Title: Chocolate Caramel Hazelnut Pie
Categories: Pies
Yield: 8 servings

1 Prebaked 9″ pie shell

MMMMM————————–FILLING——————————-
1 1/2 c Sugar
1/2 c Water
1/2 c Unsalted butter, cut into
-pieces
1 cn Evaporated milk (5 oz)
2 oz Unsweetened chocolate,
-chopped
2 c Hazelnuts or filberts,
-skinned and coarsely
-chopped

MMMMM——————–OPTIONAL DECORATION————————-
8 Whole hazelnuts, skinned
24 Sliced almonds

From “The Artful Pie”, Lisa Cherasky Renee Comet (Chapters
Publishing).

Filling preparation: First, prepare the pie shell. Then, in a large,
heavy-bottomed saucepan, stir together the sugar and water. Set the
saucepan over medium-high heat. Let the sugar mixture come to a boil
and continue to cook until it caramelizes. Do not stir the sugar as
it cooks. If it caramelizes unevenly, you can move it around by
swirling it in the pan. When the sugar is a rich golden brown, remove
it from heat and stir in the butter and evaporated milk gradually,
mixing well with a wooden spoon until smooth. Let cool for 5 minutes
and stir in the chocolate. Beat with a whisk until very smooth. Set
the filling aside to cool for 10-15 minutes and then stir in the
nuts. Meanwhile, preheat the oven to 475’F.

Assembly and baking: Pour the filling into the pie shell and bake for
10 minutes, until the edge is very brown and the center is bubbling.
Once the pie has cooled to room temperature, about 1 hour, decorate
it, if desired, by making small flowers with the whole hazelnuts and
sliced almonds.

Makes one 9″ single-crust pie.

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8 oz each of leeks, potatoes, carrots and onions.
1 oz butter
1 tablesp. chopped parsley
2 pints chicken stock (home made or stock cube) – or water
Salt and pepper
1. Trim the leeks and wash thoroughly. Clean and peel the rest of the
vegetables and cut into 1 inch chunks.

2. Melt the butter in a large saucepan or wok until it is hot but not
brown.

3. Add the vegetables and stir-fry in a fairly high heat until sizzling
and golden.

4. Add the salt and pepper – this gives a much more intense flavor than
adding seasoning after the liquid – then add the chicken stock or water.

5. Simmer gently for 15-20 minutes.

6. When the vegetables are soft, mash gently with a fork or process
quickly in a food processer or liquidizer until all lumps have gone, but
the vegetables still have a little texture.

7. If necessary, reheat gently and serve this lovely, creamy soup in
bowls with fresh parsley sprinkled on top. Lots of hot French bread or
toasted granary bread is perfect with this.

SWEET TART SAUCE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Jar currant jelly
6 oz Prepared mustard (French’s)

Stir together in small bowl…microwave at HIGH 1-2 minutes until mixture
can be stirred smoothly.

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Title: Pears Helene
Categories: Desserts
Yield: 8 servings

2 2/3 c Water
1 ts Vanilla
2 c Sugar
8 Ripe, small whole pears

MMMMM———————-CHOCOLATE SAUCE—————————
2 Squares of unsweetened choc.
1/2 ts Vanilla
1 c Corn syrup
1 tb Butter

Combine water, sugar, and vanilla in a large saucepan and boil for
several minutes. Then add the pears, and simmer, covered, for 10-15
minutes, or until tender. (Sometimes a hard pear will require as
much as 30-50 minutes cooking time.) Drain and cool. Melt
chocolate. Add corn syrup. Remove from heat. Add vanilla and
butter. Stir well. To serve: Arrange pears upright on serving
dish. Place scoop of vanilla ice cream on plate.
At the last minute pour the chocolate sauce over the pears.
Remaining sauce may be passed.
: RECIPE CLIPPED by Michael Prothro

MMMMM

32 oz. bag of (cubed) hash browns (thaw for 1/2 hour)
1 stick butter melted
2 T. minced onions
1 t. salt
1/2 t. pepper
1 can cream of chicken soup
1 pint of sour cream
1/2 lb. grated cheddar cheese

Mix all ingredients together in large bowl. Pour into 9X14 pan. Sprinkle
with parsley paprika. Then top with 1 1/2 cups of crushed corn flakes.
Bake for 1hour at 350.

Variations:
* Use Mrs. Dash instead of salt pepper
* I’ve used the different creamed soups along with the cream of chicken
(broccoli, mushroom, celery, etc.) when baking a double batch
* Bacon bits can be sprinkled on with the parsley paprika
* Different cheeses can be used too…I’ve tried nacho cheese for a spicier
taste, or pizza cheeses for a stringier cheese
* Rice Krispies can be used in the place of corn flakes

4 1/2 lbs. of various fish (the recommended are Mediterranean fish,
since the recipe comes from Provence): scorpion fish, capons,
conger (eel), cicada, etc. Use what you can find.
Saffran (just enough from the point of a knife)
1/2 c. olive oil
4 tomatoes
12 potatoes
stale bread
salt, pepper
a bunch of mixed herbs
Place in a large pot the fish. Add the saffron, the olive oil, and
mix well. Add the spices and let soak fo 1-2 hours.

Salt and pepper the pot, and add the four tomatoes, seeded, and the
potatoes, peeled and cut into thick slices. Cover wth water and bring
to a full boil. When the potatoes are cooked (10-15 minutes), and the
fish (which may vary according to the size of the fish), use a skimmer
to remove the potatoes and fish, and place in a dish, lined with
something to absorb the liquid.

Serve the bouillon with croutons (made from the stale bread), and
sprinkled with mince garlic and “rouille” (a spicy sauce made iin
Provence; I think Tobasco Sauce would work just fine).
As may be evident, I haven’t ever made this recipe, but it is
rather simple. What I am not clear on is what to do with all the fish
and potatoes after all of this. Many people just use scraps of fish,
whatever they can get their hands on, since it is usually thrown away
anyway.

NYT Original Plum Torte – Burros Levine

Recipe By : 8/5/98 Christian Science Monitor
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick unsalted butter — softened
3/4 cup sugar — PLUS
2 tablespoons sugar
1 cup unbleached flour — sifted
1 teaspoon baking powder
2 eggs
pinch salt
24 halves Italian plums (prune or purple) — pitted
1 teaspoon cinnamon

Arrange a rack in the lower third of the oven. Preheat the oven to 350.

Cream the butter and the 3/4 c. sugar. Add the flour, baking powder, eggs, and
salt and beat to mix well. Spoon the batter into an ungreased 9 or 10-inch
springform pan. Cover the top with the plums, skin sides down. Mix the
cinnamon with the 2 T. sugar and sprinkle over the top.

Bake for 40 to 50 minutes, until the cake tester inserted in the center comes
out clean. Remove from the oven and let cool; refrigerate or freeze if
desired.

To serve, let the torte return to room temperature and reheat at 300 until
warm. if desired. Serve plain or with vanilla ice cream.

Serves 8.

NOTE: “Because of reader demand, this recipe has been published in one form or
another in The New York Times almost every year since I went to work there in
1981. Lois (Levine) brought this recipe, originally called Fruit Torte, to
Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor
and its speed of preparation…” Kirsten A> Conover

– – – – – – – – – – – – – – – – – –

NOTES : from The New Elegant but Easy Cookbook by Marian Burros and Lois
Levine

CARAMEL SURPRISE CAKE

Recipe By : DESSERT SHOW #DS3064
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 caramel candy squares
1 jar caramel sauce
Cake:
8 ounces semisweet chocolate
1 stick unsalted butter
3 eggs
3 egg yolks
1/3 cup sugar
2 teaspoons pure vanilla extract
3/4 cup flour Chocolate sauce:
8 ounces chocolate chips
1 cup cream
1/2 cup sugar

Freeze caramel candies until ready to use. Preheat oven to 425. Generously
butter and flour
eight 1 cup ramekins and set on cookie sheet. Chop chocolate in small
pieces. Melt chocolate
with butter in double boiler over simmering water. Remove from heat and stir
until melted and
smooth. Cool. Beat eggs, egg yolks, and sugar together on high about 6
minutes. Mixture will
turn pale yellow and thicken. Fold in cooled chocolate mixture and vanilla.
Sift flour over
chocolate and fold in. Pour batter into ramekins. Bake about 7-8 minutes.
Remove from oven and insert 2 frozen caramel candies into center of
half-baked cakes. Return
to oven and bake another 7-8 minutes. Cool, in ramekins, on wire rack about
10 minutes. Chop
chocolate into pieces. Heat half the cream in saucepan with sugar until it
boils. Remove from
heat and add chocolate and stir until it melts and is smooth. Add remaining
cream and stir until
smooth. Warm the jar of caramel sauce. Pour caramel sauce on each dessert
plate, making a
pool in the bottom of each. Drizzle chocolate sauce in zigzag patterns over
caramel sauce and
feather with a toothpick if desired. Loosen cakes with sharp knife and
invert onto sauces. Top
with more chocolate sauce and serve.

– – – – – – – – – – – – – – – – – –

Cheesy Franks-N-Beans Casserole

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Main Dishes Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 slices bacon — crisp
32 ozs pork and beans
1/4 c brown sugar
2 tbsps Dijon-style mustard
3 tbsps worcestershire sauce
8 frankfurters
8 slices processed American cheese — cut in strips

Combine Beans, brown sugar, mustard and worcestershire sauce, mix well. Slit
franks lengthwise, arrange 4 strips cheese in each. Pour half of bean mixture
into 1 1/2 qt. baking dish, arrage 4 franks on top of beans. Place 3 slices
bacon between franks. Repeat, arrange remaining 3 slices bacon on top of
franks. Bake 30-40 min, or arrange in crockpot and heat on low for 8 hours..

– – – – – – – – – – – – – – – – – –

Per serving: 794 Calories; 57g Fat (64% calories from fat); 40g Protein; 32g
Carbohydrate; 150mg Cholesterol; 2070mg Sodium

Title: Applesauce Brownies
Categories: Diabetic, Cakes, Desserts, Fruits
Yield: 16 servings

1/3 c Vegetable oil 1 ts Baking powder
1/2 c Unsweetened applesauce 1/2 ts Baking soda
1/2 c Unsweetened cocoa powder 2 lg Eggs
1/2 c Sugar 1 ts Vanilla extract
1 c All-purpose flour 1/4 c Chopped nuts

16 big servings, 24 servings if you follow the 1 tsp. sugar per
serving guideline of ADA, or try using part sugar/part artificial
sweetener to cut down on calories. The original recipe is almost
like cake.

Preheat oven to 375 F.

Combine oil, applesauce and cocoa. Add sugar and stir until
dissolved. Add eggs and vanilla. Mix dry ingredients together and
stir into the mixture.

Pour the batter into a greased and floured (or wax paper lined
sprayed) 9 inch square pan. Sprinkle on nuts. (Still tastes good if
you forget.)

Bake about 20 to 30 minutes or until top is set but edges are not
dried out. Toothpick will come out clean. Cut into 16 or more
squares.

1/16 recipe = 165 calories, 1 starch + 1 fat + 1 fruit exchange 3
grams protein, 27 grams carbohydrate, 7 grams fat, 84 mg sodium

1/24 recipe = 110 calories (1 tsp sugar per serving) 2 grams protein,
18 grams carbohydrate, 5 grams fat, 56 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
and tested by Elizabeth Rodier Feb 94.

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