CEPE CONSOMME

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pt Chicken stock
1/2 oz Dried Cepes
Salt pepper to taste
—–OPTIONAL—–
1 tb Dry Madeira

Put stock – which should be home made and reasonably
clear, and not oversalted, in a saucepan and start
heating gently while you wash the dried cepes (porcini
in Italian) in a sieve. Add the cepes to the stock and
when boiling, turn down to a very gentle simmer. Don’t
cover, and allow to simmer until reduced to 2/3
volume. Strain and allow to settle, as the cepes
always give out a little sand, no matter how carefully
you wash them. When ready to serve, decant from the
sediment, reheat and season. Add the optional madeira
and serve.

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Eggs Soubise

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cheese/eggs Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs, lightly poached
300 ml Soubise sauce (see below)
Triangles of fried bread
—–SOUBISE SAUCE—–
50 g Rice — washed
450 ml Vegetable stock
175 g Onions — sliced finely
25 g Butter or margarine
Cream or yogurt to finish
–(optional)
Salt and pepper

This recipe for soubise sauce comes from a French chef
who bases it on a classic method. The addition of rice
to the sauce gives it bulk and a satisfying baseline,
perfect for lightly poached eggs. Served with
triangles of fried bread this dish makes an excellent
supper.

To make the soubise sauce, start by cooking the rice
for 5 minutes in salted boiling water. Drain. Heat the
stock to boiling-point, and put in the onions and the
rice. Simmer for 30 minutes until well reduced,
stirring from time to time. Add the butter or
margarine, pur‚e in the blender, reheat, then thin out
with a little cream or yogurt. Check the seasoning and
serve hot.

Place each poached egg in a warm ramekin dish and
spoon some soubise sauce over them. Surround with
crisp, golden triangles of fried bread and serve
immediately.

Copyright Rosamond Richardson 1996

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Cherry Vanilla Ribbon Pie

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:10
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c corn flake crumbs
1 tbsp oil
—-Filling—-
8 ozs fat-free cream cheese — softened
14 ozs fat-free sweetened condensed milk
3/4 c cold water
3 3/8 ozs fat-free vanilla pudding mix
1 c Cool Whip Lite® — thawed
21 ozs cherry pie filling — chilled

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine corn flake crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. Meanwhile to
prepare filling, combine cream cheese, sweetened condensed milk, water,
vanilla pudding. Mix until smooth. Fold in whipped topping. Spread half of
the cream cheese mixture into prebaked pie crust. Top with half of the
cherry pie filling. Repeat layers. Chill for 2 hours or until set.

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Per serving: 364 Calories; 3g Fat (7% calories from fat); 8g Protein; 69g
Carbohydrate; 4mg Cholesterol; 453mg Sodium

COCOLAT WALNUT TORTE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Chocolate
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Bittersweet Chocolate
3/4 cup Butter
4 Eggs — separated
3/4 cup Sugar — divided
1 teaspoon Vanilla
1/4 cup Unsifted flour
2/3 cup Walnuts — ground
Pinch of cream of tartar

In heavy saucepan on low heat, melt broken chocolate with butter, stirring
constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes,
gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in
flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add
remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the
egg whites into the chocolate mixture; fold in remaining egg whites. Pour into
9″ springform pan lined with parchment paper. Bake at 375-F for 30 to 35
minutes or until sides start to separate from pan but center is still moist.
Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*. * Separate
recipe

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Title: Eggs Vindaloo
Categories: Main dish, Poultry
Yield: 4 servings

8 Eggs
1 lg Onion coarsely grated
1 ts Mashed garlic
1/2 ts Grated ginger
1 Green chilli
Seeded chopped
3 T Ghee or butter
2 T Vindaloo or hot curry paste
3 T Coconut paste
Vegetable Oil for deep
Frying
1 T Chopped coriander
Or mint leaves
Lemon juice

Preperation time: 25 minutes
Cooking time: 20 minutes
Serves: 4-6

Boil the eggs in water containing 1 ts vinegar for 8-9 minutes. Remove to
a large dish of cold water, and peel when cool. Prick evenly all over with
a fork and dry well.
Cook the Onion, garlic, ginger and chilli in the ghee or butter until
golden and softened. Add the vindaloo or hot curry paste and cook briefly.
Then add the coconut cream and 1/3 cup water.
Cook, stirring until sauce becomes thick.
Heat frying oil and deep-fry the eggs until golden on the surface.
Transfer to the other pan. Add coriander and lemon juice to taste and
simmer in the sauce for 8-9 minutes. Serve with rice.

—–

ORANGE ARUGULA SALAD WITH VANILLA-INFUSED OIL

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups washed arugula leaves
1/4 cup thinly-sliced red onion
1 orange
1 teaspoon white wine vinegar
1 tablespoon vanilla oil
Salt and pepper

In a salad bowl toss arugula and red onion. Segment orange over a small bowl to
catch juice. Add
vinegar and vanilla oil to orange juice and season with salt and pepper. Pour
dressing over greens
and toss. Garnish with orange segments.

Yield: 1 servin

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Title: Tufeen Hushani
Categories: Cakes, Star trek
Yield: 8 servings

MMMMM—————-VULCAN WEDDING CAKE (CARROT———————
6 oz Ground almonds
1/2 c Flour
1/2 ts Salt
1/8 ts Cloves
1/8 ts Nutmeg
1/4 ts Cinnamon
1 1/2 ts Baking powder
6 oz Grated carrots
1 tb Vulcan bitter nectar*
1 tb Grated lemon rind
1 tb Lemon juice
5 tb Margarine
6 oz Sugar; a bit more than 3/4 c
5 Eggs

*Dark Jamaican rum may be used. To be made as a wedding cake, many
rituals would have to be performed during the making of the cake.
This is a nonritual version. Sift the ground almonds and flour
together to make a very fine mixture. Add the salt, spices and baking
powder and mix well. In a separate bowl put the grated carrots and
the nectar. Add the lemon rind and juice. Cover and let stand. Cream
the margarine and sugar together. Separate the eggs, putting the
yolks in with the margarine and sugar and saving the whites for
later. Beat the egg yolks in and then add the carrot mixture. Stir
well and let sit for a few minutes. Beat the egg whites until soft
peaks form, then set aside. Add the dry ingredients to the carrot
mixture and mix well. You should have a thick batter. Now beat the
egg whites a little more and fold the batter into the egg whites. Mix
gently until it is just barely evenly mixed. Pour into a greased ring
mold. Bake at 325 degrees for about 50 minutes. It is done when a
skewer comes out clean. Take out of the oven and let cool for 5
minutes. Unmold onto a serving plate dusted with confections sugar
(this prevents the cake from sticking as much).

MMMMM

Title: NO BAKE PEACH CRISP
Categories: Desserts
Yield: 6 servings

2 cn (16 ozs each) cling peach
-halves in syrup
1 c Cinnamon granola, broken up
1/2 c Toasted slivered almonds
2 tb Butter
2 tb Brown sugar
1 ts Cinnamon
1/2 c Whipping cream
1/3 c Powdered sugar
1/2 ts Vanilla
1/4 ts Almond extract
1/4 ts Nutmeg
1/2 c Sour cream

Drain peaches, reserving liquid for other uses. Combine granola and
almonds. Melt butter in small saucepan. Blend in brown sugar and cinnamon,
simmer until sugar is dissolved, about 2 minutes. Toss with granola and
almonds; cool. Beat whipping cream with powdered sugar, vanilla, almond
extract and nutmeg until stiff. Blend in sour cream. To serve, place two
peaches on each servng plate. Top with cream mixture and sprinkle with
granola mixture. Makes 6 servings.

—–

Title: Roasted Red And Green Pepper Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings

1 ea Red Bell Pepper
1 1/2 c Mayonnaise
1 t Dried Parsley; Crushed
1 ea Green Bell Pepper
1/2 c Sour Cream

MMMMM————————-GARNISHES——————————
1 x Fresh Parsley; Chopped, OR
1 x Paprika
1 tb Fresh Parsley; Chopped, OR
1 x Dried Parsley; Crushed
2 tb Lemon Juice

Slice the peppers in half, vertically, and remove the seeds. Char
under the broiler on both sides (about 5 minutes per side). Remove
and cool. Peel and dice the peppers and set aside. Blend the
mayonnaise and sour cream until smooth. Mix in the lemon juice and
parsley then blend in the peppers. Cover and chill. Garnish with
additional parsley and sprinkle with paprika, if desired. Makes about
3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips,
Baby Corn, String Beans, Carrots, Bread Sticks

MMMMM

Poppy Seed Cake

Recipe By : Mrs. Irwin Heus
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup poppy seeds
3/4 cup milk — scalded
1 1/2 cups sugar
3/4 cup butter
3 teaspoons baking powder
3 cups flour — sifted
3/4 cup milk — cold
4 egg whites
1 teaspoon vanilla

Filling:

4 egg yolks
juice of 1 lemon
1 cup sugar
2 tablespoons cornstarch
1 cup hot water
1/2 cup chopped nuts

CAKE

Soak poppy seed in scalded milk overnight. Cream sugar and
shortening. Sift flour, baking powder and salt three times. Add
poppy seed. Beat egg whites and fold into mixture. Divide into three
layers. Bake at 350 degrees for 25 minutes.

FILLING

Cook in double boiler until thick. Spread between layers. Sprinkle
nuts on each layer. Ice top and sides.

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