Cafe Mocha Mix

Recipe By : Electronic Gourmet Guide, Inc.
Serving Size : 8 Preparation Time :0:00
Categories : Basics Essentials Brunch
Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups instant espresso coffee granules
1/4 cup cocoa — unsweetened
1/4 cup coffee creamer — powdered
6 tablespoons confectioner’s sugar

Combine all ingredients in a small bowl. Mix well. Store in an airtight
container.

To serve, combine 1 to 2 tablespoons mix with 3/4 cup boiling water.

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NOTES : Makes 1 cup of mix, enough for 8 to 12 average servings.

GARLIC-ROSEMARY OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Oils

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Plump garlic cloves
1/2 c Extra-virgin olive oil
1 4″ sprig fresh rosemary
-OR
1 t Dried rosemary
1/2 ts Salt, or to taste

To make the garlic-rosemary oil, peel and cut the
garlic into very thin slices. Pour the oil into a
small heavy skillet or saucepan, add the sliced garlic
and the rosemary, crushing the herb between your
fingers as you add it, and warm over low heat. When
the aroma rises and the garlic just starts to take on
color (it should not brown), about 5-7 minutes, remove
from the heat. Add the salt to taste and strain the
oil into a small pitcher.

NOTE: The oil can be made up to 2 weeks ahead, cooled
to room temperature, and stored in the refrigerator in
a tightly sealed container. To enjoy the full flavor
and fragrance of the oil, make sure to bring it to
room temperature before using.

Drizzle of potato waffles.

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SILLGRATIN (HERRING POTATO CASSEROLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Swedish Seafood
Side dish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Potatoes — peeled, cut into
-1/8″ slices
1 lg Onion — thinly sliced
2 1/2 tb Butter
2 Matjes herring fillets — cut
-into 1/2″ diagonal slices
Black pepper — fresh ground
1 tb Bread crumbs — fine
1/3 c Cream — heavy or light
1 tb Butter — cut into tiny bits

Preheat oven to 400øF. Place potato slices in a bowl of cold water to
prevent them from discoloring. Heat 2 tb of butter in a small frying
pan and, when the foam subsides, add the sliced onions, cooking until
they are soft and transluscent but not brown. Set aside.
Choose a 1 to 1 1/2 quart baking dish attractive enough to bring to
the table and using a pastry brush or paper towels, spread with the
remaining 1/2 tablespoon of butter. Drain potatoes and pat dry.
Arrange alternate layers of potatoes, herring and onions in the
baking dish, ending with a layer of potatoes. Season each layer
lightly with pepper, sprinkle the top with breadcrumbs and dot with
bits of butter. Pour in the cream, bring to a boil on top of the
stove and then bake for 1 hour in center of oven until potatoes are
tender when pierced with the tip of a sharp knife or skewer. Serve
directly from baking dish.

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2 20 oz cans chickpeas or 4 1/2 cups home-cooked chickpeas [home-cooked
are definitely superior, IMO]
6 scallions, trimmed and finely sliced halfway up their green sections
2 Tbsp lemon juice [I used the juice of one lemon]
3/4 to 1 tsp salt
1/4 tsp finely ground black pepper
2 Tbsp minced Chinese (or other) parsley [I used cilantro]
1 fresh hot green chili (or green pepper), minced [I used 2 jalapenos]
1/4 tsp cayenne pepper

Pour contents of chickpea cans or home-cooked chickpeas into a saucepan.
Bring to a boil. Drain, discarding liquid. [You can skip this step if
you’ve just cooked your chickpeas].

In a serving bowl, combine chickpeas with the other ingredients. Mix well
and set aside, unrefrigerated, for 1 hour. Mix again. Serve cold or at
room temperature.

Source:World of the East Vegetarian Cooking by Madhur Jaffrey.

Title: Cabbage Soup I.E.S.JJGF65A
Categories: Soups, Cabbage, Jewish
Yield: 6 servings

MMMMM—————–MAMA LEAH’S JEWISH KITCHEN———————-
2 Onions,coarsely chopped
1 Carrot,peeled sliced thin
6 c Beef broth (can use boul cube
1 Small head cabbage
1/2 c Sauerkraut,rinsed under cold
Running water and chopped
1 Ripe tomato,peeled chunked
1 c Canned Italian,tomatoes cut
Into chunks
1 Clove garlic,crushed
2 c Water
Salt if necessary
Lemon wedges,optional

Saute onions and carrot in corn oil in the bottom of a 5 quart
soup kettle,until softened,about 10 minutes.Combine with remaining
ingredients, (except lemon wedges)and simmer over low
heat,covered,but with lid askew for 50 minutes.Taste for salt and
serve in hot bowls.Serve with lemon wedges if desired….This is not
my favorite cabbage soup…

MMMMM

Grannie’s Peanut Butter Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Butter Or Margarine
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
1 Tsp Vanilla
1 Cup Peanut Butter, Creamy Or Chunky
2 Eggs, Beaten
1 1/4 Cups All-Purpose Flour
1 Cup Bran
3/4 Cup Rolled Oats
2 Tsp Baking Soda

1) Melt butter. Beat together with the sugars, vanilla, peanut butterand eggs.
2) In a separate bowl, combine the flour, bran, oats, and baking soda.
3) Stir mixture into butter mixture.
4) Drop by teaspoonsonto ungreased cookie sheet.
5) Bake at 350 degrees for 15-18 minutes.
6) Remove to a rack to cool.

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NOTES : Category: Cookies
Main Ingredient: Peanut Butter
Servings: 8

——————————

Title: Impossible Pizza Pie
Categories: Main dish, Pies
Servings: 6

2/3 c Onion; chopped
1/3 c Parmesan; grated
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1 c Prepared pizza sauce
1/4 c Parmesan; grated
3 1/2 oz Pepperoni; sliced
1/3 c Onion; chopped
1/2 c Green pepper; chopped
1 1/2 c Mozzarella; shredded

Heat oven to 425. Grease pie plate, 10 x 1 1/2″ Sprinkle 2/3 c. onion and
1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec.
in blender on high. Pour into pie plate. Bake 20 min.
Spread pizza sauce over top. Top with remaining ingred. Bake 15-20 min.
or til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square
or round casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking
mix to 1/2 c. Divide remaining ingred. amts in half. Decrease beat time to
10 sec. and second baking time to 10-15 min. HIGH ALT>For 1/2 recipe: use
1 1/2 qt round or 1 qt. square casserole.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

Lawrence Kellie

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Chicken Wild Rice Dish

Recipe By : Country Woman Magazine, 6/97
Serving Size : 12 Preparation Time :0:30
Categories : Casseroles Do Ahead
Entree Low-Fat
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb mushrooms — fresh, sliced
1 c celery — chopped
1 c sweet red pepper — chopped
2/3 c green onions — chopped
2 ea garlic cloves — minced
1/3 c saute Butter, Mrs. Bateman’s Butterlike (tm
2 ea chicken bouillon cube
2 c water
1 1/2 qt cooked chicken — cubed
1 qt cooked wild rice
1 qt cooked long-grain brown rice
1/2 lb cheddar cheese, lowfat — shredded
2 1/4 tsp salt
1 1/2 tsp dried basil
1/2 tsp pepper

In a kettle, saute the first five ingredients in the butter substitute
until tender. Add remaining ingredients and mix well. Spoon into a
greased 13 x 9″ baking dish. Cover and bake at 350 F. for 75 minutes.
Uncover and bake for 15 minutes longer or until heated through.

This dish may be assembled and refrigerated overnight. Remove from the
refrigerator 1 hour before baking.

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Title: CHOCOLATE MALTED ICE BOX PUDDING
Categories: Puddings
Yield: 6 servings

3 c Heavy cream
3 tb Malted milk powder
1 tb Icing sugar
1/2 ts Vanilla
4 oz Milk chocolate; 4 squares
-finely grated
1 oz Semi sweet chocolate;1 squr
-finely grated
4 sl Pumpernickel bread;made
-into soft, day old bread
-crumbs

Beat 2 1/2 cups cream with malted milk powder and icing sugar in a large
bowl until stiff. Beat in the vanilla. Fold in the grated chocolate. Fold
in the bread crumbs.
Spoon the mixture into a 1 1/2 – 2 qt souffle dish. Refrigerate, covered
overnight.
No more than three hours before serving, beat the remaining 1/2 cup
cream in a medium bowl until stiff. Using a pastry bag, pipe the remaining
cream in concentric circles in concentric circles over the top. Keep
chilled until ready to serve.
SERVES: 6-8

—–

Title: Strawberry Lemonade
Categories: Beverages Fruits
Servings: 4

1 qt Fresh Strawberries, Hulled 3 c Cold Water
3/4 c Lemon Juice 3/4 c Sugar *
2 c Club Soda, Chilled 1 x Ice
1 x Garnishes **

* Up to 1 cup sugar may be used to sweeten lemonade.
** Garnishes could be more strawberries and/or mint leaves.
—————————————————————————

In blender containier, puree strawberries. In pitcher, combine pureed
strawberries, water, lemon juice, and sugar; stir until sugar dissolves.
Add club soda. Serve over ice and garnish with strawberries and/or mint
leaves.

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