Title: Fiesta Hot Chocolate
Categories: Drinks Mexican
Servings: 4

1/2 c Cocoa
1 T Flour; Unbleached
1/4 c Dark Brown Sugar; Packed
4 c Milk
3 ea Cloves; whole
1 ea Cinnamon Stick;Broken In 1/2
2 T Powdered Sugar
1 1/2 t Vanilla
1 x Whipped Cream
4 ea Cinnamon Sticks

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT
boil). Remove from heat; remove cloves and cinnamon. Stir in powdered
sugar and vanilla. Beat with molinillo, wire whisk or hand beater until
foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon
sticks.

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Lo Mein

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Chinese egg noodles — (dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork — in matchsticks
2 ounces Raw lean beef — in match
sized pieces
2 ounces Raw chicken — in small
of any shape
2 ounces Raw shelled shrimp — (cooked will do)
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Mushrooms — sliced
or reconstituted — Chinese
2 cups Chinese cabbage — shredded
2 Scallions — cut in matches
2 tablespoons Soy sauce
1 teaspoon Salt
1/2 teaspoon MSG — (or chicken bouillon
1/4 pound Raw bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.

In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cor nstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this
order, stirring for a few seconds between each addition: pork, beef,
chicken, shrimp. As soon a s you’ve added and tossed the shrimp, add
the mushrooms and cabbage. Cook until cabbage is wilted. Add
scallions, soy, salt, and MSG. Stir. Add the noodles and the bean
sprouts, and stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen’s recipe) From: Michael Loo

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Title: Ixni-Pec – Yucatan Habanero Sauce – RHP
Categories: Sauces, Peppers, Mexican
Yield: 1 cup

1/4 c Onion; chopped
1/4 lg Ripe tomato; peeled, seeded,
-and chopped
1/4 c Habanero; seeded and chopped
1/4 c Seville (bitter) orange
-juice *
Salt to taste

* or substitute a mixture of 1 part orange juice to 2 parts fresh lime
juice.

In a bowl combine all the ingredients, seasoning with salt. Serve
whenever a chilli sauce is called for.

Andrews says this Ixni-Pec is pronounced schnee-pec. This dish
is from Yucatan, in Mexico.

From Elisabeth Lambert Ortiz, in Jean Andrew’s _Red Hot Peppers_
MacMillan, 1993 ISBN 0-02-502251-2. Typos by Jeff Pruett.

MMMMM

Date: Wed, 11 May 94 09:45:28 EDT
From: Lucinda Rasmussen

STUFFED MUSHROOMS

20 large white mushrooms (about 2 inches diameter)
2 cups cubed bread crumbs (I use a mix of white and WW)
2 cloves garlic, minced
1 medium onion, finely minced
1/4 cup wine for sauteeing
2 ribs celery, finely minced
2 tbsp finely shredded carrot
1 1/2 tsp salad herbs (mix of parsley, majoram, etc. I think McCormick
makes this mix)
salt/pepper to taste

Remove mushroom stems. Chop and reserve stems. Bring a large pot of water
to boil and add mushrooms. Cook for a couple minutes or until they start to
shrink. Drain and place the mushrooms into a pan of cold water for a minute
to stop cooking. Drain mushrooms.

Preheat oven to 350F. In a large non-stick saute pan, saute the onions,
mushroom stems, garlic and celery in the wine. When vegetables are tender, add
the carrot and herbs. Add bread crumbs and mix well. Add salt/pep and adjust
seasonings to taste. Fill mushrooms with a heaping tablespoon of the mixture,
place on a lightly sprayed baking sheet and cook for 10-12 minutes or until
lightly browned on top.

Title: WEST INDIAN RICE AND PEAS WITH TEMPEH
Categories: Vegetables, Main dish
Yield: 6 servings

2 c Uncooked brown rice
1/2 c Unsweetened grated coconut
2 1/2 tb Vegetable oil
4 c Water
1 c Dried black eyed peas
-(soaked for 5 hours
– at least)
3 Bay leaves
1 md Onion; chopped
3 Garlic cloves; minced
1/4 c Vegetable oil
1 sm Chile; sliced
1/2 Red or green bell pepper
8 oz Tempeh; cubed
1 pn Fennel (generous pinch)
-salt pepper to taste
2 Scallions; chopped

Saute rice coconut in the 2 1/2 tablespoons oil for 2-3 minutes,
stirring constantly. Add the water cinnamon stick. Cover the pot

bring it to a rapid boil. Do not peek at the rice, but when the steam
starts escaping, turn the heat down. Simmer for 40 minutes.
Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling
water till tender (only takes abot 20-25 minutes). Drain them remove
the bay leaves. Keep warm till the rice tempeh are ready.
Saute the garlic onion with the 1/4 cup of oil till the onions soften.
Stir in chile bell pepper. Saute for 2 minutes. Add fennel, tempeh,
salt pepper. Lower heat, but stir frequently til tempeh is crisp
golden.
Combine everything, mixing together well.

—–

Title: Passover Forgotten Torte with Raspberry Sauce
Categories: Desserts, Sauces
Yield: 12 servings

3/4 c Egg whites (about 6) at room 2 ts Sugar
-temp 1 ts Vanilla
2 ts Lemon juice 3 c Red raspberries or
one 12 oz
3/4 ts Vanilla -pkg frozen, thawed
1/4 ts Almond extract 1 tb Sugar
1 1/4 c Sugar Fresh mint leaves (opt)
1 c Whipping cream

the loop ends.

M M CANDY WREATH: Make cluster balls the same way as the candy tree
ornament clusters, using plain or peanut M M’s. Form a circle from a wire
coat hanger, the hook forms the hanging loop. Attach cluster balls to the
hanger with pipe cleaners. Tie a large bow at the top of the wreatn.

Shared by Cate Vanicek Remove any large stems from basil and wash leaves.
Shake off excess water and dry with paper towel.

Place in food processor; ith blade attachment process until finely chopped.
Process in two batches if necessary to get a uniformly chopped basil.
Remove from processor and reserve.

Place butter in small mixer bowl. Using an electric mixer, whip butter
until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and
basil; mix unitol well incorporated. Basil butter can be used immediately
or stored covered in refrigerator for 3 to 4 days.

Cook pasta according to directions, drain well and keep warm. Melt basil
butter in large skillet over medium heat. Add shrimp and saute’ just until
done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly
grated parmesan cheese.

Makes 4 to 6 servings.

SOURCE: General Mills’ Olive Garden Restaurant Chain.

Shared by Cate Vanicek Preheat oven to 400-degrees.

In large mixing bowl mix sugar, nuts, oats, margarine and flour until
crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square
baking dish. Stir cinnamon into cherry filling. Spread over crust.
sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25

—–

From the Vegetarian Journal Jan/Feb ’94

GARBANZO GRAVY
(Makes 2 cups)

The distinctive taste of garbanzos (chickpeas) makes a toothsome change
of pace when you turn it into gravy for rice, mashed potatoes, or
casseroles.

3/4 cup garbanzo flour
1/3 cup nutritional yeast (found in health
food stores)
2 Tablespoons dried minced onion
1/4 teaspoon garlic powder
Salt and pepper to taste
3 cups vegetable broth
2 Tablespoons steak sauce or
vegetarian Worcestershire sauce

In 2-quart saucepan, combine all ingred-ients except broth and steak
sauce. Toast over medium heat, stirring, about 2 minutes.

Gradually whisk broth and steak sauce or Worcestershire into flour
mixture. Cook, stirring, until smooth and thickened. Serve immediately.

Total Calories Per 2 Tablespoons Serving: 35 Fat: <1 gram

Title: Coffee-Walnut Toffee
Categories: Candies, Gifts
Yield: 2 pounds

1 1/4 c Unsalted butter
1 c Sugar
1/3 c Packed golden brown sugar
1/3 c Water
1 tb Dark unsulfered molasses
2 ts Instant espresso powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 c Coarsely chopped walnuts
— (toasted)
4 1/2 oz Bittersweet chocolate
–(imported), finely chopped

Butter small cookie sheet. Melt butter in heavy 2-1/2 quart saucepan
over low heat. Add both sugars, water, molasses, espresso, cinnamon
and salt; stir until sugar dissolves. Attach clip-on candy
thermometer to pan. Increase heat to medium; cook until thermometer
registers 290 degrees F, stirring slowly but constantly and scraping
bottom of pan with wooden spatula, about 20 minutes.

Remove pan from heat. Mix in 1-1/2 cups nuts. Immediately pour
mixture onto prepared sheet; do not scrape pan. Tilt sheet so that
toffee spreads to 1/4-inch thickness. Sprinkle chocolate by generous
tablespoons atop toffee, alternating bittersweet and white
chocolates. Let stand 1 minute. Using back of spoon, swirl
chocolates to spread slightly. Shake sheet to form even chocolate
layer. Using tip of knife, swirl chocolates to create marble
pattern. Sprinkle with remaining 1/2 cup nuts. Refrigerate until
toffee is firm, about 1 hour. Break toffee into pieces. (Can be
made 2 weeks ahead. Chill in airtight container.) Serve cold or at
room temperature.

* Source: Bon Appetit, December 1993
* Typed for you by Karen Mintzias

—–

CLAM CHOWDER WITH PASTA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Joe JPMD44A Comiskey
1/4 cup Olive oil
3 tablespoons Parsley, fresh — chopped
4 Garlic clove — finely chopped
2 Green onion — tops and all
finely chopped
1 Red chile, small — seeded and
finely chopped
1 pound Clams, fresh; shucked — drained and chopped
1 can Tomato — imported pear-shaped
(28-ounce can) — drained
1/2 cup Dry white wine
1 cup Ditalini — uncooked
(thimble-shaped pasta)
8 cups -Water
1/2 teaspoon -Black pepper
1 1/2 teaspoons -Salt

Heat oil in a 4-quart Dutch oven over medium-high heat. Sauté parsley,
garlic, onions and chile in oil.
Stir in clams. Cover and cook for 5 minutes. Process tomatoes in food
processor or blender until finely chopped. Stir tomatoes, water, wine,
salt and pepper into clams. Heat to boiling. Reduce heat. Cover and
simmer for 40 minutes, stirring occasionally. Stir in ditalini. Cover and
cook for 10 minutes or until ditalini are tender.

^^^^^^^^^^ Even those who are not enthusiastic chowder lovers will enjoy
this version pepped up with chile and wine.
Source: BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES Downloaded from *P
COOKBOOK SHELF on 10/20/1992
Formatted for M-M 10/22/1992 by Mr. Mad

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HAZELNUT LINZER TORTE (MF)

Recipe By : MONDAY TO FRIDAY SHOW #MF6764
Serving Size : 12 Preparation Time :0:00
Categories : Newdesserts Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound whole hazelnuts
1/2 pound granulated sugar
1/2 pound sweet butter
1/2 pound all purpose flour — mixed with
1/2 teaspoon baking powder
1/2 pound bittersweet chocolate — melted
1 egg (1 to 2 eggs)
6 ounces seedless raspberry jam

Preheat the oven to 375 degrees. Roast the hazelnuts until they smell
toasty. Remove from oven and let cool for a few minutes. Rub off the skins
and cool the nuts another 15 minutes.
In a food processor grind the nuts with the sugar until finely ground but
not pasty. With your hands work in the butter, flour and chocolate together.
Add the eggs, one at a time. You just need the egg to hold the dough
together; you may need only 1.
Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of
dough in the bottom and up the sides of the pan, spread the jam in the
middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce
heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and
bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester
in dough and it should come out dry. Can be made days ahead of time.
Yield: 12 to 16 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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