CHEDDAR HARVEST FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
1 tb Dijon-style mustard
2 ts Onion powder
1/4 ts Salt
1 d Ground black pepper
3/4 c Apple juice
1/4 c All-purpose flour
6 oz (1 1/2 cups) shredded sharp
-cheddar cheese
4 c Italian bread cut in 1-inch
-cubes
4 c Assorted blanched
-vegatables, cut in
-bite-size
Pieces

In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot;
keep warm. Serve with bread cubes and assorted vegetables. This makes 4
portions (about 2 cups).

From: Steve Herrick Source: Best Recipes Mar/Apr 1991

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Baked Sweet Potato Chips

Heat oven to 350. Peel sweet potato (works with yams too) and slice
thin, as if for a thick potato chip. Cover a cookie sheet or baking
pan with foil, sprayed lightly with vegetable spray. Lay sweet potato
chips on the foil, rubbing each one slightly in the veggie spray. Then
lightly spray the tops with veggie spray, sprinkly with your favorite
spice (I use garlic salt or something called crazy salt). Bake for 20
minutes, turn, sprinkle that side, and bake for another 10 minutes.

Make a lot, because EVERYONE including small children, SO’s and
teenagers who usually stick up their noses at healthy food, tend to
like these. Hope this helps!

Marbleized Mint Bank

Recipe By : Christmas At Home By The Fireside
Serving Size : 20 Preparation Time :0:15
Categories : Holiday/Gift Ideas Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c semisweet mint-flavored chocolate pieces — or
semisweet
chocolate pieces
1 lb vanilla flavored candy — cut up
3/4 c candy canes or peppermint candies — crushed

Line a baking sheet with foil; set aside. In a double boiler, heat chocolate
pi
eces over low heat, stirring constantly, until melted and smooth. Remove from
h
eat. In a double boiler, heat candy coating over low heat, stirring
constantly,
until melted and smooth. Remove pan from heat. Stir in crushed candies.
Pour
melted coating mixture onto prepared baking sheet. Spread coating mixture to
a
bout a 3/8″ thickness; drizzle with melted chocolate. Gently zigzag a narrow
me
tal spatula through chocolate and peppermint layers to create a swirled effect.
Let candy stand several hours or until firm (candy can be chilled 30 minutes
or
until firm). Use foil to lift candy from baking sheet. Carefully break into
p
ieces. Store, lightly covered, for as long as 2 weeks. Makes about 1 1/4
pound
s.

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Hot Smoked Portabello Pizza With Goat Cheese And Green Sauc

Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 portabello mushrooms — stems removed
2 tablespoons olive oil
salt and pepper to taste
green sauce:
1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves — roasted
2 tablespoons extra virgin olive oil
8 ounces coach farms goat cheese — sliced thin

Prepare smoker. Rub mushrooms with olive oil and season with salt and
pepper. Hot smoke for 10 minutes. Puree all sauce ingredients. Spoon
over mushrooms. Add slices of cheese, a little more sauce and smoke
for 5 more minutes.

Yield: 4 servings

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Title: No-Bake Almond Chocolate Cookies
Categories: Cookies, Jaw
Yield: 3 Dozen

1 c Semisweet chocolate chips
1 c Butterscotch-flavored chips
3/4 c Sifted powdered sugar
1/2 c Sour cream
1 t Grated lemon peel
1/4 t Salt
1 3/4 c Vanilla wafer crumbs
3/4 c Chopped toasted almonds

In a microwave-safe bowl, combine chocolate and butterscotch chips.
Heat on high power in microwave oven 1 1/2 to 2 minutes until smooth
and melted when stirred. Stir in powdered sugar, sour cream, lemon
peel and salt until smooth. Blend in wafer crumbs. Refrigerate 15 to
20 minutes or until firm. Shape into 1 inch balls; then roll in
chopped almonds. Store in a covered container in refrigerator. Makes
about 3 1/2 dozen.

From The Austin American Statesman typed by jessann 🙂

MMMMM

Title: Centennial Lemon Squares
Categories: Cookies
Yield: 8 servings

1 c Powdered sugar
1/4 ts Salt
1 c Flour
1/2 c Margarine
1 c Sugar
1/2 ts Baking powder
2 Eggs
4 tb Lemon juice
Lemon rind; grated
1 tb Margarine

Recipe by: Jo Anne Merrill
Preparation Time: 0:45
1. Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix
well. Work in 1/2 cup margarine. Press mixture in 8-inch square pan.
2. Bake in preheated 350-degree oven for 15 minutes. Remove from
oven.
3. Combine the 1 cup regular sugar, baking powder and remaining 1/8
teaspoon salt. Blend in slightly beaten eggs, 2 tablespoons lemon juice
and lemon rind. Spread over baked mixture. Return to oven. Bake for 20
minutes longer. Remove from oven and cool completely.
4. Combine remaining 3/4 cup powdered sugar, remaining two
tablespoons lemon juice and 1 tablespoon margarine for glaze. Spread over
lemon mixture. Cut into squares to serve.

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Date: Fri, 25 Mar 94 13:01:46 EST
From: dean@underground.irhe.upenn.edu (Kareema Dean)

Lentils and Rice

1 cup short-grained brown rice
1 cup lentils (tiny french ones are my fave…)
1 carrot sliced/chopped
1 celery stalk sliced/chopped
1 onion “”
2 cloves of garlic crushed or 1 tsp garlic powder
2 tsp cumin ( or more!)
dash of cinnamon (optional)
1 tsp coriander
Salt to taste
1 bay leaf
minced parsley or coriander leaves are also good in it!

Throw all this in a pot with enough water to cover it all by about 1 inch.
Boil on medium heat, covered, for about 30-40 min or until the rice and
lentils are cooked. Check it regularly to make sure there is enough water.
Remove bay leaf! Let it sit about 5 min, covered to let any remaining
water absorb.

Bread, Zucchini

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
3/4 cup brown sugar
3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon salt
3 whole eggs — well beaten
1 cup oil
1 1/4 teaspoons vanilla
2 cups zucchini — grated

With electric mixer, combine first seven ingredients. Then add eggs, oil,
vannilla, and zucchini. Mix well.

Divide mixture into 2 greased loaf pans and bake at 325 degrees for approx. 1
hour or until toothpick inserted at center comes out clean.

Cool on rack. Can be frozen if required.

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HUMMUS-COUSCOUS LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Couscous
2 1/2 c Water
1/4 c Water
1 t Olive oil
1 sm Eggplant, cut into
-french-fry sized strips
2 Carrots, chopped into very
-small pieces (minced)
2 Cloves garlic, minced
1/4 ts Salt
-Freshly ground black
-pepper, to taste
1 1/2 c Cooked chickpeas
1 tb Sesame tahini paste
-Freshly squeezed lemon
-juice from 1/2 a lemon
1 1/2 c Vegetable broth, or 1 1/2
-cups water mixed
-with 1 tablespoon
-vegetable broth seasoning
2 tb Egg replacer or potato
-starch
2 tb Wheat flour
-Paprika, freshly ground
-black pepper

Preheat oven to 350 degrees.

In a saucepan, add the couscous and water. Bring to a
boil, then reduce the heat and cover. Cook until all
the water is gone, about 10 minutes. Then turn off the
heat.

While the couscous is cooking, saute the vegetables.
On a large saucepan, spray the olive oil on the pan or
brush with a pastry brush. Add the water and heat over
moderate heat until the water starts to simmer. Add
the eggplant strips, carrots, garlic, salt and pepper.
Saute until soft, adding a little more water if too
dry. Then turn off the heat.

In a mixing bowl or blender, mix the chickpeas, tahini
paste, lemon juice, and vegetable broth. Using a hand
blender or blender, blend into a smooth paste. Then
add the egg replacer or potato starch, and the flour.
Blend until smooth.

With the heat turned off on the large saucepan, add
the chickpea (hummus) mixture to the vegetables and
coat well. Then add the couscous and mix the
vegetable/hummus mixture into the couscous.

Lightly grease a glass bread loaf pan with olive oil.
Add the couscous/vegetable/hummus mixture. Press into
the loaf pan. Dust the top of the loaf with paprika
and black pepper.

Bake 50-55 minutes. Let stand 10-15 minutes before
serving. Serve in thick slices with a green vegetable
such as cooked spinach, a salad such as lettuce topped
with fresh orange slices, and if desired, a bread such
as warm whole-wheat pita bread. – Mary Howard

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Title: WHITE CHOCOLATE LASAGNA WITH PEANUT ICE CREAM
Categories: Chocolate, Desserts, Ice cream
Yield: 4 servings

3 1/2 c Half half
8 Egg yolks
1 3/4 c Sugar
2 ts Vanilla
1/2 c Smooth peanut butter
1/2 c Heavy cream
1 c Unsalted dry-roasted
-peanuts, coarsely chopped
-(about 5 oz)
3 oz Bars white chocolate, broken
-in half widthwise
16 oz Bittersweet chocolate
8 oz Unsalted butter
1 c Evaporated milk

Servings: 4

Mint sprigs for garnish

In medium saucepan, scald the half half over medium
heat, set aside. In medium bowl, whisk together the
egg yolks, 3/4 cup sugar, a pinch of salt, and 1 tsp
of the vanilla. Gradually whisk in the half half
and transfer to the saucepan. Cook this mixture over
moderate heat, stirring constantly, until just thick
enough to coat the back of a spoon (165 on a candy
thermometer). This will take 10-15 minutes. DO NOT
bring to a boil or you’ll have a curdled mess on your
hands. Remove from heat and whisk in the peanut
butter, then add the cream. Strain this custard into
a bowl and refrigerate, stirring occasionally, until
well chilled. In the meantime, line a 10-by-15 inch
jelly roll pan with wax paper. Transfer custard to a
Donvier or other ice cream freezer and freeze until
thickened but still pourable. Add peanuts. Pour
mixture into the jelly roll pan, spread evenly, cover,
and freeze overnight.

Prepare sugar syrup by mixing the remaining 1 cup of
sugar with 1 cup of water. Bring to a boil to
dissolve the sugar, then remove from heat and set
aside ’til later.

Preheat oven on lowest setting for 5 minutes, then
turn it off. Place the 6 pieces of white chocolate on
a large baking sheet lined with wax paper. Place in
the warm oven until soft enough to yield when pressed
by a finger, about 6 minutes. Using a metal spatula,
transfer a piece of softened chocolate to an
individual piece of wax paper (at least 12 inches
long) and cover with a second sheet of paper. Using a
large heavy rolling pin, gently roll the chocolate
between the paper to form a thin sheet of chocolate,
about 11 by 4 inches. Set each sheet of chocolate
aside while you repeat this with the rest of the
chocolate. Line 3 baking sheets with wax paper. When
the white chocolate is cooled and firm, remove the top
piece of paper from each chocolate sheet. Using a
pizza wheel or long sharp knife, trim the edges of
each sheet to make a neat 3-by-10-inch rectangle, then
cut each rectangle crosswise to form two 3-by-5-inch
pieces. Transfer 4 rectangles to each of the prepared
baking sheets. Keep cool.

In a double boiler, melt the bittersweet chocolate
with the butter, stirring until smooth. Transfer to a
bowl. Whisk in 1 cup of the reserved sugar syrup.
Stir in the evaporated milk and 1 tsp. vanilla. Set
aside, covered. Note: this sauce can be made up to 1
week in advance and kept, covered, in the fridge.

With a pizza cutter or thin sharp knife, cut the ice
cream into ten 3 by-5-inch rectangles. There will be
a little left over; do what you will with it. 😉
With a spatula, place a piece of the ice cream on each
of the 4 pieces of white chocolate. Top each with
another piece of chocolate, then another layer of ice
cream, then another piece of chocolate. Freeze for 3
to 4 hours.

To serve, remove the assembled lasagnas from the
freezer and allow to soften slightly at room
temperature for a few minutes. Gently reheat the
fudge sauce in the top of a double boiler or in the
microwave. Place each of the portions to serving
plates, spoon fudge sauce over, garnish with mint, and
serve immediately.

From Food Drink Magazine, March 1990 (special
CHOCOLATE issue), recipe originally from The
Rattlesnake Club, Detroit. ^^^^^^^^^

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