Title: Mr. Food’s Bistro Supper Soup- 2/26/96
Categories: Soups
Yield: 1 servings

1 cn diced tomatoes —
: undrained (14 5 oz)
1 cn tomato juice — (11.5 oz)
1 cn condensed french onion soup
: (10 5 oz)
1/2 lb smoked sausage — diced
1 c picante sauce
8 oz corn, whole kernel, canned
: drained

Combine all of the ingredients in a large saucepan
over medium-high heat. Bring to a boil, then reduce
the heat to low, simmer for 10 minutes, then serve.

Recipe By : Source: WKBWTV

—–

Chinese Risotto with Shiitake Mushrooms

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Oriental sesame oil
2 teaspoons Minced red jalapeno or — serrano chili
2 teaspoons Minced garlic
4 teaspoons Soy sauce
1 tablespoon Rice vinegar
Pinch of sugar
3 tablespoons Vegetable oil
1/3 cup Chopped shallots
5 ounces Fresh shiitake mushrooms — stemmed, sliced
1 cup Chopped boneless smoked — pork chops
1 cup Arborio or medium-grain rice
3 cups (or more) chicken stock or — canned low-salt brot
1 cup Finely chopped mustard — greens
1 cup Chopped fresh cilantro

Heat 1 tablespoon sesame oil in heavy medium skillet over medium- high heat.
Add minced chili and saute 1 minute. Add garlic and saute 1 minute. Remove
from heat. Add soy sauce, rice vinegar and pinch of sugar and stir to blend.
Strain through fine sieve into small bowl, pressing on solids with back of
spoon. (Soy sauce mixture can be prepared 1 day ahead. Refrigerate.) Heat 3
tablespoons vegetable oil in heavy large saucepan over medium heat. Add
chopped shallots and saute 2 minutes. Add sliced shiitake mushrooms and smoked
pork and saute 6 minutes. Add rice and stir 1 minute. Add 3 cups chicken
stock and bring to simmer, stirring occasionally. Reduce heat, cover and
simmer until rice is just tender but still firm to bite, stirring
occasionally, about 20 minutes. Add chopped mustard greens and cilantro and
stir 1 minute. Mix in soy sauce mixture. Add more chicken stock by tablespoons
if rice is dry. Divide risotto among bowls and serve.

– – – – – – – – – – – – – – – – – –

Title: LEMON SNOWFLAKE CAKE – COUNTRY LIVING
Categories: .cl, Holidays, Desserts, Cakes
Yield: 12 servings

——————————-LEMON FILLING——————————-
1 c Sugar
1/4 c Cornstarch
1/4 t Salt
1 c Water
4 lg Egg yolks, lightly beaten
2 T Butter
1/2 c Lemon juice
1 T Finely grated lemon rind

——————————–CAKE LAYERS——————————–
3 1/2 c Unsifted cake flour
4 t Baking powder
1/2 t Salt
2 c Sugar
1 c (2 sticks) butter, softened
1 T Lemon juice
1 t Finely grated lemon rind
1 t Vanilla extract
1 c Milk
7 lg Egg whites
White-Chocolate Snowflakes
-and Frosting
4 3-oz bars white chocolate,
-coarsely chopped
Silver dragees (opt.)
1 1/2 8-oz packages cream
-cheese, softened
1/2 c (1 stick) butter,
-softened
1 T Lemon juice

White-chocolate snowflakes balance gracefully on a delicate, lemony
three-layer white cake filled with zesty lemon custard and covered
with a white-chocolate frosting.

1. Several hours or day before serving, prepare Lemon Filling: In
2-quart saucepan, combine sugar, cornstarch, and salt until well
mixed. Gradually add water, stirring until smooth. Heat mixture to
boiling over medium heat, stirring constantly with wire whisk; boil 1
minute (or until mixture thickens). In small bowl, quickly stir some
of hot mixture into egg yolks, then stir egg-yolk mixture into
remaining hot mixture in saucepan until well blended. Reduce heat to
low; add butter and cook mixture for 5 minutes, stirring
occasionally. Remove from heat; stir in lemon juice and rind. Cool to
room temperature; cover surface of filling with plastic wrap and
refrigerate until filling is completely cold-at least 2 hours.

2. Prepare Cake Layers: Heat oven to 375’F. Grease three 9-inch-round
baking pans. Line bottoms of pans with parchment or, waxed paper;
grease and flour paper. In medium-size bowl, combine flour, baking
powder, and salt.

3. In large bowl, with electric mixer at medium speed, beat 1 3/4 C
sugar and very light and fluffy; beat in lemon juice, lemon rind, and
vanilla. Add flour mixture alternately with milk to butter mixture,
beginning and ending with flour mixture, beating until smooth batter
forms.

4. In another bowl, with clean beaters and mixer at high speed, beat
egg whites and remaining 1/4 C sugar until stiff peaks form. With
rubber spatula, gently fold egg whites into batter. Divide evenly
among prepared pans.

5. Bake 25 minutes, or until cake tester inserted in center comes out
clean. Cool cake layers in pans on wire racks 10 minutes; invert
layers onto wire racks, remove parchment paper and cool layers
completely.

6. Meanwhile, prepare White-Chocolate Snowflakes: In double boiler,
over hot, not boiling, water, or in microwave, melt 1 1/2 bars white
chocolate. Cover a baking sheet with aluminum foil. Spoon melted
white chocolate into pastry bag fitted with writing tip. Reserve pan
in which white chocolate was melted. Onto foil-lined sheet, pipe
twenty-eight 2-inch snowflakes. Decorate with silver dragees, if
desired. Place sheet of snowflakes in freezer until cake is
completely frosted.

7. Prepare White-Chocolate Frosting: Melt remaining 2 1/2 bars white
chocolate in the same pan; set aside to cool to room temperature. In
large bowl, with electric mixer at medium speed, beat cream cheese
until smooth. Gradually beat in white chocolate, butter, and lemon
juice until frosting is smooth.

8. To assemble cake, with sharp knife, trim tops of cake layers to
make level. Place one cake layer on serving plate; spread with half
of lemon filling; repeat with second cake layer and filling. Place
last cake layer, upside down, on top of filling to complete 3-layer
cake. Frost cake smoothly with White-Chocolate Frosting. Remove
snowflakes from freezer; gently peel snowflakes from foil. Press a
few snowflakes into side of cake; pile remaining on top of cake.
Serve immediately or store in refrigerator.

Country Living/December/92 Scanned fixed by Di Pahl

—–

Tira-Mi-Su

Recipe By : Gourmet Mickey
Serving Size : 12 Preparation Time :0:01
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Mascarpone Cheese
3 cups Heavy Cream
1/4 cup Powdered Sugar
1/2 tsp Vanilla
3 Tbsp Coffee Liqueur
1 tsp Instant Coffee
1 whole Sponge Cake
1/4 cup Cocoa Powder

Combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and
instant coffee in a mixing bowl and whip until stiff.

Split sponge cake in thirds. Spread 1/2 of cream mixture on bottom layer.
Place middle layer on it, spread with remaining cream. Replace top
layer. Refrigerate for 1 hour. Just before serving, dust top of cake
with cocoa powder.

– – – – – – – – – – – – – – – – – –

BLUEBERRY CORN MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1/2 c Whole wheat flour
1/2 c Cornmeal
3/4 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda, and salt
1/2 c Each… buttermilk, and
-orange juice
1/4 c Margarine or butter, melted
1 Egg, beaten
1 tb Grated orange zest
2 c Fresh or frozen blueberries

Makes 18 muffins

In large bowl, combine flours, cornmeal, sugar, baking
powder, baking soda and salt. In small bowl, combine
buttermilk, orange juice,margarine, egg and zest. Add
to flour mixture and mix only until moist. Stir in
blueberries. Spoon into prepared muffing cups. Bake
at 400 F for 20-25 minutes, or until wooden pick
inserted near center comes out clean.

Origin: Journal American, April 7, 1993 Shared by:
Sharon Stevens.

– – – – – – – – – – – – – – – – – –

Title: Nutty Apricot Bars
Categories: Desserts, Fruits
Yield: 48 servings

12 oz Apricots – dried
3/4 c Sugar
3/4 c Butter / margarine -softened
1 c Sugar
2 c Flour- all purpose
1/2 t Baking soda
1/4 t Salt
3 oz Coconut – flaked
1/2 c Pecans or walnuts – chopped

Cover apricots with water, and bring to a boil; reduce heat, and
simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4
cup liquid. Coarsely chop apricots, and set aside. Combine reserved
apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes.
Stir in chopped apricots.
Cream butter; gradually add 1 cup sugar, beating at medium speed of
an electric mixer until light and fluffy. combine flour, baking soda,
and salt; add floured mixture to creamed mixture, mixing well
(mixture will be crumbly). Stir in coconut and pecans. Pat about
three-fourths of coconut mixture into and ungreased 13x9x2 inch pan.
Bake at 350F for 10 minutes. Spread apricot mixture evenly over
crust, spreading to within 1/4 inch from edge of pan.
Sprinkle with remaining coconut mixture. Bake an additional 30
minutes. Let cool in pan; chill. Cut into bars. Store in
refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook

MMMMM

SHRIMP IN GREEK TOMATO SAUCE WITH FETA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Shrimp, peel and devein
1/2 c Clam juice or fish stock
1/2 lb Feta cheese, sliced 1/4″
-thick, or crumbled cheese
2 c Greek tomato sauce
—–GREEK TOMATO SAUCE—–
3 tb Olive oil
1 Yellow onion, peeled and
-coarsley chopped
1 Clove garlic, minced
5 Very ripe tomatoes, cored
-and coarsley chopped
-(about 4 1/2 cups)
2 tb Chopped parsley
2 ts Whole oregano
1 c Dry red wine
1 Can tomato sauce, 8 oz
1/4 ts Ground cinnamon
1/8 ts Allspice
Salt to taste
Fresh ground black pepper

Greek Tomato Sauce: Heat olive oil in a large, heavy
iron skillet; saute onions and garlic together until
transparent. Add tomatoes, parsley and oregano.
Simmer, covered, until the tomatoes are very tender,
20-25 minutes. Add remaining ingredients and cook
another 20 minutes.
Sauce keeps well refigerated, for 3-4 days. Makes
about 6 cups.

Mix 2 cups of the sauce above with the clam juice.
Place shrimp in the bottom of a heavy skillet or
casserole. Cover with the sauce and top with the Feta.
Place skillet on high heat and bring to a fast simmer,
covered. Reduce heat and cook until shrimp are cooked,
or about 8-10 minutes. Uncover, stir cheese to mix and
serve.

May also be baked at 475 deg F, rather than cooked
on the stove-top. Bake for about 15 minutes,
uncovered, or until bubbly.

Suggestions: Good served over spiral vegetable
flavored pasta.
Substitiue: Rock Shrimp, Scallops or Orange Roughy

– – – – – – – – – – – – – – – – – –

VERA’S MINCE MEAT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Beef
2 1/2 lb Pork
2 lb Raisins
1 1/2 lb Apples
1 lb Dried apricots
1 lb Dried peaches
1/4 lb Citron
2 ts Cinnamon
1 t Cloves
1 t Spice
1 1/2 c Brown sugar
1 c Cider

Grind and mix all ingredients together. Simmer two hours. Can and
seal.

– – – – – – – – – – – – – – – – – –

King Ranch Chicken Lite

Recipe By : Sandy Langston via The Dallas Morning News on 9/25/96
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chicken Poultry
Texas Main Dishes
Potluck Luncheon
Party Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large chicken breast halves — boned and skinned
1 cup water
10 ounces packaged corn tortillas (divided use) —
quartered
1 medium onion (divided use) — diced
1 medium bell pepper (divided use) — diced
2 cups Velveeta light cheese — shredded
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
10 3/4 ounces Campbell’s cream of chicken soup — Healthy
Request
10 3/4 ounces Campbell’s cream of mushroom soup — Healthy
Request
10 ounces canned Ro-tel tomatoes — chopped

Poach chicken in one cup of water for 10 minutes. Remove the chicken
and let cool; reserve broth. When chicken is cool, shred into pieces.
Dip half the tortillas in chicken broth to soften and place tortillas in
a 9x13x2-inch baking dish to cover bottom.

Pour 1/4 cup of broth over tortillas. Layer with half of each of the
chicken, onions and bell pepper. Repeat to make a second layer with
remaining tortillas. broth, chicken and vegetables. Sprinkle the top
with the cheese, garlic and chili powder.

Preheat oven to 350 degrees F. In medium bowl, combine soups and pour
over casserole. Top with the Ro-tel tomatoes. Bake for about 45
minutes. Makes 8 servings.

[Formatted to MasterCook for you by Terri Law on 12/31/96. Posted to
the lists by Terri Law on 12/31/96.]

Cook’s Notes: According to the Dallas Morning News, “the casserole…
is a classic Texas party dish, as ubiquitous as chicken-fried stead. It
combines tortillas, chilies, cheese, tomatoes and onions with the
convenience of canned-soup cooking. No one knows exactly where the dish
originated; the real King Ranch in South Texas disavows any connection.”

Nutritional data by the Cooper Clinic of Dallas, Texas. Per serving:
Calories 353; Fat 10 g; Cholesterol 92 mg; Sodium 984 mg; Percent
calories from fat (%CFF) 24%.

– – – – – – – – – – – – – – – – – –

NOTES : This made-over version of King Ranch Casserole skimps on fat,
not on flavor.

Title: Shaker Sugar Pie (Kh)
Categories: Pies
Yield: 1 servings=7F

1 Unbaked 9-inch pie shell
1 ts Vanilla extract
1/4 c Firmly packed light brown
Sugar
Few grains ground nutmeg
1/2 c Butter or margarine,
Softened
1/4 c Flour
2 c Cream

Prick pie shell and bake at 450 F 5 minutes. Set aside. Reduce oven
temperature to 350 F. Mix the brown sugar with flour until blended.
Spoon over bottom of partially baked pie shell. Combine the cream,
extract, and nutmeg; pour over sugar in pie shell. Dot with the
butter. Bake at 350 F about 55 minutes, or until crust is lightly
browned and filling is set.

MMMMM