Fran's zucchini with peanut sauce
Yield: 4 Servings
Ingredients:
- 1 lb Zucchini (abt. 5 medium) ;in 2-3" matchstick strips
- 2 ts Vegetable oil
- 1 Garlic clove finely chopped
- 1 ts Fresh ginger finely chopped
- 1 pn Red pepper flakes
- 2 tb Oyster sauce
- 3 tb Rice vinegar
- 3 tb Chicken broth
- 1/4 c Peanuts very finely chopped
- 1 pn Sugar
Instructions:
In large skillet heat oil. Add garlic ginger and red pepper; saute until fragrant and softened - no more than one minute. Add oyster sauce rice vinegar chicken broth peanuts and sugar. Add zucchini sticks and saute stirring often just until tender-crisp - 3 to 5 minutes. Don't overcook. Serve hot immediately or at room temperature as a salad. Yield: 4 to 6 servings. From 1991 "Shepherd's Garden Seeds Catalog pg. 58. Posted by Cathy
Harned.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: FRANCES BISSELL'S LOW-FAT CHRISTMAS PUDDING
Categories: Desserts, Low fat
Yield: 8 Servings
230 g (8 oz, 4 loosely packed
Cups) fresh wholemal
Breadcrumbs
230 g (8 oz, 2 cups) EACH of
Roughly chopped muscatel
(black) raisins,
Sultanas (yellow raisins)
And dried apricots
60 g (2 oz, 3/4 cup) crumbled
Almond macaroons or
Amaretti
60 g (2 oz, 3/4 cup) chopped
Almonds
60 g (2 oz, 1/2 cup) ground or
Flaked almonds
1 Grated appple
1 tb Grated orange zest
1 ts Ground cinnamon
1 ts Ground mace
1/2 ts Ground cardamom (I had none,
So used cumin, which worked
As well!)
1/2 ts Ground cloves (I used whole,
And put them in the food
Processor
With the bread! Again, it
Worked)
1/2 ts Ground allspice
2 tb Orange marmalade or candied
Orange peel
Juice of 1 orange
4 md Free-range eggs
6 tb Or 1 miniature bottle of
Cognac
140 ml (5 fl oz, scant 2/3 cup)
Fortified muscat wine, port,
Marsala
Or rich oloroso sherry
Put all the dry ingredients in a large bowl and mix thoroughly. Put
the marmalade, orange juice, eggs, brandy and wine in another large
bowl, or in the blender or food processor, and beat until well
blended and frothy. Pour the liquid over the dry ingredients. Mix
until moist. Cover, and let sand for a couple of hours at least and,
if possible, overnight to let the spice flavours develop.
Oil or butter the pudding basin and spoon in the mixture. As it
contains no raw flour, it will not expand very much during the
cooking, so you can fill the basin to within 1.25 cm (1/2 inch) of
the rim. Take a square of greaseproof or waxed paper, oil or butter
it (I didn't bother, but did oil the basins. I don't have a 3-pint
one, so used 1 2-pint and 1 1-pint one, 2 pints being ample for my
family for Christmas dinner) and tie it over the top of the basin
with string.
Steam in boiling water for 5 hours. Allow pudding to cool completely
before wrapping it, still in its basin, in fresh greaseproof paper
plus a layer of foil. Store in a cool dark place.
On Christmas Day, steam for a further two hours.
Bissell/Levy suggest serving this with creme fraiche, rather than the
traditional brandy butter (don't ask - not to be discussed on THIS
mailing list!!!), and I do think this is one occasion when a LITTLE
cream is permissible!
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: FRANCES COOK'S BREAD & ROLLS
Categories: Breads
Yield: 24 Servings
3/4 c Milk
1 Fresh cake yeast
1/4 c Sugar
3 tb Shortening
1 ts Salt
1 Egg
3 1/2 c Flour
1/4 c Lukewarm water
Scald milk and pour over sugar, shortening, & salt. Let it cool to
lukewarm while softening yeast in a small bowl with the warm water.
When soft, add the egg and beat together slightly. Pour the yeast/egg
mixture into the milk mixture and stir them together.
The flour may be sifted or poured into the liquid. With a large
spoon, stir until flour/milk is well mixed. You should have a firm,
but not stiff dough. Without removing it from the bowl, cover the
dough with a plate or towel and set aside to rise until double in
bulk (about 2 hrs depending on the temperature in the kitchen).
Instead of letting the dough rise at this point you may put it in the
refrigerator and use it later, or the next day. Watch to make sure it
doesn't spill out of the bowl. If it starts to spill before you're
ready to use it, punch it back down. Refrigerated dough is easier to
handle but takes longer to rise.
BREAD: If you want to make bread, dump the dough out of the bowl onto
a floured surface and with more flour as needed to keep it from
sticking, knead it until springy and easy to handle. This dough does
not require a lot of kneading; only enough to make it easy to handle.
For 2 medium size loaves cut the dough in half and knead/shape each
into loaves and put into greased baking pans. Allow about 2 hours for
the dough to double again. Bake in a 375 degree oven until lightly
browned on top (if uncertain whether or not bread is done, tip out of
pan and see if bottom is browned too).
ROLLS: To make rolls, work and knead dough until springy and easily
handled. Roll out with a rolling pin and cut with a biscuit cutter
and fold over and place on a greased cookie sheet (Parkerhouse
rolls), or break dough into small pieces, make into little balls and
place 3 in each section of a greased muffin pan (Cloverleaf rolls).
SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for
Parkerhouse rolls, except trying to make an oblong instead of a round.
Spread it with raisins and sprinkle with cinnamon and sugar. Dot with
butter and roll as for a jelly roll. Slice and place on a greased pan
or make into a circle and make slashes through the dough at
intervals. Let rise and bake as for loaves. Top with an icing made of
confectioners' sugar, melted butter, milk, and vanilla or rum
flavoring and drizzle over the bread or rolls while hot. Decorate
with nuts or fruits.
If you want to make a whole wheat bread, use half white and half whole
wheat flour, and use brown sugar instead of white. The amounts above
will yield 1 large or 2 medium loaves of bread, or 2 dozen large
rolls.
Mrs. Harold T. Cook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: FRANCES COOK'S BREAD & ROLLS
Categories: Breads
Yield: 24 Servings
3/4 c Milk
1 Fresh cake yeast
1/4 c Sugar
3 tb Shortening
1 ts Salt
1 Egg
3 1/2 c Flour
1/4 c Lukewarm water
Scald milk and pour over sugar, shortening, & salt. Let it cool to
lukewarm while softening yeast in a small bowl with the warm water.
When soft, add the egg and beat together slightly. Pour the yeast/egg
mixture into the milk mixture and stir them together.
The flour may be sifted or poured into the liquid. With a large
spoon, stir until flour/milk is well mixed. You should have a firm,
but not stiff dough. Without removing it from the bowl, cover the
dough with a plate or towel and set aside to rise until double in
bulk (about 2 hrs depending on the temperature in the kitchen).
Instead of letting the dough rise at this point you may put it in the
refrigerator and use it later, or the next day. Watch to make sure it
doesn't spill out of the bowl. If it starts to spill before you're
ready to use it, punch it back down. Refrigerated dough is easier to
handle but takes longer to rise.
BREAD: If you want to make bread, dump the dough out of the bowl onto
a floured surface and with more flour as needed to keep it from
sticking, knead it until springy and easy to handle. This dough does
not require a lot of kneading; only enough to make it easy to handle.
For 2 medium size loaves cut the dough in half and knead/shape each
into loaves and put into greased baking pans. Allow about 2 hours for
the dough to double again. Bake in a 375 degree oven until lightly
browned on top (if uncertain whether or not bread is done, tip out of
pan and see if bottom is browned too).
ROLLS: To make rolls, work and knead dough until springy and easily
handled. Roll out with a rolling pin and cut with a biscuit cutter
and fold over and place on a greased cookie sheet (Parkerhouse
rolls), or break dough into small pieces, make into little balls and
place 3 in each section of a greased muffin pan (Cloverleaf rolls).
SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for
Parkerhouse rolls, except trying to make an oblong instead of a round.
Spread it with raisins and sprinkle with cinnamon and sugar. Dot with
butter and roll as for a jelly roll. Slice and place on a greased pan
or make into a circle and make slashes through the dough at
intervals. Let rise and bake as for loaves. Top with an icing made of
confectioners' sugar, melted butter, milk, and vanilla or rum
flavoring and drizzle over the bread or rolls while hot. Decorate
with nuts or fruits.
If you want to make a whole wheat bread, use half white and half whole
wheat flour, and use brown sugar instead of white. The amounts above
will yield 1 large or 2 medium loaves of bread, or 2 dozen large
rolls.
Mrs. Harold T. Cook
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: FRANCES' FAMOUS KNISHES
Categories: Appetizers, Jewish, Potatoes, Side dishes
Yield: 36 Servings
2 c Flour
1 ts Baking powder
1/2 ts Salt
3 tb Shortening
1 lg Onion -- diced
2 lb Potatoes -- peeled
3 tb Oil -- or chicken fat
3/4 ts Salt
1/4 ts Pepper
Cook potatoes in water. In a bowl, combine flour, baking powder, 1/2
teaspoon salt and shortenng, blending with your fingers. Add 2/3 cup
watr from the cooking potatoes. Knead lightly. Dough should be soft,
but firm enough to roll. Add a bit more flour, if necessary. Smooth
into a ball and cover bowl.
Brown onion in oil. Drain and mash potatoes and add onion. Add salt
and pepper. Roll 1/3 of the dough into a thin rectangle, about
7 x14". Place a strip of potato mixture about 1 1/2" wide and high along the long edge. Roll like a jelly roll. Cut into 1 1/4" pieces. Take each piece and stretch the dough to cover the cut edges unrolling slightly if necessary. Knishes should be flat on the bottom and rounded on top. Don't worry if the dough tears of potato shows through. Repeat the process twice more with the remaining dough and potatoes. Place knishes on greased pans. Bake 30 minutes at 400F or until slightly browned. If they are going to be frozen bake only partially and finish baking when ready to serve. Recipe By : Frances Lubkin From: Date:
