Nanaimo bars -2
Yield: 1 servings ---
Ingredients:
- 1/2 c Butter 1 3/4 c Graham wafer cracker crumbs
- 1/4 c Sugar granulated 1/2 c Nuts;finely chopped
- 1/3 c Cocoa powder;unsweetened 1 c Coconut;shredded
- 1 Egg;beaten --------------------------------MIDDLE LAYER--------------------------------
- 1/2 c Butter 2 tb Custard powder;*
- 3 tb Light cream 2 c Icing Sugar ---------------------------------TOP LAYER---------------------------------
- 4 oz Semisweet chocolate 2 tb Butter
Instructions:
* Anne's note: Custard powder can be found in the bakinfg section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks. Recipes for this no-bake treasure appear in countless cookbook as
Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squres and many
other names. But the origin of Nanaimo Bars is still a hot topic of debate.
The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included
three similar recipes (two called Chocolate Squares and one Chocolate
Slice). These recipes appeared under the name Nanaimo Bars in the Vancouver
Sun in the early 50's and in the B.C. Women's Institute Centennial of B.C.
Cookbook in 1958. The test kitchens of food companies developed various
versions with their own products. Since the 50s, endless variations include
Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter
Nanaimo Bars...During the 50s, a Dairy Food Service Bureau recipe called
Dominoes suggested piping a little bit of the middle layer into dots on top
to give a domino pattern when cut. Bottom Layer: In double boiler melt butter sugar and cocoa; add egg and cook until thickened. Add crumbs nuts and coconut. Press into ungreased 9 inch square pan. Middle Layer: Beat together butter cream custard powder and sugar; spread over base. Chill. Top Layer: Melt chocolate with butter; cool slightly. Pour over second layer; chill. Cut into bars. SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_ During the 50s
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---------- Recipe via Meal-Master (tm) v8.01
Title: Two Brines for Smoking Fish
Categories: Fish/sea
Yield: 1 servings
----------------------------------BRINE #1----------------------------------
4 c Water Plus your choice of
1/2 c Salt Flavorings
1/2 c Sugar
----------------------------------BRINE #2----------------------------------
4 c Water 1 c Salt, regular or curing
1 c Rock salt Plus your choice of
2 c Brown sugar Flavorings
It is recommended that you rub in flavorings just before putting the fish
into the smoker, although you can also put flavorings into either of the
above brines; in other words you can prepare a brine marinade flavored with
garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After
brining in the flavored brine, fish should washed off and dried before
smoking.
Smoked fish will keep for a solid year, at least if they are frozen in
airtight plastic bags from which the air has been exhaled.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Trout Sauteed in Butter
Categories: Fish/sea
Yield: 4 servings
Salt and pepper 6 tb Unsalted butter
4 Fresh trout, dressed Parsley sprigs
A few Tbsp. flour Lemon wedges
As every angler knows, skillet-size brook, brown, and rainbow trout are
never more tasty than when prepared this way. Can there be any tastier
dish than the one that comes from this happy marriage of fresh trout and
butter? But for best results, a few words of warning: a basic rule of fish
cookery is that fish, unless deep fried, should be cooked slowly. Yet, at
the same time, one wants the flesh moist but with the outside golden brown.
Furthermore one wants to be able to serve trout whole, not in broken
chunks, the result of sticking. One other word: since trout are delicately
flavored, I do not flour" trout with cornmeal but with flour. However either way the trout will be delicious. Salt pepper and coat the trout by rolling them in the flour. Melt the butter in a big iron skillet. When the butter is hot (over medium heat) but has not yet shown color lay in the trout and turn the fire low. A steady low heat will do two things: cook the trout slowly and at the same time brown the trout. You must police the process continuously and it will take 15-20 minutes depending on the size of the trout. Just as soon as the flour coating has set on the down side loosen each trout from the skillet shaking the skillet gently to keep the slow browning trout free. After 10 minutes of slow browning turn each trout carefully and repeat the above process. When you serve the trout pour a bit of the butter over each and garnish with a sprig of parsley and a wedge of lemon. SAUTEED QUICK MEUNIERE ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ If you wish add a couple of pats of butter to the skillet after the trout has been served melt them squeeze in a tablespoon of lemon juice turn up the heat and stir. Then pour this lemon-butter sauce over each trout.
