------------------------------------DOUGH----------------------------------- 1/2 c shortening
1/4 1/2 cup sugar
--------------------------------MEAT FILLING-------------------------------- 1 1/2 lb hamburger
1/2 shredded cabbage (medium
-size) 1 pk taco seasoning mix OR
2 tb of chili powder
2 ts of garlic powder
Cover with 1 cup boiling water. Stir until shortening melts and sugar dissolves. Add 3 cups flour to make smooth batter. Then add 2 eggs and 1 cup warm milk.
Dissolve 1 package yeast in 1/2 cup warm water (110 degrees). Place 1 Tablespoon sugar to activate yeast. When bubbly, add to the batter. Mix well. Add enough flour to make easy handling (app. 3 - 4 cups)
Let rise once until double in bulk. (app. 45 minutes). Punch down. Let rise again. ( 45 minutes) Take half of dough and roll out to about 1/4 inch thickness. Cut into squares (app. 4 x 4) The size can be determined by you. Spoon meat filling into each square. Pull corners together in the middle and pinch together. Place on greased baking sheet; seam side down. Let rise for 30 minutes. Bake at 350 degrees for 30- 40 minutes.
Brown hamburger with onions. When almost done, add cabbage. Drain any grease before adding spices.
* original recipe did not have many spices in it. We, like the taco seasoning taste. Use spices that your family enjoys. Play with it and just have fun.
Marietta from cool Kansas
|1||light & flaky pie crust|
|1 1/2||cup||applesauce, thick unsweetened|
|3||tablespoon||apple brandy, optional|
|1||lemon, grated rind only|
|1||apples, tart, peeled, thinly sliced|
|1/2||cup||apricot jam, all-fruit|
|Prepare and bake crust according to recipe instructions. (See Light & Flaky Pie Crust recipe.) Set aside. (Or use your own crust recipe.)|
Preheat oven to 375 degrees F. In a 2 quart saucepan over medium-high heat, simmer applesauce, honey, brandy if desired, vanilla and lemon rind until quite thick, about 10 to 15 minutes. Pour mixture into prepared crust. Arrange apples in concentric circles on top of sauce.
In a 1 quart saucepan over medium-high heat, melt apricot jam, then press through a sieve. Use a pastry brush to glaze apples with jam. Bake for 30 minutes. Let cool before slicing.
|2||tablespoon||parsley, fresh, minced|
|1/2||cup||soft bread crumbs|
|Gently blend all ingredients, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. |
Serve with lemon wedges or an appropriate sauce.
6 Pork chops
3 tb Peanut oil
2 md Onions, sliced
2 cl Garlic, minced
1/4 c Chopped green pepper
1/2 c Dry white wine
1 cn Tomatoes
3 tb Lemon juice
1 1/2 tb Worcestershire sauce
1 ts Salt
1/4 ts Pepper
1 Bay leaf
3 c Hot cooked rice
Tabasco sauce to taste Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on both sides in 1-1/2 tablespoons hot oil in skillet; drain chops and discard drippings. Add 1-1/2 tablespoons oil. Saute onions and garlic in skillet for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce over chops. Add tomatoes, lemon juice, seasonings, and enough water to cover chops if necessary. Simmer, lightly covered, for 1 hour or until chops are tender, turning occasionally. Remove chops to warming platter. Remove bay leaf. Cook sauce over high heat until thickened to desired consistency. Spoon over chops. Serve over rice. Yeild: 6 servings
|6||oz||semisweet chocolate, finely chopped|
|3||each||eggs, lightly beaten|
|2 1/4||cup||confectioners sugar|
|1||green food coloring|
|1||raspberries, dried, fresh cranberries, or cherries, for garnish|
|Preheat the oven to 350 degrees. butter and flour a 10-inch tube pan with a nonremovable bottom. |
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine.
Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely.
In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners sugar, until light and fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to spearate, put the icing in the refrigerator to chill and stir to bring it back together.) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries.
Serves 12 to 16.
1/4 pound dried Italian linguine
2 cups broccoli florets
1/4 pound green beans trimmed -- and cut into 1 inch
1/4 pound sugar snap peas or snow peas -- stems removed
1/4 pound aspargus, split lengthwise -- and cut in half
2 tablespoons minced fresh dill
2 tablespoons finely minced garlic
1/4 cup finely chopped scallions -- green part only
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes until al dente. Meanwhile, stem the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes. Remove the broccoli and beans and set aside. ADD the peas and aspargus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the others vegetables. Reserve the steaming broth. Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions, pepper, oil,and 1/2 to 3/4 cup reserved steaming broth and heat over medium heat for 1 to 2 minutes, stirring to coat throughly. Season to taste with salt and pepper and serve immediately.
Note: This pasta dish is a standard at our house- althrough perhaps I should call it a vegetable dish: It's loaded with wounderful fresh veggies! I vary the green vegetables according to the season and it never becomes boring.
Formated by Iara 8/9/98
TOMATO-GINGER DIPPING SAUCE 3/4 c Tomato puree
2 tb Lime juice
1 ts Grated gingerroot
1 ts Reduced-sodium soy sauce
1/2 ts Sesame oil
1/2 ts Chile paste or 1 teaspoon
--finely chopped hot chile ---------------------------- ASIAN FISH ROLLS RECIPE 2 c Bean sprouts
2 c Shredded napa (Chinese)
--cabbage 2 c Chinese pea pods, cut into
--julienne strips 18 ea 6" rice-paper wrappers
3/4 lb Finely chopped cooked sea
--bass or whitefish (2 cups) 1/3 c Chopped fresh cilantro leafs
3 tb Finely chopped unsalted
--roasted peanuts FOR TOMATO-GINGER DIPPING SAUCE: Mix all ingredients in small glass or plastic bowl. Cover and refrigerate until serving time. FOR ASIAN FISH ROLL RECIPE: Prepare Tomato-Ginger Dipping Sauce. Heat 1 inch water to boiling or place steamer basket in 1/2 inch water (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover and cook or steam 2 minutes. Immediately rinse in cold water; drain. Repeat with cabbage and pea pods. Place rice-paper wrappers, 2 at a time in bowl of hot water 45 seconds. Remove and place on plate. When completely soft, separate wrappers. Place about 2 tablespoons fish, 1 tablepsoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts in center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides in over folded end. Fold remaining end down, wrapping around roll.
--------------------------------NUT STUFFING-------------------------------- 1/2 c Coarsely ground lamb
1/3 c Pine nuts
1/8 ts Salt
Pepper 1 tb Butter or margarine
------------------------------------LAMB------------------------------------ 1/3 c Bulgur
1 lb Ground lean lamb
1/4 c Minced onion
1/8 ts Ground oregano
1 1/2 ts Salt
Pepper 2 tb Butter or margarine
Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring to keep crumbly, until light brown. Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste with pepper. Mix well. With wet hands press layer of lamb mixture into 9-inch pie plate. Top with nut stuffing, then with another layer of meat.
Smooth surface of meat with wet hand. Cut into wedges before baking as crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25 to 30 minutes, or until meat reaches desired degree of doneness. (C) 1992 The Los Angeles Times
1 9 inch pie crust
1/3 cup firmly packed brown sugar
1 1/2 teaspoons flour
1 1/4 cups light corn syrup
1 1/4 teaspoons vanilla
2 tablespoons butter or margarine -- melted
1 cup pecan halves or broken pecans
Heat oven to 375 degrees. In large bowl, combine brown sugar, flour, corn syrup, eggs, and vanilla; beat well. Stir in butter and pecans. Pour into pie crust. Bake for 40 to 50 minutes or until center of pie is puffed and golden brown.
9 oz Semisweet chocolate chips
2 c All-purpose flour
1 ts Baking powder
1 c Butter or margarine; room
-temp 1 c Light-brown sugar; packed
2 lg Eggs; at room temp
1 ts Vanilla extract
3/4 c Walnuts; coarsely chopped
1. Heat oven to 350~ F. Grease a 13x9-inch baking pan.
Line with foil. Grease foil. 2. Melt 1 cup chocolate chips in a small saucepan over low heat,
stirring often. Remove from heat and cool slightly. 3. Mix flour and baking powder. In a large bowl, beat butter and
sugar with electric mixer until fluffy. Beat in eggs; one at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture until blended. Scoop half into a second bowl. 4. Stir melted chocolate into remaining batter until blended. Spread
chocolate batter in prepared pan. Drop tablespoonfuls of the plain batter over chocolate layer. Spread carefully in an even layer. Sprinkle with remaining 1/2 cup chocolate chips and the walnuts. 5. Bake 30 to 35 minutes until edges begin to pull away from sides of
pan. 6. Cool in pan on wire rack before cutting in bars. Makes 24 bars.
Per bar: 221 cal, 3 g pro, 25 g car, 13 g fat, 38 mg chol with butter, 18 mg chol with margarine, 108 mg sod. Exchanges: 1 starch/bread, 2/3
fruit, 2 1/2 fat. Source: February 1994 Woman's Day Magazine -----