Title: Chunky Date, Coconut and Almond Granola
Categories: Cereal, Kids
Servings: 12

2 c Old-fashioned oats
3/4 c Whole almonds; halved
1/2 c Sweetened flaked coconut
1/2 c Raw cashews
1/3 c Firmly packed brown sugar
1 1/2 ts Ground allspice
1 ts Ground cinnamon
1/4 c Unsalted butter
2 tb Honey
1 c Packed pitted dates
— each cut crosswise
— into thirds

Preheat oven to 300 F. Mix first 7 ingredients in large bowl. Melt butter
with honey in heavy small saucepan over low heat. Pour over granola
mixture and toss well. Spread out mixture on cookie sheet. Bake 20
minutes, stirring occasionally. Add dates; mix to separate any clumps.
Continue to bake until granola is golden brown, stirring frequently, about
15 minutes longer. Cool. (Can be made 2 weeks ahead. Store airtight at
room temperature.)

Makes about 6 cups.

Source: Bon Appetit, October 1992 Typed for you by Karen Mintzias

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Title: CARIBBEAN BANANA DESSERT
Categories: Desserts, Beans
Yield: 6 servings

1 tb Lemon peel
1 tb Orange peel
1 tb Lemon juice
3 tb Orange juice
3 c Banana chunks
3 ts Egg replacer mixed with
4 tb Water
1/3 c Brown sugar
3 tb Pineapple juice
1 c Soy milk
1 c Breadcrumbs
2 tb Soy margarine, melted
— cooled

Preheat oven to 300F. Oil a 1 1/2 quart mould. Combine peels
juices with banana set aside. Place egg replacer, sugar pineapple
juice in a food processor pulse till blended. Add soy milk bread
crumbs pulse a few more times. Spoon mixture over banana mixture.
Add margarine, mix well pour into prepared mould. Place mould in a
large pan pour in enough boiling water to reach halfway up the
sides of the mould. Bake 1 hour 20 minutes, a knife inserted should
come out clean. You may have to add more boiling water during the
cooking time. Cool 20 to 30 minutes then remove from the mould.
Refrigerate 2 hours before serving.

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Title: Pineapple ‘N’ Ham Sandwich roll-ups
Categories: Mexican, Sandwiches, Ham, Jaw
Yield: 6 Servings

6 Corn or flour tortillas
8 oz Container cream cheese w/
Pineapple, softened
1/4 c Chopped walnuts or pecans
1/8 t Pumpkin pie spice or ground
Cinnamon
6 oz Package thinly sliced ham
(about 18 slices)
Lettuce leaves (6 to 12)

In small bowl, combine cream cheese, nuts and spice. Mix well. For
each roll-up, briefly cook tortilla on both sides in nonstick skillet
(about 1 minute). Do not brown. Cool slightly.

Spread about 1/6 of the cream cheese mixture over tortilla to with-in
1/2 inch of edge. Lay 3 thin slices of ham, overlapping across
center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and
wrap in plastic wrap.

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Title: CHICKEN SOUP WITH GUACAMOLE
Categories: Soups/stews, Mexican, Poultry
Yield: 4 servings

2 qt Chicken soup
1/2 c Rice*
Salt; to taste

———————————-TOPPING———————————-
2 Avocado, med
1 Tomato, large; diced
4 Scallion; w/top, sliced
1 Chile serrano; minced
2 tb Cilantro; chopped
2 Lime, Mexican

Make the chicken soup from a well-grown hen with pieces of meat, skinned
and boned, left in. The pieces should be fairly large; this is a main-
dish soup. *The rice should be cooked in the soup.

Peel and slice the avocados, and cut into 1″ pieces. The chiles are best
chopped fine in a blender. Halve the limes.

Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on
the uncooked topping. Serve with hot tortillas.

Mrs. Rasmussen’s Book of One-Arm Cookery
Mary Lasswell

—–

Title: Turkey Soup
Categories: Soups/stews, Poultry
Yield: 6 servings

1 ea Onion, chopped 1 ea Carrot, chopped
1 ea Stalk celery, chopped 2 tb Unsalted butter
1 tb Vegetable oil 1/4 c All purpose flour
4 c Chicken stock 4 c Water
1 c Dry white wine 1 ea Turkey carcass
2 ea Sprigs of parsley 1/2 ts Thyme
1 ea Bay leaf 6 ea Peppercorns

Cook onion, carrot and celery in the butter and oil over moderately high
heat, stirring for 7 to 10 minutes or until vegetables are golden. Add
flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4
cups water and wine. Bring to a boil. Add turkey carcass broken in
pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially
covered, skimming any froth as ti rises to surface, for about 1 1/2 hours.
Strain soup into heated tureen, pressing hard on the solids. Serve or cool
and store.

—–

BROWN CHICKEN STOCK – MASTER CHEFS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs New york
Am

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Chicken, parts, (backs,
— necks, carcasses, and
— giblets), (no livers)
2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed
— coarsely chopped
2 lg Celery, stalks, with leaves,
— trimmed, coarsely chopped
2 ea Garlic, cloves, crushed
1 bn Parsley, stems
2 ea Thyme, sprigs, OR
1 pn Thyme, dried
1 ea Bay leaf
1/2 ts Salt, coarse
6 ea Peppercorns

Preheat your oven to 450 F.

Roast the chicken bones in a roasting pan in the
oven for 30 minutes, then add the vegetables and roast
for 15 minutes more. Transfer everything to a stockpot.

Deglaze the roasting pan with a little water,
scraping up the little browned bits, and add them to
the stockpot.

Add cold water to cover by about 2 inches and
slowly bring to a boil, skimming all of the froth from
the surface as it forms.

Lower the heat and add all of the remaining
ingredients except the peppercorns. Simmer,
uncovered, for 3 hours. Add water as needed to cover
the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of
the simmering process.

Strain the “soup” into a large bowl through a
colander lined with a double layer of dampened
cheesecloth. Gently press the solids to extract all
of the liquid possible.

Discard the solids and cool the liquid to room
temperature.

Refrigerate until chilled and lift off the solid
fat that forms at the surface. Discard the fats.

Pour the stock into containers for storage, label
and date.

Stock keeps for about 3 days in the refrigerator,
and up to six months in the freezer.

Yield: 3 to 4 quarts

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree’s Mediterranean
Restaurant, New York

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Homemade Brownie Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Homemade Convenience Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups unbleached flour — or all-purpose
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
8 ounces unsweetened cocoa powder — one small package

In a large bowl, combine all ingredients. Stir with a wire whisk to distri
bute evenly. Put in a large airtight container. Label with date and conte
nts. Store in a cool, dry place. Use within 10-12 weeks.

Makes about 15 cups of Brownie Mix.

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Title: SOUP: CREAM OF LEEK SOUP WITH MUSSELS (BON AP
Categories: Main dish, Potatoes, Soups
Yield: 6 servings

2 c Water
1 c Dry wine
3 Fresh Thyme springs or
1 teaspoon dried, crumbled
1 1/2 lb Mussels, scrubbed, debearded

————————————-————————————-
1/4 c (1/2 stick) butter
4 lg Leeks, chopped (white and
Pale greenparts only)
1 lb Russet potatoes, peeled,
Coarsely chopped
3/4 c Bottled clam juice

————————————-————————————-
3/4 c Half and half
3 tb Chopped fresh herbs (such as
Chives, parlsey and/or
Thyme)

Bring two cups water, white wine and fresh thyme sprigs to boil in large
pot. Add mussels, cover and boil until opened, about 4 minutes. Using
slotted spoon, transfer mussels to bowl. Discardy any unopened mussels.
Strain and reserve cooking liquid. Remove meat from shells and reserve.
Discard shells.

Melt butter in heavy large saucepan over medium heat. Add leeks and saute’
until just tender, about 4 minutes. Mix in potatoes and reserved mussel
cooking liquid. Cover and cook until potatoes are tender, about 35 minutes.
Transfer leek-potato mixture to food processor. Add clam juice and puree
until smooth. (Can be prepared 1 day ahead. Cover mussels and soup
separately and then refrigerate.)

Return soup to heavy large saucepan and bring to simmer. Stir in half and
half and reserved mussels. Cook until just heated through. Season to taste
with salt and pepper. Mix in chopped herbs and serve.

SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II.

Shared by Cate Vanicek

—–

Title: Chocolate Chippy Crunch Souffle
Categories: Desserts, Bakery
Yield: 1 servings

1 tb Unsalted butter
8 tb Granulated sugar
6 oz Semisweet chocolate; broken
-into
2 oz Unsweetened chocolate;
-broken
Into
4 lg Egg yolks
1/4 c Heavy cream
8 lg Egg whites
3 Deep dark chocolate fudge co
-okies
— hopped into
1/2 c Semisweet chocolate chips

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 350 degrees . Lightly coat the inside of each souffle cup with the
butter. Sprinkle the inside of each cup with 1 1/2 teaspoons
granulated sugar. Set aside until needed. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
and unsweetened chocolate in the top half of the double boiler.
Tightly cover the top with plastic wrap. Heat for 6 to 8 minutes.
Remove from the heat and stir until smooth. Transfer the chocolate to
a large stainless steel bowl Use a whisk to stir in the egg yolks and
heavy cream until thoroughly combined. Set aside. Place the egg
whites on the bowl of an electric mixer fitted with a balloon whip.
Whisk on high until soft peaks form, about 1 minute. Add the
remaining sugar and continue to whisk on high until stiff peaks form,
about 45 to 50 seconds. Remove the bowl from the mixer. Use a rubber
spatula to fold about 1/4 of the whipped egg whites into the melted
chocolate mixture., then fold in the remaining egg whites. Evenly
divide the souffle mixture into the prepared souffle cups (about 4
heaping tablespoons), filling them to 1/2-inch below the rim of the
cup. Evenly divide and sprinkle the cookie pieces and chocolate chips
over the tops of the souffle mixture. Place the souffles on the
center shelf of the preheated oven. Bake until a toothpick inserted
in the center comes out clean, about 22 to 26 minutes. Remove from
the oven and serve immediately.

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White Chocolate Ice Cream (2)

Recipe By : Leanda Goss
Serving Size : 1 Preparation Time :0:00
Categories : Ice Creams Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Half and half
12 ounces White chocolate — coarsely chopped
4 Eggs
1 1/2 cups Sugar
2 cups Whipping cream

Scald half and half in top of double boiler set over simmering water. Add
chocolate. Reduce heat so water barely simmers and cook until chocolate is
melted, stirring occasionally. Remove from heat. Using electric mixer,
beat eggs in medium bowl to blend. Add sugar and beat until dissolved.
Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well
chilled. Process chocolate mixture in ice cream maker according to
manufacturer’s instructions. Freeze in covered container at least 4 hours
to mellow. If frozen solid, let ice cream soften slightly in refrigerator
before serving. Makes 2 quarts.

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