Incredibly Simple Chocolate Mousse 1

Recipe By : Cocolat: Extraordinary Chocolate Desserts, Alice Medrich
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Soups/Stews

Amount Measure Ingredient — Preparation Method
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Ingredients:

6 oz. semisweet chocolate chips
1/4 cup boiling water
1 egg
1/2 cup heavy cream
1/2 tsp vanilla extract (or liqueur like Kahlua, etc. )
Add chocolate chips and boiling
water to blender; whir at high speed for
15 seconds. Add rest of ingredients; blend until well mixes. Pour
into glasses; chill in refrigerator until firm. Serves 2-4, but it’s
almost too much for two because it is VERY rich.

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Date: Thu, 22 Jul 93 16:52:47 PDT
From: Jane Colman

APPLESAUCE SPICE CAKE OR GINGERBREAD

1/2 cup molasses
1 cup applesauce
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking powder
1/2 tsp. baking soda
1 3/4 cup flour (I use whole wheat pastry flour)
2 tsp. ginger (optional)

Combine the molasses and applesauce in a large bowl. Combine remaining
ingredients and stir into the liquid. (If the batter seems very dry,
add a little more applesauce or a little water.) Bake in a nonstick
or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45
minutes or until it tests done.

The optional ginger makes an acceptable gingerbread. I have also had
success leaving out the ginger and adding 3 or 4 tablespoons of cocoa
(I guess you could use carob) to make a tasty but not very sweet or
rich chocolate cake. If you use cocoa you might need to add extra
sweetening, but that depends on your taste.

Title: Chocolate Banana Pudding Pie
Categories: Pies
Yield: 8 servings

4 Squares BAKER’S Semi-Sweet
-Chocolate
2 tb Milk
1 tb Margarine or butter
1 Prepared graham cracker
-crumb crust (6 oz)
2 md DOLE Bananas, sliced
2 3/4 c Cold milk
2 pk JELL-O Vanilla or Banana
-Cream Flavor Instant
-Pudding Pie Filling
1 1/2 c Thawed COOL WHIP Whipped
-Topping

Prep time: 20 minutes. Refrigerating time: 4 1/2 hours.

MICROWAVE chocolate, milk and margarine in medium microwaveable bowl
on HIGH 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until
chocolate is completely melted. Spread evenly in crust. Refrigerate
30 minutes or until chocolate is firm. Arrange banana slices over
chocolate.

POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 1
minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with
whipped topping.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

MMMMM

Title: Strawberry Frozen Yogurt
Categories: Fruits, Desserts
Yield: 4 servings

2 ts Gelatin
1 c Plain Yogurt
1/8 ts Salt
1 1/2 tb Lemon Juice
3 tb Milk
2 tb Sugar
1/8 c Sieved frozen Strawberries
1/2 c Whipping cream, whipped

Soak gelatin in milk, in custard cup. Set cup in boiling water; stir
until gelatin is completely dissolved.
Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in
berries and lemon juice. Chill until slightly thickened; beat until
foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray.
Cover with foil; freeze.
NOTE: I have also made this with approx 1/2 of 1 pint of fresh
strawberries, well crushed. I then froze it in a Donvier ice cream
maker. Delicious!

MMMMM

CHOCOLATE OR COCOA WAFFLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Eggs
1 c Milk
1/2 c Sugar
1/2 ts Salt
1/2 c Fat — softened or melted
1 3/4 c Flour
1/4 c Cocoa
2 ts Baking powder
Vanilla — optional

Sift baking powder, salt and cocoa with flour.
Seperate whites and yolks of eggs. Beat the yolks, add
some of the milk and blend well. Add sugar to milk and
eggs, stirring to dissolve sugar. Add dry ingredients
all at once. Add melted fat. Last, fold in stiffly
beaten egg whites. Bake on waffle iron. Serve as a
dessert with whipped cream.

Source: Mrs. Vernon Crouse, North Lima Grange,
Mahoning County, OH

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Title: ISLAND LENTIL DISH
Categories: Vegetarian, Vegan, Main dish, Easy
Yield: 3 servings

6 oz Lentils; cooked
6 oz Brown rice; cooked
6 oz Celery; chopped
6 oz Cauliflower flowerets; in
-bite-size pieces
3 tb Sunflower oil
1 ts Thyme
1/2 ts Salt

Preheat oven to 375 degrees. Lightly grease 4 x 8
baking pan with sunflower oil. Combine all
ingredients.Toss and mix well. Transfer to baking dish
and bake for 15 minutes.

From DEEANNE’s recipe files

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Grandma Cookies

Recipe By : RANDY SHEARER
Serving Size : 4 Preparation Time :0:00
Categories : Cookies Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chocolate chips
1 cup Butterscotch chips
1 cup Peanut Butter
3 cups Rice Krispies

Melt chips and peanut butter in a pan or double boiler. Stir in
enough rice krispies to coat, and hold shape. Spoon onto wax paper
and allow to cool (in refrigerator). Store in refrigerator.

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CLASSIC LASAGNA BOLOGNESE

Recipe By : COOKING LIVE SHOW #CL8781
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds fresh pasta sheets cut into 4×17 inch stri
1 cup grated Parmigiano Reggiano cheese
1 Bechamel sauce recipe
1 Bolognese sauce recipe additional
grated cheese for the Bechamel sauce
Bechamel sauce:
3 cups hot milk
6 tablespoons butter
6 tablespoons flour
1/2 each teaspoon salt and ground white pepper

Gently heat the milk over a low flame but do not boil. While the milk
is
heating put the butter into a sauce pot and slowly melt over low
heat. When
the butter is melted whisk in the flour gradually to avoid lumps and
gently
cook this roux. Using a wire whisk, very slowly begin to pour the hot
milk
into the roux, a little at a time. Avoid lumps by going very slowly.
When
all the milk has been added, add the seasoning, turn the heat very
low and
cook for 20 minutes. When finished allow to cool somewhat before
using in
the lasagna recipe.

Bolognese sauce:
2 tablespoons olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup chopped celery
1/2 cup finely chopped carrot
1 pound ground beef
Salt and pepper
1/2 cup dry white wine
2 cups canned plum tomatoes, seeds removed and roughly chopped
1 cup water

Heat the oil and butter together, over low heat, in a heavy bottomed
pot.
Add the onion, celery and carrot and cook till wilted. Add the meat
and,
breaking up the meat with a fork or spoon, cook gently and stirring
frequently. Season the meat with salt and pepper, add the wine and
allow
the wine to cook completely down to almost dry before adding the
tomatoes
and water. Adjust the heat to a slow simmer and, being careful not to
cook
too rapidly, cook the meat and tomato sauce for between 3 to 4 hours.
Stir
frequently to avoid scorching the bottom of the pot and keep an eye
on this
simmering pot. When the sauce has cooked for several hours and the
excess
water has cooked off, remove from the heat and allow to cool before
assembling the lasagna.

Pasta:
2 pounds fresh pasta sheets, cut into 4 x17 inch strips
12 quarts water in a large pot suitable in which to cook the pasta
2 tablespoons salt
Large bowl of water with ice cubes to cool the pasta

Bring the 12 quarts water to the boil. Before cooking the pasta have
all
the equipment and ice water ready for the cooking and chilling
process. Add
the salt to the pasta pot, re-boil and begin to blanch or par-cook
the
pasta in batches. Cook each batch for 2 to 3 minutes in rapidly
boiling
water before using a large wire strainer to scoop out the cooked
pasta,
submerge in the ice water and then resume cooking another batch of
pasta
using the same method. Small bathes ensure uniform cooking and
cooling.
When the pasta sheets have cooled in 1 or 2 minutes, remove them from
the
water and place them on paper towels to dry. When all the pasta has
been
cooked in this manner the lasagna may be assembled.

Assemble and bake the lasagna:

Pre-heat the oven to 375 degrees f.

Spread some Bechamel on the bottom of the baking pan. Top with a
layer of
pasta sheets. Spread a thin layer of meat sauce on top of the pasta,
top
with a layer of Bechamel, evenly sprinkle on some grated Parmigiano
cheese
and top with another single layer of pasta. Do this layering process
until
all of the ingredients have been used and making sure that the final
and
top layer is Bechamel sauce with Parmigiano sprinkled on. When the
baking
dish is completely filled the lasagna is ready to be baked. Place
into the
oven and bake for 45 minutes until the top has begun to brown and the
edges
are crispy.

Two variations:

Southern style:

1 pound Mozzarella cheese thinly sliced
1 pound Ricotta cheese
4 egg yolks
2 tablespoons ground black pepper
2 pounds pasta
1 recipe meat sauce
1 cup Parmigiano cheese
No bechamel

Combine the yolks and the ricotta cheese to make a mixture that will
be
used in place of the bechamel sauce. When assembling, ad some sliced
mozzarella to the layering technique and be sure that the final layer
is
one of mozzarella cheese. Bake using the same directions.

Vegetarian style:

2 pounds pasta sheets
1 pound Mozzarella cheese
1 pound Ricotta
4 egg yolks
1 pound fresh Crimini mushrooms, thinly sliced
1/2 pound zucchini, thinly sliced
2 pounds fresh spinach leaves, well washed
2 cups tomato sauce made in a similar slow cooked fashion but
meatless and
with the addition of basil leaves
1 cup Parmigiano cheese
1/4 cup olive oil
Salt and pepper

The layering technique is the same here as in the previous recipe.
The
vegetables must be cooked first. Saute the sliced mushrooms in 1
tablespoon
of olive oil, season with salt and pepper and cool. Saute the
zucchini with
1 tablespoon of olive oil, season and cool. Cook the spinach leaves
in the
same fashion but cool by placing on paper towels to absorb the excess
moisture. Assemble in the same fashion alternating pasta, ricotta,
mushrooms, spinach, tomato sauce, Parmigiano, zucchini, mozzarella
and
pasta. Finally ending with a top layer of mozzarella. Bake similarly
at 375
degrees until golden and crisp.

Cool all three lasagnas for 20 minutes before serving.

Serves 12-18 servings, using a 10 x 17-inch baking dish

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Date: Tue, 31 Jan 95 09:01:17 PST
From: Linda Luke

This hot fudge cake recipe really satisfies my chocolate craving, too.
It is very sweet however.

Hot fudge cake

1 cup flour
3/4 c sugar
6 tbls baking cocoa, divided
1/4 tsp salt
1/2 c skim milk
1 tsp vanilla
1 c packed brown sugar
1 3/4 c hot water

In a medium bowl, combine flour, sugar, 2 Tbls cocoa, baking powder and
salt. Stir in the milk and vanilla until smooth. Spread in aan
ungreased 9-in square baking pan. Combine brown sugar and remaining
cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake
at 350 degrees for 35-40 minutes. Serve warm. I like to serve it with
frozen non-fat vanilla yogurt. Yield: 9 servings.

Apple Bran Muffins

Recipe By : NANCY HAGFORS
Serving Size : 12 Preparation Time :0:00
Categories : Brunch Muffins
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Brown sugar
3 teaspoons Baking soda
3/4 cup Butter
3 teaspoons Cinnamon
1/2 cup Molasses
1 teaspoon Nutmeg
2 Eggs
1 teaspoon Salt
2 cups Flour
1 pound Can applesacue
1 1/2 cups 100% bran cereal

Cream sugar and butter. Beat in eggs and molasses. Add dry ingredients,
then applesauce. Will look curdled. Use 2 paper liners per muffin and
fill 1/2-full. Last up to 4 weeks.
Cook on medium-high (4 muffins – 2-1/2 minutes; 6 muffins – 3-1/2
minutes.)

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