MUSHROOMS AND RICE
Servings: 6
Ingredients:
3 oz Mushrooms, sliced
2 tb Butter (or marg.); melted
1/2 ts Salt
ds Pepper, white
1/4 c Sherry
3 c Rice; hot, cooked
Drain mushrooms, reserving liquid. Saute mushrooms in butter about 5minutes. Add salt, pepper, and sherry; simmer about 5 minutes. Stirin rice; add liquid drained from mushrooms and heat thoroughly.
SOURCE: Southern Living Magazine, April, 1974. Typed for you by NancyColeman.
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Chocolate Leaves - Master Chefs
Servings: 12
Ingredients:
3 oz Chocolate, sweet, melted
For chocolate leaves, brush melted chocolate on undersides ofholly or lemon leaves; refrigerate until firm, carefully peel offleaves.
Source: New York’s Master Chefs, Bon Appetit Magazine: Written by Richard Sax, Photographs by Nancy McFarland: The Knapp Press, Los Angeles, 1985
Chef: Seppi Renggli, The Four Seasons Restaurant, New York
Owners: Tom Margittai, and [...]
Kiwifruit Sorbet **
Servings: 4
Ingredients:
PATTI
1 c Water 4 Kiwifruits; pared
1/2 c Sugar 5 ts Lemon juice
1/2 c Light corn syrup 1/4 ts Grated lemon peel
Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutesor until sugar is dissolved. Puree kiwifruit in food processor or blenderto equal 3/4 cup puree. Add lemon juice, lemon peel and sugar mixture.Pour into shallow metal pan; freeze about 1 hour or until firm but notsolid. Spoon into chilled [...]
OLD FASHIONED FUDGE
Servings: 24
Ingredients:
2 c Sugar
2/3 c Milk
1/2 ts Salt
2 tb Corn syrup
2 oz Unsweetened chocolate OR
1/3 c Cocoa
1 ts Vanilla
2 tb Butter
Butter Loaf pan. Combine sugar, milk, and cocoa( or chocolate),cornsyrup, and salt in 2 quart saucepan. Cook over medium heat,stirring constantly, until chocolate melts and sugar is dissolved.Cook, stirring occasioanlly, to 234 F( soft ball stage) Remove fromheat, add butter. Cool mix to lukewarm(120 F). Add vanilla, and beatvigorously and continuously 5 [...]
Irish Bread
Servings: 1
Ingredients:
1/4 lb Butter 2 1/2 t Baking powder
1/2 c Sugar 1/4 t Salt
2 ea Eggs 1 c Milk
2 1/2 c Flour 1 c Raisins
Cream butter and sugar. Mix flour, salt, baking powder, and add to buttermixture alternately with milk. Add raisins. Pour into 8′ X 8′ pan. Bake at350 degrees one hour.
Mrs. Bernard Mahon
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Holiday Spice PotPourrie
Servings: 6
Ingredients:
4 Oranges
4 Lemons
1/2 c Whole cloves
1/2 c Whole allspice
10 Cinnamon Sticks, broken
10 Bay leaves, crumbled
8 oz Decorated jelly jars with
-bands and lids
using a vegetable peeler, peel fruit carefully, removing only thepeel, not any of the white pith. cut or tear into one inch pieces.
spread peel on paper towel lined pan. place in preheated oven to175, or set oven to WARM. dry in oven for 1 1/2 hours, tossingoccasionally. Peels should be leathery and/or [...]
BRAISED TURKEY WINGS
Servings: 6
Ingredients:
6 Turkey wings
Paprika
Salt
White pepper
Garlic salt
1 qt Chicken broth
1/2 c Flour
1/2 c Diced green bell pepper
1 c Diced onion
1 c Diced peeled tomatoes
Cut turkey wings at joints and discard tips. Arrange meatier wing portionsin shallow baking dish and season to taste with paprika, salt, white pepperand garlic salt. Bake at 450F until golden brown, turning as needed tobrown evenly, about 20 minutes. Gradually stir chicken broth into flouruntil smooth. Add green pepper, onion and [...]
Fettuccine With Scallops And Peas
Servings: 6
Ingredients:
2 c Fresh peas (or 10-oz pkg fro 2 tb Unsalted butter, cut into bi
-en) -s
3/4 lb Fettuccine Saffron butter sauce (see r
1 1/4 lb Sea scallops, rinsed, patted -cipe)
-ry
In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh maytake slightly longer.) or until they are just tender. Drain well. In akettle of boiling salted water, cook the pasta until it is al dente, drain,and transfer it to a large skillet.
Meanwhile, arrange scallops in a steamer [...]
Raspberry Currant Syrup
Servings: 1
Ingredients:
1 lb Raspberries; 500 g
1 lb Currants; 500 g
4 lb Sugar, white; 2 kg
4 c -Cold water
To serve, add a few tablespoons to cold or sparkling water
Put sugar and water in a large pot, bring to a boil and skim it. Addthe raspberries and currants and boil gently about twenty minutes.Strain through a sieve, cool and bottle. Keep in a cool place.
MAKES: 1 BOTTLESOURCE: _The Non-Drinker’s Drink Book_ [...]
Chocolate Cake - Master Chefs
Servings: 39
Ingredients:
9 Eggs, separated, room temp. 6 tb Butter, unsalted, melted
1 tb Rum, dark 3 tb Cornstarch
1/4 ts Extract, vanilla 2 tb Cocoa, unsweetened
1/4 ts Cream of Tartar 2 1/2 oz Amaretti (about 10 Italian
8 tb Sugar – macaroons), finely
12 oz Chocolate, semi-sweet, – ground
– melted
For Cake:=========
Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans.
Beat yolks until they are pale yellow and form a ribbon whenbeaters are lifted, about 5 minutes. Beat in rum and vanilla.
Beat whites with cream of tartar to soft peaks. Add sugar 1tablespoon at a time and [...]