The Online Recipe Book

1 pk Dry yeast

1 c Warm water

-(105 to 115 F) 2 1/2 c All-purpose flour

3/4 c Whole wheat flour

2 ts Salt

4 ts Cornmeal (optional)

Stir yeast into warm water and set aside for 5 to 10 minutes. Combine the flours and salt in a mixer bowl; add yeast mixture. Mix until dough begins to pull away from side of bowl. (Add a little more flour if dough sticks to side.) Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around). If dough resists rolling, let it rest a few minutes and try again. Dough can be refrigerated or frozen before rolling. Thaw thoroughly before attempting to roll out. Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional). Arrange each crust in a prepared pan and top as desired. [ MODERN MATURITY: Feb/March 1990 } Posted By: Fred Peters

1/2 lb Chicken breasts, boneless

4 tb Oil

———————————-MARINADE———————————- 2 ts Cornstarch

2 ts Soy sauce

1 ts Sherry

1 Egg whites

1/2 ts Salt

2 ts Ginger, chopped

2 Onions, green

1/4 c Nuts

———————————SEASONING——————————— 2 ts Cornstarch

2 ts Sherry

1/2 tb Soy sauce

1 ts Vinegar

1/2 ts Salt

1/2 ts Sugar

2 ts Sesame oil

4 tb Peanut oil

Cut green onions into 3/4 pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot. Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

2 c Flour

1 ts Salt

1 ts Baking soda

2 ts Cream of tartar

3 tb Butter; room temperature

1 ea Egg; room temp light beat

1/2 c Buttermilk; room temperature

In bowl, mix flour, salt, baking soda and cream of tartar. Stir thoroughly. With fingers, rub the butter into the dry ingredients. Gradually stir beaten egg and buttermilk into the flour mix. If it is a bit too moist and sticks to hands, add a bit of flour. Turn the dough onto a lightly floured work surface and knead as little as possible to achieve a soft, pliable dough ball. Divide dough into 2 equal parts. Flatten each with the knuckles into a round disc. About 6 in diameter and 1/2 thick. Prick about a dozen times with fork. Then cut in four sections each. Bake on lightly greased baking sheet until tan. At 375 degrees for about 15 minutes. You can add 1/2 cup raisins or currants if you wish. FROM: SUSAN HOHLWEG (MSPN49A)

1 pk Yeast

1/2 c Sugar

2 tb Warm water

1/8 ts Almond extract

1 c Warm milk

2 ea Eggs (well beaten)

1/4 c Melted butter

3 c Sifted flour

1 1/2 ts Grated lemon rind

1 ea Egg yolk

1 tb Blanched almonds

Dissolve yeast in warm water and add to lukewarm milk. Add butter, lemon rind, sugar, and almond extract and mix well. Add flour and eggs. Knead until smooth and allow to rise until doubled in bulk. Then knead again. Divide dough into three parts. Roll each portion into a long strip. Braid three strips into roll. Place on buttered pan, cover with towel and allow to rise until doubled in bulk again. Brush with beaten egg yolk. Sprinkle top with thin slivers of almonds and bake in moderate oven for about 30 minutes.

1 c Sugar

1/3 c Water

1/2 Lemon (juice only)

1/2 lb Unsalted butter

1/3 c Blanched almonds

1/2 c Yogurt

3/4 c Sugar

1 c Semolina

1 ts Baking powder

Few drops vanilla extract Whipped cream Make a thick syrup by boiling the sugar, water and lemon juice together and simmering until it thickens. Allow to cool and chill. Melt half of the unsalted butter. Toast the blanched almonds and chop them finely. Beat the yogurt with the sugar in a large mixing bowl. Add melted butter and all remaining ingredients except the cream, and beat well until thoroughly mixed. Pour into a large rectangular buttered baking tray and bake in a 400 degree oven for 30 min. Pour the cold syrup immediately over the hot basbousa as soon as it comes out of the oven. Cut into lozenge shapes and return to the oven for 3 more minutes. Serve soused with other half of butter, melted, and spread with whipped cream. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

1 tb Oil

1 sm Onion, diced

1 sm Carrot, diced

24 oz Tofu, crumbled

2 tb Roasted sesame seeds

1/2 ts Salt

2 ts Shoyu

1 ds Pepper

Heat a wok & coat with oil. Add onion & carrot & saute for 3 minutes till onion is slightly browned. Add crumbled tofu & the remaining ingredients. Stirring constantly, saute over medium low heat for a bout 5 minutes, or until the tofu is light & dry. Variations: Add 1/4 c of any of the following: parboiled green peas; shiitake mushrooms; diced bamboo shoots. Also try adding 1 ts grated ginger. Shurtleff & Aoyagi, The Book of Tofu

5 lb Chicken, roasting

2 Oranges, whole

1 lg Onion, cut in large slices

1/2 c Orange juice, fresh

2 tb Ginger, freshly grated

2 tb Honey

1/2 c Wine

Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices. Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350 deg F for 1/2 hour.

Remove chicken from the oven, turn over, and smear with honey. Suround the chicken with the secon orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after 1/2 hour. continue cooking until drumsticks are removed easily, about 1 more hour. Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste. Note: Haroset makes a good stuffing for this dish….

1 pk Yeast

2 lb Ricotta

2 ts Sugar

1 pk Spinach, frozen chopped

-(cooked) 1/3 c -Warm water

4 c Flour

1 c Parmesan

3 tb Butter; in pieces

1/2 lb Mozzarella, sliced

1 ts Salt

2 tb Butter; melted

1 c -Ice water (without cubes)

Sesame seeds Preheat oven to 200 degrees for 15 minutes and turn off. Combine yeast, sugar and warm water in a small mixing bowl. Set aside for 5 minutes until foamy. In the workbowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds. Add ice water to yeast. With the processor running, add yeast-water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl. Process for an additional 60 seconds. Transfer dough from the workbowl to a large greased mixing bowl. Cover with a kitchen towel and place in warm off oven. Allow to rise until doubled, approximately 1-1/2 hours. In a medium mixing bowl, combine ricotta, spinach and parmesan cheese. Punch down the risen dough and transfer to a floured rolling surface. With quick, hard strokes, roll dough into a large rectangle, approx- imately 1/2 inch thick. Layer one-half of the mozzarella cheese evenly down the center leaving approximately three inches of exposed dough on either side. Top with ricotta-spinach mixture and the remaining mozza- rella. Overlap the exposed dough over the cheese mixture and pinch well on all sides to seal. Transfer to a large cookie sheet, seam side up. Cover with a kitchen towel and return to the warmed oven. Allow to rise until doubled, ap- proximately 45 minutes. Brush loaf with melted butter and sprinkle with sesame seeds.

Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped. — Diane Simms

8 lg Lettuce leaves

6 Eggs, hard-cooked and cut

-into quarters 12 Shelled and deveined cooked

-small shrimp 3 oz Each smoked salmon and

-smoked herring or -whitefish, thinly Sliced 2 oz Each sliced boiled ham and

-rare roast beef 2 oz Each Danish blue cheese and

-Danish hard cheese, cut -into cubes 3 md Tomatoes, cut into wedges or

-sliced 3 sm Apples, cored, cut into

-wedges, and dipped in lemon -juice 3 sm Oranges, peeled and

-sectioned 1/2 c Sliced onion

24 Pimiento-stuffed green

-olives 6 Dill pickles, cut lengthwise

-into quarters 1/3 c Plus 2 teaspoons each

-mayonnaise, prepared -mustard, prepared Horseradish, and seafood -cocktail sauce 12 Thin slices rye bread (1/2

-ounce each) 4 1/2 oz Crispbread

Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each. On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimp, 1 1/2 ounces each salmon, and herring (or whitefish), 1 ounce each ham, roast

beef, and cheeses, half each of the tomatoes and fruits, 1/4 cup onion slices, 12 olives, and 12 pickle spears. Spoon mayonnaise, mustard, horseradish, and cocktail sauce into individual serving dishes and set out near serving boards. Serve bread slices and crispbread in napkin-lined basket. Makes 12 servings.

3 lb Whole chicken breasts

Salt 1/4 c Light vegetable oil

2 c Chopped Vidalia onions

3/4 c Walnuts, lightly toasted

1/4 c Finely chopped scallions

3/4 c Finely chopped cilantro

1 1/3 c Homemade mayonnaise

You may use commercial mayo Fresh ground black peppe Place the chicken breasts in a saucepan with enough water to cover. Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes. Drain the chicken and allow to cool. Remove and discard the skin. Remove the chicken from the bones and tear the meat into shreds. Place in a salad bowl and set aside. Heat the oil in a medium-size skillet over medium-high heat. Saute the onions, stirring, until deep golden brown, about 20 minutes. Drain the onions and add them to the chicken. Cool to room temperature. Add the walnuts, scallions, and cilantro to the chicken. Toss with the mayonnaise and season with salt and pepper. Serve the salad at room temperature.