* Exported from MasterCook * Marinated Lamb Salad with Cherry Tomatoes Recipe By : Food & Wine Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Corn Green Beans/Wax Beans
Lamb/Goat Salads - Main Dish
Tomatoes Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 lb Red potatoes (about 2 medium)
-- cut into 2x1/4" julienne strips
1/2 lb Green beans -- as thin as possible
1 c Corn kernels -- (from 2 to 3 ears fresh
corn) or 5 oz frozen
1 lb Cooked lamb -- cut into 2x1/4" julienne strips
1/4 c Cornichons (French gherkin pickles) -- chopped
1 sm Red onion -- diced
12 Cherry tomatoes -- halved
2 tb Dijon-style mustard
1 1/2 tb Red wine vinegar
1/3 c Olive oil -- preferably extra-virgin
1/2 t Salt
1/4 t Freshly ground pepper
3 md Garlic cloves -- crushed through a press In a small saucepan, put the potatoes in cold water to cover by
1 inch. Bring to a boil over high heat and cook until tender,
about 3 to 4 minutes. Drain and let cool. In a medium saucepan of boiling salted water, cook the beans until
tender, about 3 minutes. Drain and rinse under cold running water;
drain well. In another medium saucepan of boiling water, cook the
corn kernels until just tender, about 3 minutes; drain. In a large
bowl, combine the potatoes, green beans, corn, lamb, cornichons
(pickles), onion and tomatoes. In a small bowl, whisk together the mustard, vinegar, oil, salt,
pepper, and garlic until well blended. Pour this dressing over
the lamb salad and toss to coat. Cover and set aside at room
temperature to marinate for 1/2 hour (I usually marinate in
refrigerator for 2+ hours), tossing it a couple of times. This
salad should be served at room temperature (let it sit out for
about 15 minutes if refrigerated). Judi's Notes: We usually barbecue a large leg of lamb and use the
leftovers for this lovely salad. I have no problem finding the
little French pickles in several of my supermarket chains here so
hopefully you will be able to find it too. If you cannot find this
product on the shelves, do a search on the Internet for gourmet
markets and you should be able to order a jar through them. Source: Food & Wine Magazine
Shared and MM by Judi M. Phelps.
Posted on FareShare 7-99 by phelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Milky Way Cake Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-7 July '99 Cakes
Desserts Nuts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 c. plus 2 T. butter or margarine
1 c. finely chopped pecans
14 oz. milky way bars
2 1/2 c. flour
3/4 t. soda
1/4 t. salt
1 1/2 c. sugar
4 large eggs
1 t. vanilla
1 1/4 c. buttermilk Preheat oven to 325 degrees. Grease a 10" bundt pan with 2 tablespoons
butter. Sprinkle with chopped nuts, turning pan to distribute. Leave any
loose nuts in bottom of pan. Heat chopped milky way bars with 1/2 c. butter
in heavy saucepan over low heat until melted, stirring to make smooth.
Remove from heat and set aside. Combine flour, soda and salt and set aside.
In large bowl beat remaining butter and sugar. Beat until fluffy. Add eggs
1 at a time, beating well after each addition. Beat in vanilla and candy
mixture. Add Flour mixture alternately with buttermilk and beat well after
each addition until well blended. Pour into prepared pan and bake 1 hour
or until toothpick inserted comes out clean. Cool in pan on rack for 30
minutes. Invert, remove from pan and cool completely. Milky Way Frosting 2 milky way individual bars (not mini's)
1/2 c. butter
2 c. powdered sugar
1 to 2 T. milk In saucepan over very low heat, melt candy and butter. Gradually stir in
powdered sugar. Thin to desired consistency with milk. Frost completely
cooled cake. Posted on FareShare 7-99 by Connie <CGarlitz@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Milky Way Cake #2 Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Volume 2-7 July '99
Chocolate Marshmallows
Nuts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 lg Milk Way bars
2 c Butter
2 c Sugar
4 Eggs
1/2 t Baking soda
1/4 c Buttermilk
2 1/2 c All purpose flour -- sifted
2 c Walnuts or pecans -- chopped
CHOCOLATE MARSHMALLOW ICING:
2 1/2 c Sugar
1 c Evaporated milk
1 6 oz. pk sweet chocolate pieces
1 7 oz. jar marshmallow creme
1 c Butter Combine candy and 1 cup butter in top part of double boiler and cook
over hot water until melted. Set aside to cool. Cream sugar and 1
cup butter until light. Add eggs, one at a time, beat well after
each addition until fluffy. Dissolve baking soda in buttermilk and
add to creamed mixture alternately with flour. Add melted candy and
nuts. Mix until well blended. Spoon into two greased 9-inch pans.
Bake at 325 degrees F. for about 35 to 45 minutes. Icing: Combine sugar and milk; cook over low heat, stirring until
sugar is dissolved, to a soft ball stage (238 degrees). Add
remaining ingredients and mix until well blended and smooth. This
cake may be frozen. Source: Randy Rig
From the EM database of Judi M. Phelps.
Posted on FareShare 7-99 byjphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Milky Way Wonder Cake Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate
Volume 2-7 July '99 Desserts
Nuts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 Regular-size Milky Way bars
- (or 13 individual size)
2 Sticks (1 cup) butter or Margarine
2 c Sugar
4 Eggs
2 1/2 c All-purpose flour
1/2 t Baking soda
1 1/4 c Buttermilk
1 t Vanilla
1 c Nuts -- chopped In heavy saucepan over low heat, melt candy bars with 1 stick of the
butter, stirring frequently until smooth. Remove from heat and allow
to cool. Beat remaining stick of butter and sugar until light and fluffy. Add
eggs one at a time, mixing well after each addition. Stir together
flour and baking soda and add to butter alternately with buttermilk,
mixing just until dry ingredients are moistened. Blend in cooled
Milky Way mixture, vanilla and nuts. Turn into greased and floured Bundt pan or 10-inch tube pan. Bake
in 350 degree F. oven 1 hour and 20 minutes, or until top springs
back when touched lightly and wooden pick inserted in center comes
out clean. (Top will be quite dark.) Cool 10 minutes before removing from pan and cooling on wire rack. From: Steve Derrick Source: [Best Recipes - July/August 1991]
From the EM database of Judi M. Phelps.
Posted on FareShare 7-99 by jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Mr. Food's English Tea Pastries Recipe By : Mr. Food's TV Show
Serving Size : 16 Preparation Time :0:00
Categories : Nuts Preserves
Volume 2-7 July '99 Desserts
Snacks Using Refrigerated Rolls/Dough Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 package refrigerator crescent rolls -- (eight rolls per
-- package) (8 ounces)
3 tablespoons strawberry or raspberry fruit preserves or jam
1 tablespoon butter -- melted
1 tablespoon chopped blanched almonds
1 tablespoon confectioner's sugar Preheat the oven to 375 degrees. Separate the crescent rolls into
individual triangles. Cut each triangle in half lengthwise, make 16 long
triangles. Spread about 1/2 teaspoon of preserves over each triangle.
Roll each triangle from the wide end to the point, and place on a cookie
sheet that has been coated with nonstick baking spray. Brush with the
butter and sprinkle with the chopped nuts. Bake for 15 to 17 minutes, or
until golden. When cool, sprinkle with the confectioner's sugar and
serve. 16 Pieces. NOTE: These are quick throw-together treats that are perfect for dunking
in tea - and coffee, too. And remember, make as many as you need by using
more packages of crescent rolls (and everything else, too!) From "Mr. Food's Old World Cooking Made Easy"
Converted by MC_Buster.
Posted on FareShare 7-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: These were extremely easy and very good. A nice
emergency snack for drop-in company.
* Exported from MasterCook * Mushroom Veal Patties Recipe By : A favorite of Jan Beglin
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Mushrooms
Veal Bulgar/Couscous
Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 pounds ground veal
1/3 cup finely diced celery
1 cup parsley
thyme ( 1/16 tsp.)
1 cup soft bread crumbs
marjoram (1/16 tsp.)
2/3 cup milk
2 unbeaten eggs
1 tablespoon grated onion
2 teaspoons salt
1/8 teaspoon pepper
For Gravy:
2 cans cream of mushroom soup
1 soup can milk
1 teaspoon Worcestershire sauce
mushrooms -- canned or fresh Combine all meat patty ingredients. Stir well. heat 2 Tbsp. shortening in
frypan. Use 1/4 cup of meat mixture to make small patties.You will get
between16 and 20 patties. Brown in oil a few at a time. Place in flat
casserole. When all patties are browned, use the pan drippings combine with
soup, milk, Worcestershire sauce and mushrooms to your taste. Blend well in pan. Pour over patties. Cover and bake for 35-45 minutes in
350 F. oven. Can serve with noodles, rice or mashed potatoes. MC formatting by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : This was delicious served over rice. The flavor was very mild. I
might try adding a little white wine when I make it again.
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