COOKIES AND CREAM CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Cream-filled Cookies *
6 tablespoon Margarine — Softened
1 package Unflavored Gelatin
1/4 cup Cold Water
8 ounce Cream Cheese Softened
1/2 cup Sugar
3/4 cup Milk
1 cup Whipping Cream — Whipped
1 1/4 cup Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine
as can be done.

** These cookies should be chocolate cream filled cookies and should be
coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch springform
pan. Soften gelatin in water; stir over low heat until dissolved. Combine
cream cheese and sugar, mixing at medium speed on an electric mixer until well
blended Gradually add gelatin mixture and milk, mixing until well blended.
Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1
1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top
with cookies and reserved cream cheese mixture. Chill until firm.

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FIGGY THAI CHICKEN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Salads
Poultry Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Lime juice
1/4 c Honey
3 ts Low-sodium soy sauce
1/4 ts Red chile flakes
2 ts Ginger root
— (very finely minced)
2 c Cooked chicken, shredded
1 c California dried figs
— sliced crosswise
2 Green onions, thinly sliced
1/4 c Mint, chopped
1/2 Cantaloupe — pared
— and cut into 1/2″ cubes
1 Red bell pepper
— cut into 1/2″ cubes
1/2 Cucumber — peeled, seeded,
— and cut into 1/2″ cubes
10 Iceberg lettuce leaves
1/4 c Roasted peanuts (optional)
— (coarsely chopped)
—–GARNISH—–
Mint sprig (optional)

In small bowl, combine first five ingredients. Place chicken in medium
bowl, and toss with figs, green onions and chopped mint. Pour marinade
over chicken mixture with cantaloupe, bell pepper and cucumber. Arrange
lettuce on a chilled platter. Mound chicken salad attractively in center.
Sprinkle with peanuts and garnish with mint as desired.

Each serving contains approximately:
Calories 250, Fat 2.88 g, Dietary Fiber 7.16 g, Carbohydrates 43 g,
Protein 17.2 g, Sodium 228 mg, Cholesterol 39.3 mg

Calories from protein: 26%
Calories from carbohydrates: 64%
Calories from fat: 10%

Source: Low-fat Recipes Featuring California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: Pyrizhky (Baked Turnovers)
Categories: Desserts, Christmas, Russian
Servings: 10

2 1/2 c Unbleached All-Purpose Flour
1/4 lb Butter; 1 Stick
1/2 c Sour Cream
3 lg Egg Yolks
1/2 ts Salt
1 lg Egg White; Beaten With A
-Little Water For Glazing
1/2 c Coarse Sugar Crystals;
-(Optional)

Combine the flour and cold butter in a processor or cut the butter with a
pastry cutter into coarse crumbs. Add the egg yolks, salt, and cream and
process or knead lightly until the dough forms a ball. Cut in half,
wrapping each have in plastic wrap, refigerate for at least 2 hours or
overnight. Roll out half the dough on a lightly floured work surface, to
about 1/4-inch thickness. Cut into rounds with a 3-inch cutter or wine
glass. Place a spoonful of the filling on one side of each round, fold
the top over, brush with a little of the egg glaze and seal with a fork or
pastry cutter for a fancy edge. Place each turnover on a lightly greased
or non-stick baking sheet and brush with the glaze then sprinkle with the
sugar crystals. Bake in a preheated 375 Degree F. oven for about 20
minutes. Cool on wire racks.

NOTE:

This is a short dough so a non-stick baking sheet would be the best. If
it is not available, brush as little grease on the sheet as possible using
a pastry brush or new paint brush.

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CREAM SAUCE FOR GAME HENS – GREAT CHEFS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Drippings, from game
— hens as they are
— broiled
1/4 c Wine, white
1 t Shallots, minced
1 t Garlic, minced
1 t Onions, green, minced
1/4 c Cream
4 tb Butter

Reduce the drippings from the hens for 5 minutes
over high heat. After five minutes, discard any fat
that’s in the pan and add wine to deglaze. Scrape up
any little bits adhering to the pan. Reduce for a
minute or two.

Add cream, shallots, garlic, and green onion.
Cook for two minutes more then remove the pan from the
heat.

Off the heat, swirl in butter to finish the sauce.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gunter Preuss, Versailles Restaurant,
New Orleans

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ITALIAN RAISIN BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Sugar
1 t Salt
1/3 c Pignolia (pine) nuts
1 1/2 ts Rosemary — fresh/minced OR
3/4 ts Crushed, dried rosemary
1 Egg — or 1/4 c Egg Beaters
2 tb Olive oil
1 c Very warm water
3/4 c Golden raisins

Place all ingredients (EXCEPT RAISINS) into the inner pan in the order
listed, select white bread and push “Start.” Add raisins when the Auto
Bakery “beeps,” 88 minutes into the cycle. (33 min.with DAK Turbo II)
This exotically flavored high-rising raisin-nut bread uniquely “world
class,” and definitely irresistible. Shared by Barb Day

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Title: Oreo/Ice Cream Pie
Categories: Desserts
Yield: 1 servings

Oreo cookies
Vanilla ice cream
16 oz. cool whip
Nestle semi-sweet chocolate
Syrup

Crumble cookies in a large casserole. After ice cream has softened a
bit, spread over the oreo cookies. Spread Cool whip over the ice
cream. Drizzle chocolate syrup over cool ship. Place back in freezer
until firm.

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Title: Aztec Pyramid Avocado Dip
Categories: Appetizers
Yield: 8 servings

3 Avocado; *
2 ts Lemon Juice
1 c Cream Cheese, Softened
2 c Sour Cream
1 1/3 oz Taco Seasoning Mix; Pkg
2 c Cheddar; Sharp, Shredded
3 c Fresh Tomatoes; Fine Chopped
5 Green Onions; Sliced
1/2 c Black Olives; Sliced

* Use 3 California Avocados (dark skinned type) that have been
peeled LAYER 1: (Bottom) Mash the avocados and blend in the lemon
juice, mixing well, and spread evenly in a bowl or on a serving plate
to the edges of the dish. LAYER 2: Beat the cream cheese until
smooth and creamy. Blend in the sour cream, mixing well, and blend in
the taco seasoning, blending well. Spread over the avocado layer.
LAYER 3:
Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4:
Distribute the tomatoes over the cheddar cheese layer. LAYER 5:
Spread the green onions over the tomato layer. LAYER 6: Top with the
black olives. Serve at room temperature. Makes about 10 1/2 cups of
dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama
: RECIPE CLIPPED by Michael Prothro

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Title: Hot Potato Salad
Categories: Salads
Yield: 2 servings

1/4 lb Bacon slices
1/4 c Onion, chopped
1 tb Flour
2 ts Sugar
1/8 ts Salt
1 ds Pepper
1/2 c Water
3 tb Vinegar
1 1/3 c Cooked, sliced potato
-(peeled) -about 2 medium

2 servings of about 1 cup each
235 calories per serving

1. Cook bacon in frypan until crisp. Remove from pan and
drain on paper towel. Crumble bacon. Discard bacon fat.

2. Cook onion in frypan until tender.

3. Mix flour, sugar, salt, and pepper. Stir into onion.

4. Gradually stir in water and vinegar. Cook, stirring
constantly, until thickened-about 3 minutes.

5. Add potatoes and bacon. Mix gently. Heat to serving
temperature over low heat–about 5 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Title: BLACK FOREST CREPES
Categories: Desserts
Yield: 18

Chocolate crêpes
Kirsch or sherry (optional)
19 oz Cherry pie filling
1/4 c Granulated sugar
1/8 t Nutmeg
Whipped cream

Sprinkle crêpes with kirsch or sherry.

Mix cherry pie filling, sugar and nutmeg together. Spoon about 2
tbsp. close to one side of crêpe. Roll. Allow 2 per serving. Lay
on plate with edge down. Top with whipped cream.

Note: My personal feeling is that the sugar is not needed.

Source: Company’s Coming Desserts – Jean Paré

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SALSA VERDE 3

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh tomatillos
2 Anaheim green chiles
-charred, peeled, seeded
3 Jalape#o chiles — partially
-seeded deveined
2 Garlic clove
1/2 Chicken bouillon cube — or
1/2 c Chicken broth
1/4 c Rice vinegar
1 tb Light oil (sunflower)
1/4 c Cilantro — snipped
1 pn Salt

After removing the dry husks from the tomatillos,
rinse them well under warm water to remove some of the
stickiness. Cut tomatillos into quarters. Cut the
Anaheim chiles and jalape#os into pieces.

To the bowl of a food processor fitted with the knife
blade attachment, add the tomatillos, chile pieces,
and cloves of garlic. Chop to a coarse pur#e using on
and off pulsations. If you want to use the salsa for
dipping tostada chips or spooning onto homemade pizzas
or tortas, it is best to make a coarse puree. For a
thinner suace consistency, pulse on your food
processor for 20 seconds and pur#e the salsa. You can
further thin down the sauce by adding 1 cup chicken
broth, sour cream, or cream. Stir this liquid in
during the simmering stage. This thinner sauce is
perfect for enchiladas and tortas.

After you have pur#ed the ingredients for your salsa,
place mixture in a 3-quart saucepan. Simmer
everything except the fresh cilantro, for 12 to 15
minutes. Place the salsa into a bowl to cool
completely before adding the cilantro. Or store the
salsa in a glass jar in the refrig- erator for up to 2
weeks and stir a few snipped springs of cilantro into
the portion you will be serving. Adjust seasonings,
such as salt and more cilantro, by taste testing.

This sauce is probably one of the most adaptable of
all of the salsas: it can be used for dipping tostada
chips, adding zest to quacamole, or saucing
enchiladas, tortas, or homemade Mexican pizza.
Submitted By curmudgn@flash.net (SAM WARING) On
TUE, 25 APR 1995 131753 +0000

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