Deep Fried Avocado
Yield: 2 servings
2 cups vegetable oil (for frying) 1 cup all-purpose flour 2 tablespoons salt-free herb seasoning blend 1 pinch ground cumin 1 avocado, peeled, pitted and sliced 1 egg, beaten
1. Heat oil in a large heavy skillet or deep fryer to 365 degrees.
2. In a small bowl, mix together the flour, seasoning blend and cumin. Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg, and then in the flour mixture. You may repeat the dipping process if you prefer a thicker batter.
3. Fry the coated avocado slices in the hot oil for 3 to 5 minutes, until golden brown, turning once. Drain on paper towels, and serve hot.
Source: Orange County, CA Register newspaper; Sept. 2, 2006
Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.
Decadent Chocolate Truffles
3/4 cup heavy cream8 oz. good-quality, semi-sweet chocolate, such as Lindt or Valrona, coarsely chopped1 tablespoon liqueur, such as amaretto, cognac, etc., optionalCocoa powder for coating
In a small saucepan, scald cream; pour over chopped chocolate. Add liqueur and whisk until smooth. Place in refrigerator until thickened, about 2 hours. Scoop out small spoonsful of the mixture and roll between hands; roll in cocoa powder and place in candy cups. Refrigerate until needed. Serve at room temperature.
Recipe makes about 30 truffles.
Source: Hawaiian Electric Company, Dec 2004 newsletter.
The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries.
The Dilly Beef Sandwich was the number #1 recipe chosen in 1977.
It was created by Wesley Pollock of St. Louis, MO.
The Dilly Beef Sandwich combines dill pickles, sliced tomatoes and sliced roast beef with a savory onion spread and crunchy bean sprouts on rye bread.
Dilly Beef Sandwich - 1977 #1 winner
3/4 cup dairy sour cream1 tsp prepared yellow mustard1 tsp prepared horseradish2 tbsp dry onion soup mix or 2 (1/4 oz) pkgs instant onion soup mix18 oz thinly sliced roast beef12 slices enriched rye breadSalt, if desired2/3 cup fresh bean sprouts, washed and drained12 slices tomato, cut in 1/4-inch thick slices6 thin slices dill pickle, cut lengthwise
Combine sour cream, mustard, horseradish and onion soup mix; mix well and let stand 30-minutes or more.Place 3 oz of sliced roast beef on each of 6 slices of bread.Season lightly with salt, if desired.Spread 1 1/2 tablespoons of sour cream mixture on top ofroast beef.Divide bean sprouts into 6 parts and place on top of roast beef.Add 2 slices of tomato to each sandwich and a slice of dill pickle.Top with remaining 6 bread slices. Cut diagonally in half.
Makes 6 sandwiches.
Source: The Telegraph-Herald newspaper, July 27, 1977
The Dutch Diplomat Sandwich was the number #1 recipe chosen in 1966.
It was created by Clyde Allison of Portland, OR. The Dutch Diplomat Sandwich features turkey, ham and Swiss cheese with coleslaw on a tripple-decker sandwich. It is served hot from the grill on caraway rye bread.
Dutch Diplomat Sandwich - 1966 #1 winner
18 slices caraway rye bread1/3 cup mayonnaise or salad dressing12 slices (1/2 oz each) Swiss cheese1 1/4 cups prepared coleslaw, drained6 slices (1 1/2 oz each) baked ham6 slices (1 1/2 oz each) cooked turkeySoftened butterFrench fried potatoes for garnishDill pickles for garnishPimiento stuffed green olives for garnish
Spread 18 slices of bread with mayonnaise or salad dressing.Cover each of 6 slices with 1 cheese slice over spread, 1 rounded tablespoon coleslaw and ham.Cover with 6 bread slices, spread side down.Cover with turkey, remaining coleslaw, cheese andremaining 6 slices of bread, spread side down.Spread top slice of sandwich with butter.Place on preheated grill or frypan, buttered side down: spread the now top slice of bread with butter.Grill sandwiches on both sides until golden brown.Cut sandwiches diagonally in half; secure withwooden toothpicks. Serve hot with French friedpotatoes, dill pickles and olives on the side.
Source: Milwaukee Journal newspaper, July 28, 1966
Not a recipe but just a thought. Could we keep this to the same type of dish, like possible all D food recipes that relate to Italian food? I think this would be much more organized then.
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