RED LOBSTER BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Cold water
3/4 c Grated cheddar
—–TOPPING—–
Butter
Garlic powder
Italian seasoning
Parsley

Mix all together and spoon onto baking sheet. Brush
each biscuit with a mixture of: melted butter, Italian
seasoning, garlic powder and parsley. Bake at 450 for
8-10 mins.

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Giant Almond Florentines

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Butter
1 Cup Sugar
1/3 Cup Honey
1/3 Cup Heavy cream
4 Cup Blanched almonds — sliced
1/2 Pound Chocolate-coating wafers com

Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation
Time: 0:41 1. Preheat oven to 375 F. Grease six 8-inch foil pie pans. Foil
pans must be used for easy removal of baked florentines in 1 piece. 2. In a
medium-large heavy saucepan, combine butter, sugar, honey, and cream. Heat
to boiling over medium heat, stirring frequently. Cook 1 1/2 mins, stirring
constantly. Remove from heat. Stir in almonds. 3. Divide mixture evenly
among greased pie pans. Using back of wooden spoon, pat evenly into bottom
of pans. Bake pans 3 at a time, on a single oven rack, 10 to 14 mins, or
until a rich golden brown. Rotate pans during baking, if necessary, to
avoid overbrowning. Let cool completely in pans. Refrigerate 10 to 15 mins
for ease in unmolding. 4. With fingers, carefully press in pan bottoms from
underneath and pop florentines out in 1 piece. Refrigerate florentines,
stacked between layers of wax paper until thoroughly chilled, about 3
hours. 5. Spread melted chocolate coating over bottoms of chilled
florentines. Let stand until chocolate is set. Wrap each florentine
separately in plastic wrap. Store in refrigerator.

NOTE: Use melted chocolate-coating wafers, which are available at cake
decorating and candy supply stores, to spread on the bottoms of florentines
for best results. This type of chocolate will stay shiny and give your
florentines a professional look. These make fantastic holiday gifts.

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Title: CHINESE: MONGOLIAN BEEF 2
Categories: Main dish, Beef, Chinese, Ethnic
Yield: 4 servings

4 c Peanut oil
15 Green onion tops
1 tb Minced ginger
1 lb Flank or sirloin steak
1 1/2 tb Water chestnut flour
2 Egg whites
1 pn Salt
Cornstarch paste
SAUCE:
1 ts Chili paste with garlic
1/4 c Chicken stock
2 tb Dark soy sauce
1 pn Sugar
1 1/2 tb Dry sherry

Servings: 4

Preparation: Cut tops of green onions into 2″ long
pieces. Combine sauce ingredients in small bowl stir
thoroughly. Cut steak across the grain into thin
slices, about 1/2″ deep by 2″ long. In bowl big enough
to hold meat, combine egg whites, salt water
chestnut flour. Beat with chopstick until frothy. Add
steak, use fingers to coat each slice.

Deep-frying: In wok, heat oil to moderately hot. When
ready, piece of coated meat will rise to surface
immediately. Fry meat in small batches; drop in 1
slice at a time to avoid sticking. Cook until lightly
brown, about 1 minute. Drain on Chinese strainer or
paper bag.

Stir-frying: Remove all but 2 T of oil from wok. With
wok at medium heat, quickly stir-fry green onions
ginger for about 20 seconds. Add sauce; bring to boil
on high heat while stirring. Add beef all at once,
toss with sauce until beef is hot coated. Push beef
out of sauce, dribble in cornstarch paste to lightly
thicken. Recombine. Serve immediately.

Serves 4

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Title: DIATETIC CREAM CHEESE BALLS
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

1 pk (8 0z. size) cream cheese
3/4 c Finely chopped pecans
-Milkcote or whitecoat
-chocolate

Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecoat or milkcote chocolate coating.
Makes about 25 balls. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

From: Jeffrey Dean Date: 11-18-93

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Title: ANTIPASTO
Categories: Appetizers, Dips
Yield: 10 servings

2 ea Green peppers
1 ea Medium onion
2 ea Stalks of celery
3 ea Carrots
1 ea Garlic clove
1/2 lb Sliced Mushrooms
1 ea Flowerets of med cauliflower
2 tb Oil
1 cn Tuna fish drained
1 ea Juice of one lemon
1 ts Granulated sugar
13 oz Bottle of ketchup

Finely chop peppers, onion, celery, carrots, garlic,
mushrooms and cauliflower; cook in hot oil for 5
minutes, mix well. Cook 5 minutes. Pour into
sterilzed jars, cool and refrigerate. When serving,
place antipasto in a pretty dish, surround with
crackers. Note: Recipe is incomplete as it doesn’t say
what to do with several
ingredients.

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Title: Pita Crisps
Categories: Low-cholest, Breads, Appetizers, Low-fat, Low-sodium
Yield: 4 servings

2 Small whole-wheat pita
Pocket breads
1 1/3 T Margarine, melted
1/2 t Dried oregano
1/8 t Dried thyme
1/8 t Garlic powder
1 t Poppy seeds

Preheat oven to 400 degrees F. Split each pita bread in half. Cut
each half into 8 triangles.

In small bowl, combine margarine, oregano, thyme, and garlic powder;
brush evenly over each pita triangle. Place onto baking sheet and
sprinkle with poppy seeds. Bake about 10 to 15 minutes, or until
crisp.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

170 calories, 6 g protein, 5 g fat, 28 grams carbohydrate, 0 mg
cholesterol, 125 mg sodium, 175 mg potassium

FOOD GROUP UNITS:

1 Grain; 1 Fat: Polyunsaturated

From Heart Smart: Low Cholesterol Living, Second Edition, by Gail L.
Becker, RD, copyright 1987

MMMMM

Exotic Fruit Salad

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6604

Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons confectioner’s sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground Chinese 5-spice powder
1/2 pint raspberries
2 ripe mangoes, papayas or pineapple, —
peeled and cut in thin rounds
6 kiwis, — peeled and cut into thin rounds
2 bananas, — peeled and cut into thin rounds
Confectioners sugar
Mint leaves

Whisk sugar, lemon juice, vanilla and Chinese 5-spice powder; adjust to
taste, adding more or less ingredients. Add mangoes and raspberries and
toss together.

Right before serving arrange kiwis in a circle on outside edge of each of 4
dessert plates, arrange an inside circle of banana slices overlapping
kiwis, leaving a space in center of dessert plate. Spoon macerated
raspberries and mangoes in the middle; dust with confectioners sugar and
garnish with mint leaves.

Yield: 4 servings

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FONDUE VAUDOISE (CHEESE FONDUE ‘A LA VAUDOISE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Gruyere cheese ( 7 oz)
135 g Emmental cheese (5 oz)
135 g Raclette cheese (5 oz)
135 g ‘Vacherin de Fribourg’-
– cheese (5 oz)
2 tb Corn starch
3 tb Kirsch
Freshly ground pepper
Nutmeg
White bread (preferably 2-3
1 x Glove garlic
3 dl Dry white wine
– days old

Grate or shred the cheese.

Cut the bread into cubes.

Peel the garlic, halve, rub the inside of a cast iron
fondue dish (caquelon) with the garlic.

Pour the wine into the dish, place the dish on the hot
stove (not too hot !), add the cheese and stir
CONTINUOUSLY until it has melted.

Blend the corn starch with the kirsch. Stir into
cheese fondue. Bring back to a boil, STIR CONTINUOUSLY
!! Season with pepper and nutmeg.

Transfer the dish to a burner and let simmer.

Impale a piece of bread on the fondue fork and dip
into the cheese.

Serve a dry white wine or black tea with a fondue. Top
the meal with a ‘small’ glass of kirsch !

(Kirsch ÿCherry schnaps’)

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Title: Beaumont Inn Bourbon Sauce
Categories: Sauce, Bourbon, Alcohol
Yield: 3 /4 cup

1 c Granulated sugar
6 tb Butter; melted
1/2 c Buttermilk
1 tb (or more!) bourbon
1/2 ts Baking soda
1 tb White corn syrup
1 ts Vanilla

Recipe by: Beaumont Inn

In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve
warm.

Entered for you by: Bill Webster

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CHOCOLATE BREAD PUDDING

Recipe By : DESSERT SHOW# DS3011
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bread pudding:
1 cup semi-sweet chocolate morsels
1 French baguette
1 stick unsalted butter
3 cups heavy cream
1 cup milk
2 eggs — room temperature
8 egg yolks — room temperature
1/2 cup sugar
1 tablespoon vanilla extract
Chocolate sauce:
2 ounces unsweetened chocolate
1 tablespoon melted butter
1/3 cup boiling water
1/2 cup sugar
3 tablespoons corn syrup
1 teaspoon vanilla

Pudding: preheat oven to 350 degrees. Grease 9 by 12 inch cake pan. Cut
baguette into 1/4 inch
slices and brush with melted butter. Broil for a few seconds and set aside.
Melt 1 cup Chocolate
morsels in top of double broiler and set aside. Heat cream and milk until
warm. Do not scald.
Beat whole eggs, egg yolks, sugar and vanilla together. Slowly pour warm
cream and milk over
egg mixture and blend. Pour mixture into chocolate and whisk until no lumps
of sugar remain.
Line bread slices, buttered side up, in pan until pan is full. Pour
chocolate mixture into pan and
let rest for 40 minutes or until all bread is soaked. Bake in water bath for
40-50 minutes or until
knife inserted in center comes out clean and let cool overnight.
Sauce: Melt chocolate in top of double broiler and transfer to a small
saucepan with melted
butter and blend well. Add boiling water, sugar, corn syrup and stir well.
Gently boil uncovered
for 3 minutes and remove from heat. Add vanilla. To serve, slightly warm
bottom of cake.
Loosen edges of cake with knife and invert on platter. Serve with sauce.
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