compiled by Doris Smith


The original book, Toal House Cookies, Roast Bandwidth Porcine Pie, and
Other Recipe Favorites, was compiled as a single copy wedding gift. The
present copy, a close replica of that gift book, was prepared as a memento
to participants of

My source for the majority of the "Cooking Hints" is A Modern Encyclopedia
of Cooking, by Meta Given, published by J.G. Ferguson and Associates,
Chicago, 1955.

Table of Contents

Carolyn Baird
	Boiled Chocolate Cake				  15
	Fudge						  15
	Quick and Easy Chicken Casserole			  16
	Pastry Wheels					  16
	Vanilla Fudge					  17
	Uncooked Chocolate Bars				  17
Dario Besseghini
	Risotto Alla Milanese				  21
Joan Boorstein
	Poppy Seed Torte					  25
Carol Carmick
	Black Bean Chili					  29
Anne Diffily
	Apple Brown Betty				  33
	Amaretto Whipped Cream				  34
Elwood P. Dowd
	Cajun Tofu					  37
Brad Grissom
	Brad's Wienerschnitzel				  41
Adam Hartfield
	Chocolate Lebkuchen				  45
Nancy Harwood
	Impossible Cheeseburger Pie			  49
	Aunt Pauline's Cranberry Salad			  50
	Avocado Salsa					  50
	Pancho Villa's Secret Dip				  51
	Cherry Cream Pie				  51
	Pecan Tarts					  52
Emily Horning
	Garlic Steak Sandwiches
		with Cilantro Salsa			  55
Karen Kay
	Rosemary Chicken				 25
	Gnocchi di Semolina alla Perugina			 59
Dan and Gail Lester
	Cold Pizza					 63
	Cranberry Gelatin				 63
	Chili Cheese Cubes				 64
	Whole Grain Waffles or Pancakes			 64
Natalie Maynor
	Oyster and Wild Rice Casserole			 67
	Peas and Asparagus				 67
Don Moore
	Red Velvet Cake					 71
	Icing						 71
	Caramel Pecan Topped Pumpkin Pie		 72
Bernard Chien Perro
	Fried Rabbit					 75
	Creamy Eggplant Salad				 81
	Sambar						 85
Judith Schrier
	Scampi with Pasta				 89
	Chicken Wings					 90
	Asparagus					 91
	Beautiful Fish Dish				 91
P.J. Shaw
	Cajun Red Beans & Rice (pj-style)			 95
	Cajun Barbecue Sauce (pj-style)			 96
	Hot Spiced Tea (or pj's Xmas punch)		 97
	Golden Nugget Budget Soup			 97
	Banana Split Cake (pj-style)			 98
Tony Harminc & Barbara Vinette
	Gaspacho					101
	Salsa						101
	Papa Del's Style Pizza				105
Bill Merrill
	Macaroni Salad with Shrimp and Crabmeat		107
Bill Sjostrom
	Oatmeal Cookies					115
Doris Smith
	Chocolate Fudge					119
	Pralines						120
	Instant Russian Tea				120
	Toal House Cookies				121
	Pecan Pie					121
	Old Faithful					122
	Kraut Salad					123
	Elephant Stew					123
	Asparagus and Green Pea Casserole		124
	Baked Asparagus					124
	Doris' Spaghetti					125
	Bandwidth Porcine Pie				126
	Roast Loin of Pork				127
Gilbert Smith
	Mock Apple Pie					131
	Mock Pecan Pie					131
Jim Thomas
	Gato Con Jalapeno Salada				135
Marie Tomlinson
	New England Clam Chowder			139
	Cranberry Muffins				141
	Yankee Baked Beans				142
	Yankee Pot Roast				143
	Rice Pudding					144
Gerald Walton
	Spinach Casserole				147
	Cheese Olives					147
Theresa Wild
	Crazy Cake					151
	Whole Wheat Bread				151
John Williams
	Chili H. Allen Smith				155
	Beef Picadillo					157
Ken Wolman
	Ken's Chili					161

Carolyn Baird cas@scorch.HNA.COM.AU Boiled Chocolate Cake Carolyn Baird 1 cup water 125 grams margarine 1/2 teaspoon baking soda 1 1/2 cups self-rising flour, sifted 1 1/2 cups sugar 2 tablespoons cocoa 2 beaten eggs Combine water, sugar, margarine, cocoa and soda in a saucepan. Bring slowly to boil, then simmer for 5 minutes. Cool, then add beaten eggs. Add the flour and mix well. Line an 18 cm tin with paper, and grease the paper. Pour batter into the tin and bake in a moderate oven (180 C) for 1 hour. Ice with chocolate and sprinkle with nuts. Fudge Carolyn Baird 3 cups sugar 1 cup milk 1 tablespoon butter 1 tablespoon cocoa Melt sugar, milk, and butter. Add cocoa and boil for 15 minutes. Take off burner, add vanilla, and stir until creamy. Pour onto buttered plate and leave until set, then cut into blocks. Quick and Easy Chicken Casserole Carolyn Baird 1 barbecued chicken 60 grams butter 1 onion chopped 1 stick celery 1/4 cup plain flour 1 chicken stock cube 3 cups milk 1 cup grated cheese Remove chicken from bones and chop into bite sized pieces. Melt butter in pan, add onion and celery, cook until soft. Stir in flour and crumbled stock cube. Gradually stir in milk. Stir over heat until mixture boils and thickens. Stir in chicken and pour mixture into shallow oven proof dish. Top with pastry wheels (see below), sprinkle with cheese and bake in moderate oven (180 C) for 40 minutes. Pastry Wheels Carolyn Baird 2 cups self-rising flour 60 grams butter 3/4 cup milk Sift flour into bowl and rub in butter. Add milk and mix to a soft dough. Turn dough onto a lightly floured surface, knead lightly until smooth. Roll dough to a 20x30 cm rectangle, then roll up from the long side (like Swiss roll), cut into 2 cm slices. Vanilla Fudge Carolyn Baird 500 grams granulated sugar 2 ounces butter or margarine 1/2 pint evaporated milk Vanilla essence Put all ingredients except the essence into a strong pan. Heat gently, stirring until sugar has dissolved. Then bring mixture to the boil and boil steadily, stirring occasionally until a temperature of 115 C is reached, or until a soft ball forms when a little is dropped into a cup of cold water. Remove pan from heat, add a few drops of essence and beat well until the mixture thickens and the sugar "grains." Pour into a greased tin. When nearly set, mark into squares with a sharp knife. Uncooked Chocolate Bars Carolyn Baird 60 grams butter or margarine 200 grams dark chocolate 3 tablespoons golden syrup 250 grams digestive biscuits, crushed Place butter, chocolate and syrup in a saucepan and heat gently until melted. Stir in the biscuits and mix thoroughly. Turn into a greased and lined shallow 18 cm square tin and smooth the top with a palette knife. Leave to set, then cut into bars. Makes 16. Metric Cooking Conversion 125 grams----------------------------------1/4 pound 18 cm ---------------------------------------7 inches 180C-----------------------------------------350F 60 grams------------------------------------2 oz. 20x30 cm------------------------------------8" x 12" 2 cm------------------------------------------3/4" to 1" 500 grams-----------------------------------1 pound 115C------------------------------------------239F 200 grams-----------------------------------7 oz. or 1/4 pound 250 grams-----------------------------------9 oz. or 1/2 pound Equivalent Weights and Measurements 1 cup--------------------------------------- 8 fluid ounces or 16 tablespoons 3/4 cup---------------------------------------12 tablespoons (6 ounces) 2/3 cup---------------------------------------10 tablespoons and 2 teaspoons 1/2 cup---------------------------------------8 tablespoons (4 ounces) 1/3 cup---------------------------------------5 tablespoons and 1 teaspoon 1/4 cup---------------------------------------4 tablespoons (2 ounces) 1/8 cup---------------------------------------1 fluid ounce or 2 tablespoons 1 tablespoon--------------------------------1/2 fluid ounce or 3 teaspoons 1 teaspoon----------------------------------60 drops 1 pound-------------------------------------16 ounces (dry weight) Dario Besseghini besseghi@MATEMATIK.SU.SE John M. Williams williams@MC.BITNET Risotto Alla Milanese Dario Besseghini (This is the recipe of a typical dish from Northern Italy.) Ingredients for six people One pound of rice. Italians distinguish many varieties of rice. For risotto you need the one called "arborio" (second-best, the one called "vialone." Any other variety will cause poor results. In practice, you need white rice with big, egg-shaped grains and a lot of starch. Low-starch rice is good for rice soups, not risotto. You can tell the amount of starch by looking at a grain: there should be a whiter spot in the middle. Risotto rice has a rather large whiter spot. Five oz. of butter. Three oz. of grated parmesan cheese. Please, grate it yourself and don't trust the already-grated stuff. Half a teaspoonful of saffron powder. Half an onion. Two pints of veal broth. A glass of white wine. (if you want to be really traditional add one oz. of beef spinal marrow) Salt, pepper, parsley Risotto Alla Milanese -- continued Preparation Put three oz. of butter in a pot, together with the minced onion and let it slightly fry till the butter is molten but the onion begins to change color (the heat has to be very low). If you add beef marrow, put it in now. Put the rice in and, stirring continuously, let it toast for a couple of minutes, then add salt and saffron and a half a glass of white wine. When everything has been absorbed (the saffron may not be uniformly distributed by now), add the broth (you have made ---- or rewarmed ---- it in another pot. It has to be hot). Definitely increase the heat (if you use an electric stove you should have increased it before so that it is now hot. Italian cuisine is simply not really possible with electric stoves, which are very much disliked among Italians, but anyhow...) Don't give up stirring! Now the saffron has to be uniformly distributed and the whole should be bright yellow. If the rice becomes too dry, add more broth and keep stirring. After approximately twenty minutes, add the rest of the wine and remove the pot from the fire/source of heat. Now for the difficult part: you have to add the rest of the butter and the grated parmesan cheese so that the final texture is "just right": this means, it has to be definitely not a mush, but the individual grains should be linked together... well this is achieved by adding some parmesan, then some butter, then some parmesan again and so on. Tradition says that you have to draw exactly 36 circles while stirring in this phase (which is called "mantecatura," by the way). You may then add pepper and embellish the whole with parsley. It has to look as a big yellow mountain when you serve it. eating, every guest can add more parmesan (or salt, or pepper) according to their taste. Joan Boorstein Theresa Wild twild@URIACC.URI.EDU Poppy Seed Torte Joan Boorstein Combine and soak for 2 hours: 2/3 cup poppy seeds 3/4 cup milk Beat until soft: 2/3 cup butter (first allow butter to warm to room temp.) Add gradually: 1 1/2 cup sugar Cram butter and sugar until fluffy. Sift together: 2 cups sifted cake flour 2 1/2 tsp. baking powder 1/2 tsp. salt Combine the soaked poppy seeds with 1/4 cup milk 1 tsp. vanilla Add the sifted ingredients to the butter mixture in about 3 parts, alternating with the liquid ingredients. Beat the batter after each addition until blended. Whip until stiff, but not dry: 4 egg whites Fold into batter. Pour batter into two 9 - inch round layer pans and bake for 20 minutes at 375F or pour into a bundt pan and bake for 40 minutes. Dust with powdered sugar. Says Joan: "The [above] is a favorite in my household -- it is from The Joy of Cooking Frequently Used Substitutions and Equivalents 1/4 pound butter---------------------------1/2 cup 1 ounce baking chocolate (unsweetened)-------------------------1 square 1 cup fresh egg whites-------------------8 - 10 whites 1 cup fresh egg yolks--------------------12 - 14 yolks 1 cup fresh whole egg--------------------5 - 6 eggs 1 ounce salt---------------------------------2 1/8 teaspoons (1 lb. = 2 3/8 cups 1/2 pint coffee cream----------------------serves 8 for coffee 1/2 pint whipping cream------------------makes 2 cups whipped 1 cup evaporated milk--------------------makes 3 cups whipped 1 quart skimmed milk---------------------3/4 cups powdered milk plus 4 cups water 1 quart whole milk------------------------2 cups evaporated milk plus 2 cups water 8 - 10 graham crackers-------------------1 cup crumbs 4 ounces bread----------------------------3 cups soft crumbs 1 cup all-purpose flour minus 2 tablespoons equals 1 cup cake flour (both sifted before measuring) 1/4 cup cocoa plus 1 1/2 - 2 teaspoons shortening equals 1 ounce unsweetened chocolate 1 cup vegetable shortening plus 1/2 teaspoon salt is approximately equal to 1 cup butter 1 cup sweet milk, or 1/2 cup evaporated milk and 1/2 cup water plus 1 tablespoon lemon juice or vinegar, equals 1 cup buttermilk 1 tablespoon cornstarch----------------2 tablespoons flour (for thickening) Black Bean Chili Carol Carmick from Greens Restaurant, San Francisco 2 c. black turtle beans, soaked overnight 1 bay leaf 4 t. cumin seeds 4 t dried oregano 4 t. paprika 1/2 t. cayenne 2 to 3 T. chili powder 3 T. corn or peanut oil 3 medium yellow onions, diced into 1/4 - inch squares 4 cloves garlic, coarsely chopped 1/2 t. salt 1 1/2 lbs. ripe or canned tomatoes, peeled, seeded, and chopped, juice reserved 1 to 2 t. chopped chilpotle chili (see note below) 1 T. rice wine vinegar 4 T. cilantro, chopped Garnishes: 1/2 to 3/4 cup muenster cheese, grated Green chilies: 2 poblano or Anaheim, roasted, peeled, diced; or 2 oz. canned green chilies, rinsed and diced 1/2 cup creme fraiche or sour cream 6 sprigs cilantro Drain the beans, cover with fresh water by a couple of inches, and bring to a boil with the bay leaf. Lower the heat and let the beans simmer while you prepare the rest of the ingredients.Heat a small heavy skillet over medium heat. Add the cumin seeds, and when they begin to color, add the oregano, shaking the pan frequently so the herbs don't burn. When the fragrance is strong and robust, remove the pan from the heat and add the Black Bean Chili - continued paprika and cayenne. Stir spices and remove from the pan. (The paprika and cayenne only need a few seconds to toast.) Grind in a mortar or coffee mill to a coarse powder. Heat the oil and sautˇ the onions over medium heat until they soften. Add the garlic, salt, ground herbs, and chili powder, and cook another 5 minutes. Add the tomatoes, their juice, and about a teaspoon of the chilpotle chili. Simmer for 15 minutes; then add this mixture to the beans, along with enough water (if necessary) so the beans are covered by at least 1 inch. Continue cooking the beans until they are soft, an hour or longer, adding water if necessary. When the beans are cooked, taste them, and add more chilpotle if desired. Season with the vinegar, more salt if needed, and chopped cilantro. Serve with garnishes. NOTES: This chili makes a fabulous filling for enchiladas. Chilpotle chilies are a smoked pepper, sold in cans in Mexican groceries. They are worth the search -- they add a wonderful smoky hotness to the dish. (But if you can't find them, go ahead and make it anyway!) Freeze the rest of the can for next time - or smear a little inside a grilled cheese sandwich or quesadilla. Apple Brown Betty Anne Diffily This is a delicious warm dessert for cool -- weather months ... a family favorite, and rich enough for company as well. **note** This makes enough for four dainty eaters, 2 - 3 hearty eaters. Usually I double it to serve 6 people. 4 cups apples, cored, peeled, and cut into chunks (Macintosh or Macoun are good) 2 Tablespoons molasses (I use a bit more!) 1/3 cup water Put above ingredients into a medium sized saucepan, turn heat to high until water boils, turn down and simmer (keep at a low boil so you see steam coming out) for 10 minutes. Coat the inside of a deep baking dish or casserole with butter or margarine. Dump the cooked apples & liquid into the dish. Preheat oven to 450F. 2/3 cup white sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup flour One stick of butter (1/4 pound) at room temperature Put the dry ingredients in a medium sized mixing bowl and stir together. Put the softened (but not liquid) butter on top of the dry stuff; take two sharp knives and cut in opposite directions across the butter and dry stuff until it begins to look crumbly. Put the crumbly mixture on top of the apples in the casserole. Bake at 450F for 10 minutes, then turn oven down to 350F and bake another 30 minutes. Serve in bowls, warm (very important!!!) with whipped cream. The best whipped cream for this is Amaretto Whipped Cream. Amaretto Whipped Cream Anne Diffily 1 pint heavy or whipping cream 1 Tablespoon confectioner's sugar Dash of Amaretto liqueur Beat with electric mixer in a bowl with steep sides until fluffy; plop a big spoonful on top of each serving of Apple Brown Betty. Almost as good as sex. 8-) Cooking Hint - Whipping Cream Anyone who tries to whip cream under various conditions knows that a number of factors influence the results. The quality of cream is important. Cream that contains from 30 to 35 percent butterfat whips up quickly into a smooth, stiff mass and will drain out very little milk on standing. The type of whipper also counts. An egg beater is not nearly so satisfactory as an electric mixer with blades that revolve close to the bottom of the bowl. Both the bowl and the beaters need to be chilled in the refrigerator. A deep bowl with rather straight sides is much better for whipping than a broad, shallow one. The cream should be whipped rapidly. In two or three minutes one should be able to whip a half pint perfectly. Whipping should stop at the right time. When the cream becomes stiff and is still smooth, it is time to stop. When whipped too long, it is lumpy and a large amount of milk drains from it. (Besides that, it turns to butter, as any good Texas girl knows.) If under whipped, the cream drains out and it has the appearance of unwhipped cream. When properly whipped, the cream will hold up for several hours if it is stored in refrigerator, but if it is held too long, it will dry out on the surface and will change in flavor. Cajun Tofu Elwood P. Dowd 2 lbs. firm tofu - cut into 3/4" cubes Drain and fry in very hot olive or peanut oil to seal. Drain. Pour oil from above into bottom of stock pot, adding enough to cover the bottom of pot, if necessary. Make a roux by adding an equal amount of flour, cooking until thickened. Add the following: 1 Medium red bell pepper, finely chopped (about 1/2 cup) 1 Medium green bell pepper, finely chopped (about 1/2 cup) 1 Large white onion finely chopped (1 cup) 1 cup chopped celery 2 cans cooked/peeled tomatoes 4 cans tomato sauce 1 gallon water (3/4 gallon for a thicker soaped) 2 tbls. finely chopped parsley 1/2 cup thinly sliced green onion tops 1 tbls. Worcestershire sauce 2 tsp. salt 1 1/2 tsp. red pepper 2 1/2 black pepper 2 tsp. garlic salt 3 tsp. paprika Simmer for 25 minutes. Add drained tofu, place lid on pot, and simmer for another 30 minutes, stirring occasionally. Add 3 or 4 fresh bay leaves, and let cool for 15 minutes. Reheat if necessary, and serve over steamed rice, topped with fresh parsley. If a less spicy mix is desired, the amount of red pepper can be reduced, to taste, or a cup of green bell pepper can be used instead Cajun Tofu - continued of half red/half green; the red bell pepper is primarily for appearance. NOTE: This recipe is, admittedly, based upon the Catfish Court Bouillon recipe available at Paw Paw's Restaurant, St. Charles, Louisiana. If one is into animal consumption, I guess one could unsubstitute the tofu for cat (or some other "neutral") fish, but I'd rather one didn't. Brad Grissom bgrissom@UKCC.UKY.EDU Jim Thomas tk0jut1@MVS.CSO.NIU.EDU Brad's Wienerschnitzel Brad Grissom (fuer 2 - 4 Personen) 2 - 6 Schnitzel des besten Kalbsfleisches, bleistiftdick Auf 3 Teller: 1) Weizenmehl 2) ein versprudeltes Ei (ein bisschen Milch dazu) 3) Semmelbroesel Die Fleischschnitzel beidseitig klopfen, leicht salzen und pfeffern. In 1) jedes Schnitzel zur hauchduennen Schicht wenden; In 2) durchziehen und kurz abtropfen lassen; In 3) sofort wenden; und Ab in die Pfanne, mit heissem Schmalz bzw. Oel schon bereit dazu. Jedes Schnitzel soll darin *schwimmen*. Um 1 1/2 Minuten braten: wann goldgelb bis hellbraun an der Unterseite, wenden und weiter 1 1/2 Minuten braten. Trocken tupfen und mit einem Straeusschen Petersilie und einer Zitronenspalte servieren. Keine Sosse - absolut nicht! Am besten dazu: gruener oder gemischter Salat, Apfelmus, pommes frittes, und natuerlich eine oder mehrere Flaschen eines guten Bieres. T R A N S L A T I O N : Dredge in bread crumbs and pan -fry a few thinly -- sliced, battered veal cutlets. Serve with lemon wedges, French fries, and good beer. Weather permitting, eat outdoors. Means allowing, fly to Vienna or Munich and order there. Adam Hartfield ahartfie@DREW.DREW.EDU Gilbert Smith gsmith@SOCIAL.CHASS.NCSU.EDU Chocolate Lebkuchen Adam Hartfield December 12, 1992 (an ancient Hartfield family recipe, from Woman's Day Magazine, Dec. 1961) 1 1/2 cups sugar 3/4 cup honey (8 ounce jar) 2 tablespoons water 2 cups semi - sweet chocolate chips (12 ounce package) 1 cup unblanched almonds (or walnuts) 1/2 cup finely chopped mixed candied fruit 2 eggs, well-beaten 1/4 cup orange juice 2 3/4 cups sifted flour 2 teaspoons cinnamon 1 teaspoon ground cloves 2 teaspoons ground cardamom 1 teaspoon baking soda 1 teaspoon baking powder thin frosting decoration Combine sugar, honey, and water in large saucepan. Bring to boil. Remove from heat, cool until test chocolate chips do not melt when stirred in to bottom. When cool, stir in chocolate, almonds, candied fruit, eggs, and orange juice. [*] Sift in flour, spices, baking soda, baking powder, and BLEND THOROUGHLY. Store dough in tightly -- closed container at room temperature for 3 days to ripen. Spread into greased and floured 15"x10"x1" pan. Bake in moderate oven (325F) 35 to 40 minutes. cool. Frost and decorate. Makes about 50. * this is easiest if you mix the eggs and orange juice together, add the mixture to the honey, and then add the rest of the items as directed above. Chocolate Lebkuchen - continued Frosting: To each 1 C sifted confectioner's sugar (10X), add 1 to 2 T lemon or orange juice, stirring until of the right spreading consistency. Impossible Cheeseburger Pie Nancy Harwood Heat oven to 400 degrees F. 1 pound ground beef 1 - 1/2 cups chopped onion 1/2 teaspoon salt 1/4 teaspoon pepper 1 - 1/2 cups milk 3 eggs 3/4 cup Bisquick baking mix 2 tomatoes, sliced 1 cup shredded Cheddar or process American cheese (4 ounces) Grease pie plate, 10x1 - 1/2 inches, or square baking dish, 8x8x2 inches, or six 10 - ounce custard cups. Cook and stir ground beef and onion in 10 - inch skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and baking mix 15 seconds in blender on high speed. Pour into pie plate. Bake 30 minutes. Top with tomatoes; sprinkle with cheese. Bake 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes. 6 servings Aunt Pauline's Cranberry Salad Nancy Harwood 2 cups ground fresh cranberries 2 cups sugar (over cranberries) 2 (3-oz.) pkgs. cherry or lemon Jell-O 2 cups hot water 2 cups pineapple juice 2 cups crushed pineapple, drained 2 cups chopped celery 1 cup nuts Dissolve Jell-O in hot water. Add pineapple juice, cool. Add remaining ingredients. Chill until set. Serves 16. Avocado Salsa Nancy Harwood 1 medium avocado, peeled and chopped 1 tablespoon lime juice 1 medium tomato, finely chopped (1 cup) 1/4 cup finely chopped onion 2 tablespoons canned diced green chilies 2 tablespoons chopped parsley 1/4 cup water 3/4 teaspoon salt 1/8 teaspoon pepper In bowl, lightly mix avocado, lime juice, tomato, onion, chilies, parsley, water, salt and pepper. Chill or serve at once. Good as a topping for grilled hamburger patties or as a dip. Makes two cups. Pancho Villa's Secret Dip Nancy Harwood 1 can refried beans 1 chopped tomato 1 can chopped black olives 1 4-ounce can green chilies, chopped 1 can guacamole (frozen) or 8-ounce carton 2 cups grated, sharp Cheddar cheese 1 small jar picante sauce 1 pint sour cream Layer ingredients in the order given in a 9"x5" casserole dish. Serve with chips. Cherry Cream Pie Nancy Harwood 1 15-ounce can sweetened condensed milk (Eagle Brand) 1/4 cup lemon juice 1/2 teaspoon almond extract 1/2 pint whipped cream 1 1-lb. 6-oz. can cherry pie filling 1 12" graham cracker crust Blend condensed milk, lemon juice and almond extract and stir until mixture thickens. Fold in whipped cream. Pour into pie crust and spread evenly. Spoon cherry pie filling over the mixture, completely covering the cream filling. Chill at least an hour or overnight. Pecan Tarts Nancy Harwood Makes 3 - 4 dozen Crust 1 small pkg. cream cheese 1/2 cup butter or margarine 1 cup plain flour, sifted Filling 1 stick butter or margarine 1 cup sugar 2 eggs, separated 1 teaspoon vanilla 1 cup chopped pecans Cream the butter and cream cheese together, add the flour and mix well. Chill the dough one hour or longer. Divide into 24 parts. Shape into balls. Press each ball into one cup of a miniature muffin tin, forming a crust with a roll around top. Leave no holes. Cream the margarine with the sugar and egg yolks, add vanilla, chopped nuts. Fold in beaten egg whites and pour into uncooked pastry shells. Bake at 350 degrees F. for 20 minutes or until brown. Garlic Steak Sandwiches with Cilantro Salsa Emily Horning (shamelessly copied from James McNair's Beef Cookbook by James McNair) Garlic Marinade: 1/2 cup dry red wine 2 tbs. fresh squeezed lime juice 2 tbs. minced or pressed garlic 2 tbs. brown sugar salt ground cayenne pepper to taste Combine the above ingredients and reserve. -------------------------------------------------------------------------------- Take 1 lb. flank steak, top round or other tender boneless lean beef, trimmed of all fat and connective tissue, and place it in a flat shallow dish. Pour the marinade over and turn to coat meat on all sides. Cover dish with plastic wrap and let stand for 2 hours at room temp., or preferably, refrigerate overnight. -------------------------------------------------------------------------------- Salsa: 8 to 10 garlic cloves 1-1/4 cups coarsely chopped fresh cilantro 6 fresh jalapeno or other green hot chili peppers, stemmed and seeded 2 tbs. olive oil 1 tbs. lime juice 1 tsp. ground cumin salt to taste Chop the garlic in a food processor or blender. Add the cilantro, chili peppers, olive oil, lime juice, cumin and salt. Blend until fairly smooth. Reserve. Garlic Steak Sandwiches - continued Toast: 8 slices of sourdough or French bread, lightly toasted garlic mayonnaise, thinly sliced red onion, sliced tomato (all optional) Cook the steak, turning once and basting with the marinade, until a meat thermometer inserted in the center tests done to your preference. Remove to a cutting surface and thinly slice across the grain at a 45-degree angle. Spread the toast with the garlic mayonnaise, if desired. Pile beef slices on the toast and generously drizzle with the salsa. Top with onion and tomato, if desired. YUM! Serves 4. Rosemary Chicken Karen Kay 2 chicken breasts wine seasoning -- rosemary or tarragon or basil or whatever The breasts can be either fresh or frozen. Brown them on both sides. Throw in the wine (I never measure, but it's probably somewhere around 1/2 cup to a cup.) Lower the heat a bit, put on a lid, and let it cook till the chicken is cooked through. It's very fast if the chicken is fresh or thawed, but this works surprisingly well for a still-frozen chicken. Gnocchi di Semolina alla Perugina Karen Kay from The New Complete Book of Pasta 1/2 c water 2 c milk 1 t salt 4 ounces Italian semolina or fine yellow cornmeal 4 T sweet butter 1 egg, beaten 1.5 c freshly grated Asiago cheese Place water and milk in pot and bring to a boil. Take pot from heat, stir in salt, then slowly stir in semolina a spoonful at a time, mixing well. Replace on low heat and cook for 20 minutes until smooth and thick, stirring often. (If too thick add a small amount of boiling water, stirring well.) Remove from fire, quickly add 1 T of the butter, then the egg, blending well. Moisten a large platter or bread board with cold water and spread the gnocchi mixture on it in an even smooth layer 1/2 in. thick Cut into 1.5 in. circles with cookie cutter. Butter individual ramekins and place 6 or 8 in each, slightly overlapping. Dot with remaining butter and sprinkle with Asiago. Place under broiler until golden, watching carefully so gnocchi do not burn. Serve immediately as a first course. Serves 6. Excellent with tomato sauce or pesto. Cold Pizza Dan and Gail Lester 2 cans crescent dinner rolls 1/2 cup mayonnaise 1 tsp. minced onions 8 oz. pkg. cream cheese 1/2 tsp. dill weed Choice of fresh veggies: broccoli, cauliflower, mushrooms, radishes, tomatoes, carrots, green peppers, etc. Mold rolls into 15" x 10" pan, bake at 375 F for 8 to 10 min. cool. Mix cream cheese, mayo, dill, and onion. Spread over crust. Top with vegetables. Refrigerate before serving. Cranberry Gelatin Dan and Gail Lester (makes 8 servings) 1 large or 2 small packets raspberry (or cherry) flavored low-calorie gelatin Mix gelatin with 1.5 cups boiling water. Cool. In a blender or food processor chop 2 cups raw cranberries and 2 tablespoons orange peel. Add 1/2 cup crushed pineapple (canned in its own juice, drained), 1 chopped apple, 1 sliced banana. Mix with 2 envelopes Equal or other artificial sweetener to equal 4 teaspoons sugar. Add fruit and 1/2 cup orange juice to gelatin. Chill until firm. Chili Cheese Cubes Dan and Gail Lester 8 eggs 3 cups shredded jack cheese 1.5 cups flour 1.5 cups cottage cheese 1 tsp. baking powder .75 tsp. salt 2 cans diced green chilies, drained (ca. 7 ounce cans) Beat eggs 4-5 minutes until light. Stir dry ingredients together. Add to eggs, mix well. Fold in remaining ingredients. Pour into greased 9" x 13" pan. Bake at 350 F for 45 minutes. Let stand 10 minutes before cutting into cubes or squares. Serve with salsa. Can be eaten cold with salsa also. Whole Grain Waffles or Pancakes Dan and Gail Lester 1.5 cups whole wheat flour .5 cup cornmeal .5 cup raw or toasted wheat germ 1 tsp. baking soda 2 tbs. brown sugar 2 eggs 2 tbs. oil 2.5 -- 3 cups buttermilk Mix dry ingredients. Put in eggs, oil, and milk and mix to make a fairly thick batter of whatever thickness is desired. Cook on hot, ungreased griddle or waffle iron. Use about 1/4 cup batter for pancakes. Use 1/3 to 1/2 cup for waffles. Serves 4 to 6. Top with applesauce or fruit or other desired topping. Oyster and Wild Rice Casserole Natalie Maynor 2 cups raw wild rice (or 1 cup wild rice and 1 cup white rice) salt and pepper to taste 1 cup Chablis or Sauterne 3/4 cup chopped green pepper 1 stick butter 1 8-oz can mushrooms 2 pints fresh oysters [I use more than that. nm] Cook the rice and drain. Melt 1/2 stick butter and sautˇ chopped pepper until tender but not brown. Add mushrooms (with liquid), salt, pepper, and wine. Simmer 10 minutes. Mix with cooked rice and spread in large shallow casserole. Dip the drained oysters in rest of butter (melted) and arrange in a layer on top of the rice. Drizzle any remaining butter over them. Bake uncovered in 350-degree oven about 30 minutes. Serves 8. from Mrs. William O. Luckett p. 35 of Chi Omega Cookbook Peas and Asparagus Natalie Maynor 1 can asparagus spears 1 can English peas 1 jar whole mushrooms 2 TB flour 2 TB butter 1 cup shredded cheddar cheese 1/4 tsp. curry powder salt, pepper, paprika Peas and Asparagus - continued Pour drained peas into oblong or square casserole. Arrange asparagus spears on top. Reserve liquid from asparagus. Add mushrooms and sprinkle cheese on top of all. Make cream sauce with butter, flour, asparagus juice, and season with curry, salt, and pepper. pour over vegetables and sprinkle paprika on top. Bake for 30 minutes in 350 F. oven. Red Velvet Cake Don Moore (Joyce says this is special...both are handwritten recipes) 1 tsp. vinegar 2 1 oz bottle red food coloring 1 tsp. cocoa 1 cup butter (1/2 pound) 2 cups sugar 2 1/2 cups cake flour 2 eggs 1 tsp. vanilla 1/4 tsp. salt 1 1/2 tsp. soda 1 cup buttermilk Cream sugar and butter. Add eggs and beat until fluffy. Make a paste of cocoa and vinegar. Add this to butter mixture. Sift soda, salt, and flour together. Add to mixture then add buttermilk, vanilla and coloring. Line bottom of 3 cake pans with wax paper. Bake at 350 degrees R. for 25 to 30 minutes. Do not remove cake from pan until cool. Do not substitute oleo; use pure butter. Icing 1 can coconut (fresh or frozen) 3 tsp. flour 1 cup sweet milk 1 cup butter (1/2 pound) 1 tsp. vanilla 1 cup sugar 1 cup chopped nuts Icing - continued Cook milk and flour until thick. Set aside to cool. Mix sugar and butter and beat with electric beater. When mixture is completely cool, add the creamed butter and sugar mixture. Keep beating until fluffy like whipped cream. Then add chopped nuts, vanilla and coconut. Spread on layers and sides of cake. Caramel Pecan Topped Pumpkin Pie Don Moore 3/4 cup brown sugar, well packed 1 tbs. flour 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. ginger 1/4 tsp. nutmeg 1 can (16 oz) canned pumpkin 3 eggs, beaten 1 1/2 cups (1 large can) undiluted evaporated milk 1/4 tsp. maple flavoring 1 unbaked 10" pastry shell 1/3 cup brown sugar, well packed 3 tbs. whipping cream 1/2 cup chopped plus whole pecans Combine the 3/4 cup brown sugar, flour, salt, cinnamon, ginger, nutmeg, and pumpkin. Stir in the eggs, evaporated milk and maple flavoring. Pour into the pastry shell, bake in hot oven (400 degrees F.) for 40 to 45 minutes or until filling is set. Meanwhile, in a small pan, mix the 1/3 cup brown sugar and 3 tbs. whipping cream. Bring to a boil, and boil for 1 min. Spread the hot caramel mixture on hot baked pie. Put pecans on top and return to oven for 5 minutes. Fried Rabbit Bernard Chien Perro from page 46 of White Trash Cooking Cut up the rabbit into frying-size pieces. Soak it in vinegar and salt water (enough to cover) for about 1 - 2 hours. Take it out, pat it dry. Salt, pepper, and flour it. Put it in a hot skillet (with enough oil for frying) and fry until a rich brown and, when you stick it with a knife, you don't see any blood. Make gravy with the drippins. o/ . \____/ \______| / \ / \ Cooking Hint - A Note About Rabbits All varieties of rabbits have scent glands that are small, waxy-looking kernels under the forelegs and on either side of the spine, in the small of the back and between the shoulders. These should always be removed, taking care not to cut into them. After the rabbit is skinned, very little fat remains and it is not objectionable in flavor or odor. Rabbits may be cooked by any good recipe for chicken, but because there is so little fat on the meat, additional fat will be required for browning or basting, or to add to the gravy or sauce served with the rabbit. Cooking Hint - Other Edible Game Possum: The possum carcass resembles that of the coon in shape, but the meat is light in color, the carcass is smaller, and the fat does not have the disagreeable flavor and odor the coon has. However, there are scent glands that must be removed as soon as possible after the animal is skinned. If the fat is objectionable, the carcass should be thoroughly chilled so the fat will be as firm as possible before trying to peel it off. Additional butter or other shortening may be used to brown or baste the meat as it cooks. Roasting or braising is the favorite way to cook this meat. Raccoon: Raccoon meat is very dark and when the coon's food is abundant, the body is covered with a thick layer of fat that has an exceptionally strong flavor and odor. This fat also extends in layers between the strong bands of muscle. It should always be removed along with the scent glands. Unless these glands are removed, the meat will have a tainted flavor. The scent glands are located under the forelegs and along the spine in the small of the back. They are usually pea-shaped, have a waxy texture and range from a reddish to a light yellow color. Care should be taken when removing the glands to never cut into them or bring them in contact with the flesh. Those most experienced in the cooking of coon recommend parboiling it first. Some also add a tbsp each of baking soda and black pepper to the parboiling water to remove the strong gamy flavor. Cooking Hint - Other Edible Game Antelope: The flesh of antelope is delicious when properly prepared and cooked. The meat is similar to that of deer and elk except that it is leaner. The tender cuts can be used for steaks and roasts but they will either require continued basting with fat or "larding." When such basting or larding is not practical, braising will produce the most excellent results. Most recipes for the cuts of venison and elk can be used with similar cuts of antelope. Bear: The bear carcass resembles that of beef except the fat is exceptionally strong flavored and the lean tissue is not so tender as a beef or similar age. The carcass is divided into cuts much like beef. It is very important to remove the scent glands when the animal is skinned. All the fat should be removed before cooking and butter or other shortening used for browning or for basting the meat as it cooks. Any beef or deer recipe can be followed successfully for the cooking of the different cuts of bear meat if the fat is carefully removed before cooking. Muskrats or Marsh Hare: This small animal that is reputed for its clean food habits gets its name from its glands which have a musky scent. If these glands are not removed, they give the meat a very strong disagreeable flavor. The musk glands lie on the underside of the body and are light yellow in color with a corrugated surface. There are other scent glands between the forelegs, between the shoulders, on the back, and under the thighs. All of these glands are small and yellow and might easily be mistaken for little lumps of fat. The muskrat has a very unusual skeleton. The bones are flat, fragile, and seem more numerous than in other animals of similar size. The flesh is dark and soft, but when properly prepared makes good eating. Sambar - continued cook for about 10 min. Mash the lentils and add them. Add water to bring to whatever consistency you want. (I prefer it slightly thick.) Allow to boil for five minutes. In a separate container, heat the oil and put in the mustard seeds. Let them split and then add it to the sambar. Now for the final touch, top it off with the coriander leaves and your sambar is ready for consumption. Serve with boiled rice. Note: If you want to have it as soup without rice, add more water so that it is not very thick. Warning: It might turn out to be hot for some gentle palates. Sai says: "Good ol' South Indian cooking. The original of what is now known in England (and elsewhere) as mulligatawny soup. It's called sambar here and is eaten with boiled rice." Judith Schrier primate@BROWNVM.BROWN.EDU Chicken Wings Judith Schrier Cut chicken wings into 3 sections. Throw out the scrawny, bony, end sections. Put the rest into a large plastic bag with several mashed or chopped cloves of garlic and a spoonful or two of soy sauce. Let this rest in the fridge for a few hours or overnight. Heat the oven to about 400F. Spread the pieces of wing evenly in a cookie pan (one with *edges*!). Bake for about 20 minutes. Turn each piece over and bake for about 15 minutes. Turn the oven up to BROIL. Put the pan under the broiler for about 5 minutes, or until the pieces start to blacken nicely. Turn them over and broil another few minutes, if you like. If you like spicy stuff, you can make these into "Buffalo Wings" by spreading a combination of melted butter and Tobasco sauce (1/2 c of each) over the cooked wings. Asparagus Judith Schrier Wash asparagus. Snap off bottom quarter of each stalk. Break rest into two or three parts each. Steam until you can easily poke a fork into it. Place in a container with about 1 tsp. of soy sauce and 1/4 tsp. of sesame oil. A mashed clove of garlic wouldn't hurt, either. To serve, drain into a serving dish and sprinkle with sesame seeds. Beautiful Fish Dish Judith Schrier 1 green pepper 1 (sweet) red pepper 1 sweet yellow pepper 1 Tb. olive oil 1 clove garlic 3 or 4 scallions (green onions, spring onions, rareripes) 3/4 to 1 pound fish fillets Core and seed the peppers and cut them in strips. Peel and mince the garlic. Clean the scallions and cut them in 1 inch pieces. Sautˇ all in the oil until nearly soft, stirring gently. Place the fish on top of the peppers, cover the pan, and cook gently until the fish is done (it should be opaque and flaky). Move some of the peppers on top of the fish to serve. (I just made this one up last week when the colored peppers were on sale...I used bluefish, but it doesn't matter.) Rashmi Murthy rashmi@SPL3.ECE.DREXEL.EDU PJ Shaw pshaw@COMP.UARK.EDU Cooking Hint - What to Consider When Buying or Gathering and Preparing Asparagus Asparagus is one vegetable that won't wait for harvesting. Once the spears push up through the earth and are three or four inches above the ground, they are ready to be cut down about two inches below the surface of the soil. If the weather is warm enough and the moisture is sufficient, this will be achieved easily in 24 hrs, and so it should be cut regularly every day. If asparagus grows taller, there may be considerable woodiness in the lower part of the spears, particularly in dry weather. For finest eating quality, full rich flavor, rich green color, and high vitamin value, the asparagus should be cooked as soon after it is cut as is feasible. The spears should be very tender and crisp and with as little woody fiber at the base of the stalk as possible. The finest asparagus procurable is from your own or local gardens or that shipped speedily by air. The best way to separate the woody fiber from the tender spears is to break the spears as low down the stalks as possible. The stalk will break with a snap where the woodiness begins. The lower woody part may be trimmed off and diced and cooked to make soup. Only enough water should be put on asparagus to cook it until tender which requires not more than 15 min for large tender spears and 20 min for trimmed off bottom stalks. P.S. Saisree saisree@BBIV02.ENET.DEC.COM Cajun Red Beans & Rice (pj-style) P.J. Shaw 1 lb of dry red beans 2 stalks of chopped celery 1 large bay leaf 1/4 cup chopped bell pepper 1/4 tsp. each of thyme, sage, sweet basil (more or less, to taste) 1/2 lb cubed ham (can add the ham bone too) 1/2 lb cubed pre-cooked smoked sausage 2 +/- cloves of garlic 2 tbs. of parsley 1+ large onion Sort beans and wash. Soak overnight in cold water in large pot. Pour off water and rinse beans. Add all chopped veggies and spices and ham cubes to beans. Cover all with water and bring to boil. Turn heat low, cover pot and cook slowly for several hours until beans are tender. Stir occasionally (don't let beans stick to bottom of pot) and add water as needed to keep beans covered. Add salt and pepper to taste. (Occasionally a teaspoon of sugar is needed to round out the taste. This is for personal preference.) When beans are tender, mash 1/2 +/- cup of them to thicken the bean broth. Serve beans hot over mounds of fluffy white rice. Cajun Barbecue Sauce (pj-style) P.J. Shaw Bacon drippings 1+ large onion, chopped 2+ stalks celery, chopped 1/2+ medium bell pepper 3 +/- large cloves of garlic, chopped & pressed 1/4 tsp. each of thyme, sage, sweet basil Sautˇ chopped veggies in bacon drippings until VERY tender. Put sautˇed veggies in large sauce pot. Add one large bottle of catsup, 2+ tsp. of sugar, juice from one lemon, 3+/- ounces of salad mustard, paprika, 2 tsp. steak sauce, 1 tsp. Worcestershire sauce, 2- tbs. brown sugar, salt & pepper to taste. cover and cook slowly on low heat, bring to slow boil, stirring occasionally. (This will splatter during cooking.) Should be dark, brick red in color and rich & tangy in taste. Excellent as a sauce. Great for making baked beans. Hot Spiced Tea (or pj's Xmas punch) P.J. Shaw 1 large can of unsweetened pineapple juice 1 quart of cranberry juice cocktail 1 cup brown sugar 3 2" sticks of cinnamon 1 tbs. of whole cloves Put the cloves in a cloth bag. Boil in 2 cups of water. Let cool. Pour clove water and juices into large container. Mix well. Pour into large kettle and bring to a boil. Serve hot in cups or mugs. Golden Nugget Budget Soup P.J. Shaw 3 medium potatoes, diced 2 carrots, diced 1 medium onion, finely chopped 1 cup whole kernel corn 1 tbs. margarine 1 can cream of chicken soup 2 cups milk salt & pepper to taste Combine vegetables & margarine in soup kettle. Add enough water to cover the mixture. Bring to boil. Reduce heat and simmer slowly until tender. Stir in seasonings, soup & milk. Heat thoroughly on slow simmer. Serve with butter toast squares or biscuits. Bernard Chien Perro maynor@CS.MSSTATE.EDU Tony Harminc & Barbara Vinette el406045@BROWNVM.BROWN.EDU Banana Split Cake (pj-style) P.J. Shaw 1st layer: cups graham cracker crumbs stick melted butter cup sugar mix and press into a 13"x9" cake pan 2nd layer: cups powdered sugar egg whites stick soft margarine beat 10 minutes and spread over first layer 3rd layer: or 5 bananas slice and spread over second layer 4th layer: large can of crushed pineapple drain and spread over third layer 5th layer: large container of Cool Whip or other topping mix spread over fourth layer 6th layer: cup chopped pecans small jar maraschino cherries spread over fifth layer Refrigerate at least ONE hour before serving. Gaspacho Tony Harminc & Barbara Vinette 3/4 cup salsa (use your favourite recipe, see below, or use salsa-in-a-jar) 1 cup V8 Juice (low sodium is fine - the salt isn't needed) 1/3 cup cucumber, peeled and seeded if you like, and finely diced. Tabasco or similar to taste Black pepper to taste Combine all ingredients. Chill for a few hours to let the flavours blend. Makes 4 servings. Salsa Tony Harminc & Barbara Vinette 1/2 lb jalapenos 8 cups coarsely chopped peeled tomatoes 3 cups chopped, seeded, sweet banana peppers 2 cups chopped onions 2 cups cider vinegar 1 cup each chopped sweet red and yellow peppers 4 cloves garlic, minced Cut jalapenos in half and remove ribs and seeds. Chop finely to make 1 cup. (Take usual precautions when handling hot peppers.) In a large, heavy, non-aluminum saucepan, combine all ingredients except coriander. Bring to the boil; reduce heat to medium-low; simmer, stirring often for about an hour or until thickened. Add coriander; cook for five minutes more. Don Moore dbfabak@CFRVM.BITNET Karsten karsten@NETCOM.COM Salsa - continued This can now either be canned or just refrigerated. You could probably freeze it without serious ill effects. If canning, the jars need 20 minutes in boiling water immediately after cooking. Makes about 11 cups (so canning is a good idea). Of course, you can vary the type and ratio of peppers to taste. Papa Del’s Style Pizza Karsten Step 1 - The Dough Ingredients 3 1/2 C. (875ml) flour (one third may be wheat flour) 2 T. (30ml) olive oil 1 t. (5ml) salt 1 pkg. yeast (2 1/4 t. or 11ml) 2 t. (10ml) honey 1 1/3 C. (325ml) warm water Dissolve yeast in the water, then add the honey and oil. Let stand for about 10 min. Combine flour and salt. Add bit by bit to the water and stir. When dough forms, knead in the rest of the flour. Knead for about 10 min. (or until it feels right). Let dough rise for about 2 hrs (until doubled in size). Step 2 - The Sauce (make while dough is rising or the night before) Ingredients 1 6 0z (170g) can tomato paste 1 16oz (450g) can tomatoes (or fresh, ripe tomatoes) 2 t. (10ml) olive oil salt garlic - minced thyme black pepper Papa Del's Style Pizza - continued red pepper oregano basil any other spices you feel like putting in Chop up the tomatoes, mix with the tomato paste, and place in a large covered pot (it likes to splatter) on low heat. Add salt and spices - cooking and stirring till the dough is done. (You might consider adding chopped onion, green pepper and pre-cooked hot Italian sausage to the sauce). Step 3 - Toppings Ingredients 2 to 2 1/2 lbs (about 1kg) of Mozzarella cheese Any or all of the following: sausage (pre-cooked) pepperoni onions green peppers olives mushrooms bacon You know what you like on your pizza - prepare them while the sauce is cooking. Pre-cooking the sausage is recommended. Step 4 - Assembling and Cooking the Pizza When the dough is ready, lightly flour it and roll it slightly larger Bill Merrill st401601@BROWNVM.BROWN.EDU Natalie Maynor maynor@RA.MSSTATE.EDU Papa Del's Style Pizza - continued than the pan to be used. A 12 inch (30cm) diameter cast iron skillet is recommended, although you could use a 9x13 inch (23x33cm?) pan or something similar. Oil the pan well. Put the dough over the top of the pan and slide it down so that it fits the pan. make sure there is at least a 1 inch (2.5cm) lip. Spread the Mozzarella cheese in the bottom of the pizza so that no dough is showing through. Add whichever of the following ingredients you want in this order: pepperoni onions, green peppers, olives the sauce sausage mushrooms, bacon Sprinkle top with some Parmesan or Romano cheese, followed by some oregano. Sprinkle olive oil on exposed areas of cheese, pepperoni, and whatever else might burn. Spread oil on top edges of dough. Preheat oven to 350 - 400F (175 - 200C). Cook pizza at this temperature for 40 - 50 minutes. Let cool until cheese thickens. Guard from others. Eat. Bill Sjostrom stec8033@IRUCCVAX.UCC.IE Dan and Gail Lester alileste@IDBSU.IDBSU.EDU Macaroni Salad with Shrimp and Crabmeat Bill Merrill (Hot Weather Rabbit Food) 1 cup elbow macaroni 1/4 cup mayo 1 stalk celery 1/2 a small onion 1 can baby shrimp 1 can crabmeat seasoning lettuce & tomatoes Chill the seafood; I put it right from the shopping bag into the fridge. More crab is great (at $1.50 a pop) if budget allows. Add a tsp. of salt to 3 quarts of water and bring to a rapid boil. Throw in the macaroni and turn down the heat so it doesn't bubble over. Cook 8 min until tender, stirring occasionally. Avoid overcooking so it won't stick together. Drain thoroughly in a colander and chill in the fridge. When it's, like, cool, dump the macaroni into a big bowl. Chop the celery and onion and add it. Drain the seafood and add. Put in two good dollops of mayonnaise, but don't overdo it. Salt and pepper to taste. Mix is all up and keep in the fridge till dinnertime. Serve with lettuce and wedges of tomato. You can dust the top of the salad with a little paprika. Karen Kay karenk@NETCOM.COM Oatmeal Cookies Bill Sjostrom (These are so good, that bringing them in every week delayed my getting fired at the Port of Seattle for several months.) 1/2 cup dark brown sugar 1/2 cup light brown sugar 1 cup butter (okay, so you can use margarine, but they don't taste as good) Cream these together. Combine: 2 teaspoons vanilla 2 eggs 2 tablespoons milk and add to the butter-sugar mixture Sift together: 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt and add to butter and sugar mixture, blending thoroughly. Fold in: 2 cups oats 1.5 - 2 cups of raisins, chocolate chips, and chopped walnuts (I like equal combinations) Grated rind of 1-2 oranges (I prefer two, but I like orange) Keep about 2 inches apart on well greased baking sheet (flour the baking sheet if you want the cookies to be fatter; leave it unfloured if you want the cookies flatter). Bake at 350 F until light golden (8 - 12 minutes) Doris Smith dorisann@TENET.EDU Cooking Hint -- Candy Making Fudge and the Pralines included in this book are of the type 'crystalline.' To obtain the tiny crystals necessary for creaminess in crystalline candy, sugar grains must not be permitted to collect on the sides of the pan during cooking, but must be wiped down with a damp cloth wrapped around the tines of a fork. Such crystals grow slowly into large ones, thus making the candy "grainy." If there is any sign of graininess on the sides of the pan at end of cooking, pour it into a clean pan or bowl immediately on removal from the heat, with no scraping whatever. Then cool the syrup enough so that the pan can be held on the palm of the hand without discomfort, before beating. Cooling may be hastened by setting the pan in a bowl of cool water, but no stirring should be done until it is cooled. This cooled candy requires a long beating to start the sugar crystals to form , but once they start, they form all at once and are all very tiny. And when all the crystals are tiny, the candy has the creamy quality which is so desirable. Flavoring should be added to the candy after cooking since all flavorings are volatile and are dissipated rapidly in hot liquids. When candy is to be beaten, the flavoring may be added after the candy is cooled. You will always be more successful if you choose a clear, dry day for candy-making. A humid atmosphere or excessively hot weather add to the difficulties of making almost any kind of candy. This is especially true when making caramels and toffee, and dipping chocolates. Emily Horning ehorning@CCMAIL.SUNYSB.EDU Chocolate Fudge Doris Smith 1 stick margarine 1 (13-ounce) can evaporated milk 2 pounds (4 1/2 cups) sugar 1/2 pound marshmallows (4 cups miniature marshmallows) 2 squares baking chocolate 12 ounces German's sweet chocolate (3 packages) 12 ounces semisweet chocolate bits 1 tablespoon vanilla 2 cups (1/2 pound) chopped nuts Combine margarine, evaporated milk and sugar in a large, heavy saucepan. Place over low-medium heat; stir until sugar is dissolved Bring to a boil, cover and boil exactly 5 minutes. Turn heat to very low. Add marshmallows and stir until dissolved. Add chocolate, sweet chocolate and chocolate bits, one at a time, stirring after each addition until completely melted. Add vanilla and nuts. Blend well. Pour into lightly buttered oblong pan such as an 18x12-inch jelly roll pan or cookie sheet with sides. Let stand until firm before cutting into squares. Be sure fudge is completely cool before sealing in container. Makes about 125 (1-inch) squares. This is very rich, so cut it in very small pieces. Pralines Doris Smith (These are absolutely delicious, and have become a tradition in our family around holiday time. They are even good minus the pecans for those who don't like pecans in things.) 2 cups sugar 1 cup milk Pinch of soda when it boils. Cook until it forms a soft ball. Take from heat and beat until it begins to lose it glossy look. Add pecans. Drop by teaspoonsful onto waxed paper. When cool, store in an air-tight tin. Instant Russian Tea Doris Smith 1 cup Tang 1 1/2 cup sugar (can use 1 3/4 cup Sugar Twin instead of sugar) 1/4 cup instant lemon flavored tea 1 pkg. sugar-sweetened lemonade mix 1 tsp. cinnamon 1/2 tsp. cloves Mix all ingredients together, and store in a jar with a tight-fitting lid. Use about 3 tsp. to each cup hot water. Toal House Cookies Doris Smith (The cookies are delicious, and the original name is Vanilla Milk Chip Oatmeal Cookies) 2 1/4 cups unsifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup butter 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 2 large eggs 1 teaspoon vanilla 2 cups (12 oz) vanilla milk chips or white chocolate chips 1 1/2 cups quick-cooking rolled oats 1 cup raisins Preheat oven to 375F. In small bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, cream butter and sugars until light and fluffy. beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips, rolled oats and raisins. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 - 10 minutes. Cool on wire rack. Makes 7 dozen 2-inch cookies. Pecan Pie Doris Smith 3 eggs 2/3 cup sugar 1/2 tsp. salt 1/2 cup melted butter 1 cup Karo - light or dark 1 cup pecans Pecan Pie - continued Heat oven to 375F. Beat eggs, sugar, salt, butter, and syrup together with rotary beater or electric mixer. Stir in pecans. Pour into unbaked pie crust. Bake until pastry is nicely browned and knife inserted in center comes out clean. Note: This is my daughter's favorite pie, with one difference. One day I didn't have 1 cup of either light or dark Karo, but I did have some of each. The dark Karo was *years* old - had been in the back of the pantry no telling how long, and smelled like old molasses, but I used it. That was the best pie I've ever made, and Michele now always requests my "pecan pie with old dark Karo." Old Faithful Doris Smith (This is delicious with either pork chops or chicken.) 4 medium thick pork chops 6 T raw rice 1 can consommˇ or broth 1 tiny pinch marjoram 1 tiny pinch thyme 1 large onion 2 ripe tomatoes 1/2 green pepper, cut in rings salt, pepper 2 T fat Brown chops in fat in skillet. While they are browning, put rice in bottom of greased casserole and slice vegetables. Lay chops on rice, and top each with slices of onion, tomato, and green pepper, salting and peppering as you go. Pour in consommˇ, add marjoram and thyme. Cover and cook at 350F for 1 hour. Kraut Salad Doris Smith (This tastes very much like chow-chow) 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper small jar pimento 1 #300 can sauerkraut 1 cup sugar 1/3 cup vinegar Boil sugar and vinegar 3 minutes. Pour over kraut and boil about 10 minutes. Pour mixture over first 4 ingredients. Chill. Will keep for weeks. Elephant Stew Doris Smith 1 elephant - medium size salt and pepper brown gravy, 50 - 100 gallons 2 rabbits (optional) Cut elephant into bite size pieces. This should take about 2 months. Add enough brown gravy to cover. Insert probe and set to 180 degrees F. Cook on high until tender, about 4 weeks. Taste for seasoning. Serves about 3800 people. If more are expected, two rabbits may be added, but only if necessary, as most people do not like to find hare in their stew. Asparagus and Green Pea Casserole Doris Smith (Another version of an old favorite [see Natalie Maynor section]) 2 (15 oz.) cans green asparagus 2 cans small English peas 1 can Cream-of-Mushroom soup 1 cup grated cheddar cheese 1 cup soft bread crumbs 2 T. melted butter or margarine Drain asparagus. Arrange half the asparagus in a buttered 6-cup casserole dish. In a bowl, mix gently the peas, soup and cheese. Spoon half the mixture into casserole. Add remaining asparagus, top with remaining peas. Toss crumbs with butter and sprinkle on top. Bake at 350F for about 30 minutes. Baked Asparagus Doris Smith (and yet another) 1 can asparagus 3 slices broken toast 3/4 cup grated cheese 1 egg, beaten 3 T. milk 1 t. salt 1/2 t. pepper 1/4 t. celery salt Drain asparagus. Add the liquid to the milk, egg, and seasonings. Alternate layers of asparagus, toast, and cheese. Pour liquid over all. Dot with butter. Bake at 350F for 30 minutes. Nancy Harwood harwood@TENET.EDU Doris' Spaghetti Doris Smith 1 tblsp oil 2 medium onions, chopped 1 green bell pepper 2 cloves garlic, minced (or use dried minced) 1 1/2 - 2 lbs. ground meat 1 can (2 1/2 cups) tomatoes 2 tblsp chili powder 1 cup water 1 (4 oz) can chopped mushrooms 1 pkg. frozen green peas (uncooked) 1 can whole kernel corn salt and pepper to taste 1 - 1 1/2 lbs. spaghetti, cooked 2 cups grated sharp cheese (I prefer medium or mild cheddar) Brown the meat, onion, bell pepper, and garlic in hot oil in a large skillet or electric skillet. (I use the electric skillet, as it heats more evenly than a skillet on my electric stove.) When meat is nicely browned, add the canned tomatoes, chili powder, and water. Cover and simmer for 30 minutes. At the end of 30 minutes, add the mushrooms, peas, salt and pepper to the meat mixture. Blend all of this into the cooked spaghetti. Prepare a large rectangular baking dish by lightly greasing the bottom and sides (or by spraying with Pam). Spread the baking dish with half of the spaghetti/meat mixture. Cover this with 1 cup of the grated cheese.Repeat this, so that you have two layers, with the cheese on top. Bake in a 350F oven for 20 - 30 minutes. Bandwidth Porcine Pie Doris Smith 2 - 3 cups diced roasted pork 1 medium head cauliflower 2 small onions, minced 1 clove garlic, crushed (optional) 1 tablespoon salad oil 3 1/2 cups canned tomatoes or tomatoes and leftover pork gravy Pinch thyme 3/4 teaspoon salt Dash pepper 1/4 teaspoon paprika 3 tablespoons flour Biscuit or Pastry for 9-inch pie Cook the cauliflower until almost done in salted water. Drain and divide into small flowerets. Meanwhile, sautˇ the onions and garlic in salad oil. Add tomatoes, and/or pork gravy, thyme, salt, pepper and paprika. Simmer 10 minutes and put through sieve. Thicken sauce with the flour made into a smooth paste with a little cold water. Cook until smooth and thickened, stirring constantly. Place pork and cauliflower in a 2 1/2-quart baking dish and pour the sauce over it. Cover top with pastry or biscuit crust. Make individual pies if you prefer. Cut a small slit in the crust and bake in very hot over, 450F, until crust is golden brown, about 20 minutes. Six servings. Roast Loin of Pork Doris Smith 1 (7 lb.) loin of pork 1/2 cup flour 1 3/4 teaspoons cloves 1 teaspoon salt 1 teaspoon poultry seasoning 1/2 teaspoon paprika 1/4 teaspoon cinnamon 1 cup milk 1/4 teaspoon pepper If you ask your butcher to cut the roast almost all the way through along the bone, it facilitates carving. Sift together 1/4 cup flour, cloves, salt, poultry seasoning, paprika, and cinnamon. Rub this mixture well into the surface of the roast. Put pork on rack in large roaster and roast uncovered for 10 minutes in extremely hot over, 500F. Reduce to a slow, 300F, and add about a cup of water, cover and roast until tender, about 3 1/2 hours. Loin of pork may also be roasted in a moderate over, 325-350F, for 35 -40 minutes per pound, 185F on meat thermometer. Remove to platter and make gravy. Skim excess fat; heat about 1/4 cup flour in a skillet until slightly tan, add the drippings and gradually the milk. Heat, stirring constantly until thickened and smooth. Season to taste with salt and pepper. Serve in gravy boat or bowl. 12 - 15 servings. Mock Apple Pie Gilbert Smith from the Cook Book Celebrating the 100th Birthday of Anson and Jones County, Texas, 1981 (compiled by the Anson Lioness Club) 1 1/2 cup water 1 1/2 cup sugar 1/2 tsp. cinnamon 1/2 stick oleo 1 3/4 tsp. cream of tartar *16 saltine crackers***** Combine all ingredients except crackers in a saucepan. Boil for 1 minute. Break saltine crackers in halves into boiling mixture, bring back to rolling boil. Pour into unbaked pie shell and top with crust. Dot with oleo and sugar, then bake at 375F until crust is done and nicely browned. Tastes like fresh apple pie. Really. (This recipe contributed by Mrs. Valree Rainwater... Really.) Mock Pecan Pie Gilbert Smith 1 cup cooked *pinto beans*, pureed in blender or mashed well (Really). 1 cup light brown sugar 1 cup white sugar 1/3 cup margarine 4 eggs, well 2 tsp. vanilla Mix ingredients well; cook in unbaked pie crust at 375F until center is set. Tastes just like pecan pie (really). (This recipe contributed by Mrs. Jeannine Lee of Lubbock, TX) --ggs (who is *not* making this up) Gato Con Jalapeno Salada Jim Thomas (from Chez jt) 1/3 cup croutons (of your favorite stripe) 1/2 LB butter/margarine lots of garlic 2 oz. parmesan cheese, thickly grated 5 anchovies 1/2 teaspoon Dijon mustard (or, ground mustard seed) 1 egg 1/2 LB stray gato (thoroughly washed and rinsed) 1 fresh, bright green jalapeno pepper Salt and freshly ground black & red peppercorns to taste 1/3 cup virgin olive oil 1 medium head (3/4 LB) romaine lettuce 1. Wash lettuce thoroughly, and set aside 2. Mix butter, garlic, cheese, anchovies, mustard, jalapeno, oil, butter, and egg in blender for about 10 seconds 3. Layer lettuce leaves in large bowl (do not fold, spindle, or mutilate) andspread mixed stuff over them 4. Take freshly washed gato. Dry it, comb it, feed it some fresh salmon. Then, place on soft pillow on floor by table. 5. Salad, having sat for 10 minutes, should be placed on individual plates. 6. With knife and fork, scarf down salad and pet El Gato as needed 7. when done with salad, wash and dry plates. 8. Remove cat from pillow and pet thoroughly 9. Then, pet each other. (If desired, anchovies can be replaced with 1/2 pound of salmon, especially grilled. Do not blend salmon -- sprinkle and mix it just before placing croutons on salad.) Elwood P. Dowd elwood@UCSBVM Marie Tomlinson tomlinmc@DUVM.BITNET Cooking Hint -- Lettuce Head lettuce should be firm, fresh, crisp, and heavy for size. Leaf lettuce should be fresh and crisp. Leaves should be green and not excessively dirty. Trim off all soiled leaves. Wash and store separately. Wash head an hour or two before needed and return to hydrator or damp cloth to crisp. New England Clam Chowder Marie Tomlinson (Serves 4) 3 dozen hard-shell or littleneck clams 2 medium-sized boiling potatoes 2 oz. bacon (lean) diced 1 Tbs. butter, 1 tsp. butter 1 cup finely chopped onions 2 cups milk 1/2 cup light cream 1/2 tsp. dried thyme 1/2 tsp. salt Freshly ground black pepper Shuck clams and reserve the juice. Chop the tough meat surrounding the soft centers and set aside. Cut soft centers in half and reserve separately on a plate. Strain the reserved juice and set aside 1 cup of the liquor. Dice potatoes and boil until tender but still somewhat resilient to the bite. Drain, reserving 1/2 cup of the liquid and set aside. Boil diced bacon for about two minutes and then drain and pat completely dry. Then fry in 1 Tbs. butter over moderate heat until crisp and drain on paper towels. Add the onions to the fat remaining in the pan, stirring frequently and cook until translucent (not brown!). Stir in the clam liquor, the 1/2 cup of potato liquid and the finely chopped clams. Reduce heat to low, cover tightly and simmer for 10 minutes. Stir in the halved clam centers and simmer 3 minutes longer. New England Clam Chowder - continued Meanwhile, in separate saucepan, warm the milk and cream over moderate heat until small bubbles appear around the edge of the pan. Pour the hot milk-mixture into the simmering clam mixture and mix well. Then stir in the thyme, salt, a few grindings of pepper and the bacon. Add more salt if needed. Ladle into soup plates and place a dab of butter on top of each serving. (Flavor improves if chowder is allowed to rest unrefrigerated for about an hour, and reheated before serving. Warning: this advice is the opinion of Yankee traditionalists). Cooking Hint: Cleaning Clams Scrub clams with a stiff brush, wash thoroughly in cold water. Change water as often as it becomes dirty. To remove all sand from clams, hold them a few minutes under cold running water. To open clams for serving on half-shell, insert a strong, sharp slender knife between shells and cut around clam through the muscle. Twist knife slightly to pry shell open. There is a special knife for this purpose. Loosen meat in shell. To use in Chowder, turn juice and meat into a bowl. If sand adheres to meat, rinse off quickly in cold water. If sand is in juice, let stand for sand to settle, then drain off juice and use with clam meat. Anne Diffily adbam@BROWNVM.BROWN.EDU Cranberry Muffins Marie Tomlinson (makes 1 dozen 2 1/2 inch muffins) 1 Tbs. butter, softened 4 Tbs. butter, melted and cooled 1 cup firm cranberries 1 3/4 cups flour 3/4 cup sugar 4 tsp. double-acting baking powder 1/2 tsp. salt 1 cup milk 1 egg lightly beaten Preheat oven to 400F. Brush the softened butter over the inside surfaces of a medium-sized 12-cup muffin tin. Wash the cranberries under cold running water and pat the berries dry with paper towels. Put them through the coarsest blade of a food grinder (or chop moderately with a sharp knife). Place in a ceramic bowl and set aside. Combine the dry ingredients: flour, sugar, baking powder, and salt and sift into a deep mixing bowl. While stirring constantly, add the milk in a thin stream. When the milk is completely absorbed, stir in the egg and the 4 Tbs. of melted butter. Add the ground cranberries and continue to stir until all ingredients are well combined. Ladle about 1/3 cup of the batter into each of the muffin-tin cups, filling them about 2/3 full. Bake in the middle of the oven for 30 minutes or until the muffins are puffed and brown on the top, and the toothpick test is a success. Loosen from the tin by running a knife around the inside of each cup, then turn them out of the tin. Cranberry Muffins - continued Excellent if served immediately, but may be allowed to cool before serving. Yankee Baked Beans Marie Tomlinson (serves 6) 3 cups pea beans 1/2 lb. salt pork 3/4 cup maple syrup 3 Tbs. sugar 2 tsp. dry mustard 1 tsp. salt 1 cup or more boiling water Soak the well-washed pea beans overnight in cold water. Drain, cover with fresh water, and bring slowly to a simmer. Cook until the skins burst when you take some on a spoon and blow on them. Scald 1/2 pound salt pork, cut in two pieces and poke 1/2 inch deep holes with a fork around the rind. Put one piece of the pork in the bottom of a bean pot (a casserole dish does fine). Drain the beans and put them in the pot. Mix together the maple syrup, sugar, dry mustard and salt. Moisten with a cup of boiling water. Bury the mixture over all just to cover the beans. Cover and bake in a slow (300F) oven for 8 hours, adding more boiling water if necessary. Half an hour before the beans are done, remove the cover and let them brown. (Note: I usually cook the beans while I sleep and brown them later.) Yankee Pot Roast Marie Tomlinson (serves 4 - 6) 1 Tbs. flour 1/2 tsp.. salt 1/4 tsp.. pepper 3 lbs. shoulder roast of beef 1 1/2 Tbs. butter 1 cup tomato juice 1 cup consommˇ 1 large yellow onion, peeled and chopped 2 whole cloves 1 bay leaf 4 large carrots, peeled and cut in 1-inch pieces 8 small white onions peeled and left whole 3 large potatoes, peeled and quartered 1 Tbs. chopped parsley Mix the flour with the salt and pepper, and dredge both sides of the roast with the mixture. Melt the butter in a heavy casserole and when sizzling hot, place the meat in the pot and brown both sides. Heat together the tomato juice and the consommˇ and pour over the meat, and add the chopped onion, cloves and bay leaf. Cover and allow to simmer gently for about 2 hours, turning the meat once. At this point add the carrots and the whole onions and continue simmering for another hour, turning the meat once more. Add the potatoes and cook until they are tender through or for about 1 hour longer. Remove from the heat and allow to stand for 10 minutes or so, then skim off as much fat as possible. Reheat, sprinkle with parsley and serve. Carol Carmick catbird@NETCOM.COM Gerald Walton vegw@VM.CC.OLEMISS.EDU Yankee Pot Roast - continued (Note: This is even better reheated the next day in a 400F oven until the sauce thickens slightly, or about 45 minutes.) Rice Pudding Marie Tomlinson (serves 6 - 8) Preheat oven to 250 - 275F. 1/3 cup long-grain uncooked rice 3/4 cup granulated sugar 1/2 tsp.. salt 1/2 tsp.. grated lemon peel 6 cups whole milk 1 cup seedless raisins (black or white) 1 tsp.. vanilla Cinnamon Wash the rice thoroughly in cold water, drain, and sprinkle over the bottom of a well-buttered 2-quart baking dish. Add the sugar, salt, and lemon peel. Pour the milk over all. Bake for an hour, stirring with a fork every 20 min. Continue baking another 2 hours, stirring occasionally. An hour before the pudding will be done, add the raisins. Stir well whenever a brown film forms on top. Before stirring for the last time, add the vanilla. Sprinkle with cinnamon. Serve hot or chill and serve cold. Spinach Casserole Gerald Walton Boil in salted water 2 packages frozen chopped spinach. Drain. Mix with 1/2 stick butter and 6 oz. cream cheese. 1/2 bag Pepperidge Farm stuffing - roll it finer. Mix with 1/2 stick melted butter. Pour over spinach and bake at 300F for 30 minutes. May be prepared day before or frozen. Add topping at last minute before baking. Cheese Olives Gerald Walton 24 ripe olives, pitted 2 - 3 green onions, minced 1/2 cup flour 1/4 tsp.. salt 1/8 tsp.. mustard 4 oz. sharp cheddar cheese 3 Tblsp butter, melted and cooled slightly 1 Tblsp milk 1 - 2 drops Tabasco Stuff olives with onion. Blend flour, salt, mustard and cheese. Stir into the mixture the butter, milk and Tabasco. Using 1 teaspoon dough per olive, wrap dough around olive. Place on baking sheet. Cook 10 - 12 minutes at 400F. Makes 24 canapˇs Crazy Cake Theresa Wild 1 cup sugar 1/3 cup Wesson oil 1 cup water 1 Tablespoon vinegar 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 3 Tablespoons dry cocoa Mix all ingredients together. Bake in an ungreased 8"x8" pan for 25 minutes at 350F. (Have you guessed why this cake is called "crazy"?) Serve warm (or warmed up, later) with topping of your choice. Whole Wheat Bread Theresa Wild 1 1/2 cup currants or raisins 2 tablespoons oil 2 teaspoons baking soda 1 cup boiling water 2/3 cup brown sugar 2 cups whole wheat flour 1 egg, well beaten, or 2 egg whites Mix the dried fruit, oil, and baking soda with the boiling water. Let stand until cool. Beat in the sugar, flour and egg. Turn into a well-oiled 8"x4" loaf pan and bake at 350F for 40 - 45 minutes. Yield: one loaf (16 slices): 150 calories per slice. Chili H. Allen Smith John M. Williams "Make sure you have good meat--three pounds of lean chuck, or round, or tenderloin tips. Be sure the meat is trimmed down to where there is not a shred of gristle in it. Texans are great gristle-eaters [sic]and I find most of their chili inferior for that and other reasons. The poor creatures just don't know any better. Out, then with all gristle! Have the meat coarse-ground. Sear it in an iron kettle. If you don't have an iron kettle you are not civilized; go out and get one. Don't break up the chunks of beef. It is good to have lumpy meat in your chili. When you've got it seared, add one or two small cans of tomato paste or tomato sauce or if you want to use fresh or canned tomatoes put them through a colander. Now chop one or two onions and, if you hanker for it, half a bell pepper. Add these ingredients to the pot with about a quart of water. Crush a couple or more cloves of garlic and then add about half a teaspoon of oregano, maybe a couple pinches of sweet basil, and a quarter teaspoon of cumin or cumin powder. Now put in some salt and for a starter, two tablespoons of chili powder. If you can get the Chimayo ground chilies, packaged in Albuquerque, do so by all means. I will speak of it later, for I think it is the best I've ever used. Sometimes when they are available I use chili pods but don't be skittish about using a good brand of chili powder. Simmer your chili for an hour and a half or longer, adding some Ac'cent to sharpen the flavor, and then abut ten minutes from conclusion, add your beans. Use pinto beans if you can get them; if they are not available, canned kidney beans will do. Simmer a bit longer. Doing some tasting and, as the Gourmet Cookbook has it, "correct seasoning." When you've got it right, to suit your personal taste, let it set a while. It will taste better the second day, still better the third, and absolutely superb the fourth. Texans consider it a bloody sacrilege to cook beans with their chili. I say Chili H. Allen Smith - continued they're all daft. They also scream bloody murder at the idea of any sweet pepper being included. You'll have to make up your own mind--just don't let their raucous way of talking overpower you. One final personal note: I cannot eat chili without a large glass of cold milk at my elbow. No beer, no water, no wine--just cold milk. I deem it a pleasure to have given you my recipe for chili. I can only say in conclusion that some people are born to the tragic life. There are three distressing physiological mistakes made by nature: The vermiform appendix, the prostate gland, and the utter inability of many people to eat chili because of delicate digestive tracts. I really bleed for them. The End Thus the Pragmatic Sanction. I think the thesis is clear, the writing is pellucid, the prose is limpid, there can be no mistake about the leitmotiv--the principal argument. The mood is sustained and adequately subjunctive. Let us be conservative and say what we have here is a prose poem. And the argument is: every man who cooks chili believes with all his heart that his chili is infinitely superior to all other chili on earth." Beef Picadillo John M. Williams 1/2 lb. ground beef 1/2 lb. ground pork 4 tomatoes, peeled and diced 3 green onions, chopped 3 medium potatoes, diced (optional) 3/4 cup diced pimentos 3/4 cup toasted almonds 3/4 cup raisins 1 t. salt 1/4 t. pepper 2 and 1/2 buds garlic, minced 1 (6 oz.) can tomato paste 2 jalapenos, chopped 1/4 t. oregano Cover meat with water, add salt and pepper, and simmer covered for 30 minutes. Add rest of ingredients. Cook covered until potatoes are done. Drainoff excess liquid, and serve in a chafing dish with Fritos or baked tortilla wedges. Ken Wolman wolman@NETCOM.COM Ken's Chili Ken Wolman 1/2 lb. pinto beans 5 cups canned tomatoes (fresh is better!) 1 lb. green pepper, chopped (I use yellow or red, too) 1 1/2 tbs. salad oil 1 1/2 lb. chopped onion (hot stuff!) 1/2 cup butter (I won't do this, and don't miss it: it's a ticket to a cardiologist's office) 2 1/2 lb. ground chuck 1 lb. ground pork 1/3 cup chili powder 2 tbs. salt 1 1/2 tsp.. pepper 2 cloves garlic, crushed (I just cut 'em real small) 1 1/2 tsp.. cumin 1/2 cup chopped parsley Soak the beans overnight. Simmer until tender. Drain the water. Add tomatoes and simmer another 5 minutes (longer, I guess, if you use fresh ones). In another pan, sautˇ green pepper in salad oil for 5 min. Add onion and cook until tender. Add garlic and parsley, then set aside. In another pan (this is a messy kitchen recipe), melt the butter (if you use it) and sautˇ the meat for 15 minutes. Add the meat to the onion mixture. Stir in chili powder and cook for 10 minutes. INDEX Ken’s Chili - continued Add the meat mixture to the beans. Add all the other spices. Simmer uncovered for 1 hour. Cook uncovered for 30 minutes more. If there’s fat, skim it. I usually put the meat in a plastic colander and squeeze out the fat before I add all the stuff to a big pot and cook it. We eat it over rice, but you can just pour it into a bowl and stuff your face. The measurements tend to become approximate after a while, as you know. The hard part is keeping everything coordinated. I love cooking this because of how it makes the kitchen smell. Cooking Hint: Chili Peppers -- A fine satiny surfaced red pepper. Grown in Mexico and Southwest U.S. Used to make chili powders for chili con carne, tamales, pickles, cooking dried beans. Both green and ripe peppers pickled and used to make hot sauces. Chili Tepines -- Very, very hot tiny red peppers. Grown in Mexico. Used in preparing hot Mexican foods such as meat and egg dishes. Chili Powder -- A blend of chili, red peppers, cumin seed, oregano, garlic powder, salt, etc. Most widely used in chili con carne. Also used in cocktail sauces, gravies, stews, appetizers INDEX A Amaretto Whipped Cream 34 APPETIZERS Cheese Olives 147 Chili Cheese Cubes 64 Apple Brown Betty 33 Asparagus 91 Asparagus and Green Pea Casserole 124 Aunt Pauline's Cranberry Salad 50 Avocado Salsa 50 B Baked Asparagus 124 Banana Split Cake (pj-style) 98 Bandwidth Porcine Pie 126 BEANS Cajun Red Beans & Rice (pj-style) 95 Yankee Baked Beans 142 Beautiful Fish Dish 91 Beef Picadillo 157 BEVERAGES Hot Spiced Tea (or pj's Xmas punch) 97 Instant Russian Tea 120 Black Bean Chili 29 Boiled Chocolate Cake 15 Brad's Wienerschnitzel 41 BREAD Cranberry Muffins 141 Whole Grain Waffles or Pancakes 64 Whole Wheat Bread 151 INDEX C Cajun Barbecue Sauce 96 Cajun Red Beans & Rice (pj-style) 95 Cajun Tofu 37 CAKE Banana Split Cake 96 Boiled Chocolate Cake 15 Crazy Cake 151 Poppy Seed Torte 25 Red Velvet Cake 71 CANDY Chocolate Fudge 119 Fudge 15 Pralines 120 Vanilla Fudge 17 Caramel Pecan Topped Pumpkin Pie 72 CASSEROLES Asparagus and Green Pea Casserole 124 Old Faithful (pork chops & rice) 122 Oyster and Wild Rice Casserole 67 Quick and Easy Chicken Casserole 16 Spinach Casserole 147 Cheese Olives 147 Cherry Cream Pie 51 Chicken Wings 90 CHILI Black Bean Chili 29 Chili H.A.S. 155 Ken's Chili 161 Chili Cheese Cubes 64 Chili H.A.S 155 TABLE OF CONTENTS INDEX Chocolate Fudge 119 Chocolate Lebkuchen 45 Cilantro Salsa 55 COOKIES Chocolate Lebkuchen 45 Oatmeal Cookies 115 Toal House Cookies 121 Uncooked Chocolate Bars 17 Cold Pizza 63 Cranberry Gelatin 63 Cranberry Muffins 141 Crazy Cake 151 Creamy Eggplant Salad 81 D DESSERTS Amaretto Whipped Cream 34 Apple Brown Betty 33 Cranberry Gelatin 63 Rice Pudding 144 Doris' Spaghetti 125 E Elephant Stew 123 F Fried Rabbit 75 Fudge 15 INDEX G Garlic steak Sandwiches with Cilantro Salsa 55 Gaspacho 101 Gato Con Jalapeno Salada 135 Gnocchi di Semolina alla Perugina 59 Golden Nugget Budget Soup 97 H Hot Spiced Tea (or pj's Xmas punch) 97 I Icing for Red Velvet Cake 71 Impossible Cheeseburger Pie 49 Instant Russian Tea 120 K Ken's Chili 161 Kraut Salad 123 M MEATS/MAIN DISHES Bandwidth Porcine Pie 126 Brad's Wienerschnitzel 41 Chicken Wings 90 Elephant Stew 123 Fried Rabbit 75 Garlic Steak Sandwiches with Cilantro Salsa 55 INDEX Impossible Cheeseburger Pie 49 Old Faithful 122 Roast Loin of Pork 127 Rosemary Chicken 59 Yankee Pot Roast 143 Mock Apple Pie 131 Mock Pecan Pie 131 N New England Clam Chowder 139 O Oatmeal Cookies 115 Old Faithful 122 Oyster and Wild Rice Casserole 67 P Pancho Villa's Secret Dip 51 Papa Del's Style Pizza 105 PASTA Doris' Spaghetti 125 Gnocchi di Semolina alla Perugina 59 Risotto Alla Milanese 21 Scampi with Pasta 89 Pastry Wheels 16 Peas and Asparagus 67 Pecan Pie 121 Pecan Tarts 52 INDEX Poppy Seed Torte 25 Pralines 120 Q Quick and Easy Chicken Casserole 16 R Red Velvet Cake 71 Rice Pudding 144 Risotto Alla Milanese 21 Roast Loin of Pork 127 Rosemary Chicken 59 S SALADS Aunt Pauline's Cranberry Salad 50 Cranberry Gelatin 63 Gato Con Jalapeno Salado 135 Kraut Salad 123 Macaroni Salad with Shrimp & Crabmeat 111 SALSA Avocado Salsa 50 Cilantro Salsa 55 Salsa 55 Salsa 101 Sambar 85 Scampi with Pasta 89 SOUPS Gaspacho 101 INDEX Golden Nugget Budget Soup 97 Sambar 85 Spinach Casserole 147 T Toal House Cookies 121 U Uncooked Chocolate Bars 17 V Vanilla Fudge 17 VEGETABLES Asparagus 91 Asparagus and Green Pea Casserole 124 Baked Asparagus 124 Peas and Asparagus 67 Spinach Casserole 147 W Whole Grain Waffles or Pancakes 64 Whole Wheat Bread 151 Y Yankee Baked Beans 142 Yankee Pot Roast 143