Culinary recipes

West Haven Cake

Cook — Wed, 24 Jun 2009 15:17:49 +0000

West Haven Cake

Servings: 1
Ingredients:

3/4 lb Dates; cut in half
1 c  Hot water
1 ts Soda
1 c  Sugar
1/2 c  Shortening
1/4 ts Salt
2    Eggs; beaten
1 ts Vanilla
1 3/4 c  Flour
1 ts Cocoa
1/2 c  Pecans; whole
1    Chocolate chips; small pack
-ge

Over dates, pour hot water with soda. Let cool. Cream sugar and shortening.
Add dates and salt. Add eggs, vanilla and flour sifted with cocoa. Pour in
9 x 13\’ pan. Sprinkle pecans and chocolate chips over dough in pan. Bake 40
minutes in moderate (350 degree) oven. Serve with whipped cream or ice
cream, if desired.

West Haven Chocolate Cake

Cook — Wed, 24 Jun 2009 15:16:43 +0000

West Haven Chocolate Cake

Servings: 16
Ingredients:

8 oz Dates, Pitted, Chopped
1 ts Baking Soda
1 c  Boiling Water
1 3/4 c  Flour, Unbleached, Sifted
2 tb Cocoa, Baking
1/2 ts Salt
1 c  Shortening, Vegetable
1 c  Sugar
2 lg Eggs
6 oz Semi-Sweet Chocolate Chips
1/2 c  Walnuts, Chopped

Combine dates, baking soda, and boiling water in a small bowl. Cool to
room terperature. Sift together the flour, cocoa, and salt; set aside.
Cream the shortening and sugar together in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Add eggs, one at a time,
beating well after each addition. Blend in date mixture. Then stir in dry
ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in
preheated 350?ven for 35 minutes or until cake tests done. Cool in pan
on rack. Cut into squares and serve with a scoop of vanilla ice cream on
top.

WORLD\’S BEST LOW-FAT LOW-CAL LASAGNA

Cook — Wed, 24 Jun 2009 15:14:02 +0000

WORLD\’S BEST LOW-FAT LOW-CAL LASAGNA

Servings: 20
Ingredients:

1 pk Uncooked lasagna noodles
Water to cook noodles
1 ts Salt for water
4 c Shredded mozzarella cheese
-low cal, low fat
3 Jars pasta sauce of your
-choice (or 8 cups)
2 lb Low-fat ricotta cheese
1 tb Sugar
1/2 c Low-fat parmesan cheese
3 tb Parsley flakes
1 tb Italian seasoning
2 lb Turkey italian sausage
1 ts Honey
1 ts Salt
Pepper to taste
4 Eggs (or egg substitute to
-equal 4 eggs)
Parmesan cheese to taste

1. Heat sufficient water in a large sauce pan to cook the lasagna noodles.
Add the salt to the water to speed cooking. Add the uncooked noodles to the
boiling water, and boil about 10 minutes or until flexi- ble but not fully
cooked. Drain on aluminum foil or waxed paper and cool completely.

2. In a large saute pan, saute turkey italian sausage until completely
cooked. Crumble. Drain and set aside.

3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking one
at a time to blend well. Add parmesan cheese, mozarella cheese, parsley,
sugar, honey, salt, italian seasoning, pepper, and mix well.

4. In a very large (roasting pan size) baking pan, add 1/2 cup of the sauce
to the bottom. Line the bottom with lasagna noodles; add 1/2 of the cheese
mixture, and then add 1/2 of the sausage on top of the cheese. Add 1 to 1
1/2 cups of sauce over this layer, top with noodles and repeat process.
When the final layer of noodles is added, top with sauce and additional
mozarella cheese and parmesan cheese, if desired.

5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and bake
for an additional 30 minutes or until cheese is bubbly (and the pan is
sufficiently dripping to make a mess ;). Serve in 4 x 3 squares.

From the warped and strange mind of Linda Fields Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-785-8098

VERMONT STEW

Cook — Wed, 24 Jun 2009 15:10:21 +0000

VERMONT STEW

Servings: 4
Ingredients:

1 1/2 lb Boneless turkey meat, cut
-into walnut sized pieces
1 lg Onion, Peeled and Diced
12 oz New or Waxy potatoes, peeled
-and cut into 1 inch cubes
1    Green Pepper, de-seeded and
-diced
14 oz Tin Italian Tomatoes,drained
1/2 ts Freeze-dried thyme
1/2 ts Freeze-dried oregano
Salt and Pepper
6 oz Sweetcorn Kernels
1 tb Oil

Heat the oil in a flameproof casserole and fry the turkey pieces until
golden brown.

Add the onions, potatoes and pepper. Mix in the tomatoes, breaking them unp
slightly with a fork. add the herbs and enough water just to cover the
turkey.

Simmer on top of the stove or in an oven preheated to gas mark 4/350F/180C
for 45 minutes. Season generously then add sweetcorn.

If the sauce is very thin, dissolve a teaspoon of cornflour in a little
water and stir it into the casserole. Bring gently to the boil until the
sauce thickens.

You don\’t really need anything else with this, though you could follow it
with a little spinach salad.

Source: Michael Barry, Yes! Magazine

—–

Shami Kebab

Cook — Mon, 20 Apr 2009 19:29:16 +0000

Shami Kebab

Servings: 7
Ingredients:

Nora Mill Buttermilk Corn Bread

Cook — Fri, 17 Apr 2009 10:40:27 +0000

Nora Mill Buttermilk Corn Bread

Servings: 8
Ingredients:

Mom\’s New England Fish Chowder

Cook — Tue, 24 Mar 2009 06:44:07 +0000

Mom\’s New England Fish Chowder

Servings: 4
Ingredients:

1 lb Haddock Or Firm White Fish
8 md Potatoes, Diced
1 lg Diced Onion
17 oz Condensed Milk
Butter
Salt To Taste
Pepper To Taste

Cook the potatoes and onion in water to cover until almost done. Add fish
which has been cut into small pieces and cook slowly until potatoes are
done. Do not overcook the fish. Add one 12 ounce and one 5 ounce can of
condensed milk and continue to simmer until everything is heated. Add
butter, salt and pepper to taste and serve with fresh baked muffins.

Typed by Syd Bigger.

Minted Sweet Pea And Spinach Soup

Cook — Tue, 24 Mar 2009 01:04:36 +0000

Minted Sweet Pea And Spinach Soup

Servings: 6
Ingredients:

4 tb Butter, unsalted
10 oz Spinach, fresh, chopped
1 pk Green Peas, frozen
1 c  Whipping Cream
Black Pepper, freshly ground
2 c  Onions, finely chopped
3 c  Chicken Stock
2 c  Mint Leaves, fresh
Salt

Melt butter in large, heavy saucepan, add onions, cover and cook very
gently for 25 minutes, until just beginning to color; do not let onions
brown. Wilt spinach over simmering water, squeeze out water and chop, or
cook frozen spinach according to directions. Heat stock in large, heavy
saucepan, add peas and spinach, bring to a boil, then reduce heat and
simmer just until peas are tender, about 20 minutes. Add mint leaves and
continue simmering for another 5 minutes. Puree soup in a food processor or
blender until smooth. Return to heat, add cream, blending until smooth.
Heat and serve hot, or cool, then chill and serve cold. Serves 6. This is
one of Carlotta Stoker\’s top-rated soups. She\’s a Montreal caterer. From
The Gazette, 91/09/18. Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1

Oriental Beef And Pea Pods

Cook — Tue, 24 Mar 2009 01:01:49 +0000

Oriental Beef And Pea Pods

Servings: 5
Ingredients:

1 ea Small Head Cauliflower
1 ea Med. Green Pepper *
1 lb Steak **
1 ea Clove Garlic, Minced
1 ea Med Onion, Chopped
3 T  Soy Sauce(Imported If avail)
6 oz (1Pkg) Frozen Pea Pods
2 c  Water
1/4 c  Cornstarch
4 t  Instant Beef Bouilion
1/2 t  Sugar
3 c  Hot Cooked Rice

* Green Pepper is to be seeded and cut up into
small strips. ** Steak is to be Tenderloin Tip or
Round steak cut into paper-thin
~——————————————————
~—————— Break cauliflower into flowerets;
cut each into 1/4-inch slices. Combine cauliflower,
green pepper, beef, and onion in 2-qt casserole.
Drizzle with soy sauce; stir lightly to coat evenly.
Cover and microwave on high (100%) 6 minutes; stir.
Cover and microwave until meat is no longer pink, 3
to 5 minutes.
Add Frozen pea pods. Cover and microwave until pea
pods are thawed, 2 to 3 minutes.
Mix water, cornstarch, bouilion and sugar in 4-cup
glass measure. Stir in juices from meat. Microwave
uncovered on high (100%) 2 1/2 minutes; stir.
Microwave to boiling, 2 to 3 minutes. Stir into meat
mixture. Serve over hot rice.

—–

Chocolate-Chocolate-Chocolate-Chip Fudge Cake

Cook — Tue, 24 Mar 2009 00:59:18 +0000

Chocolate-Chocolate-Chocolate-Chip Fudge Cake

Servings: 12
Ingredients:

1/4 lb Unsalted butter
- (room temperature) PLUS:
2 2/3 tb Unsalted butter
- (at room temperature)
2 c  Granulated sugar
3    Eggs
2 c  Sifted all-purpose flour
3/4 c  Unsweetened cocoa powder
-(preferably Dutch process)
1 1/4 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1 1/2 c  Milk
1 ts Vanilla extract
1/4 c  Chocolate-mint liqueur
- (such as Vandermint)

2/3 c Granulated sugar
1/2 c Heavy cream
2 1/2 oz Unsweetened chocolate
1 tb Light corn syrup
2 tb Unsalted butter

2 1/2 c Heavy cream
3 1/2 tb Unsweetened cocoa powder
-(preferably Dutch process)
7 tb Confectioners\’ sugar

3 tb Chocolate chips
2 tb Unsweetened cocoa powder
-(preferably Dutch process)
2 tb Light corn syrup
1 tb Granulated sugar

PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch
round cake pans with waxed paper; butter and flour the pans; tap out
any excess flour.

In a mixer bowl, beat the butter until light and fluffy. Gradually
add the sugar and continue beating until smooth. One at a time, beat
in the eggs until well-blended.

Sift together the flour, cocoa, baking soda, baking powder and salt.
Add to the egg mixture in thirds, alternating with the milk, mixing
only until blended. Blend in the vanilla and liqueur. Divide the
batter between the two prepared pans. Bake until the tops of the
cakes are springy to the touch, 40 to 45 minutes. Remove from the
oven and set on racks to cool for 30 minutes. Loosen the edges with
a knife and unmold. Peel off the waxed paper. Set the cakes on a
rack and let cool completely.

PREPARE THE FILLING: Combine the sugar, cream, chocolate and corn
syrup in a small heavy saucepan. Bring to a simmer over moderate
heat, stirring frequently. Reduce the heat to low and cook for 10
minutes, or until the mixture thickens. Remove from the heat, dot
the top with the butter and let cool to room temperature, about 15
minutes. When cool, stir in the butter until the fudge filling is
smooth and creamy.

PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks
form. Gradually add the confectioners\’ sugar and continue beating
until stiff.

ASSEMBLE THE CAKE: Cover one cake layer with all of the fudge
filling. Sprinkle evenly with the chocolate chips. Spread 1/2 cup of
the chocolate cream on top of the chips. Top with the second cake
layer and cover the top and sides of the cake iwth half of the
remaining chocolate cream. Use the remainder in a pastry bag to
decorate the cake as desired. Refrigerate for up to 3 hours before
serving time.

PREPARE THE SYRUP: Combine the cocoa, corn syrup, sugar and 2
tablespoons of water in a small heavy saucepan. Bring to a simmer
over low heat and cook, stirring constantly, for 2 minutes. Transfer
the syrup to a small bowl and let cool to room temperature, stirring
once or twice, to prevent a skin from forming.

Just before serving, drizzle the syrup over the top of the cake in a
lacy design.

Recipe by Peter Sussman - The Phoenix - Warren, Virginia From: Great
Desserts (American Express Publishing Corporation) ISBN: 0-916103-04-8