---------- Recipe via Meal-Master (tm) v8.06
Title:
Rich Eggnog
Categories: Beverages, Christmas
Yield: 25 Servings
1 qt Milk
1 Vanilla Bean
12 Egg Yolks
2 c Sugar
1 c Dark Rum
2 c Bourbon
1 c Cognac
8 Egg Whites
3 tb Sugar
1 qt Cream
Freshly Grated Nutmeg
For Base: In a heavy medium-sized saucepan, barely boil the milk with
the vanilla bean, which has been split lengthwise, scraped with the
back edge of a knife and added to the milk - seeds, pod, and all.
Meanwhile, place a large fine-mesh strainer over a bowl set in a
large bowl of ice.
Beat the yolks and sugar together in the top of a double boiler, by
hand or with electric beaters, until thick and smooth, about 1
minute. Whisk in the hot vanilla milk. Cook in the double boiler set
over simmering water, stirring constantly all around the bottom and
corners with a rubber or wooden spatula. In time, foam will subside.
The eggnog base is done when it coats a wooden spoon without bare
spots, 12 to 15 minutes.
Immediately pour through strainer, stirring to cool. When cool to the
touch, slowly whisk in all liquors (if using vanilla extract instead
of vanilla bean, add this now, too). Store eggnog base in refrigerator
overnight or up to three days, to ripen.
To Complete Eggnog: At serving, remove vanilla bean and pour eggnog
base into a large punch bowl.
Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into
eggnog mixture. Beat cream to stiff peaks and fold it in, too. Let
some lumps of the cream and egg whites float on surface. Sprinkle
with nutmeg. Serve immediately, using a ladle.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cranberry Orange Sauce
Categories: Christmas, Sauces
Yield: 4 1/2 Cups
4 c Fresh Cranberries
2 c Sugar
1 c Dried Apricots,chopped
1 c Raisins
1 c Water
1 c Orange Juice
1 tb Orange Zest, grated
Put all the ingredients in a large saucepan. Stir
over medium heat until sugar is dissolved. Increase
heat, cover and let boil until cranberries burst,
stirring occasionally, about 8 minutes.
Transfer mixture to bowl. Cover and refrigerate until
cold (the sauce will thicken when cooled).
The sauce can be made 4 days in advance. Store sauce
in the refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Stuffed Pork Roast
Categories: Main dish, Meats, Christmas
Yield: 6 Servings
3/4 c Slivered Almonds
2 tb Butter
3/4 c Sliced Green Onions
3/4 c Chopped Celery
4 c Cooked Brown Rice
3/4 c Orange Juice
2 tb Grated Orange Peel
1 tb Diced Crystallized Ginger
1/2 ts Salt
3 1/2 lb Boneless Pork Roast, tied
1 ts Dried Rosemary, crushed
1/4 ts Cracked Black Pepper
16 oz Canned Cranberry Sauce
1 Orange, peeled & sectioned
Cook almonds in butter in large skillet over medium-high heat until brown.
Add onions and celery; cook until vegetables are tender crisp. Stir in
rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set
aside. Untie roast, and spoon rice mixture lengthwise between loins.
Retie roast securely with string at 2- to cinch intervals; place, fat
side down, on rack in shallow roasting pan. Combine rosemary and pepper;
sprinkle over roast. Insert meat thermometer does not touch stuffing or
fat. Bake at 325F for 1 1/2 hours. Combine cranberry sauce, remaining
orange juice, remaining ginger, and orange in small saucepan; stir well.
Simmer over medium heat 25 minutes, stirring occasionally. Brush about
1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or
until meat thermometer registers 170F. Let roast stand 10 minutes.
Remove string and slice roast. Serve with remaining cranberry sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Mashed Potatoes
Categories: Vegetables, Christmas
Servings: 8 Servings
10 sm White Potatoes
1 Celery Stalk
1 lg Garlic Clove
1 Bay Leaf
8 Peppercorns
1/2 c Milk
2 tb Olive Oil
Freshly Ground Pepper
Paprika
Place potatoes, celery stalks, garlic, bay leaf and peppercorns in a
large pot of cold water. Bring to a boil, cover and simmer for 15 to 20
minutes, or until tender. Potatoes are ready when they pierce easily, but
do not fall apart.
Use a slotted spoon to remove potatoes from water, reserving water for
mashing, if needed; leave peppercorns behind.
Begin mashing potatoes, incorporating milk and adding oil and pepper
to taste. Add additional potato water in small increments if potatoes
appear too dry.
Preheat oven to 375F degrees. Oil a deep casserole and press potatoes
down gently into bottom smooth the crust with a spatula. Dust top of
potatoes with paprika.
Bake for 35 minutes or until potatoes have formed a golden crust.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Buche De Noel
Categories: Desserts, Christmas
Yield: 16 Servings
CAKE
3/4 c Cake Flour
3/4 ts Baking Powder
1/4 ts Salt
5 Eggs
3/4 c Sugar
1 ts Vanilla Extract
FILLING
1/2 c Superfine Sugar
1 Egg Yolks
1 pn Salt
1 1/2 ts Vanilla Extract
2 tb Heavy Cream
1/2 c Butter
2 c Powdered Sugar
30 Whole Cooked Chestnuts
2 tb Butter
4 tb Heavy Cream
1/3 c Powdered Sugar
FROSTING
1 1/4 c Powdered Sugar
3 tb Cocoa Powder
2 ts Instant Coffee
5 1/3 tb Butter
1 1/2 tb Corn Syrup
1 ts Vanilla Extract
2 tb Heavy Cream
Have ready a clean lint-free dish towel and cookie sheet larger than
jelly roll pan. Preheat oven to 400F; prepare 10x15x1" jelly roll
pan by greasing it, lining bottom and sides with wax paper, and
greasing wax paper.
Bring eggs to room temperature and separate. Mix together the flour,
baking powder, and salt; set aside. Beat yolks until thick and
pale. Gradually add 6 tb sugar, beating well after each addition.
Mixture should fall in thick ribbon when beaters are lifted. Add
vanilla and beat again. With clean dry beaters, beat egg whites until
foamy. Gradually add remaining sugar, beating constantly, until
whites stand in firm, glossy, moist peaks. Fold 1/3 whites into yolk
mixture to lighten it, then fold remaining whites in too. Gradually
fold dry ingredients into egg mixture; fold in gently but thoroughly.
Spread batter evenly in prepared pan, making sure to get it into the
corners. Put pan into oven immediately. Bake 10-12 minutes, just
until cake is golden on top and tester comes out clean. Do not
overbake.
Remove from oven; working quickly, cover jelly roll pan FIRST
with clean towel, then with inverted cookie sheet. Turn over
pan, towel, and sheet to turn out cake. Remove jelly roll pan; peel
off wax paper. Slide towel and cake onto counter; cake is wrong side
up. Cut off any crisp edges, fold one end of towel over short end of
cake, and roll cake in towel. Place rolled cake seam side down on
wire rack or cookie sheet to cool completely.
Make Chestnut Buttercream Filling: combine sugar, egg yolk, salt
vanilla, and cream; beat for 8 minutes at medium speed. Without
washing beaters, cream butter until light. Add yolk mixture
a little at a time, beating well after each addition. Gradually
add powdered sugar, beating well after each addition. Set basic
buttercream aside. Puree chestnuts with butter, cream, and powdered
sugar. Stir chestnut puree into buttercream, blending thoroughly.
If necessary, thin with a little more cream to bring to very
spreadable consistency.
Make Mocha Silk Frosting: powder instant coffee by placing in
plastic bag and crushing with rolling pin. Mix together sugar,
cocoa, and coffee. Add remaining ingredients and beat for 1
minute at medium speed. If necessary, add a little more cream
to make frosting easy to spread.
Unroll cooled cake, leaving it on towel; don't worry about the
cake looking deflated, it will perk up soon. Spread 1/2 cup
mocha silk frosting evenly over cake, all the way to the edges.
Spread 2 cups chestnut buttercream filling over thin layer of
frosting, pushing generous amount into curved end. Roll up again
without towel. Place cake, seam side down, on a cake plate
or tray. Remove any excess filling from ends and seam edge.
Refrigerate for 1 hour to firm filling. Trim and discard a
thin slice from one end of chilled cake; cut and reserve wedge from
other end. Spread a small amount of filling on top center of cake and
press reserved wedge on it to make the knothole. Frost entire cake
with remaining frosting, building frosting up around sides of
knothole. Do NOT cover knothole top! Work frosting as far under
roll as possible. Repeatedly draw narrow metal spatula lengthwise
through frosting to simulate rough texture of bark.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Apple Spice Drink
Categories: Beverages, Christmas
Yield: 6 Servings
3 ts Grated Orange Peel
3 Cinnamon Sticks, crushed
3 ts Whole Cloves
1 Whole Nutmeg, crushed
3 c Apple Juice
6 Cinnamon Sticks
Combine orange peel, 3 crushed cinnamon sticks, cloves and nutmeg in a
small bowl. Tie dry ingredients in a double thickness of cheesecloth
to make a sachet, or secure in a large tea-straining ball. In a
medium pan, simmer apple juice with spices for at least 20 minutes.
Ladle into mugs and garnish each with a cinnamon stick.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Spiced Carrot Soup
Categories: Soups, Christmas
Yield: 8 Servings
2 lb Carrots, thinly sliced
2 tb Olive Oil
2 c Chopped Onions
2 lg Celery Stalks, diced
4 c Water
1 1/2 c Fresh Orange Juice
1/4 c Dry White Wine
1 ts Cumin
1 ts Coriander
1 ts Ginger
1/2 ts Nutmeg
1 c Milk
Salt, to taste
Black Pepper, to taste
3 tb Freshly Minced Parsley
3 tb Minced Scallions
Reserve & set aside 1/2 lb carrots. Heat oil in a large soup pot,
saute onions & celery till golden. Add all but reserved carrots,
water, orange juice, wine & spices. Bring to a boil, cover & simmer
over moderate heat till vegetables are tender. Puree till smooth.
Return to a low heat & stir in enough milk to give a medium thick
consistency. Season to taste & let stand several hours before
serving. Just before serving, steam reserved carrots till tender
crisp & stir into soup with parsley & scallions. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Roast Pork
Categories: Meats, Christmas
Yield: 6 Servings
1 Rolled Pork Loin Roast
Salt, to taste
Pepper, to taste
8 oz Can Tomato Sauce
1/2 c Catsup
1/2 c Vinegar
1/2 c Brown Sugar
1/2 c Dark Corn Syrup
1/2 c Water
1 ts Chili Powder
1 tb Cornstarch
4 tb Curacao
Season roast; place, fat side up, in roasting pan. Bake at 325F
degrees for 25 to 30 minutes per pound, until done. Combine remaining
ingredients except cornstarch and curacao in saucepan. Cook over low
heat for 5 minutes. Blend cornstarch with 2 tablespoons cooked
mixture; return to sauce. Stir until slightly thickened. Add
curacao; continue stirring for 10 to 15 minutes longer. Remove pan
drippings; cover roast with 1/3 of the sauce. Bake for 15 minutes;
add half the remaining sauce. Bake for 15 minutes; add half the
remaining sauce. Bake for 15 minutes longer. Serve remaining sauce
with roast.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Southern Green Beans
Categories: Christmas, Vegetables
Yield: 12 Servings
3 lb Fresh Green Beans
Salt, to taste
Water
6 Bacon Slices
Wash beans, snip off ends. Drop into salted boiling water, reduce
heat and cook until barely tender. Turn out into a colander and
immediately rinse under cold water to stop cooking process.
Cook the bacon over low heat in a deep heavy pot until crisp.
Remove bacon, drain on paper toweling, and crumble.
Pour off and discard all but 2 tablespoons bacon fat from pot. Wehn
ready to serve, heat bacon fat, add beans, and fork-stir until
heated. Stir in crumbled bacon and serve at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Amaretto Cake
Categories: Desserts, Christmas
Yield: 12 Servings
1 c Butter
1 1/2 c Sugar
3 Eggs, separated
2 c Flour, sifted
1 ts Baking Powder
1 ts Baking Soda
1/2 ts Salt
1 c Sour Cream
1 ts Grated Orange Peel
1/2 c Chopped Walnuts
2 tb Sugar
1/4 c Orange Juice
1/3 c Amaretto
Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg
yolks one at a time. Fold in beaten egg whites. Sift together flour,
baking powder, baking soda and salt, and add to batter a little at a
time, alternating with sour cream. Stir until smooth. Mix in grated
orange peel and walnuts and pour into buttered 9" tube pan. Bake 50
minutes at 350 degrees. Mix remaining sugar with orange juice and
Amaretto and spoon over cake as soon as it comes out of oven. Cool
before removing from pan.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Bacon Cheese Quiche
Categories: Appetizers
Yield: 6 Servings
4 Eggs
3/4 c Cream
3/4 c Milk
1/2 c Grated Cheese
3/4 c Chopped Bacon
1 c Dry Pastry Mix
1 tb Melted Butter
1 Chopped Onion
1 ts Chopped Parsley
Lightly beat the eggs, then add all other ingredients and beat
together. Place into a large greased pie dish and bake 35-40 minutes
at 325F degrees.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Baked Potato Soup
Categories: Soups
Yield: 6 Servings
4 lg Potatoes
2/3 c Butter
2/3 c Flour
1 1/2 qt Milk
Salt, to taste
Pepper, to taste
4 Green Onions
1 c Sour Cream
2 c Crisp-Cooked Bacon
- crumbled
5 oz Grated Cheddar Cheese
Heat oven to 350F degrees and bake the potatoes until for tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually add milk to the butter-flour
mixture, whisking constantly. Whisk in salt and pepper and simmer
over low heat, stirring constantly. Cut potatoes in half, scoop out
the meat and set aside. Chop half the potato peels and discard the
remainder. When milk mixture is very hot, whisk in potato. Add green
onion and potato peels. Whisk well, add sour cream and crumbled
bacon. Heat thoroughly. Add cheese a little at a time until it is all
melted in.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken & Dumplings
Categories: Chicken, Main dish
Yield: 8 Servings
1 lg Chicken, about 4 pounds
2 c Chopped Onions
1 1/2 c Chopped Celery
1 1/2 c Chopped Carrots
8 Garlic Cloves, peeled
4 Bay Leaves
4 Sprigs Fresh Thyme
4 qt Water
Salt, to taste
Black Pepper, to taste
Cayenne, to taste
1 Egg
1 3/4 c Milk
White Pepper
2 tb Baking Powder
3 tb Chopped Parsley
1 1/4 c Flour
3 tb Cornstarch
In a large stock pot, combine the chicken, onions, celery, carrots,
garlic, bay leaves, and fresh thyme. Cover with water. Season the liquid
with salt, pepper, and cayenne.
Bring the liquid to a boil and reduce to a simmer. Cook for about 2
hours, or until the chicken is tender. Drain the mixture, reserving
the cooking liquid and 1 cup of the vegetables. When the chicken has
cooled, skin and debone the chicken. Set the chicken meat aside.
In a mixing bowl, beat the egg and 1 cup of milk. Season the
mixture with salt and white pepper. Stir in the baking powder and
parsley. Stir in the flour, mixing to make a thick paste. Fold in 1
cup of the reserved vegetables. If any fat has risen to top of the
broth, skim the fat off and discard. Return the chicken broth and
chicken meat to the stock pot. Bring the liquid to a boil. In a small
bowl, dissolve the cornstarch in the remaining milk. Whisk the
cornstarch mixture into chicken broth. Bring the liquid back to a
boil and reduce to a simmer. Drop heaping tablespoons of the dumpling
batter into the hot mixture, distributing the dumplings evenly, until
all the batter is used. When the dumplings have risen to the surface,
simmer and cook for 4 minutes, stirring gently.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Grilled Polenta
Categories: Side dish
Yield: 4 Servings
4 c Water
1 1/2 ts Salt
1 c Yellow Cornmeal
2 ts Olive Oil
Prepare Basic Polenta: Bring the water and salt to a boil in a
heavy saucepan. Lower the heat so the water is just simmering.
Pour the cornmeal in a slow and steady stream into the water. Stir
constantly until all the cornmeal is absorbed, about 3 minutes.
Turn the heat to very low; stir with a wooden spoon every 2-3
minutes. The polenta is done when it adheres to itself and pulls away
from the sides of the pot, 20-25 minutes.
Prepare Grilled Polenta: Lightly grease a 9x5-inch loaf pan with
oil or butter. Pour the polenta into the pan and allow it to cool
and solidify at room temperature, about 30 minutes.
Preheat the broiler. Remove the polenta from the pan and cut into
3/4-inch slices. Place them on a greased heatproof dish. Brush both
sides with the oil or melted butter and broil close to the heat for a
few minutes on each side until the polenta is crusty, about 5
minutes. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pumpkin Mousse
Categories: Desserts
Yield: 6 Servings
10 oz Canned Pumpkin
1/2 c Sour Cream
1/2 c Cream Cheese
1 c Sugar
1/2 ts Salt
2 ts Pumpkin Pie Spice
1 ts Ground Ginger
2 Egg Yolks
1 1/2 c Whipping Cream
2 Egg Whites
Crystallized Ginger
- finely chopped
In a large stainless-steel bowl over a hot-water bath, combine
pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie
spice, and ginger. Heat water to boiling, beating mixture with
hand-held mixer until ingredients are fluffy. Add egg yolks and
beat for 3 minutes. Remove mixture from heat and refrigerate for
10 minutes.
Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
(reserving 1/3 for garnish) into chilled pumpkin mixture, then
carefully fold in egg whites. Chill for 4-6 hours. Top with remaining
whipped cream and finely chopped crystallized ginger.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pork Empanadas
Categories: Appetizers
Yield: 16 Servings
2 lb Pork Butt or Shoulder Roast
1 Onion, quartered
2 Garlic Cloves
1/2 ts Salt
1 ts Oregano
1 ts Cumin
2 Bay Leaves
1 1/2 c All-Purpose Flour + 2 tb more
3/4 c Masa Harina
1 ts Baking Powder
1/4 ts Salt
1/2 c Lard or Shortening
1 Egg, beaten
1/2 c Milk
1/2 ts Tabasco Sauce
1 c Chipolte Salsa
1/2 ts Salt
Milk, for brushing
Place pork in a large pot. Cover with water. Add onion, garlic, 1/2
tsp. salt, oregano, cumin, and bay leaves. Bring to boil, reduce heat,
and simmer for 1 1/2 hours.
While the pork cooks, prepare the dough. Sift together the flour,
Masa, baking powder and 1/4 tsp. salt. In a separate bowl, beat
together the egg and 1/2 cup milk. Make a well in the center of the
dry ingredients. Add egg mixture and stir with a fork until the dough
comes together in a ball. Divide the dough into 16 even-size pieces
and roll each piece into a ball. Place in a bowl, cover, and
refrigerate.
After pork has simmered for 1 1/2 hours, preheat oven to 375F degrees.
Remove pork from the liquid. Save the stock for soup if you like. Place
pork in a baking dish or Dutch oven. Brush top with Tabasco sauce.
Bake for 1 hour, or until meat shreds easily with fork. Remove from
oven and shred into small pieces. Combine the Chipolte Salsa and the
remaining 1/2 tsp. salt. On lightly floured surface, flatten a piece
of dough with the palm of your hand. With a rolling pin, roll out the
dough to make a 5" circle, about 1/8" thick. Place 2-3 tbs. filling in
center of the dough. Brush edges of dough with milk. Fold dough over
filling. Pinch edges together. Crimp with fork to seal. Place on
lightly greased baking sheet. Bake for 20 minutes, or until golden.
Remove to rack and cool for about 5 minutes. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fennel & Orange Salad
Categories: Salads, Vegetables
Yield: 4 Servings
1 tb Olive Oil
1 tb Lime Juice
1 ts Thyme
1/4 ts Salt
1/8 ts Pepper
1 md Fennel Bulb
1 lg Navel Orange
1 Head Romaine Lettuce
To prepare the vinaigrette, combine the oil, lime juice, thyme,
salt and pepper and whisk until blended. Can be prepared
several hours ahead.
Remove the stalks and fronds of the fennel and discard, saving
only the bulb. Cut away any brown or dry-looking spots from the top
layer of the bulb. Julienne the fennel bulb into thin strips.
Peel and divide the oranges into segments. Wash and dry the
lettuce and divide equally on four plates.
Toss the fennel and orange with the vinaigrette and place on top
of the lettuce. Serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Swiss Steak
Categories: Crockpot, Main Dish
Yield: 6 Servings
1 1/2 lb Round Steak
1/4 c Flour
2 ts Dry Mustard
1 ts Salt
1/4 ts Pepper
2 tb Butter
2 tb Oil
1 Onion, finely chopped
2 Carrots, peeled and grated
2 Stalks celery,finely chopped
1 cn (16 oz) Tomatoes
2 tb Worcestershire Sauce
1 tb Brown Sugar
Cut steak into 6 serving-size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in
half the butter and oil. Transfer to crockpot. Heat remaining butter
and oil in frying pan. Saute onion, carrots, and celery until glazed.
Add tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up
drippings. Pour over meat in crockpot. Cover. Cook on low, 6 to 8
hours, or until tender. Serve meat with sauce spooned over.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Potato Gnocchi
Categories: Side Dish
Yield: 8 Servings
3 lb Boiling Potatoes
3/4 c Flour (or more)
5 Egg Yolks
1/8 ts Nutmeg
1 ts Salt
White pepper; to taste
1/3 c Olive Oil
Using uncooked potatoes, boil them, unpeeled, in salted water until
soft. Drain boiled potatoes. Peel potatoes when they are cool enough
to handle and puree them through a food mill or potato ricer while
still warm. Do not use a blender or food processor for this because
it excites the gluten in the potato and makes a sticky mess.
Transfer potatoes to a mixing bowl, add the yolks and mix. Add
nutmeg, salt, pepper and 3/4 cup of flour. Knead together and
add the remainder of the flour if necessary, bit by bit, kneading
until a slightly sticky consistency is attained.
Lightly dust a work surface completely with flour. Form the dough
into sausage-like rolls about the thickness of your thumb. Cut into
pieces about 1-inch in length. Using a fork, flatten the pieces so
that the tines leave an imprint in the gnocchi. Keep a glass of water
nearby to clean the fork. Meanwhile, fill a 3-quart pot with salted
water and bring to a boil. Reduce heat so that the water is boiling
at a gentle roll. Drop the gnocchi into the boiling water, about 16
at a time. They will sink to the bottom but will rise to the surface
after a minute or so. Continue to cook for another 15 seconds.
Immediately remove with a slotted spoon to a colander. Sprinkle with
a little olive oil, mix gently and transfer to a heated platter.
Continue until all the gnocchi are cooked. Serve the gnocchi
ungarnished as a side accompaniment.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Dutch Apple Pie
Categories: Desserts, Pies
Yield: 8 Servings
1 Graham Cracker Crust
1 lg Egg Yolk, slightly beaten
5 1/2 c Apples, peeled & sliced
1 tb Lemon Juice
1/2 c Sugar
1/4 c Light Brown Sugar, packed
3 tb All-Purpose Flour
1/4 ts Salt
1/2 ts Ground Cinnamon
1/4 ts Ground Nutmeg
3/4 c All-Purpose Flour
1/4 c Sugar
1/4 c Light Brown Sugar, packed
1/3 c Butter, at room temperature
Preheat oven to 375F degrees. Brush bottom and sides of crust evenly
with egg yolk, bake on baking on baking sheet until light brown, about 5
minutes. Remove crust from oven.
Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown
sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and
spoon into crust. Mix remaining flour, sugar, brown sugar and butter
with fork until crumbly. Sprinkle topping mixture evenly over apples.
Bake on baking sheet until topping is golden and filling is hot and
bubbling; about 50 minutes. Cool thoroughly on wire rack, at least 4
hours. Serve at room temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Onion Tart
Categories: Appetizers, Vegetables
Yield: 6 Servings
FILLING
2 lb Sweet onions
2 Egg Yolks
6 tb Heavy Cream
1/2 c Water
1/4 lb Bacon, cut in strips
1 ts Flour
1 ts Salt
1/4 c Peanut Oil
PIE PASTRY
2 c All-Purpose Flour
1/2 c Unsalted Butter
2 Egg Yolks
1 ts Salt
6 tb Cold Water
FILLING: Slice onions thinly and layer in large saucepan. Add 1
teaspoon of salt to them and set aside to draw out the water for at
least 30 minutes. Add 1/4 cup of oil and 1/2 cup of water. Steam
onions until transparent and water is cooked out. Meanwhile, place
sliced bacon in a small amount of water in a shallow pan and blanch
to remove excess fat. Bacon should be limp. Pour off liquid and
coarsely chop. When water is cooked out of onions, add 1 teaspoon of
flour and stir to dissolve. Remove from heat and add 2 egg yolks and
cream with the onions. Stir constantly.
PIE PASTRY: Sift flour onto a pastry board, cloth or dough bowl and
make a large well in the center. Pound butter to soften slightly or
have at room temperature. Place butter, egg yolks, salt and smaller
amount of water in the well and work together with the fingertips of
one hand until partly mixed. Gradually work in flour, pulling dough
into large crumbs using the fingertips of both hands. If the crumbs
are dry, sprinkle over a tablespoon of more water. Press dough firmly
together - it should be soft, but not sticky. Work on a lightly
floured board, pushing dough away with the heel of the hand and
gathering it up with a dough scraper until smooth and pliable. Press
dough into a ball. Wrap in foil or plastic wrap and chill for 30
minutes. It can be stored wrapped in the refrigerator for up to 3 days.
DIRECTIONS: Roll pastry to about 1/2 inch thickness in a rectangular
shape. Place pastry on an oiled baking sheet. Crimp edges of pastry
if desired. Beat an egg yolk with a pinch of salt and brush over the
entire pastry. Pierce pastry with a fork in several places to
prevent bubbles from forming while baking.
Spread onion mixture over the pastry and sprinkle the chopped bacon
on top. Bake at 300F degrees for 10 to 15 minutes or until nicely
browned. Cut into 1 inch squares.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Waldorf Chicken Salad
Categories: Salads, Poultry
Yield: 4 Servings
4 Stalks Celery, 1/4-inch pieces
1 Red Apple, cored & diced
1 1/4 c Cooked & Diced Chicken
1/2 c Roasted & Chopped Hazelnuts
3/4 c Mayonnaise
4 tb Sour Cream
1 ts Lemon Juice
3 Tabasco Sauce
Salt, to taste
Pepper, to taste
4 Lettuce Leaves
In a large bowl, combine the celery, apple, chicken, and hazelnuts.
Blend together the mayonnaise, sour cream, lemon juice and Tabasco
sauce. Add salt and pepper to mayonnaise mixture. Fold into chopped
mixture and serve on a chilled lettuce leaf.
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Title:
Orange Halibut
Categories: Fish
Yield: 4 Servings
2 oz All-Purpose Flour
1/4 ts Ground Nutmeg
4 Halibut Steaks, 4 oz each
1 oz Butter
1 tb Cooking Oil
6 tb Fresh Orange Juice
Juice of 1/2 Lemon
1/2 ts Worcestershire Sauce
Mix the flour and nutmeg and dust the fish with it. In a large frying
pan, big enough to take all the steaks, heat the butter and oil.
Saute the steaks gently on both sides for 3 to 4 minutes. Turn up the
heat, add the orange, lemon juice, and Worcestershire sauce. Bring to a
rapid boil, spooning sauce all the time over the fish. It will
thicken and glaze in 1 or 2 minutes.
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Title:
Scalloped Corn
Categories: Side Dish
Yield: 4 Servings
4 Ears Fresh Corn
1 tb Sugar
1 tb Lemon Juice
1 ga Cold Water
2 tb Butter
1/4 c Finely Chopped Onion
1/4 c Diced Green Pepper
2 tb Flour
1 ts Salt
1/2 ts Paprika
1/4 ts Dry Mustard
1 ds Ground Black Pepper
1/2 c Blush Wine
1/4 c Milk
1 Egg, slightly beaten
1/2 c Shredded Cheddar Cheese
1 tb Butter
1/3 c Cracker Crumbs
Heat corn, sugar, lemon juice and water to boiling in Dutch oven or
large kettle. Boil uncovered 2 minutes. Remove from heat; let stand
10 minutes. Cut enough kernels from ears to measure 2 cups.
Heat oven to 350F degrees. Melt 2 tablespoons butter in an 8-inch
skillet. Cook and stir onion and green pepper in butter until onion is
tender. Remove from heat. Stir in flour, salt, paprika, mustard and
pepper. Cook over low heat, stirring constantly, until mixture is hot
and bubbly. Remove from heat.
Gradually stir wine and milk into flour mixture. Heat to boiling,
stirring until ready to use. Remove from heat. Stir corn, egg, and
cheese into mixture and pour into a greased 1-quart casserole dish.
Melt 1 tablespoon butter. Remove from heat. Stir in cracker crumbs.
Sprinkle crumbs evenly over corn mixture. Bake uncovered until
bubbly, 30 to 35 minutes.
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Title:
Butter Pecan Cake
Categories: Desserts, Cakes
Yield: 12 Servings
CAKE
3 tb Butter
1 1/3 c Pecans, chopped
2/3 c Butter, softened
1 1/3 c Sugar
2 Eggs
2 c All-Purpose Flour
1 1/2 ts Baking Powder
1/4 ts Salt
2/3 c Milk
1 1/2 ts Vanilla
FROSTING
3 tb Butter, softened
3 c Powdered Sugar
3 tb Milk, plus extra
1 ts Milk
3/4 ts Vanilla
Reserved Toasted Pecans
Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in
pecans, and bake at 350 degrees for 10 minutes. Cool.
Cream softened butter in a large mixing bowl; gradually add sugar,
beating until light and fluffy and sugar is dissolved. Add eggs, one
at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Stir
in vanilla and 1 cup pecans, reserving remaining pecans for frosting.
Pour batter into 2 greased and floured 9 inch cake pans. Bake at 350F
degrees for 30 minutes or until cake tests done. Cool layers in pans
10 minutes; remove from pans, and cool completely. Spread top and
sides of cooled cake with Butter Pecan Frosting.
Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla,
beating until light and fluffy. Stir in reserved toasted pecans.
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