Cranberrry Chutney

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Fruits Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Fresh Orange Sections
1/2 cup Orange juice
1 Bag Fresh Cranberries
2 cups Sugar
1 cup Apples, Unpeeled and Chopped
1/2 cup Raisins
1/4 cup Chopped Walnuts
1/2 tbsp Ginger
1/2 tbsp Cinnamon

Combine all ingredients; bring to a boil. Reduce heat, simmer 5 minutes or
until berries burst. Makes 5 1/2 cups.

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String Bean Salad with Double Sesame Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Unhulled sesame seeds
1 1/2 pounds Green beans
3 tablespoons Red wine vinegar
3 tablespoons Light soy sauce
2 tablespoons Spicy mustard sauce (mustard — sauce from a Chinese
works fine)
2 teaspoons Sugar
3 tablespoons Oriental sesame oil
1 teaspoon Minced garlic
1/4 cup Finely chopped scallions — white and green part
1/2 cup Finely chopped red sweet — peppers and yellow
peppers

Place wok or nonstick pan over high heat for about 1 minute, or until it
smokes. Add the sesame seeds. Turn the heat to low, and dry cook for 3-5
minutes, or until brown. Empty onto a flat plate.

Steam the string beans 3-5 minutes, or until they have softened but still have
some crunch. Remove and plunge them into a bowl of ice-cold water. Drain, dry,
remove stems ends and place in large bowl.

To make dressing, mix the vinegar, soy sauce, mustard sauce, sugar and sesame
oil. When thick, add the garlic, scallions, and red and yellow peppers. Add to
string beans and mix well. Sprinkle with toasted sesame seeds.

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Title: EGGNOG BREAD PUDDING
Categories: Desserts, Holiday, Mandel
Yield: 8 servings

MMMMM————————–PUDDING——————————-
3 lg Eggs
1 lg Egg yolk
3/4 c Sugar
4 tb Unsalted butter; melted
1 3/4 c Half-and-half
3 tb Brandy
2 tb Pure vanilla extract
3/4 ts Freshly grated nutmeg
1/8 ts Salt
6 sl Dry cinnamon raisin bread
– quartered

MMMMM——————-CRANBERRY-MAPLE SAUCE————————
1/3 c Pure maple syrup
2 tb Sugar
1 1/2 c Cranberries
– if frozen, do not thaw
3 tb Unsalted butter
1 1/2 tb Bourbon

PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the
center of the oven. Butter a 6-cup souffle dish. Have a kettle of
boiling water ready and a baking pan large enough to hold the souffle
dish. Whisk the eggs, egg yolk and sugar until light. Mix in the
butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place
the bread in the souffle dish and pour the custard over it. Press the
bread into the custard so it gets well soaked. Let rest 20 minutes.
Put the souffle dish in the baking pan and place on the oven rack.
Pour boiling water into the baking pan so it comes halfway up the
sides of the souffle dish. Bake until the custard is softly set in
the center, about 1 hour. Remove from the water bath. Serve warm or
at room temperature with Cranberry-Maple Sauce. Once cooled, the
pudding can be refrigerated for up to 3 days. To reheat, cover with
aluminum foil with several slits in it. Bake in a preheated 350F oven
for 20 minutes. Serve warm, or at room temperature with
Cranberry-Maple Sauce.

CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a
small non-aluminum pan, then cook for 3 minutes. Add the cranberries
and cook until their skins burst and they begin to pop, 6 to 8
minutes, or slightly longer if they are frozen. Cut the butter into 3
pieces. Remove the pan from the heat and whisk in the butter, 1 piece
at a time, waiting until each is incorporated before adding another.
Add the bourbon. Sauce can be served immediately or refrigerated for
up to a week. Reheat gently and thin with 2 to 3 tablespoons water
before serving.

ABBY MANDEL – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: PEARLS ‘N’ CHOCOLATE COOKIES
Categories: Cookies
Yield: 6 servings

2 1/4 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Softened butter
1/4 c Sugar
2/3 c Firmly packed brown sugar
1 ts Vanilla extract
2 Egg
10 oz Pkg white chocolate baking
-pieces

Preheat oven to 350 degrees. In small bowl, combine
flour, cocoa, baking soda and salt; set aside. In
large mixer bowl, beat butter, sugar, brown sugar and
vanilla extract until creamy. Add eggs one at a time,
beating well after each addition. Gradually add flour
mixture. STir in chocolate pieces. Drop by rounded
teaspoonfuls onto ungreased cookie sheets. Bake 9-10
minutes until edges are lightly browned. Let stand 2
minutes before removing from cookie sheets; cool
completely.

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Butterscotch Grahams

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 graham cracker squares
1/2 cup butter — (or oleo)
1/2 cup firmly packed light brown sugar
1/2 cup pecans

Place crackers on a baking sheet. Combine butter and brown sugar, melt and mix
in nuts.

Drop mixture on crackers by spoonfuls. Spread mixture over crackers. Bake 8
minutes at 350 degrees in oven. Cool – then eat!!! Makes 30.

busted by sooz

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Title: MIDNIGHT MINT PIE
Categories: Pies
Yield: 4 servings

———————————–CRUST———————————–
1 1/4 c Thin Mint cookies, finely cr
1/4 c Butter or margarine, melted

———————————-FILLING———————————-
1 c Butter
2 c Sifted powdered sugar
4 oz Unsweetened chocolate,melted
4 ea Eggs
1 t Peppermint extract

Preheat oven to 350 degrees.Blend cookie crumbs with butter and press
into bottom and sides of a 9″ pie pan.Bake 5 to 7 minutes and cool
thoroughly.
Beat butter and sugar until light and fluffy.Add chocolate,eggs and
peppermint extract,beating until well combined.Mound filling into the
baked pie shell.Freeze until firm.

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Title: DOWNEAST BLUEBERRY BREAD PUDDING
Categories: Desserts, Fruits
Yield: 6 servings

-Della Masia-TXBG93A
2 tb Sugar-or use equivalent
-sweetener amount
1 tb Cornstarch
10 pk Diatetic sweetener
1 pt Fresh blueberries, sorted
– and stemmed
1 ts Lemon juice, fresh
4 Slices stale white bread
1 1/2 tb Margarine, room temperature
1/2 c Evaporated skimmed milk

Combine the sugar, cornstarch and sweetener, pressing out all lumps.
Dump the blueberries into a 6-cup shallow casserole that has been
lightly sprayed with nonstick vegetable cooking spray. Dump in the
sugar mixutre, add the lemon juice, and toss well to mix. With a
potato masher, lightly mash the blueberries, set aside. Butter the
bread,(with the margarine) lightly on one side, stack the slices and
cut into 1/2″ cubes.Dump into the casserole and toss well to mix.
Bake the pudding uncovered in a moderate 350 F oven for 30 minutes,
remove from oven, add the evaporated skim milk and stir well to mix.
Return to to oven and bake uncovered for 15 minutes.Serve warm,
topped, if you like, by a little whole milk. Makes 6 servings.

MMMMM

MILKY CHOCOLATE MOUSSE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JOYCE MYERS (FTTT35B)
3 1/2 oz Milk chocolate
-(broken into pieces)
3 1/2 oz Semi-sweet chocolate
-(broken into pieces)
3 lg Eggs — separated
ds Salt
1 c Whipping cream — chilled

Melt the chocolates in top of a double boiler over
hot, not> boiling water, stirring often. As soon as
the chocolates melt, transfer to a 5- to 6-cup serving
dish. Set aside and cool.

Use a fork to froth egg yolks. Use a rubber spatula to
combine egg yolks with cooled chocolate. Beat egg
whites with salt until the hold their shape, but are
still moist and shiny. Use a spatula to stir in 1/4
egg whites into chocolate mixture. Fold in remaining
whites. Whip cream until thickened. Fold into
chocolate mixture. Use a spatula to smooth surface.
Clean around the bowl with paper towel.>> Cover with
plastic. Refrigerate overnight.

Served chilled.
Makes 8 servings.
Joyce
(waiting for the rains in So. Ca.)
Formatted by Elaine Radis BGMB90B; MARCH ’93

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Title: Lemon Drops
Categories: Candies
Yield: 60 servings

-Nancy Speicher DPXX20A
2 c Sugar
1 c Light corn syrup
1/2 c Water
1/2 ts Oil of lemon*
2 dr Yellow food coloring

1. Coat well 10 toy muffin-cup pans (6 cups to a pan) or 60 tiny
fancy metal molds with vegetable oil. OR: You may drop the mixture by
teaspoonfuls onto oiled cooky sheets to make patties.
2. Combine sugar, corn syrup and water in a medium-size heavy
saucepan. Heat quickly to boiling, stirring constantly. Wrap a fork
with damp paper toweling; wipe sugar crystals from side of pan as
mixture cooks.
3. Reduce heat to medium and cook, without stirring, to 300F on a
candy thermometer. (A teaspoonful of syrup will separate into threads
that are hard and brittle when dropped in cold water.)
4. Remove saucepan from heat and stir in oil of lemon and yellow food
coloring until mixture stops bubbling.
5. Pour syrup by spoonfuls into oiled molds. (If syrup becomes too
hard, return saucepan to very low heat, just until mixture thins, but
not long enough for syrup to darken.) Cool candies in molds at least
one hour.
6. To remove candies: Insert the pointed tip of a small paring knife
around edge of molds and press to loosen. Store in layers, separated
by aluminum foil, in a tight-fitting container.
Orange Drops – Follow above directions for Lemon Drops, increasing
the yellow food coloring to 1/4 tsp and adding 2 drops red food
coloring and substituting 1/2 tsp oil of orange* for the 1/2 tsp oil
of lemon.
*Oil of lemon and oil of orange are products that can be purchased
in any drug store. You can also substitute 1 1/2 tsp lemon extract or
orange extract for the oils, if you wish.

MMMMM

FRESH FRUIT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Sugar
3 tb Cornstarch
1/8 ts Salt
1 c Water
1 1/4 c Rose wine
1 1/2 c Cranberry juice
3 c Fresh fruit

Mix sugar, cornstarch and salt in 3-quart saucepan;
stir in water and wine. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Remove from heat.
Stir in cranberry juice. Cover loosely and refrigerate
until chilled.
Stir in fruit. Serve with sour cream or whipped cream
if desired.

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