March 11th, 2006 by alice
Tags: Bread, Pumpernickel, Quick
INGREDIENTS
- 1cuprye flour
- 1/2cupcornmeal
- 1/2cupwhole wheat flour
- 2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1/2-1teaspooncaraway seeds
- 2eggs, beaten
- 1/4cupmolasses
- 3/4cupmilk
- 1/4cupvegetable oilor canola oil
- 1/2tablespoonsesame seeds
DIRECTIONS
- Set oven to 350 degrees.
- Grease 1 9″ x 5″ loaf pan.
- In a bowl, combine rye flour, cornmeal, whole wheat flour, baking powder, baking soda and caraway seeds.
- In a small bowl, beat eggs, molasses, milk and oil.
- Pour the wet ingredients over the dry ingredients; stir with a wooden spoon to blend.
- Pour batter into prepared loaf pan.
- Sprinkle with sesame seeds.
- Bake 50-60 minu8tes, or until loaf tests done.
- Remove bread from pan, cool on wire rack.
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March 11th, 2006 by alice
Tags: Eggnog, Fudge
INGREDIENTS
- 2 1/2cupssugar
- 1/2cupbutter
- 2/3cupeggnog
- 2cupsmarshmallow cream(7 oz jar)
- 8ounceswhite chocolate, melted and cooled
- 3/4teaspoonrum extract
- 3/4cup choppedpecans
- 3/4cup choppedmaraschino cherries
DIRECTIONS
- Line a 9 inch square pan with foil so foil hangs over the sides;butter foil.
- Mix together sugar,butter and egg nog in a large saucepan.
- Bring to a boil,stirring constantly.
- Continue boiling over medium heat,stirring constantly for 5 minutes.
- Remove from heat.
- Add marshmellow cream,chocolate and extract stirring until smooth.
- Stir in nuts and cherries.
- Spread evenly in prepared pan.
- Chill 1 hour or until set.
- Lift foil from pan and remove fudge.
- Cut into squares.
- Store in fridge.
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March 11th, 2006 by alice
Tags: Country, Pudding
INGREDIENTS
- 1egg
- 1/2cupsugar
- 1/4cupflour
- 1 1/4teaspoonsbaking powder
- 1/4teaspoonsalt
- 1/2cup choppednuts
- 1/2cup choppedapples(or canned pumpkin or crushed pineapple or persimmon pulp or other fruit)
- 1teaspoonvanilla
DIRECTIONS
- Beat egg and sugar and mix well.
- Sift flour, salt and baking powder and add to egg.
- Mix well.
- Fold in nuts, fruit and vanilla.
- Pour into greased 8-inch pan.
- Bake at 325°F for 30 minutes.
- Cool.
- Serve warm or at room temperature with ice cream or whipped cream.
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March 11th, 2006 by alice
Tags: Hot, Soup, Sour
INGREDIENTS
- 1/4lblean pork loin
-
For Slippery Coating
- 1teaspoonsoy sauce
- 1teaspoondry white wineor sherry wine
- 2teaspoonscornstarch
- 2teaspoonsdark sesame oil
-
Seasonings
- 1 1/2tablespoonssoy sauce
- 2tablespoonsvinegar
- 1teaspoonblack pepper
- ground red pepper or hotoil(amount to taste)
-
For the Soup
- 4 driedshiitake mushrooms
- 1tablespoontree ears or wood ear mushrooms(an edible mushroom also called black fungus)
- 1/4cup shreddedbamboo shoots
- 1countfirm tofu(bean curd)
- 2tablespoonscornstarch
- 3tablespoonswater
- 1tablespoondark sesame oil
- 1egg, lightly beaten
- 1teaspoondark sesame oil
- 4cupschicken stock
- 2teaspoons mincedcilantro (optional) or1 scallion, finely chopped (optional)
DIRECTIONS
- Cut pork into 1/4-inch slices against the grain.
- Stack slices and shred thinly.
- Mix together ingredients for slippery coating in a small bowl and add meat; toss to coat.
- Soak shiitake mushrooms and tree ear mushrooms in hot water in separate bowls until softened.
- Drain, rinse, remove stems, and shred mushrooms.
- Mix together the 2 tbsp cornstarch with the 3 tbsp of water in a small dish to create a slurry, and set aside until needed.
- Beat egg with the 1 tsp dark sesame oil in a small dish and set aside until needed.
- Mix together ingredients for seasoning in a small dish and set aside until needed.
- Bring stock to a boil over high heat.
- Add the shiitake mushrooms and bamboo shoots.
- Reduce heat and simmer, covered, for 5 minutes.
- Add meat, return to a boil, and add bean curd and tree ear mushrooms.
- Reduce heat, cover and simmer 3 minutes.
- Stir cornstarch slurry to make sure it hasn’t settled, and add to soup.
- Stir soup until it is satiny smooth and turn off heat.
- Pour beaten egg over surface in a wide circle, and as it congeals, stir gently a few times to break ribbons into flakes.
- Add seasoning to soup and blend.
- Serve soup hot in bowls garnished with cilantro or chopped scallion.
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March 11th, 2006 by alice
Tags: Creamed, German, Spinach
INGREDIENTS
- 1lbfresh spinach, washed and drained
- 1cupboiling water
- 1-2teaspoonsalt
- 2tablespoonsbutter
- 2tablespoonsflour
- 1/2-1cupcreamor milk, approximately
- 1tablespoonsour cream
- 1-2garlic clove, minced
DIRECTIONS
- Wash and drain your spinach.
- Combine salt and water and bring to a rolling boil.
- Place drained spinach into the water and bring to a boil.
- Cover and simmer a few minutes only until tender. You don’t want to loose too many vitamins.
- Drain well and chop.
- In a small saucepan, an iron skillet works best, melt the butter.
- Add flour and make a roux. You only want your roux to be a beautiful golden color but not too light.
- Add minced garlic. Sauté only a moment - Don’t brown garlic or it will make your dish bitter.
- Slowly add part of the milk to make sauce.
- Put spinach back in the original pan pour your sauce over it.
- Remember the spinach will give off a little extra water– don’t add too much milk until you know how much more you’ll need.
- Stir over medium heat until it is bubbling.
- If it is too thick, add enough cream or milk as needed.
- When thick enough, take off heat and stir in sour cream.
- Serve.
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