Hot Food & Recipes

Servings: 1 Servings
Category: Holiday coo | Rolled cook
Ingredients

• 1/2 c Butter, at room temperature
• 1/2 c Dark brown sugar
• 1/4 c Light molasses or dark corn
• -syrup
• 1 tb Cinnamon
• 1 tb Ground ginger
• 1 1/2 ts Ground cloves
• 1 ts Baking soda
• 2 c All-purpose flour
• 2 tb Cream milk or water

Directions
Melted white chocolate or Royal Icing, for decoration In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and cream to make a stiff dough. Chill at least 30 minutes or until firm. Preheat oven to 375 degrees F. On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thickness and cut into desired shapes using cookie cutters. (The thinner you roll the dough, the crispier the cookies will be). Place about 2 inches apart on the baking sheet. Bake cookies for 8 to 10 minutes until lightly browned. Slide cookies and parchment off the baking sheet onto the countertop to cool. Dip cooled cookies into melted white chocolate to decorate, or decorate with Royal Icing. Yield: about 4 dozen Royal Icing: 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy 1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water 1 teaspoon almond extract, vanilla or lemon juice Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary. Gingerbread House/Box: Cut paper patterns for the gingerbread house: Five rectangles, 3 by 5 inches, to make the floor, walls and roof of the house, and two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 6 1/2 inches from the bottom. Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. Bake at 375 degrees F for about 15 minutes until dough feels firm. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet. Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened. Glue sides of house to base and at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue two pieces together to make the roof of the house, but do not attach roof to the house. (Fill house with cookies, then place roof on top). Yield: One recipe of dough makes one house BAKERS’ DOZEN BEATRICE OJAKANGAS SHOW #BD1A58 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: BAKERS’ DOZEN BEATRICE OJAKANGAS SHOW #BD1A58 Posted to MC-Recipe Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

Servings: 1 (1-1/2 c)
Category: Holidays | Chocolate | Beverages
Ingredients

• 1 Egg;
• 3/4 c Milk;
• 1/2 c Water;
• 3 tb Unsweetened cocoa powder;
• 1/2 ts Ground nutmeg;

Directions
In container of electric blender of food processor, combine egg, milk, water, cocoa and nutmeg, blend until well mixed. Transfer mixture to top of a double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil. Serve immediately. Source: Beverages, Food Writers’ Favorites. Brought to you and yours via Nancy O’Brion and her Meal-Master. Submitted By NANCY O’BRION MSG# 14124

Servings: 6 Servings
Category: Holiday | Texas
Ingredients

• 1 c Dried black-eyed peas
• 1/4 lb Salt pork, diced
• 1 md Green bell pepper, chopped
• 1 md Onion, chopped
• 1 c Uncooked rice
• 1 tb Butter or margarine
• 1 pn Cayenne pepper
• Salt and pepper, to taste

Directions
Soak peas overnight, drain. Add salt pork, green pepper and onion. Cover with water and simmer 2 hours or until peas are tender. Cook rice according to package directions. When peas are done and water has cooked very low, add rice and remaining ingredients. Cover and cook over low heat until all liquid is abosrbed. Serve hot. Posted to EAT-L Digest 26 Dec 96 Recipe by: A Texas Hill Country Cookbook, 1976, p. 338 From: Lou Parris Date: Fri, 27 Dec 1996 14:00:17 -0600

Servings: 8 Servings
Category: Holiday | Southern
Ingredients

• 1/4 lb Bacon or salt pork
• 6 c Cold water
• 1 c Dried black-eyed peas
• 1 c Uncooked rice
• 1/2 ts Salt, optional
• 1/4 ts Pepp

Directions
Put the bacon or salt pork into a large saucepan. Add the water and bring to boiling. Reduce heat, cover, and simmer 45 minutes. Meanwhile, sort and thoroughly wash the peas. Add gradually to bacon and water so boiling will not stop. Cover pan and simmer about 1-1/2 hours, or until peas are almost tender, stirring occasionally. Gradually add the remaining ingredients so boiling will not stop. Cover and simmer about 30 minutes, stirring occasionally, or until a kernel of rice is soft when pressed between fingers. If necessary, ad more boiling water during cooking. Remove bacon and drain pea-rice mixture thoroughly in a colander or sieve. Cover colander with a clean cloth; set over hot water until ready to serve. Slice the bacon and keep warm. To serve, turn the pea-rice mixture into a warm serving bowl and garnish with parsley. Accompany with the sliced bacon. NOTES : From the cookbook: “Originally a native of South Carolina and now relished throughout the South, this blackeyed pea and rice mixture is a traditional Carolina New Year’s Day good luck dish. “Eat peas on New Year’s Day to have plenty of everything the rest of the year.” There are those who think it was named for a Charleston hotel waiter who served it to his fashionable customers.” Lou Parris, 12/96 Posted to EAT-L Digest 26 Dec 96 Recipe by: Finest Old Southern Recipes, 1972, p. 31 From: Lou Parris Date: Fri, 27 Dec 1996 14:00:17 -0600

Servings: 6 Servings
Category: Holiday | Southern
Ingredients

• 1/8 lb Streaky bacon or salt pork*;
• -cut into small cubes
• 1/3 c Diced carrot
• 1/2 c Celery; finely chopped
• 2/3 c Onion; finely chopped
• 10 oz Fresh or frozen black-eyed
• -peas
• 1 Clove garlic; whole
• 2 3/4 c Water; (approximately)
• 6 Sprigs fresh thyme
• 1 Bay leaf
• Salt to taste; optional
• 1/4 ts Dried hot red pepper flakes
• 1 c Rice
• 2 tb Butter

Directions
———————————GARNISHES——————————— 1 Ripe tomato; cored 1/4 lb Sharp cheddar cheese; finely -grated c Scallion (including green -part); finely chopped * (about 1/2 cup) Put the bacon or salt pork in a saucepan and cook, stirring often, until all the cubes are crisp. Add the carrots, celery, and onion and cook, stirring, about 1 minute. Add the peas, garlic, about 1-1/4 cup water, or to barely cover, thyme, bay leaf, salt and red pepper flakes. Bring to the boil and let simmer, uncovered, 30 to 40 minutes, until tender but not mushy. Remove from heat. Put the rice in a saucepan and add 1-1/2 cups water and salt to taste. Bring to the boil and let simmer, covered 17 minutes. Stir in the butter. (Or, cook the rice as you normally would). Cut the unpeeled tomato into 1/4-inch cubes; there should be about 1 cup. Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately. NOTES : From the book: Black-eye or black-eyed peas seem to figure ubiquitously on Southern tables, and Yankee visitors seem to look at them askance. They are not necessarily country fare, as many people claim them to be. They appear on the table of rich and poor, the educated and the uneducated alike, and are eaten with equal enthusiasm. They are the basis of a dish known as Hoppin’ John, the origin of which name no one seems to be able to explain. The dish is….one of the most traditional of Southern dishes. It is served in many Southern homes on New Year’s Day to bring all those assembled good luck throughout the year. This is a modernized version demonstrated for me by Bill Neal, a fine young North Carolina chef. Recipe by: Craig Claiborne’s Southern Cooking, 1987, p. 187 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris on Dec 30, 1997

Servings: 30 Servings
Category: Holiday | Poultry
Ingredients

• 1 lb Ground turkey
• 1 Egg — lightly beaten
• 3/4 c Crushed butter-flavor
• Crackers
• 1/2 c Mozzarella cheese –
• Shredded
• 1/4 c Onion — chopped
• 1/2 ts Ground ginger
• 6 tb Dijon mustard — divided
• 1 1/4 c Unsweetened pineapple juice
• 1/4 c Green pepper — chopped
• 2 tb Honey
• 1 tb Cornstarch
• 1/4 ts Onion powder

Directions
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 Tablespoon mustard. Form into 30 balls, 1″ each. Place in a grease 13x9x2″ baking dish. Bake, uncovered, at 350 degrees for 20-25 minutes or until juice run clear. In a saucepan, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve with remaining sauce. Recipe By : TASTE OF HOME DEC/JAN 1996 Posted to EAT-L Digest 18 Sep 96 Date: Thu, 19 Sep 1996 13:43:09 -0700 From: Sheila Bluett

Servings: 1 Servings
Category: Holidays
Ingredients

• 3 Squares; (1 ounce each)
• -unsweetened chocolate
• 1/2 c Water
• 1/2 Stick; (1/4 cup) butter or
• -margarine
• 1/2 c Sugar
• 2 lg Eggs
• 1 c All-purpose flour
• 3/4 ts Baking soda
• 1/2 c Each buttermilk and honey
• 1/2 ts Vanilla extract

Directions
——————————CHOCOLATE GLAZE—————————— 1 1/4 c Semisweet chocolate chips 3 tb Solid vegetable shortening———————————DECORATION——————————— 1/4 c Semisweet chocolate chips Garnish: Sweetheart-rose -petals A moist, single-layer chocolate cake coated with a satiny chocolate glaze. Any pretty, pesticide-free edible flower can be used as a garnish. 1. Heat oven to 350 F. Grease a 9-inch heart-shaped cake pan (see Note). Line bottom with waxed paper. Grease paper and lightly dust pan and paper with flour. 2. Heat chocolate and water in a small saucepan over low heat, stirring often, until chocolate melts and mixture is smooth. (Or put chocolate and water in a medium bowl. Microwave on high, checking every 30 seconds, until chocolate is melted. Stir until smooth.) 3. Mix flour and baking soda on a sheet of waxed paper. Mix buttermilk, honey and vanilla in a small bowl until blended. 4. Beat butter and sugar in a large bowl with electric mixer until creamy. Beat in eggs one at a time. With mixer on low speed, add flour mixture in 3 additions alternately with buttermilk mixture until well blended. Beat in chocolate mixture. (Batter may look speckled, but chocolate will blend in when baked). Pour into prepared pan. 5. Bake 35 to 40 minutes or until cake comes away slightly from sides of pan and a pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Invert on rack and let cool completely. 6. Glaze: Heat chocolate and shortening in a saucepan over low heat, stirring often, until melted and smooth. (Or heat chocolate and shortening in microwave as directed in Step 2.) Let cool 10 to 15 minutes. Pour over top and sides of cake and, working quickly with a large spatula, spread until cake is coated. 7. Decoration: Put chocolate chips in a bottom corner of a gallon-size ziptop food-storage bag. Put filled corner of bag in a small bowl and add boiling water to cover. Let stand about 2 minutes until chocolate softens. Dry outside of bag. Knead chocolate through bag until completely melted and smooth. Snip off the tip of a corner. Pipe parallel lines about 3/4 inch apart on top of cake. Quickly draw a toothpick across the lines, alternating direction and wiping toothpick between each stroke. 8. To serve, scatter rose petals on cake. If petals are from pesticide-free homegrown roses, munch away. If from a florist, remove petals before eating cake. * Serves 10. NOTE Heart-shaped cake pans are available in party-supply shops, large variety stores and cookware stores, or they can be ordered by writing to Wilton Enterprises, 2240 West 75th St., Woodridge, IL 60517. To save time, call 708-963-7100 and ask for mail order. Only credit card orders will be accepted by phone. Recipe by: ctlinda 1997 Posted to recipelu-digest Volume 01 Number 586 by ctlindab@mail1.nai.net on Jan 23, 1998

Servings: 36 Servings
Category: Holiday/ | Christmas
Ingredients

• 1 1/2 c Rolled oats; uncooked
• 1/2 c Coconut; flaked
• 1/2 c Walnuts; chopped
• 1/2 c Unbleached flour
• 3/4 c Brown sugar; packed
• 1/2 c Margarine; softened
• 2 tb Honey
• 36 Candied cherries; red or
• -green

Directions
Preheat oven to 350. In a mixing bowl, combine oats, coconut, walnuts and flour.; set aside. In a saucepan, combine brown sugar, margarine, and honey. Bring mixture to a boil, stirring occasionally. Pour over oat mixture. Mix well. For each cookie, press one level tablespoon mixture into a prepared 1 3/4″ muffin pan. Top each cookie with a candied cherry. Bake for 15 minutes or until lightly browned. Recipe By : Better Homes & Gardens, Homemade Cookies Cookbook Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 13:18:49 -0500 From: “Anita A. Matejka”

Servings: 8 Servings
Category: Holiday
Ingredients

• 48 oz Apple juice
• 2 c Cranberry juice
• 1 tb Sugar
• 6 Cinnamon stick
• 6 Whole cloves
• 1/4 ts Whole allspice

Directions
1. Place juices and sugar in large pot. 2. The spices in a cheesecloth bag. Add bag to cider mixture. 3. Heat over medium heat to a simmer. Simmer 15 minutes. 8 servings. Recipe by: The Thanksgiving Table from Jackie Gannaway Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Sherry Zeiss on Nov 15, 1997

Servings: 10 Servings
Category: Holidays | Di | Desserts
Ingredients

• 3 Egg whites
• 1/4 ts Cream of tartar
• 1 ts Vanilla extract
• 1 c Sugar
• 1 qt Lime sherbet
• Cranberry Sauce
• -separate recipe

Directions
Beat egg whites (at room temperature) in a small bowl at high speed of an electric mixer until foamy; add cream of tartar and vanilla, beating until soft peaks form. Spoon meringue mixture into 10 mounds on a baking sheet lined with heavy brown paper. Shape meringue mixture into circles, using the back of a spoon to mound the sides at least 1/2 inch higher than the centers. Bake at 225 for 1 hour. Turn oven off, and let meringues cool completely before opening oven door. Transfer meringues to serving plates. Scoop sherbet into shells; top with Cranberry Sauce, and serve immediately. Di Note: A nice, light dessert after stuffing yourself . Di Pahl’s personal recipes-1994 Collection of recipes from “Great Sysops of the World” from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip