Asparagus Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

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

1 Pastry for 9″ pie

1 lb Asparagus in 1-1/2″ pieces

1 c Jarisberg cheese,shredded

3 tb Pimiento strips

2 tb Cornstarch

1/2 ts Salt

1 pn Black pepper

1 1/2 c Half-and-half

3 Eggs,slightly beaten

1/4 c Parmesan cheese,fresh grated

1. Line 11×1-inch fluted tart pan with pastry; trim pastry with top of pan

and prick with fork.

2. Bake tart shell in preheated 450’F oven 10 minutes, or just until

lightly browned.

3. Meanwhile, cook asparagus in boiling salted water just until

crisp-tender; drain thoroughly.

4. Remove baked sheel from oven and reduce temperature to 375’F.

5. Sprinkle sheel with Jarisberg cheese; top with well-drained asparagus

and pimiento.

6. In medium bowl, combine cornstarch, salt and black pepper; gradually

stir in half-and-half until smooth.

7. Stir in eggs and Parmesan cheese until well blended; pour mixture into

tart shell over asparagus.

8. Bake in preheated oven 35 to 50 minutes, or until knife inserted in

center comes out clean. Let stand 5 minutes before serving.

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STRAWBERRY PASTRIES WITH VANILLA CUSTARD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Sheets, frozen puff pastry
– dough, thawed
4 tb Powdered sugar
2 pt Strawberries
—–VANILLA CUSTARD—–
1 Vanilla bean
1 c Half-and-half
3 Egg yolks
2 tb Granulated sugar
1/2 c Whipping cream

1. Roll each sheet of dough out to about 12-by-6 inches. If desired, sift
powdered sugar over counter before rolling. Cut each sheet into 4 even
pieces.
2. Cover baking sheets with waxed paper. Place dough on prepared sheet.
Prick with a fork. Sift powdered sugar over dough. Refrigerate for 30
minutes.
3. Bake dough at 425 for about 5 minutes. Increase temperature to 450 and
bake for another 3 to 5 minutes until pastries are light, golden and
puffed. Let cool on wire rack.
4. Split vanilla bean open lengthwise. Place in a heavy saucepan. Add
half-and-half. Bring to a boil. Cook over medium-low heat for about 10
minutes. Remove vanilla bean.
5. In a bowl, beat egg yolks and sugar until smooth and creamy. Add a
little hot half-and-half, whisking. Pour this mixture back into saucepan.
Bring to a boil, whisking constantly until thick and creamy. Do not boil
or custard will curdle.
6. Remove custard sauce from heat. Beat until smooth. Whip cream until
soft peaks form. Add to vanilla custard. Spread over half of the baked
pastries. Cover with sliced strawberries. Top with second half of
pastries. Dust with powdered sugar. Serve.

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Mississippi Mud Pie 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Roasted Pecans — chopped
1/2 Cup Roasted walnuts — chopped
2 Pie crusts — Prepared 9″
16 Ounce Cream cheese
1 Sour cream 1 carton (8 oz)
8 Ounce Confectioner’s powdered
-sugar
1 Teaspoon Vanilla extract
1/4 Cup Sugar — granulated
2 Tablespoon Cornstarch
1 Tablespoon Flour
1/4 Cup Cocoa — powdered
1/4 Teaspoon Salt
1/4 Cup Milk
3 Egg yokes — beaten
2 Cup Milk
3/4 Cup Sugar — granulated
1 Tablespoon Butter
1 Teaspoon Vanilla extract
1 Teaspoon Almond extract

CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or,
if desired, use 2 frozen pie crusts, baked according to package instructions,
with nuts divided evenly over bottom of crusts. Set aside to cool FILLING: Mix
cream cheese, sour cream, confectioner’s sugar and 1 tsp vanilla with electric
mixer or food processor until well blended. Divide evenly between pie crusts.
Refrigerate for 2 hours or longer. TOPPING: In a bowl, blend 1/4 cup sugar,
cornstarch,flour,cocoa,salt,1/4 cup milk and egg yokes; set mixture aside.
Place 2 cups milk and 3/4 cup sugar in a saucepan and bring to a boil over
high heat, whisking constantly, to bowl ingredients. Transfer bowl ingredients
back into saucepan and bring to boil, stirring constantly, over medium heat.
Continue to cook for 5 minutes. Stir in 1 Tbsp butter and 1 tsp vanilla and
almond extracts. Cool and spoon over Pies. Refrigerate Pies.

Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94

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French Onion Soup (Crock Pot)

Recipe By : The Crockery Pot Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Soup
Soups Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large Yellow onions — thinly sliced
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Medium dry sherry
1 Teaspoon Worcestershire sauce
1 Clove Garlic — minced
6 Slices French bread — buttered
1/4 Cup Romano or Parmesan cheese

Using a large frying pan, slowly saute the onions in butter until limp
and glazed. Transfer to crock pot. Add beef stock, white wine,
sherry, Worcestershire and garlic. Cover. Cook on low (200F) 6 to 8
hours. Place french bread on a baking sheet. Sprinkle with cheese.
Place under preheated broiler until lightly toasted. To serve, ladle
soup into bowl. Float a slice of toasted french bread on top.

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Strawberry Ginger Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups strawberry juice — *see notes
1 Tablespoon ginger juice (or to taste)
1 ripe banana
1 Cup sparkling apple cider <>
1 Cup champagne
4 Tablespoons yogurt
1 Cup mixed blueberries and red raspberries
Mint sprigs for garnish

Combine juices and banana in a blender (or use an immersion blender) and
blend until smooth. Add sparkling cider and ladle into chilled soup bowls.
Serve with a dollop of yogurt, a scattering of fresh berries and a mint
sprig or two.

Yield: 4 serving

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NOTES : * 3 pints strawberries

Title: SOURDOUGH MEXICAN MUFFINS
Categories: Muffins, Tex-mex, Sourdough, Breads
Yield: 12 servings

-CHRIS CASTILLO (HJDD64B)

———————–MIX TOGETHER———————–
1 3/4 c All purpose flour,
2 tb Sugar,
1/4 ts Salt,
1/8 ts Chili powder,
1/8 ts Baking soda, and
2 ts Baking powder.

—————IN SEPARATE BOWL MIX TOGETHE—————
1/2 c Sourdough starter,
1/3 c Milk,
1 Egg, beaten,
1 cn Cream-style corn, (8 oz.)
1/4 c Cooking oil; or
-melted shortening,
1/2 c Grated Cheddar cheese,
1 tb Green chiles, chopped
2 tb Pimiento, chopped and
2 Slices of bacon, fried and
-crumbled.

Add all at once to dry ingredients, stirring just till
moistened. Fill greased muffin pans 2/3 full. Bake at
400F for 20 to 25 minutes. Makes 12 muffins. MORE
LATER!

Formatted by Elaine Radis BGMB90B; October, 1993

—–

Title: CALIFORNIA POT ROAST
Categories: Diabetic, Meats, Crockpot
Yield: 20 servings

4 lb Beef rump;
2 tb Flour;
1 ts Salt;
1/16 ts Pepper;
1 tb Oil;
1 Onion; chopped fine;
2 Carrots; sliced
1 tb Worchetershire sauce;
1 c Water;
Sugar substitite equivalant
– 1/2 c

Dredge meat well in flour, salt, and pepper. Brown in oil in
skillet; add remaining ingredients. Cover. Simmer about 4 hours over
low heat. Food Exchange per serving: 2 MEAT EXCHANGES

Source: Recipes for Diabetics by Billie Little and Penny L. Thourup

MMMMM

Date: Sun, 16 Oct 94 20:29:57 PST
From: “Rob Ryerson”

Chocolate Macaroons VLF – Archive Recipe Update

I got this from the archive, altered it slightly, and it was great.
Since I crunched it through Micro Cookbook for breakdowns, I’ll just
post the way the recipe came back out. Please drop me a line if you
see any inaccuracies since I didn’t hand verify the nutritional info.
Serves : 30

Prep. :20 Cook :0 Stand :20 Total :40

From: Crispin Cowan via Internet Fat-Free List Archive

3 Cups Brown Sugar
1/3 Cup Fat Free Soy Moo
1/3 Cup Oatmeal Milk (J. McDougall Recipe)
1 tsp. vanilla extract
1 tsp. coconut extract
4 Tbs. unsweetened cocoa powder
4 Cups rolled oats (quick oats acceptable)

Mix sugar milks in a pot, and bring to a boil. Remove from
heat, and stir in vanilla coconut extracts. Stir in cocoa, and mix
until blended. Stir in oats. Mix well, should make a very stiff
dough. Spoon onto a cookie sheet, and refrigerate for 20 minutes.

Nutrition (per serving) 71 calories

Saturated Fat 0 g
Total Fat 0 g (5% of cals)
Protein 1 g (6% of cals)
Carbohydrates 16 g (89% of cals)

Cholesterol 0 mg Sodium 10 mg
Fiber 0 g Iron 1 mg
Vitamin A 5 IU Vitamin C 0 mg
Alchol 0 g

Source Fat-Free List Archive on the Internet

EASY CHOCOLATE DIPPING SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Milk Chocolate
1/2 c Whipping Cream
1 x Hazelnut-Flavored Liqueur — *

* Add the liqueur to taste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Melt the chocolate in a double
boiler and allow to cool until tepid. Blend in the
whipping cream and liqueur, mixing well and serve
immediately. Makes about 1 1/2 cups of dipping sauce.
SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla
Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies,
Pretzels

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CORNMEAL DUMPLINGS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
1/2 ts Sea salt
1/4 ts Baking powder
1 pk Extra-firm silken tofu (10.5
-oz)

In a medium-size mixing bowl, combine cornmeal, salt
and baking powder.

Blend tofu in a blender or food processor untilsmooth
and creamy.

Add tofu to cornmeal mixture and mix wel.

Drop batter by tablespoonfuls into a kettle of gently
boiling stew or soup. Cover and cook over medium heat
for about 10 minutes. To test for doneness, remove one
dumpling from stew and slice it. The inside should be
bread-like.

Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb;
2 g fat; 0 mg chol; 51 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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