Chocolate Caramel Cheesecake

Recipe By : Kellogg® Company
Serving Size : 10 Preparation Time :0:45
Categories : Cheesecake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Topping—-
1/4 c walnuts — chopped fine
1/2 c fat-free chocolate cookie crumbs
—-Crust—-
3 cups crispy rice cereal
1/3 cup brown sugar — packed
2 tbsps margarine — melted
1/4 c fat-free caramel topping
—-Filling—-
16 ozs fat-free cream cheese — softened
3/4 c granulated sugar
1/4 tsp salt
2 egg whites
1/2 tsp lemon peel — grated
1 tsp pure vanilla extract
1 c fat-free sour cream

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray; set aside. In
a mixing bowl, combine walnuts and chocolate crumbs; set aside. Place
crispy rice cereal, brown sugar, and margarine into food processor bowl.
Using metal blade, process until mixture is fine crumbs. Press in bottom
and 1″ up sides of prepared pan. Bake for 8 minutes. Spread caramel topping
evenly over bottom of crust. Set aside 2 tablespoons of the
chocolate-walnut mixture and sprinkle remainder over topping; set aside. In
another mixing bowl, combine cream cheese, granulated sugar, salt, egg
whites, lemon peel, vanilla extract, and sour cream. Spread mixture over
prepared crust. Bake for 45 minutes or until center is set and cheesecake
starts to crack around edges. Remove from oven and cool 1 hour.

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Per serving: 285 Calories; 4g Fat (13% calories from fat); 10g Protein; 52g
Carbohydrate; 11mg Cholesterol; 523mg Sodium

NOTES : Chill about 2 hours or overnight before serving. Serve garnished
with chocolate-walnut mixture caramel topping.

Chick Peas with Garlic and Green Chillies
—————————————–

Adapted from Madhur Jaffrey’s _Eastern Vegetarian Cooking_. These
quantities serve two, but you can easily double or quadruple them.

Ingredients:

4-6 cloves of garlic, crushed or minced
1/2 tsp cumin seeds
stock or sherry for sauteeing
1 Tbsp tomato paste, mixed with 3 Tbsp water
1 15-oz can chick peas, drained
1 medium-large potato, peeled and diced
1/2 cup water
1/2 tsp salt
1-2 fresh green chillies, chopped
1/2 tsp ground cumin
few drops lemon juice
cayenne pepper, if you like it hot….

Method:

Sautee the cumin seeds and garlic in stock or sherry for 2 mins, then add
the diluted tomato paste and cook for 1 minute longer. Then add the chick
peas, water, potato, salt, green chillies, ground cumin, and lemon juice. I
find that one green chilli makes this pleasantly spicy, but if you like it
hot, add cayenne pepper or chili powder at this stage. Simmer for 20 mins.
Serve with bread; I like pitta bread, but crusty bread or tortillas work
just as well.

Title: Orange-Carrot Salad
Categories: Salad, Vegetable, Fruit, Gelatin, Sthrn/livng
Yield: 12 servings

1 pk Orange-flavored gelatin; 6oz
2 c Water; boiling
1 1/2 c Water; cold
2 lg Carrots; shredded
11 oz Mandarin oranges; drained
15 1/2 oz Crushed pineapple; undrained
1/2 c Pecans; chopped
Lettuce
Carrot curls
Pecan halves

Dissolve gelatin in boiling water, and stir in cold water. Chill
until partially set.

Fold in carrots, oranges, pineapple, and chopped pecans into thickened
gelatin. Spoon into an oiled 2 quart mold; chill until set. Unmold
on lettuce, and garnish with carrot curls and pecan halves.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.

MMMMM

Title: FRESH SPINACH IN BEAN CHEESE SAUCE
Categories: Chinese, Vegetables
Yield: 4 servings

2 bn Fresh spinach
2 tb Peanut oil
1 sm Dried chili pepper
1 ts Minced ginger root
1/3 c Stock
1 ts Thin soy sauce
1/2 ts Sugar
2 Cubes fermented bean curd
-with chili (bean cheese)
Cornstarch paste

If fresh spinach is unavailable in your area,
experiment with thawed, frozen spinach.

Preparation: Slice off root end and half stem of
spinach; wash com- pletely and drain leaves. Wash
chili pepper. Incidentally, double amount of dried
chili if using plain fermented bean curd. Mash fer-
mented bean curd with thin soy; mix with stock and
sugar.

Stir-frying: Heat wok to very hot; add oil. When oil
just begins to smoke, add 1/2 spinach, and toss until
it begins to wilt. Push wilted spinach up side of wok;
add remaining spinach, and toss until it wilts. Push
all spinach out of bottom of wok; add chili and
ginger; stir for about 10 seconds. Add liquid
ingredients; stir; when liquids boils, thicken to
medium consistency with dribbles of cornstarch paste.
Recombine with spinach. Stir to coat spinach. Serve.
Spinach should remain bright green until you pour in
liquid.

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Title: MAPLE SYRUP SOUFFLE
Categories: Souffles, Usenet
Yield: 2 servings

1/2 c Sugar, powdered
2 t Baking powder
1 c Maple syrup
4 Egg whites

Preheat oven to 375 degrees F. Beat the egg whites. Add slowly the sugar
and baking powder, turning slowly with a spatula. Slowly add the maple
syrup, turning with a spatula.

Grease a souffle dish with butter. Bake at 375 degrees F. for 30 minutes.
Serve immediately.

NOTES:

* A classic souffle, flavored with maple syrup — This recipe was given to
me by a colleague from the Universite Laval in Quebec, P.Q., Canada. If you
cannot get maple syrup, try pancake syrup or some fruit liqueur (such as
Grand Marnier, Fraise des Bois, etc.).

: Difficulty: easy.
: Time: 5 minutes preparation, 30 minutes baking.
: Precision: measure carefully.

: Laurent Siklossy
: Vrije Universiteit, Amsterdam, The Netherlands
: siklossy@cs.vu.nl

: Copyright (C) 1986 USENET Community Trust

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ENSALADA CON QUINOA DE PERU

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Mexican Starch
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raw Quinoa
2 qt Plus 1/2 cup water
1/3 c Lime Juice
2 Aji chiles — fresh, stems
-and seeds removed chop fine
2/3 c Olive Oil
2 md Cucumbers — peeled, seeded
-cut into 1/2″ cubes
1 lg Tomato — seeds removed, cubed
8 Green Onions — white only
-thinly sliced
1/3 c Italian Parsley — fresh, mince
1/3 c Mint — fresh minced
Salt and Black Pepper TT
2 Heads of Bibb Lettuce — shred
—–GARNISHES—–
3 Eggs — hard boiled,slice
thin
2 Fresh Ears of Corn — cooked
-and cut into 2″ rounds
1 c Black Olives — thickly sliced

Rinse the quinoa under cold running water until the water runs clear.
Combine the quinoa with the water, bring to a boil, reduce the heat and
simmer for 10 minutes, or until all the grains are translucent.
Drain, transfer the quinoa to a bowl and chill.
Whisk together the lime juice, the chiles, and the olive oil and set
aside.
Combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and
mix gently. Pour the lime juice mixture over the top and toss again. add
salt and freshly ground black pepper to taste.
To serve the salad, place a mound of shredded Bibb lettuce on 6 or 8
individual plates and garnish with any or all of the suggested garnishes.

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Grapenuts Crust

Recipe By : Jennifer Raymond’s Peaceful Palate
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Grape-Nuts.
1/2 Cup apple juice, concentrate

Ground the Grape Nuts in a food processor. You can use half of the
recipe if you don’t need the crust to go too far up the side of the
pan. Mix the Grape Nuts and apple juice together and press into the pie
pan. Preheat oven to 350 degrees F.

Bake crust for 10 minutes, then let cool if you you are using a cool
filling.

For a pumpkin pie, just add the filling and bake it all at once.

– – – – – – – – – – – – – – – – – –

NOTES : I used the Grape Nuts whole with the juice for the crust and it
works well. Just use 1 cup of whole Grape nuts and a 1/4 cup juice.
Then press into the pie pan, this may not go all the way up the sides.
Makes for a thicker crust.

Title: Homemade Orange Pops
Categories: Snacks, Kids
Servings: 8

2 1/2 tb Orange flavour jelly powder
1/4 c Granulated Sugar
1 c Boiling Water
1 c Orange Juice
2/3 c Pureed Fresh Fruit

Servings: 8

Place jelly powder and sugar in a bowl. Add boiling water; stir until
dissolved. Add orange juice and pureed fruit. Pour into pop molds and
freeze. Makes about 8.

From The Gazette, 91/07/24.

MMMMM

Title: PEKING DUCK BONE SOUP
Categories: Loo, Chinese, Poultry, Soups
Yield: 6 cups

For the broth:
Bones from 1 Peking duck
Carcass, neck, gizzard,
Wings, leg thigh bones
1 Scallion
1 sl Ginger
Soup:
1 lb Celery cabbage
-(ch’ing tsai)
2 oz Dried bean thread
-(bean vermicelli)
Water
2 tb Oil
2 sl Ginger
1/2 tb Salt
1/2 ts MSG
6 c Peking duck bone broth
-from above (if there’s
-not enough, cut with
-chicken broth or water)
2 oz Chinese or Smithfield ham
-slivered
1 Duck gizzard, from the
-broth pot, sliced thin

Originally, Peking duck was served in three courses,
to wit:

1. the familiar pancake, scallion, and sauce bit
(cucumber slivers also sometimes), with which the skin
was served without the meat;

2. the meat, combined with stir-fried vegetables in a
soy-based sauce, served alone or with rice;

3. a soup made with the bones of the duck just eaten.

Now, in our streamlined 20th century, the courses are
combined into one, the meat wrapped up with the skin
and the scallion in the pancake, the vegetable course
is omitted, and the soup is presumably drunk by the
staff.

Cut cabbage across into 1 – 1.5″ chunks (these will
separate on cooking). Soak bean thread in water until
soft, then cut into 6″ lengths (Warning – if you omit
this cutting, you may find a guest choking on the
stuff, which I did once).

Simmer in water to cover for 45 min: bones from 1
Peking duck: carcass, neck, gizzard (which had been
roasted with the duck), wings, leg and thigh bones.
Season with 1 scallion and 1 slice ginger.

Heat oil in a soup kettle. Add ginger, salt, and
cabbage. Stir-fry 1 min. Add all remaining ingredients
except bean thread, gizzard, and MSG (if used). Cover
and cook until cabbage is tender, 3 min or so. Bring
soup to a boil, add bean thread, gizzard, and MSG.
Turn heat off. Serve immediately.

From: Michael Loo

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Title: TEX-MEX BEANS
Categories: Veggie, Beans
Yield: 4 servings

3/4 c Water
1 c Onion chopped
1 tb Garlic clove minced
15 oz Garbanzo canned
15 oz Kidney beans canned
16 oz Tomato Sauce, canned
4 oz Canned chilies
2 ts Chili powder
1/4 ts Salt
1 1/2 tb Cornstarch

In a 10 inch fry pan combine the water, onion and
garlic. Bring to a boil; reduce heat to simmer cover
and cook for 5 minutes until onions are tender. Stir
in the beans, tomato sauce, green chili peppers, chili
powder and salt. Cover and simmer for about 10 minutes
to heat all ingredients. In a separate bowl combine
cornstarch with 1 tbs of water to smooth paste. Stir
into the fry pan while stirring to thicken sauce.

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