SABAYONE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Egg Yolks
1/3 c Sugar
1/3 c Dry White Wine
2 tb Grand Marnier Or Mandrin
-Napoleon Liqueur
1/2 pt Whipping Cream, Whipped
2 1/2 c Tart Red Cherries, Fresh Or
-Frozen

Try this one for a fancy dinner. Guests will never know that it is so easy
to make.

Yield 8 Servings

In the top of a double boilier, combine the egg yolks and sugar, beating
well. Add the wine to the egg mixture. Have the water inthe double
boilier, simmering and place the pan with the egg mixture on top. Whisk the
mixture constantly until it thickens into a fluffy custard, about 5
minutes. Remove the egg mixture from the heat and beat until cool. Fold
the stiffly beaten whipped cream into the cooled egg mixture and add the
liqueur. Spoon the mixture over the cherries and serve.

From The National Red Cherry Institute

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Mexican-Style Hot Chocolate

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Beverages
Chocolate Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 cups Nonfat dry milk powder
1/2 cup Powdered sugar substitute*
1/2 cup Unsweetened cocoa powder
1 teaspoon Ground cinnamon

*Not aspertame – loses sweetness when heated.

For cocoa mix, in a storage container combine dry milk powder, cocoa powder,
sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place
up to 8 weeks.

For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup
boiling
water; stir to mix. Makes 9 servings, each 8 oz.

1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total fat, 2 g
saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg potassium 1 milk
exchange, 1/2 fat
Source: Diabetic Cook Book, Better Homes Gardens c. 1992 Shared but not
tested by Elizabeth Rodier, Oct. 1993

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Title: ZESTY RED DIP
Categories: Dips
Yield: 6 servings

1 c Ketchup
2/3 c Brown sugar, packed
2 ts Dry mustard
2 ts Horseradish
1/2 ts Ground allspice
1/2 ts Ground cloves

Place all ingredients in a small microwavable bowl and
mix well. Place bowl in center of microwave. Heat on
HIGH (100% power) for 1 1/2 to 2 minutes or until
warm, stirring half way through heating time. Or, you
many heat in a small saucepan over low heat until warm.

—–

Tempeh Paella

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 127
Serving Size : 4 Preparation Time :0:00
Categories : Soyfoods Main Dishes, Vegetarian
Rice Vegetables
Mitchell: Complete Soy Cookbk

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups vegetable stock
1/4 teaspoon powdered saffron — (see Tip)
1 cup uncooked basmati rice
1 tablespoon olive oil
8 ounces tempeh — cut into strips
1 about 3 inches long by 1/2 inch wide
1/4 cup coarsely chopped onion
2 teaspoons minced garlic
14 1/2 ounces canned diced tomatoes — with juice
14 ounces canned artichoke hearts packed in water
drained and quartered
1/2 cup frozen peas — thawed
1/4 cup oil-packed sun-dried tomatoes
drained and coarsely chopped
1/4 teaspoon red pepper flakes — or to taste
1/4 teaspoon freshly ground black pepper — or to taste
1 dash salt — or to taste
garnish — (optional)
1 sprig fresh flat-leaf parsley

Makes 4 servings

Paella, a Spanish classic, traditionally includes seafood and chicken.
This vegetarian version featuring tempeh captures the spirit of the dish in
a minimum of time but with a maximum of flourish.

Combine the vegetable stock and saffron in a medium saucepan; stir in the
rice. Bring the liquid to a boil over high heat. Reduce the heat to
medium-low; cover tightly and simmer until the liquid is completely
absorbed, about 15 minutes.

While the rice is cooking, heat the oil in a medium nonstick skillet over
medium-high heat. Add the tempeh, onion, and garlic; cook, turning the
tempeh strips occasionally, until lightly browned, about 5 minutes.

When the rice is done, fluff it with a fork. Reduce the heat to low. Stir
in the tomatoes and juice, artichoke hearts, peas, sun-dried tomatoes, red
pepper flakes, black pepper, and salt; cover until heated through, about 3
minutes. Adjust the seasonings to taste.

To serve, spread the rice-vegetable mixture on a large serving plate; top
with the tempeh strips and garnish.

TIP: Saffron, derived from a small purple crocus, is the world’s most
expensive spice. Fortunately, it is pungent and aromatic, so a little goes
a long way. Saffron can be purchased in threads (which should be crushed
just before using) or in powdered form. Store saffron in an airtight
container in a cool, dark place for up to 6 months. Turmeric will impart a
similar yellow color to food, but there is no substitute for saffron’s
exquisite flavor and earthy aroma.

Per serving: Cal 446, Pro 21.4g, Carb 70.2g, Far 8.8g, Chol 0mg, Sod 301mg

Converted by MC_Buster.

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Title: Coconut-Almond Macaroons
Categories: Cookies
Yield: 24 servings

3 Egg whites
1 c Sugar
1 tb Cornstarch
1/4 ts Salt
2 c Dried coconut packed
1/2 ts Almond extract

Recipe by: Jo Anne Merrill
Preparation Time: 0:45
1. Beat egg whites until stiff peaks form. Have water boiling in a
double boiler. Place the egg whites in top part of double boiler and blend
in sugar and cornstarch. Cook over the boiling water, stirring constantly,
for 20 minutes.
2. Remove from heat and add salt, coconut and almond extract. Stir
until well combined.
3. Drop by teaspoonfuls 1/2-inch apart on lightly greased cookie
sheets. Bake in preheated 300-degree oven for 18-20 minutes, or until
lightly browned. Do not overcook. Remove to wire rack to cool completely.

Yield: about 24 macaroons.

—–

Olive-And-Anchovy Pizza Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Oil-cured black olives
– (pitted)
1 Garlic clove — minced
1 1/2 Tablespoons Drained capers
2 Ounces Canned anchovies — drained
4 Tablespoons Olive oil
1 Lemon — juiced
Pizza Dough (See RECIPE)

COMBINE ALL of the ingredients in a blender or food processor and puree
until a smooth sauce is formed. Spread the olive mixture over the pizza
dough and bake according to instructions.
Tops 2 8-inch pizzas

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Title: Peach Pie Filling
Categories: Pies, Fruits, Canning
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/2 c Sliced fresh peaches
1 c Granulated sugar
1/4 c Clear Jel ™; plus…
1 tb Clear Jel ™
3/4 c Cold water
1/8 ts Cinnamon (optional)
1/8 ts Almond extract (opt.)
1/4 c Bottled lemon juice

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Sliced fresh peaches
7 c Granulated sugar
2 c Clear Jel ™; plus…
3 tb Clear Jel ™
5 1/4 c Cold water
1 ts Cinnamon (optional)
1 ts Almond extract (opt.)
1 3/4 c Bottled lemon juice

Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun
High, and other varieties of similar quality are suitable.

Yield: 1 quart or 7 quarts.

Procedure: Peel peaches. To loosen skins, submerge peaches in boiling
water for approximately 30-60 seconds, and then place in cold water for
20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place
slices in water containing 1/2 tsp. of ascorbic acid crystals or six
500-milligram vitamin C tablets in 1 gallon of water to prevent
browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling
water. Boil each batch 1 minute after the water returns to a boil. Drain
but keep heated fruit in a covered bowl or pot. Combine water, sugar,
Clear Jel ™, and, if desired, cinnamon and/or almond extract in a
large kettle. Stir and cook over medium high heat until mixture thickens
and begins to bubble. Add lemon juice and boil sauce 1 minute more,
stirring constantly. Fold in drained peach slices and continue to heat
mixture for 3 minutes. Fill jars without delay, leaving 1 inch
head-space. Adjust lids and process immediately.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Rich Chicken Broth No. 1874 Yields 12 Cups

2 Tbls Butter Wings
1 Medium Onion, Chopped 3 Sprigs Parsley
2 Medium Leeks (White Pale 1/4 tsp Dried Thyme
Green Parts Only), 1/4 tsp Whole Peppercorns
Washed Sliced Thin 1 Bay Leaf
1 LARGE Carrot, Sliced Thin 1 Pinch Dried Marjoram
1 Stalk Celery w/Leaves, 4 Quarts Water
Chopped – Salt to Taste
5 lb Chicken Backs, Necks

Melt the butter in a large (8-10 Quart) kettle over medium heat.
Add the onion, leeks, carrot and celery.
Cook, stirring often, until the onions are soft but not browned.
Add the chicken pieces, parsley, thyme, peppercorns, bay leaf, marjoram and
water.
Slowly bring to a boil.
Reduce heat.
Cover.
Simmer until the broth develops a rich flavor (3 1/2-4 hours).
Strain.
Discard the solids.
Return to the kettle.
Boil gently, uncovered, until reduced to the final quantity (30-60 minutes).
Taste.
Season with salt to taste.
Refrigerate overnight.
Skim off and discard fat.
Use within 3 days.

Moroccan Harost Balls With Dates, Raisins And Nuts

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pitted dates
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup walnuts
1 tablespoon sweet red passover wine — (up to 2)

Process the dates, raisins, and walnuts in a food processor until the mixture
is finely chopped and begins to stick together. Add enough wine to make a
sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded
measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with
moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or
until firm.

Yield: about 60 pieces

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Date: Mon, 17 May 93 10:40:18 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Cauliflower and Garlic over Soba Noodles
—————————————-
1 package of soba noodles (any flavor)
1 medium-small head of cauliflower
1-1 1/2 Tbsp. chopped garlic (aka, MANY cloves crushed and minced)
Salt to taste

It’s that easy. Chope the cauliflower into small pieces. Cook with
the garlic and salt in enough water to heat thoroughly, and not burn.
Serve over cooked soba.