This issue "N" 10-17-201
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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Nachos, Danny Style
2. Nana Moon's Christmas Pudding
3. New Orleans French Bread
4. New Potatoes with Roasted Garlic
5. Nutty Pumpkin Nog Pie
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1. Nachos, Danny Style

Categories: Mexican

Yield: 4 Servings

8 Corn tortillas
1/2 c Mexican Style Shredded Cheese

-----------------FOR THE SALSA----------------------

3 md Tomatoes; chopped
1 sm Onion; chopped
1 Yellow bell pepper; chopped
3 Cloves garlic; pressed
3 tb Fresh cilantro; chopped
3 tb Red wine vinegar
Hot sauce; to taste

Combine all the ingredients to make the salsa. This can be done the night before so that the flavors can mingle.
Cut the tortillas into quarters. Place on baking sheet and bake in 350 oven until crisp, about 10 minutes.
Place a spoonful of salsa on each chip and top with shredded cheese. Place under broiler until cheese melts, about 2 minutes.I make extra chips and serve with the leftover salsa.

NOTES : Calories: 212.1 (21.4% from fat) Fat: 5.4g cholesterol: 11mg Carbohydrate: 37g Fiber: 4.4g Sodium: 168mg

Recipe by: Wildrose

Posted by "Lisa Whittington" on Aug 18, 1998

Source: FreeGroups.net
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2. Nana Moon's Christmas Pudding

Categories: Puddings, Christmas, Usenet

Yield: 2 Puddings

3 c Flour (unbleached)
1/2 lb Suet (see note)
1 c Brown sugar
1 c Bread crumbs
3/4 lb Raisins
3/4 lb Sultanas (or golden raisins)
1/4 lb Currants
1 c Brandy (or orange juice, or a mixture of both)
1 tb Golden (cane) syrup
5 Eggs
1/2 ts Baking soda
1 tb Milk


Combine the suet, flour, sugar, bread crumbs, fruit and brandy. Cover and allow to stand overnight.

Add the syrup and beaten eggs. Dissolve the baking soda in the milk, and add to mixture. Stir until everything's combined. (The mixture will be fairly thick. My mother used to get help at this stage by telling us that if we stirred it three times and made a wish, the wish would come true. This only works with Christmas puddings.)

Place in two 1 1/2 quart pudding basins, cover with paper and several layers of aluminum foil, and steam for 4 hours.

When you're going to eat it, steam it for a further 2 hours. Serve by turning it out of the bowl, and pouring flaming brandy over it (see below). Serve with brandy butter (hard brandy sauce).

This pudding needs time to age between when you cook it and Christmas. My mother generally makes it about a month before. Keep it in the refrigerator until the day you will be eating it.

Each pudding will serve about 8-10 people. If you halve the recipe, use 3 eggs. You can also add cherries, figs, almonds and so on when you're adding the fruit. NOTES
Old-fashioned Christmas boiled pudding -- This recipe was first written down by my great-grandmother. It's an old-fashioned boiled pudding, and was always a special part of Christmas in my family. Nana Moon's family came from Sofala, the site of the 1851 gold rush in New South Wales, Australia, where they raised sheep (before the gold rush). It's probably based on an English recipe.

This recipe differs from others I've seen in that it uses no spices, just dried fruit and brandy. Perhaps spices were too difficult to get, it tastes great anyway. Makes two puddings.
The suet can be replaced with some other form of shortening. The packaged suet we used to be able to get in Australia was only about 35 percent suet, the rest was cornflour (cornstarch). Avoid that at all costs. For a few years, we bought suet from the butcher and grated it ourselves (ok, we used a blender), but no one should have to do that (at least, not during an Australian summer).
If you decide to go for authenticity and use a pudding bag, here's how:

Get a large piece of calico (it must have a tight weave), and boil it for a few minutes. Rub flour into the inner surface. Place 1/2 the mixture on it, and bring the corners together, leaving room for the mixture to rise. Tie with string. Cook by immersing in boiling water, when you add extra water, it must be already boiling, or the pudding will get soggy. The pudding will be rounder, and have a better crust than one steamed in a pudding bowl. A good crust means that the brandy won't soak in when you light it, so it'll burn for longer. Age the pudding by hanging it in a cool, dry place. The problem with using a pudding bag is that it tends to grow mold if the climate is too humid.
To light the pudding, heat about 1/4 cup of brandy in a saucepan. Light it, then pour over the pudding and carry it to the table.

: Difficulty: moderate.
: Time: 1 day waiting, 30 minutes preparation, 4 hours cooking, 1 month aging.
: Precision: approximate measurement OK.

: Copyright (C) 1986 USENET Community Trust

Source: FreeGroups.net

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3. New Orleans French Bread


Categories: Breads, Cajun, French

Yield: 4 Servings

2 Envelopes dry yeast
2 tb Sugar
1 tb Salt
2 1/2 c Warm water (105 - 115 F)
7 c Bread flour
1 Egg white beaten with 1 tsp water (glaze)

Makes 4 loaves

Sprinkle yeast, sugar and salt over water in large bowl; let stand until dissolved. Stir to blend. Let stand until foamy and proofed, abut 10 minutes.

Add 5 cups flour to yeast mixture and stir to incorporate. Stir in another 1 cup flour. Turn dough out onto generously floured surface. Knead in remaining 1 cup flour. Continue kneading until dough is very smooth and elastic, about 10 minutes.

Butter large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour.

Punch dough down. Let stand 15 minutes at room temperature.

Generously butter four 18-inch baguette pans. Knead dough 3 to 4 times. Divide evenly into 4 pieces. Roll 1 piece into 7x15-inch oblong. Roll up as for jelly roll. Set seam side down in 1 prepared pan. Repeat with remaining pieces. Using razor blade, make three to four 3/8-inch-deep slashes atop each loaf. Brush each with glaze. Let stand in warm draft-free area until dough rises to top of pans, about 1 hour.

Preheat oven to 450 F. Bake loaves 15 minutes. Reduce oven temperature to 350 F. Continue baking until bread sounds hollow when tapped on bottom, about 30 minutes. Remove from pans. Serve immediately. (Can be prepared 3 months ahead. Cool completely. Wrap in foil and freeze. Rewarm in 350 F oven for about 20 minutes.)

Bon Appetit

Source: FreeGroups.net
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4. New Potatoes with Roasted Garlic

Categories: Side dish, Grill, Vegetables

Yield: 4 Servings

2 lb Potatoes, sliced
4 cl Garlic
1 tb Olive oil
1/4 ts Salt
4 Rosemary sprigs
1 tb Olive oil
1 tb White wine vinegar
2 ts Dijon
1/4 ts Pepper

Tear off 36 x 18 piece of heavy foil. Fold in half to make a double thickness of foil. In large mixing bowl combine sliced potatoes, unpeeled garlic cloves, 1 T olive oil and salt; toss gently. Place potato mixture in the center of the foil. Top with rosemary sprigs. Bring up the two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the potato mixture, leaving space for steam to build. Preheat gas grill. Place foil packet on grill over medium heat. Cover and grill about 35 minutes or until potatoes are tender. Discard rosemary sprigs. Meanwhile, in jar combine 1 T olive oil, vinegar, mustard and pepper. Squeeze the paste from the grilled garlic cloves into jar. Cover; shake well. Pour garlic mixture over grilled potatoes; toss gently to coat.

"BH & G Gas Grill Cookbook" Posted to MM-Recipes Digest by "Kathleen Weber" on Mar 25, 98

Source: FreeGroups.net
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5. Nutty Pumpkin Nog Pie


Categories: Cakes, Pies, Cookies

Yield: 6 Servings

---------------------CRUST--------------------------

1 c Graham Cracker Crumbs
1/2 c Pecans; finely chopped
3 tb Sugar
6 tb Butter Or Margarine; melted

--------------------FILLING-------------------------

1 Env Gelatin Powder
1/2 c Brown Sugar
1/2 ts Salt
1/2 ts Ground Cinnamon
1/4 ts Ground Ginger
1 ds Nutmeg
1 c Eggnog
3 Eggs; separated
1 c Canned Pumpkin
1/4 c Granulated Sugar

FOR THE CRUST:

In a small mixing bowl, combine cracker crumbs, pecans, sugar, and butter. Press firmly into a 9-inch pie plate. Bake at 375 for 6 to 8 minutes. Remove and cool.

FOR THE FILLING:

In saucepan, combine the unflavored gelatin, brown sugar, salt, cinnamon, ginger and nutmeg. Stir in eggnog, beaten egg yolks and canned pumpkin. Cook and stir over medium heat until gelatin dissolves and mixture thickens slightly. Remove mixture form heat. Chill and partially set. Beat egg whites until soft peaks form. Gradually add the granulated sugar, beating until stiff peaks form. Fold into mixture. Pile into crust. Chill until firm, at least 4 hours. Garnish with whipped cream and pecan halves.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Bert Bradford, III

Posted to Bakery-Shoppe Digest V1 #405 by Bill Spalding on Nov 21, 1997

Source: FreeGroups.net
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