Title: Cream of Beet Soup
Categories: Soups
Yield: 6 servings

1 lb Beets, peeled and coarsely
-chopped (about 3 medium)
1 lg Onion, coarsely chopped
1 Fresh marjoram sprig
-OR
1 t Dried of chopped fresh thyme
3 tb Unsalted butter
1 qt Chicken or vegetable broth
1/2 c Heavy cream
2 tb Good red wine vinegar
Salt
Pepper
1/2 c Heavy cream, lightly whipped
Small croutons
1/4 c Chopped fresh herbs, such
-as dill or marjoram

From “Splendid Soups,” by James Peterson (Bantam Books, 1993, $29.95).

Cook beets, onion and marjoram in butter in a 4-quart pot over medium
heat until onion begins to soften slightly, about 10 minutes. Add
broth, partially cover pot, and simmer slowly for about 30 minutes,
until beets are completely soft.

Check them by trying to crush one against the side of the pot with a
wooden spoon. Simmer longer if necessary.

Puree soup in a blender or food processor. If you want soup to have a
smoother texture, strain it through a medium-mesh strainer. Add cream
of vinegar and bring soup back to a simmer. Season with salt and
pepper.

To serve, ladle into bowls and garnish with whipped cream, croutons
and herbs, or serve garnishes separately and let diners help
themselves.

MMMMM

Title: Balsamic Tomato Dressing
Categories: Salads
Yield: 1 Cup

2 lg Tomatoes, seeded and
-coarsely chopped
1 Clove garlic, minced
1/4 c Balsamic vinegar
1/2 ts Salt
1/2 ts Pepper
1/4 c Olive oil

Combine ingredients in a food processor until smooth.
Makes almost 1 cup Source: Toronto Star Newspaper
Typed by cjhartlin@msn.com

—–

CRESCIA (ONION FLAVOURED FOCACCIA FROM LE MAR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Italian
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ts Dried yeast
1/2 c Warm water
1 1/2 c Water, room temperature
6 tb Olive oil
5 c Unbleached all-purpose flour
1 tb Salt
—–TOPPING—–
2 tb Olive oil
1 c Onions, finely chopped
1 1/2 tb Olive oil
1/2 ts Salt

Stir the yeast into a small bowl let proof for 10
minutes. Stir in the rest of the water oil. Whisk
in 2 c of the flour stir till smooth. Add salt the
rest of the flour, 1 c at a time. Knead for 8 to 10
minutes until soft velvety. Place in a lightly
oiled bowl, cover let rise till doubled.
While the dough is rising, prepare the topping. Warm
the olive oil over low heat saute the onions for
about 20 minutes. Cool to room temperature.
Cut the dough into 2 pieces, one twice as large as the
other. Shape the smaller one to fit an oiled 10″
round pie plate the larger one to fit an oiled 10
1/2″ X 15 1/2″ baking sheet. Cover let rise for 45
minutes until bubbles appear in the dough but it has
not quite doubled.
Heat the oven to 400F for 30 minutes before baking.
Sprinkle the onions over the dough drizzle with
olive oil finish with the salt. Bake for 25 minutes
until the onions are golden. Cool on wire racks.
VARIATION: Crescia al Rosmarino. Substitute 2 tb
finely chopped rosemary for the onions.

– – – – – – – – – – – – – – – – – –

Title: POT STICKER DIPPING SAUCE
Categories: Chinese, Condiment
Yield: 1 servings

1/2 c Soy sauce
1/4 c Rice vinegar or distilled
White vinegar
2 ts Granulated sugar
1 Clove garlic, peeled and
Minced
2 ts Finely minced fresh ginger
1 Green onion, including
Green part, finely chopped
A few drops hot chili oil

Mix ingredients together and serve in side dish.

Shared by Cate Vanicek

—–

Title: Curried Gallimimus
Categories: critters, dinos, meats, poultry, weird
Yield: 4 servings

2 lg gallimimus breasts about 7
-lb. each; skinned
1/2 ts paprika
1/4 ts turmeric
1/2 ts cumin
1/4 ts cayenne pepper
1/4 ts cinnamon
2 tb gingerroot; grated
1 tb olive oil
2 tb lemon juice
1/2 c nonfat plain yogurt
1 minced green onions; garnish
1/2 ts coriander; ground

*Turkey may substitute for gallimimus.

1. Place gallimimus breasts in a large baking pan. In a small bowl combine
coriander, paprika, turmeric, cumin, cayenne, cinnamon, gingerroot, olive
oil, lemon juice, and yogurt. Spread over top of gallimimus breasts. Cover
pan with plastic wrap and refrigerate for 2 hours.

2. Preheat oven to 350 degrees F. Unwrap pan and place in oven; bake for 40
minutes, basting occasionally with pan juices. To serve, slice the
gallimimus, drizzle with pan juices, and garnish with green onions.

Contributor: Roy Olsen (roy@indy.net) (
—–

Title: UNUSUAL CHINESE GRILLED SHORTRIBS
Categories: Bar-b-q, Main dish, Meats, Oriental
Yield: 4 servings

4 ea Large, Meaty Shortribs
1/3 c Oriental Toasted Sesame Oil
4 1/2 tb Peanut Butter
4 tb Brown Sugar
2 1/4 tb Curry Powder
3/4 c Soy Sauce
1/2 tb Black Pepper (fresh cracked)
1/2 c Rice Sherry Wine
1/2 ea Fresh Ginger Root
2 ea Large Garlic Cloves (minced)
10 ea Green Onions

Make shortribs into short, flat strips. Begin by
placing rib fat-side-up on cutting board and cut 1/4″
high layer almost (but not through) the bottom-most
section of the rib. Turn meat over and continue to
make 1/4″ layers until the rib is completely layered
and is now one long strip. Using the edge of a Chinese
knife or otehr flat surface, pound meat until it is
off an even thickness. NOTE: Chill the meat well.
This cutting method will not work well on room
temperature ribs. MARINADE: (Curry Based Blender
Sauce) Blend all liquid ingredients in a blender for
about 15 seconds at “Blend” speed.
Grate the fresh ginger root and combine with the
minced garlic. Mince the white (only) portion of the
green onions. Add all ingredients to blender mixture
and operate on “low” for about 45 seconds. Rub suace
onto butterflied ribs and refridgerate for 2 or more
hours. NOTE: This sauce is excellent for chicken, too.
Place ribs on grill, basting often with sauce until
done, about 30 minutes depending on heat of grill.
Watch carefully to determine when done.

—–

Cliff House Zucchini Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads For Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
2 cups Sugar
2 teaspoons Vanilla
1 cup Oil
3 cups Zucchini — peel, grate, drain
3 cups Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Raisins — opt
1 cup Pecans
1 cup Crushed pineapple — drained

Beat together eggs, sugar, vanilla and oil in large bowl. Stir in
zucchini. In separate bowl, combine flour, baking powder, baking soda,
salt, raisins and pecans. Add to zucchini mixture. Add pineapple and mix
well. Pour into greased and floured 9×5 loaf pan. Bake at 350~ 55 to 60
minutes or until wood pick inserted in center comes out clean. 8 servings.

Source: Cliff House, Playa del Rey.
Printed in the Los Angeles Times
Posted by WALDINE VAN GEFFEN (VGHC42A) D/l from Prodigy FOOD SOFTWARE
on 05/18/95, MM format

– – – – – – – – – – – – – – – – – –

Title: Potato Ratatouille (Lf)
Categories: Low-Fat, Mcdougall, Vegan, Main Dish, To Try
Yield: 4 servings

2 lg Yellow onions, chopped
2 cl Garlic, minced
1 1/3 c Water
3 Green peppers, chopped
4 Zucchini, sliced
2 lg Potatoes, peeled chopped
4 c Peeled and chopped tomatoes
(or 1 32 oz. can)
1 ts Fresh basil, chopped
(or 1/2 ts. dried)
1 ts Fresh oregano, chopped
(or 1.2 ts. dried)
2 tb Fresh parsley, chopped
(or 1 tb. dried)
Fresh ground pepper to taste

——————————–PER SERVING——————————–
142 x *cals
4 x *gm protein
1/3 x *gm fat
30 x *gm carbo
21 x *mg sodium
6 x *gm fiber

Place onions and garlic in a large pot with water.
Cook and stir for about 3 minutes. Add remaining ingredients, except
pepper. Cover and cook over medium heat for 30 minutes, stirring
occasionally. Season with pepper before serving.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Date: Tue, 01 Feb 94 15:50:20 PST
From: gboja@romenda.esd.sgi.com (Glenda Boja Ramil)

A recipe that I got from my mom.

1 cucumber
1 tomato
1/4 of an onion
some green onions
some fresh cilantro
salt/peper to taste

Peel and finely dice cucumber. Finely dice
tomato and onion. Cut green onions and cilantro
into small pieces. Mix all the ingredients.
Salt and pepper to taste.

Brazil Nut And Cocoa Parfait

Recipe By : webmaster@godiva.com
Serving Size : 12 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Brazil Nut Cocoa Biscuit—–
1 Cup Brazil Nuts — (about 5 oz.)
3/4 Cup Granulated Sugar — divided
1/4 Cup All-Purpose Flour
2 Tablespoons Unsweetened Cocoa Powder — (non-alkalized)
1/2 Teaspoon Baking Powder
3 Large Eggs — separated
1/4 Cup Unsalted Butter — melted
—–Coffee Sauce—–
1 Tablespoon Espresso Beans — coarsely crushed
2 Cups Half And Half
1/2 Cup Granulated Sugar — divided
3 Large Egg Yolks
1/2 Teaspoon Vanilla Extract
—–Coffee Soaking Syrup—–
1/2 Cup Hot Brewed Espresso
1/4 Cup Granulated Sugar
2 Tablespoons Dark Rum
—–Chocolate Mousse—–
8 Ounces Bittersweet Chocolate
2 Tablespoons Unsalted Butter
1 1/2 Cups Heavy Cream
1 Teaspoon Vanilla Extract
1 Tablespoon Dark Rum — (optional)
2 Large Eggs
3 Tablespoons Water — divided
1 Pinch Salt
1/3 Cup Granulated Sugar
1 1/2 Teaspoons Unflavored Powdered Gelatin
—–For Garnish—–
Cocoa Powder

Make the Brazil nut cocoa biscuit:

1. Position a rack in the center of the oven and preheat to 350
degrees F. Spread the Brazil nuts in a single layer on a baking
sheet and roast for 10 minutes. Transfer the nuts to a large
kitchen towel and rub briskly to remove most of the skins. Open
the towel and spread out the nuts to cool. Select 8 of the most
attractive nuts to reserve for garnish.

2. Line the base of a 9-inch springform pan with foil. Assemble the
pan and lightly butter and flour the bottom and sides of the pan,
shaking out the excess.

3. In a food processor fitted with the metal chopping blade, combine
the toasted Brazil nuts and 1/4 cup of the sugar. Process for 30
to 45 seconds, until finely ground. Add the flour, cocoa, and
baking powder, and process 20 seconds until well blended.

4. In the 4l/2-quart bowl of a heavy-duty electric mixer using the
whip attachment, beat the egg yolks with 1/4 cup of the sugar at
medium-high speed for about 5 minutes until it is pale yellow in
color and forms a ribbon when the whip is lifted.

5. In another 4/-quart bowl, using a clean wire whip attachment,
whip the whites until soft peaks form. Gradually add the remaining
1/4 cup sugar and whip until stiff and shiny.

6. Sprinkle one-third of the nut mixture over the yolk mixture and
fold in gently using a rubber spatula. Add one-third of the whites
and gently fold in. Repeat until all the nut mixture and whites
are incorporated. Gently fold in the melted butter.

7. Scrape the batter into the prepared pan and spread evenly with
a spatula. Bake for 33 to 38 minutes until a wooden toothpick
inserted in the center of the biscuit comes out clean. Cool the
cake in the pan on a rack for 20 minutes. Run a thin-bladed knife
around the edge of the biscuit to loosen it from the side of the
pan. Turn the cake over onto the rack and remove the side and
base from the pan. Carefully peel off the foil. Cool the cake
completely on a wire rack.

Make the coffee sauce:

1. In a heavy, medium saucepan, combine the crushed coffee beans,
half-and-half and 1/4 cup of the sugar and bring to a gentle boil
over medium heat. Remove from the heat and let steep 5 minutes.

2. In a medium bowl, whisk the yolks with the remaining 1/4 cup
sugar until blended. Gradually whisk the hot half-and-half mixture
into the yolk mixture. Return this mixture to the saucepan.

3. Continue cooking the mixture over medium-low heat, stirring
constantly with a wooden spatula for 3 to 5 minutes, or until the
sauce has thickened slightly. Do not boil. It is done when you can
run your finger down the back of the spatula and a path remains in
the sauce for several seconds.

4. Remove the pan from the heat and immediately strain the sauce
through a fine mesh strainer into a metal bowl that is set into a
larger bowl filled with ice water. Stir the sauce for 10 to 15
minutes, until cool. Stir in the vanilla. Remove the bowl of
custard from the bowl of ice water. Cover with plastic wrap and
refrigerate until ready to assemble.

Make the coffee soaking syrup:

1. Combine the hot brewed espresso with the sugar and stir to
dissolve. Allow the mixture to cool; stir in the rum. Set aside
until ready to assemble the parfait.

Make the chocolate mousse:

1. Melt the chocolate with the butter. Set the chocolate mixture
aside to cool.

2. In a chilled large bowl, using a handheld electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Quickly whisk in the vanilla and rum. Refrigerate until needed.

3. In a 4 1/2-quart bowl of an electric mixer, using a whisk, beat
the eggs, 1 tablespoon of the water, the salt and the sugar until
blended. Place the bowl over a pot of hot, not boiling water. (The
bowl must touch the water.) Cook over medium-high heat, whisking
constantly, for 3 to 5 minutes or until the granules of sugar have
dissolved and the egg mixture has reached 160 degrees F on an
instant read thermometer. Place the bowl in the mixer stand and
beat at medium-high speed with the whisk attachment until the
mixture is thick and pale, about 8 minutes.

4. Place the remaining 2 tablespoons of water in a small heatproof
cup. Sprinkle the gelatin over the water and let stand for 5
minutes to soften the gelatin.

5. Place the cup with the softened gelatin in a saucepan with enough
water to come halfway up the side of the cup. Heat the gelatin
mixture over hot (not simmering) water for 3 to 4 minutes, or
until the gelatin granules dissolve completely and the mixture is
clear. Remove the pan from the heat. Leave the cup containing
the gelatin mixture in the hot water to keep the gelatin warm until
ready to use.

6. Remove the egg mixture from the mixer stand and using a large
whisk, quickly whisk the chocolate butter mixture and gelatin in
by hand. Using a large rubber spatula, gently fold one-third of
the whipped cream into the egg mixture to lighten it fold in the
remaining whipped cream and rum. Set the mousse aside, but do
not refrigerate.

Assemble the parfait:

1. Line the 9-inch springform pan with a 9-inch cardboard cake
circle. Using a long serrated knife, horizontally slice the Brazil
nut cocoa biscuit into 3 layers that are each approximately 1/2
inch thick. Use the top and bottom layers for the parfait take
the center layer and place in the bowl of a food processor fitted
with the metal chopping blade and process for 30 to 45 seconds,
or until fine crumbs are formed. Transfer the crumbs to a medium
bowl.

2. Place the bottom cake layer in the prepared pan. Using a pastry
brush, soak the layer with half of the coffee syrup. Reserve l/2
cup of the prepared mousse. Pour the remaining mousse on top of
the soaked layer. Place the second cake layer, with the flat side
up, on top of the mousse. Soak this layer of cake with the coffee
syrup. Spread the 1/2 cup of reserved mousse evenly across the top
of the parfait. Cover with plastic wrap and refrigerate 4 hours or
until completely chilled and set.

Unmold and garnish the parfait:

1. Run a thin-bladed knife carefully around edge of the parfait to
loosen it from the sides of the springform pan. Remove the side of
the pan.

2. Transfer the cake circle with the parfait to a work area and
using a metal spatula, smooth the sides of the mousse. Press the
reserved cake crumbs onto the sides of the parfait and sprinkle
more crumbs across the top of the parfait.

3. Coarsely chop the reserved toasted Brazil nuts and sprinkle
evenly over the top of the parfait.

4. Pour 2 to 3 tablespoons of the coffee sauce on a dessert plate.
Place a slice of parfait in the center of the plate and lightly
sprinkle cocoa powder around the rim of the plate.

YIELD: 12 servings

PREPARATION: 2 1/2 hours, Plus chilling and baking times.

– – – – – – – – – – – – – – – – – –