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SOME DELITIOUS RECIPES
6 large apples (coslings or any other apples that will be soft)
1-2 spoonful of rose water
Take your apples
and coddle them; when they are cold take out the pulp; then take the whites of
four or five eggs, (leaving out the strains) three quarters of a pound of
double-refined sugar beat and sifted, a spoonful or two of rose-water and grate
in a little lemon-peel, so beat all Together for an hour, whilst it be white,
then lay it on a china dish, to serve it up.
1-1/2 lbs. of apples
5 oz. of sago
Juice of a lemon
A teaspoonful of ground
and sugar to taste.
Wash the sago and cook it in 1-1/2 pints of water,
to which the cinnamon is added; meanwhile have the apples ready, pared, cored,
and cut up; cook them in very little water, just enough to keep the apples from
burning; when they are quite soft rub them through a sieve and mix them with the
cooking sago, adding sugar and lemon juice; let all cook gently for a few
minutes or until the sago is quite soft; put the mixture into a wetted mould,
and turn out when cold.
HUNGARIAN FRUIT SALAD
Mix together equal parts of banana, orange, pineapple,
grapefruit and onehalf cup of chopped nuts. Marinate with French dressing. Fill
apple or orange skins with mixture. Arrange on a bed of watercress or lettuce
leaves. Sprinkle with paprika.
RUSSIAN FRUIT SALAD
Peel and pit some peaches,
cut in slices and add as much sliced pineapple, some apricots, strawberries and
raspberries, put these in a dish. Prepare a syrup of juice of two lemons, two
oranges, one cup of water and one pound sugar, a half teaspoon of powdered
cinnamon, grated rind of lemon, add one cup red wine and a half glass of rum.
Boil this syrup for five minutes, then pour over the fruit, tossing the fruit
from time to time until cool. Place on ice and serve cold.
HOT CHILE SAUCE
2 cups Water
1/4 cup Red Wine Vinegar
1 each Clove Garlic
1/4 cup Olive Oil
You should use 6 to 8 dried
Cascabel chilies in this recipe. If they can't be found, then use a 1/2 of a
medium Ancho Chile. But the result will not be as hot.
Heat water to boiling;
stir in chilies. Boil uncovered 5 minutes; drain. Remove stems. Place chilies,
vinegar, mustard and garlic in a blender container; cover and blend until the
chilies are finely chopped. Gradually pour in oil, blending until smooth. Makes
about 1/2 cup of sauce.
3 tablespoons butter
2 tablespoons onion -- finely chopped
clove garlic -- minced
2 tablespoons green pepper -- finely chopped
tablespoon picante sauce
2 tablespoons mild salsa
Melt butter in large frying
pan. Saute onions, garlic, and pepper until soft. Beat eggs until light and pour
into frying pan. Cook over very low heat, stirring constantly. When eggs begin
to harden, add picante sauce and salsa, continuing to cook and stir until eggs
are set. Serve immediately. Serving Ideas : Serve with flour tortillas, grated
cheese, and salsa. NOTES : A great, easy brunch dish, especially with
Grapefruit-Avocado Salad, and Tequila Sunrises.
JALAPENO CHICKEN FAJITAS
8 ounces Boneless chicken breasts
1/4 cup Lime juice
1 Clove garlic
Jalapeno Flavor Process -- Cheese Product
breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly
and serve in flour tortillas with other ingredients. Makes 8 fajitas.
JALAPENO CREAM SAUCE
1 each Jalapeno Peppers --
1 each Clove Garlic -- Finely Chopped
teaspoons Vegetable Oil
1/8 teaspoon Salt Pepper -- Dash Of
QUICK CREME FRAICHE
1/3 cup Whipping Cream
2/3 cup Dairy Sour Cream
Jalapeno peppers shoud be seeded and finely chopped. You should use no more than
2 depending on how hot you want it.
Cook chile(s) and garlic in oil over low
heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir
in remaining ingredients including the creme fraiche. Makes about 1 1/4 cups of
sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover
and refrigerate up to 48 hours.
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