Greatest Recipes

2 c Cooked millet

6 tb Mirin or dry sherry

1 10-oz package of tofu,

Diced 3 tb Soy sauce

3/4 c Chopped snow peas

1 1/2 tb Rice or cider vinegar

3/4 c Frozen peas, thawed

1 Clove garlic, minced

1 8-oz can sliced water

Chestnuts 1 ts Sugar (or other sweetener)

1/2 c Chopped scallion

In a large bowl, combine the millet, tofu, snow peas, peas, water chestnuts, and scallion. In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and sugar. Pour over the salad and toss to combine. Although the original recipes didn’t say to, I let both of these salads chill for awhile to let the flavors blend before I served them. I think that this step is a particularly good idea for the Asian Millet salad, as it allows the tofu to absorb the flavors of the dressing. If you try these, I hope you enjoy them as much as I did!

1 tb Olive Oil

1/2 c Onions; Chopped

1 c Mushrooms; Sliced

8 oz Artichokes; Canned, *

2 c Chicken Broth

1/2 c Green Peas

4 tb Unbleached Flour

2 c Evaporated Skimmed Milk

1 x Salt & Pepper; To Taste

* Drain and chop the canned artichokes. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a large saucepan heat the oil and saute the onions. Add the mushrooms, artichokes, and broth. Cook about 5 minutes or until tender. Add the peas. Blend the flour into the evaporated milk and add to the mixture in the pan. Cook for 5 to 7 minutes or until slightly thickened. Season to taste with salt and pepper.

2 quarts water

1 teaspoon salt

1 cup peeled — cubed potato

1/2 cup scraped — chopped carrot

1/2 cup cut fresh or frozen green beans — cut into 1-inch

– pieces 1/4 cup butter or margarine

1/2 cup chopped onion

1/4 cup all-purpose flour

1/2 cup fresh or frozen whole kernel corn

1/2 cup fresh or frozen english peas or butter

– beans 1 tablespoon chopped fresh parsley

1/2 teaspoon rubbed sage

3/4 teaspoon salt

1/4 teaspoon pepper

5 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sour cream

Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce hea t, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups brot h. Skim fat from broth. Set chicken and broth aside to cool slightly. Cook p otato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain.

Skin and bone chicken; cut chicken into bite-size pieces. Set aside.

Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add 1/4 cup flour, stirring until smooth. Cook, sti rring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bub bly. Remove from heat.

Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside.

Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Add s our cream, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to 1/4-inch thickness. Cut with a 21/2-inch biscuit cutter. Arrange biscuits over pie.

Bake at 400 degrees for 15 to 20 minutes or until golden.

Serve immediately.

1 pt Butter

1 Onion; fine chopped

2 c Cabbage; shredded

-boiled first 2 c Potatoes; mashed

Heat butter in large skillet & fry onion over low heat for 5 min or till softened. Add cabbage (should be boiled for 15 minutes previously) & stir over low heat for 2 min. Fold in mashed potatoes till well blended. Press mixture lightly with back of spoon to form large pancake. Cook for 5 min till browned lightly. Turn & brown 2nd side 5 min.

2 Baking potatoes

1/2 lb Fresh mushrooms, sliced

1 Sweet red pepper, cup up

1 Clove garlic, minced

2 tb Olive oil

2 tb Water

1 1/2 ts Lemon juice

1 1/2 ts Salt

1/8 ts Pepper

2 tb Butter, divided

Salt & pepper to taste Fresh parsley Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic

in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley. From “Progressive Farmer”, January 1992; Charlotte Mallet-Prevost Dickerson, MD

————————————CAKE———————————— 5 oz Semisweet chocolate

1/2 c Butter, softened

2 tb Butter, softened

1 c Sugar

1 pn Salt

1 pn Ground cinnamon

1 pn Lemon peel, grated

6 Eggs, separated

1 c All-purpose Flour, sifted

———————————-FROSTING———————————- 8 tb Butter

7 oz Semisweet chocolate

2 Eggs, beaten

3 c Powdered sugar, sifted

1/4 c Rum

Line 14×10 inch cake pan with waxed paper and grease paper. Preheat oven to 350F. CAKE…. Melt chocolate in double boiler over low heat. In a large bowl, cream butter and half the sugar until light and fluffy. Add salt, cinnamon and lemon peel. Beat in egg yolks, one at a time, with melted chocolate. Beat egg whites until stiff; fold in remaining sugar. Fold egg white mixture into creamed mixture with flour. Spread batter evenly in prepared cake pan. Bake 20 minutes or until a wooden pick inserted in center comes out clean. Sprinkle a sheet of waxed paper with sugar and turn out cake onto it. Peel off lining paper. Cool 2 hours, then cut cooled cake lengthwise into two 14×5 strips. FROSTING… Melt butter, cool slightly. Finely grate chocolate. Mix chocolate, eggs, powdered sugar, butter and rum in double boiler. Stir constantly over low heat until chocolate has melted and all ingredients are thoroughly combined. Cool. Place the two 14×5 strips on top of one another, with about half of the frosting used as filling. Spread remaining frosting thickly over top. Cut into slices when frosting is firm.