Slice steak into 1/4 inch strips (partially frozen meat easier to slice). Mix all sauce ingredients together in a bowl. Marinate meat at least 1 hour. Separate dough into 8 wedges. Cut each in half lengthwise. Place meat strip and water chestnut on each wedge of dough. Roll up and place on cookie sheet. Bake at 375°F for 10 to 12 minutes or until golden brown. Serve hot.
Wash and pat the wings dry with paper towels; cut off the tips and reserve for another use. Halve the wings at the joint.
Combine the vinegar, broth, oil, and pepper sauce in a large zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn the bag to coat the chicken. Refrigerate, turning the bag occasionally, 30 minutes. Drain and discard any remaining marinade.
Spray the broiler rack with nonstick spray; preheat the broiler.
Broil the chicken 5 inches from the heat, turning once, until golden and cooked through, about 10 minutes per side. Meanwhile, combine the blue cheese, yogurt, and mayonnaise in a small bowl. Serve with the chicken wings and celery.
Rum Balls
1 cup crushed vanilla wafers
1 cup powdered sugar
1 cup chopped nuts
2 tablespoon cocoa
2 tablespoon light corn syrup
1/4 cup rum
Combine first four ingredients. Add corn syrup and rum. Mix well. Shape into 1 inch calls. Roll in granulated sugar or chopped nuts. If preferred, 1/4 cup heavy cream and 1 teaspoon rum extract may be substituted for the rum. Makes 3 dozen.
Rum Balls
4 oz chocolate, semi-sweet
1 tablespoon cream, whipping
2 tablespoon rum
1 1/3 cup sugar, icing (sifted)
3 oz chocolate vermicelli (or less)
Over slow heat, melt the chocolate and stir in cream and rum. Beat in the icing sugar until mixture is fairly stiff. Roll into small balls and coat with the chocolate vermicelli. Place on a cookie sheet and refrigerate for several hours.
Rigatoni With Hot Sausage And Fennel
1/2 lb hot italian sausage, casings discarded
1 tablespoon olive oil
1/2 cup onion, finely chopped
1 garlic, minced
1 large red bell pepper (about 1 cup), chopped
1 fennel bulb (about 2 cups), thinly sliced
1/3 cup dry white wine
1/2 cup chicken broth
1/4 cup heavy cream
1/2 lb rigatoni or other tubular pasta
1/4 cup fresh parsley, minced
parmesan cheese to taste, freshly grated
In a heavy skillet, cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through, and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, and in it cook the onion and the garlic over moderately low heat, stirring, until the onion is softened. Add the bell pepper and the fennel and cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened. Add the wine and broth, bring the liquid to a boil, and simmer the mixture, covered, for 5 minutes. Add the cream and boil the mixture until it is thickened slightly and reduced by about one-third. In a kettle of boiling water, cook the rigatoni until it is al dente, and drain it well. Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste, and in a bowl toss the sauce with the rigatoni and the parrmesan cheese.
Saffron Bread
1/2 tsp saffron
1/4 c hot water (120°F to 130°F)
1 c milk
1/4 c margarine
1 tblsp lemon rind, grated
1 tblsp active dry yeast
1/4 cup sugar
1/4 tsp ground nutmeg
2 1/2 to 3 c flour
1 c dried currants or dark raisins
1 steep the saffron in the hot water; for 10 to 15 minutes.
Combine the milk and margarine in a saucepan. Heat until the margarine has melted. Cool.
Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5 minutes to dissolve.
Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly-floured board until smooth.
Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled. Bake in a 350°F oven for about 1 hour. Cool for 10 minutes in the pan before turning out on a wire rack. When the bread is thoroughly cooled, it may be sliced.
Serves 15
Holiday Cookbook, American Diabetes Association
Maple Cream Candy
2 cup brown sugar
1/2 cup cream
3 tablespoon butter
Stir all together. Boil until it drops from spoon. Add vanilla. Beat until it thickens. Pour into buttered pan.
Recipe From: Treasured Mennonite Recipes from the Mennonite Community Relief Sales Volume 1
Hibiscus-Honey Tea
1 teaspoon dried hibiscus flowers or 1 hibiscus tea bag
2 cloves
3/4 cup water
1 teaspoon honey
1 lemon peel for garnish
Place the hibiscus flowers or tea bag and cloves at the bottom of a teapot. Heat the water to boiling and pour the water into the teapot. Let the tea steep for 3-5 minutes; then strain or pour it into a cup. Stir the honey into the tea and garnish with a small slice of lemon peel.
Recipe From: Making Your Own Gourmet Tea Drinks by Mathew Tekulsky
Himalayan Chicken
1/3 cup vegetable oil
1/4 cup white wine vinegar
1/3 cup lemon juice
2 tablespoon soy sauce
1 1/2 teaspoon paprika
2 minced garlic cloves
1 teaspoon ground ginger
3/4 teaspoon cumin
1/2 teaspoon dry mustard
1 chicken, cut into 8 pieces, scored every 1/4 inch
In a small bowl combine oil, vinegar, juice, soy, paprika, garlic, ginger, cumin andustard. Place chicken in shallow dish in single layer. Spoon marinade over and cover with plastic wrap. Refrigerate for at least 12 hours and up to 24 hours, turning frequently. Heat oven to 350°F. With slotted spoon transfer chicken to 13 x 9 x 2" baking dish in a single layer. Set marinade aside. Bake uncovered 50-60 minutes, basting with the marinade & turning every 10 minutes. Transfer to heated platter and serve.
Italian Sausage
5 lb pork shoulder
1 cup cold water
2 tablespoon salt
1 tablespoon ground black pepper
2 tablespoon fennel seeds
1/2 cup grated pecorino romano cheese
1/2 cup chopped parsley
1/2 lb hog sausage casing
Trim the meat of all gristle but remember to not trim too much fat as the mixture should be approximately 80 percent lean to 20 percent fat. Cut the meat into chunks and pass through a meat grinder using the largest die. Pass the meat through again, this time using the medium die. Pass the sausage meat through one more time on this medium die. In a large bowl mix the ground meat with the water, salt, pepper, fennel seed, cheese and parsley. Wash the casing well under cold running water and allow water to run through the casing so that any holes may be detected. Fit the grinder with the sausage stuffing attachment and place the casing over the stuffing tube by feeding it on and bunching it up on the tube.
Place the meat in the hopper on top and begin to push the sausage meat down into the hopper so that it begins to feed into the casing. As the meat feeds into the casing, allow the casing to slide into your open hand. Catch the stuffed sausage as it comes out of the machine. Go at a slow and steady pace so that the sausage is fully, evenly, stuffed and without air pockets. To make individual links, twist the sausage every few inches as it is stuffed and let the finished ring of sausage lay on the work space as you finish the process. Continue until the meat is finished. Keep refrigerated and use with in one week or freeze for later use.
Makes approximately 5 pounds finished sausage.
Recipe From: Michael Lomonaco 1997 Michael's Place Show
Honey Fudge Squares
1/2 cup butter
2 1-oz squares unsweetened chocolate
2 eggs
1/2 cup liquid honey
1/2 cup sugar
1 teaspoon vanilla
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup chopped walnuts
Melt butter and chocolate in top of double boiler; cool slightly. Beat eggs until fluffy. Gradually beat in honey, sugar, vanilla and chocolate mixture. Stir in sifted dry ingredients and nuts. Pour into a greased 9" square pan and bake 20 to 25 minutes at 350°F. Cool. Spread with chocolate icing or melted semisweet chocolate and cut in squares.
Recipe From: The Canadiana Cookbook by Mme Jehane Benoit, 1970
Honey Glazed Salmon Burgers
2/3 cup honey
2/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoon horseradish
1/2 teaspoon garlic, minced
1/4 teaspoon red pepper flakes
1 can salmon; (14 3/4 oz), drained
1 cup plain bread crumbs, dried
1/2 cup onion, chopped
1/3 cup green bell pepper, chopped
3 egg whites
4 hamburger buns, toasted
In a small bowl, combine honey, ketchup, vinegar, horseradish, garlic, and red pepper flakes until well blended. Reserve half of sauce to use as a condiment.
In a separate bowl, mix together remaining ingredients, except buns. Blend in 2 tablespoons reserved sauce. Divide salmon mixture into 4 patties, 1/2 to 3/4 inch thick. Place patties on well-oiled grill, 4-6 inches from hot coals. Grill, turning 2 to 3 times and basting with sauce, until burgers are browned and heated through. Serve with reserved honey barbecue sauce and buns.
Per serving: Approx 582 calories, 28g pro, 101 g carbs, 9 g fat, 14% cal from fat, 47 mg cholestrol, 1057 mg sodium
Recipe From: LowFat-NoFat Cooking Summer, 98
Preheat oven to 400°F or toaster oven works just as well. With a sharp knife, slice bagel into very thin slices so that you can almost see through them (you'll get about 10 slices). Place slices on a baking sheet. Lightly spray with cooking spray. Quickly sprinkle in a small amount of seasoning (a little goes a long way) or leave plain. Bake for 3 to 4 minutes until lightly browned-be careful; they burn easily. Break each slice into 4 chips.
For variations, you could try different flavored bagels as well as plain with this. Be very careful when slicing.
Crab Stuffed Mushrooms
20 each large mushrooms
1 single italian dressing
8 oz crabmeat, well picked
3/4 cup fresh breadcrumbs
2 each eggs, beaten
1/4 cup mayonnaise
1/4 cup onion, minced
1 teaspoon lemon juice
Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs, bake at 375°F for 15 minutes.
Makes 20 appetizers or 4 main course servings.
Spinach-Cheese Puffs
1 each 10-oz package frozen chopped spinach
1/2 cup margarine or butter (1 stick)
1 cup all-purpose flour
1/4 lb gruyere or swiss cheese (shredded)
1 single parsley, beet or salad green
1 cup milk
1 teaspoon salt
4 each large eggs
1/2 cup grated parmesan cheese
Drain spinach, squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375°F. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately.
Makes 4 Dozen Cheese Puffs.
Steak And Tortillas
1 1/2 lb boneless sirloin each about
1 1/2-in. thick
1/2 cup corn oil
3 teaspoon garlic, chopped
4 tablespoon red wine vinegar
1 lb ripe tomatoes
1/2 cup onion, chopped fine
1/4 cup red chilies, chopped fine
1/4 cup coriander, chopped fine
12 flour tortillas
Prepare a very hot charcoal fire.
There should be about 6 individual steaks. Cut each of these in half. Blend the oil, 2 teaspoons garlic and 3 tablespoons vinegar in a flat dish. Add the steaks, turning to coat the pieces well. Set aside.
Core the tomatoes but do not peel them. Cut them into 1/4-inch cubes and put them in a mixing bowl. Add the onion, chilies, coriander, remaining garlic and vinegar. Blend well. Set this sauce aside.
Put about 4 slices of steak at a time on the hot grill and cook for 1 minute or less to a side, depending on the desired degree of doneness. Simultaneously, add a similar number of tortillas and cook them for a few sec. to a side just to heat through. Do not heat for for long or they will dry out.
Place one piece of steak in the center of a warm tortilla, spoon a little sauce over the meat and fold the side of the tortilla over the ends up to enclose the meat. Eat like a sandwich. (You can always tell how old a recipe is by the way they describe things).
