Recipes Included On This Page Homemade Ricotta Cheese Honey-Mint Carrots Hot Pepper Butter Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Homemade Ricotta Cheese Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts regular milk 3 tablespoons distilled white vinegar or 1/4 cup fresh lemon juice -- strained salt -- if desired Pour the milk into a heavy stainless steel or enameled saucepan and stir in the vinegar or lemon juice; set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200F on a thermometer). There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling; remove the pot from the heat and set it, covered, in a spot where the temperature will remain fairly uniform at a reading between 80 and 100 degrees; (an unheated oven, without a pilot light, is a good spot) let the milk stand for about 6 hours or until a solid curd floats above the liquid (the whey); more or less time may be required, depending on the temperature of the environment and the characteristics of the milk; line a fine sieve with doubled dampened cheesecloth (or better yet, two layers of very fine meshed nylon curtain netting, dampened) and set it over a bowl; dump the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurt-like; if you want a firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further; (in warm weather, the draining might well be completed in the refrigerator; when the texture of the cheese is to your liking, add a little salt (from 1/4 to 1/2 teaspoon) if you wish; store the cheese, covered, in the refrigerator; it will be at its best after it has chilled for 24 hours, and it will keep well for 4 or 5 days. Makes about 1 pound. Yield : "1 pound" Contributed to the FareShare Gazette by Suzie; 19 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; 0g Fat (0.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit. * Exported from MasterCook * Honey-Mint Carrots Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups carrots -- diagonally sliced 3 tablespoons butter or margarine 3 tablespoons honey 3 tablespoons fresh mint -- finely chopped fresh mint sprigs -- (optional) Cook carrots in a small amount of boiling water 6 to 8 minutes or until tender; drain. Set aside. Combine butter and honey in a large skillet. Cook over Medium-Low heat until butter melts. Stir in chopped mint; cook 1 minutes. Add cooked carrots; toss gently until carrots are glazed. Cook just until carrots are thoroughly heated. Transfer to a serving platter; and garnish with fresh mint sprigs, if desired. Source : "Southern Living Four Star Recipe Collection" S(MC formatting by): "bobbi744@acd.net" NOTES : To slice carrots diagonally hold the knife at an angle Bobbie's Note: This was delicious. Al and I both enjoyed them a lot. I made about 1/3 of the recipe for two of us. Contributed to the FareShare Gazette by Bobbie; 10 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 4g Fat (41.6% calories from fat); 1g Protein; 13g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 67mg Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Hot Pepper Butter Recipe By :Hotter than Hell by Jane Butel; 1987 Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons ground New Mexico hot red chile -- or caribe [crushed Northern New Mexico red chile] -- (30 mL) 1 cup unsalted butter -- (225 g) at room temperature 1/4 teaspoon fresh lime juice -- (1 mL) 1 tablespoon dry white wine -- (15 mL) [or more as needed] In a food processor, process all ingredients until well blended, adding enough wine to give mixture a soft consistency. You could also beat using an electric mixer. Use immediately or shape into a log on a double layer of waxed paper and freeze until firm then seal in a plastic bag. To use, just cut off a slice of butter and place atop food. These round pats of butter make a very attractive topping; you might also sprinkle the butter with minced parsley. Makes 1 cup. From Hotter than Hell - Hot & spicy Dishes from Around the World by Jane Butel; 1987; HP Books; ISBN 0-89586-542-4 (pbk.) Hallie's comments: I think you could make this using any of your favorite hot chile peppers. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 15g Fat (99.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 3 Fat.

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