The Online Recipe Book

1 qt Milk; whole, low-fat or skim

1 sm Onion; peeled and stuck with

2 Cloves

6 Whole peppercorns (or more)

1 pn Salt

——————————-BOUQUET GARNI——————————- :Tie in cheesecloth, 6 Fresh parsley stems,

1/2 ts Dried leaf thyme

1/2 Bay leaf

——————————–SOUP, CON’T——————————– 4 tb Rice flour

-(or barley or oat flour) 4 tb Cold milk (about)

8 oz Shiitake mushrooms

———————————-OPTIONAL———————————- 6 tb Heavy cream

2 tb Madeira

Reserved mushroom slices This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom.

1/2 c Red Bell Pepper; Chopped

1/2 c Green Onions/Tops; Sliced

2 ea Serrano Chiles; *

2 tb Margarine Or Butter

1 1/2 c Milk

1 1/2 c Water

1/2 ts Salt

1/4 ts Pepper

3/4 c White Hominy Quick Grits

1 1/2 c Cheese; 6 oz, **

* Serrano Chiles should be seeded and chopped. ** Use Shredded Monterey Jack Cheese in this recipe. Cook and stir the bell pepper, onions, and chiles in the margarine in a 10 inch skillet until the pepper is tender. Heat the milk, water, salt and pepper to boiling in a 2-quart saucepan. Gradually add the grits, stirring constantly, and reduce the heat when they have all been added. Simmer uncovered, stirring frequently, until thick, about 5 minutes. Stir in the bell pepper mixture and cheese.

1 lg Orange, navel

1 ea Lime

1 tb Ginger, fresh, grated

2 ea Cinnamon, sticks

1 ea Chili, dried

1 ea Vanilla, bean, split

– lengthwise 2 c Sugar

1 c Raisins

2 lb Cranberries, fresh

Cut the orange and lime, with their skins, into a 1/4-inch dice. Set aside. Tie the ginger, cinnamon sticks, chili and vanilla bean in cheesecloth and set aside. Place the sugar in a heavy large skillet, preferably one with straight sides. Stir constantly over high heat until sugar turns light amber. The sugar must be cooked carefully to prevent burning; break up lumps as you go. (If there are still lumps of sugar after it begins to color, work over low heat, or off heat, until mixture is smooth.) Stir in the orange, the lime and the bag of spices, and cook over high heat, stirring constantly for 5 minutes. Fold in the raisins and cranberries, stirring gently to coat with caramelized sugar. Cook over medium heat, stirring gently, until about half of the cranberries pop open, about 10 minutes. Remove the pan from the heat and cool. Remove the bag of spices and spoon the relish into sterilized jars. Cover tightly and refrigerate for 1 month. This relish keeps about 3 months. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Christian (Hitch) Albin, (this dish) Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

3 oz Sharp cheddar cheese

2 md Jalapeno peppers

8 1/2 oz Cream-style corn (1 can)

1 c Yellow cornmeal

3 Eggs

1 ts Salt

1/2 ts Baking soda

3/4 c Buttermilk

1/2 c Corn oil

2 tb Butter

PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup cheese and peppers. COOKING: Put butter in a 1 1/2 quart casserole or 9-inch oven-proof frying pan; heat in oven until

butter is hot. Pour cornbread mixture into the pan and sprinkle with remaining cheese. Bake until golden, about 35 minutes. Makes 8 servings [COOKS; Jul/Aug 1988] Posted by Fred Peters.

1/2 c Black Pepper

6 tb Dark Caraway Seeds

2 1/2 tb Ground Cinnamon

1/2 c Coriander

2 1/2 tb Ground Cloves

2 tb Cardamom Seeds

Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes. NOTE: This Garam masala is fragrant and strong. Its robust flavour goes well with meat, fried and braised foods. Try it sprinkled on fried potatoes, with a pinch of tumeric. Sprinkle a lttle on yogurt, sour cream and curd cheeses. From How To Make Good Curries by Helen Lawson Copyright 1973

-PNewton vkbb14a 1 1/2 Pound Loaf 1

3/4 c Water 1/2

1 1/4 ts Salt 3/4

1 1/2 lg Eggs 1

3 c Bread flour 2

1 c Grated Cheddar Cheese 2/3

2 tb Dry milk powder 1 1/2

2 tb Sugar 1 1/2

2 ts RapidRise Yeast 1 1/2

Put in pan according to custom. 4/93 Fleischmann’s BEST-EVER BREADS

3 T Salad oil

2 cl Garlic; peeled, minced

1 lg Onion; peeled, chopped

2 lg Tomatoes; cut into eighths

2 sm Raw potato cubes

1/2 ts Ground chili pepper

1 1/2 ts Seasoned salt

2 ts Salt

1/4 ts Crushed red pepper

Few drops Tabasco ;water 1 1/4 c Milk

3 md Flounder fillets

1/4 c Cream cheese ( 2 oz)

1/2 lb Raw shrimp; shelled and

-cleaned 12 oz Can whole-kernel corn

Few sprigs fresh mint About 45 minutes before serving, in dutch oven heat salad oil; in it saute garlic and onion until golden (about 10 minutes). Add tomatoes, potatoes, chili pepper, seasoned salt, 1-1/2 tsp. salt, red pepper, Tabasco, 3 cups water, 1 cup milk; stir occasionally, while bringing to a boil, then simmer, covered, 20 minutes. Meanwhile, in 1-1/2 cups water and 1/2 teasp. salt in skillet, simmer flounder fillets 6 minutes, or until fork-tender but still moist. Also, beat cream cheese with 1/4 cup milk until very smooth. Now stir cream-cheese mixture, then shrimp and corn, into soup; cook over medium heat 5 minutes. Next, drain flounder fillets, divide each in half crosswise, then place a half in each of 6 soup plates. Spoon hot soup over fillets, garnish with mint sprigs and serve at once.

This is the best Monte Cristo sandwich in the world… and I don’t just mean Disneyworld. It seems complicated but believe me..it is well worth the effort. Make each item in the order given. The Currant Jelly Sauce and the Fruit Compote go alongside. ***Currant Jelly Sauce*** 2/3 cup currant jelly 1 T water 1 T half and half Combine jelly, water and half and half in blender. Whirl until smooth. Makes about 3/4 cup. ***Fruit Compote*** Combine your favorite fresh and canned fruits and chill well. Plan 1/2 cup per person. ***Batter*** 2/3 cup water 1 small egg 1/2 t salt 1/8 t white pepper 1/8 t yellow food coloring 2/3 cup all-purpose flour 1 3/4 t baking powder Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwichs. ***Sandwiches*** 8 slices white bread 4 slices (1 oz) turkey roll 4 slices (1 oz) swiss cheese 4 slices (1 oz) ham Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick thru each quarter. ***Final preparation*** Vegetable oil for frying Confectioner’s sugar Compote and jelly Heat about 6 inches (yes, 6 inches) of oil to 340, preferably in a deep fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle with sugar. Serve with compote and jelly. Served at Disneyworld at several locations. Submitted By SALLI SCHWARTZ (HONN) <102003.3307@COMPUSERVE.COM> On 20 JUN 1995 041941 GMT

1 c Graham cracker crumbs (about

1/2 c Firmly packed light brown su

1/4 c Butter, melted

2 c Peanut butter

2 c Sugar

2 pk 8-oz cream cheese, room temp

2 T Butter, melted

2 t Vanilla

1 1/2 c Whipping cream

4 oz Semi-sweet chocolate

3 T Hot coffee

2 t Hot coffee

Combine crumbs, brown sugar and 1/4 cup butter. Press into bottom and halfway up sides of 9 inch springform pan or pie pan. Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla in large bowl of electric mixer until smooth and creamy. Beat cream until soft peaks form. Fold whipping cream into peanut butter mixture. Spoon into crust. Refrigerate 6 hours. Melt chocolate with coffee in double boiler over gently simmering water. Spread atop filling. Refrigerate until firm. This recipe is served at The Tradewinds in the Virgin Islands.

-Don Fifield xkgr41a 2 3 oz boxes lime gelatin

4 tb Sugar

3 c Boiling water

2 3 oz pkgs cream cheese;

-softened 2 Mellow apples; pared & diced

4 tb Lemon juice

1 c Pecans; chopped

A refreshing molded salad to accompany holiday foods. Dissolve gelatin and sugar in boiling water; add cream cheese. Mix with electric mixer until cheese is completely dissolved. Chill until partially set. In the meantime, prepare apples and toss with half the lemon juice; reserve. Add apples, remaining lemon juice and nuts to thickened gelatin; pour into a 6-cup mold which has been lightly rubbed with mayonnaise. Chill until firm. Unmold early in the day; place on serving plate; wrap in plastic and return to refrigerator until ready to serve. Apple note: Golden Delicious apples are best in this recipe as they hold their shape when baked. The Words Worth Eating Cookbook