PRUNE CONSERVE I

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Prunes
5 md Apples
2 c Chopped nuts
5 Oranges, peeled and diced
3 Quinces
4 c Diced watermelon rind
1 c Raisins
Sugar

Wash prunes. Cover with water. Simmer until tender.
Cool. Remove pits. Combine prune pulp, prune juice,
cored and chopped apples, and pared and chopped
quinces. Add water to cover. Cook until fruits are
soft. Rub through a sieve. Add watermelon rind and
oranges to fruit pulp. Add 3/4 as much sugar as fruit
mixture. Add raisins. Simmer slowly, stirring
constantly, until thick. Add nuts and cook 5 minutes.
Gladys Groves, Canary, OR.

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Title: Brithyll a Chig Moch (Trout and Bacon) Welsh
Categories: Fish Main dish
Servings: 1

1 ea Rainbow Trout (1 per person) 1 x Fresh rosemary
1 x Fresh thyme 1 x Fresh parsley
1 x Fresh sage 1 ea Rasher of bacon (per
person)
1 x A little butter

Fresh rainbow trout – cleaned; head and tail left on. Stuffed with a
mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and
blended with a little butter.

Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot
oven for around 25-30 minutes.

Open top of foil and shape like a boat, paint with a little butter and
serve.

Serve with boiled potatoes and plain fresh vegetables.

This dish used to be baked in an open fire with the fish encased in mud.

Anthony Crowter, Cae Nest
Hall Hotel, Llanbedr
Merionnydd, N. Wales

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FAUX STUFFED EGGS

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Appetizers Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 md Hard Cooked Eggs
15 oz Garbanzo Beans, Drained
1/4 c Plain Lowfat Yogurt
1 tb Dijon Mustard
1 cl Garlic, Minced
1 tb Red Caviar, Optional

Slice eggs in half lengthwise; carefully remove and
discard yolks. Position knife blade in food processor
bowl; add beans and next 3 ingredients. Process until
smooth. Spoon mixture into decorating bag fitted with
a large star tip; pipe mixture into egg cavities. Top
evenly with caviar. Yield: 28 appetizers (serving
size: 1 stuffed egg half).

28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74
mg sodium.

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Bittersweet Chocolate Pudding

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Pudding mix — chocolate
-6 serving size)
1 cup Water
6 1/2 ounces Cola beverage
Whipped topping (optional)

Combine pudding mix, water and cola in saucepan. Cook and stir over medium heat
until mixture comes to full boil. Remove from heat, pour int individual dessert
dishes. Chill, serve plain or with whipped topping, if desired.
>From “Easy Homemade Desserts with Jell-O Pudding”, posted by DonW1948@aol.com

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Title: Won Ton Soup (Won Ton Tong)
Categories: Chinese, Soups, Ceideburg 2
Yield: 1 servings

30 Won ton filled according to
-won ton recipe
1 c Roast pork, sliced
1 qt Chicken and pork stock [Or
-either one. S.C.]
2 Stalks green onions, minced
1 ts Sesame oil [The dark,
-cooked Oriental type. S.C.]

You can fiddle with the ingredients to your hearts content. Roast
pork is available at Chinese markets and you could probably get it to
go at Chinese restaurants. Or try meat from good ol’ American BBQ
ribs, slivered. Or thinly sliced raw chicken. Or thinly sliced
shrimp or scallops. Or no meat at all…

Yield: 4 servings

PREPARATION:

Prepare won ton filling and wrap as in won ton recipe. Heat stock.

COOKING:

Bring a pot of water to a boil. Add won ton and boil for 4 to 5
minutes. Remove won ton with bamboo skimmer or slotted spoon and
transfer to soup bowls. Garnish with roast pork and green onions.
Pour heated stock over won ton. Drizzle sesame oil over won ton and
serve.

DO-AHEAD NOTES;

Wrap and freeze won ton. Drop frozen won ton directly into boiling
water and boil for 5 to 6 minutes.

COMMENTS:

Unless you’re Chinese you probably don’t know what won ton means.
“Won” means cloud and “Ton” means swallow. Since won ton wrappers
are light and fragile as clouds, biting onto won ton is like
swallowing a cloud.

From “The Chinese Village Cookbook.” A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideburg; February 27 1991.

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Mud Pie #2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Crusts
Chocolate Freezer
Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
12 Oreo cookies — crushed well
3 tablespoons Butter — melted
1 quart Coffee ice cream
—–MUD SAUCE—–
1 cup Semi-sweet chocolate chips
1 cup Miniature marshmallows
1 cup Evaporated milk
1 teaspoon Vanilla
—–GARNISH—–
1 cup Whipping cream — whipped
2 ounces Kahlua liqueur
1/4 cup Powdered sugar
1/2 cup Nuts — chopped

Combine cookie crumbs and butter and press into bottom of buttered 9-10″ pie
pan. Refrigerate. When chilled, spoon one-half softened ice cream on top of
crust.
Pour half of Mud Sauce over ice creeam and proceed with another layer of ice
cream and top off with the remaining Mud Sauce.
Mud Sauce: In medium saucepan, melt the sauce ingredients over medium heat,
stirring constantly until mixture thickens, adding vanilla after removing sauce
from heat. Cool long enough so as to not melt the ice cream while pouring Mud
Sauce over it. Top with Garnish and freeze. Garnish: Whip cream, add powdered
sugar and Kahlua. Decorate top of Mud Pie with Garnish: Use decorating bag with
star or shell tip or spread whipped cream over pie and sprinkle top with finely
chopped nuts. Freeze solid.

Ideas: Double the recipe and use a buttered 9 x 13″ pan. This should serve 24
persons. If you don’t like nuts on top, try chocolate curls. Use a block of
chocolate and with a potato peeler, peel the chocolate along one of the edges.
Use chocolate at room temperature or else you’ll get bits and pieces of
shavings.

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BUTTERCREAM – GREAT CHEFS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Basics Masterchefs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Egg yolks
1 3/4 c Sugar
1/2 c Water
1/2 lb Butter, sweet

Combine the sugar and water in a small saucepan
over medium heat, stirring to dissolve. Wash down the
sides of the pan with a damp brush and cook the syrup
to 238 F without stirring.

Begin to beat the egg yolks in a mixer. When the
syrup reaches the correct temperature, turn the mixer
to high and add the syrup slowly to the eggs.
Continue to beat until the mixture has cooled.

Add the butter, bit by bit, to the yolk-sugar
mixture and beat until fluffy. (The butter should be
at a creamy consistency before adding to the mixture.
If necessary, beat the butter to soften it first.)

Source: Great Chefs of San Francisco, Avon
Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St.
Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

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Honey-Rhubarb Crumble

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 Cups (1/2-Inch Sliced Rhubarb — (about 1 1/2 lbs.)
I Substituted A 16 Oz. Frozen Pkg Of Rhuba — (thawed)
1/4 Cup Honey
1 Tsp. Grated Lime Rind — or dried lemon peel
Vegetable Cooking Spray
1/3 Cup Regular Oats
1/3 Cup All-Purpose Flour
1/4 Cup Brown Sugar, Packed
3 T. Chilled Stick Margarine — cut into small piece
1 1/2 Cups Vanilla Nonfat Frozen Yogurt

Combine the first 3 ingredients in a bow, and toss well. Spoon into a
8-inch square baking dish coated with cooking spray.
Place oats, flour and sugar in food process, and pulse 2 to 3 times. Add
chilled margarine, and process until mixture resembles coarse meal; sprinkle
over rhubarb mixture. Bake at 375 degrees for 40 minutes or until rhubarb
is tender. Serve with frozen yogurt. Yield: 6 servings.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 4098 3481

Title: PUMPKIN MOUSSE
Categories: Desserts
Yield: 6 Servings

1 1/2 c Pumpkin puree (not pie
-filling)
15 oz Part-skim ricotta cheese
1/3 c Firm-packed lt brown sugar
1 tb Pure vanilla extract
1/4 ts Fresh-grated nutmeg
1 tb Pumpkin pie spice
1 c Whipped cream or Cool Whip
-Lite Frozen topping,
-defrosted
1/4 c Chopped, toasted pecans*,
-for garnish, opt

Mix all ingredients except whipped cream and nuts in a food processor
fitted with the metal blade, a blender, or with an electric mixer on
medium speed. Transfer to a covered bowl and chill overnight. Garnish
with whipped cream and pecans. Makes about 5 cups or 6 generous
servings.

*To toast pecans: Spread them in a single layer on a baking sheet
and bake in a 350-degree oven, shaking the pan periodically, for
about 15 minutes or until golden brown.

printed in the Sun-Sentinel (Fort Lauderdale), February 9, 1995

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Lemon-Garlic Vinaigrette

Recipe By : COOKING RIGHT SHOW #CR9734
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons White Wine Vinegar
1 Tablespoon fresh lemon juice
2 Teaspoons Dijon-style mustard
1/2 Teaspoon roasted garlic
1/2 Teaspoon kosher salt
1 Tablespoon light brown sugar or honey
1/2 Cup extra-virgin olive oil

In a bowl, whisk together all ingredients. Store any unused vinaigrette
tightly covered in the refrigerator for up to 5 days.

Yield: 3/4 cup

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

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NOTES : Show: 10/17/9