Moo Shu Pancakes
Ingredients & Directions 1 1/2 c Flour pn Salt 1/2 c Boiling water 2 tb Cold water 2 tb Sesame oil Flour for rolling In a bowl, stir together flour, pinch of salt, and boiling water. Add cold water, stir until dough forms. Turn out dough onto a lightly floured surface and knead until smooth, about 10 minutes. Cover and let rest for 30 minutes. Divide dough in half, cut each half into 5 pieces and roll each piece into a small ball. On a lightly floured surface using a rolling pin, roll each ball into a 3-inch pancake. Brush 5 of the pancakes with sesame oil, top each with another pancake. Roll each pancake into an 8- inch pancake. Heat a dry heavy skillet. Cook each pancake, without browning, on both sides until blistered with several air pockets. Yield: 10 pancakes ESSENCE OF EMERIL SHOW #EE2257 Yields 4 servings
Potato Bread Stuffing
Ingredients & Directions 5 lb Potatoes 6 tb Butter 2 tb Poultry seasoning 4 md Onions; chopped 1/2 bn Celery; chopped 1/2 Loaf white bread – cut into cubes and dried 3 Eggs; lightly beaten Salt and peper to taste Stock to moisten Mary Anderson o’Brien, who was born in Ireland and emigrated to Lynn,Massachusetts, made this stuffing for her family all her life. Her daughter-in-law, Bobbie O’Brien, has been making it since she married into the family 38 years ago. “We all love it,” she said. “I’ve experimented with other stuffings, but I’m through experimenting.” Cook to potatoes and mash with 4 tbsp of butter. Season with 1 tbsp poultry seasoning. Add onions and celery and mix well. Add the bread cubes, remaining 2 tbsp of butter, and eggs. Stir until well mixed and season with salt and peper and at least one additional tbsp of poultry seasoning. Moisten further with stock, if necessary. Let sit for a few hours before stuffing the bird. Stuffs a 12-15 lb bird. From Yields 1 Servings
Impossible Pumpkin Pecan Pie
Ingredients & Directions —–patti – vdrj67a—– 15 oz Pumpkin 12 oz Evaporated milk 2 Eggs 2 ts Vanilla 1 c Bisquick 1/2 c Sugar 1 tb Pumpkin pie spice 3/4 c Pecans; chopped —–spiced topping—– 1 1/2 c Cool whip; thawed 1/4 ts Pumpkin pie spice Heat oven to 350~. Grease 10″ pie plate. Beat all ingredients except pecans and topping, until smooth, 1 minute in blender or 2 minutes by hand; stir in pecans. Pour into pie plate. Bake 50-55 minutes or until knife inserted in center comes out clean. Mix the Cool whip well with the pie spice; spread over pie. Garnish with additional pecans if desired. Yields 6 Servings
Sweetbreads With Lemon (animalla Di Vitello Fritta Al Lim
Ingredients & Directions 2 lb Sweetbreads, soaked, -trimmed, blanched, and -sliced A MARINADE 1/2 c Oil 1/2 c Lemon juice 1 tb Chopped thyme (or 1 -teaspoon dried) 1 Bay leaf, crumbled 10 Basil leaves 1 Clove garlic, crushed in -the garlic-press 1 ts Salt 1/4 ts Freshly ground pepper Flour 6 tb Butter 2 Lemons, quartered Place the sliced sweetbreads in the marinade for 2 hours. Drain thoroughly, and dust with flour. Heat the butter in a very large frying pan over fairly high heat and brown the sweetbreads for about 3 minutes on each side. Transfer them to a hot serving platter, pour the butter in the pan over them and garnish with the lemon quarters. Serves 6. From “Great Italian Cooking-La Grande Cucina Internazionale” by Luigi Carnacina, edited by Michael Sonino, Agradale Press, New York Yields 6 Servings
Nut Tarts
Ingredients & Directions 1 c Butter (2 sticks) 4 T Melted butter 1 pk Cream cheese 1 t Vanilla 2 1/2 c Sifted flour 2 1/2 c Chopped nuts 2 1/2 c Light brown sugar (1 box) 3 ea Eggs Dough- Mix together butter, cream cheese and flour as for pie crust. Line small muffin tins by patting in mixture. Fill 1/2 to 3/4 full with nut filling. Nut filling- Beat eggs, add sugar gradually. Add melted butter and vanilla. Add nuts and mix well. Bake in moderate oven 350* for about 20 minutes or until light brown. Makes 8 dozen. Sprinkle with powdered sugar before serving. Yields 36 servings
Lebanese Mountain Bread
Ingredients & Directions 1 tb Dry yeast; (1 pkg) 1 ts Sugar 1 c Warm water 15 c White flour; unbleached 4 1/2 tb Salt 5 c Warm water –for more nutritious -bread, add: — 1 1/2 cups nonfat dry -milk to water –and beat well 3 tb Olive oil Proof the yeast by dissolving the yeast & sugar in 1 cup lukewarm water for 5 to 10 minutes. Mix 14 cups flour and salt together in a large bowl, reserving 1 cup flour for kneading. Add 5 cups lukewarm water, oil, and the yeast mixture all at once to flour. Stir with wooden spoon or with hands until dough sticks together. Turn out onto a floured board or cloth and knead very well. Gradually add the reserved flour to keep dough from sticking. Kneading may take 10 to 15 minutes. Dough is ready when it feels elastic; bubbles will break on the surface when you form it into a ball. Place in a greased bowl and cover with a dry cloth. let dough rise in a warm place, undisturbed, until it doubles in size (about 2 hours). Punch dough down. Oil hands and divide dough into 25 to 30 balls the size of small oranges. Again, cover them with a dry cloth and place in a warm spot to rise for 30 minutes. Preheat oven to 450 degrees. if you have an electric oven, set it to broil at 450 degrees, placing a baking sheet on the lowest rack. then turn a Chinese wok upside down so it rests on the baking sheet. For a gas oven, place an upside-down wok on the floor of the oven. Combine 3/4 cup cornmeal with the same amount of flour. Flatten each ball of dough and dip both sides in the cornmeal mixture. Place them like pancakes in a stack, separating them with wax paper. Make five piles of 6 each (more than 6 may cause the piles to topple over). Cover all the stacks with a cloth so they don’t dry out. Roll out each pancake until it is as thin and round as possible. Then pick up dough and begin to stretch it by flipping it back & forth between your hands. A pizza technique of throwing it up in the air, catching it, and flattening the edges of the circle with your thumb and forefinger works fine. Good luck! Make a fist with one hand and place dough on top of fist. Then turn dough in circles with other hand, pulling on edges so they get as thin as possible. The shape will be an irregular 14 to 16 inch circle unless you are a wizard at circles. Drape dough on top of hot wok. Bake 30 to 60 seconds, until lightly browned and bubbly. Peel off and place on baking sheet. Run under broiler for 5 to 10 seconds until dark brown. Remove to board, spray with water (see Note) and cover with damp cloth. Stack new breads on top of old ones. Cover finished stack with damp tea towels. When bread is pliable (after 2-3 hours), fold each in quarters and package in plastic. NOTE: Traditionally the bread is not dampened at all. Thin spots are crisp and brittle. Finished breads are simply stacked on top of each other. We recommend dampening the bread because we discovered we preferred it pliable, it kept better, and it was also easier to store. Yields 1 Servings
Ultimate Caramel Chocolate Pecan Pie
Ingredients & Directions -CRUST- 2 c Pecans, finely chopped 1/4 c Sugar 1/4 c Butter or margarine, melted FILLING 1 pk (14oz) caramels (48) 1/4 c Milk 1 c Pecans, chopped 1 pk (8 squares) semi-sweet Chocolate 1/3 c Milk 1/4 c Powdered sugar 1/2 ts Vanilla crust: heat oven to 350 degrees. mix pecans, sugar and butter. press onto bottom and sides of 9 inch pie plate. bake 12 to 15 min. or until lightly browned. cool. filling: melt caramels with 1/4 cup milk in heavy saucepan over low heat, stirring frequently until smooth. pour over crust. sprinkle with pecans. stir chocolate, 1/3 cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. pour over caramel pecan filling, spread to edge of pie. refrigerate. serve with whipped cream if desired. Tip: the ultimate carmel chocolate pecan pie can befrozen for up to 2 weeks. cool prepared pie in refridgerator 3 hours. whap securely in plastic wrap followed by heavy duty aluminum foil. place in freezer bag, label and date. to thaw: place wrapped pie in refrigerator 12 hours or overnight, let stand at room temperature 15 min. before serving. recipe from “Kraft Creative Kitchens” From Yields 1 Pie
