A link to adobo recipes...have to fix some, love it!

Dee wrote:

> E!--
>
> Thanks for the link, but the recioes confused me. Started with a
> disclaimer not to use water, then every recipe used ware. And the
> description was of braised meat, but the recipes read like stewed.
> What did I miss?
>
> --Dee

People writing recipes who don't write in English very well. I used the
adobo sauce as a marinade and braise the meat adding additional sauce until
the meat is tender. Some meats, i.e. beef and some cuts of pork, you have
to cook longer. I also cook the leftover sauce when the meat is done and
serve it on the side.

Aussie Fruitcake - Hard Sauce - Custard Treetop Angel (Elizabeth)

(I had to work with these recipes to get them cut down to a manageable size and quantities that made sense! The last batch I made of this made 25 cakes...I hope you enjoy!)

Take five cups of your favorite dried fruits, i.e. apricots, raisins, currants, cranberries...be creative!
Pour enough of your favorite brandy over to cover, allow to marinate for about a week, replenishing brandy as it is soaked up. Once the fruit is to YOUR preferred texture, soft or chewy, time to finish the cake. (Of course, you may want to add some extra fruit for the 'testing texture' part, so you end up with the right amount)

3 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup butter (margarine if you prefer, barbaric!)
1 cup sugar
4 eggs
1/2 cup orange juice
1/4 cup cane syrup (Lyle's golden Syrup, if you can find it. Substitute recipe for the syrup below from Dr. Rufo)
1 cup chopped walnuts, pecans or what ever you like
5 cups brandied fruit, coarsely chopped

Butter two 51/2 cup ring mold pans, or individual loaf pans. Stir together flour, baking powder and spices. Cream butter in large mixing bowl, add sugar and beat till fluffy. Add eggs one at a time beating thoroughly. Combine orange juice and syrup. Add dry ingredients and orange juice mixture alternately to butter mixture, beating on low speed until just mixed. Fold fruit and nuts into batter. Turn into prepared pans. Individual loaf pans use 3/4 cup of batter.

Bake at 300 degrees for 50-60 minutes, the large pan may take 70 minutes. Place on wire racks and cool thoroughly. Remove from pans.

You can wrap these cakes in brandy moistened cheesecloth if you like and store for a week. Wrap airtight. For each week of storage, add more brandy to the cloth.

Personally, I like it fresh and not soaked. I use hard sauce and custard as accompaniments.

----------------

Hard Sauce

1/2 cup butter
1 cup sifted powdered sugar
1 teaspoon vanilla
2-3 tablespoons brandy

Cream together butter and sugar, beat in vanilla and brandy, spoon into serving bowl and chill. Serve over top of sliced fruitcake.
-----------

Custard

3 eggs, beat lightly
2 cups milk
1/4 cup sugar
dash salt
1 teaspoon vanilla

In a heavy saucepan, combine eggs, milk, sugar and salt. Cook and stir over medium heat, until it coats a metal spoon. Remove from heat : cool at once by placing in an ice bath and continue to stir 1-2 minutes. Stir in vanilla. Pour into a bowl, cover surface with plastic wrap and chill till time to serve with fruitcake.
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Ruby Red Grapefruit Syrup

2 cups of sugar
2 cups of water
cook down to a simple syrup

4 ruby red grapefruit *
cut each in half, juice them as you would an orange, remove the seeds and any membranes (they are bitter) add to the simple syrup and cook down to a syrup consistency. It is a lovely light pink color and as I stated before heavenly on vanilla ice cream. Just imagine an orange creamsicle, but with the grapefruit flavor...

* I have tried other types of grapefruit, but they tend to be bitter.

Elizabeth (Treetop Angel from afh)
----------------

9 inch pie pastry shell unbaked, use your favorite, spread Vegemite thinly over the bottom of pastry. Layer sliced tomatoes and sliced onions, two layers each, more if you are doing a deep dish. Sprinkle shredded Swiss cheese over the top, not too much cheese and again you can use another favorite if you wish. Beat together three eggs, 1/2 cup heavy cream, fresh chopped basil, salt and pepper, pour over the tart. Cover edges of pastry with foil and bake in a 300 degree oven for about 60 min or until egg sets in the middle, uncover edges to brown about 5 min before time is up. Allow to cool for 30 min before serving, or you can chill it and serve cold.

I have never had a "real" recipe for this tart. I was told how to make it
while eating my way through a wonderful buffet...

Elizabeth on afh
----------------

1 cup flour
1 cup yellow cornmeal
1/4 cup sugar, try brown sugar for taste treat
4 teaspoons baking powder
3/4 teaspoon salt
1/4 cup lard, melted
2 eggs
1 cup milk

Mix together dry ingredients, beat milk into eggs. Slowly add egg mixture to dry ingredients with a fork, stir till just mixed. Stir in melted lard. Pour batter into greased pan and bake 20-25 minutes.

Or use greased muffin pans.

----------------

Fun with corn bread:

Stir in a 4 0unce can of diced green chilies, 1 cup of shredded cheddar cheese, extra hot - add a chopped jalapeno.

Stir in 1 cup sauteed onions and 1/2-1 cup of cooked bacon or sausage.

Be creative! Use honey instead of sugar...try bacon drippings or butter in place of lard.

From Elizabeth on afh

-----

BUBBLY PIES

Every Hold has its own special method for making bubbly pies. The traditional
fruit used in this special dessert is Terran blueberries, though any berry can
be substituted. This recipe makes half a dozen dessert-sized pies or a dozen
hand-sized snacks.

Crust:

1/2 cup butter or margarine
2 tablespoons granulated sweetening
2 1/2 cups flour
1/2 teaspoon Salt
1/2 cup ice water

Cut the butter into chunks. Combine the dry ingredicnts in a bowl. Work the
butter gently into the dry mixture with a fork until pieces the size of peas
form. Sprinkle the water over and work it in. (Do not overwork the dough.) Form
the dough into a ball.

Filling:

5 cups blueberries (or one 20-ounce package, frozen)
1 cup granulated sweetening
1/4 teaspoon powdered klah bark (cinnamon)
2 teaspoons citrus juice
1-2 tablespoons butter or margarine

Gently toss berries with sweetening and klah bark in a large bowl. Sprinkle
citrus juice over mixture. Spoon berries into crust and dot with butter.

For Six Tarts:

1 crust recipe
1 filling recipe

Divide the ball into two pieces. Work with one at a time. Form each into a ball
and press out into a circle. Divide each circle into six. Roll each piece into a
ball. Flatten to 1/8-inch, cut into 5-inch circles, and fit six into the tart
pans. Fill with berry mixture. Moisten the edge of each tart, and top with
second circle of dough. Seal and flute the edges. Cut slits in the top of
each tart with a knife. Cover edge of each tart with foil. Bake at 375 degrees
for ten minutes. Remove foil. Bake for 8-12 minutes more, or until crust is
golden. Serve hot.

For twelve Gather-Pies:

1 crust recipe
1 beaten egg
1/2 filling recipe

Roll out dough on a floured surface to a 1/8-inch thickness. Using a 3-inch
cookie cutter, cut out 24 circles. Lay out 12 on a lightly greased cookie sheet.
Divide filling among circles, spooning approximately 2-3 tablespoons into the
center of each, leaving a 1/4-inch border. Brush the border with egg. Lay the
second circle on top of each pie, and press edges together with a fork all the
way around. (Stretch the top crust gently to fit if necessary.) If desired, mix
together 1/4 cup water with 1 1/2 tablespoons sweetening; brush top of each pie
with mixture for a sugary glaze. With a knife, cut three or four short slits in
the top of each pie. Bake at 400 degrees for 20-25 minutes, until crust is
golden. Slide gently off cookie sheet with spatula. Serve hot.
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bookman wrote:
> "TreetopAngel" <treetopangelstinks@micro-mania.net> wrote in message
> news:b6fhu1$50d6l$1@ID-164920.news.dfncis.de...
>>>
>> I usually use the Kraft (tm) shredded mix called "Mexican" it's a
>> nice blend of cheeses at a decent price. I rarely use a cheese
>> sauce, too temperamental (me and the cheese). For a more substantial
>> breakfast you can also add cooked potatoes to it!
>
> Oh, I cheat on the cheese "sauce" & go with Velveeta - Ro-Tel
> cheese dip. almost foolproof. Very nice mouth-feel, as well, IMO.
>
> Rtb

That's what I dip my tortilla chips in, a nice alternative is Velveeta and
no-bean chili. I love cheese soup but am never able to get it right, so I
go to the local cafeteria or make friends with a restaurant owner and buy a
chunk of the frozen stuff.

Nacho cheese soup:

1 can of nacho cheese, mixed with equal amount of milk
4 oz diced green chilies
other hot peppers if you would like it spicier

Serve with tortilla chips

E!