Skillet Corn Bread
Ingredients & Directions 1 1/2 c Cornmeal 3/4 c All-purpose flour 1 tb Baking powder 1 tb Sugar 1/2 ts Salt 1/2 c Liquid egg substitute 1/4 c Corn oil 1 c Beer 1 c Corn kernels Preheat oven to 425F & place a 10″ cast iron skillet in oven to warm. In a large bowl, combine cornmeal, flour, baking powder, sugar & salt. In a separate bowl, beat egg replacer with 3 tb oil & beer. Add to dry ingredients & stir until just moistened. Remove skillet from oven & coat with remaining oil. Pour in batter & bake until browned, about 25 minutes. “Vegetarian Yields 8 servings
Banana Chocolate Cake
Ingredients & Directions 6 tb Butter 2 3/4 c Flour 3/4 c Sugar 1 ts Baking soda 3/4 c Molasses 1/2 ts Salt 3 Eggs 1 ts Vanilla extract 2 1/2 c Mashed overripe bananas 1 c Chocolate chips PREHEAT OVEN TO 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve. MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK Yields 12 servings
Prune And Almond Tart
Ingredients & Directions 5 dl Brewed hot strong black tea – such as Earl Grey (*) 1 lb Prunes; pitted 35 g Whole almonds; unblanched 1 Egg; lightly beaten 5 tb Granulated sugar 2 tb Plum eau-de-vie; or brandy 1 7/8 dl Heavy cream 1 Flaky sweet pastry shell – partially baked and cooled 1 tb Confectioners’ sugar Date: Tue, 21 May 1996 23:43:43 +0000 From: “0000000ccccccc” wlockman@ra1.randomc.com Units conversion: 5 dl hot tea = 2 cups; 35 g almonds = 1/4 cup; 1 7/8 dl cream = 3/4 cup) (*) Be sure to make a good, strong tea (about 1 tablespoon of loose Earl Grey to 5 dl of water). At least 1 hour before preparing the tart, pour the hot tea over the prunes. Set aside to marinate. Preheat the oven to 190 oC (375 oF). Grind the almonds to a fine powder. Add the egg, sugar, eau-de-vie and cream. Process until very smooth. Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled tart shell (2 layers). Pour the almond filling over the prunes. Place the tart in the center of the oven, and bake until the filling is set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle on the confectioners’ sugar. Cool on a rack. Serve at room temperature. Yields 8 Servings
Egg Bread (hootsla)
Ingredients & Directions 1/2 ea Bread, loaf, day old 1/2 c Butter 3 ea Egg, well beaten 1/2 c Milk 1 x Salt & pepper Cut bread into cubes and brown in butter which has been melted. Beat the eggs well and add the milk and salt and pepper to taste. Pour over bread and fry until brown. Serve at once. Yields 1 Servings
Teatime Shortbread
Ingredients & Directions 3/4 c (1 1/2 sticks) unsalted -butter, room temperature 1/2 c Sugar 1 3/4 c A-p flour pn Of salt Preheat oven to 325. Using electric mixer, beat butter and sugar in bowl until well combined. Sift flour and salt into butter mixture. Using fingertips rub mixture until moist clumps form. Gently knead until soft dough forms. Divide dough in half. Press out 1 dough piece to 9.5″ round, about 1/4″ thick. Roll lightly with rolling pin to smooth top. Using 3″ diameter cookie cutter, cut out in 8 cookies. Reserve scraps. Repat pressing, rolling and cutting with remaining dough piece. Gather dough scraps together. Press out dough scraps to form round and cut out additional cookies. Arrange cookies on 2 large baking sheets. Pierce each cookie several times with fork. Bake until pale golden, about 12 minutes. Cool slightly. Transfer cookies to racks;cool completely. Yields 1 Servings
Jack And Jill Cookies
Ingredients & Directions 1 c Butter or margarine; soft 3/4 c Sugar 1 Egg 1 ts Vanilla 1 1/2 c Sifted all-purpose flour 1 ts Soda 1/4 ts Salt 1 1/2 c Quaker Oats, uncooked — (quick or old-fashioned) Beat butter until creamy. Gradually add sugar, beating until fluffy. Blend in egg and vanilla. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. For ease in handling, chill dough about 1 hour. Shape to form 1-inch balls. Place on ungreased cooky sheets. Flatten slightly with bottom of glass dipped in sugar. Insert flat wooden stick or wooden skewer into each. Bake in preheated moderate oven (375 F.) 10 to 12 minutes; cool. Frost cookies with confectioners’ sugar frosting. Attach chocolate shot for hair and gumdrop pieces for eyes, nose and mouth. For girl cookies, pipe a bow onto hair with thick frosting. Tie a ribbon bow onto stick for boy’s bow tie. When frosting is set, insert sticks into large gumdrops so that cookies stand up. Yields 36 Cookies
Vegetable And Chicken Pot Pie
Ingredients & Directions 1 tb Margarine or butter 2 c Chopped celery 1 cn Condensed cream of chicken -soup (10 3/4 oz) 1/2 c Milk 1/2 ts Onion powder 1/4 ts Dried thyme leaves 1/8 ts Pepper 1 pk Frozen vegetables (16 oz) -(combination of broccoli, -cauliflower and carrots), -thawed 1 1/2 c Cooked, cubed chicken 1 cn Hungry Jack Refrigerated -Flaky Biscuits In large skillet, melt margarine. Add celery and soup over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken; heat through. Spoon into 12×8″ baking dish. Heat oven to 375’F. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake at 375’F. for 20-25 minutes or until biscuits are golden brown and filling is bubbly. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Yields 6 Servings
