1 1/2 ts Cornstarch 3 tb Stock 3/4 c Stock 3 tb White vinegar 3 tb Sugar 1 tb Tomato ketchup 2 tb Soy sauce 1/2 ts Salt 1/4 ts Cayenne Freshly ground black pepper 1 tb Oil 1 Garlic clove, peeled 1 sl Ginger root 1 Carrot, sliced 1/2 sm Red bell pepper, cut into -- strips 1/2 sm Green bell pepper, cut into -- strips 2 Scallions, sliced 3/4 lb Tofu, cubed 2 1/2 ts Salt 2 tb Vegetable oil Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar, ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl. Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch mixture. Stir till sauce thickens. Add more salt if required. Remove garlic & ginger. Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while. Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers & scallions. Stir fry for 30 seconds. Turn off heat. Heat prepared sauce over a low heat. Take tofu out of the hot water. Squeeze gently to get rid of excess water & place on a serving platter. Spread vegetables over the tofu. Pour sauce over vegetables. Madhur Jaffrey, "World of the East Cookbook" |
5 c To 6 cups flour; divided 1/2 ts Salt 1 ts Baking powder 1/2 c Shortening 5 Eggs 1 c Honey -----------------------------POPPY SEED FILLING----------------------------- 2 c Poppy seeds * 1 c Milk 3/4 c Honey 1 ts Lemon peel 1/2 c Raisins * Use your food processor to grind the poppy seeds for the filling. Combine 5 cups flour, salt and baking powder; mix well. Make a well in the center and add shortening, 4 eggs and honey. Work together until dough is formed, adding flour as needed. Roll out thinly and cut into 4-inch circles. For filling, grind poppy seeds. Combine with milk and honey. Cook over low heat until thickened. Add lemon peel and raisins; cool. Place 1 tablespoon filling on each dough circle; fold up three sides and press together into triangles leaving tops somewhat open. Beat remaining egg and brush over dough. Bake at 350 degrees 20 minutes or until browned. |
2 tablespoons olive oil 1 clove garlic -- minced 1 cup onions -- coarsely chopped 1 ham hock -- cooked 1/2 pound chorizo -- OR polish sausage -- diced 2 cans chickpeas -- rinsed and drained 26 ounces chicken broth -- fat removed 1 bay leaf 16 ounces tomato sauce 4 cups water 1 cup carrots -- pared and sliced salt and pepper -- to taste Heat olive oil in a 6-quart pan and saute garlic and onions until tendr but not browned. Add ham and chorizos or sausage and cook about 5 minutes. Add remai ning ingredients and cook, covered, until carrots and chick peas are tender. |
1 qt Lima beans, fresh or canned 1 qt Chopped string beans 2 qt Shredded cabbage 2 qt Small onions, chopped 2 qt Chopped green tomatoes 2 lb Brown sugar 1 ga Vinegar 1 qt Green corn 2 qt Small cucumbers, sliced 3 bn Celery, diced 6 lg Carrots, chopped 1 Dozen green peppers, chopped 1 Red pepper, chopped 3 ts Mustard seed 3 ts Celery seed Cook vegetables separately until tender in water to cover. Combine. Add sugar, vinegar, celery seed, and mustard seed. Mix thoroughly and heat to boiling. Mrs. D.E. Leonard, Bath, MI. |
3 c Orange juice, chilled 1 1/3 c Rum, tequila, vodka OR -lemon-lime carbonated -beverage 1 c ReaLemon Lemon Juice from -Concentrate 1/2 c Sugar Ice In pitcher, combine all ingredients except ice; stir to dissolve sugar. Serve over ice. |
1 c Navy beans, dry 2 1/2 lb Lean beef 1/2 lb Slab bacon 10 c Cold water 1 Bay leaf 8 Whole peppercorns 2 Cloves garlic 2 tb Dried parsley 1 Carrot 1 Celery stalk 1 lg Red onion 1 ts Salt (opt) 8 Beets for soup 2 sm Beets 2 c Green cabbage, shredded 2 lg Leeks, sliced 3 md Potatoes, cut into eighths 1 cn (1 lb 13 oz) tomatoes 1 tb Tomato paste 3 tb Red wine vinegar 4 tb Sugar 1 lb Kielbasa (opt) 2 tb Flour 1 tb Butter, melted 1/2 c Sour cream (opt) Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. Serves 10. Posted by Fred Peters. |
3 c Flour 1 c Sugar 1 c Walnuts, roughly chopped 1 tb Baking powder 1/2 ts Salt 1/4 ts Baking soda 1/2 ts Cinnamon 1 Egg, lightly beaten 1 2/3 c Milk 1/2 ts Vanilla 1/4 c Oil Cream cheese or honey-cream - cheese, for serving Recipe by: ESSENCE OF EMERIL SHOW#EE2150 Preheat oven to 350 degrees F. Grease an 8 by 4 by 2-inch loaf pan. In a mixing bowl combine flour, sugar, walnuts, baking powder, salt, baking soda and cinnamon. In another bowl combine egg, milk, vanilla and oil. Add to flour mixture and stir just until moistened. Pour batter into prepared pan and bake for 1 to 1 1/4 hours, until a tester inserted in center is dry. Cool completely on a rack before slicing. Serve with softened cream cheese whisked together with honey ----- |
1 Egg 1 tb Melted shortening 2 c Sour milk 1 tb Sugar 1 ts Baking soda 1/8 ts Nutmeg 3 c Flour 1/2 ts Salt Beat egg and add milk, sugar, and nutmeg. Sift flour, measure, and sift with baking soda and salt. Add to first mixture. Add melted shortening. Mix until well blended. Bake on hot griddle in cakes the size of a breakfast plate. Pile several together on a hot plate, spreading each liberally with butter. Add a sprinkling of cinnamon or nutmeg. To serve, cut through the whole, pie-fashion. 8 servings. Florence Taft Eaton, Concord, MA. ----- |
1/4 c Onion; chopped 3 tb Pepper, green; chopped 2 tb Oil, vegetable; 1 c Rice, white; raw 2 c Tomatoes, stewed; chopped 2 ts Sugar; 1/2 c Cheese, Parmesan; grated 4 ea Pork chops;* *Use 3/4 lb hot sausage instead of pork chops if you prefer. Heat oil in a skillet that can go into oven; add onions, green peppers, and rice. Saute until rice is translucent. Add sugar and tomatoes, blend. Top with pork chops and then cheese. Bake, covered, in preheated 350^F oven for about 1 hour. Uncover and carefully stir rice mixture after 50 minutes. Yield: 4 servings. Original Post by Jo Merrill Genie 6/12/93 Formatted for MM:dianeE |
3/4 c Salted butter, softened 1/3 c Granulated sugar 1 ts Vanilla 1/4 ts Almond extract 1 c Flour 1 c Semisweet chocolate chips 1 c Slivered almonds (4oz) 1. Preheat oven to 350F 2. Cream butter and sugar together using an electric mixer at medium speed. Add extracts and beat well. Scrape bowl. Add flour, choco- late chips, and almonds, and blend on low speed until just mixed. Do not overbeat. 3. Shape rounded tablespoons full into 1 1/2 inch balls and place on ungreased cookie sheet 2 inches apart. Press balls with palm of your hand or bottom of a drinking glass into 1/2" thick cookies. 4. Bake 15-17 minutes of until just beginning to brown. Cool on a flat surface. Source: "Mrs. Fields Cookie Book", 1992 |