Fried Ice Cream3

Recipe By : Favorite Restaurant Recipes, by Bon Appetit, 1982
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
_ Cream Puff Shells
1 Cup Water
1 Stick Butter — (1/2 cup)
1 1/2 Cups All-Purpose Flour
5 Eggs — room temp
1 1/2 Quarts Vanilla Ice Cream — firmly frozen
__ Beer Batter
2 Cups All-Purpose Flour
12 Ounces Beer — flat
2 Eggs — room temp
Oil — for deep frying
Maple Syrup — pure or
Raspberry Syrup

FOR SHELLS:
Preheat oven to 350F. Lightly grease baking sheet. Bring water to
boil in medium saucepan. Add butter and let melt. Add flour, stirring
quickly until dough forms ball. Transfer to mixing bowl.
Using electric mixer at medium speed, add eggs 1 at a time, beating
thoroughly after each addition. Spoon 1-1/2- to 2-inch mounds onto baking
sheet or fill pastry tube with dough and mound onto sheet. Bake until
golden brown, about 40 minutes. Let cool completely in draft-free area.

Slide partway through each shell and fill with ice cream. Wrap each
puff with foil and freeze until solid, at least 1 hour.

FOR BATTER:
Combine flour, beer and eggs in medium bowl and mix well.

Heat oil to between 350F and 375F. Dip frozen puffs in batter and
deep fry until golden brown. Quickly drain on paper towels. Place
each puff in individual serving dishes and pour syrup on top. Serve
immediately.

Posted on Cooking echo 1/4/80 by Marge Clark

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NOTES : Recipe from Spruce Pond Inn, Stowe, Vermont

Title: CHOCOLATE RUM MOUSSE
Categories: Desserts, Chocolate
Yield: 8 servings

1/4 c Sugar
4 tb Rum
1/4 lb Sweet Chocolate
3 tb Whipping Cream
2 lg Egg Whites, Beaten
2 c Whipped Cream

Directions: 1. Cook over low heat the sugar and rum until dissolved, but
not
brown.
2. In a double boiler, melt the sweet chocolate.
3. After the sweet chocolate is melted, stir in the 3 tablespoons of
whipping cream.
4. Add the syrup to the melted chocolate and stir until smooth.
5. When the mixture is cool, but not chilled, fold into the 2 beaten
egg whites. The egg whites need to be beaten stiffly.
6. Fold in everything very gently to the cups whipped cream.
7. Chill in sherbet glasses for 2-3 hours prior to serving.
Edee Deeden

—–

SWEET-POTATO-AND-APPLE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Side dish
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Sweet potatoes
-(about 1/2 lb each)
Water
2 md Golden Delicious apples
3 tb Brown sugar
1 tb Butter or margarine
1/2 ts Salt
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
1/2 ts Cornstarch

Peel sweet potatoes; cut into 1-inch cubes. In 2-quart casserole, place
sweet potatoes and 2 tablespoons water; cover with casserole lid or large
plate. Cook at HIGH (100% power) 4 minutes, stirring after 2 minutes.
Meanwhile, peel and core apples and cut into 1-inch pieces. Add apples,
brown sugar, butter or margarine, salt, cinnamon, and nutmeg to sweet
potatoes in casserole; stir gently to combine. Cover and cook at HIGH
10 to 12 minutes until potatoes and apples are fork-tender, stirring
gently with rubber spatula after 6 minutes.
In cup, stir cornstarch and 1 teaspoon water until smooth; stir into
liquid in casserole. Cover and cook at HIGH 1 minute or until liquid
thickens slightly.
220 calories per serving.

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Chinese Fortune Cookies #2

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Chinese Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1/2 Cup Powdered Sugar
4 Tablespoons Water
1/2 Teaspoon Almond Flavoring
1 Cup Cake Flour — sifted

Butter a baking sheet dust it lightly with flour. Heat oven to 350.
Beat eggs gradually mix in sugar while beating until mixture is
very thick. Beat water in a T at a time. Add beat in the almond
flavoring, preferably with an electric mixer, as it must be thorough.
Very gently fold in the flour to mix, but do not beat.Drop the batter
by level tablespoonfuls on the buttered sheet 5 inches apart. Bake
until very lightly browned. Remove from oven and shape while still
quite warm, inserting fortunes. Let cool in glasses to hold the form.

Shared by Michael Kean, Prodigy ID# VMXV03A

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Title: Vegetarian Ham (Buddhist)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 appetizer

2 oz (3 sheets) dried bean curd
3 tb Soy sauce
2 tb Water
1 Level teaspoon sugar
1/2 Level teaspoon MSG
1 Level teaspoon fennel
1/2 Star anise
2 Cloves, crushed
1/2 Level teaspoons wild
-pepper, crushed.
-[Szechwan peppercorns S.C.]

“The Buddhists, whether monks or ordinary people, mingled freely with
the non-vegetarians, and because the manners of Chinese society are
all-embracing and diffuse, felt obliged to provide food which looked
and almost tasted like meat. This was a sign of hospitality. Their
cuisine was based on nuts, spices, vegetables, sauces, sesame, peanut
and vegetables oils, and bean curd. The last was the factotum, now
appearing as duck, then as chicken, then as fish. Its very lack of
personality made it an excellent actor.”

Soak the bean curd in water for about 1/2 hour until soft. Mix
together the remaining ingredients, and marinate the bean curd in
this mixture for about 2 hours.

Select the largest and smoothest sheet and lay it on a flat surface.
Place the remaining sheets on top of it evenly, so that when rolled
up it will form a cylinder of regular dimensions. Roll it up VERY
tightly. Place it on a single piece of cheese-cloth or old sheet and
roll it up, with the cloth overlapping both at both ends. Tie the
bundle at both ends like a toy firecracker at the two points where
the bean curd ends. Steam the roll for about 1 hour. Cool the roll
and unwrap it. Slice the roll into 1/4-inch slices and serve cold.

From “Chinese Gastronomy” by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

Title: White Beans with Sage
Categories: Main dish
Yield: 4 servings

1/4 c Olive oil
3 lg Garlic cloves, peeled and
-minced
1 cn White beans (2 cups)
1 t Dried sage leaves
-OR
1 tb Fresh sage leaves
1 c Chicken broth
1 1/2 t Cracked pepper (or freshly
-ground)
12 oz Small shell noodles
1/2 c Parmesan or Asagio cheese
Salt

Heat olive oil in a wide skillet and add garlic. Cook briefly. Add
white beans and heat through. Add sage, broth and pepper. Lower heat
and simmer.

Bring a large pot of water to a boil. Add noodles. Cook until al
dente; they should be cooked through but just barely. Drain pasta
well. Place in a large serving bowl and toss with beans and about
half the cheese, salting to taste. Top with remaining chesse. Garnish
with fresh sage, if you have it. Serve with baked carrots and
Italian-style bread (or bread of choice).

In the summertime, you could add a cut-up garden tomato, or several
quartered cherry tomatoes.

To bake carrots: Peel and trim 4 or 5 large carrots. Cut them on the
diagonal about 1/2″ thick. Toss with 1 tablespoon olive or vegetable
oil. Spread in a 9×13″ baking pan (or on a shallow baking sheet).
Season liberally with salt and pepper and bake at 400’F. for 30
minutes, or until browning and tender. These are also good if you
throw in a few chunks of red bell pepper.

White bean vegetable soup: Add a diced carrot, onion and rib of
celery to the olive oil when you add the garlic. Cook until soft,
then proceed with recipe. Add a can of water when you add the broth.
Cook 8 ounces of noodles separately as instructed in the recipe, then
add to soup, adding more water or broth if you think the mixture is
too thick. Serve in bowls with cheese on top.

MMMMM

Gazpacho

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Medium tomatoes
1 Large cucumber
1 Large onion
1 green pepper
1 Small Jar pimiento — drained
2 Cans tomato juice — (12 oz.)
2 Cloves garlic
2 Tbsp. olive oil
1/3 C. olive oil
1/3 C. red wine vinegar
1/4 Tsp. Tabasco sauce
1/8 Tsp. black pepper
2 Slices white bread
1/2 C. chopped chives
1 1/2 Tsp. salt

Peel tomatoes and cucumber. Cut in small cubes. Chop
onion and green pepper and mix with cubed vegetables. Reserve
1/2 of mixed vegetables. Set aside and chill. Put all other
ingredients, except garlic, olive oil, bread and chives, in
blender for 1 minute and chill.
Cut bread in 1/4-inch cubes. Put in skillet with
garlic. Add oil and saute. Crush remaining garlic and add to
chilled soup. Serve individual servings. Top with cubed
vegetable chives and croutons.

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Title: Nacho Cheese Dip
Categories: Mexican, Dip, Restaurants
Yield: 3 servings

——————-MICKEY’S GOURMET CKBK——————-
1/2 lb Provolone, grated
1/2 lb American cheese, grated
3/4 c Heavy cream
8 oz Cream cheese
1/4 t Garlic powder
3/4 t Worcestershire
1/8 t Cayenne
1/8 t Yellow food coloring

Fiesta Fun Center Snack Bar, Disney’s Contemporary
Resort Melt provolone in top of double boiler over
boiling water. Add American cheese and stir in cream.
Add cream cheese and stir until all is melted. Remove
from heat; whip in seasonings and food coloring. Serve
warm iwth crackers, chips, or vegs.

—–

Vegetarian Ma Po Tofu

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main Dish
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Dried Chinese blk mushrooms
2 3 x 2 x 1-inch pieces tofu
– cut into 1/2-inch cubes
8 C Water
1 Tb Canned preserved vegetable
–(Szechwan, minced)
— rinsed
5 Tb Cold water
2 Tb Seasoned Vegetable Broth
4 Ts Chili oil
1 Tb Brown bean sauce
1 1/2 Ts Cornstarch
1 T Soy sauce
1/2 Ts Oriental sesame oil
1/2 Ts Sugar
1/2 Ts Ground white pepper
2 Tb Vegetable oil
1/4 C Finely chopped green onions
1 1/2 Tb Minced garlic
2 Ts Finely chopped fresh ginger
3/4 C Fresh or frozen peas — thawed
1/4 Ts Szechwan Peppercorn Powder

Cover mushrooms with hot water and let stand 1 hour. Drain; cut
off stems. Rinse caps well; squeeze dry. Cut into 1/8-inch dice. Set
aside.

Place tofu in large sieve. Bring 8 cups water to boil. Pour into
metal bowl just larger than sieve. Place sieve gently in water. Let
tofu soak 30 minutes.

Drain tofu. Mix mushrooms and preserved vegetable in medium bowl.
Mix 5 tablespoons water and next 8 ingredients in small bowl.

Heat vegetable oil in wok or heavy large skillet over high heat 1
minute.
Add green onions, garlic and ginger and stir-fry 1 minute. Add
mushroom mixture and stir-fry 1 minute. Stir broth mixture. Add to wok
with peas and stir-fry until sauce boils, about 1 minute. Add tofu and toss
gently to coat with sauce. Cook 2 1/2 minutes, tossing gently. Divide
between plates. Sprinkle Szechwan powder over (recipe follows).

SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons)
Heat heavy frying pan or wok over medium-low heat 1 minute. Add 1
tablespoon whole Szechwan peppercorns and stir until aromatic,
about 4 minutes. Transfer to blender. Cool 10 minutes. Blend to a fine
powder.
Store at room temperature.

Source: Bon Appetit, November 1988.
Typed for you by Karen Mintzias

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Frances’ Famous Knishes

Recipe By : Frances Lubkin
Serving Size : 36 Preparation Time :0:00
Categories : **** Appetizers
Jewish Potatoes
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
1 large onion — diced
2 pounds potatoes — peeled
3 tablespoons oil — or chicken fat
3/4 teaspoon salt
1/4 teaspoon pepper

Cook potatoes in water. In a bowl, combine flour, baking powder, 1/2 teaspoon
salt and shortenng, blending with your fingers. Add 2/3 cup watr from the
cooking potatoes. Knead lightly. Dough should be soft, but firm enough to
roll. Add a bit more flour, if necessary. Smooth into a ball and cover bowl.

Brown onion in oil. Drain and mash potatoes and add onion. Add salt and
pepper. Roll 1/3 of the dough into a thin rectangle, about 7“x14”. Place a
strip of potato mixture about 1 1/2″ wide and high along the long edge. Roll
like a jelly roll. Cut into 1 1/4″ pieces. Take each piece and stretch the
dough to cover the cut edges, unrolling slightly, if necessary. Knishes should
be flat on the bottom and rounded on top. Don’t worry if the dough tears of
potato shows through. Repeat the process twice more with the remaining dough
and potatoes.

Place knishes on greased pans. Bake 30 minutes at 400F, or until slightly
browned. If they are going to be frozen, bake only partially, and finish
baking when ready to serve.

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