Citation
SETting the Table: The First Unofficial OTA Staff Cookbook, 1991

Material Information

Title:
SETting the Table: The First Unofficial OTA Staff Cookbook, 1991
Creator:
Office of Technology Assessment
Publisher:
Office of Technology Assessment
Publication Date:
Language:
English
Physical Description:
52 pages.

Subjects

Subjects / Keywords:
Food ( LIV )
Genre:
federal government publication ( marcgt )
Spatial Coverage:
Washington, D.C.

Notes

General Note:
This document is a collection of recipes, contributed and compiled by Office of Technology Assessment (OTA) staff.

Record Information

Source Institution:
University of North Texas
Holding Location:
University of North Texas
Rights Management:
This item is a work of the U.S. federal government and not subject to copyright pursuant to 17 U.S.C. §105.

Aggregation Information

IUF:
University of Florida
OTA:
Office of Technology Assessment

Downloads

This item is only available as the following downloads:


Full Text

PAGE 1

S E T t i n g T h e T a b I e: The First Unofficial OTA Staff Cookbook 1991

PAGE 3

APPETIZERS AND DIPS

PAGE 5

Ingredients: 21bs 11/2 lbs 3/4C 3/4C 1 2 2/3C 1 1/2 t Preparation CEVICHE Bay scallops Shrimp Fresh squeezed lime juice Olive oil Medium onion Tomatoes Fresh coriander Bay leaf Hot pepper sauce Salt Pepper 1. Peel and grate the onion. 2. Seed and dice the tomatoes. 3. Drain scallops 4. Peel and devein shrimp. Place in boiling water for 3 minutes. Drain and immediately run cold water over the shrimp to stop the cooking. Assembly 1. One day in advance, place shrimp and scallops in a non-metal bowl. Add the other ingredients, over salting slightly. Cover the bowl tightly with plastic wrap and refrigerate. 2. Just before serving, remove the bay leaf.

PAGE 6

Ingredients: 1 can 1C 1 can 1 C Preparation ARTICHOKE APPETIZER from Patty Morison Artichoke hearts in water Mayonnaise Green chilies Grated parmesan cheese Slivered almonds for garnish 1. Mince artichoke hearts and chilies. 2. Mix artichoke hearts, chilies and mayonnaise. Place in a baking dish and sprinkle cheese on top. Bake at 325 F. for 30 minutes. 3. About 1 O minutes before the baking is finished, add the slivered almonds on top of mixture. Assembly Serve warm with crackers.

PAGE 7

Marsha's MEXICAN LA YER ED DIP from Marsha Fenn Ingredients: 1C 1 1/4 oz 1C 1C 1C 1/4 C 15 oz can Assembly Sour cream Package of taco seasoning mix Guacamole Chopped, seeded tomato Grated cheddar cheese Chopped black olives Refried beans Combine sour cream and taco seasoning mix. Layer refried beans, guacamole, sour cream mixture, tomatoes, cheese and olives. Serve with nacho chips.

PAGE 9

SOUP

PAGE 11

Ingredients: 1 1/2 C 1/2 C 1/2 C 1/2 C 3/4C 11/4C 2T 11/2 T 1 t 11/2 T 2t 4C 11/4C Assembly CRAB GAZPACHO from Beth Robinson Clove of minced garlic Chopped onion Finely diced celery Finely diced green bell pepper Finely diced red bell pepper Diced cucumber Peeled, seeded, diced tomatoes Shredded basil leaves Minced parsley leaves Minced thyme leaves Cider vinegar Worcestershire sauce Spicy tomato juice Fresh crabmeat salt f rashly ground pepper Combine all ingredients except the crabmeat in a large bowl. Chill for several hours. Before serving, mix in the crabmeat. Salt and pepper to taste. Note: To peel tomatoes, place Into boiling water for several seconds to loosen skin.

PAGE 12

Carol's LIFESTYLES OF THE RICH AND FAMOUS LOBSTER SOUP Ingredients: 11 1/2 lb 1 pt 1 pt 1/2 bottle 1/2 bottle 2C 3 1 1 1 1 stick+ 3 T 1 Preparation from Carol Edwards Live, preferably female lobster HaH and haH Heavy cream Dry sauterne Dry white wine of good quality Homemade chicken stock Celery stalks, scraped and diced Small carrot, scraped and diced Large onion, diced Medium clove of garlic Sweet butter Bouquet garni made of 6 juniper berries, 1 large bay leaf, 1 sprig of fresh rosemary, 2 sprigs of fresh thyme and 2 sprigs of fresh savory, tied in cheese cloth Salt White pepper Truffles (optional) and fresh chive for garnish 1. Bring salted water to a rolling boil in a large stock pot. Add lobster and cover the pot. When water returns to boil, uncover and cook for 15 minutes. Remove Lobster and set aside to cool. 2. When cool enough to handle, extract meat from shell. Mince in food processor or by hand and set aside. 3. Melt 3 T of butter in skillet. Add carrots and celery; saute for 5 minutes. Add onions and saute until translucent. Add garlic and saute 1 minute. Stir frequently

PAGE 13

throughout this process. Stir in a cup of stock. 4. In a clean stock pot pour the mixture from the skillet and add the remainder of the stock. Add bouquet garni. Simmer over low heat for 30 minutes. 5. Strain the stock and discard bouquet. Push solids through very fine f rench-style food mill back into stock. 6. Add wine and simmer 3 minutes. 7. Add heavy cream, bring to simmer. Add half and half and stir while heating thoroughly. 8. Add minced lobster and stick of butter, cut into small pats. Stir well and heat but do not boil. When butter is melted salt and pepper to taste. This is a very rich soup; a little goes a long way. Serve in fine china bowls with thinly sliced truffles and chopped chives for garnish. Eat with a sterling silver spoon. The wine -your favorite champagne, of course!

PAGE 14

Ingredients: 3T 2C 12 4C 1 C Preparation HEAL THY CARROT SOUP from Linda Roberts Sweet butter or it tastes like butter Coarsely chopped yellow onions Large carrots peeled and chopped College Inn chicken broth Fresh squeezed orange juice (no substi tute) Salt Pepper Parsley for garish 1. Melt butter in large, stock pot. Add onions. Cook over low heat until translucent. 2. Add carrots and stock, and bring to a boil. Reduce heat, cover and simmer until carrots are tender ( about 30 minutes). 3. Strain soup. Transfer half of the solids to food proces sor fitted with steel blade. Add half of the stock and pulse until pureed. Repeat with the other half. 4. Return puree to pot and add orange juice. 5. Season with salt and pepper to taste. 6. Simmer until thoroughly heated. Add freshly chopped fresh parsley and serve Can be made 1 to 2 days ahead and refrigerated. This soup tastes like a rich cream soup, but without the cream and with carrots for health! A wonderful first course for a holiday dinner.

PAGE 15

SALAD

PAGE 17

Carol's CAESAR SALAD from Carol Edwards This is a very flavorful Caesar salad, made to order for garlic lovers. It goes well with a spicy meal. Although wine generally does not go with salad, I find an oaky, buttery chardonnay, such as Deloach, works with this one. If you are concerned about the possibility of salmonella, this salad is not for you. Ingredients: 1 3T 1 3 1 4T 2/3 C 4 1/2 Equipment Med. head of romaine lettuce (very fresh) Fresh grated Parmesan cheese (preferable reggiano*) Egg, room temperature large cloves of garlic Mini baguette Unsalted butter Extra virgin olive oil* Flat anchovies (not paste) lemon, room temperature Fresh ground pepper Shaved Parmesan reggiano for garnish Salad spinner+ Garlic press+ Fork Pepper mill Cheese grater Small bowl Small saucepan Frying pan large salad bowl with fork and spoon Timer Small whisk Sharp knife

PAGE 18

Preparation 1. Cut off the base of the romaine lettuce head. Separate and wash the leaves in cold water. Discard any discol ored leaves or bad spots. Dry the leaves well in a salad spinner or by placing between kitchen towels. Tear or cut the leaves into large bite size pieces. 2. Peel and squeeze the garlic through a garlic press into a small bowl. Cut the anchovies into small pieces and add them to the bowl. Add a drop or two of olive oil. Mash the anchovies and garlic together with a fork until they form a paste. 3. Croutons: Cut the baguette into cubes. Melt the butter in the frying pan, being careful not to burn. Add the bread cubes and toss to coat with melted butter. Fry over low heat, stirring frequently, until they are lightly browned. Set the croutons aside. 4. Heat a saucepan of water to a rolling boil. Gently place a room temperature egg in boiling water. Cook the egg for 1.5 minutes. Remove egg from heat and cover with cold water to stop the cooking. Set aside. 5. Squeeze the lemon and strain juice. Add the juice to the anchovy/garlic paste and stir well. Scoop egg from shell, adding to the mixture and whisk. Very slowly, drizzle olive oil into mixture while whisking. The dress ing will thicken. After 1/4 of the olive oil has been blended, the rest may be added more quickly.

PAGE 19

Assembly 1. Place one third of the lettuce in a large serving bowl. Sprinkle 1 tablespoon of grated Parmesan and a dash of freshly ground pepper over lettuce. Repeat this procedure with the two remaining thirds. 2. Pour well whisked dressing over salad and toss. 3. Add the croutons and toss lightly again. 4. To finish, shave Parmesan reggiano from a wedge on to top of salad. Serve lmmecllately The lettuce can be prepared up to four hours ahead, and stored in the salad crisper of the refrigerator. Can be purchased in an Italian or gourmet grocery such as Prego, Provisions or Sutton Gourmet. + Can be purchased in a kitchen specialty shop such as Williams and Sonoma or Kitchen Bazaar. iiml==~I I[//

PAGE 20

Ingredients: 8oz 1 bottle 1/2 bottle 3/4 C Preparation BASIC PASTA SALAD from Walt Diewald Your favorite pasta Robusto Italian Salad Dressing Salad Supreme Seasoning Mix Your favorite salad vegetable to add color and texture 1 Cook the pasta according to the directions on the package and cool. 2. Mix pasta, vegetable, seasoning mix and salad dress ing in a large bowl and toss until all ingredients are well coated.

PAGE 21

Marsha's ST. TROPEZ TUNA SALAD from Marsha Fenn Ingredients: 21/2 T 11/2 T 1/8 t 1/4 t 1 3/4C 1/4 C 3T 5 1 6.5 oz. can 1 1T 1 T Preparation Olive oil Wine vinegar Freshly ground pepper Dried basil leaves Small clove of garlic, peeled and minced Green beans, steamed until crisp-tender cut into 1" pieces Chopped tomatoes or quartered cherry tomatoes Finely chopped, peeled red onion Calamata olives, pitted and sliced Tuna, drained and flaked Hard cooked egg, peeled and chopped Capers Freshly chopped parsley 1. In a medium bowl, whisk oil with vinegar, pepper, basil and garlic. Add remaining ingredients and toss gently. 2. Makes 2 to 3 sandwiches and tastes great in pita bread.

PAGE 22

SAUTEED CHICKEN SALAD WITH PEPPERS AND TOMATOES from Marhsa Fenn, discovered in the Washington Post Serves 4 Ingredients: 8T 4 1 3 1 T 2T 2 2T 3C Preparat;on Olive oil Boneless, skinless chicken breast halves Red bell pepper, halved, stemmed, cored and cut into strips Cloves of garlic, minced Chopped fresh basil leaves Minced fresh parsley leaves Small, ripe tomatoes, peeled, seeded and cut into strips White wine vinegar Mixed salad greens 1. Place 3 Tbsp. of olive oil in a large skillet and set over moderate heat. 2. Pat the chicken dry on sheets of paper toweling. Add chicken to skillet and saute on both sides until cooked through (about 5 or 6 minutes). Remove the chicken to a side dish. When chicken has cooled, cut it into strips. 3. Add pepper to skillet and stir cook for 1 minute over high heat. 4. Add the garlic and cook for 1 O seconds. Be careful not to burn the garlic. 5. Turn the pepper mixture and all pan juices into a large bowl, stir in the tomatoes, parsley, basil, vinegar and remaining 5 Tbsp. of olive oil. 6. Add salad greens and chicken and toss. 7. Season with salt and pepper to taste. Assembly Serve the salad on large plates, garnished with fresh basil leaves, if you wish.

PAGE 23

Ingredients: 1 pkg 1 C 1 small can 1 C 1C Preparation HOLIDAY SALAD from Nancy Carson lime Jello Whipping cream Crushed pineapple Grated mild cheese (Velveeta, havarti, etc.) Chopped pecans (optional) 1. Bring crushed pineapple to a boil. Stir in the lime Jello, creating a mass. Set this aside to cool. 2. When mixture returns to room temperature, whip the cream. 3. Stir the grated cheese and the nuts into the Jello. 4. Fold the whipped cream into the mixture. 5. Transfer to a salad mold and chill. Excellent with turkey. This salad can be made ahead and refrigerated for several days. I I

PAGE 24

TURKEY AND GRAPE SALAD from a SET staffer, discovered in the Washington Post Ingredients: 3T 2T 5T ST 1 T 1C 7C 3/4 lb Assembly Raspberry vinegar Chopped fresh tarragon Peanut oil Safflower oil White grape juice Seedless grapes, halved Mixed salad greens Turkey (preferably smoked), cubed Fresh tarragon for garnish Salt Pepper 1. Whisk vinegar, tarragon and oils together in a bowl. 2. Whisk in grape juice 3. Salt and pepper to taste. 4. Toss with turkey and salad greens.

PAGE 25

VEGETABLE DISHES

PAGE 27

COUSCOUS WITH EGGPLANT AND ZUCCHINI from Marsha Fenn, discovered in Gourmet Serves 2 as a side dish or luncheon entree Ingredients: 1 t 2t 1 t 1/4 t 1/4 C 1/4 t 1/2 C 2 2 2T Preparation Dijon mustard Red wine vinegar Fresh thyme leaves, crumbled or Dried thyme, crumbled Extra virgin olive oil Salt Couscous Small zucchini (about 1/4 lb each) scrubbed and quartered lengthwise and cut crosswise into 1/4" cubes Small eggplants (about 3 oz. each), cut crosswise into 1 /4 slices Chopped, pitted black olives 1. In small bowl, whisk together mustard, vinegar, thyme, and salt and pepper to taste. Add 3 T olive oil in stream, whisking until the dressing is emulsified. 2. In a small saucepan, bring 3/4 C of water to a boil with the rest of the oil and salt, stir in the couscous. Remove the pan from the heat, and let the mixture stand, cov ered while the vegetables cook. 3. In a large bowl toss the zucchini and eggplant with 2 T of dressing. Heat a well-seasoned cast iron skillet over moderately high heat, then saute vegetables for 8 minutes until they are charred lightly and tender. Stir constantly. 4. Return vegetables to the bowl, add olives and the remaining dressing. Salt and pepper to taste, and toss mixture until well combined. 5. Divide the couscous between 2 plates and top with vegetable mixture.

PAGE 28

ARMENIAN SPINACH SOUFFLE from Linda Roberts Ingredients: 2 boxes 5 1/2 C 2T 2C 3 slices 6T 4T Preparation Frozen, chopped spinach Large eggs, well beaten Milk (2 % or whole) Butter or margarine Muenster cheese, diced Challah (preferably home-made) or french bread, cubed Melted butter Parmesan cheese 1. Toast bread cubes lightly in a 300 F oven in melted butter. 2. Butter a 2 quart souffle dish and preheat to 350 F. 3. Cook spinach according to directions and drain. Add 2 T of butter to hot spinach and place in bowl. 4. Add milk to beaten eggs and beat with whisk until fluffy. 5. Add cheese cubes, then add egg-milk mixture to spinach. 6. Season with salt and pepper to taste. 7. Put spinach mixture into greased souffle. 8. Take bread cubes, add 2 T of melted butter and mix together. 9. Place a layer of bread crumbs on top of the spinach mixture and press cubes lightly into the spinach (important). 10. Top with grated parmesan cheese. 11. Bake at 350 F oven for 35 minutes or until done. Souffle will rise slightly in a lovely mound. Serve immediately Cut into a 6 or 8 wedges, like a pie. Looks great on a serving plate. A friend shared this recipe, 25 years ago. It has never failed to delight -even spinach non-enthusiasts.

PAGE 29

Serves4 Ingredients: 10 oz can 1/4C 6T 2C 1/4 C 1/4 t Equipment: ecaparatjon TOMATO PUDDING from Kathleen Fulton Tomato puree Boiling water Brown sugar Fresh bread crumbs cut into small cubes Melted butter Salt Saucepan Small, covered ovenproof casserole dish 1. Place puree into saucepan. Rinse can with the boiling water, and add the water to saucepan. 2. Heat over low flame and stir in sugar. 3. Place bread cubes in buttered casserole and pour melted butter over them. Add tomato mixture over them. Do not stir or mix. 4. Bake covered at 350 F for 30 minutes. Use as an accompaniment with holiday dinner. This is an especially good side dish with turkey or fish. It is very rich, so a little goes a long way. If you double the recipe, use a little less bread, butter, brown sugar and salt than doubling would otherwise provide. Leftovers freeze well.

PAGE 30

Ingredients: Crust 11/4 C 3T 1/2 C Filling 1 1 1 2T 1 1 t 1/4 t 2t 11/2 C 2oz Preparation VEGETABLE PIE from Marsha Fenn Cornmeal Vegetable oil Hot water, more as needed Medium onion, chopped Medium green pepper, chopped Stalk celery, chopped Vegetable oil Large tomato, chopped Ground cumin Pepper Cornstarch, dissolved in 1/4 C cold water (only if needed) Vegetables (any of the following, alone or in combination: corn, green beans, peas, zucchini, cooked carrots, chick peas, kidney beans, pinto beans, spinach.) Monterey Jack cheese, grated 1. In medium mixing bowl, mix cornmeal, oil and enough water to make pliable dough. Press dough into well oiled pie plate. 2. In a large skillet, saute onions, green pepper and celery in oil until soft. Add tomato, hot chili powder, cumin and pepper, cook for 3 minutes longer. 3. Add cornstarch mix if necessary to thicken. Fold in vegetables. Spoon filling into crust, sprinkle cheese on top and bake for 35 minutes in a preheated 350 F oven.

PAGE 31

MOROCCAN STEW from Marsha Fenn, adapted from New Recipes From Moosewood Restaurant Ingredients: 1/2 C 3C 2 1t 1 t 1/2t 1/2 1 t 1/2 t 1 C 4C 3C 1 2C 2C 116 oz can 11/2 C 1/2 C 1/4C Preparation Olive oil Coarsely chopped onions Cloves of garlic, minced or pressed Ground cumin Tumeric Cinnamon Cayenne Paprika Sliced carrots Sweet potatoes, cubed Eggplant cubed Green pepper, sliced in strips Zucchini Yellow squash Tomatoes Canned garbanzo beans, liquid reserved Raisins Chopped fresh parsley 1. In large pot, heat olive oil and saute onions for 2 to 3 minutes. Add garlic and spices, stirring continuously. 2. Add the vegetables in the order given abouve, so that the starchier vegetables cook the longest. Saute after each addition of vegetables until the color deepens. 3. Stir in garbanzo beans, saffron and raisins. There should be some liquid at the bottom of the pot from cooking the vegetables. However, if the stew is dry, add some liquid from the garbanzo beans or water. 4. Cover stew and simmer on low heat until all the vegetables are tender. 5. Add parsley just before serving.

PAGE 32

BRANDIED SWEET POTATO APPLE CASSEROLE from Vicki Chubin, discovered in Chef EscORT Cookbook Southeast District of Florida Serves 8 -10 Ingredients: 1 28 oz can 6 1/2 1 11 oz can 1 10 oz can 1/2 C 1t 2-3 T 1/2 C Preparation Sweet potatoes Baking apples (Granny Smith, Jonathan), cut into wedges Lemon Madarin oranges Package of marshmallows Sugar Ground cinnamon Liquid margarine Brandy 1. Mix cinnamon into sugar. Squeeze lemon for juice and strain. 2. In a baking casserole, layer 1/2 each, sweet potatoes, apples sprinkled with lemon juice, oranges, marshmallows, and sugar mixture. 3. Repeat a second layer as in step 2. 4. Pour margarine on top. Add brandy. 5. Cover and bake for 30 to 45 minutes in an oven preheated to 350 F.

PAGE 33

MAIN DISHES

PAGE 35

Linda's SPICY BUFFET BEEF from Linda Roberts Serves up to 24, depending on side dishes Ingredients: 41bs 1 Sauce 1 14 oz bottle 1 1 heaping T 11/3 T 1 2/3 C 1T 1T 1/2 t 1/3 t 1 Preparation Brisket of beef Large onion, diced Salt Catsup Large onion, diced Brown sugar Worcestershire sauce Water Dry mustard Vinegar Chili powder Paprika Clove garlic, minced 1. In lightly greased heavy pan or dutch oven, brown brisket, fat side down first. 2. When brown on all sides, add onion and salt to taste. Tum h_eat to low, so that the meat simmers when covered. Cook on top of the stove until tender, about 2 1/2 -3 hours. (Alternative method: Place meat in covered saucepan in preheated oven. Bake at 300 F until tender, about 2 1/2 -3 hours.) 3. Sauce: Combine and simmer sauce ingredients for 1 hour. 4. When beef is tender, remove from juices and discard juices. 5. Slice beef thinly to fit on small rolls. (Pieces should be about 2" long, 1" wide and 1/4 "thick) 6. When beef is sliced, pour the sauce over and refrigerate. Best if served the next day. Can be kept for several weeks. Serve at room temperature.

PAGE 36

TOURTIERE (A Traditional French Canadian Christmas Eve Dish) from Edith Page Serves 5 to 6 Ingredients: 1 1/2 lbs 1/2 lb 1 2 1/4 t 1/8 t 1/4 C 3 or4 1 can 1 Preparation Ground beef or chuck Pork sausage Medium onion, finely chopped Bay leaves Each of thyme, savory and cloves Sweet basil Each of water and milk Celery tops with leaves Cream of mushroom soup (undiluted) Pie crust for a 1 0 inch pie 1. Mix all ingredients for filling except celery tops and soup. Place mixture in a heated skillet, laying celery tops on top. 2. Set cover on skillet askew to allow steam to escape. Simmer about 30 minutes, or until done but not brown. Stir as necessary. 3. When meat is cooked, lift out the celery tops and bay leaves. Drain all fat from mixture. 4. Place mixture in a large bowl. Stir the mushroom soup until smooth, and add to meat mixture. Mix well. 5. Place mixture in 10 inch pie shell and top with crust. Trim and seal edges. Perforate crust with a fork to allow steam to escape. 6. Bake in 425 F oven for 15 minutes. Reduce heat to 350 F and bake for 30 more minutes, or until crust is done. Serve immediately or cool and refrigerate. To reheat for serving, remove from the refrigerator and let stand to reach room temperature (about 1 hour). Reheat at 350 F until heated through, about 30 minutes.

PAGE 37

Ingredients: 1 C 1C 2T 2T 1T 2t Preparation SMOKED TROUT MOUSE from Beth Robinson Ricotta cheese Coarsely flaked smoked trout Prepared horseradish (drained) Chopped scallions Fresh dill Lemon juice Salt Pepper 1. Puree ricotta until light and fluffy. Fold in 1/2 of the fish. 2. Add other ingredients. 3. Fold in the remainder of the fish. Salt and pepper to taste. Can be served immediately or refrigerated overnight.

PAGE 38

Ingredients: BAKED SALMON from Kelley Scott 4 Fresh salmon steaks (6 -8 oz. each) 2 T Fresh dill 8 T Olive oil or butter 2 Cloves fresh garlic 1 Lemon cut into 4 wedges Preparation 1. Slice the garlic thin. 2. Place salmon steaks in a baking dish and score tops with a sharp knife. 3. Sprinkle with garlic slices. 4. Pour 2 tablespoons of olive oil or pats of butter on each steak. 5. Sprinkle with fresh dill and bake for 30 minutes at 375 F, or until the salmon is flaky and evenly cooked. 6. Serve with lemon.

PAGE 39

BREAD

PAGE 41

WHOLE WHEAT SODA BREAD from Walter Diewald Ingredients: 2C 11/2 C 3/4C 1 t 2T 2T 2T 1 2C 1/2-3/4 C Preparation Whole wheat flour All purpose flour Oat flakes, ground into a powder Salt Baking soda Baking powder Brown sugar Egg, beaten Buttermilk Raisins 1. Combine the dry ingredients in a large bowl. 2. Beat egg with buttermilk, then stir into the flour mixture with a wooden spoon, making a soft dough. 3. Knead on a lightly floured surface, incorporating raisins.

PAGE 42

Ingredients: 3-3 1/2C 2T 1 can 1/2 t 2T Preparation BEER BREAD from Walter Diewald Enriched flour Sugar Beer Sage and/or other spices of choice Melted butter 1. Mix all ingredients together. Add spices. 2. Place dough in a metal bread pan. Bake at 350 F for 50 minutes. 3. Baste top of bread with melted butter and bake for about 1 O more minutes.

PAGE 43

CONDIMENTS

PAGE 45

TOLEDO HOT PEPPER JELL V from Kathleen Fulton makes 6 cups of jelly Ingredients: 11/2 C 1/2 C 61/2C 11/2C 1 to 2 drops 1 Pkg. Equipment: Preparation Bell peppers with stem and seeds removed Hot peppers with stem and seeds removed Sugar White vinegar Food color, red or green depending on peppers Certo jello Food processor or blender Saucepan made of non-reactive material Sterilized jars and tops (or paraffin) 1. Puree peppers in food processor or blender. 2. Place in saucepan with sugar, vinegar and food color. Boil 5 minutes. 3. After it comes to a rolling boil, add jello. After mixture returns to a boil, cook 1 minute. 4. Remove from heat and pour carefully into sterilized jars. Assembly 1. Cover with lids or paraffin. 2. Refrigerate when cool. Reverse the proportions for a nice hot jelly. Adding seeds from hot peppers makes it extra hot. Note: be careful handling hot peppers-do not rub eyes and wash hands Immediately afterwards. Keeps refrigerated for many weeks. Spread over a hunk of cream cheese with crackers for a tasty, unusual appetizer. Make a nice holiday gift too.

PAGE 46

HOLIDAY CRANBERRY RELISH from Linda Roberts Ingredients: 1 Pkg 2 1 C 3T Equipment: Preparation Cranberries, washed and drained Small naval oranges (must be naval) Sugar Orange-flavored liqueur (Sabra, Grand Marnier, etc.) Food processor Glass bowl to hold relish 1. Place half of the cranberries and 1 of the oranges, quartered, in the food processor and chop. 2. Place mixture in serving bowl. 3. Place the other haff of cranberries and the other orange in the food processor and chop. Add to bowl. 4. Add sugar and liqueur. Mix, cover bowl and refrigerate. Best if made the night before serving. Relish will keep several days in the refrigerator.

PAGE 47

DESSERTS

PAGE 49

serves a Ingredients: Crust 11/3 C 1/4 C 1/3 or more C Filling 3/4C 1 envlpe 1 sq. 2T 3 3 1/2 C 1/2 C eceparat;ons MOCHA CREME PIE from Ginger Roehrig (BioApps) Graham cracker crumbs Brown sugar Melted butter or margarine Water Unflavored gelatin Unsweetened chocolate Instant mocha coffee powder ( like International Coffee) Egg yolks Egg whites Sugar Heavy cream 1. For crust, combine ingredients in a 9 inch pie pan. Press into shape. Refrigerate until hard. As an alternative, use a commercial graham cracker crust such as Keebler. 2. For filling, pour water, gelatin, chocolate and coffee into double boiler. Heat until chocolate melts. 3. Mix egg yolks and sugar in bowl. Pour melted chocolate mixture and-mix thoroughly. Refrigerate mixture for 20 to 25 minutes or until mixture sets. 4. Whip heavy cream until it becomes stiff. 5. Fold cream into thickened chocolate mixture and mix. 6. Whip egg whites into stiff peaks and fold into the mixture. 7. Pour filling into pie crust and refrigerate until filling sets, about 30 minutes. Serve plain or with whipped cream

PAGE 50

Ingredients: Crust 1 C 1/2 C 1/4 C Filling 2 1C 1/2 t 1/4 t 1 Preparation LEMON BARS from Chris Clary Flour Softened butter Cont ectioner's sugar Eggs Granulated sugar Baking powder Salt Lemon squeezed and strained 1. Mix crust ingredients together until creamy. Press evenly into the bottom of a lightly greased rectangular glass baking pan. Bake for 20 minutes in a 350 F oven. 2. Beat the filling ingredients together until light and fluffy, about 3 minutes. Pour over the crust while still hot and bake for about 25 minutes more.

PAGE 51

Ingredients: Cake 1C 1 Pkg 1 3/4 oz Pkg 4 1/2 C 1/2 C 1/2 C Glaze 1 stick 1/4 C 1C 1/2 C Preparation BARCARDI RUM CAKE from Linda Roberts Chopped pecans or walnuts as preferred Yellow cake mix (I prefer Duncan Hines) Jell-0 Vanilla Instant Pudding and Pie Filling Eggs Cold water Sweet butter, melted Bacardi Dark Rum Sweet butter Water Granulated sugar Barcardi Dark Rum 1. Preheat oven to 325 F. Grease and flour a 1 O" tube pan. Sprinkle nuts over bottom of pan. 2. Mix all cake ingredients together. Pour batter over nuts. 3. Bake 1 hour. Cool. Invert cake on serving plate. 4. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Assembly 1. Prick top of cake and spoon or brush some of the glaze over top and sides. Allow cake to absorb the glaze. Repeat this process until all glaze is used. 2. (Optional) Decorate with border of whipped cream.

PAGE 52

Ingredients: 1C 1C 1 C 2 2 scant C 1/2 t 1/2 t 1/2 t 2C 1 Pkg 1 t 1/2 C Preparation COWBOY COOKIES from Beth Robinson Margarine White sugar Brown sugar Eggs Flour Baking powder Baking soda Salt Rolled oats Chocolate bits Vanilla Chopped nuts 1. Sift together flour, baking soda, salt and baking powder. 2. Cream sugar, margarine and eggs. Stir in sifted dry ingredients. 3. Stir in oats, chocolate bits, vanilla and nuts, one ingredient at a time. 4. Roll into 1/2 "diameter balls; bake on ungreased cookie sheets for 15 minutes at 400 F.

PAGE 53

CHOCOLATE MOUSSE from Carol Edwards, adapted from The Way To Cook Ingredients: 8oz 2T 3T 6T 3 1C 3 1/4 C Egujprnent Pmparatjon Callabaut bittersweet chocolate*. chopped Very strong coffee Grand Marnier Softened sweet butter Egg yolks Whipping cream Egg whites Superfine sugar Whipped cream for garnish Small saucepan with lid Pan of almost simmering water, large enough to hold the sauce pan 3 qt. metal bowl for the cream Larger metal bowl with ice and water Clean, dry copper bowl and large whisk for egg whites. Electric mixer for cream 1. Place chocolate in a saucepan. Put saucepan in the pan of warm water over very low heat. Do not allow the water to simmer. Melt chocolate slowly. 2. Beat butter into the smoothly melted chocolate. Stir in coffee and liqueur. Beat in egg yolks one at a time. 3.Set the bowl with the cream in the bowl of ice and water. Whip cream until it leaves light traces on surface. 4. Beat egg whites until they form soft peaks, sprinkle in sugar. Beat until they form stiff shiny peaks. Assembly 1. Gentle fold egg whites into chocolate. When almost blended, fold in whipped cream. 2. Spoon mousse into an attractive serving bowl or individual stemware and chill for several hours. 3. (Optional) Decorate with whipped cream just before serving. Callabaut is available at gourmet stores such as Provisions. This mousse is very chocolaty. Semi-sweet or sweet chocolate can be substituted, if preferred. High quality chocolate must be used.

PAGE 54

NOTES


xml version 1.0 encoding UTF-8
REPORT xmlns http:www.fcla.edudlsmddaitss xmlns:xsi http:www.w3.org2001XMLSchema-instance xsi:schemaLocation http:www.fcla.edudlsmddaitssdaitssReport.xsd
INGEST IEID E8XAO55ZX_SXC0GB INGEST_TIME 2017-06-05T16:40:24Z PACKAGE AA00055765_00001
AGREEMENT_INFO ACCOUNT UF PROJECT UFDC
FILES