FOR THE ELEGANT SET (MENU RECIPES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Onion juice
Juice from 1/2 lemon
8 oz Pacakge softened cream
-cheese
Toast rounds
1 sm Jar of caviar

FROM: Shelley Rodgers (Jolly Rodgers:the
Portuguese Pirate!)

Food fit for the most exquisite of palates! Build
your reputation as a hostess. Don’t be faint hearted
when it comes to serving your gourmet friends. Bring
out your best silver and dazzle them with your
culinary skill. The recipes that follow will bring you
compliments and you won’t have to spend hours in the
kitchen to bring it off.

~ÿMenu Red Caviar Canapes Strawberry Surprises
Fondue Bourguignonne Meat Dip Sauces: Mock Bernaise,
Anchovy, Garlic, Mustard Plum Elite Espresso coffee
(no recipe) Light California champagne (no recipe)

~ÿServing Suggestion Starched blue linen, crystal
serving dishes, white porcelain and sterling champagne
glasses all bring a touch of elegance to an intimate
deck-side gathering. Arched candelabra with tall white
tapes would be perfect for illuminating the fondue
dish. Each guest could be handed a porcelain salad
size plate with blue linen napkin folded on top and
frosted sliver champagne glass. Remember to preheat
your best demitasse cups for the expresso.

~ÿRed Caviar Canapes chopped chives

Mix onion juice, lemon juice and cream cheese. Using
a pastry tube, form a crown of this mixture on rounds
of toast. From the jar of caviar, take a dab to fill
each center. Decorate the edges with chopped chives.

~ÿStrawberry Surprises (note: NO LIE!!!) 2 lbs
fresh strawberries 1 cup powdered sugar 1 cup light
rum 1 cup vodka 1 cup Triple Sec

Gouge out the stems so the hollow center of the
strawberries are exposed. Place them in a plastic
container and sprinkle the powdered sugar over them.
Add the rum, vodka and Triple Sec and gently tumble
until well mixed. Refrigerate covered for at least 2
days occasionally tumbling. Gently remove
strawberries from marinade and serve cold in
pre-chilled crystal bowl. Sip the marinade!!!

~ÿFondue Bourguignonne 1 1/2 lbs beef tenderloin
(cheaper cuts may need to be tenderized) peanut oil

Cut meat into bite-sized pieces and set aside. Pour
oil into your fondue dish or chafing dish until it is
at least 3 inches deep. Heat the oil t about 360~ or
until it will cokk a test chunk of meat in three
minutes. Each guest spears a chunk of beef with a
fondue fork and cooks it to taste in the hot oil.
(It’s nice to mark the forks with a colored dot on a
piece of tape so they will be recognized). After the
pieces of meat are cooked, each guest dips the choice
morsel into one of the variety of elegant sauces.

~ÿMeat Dip Sauces –ÿMock Bernaise Soak 1 tsp
tarragon in 1 Tbsp tarragon vinegar. Add 1 cup
mayonnaise, 3 shallots and a pinch of dry mustard.
Whirl in a blender for 1 minute.

~-ÿAnchovy Combine 2 tsp anchovy pate with 1 cup
mayonnaise. Mix thoroughly.

~-ÿGarlic Cream together 1 stick of softened butter
and 1 clove finely minced garlic.

~-ÿCurry Combine 2 tsp curry powder (or more) witha
dash of garlic powder, dash oflemon juice and 1 10-oz
can of beef gravy.

~-ÿMustard Combine 1 cup mayonnaise, 2 Tbsp sour
cream, 1-1/2 Tbsp dry musgard, 2 tsp tarragon vinegar
and a little salt.

~ÿPlum Elite 4 parts Sake 1 part Plum wine sqeeze of
lime fresh pineapple wedges for garnish

Combine sake and plum wine. Add a squeeze of lime.
Pour over cracked ice in a prechilled tall silver or
crystal stemmed water glass. Garnish with a slim wedge
of fresh pineapple for stirring and nibbling. [ Food
for Wet Fingers, Sharon R. Hines, 11/81 ]

** -ÿthis comes from the bottom of the files of
Shelley Rodgers <ÿ - - - - - - - - - - - - - - - - - -

Butterscotch Candy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy Osg1966

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Brown sugar
1/4 cup Corn syrup — light
1 cup Water
1/4 teaspoon Salt
1/3 cup Butter
1/4 teaspoon Vanilla

Put sugar, corn syrup, water and salt in saucepan. Stir over low heat until
suga
r is dissolved. Increase heat and cook until thermometer registers 250 F.,
firm
ball stage. Add butter, cook with ocassional stirring until thermometer
registe
rs 300 F., brittle stage. Remove from stove, add vanilla, pout into buttered
sha
llow pan, making a layer 1/4″ deep. While warm, crease into squares wiht blunt
k
nife.
When cold, break into pieces.

Source: Shalersville Grange, Portage County, OH

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Title: DARK CHOCOLATE TORTE WITH ORANGE CONFIT SAUCE AND ZEST
Categories: Desserts
Yield: 8 servings

CHOCOLATE MOUSSE:
150 g Cream
2 Gelatine leaves softened in
Water
300 g Dark chocolate chopped in
Small pieces
500 ml Cream, whipped
CHOCOLATE SPONGE:
4 Eggs
125 g Sugar
100 g Flour
25 g Cocoa
ORANGE CONFIT SAUCE:
250 g Sugar
Few drops of lemon juice
1 l Orange juice
TO SERVE:
Cocoa for sprinkling
Chocolate triangles
Segments of orange

To make the chocolate mousse: bring the cream to the boil. Squeeze the
gelatine leaves to remove excess water and add to the cream with the
chocolate. Remove from the heat and stir constantly until the chocolate
and gelatine have dissolved. Set aside to cool. When the chocolate cream
is cool, fold through the whipped cream and set aside. To make the
chocolate sponge: beat the eggs with the sugar until pale and thick and
carefully fold in the sifted flour and cocoa. Line a 20x30cm baking sheet
with baking paper and spread the mixture onto the paper to a thickness of
1cm. Bake in a preheated 200c oven for about 10 mins, then remove and set
aside to cool. To make the orange confit sauce: melt the sugar in a
saucepan with the lemon juice and cook until the mixture forms a golden
caramel. Remove from the heat and carefully pour the orange juice on to the
caramel and stir to combine. Remove from the heat, stir through the orange
zest and set aside to cool. To assemble the torte: spread a 2cm thick layer
of mousse onto the chocolate sponge, cover and refrigerate until set. To
serve: cut the torte into triangular slices, place on a serving plate and
dust with cocoa. Spoon around some orange confit sauce, arrange a triangle
of chocolate on top and serve with segments of orange. Typed for you by
Sherree Johansson.

—–

CURTIS BROCCOLI SOUP

Recipe By : PICK OF THE DAY SHOW #PD7718 12/26/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/26

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds broccoli florets — top third of stalks,
— cut into chunks
2 tablespoons olive oil
1 onion — chopped
2 cups vegetable stock
1 teaspoon salt
3/4 cup milk or heavy cream
pinch cayenne
Cheddar croutes — for garnish

In a large soup pot, heat the oil and saute the onion until softened.
Add the broccoli and saute for one minute. Add the stock and salt and
cook covered until broccoli is tender, about 1015 minutes. Puree in a
blender until smooth, thin with heated milk.

TIP:

LOOKS LIKE BROCCOLI….BROCCOLI RABE

Trim off the bottom, tough stems of the broccoli rabe, wash well.
Slice stems into 1/2-inch pieces and saute with whole peeled garlic
cloves in olive oil. After 5 minutes add florets, saute until slightly
tender, add a pinch of Italian red pepper and serve over pasta.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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Title: Honey Glazed Chicken Breasts
Categories: Poultry
Yield: 8 servings

1/4 c Almonds, sliced
1 Medium onion, sliced
1 Stalk celery sliced
1 Carrot sliced
1 Sprig parsley
1 Small bayleaf
1 ts Salt
1/2 ts Pepper
1 ts Rosemary
10 3/4 oz Condensed chicken broth
1 c Water
4 12 oz chicken breasts
1/3 c Honey
Green grapes optional
Watercress optional

The day ahead, arrange sliced almonds in a single layer in a shallow
baking pan. Broil 1 minute or until almonds are golden brown. Watch
as almonds burn very quickly. May have to stir them several times.
Transfer and cover for next day.

In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt,
pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring
mixture to a boil and add the chicken breasts and cover. Simmer 30
minutes or until chicken is tender. Remove from heat and place
immediately in the refrigerator to chill overnight.

Next day, place chicken mixture over low heat and cook until chicken
is heated through, about 10 minutes. Remove chicken from broth and
place skin side up in a large, shallow baking pan. Spoon 1 cup
chicken broth into the pan. Strain remaining broth; discard
vegetables and save broth for use in other recipes for soups or
stews. Using a pastry brush, brush chicken with half of the honey.
Broil, 4 inches from heat source, for 2 minutes. Brush again with
honey and broil until hicken is glazed and golden brown.

Remove chicken from broiler and arrange the honey-glazed breasts on a
heated platter. Sprinkle with sliced almonds and garnish, if
desired, with green grapes and crisp watercress. Serve immediately.

MMMMM

Title: Pickled Eggs
Categories: Eggs, Pickell
Yield: 1 recipe

3 c White Vinegar
1 1/2 c Water
1 1/2 t Salt
1 t Whole cloves
1 t Whole black peppers
2 T Sliced ginger root OR
1/2 t Celery seed

Put the spices into a small cotton bag or a bag made from several
thicknesses of cheese cloth. Put the bag into the vinegar with salt
and water and boil 10 minutes. Remove spice bag and let solution
cool. Hard-cook a dozen eggs, dash into cold water to cool rapidly
and remove shells. Pack eggs into half-gallon, quart or pint seal
jars. The eggs may be kept for several weeks at room temperature but
cool storage is recommended. Let stand in pickling solution at least
two days before using.
(NOTE: If preferred, spices may be onitted or a little sugar or
garlic added.)

Pickled eggs may be used liced as a garnish, in salads, as a relish,
served whole or cut in half to eat out of hand. Tint if desired by
adding food colour to pickling mixture.

Kathleen Pickell 96MAY11
pickell@cyberspc.mb.ca

MMMMM

WILD RICE WALDORF SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wild rice, cooked
1 Apple, chopped
1 c Seedless grapes
1 c Chopped celery
2 tb Mayonnaise
1 tb Plain lowfat yogurt
2 tb Chopped dry roasted peanuts

Combine all ingredients except nuts in a bowl. Toss to mix. Cover and
chill thoroughly, about 3 to 4 hours. Sprinkle the nuts on top just before
serving.

1/4 recipe – 157 calories, 1 bread, 1/2 fruit, 1 fat exchange 20 grams
carbohydrate, 3 grams protein, 7 grams fat 138 mg sodium, 193 mg potassium,
4 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Waldman, 1986 Shared
but not tested by Elizabeth Rodier, Nov 93

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Title: Fudgy Bonbons
Categories: Cookies
Yield: 60 cookies

12 oz Semi-sweet chocolate chips
1/4 c Butter or margarine
1 cn Sweetened condensed milk
-(14 ounces; not evaporated)
2 c All-purpose or unbleached
-flour
1/2 c Finely chopped nuts (opt)
1 t Vanilla extract
60 Milk chocolate candy kisses
-or white chocolate-striped
-candy kisses, unwrapped

MMMMM———————–FOR THE GLAZE:—————————-
2 oz White baking bar or vanilla-
-flavored candy coating
1 t Shortening or oil

Mary Anne Tyndall’s Pillsbury Bake-Off grand prize-winning recipe:

Preheat oven to 350’F. In medium saucepan, combine chocolate chips and
butter; cook and stir over very low heat until chips are melted and
smooth. Add sweetened condensed milk; mix well.

Lightly grease spoon flour into measuring cup; level off. In medium
bowl, combine flour, optional nuts, chocolate mixture and vanilla;
mix well. Shape 1 tablespoon (use measuring spoon) of dough around
each candy kiss, covering completely. Place 1″ apart on ungreased
cookie sheets.

Bake at 350’F. for 6-8 minutes. Cookies will be soft and appear shiny
but will become firm as they cool. Do not overbake. Remove from
cookie sheets and cool.

For the glaze: Combine white baking bar and shortening in small
saucepan. Over low heat, stir until mixture is melted and smooth.
Drizzle over cookies. Store in tightly covered container.

Makes 5 dozen cookies. Per serving: 110 calories; 2 grams protein, 14
grams carbohydrates; 5 grams fat; 3 grams saturated fat; 6 milligrams
cholesterol; 20 milligrams sodium.

MMMMM

Title: COURT BOUILLON – MASTER CHEFS
Categories: Basics, Bouillon, Masterchefs, New york, Tfs
Yield: 8 servings

2 1/2 c Water, cold
1 md Onion, sliced
1 Carrot, sliced
1 Celery, stalk, sliced
1 Leek, (white part only),
— trimmed and sliced (opt)
3 Fennel, stalks, (opt)
1 Thyme, sprig, fresh, OR
1 pn Thyme, dried
Dill
1/2 ts Salt
4 Peppercorns, white

For Court Bouillon:
===================

Place water, onion, carrot, celery, leek, fennel, thyme, dill,
salt and 4 peppercorns in a saucepan and bring to a boil. Cover and
simmer for 25 minutes. Strain, and reserve the liquid.
Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin

—–

Cheesy Macaroni and Broccoli

Recipe By : Patricia L. Leinheiser
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz Cheddar cheese, cubed
5 oz Mozzarella cheese, cubed
3 C cooked elbow macaroni
2 C broccoli florets
1 large red bell pepper, diced small
1/2 C real or imitation bacon bits
1 TBSP mustard
pinch of chili powder
1 1/2 C evaporated milk

Lightly oil large baking dish. Wipe with paper towel to remove excess oil.
Combine all ingredients except milk in large pan. Pour into baking dish.
Pour milk over all. Bake at 450* about 20 minutes, until bubbly and golden.

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