TTEESSTT CCOOOOKKBBOOOOKK Edited by Alpha Omega and Beta Omega Phi, PI alpha@u.omega.edu beta@u.omega.edu Printed 2 August 2005 Copyright (C) 2005 Alpha Omega and Beta Omega Permission to copy without fee all or part of this material is granted provided that the copies are neither made nor distributed for direct commercial advantage, that the above title and copyright notice appear, and that notice is given that copying is by permission of Alpha Omega and Beta Omega. THIS PAGE ENDS A SECTION IT IS INTENTIONALLY BLANK 0 INTRODUCTION(Recipes) Test Cookbook (16 Oct 95) INTRODUCTION(Recipes) IINNTTRROODDUUCCTTIIOONN INTRODUCTION - introduction: abbreviations, software, and copyright AABBBBRREEVVIIAATTIIOONNSS FFOORR CCOOOOKKBBOOOOKK SSOOUURRCCEESS ACTUEL _C_u_i_s_i_n_e _A_c_t_u_e_l_l_e, by Victor Geilisse, Taylor, Dallas, 1992. CIA _T_h_e _N_e_w _P_r_o_f_e_s_s_i_o_n_a_l _C_h_e_f_: _T_h_e _C_u_l_i_n_a_r_y _I_n_s_t_i_t_u_t_e _o_f _A_m_e_r_i_c_a, edited by Mary Deirdre Donovan, 6th edition, Wiley, New York, 1996. CORDQUICK _L_e _C_o_r_d_o_n _B_l_e_u _Q_u_i_c_k _C_l_a_s_s_i_c_s, by Jeni Wright and Le Cordon Bleu Chefs, Cassell, London, 1998. DELIN _T_h_e _D_e_l_i_n_e_a_t_o_r _C_o_o_k_b_o_o_k, Revised by Delineator Home Institute, under direction of Mildred Maddocks Bentley, Butterick, London, 1928. DIAT _G_o_u_r_m_e_t_'_s _B_a_s_i_c _F_r_e_n_c_h _C_o_o_k_b_o_o_k_: _T_e_c_h_n_i_q_u_e_s _o_f _F_r_e_n_c_h _C_u_i_s_i_n_e, by Louis Diat, Gourmet, New York, 1961. ESCOF _T_h_e _E_s_c_o_f_f_i_e_r _C_o_o_k _B_o_o_k, translation of _L_e _G_u_i_d_e _C_u_l_i_n_a_i_r_e, by Auguste Escoffier, Crown, New York, 1989. ESCOFREPR _L_e _R_e_'_p_e_r_t_o_i_r_e _d_e _L_a _C_u_i_s_i_n_e, by Louis Saulnier, translated by E. Brunet, Leon Jaeggi, London, 1961. FF _T_h_e _F_a_n_n_y _F_a_r_m_e_r _C_o_o_k_b_o_o_k, by Marion Cunningham, 13th edition, Knopf, New York, 1990. GISSLEN _P_r_o_f_e_s_s_i_o_n_a_l _C_o_o_k_i_n_g, by Wayne Gisslen, 3rd edition, Wiley, New York, 1995. GOURM1 _T_h_e _G_o_u_r_m_e_t _C_o_o_k_b_o_o_k_, _V_o_l_u_m_e _I, compiled, edited, and published by Gourmet, New York, 1950. GRILL _G_r_e_a_t _A_m_e_r_i_c_a_n _G_r_i_l_l_i_n_g, compiled and edited by Sunset Books and Weber-Stephen Products, published by Sunset Publishing, 2 Aug 2005 1 INTRODUCTION(Recipes) Test Cookbook (16 Oct 95) INTRODUCTION(Recipes) Menlo Park, 1996. HAZAN _E_s_s_e_n_t_i_a_l_s _o_f _C_l_a_s_s_i_c _I_t_a_l_i_a_n _C_o_o_k_i_n_g, by Marcella Hazan, Knopf, New York, 1996. IER Recipe cards of Ila Eloise Rupley. JAN _J_a_n_o_s_. _R_e_c_i_p_e_s _a_n_d _t_a_l_e_s _f_r_o_m _a _S_o_u_t_h_w_e_s_t _r_e_s_t_a_u_r_a_n_t, by Janos Wilder, Ten Speed Press, Berkeley, Calif., 1989. JB _T_h_e _J_a_m_e_s _B_e_a_r_d _C_o_o_k_b_o_o_k, by James Beard, Dell, New York, 1974. JBAM _J_a_m_e_s _B_e_a_r_d_'_s _A_m_e_r_i_c_a_n _C_o_o_k_e_r_y, by James Beard, Little Brown, Boston, 1972. JBNEW _T_h_e _N_e_w _J_a_m_e_s _B_e_a_r_d, by James Beard, Knopf, New York, 1981. JC _M_a_s_t_e_r_i_n_g _t_h_e _A_r_t _o_f _F_r_e_n_c_h _C_o_o_k_i_n_g, by Julia Child, Louisette Bertholle, and Simone Beck, Knopf, New York, 1966. JC2 _M_a_s_t_e_r_i_n_g _t_h_e _A_r_t _o_f _F_r_e_n_c_h _C_o_o_k_i_n_g_, _V_o_l_u_m_e _T_w_o, by Julia Child and Simone Beck, Knopf, New York, 1970. JOY44 _J_o_y _o_f _C_o_o_k_i_n_g, by Irma S. Rombauer, Bobbs-Merrill, New York, 1944?. JOY64 _J_o_y _o_f _C_o_o_k_i_n_g, by Irma S. Rombauer and Marion Rombauer Becker, reprint of 1964 Bobbs-Merrill edition, Plume, New York, 1973. JZR Recipe cards of Juliette Zanker Rupley. KAMMAN _T_h_e _N_e_w _M_a_k_i_n_g _o_f _a _C_o_o_k_: _T_h_e _A_r_t_, _T_e_c_h_n_i_q_u_e_s_, _a_n_d _S_c_i_e_n_c_e _o_f _G_o_o_d _C_o_o_k_i_n_g, by Madeleine Kamman, Morrow, New York, 1997. LAROU _L_a_r_o_u_s_s_e _G_a_s_t_r_o_n_o_m_i_q_u_e, by Prosper Montagne', English transla- tion from the French by Nina Froud, Patience Gray, Maud Mur- doch, and Barbara Macrae Taylor, edited by Charlotte Turgeon and Nina Froud, 7th printing, Crown, New York, 1966. MFKF _T_h_e _A_r_t _o_f _E_a_t_i_n_g, by M. F. K. Fisher, Macmillan, New York, 1990. 2 Aug 2005 2 INTRODUCTION(Recipes) Test Cookbook (16 Oct 95) INTRODUCTION(Recipes) NYT _T_h_e _N_e_w _Y_o_r_k _T_i_m_e_s _C_o_o_k_b_o_o_k, edited by Craig Claiborne, Harper and Row, New York, 1961. OLIVER _L_a _C_u_i_s_i_n_e, by Raymond Oliver, Tudor, New York, 1969. PF _P_i_e_r_r_e _F_r_a_n_e_y_'_s _C_o_o_k_i_n_g _i_n _A_m_e_r_i_c_a, by Pierre Franey and Fichard Flaste, Knopf, New York, 1992. PF60M _T_h_e _N_e_w _Y_o_r_k _T_i_m_e_s _M_o_r_e _6_0_-_M_i_n_u_t_e _G_o_u_r_m_e_t, by Pierre Franey, Fawcett Columbine, New York, 1981. OOTTHHEERR AABBBBRREEVVIIAATTIIOONNSS KA? Kitchen Aid Mixer, with '?' denoting the mixing head: W for stainless steel whip, B for flat beater, or H for dough hook. @? '?' gives a device setting, for a stove-top element, a mixer speed, etc. (Likely to be only of local family interest.) SSOOFFTTWWAARREE SSOOUURRCCEESS AANNDD CCOOPPYYRRIIGGHHTTSS The software used to print these recipes was modified from alt.gourmand USENET software, written by Brian Reid, DEC Western Research Labora- tory, reid@decwrl.dec.com. The alt.gourmand USENET software is copy- right (C) 1985,1986,1987 USENET Community Trust. Typesetting is done with the UNIX _t_r_o_f_f(1) formatter and with the _m_a_n(5) macros and special recipe macros part of the alt.gourmand USENET software. 2 Aug 2005 3 ADVOKAAT(L) Test Cookbook (3 Nov 87) ADVOKAAT(L) AADDVVOOKKAAAATT ADVOKAAT - Egg-cognac: a potent sweet alcoholic beverage Advokaat is the Dutch word for "egg cognac". It is highly recommended for A. I. (Alcohol Imbibing) meetings. This recipe is my modification of a recipe I obtained in Poland. It makes a potent, superb advokaat (or egg-cognac). The milk and eggs are healthy, the sugar and alcohol are not. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--88)) 1 1/2 cups _s_u_g_a_r 2 Tbsp _v_a_n_i_l_l_a _s_u_g_a_r 2 cups _m_i_l_k 9 _e_g_g _y_o_l_k_s 1 1/2 cups _9_5_% _g_r_a_i_n _a_l_c_o_h_o_l PPRROOCCEEDDUURREE (1) Mix sugars. (2) Boil milk with half of sugars for two minutes. Let it cool down. (For the milk it is easiest to use a pot which can later be used with a mixer.) (3) Mix well (mixer at high speed) the yolks with the other half of the sugars. (4) Using mixer add to milk. Then (still using mixer) add alcohol slowly. (The result is quite fluid, sweet and strong.) (5) Bottle and let rest for two weeks to let the mixture thicken. NNOOTTEESS This advokaat can be drunk or, better yet, eaten with a spoon: it is quite thick. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 2 weeks aging. _P_r_e_c_i_- _s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Laurent Siklo'ssy Vrije Universiteit, Amsterdam, The Netherlands siklossy@cs.vu.nl 2 Aug 2005 4 AFRICAN-STEW(MV) Test Cookbook (1 Jan 86) AFRICAN-STEW(MV) AAFFRRIICCAANN VVEEGGEETTAABBLLEE SSTTEEWW AFRICAN-STEW - A spicy vegetable stew I got this recipe from my mom, who got it from a friend. It's very easy to make. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 _v_e_r_y _l_a_r_g_e _o_n_i_o_n_, chopped 1 bunch _S_w_i_s_s _c_h_a_r_d 1 can _g_a_r_b_a_n_z_o _b_e_a_n_s (known also as chick peas, ceci, etc.) 1/2 cup _r_a_i_s_i_n_s 1/2 cup _u_n_c_o_o_k_e_d _r_i_c_e several _f_r_e_s_h _t_o_m_a_t_o_e_s (or 1 large can of canned tomatoes) 1 clove _g_a_r_l_i_c (or more to taste) 2 _y_a_m_s _s_a_l_t _a_n_d _p_e_p_p_e_r to taste _t_a_b_a_s_c_o _s_a_u_c_e to taste PPRROOCCEEDDUURREE (1) Fry onion, garlic, and white stems of chard until barely limp. Add chopped greens and fry a bit. (2) Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt, and pepper. Cook a couple of minutes. (3) Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done--about 25 minutes. (4) Add Tabasco sauce to taste. NNOOTTEESS I find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue. You should add enough to make the stew seem spicy to you. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc., Alameda, California {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent.." 2 Aug 2005 5 ALTAR-BREAD(B) Test Cookbook (1 Dec 78) ALTAR-BREAD(B) PPEENNNNSSYYLLVVAANNIIAA AALLTTAARR BBRREEAADD ALTAR-BREAD - An earthy whole-wheat bread used for communion In Pittsburgh and other Western Pennsylvania parishes of the Episcopal church, it is common to use small, thin loaves of real, fresh, home- made bread at communion instead of the pressed wafers popular in most other places. The bread has a chewy texture to it, keeps tremendously well, and makes a great lunchbox food (each "loaf" is about the size a large cookie). This recipe comes from Father Bill Coats of the Church of the Redeemer in Pittsburgh. IINNGGRREEDDIIEENNTTSS ((88--1100 ssiinnggllee--sseerrvviinngg llooaavveess)) 7/8 cup _l_u_k_e_w_a_r_m _w_a_t_e_r (The water should be about 110 deg. F) 3 Tbsp _h_o_n_e_y 1 1/2 Tbsp _o_l_i_v_e _o_i_l 1/2 tsp _s_a_l_t 1 pkg _a_c_t_i_v_e _d_r_y _y_e_a_s_t 2 2/3 cups _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r (Unsifted) PPRROOCCEEDDUURREE (1) Combine water and yeast in mixing bowl. Add honey, olive oil, and salt. (2) Add flour. If flour does not completely dampen, add small amounts of water until all of the flour is damp. Be sparing with the water. (3) Turn out onto a very lightly floured board, and knead thor- oughly for 5 minutes until dough is extremely elastic. (4) Sprinkle a tiny amount of olive oil in a big bowl, then roll the dough in it until the dough is covered with olive oil. Leave the dough in the bowl, cover with a cloth, and let rise for 1 1/2 hours, or until doubled in size. (5) Preheat oven to 350 deg. F. Punch the dough down, knead again for a few seconds. Roll the dough out with a rolling pin, as if you were making a pizza crust, to a thickness of 1/4 inch. (6) Using something like a large peanut butter jar or a giant cookie cutter, cut out 4-inch circles of the dough and lift them onto a slightly-oiled baking sheet. Press a cross into the top surface of each, so that it can be easily broken apart. (7) Bake the loaves, on their baking sheet, in a preheated 350 deg. F oven for 10 minutes. NNOOTTEESS You can freeze these loaves easily; either put them in single-serving ziploc bags and use them for school lunches, or freeze a bunch in a 2 Aug 2005 6 ALTAR-BREAD(B) Test Cookbook (1 Dec 78) ALTAR-BREAD(B) large food-storage bag. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 15 minutes preparation, 2 hours rising, 10 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Fr. Bill Coats Church of the Redeemer Pittsburgh, PA 2 Aug 2005 7 AMBROSIA(D) Test Cookbook (30 Jun 86) AMBROSIA(D) AAMMBBRROOSSIIAA AMBROSIA - Simple desert for failed Pavlova attempts My mother used to make the banana variety of this when she cooked her meringues a little too long or too hot. I've no idea of its origins. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1 1/4 cups _h_e_a_v_y _c_r_e_a_m 2 _b_a_n_a_n_a_s (or equivalent amount of some soft fruit) _b_r_o_k_e_n _m_e_r_i_n_g_u_e PPRROOCCEEDDUURREE (1) Whip the cream. (2) Chop fruit coarsely, but don't crush. (3) Break meringue into large crumbs. (4) Mix everything shortly before serving and pile into glasses. NNOOTTEESS I can never make up my mind whether I prefer the strawberry or the banana version. Peach should be pretty good too, though I've never tried it. This is a neat way of saving a _P_a_v_l_o_v_a(D) attempt when the meringue part fails: it produces a delicious desert and no-one need ever know... RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: very simple. _T_i_m_e_: 10 minutes presuming you have the meringue available. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Marcus G Hand, AT&T Information Systems, Middletown, NJ. mtuni!mgh 2 Aug 2005 8 APPLE-BAKE(D) Test Cookbook (27 Feb 86) APPLE-BAKE(D) BBAAKKEEDD AAPPPPLLEESS APPLE-BAKE - A quick substitute for apple pie IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 4 _g_r_e_e_n _a_p_p_l_e_s (crispy, tart, medium sized--Granny Smiths are good) 3 in. _s_t_i_c_k _c_i_n_n_a_m_o_n_, broken and ground (use a coffee grinder.) Alternative: 1 1/4 tsp powdered cinnamon. 14 _a_l_l_s_p_i_c_e _b_e_r_r_i_e_s_, ground the same way (makes interesting cof- fee afterwards). Alternative: 1/2 tsp allspice. 1/8 tsp _g_r_a_t_e_d _n_u_t_m_e_g 1/2 cup _b_r_o_w_n _s_u_g_a_r 3 Tbsp _b_u_t_t_e_r (grate if cold) _j_u_i_c_e _o_f _1_/_2 _m_e_d_i_u_m _l_e_m_o_n 3/4 cup _g_o_l_d_e_n _r_a_i_s_i_n_s 1/4 cup _d_r_i_e_d _p_i_t_t_e_d _p_r_u_n_e_s 3/4 cup _c_h_o_p_p_e_d _w_a_l_n_u_t_s (or other nuts) PPRROOCCEEDDUURREE (1) Preheat oven to 400 deg. F. Butter a deep baking dish that has a lid. (2) Core the apples but do not peel them. Arrange them in the dish. Cut apples to fit, if necessary. (3) Combine all remaining ingredients in bowl. Mix well (this is where grating the butter comes in handy). Stuff this mixture into the holes and spaces in and between the apples. (4) Bake covered at 400 deg. F for about 30 minutes. Serve hot with vanilla ice cream (spoon extra sauce over ice cream). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the spices. CCOONNTTRRIIBBUUTTOORR Jeff Winslow Tektronix Inc., Design Automation Group, Beaverton Oregon jeffw@midas.UUCP 2 Aug 2005 9 APPLE-BREAD(B) Test Cookbook (28 Aug 86) APPLE-BREAD(B) AAPPPPLLEE--MMOOLLAASSSSEESS BBRREEAADD APPLE-BREAD - A simple, fragrant apple nut raisin bread I found this recipe on the back of a label for a baking loaf pan. It is easy to make and because of the molasses it is very fragrant while baking. IINNGGRREEDDIIEENNTTSS ((11 llaarrggee llooaaff)) 1/2 cup _b_u_t_t_e_r 1 cup _s_u_g_a_r 3 _e_g_g_s 2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/2 tsp _s_a_l_t 1/2 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1/4 tsp _g_r_o_u_n_d _n_u_t_m_e_g 1 cup _a_p_p_l_e_s_a_u_c_e 1/4 cup _d_a_r_k _m_o_l_a_s_s_e_s (treacle) 1 cup _r_a_i_s_i_n_s 1/2 cup _c_h_o_p_p_e_d _n_u_t_s PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) In a large bowl, cream butter and sugar until light and fluffy. (3) Add eggs, one at a time, beating well after each addition. (4) Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses. (5) Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. (6) Pour into a greased 9 1/4x5 1/4x2 3/4 inch loaf pan. Bake at 350 deg. F for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 1 hour baking, 30 min- utes cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Lou Ann Puetz Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA {hplabs,amdcad,decwrl}!cae780!louann 2 Aug 2005 10 APPLE-CRISP(D) Test Cookbook (26 Dec 86) APPLE-CRISP(D) AAPPPPLLEE CCRRIISSPP APPLE-CRISP - Easy baked apple dessert I got this recipe from Marsha Foregger. It's very easy and makes a yummy dessert. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66 ttoo 88)) 5- 6 cups _a_p_p_l_e _s_l_i_c_e_s 3/4 cup _s_u_g_a_r 1 cup _f_l_o_u_r 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 3/4 tsp _s_a_l_t 1 _e_g_g 1/3 cup _s_o_l_i_d _s_h_o_r_t_e_n_i_n_g (e.g. Crisco) 1/2 tsp _c_i_n_n_a_m_o_n PPRROOCCEEDDUURREE (1) Preheat the oven to 350 deg. F. (2) Fill a greased baking dish (approximately 6x10 inches) with the apple slices. (3) Mix together with fork until crumbly the sugar, flour, baking powder, salt and egg. Sprinkle over apples. (4) Melt the shortening, cool slightly and pour over apple-flour mixture. Sprinkle with cinnamon. Bake 30-40 minutes at 350 deg. F. Serve with vanilla ice cream. NNOOTTEESS I usually sprinkle some raisins and walnut halves in among the apple slices. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredents. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm 2 Aug 2005 11 APPLE-PIE-1(D) Test Cookbook (21 Feb 86) APPLE-PIE-1(D) AAPPPPLLEE CCRRUUMMBB PPIIEE APPLE-PIE-1 - One-crust apple crumb pie IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 ppiiee)) 4 cups _t_a_r_t _a_p_p_l_e_s 2 Tbsp _b_u_t_t_e_r 3/4 cup _s_u_g_a_r 1/2 tsp _n_u_t_m_e_g 1 tsp _c_i_n_n_a_m_o_n 1/2 cup _b_r_o_w_n _s_u_g_a_r 1/4 cup _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1/4 cup _b_u_t_t_e_r_, melted 1/2 cup _c_h_o_p_p_e_d _n_u_t_s (walnuts, pecans, etc.) 1 _p_i_e _c_r_u_s_t PPRROOCCEEDDUURREE (1) Core, peel and slice the apples. (2) Melt the butter, and mix the rest in with it. Pour over apples and mix around so the apples are coated. (3) Put in an unbaked pie shell (4) Combine brown sugar, flour, melted butter, and nuts. Spread over top of the filling. (5) Bake at 375 deg. F for 50 minutes, or until it is bubbling. NNOOTTEESS The pie can also be frozen and then baked, right from the freezer, at 360 deg. F for 90 minutes. The pies will keep a very long time in the freezer, and not be worse for wear. PS: For those who like the quality of home-made pie crusts but the con- venience of ready-made, make a bunch of crusts someday when the mood grabs you, and put them in the freezer in a big plastic bag. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Margaret Reek Rochester Institute of Technology, Rochester, NY mmr@ritcv.UUCP 2 Aug 2005 12 APPLE-PIE-2(D) Test Cookbook (6 Jul 86) APPLE-PIE-2(D) SSOOUUTTHHEERRNN CCRREEAAMM AAPPPPLLEE PPIIEE APPLE-PIE-2 - Apple pie with sour cream goodness This recipe came from my wife's boss, Dick Dolan, the editor of the Hewlett Packard Journal. It is sinfully delicious and never lasts very long, even if you don't have help eating it! IINNGGRREEDDIIEENNTTSS ((MMaakkeess 22 ppiieess)) PPIIEE 22 oz _t_a_r_t _a_p_p_l_e_s 1 1/2 cups _s_u_g_a_r 1/4 cup _f_l_o_u_r 3 cups _s_o_u_r _c_r_e_a_m 2 _e_g_g_s_, beaten 1 tsp _v_a_n_i_l_l_a 2 _d_e_e_p_-_d_i_s_h _p_a_s_t_r_y _s_h_e_l_l_s_, 9 inches wide TTOOPPPPIINNGG 1 1/8 cups _s_u_g_a_r 3/4 cup _f_l_o_u_r 1 1/2 tsp _c_i_n_n_a_m_o_n 1/2 cup _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Preheat the oven to 400 deg. F. In a large bowl, combine the sugar, flour, sour cream, eggs, and vanilla into a smooth mixture. (2) Core, peel, and chop the apples. Boil them in a small amount of water with a little lemon juice for 3 to 5 minutes until they begin to get tender. (3) Drain apples and add to the mixture. (4) Pour into two 9-inch pastry shells. (5) Bake at 400 deg. F for 30 minutes. (6) While pies are baking, crumble topping ingredients into a bowl and mix with a pastry cutter or two knives. (7) Remove pies from oven and cover with topping recipe. (8) Put pies under broiler for 1 to 2 minutes until the topping begins to bubble. NNOOTTEESS Don't take your eyes off the pies while they're under the broiler. A moment's inattention can mean burned pie! If there is any pie left over, the remainder should be refrigerated. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 20 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. 2 Aug 2005 13 APPLE-PIE-2(D) Test Cookbook (6 Jul 86) APPLE-PIE-2(D) CCOONNTTRRIIBBUUTTOORR Richard Johnsson DEC Western Software Lab, Palo Alto, Calif., USA johnsson@decwrl.dec.com 2 Aug 2005 14 APPLE-SQUARES(C) Test Cookbook (17 Dec 86) APPLE-SQUARES(C) SSEECCOONNDD DDAAYY AAPPPPLLEE SSQQUUAARREESS APPLE-SQUARES - Sugary, moist apple squares Try to avoid eating very many of these squares on the day you make them, as they improve immeasurably on the second and third day! This recipe originally came from a Pillsbury bake-off. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 1122--1155 ssqquuaarreess)) 2 cups _u_n_b_l_e_a_c_h_e_d _w_h_i_t_e _f_l_o_u_r 2 cups _b_r_o_w_n _s_u_g_a_r_, firmly packed 1/2 cup _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 1 cup _c_h_o_p_p_e_d _n_u_t_s (optional) 1-2 tsp _c_i_n_n_a_m_o_n 1 tsp _s_o_d_a 1/2 tsp _s_a_l_t 1 cup _s_o_u_r _c_r_e_a_m _o_r _y_o_g_u_r_t 1 tsp _v_a_n_i_l_l_a 1 _e_g_g 2 cups _a_p_p_l_e_s_, peeled and finely chopped (about 2 apples) PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) In a large bowl, combine the flour, brown sugar and mar- garine. (3) Blend at low speed, until the mixture forms fine crumbs. (4) If you want to include them, stir in the nuts now. (5) Place 2 3/4 cups of the crumb mixture into an ungreased 13x9 inch pan. Press down firmly. (6) Add the remaining ingredients (except for the apples) to the remaining crumb mixture. Blend well. (7) Stir the chopped apples into the batter. Spoon the batter evenly over the crumb base in the pan. (8) Bake at 350 deg. F for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. (9) Cool before cutting. Better yet, let it wait 24 hours before cutting. (10) Store loosely covered. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Joel Margolese Apollo Computer, Chelmsford, Massachusetts, USA {attunix,uw-beaver,decvax!wanginst}!apollo!joelm apollo!joelm@mit-eddie.arpa 2 Aug 2005 15 APPLESAUCE-SLD(SL) Test Cookbook (24 Nov 87) APPLESAUCE-SLD(SL) AAPPPPLLEESSAAUUCCEE SSAALLAADD APPLESAUCE-SLD - Applesauce jello salad A delicious jello salad, taken from "The Monterey Coast Guard Officers' Wives Club Cookbook." My sister-in-law was the president of the club which put that cookbook together. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 1/4 cup _c_i_n_n_a_m_o_n _i_m_p_e_r_i_a_l_s (candy) 1 cup _w_a_t_e_r 3 oz _l_e_m_o_n _j_e_l_l_o _m_i_x (1 small package) 1 cup _a_p_p_l_e_s_a_u_c_e 4-5 _i_c_e _c_u_b_e_s PPRROOCCEEDDUURREE (1) Place the candy and water in a pot. Bring to a boil, stir- ring to dissolve the candy. (2) Add jello powder and stir until it is dissolved. (3) Stir in applesauce and ice cubes until ice cubes are melted. (4) Pour into a bowl and refrigerate until set (1 hour or more). NNOOTTEESS Substituting apple cider or apple juice for the water adds tremendous taste. We prefer homemade "chunky" style applesauce to processed com- mercial brands. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1-3 hours to chill. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Sue LoVerso Encore Computer Corp. Marlboro, MA USA sue@multimax.arpa {decvax, allegra, ihnp4}!encore!sue 2 Aug 2005 16 ARMENIAN-RICE(M) Test Cookbook (30 Oct 87) ARMENIAN-RICE(M) AARRMMEENNIIAANN RRIICCEE ARMENIAN-RICE - Rice with noodles in chicken broth IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--33)) 4 Tbsp _b_u_t_t_e_r 1 cup _u_n_c_o_o_k_e_d _r_i_c_e 2 oz _s_m_a_l_l _e_g_g _n_o_o_d_l_e_s 2 cups _c_h_i_c_k_e_n _s_t_o_c_k _b_a_s_i_l (optional) PPRROOCCEEDDUURREE (1) Melt butter in large saucepan, add egg noodles, and cook until browned. (2) Add rice, stir to coat with butter. Cook on medium high heat for 1 minute. (3) Add chicken stock, and optional basil, and stir to mix. (4) Reduce heat, cover, and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: very easy. _T_i_m_e_: 5 minutes preparation, 30 minutes cook- ing. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Andrew L. Duane Compugraphic Corp., Wilmington, Mass., USA {ima,ism780c,ulowell}!cg-atla!duane 2 Aug 2005 17 ARTICHOKE-CASS(V) Test Cookbook (18 Mar 86) ARTICHOKE-CASS(V) AARRTTIICCHHOOKKEE--SSPPIINNAACCHH CCAASSSSEERROOLLEE ARTICHOKE-CASS - Vegetable casserole with artichokes and spinach This is a fattening but good vegetable dish. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 8 oz _m_a_r_i_n_a_t_e_d _a_r_t_i_c_h_o_k_e _h_e_a_r_t_s_, drained (2 small jars) Save the marinade for salad dressing. 20 oz _c_o_o_k_e_d _s_p_i_n_a_c_h_, drained and squeezed dry. (Use 2 packages of thawed frozen spinach, or 1 1/2 lbs cooked fresh spinach) 8 oz _c_r_e_a_m _c_h_e_e_s_e_, softened 2 Tbsp _b_u_t_t_e_r_, softened 1/2 cup _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. (2) Top with spinach. (3) Cream together the cream cheese, butter and cheese, and spread evenly on top. (4) Bake covered for 30 minutes, then uncovered for 10 minutes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday 2 Aug 2005 18 ASPARAG-SOUP-1(SPV) Test Cookbook (9 Mar 87) ASPARAG-SOUP-1(SPV) SSUUMMMMEERR AASSPPAARRAAGGUUSS SSOOUUPP ASPARAG-SOUP-1 - A light and simple asparagus soup Every summer, it seems, the grocery stores are glutted with cheap asparagus. Most of the classical recipes for asparagus soup produce a hearty winter-style soup. Here's a simple recipe for a delicious, light, thin soup that is more in keeping with the time of the year that the glut occurs. You can leave out the chicken broth to make it a meat- less soup, but it does require egg yolks. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 2 Tbsp _b_u_t_t_e_r 1 _o_n_i_o_n_, chopped 1 1/2 lbs _f_r_e_s_h _a_s_p_a_r_a_g_u_s 2 Tbsp _f_l_o_u_r 6 cups _b_o_i_l_i_n_g _w_a_t_e_r 2 tsp _s_a_l_t 1/4 cup _r_i_c_h _c_h_i_c_k_e_n _b_r_o_t_h (optional) 2 _e_g_g _y_o_l_k_s 1/2 cup _m_i_l_k PPRROOCCEEDDUURREE (1) Melt the butter in a pan big enough to cook the soup. Saute' the onions for a few minutes, until transparent but not brown. (2) Meanwhile, slice the asparagus into thin slices. Now add the sliced asparagus pieces to the onions and continue to saute' (over medium to medium-high heat) for 15 minutes, until most of the moisture has steamed out of the asparagus and the mix- ture has just barely started to brown. (3) Add the flour to the onion/asparagus mixture and stir well to coat each piece with some flour. Cook for 2 or 3 more minutes over medium-high heat. (4) Dump the boiling water into the asparagus mixture. Add the (optional) chicken broth and the salt. Simmer for 1 hour. (5) Strain out the cooked asparagus, leaving behind a thin yel- low-green soup. (6) Thicken the soup with the 2 egg yolks. Add the milk and reheat the soup to serving temperature. Add salt and fresh- ground white pepper to taste. Serve immediately. NNOOTTEESS The slicing disk on a food processor does an excellent job of slicing the asparagus for this recipe. You can use a food mill, a china cap, or an ordinary sieve to strain the cooked asparagus out of the broth. Don't try to make this soup as a low-salt soup by leaving out the salt. It will taste like dishwater if you cook the asparagus for an hour without salt. Don't try to skimp on time by leaving the cooked aspara- gus in the broth unstrained. It will ruin the texture. 2 Aug 2005 19 ASPARAG-SOUP-1(SPV) Test Cookbook (9 Mar 87) ASPARAG-SOUP-1(SPV) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate (thickening soup with egg yolks is not a beginner's skill). _T_i_m_e_: 10 minutes preparation, 1 hour simmering, 5 minutes finishing. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto, California, USA reid@decwrl.dec.com {decvax,sun,ucbvax,cbosgd,pyramid}!decwrl!reid 2 Aug 2005 20 AUTUMN-HENS(M) Test Cookbook (26 Dec 86) AUTUMN-HENS(M) FFRRUUIITT CCOORRNNIISSHH HHEENNSS AUTUMN-HENS - Cornish game hens stewed in fruit and sugar I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is _e_a_s_y: you just put everything in a bowl, marinate overnight, then bake until done! IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) 8 _C_o_r_n_i_s_h _g_a_m_e _h_e_n_s (each about 1 lb) 12 _l_a_r_g_e _g_a_r_l_i_c _c_l_o_v_e_s_, peeled and finely minced 4 Tbsp _d_r_i_e_d _o_r_e_g_a_n_o _s_a_l_t (to taste) _p_e_p_p_e_r (to taste) 1 cup _r_e_d _w_i_n_e _v_i_n_e_g_a_r 1/2 cup _o_l_i_v_e _o_i_l 1 cup _p_i_t_t_e_d _p_r_u_n_e_s 1 cup _d_r_i_e_d _a_p_r_i_c_o_t_s 1 cup _p_i_t_t_e_d _g_r_e_e_n _o_l_i_v_e_s 1/2 cup _c_a_p_e_r_s (plus a bit of the juice) 8 _b_a_y _l_e_a_v_e_s 1 cup _b_r_o_w_n _s_u_g_a_r 1 cup _d_r_y _w_h_i_t_e _w_i_n_e 4 Tbsp _I_t_a_l_i_a_n _p_a_r_s_l_e_y (chopped) PPRROOCCEEDDUURREE (1) Clean hens well under cold water. Pat dry. (2) In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate. (3) Preheat oven to 350 deg. F. (4) Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. (5) Bake for 1 to 1 1/4 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. (6) Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauceboat. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, overnight marinating, 1 hour cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, NJ ihnp4!attunix!nlm 2 Aug 2005 21 AVGOLEMONO(SP) Test Cookbook (26 Dec 85) AVGOLEMONO(SP) CCHHIICCKKEENN SSOOUUPP AAVVGGOOLLEEMMOONNOO AVGOLEMONO - Greek style egg & lemon chicken soup _A_v_g_o_l_e_m_o_n_o in greek means "egg and lemon" and is the most popular tech- nique for preparing soup in Greece. So much so, that unless stated oth- erwise, when one talks of soup, one means avgolemono soup. What follows is a recipe for my favourite, chicken soup, but feel free to substitute any kind of meat or fish broth for the chicken. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess ffoouurr --hhuunnggrryy-- ppeeooppllee)) 64 oz _c_h_i_c_k_e_n _b_r_o_t_h (You can get away with instant broth, but make sure it is of good quality. I usually use Knorr Chicken Bouillon cubes) 4 Tbsp _w_h_i_t_e _r_i_c_e (Unconverted--_n_o_t Uncle Ben's!!!) 2 _e_g_g_s (large, or use 3 small or medium eggs) 1 _l_e_m_o_n 1/2 Tbsp _s_a_l_t (or more to taste) PPRROOCCEEDDUURREE (1) Bring the broth to a boil, and add the rice and salt. Let rice cook for 15-20 minutes. (2) Remove pot from stove and let it cool for a while. (3) Separate the whites from the egg-yolks, and beat the whites in a large bowl, until they thicken a little. Add the yolks and the juice of the lemon, and beat until you get a uniform mixture. (4) Now _c_a_r_e_f_u_l_l_y_, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously. When your bowl is full, pour the contents back into the remaining broth, and stir until you get a uniform mixture. (5) Now serve and, I hope, enjoy! NNOOTTEESS The process of steps 3 and 4 is known in greek as "avgokomma", and describes both this process and what will happen if you are not very careful--the egg will coagulate and spoil everything! In order to avoid such an unfortunate occurrence, you must let the broth cool a little before adding the egg. This can easily be done by starting to beat the eggs only after you have removed the broth from the stove, thus giving time to the broth to cool. However, if you're in a hurry, you can pour a small glass of cold water into the broth (which will obviously make the soup more diluted). The broth must be poured slowly into the egg and lemon mixture, but the two must be blended quickly (use of an elec- tric mixer is recommended). The original recipe does not require beating the whites separately, so you can simply beat the eggs whole until the whites blend with the yolks, and then add the lemon. If you prepare the eggs this way, the soup will be a little less smooth. The soup can be kept in the refrigerator for a day or two. Be careful not to bring it to a boil when re-heating it, because the egg will 2 Aug 2005 22 AVGOLEMONO(SP) Test Cookbook (26 Dec 85) AVGOLEMONO(SP) coagulate. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (handling of eggwhites in soup takes experience). _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Computer Science Dept. princeton!tilt!kyrimis "I reversed the polarity of the neutron flow..." 2 Aug 2005 23 AVGOLEMONO-2(SP) Test Cookbook (18 Nov 86) AVGOLEMONO-2(SP) QQUUIICCKK AAVVGGOOLLEEMMOONNOO SSOOUUPP AVGOLEMONO-2 - Greek egg-lemon soup This is a perfect way to use up a little leftover rice. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) 1 cup _c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 3 cups _c_h_i_c_k_e_n _b_r_o_t_h 1 _l_e_m_o_n_, juiced 2 _l_a_r_g_e _e_g_g_s PPRROOCCEEDDUURREE (1) If you don't have any leftover white rice, put 1/2 cup of rice on to cook. (2) Heat the chicken broth to boiling. (3) While the chicken broth is heating, beat together the lemon juice and eggs in a small bowl or glass measuring cup until uniform in color. (4) When the chicken broth is boiling, stir in the cooked rice. Remove from heat and stir briskly while slowly pouring the egg mixture into the pot from about a foot in the air. The soup should end up resembling a cream soup and there should be no large visible threads of egg. NNOOTTEESS This recipe even works well with canned chicken broth since the lemon covers up the "canned" flavor. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy _T_i_m_e_: 20 minutes if you have to cook the rice, 10 min- utes if you don't. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR -paul asente Stanford University, Palo Alto, California, USA asente@cascade.stanford.edu decwrl!glacier!cascade!asente 2 Aug 2005 24 THIS PAGE ENDS A SECTION IT IS INTENTIONALLY BLANK 2 Aug 2005 0 CONTENTS(Recipes) Test Cookbook (2 Aug 2005) CONTENTS(Recipes) 1 INTRODUCTION INTRODUCTION - introduction: abbreviations, software, and copyright 4 ADVOKAAT ADVOKAAT - Egg-cognac: a potent sweet alcoholic beverage 5 AFRICAN VEGETABLE STEW AFRICAN-STEW - A spicy vegetable stew 6 PENNSYLVANIA ALTAR BREAD ALTAR-BREAD - An earthy whole-wheat bread used for communion 8 AMBROSIA AMBROSIA - Simple desert for failed Pavlova attempts 9 BAKED APPLES APPLE-BAKE - A quick substitute for apple pie 10 APPLE-MOLASSES BREAD APPLE-BREAD - A simple, fragrant apple nut raisin bread 11 APPLE CRISP APPLE-CRISP - Easy baked apple dessert 12 APPLE CRUMB PIE APPLE-PIE-1 - One-crust apple crumb pie 13 SOUTHERN CREAM APPLE PIE APPLE-PIE-2 - Apple pie with sour cream goodness 15 SECOND DAY APPLE SQUARES APPLE-SQUARES - Sugary, moist apple squares 16 APPLESAUCE SALAD APPLESAUCE-SLD - Applesauce jello salad 17 ARMENIAN RICE ARMENIAN-RICE - Rice with noodles in chicken broth 18 ARTICHOKE-SPINACH CASSEROLE ARTICHOKE-CASS - Vegetable casserole with artichokes and spinach 19 SUMMER ASPARAGUS SOUP ASPARAG-SOUP-1 - A light and simple asparagus soup 21 FRUIT CORNISH HENS AUTUMN-HENS - Cornish game hens stewed in fruit and sugar 22 CHICKEN SOUP AVGOLEMONO AVGOLEMONO - Greek style egg & lemon chicken soup 24 QUICK AVGOLEMONO SOUP AVGOLEMONO-2 - Greek egg-lemon soup 2 Aug 2005 i THIS PAGE ENDS A SECTION IT IS INTENTIONALLY BLANK 2 Aug 2005 0 INDEX(Recipes) Test Cookbook (2 Aug 2005) INDEX(Recipes) introduction: abbreviations,/ 1 INTRODUCTION a potent sweet alcoholic/ /: 4 ADVOKAAT /substitute for apple pie 9 APPLE-BAKE /, fragrant apple nut/ 10 APPLE-BREAD Easy baked apple dessert 11 APPLE-CRISP One-crust apple crumb pie 12 APPLE-PIE-1 sour cream/ Apple pie with 13 APPLE-PIE-2 Sugary, moist apple squares 15 APPLE-SQUARES jello salad Applesauce 16 APPLESAUCE-SLD /casserole with artichokes and/ 18 ARTICHOKE-CASS /and simple asparagus soup 19 ASPARAG-SOUP-1 failed Pavlova attempts /for 8 AMBROSIA dessert Easy baked apple 11 APPLE-CRISP /sweet alcoholic beverage 4 ADVOKAAT /whole-wheat bread used for/ 6 ALTAR-BREAD nut raisin bread /apple 10 APPLE-BREAD in chicken broth /noodles 17 ARMENIAN-RICE Vegetable casserole with/ 18 ARTICHOKE-CASS /with noodles in chicken broth 17 ARMENIAN-RICE /egg & lemon chicken soup 22 AVGOLEMONO /bread used for communion 6 ALTAR-BREAD /, software, and copyright 1 INTRODUCTION hens stewed/ Cornish game 21 AUTUMN-HENS /pie with sour cream goodness 13 APPLE-PIE-2 One-crust apple crumb pie 12 APPLE-PIE-1 Simple desert for/ 8 AMBROSIA baked apple dessert Easy 11 APPLE-CRISP apple/ Easy baked 11 APPLE-CRISP Greek style egg & lemon/ 22 AVGOLEMONO potent/ Egg-cognac: a 4 ADVOKAAT Greek egg-lemon soup 24 AVGOLEMONO-2 /desert for failed Pavlova/ 8 AMBROSIA A simple, fragrant apple/ 10 APPLE-BREAD /hens stewed in fruit and sugar 21 AUTUMN-HENS Cornish game hens/ 21 AUTUMN-HENS with sour cream goodness /pie 13 APPLE-PIE-2 & lemon/ Greek style egg 22 AVGOLEMONO soup Greek egg-lemon 24 AVGOLEMONO-2 Cornish game hens stewed in/ 21 AUTUMN-HENS introduction:/ 1 INTRODUCTION Applesauce jello salad 16 APPLESAUCE-SLD /style egg & lemon chicken/ 22 AVGOLEMONO Sugary, moist apple/ 15 APPLE-SQUARES Rice with noodles in/ 17 ARMENIAN-RICE fragrant apple nut raisin/ /, 10 APPLE-BREAD crumb pie One-crust apple 12 APPLE-PIE-1 /for failed Pavlova/ 8 AMBROSIA /for apple pie 9 APPLE-BAKE apple crumb pie One-crust 12 APPLE-PIE-1 cream/ Apple pie with sour 13 APPLE-PIE-2 Egg-cognac: a potent sweet/ 4 ADVOKAAT substitute/ A quick 9 APPLE-BAKE /apple nut raisin bread 10 APPLE-BREAD noodles in/ Rice with 17 ARMENIAN-RICE /jello salad 16 APPLESAUCE-SLD for failed/ Simple desert 8 AMBROSIA fragrant/ A simple, 10 APPLE-BREAD 2 Aug 2005 i INDEX(Recipes) Test Cookbook (2 Aug 2005) INDEX(Recipes) A light and simple/ 19 ASPARAG-SOUP-1 /abbreviations, software, and/ 1 INTRODUCTION asparagus soup /simple 19 ASPARAG-SOUP-1 & lemon chicken soup /egg 22 AVGOLEMONO Greek egg-lemon soup 24 AVGOLEMONO-2 Apple pie with sour cream/ 13 APPLE-PIE-2 stew A spicy vegetable 5 AFRICAN-STEW artichokes and spinach /with 18 ARTICHOKE-CASS /, moist apple squares 15 APPLE-SQUARES spicy vegetable stew A 5 AFRICAN-STEW /game hens stewed in fruit/ 21 AUTUMN-HENS lemon/ Greek style egg & 22 AVGOLEMONO A quick substitute for/ 9 APPLE-BAKE in fruit and sugar /stewed 21 AUTUMN-HENS apple/ Sugary, moist 15 APPLE-SQUARES /: a potent sweet alcoholic/ 4 ADVOKAAT A spicy vegetable stew 5 AFRICAN-STEW casserole/ Vegetable 18 ARTICHOKE-CASS An earthy whole-wheat/ 6 ALTAR-BREAD 2 Aug 2005 ii