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

– – – – – – – – – – – – – – – – – –

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

– – – – – – – – – – – – – – – – – –

Title: CHEESY CHICKEN VEGETABLE CASSEROLE
Categories: Poultry, Casseroles
Yield: 4 servings

20 oz (2 pkgs) frozen broccoli,
Cauliflower carrots with
Cheese flaveored sauce
1/2 c Sliced celery
10 3/4 oz Campbell’s Cream of
Mushroom soup (1 can)
1 c Chopped cooked chicken or
Turkey
2 oz (1 jar) diced pimiento
Including liquid
1 c Seasoned croutons, crushed

1>. Cut a large “X” across one side of each pouch of
vegetables. Place pouches cut-side down in an 8-inch
square baking dish. Microwave on high eight to ten
minutes. Set aside. 2>. Place celery in a 1-cup glass
measure and cover with plastic wrap. Mocrowave on high
two minutes, or until softened. Empty vegetables and
sauce from pouches into same baking dish. Add celery,
soup and chicken. Combine well and stir in pimiento
gently. Top with croutons. 3>. Do not cover dish.
Rotating midway through cooking, microwave on high 10
to 12 minutes, or until bubbly hot.

—–

Salad of Arugula and Persimmons

Recipe By : Los Angeles Times 12-12-96
Serving Size : 8 Preparation Time :0:00
Categories : La_Times Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 bunches arugula — torn
1 sm. head radicchio
1 bunch watercress
2 medium Fuyu persimmons
1 small sweet onion such as
Maui or Texas Trophies
1/2 red bell pepper
1 small yellow bell pepper
1/2 pound Roquefort cheese
1/2 cup walnut pieces
1/3 c. raisins — optional
(1/3 to 1/2)
3 tbsp. green olive oil — (3 to 4)
2 tbsp. balsamic vinegar — (2 to 3)
Salt, pepper

Wash arugula, radicchio and watercress. Spin dry in salad
spinner and tear into manageable pieces.
Peel and quarter persimmons, cut out cores and slice flesh
thinly crosswise. Quarter onion and red bell pepper and
slice very thinly. Slice yellow bell pepper into thin
rings. Break Roquefort cheese into little chunks.
Combine arugula, radicchio, watercress, persimmons, onion,
red and yellow peppers, cheese, walnuts and raisins in
large bowl. Drizzle with olive oil and toss gently until
every leaf glistens. Add balsamic vinegar and salt and
pepper to taste, toss again and serve. Formatted by Lynn
Thomas. Recipe from:“The New Vegetarian Epicure” by Anna
Thomas. Source: Los Angeles Times 12-12-96. Makes 8
generous servings or 10 to 12 small ones.Each of 8 servings
contains about:222 calories; 558 mg sodium; 26 mg
cholesterol; 19 grams fat; 7 grams carbohydrates; 8 grams
protein; 0.57 gram fiber.

– – – – – – – – – – – – – – – – – –

Title: BLT Pasta Salad
Categories: Salads, Bacon, Pasta, Pat
Yield: 8 servings

1 7 oz. pkg elbow macaroni,
-cooked and drained
8 sl Bacon, cooked and crumbled
1 c Mayonnaise or salad dressing
1/3 c Chili sauce
1/4 c Lemon juice from concentrate
2 ts Instant chicken bouillon
2 ts Sugar
1 lg Tomato, seeded and chopped
1/4 c Slice green onions
4 c Thinly sliced lettuce

In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon
and sugar; stir in macaroni, tomato and onions. Cover; chill. Just
before serving, stir in lettuce and bacon. Refrigerate leftovers.
Pat Empson 05/25 09:52 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
R-MM-MIXED BAG

MMMMM

Title: Apple Crisp
Categories: Desserts
Yield: 8 servings

4 md Apples (preferably Granny
-Smith), peeled, cored and
-cut into eights
1 Quince, quartered, cored
-and coarsely grated
1/4 c Raisins, plumped in brandy
-or warm water and drained
Sugar
1/4 c Finely ground walnuts
1/4 c Flour
ds Salt
1/4 c Cold butter, cut in tb

Combine apples, quince and raisins in stainless-steel mixing bowl.
There should be about 8 cups fruit. Add sugar to taste, 1/4-1/2 cup,
depending on sweetness of fruit. Do not over-sweeten.

To make topping, combine in work bowl of food processor – or in
separate stainless-steel mixing bowl – 1/2 cup sugar, walnuts, flour
and salt. Stir to mix well. If using processor, add 2 tablespoons
butter and pulse briefly to mix. Add another tablespoon and pulse
again. If combination takes on consistency of moist sand, stop
processing. If not, add remaining tablespoon butter and pulse again.
If making by hand, follow same procedure, rubbing flour mixture and
butter between finger tips rather than in processor.

Pour fruit into buttered 13×9″ baking dish and spread evenly.
Distribute topping by hand over top, breaking up large clumps. Bake
at 350’F. 45-50 minutes or until fruit is tender and topping is
browned.

Each serving contains about: 147 calories; 90 milligrams sodium; 16
milligrams cholesterol; 8 grams fat; 19 grams carbohydrates; 1 gram
protein; 0.79 gram fiber.

MMMMM

Title: Old Virginia Wassail
Categories: Punch, Hot beverag, Apples
Yield: 30 servings

2 qt Sweet apple cider
2 c Orange juice
1 c Lemon juice
4 c Pineapple juice
Sugar to taste
1 Stick of cinnamon
1 ts Whole cloves

Combine apple cider, orange juice, lemon juice, pineapple juice and
sugar in stainless steel percolator. Place cinnamon and cloves in
percolator basket; perk 18-20 minutes. YIELD: Serves 30 when using
4-ounce cups of Old Virginia Wassail.

MMMMM