Title: Little Corner Restaurant Cake – Dolce del Cantoncino
Categories: Italian, Desserts
Yield: 8 servings

1 c Unsalted butter
1 c Whipping cream
2 oz Semisweet chocolate, chopped
1/4 c Rum
1 1/2 c Chopped walnuts
9 Blanched almonds

MMMMM————————SPONGE CAKE—————————–
1/4 c Butter
6 Eggs, room temperature
1/2 c Sugar
1/2 ts Vanilla extract
1 c All-purpose flour

MMMMM———————–CUSTARD CREAM—————————-
3 c Milk
8 Egg yolks, room temperature
1 c Sugar
1/2 ts Vanilla extract
3/4 c All-purpose flour

MMMMM———————COFFEE ZABAGLIONE————————–
5 Egg yolks, room temperature
1 c Sugar
1/4 c Espresso coffe, room temp.

A rich, luscious dessert from the famous Il Cantoncino Restaurante in
Bologona.

Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee
Zabaglione. Cream butter in a large bowl until pale and fluffy.
Gradually add cooled zabaglione to butter, beating vigorously after
each addition. Refrigerate mixture 2 to 3 minutes to stiffen
slightly. Whip cream and refrigerate. Preheat oven to 200F (95C).
Put chocolate into a small ovenproof bowl and place in oven until
chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers.
Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with
Custard Cream. Top with second layer. Spread zabaglione mixture
evenly over top of cake. Hold cake in 1 hand and spread zabaglione
mixture around sides of cake. Gently press walnuts onto sides of
cake. Put whipped cream into a pastry bag fitted with a medium star
tube. Pipe a cream border around edge of cake. Decorate center of
cake with 9 cream rosettes. Dip almonds into melted chocolate and
place on top of rosettes. Refrigerate cake until serving. Cake can
be prepared up to 24 hours ahead. Let cake stand 30 minutes at room
temperature before serving. Makes 8 to 10 servings.

SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch
cake pan with a removable bottom; shake off excess flour. Melt butter
in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a
large bowl. Set bowl in a larger one containing hot water or use a
double boiler off the heat. Beat at high speed 10 to 12 minutes or
until mixture is pale and thick and has tripled in volume. Sift
flour over batter in several batches, gently folding in with a
spatula after each addition. Gradually add cooled butter, folding
gently until well blended. Pour batter into prepared pan. Cook 20
to 25 minutes or until a wooden pick inserted in center of cake comes
out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack.
Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and
stored at room temperature.

CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put
egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes
until mixture is pale and thick. Gradually beat in flour. Very slowly
stir half the hot milk into yolk mixture. Pour mixture into pan
containing remaining hot milk. Whisk over medium heat 2 to 3 minutes
or until custard has a medium-thick consistency. Do not let mixture
boil. Place custard in bowl. Cover and refrigerate.

COFFEE ZABAGLIONE: In a large bowl or the top part of a double
boiler, beat egg yolk and sugar until pale and thick. Set bowl or top
part of double boiler over simmering water; do not let water boil.
Gradually add coffee, beating constantly. Continue beating until
zabaglione has doubled in volume and is soft and fluffy, 4 to 6
minutes. Remove from heat and set pan or bowl over a bowl full of ice
water. Stir with a whisk until mixture has cooled.

MMMMM

PASTA WITH FETA AND BITTER GREENS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
4 c Onion, chopped
8 c Bitter greens – spinach and
– escarole
1 lb Penne or fusilli
3/4 lb Feta cheese
Salt
Pepper, freshly ground
Parmesean cheese

Wash, dry, and coarsely chop greens. In LARGE skillet
or wok, saute onions 10 minutes or more, until tender.
Put water on to boil for pasta. Add chopped greens to
skillet or wok. Cook 10 to 15 minutes over
medium-high heat. While greens are cooking, cook
pasta. When pasta is ready, drain. Crumble feta into
greens, stirring to make a thick sauce. Stir in
drained pasta. Cook a few minutes to warm through.
Serve immediately with freshly ground pepper and
freshly ground parmesean cheese to taste.

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Commisso’s Chicken Noodle Soup

Recipe By : Commisso’s
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredient
2 cans chicken broth, condensed — (CAMPBELL’S)
2 cans Water — soup
1/4 cup celery — chopped
1/4 cup carrot — chopped
1 Tbsp onion — finely chopped
1 Tbsp fresh parsley — chopped
1/8 tsp Poultry seasoning
1/8 tsp. thyme leaves — dried, crushed
2 cups chicken — cooked diced
1 cup medium egg noodles (cooked) — (1 cup uncooked)

Preparation Instructions:
In 3-quart saucepan, combine broth, water, celery, carrot, onion,
parsley, poultry seasoning and thyme. Over medium heat, heat to boiling,
stirring occasionally.
Reduce heat to low. Cover; cook 20 minutes or until vegetables are
tender, stirring occasionally. Add chicken and noodles; heat through,
stirring occasionally.
Serving Size: Makes about 7 cups or 4 main-dish servings.

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NOTES : Commisso’s is a chain of grocery store in the Niagara Region of
Ontario, Canada

Hearty Potato Soup

Recipe By : Monita Olive ( – Premiere Edition 1993)
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium potatoes — peeled and sliced
2 carrots — diced
6 celery stalks — diced
2 quarts water
1 onion — chopped
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk

In a large kettle, cook potatoes, carrots and celery in water until tender, abo
ut 20 minutes. Drain, reserving liquid and setting vegetables aside. In the s
ame kettle, saute onion in butter until soft. Stir in flour, salt and pepper;
gradually add milk, stirring constantly until thickened. Gently stir in cooked
vegetables. Add 1 cup or more of reserved cooking liquid until soup is desire
d consistency.

– – – – – – – – – – – – – – – – – –

Per serving: 285 Calories; 8g Fat (26% calories from fat); 7g Protein; 48g Carb
ohydrate; 23mg Cholesterol; 346mg Sodium
Food Exchanges: 3 Starch/Bread; 1/2 Vegetable; 1 1/2 Fat

NOTES : Adding cooked bacon and onion gives it a special flavor for a change.

_____

Title: Orange-Date Balls
Categories: Cookies
Yield: 60 servings

1 pk Chopped dates; (16 ozs)
1/2 c Margarine
1/3 c Sugar
1 Egg; well beaten
1/4 ts Salt
2 ts Grated orange peel
2 tb Orange juice
1 ts Vanilla
1/2 c Chopped nuts
1/2 c Graham cracker crumbs
4 c Toasted whole wheat
Flake cereal
1 1/4 c Finely chopped nuts

Recipe by: Betty Crocker’s Microwave
1. Mix dates, margarine and sugar in 3-quart casserole. Cover tightly and
microwave on high 4 minutes.
2. Stir in egg and salt. Cover tightly and microwave on medium-high (70%)
3 to 4 minutes or until slightly thickened.
3. Stir in orange peel, orange juice, vanilla, 1/2 cup nuts and the
cracker crumbs. Let stand uncovered 10 minutes or until cool.
4. Stir in cereal. Shape into 1-inch balls, using buttered hands. Roll
balls in finely chopped nuts. ABOUT 5 DOZEN BALLS; 75 CALORIES PER CANDY.

—–

Raisin Sauce For Smoked Ham And Tongue

Recipe By : John Ketola
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Mix—–
1/2 Cup Brown Sugar
1/2 Tablespoon Dry Mustard
1/2 Tablespoon Flour
—–Add—–
1/4 Cup Seedless Raisins
1/4 Cup Vinegar
1 3/4 Cups Water

Cook slowly to a syrup

This is _The_ classic raisin sauce.
So very simple. So very Good!

Mom used it for the 30’s, 40’s,50’s
and the 60’s.
I ‘ve used this recipe professionally
and at home for 4 decades.
_Only compliments!_

God Bless Fanny Farmer and
the Boston Cooking School Cookbook!

P.S. I use Heinz White (apple cider and
even a good red wine vinegar works).

– – – – – – – – – – – – – – – – – –

STUDYNYNA RYBIACHA (FISH IN ASPIC)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish Main dish
Christmas Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Firm Fleshed Fish — (White
-fish, Canadian Sole,
-Flounder, About 2 Pounds)
3 Fish Heads And Trimmings
2 lg Onions
2 lg Carrots
4 Black Peppercorns — To Taste
1 lg Bay Leaf
2 tb Sugar
2 ts Salt
1 pk Plain Geletin — (1 Envelope)

Wast the whole fish and fish heads in cold water. Run
a knife over the fish, scraping from tail to head, to
remove any leftover scales. Rinse the gut cavity.
Cut off the head at the gills, rinse again and cut
into equal pieces. Rub inside and out with salt and
set aside. Remove the gills from the heads. Combine
the fish heads, tail, fins and all ingredients in a 4
quart pot, then cover with 6 cups of cold water.
Bring to a boil, skimming off the foam, then reduce to
a gentle simmer. Cook for 20 minutes or until the
heads are cooked through. Using a small sieve, lined
with a wet towel or cheesecloth, pour the liquid into
a 2 quart jar. When most is poured off, press lightly
on the remains and pour off the rest. Place the
sections of fish in about 2 cups of stock. Bring to a
gentle boil and simmer for about 10 minutes or until
the fish turns white. Do NOT overcook or the pieces
will fall apart. With a slotted spoon, remove the
fish pieces and place on a platter to cool. When cool
enough to handle, remove the skin and bones trying to
keep the pieces large and not ragged. Cover and cool.
Strain the cooking liquid again and add to the rest of
the stock. For a more intense flavor, stock may be
reheated and reduced by a third. Dissolve the gelatin
in 1 cup of fish tock and add. Taste and add salt if
needed. Cool. Pour in enough stock to cover the
bottom of a 6 cup fish mold or glass pan by 1/2 inch.
Reftigerate until set. Remove the peel from thecooked
carrots and slice them into thin rounds. Arrange the
carrot rounds in an attractive pattern on the aspic,
add a little more cooled stock, and cool until set.
Evenly spread the fish pieces over the aspic, covering
with more stock, cooling until set. Continue to add
stock until the fish is completely covered.
Refrigerate overnight.

TO SERVE:

Run a sharp knife around the edge of the mold. Place
a platter on top of the mold and invert. (A hot damp
cloth helps to release it.) Garnish with parsley
sprigs and lemon slices just before serving.

– – – – – – – – – – – – – – – – – –

Peach Crunch

Recipe By : The Complete Book Of High Altitude Baking
Serving Size : 8 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
29 ozs peach slices in juice — drained
2 tbsps granulated sugar
1/3 c orange juice
3 tbsps margarine — cold
1/3 c brown sugar — packed
1/2 c corn flake crumbs
1/2 c unbleached flour
1 tsp cinnamon

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray.
Arrange peach slices onto bottom of prepared dish. In a small bowl, combine
granulated sugar and orange juice. Pour over peaches; set aside. In a
mixing bowl, combine margarine, brown sugar, corn flake crumbs, flour, and
cinnamon. Sprinkle over peach mixture. Bake for 25 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 155 Calories; 4g Fat (24% calories from fat); 2g Protein; 29g
Carbohydrate; 0mg Cholesterol; 71mg Sodium

Serving Ideas : Serve hot or cold with low-fat vanilla ice cream.
Suzanne in Dallas

PAT’S POTATO STEW

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Soups
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Onion — chopped
1/4 c Water
1 Celery stalk — chopped
2 c Potatoes — cubed
1/4 c Carrots — sliced
1/2 c Cabbage — shredded
1/2 c Kale — chopped
1/2 c Water
1 Garlic clove — minced
1/2 ts Salt, or to taste
1/2 ts Paprika

Cook onion in water over low heat for 25 minutes. Add
remaining ingredients and cook for 30 minutes.

Per serving: 184 cal, 6 g prot, 38 g carb, .5 g fat
(3%)

From _Vegetarian Voice_ Vol 19 No 4

– – – – – – – – – – – – – – – – – –

GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Zucchini
1 Green pepper — small
1 Onion — small
1 Cucumber
1 Tomato — large
1 Garlic — cloves
1/2 Teaspoon Cumin
1/4 Teaspoon Chili powder
4 Tablespoons Olive oil
12 Ounces V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or blender
for 10 seconds ). Add vegetables and spices to juice and refrigerate.
THE ANDERSONS’ FOOD GARDEN

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Nutr. Assoc. : 1672 149 1629 490 1516 620 491 0 0 1562