* Exported from MasterCook * Baked Potato and Veggie Fritata Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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*See Below* Start baking 2 potatoes first while you mix all the other things
together. It's the FLAVOR of the potatoes ALREADY baked potatoes that
give this an unusual flavor. Mix all these together in a big mixing bowl: 1/4 of a chopped green pepper
1 whole onion (medium size) chopped....rough
About 3/4 cup of finely julliened carrots
4 scallions, finely sliced
1 small turnip........julliened sliced (this lends a great flavor)
1/2 OR MORE of a one head of any kind of cabbage.....finely sliced
About 10-12 medium sized mushrooms finely grated or chopped.
(I used 3 kinds of mushrooms I had in the fridge....but you can use any
kind you want)
About 1 cup of chicken broth, to keep this moist
1 cup of mayonnaise
1 teaspoon dried thyme
1/2 teaspoon oregano
1 level TABLESPOON of Tumeric Root Powered.
(very important).....give a tiny but nice flavor and the color is
wonderful.
4 beaten eggs (put in LAST JUST BEFORE YOU PUT INTO THE SKILLET) (Just before you put this all into a heavy pan.....sprinkle paprika
over the top for color) NO GARLIC IN THIS......NONE/ NADA.........NO GARLIC!
I LOVE GARLIC...IT JUST DOESN'T BELONG IN THIS! Mix all of the above together in a bowl and put in the Fridge til the
baked potatoes are done. When the potatoes can be handled....cut them
in half and scape out into the above mixture and mix all together for
the last time. Heat to high.....a large skillet (I use an old big
iron one)......put in about 1/2 cup of oil (I use olive oil) and then
about 3 tablespoons of butter. When the skillet is HOT....put the entire mixture into it and spread
out in the pan. Turn down the heat somewhat so not to brown too fast.
When the bottom of the Fritata is nice and brown, put the entire skillet
into a pre-heated oven at 350 degrees. Let the oven stay at that heat
for about 3 minutes....then turn oven off the heat entirely and LEAVE
the Fritata in the oven til it is set and cooked. Take out and Cool;
then slice into wedges. This is even good the next day, heated for a minute in the micro. You
could serve with bacon...ham.....whatever. I just ate it with good
crusty bread. All of the above spices I buy from Penzey's in Muskego, Wisconsin.
They have a web site now where you can order directly over the internet.
Don't let anyone kid you.....they have the best spices I've ever used.
The paprika is to DIE for! Everything they sell is wonderful.... and
cheaper than the "Supers" even with shipping! Here's the URL for their web site: http://www.penzeys.com
Louise King, La Jolla, CA
posted on FareShare 1-2000 by Louise King <RUBYdakoda@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Batter Pudding With Strawberry Sauce Recipe By : New Brunswick's King's Landing Historical Settlement
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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***PUDDING***
1/2 cup flour
9 eggs -- separated
1/4 teaspoon salt
4 cups milk
2 tablespoons brown sugar
1 teaspoon vanilla
***SAUCE***
1/4 cup butter
1 cup white sugar
1 cup mashed strawberries This recipe comes to us from New Brunswick's King's Landing Historical
Settlement. The settlement offers visitors an accurate historical
experience of what life was like in New Brunswick in days gone past.
This recipe comes from their cookbook "From The Kitchens Of King's
Landing." Pre-heat oven to 350 F. Grease and flour a mould or pan for the
pudding. Beat 9 eggs whites until soft peaks form. Set aside. Pudding: Stir 1/2 cup flour with the yolks of 9 eggs until well blended.
Add salt and beat thoroughly. Stir in 4 cups of milk, add the brown
sugar. Fold in the beaten egg whites. Put mixture into mould or pan and
set this into a pan of boiling water, then put the whole thing into the
oven for 2 hours. After removing from the oven, lift the pudding out of
the hot water. Plunge the mold or pan into cold water (don't let the
water come over the top) for a second or two. This step insures that
the pudding will come out of the mould smoothly. Serve at once with the
Strawberry sauce. Sauce: Cream softened butter and sugar. Beat in strawberries. Serves 6-8 REG 3 Restaurant Row shared by Sherilyn Schamber <sherilyn@inreach.com>
Contributed to Fare Share, 1-2000 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Black Bean Salad w/Citrus Dressing Recipe By : Karen C. Greenlee
Serving Size : 15 Preparation Time :0:00
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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2 cans black beans
1 can (lg) mandarin oranges
1 onion -- chopped
1 green pepper -- chopped
1 red pepper -- chopped
1 can (lg) corn
1/4 cup oil
1/4 cup red wine vinegar
1/3 cup orange juice Combine beans, oranges, & vegetables in a large bowl. Combine dressing
ingredients, pour over bean mixture, mix well, and serve. (Can allow to
marinate at room temperature a little while or overnight in the
refrigerator). Posted on FareShare 1-2000 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Black Pudding Croquette With Gooseberry Compote, Ireland Recipe By : Popjoys, Terenure, Dublin 6w
Serving Size : 4 Preparation Time :0:00
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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22 grams Clonakilty black pudding peel -- chop (8oz)
6 spring onions
2 sweet red peppers -- 1 cm dice
150 grams potatoes -- cooked & mashed
2 tablespoons Dijon mustard
2 tablespoons malt vinegar
Salt & freshly ground pepper
22 grams flour -- approximately
4 eggs
225 grams fresh white breadcrumbs
Oil -- for frying In a food processor, blend the roughly chopped peeled black pudding,
spring onions, red peppers, potatoes mustard and vinegar. Season to
taste and mould the mixture into cylindrical shapes about 5cm long, roll
in flour, then egg, beaten and finally the breadcrumbs. Shallow fry in
plenty of hot oil until golden brown, drain on kitchen paper and keep
warm. Meanwhile, dissolve the sugar in the water and bring up to the boil to
make a syrup, then add the gooseberries and cook gently for 10 minutes,
until soft. Strain off excess juice, then arrange the warm compote on heated serving
plates with the reserved croquettes and a small salad garnish. REG 3 Restaurant Row shared by Sherilyn Schamber <sherilyn@inreach.com>
Contributed to Fare Share, 1-2000 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Brownie Alaska Recipe By : 55 Best Brownies in the World
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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Method
4 Eggs
2 c Sugar
1 c Butter
3 oz Unsweetened chocolate
1 c Flour
1 c Pecans
1 qt Vanilla ice cream -- (for top)
-----ALMOND FLUFF MERINGUE-----
3 Egg whites
1/4 c Sugar
1 tsp Almond extract Preheat the oven to 350 F. Cream the eggs and sugar and set aside. Melt the butter and chocolate in a saucepan or double boiler over
simmering water. Add this to the egg mixture. Mix in flour and pecans.
Pour batter into a greased 9- x 13-inch pan. Bake 25 to 30 minutes. Remove from oven and increase the oven temperature to 450 F. Let uncut brownies cool completely, then remove from pan. Trim uncut
brownies into a 6- x 8-inch slab and place on a piece of 7- x 9- inch
brown paper. Place on cookie sheet. Almond Fluff: Beat 3 egg whites using a mixer until stiff. Continue
beating while adding 1/4 cup sugar, a little at a time, until the
meringue looks glossy. Add 1 teaspoon almond extract. Remove ice
cream from container and place on top of brownies. Cover top and sides
with Almond Fluff, sealing brownies and ice cream completely. Bake 4 to
5 minutes, or until the meringue is a delicate brown color. Remove from oven and transfer from cookie sheet to a chilled serving plate. Sprinkle with shaved chocolate. Cut into slices and serve at once. Note: Pure vanilla may be used in place of almond extract. REG shared by Sherilyn Schamber <cookingcenter@yahoo.com>
and to FareShare, Jan, 2000 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Brownie Fudge #2 Recipe By : Chocolate Lover's Cookies and Brownies
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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Method
4 Squares unsweetened chocolate
1 Cup butter -- or margarine
2 Cups sugar
4 eggs
1 Cup all-purpose flour
1 Cup chopped walnuts
2 Teaspoons vanilla
Fudge Topping:
4 1/2 Cups sugar
1/3 Cup butter -- or margarine
1 Can evaporated milk
1 Jar marshmallow creme -- (7 oz)
24 Oz semisweet chocolate chips
12 Ounces milk chocolate chips
2 Teaspoons vanilla
2 Cups walnuts -- coarsely chopped This recipe makes a huge batch of fudge-topped brownies. Ideal to
serve a crowd. Preheat oven to 350 F. Butter a 13 X 9-inch pan. Melt chocolate and
butter in small heavy saucepan over low heat, stirring until
completely melted; cool. Beat sugar and eggs in large bowl until light
and fluffy. Gradually whisk chocolate mixture into egg mixture. Stir
in flour, walnuts and vanilla. Spread batter evenly in prepared pan. Bake 25 to 35 minutes or just until set. Do not overbake. Meanwhile, prepare Fudge Topping. Remove brownies from oven. Immediately
pour topping evenly over hot brownies. Cool in pan on wire rack. Place in
freezer until firm. Cut into 1-inch squares. Makes about 9 dozen brownies Topping: Combine sugar, butter and milk in large saucepan. Bring to a
boil over medium heat; boil 5 minutes, stirring constantly. Remove from
heat; add remaining ingredients except walnuts. Beat until smooth. Stir
in walnuts. REG shared by Sherilyn Schamber <cookingcenter@yahoo.com>
and to FareShare, Jan, 2000 - - - - - - - - - - - - - - - - - - | 
