Raspberry Gratin2

Recipe By : Cooking Live Show #CL8903
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
raspberry layer:
4 baskets fresh raspberries — picked over, but
— not washed
1/4 cup sugar
1 tablespoon framboise (raspberry eau de vie)
batter:
6 egg whites
1 pinch salt
1/4 cup sugar
5 egg yolks
2 tablespoons flour

Preheat the oven to 450 degrees and set rack on lower third. Butter a
2-quart gratin or other baking dish.

Scatter the raspberries evenly in the dish and sprinkle with the sugar
and the eau de vie.

For the batter, whip the whites with salt until they hold a very soft
peak. Beat in the sugar very slowly until the whites hold a firm peak.
Whisk the yolks until liquid and fold into the whites with the flour.

Spoon the batter over the raspberries in 8 to 10 separate mounds. Bake
about 10 minutes, until well risen and golden brown. Sprinkle with
confectioners sugar and serve immediately.

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Title: HOT FUDGE SAUCE I
Categories: Sauces, Desserts
Yield: 1 servings

1 1/2 c Sugar
2 tb Flour
3/4 c Cold water *
– *for a richer sauce,
– use evaporated milk
3 oz Unsweetened chocolate
3 tb Butter or margarine
1 ts Vanilla

MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and heat,
stirring constantly, over moderate heat until boiling and thickened. Reduce
the heat to low, add the chocolate and cook and stir until the chocolate
melts. Beat in the butter and vanilla. Cool slightly, beating now and then.
Serve warm. And here’s something else you might try. Simply begin your
favorite fudge recipe, but cook the syrup only to about 220F or 225F. Take
it off the heat, cool maybe 10 minutes, then drop in the butter, add the
vanilla and heat until satiny. You couldn’t get a more authentic hot fudge
sauce than this! Makes 1 1/4 Cups

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ROASTED GARLIC POTATO SOUP

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Whole Garlic Heads
2 Bacon slices — diced
1 c Onion — diced
1 c Carrot — diced
2 Garlic cloves — minced
6 c Baking Potato — diced
-above aprox 2 pounds
4 c Chicken broth — low salt
1/2 ts Salt
1/4 ts Pepper
1 Bay Leaf
1 c 2% low-fat milk
1/4 c Parsley — fresh chopped

Notes: Thickened by mashed potatoes, this rich soup
gets its hearty, smoky flavor from the addition of
bacon and garlic.
Remove white papery skin from each garlic head (do
not peel or separate cloves). Wrap each head
separately in aluminum foil. Bake at 350F degrees for
1 hour; let cool for 10 minutes. Separate cloves, and
squeeze to extract 1/4 cup of garlic pulp; discard the
skins.
Cook bacon in a large saucepan over medium-high
heat until crisp. Add onion, carrot, and minced
garlic, and saute 5 minutes. Add potato, broth, salt,
pepper, and bay leaf; bring to a boil. Cover, reduce
heat, and simmer 20 minutes or until potato is tender;
remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a
blender or food processor and process until smooth.
Return puree to pan; stir in milk, and cook over low
heat until thoroughly heated. Remove from heat and
stir in chopped parsley.

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Title: Rice Salad Ole’
Categories: Salads, Vegetarian
Yield: 2 servings

1 c Cooked rice; cooled
– (cooked in chicken broth)
1/2 c Chopped fresh tomatoes
2 Jalapeno peppers; minced
2 tb Red wine vinegar
1 tb Vegetable oil
1 ts Snipped fresh cilantro
-OR- parsley
1 Garlic clove; minced
1/2 ts Basil
1/4 ts Crushed thyme

Combine rice, tomatoes and peppers in medium bowl. Whisk remaining
ingredients in small bowl; pour over rice mixture. Chill 2 to 3 hours so
flavors will blend. Stir before serving.

Each serving provides:
* 164 calories
* 2.6 g. protein
* 6.8 g. fat
* 23.5 g. carbohydrate
* 392 mg. sodium
* 1 mg. cholesterol

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Judy’s Rugala Fillings

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
RASPBERRY FILLING:
2/3 C Raspberry preserves
2/3 C Almonds — chopped
APRICOT/ALMOND FILLING:
2/3 C Finely chopped almonds
2/3 C Apricot preserves
2 C Dried Apricots
CHOCOLATE FILLING:
1 Pk German’s Sweet Chocolate
1 C Chopped pecans
HONEY NUT FILLING:
1 C Pecans — chopped
1/2 C Honey
1 Teaspoon Cinnamon

NOTE: No directions. My friend Judy Garnett of Raleigh, NC sent
these favorite flavors for Rugala to me many years ago. I thought
they might help you see what you could do. Use your imagination!!
SOURCE: A Jewish Mother’s Cookbook; Author, Elaine Radis; published on
disk by ONE COMMAND SOFTWARE, 1995.

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Title: EGG BALLS FOR SOUP
Categories: Eggs, Soups
Yield: 6 servings

8 ea Egg yokes
1/2 tb Wheat flour
1 ts Salt

Take the yokes of 6 hard-boiled eggs and half a
tablespoonfull of wheat flour, rub them smooth with
the yokes of two raw eggs and aa teaspoon of salt; mix
all well together; make it into balls, and drop them
into the boiling soup a few minutes before taking it
up.

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SAUTE OF SQUASH AND BELL PEPPERS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Holiday
Side dish Vt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
3 md Yellow summer squash or
-payypan squash
3 md Zucchini
2 tb Olive oil
1 lg Red bell pepper — julienned
1 lg Green bell pepper — julienned
1 t Dried oregano
Salt and pepper to taste
1 tb Lemon juice

Cut onion into thin wedges no more than 1/4 inch wide.
Set aside. Trim ends off yellow squash and zucchini.
Stand them on end and cut off peel in wide even
slices. Reserve cores for another use. Julienne peel.

Heat ol in a large saute pan over medium heat. Saute
onon 5 minutes. Add squash, zucchini and bell peppers.
Increase heat to medium-high, and stirfry 5 to 7
minutes, until egetables are crisp-tender.

Season with oregano, salt and pepper. Stir in lemon
juice. Serve hot or at room temperature. Serves 8.

Per serving: 43 cal; 1 g prot; 2 g fat; 6 g carb; 0
chol; 3 mg sod; 2 g fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

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In large kettle, boil water.

Add
celery
carrots
asparagus
turnips
parsley
greens
potato peels
dandelion leaves
heaven knows what else

Reduce heat and simmer for hours and hours until stock is reduced
by at least half. The more you reduce it, the easier it is to store-
you can always thin it at cook time.

I use the ends/clippings/peelings/scraps from whatever I’m cooking to
make stock, so the exact recipe varies from time to time. If I don’t
have enough to make stock, I freeze the scraps until I get a pots worth.

A French cookbook will tell you to use a bouquet garni’ in the stock-
it’s made from a combination of spices- I think it’s the Simon and
Garfunkel mix (parsley, sage, rosemary, and thyme)- wrapped in cheesecloth,
tied with a string, and dangled in the stock for part of the simmering.

Anyway, when you’re done, strain the stock, cool and freeze the liquid,

Garden Harvest Chicken Pie

Recipe By : Newspaper
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pies Pastry
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pie crust (9 inch) — unbaked
1 tablespoon butter
1 medium onion — thinly sliced
2 tablespoons all-purpose flour — + 1 teaspoon
2 tablespoons chicken bouillon — granules
1/2 teaspoon thyme — dried
1/4 teaspoon pepper
1 1/3 cups milk, skim
2 cups potatoes — cubed, cooked
2 cups chicken breasts without skin — cubed, cooked
3/4 cup frozen peas — thawed
3/4 cup frozen corn kernels — thawed
3/4 cup frozen carrots — thawed
1 tablespoon parsley — fresh, snipped

In 3-quart saucepan over medium heat, melt buttter. Add onion, cook,
stirring often until tender. Combine flour, bouillon, thyme and pepper
and stir into onion mixture. Cook, stirring often, 1 minute. Stir in milk
gradually; cook and stir until mixture thickens. Remove from heat and
stir in potatoes, chicken, vegetables and parsley. Spoon hot filling into
prepared crust. Cover with top crust, seal edges and cut slits into top
crust to allow steam to escape during baking. Bake at 375 degrees 45
minutes to 1 hour, or until filling begins to bubble and crust edges are
brown.

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Title: HOT AND SOUR SOUP (OPT. OVO)
Categories: Digest, Nov., Ovo [opt]
Yield: 1 servings

3/4 c Sweet and sour sauce (I use
The “Joy of Cooking”)
2 c Water
1 T Vinegar
1 T Brown sugar
1 Egg (optional)
1 t Hot sauce (I use a
Combination of tobasco and
Worchestersire
Sauce and season to taste
Which for me normally
Requires more than 1
Teaspoon)
2 T Barbecue sauce as the
Original recipe called for
Sliced barbecue pork
1 Cake tofu cut in 1/2″ cubes
x Watercrest and bamboo shoots
Sliced (rarely have them on
And)
1 Tomato sliced and diced
1/4 c Mushrooms sliced
1/4 c Red and green pepper sliced
2 Spring onions chopped
1 1/2 t Corn starch (approx)

In a sauce pan add sweet and sour sauce, water and egg and beat. Apply
heat and add all other ingredients. As soup nears a boil add sufficient
corn starch mixture to thicken. Continue to apply heat until soup thicken.
Do not over cook as it is best when the vegetables are still crispy.

If the perspiration is not dripping from your brow can it really be called
hot and sour soup?

Posted to rec.food.veg.cooking by harrisa@gov.on.ca (Alan Harrison) Thu, 3
Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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