Title: CHOCOLATE CHIFFON POTS
Categories: Low-fat, Chocolate, Desserts
Yield: 4 servings

1 1/2 c Skim milk
2 Envelopes unflavored gelatin
3 tb Unsweetened cocoa
2 tb Granulated sugar
Few grains salt
2 ts Vanilla extract
1 c Ice cubes (6 to 8)
4 ts Semisweet chocolate shavings

Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar
and salt. Stir over moderate heat until gelatin is completely
dissolved. Remove from heat; add vanilla and stir briskly with fork
or wire whisk to mix ingredients well. Pour into blender, add ice
cubes, cover and blend at medium speed until ice cubes dissolve.
Uncover, stir once with rubber spatula and let stand 2-3 minutes to
jell. Spoon into 4 dessert dishes or parfait glasses and top each
serving with 1 tsp chocolate shavings.

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BOBBIE’S MUSHROOM SPINACH FAJITAS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Low fat Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive Oil

2 Portabello Mushrooms, sliced 8-10 Button Mushrooms,
sliced 1 green pepper, sliced in strips 3 green
onions, chopped, green ends too 2 cloves garlic,
minced 2 stalks celery, chopped 2 t. Chili powder 1 T.
dried parsley, or fresh cilantro Bunch of spinach,
whole leaves if stems are tender, or rip leaf from
stalks Tortillas Salsa, Guacamole, Sour Cream

In frying pan with lid, saute garlic, onion, celery in
olive oil until almost tender. Add mushrooms, green
pepper and saute a little longer. Add 2 T. water,
cover and cook a few minutes. Add chili powder, and
parsley, or fresh cilantro to taste if you have it.
Add spinach, replace cover, and turn off heat. While
mixture is sitting. Warm tortillas. I warm tortillas a
couple at a time by placing them on a small plate
covered with a wet paper towel for 30 seconds in the
microwave. Scoop mixture onto warm tortilla. Add
salsa, guacamole, sour cream, if you have them. I used
Salsa, trying to keep it as low-fat as possible. Eat
and enjoy!

Created and posted by Bobbie Beers

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Hot Chocolate Tarts

Recipe By : Food Wine Magazine Feb. 1995
Serving Size : 6 Preparation Time :5:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bittersweet chocolate — chopped fine
1 stick unsalted butter
4 large eggs — separated
3/4 cup granulated sugar
2 tablespoons granulated sugar
1 teaspoon confectioner’s sugar

1)_ In doulble boiler melt chocolate and butter untill smooth then let cool
slightly.
2)_ In separate bowl lightly beat egg yolks. using a spatula fold in to
chcolate mixture.
3)_ In large bolw beat the egg white till they form peaks. gradually add all
the granulated sugar untill the whites turn glossy. then fold the chocolate
mixture into the whites just untill no white streaks remain but _NO_MORE_!
4)_ COVER AND REFRIDGERATE FOR 4 HOURS
5)_ Preheat oven to 375?. butter and flour a baking sheet. Butter the inside
of of 6 metal rings that measure 3 inches wide and 2 inces deep. dip the
rings in flour and set onthe prepared baking sheet. Spoon the mixture into
prepared rings and bake for 18 minutes untill the tops are firm and a knfe
inserte between the ring and cake comes out clean. using a wide metal spat,
lift the rings off the baking sheet to serving plates and remove the rings.
the tortes will sink slightly and the tops will crack. 6)_ Serve
immediately (while still warm) w/ cold frsh whipped cream on top.

– – – – – – – – – – – – – – – – – –

NOTES : ******The batter _MUST_ be refrigerated for 4 hours to prevent
overflowing while cooking**********

Title: Nut Loaf
Categories: Bread Osg1966
Servings: 1

2 c Flour
1/2 c Sugar
1/2 c Nuts
2 ts Salt
2 ts Baking powder
1 ea Egg

Beat egg in cup, then fill cup with milk. Add to above mixture. Bake
35 to 40 minutes.

Note: Not temperature given. Suggest moderate (350 F) oven.

Source: Timber Run Grange, Muskingum County, OH
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Butterscotch Meringue Pie

Recipe By : Dad
Serving Size : 8 Preparation Time :0:00
Categories : Chat Recipes Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Inch Pie Shell
3/4 C Light Brown Sugar — firmly packed
1/4 C Granulated Sugar
1/4 C Cornstarch
1/2 Tsp Salt
2 1/2 C Milk
3 Egg Yolks — slightly beaten
2 Tbsp Butter
1 tsp Vanilla Extract

Meringue
3 Egg Whites
1/4 tsp Cream Of Tartar
6 tbsp Sugar
1/2 tsp Vanilla Extract

Prepare and bake the pie shell; allow to cool. In a medium saucepan, combine
the sugars, cornstarch and salt; mix well. Gradually stir in the milk,
mixing until completely smooth.
Over medium heat, bring to a rolling boil, stirring; boil for 1 minute,
stirring constantly. Remove from the heat. Stir half of the hot mixture into
the egg yolks, mixing well; pour back into the saucepan. Bring back to
boiling, stirring; boil 1 minute longer. Remove from heat.
Stir in the butter and vanilla; pour immediately into the pie shell.
Preheat oven to 400. Meanwhile make the meringue.

For meringue, beat the egg whites until frothy with the cream of tartar.
Gradually beat in the sugar. Beat the whites until stiff and glossy.

Spread the meringue over the warm filling, sealing at edge of the crust.
Bake 7 to 10 minutes or until meringue is golden. Cool on wire rack for 1
hour before serving.

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Title: Ham Biscuits
Categories: Breads
Yield: 2 servings

2 c Flour 4 tb Shortening
2 ts Baking powder 1/2 ts Prepared mustard
2/3 c Milk 2 tb Melted butter or butter
1/4 c Mince ham -substitute
1/2 ts Salt

Sift flour, measure, and sift with baking powder and salt. Cut in
shortening and add milk gradually until soft dough is formed. Turn onto
lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Cut
with floured cutter. Lay half of biscuits in well-oiled pan, brush with
melted butter. Put 1/2 teaspoon ham which has been combined with mustard
on each; top with the rest of the rounds. Brush with milk, and bake in hot
oven (450ø F) about 12 minutes. Serve hot. An inch square of bacon may be
used instead of the ham in each biscuit. 12 servings. Florence Taft Eaton,
Concord, MA.

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Apple Red Chile Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiment
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Granny Smith apples, peeled — cored and coarsely c
4 Fresh red chilies (or — hydrated dried chili

1/2 cup Brown sugar
1/3 cup Cider vinegar
8 Cloves garlic — minced
1 cup Water
1 tablespoon Chopped fresh marjoram
1/2 cup Toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a heavy saucepan with
sugar, vinegar, garlic and water. Bring to boiling over medium heat, lower
the heat, partially cover the pan and simmer, stirring occasionally, for 30
minutes.

Stir in marjoram and add pine nuts. Allow to cool, then refrigerate.
Use within a few days.

Makes about two cups.

The San Mateo Times. 6/26/90
Posted by Stephen Ceideburg July 27 1990.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE COVERED EASTER EGGS
Categories: Holidays, Candy, Chocolate
Yield: 12 servings

1/4 c Butter or marg.
5 1/4 oz Pkg. chocolate pudding
1/2 c Milk
1 lb Powdered sugar
1 ts Vanilla
1 c Walnuts;chopped
5 x Squares unsweetened choc. –
-melted and cooled
20 x Miniature marshmellows
Assorted colored sugars

Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until
smooth.Gradually stir in mild. Cook over med. heat, stirring
constantly, until mixture is very thick and starts to boil. Cook
until mixture leaves the sides of the pan. Remove from heat. Stir in
confectioners sugar and vanilla. Mix until smooth. Stir in walnuts.
Cool until mixture is stiff enough to hold its shape. Shape mixture
into 12 eggs, using about 2 T. for each. Place on waxed paper-lined
baking sheet. Refrigerate for 30 min. Dip each egg in cooled
chocolate. Place on a cooling rack over waxed paper. If you wish to
decorate with marshmellow flowers, place on egg before the chocolate
sets. *To make flowers, cut mini marshmellows in thirds crosswisw.
Dip cut side of each piece in colored sugar. Arrange 5 pieces,
sugared side up, on each egg to resemble flowers. Store in the frige.

MMMMM

INIHAW NA BANGUS (Grilled Milkfish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Whole bangus (about 2 lbs)
-or white fish, dressed
2 sl Lemon
1 1/2 ts Salt
1/8 ts Pepper
1/2 c Tomatoes, chopped
1/4 c Onions, chopped
2 Green onions, chopped

1. With sharp knife, cut along back of the fish and remove the backbone.
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.

2. Mix tomatoes, onions and green onions. Stuff fish with the mixture
through its back opening. Wrap in foil and grill over live coals until
done. (about 15 minutes on each side).

3. Serve with lemon wedges or with a lemon juice and patis (fish sauce)
dip.

Preparation and cooking time: 45 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Title: VEGETARIAN FAJITAS
Categories: Vegetarian, Main dish, Tex-mex, Vegan
Yield: 8 servings

8 Flour tortillas

————————–FAJITAS————————–
1/2 Wheat roast, sliced into
-fajita strips
2 lg Garlic cloves, minced
2 tb Fresh lime juice
2 tb Fresh orange juice
2 tb Red wine vinegar
1/4 ts Cayenne pepper
1/2 ts Black pepper
1 tb Brown sugar
3 tb Olive oil
3 tb Chopped fresh cilantro

————————-GUACAMOLE————————-
2 Avocadoes, pitted, peeled
2 tb Lime juice
1 Garlic clove, finely minced
1 md Tomato, chopped
2 tb Chopped cilantro
1/2 ts Salt
1/4 ts Cumin powder
1/4 ts Black pepper

—————-SAUTEED BELL PEPPERS,ONION—————-
1 tb Olive oil
1 Each red and yellow bell
-peppers,sliced into strips
1 md Onion, sliced
2 ts Red wine vinegar
1/2 ts EACH salt and sugar

Instructions for fajitas:

Mix the lime juice, orange juice, vinegar, cayenne
and black pepper and brown sugar. Add the oil and
chopped cilantro. Pour over fajita strips and marinate
for one hour to overnight.

Grill fajita strips or saute in a non-stick skillet
with a little oil.

While cooking fajitas, heat flour tortillas tightly
wrapped in foil in a 300-degree oven for 10 minutes.

For each fajita, spread a layer of guacamole over a
warm flour tortilla. Place several fajita strips and
sauteed bell peppers in center of tortilla; top with
picante sauce and roll up.

Guacamole:

Mash avocado well; add other ingredients.

Sauteed bell peppers and onion:

Saute bell peppers and onion in oil until
tender-crisp, about 5 minutes. Add vinegar, salt and
sugar.

Recipe by Shirley Wilkes-Johnson

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