Title: STRAWBERRY LEMON TRIFLE
Categories: Fruits, Desserts, Malgieri
Yield: 12 servings

MMMMM———————–GENOISE LAYER—————————-
4 lg Eggs
1 pn Salt
2/3 c Sugar
1/2 c Cake flour
3 tb Cornstarch

MMMMM———————–LEMON FILLING—————————-
3/4 c Lemon juice
1 c Sugar
1/2 c Butter
6 Egg yolks
1 1/4 c Whipping cream

MMMMM———————-STRAWBERRY SYRUP—————————
1/2 c Water
1/2 c Sugar
1 pt Strawberries
2 tb Kirsch
1 c Toasted sliced almonds
2 pt Strawberries
1 c Whipping cream
– for finishing

FOR THE GENOISE: Preheat oven to 350F. Break the eggs into the bowl
of an electric mixer and whisk in salt, then sugar. Place the bowl
over a pan of simmering water and whisk until just lukewarm. Whip by
machine until cold and increased in volume, about 4-to-5 minutes. Mix
cake flour and cornstarch. Sift over egg foam in 3 or 4 additions,
folding it in with a rubber spatula. Pour the batter into a buttered,
paper-lined 10-inch round pan and level it off. Bake the Genoise
layer about 30 minutes until it is well risen, golden and beginning
to shrink away from sides. Unmold immediately and cool on a rack.
Bake and cool the Genoise layer.

FOR THE LEMON FILLING: Combine lemon juice, sugar and butter in a
non-reactive saucepan. Bring to a boil over low heat. Whisk yolks in
a bowl and whisk in 1/3 mixture. Return remaining lemon mixture to a
boil over low heat and whisk in yolk mixture. Continue cooking
several minutes, whisking constantly, until thickened and just at a
boil. Pour into a bowl, press plastic wrap against surface and chill.
Immediately before using, whip cream and fold into lemon curd.

FOR THE STRAWBERRY SYRUP: Combine water and sugar in a saucepan and
bring to a boil. Rinse, hull and puree strawberries. Add puree and
kirsch to syrup off the heat. Strain and chill. To assemble, rinse
remaining berries and reserve six for a decoration. Hull and slice
remaining berries. Cut Genoise into thin vertical slices. Place a
layer of cake slices in a glass serving bowl. Moisten cake with syrup
and strew with 1/4 each of the sliced berries, almonds and jam.
Spread with 1/4 of the lemon filling. Repeat with remaining
ingredients, ending with a layer of cake slices and syrup. Whip
remaining cream and spread half on the trifle. Decorate border with
remaining cream (pipe with a star tube) and reserved strawberries.
Chill until serving time.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

CHUNKY CHICKEN RICE SOUP

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked cubed chicken
1 t Oil for frying
2 c Chicken broth
1 c Water
10 oz Frozen mixed vegetables
1/2 ts Poultry seasoning
1/4 ts Pepper
1 c Minute Rice
1 tb Dried parsley

1>. In a skillet, fry chicken in hot oil until
browned. Add broth, water, vegetables (thawed) and
seasonings. 2>. Bring to a boil. Reduce heat to low,
cover and simmer 5 minutes. Stir in Minute Rice and
parsley; cover, remove from heat. Let stand 5 minutes
before serving.

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Title: Progres with Grand Marnier III (Mousse)
Categories: Desserts, Mousses, Masterchefs, Frisco, Chzm
Yield: 12 servings

———————————–MOUSSE———————————–
1 pt Cream, heavy — above)
4 ea Egg yolks 4 oz Chocolate, semi-sweet,
3/4 c Syrup (Grand Marnier from — melted

Mousse:
=======

Whip the cream with a whisk. Add melted chocolate to whipped
cream and whisk until smooth.

In another bowl, over hot water, whisk egg yolks and syrup.

Fold egg syrup mixture into chocolate/cream mixture and mix with
a spatula.

Set aside for use in the rest of the Progres with Grand Marnier
recipe.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

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Chocolate Cookie Mice

Recipe By : Pillsbury, Cookies, Brownies Bars, 1991
Serving Size : 36 Preparation Time :0:00
Categories : Shaped Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup granulated sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 teaspoon vanilla extract
1 egg
2 1/4 cups all-purpose flour — or unbleached
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
72 miniature chocolate chips
36 red or black licorice strips
–cut into 2-inch pieces

Preheat oven to 325 degrees. In a large bowl, beat the
sugar, margarine and shortening until light and fluffy. Add
the vanilla extract and egg; blend well. Lightly spoon
flour into measuring cup; level off. Stir in the flour,
cocoa and baking powder; mix well. Shape the dough into
1-inch balls. To form a mouse, pinch one end of the ball to
form the nose. For the ears, make 2 tiny balls of dough and
flatten slightly; gently press into the dough on the upper
front of each mouse body. For the eyes, press 2 miniature
chocolate chips into the dough below the ears. Place the
shaped cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 13 minutes, or until set. For the tails,
immediately place a piece of licorice into the rounded end
of each cookie. Remove from the cookie sheets.

Variation.
Chocolaty Shortbread Cookies: Prepare the dough as directed
above. Shape the dough into 1-inch balls. Place 2 inches
apart on ungreased cookie sheets. Flatten slightly with a
glass dipped in sugar. Bake for 8 to 13 minutes, or until
set. Cool for 1 minute; remove from the cookie sheets.

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Title: Potato Mushroom Curry
Categories: Main dish, Vegetables
Yield: 4 servings

375 g Button mushrooms, whole
250 g Potatoes, diced
3 T Peanut oil
1 ts Dried fenugreek leaves
1 l Onion, finely chopped
2 ts Finely chopped garlic
1 ts Finely chopped fresh ginger
1 l Tomato, chopped
2 T Chopped fresh coriander
Leaves
1 ts Chilli powder
1 ts Ground turmeric
1 ts Salt, or to taste
1/2 c Hot water
1/2 ts Garam masala

Heat oil in a sauce pan, add fenugreek leaves, then onion and fry till
soft and golden. Stir in garlic, ginger, tomatoes, and coriander leaves
and cook, stirring, for 2 minutes. Add chilli powder, turmeric, salt and
hot water. Bring to the boil then stir in mushrooms and diced potatoes.
Cover and simmer, stirring occasionally, until potatoes are tender.
Sprinkle with garam masala and serve with Indian bread or rice.

Source: The Curry Cookbook-Charmaine Solomon

TNT: Imran C.

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RAISIN BRAN MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 15-ox box raisin bran
5 c All-purpose flour
1 1/2 c Sugar
1 1/2 c Brown sugar
5 ts Baking soda
1 tb Pumpkin spice
2 ts Salt
4 Eggs — beaten
1 c Melted shortening or
-margarine or
1 c Vegetable oil
2 ts Vanilla
1 qt Buttermilk

Mix al ingredients thoroughly. Store in refrigerator
in tightly sealed jar. Bake as needed in lightly
greased muffin pan for 20- 30 minutes at 425 degrees.

Nutritional info per serving: 88 cal; 2g pro, 15g
carb, 3g fat (26%) Exchanges: 1 bread, .5 fat

formatted 3/24/96 by Lisa Crawford

– – – – – – – – – – – – – – – – – –

Pumpkin “Peas” No. 333 Yields 6 Servings

1 tbls butter 1/2 tsp ginger, ground
1/2 cup onion, finely chopped 1/4 tsp salt
1 cup lentils 1/8 tsp black pepper, freshly
3 cups water ground
3 cups pumpkin, peeled and 1 pinch cumin, ground (gen-
cut into 1-inch cubes erous pinch)
1 tbls lemon juice 1/3 cup scallion tops, sliced
1 tbls parsley, fresh, minced

Melt the butter.
Saute the onion in the butter in a large saucepan over medium heat until
soft.
Stir the lentils into the onion.
Pour in the water (it should cover the lentils).
Bring to a boil.
Reduce heat to s simmer
Cover.
Simmer, stirring occasionally, for 20 minutes.
Add the pumpkin, lemon juice, parsley, ginger, salt, pepper and cumin,
stirring to combine.
Cover.
Cook for another 15 minutes or until the pumpkin is tender.
Toss with the scallion tops just before serving.

3 cups whipping cream
2 oz. grated parmesan cheese
2 oz. grated pecorino cheese
dash of nutmeg
salt and freshly ground black pepper to taste
1 lb. pasta, cooked to al dente

Heat cream until it scalds. Thicken with cheeses and add nutmeg and
salt and pepper to taste. Simmer until the desired consistency is
achieved. Toss in pasta and serve immediately.

NOTE: More cheese or butter can be added for a thicker consistency.

from my “Best of Vegetarian Times” collection.

Bulgur Stuffed Cabbage

Ingredients:

1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp. Italian seasoning
1/2 tsp. minced garlic
2 15-oz cans tomato sauce
4 cups water
2 cups dry bulgur
1 8-oz can tomato sauce
1/2 cup water

Remove core from cabbage, place cabbage head in steamer and steam until all
leaves are soft and separate easily. Saute parsley, onions, celery,
seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz.
cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over
medium heat, stirring occasionally, until bulgur is tender. Remove from
heat. To stuff cabbage leaves, place a spoonful of mixture in center of
each leaf. Starting at one side, roll leaf up and fold ends under. Place
in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water
and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 for about 30 min. until cabbage is hot.

Title: Impossible Lasagne Pie
Categories: Pies, Main dish
Servings: 6

1/2 c Sm. curd creamed cot. cheese
1/2 c Parmesan cheese; grated
1 lb Gr. beef; cooked; drained
2 c Mozzarella; shredded
1 ts Oregano
1/2 ts Basil
6 oz Tomatoe paste
1 c Milk
2/3 c Bisquick
1/2 ts Salt
1/4 ts Pepper
Fresh parsley; chopped

Preheat oven to 400. Grease pie plate, 10×1 1/2“, or sq. baking dish-8×8”.
Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1
c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over
the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on
high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to
pie plate.
Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle
with remaining cheese. Return to oven 1-2 min. or til cheese is melted.
Cool 5 min.
Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole.
Divide ingred. amts in half.
Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or
hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary.
For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes.
FROM; BISQUICK RECIPE CLUB LISA CRAWLEY Lawrence Kellie Conf: (1010)
F-COOKING

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