BUTTERED BELGIAN ENDIVE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Belgian endive — heads
2 tb Butter — or margerine
Salt and pepper to taste
2 tb Water
1/2 Lemon — juice
1 tb Parsley — leaves fine chop

Rub the butter over the bottom of a shallow flameproof casserole or
skillet. Trim off the bottoms and any damaged outer leaves of the endive
and cut the heads into diagonal slices about 1″ thick. Put them in the pan
with salt and pepper to taste, lemon juice and water. Press a piece of
buttered foil on top of the endive and cover with a lid. Cook over low heat
for 7-8 minutes or until the endive is tender. Shake the pan occasionally.
Sprinkle with the chopped parsley and serve. Guy Atwood See ya soon.

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Title: BLACK FOREST PUDDING
Categories: Desserts
Yield: 8 servings

——————————-PUDDING BATTER——————————-
6 oz Semisweet chocolate
3/4 c Unsalted butter
2/3 c Sugar
8 Eggs
1/4 c Kirsch
1 1/3 c Ground almonds
1/3 c Dry bread crumbs
1 lb Sour cherries
– rinsed, stemmed pitted

PREHEAT THE OVEN TO 350F and set a rack in the middle level. For the
batter, cut the chocolate finely and place in a small bowl over hot water
to melt, stirring occasionally. Beat the butter with half the sugar until
soft and light, beat in the chocolate, then the yolks, one at a time. Beat
in the kirsch. Combine the almonds and crumbs and stir in. Fold in the
cherries. Beat the egg whites until they hold a very soft peak and beat in
the remaining sugar in a slow stream. Beat the whites until they hold a
firm peak. Stir 1/4 of the whites into the batter, then fold in the rest
with a rubber spatula. Pour the batter into a buttered and floured 2-quart
gratin dish or other baking dish. Bake the pudding about 30 minutes, or
until it is well puffed. Serve the pudding immediately, or allow it to cool
slightly and serve it warm or at room temperature.

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Title: Tomato Cheese Souffle
Categories: Vegetables, Heirloom, Cheese/eggs
Yield: 4 Servings

3 tb Butter or margarine
3 tb Flour
1/2 ts Salt
Few grains cayenne
1 c Tomato juice
1 c Grated cheddar cheese
3 Egg yolks
3 Egg whites

Melt butter; blend in flour, salt and cayenne.
Gradually add tomato juice.
Cook over hot water, stirring constantly until thick.
Add cheese, then slowly add beaten egg yolks; cool.
Beat egg whites stiff, but not dry; fold in. Pour
into greased baking dish. Bake at 325F for 50
minutes. If desired, pour mixture into individual
baking dishes; bake at 325F for 30 minutes. Serves
4-6 Source: Heritage Recipes ch.

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Title: Hoppin John Soup
Categories: D/g, Cajun, Soup, Beans, Boat
Yield: 6 servings

1/2 c Black eyed peas
3 c Chicken broth
1 c Water
1/4 ts Crushed red pepper
1 Garlic; clove;finely chopped
1/2 lb Ham; hunk; cubed
1/2 c Onion; chopped
1/4 c Rice, uncooked
1/2 c Green Pepper; chopped
1/4 ts Pepper; black or white
1 ts Celery seed
2 c Collard Greens Fresh; finely
Chopped
1 c V-8
2 Chicken bouillon cubes

Serves 4 – can be doubled easily

Heat peas and water and broth to boiling in large sauce pan or dutch
oven. Boil uncovered 2 minutes; remove from heat. Cover and let
stand 1 hour. Do not drain.

Stir in crushed red pepper, garlic and ham. Heat to boiling, reduce
heat. Cover and simmer 1 hour to 1 hour 30 minutes or until peas are
tender. (Do not boil or peas will burst)

Stir in rice, onions, bell pepper, pepper, celery seed, one cup V-8,
and 2 chicken bouillon cubes.

Cover and simmer about 25 minutes, stirring occasionally.

Cut stems out of center of collard green leaves. Slice and chop in
match size strips. Stir in collard greens, simmer until heated
through.

== Courtesy of Dale Gail Shipp, Columbia Md. == Converted by MMCONV
vers. 1.50

MMMMM

3 cups almonds
2 cups sugar
1 cup water
28 oz. semi-sweet chocolate
1 cup powdered sugar
Mix almonds, sugar, water in a heavy saucepan over medium high heat for
about 5 minutes until mixture has a sandy texture and coats the almonds.
(While stirring, push mixture up the sides to make sugar crystalize.)
Spread almonds on a baking sheet covered with parchment paper and
freeze.

Warm chocolate until just melted (about 88 F). Put almonds into a bowl and
pour 1/2 of the chocolate in and mix vigoriously to keep almonds from
clumping together. Add the rest of the chocolate and continue to stir
until almonds are well coated.

Roll almonds in powdered sugar to coat.

Title: Impossible Ham Pie
Categories: Meats, Pies
Servings: 6

2 c Ham,smoked fully cooked, cut
1 c Swiss cheese,shredded
1/3 c Onion, chopped
2 c Milk
4 Eggs
1 c Bisquick baking mix
1/8 ts Pepper

GREASE pie plate. Sprinkle ham, cheese and onion in pie plate. BEAT
remaining ingred. 15 sec. in blender on high speed. Pour into pie plate.
BAKE 35-40 min. at 400 or til knife inserted comes out clean. Cool 5 min.
6 servings. May substitute 12 slices bacon, crisply cooked and crumbled.
Lisa Crawley

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Title: Herbed Vinaigrette
Categories: Salad dres
Yield: 1 servings

——————————-GOURMET, 7/88——————————-
2 T White wine vinegar OR
-fresh lemon juice
1/2 t Dijon
1/3 c Olive oil
1 1/2 t Fresh parsley, minced
1 1/2 t Fresh chives, snipped
1 1/2 t Fresh tarragon, minced OR
-1/2t dried, crumbled
1 1/2 t Fresh chervil, minced OR
-1/2t dried, crumbled

In a bowl whisk together the vinegar, mustard, and slat and pepper to
taste, add the oil in a stream, whisking, and whisk the vinaigrette until
it is emulsified. Stir in th eparsley, chives, tarragon and the chervil.
Makes about 2/3 cup. gourmet 7/88

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Title: SCOTTISH OATEN BREAD COCA-COLA
Categories: Breads
Yield: 1 servings

2 c All-purpose flour
1 c Old-fashioned rolled oats
1/2 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 Egg
3 tb Oil or shortening, melted
1/2 ts Vanilla extract
1 c COCA-COLA
1 c Prunes, very well drained
And coarsely chopped *
1/2 c Walnuts, chopped
Prune halves (optional)

* you may substitute 1/2 cups of dried prunes. Lightly spoon the flour
into a measuring cup; level off.

In a large bowl, stir together the flour, rolled oats, sugar, baking
powder, baking soda, and salt.

In another bowl, beat with a fork, the egg, oil, and vanilla extract until
well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and
nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly
floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired.

Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden
toothpick inserted in the center comes out cleans. Cool on a rack for 20
minutes before removing the bread from the pan. Store in foil overnight
before slicing. Makes 1 loaf.

Recipe: “International Cooking with Coca-Cola”, a give-away
pamphlet from The Coca-Cola Company, 1981

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Title: Hearty vegetable broth
Categories: Low-Fat, Soups, Mcdougall
Yield: 1 servings

5 qt Water
2 lg Onions; peeled quartered
4 Cl Garlic; peeled
4 Celery; thickly sliced
4 lg Carrots, scrubbed; thickly s
2 lg Potatoes, scrubbed; coarsely
2 Leeks, white parts only, was
Several large sprigs fresh p
2 Bay leaves
10 Whole peppercorns
4 tb Soy sauce

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place all of
the ingredients in a large soup pot. Bring to a boil, reduce the heat,
cover, and simmer over low heat for 3 to 4 hours. Strain the broth and
discard the vegetables.
Freeze in 1- to 2-cup containers for use in recipes calling for
vegetable stock or broth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Tiramisu Torte

Recipe By : Healthy Meals in Minutes
Serving Size : 12 Preparation Time :0:00
Categories : Tortes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces cream cheese, fat free
2 cups sour cream, nonfat
1/2 cup sugar
1/4 cup milk, skim
3 tablespoons orange liqueur
1 tablespoon sherry
1 cup strong cold coffee
7 ounces ladyfinger cookies
2 ounces semisweet chocolate — grated

1. In a large bowl, using an electric mixer set on medium speed, beat
together cream cheese, sour cream, sugar, milk, 2 Tbsp of orange liqueur and
sherry until smooth. In a small bowl, combine coffee and remaining orange
liqueur.

2. Arrange some ladyfingers over the bottom of a 9 inch springform pan.
Brush with half of coffee mixture. Spread half of cheese mixture over
ladyfingers; smooth top. Sprinkle half of chocolate on top. Repeat
layering with remaining ladyfingers, coffee mixture, cheese mixture and
chocolate.

3. Cover with plastic wrap; refrigerate for 4 hours or overnight.

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NOTES : Calories: 203 (13.6% from fat)
Fat: 2.9g
cholesterol: 67mg
Carbohydrate: 31.9g
Fiber: 0g
Sodium: 258mg
Nutr. Assoc. : 0 0 0 0 0 0 2751 0 0