Recipe of the Day - Anadama Bread

INGREDIENTS

0.5 c Corn meal
3 tb Shortening
0.25 c Molasses
2 ts Salt
3/4 c Boiling water
1 Pkg, active dry yeast OR 1 -cake compressed
0.25 c Warm water
1 Egg beaten
3 c Sifted all-purpose flour

DIRECTIONS

Combine corn meal, shortening, molasses, salt and boiling water in a large bowl.
Let stand till lukewarm.
Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture.
Beat vigorously.
Stir in remaining flour and mix thoroughly till dough forms a soft ball.
Use your hand if it seems easier.
Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan.
Sprinkle top with a little corn meal and salt.
Bake in preheated 350 F.
oven for 50 to 55 minutes.
Cool before slicing.

Macadamia Nut Cream Pie

Macadamia Nut Cream Pie

Servings: 6 Servings

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INGREDIENTS

1 1/3 c Milk
3/4 c Sugar Macadamia nuts *
1 ds Salt
1 ts Vanilla
3 Eggs; separated
1 tb Cornstarch
1 (8-in.) baked pastry shell Whipped cream

DIRECTIONS

*Note: Macadamia nuts should be chopped and toasted.
Combine 1 cup milk, 1/4 cup sugar, 1/4 cup nuts, salt and vanilla in top of double boiler.
Place over boiling water and scald.
Combine remaining 1/3 cup milk, egg yolks and cornstarch and add to hot milk mixture.
Cook, stirring, until thickened.
Remove from heat and cool slightly.
Beat egg whites with remaining 1/2 cup sugar until stiff.
Carefully fold into milk mixture and turn into pastry shell.
When cool, top with whipped cream and sprinkle with additional chopped nuts, if desired.
Makes 6 to 8 servings .

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Recipe of the day 30 June - Baked Cod With Stuffing

Baked Cod With Stuffing

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Servings: 1 Servings
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INGREDIENTS

1 Cod, whole; -head, fin, tail removed Salt pork fat back -sliced
--------------------------STUFFING-------------------------------
2 c Bread crumbs; up to 3 cups
1 pn -Salt
1 Onion; chopped
2 ts Savoury
0.25 c Butter; up to 1/2 cup -melted
1 Potato; mashed
0.25 c Celery;finely chopped -(optional)

DIRECTIONS

Stuffing: Mix all ingredients together well.
Should be able to form into a ball.
Stuff into cod immediately before baking.
Remove bone from whole cod (head, tail and fins removed).
Stuff interior of cod with savoury stuffing (see below).
Bind cod with twine to hold in stuffing, and top generously with salt pork fat back.
Bake cod with open side/salt pork up at 350 Degrees F for one hour or until salt pork is brown and crunchy.
That's about it, you could sub in bacon for the salt pork, but it is good with the salt pork.
Enjoy.
To: WAYNE WOODMAN Refer#: NONE Conf: F-COOKING (1010) Read Type: TEXT SCAN (+) .

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Recipe of the day 27 June - Mexican Beef Bake

Recipe of the day 27 June

Mexican Beef Bake



Servings: 4 Servings

INGREDIENTS

1 lb Lean ground beef
2 tb Chili powder
1 c Mild taco sauce
1 c Grated Monterey Jack
1 c Tortilla chips
0.5 c Sour cream
0.25 c Sliced scallions
1 c Pitted black olives, sliced
4 oz Can chopped green chilies, -drained
0.5 ts Salt
12 oz Can whole kernel corn, -drained
1 Large tomato, chopped

DIRECTIONS

Heat oven 400 degrees.
In 10-inch skillet over medium high heat, cook ground beef about 5 minutes until well browned.
Stir in chili powder, cook 1 minute.
Remove from heat, stir in taco sauce, green chilies and salt.
In small bowl combine corn and half scallions.
In 1 1/2 qt casserole layer half corn mixture, half beef mixture, half olives and half cheese.
Repeat layering.
Bake, covered 20 minutes until heated through cheese is melted.
Garnish with tortilla chips, sour cream, tomato ad remaining scallions to serve.
Makes 4 serving.

Recipe of the day 26 June - Mole Poblano

Recipe of the day 26 June

Mole Poblano






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Servings: 6 Servings
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INGREDIENTS

3 Whole chicken breasts, split Boned and skinned
2 tb Vegetable oil
1 cn 15 oz tomato sauce
0.5 c Picante sauce
4 ts Cocoa, unsweetened
1 ts Ground cumin
1 ts Oregano leaves, crushed
0.5 ts Garlic salt Dash of gound cloves, Nutmeg and allspice

DIRECTIONS

Pound chicken to 1/2 inch thickness (if desired).
Lightly brown in oil in large skillet; drain.
Combine remaining ingredients and mix well.
Pour over chicken in skillet.
Bring to boil, reduce heat, cover and simmer gently for 10 minutes.
Remove chicken to serving platter and keep warm.
Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.
Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK |OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 362 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-02-04,01:44 From: LOIS FLACK To: ALL Subject: Valentine Recipe Flags: Here is an easy dessert recipe for that special dinner you may be planning for the 14th! .

Recipe of the day 25 June Loin Of Pork In Green Chili Sauce

Loin Of Pork In Green Chili Sauce
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Servings: 6 Servings
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INGREDIENTS

10 Tomatillos
2 tb Vegetable oil
0.5 lg Onion, finely chopped
2 cl Garlic, chopped
4 Serrano peppers, seeded and Chopped Salt to taste Pepper to taste
1 bn Cilantro, stemmed and Chopped (reserve some sprigs For garnish
1 (14-oz) jar nopalito (cactus Pad strips), drained, rinsed Well and julienned or diced
1.5 lb Boneless pork loin, cut into 2-inch cubes Fresh chilis for garnish

DIRECTIONS

Cut an X on the bottom of each tomatillo and remove core.
Drop into boiling water briefly, 15 to 20 seconds; drain and peel off husks.
(If husks are hard to remove, drop tomatillos again into boiling water to cover, boiling about 1 minute, or until husks soften).
Quarter tomatillos and place in a blender.
Heat oil in a skillet over medium heat.
Add onion and garlic and saute until limp.
Add to blender, along with serranos, salt, pepper, chopped cilantro and nopalitos.
Process until mixture is coarsely ground.
Place pork in heavy pan or Dutch oven; add tomatillo mixture.
Bring to a boil, reduce heat, cover pan and simmer slowly until pork cuts easily with a fork, about 1 to 1-1/2 hours.
Serve garnished with cilantro sprigs and whole chilis.

Recipe of the day 24 June - Bread Pudding With Bourbon Sauce

Recipe of the day 24 June

Bread Pudding With Bourbon Sauce



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Servings: 6 Servings
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INGREDIENTS

3 ea Eggs
1.5 c Sugar
1.5 ts Nutmeg
1.5 ts Vanilla extract
1.5 ts Ground cinnamon
0.25 c Unsalted butter
2 1/4 c Milk
0.5 c Raisins
0.5 c Chopped pecans
5 c Stale french bread cubed
1 ea Chopped apple
2 ea Eggs
2 c Icing sugar
0.5 lb Unsalted butter
0.25 c Bourbon whisky

DIRECTIONS

With an electric mixer, beat eggs until frothy (about 3 minutes).
Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended.
In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil).
In a large bowl, mix together raisins, pecans and bread cubes.
Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes.
Preheat oven to 350 degrees F.
Lightly grease individual ramekins or a large loaf pan.
Add the apple to the bread pudding, and spoon mixture into the baking container.
Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes.
Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned.
To make bourbon sauce, combine 2 eggs and icing sugar.
Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly.
Allow to cool, and add bourbon.
Serve over bread pudding.
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Recipe of the day 23 June - Liver in Mustard Sauce

Recipe of the day 23 June

Liver In Mustard Sauce
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Servings: 4 Servings
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Ingredients

1 x Salt
1 x Ground red cayenne pepper
4 ea Slices liver 1/2 - 3/4"thick
1 x Oleo (margarine)
1 c Shallots, chopped
1 c Dry white wine
1 tb Creole or poupon mustard

Directions

Salt and pepper liver.
Saute over medium to high heat in the margarine (oleo).
Remove liver and keep warm.
Pour off some of melted oleo.
In what is left, saute shallots until clear or tender.
Add white wine.
Bring to boil.
Add mustard and blend into mixture.
Stir and simmer for a few minutes.
Put liver on platter and pour sauce over it.
From Justin Wilson's "Outdoor Cooking with Inside Help" .