"Panettone"

"Panettone"

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1 c Candied cherries

1/4 c Marsala

3 3/4 c All-purpose flour

1/3 c Granulated sugar

1/2 ts Salt

5 ts Quick-rising dry yeast

1/4 ts Freshly grated nutmeg

2/3 c Unsalted butter, softened

1/4 c Milk

1/2 c Water

1 ts Vanilla

2 Eggs

2 Egg yolks

1 Zest of half an orange

1/2 c Nuts (pine nuts, walnuts,

-or hazelnuts) 1/2 c Green candied pineapple

-edges 1 Powdered sugar for dusting

-on the top An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread. This recipe has an option of using the microwave to make the bread rise. Soak the cherries in the wine. In the processor bowl fitted with steel blade, combine flour, sugar, salt, yeast and nutmeg. Pulse to mix. Cut butter into pieces and arrange on the top. Pulse to blend so that it almost disappears. In a glass measure, combine the milk and water. Microwave on high about 40 seconds (see power levels), then with a fork, whisk in the vanilla, eggs, and egg yolks. With the processor motor running, drizzle the liquids very slowly into the flour mixture processor. Process 60 seconds. Add orange zest and pulse to mix. Transfer to large glass mixing bowl and cover loosely with plastic wrap. To use the microwave for bread rising, place the bowl in the microwave. Place an 8-ounce glass of water in the back of the microwave. Lower the microwave to low (see power levels). Place the dough in the microwave. Heat on low for 3 minutes. Rest for 3 minutes. Heat on low for 3 minutes longer. Rest for 6 minutes, or until the batter has risen to double in bulk and is bubbly and light. Or let the dough rise in a warm draft-free place about 45 to 60 min. When dough has doubled in bulk, stir the batter down, then stir in the cherry mixture, nuts and candied pineapple until well distributed. Grease generously and lightly flour two, 1-pound coffee cans. Cut a parchment or wax paper circle to fit the bottom of each can and add it, dusting and flouring it as well. Spoon the batter into the cans, filling about halfway. Press down slightly. Let rise in a warm, draft free place until nearly doubled in bulk, about 30 minutes. Meanwhile, preheat oven to 325 degrees. Just before popping it in the oven, cut an X in the tops of the loaves with a razor. Italian bakers put a blob of butter into the cut. Bake at 325 degrees for 1 hour, or until evenly browned and a skewer stuck in the center comes out clean. Remove immediately to a rack to cool, then 15 minutes later, slide the cakes out of the pans and lay them on their sides to continue cooling. Dust with powdered sugar while warm. When cooled, wrap in plastic to store.

"Plain Kugel"

"Plain Kugel"

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6 Egg

Salt; pepper to taste 1/4 lb Margarine; parve or

-butter if dairy is OK 1 lb Noodles,

This is the simplest way to make a kugel and in my mind the best! Combine butter with hot cooked noodles, Add eggs and stir until blended in. Season to taste. put in 9 x 13 pan and bake at 350 for one hour. Serve with roasted anything. It's a forgiving recipe. For a lighter taller kugel..beat whites first; but I never do! This is the good old fashioned way of serving what's 'bad' for you but tastes so good. These days i only make it for special occasions...like when little Sara comes to dinner. Elaine Radis, Prodigy Food & Wine Board

"Meat and Rice Stuffing"

"Meat and Rice Stuffing"

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3 lg Onions; coarsely grated

1 lb Minced meat

1 c Parsely; finely chopped

1 c Dill; finely chopped

1 Tomato, grated or

- diluted in 2 tb Butter

1/4 c Rice (short grain)

Salt and pepper to taste 1 c Fresh mint; finely chopped

1/2 c -water

1 tb Tomato paste

1/4 c -cold water

Place all ingredients in a bowl. Mix well. NOTE: This stuffing can be used to fill vine leaves, cabbage leaves, tomatoes, zucchinis, eggplant, bell peppers asnd Swiss chard. From Turkish Cookery by Gulseren Ramazanoglu Posted by Damita Green in Fidonet Intercook

"Roasted Chicken with Apricots"

"Roasted Chicken with Apricots"

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10 oz Dried apricots

1 c White wine

7 lb Chicken pieces (about 1*

-cut-up fryers 2 t Salt

1 t Pepper

2 t Thyme

1 t Paprika

2 c Onions, cut in chunks

1 c Carrots, chopped

From "A Book of Feasts" by Kay Goldstein and Liza Nelson (Longstreet Press, 1993).

Soak apricots in wine in a dish and set aside. Rinse chicken pieces under cold water and pat dry. Season the chicken with the dry seasonings and place pieces in a single layer in a large roasting pan. Add onions and carrots. Bake in a preheated 350'F. oven for 45 minutes, or until the chicken is just beginning to brown. Pour off excess fat, if desired, and pour apricots and wine over chicne pieces. Baste with juices (adding more wine, if needed), and finish cooking, about 30 minutes longer; remove from oven. If not served within 2 hours, chill and bring back to room temperature before reheating. To reheat, place the chicken in covered pan or ovenproof serving dish with cooking juices (you may skim fat again) and reheat at 375'F. for 20-30 minutes while first courses are being served. To serve, place the chicken pieces on a serving dish and keep warm while deglazing the pan. Scrape up pan residues, adding a bit more stock or wine to deglaze if necessary. Pour resulting sauce over chicken and arrange apricots for garnish.

Scottish Eggs

"Scottish Eggs"
Ingredients
1 pound sausage meat
7 each eggs
2 tablespoon onion, finely chopped or grated
1 teaspoon poultry seasoning, or sage
1 teaspoon cumin
1 teaspoon water
1 flour, for coating purposes
1 breadcrumbs, fine, dry
1 kokanee beer


Directions:

To begin, crack a Kokanee, pour it into a frosted mug and quaff it while six of the eggs are hard boiling. When they're done, put them to one side and mix the meat, onion, and spice mixture together. Take the resulting mixture and coat the eggs with it carefully and evenly. You might even want to peel the shells off first - although they do add an interesting texture.

When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up. While you're waiting, you might as well crack another Kokanee and put your feet up; no sense straining yourself.

A couple of minutes before the hours up, lightly beat the remaining egg with the tsp. of water. Again, you might want to remove the shell. Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; they are now ready for cooking.

Traditionally, Scotch Eggs are deep fried. You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell? I suggest you bake them in the oven at 375 degrees for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork. I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage.

These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce. Best way to serve them is with a chilled Spinach and Bacon salad and fresh tomatoes. Enjoy!"; google_alternate_color = "FFFFFF"; google_ad_width = 728; google_ad_height = 15; google_ad_format = "728x15_0ads_al_s"; google_ad_channel =""; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "3366FF"; google_color_url = "000000"; google_color_text = "00000
"Scottish Eggs"

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Ingredients
1	pound	sausage meat
7	each	eggs
2	tablespoon	onion, finely chopped or grated
1	teaspoon	poultry seasoning, or sage
1	teaspoon	cumin
1	teaspoon	water
1		flour, for coating purposes
1		breadcrumbs, fine, dry
1		kokanee beer
Directions:
To begin, crack a Kokanee, pour it into a frosted mug and quaff it while six of the eggs are hard boiling. When they're done, put them to one side and mix the meat, onion, and spice mixture together. Take the resulting mixture and coat the eggs with it carefully and evenly. You might even want to peel the shells off first - although they do add an interesting texture. When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up. While you're waiting, you might as well crack another Kokanee and put your feet up; no sense straining yourself. A couple of minutes before the hours up, lightly beat the remaining egg with the tsp. of water. Again, you might want to remove the shell. Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; they are now ready for cooking. Traditionally, Scotch Eggs are deep fried. You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell? I suggest you bake them in the oven at 375 degrees for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork. I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage. These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce. Best way to serve them is with a chilled Spinach and Bacon salad and fresh tomatoes. Enjoy!

Recipe websites for: Chicken a La Sabra

Recipe websites for: Chicken a La Sabra

"Chicken a La Sabra" 2 lb Chicken pieces ; 8 pieces 1/2 c Orange juice; fresh 1/2 c Dry white wine 1/2 Orange zest; cut in strips 3/4 ts -Salt 3/4 ts -Pepper 3/4 ts Paprika 1/4 c Olive oil 1 Onion; finely chopped 8 Green olives, 'stoned'; -blanched in boiling water -for few seconds to remove -salt; purchase at Greek -or Middle Eastern store Mint; or dill for garnish "While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf." In large glass bow, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper. Let marinate in fridge for 2 hours. Lift chicken out of marinade; pat dry and reserve chicken & marinate separately. In deep heavy skillet or shallow pan large enough to hold chicken in one layer; heat oil over medium-high heat. Brown chicken on all sides; transfer to plate. In the same pan, cook onion over low heat until it starts to change colour. Pour in marinade and simmer gently for 10 minutes, stirring occasionally. Return chicken to pan and simmer, partially covered, basting the chicken with pan juices and turning the pieces over very low heat for about 35 minutes; or until chicken juices run clear when flesh is pierced with a sharp knife. Transfer chicken to warm serving platter and keep warm. Skim off excess fat. Add olives to pan and boil rapidly over high heat until glossy and starting to thicken. Pour over chicken and sprinkle with meat. SERVES: 4-6 SOURCE: _In Search of Plenty_ by Oded Schwartz, published in the Toronto Star posted by Anne MacLellan

Related Terms Scottish Eggs Norwegian Fiskepudding Danish Pastry - Dansk Wienerbrod Michaelmas Broth - Potes Gwyl Mihangel Moroccan Couscous Tea Loaf Baklava (Low Fat Low Cal Version) Boiled Red Cabbage Firnee (Almond & Cardamom Cream Pudding)

Chicken Caesar Pasta

SUBMITTED BY: Barbara

"An interesting twist on a classic. My family's new favorite."

Original recipe yield:
8 servings

PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min

PHOTO BY: Stacia

US

METRIC

SERVINGS About scaling and conversions

INGREDIENTS

• 1 pound dry penne pasta
• 1 tablespoon butter
• 6 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 (8 ounce) bottle Caesar salad dressing
• 1/4 cup red wine vinegar
• 1/2 cup grated Parmesan cheese
• 1 head romaine lettuce - rinsed, dried and shredded
• 1 large tomato, chopped

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.
3. In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.

"Pineapple Delights"

"Pineapple Delights"

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--------------------------------BASIC RECIPE-------------------------------- 8 oz Digestive biscuits

4 oz Butter

1 oz Sugar

--------------------------------BUTTER ICING-------------------------------- 4 oz Butter

6 oz Icing sugar

----------------------------------TOPPING---------------------------------- 1 cn Drained crushed pineapple

1/2 pt Whipped fresh cream

1. Melt butter and add to crushed biscuits and sugar. Press into swiss roll

tin and put in the refrigerator for 1/2 hour. 2. Beat together the butter icing ingredients, and spread onto the top of

the biscuits. 3. Drain the pineapple and spread ontop of the iced biscuits, and cover the

pineapple with fresh whipped cream. 4. Cut into squares.

Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120

"Liver Dumplings (Majgomboc)"

"Liver Dumplings (Majgomboc)"

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1 oz Of any kind of liver

1/4 Of an egg, or tsp. of dried

-egg A small nut of fat 1 ts Each of breadcrumbs and

-flour a pinch each of salt, pepper and finely chopped parsley Scrape the liver with the blunt side of the knife and mix well with the fat and other ingredients. Drop a teaspoonful at a time into the boiling soup and keep boiling for three to seven minutes, or till they rise to the surface of the soup. From: Hungarian Cooking Shared By: Pat Stockett

"Chili Grits"

"Chili Grits"

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1 1/2 c Quick grits

1 1/2 ts Salt

6 c Boiling water

1/2 c Butter

2 c Shredded cheddar cheese

2 tb Finely chopped jalapenos

3 Eggs, beaten

1 Can, cream of chicken soup

1/2 ts Salt

Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8 minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered for the first 45 minutes. Remove cover and continue baking until lightly browned.

"Nigiri Sushi (Finger Sushi)"

"Nigiri Sushi (Finger Sushi)"

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-------------------------------MUSTARD PASTE------------------------------- 4 ts Dry mustard

2 ts Water

1 ts Shoyu

---------------------------TOPPINGS (CHOOSE FROM--------------------------- Sashimi (raw fish) Cooked shrimp Cooked octopus Caviar Sliced cucumber Etc. Make a paste out of mustard, water, and shoyu. Shape sushi rice into oblongs about 1" x 2 1/2"; flatten slightly. Pat mustard paste on rice; press desired topping on top. Dip in shoyu to eat.

"Labskaus"

"Labskaus"

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2 oz Butter

2 Onions

11 oz Corned beef

2 1/2 lb Potatoes

1 c Water

1 ts Salt

4 Peppercorns

1 1/2 Sour pickles

Salt, mustard and vinegar 1. Cut the meat and onions into small cubes. Fry both in the butter to a

golden brown. 2. Peel and cube the potatoes and boil them in the water with salt and

peppercorns until they are done. 3. Cut the pickles into cubes and mix all together and season to taste with

salt, vinegar, and mustard. This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120

"Pistachio Kulfi Pops"

"Pistachio Kulfi Pops"

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1 1/2 qt Whole milk

1/3 c Sugar

1/2 c Shelled roasted pistachios

8 Paper cups

-OR Cooking parchment -OR Waxed paper 8 Ice cream sticks (opt)

In a 6-8 quart pan over high heat, stir milk and sugar until simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water. Coarsely chop pistachio nuts; stir into cooled reduced milk mixture. Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares. Fold each piece in half to make a triangle. With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side. Tape the cone in a few places to hold it together. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan. Divide milk mixture among cups or cones. Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container. Freeze until firm, about 2 hours longer. To eat, peel off paper. To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks. Per serving: 190 calories; 7.7 grams protein; 10 grams fat; (4.3 grams saturated fat); 19 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol.

"Cucumber Vegetable Salad (Korean Ol Namul)"

"Cucumber Vegetable Salad (Korean Ol Namul)"

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3 ea Cucumbers

1 tb Salt

1 ea Clove garlic

1/4 ts Salt

1 ts Sesame seeds

1 ts Sesame oil

1/4 ts Cayenne pepper

1 ts Sugar

This simple cucumber salad is a pleasant accompaniment to a hot summer night. Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling. 1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices,

mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish. 2. Crush the garlic, then combine it with the cucumbers, salt, sesame

seeds, sesame oil, pepper and sugar in a bowl. Mix well. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright

"Irish Cream Frozen Yogurt"

"Irish Cream Frozen Yogurt"

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2 tb Water

1 ts Unflavored gelatin

3 oz Semi-sweet chocolate,

-coarsely chopped 3/4 c Lowfat milk

1/4 c Light corn syrup

1/4 c Sugar

3 tb Bailey's Irish Cream Liqueur

1 c Plain lowfat yogurt stirred

1 Egg white

1/3 c Water

1/3 c Nonfat dry milk

In small saucepan, combine 2 tb water and gelatin: let stand 1 minute. Stir over low heat until gelatin dissolves; set aside. In med saucepan, combine chocolate, milk, corn syrup and sugar. Cook and whisk over low heat until mixture is smooth. Stir in dissolved gelatin mixture; cool. Add Irish Cream and yogurt. Beat egg white, 1/3 cup water and non-fat dry milk until stiff but not dry. Fold into yogurt mixture. Freeze in ice-cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions previously posted. A touch of Irish Cream teams up with chocolate for a mouth-watering change of pace. Food & Wine RT [*] Category 4, Topic 6 Message 8 Wed Nov 06, 1991 D.MORRISSEY [DEE] at 00:04 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Harrod's Christmas Pudding

"Harrod's Christmas Pudding"

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Ingredients
1/2	pound	butter, unsalted plus about 2 teasspoons butter, for greasing the molds
1 1/3	cup	brown sugar, dark
3	each	eggs, beaten
3	tablespoon	corn syrup, dark
2/3	cup	flour, self-rising
1	pinch	salt
1/2	teaspoon	cinnamon, ground
1/2	teaspoon	nutmeg, grated fresh
1/2	teasspoon	apple pie spice
1	each	lemon juice, juice of one lemon
1	each	orange rind, fine grated rind of one orange
1	each	lemon rind, fine grated rind of on lemon
4	cup	bread crumbs, fresh
1 1/3	cup	golden raisins
1 1/3	cup	raisins
1 1/3	cup	currants
1/3	cup	mixed citrus peel, chopped
1/2	cup	brandy, more or less to taste
Directions:
---JUST BEFORE SERVING--- Garnish with holly Ignite with brandy Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls). Set aside. Beat the 1/2 pound of butter until soft. Add sugar and beat until fluffy. Gradually beat in the eggs and syrup. Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy. Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator. Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours; remove from the water. Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold. Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in 'ignited brandy, and with Christmas holly stuck into the top!

Recipe websites for: Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)

Recipe websites for: Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)

"Curried Lentils with Spinach"

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1 c Lentils

1 tb Olive oil

2 ea Garlic cloves, minced

1/2 lb Spinach leaves, washed,

-- stemmed & chopped 14 oz Can plum tomatoes

2 tb Tamari

2 ts Curry powder

1/4 ts Grated ginger

1/4 ts Cinnamon

1/4 ts Nutmeg

Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice. Nava Atlas, "Vegetariana"