4 1/2 lb Sweet Potatoes; 8 or 9 med -peeled and cut 1" square 1 ts Salt; plus more to taste 1 c Apricots; dried, loose pack -cut into 1/4" slivers 1/2 c Raisins 1 tb Vegetable Oil; Canola 1 Onion; finely chopped 2 ts Curry Powder; Madras Fresh ground black pepper Place sweet potatoes into large pot to cover by 1". Add 1 ts salt and bring to a boil over high heat. Reduce heat to medium and cook until tender but not mushy, 8 to 12 minutes. Drain well. Meanwhile in a small bowl Combine Apricots, raisins and 1 cup boiling water; let sit until plumped, about 10 minutes. In a large wide pot heat oil over medium high heat. Add onion and cook, stirring until softened, about 2 minutes. Add curry powder and cook, stirring, until fragrant about 2 minutes. Add the cooked sweet potatoes, apricots, raisins and the fruit soaking liquid. Season with salt and pepper. Stir gently over medium low heat until warmed through. ( the recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat on the stove top or Microwave. ) 340 C per serv..... 2g P, 2g F, 77g Carb, 250mg Sod, 0mg Chol. Typed in a hurry on the AM side of Wednesday the 8th of November 1995 by Mike and Karen Stock.............. Orig from Eating Well Holiday mag...... |
Vegetable Oil 3 1/3 c Flour 1 c Sugar 1 tb Baking powder 1/2 ts Salt 1 t Cinnamon 1/2 ts Nutmeg 2 tb Shortening 2 Eggs 3/4 c Milk Heat oil (3-4 inches deep) to 375. Beat 1 1/2 c. of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping occasionally, 2 min. Stir in remaining flour. Turn dough onto well floured, cloth covered board; coat lightly with flour. Roll gently 3/8 inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 1/2 min. on each side. Remove from oil and drain on paper towels. Serve plain, sugared, or frosted. Buttermilk Doughnuts: Decrease baking powder to 2 teaspoons and beat in 1 teaspoon baking soda. Substitute buttermilk for milk. Do not use self-rising flour. |
1 tablespoon sugar 3 tablespoons soy sauce 1 tablespoon sake 4 large cloves garlic -- finely chopped 3 scallions -- white part only, -- minced 2 teaspoons finely chopped ginger 2 teaspoons toasted sesame oil 1 pound skirt steak -- trimmed and cut -- into 4 portions 1 tablespoon vegetable oil Salt and freshly ground pepper Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a mediumsize flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain. Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15 All recipes Copyrighted by Bobby Flay 1998. Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino |
| Ingredients | |||
| 1 | cup | lentils, uncooked | |
| 2 | teaspoons | salt | |
| 1/4 | cup | water | |
| 1 | tablespoon | olive oil | |
| 6 | each | green onions, sliced | |
| 1 | small | garlic clove, minced | |
| 2 | tablespoons | parsley | |
| 1 | dash | cayenne | |
| 1 | dash | turmeric | |
| 1/4 | cup | water, as needed | |
Directions: | |||
| Combine water, lentils, salt in a pot. Cook until lentils are soft. Drain, reserve stock. Heat oil in skillet and saute onions and garlic until onions are translucent. Add parsley and spices and cook another minute. Set aside. Combine lentils, cooking water & onion mixture in a food processor, adding more water a tablespoon at a time as needed until the mixture reaches a spreadable consistency. Refrigerate a few hours before serving. Spread on whole grain crackers or use as a vegetable dip. Great vegetarian dish. | |||
4 Oranges 1/2 Grapefruit 1/3 Lemon Sugar Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1 hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon. Mrs. Reginald Wright Kauffman, Geneva, Switzerland |
2 Eggs 1 lb Muenster cheese, shredded 1 tb Minced fresh rosemary 1 lb Frozen white bread dough, -thawed according to package -directions 1/3 c Sliced almonds 2 Red apples 2 Green apples 1 tb Lemon juice 1 c Mango chutney, optional Sprigs of fresh rosemary 1. Adjust oven rack to middle position. Heat oven to 325 degrees. Grease a 9-inch springform pan with butter or margarine. 2. Reserve 1 egg white for later use. Beat 2 eggs yolks and 1 egg white in a medium bowl. Add cheese and rosemary; stir to combine and set aside. 3. Roll thawed dough on a lightly floured work surface into a rectangle about 6 ny 20 inches. Place cheese mixture lengthwise on center of dough. Fold the dough over the filling and pinch to seal seam. Place roll seam-side down around the outside of the prepared springform pan to make a ring; pinch ends to seal. Brush with sliced almonds. 4. Bake for 1 hour. Release pan hinge and remove bread immediately, allow bread to rest 15 minutes on a wire rack before serving. Slice apples and place them in a bowl of cold water that has been mixed with 1 tablespoon lemon juice. 5. Place cheese-filled bread in center of large round platter. Brain apples and pat dry. Arrange overlapping in small groupings around the bread. Garnish with sprigs of fresh rosemary, if desired. Serve with chutney, if desired. Cut bread into wedges. Advance preparation: Assemble and freeze, unbaked. Thaw 6 hours in the refrigerator. Increase baking time by 5 minutes. Note: Cheese will shred more easily in the food processor if it is very cold. Place it in the freezer for 10 minutes before grating. Posted By [email protected] (Annalea Sommerville) On rec.food.recipes or rec.food.cooking |
1 envelope dry yeast 1/4 cup milk -- lukewarm 1/2 cup sugar 1/2 cup butter 1/2 teaspoon salt 1 cup milk -- scalded 2 eggs -- slightly beaten 4 cups all-purpose flour 1 egg yolk Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the milk is not too warm. Stir in 1 tablespoon of sugar and set aside. In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended. When lukewarm, stir in the yeast. Add the eggs and about 2 cups of the flour, and beat to a smooth batter. Add remaining flour to make a tender dough. Turn out on a floured board and knead for about 2 minutes. Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl. Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.) Again knead on a floured board for about a minute. Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles. Place filling on each. Recipe for Mohn Filling follow. To shape true hamantaschen, pinch eges of a circle together over filling, leaving about 1/2 open, forming a cornucopia. Then fold over the flap and pinch these edges firmly together. Arrange well apart on a greased cookie sheet. Cover with a cloth and let rise again in a wam place to double in bulk. Brush tops with the egg yolk, thinned with a little water. Bake in a moderate oven (350 Baked Goods / 9
Flowerpot Banana Bread
Baked Goods / 7
Refrigerated Orange Cheesecake
Hearty Vegetable Soup (Hess)
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