspsalt1/2 tspbaking powderAdd to other ingredients and mix well. Drop stiff dough by tsp. onto greased cooky sheet.Make shallow depression in center of each dough drop and fill with thick red jam.Bake at 350 for 15 mins.Makes 3 1/2 to 4 dozen 209&hQp bqr ^ ]m [ Zc X WY U R Q# M Lr J Ih G D+. C2Q @ < 9g=0)_pCookiesUltra Chewy Chocolate Chip Cookies (Patte Wood)Add nutmeg and cinnamon (1 tsp each) to the recipe on Tollhouse chips packVery important to slightly under-cook them in order to make nice chewy cookies. 211&hQp bq"r ^J [O XS:)_pCookiesOatmeal Cookies (Marcy)Beat together til creamy:3/4 cp shortening (1/2 butter)1 cp packed light brown sugar1/2 cp granulated sugar2 eggs1/4 cp water1 tsp vanillaStir in:1 cp whole wheat flour1 tsp salt1/2 tspbaking sodaAdd last:3 cpsmilled oats1 pkgbutterscotch chips *1 cp walnuts ** means optionalBake on greased cookie sheet at 350 for 12-15 mins.Yields 5 doz medium cookies 213&hQp bqr ^ ]m  [ Zc  X WY U R Q# O N J Ih G  F^ C2 A4 @( <%4-C)_pCookiesChewy Oatmeal Cookies (Quaker)Sift together1 cpflour3/4 tspbaking soda1/2 tspsalt1 tspcinnamon1/4 tspnutmegBeat in3/4 cpsoft shortening1 1/3 cp bown sugar2 eggs1 tspvanillaStir in2 cpsoatmeal1 cpraisinsBake heaping teaspoons on greased cookie sheet for 12- 15 minutes at 350 degreesMakes 3-4 dozen 215&hQp bqr ^ ]m [ Zc X WY T- R Q# O N J Ih G DA A2 ><+v)_pCookiesFresh Apple Cookies (Paul)Sift together and set aside:2 tspBaking soda4 cpsflourMix with beater in large bowl;2 cpsdark brown sugar2/3 cpHoney1 cpshortening1 tspSalt3 Tbscinnamon2 Tbscloves1 1/2 tspnutmeg2 eggs1/2 cpApple juice or milkAdd all of these goodies and anything else that sounds good;2 cpsRaisins3 cpsChopped apple (don't peel)2 cpschopped nutsSpoon heaping tsps onto greased sheet,Bake 10 to 14 minutes at 425 degrees.Makes 7 dozen little ones. 217&hQp bqr ^ ]m [ X W7 U T- R Q# O N L K G< F^ D CT @(& >% = 9-0M)_pCookiesApricot Newtons - Sunset********* Crust ***********1 cpwhole wheat flour1{ cpwhite flour{ cpwheat germ{ tspsalt{ tspbaking soda| cp({ lb) margarine or butter| cpgranulated sugar| cpbrown sugar2 eggs| tspvanillaCombine the flours, wheat germ, salt, and soda. Beat the butter til creamy, then graduallybeat in the sugars. Beat in the eggs and vanilla. Blend in the dry mix. Knead dough lightlyuntil smooth. Cover and chill at least one hour (overnight is best).********* Filling ***********3 cpdried apricots| cpchopped walnuts or almonds1/3 cpsugar| cpwater1 tspgrated orange peel2 Tbslemon juiceChop dried fruit coarsely, then stir all ingredients over medium heat until filling boils about 5to 8 minutes and becomes very thick. Cool thoroughly.********* Assembly **********Remove half the dough from refrigeration, leaving the other half cold. Roll out on a flouredboard, forming a sharp-edged rectangle 9"x15". Cut into three strips each 3 inches wide.Repeat for the other half of dough, then divide the filling 6 ways and spread evenly down themiddle of each strip. Fold the sides of the doaugh strips over the filling, forming a slightoverlap. Press to seal dough, flip over, dust off excess flour, and bake at 375 Farenheit for15 minutes, or until well browned. Cool on rack, and slice to length. When thoroughly cool,seal and refrigerate to retain freshness. 219&hQp bqr ^ [ ZAsr Xsr W7sr Usr T-srsr Rsr  Q#sr O Nsr JL IhB GE D A @sr > G)_pCookiesNorwegian Cookie - Karen Bjornard of Berkeley (from Carolyn)1 stick butter1 stick margarine2 cpsugar2 eggs3 cpflour2 tspbaking powderpinchsalt1 egg (lightly beaten to brush on top)1 cpchopped nuts (pecans or walnuts)1. Cream butter, margarine and sugar.2. Blend in eggs.3. Stir in dry ingredients.4. Grease cookie sheet first time.5. Take handful of dough; flatten out by hand as thin as possible on cookie sheet.6. Brush dough with beaten egg.7. Sprinkle chopped nuts on top; press in a little.8. Bake at 350 Farenheit for 10-15 minutes.9. Cool about 5 minutes; then cut into square shapes; cool on rack. 221&hQp bqr, ^ ]m [ Zc X WY U R! Q# M& Lr J Ih# GK F^ D4 CT, ADn >\<+w)_pSauces and SuchHollandaise Sauce (James Beard)Blend in double boiler over hot (not boiling) water;4 egg yolks1/2 tspsalt1/4 tsphot mustard powderdashTabasco1 Tbslemon juiceIn a small sauce pan heat to gentle bubbling;1/2 cpbutterPour butter into eggs over low heat and stir constantly. Allow to cool as soon as it thickens.If sauce curdles, stir in a little heavy cream.Makes enough for one pound of asparagus tips. 223"ahQp{ bqr ^4 ]m [ Zc X WY T-- R O|A M/ J- GX="^)_pSauces and SuchSweet Lemon Sauce (Moe)Mix in small sauce pan;3/4 cpsugar1/4 cp flour1 cp waterBring to boil, stirring til thickened; Add:1 tspgrated lemon rind1/2 cplemon juice1/4 tspsalt2 TbbutterChill in fridge until quite cold.Serve on sliced strawberries or other fresh fruit; 225"ahQp{ bqr ^ ]m [ Zc W7+ U T- R Q# M! Lr2 H" [)_pSauces and SuchTofu Mayonaise -- SandyBlenderize until smooth:6 ozTofu (optionally drained and pressed)2 Tbslemon juice or rice vinegar2 Tbssalad oil1/4 tspdill seeds1 medclove pressed garlic1/2 tpssalt (or use miso)dashblack pepperDon't more than you need at one time, because even with refrifgeration, this mayonaise onlykeeps for 1-2 days.This is a much higher protein, lower fat mayonaise than any commercial recipe. Use foranything that calls for mayonaise.If you wish to drain and press your tofu, slice it like cheese, lay the pieces on a cloth-covered board, cover with another cloth, and prop the whole contraption at an angle fordrainage. Leave it for at least 30 minutes. If you are in a bigger hurry, lay another board ontop and weight it to speed the draining. Change the cloth a few times in the speedo method. 227"ahQp{ bq r ^ ]m! [ Zc X WY U TO Q#-. O Lr9 J" GS F< I D+4 C2H< ?=*9)_pSauces and SuchApricot-Sherry Sauce - Terry's Mom2 8-oz jarsapricot jam1 ozReaLemon juice| tsppowdered gingerMix thoroughly and place over high heat. Stir constantly until mixture comes to boil.Remove from burner and stir in 2 oz cream sherry wine. Return to burner, stirringconstantly, and bring just to hard boil again. Turn off or reduce heat--serve warm. 229"ahQp{ bqr ^  ]m [sr X? W70" UTj R?>J)_pSauces and SuchYogurt Salad Dressing - Andrea West(also good as chip dip or sandwich spread)} cpplain yogurt (use Continental bulgaris or homemade descendant thereof)1| cp oil1/3 cp vinegar1 tsp each of:Spike (seasoned vegy salt)onion powdergarlic powdermustard powderbasil1 Tbs brown sugarPut all ingredients in blender and mix. You may want to vary the spices according to taste. 231"ahQp{ bqr ^* [srA ZAsr X W7UT- R Q# O N JU~ J<R])_pDrinksKaluha Coffee Liquor (Mo & Paul)Kaluha is a coffee liquor; the final liquor will be no better than the coffee used to make it.Therefore, taste a number of kinds of coffee with Kaluha-making in mind and choose anappropriate coffee for your own taste. I recommend Sumatran, a fairly dark but notoverpowering bean.Prepare a coffee concentrate by stirring together and then filtering;2 1/4 cpcoffee beans, finely ground2 1/2 cpwater, slightly cooler than boiling(after filtering, only 2 cups of the water will drip out)OR, if you don't really care what coffee is in your booze, mix;2 oz instant coffee2 cpboiling waterIf the coffee concentrate has cooled very much, it may help to warm it in a double boiler soit will dissolve the sugar. Mix with the coffee concentrate;4 cps sugar1 large chopped vanilla beanStir in;1 fifthbrandy(if you used instant coffee above, use rotgut here)Store in dark bottle at room temperature. Wait with baited breath for 30 days while flavorsblend. Filter if you don't like to chew vanilla beans. 233'OhQp bqr ^M ]m,) [(* Zc W7E U T-R9 O|? M Lr G$9 F< C A @ < ;U 93 6.- 56 1=8L)_pDrinksOrange Sangria (Dick Sweet)1 medorange1/4 cpsugar2 cpsfresh-squeezed orange juice1fifth dry red wine1/2 cpTriple Sec (or other orange-flavored liqueur)Cut a few garnishing slices from the orange, then thinly peel one half of it. Use a spoon tobruise the thin peel in a bowl containing the sugar; this releases the orange oil into thesugar. Squeeze the juice from the peeled orange into the bowl; stir in the remainingingredients. Chill 15 minutes covered, then remove the orange peel to avoid overdosing onorange oil. Just before serving, garnish with the orange slices.Makes two half-cup servings each for six people.Serve with spicy munchies. 235'OhQp bq r ^ ]m [ Zc X' U= T-F R(, Q#Y OA Lr0 J Gz="~c)_pDrinksYeast Starter (Bo)Do this 48 hrs before you plan to add yeast to brew.In 1/2 gal bottle, mix up 1 qt sterile water, 1/4 cup either corn sugar or malt extract, if sugarthen about 1/8 tsp brewing salts (yeast nutrient). Stir in yeast if liquid. If dry yeast, mix upto a paste with water and add to bottle. Seal with a fermentation lock and store in a darkplace at 60-70 F. If temp is below 60, allow more time.Recommended yeast is an "ale yeast" such as Grey Owl liquid, or Vierka dark lager yeast(dry). 237'OhQp bq r ^4 [[ ZA;' XV W78 T @ R O=B)_pDrinksFake Shake (Paul)Fill blender almost full of ice cubes, add1 cpInstant powdered milk4 TbsBrown sugar2 tspvanilla1 egg1banana (more optional than other ingredients)Add milk (whole or skim) to completely fillRun blender for at least 5 minutes of the highest speed available in "burst" mode. If an airbubble forms around the blades, remove it and continue blending. Burst mode is bestbecause it allows fast chopping and control of the bubble-lock problem.Makes 32 oz. 239'OhQp bq r ^+ ]m [ Zc X WY- T-+ QD O|@ MG J  GX="])_pAppetizersCheese Balls (Terry's Mom)28-oz Philadelphia cream cheese1 stick or 1/4 lb butter4 ozgrated cheddar cheese (or more)2 tsteak sauce2 TmilkMix, chill, divide into thirds.Roll in walnuts or pecans.Freezes well. 241%jhQp bq r ^ ]m [ Zc X U T- R  O5E)_pAppetizersHomine - Scott McGregorApproximate directions:1 15 oz can chick peas1 large lemon1 oz sesame seeds1/4 oz sesame oil1/2 oz dry vermouth1/2 tsp cumingenerous pinch of mint1 garlic clovesalt to tasteThrow everything into the blender and blend until smooth.Tahini makes a good replacement for the sesame seed if you have it. Dip is best if thick, ifyour blender won't hack it, add more of the oil, vermouth, or lemon juice. Make sure todrain the chick peas and discard the liquid.Serve with pieces of pita bread. Garnish dip with some Hungarian paprika on the top, and afew drops of sesame oil around the edge to be authentic.Vermouth is not part of the original Lebanese dish, but it is my kitchen's universal liquidadditive. Feel free to be creative on this point. 243%jhQp bqr ^ [ ZA X W7 U T- R Q# O Lr9 IFD GP F<, C-. A8 >_T <2 <=-em)_p HELVETICA  HELVETICA  HELVETICA GACHA  HELVETICA HELVETICA  HELVETICA MATH GACHA  TIMESROMAN <.5 /^9Q=!%M(~*,.}0O3s6t8?;]=9ARDJOtQS?V[]aKd^gksujy~*% 1=[&.IceUO]CaHlr7 p2gfm [<2V!~#&(-2[5?8U;@E{H5LNSoVX^[`5cceg]iwk_mrvuwy]|~Nven.prx}&j/~߅CookbookOdd.pressSweet18-Aug-79 15:21:57 PDT