1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeño peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil

In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.

Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

Yields 4 servings.

Adobo is used extensively in Puerto Rico to season meats and poultry before cooking. It will keep for several days in the refrigerator, and can be frozen indefinitely. This recipe makes enough to season about 10 pounds of meat.

12 whole black peppercorns
6 cloves garlic, peeled
6 tablespoons olive oil
3 tablespoons salt
2 tablespoons dried oregano
1 tablespoon red wine vinegar or lime juice

Combine all ingredients in an electric blender or food processor and process until well combined. Rub into meat thoroughly and refrigerate for several hours before cooking.

Makes about 1 cup.

Butter or margarine
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup butter or margarine
1/2 cup light corn syrup
1/8 teaspoon salt
3 cups pecan pieces
1 teaspoon vanilla extract
1/2 to 1 teaspoon almond extract

Grease wax paper sheet with butter, then set aside. Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes. Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm.

Makes 4 dozen.

Posted by Keplerkid at recipegoldmine.com on 1/27/2002 9:34 pm

I haven't made this cake but it sounds good. I live in Louisiana and can buy good King Cakes. I've never known anyone to make one because all bakeries and even grocery stores have good ones. This one is from The Times-Picaynue website, www.nola.com. I'm sure they have others in their archives, if you are interested. King Arthur Flour also sells a King Cake kit by mail.

Makes 1 large cake or about 40 servings

2 (1/4 ounce) packages active dry yeast
1/3 cup warm water (about 110 degrees F)
6 tablespoons margarine (or butter or low-fat spread),
    plus 1/2 cup chilled margarine cut into small cubes, divided
2 cups granulated sugar, divided
3/4 cup milk
1 teaspoon salt
About 6 3/4 cups flour, divided
3 eggs, at room temperature and lightly beaten
1 tablespoon vegetable oil, plus oil for mixing bowl
1/2 cup plus 2 tablespoons light brown sugar, divided
1 1/2 tablespoons ground cinnamon
Yellow, green and purple (or red and blue to make purple) food coloring
1/3 cup evaporated milk
1 cup confectioners' sugar
1 teaspoon vanilla extract
King cake baby or bean to insert in cake, optional

Dissolve yeast in warm water; let sit 10 minutes. Meanwhile, melt six tablespoons margarine and one-half cup white sugar in milk over low heat; let cool to lukewarm.

In a large bowl, sift salt with six scant cups flour. Make a well in center and add eggs, milk mixture and yeast. With a wooden spoon or your hands, mix ingredients until they form a dough; if batter-like, thicken with one-fourth to one-half cup more flour. Knead dough in bowl 10 to 15 minutes. Form into a ball and grease surface with one tablespoon oil. Place in a large lightly-oiled bowl, cover, and let rise until doubled in size, about one hour.

Meanwhile, make filling: In a bowl, combine one-half cup white sugar, one-half cup brown sugar, two tablespoons flour and cinnamon. With a pastry cutter or fork, cut in one-half cup cold margarine until mixture looks like wet sand; set aside.

Place risen dough on a lightly floured surface; roll out to an 18 x 10-inch rectangle. Parallel to each 18-inch side, about one inch from edge, sprinkle a two-inch band of filling, using it all. Roll up each 18-inch side until the two rolls meet in center. With a knife, cut lengthwise between rolls to form two ropes. To seal in filling, pinch dough shut along lengthwise edges. With ropes parallel, start at the center and work outward to make one long rope by folding the ropes over one another. Shape rope into roughly an 18-inch x 12-inch oval; tuck one open end inside the other. Carefully transfer oval to a wax-paper-lined cookie sheet, lifting dough with one hand at tucked ends and the other on opposite side of oval; reshape if needed. Cover and let rise until doubled, about one hour. Bake in a 350 degree F oven until golden brown, 15 to 20 minutes, turning pan after 10 minutes.

Let cool while making colored sugar and icing. For colored sugar, place one-third cup white sugar in each of three bowls. To one bowl, add three drops or more food coloring to achieve desired color; mix well. Repeat for green and purple sugar. For icing, bring to boil evaporated milk with two tablespoons brown sugar; stir often. Remove from heat. Gradually add confectioners' sugar; mix until smooth and add vanilla extract. Working on a small section at a time, spread icing over part of cake and decorate that part with colored sugars. If using, hide baby or bean in bottom of cake.

1 pound ground beef
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/8 cup sautéed onion
1 cup saltine cracker crumbs (1/4 pound)
1 can golden mushroom soup

Mix well together the ground beef, salt, pepper, cracker crumbs, milk and onion. Place in wax paper-lined loaf pan. Refrigerate 8 hours.

Slice meat and fry. Place in 13 x 9-inch baking dish. Cover with the can of soup. Bake at 325 degrees F for 45 minutes.

8 to 10 apples, cored, peeled and halved
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
2 teaspoons butter, melted
1 cup water

Preheat oven to 350 degrees F.

Place apples in greased 13 x 9-inch dish. Mix remaining ingredients together in ORDER given, in pan and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake for 35 to 40 minutes or until tender.

1 1/4 cups oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
3 cups cubed, peeled apples
1 cup chopped nuts

Topping
1/2 cup (1 stick) butter
1/4 cup evaporated milk
1 cup brown sugar, firmly packed

Mix together well oil, sugar and eggs. Add remaining cake ingredients and mix well again. Pour into greased 13 x 9-inch pan and bake at 350 degrees F for 45 to 55 minutes, starting in a cold oven.

Mix together topping ingredients in a saucepan and bring to a boil. Pour on cake while still cake is still warm.

1 cup granulated sugar
1 cup water
2 tablespoons all-purpose flour
1 tablespoon vinegar
1 tablespoon butter
2 eggs
4 to 6 cups sliced apples

Mix all ingredients except apples in saucepan, cook until thick. Pour over apples. Serve warm or cold.

Posted by Shellbob at recipegoldmine.com on 11/8/2001, 6:13 pm

I just found this recipe posted on the board where Karen In Georgia said to look for the cashew crunch recipe and thought it sounded interesting...I've never heard of something like this! I cut and pasted it from the board and attached the link.

Source: berksweb.com - Posted by sherry on October 20, 2001 at 20:44:20

Cake
2 cups flour
1/2 cup cooking oil
2 eggs
2 teaspoons baking powder
1 cup granulated sugar

Filling
16 ounces cream cheese
3/4 cup granulated sugar
1 1/2 teaspoons flour
3 eggs
1 1/2 teaspoons vanilla extract
1 (13 ounce) can evaporated milk or 1 1/2 cups sweet milk

Sift dry ingredients for cake. Add eggs, oil and sugar; stir well. Press into a large rectangular pan, 8 3/4 x 3 1/2 x 1 3/4-inches. Spread cake dough in bottom and on sides. Make filling.

Filling: Mix all filling ingredients together; beat until smooth. Pour filling into shell. Sprinkle with cinnamon and bake in 325 degree F oven for 1 1/4 to 1 1/2 hours.

1 1/2 pounds hamburger, drained
1/4 cup catsup
1/2 head cabbage, shredded
6 to 8 cups raw potatoes, diced
Velveeta cheese
1 1/2 cups milk

Brown the hamburger; drain and add the catsup and set aside.

Layer in a baking dish 1/2 of the cabbage, 1/2 of the potatoes, 4 or 5 slices Velveeta cheese, and all of the meat mixture. Add another layer of the cabbage and potatoes. Pour 1 1/2 cups milk over casserole. Bake, covered, for 1 1/2 to 2 hours at 350 degrees F.

1 quart fresh corn from the cob
1 quart cabbage
1 quart onions
1 quart cucumbers
1 quart ripe tomatoes
1 quart apple cider vinegar
1 quart granulated sugar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon turmeric

Chop and mix the vegetables.

In a large pot, combine sugar, vinegar and spices. Heat and mix until the sugar is dissolved.

Add vegetables and simmer for approximately 15 minutes, so that the vegetables are cooked but not mushy.

Put into jars and seal.

1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F. Grease cookie sheets.

Cream butter and sugar. Blend in molasses and eggs.

Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.

3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shells

Preheat oven to 400 degrees F.

Beat eggs. Add molasses. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.

Sprinkle top of pie with cinnamon, if desired.

Cajun Seasoning
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

4 (1 to 1 1/2 pound) Cornish hens
2 tablespoon olive oil

Preheat oven to 400 degrees F. Blend the Rub ingredients in a small bowl.

Wash and dry the Cornish hens. Brush the hens with olive oil. Season the hens with the Cajun Seasoning. Place the hens in a baking pan and let stand for about 5 minutes. Bake hens about 45 to 60 minutes.

Makes 4 servings.

Yield: 6 servings

2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 clove garlic, chopped
1 small onion, minced
1 pound ground beef or turkey
1 (16 ounce) can tomatoes
Salt and pepper, to taste
1 cup uncooked rice
1 cup water

Sauté first 4 ingredients in oil. Add ground meat and brown. Stir in rice, seasonings and water. Bring to a boil; reduce heat, cover and simmer about 20 minutes or until rice is done.

"Ravigote" comes from a French word meaning "to invigorate." This easy dish falls somewhere between an appetizer and a salad. It's especially pretty served over a mix of different lettuces.

1 cup mayonnaise
1 1/2 tablespoons minced green pepper
1 1/2 tablespoons minced scallions
1 1/2 tablespoons minced pimientos
1 1/2 tablespoons minced anchovies
4 1/2 cups lump crabmeat
Shredded lettuce (mixed varieties)

In a medium bowl, combine mayonnaise, green pepper, scallions, pimientos and anchovies until well mixed. Chill thoroughly.

Gently stir in crabmeat; do not break up lumps. Chill until ready to serve.

Serve on a bed of shredded lettuce.

Serves 6.

1/2 cup uncooked rice
1 (16 ounce) can stewed tomatoes, undrained
2 tablespoons butter, divided
1/2 cup (4 ounces) chopped chicken livers
6 eggs, divided
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 cup skim or low-fat milk
1 teaspoon garlic salt
3/4 teaspoon basil leaves, crushed
3/4 teaspoon thyme leaves
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper

In medium saucepan, stir together rice and tomatoes. Bring to boiling. Cover and cook over low heat until rice is tender and liquid is absorbed, 15 to 20 minutes.

In skillet over medium heat, cook chicken livers in 1 tablespoon of butter until tender but not brown, 1 to 2 minutes.

Beat 1 egg. Stir in cooked rice and livers. Press mixture onto bottom and up sides of greased 9-inch pie plate, forming thick edge around rim. In same skillet cook celery, green pepper, and onion in remaining butter until tender, 3 to 5 minutes. Sprinkle into rice crust. Beat together remaining eggs, milk, and seasonings. Pour over vegetables. Bake in preheated 375 degree F oven until knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving.

Yield: 6 servings.

4 1/2 cups pecans, finely chopped
1 3/4 cups brown sugar, loosely scooped, not packed
1 cup finely grated coconut
1/4 teaspoon salt
2 tablespoons honey
4 large egg whites
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

In large bowl, mix pecans, brown sugar, coconut and salt. Add honey, egg whites and vanilla extract; blend by hand or with a rubber spatula just until ingredients hold together.

On a baking sheet lined with parchment baking paper or foil, drop batter by rounded tablespoons 1 inch apart. Bake about 12 minutes or until light golden brown. Do not over-bake. Cool completely on lined cookie sheet.

If cookies stick, peel paper or foil from cookies. To store, layer cookies between fresh parchment paper in airtight container.

NOTE: Bake on a dry day. Humidity makes these cookies very sticky. Makes 4 dozen nuggets.

Posted by Olga at recipegoldmine.com 2004/3/1 08:40

A delicious apple dessert from Ireland. The pastry is not as firm as regular pastry. Be sure to GREASE the pie pan.

Pastry
2 cups hot mashed potato
1 tablespoon butter or margarine
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1 tablespoon brown sugar
1/4 cup all-purpose flour

Filling
4 cups thinly sliced apples
2 tablespoons brown sugar

Topping
1 teaspoon melted butter or margarine
1 teaspoon granulated sugar

Preheat oven to 375 degrees F.

Combine potato, butter, cinnamon, ginger and brown sugar. Mix well. Blend in flour. Reserve 3/4 cup for top of the pie.

On a sheet of wax paper or, better still, parchment paper, pat the remaining dough into a circle slightly larger than a 9-inch pie plate. Place a well-greased pie plate over dough. Lift and invert the dough into the pan. Remove wax paper. Arrange apple slices of potato mixture. Sprinkle with 2 tablespoons brown sugar. Pat remaining 3/4 cup of potato mixture onto a 9-inch circle of wax paper. Invert over filled pie. Peel off paper, crimp and seal edges of dough around pie. Cut a vent in the center of the pie. Bake 45 to 50 minutes.

Brush top with 1 teaspoon melted butter and sprinkle with granulated sugar a few minutes before removing from oven.

Serve hot with whipped cream.

Serves 6.

Source: One Potato Two Potato

Makes one 9-inch pie.

1 can sweetened condensed milk
1 (8 ounce) can frozen limeade concentrate
1 (8 ounce) contained frozen whipped topping
3 to 4 drops green food coloring, or more as desired
1 prepared graham cracker crust or baked pie shell
Lime slices (for optional garnish)

Thoroughly blend together the sweetened condensed milk and the frozen limeade concentrate. Fold in the whipped topping, adding green food coloring a few drops at a time until desired hue is attained.

Pour the filling into the prepared graham cracker pie shell. Garnish pie with dollops of whipped topping and lime slices, too, if desired.

Refrigerate for about 2 hours prior to serving. Slice to serve.

2 pounds masa
1 pound grated longhorn cheese
4 tablespoons shortening
2 medium-size onions, chopped
1 small can chopped olives
1 egg
1 teaspoon vinegar
Salt

Mix masa with egg, salt and 1/4 pound of grated cheese, until well blended. Make into balls the size of large walnuts. Set ball between two wax papers and press into patties. Fry in deep shortening, dip into basic red chile sauce. Place in pan and sprinkle with chopped onions, vinegar, chopped olives and grated cheese. Heat until cheese is melted.

Garnish with shredded lettuce. Serve immediately.

Posted by FootsieBear at recipegoldmine.com 8/21/2001 4:02 pm

1 cup granulated sugar, divided
1/4 cup water
6 large eggs
2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Assorted fruit toppings (optional)

Preheat oven to 350 degrees F.

In heavy saucepan, combine 1/2 cup sugar and water. Bring to a boil, stirring until sugar is dissolved. Boil until mixture becomes a light caramel color, about 6 minutes, stirring occasionally. Pour into greased 6 cup ring mold and quickly rotate mold so syrup coats the bottom evenly.

In medium bowl, combine 1/2 cup sugar, eggs, milk and spices; mix well. Pour egg mixture into mold.

Place mold in roasting pan filled with water 1 inch deep. Bake, uncovered at 350 degrees F for 55 minutes or until wooden pick comes out clean. Cool to room temperature. Loosen edge of custard with spatula and invert onto serving dish. Spoon any remaining caramel on top of custard; garnish with fruit if desired.

Servings: 10

30 dried corn husks, soaked in hot water

Filling
1 pound tomatillos, peeled
12 cilantro sprigs
Salt and pepper
1 tablespoon olive oil
1/2 onion, chopped
12 ounces cooked chicken, shredded

Put tomatillos into a saucepan, barely cover with water and bring to a boil. Reduce heat and simmer 5 minutes. Drain, reserving liquid.

In a blender or food processor fitted with the metal blade, process tomatillos, cilantro, salt, pepper and enough of the reserved liquid to make a fairly thick paste.

Heat oil in a cast iron skillet, add onion and cook 2 or 3 minutes. Stir in tomatillo paste and simmer about 20 minutes, adding more liquid if necessary to maintain a fairly thick paste. Set aside.

Dough
3 cups Masa Harina®
Salt
1 1/2 cups warm water
1/2 cup lard, softened
1 1/4 cups warm chicken stock
2 teaspoons baking powder

In a bowl mix together Masa Harina®, salt, water and lard. Slowly stir in stock. Add baking powder and beat with a wooden spoon until bubbles appear and a teaspoonful dropped in a glass of cold water floats.

Drain corn husks and pat them dry. Place 2 husks overlapping in the palm of one hand and spoon on 1 tablespoon of sauce, 1 tablespoon of dough, a little cooked chicken and another spoonful of sauce. Wrap husks carefully to enclose filling, then fold tail towards top, leaving it loose to allow room for expansion. Place tamales in the top half of a steamer and cover with wax paper. Cover tightly and steam for 1 1/2 hours until dough is light and fluffy. Reheat any remaining sauce and serve separately.

Variation
Use beef broth in filling and substitute pork or beef instead of chicken.

4 large heads garlic
1/4 cup olive oil
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 tablespoon fresh lemon juice

Chop off bottom of garlic head, and separate whole cloves, leaving tight outer covering intact. Place cloves in a shallow 8-inch square baking dish, and drizzle with olive oil. Bake at 350 degrees F for 20 minutes.

Cool and drain; remove skins. Roast garlic may be eaten as is or puréed for smoother texture. To purée, put into food processor with salt, pepper and lemon juice. Process 30 seconds or until almost smooth, scraping sides of processor bowl occasionally. Use as a spread for buttered, toasted French bread or as a condiment. Serve hot or cold. Makes about 3/4 cup.

These doughnuts are served traditionally on Fastnacht Day (Shrove Tuesday) as a last sweet treat before the Lenten season begins.

1 package active dry yeast or 1 cake compressed yeast
1/4 cup warm water
2 cups milk
1 teaspoon granulated sugar
6 to 7 cups sifted flour, divided
2 eggs
4 tablespoons butter, melted
3/4 cup plus 2 tablespoons granulated sugar
1 1/4 teaspoons salt
Fat (for deep-frying)
Confectioners' sugar

Sprinkle yeast over warm water to dissolve. Scald milk, remove from heat, and cool. Add sugar, 3 cups of the flour, and the yeast, and stir thoroughly. Cover and let stand in a warm place until double in size.

Beat eggs vigorously and combine with butter, sugar, salt and remaining flour. When the dough rises, stir in the egg mixture. At this point, mixture should be stiff enough to roll. Add more flour, if needed. Cover and let rise in a warm place a second time until double in size. Punch down with your fist, then roll about 1/2 inch thick on a lightly floured board. Cut into 2-inch squares, making a slit in the middle. Cover and let rise a third time. Fry several at a time in deep fat preheated to 350 degrees F on a deep-fat thermometer or until hot enough to brown a 1-inch cube of bread in 60 seconds. Drain on paper towels and sprinkle with confectioners' sugar.

1 (10 to 12 pound) turkey
2 teaspoons salt
2 teaspoons pepper
1 teaspoon cayenne pepper
4 to 5 gallons peanut oil

Rinse and dry turkey. Remove neck and giblet bag from small cavity in front and the large body cavity. Generously season inside cavity with salt and pepper. Use as much cayenne pepper as taste buds will allow.

Heat oil in cooking pot large enough to submerse turkey in hot oil. Heat oil to 350 degrees F to 375 degrees F. When oil is hot, using a sling of strong twine or a lifter, lower turkey into hot oil. Cook about 5 minutes per pound or until meat thermometer inserted in thickest part of thigh reaches 180 degrees F.

Makes 10 to 12 servings.

6 servings

4 cups strong fresh coffee
1/4 cup granulated sugar
1/2 cup Irish whiskey
1 cup whipping cream
2 tablespoons granulated sugar
2 tablespoons Irish whiskey

Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste.

Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.)

Meanwhile whip whipping cream until light. Beat in 2 tablespoons each of sugar and Irish whiskey.

Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

Despite the title, don't look for any potatoes in this recipe from our saint patrick's day recipes collection

1/4 cup butter, softened
4 ounces regular cream cheese, softened (not the low-fat variety)
1 teaspoon vanilla extract
16 ounces confectioners' sugar
7 ounces (about 2 1/2 cups) sweetened flaked coconut
1 tablespoon cinnamon

Cream the butter and cream cheese together. Add vanilla extract and confectioners' sugar, beating until the mixture forms a ball. Stir in the coconut, and roll the mixture into small balls. Roll the balls into the cinnamon, and chill until firm (about an hour). You can roll the candies a second time in cinnamon after they have chilled.

Yield: about 10 pounds marmalade

2 pounds bitter oranges
2 lemons
1 ounce root ginger
140 fluid ounces water
8 ounces preserved ginger, chopped
7 pounds granulated sugar

Wash and halve the bitter oranges and lemons. Squeeze out the juice and seeds. Strain the juice into a bowl and tie the pulp, seeds and root ginger together in a piece of muslin or doubled/tripled cheesecloth. Shred peel to the desired thickness and put peel and juice in a pan with the water and the bag of pulp and seeds. Simmer gently for 1 1/2 to 2 hours, or until the peel is quite soft.

Remove the bag of pulp (squeeze over the pan as you do) and add the preserved ginger. Measure liquid, add sugar and stir over low heat until dissolved. Boil rapidly to setting point: then can as usual.

Source: Bon Appétit - June 1995

1 (1 pound) cabbage, cored, quartered
2 tablespoons (1/4 stick) butter
1/2 cup chopped onion
1/2 cup grated peeled russet potato
1/2 teaspoon ground mace
2 tablespoons all-purpose flour
2 1/2 cups milk
2 1/2 cups canned low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons freshly grated Parmesan cheese

Place cabbage in large bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain well. Pat dry with paper towels. Cut cabbage into thin shreds.

Melt butter in heavy large saucepan over low heat. Add onion; sauté until tender but not brown, about 10 minutes. Add cabbage and potato, stir 5 minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth. Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.

Serves 6.

2 cups pinto beans
1 garlic clove, slightly crushed
1 small chunk white onion
6 to 8 cups hot water
1 teaspoon salt

Clean beans and rinse in cold water once or twice until water runs clear. Cover beans with cold water and soak overnight.

Place hot water in a large pot that has a tight-fitting lid. Add pinto beans, garlic clove, onion and water. Bring to a boil and lower heat to medium, keeping it at a simmer. Cook, covered, for 2 or 3 hours or until tender. If more water is needed always add boiling water, a cup or so at a time. Add salt after beans are soft. This should give you about 4 cups cooked beans and 2 cups broth.

6 to 8 dried cornhusks
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1 teaspoon cumin seeds
1/3 cup vegetable shortening
2 tablespoons butter, cut into chunks
1 cup buttermilk

Place cornhusks into a large bowl with boiling water to cover; let soak about 15 minutes. Drain, then pat dry and tear lengthwise into 1 1/2- to 2-inch wide strips.

In each of 11 greased 2 1/2-inch muffin cups, place 2 or 3 cornhusk strips, crossing centers of strips at bottom of each cup so ends fan out around sides. Set aside.

In a large bowl, mix flour, baking powder, baking soda, sugar and cumin seeds. Cut in shortening and butter until mixture resembles coarse crumbs. Add buttermilk to flour mixture; stir just until dry ingredients are evenly moistened.

Spoon about 1/4 cup batter into each lined muffin cup. Bake at 375 degrees F for 25 to 35 minutes, until tops of muffins are golden. Serve hot or warm; remove and discard cornhusks before eating muffins.

1 1/3 cups all-purpose flour
1/3 cup yellow cornmeal
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 3/4 teaspoon anise seed, crushed
1/2 cup milk
2 tablespoons water
2 tablespoons vegetable oil
2 large eggs
1/2 teaspoon vanilla extract

In a large bowl, mix flour cornmeal, sugar, baking powder, salt and anise seed. In a small bowl, beat milk, water, oil, eggs and vanilla extract until blended. Add egg mixture to flour mixture. Stir just until dry ingredients are evenly moistened.

Spoon batter in 14 equal mounds on greased baking sheets, spacing mounds 2 inches apart. Bake at 375 degrees F until biscuits are firm to the touch and lightly browned (about 20 minutes. Serve warm or cool.

1 small onion, minced
2 tablespoons lard or bacon fat
1 cup blue cornmeal
1 cup unbleached flour
1 teaspoon salt
1 tablespoon baking powder
1 cup milk
2 eggs, beaten
1 cup pork cracklings
1/4 cup minced jalapeño
1/3 cup grated Monterey Jack cheese

Preheat oven to 450 degrees F.

Sauté onion in the lard. Mix together cornmeal, flour, salt and baking powder. Add onion and remaining ingredients; pour the mixture into the hot frying pan. Bake for 20 to 25 minutes.

Cut into wedges to serve.

In the West, See's Candy Stores are famous. This is the only recipe which has been made public. The rest are still secret.

3 (6 ounce) packages chocolate chips
2 cups nuts (any kind)
2 teaspoons vanilla extract
1 cup butter or margarine

Let chocolate chips, nuts, vanilla extract and butter stand until room temperature in a large bowl (overnight is fine).

4 cups granulated sugar
20 large marshmallows, cut up
1 (13 ounce) can evaporated milk

Bring sugar and milk to boil in a large saucepan and keep at a rolling boil for 8 minutes. Dump this all at one time over the chocolate mixture. Add marshmallows and stir vigorously by hand until chocolate bits and butter are melted and mixture is smooth. Pour into a 15 x 13-inch cake pan or a 13 x 9-inch pan. Cool and refrigerate for 24 hours before eating.

It will keep well in the refrigerator and will last...and last...and last.

1 1/2 pounds cod fillets
1 cup salsa
1 cup shredded sharp Cheddar cheese
1 avocado, peeled, pitted and sliced
1/4 cup sour cream

Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8 x 12-inch baking dish.

Rinse fish fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. Bake, uncovered, for 15 minutes or until fish is opaque and flakes with a fork.

Serve topped with sliced avocado and sour cream.

Makes 4 to 6 servings.

12 corn tortillas
Oil (to soften tortillas)
1 recipe Shredded Chicken
Enchilada sauce
1/4 pound Monterey jack cheese, grated

Heat vegetable oil, soften the tortillas, and drain them on absorbent towels. Coat the tortillas with some of the sauce, then roll the chicken in the tortillas.

Meanwhile, preheat the oven to 350 degrees F.

Place 3 rolled enchiladas on each of 4 ovenproof serving plates. Pour sauce over the enchiladas and top with the cheese. Heat in the oven for 10 minutes or until the cheese is melted and the sauce is bubbling.

Serves 4.

6 tablespoons vegetable oil
1/2 cup chopped white onion
1 cup chopped peeled tomatoes
1 teaspoon mashed garlic
1 teaspoon dried tarragon leaves
Salt
Pepper
1/2 cup water
1 tablespoon instant chicken bouillon granules
1 teaspoon granulated sugar
1/2 cup capers, washed and drained

Heat oil in a Dutch oven and sauté onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool.

Pour mixture into a blender and purée.

To use, pour over cooked meat or chicken and heat in a 350 degrees F oven until bubbly.

Arrange on a serving platter, pour sauce over all, and garnish with reserved capers. It is also good with cooked shrimp.

1 cup bottled Italian salad dressing
12 ounces beer
1 large onion, minced
Juice of 3 Mexican limes
3 tablespoons chili powder
2 tablespoons minced fresh cilantro leaves
2 tablespoons lemon pepper seasoning
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon cayenne
1 bay leaf

Combine all ingredients, mixing well. Pour over 2 to 2 1/2 pounds of skirt steaks trimmed of fat and membrane. Refrigerate the meat for at least 8 hours, turning it occasionally.

Remove the meat from the refrigerator and drain it. Bring the steaks to room temperature.

Grill over a single layer of coals covered with gray ash from about 6 minutes per side.

Cut steaks diagonally across the grain into finger-length strips.

1 pound firm-texture chorizo sausages
1 large onion, chopped
1/2 cup dehydrated masa flour or yellow cornmeal
3 diced roasted green chiles, skins and seeds
    removed, or 1 (7 ounce) can chopped green chiles
7 cups chicken broth
3/4 cup shredded jack cheese
1/2 cup minced cilantro

Remove chorizo casings and crumble sausage into a 5- to 6-quart pan; add onion. Stir often over medium high heat until meat and onion are browned, about 15 minutes.

Mix masa with sausage mixture, then stir in chiles and broth. Stirring often, bring to a boil over high heat. Simmer gently 20 minutes to blend flavors; stir frequently.

Skim fat from surface as it accumulates and discard. Ladle soup into bowls; add cheese and cilantro to taste.

Makes 4 to 6 servings.

3 1/2 cups fresh or frozen corn
1 cup chicken stock
1/4 cup butter
2 cups milk
1 whole, cooked chicken breast, boned and chopped
1 cup Monterey jack cheese
Vegetable oil
1 garlic clove, minced
1 teaspoon Mexican oregano
Salt and ground pepper
2 tablespoons canned green chiles, diced
1 cup tomatoes, diced
2 tablespoons cilantro, minced
Tortilla Squares

Combine corn and chicken stock in blender or food processor. Purée. In a 3-quart saucepan combine butter and corn mixture; simmer slowly for 5 minutes, stirring to keep corn from sticking.

Add milk, garlic, oregano, salt and pepper and bring to boil. Reduce heat; add chiles and simmer for 5 minutes. (Soup may be frozen or refrigerated at this point.)

To serve, reheat soup slowly. Divide chicken and tomatoes among 6 bowls. Remove soup from heat. Add cheese and stir until melted. Ladle soup into bowls and sprinkle with cilantro and Tortilla Squares.

Tortilla Squares
Cut 6 to 8 tortillas in 1/2-inch squares and fry until crisp and golden. Drain on paper towels. Unsalted commercial chips may also be used.

1/2 cup butter
2 1/2 cups Masa Harina
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1 cup boiling water
1 1/2 cups sweet corn kernels, pureed
1 1/2 cups raspberries, pureed and strained
1 teaspoon vanilla extract
1/2 cup golden raisins
1/2 cup almonds, toasted and chopped
1 tablespoon candied lemon peel, minced (optional)
Fresh raspberries for garnish
Mint sprigs for garnish

In the bowl of an electric mixer fitted with a paddle, beat the butter until light and fluffy (4-5 minutes). Add the masa, baking powder, salt and sugar and mix until blended. Add the water, corn puree, raspberry puree and vanilla extract and mix just until combined. Dough should be light and very moist.

Spread the dough on soaked corn husks in a square approximately 1/4 inch thick. Distribute some of the raisins, almonds and candied lemon peel in center and roll up to form a cylindrical shape. Tie or fold ends of husks over to enclose tamale. Steam tamales for 30 minutes.

Serve warm with a garnish of fresh berries and mint sprigs.

Yields 10 to 12 tamales.

Serve with hot cooked rice or Puris.

1 large onion, chopped
6 cloves garlic, minced
1 jalapeño pepper, minced
1/4 cup vegetable oil
1 (1 1/2 pound) boneless lamb shoulder, cut into 1-inch cubes
1 (16 ounce) can whole tomatoes (with liquid)
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chili powder
3 medium potatoes, quartered
2 cups water
2 tablespoons vinegar
Snipped fresh cilantro

Cook and stir onion, garlic and jalapeño pepper in oil in Dutch oven until onion is tender. Add lamb. Cook and stir over medium-high heat until lamb is light brown, about 15 minutes; drain fat. Stir in tomatoes, coriander, cumin, salt, turmeric and chili powder; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until sauce is thick, about 15 minutes.

Add potatoes, water and vinegar. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Uncover and simmer, stirring occasionally, until lamb and potatoes are tender and sauce is thickened, 15 to 20 minutes. Sprinkle with cilantro.

Serve with hot cooked rice if desired.

Yields 6 servings.

6 medium carrots, peeled and coarsely grated
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons whole mustard seeds
1 tablespoon fresh lemon juice
1/4 cup raisins, soaked in hot water for 1 hour (optional)

Combine the carrots and salt in a mixing bowl, tossing to distribute the salt.

Heat the oil in a small skillet over moderate heat. Add the mustard seeds to the hot oil and remove from the heat as soon as the seeds begin to pop, about 2 to 3 seconds. Pour the hot oil and mustard seeds over the carrots. Add the lemon juice and optional raisins and mix well. Serve chilled or at room temperature.

Serves 4 to 6.

Posted by Tiffany at recipegoldmine.com 6/22/01 7:21:01 pm

Makes 24.

1 cup butter or margarine, softened
1 egg
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/3 cups all-purpose flour
2/3 cup powdered sugar
1/2 teaspoon baking powder
1 egg yolk, beaten with 1 tablespoon water
24 whole blanched almonds

Heat oven to 350 degrees F.

In large mixing bowl, combine butter, egg, peel, vanilla, and almond extract. Beat at medium speed with electric mixer until light and fluffy. Add flour, powdered sugar and baking powder. Beat at low speed until soft dough forms.

Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Flatten ball with bottom of drinking glass, wiping glass with damp cloth to prevent sticking.

Lightly brush tops of cookies with egg yolk mixture. Press almond into center of each cookie. Bake for 13 to 15 minutes or until edges are light golden brown. Cool completely before storing.

3/4 cup soy sauce
2 tablespoons honey
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
1 1/2 cups water
5 cloves garlic, grated
1 seed star anise
1/4 cup scallions, cut into 1/2-inch lengths
1 (3 pound) fryer, cut up
2 tablespoons cornstarch
4 tablespoons water

Bring soy sauce, honey, brown sugar, water, ginger, anise, garlic and scallion to a boil. Lower heat and let simmer for 2 minutes. Add chicken; cover and simmer for 40 minutes. Arrange chicken on a platter.

Mix cornstarch with water; add to sauce to thicken. Pour sauce over chicken and serve.

3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening or lard
4 to 6 tablespoons hot tap water
3 eggs
1/3 cup granulated sugar
1 1/2 cups milk

Combine flour and 1/2 teaspoon of the salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough that sticks together. Shape dough into ball. Cut in half. Roll out each half on lightly floured surface until 1/8-inch thick. Cut 12 circles from each half using fluted cookie cutter 3 inches in diameter. Fit pastry circles into greased muffin cups, pressing sides so they reach rims.

Beat eggs with whisk. Stir in sugar and remaining 1/2 teaspoon salt. Gradually blend in milk. Spoon about 2 tablespoons egg mixture into each pastry. Bake in preheated 350 degree F oven until knife inserted in center of custards comes out clean, 25 to 30 minutes.

Remove tarts from pans. Cool on wire racks.

Makes 24.

2 tablespoons vegetable oil
1 clove garlic (minced)
2 small red or green chiles
4 ounces Sen Yai noodles (broad flat rice noodles)
1 small onion, diced
1 medium tomato, diced
4 kaffir lime leaves
6 sweet basil leaves
1 teaspoon dark soy sauce
2 tablespoons light soy sauce
1/2 teaspoon granulated sugar
1 small sweet red or green pepper, diced

In a wok or skillet, heat the oil until a light haze appears.  Add the garlic and chiles, and fry until the garlic is golden brown.  Add the noodles, stir; add the remaining ingredients and stir well until the peppers begin to cook but are still al dente.

Turn onto a platter and serve.

Makes 2 servings.

1 pound skinless, boneless chicken breasts or 1 pound pork
1 tablespoon hoisin sauce
1/2 teaspoon crushed dried red pepper
1/2 teaspoon catsup
1/4 cup chicken stock or broth
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped garlic (about 2 cloves)
2 scallions, slivered
1 cup bean sprouts
1 tablespoon sesame oil

Marinade
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
2 teaspoons white wine
2 teaspoons cornstarch
Dash of pepper

Cut chicken or pork into pieces about 1 inch by 1/2 inch. Sprinkle marinade ingredients on chicken and mix well. Marinate 1 hour or overnight.

Mix hoisin sauce, red pepper, ketchup, and stock; set aside. Heat wok and add oil. Stir-fry garlic 30 seconds. Add meat; stir-fry 3 minutes over high heat. Add sauce mixture; mix well. Cover; cook 1 minute. Add onion and bean sprouts; stir-fry 1 minute. Add sesame oil. Mix well and serve.

Serves 4.

Source: Dim Sum by Rhoda Fong Yee

Salty Dough
2 1/4 cups glutinous rice flour
1/4 cup potato flour
3/4 teaspoon salt
1/2 teaspoon granulated sugar
1 1/2 cups boiling water

To make wrapper: Bring a pot of water to a rolling boil for several minutes.

Meanwhile, combine the first 4 ingredients. Now, measure the amount of water needed and return that to a boil and immediately pour the boiling water over the dry ingredients. Mix well and knead on floured board for 3 or 4 minutes.

Sweet Dough
2 cups glutinous rice flour
1 1/2 sweet potatoes, cooked and mashed
    (about 1 1/4 pound)
1 cup brown sugar, lightly packed
1/4 cup water

To make wrapper: Mix the first 2 ingredients in a bowl. Dissolve brown sugar in water and bring to a rolling boil. Immediately add water to flour mixture and stir until dough is firm. Knead lightly for a few minutes until dough is well mixed.

COMMENTS: This dough is usually deep fried with meat or sweet fillings. The texture is most interesting because the wrappers become soft and chewy on the inside and crunchy and crispy on the outside.

Yields 2 1/2 to 3 dozen wrappers.

Posted by Cookin'Mom at recipegoldmine.com April 2001

Source: by Chef Brad Grafton - Bluff View Art District, Chattanooga, Tennessee Specialty Recipe

Thai Dressing
1 cup soy sauce
1 cup rice vinegar
1/2 cup brown sugar
1/4 cup sesame oil
2 teaspoons ginger
2 teaspoons garlic
4 green onions, minced
1 bunch cilantro, minced
1 teaspoon chili paste

Marinate chicken breast with Thai dressing for 4 hours and cook on grill.

Makes 3 cups.

Salad
Napa cabbage
Carrot peel
Green onions
Cooked rice noodles
Thai dressing

Serve grilled chicken on top of salad with dressing drizzled over.

Posted by swm56 at recipegoldmine.com 6/11/01 10:22:40 am

Serves 2 as a main course or 4 as an accompaniment.

8 ounces (225g) dried rice noodles (see below)
2 tablespoons peanut oil
1 large onion, thinly sliced
4 green onions, cut diagonally into 1-inch (2.5-cm) pieces
2 tablespoons coarsely chopped garlic
8 ounces Chinese greens such as bok
    choy (see below) cut into 1-inch (2.5-cm) pieces
6 ounces (175 g) fresh Chinese yellowor green chives,
    or fresh chives, cut into 1-inch (2.5-cm) pieces
1 tablespoon Shaoxing rice wine (see below) or dry sherry
2 tablespoons light soy (see below)
2 tablespoons vegetarian
oyster-flavored sauce (see below) or dark soy sauce (see below)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces (175 g) bean sprouts
2 teaspoons sesame oil

Soak the rice noodles in a bowl of warm water for 2 minutes. Then drain them in a colander or sieve. Heat a wok or large skillet over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the onion, green onions, garlic, Chinese greens, and Chinese chives. Stir-fry for 4 minutes. Then add the noodles, rice wine or sherry, light soy sauce, oyster sauce or dark soy sauce, salt and pepper and continue to stir-fry for 2 minutes. Add the bean sprouts and continue to cook for 2 minutes. Finally, drizzle in the sesame oil and give the mixture a good stir.

Serve at once.

Dried Rice Noodles are opaque white and come in a variety of shapes. One of the most common examples is rice-stick noodles, which are flat and about the length of a chopstick. They can also vary in thickness. Light soy sauce is light in color, but it is full of flavor and is the better one to use for cooking. It is saltier than darksoy sauce and is known in Chinese grocers as Superior Soy. Vegetarian oyster-flavored sauce can be bought in Chinese grocers and supermarkets. Despite its name, it does not have a fishy taste. It is full of rich flavor and is used in cooking and as a condiment, diluted with a little oil, for vegetables, poultry and meats.

Posted by Olga at recipegoldmine.com 6/5/02 6:42:49 am

This is a great recipe for those who love Szechuan orange chicken. It is easier than the stir fried version done with the chicken meat. You can serve it with rice for a main course, but I like to serve it as finger food as an appetizer.

2 pounds chicken wings

Marinade
3 cloves garlic, minced
4 teaspoons minced ginger root
4 teaspoons minced ginger root
3 green onions, minced
1/3 cup Hoisin sauce
1 tablespoon hot Chinese chili paste
2 tablespoons frozen orange juice concentrate
2 tablespoons grated orange peel
3 tablespoons soy sauce
3 tablespoons honey
1/2 teaspoon oriental sesame oil

Cut off the wings tips and reserve for making stock. Cut the remaining wing in half.

Combine all the ingredients for the marinade. Add the wings to the marinade, place in a clean plastic bag, tie securely and marinate for a few hours in the refrigerator, turning the bag occasionally to make sure the wings are well coated.

Preheat the oven to 400 degrees F. Line a baking dish with parchment paper. Arrange the wings in a single layer. Bake for 20 minutes, brush with the marinade, turn wings, brush other side and bake 15 minutes longer.

Serve hot or at room temperature.

This grain is sometimes called groats.

1 cup medium buckwheat kernels (kasha)
1 egg
2 1/2 cups boiling water
2 tablespoons butter or margarine
2 1/2 teaspoons instant beef bouillon
1/4 teaspoon salt
1/4 teaspoon pepper

Mix buckwheat kernels and egg; cook in ungreased skillet over medium-high heat, stirring constantly, until kernels separate and brown.

Stir in water, butter, bouillon, salt and pepper; reduce heat. Cover and simmer until liquid is absorbed and buckwheat kernels are tender, about 5 minutes.

Yields 6 servings.

Posted by Olga at recipegoldmine.com March 20 2002 at 15:38:38

1 cup commercial sour cream
1/2 cup heavy cream
1 1/2 teaspoons salt
6 cold cooked medium potatoes, thinly sliced
3 hard-cooked eggs, sliced
1 cup finely diced, fully cooked ham
1 cup fresh bread crumbs
2 tablespoons melted butter or margarine
1/4 teaspoon onion salt

About 45 minutes before serving: Start heating oven to 350 degrees F.

Into sour cream in small bowl, stir heavy cream and salt until well blended.

In greased 1 1/2 quart casserole, arrange one third of potatoes; top with egg slices, then one half of cream mixture. Add another one third of potatoes; sprinkle with ham; pour over remaining cream mixture; then top with remaining potatoes.

Toss crumbs with butter and onion salt, and sprinkle evenly over potatoes.

Bake 30 minutes or until bubbly. Nice with tossed green salad for luncheon.

Makes 6 to 8 servings.

Posted by jerseyjan at recipegoldmine.com 7/17/01 10:47:14 am

One of my family's favorites. Very rich and fattening but worth it. My Mom taught my Dad and Dad taught me. My brother and I grew up on this.

Potato Dumplings
4 peeled and grated Idaho potatoes
2 eggs
2 teaspoons salt
About 3 1/2 to 4 cups flour

Grate potatoes, add salt, eggs and flour. Add a little water (about 1/4 to 1/2 cup) if dough is too stiff. Drop small portions from tip of spoon into boiling water. Cook 5-8 minutes. Drain well. Keep warm.

Fry 1 pound bacon and crumble into pieces.

Fry 1 medium head (core removed) of chopped cabbage and 3 medium diced onions in butter till slightly browned. Season with salt and pepper.

Combine cooked potato dumplings, crumbled bacon, browned cabbage and onions. Add a little more butter, if needed, if it appears too dry. Season to taste.

Best if served immediately.

* NOTE: To raw potato dumplings mixture I sometimes add 1 tablespoon chopped fresh parsley and 2 cloves minced fresh garlic.

Posted by jerseyjan at recipegoldmine.com 7/21/01 4:07:37 pm

A delightful dinner a friend made for me some time ago. Just had to have the recipe. A bit time consuming but well worth it!

3 slices bacon
1/4 cup oil
1 (3 pound) chuck roast
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 medium onions, diced
2 cloves garlic, minced
1/4 cup cognac or brandy
1 cup Burgundy wine
1 cup beef broth
2 bay leaves
8 carrots, cut up
1/2 pound tiny white onions
16 fresh whole mushrooms

Brown bacon until crisp, then crumble. Add oil to bacon drippings. Cut chuck roast into 1-inch cubes, then toss pieces into a mixture of the flour, salt and pepper.

Coat beef cubes and brown meat along with onions and garlic in the fat mixture. Drain off fat. Return the meat, onion and garlic to the pot.

In a small saucepan heat cognac or brandy and set aflame, then pour over meat mixture.

Stir in Burgundy wine, beef broth and bay leaves. Bring to a boil and simmer for 1 hour until tender.

Add carrots, onions and mushrooms. Remove bay leaves and simmer another 20-30 minutes to cook vegetables. Stir in bacon; garnish with parsley.

Serve over noodles.

Can thicken with 2 teaspoons cornstarch mixed with water if desired.

NOTE: I've improvised and made this in the crockpot too.

2 cups scalded milk
3 cups granulated sugar
4 teaspoons salt
1 cup fat
2 cups water
3 packages active dry yeast
1 cup lukewarm water
3 pounds raisins
2 pounds dried pears
2 pounds currants
1 to 2 tablespoons anise powder
2 teaspoons cinnamon
Flour

Combine scalded milk, sugar, salt, fat and water. Cool to lukewarm. Soften yeast in the lukewarm water. Stir in the yeast and enough flour to make a sponge dough. Add the fruit and enough flour to make a dough that will not stick to the board. Put into a bowl and let rise until double.

Shape into loaves and let rise again until double. Bake at 225 degrees F about 2 hours.

A favorite in German homes!

1 cup shortening
1 1/2 cups granulated sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2teaspoon salt
2 tablespoons cinnamon
2 tablespoons granulated sugar

Cream shortening, sugar and eggs. Sift dry ingredients into first mixture. Roll dough into walnut-size balls. Mix cinnamon and sugar together. Roll balls in cinnamon-sugar. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees F for 8 to 10 minutes.

24 ounces cream cheese, softened
1 cup plus 2 tablespoons granulated sugar
4 eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup crushed zwieback crumbs
1/4 cup melted butter

Mix softened cream cheese with 1 cup sugar until smooth. Add eggs, one at a time, while stirring. Add vanilla extract and salt. Mix crumbs, 2 tablespoons sugar and butter. Pat in bottom of a 9-inch springform pan. Pour in filling. Bake at 350 degrees F for 20 minutes. Cool. Spread with Pineapple Topping. Chill. Remove outer ring to serve.

Pineapple Topping
1 (9 ounce) can crushed pineapple
1/2 cup granulated sugar
1/2 cup pineapple juice
3 tablespoons cornstarch
1 egg, beaten
1 tablespoon butter

Combine crushed pineapple, sugar, pineapple juice and cornstarch. Cook over moderate heat, stirring until thick. Add egg and butter. Cook, stirring, a few more minutes. Cool.

Makes: 6 servings

1 quart vegetable oil for deep frying
6 (6 ounce) filets pork sirloin or veal
1 cup cake flour
2 cups dry bread crumbs
2 eggs
1/4 cup milk
Salt and pepper to taste

Heat deep-fryer to 350 degrees F (175 degrees C).

Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.

Place the flour and bread crumbs in separate bowls.

In another bowl, lightly beat the eggs and add the milk. Lightly season with salt and pepper.

Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry until golden brown.

1/2 pound milk chocolate
2 cups salted almonds
2 cups butter or margarine
2 cups granulated sugar
2 tablespoons white corn syrup
6 tablespoons water
1 teaspoon vanilla extract

Cut chocolate fine; melt in double boiler over lukewarm water (115 degrees F). Stir occasionally. Slice 1 cup of the almonds in halves lengthwise; coarsely chop remainder of nuts.

Melt butter or margarine in heavy frying pan; add sugar, the almond halves, corn syrup and water; stir until sugar is blended and no undissolved sugar adheres to sides of pan. Cook very slowly until small amount in cold water separates into hard but not brittle threads (290 degrees F). Stir occasionally to prevent burning.

Add vanilla extract. Pour to 1/4-inch thickness into a 10 x 15-inch buttered pan or individual molds.

When cool, spread melted chocolate evenly over the top. Sprinkle with remaining chopped almonds. When hard, break into pieces; store in a tightly covered container between wax paper layers.

Makes about 3 pounds candy.

Americans eat fish and chips with tomato catsup. The English sprinkle dark vinegar (malt vinegar) over the fish and chips.

1 1/2 pounds potatoes, washed and peeled
2 pounds fillets of cod or scrod
Seasoned flour for dredging
Oil (for deep-frying)
1 egg (at room temperature)
1 cup water
1 cup self-rising flour
1/2 teaspoon salt
Freshly-ground pepper

Start preparing exactly 40 minutes before serving time. Slice potatoes into long sticks about 1/4-inch thick. Put sticks into a bowl and cover with ice cold water to soak. This will remove some of the starch and will result in a crispier and less fattening French fry.

Prepare the batter by breaking the egg into a large mixing bowl and lightly whisk with the water. Still whisking, add the flour, a little at a time. Make sure all lumps of flour are beaten out so that you finish up with a smooth consistency. Add salt and ground pepper and set aside.

Thoroughly wash the fish fillets under cold running water. Check to ensure that all bones have been removed. Divide the fish into 8 equal pieces ? 2 per serving. Carefully dry with paper towels and dredge each piece in seasoned flour, shaking off the excess. Heat oil to 375 degrees F to 400 degrees F. At the same time heat up 1 inch of oil in a heavy-bottom frying pan to the same temperature.

While the fat is slowly getting up to temperature, drain the potatoes, getting as much moisture from them as possible with paper towels. Dip each piece of fish into the batter mixture. Allow excess batter to drip back into the bowl and gently immerse the fillet in the hot oil. Do not cook more than 2 or 3 pieces of fish at a time. The inside of the fish will be cooked when the outside batter is a mid to light brown. Turn the oven to low so that you can keep the cooked pieces of fish warm while the others are cooking.

Take 2 handsful of potatoes and carefully release them into the deep-fryer. When golden brown, remove with a slotted spoon so that you can shake off the excess oil, and turn onto paper towels.

24 dried pitted prunes
24 walnut halves
1/2 cup ruby port
1/4 cup water
12 slices bacon

Stuff each prune with walnut half. Mix port and water; pour over prunes in bowl. Let stand, stirring occasionally, until prunes are plump, about 2 hours.

Cut bacon slices into halves. Wrap bacon around prunes; secure with wooden picks. Arrange on rack in broiler pan. Set oven to broil or 550 degrees F. Broil with tops about 4 inches from heat, turning once, until bacon is crisp, 10 to 12 minutes.

Serves 6.

4 ripe tomatoes
1 cucumber
1 onion
1 green bell pepper
Olives
Capers
Oregano
Salt
1/3 pound feta cheese, crumbled
1/2 cup olive oil

Cut the vegetables into slices and mix in a salad bowl. Top with the olives, capers and oregano and cover with crumbled feta cheese. Pour the olive oil evenly over the top.

Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano

Combine flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.

Add remaining olive oil to skillet, and sauté onions until wilted and lightly browned. Add garlic and stir for 30 seconds. Place chicken back in the pan. Pour in the tomatoes and wine, and season with salt and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.

Ten minutes before removing from heat, add the crumbled feta and stir until melted. Five minutes before removing from heat, add olives and oregano.

Serve warm.

Yields 6 servings.

Phyllo dough
1/4 cup granulated sugar
1 to 2 teaspoons ground cinnamon
4 cups almonds, slivered and chopped
1 1/4 cups butter or margarine
Whole cloves

Mix sugar, cinnamon and almonds.

Melt the butter, then butter the pan. Lay one sheet of dough in pan. Butter phyllo sheet, then lay another on top of that. Continue until you have buttered 5 or 6 sheets. Lay another sheet, but do NOT butter it. Place an even thin layer of almond mix. Lay another sheet of dough, butter it, and then another, unbuttered. On that place some almond mix again. Repeat until all the mix is gone, or you have only 4 or 5 sheets of dough left. Fold in the dough that hangs from the side of the pan. Lay down more sheets of dough, buttering each one and cutting off edges that hang from the sides of the pan. Be sure you butter the top sheet very well. Sprinkle some water over the top before baking. Score with sharp knife. Stick cloves between scores, so that it keeps the sheets of dough together.

Bake at 350 degrees F for 15 to 20 minutes, until golden brown, and the edges no longer touch the wall of the pan. Start syrup only after baklava has come out of the oven.

Syrup
4 cups granulated sugar
3 cups water
1/2 cup honey
1 stick cinnamon
1 piece lemon peel
5 or 6 whole cloves

Heat sugar, water, honey, cinnamon, lemon peel and cloves in a pan over medium heat Until all is melted and combined well. Bring to a boil, then let simmer about 10 minutes.

Pour the hot syrup over the cool baklava.

Posted by FootsieBear at recipegoldmine.com 9/21/2001 2:31 pm

Source: Olga Yarlagadda

Marinade
1/2 cup finely chopped coconut
1 teaspoon salt
1 cup plain yogurt
6 garlic cloves, finely chopped
Juice from 1 lime
1 tablespoon plus 1 1/2 teaspoons ground red pepper
1 tablespoon plus 1 1/2 teaspoons ground coriander
1/4 teaspoon each ground cinnamon and cloves
2 tablespoons fresh ginger, peeled and grated
1/4 cup water
12 skinless chicken legs, scored to the bone
1/2 cup oil

Put marinade ingredients in blender and puree until smooth. Pour over chicken. Cover and refrigerate overnight.

Brown chicken in hot oil; cover and reduce heat. Simmer until tender, about 20 minutes. Remove heat and continue to simmer on low until liquid is gone. Season with salt and pepper.

Serve over rice.

6 cups water
1/2 cup dried red kidney beans
1/2 cup dried green split peas
1/3 cup uncooked regular rice
1 medium onion, chopped
2 tablespoons vegetable oil
1/2 pound beef boneless round steak, cut into 1/2-inch pieces
1 (16 ounce) can whole tomatoes (with liquid)
1 teaspoon salt
1/2 teaspoon ground red pepper
2 (8 ounce) containers plain yogurt
1 tablespoon minced dill weed

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Heat beans and water to boiling; reduce heat. Cover and simmer 1 hour, being careful not to boil so that beans will not burst. Add peas. Heat to boiling; reduce heat. Cover and simmer 30 minutes.

Stir in rice. Heat to boiling; reduce heat. Cover and simmer until beans and rice are tender, about 20 minutes.

Cook and stir onion in oil in 10-inch skillet over medium heat until tender; remove with slotted spoon. Add beef to skillet; cook and stir until brown on all sides, about 10 minutes. Stir in tomatoes, salt, red pepper and onions; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 45 minutes.

Stir beef mixture, yogurt and dill weed into bean mixture. Cook uncovered over low heat until hot, adding more water, if necessary, until of soup consistency. Garnish with dollops of yogurt topped with sprigs of dill weed.

Serve with Indian Flat Bread if desired.

3 tablespoons vegetable oil plus
    about 3 cups for frying
1/2 teaspoon cumin seeds
Pinch of asafoetida
1 finely chopped green chile
4 medium potatoes, boiled and mashed coarsely
1/2 cup peas, cooked
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon pepper
1/4 teaspoon red chili powder
1 teaspoon dry mango powder or amchur
1 teaspoon lemon juice
Pastry (recipe follows)

First make filling. In large skillet, heat 3 tablespoons oil and season it with cumin seeds, asafoetida and green chile. Add mashed potatoes and peas, ground cumin, garam masala, pepper, red chili powder and mango powder and mix well. Cook covered 5 to 6 minutes. Add lemon juice and mix well. Remove from heat and set aside to cool.

Prepare pastry dough.

Cut pastry dough into 4 equal parts. Take each part and roll it out into a circle about 6 to 8 inches in diameter.

Cut each circle into two parts, forming half circles. You will have 8 half circles. Moisten straight edges of each half circle with a finger dipped in water. Then take one semi circle and fold it into a cone shape.

Stuff about 1 tablespoon potato-peas mixture in each cone and seal top edge with a drop of water on your finger and press edges together. Repeat with remaining pieces of dough. While making samosas, keep both unused dough and filled samosas covered with towel.

Heat remaining oil (to a depth of 3 to 4 inches) in medium-sized skillet. Deep-fry samosas, 4 to 5 at a time, cooking them 2 to 3 minutes or until a rich golden brown, turning once about halfway through cooking process. When done, remove with slotted spoon and set on paper towels to drain.

Serve hot with mint or tamarind chutney.

Makes 8 samosas.

Pastry
1 1/2 cups flour
1/8 cup water
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon chili powder

Mix all ingredients to make a stiff dough.

1 cup butter, softened
1 cup granulated sugar
3 large eggs
2 cups all-purpose flour
1/4 cup Irish whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, chopped
1/4 cup almonds, blanched and chopped

Heat oven to 375 degrees F. Grease two cookie sheets. Set aside.

In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets.

Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool.

Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

1/2 cup crushed toasted almonds
1/2 cup crushed macaroons
2 cups heavy cream, divided
1 teaspoon vanilla extract
3 tablespoons dark rum
1/4 cup confectioners’ sugar
4 maraschino cherries, halved

Reserve 2 tablespoons crushed toasted almonds for the topping. Mix remaining crushed almonds, macaroons and 2/3 cup of the cream. Whip the remaining cream with the vanilla extract, rum and sugar. Fold into almond-macaroon mixture. Spoon into 8 foil baking cups which have been placed in muffin tins and freeze until hard.

Top each with a cherry half. Sprinkle toasted almonds over and return to freezer until ready to serve.

Source: Rosamaria Restiani - The Arizona Republic, February 12, 2003

Keep a bottle in the freezer for friends and dinner guests. Limoncello in small bottles or Mason jars also makes a good Easter or Passover gift.

15 fresh, thick-skinned lemons (large are preferred)
    plus a few lemon leaves
1 (4-quart) Mason jar or similar size jug
1/2 gallon 100-proof vodka
5 cups bottled spring water
3 to 5 cups granulated sugar

Scrub the lemons and leaves in warm, soapy water. Pat them dry and use a vegetable peeler or zesting tool to remove the yellow zest from each lemon, being careful to separate the white pith from the zest. (Pith will make the limoncello taste bitter.)

Place all the zest in the Mason jar, along with a few lemon leaves.

Add the vodka and seal the jar. Allow the jar to rest for 20 days in a cool, dark place, shaking it every 2 days to move the ingredients.

After 20 days, open the jar.

In a pan over medium heat, combine the spring water with 3 to 5 cups of sugar. The amount depends on your personal taste. If you like sweet liqueurs, use 5 cups. If you like them less sweet, 3 or 4 will be adequate. Stir until the sugar dissolves. Allow the mixture to cool, then pour it into the vodka jar. Allow the jar to rest for another 20 days in a cool, dark place, shaking it every 2 days to mix the ingredients. It is normal for the limoncello to take on a somewhat cloudy appearance.

After 20 days, slowly pour the mixture into a very large bowl, using a cheesecloth to strain the lemon zest and leaves. Discard the zest and leaves, and transfer the limoncello back into the jar or into several smaller bottles. Seal all the containers tightly.

While the limoncello does not need to be stored in the refrigerator, it is best to chill it before drinking. Since the mixture is about 50-proof, placing it in the freezer will not cause it to solidify.

Posted by artsycook at recipegoldmine.com

Pavia is a small but very old city to the south of Milan, and this soup is its specialty.

3 tablespoons butter
6 slices firm, coarse-textured bread (like
    Italian, shepherd or French- hard crust)
6 cups chicken broth
Salt
6 eggs
Freshly ground pepper
6 tablespoons freshly grated parmesan cheese

Preheat oven to 350 degrees F and turn off. Melt the butter in a saucepan and fry the bread slices on both sides until golden brown. Divide among 6 soup bowls. Place bowls in oven.

Meanwhile, bring broth to a boil, adding sale if necessary. Break an egg onto each slice of bread in the bowls and pour the boiling broth over it. Add pepper to taste. Sprinkle with parmesan and garnish with chopped parsley and a little grated nutmeg if desired and serve.

Posted by artsycook at recipegoldmine.com

4 cutlets of the meats above
1 large egg
1 tablespoon milk
2 cups breadcrumbs (regular or seasoned)
Margarine or butter
2 medium lemons
1 envelope chicken bouillon or
    1 tablespoon chicken stock mix.
1/2 teaspoon salt
Dash of pepper

Pound out meat between wax paper to 1/4-inch thickness. In a small bowl, combine egg and milk. Place bread crumbs in another small bowl. Dip meat in egg mixture and coat with breadcrumbs.

Melt 2 tablespoons margarine in a skillet, over medium/high heat. Lightly brown cutlets on both sides, adding more butter or margarine as you go, and remove to a plate.

Reduce heat to low and add juice of 1/2 lemon, 1/2 cup water, bouillon or stock mix, salt, and pepper to the drippings. Return cutlets and top with thinly sliced lemons. Cover and simmer for 10 to 15 minutes.

Serve with lemon slices, pouring any leftover liquid on top.

Posted by Shellbob65 at recipegoldmine.com 6/14/01 2:13:40 pm

This is a family hand-me-down, and quite T&T. It has quite a bit of coconut in it, and many people who don't otherwise like coconut (myself included) love this cake.

2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
5 egg yolks
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups flour
1 cup buttermilk
1 cup coconut
1 cup pecans
5 egg whites

Cream sugar and butter well. Add egg yolks, one at a time. Mix vanilla extract and baking soda in small bowl, and mix flour and buttermilk in separate small bowl. Begin with vanilla mixture and add flour mixture alternately with vanilla mixture until all blended. Add coconut and pecans. Beat egg whites and fold into batter. Pour into 3 (9-inch) rounds or one sheet cake pan and bake at 350 degrees F for 20 minutes.

Icing
8 ounces cream cheese, softened
1/2 cup (1 stick) butter or margarine
1 cup chopped pecans
1 cup coconut
1 box (4 cups) powdered sugar

Mix together ingredients in the order listed.

You can use Fontina cheese for a more pronounced flavor.

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded Fontina or mozzarella cheese (4 ounce)
1 cup shredded Gruyère or Swiss cheese (4 ounce)
1/2 cup grated Parmesan cheese
6 cups uncooked egg noodles (10 ounce)
3 tablespoons dry bread crumbs
1 tablespoon butter or margarine
1 cup shredded Gruyère or Swiss cheese (4 ounce)
1/2 cup grated Parmesan cheese
6 cups uncooked egg noodles (10 ounce)
3 tablespoons dry bread crumbs
1 tablespoon butter or margarine

Heat 2 tablespoons butter in 2-quart saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses; keep warm over low heat.

Cook noodles as directed; drain. Alternate layers of noodles and cheese mixture in ungreased 2-quart casserole. Stir bread crumbs and 1 tablespoon butter over medium heat until crumbs are toasted; sprinkle over noodles; Bake uncovered at 350 degrees F until bubbly, about 20 minutes.

Yields 8 servings.

Sponge Cake
1 (16 ounce) container dry ricotta cheese
1/4 cup granulated sugar
2 tablespoons milk
2 tablespoons orange-flavored liqueur
1/4 teaspoon salt
1/3 cup semisweet chocolate chips, chopped
1/3 cup finely chopped mixed candied fruit
Chocolate Mocha Frosting

Prepare Sponge Cake. Beat ricotta cheese, sugar, milk, liqueur and salt in small mixer bowl until smooth, 2 to 3 minutes. Stir in chocolate chips and candied fruit. Cut cake into 4 (10 1/2 x 3 3/4 inch) rectangles. Alternate layers of cake and ricotta filling, beginning and ending with cake. Frost with Chocolate Mocha Frosting. Yields 12 to 14 servings.

Sponge Cake
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Preheat oven to 375 degrees F. Line 15 1/2 x 10 1/2 jellyroll pan with aluminum foil or wax paper; grease generously. Beat eggs in small mixer bowl on high speed until thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl. Beat in granulated sugar gradually. Beat in water and vanilla extract on low speed. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with confectioners' sugar. Carefully remove foil or wax paper. Trim off stiff edges if necessary. Cool on wire rack at least 30 minutes.

Chocolate Mocha Frosting
2 1/2 cups confectioners' sugar
1/3 cup butter or margarine, softened
2 (1 ounce) squares unsweetened
    chocolate, melted and cooled
2 teaspoons instant coffee
3 tablespoons hot water

Beat confectioners' sugar, butter and chocolate in small mixer bowl on low speed. Dissolve instant coffee in water. Add coffee gradually; beat until smooth and creamy. If necessary, stir in additional water, a few drops at a time.

Sauce
2 medium-size onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 1/2 pounds ground beef chuck
1 pound ground pork or spiced turkey sausage
1 (2 1/2 pound) can Italian plum tomatoes, crushed
12 ounces tomato paste
1 tablespoon finely-grated orange zest
2 teaspoons granulated sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon red pepper flakes

Cook onions, peppers and garlic in olive oil in a large pot over medium-low heat for about 10 to 15 minutes or until wilted and golden, stirring. Add meat in small clumps and brown well over medium heat, breaking it up with a fork. Stir in remaining sauce ingredients; bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 3 hours.

Béchamel Sauce
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk, scalded
1/8 teaspoon nutmeg
Salt and pepper, to taste

Melt butter in a heavy saucepan; whisk in flour. Cook over low heat, whisking, until fully blended, about 2 to 3 minutes. Add milk in a slow stream, whisking constantly until smooth. Cook, whisking constantly until thickened, 4 to 5 minutes. Add nutmeg, salt and pepper.

3 1/2 cup ricotta cheese
2 tablespoons chopped parsley
1 tablespoon dried oregano
3/4 teaspoon ground nutmeg
Salt and pepper, to taste
8 lasagna noodles, cooked
2 cups (1/2 pound) grated mozzarella cheese

Preheat oven to 350 degrees F.

In mixing bowl, combine ricotta, parsley, oregano, nutmeg, salt and pepper; stir well. Place 2 cups of the Sauce in a 13 x 9-inch baking dish. Arrange 4 lasagna noodles on top of sauce. Over the noodles, spread half of the ricotta mixture, 2 cups Sauce and 1 cup Béchamel Sauce, then sprinkle with 1 cup mozzarella. Repeat with remaining noodles and ricotta, 2 cups Sauce, remaining Béchamel sauce and mozzarella. There will be some Sauce left over.

Cover dish loosely with aluminum foil, place on a baking sheet and bake for 30 minutes.

Remove foil and bake 15 minutes more or until cheese is melted and bubbly. Remove dish from oven and allow to rest 10 to 15 minutes before serving.

This is best if you use very ripe tomatoes.

4 cups 1-inch pieces stale Italian or French bread
2 medium tomatoes, cut into bite-size pieces
2 cloves garlic, finely chopped
1 medium green bell pepper, cut into bite-size pieces
1/3 cup snipped fresh basil leaves
2 tablespoons snipped parsley
1/3 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

Mix bread, tomatoes, garlic, green pepper, basil and parsley.

Shake remaining ingredients in tightly covered container. Pour over bread mixture; toss. Cover and refrigerate at least 1 hour.

Garnish with Kalamata or Greek olives if desired.

1 (8 1/2 ounce) package soba granules (buckwheat noodles)
1 cup water
1/4 cup soy sauce
3 tablespoons granulated sugar
1/4 teaspoon hon-dashi (dashi granules)
1 scallion (with top), thinly sliced
1 teaspoon grated ginger root
1 tablespoon wasabi powder
1 tablespoon water

Cook noodles as directed on package; drain. Cover and refrigerate until chilled. Heat water, soy sauce, sugar and hon-dashi to boiling; remove from heat. Cool; stir in onion and gingerroot. Mix wasabi powder and water to a paste. Divide noodles among 8 small bowls. Pour soy mixture into 8 small dipping bowls.

Serve with wasabi paste. Stir small amounts of wasabi paste into soy mixture to taste.

Source: The World of Jewish Desserts

Sfratti means "sticks" in Italian, as well as "evicted," for at one time landlords were allowed to persuade unwanted and delinquent tenants to leave by force of a rod. A similar practice was employed to chase away Jews during all-too-frequent periods of expulsion. This nut-filled cookie, a popular Italian Rosh Hashanah treat, got its name from its resemblance to a stick, the Jewish sense of humor transforming an object of persecution into a sweet symbol.

Serving size: 42

Pastry
3 cups pastry or bleached all-purpose flour, sifted
1 cup granulated sugar
1/4 teaspoon salt
1/3 cup unsalted butter or margarine, chilled
2/3 cup sweet or dry white wine

Filling
1 cup honey (12 ounce)
2 1/2 cup walnuts (about 12 1/2 ounces), chopped
2 teaspoons orange zest
2 teaspoons lemon zest (optional)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon freshly grated black pepper

Egg Wash
1 large egg, beaten
1 tablespoon water

Egg wash: Mix egg and water together.

Pastry: Combine the flour, sugar and salt. Cut in the butter to resemble coarse crumbs. Sprinkle a little wine over a section of the flour, then mix with a fork to moisten. Push the moistened dough aside and continue adding enough wine until the dough just holds together. Divide in half. Using your fingertips, lightly press and knead into balls. Flatten into discs, wrap, and refrigerate for at least 1 hour or up to 3 days.

Let stand at room temperature until malleable but not soft.

Filling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. Be careful as it may foam up. Add the remaining filling ingredients and cook, stirring constantly, for another 5 minutes.

Remove from the heat and let stand, stirring occasionally, until the mixture is cool enough to handle but not set. Pour onto a floured surface, divide into 6 equal portions, and shape the portions into 14-inch long sticks.

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or grease.

On a piece of wax paper or plastic wrap or on a lightly floured surface, roll each piece of dough into a 14 x 12-inch rectangle, then cut each rectangle lengthwise into three 14 x 4-inch rectangles. Place a nut strip near a long side of each rectangle and roll up from the filling side. Cut into 2-inch sticks. Place seam side down on the prepared baking sheet, leaving 1 inch between the cookies, and brush with the egg wash. Bake until golden, about 20 minutes. Transfer to a rack and let cool. Wrap in aluminum foil until ready to serve. Store in an airtight container at room temperature for up to 2 weeks.

VARIATION

Oil Pastry: Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.

1/4 cup butter, melted
1/2 cup whole wheat pastry flour
3 ounces cream cheese
1/2 teaspoon baking powder
1 pound cottage cheese
4 tablespoons honey
3 eggs, lightly beaten
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
Butter (for the pan)
Cinnamon

Combine the butter, cheeses, and eggs in a blender or with an electric mixer. Add the lemon juice, vanilla extract, flour, baking powder and honey. Pour into a buttered 8-inch square baking pan. Dust with cinnamon. Bake in a preheated 325 degree F oven for 40 to 50 minutes or until nicely browned.

Serve with sour cream or yogurt or a combination of both.

Serves 6 to 8.

Nut Cake
3 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 cups finely chopped walnuts
1 cup dried dates, minced
1 cup vegetable oil
1 cup water

Preheat oven to 350 degrees F. Oil a 9-inch pan.

The traditional way is to mix all dry ingredients on a board using your hands, rubbing and sifting them until well mixed. Make a mound and put a hole in the center. Pour oil and water in center and make into a dough. Kneed the dough for about 1 minute.

Alternatively, put all the dry ingredients in a bowl, and mix well. Add the oil and water and make a dough, kneed for 1 minute or so.

Place dough in prepared pan. Bake for 1 hour. Remove from oven and allow to cool. After cake has cooked, make Honey Syrup.

Honey Syrup
1 1/2 cups honey
1/2 cup water
Juice of 1 small lemon
1/2 teaspoon lemon zest, finely grated

In a pot over medium high heat cook honey, water, lemon juice and zest. Allow to reduce by 1/4 .

Place cake in a shallow plate and with a fork, make holes all over the top of the cake. Pour the warm syrup over the cake and allow to sit 1 hour before serving.

3 1/2 cups unsweetened shredded coconut
1/4 cup matzo cake meal
1 1/4 cups granulated sugar, divided
2 large eggs, plus 1 egg white
1/2 cup (4 ounces) imported bittersweet chocolate
1/4 cup water

Cover 2 baking sheets with parchment paper.

In bowl, mix together coconut, matzo cake meal and 1 cup of the sugar. Add eggs and extra egg white and mix with fingers until well blended. Gently shape about 2 tablespoons dough into a pyramid and set on prepared baking sheet. Repeat with remaining dough, leaving about 2 inches in between cookies. Bake at 325 degrees F for about 25 minutes or until golden on top. Cool completely.

In saucepan, melt chocolate with the water and remaining 1/4 cup sugar. Bring to boil, then simmer slowly for a few minutes until mixture starts to thicken. Cool slightly. Holding each macaroon with 2 fingers, dip half the cookie into the chocolate so that it is half black and half white. Allow to dry few seconds tilted over a dish, then place on wax paper. Repeat with remaining cookies. Cool completely.

Makes 16 macaroons.

Per serving: 186 calories; 8 g fat (4.9 g saturated fat; 39 percent calories from fat); 29 g carbohydrates; 27 mg cholesterol; 15 mg sodium; 2.1 g protein; 1 g fiber

Beef is not eaten, so kofta are prepared with minced lamb in traditional Kashmiri cooking.

2 pounds ground lamb
1 tablespoon plain yogurt
2 teaspoons finely chopped gingerroot
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon garam masala
1 teaspoon chili powder
1/2 cup vegetable oil
2 cardamom pods
1 stick cinnamon
1 cup water
1/4 cup plain yogurt

Mix lamb, 1 tablespoon yogurt, the gingerroot, cumin, coriander, salt, garam masala and chili powder. Shape into ovals, about 2 inches long and 1 inch thick.

Heat oil in 12-inch skillet until hot. Cook and stir cardamom and cinnamon 10 seconds; reduce heat to medium. Add meatballs. Cook uncovered, turning occasionally, until meatballs are brown, about 15 minutes; drain.

Mix water and 1/4 cup yogurt; pour over meatballs in skillet. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and cook over medium heat until most of the liquid is evaporated, about 10 minutes.

Remove cardamom and cinnamon. Remove meatballs with slotted spoon. Serve with Basmati rice if desired.

Yields 48 meatballs.

1 cup cream of rice
7 cup skim milk
1 1/4 cups granulated sugar
1 tablespoon rose water

Combine cream of rice, milk and sugar in a medium saucepan. Cook over medium heat, stirring constantly until mixture starts to thicken. Lower heat, and allow mixture to simmer until it attains the consistency of a cream filling.

Add rose water, turn heat up. Bring to a fast boil, and remove from heat immediately. Pour into bowl or individual serving bowls. Serve warm or cold. If desired, drizzle with honey and garnish with pistachios.

Source: Saudi Arabia Magazine (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Spring 1997

1 chicken, cut at joints into pieces
1/4 cup water
1/2 tablespoon ground coriander
2 onions, finely chopped
1/2 tablespoon ground black pepper
2 chile peppers, split
1/2 tablespoon salt
12 tablespoons corn oil
1 cup yogurt

Fry the onions in the oil, add the chicken, and stir. Add spices, salt and the split chili peppers. Cook over low heat, stirring occasionally, adding water as required.

In a separate pan, beat the yogurt and a little water with a whisk. Bring to a boil, stirring constantly. Remove the yogurt from the heat and set aside.

When the chicken is cooked, add the yogurt and continue to simmer on low heat. Serve in a deep dish along with white rice.

Serves 4 to 6.

2/3 cup packed brown sugar
2 tablespoons whipping cream
1 tablespoon butter or margarine
3 tablespoons rum
4 medium bananas
1/2 cup chilled whipping cream
1 tablespoon packed brown sugar
1/4 cup sliced almonds

Cook and stir 2/3 cup brown sugar, 2 tablespoons whipping cream and the butter over low heat until sugar is dissolved and mixture is smooth. Remove from heat; stir in rum. Cover and refrigerate at least 1 hour.

Cut bananas crosswise into halves; cut each half lengthwise into halves. Arrange in serving dishes; top with refrigerated caramel sauce.

Beat 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until stiff. Spoon over bananas and sauce; garnish with almonds.

Yields 4 to 6 servings.

Serves 10 to 12

2 packages active dry yeast
1/3 cup granulated sugar
1 cup lukewarm milk (110 to 115 degrees F)
1 teaspoon salt
4 cups sifted all-purpose flour
8 eggs, lightly beaten
3/4 pound plus 2 tablespoons unsalted butter, softened
1/2 cup dried currants (2 ounces)
1/4 cup sultana raisins (1 ounce)

In a small, shallow bowl, sprinkle the yeast and 1/2 teaspoon of sugar over 1/2 cup of lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free place, such as an unlighted oven, for 5 to 8 minutes, or until the mixture doubled in volume.

In a deep mixing bowl, combine the remaining sugar with salt and flour. Make a well in the center and pour in the yeast mixture. Add the remaining milk, drop in the eggs and, with a large spoon stir the flour into the liquid ingredients. Continue to stir until fairly stiff dough is formed. Knead the dough by pulling it with your hands - as though are pulling taffy - for about 10 minutes, or until it is smooth and elastic.

Drape the bowl loosely with a kitchen towel and set it aside in the warm, draft-free place for 1 hour, or until the dough doubles in bulk. Then punch it down and knead in 3/4 pound of the softened butter, a tablespoon or so at a time. Knead in the currants and sultana raisins.

With a pastry brush, coat the inside of a 12-cup mold with the remaining 2 tablespoons of softened butter. Pat the dough into the mold; it should come about halfway up the sides. Cover the mold loosely with a kitchen towel and set aside in a warm, draft-free place for about 1 hour, or until the dough has doubled in volume and has risen almost to the top of the pan. Preheat the oven to 400 degrees F.

Bake the cake in the center of the oven for 10 minutes, then lower the heat to 350 degrees F and bake another 35 minutes. Remove from the oven, drape a kitchen towel loosely over the top of the mold and let it rest for 5 minutes. Run a knife around the inside of the mold and turn the cake out into a serving dish. Then carefully turn the cake over on the plate.

Syrup
2 cups granulated sugar
1 1/2 cups water
1 cup dark rum

Combine the sugar and water in a small saucepan and, stirring constantly, bring to a boil over high heat. Cook briskly for 5 minutes, undisturbed, until the mixture forms a syrup thick enough to coat a spoon lightly. Pour the syrup into a bowl, then stir in the rum.

Icing (optional)
2 cups confectioners’ sugar
1/4 cup cold water
3 teaspoons fresh, strained lemon juice

With a wooden spoon, mix together the sugar, water and lemon juice. Slowly spoon the warm syrup over the warm cake. With a large spoon, baste the cake every 10 minutes or so with the syrup collecting around the cake. When all the syrup has been absorbed, you may ice the top of the cake with the white icing just before serving, if desired.

Russian Orthodox Christians created this dessert in celebration of Easter.

3 egg yolks, slightly beaten
1 cup whipping cream
3/4 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
6 cups small-curd creamed cottage cheese
1/4 cup butter or margarine, softened
1/2 cup chopped mixed candied fruit
1/4 cup finely chopped blanched almonds

Mix egg yolks and whipping cream in heavy saucepan. Stir in sugar and salt. Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes. Remove from heat; stir in vanilla extract. Place saucepan in cold water until custard is cool. If custard curdles, beat with hand beater until smooth.

Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth. Repeat with remaining cottage cheese and butter. Stir custard into cheese mixture until smooth. Stir in candied fruit and almonds.

Line a 2-quart non-clay flower pot (with opening in bottom) with double layer dampened cheesecloth. Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot in shallow pan; place weights on top. Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.

To serve, unmold onto serving plate; remove cheesecloth. Garnish as desired ith additional candied fruit and blanched almonds.

Refrigerate any remaining dessert.

Yields 12 to 14 servings.

2 oranges, pared and sectioned
2 apples, chopped
2 cups shredded green cabbage
1 cup seedless green grapes
1/2 cup whipping cream
1 tablespoon granulated sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup mayonnaise or salad dressing

Place oranges, apples, cabbage and grapes in bowl. Beat whipping cream in chilled bowl until stiff. Fold whipped cream, sugar, lemon juice and salt into mayonnaise. Stir into fruit mixture.

Yields 6 servings.

36 ounces (or more) seedless raisins
5 cups warm water (105 degrees F)
6 tablespoons yeast
1 cup brown sugar
1 cup dark molasses
9 tablespoons shortening
2 tablespoons salt
4 to 5 cups medium rye flour
10 cups white flour

Soak raisins in cool water overnight. Dissolve yeast in water. Beat brown sugar, molasses, salt and shortening. Add yeast mixture. Add the rye flour and beat until smooth. Add enough white flour to make a soft dough. Add drained raisins.

Let rise, punch down, and let rise again. Put into loaf pans. Bake at 350 degrees F for 35 to 40 minutes. Makes 7 to 8 loaves.

This is excellent for making French Toast.

This is wonderful served with mashed potatoes and the wonderful gravy the roast makes while cooking.

10 to 12 cloves fresh garlic
1 teaspoon cumin seed
2 teaspoons salt, divided
2 teaspoons black pepper, divided
1 (4 to 4 1/2 pound) boneless round tip roast
1/4 cup vegetable oil (for browning roast)
1 (15 ounce) can tomato sauce
1 to 1 1/2 cups red wine
Water
1 medium onion, chopped into 1 1/2-inch slices
Cornstarch mixed with water, as needed

Mash fresh garlic. Mix garlic well with cumin seed and 1 teaspoon each of salt and pepper to make a paste.

With a knife, cut 1-inch deep slices around roast (slices should be 1 1/2 inches apart. Stuff the slices with the garlic mixture.

In a large pot with a tight-fitting lid, heat the oil. Add the roast and brown it well on all sides. When the roast is browned, pour in the tomato sauce and wine and enough water to bring the liquid level to the middle of the roast. Add onion with 1 teaspoon each salt and pepper. Stir well, without removing the roast from the pan. Cover pan and bring to a boil. Lower heat and simmer over low heat, turning the roast every 15 to 20 minutes. When the meat is done, about 2 hours, remove it from the pot.

Add cornstarch mixed with water to gravy, as needed, to thicken. Serve sliced roast with gravy and mashed potatoes.

Makes 6 servings.

This candy is from Brazil.

This is a recipe for white coconut candy. It is called "white" because there is also black cocada (cocada preta). The black cocada is made with brown sugar and has a dark brown color.

4 cups granulated sugar
1 cup water
2 coconuts
4 cloves (optional)
1 cinnamon stick (optional)

Grate the coconuts with a hand grater (Do not use blender, food processor. Coconut flakes already grated will not taste the same as freshly grated coconuts).

In a large saucepan, combine the water, sugar, cloves and cinnamon. Boil for about 20 minutes or until you get a thick syrup. Test by dropping a full teaspoon of syrup in a glass with water. The syrup should become a soft candy. (You can remove the clove and cinnamon from the syrup at this point).

Remove the saucepan from the heat and mix in the grated coconut with a wooden spoon. Return the saucepan to heat and cook additional 5 minutes. Perform the water glass test again to make sure it has boiled long enough.

Use a large spoon to drop amounts of melted cocada onto a buttered baking sheet.

Let cocadas cool, then serve.

Yield: 4 servings

1 (14 ounce) can coconut milk
3 large bananas, sliced
3 tablespoons brown sugar
1 teaspoon vanilla extract
Pinch of salt

Over medium heat, simmer coconut milk, bananas, brown sugar, vanilla extract and salt for 10 minutes. Serve immediately.

Posted by WingsFan91 at recipegoldmine.com 11/16/2001 4:23 pm

This recipe was a popular one at the restaurant that my wife was working in, located in Merrimack New Hampshire (now I believe no longer in business - at least not under the same management). The original was available in two strengths "normal" and "five flames" - so you can suit yourself as the heat by simply increasing and decreasing the amount of chiles and curry paste that is added to the stuffing mixture.

As for the question "how many does it make" the answer is that it depends on how well you stuff the wings.

The original was known as "mini drum sticks" incidentally, and the ingredients added to the stuffing were the plain chiles, ginger and garlic, not the marinated variants that my wife includes in this version.

These little morsels can be eaten as a starter, or as a snack on their own. They are also served as a side dish with a larger Thai dinner.

Marinade
1 teaspoon fish sauce
1/4 cup takhrai (lemon grass), very finely sliced
2 tablespoons minced garlic
1 teaspoon freshly ground prikthai (black pepper)
1/4 cup chopped pak chi (coriander/cilantro plant)

Stuffing
Drained nam jim wan (see method)
Drained khing dong (see method)
1 cup shrimp, pureed or finely chopped
1 tablespoon prik ki nu daeng (red birdseye chiles), finely chopped
1 tablespoon prik nam pao (chili paste in oil)
1 tablespoon red curry paste

12 chicken wings

Chop the chicken wings in half.

Combine the marinade ingredients and marinade the wings overnight.

Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag).

Drain about 1 tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan (see recipes also posted today)

Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. and then stuff the wing portions with it.

The mini drumsticks can now be barbecued or deep fried until golden brown.

Serve with khing dong and nam jim wan

NOTE: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!

Special thanks to - Muoi Khuntilanont.

From the kitchen of Kevin Taylor

2 pounds pork tenderloin
2 lemongrass stalks
2 tablespoons dark brown sugar
1 tablespoon peppercorns
2 tablespoons fish sauce
2 tablespoons sesame oil
6 garlic cloves
2 tablespoons vegetable oil, divided
6 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon dark soy sauce
2 tablespoons sake

Cut pork into 2-inch slices.

Chop lemongrass into 2-inch pieces and crush with mallet. Be sure they stay intact. After marinating you will remove these.

Combine garlic, brown sugar and peppercorns and crush to make a paste.

Add  veggie oil, sake, fish sauce and 1 tablespoon sesame oil. Add the lemongrass.

Pour this marinade over the pork and marinate overnight.

Heat 1 tablespoon oil in wok.

Stir fry pork until done.

Prepare the finishing sauce by combining the oyster sauce, 1 tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy sauce.

Add to wok and heat through. Serve over rice.

2 pounds ground pork
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 beaten eggs
1 pound carrots, shredded or chopped
2 medium onions, finely chopped
1 package lumpia wrappers
4 cups oil for deep frying

Let the frozen wrappers thaw at room temperature for 3 hours.

Using a fork, mix well pork, salt, pepper, onion powder and garlic powder. Add eggs and mix well. Add chopped onion and carrot; mix well. Spread one wrapper on a large plate. Place a large spoonful of meat-vegetable mixture along the center of each wrapper. Make rolls 4 inches long by 1 inch diameter. Deep fry until golden brown, using medium heat so the meat is fully cooked.

Makes 30 spring rolls.