Title: WHITE CHOCOLATE MOUSSE
Categories: Desserts
Yield: 8 servings

5 oz White chocolate
3 Egg yolks
4 T Sugar
1/3 c Frangelico
2 T Lemon juice (fresh squeezed)
2 Clear gelatin sheets
1/4 c Water
3 c Heavy cream; whipped

In the top of a simmering double boiler place the white chocolate and melt
it. Keep it warm.
In the top of another simmering double boiler place the white chocolate
and melt it. Keep it warm.
Add the melted chocolate to the egg yolk and stir it in.
In another small saucepan place the gelatin and the water. Heat them
slightly and mix them together so that the gelatin is totally dissolved.
Let the mixture cool to room temperature. Add it to the
egg-yolk-chocolate mixture and stir it in well.
Carefully fold the whipped cream into the mixture. Place the mousse in
the refrigerator for 1 hour, or until it is firm.

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JUS SENATUS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ROMULAN LENTIL SOUP—–
1 c Lentils
1 c Water
1/4 lb Bacon — cut into small
pieces
2 c Onion, chopped
1 Clove of garlic
2 c Carrots, shredded
1 c Celery, shredded
20 oz Water
20 oz Beef broth
Salt and pepper

Put the lentils in the saucepan and add 1 cup of
water. Bring to a boil, then simmer for about 5
minutes. Remove from the heat and let stand while you
prepare the vegetables. Fry the bacon in a pot until
it is browned. then add the onion and garlic and fry
until the onions are golden. Add the broth, water,
lentils. and the rest of the vegetables. Taste for
seasoning and add salt and pepper if necessary. Simmer
for about 30 minutes, or until the lentils are tender.

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Title: Baked Bananas
Categories: Diabetic, Side dishes, Fruits
Yield: 4 servings

4 Bananas; firm 1/4 c Brown sugar; firmly packed
2 Lemons; grated rind juice 1/4 c Butter (or marg.); melted

Cut bananas in half lengthwise; place cut side down in a buttered
baking dish. Brush bananas with lemon juice; sprinkle wiht grated
lemon juice; sprinkle with grated lemon rind and brown sugar. Drizzle
with butter.

Bake at 350 degrees for 15 to 20 minutes. Serve warm as a side dish
with meat, or as a dessert plain or with ice cream.

If used with brown sugar substitute, could be used as a diabetic
recipe Also use less margarine, way less!! Brush with a pastry brush.
Food Exchange per serving: 1 FRUIT EXCHANGE + 1/2 FAT EXCHANGE

SOURCE: Southern Living Magazine, sometime in 1977.

MMMMM

Cheryl’s Best Ever Sweet Appetizers

Recipe By : Plain Jane’s Thrill of Very Fattening Foods
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Do-Ahead
Freeze

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 white bread slices — (or more, as needed)
8 oz cream cheese
1 tsp vanilla
1 egg yolks
2 Tbsp sugar
1/4 lb unsalted butter — melted
1 cup sugar
1 tsp cinnamon
1 pint sour cream

Preheat oven to 350 degrees.

Combine cinnamon and sugar in a small bowl. Set aside.

Remove crust and roll bread thin. Blend together cream cheese, vanilla, egg
yolk, and sugar. Spread mixture on bread and roll bread into a log. Dip
the log into butter and roll in cinnamon/sugar mixture.

Cut each log into 3 pieces and place on a cookie sheet. At this point you
can freeze the logs. When you want to serve them, thaw for 10 minutes
before baking.

Bake at 350 degrees for 5-10 minutes.

Serve with sour cream for dipping.

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Nutr. Assoc. : 1625 0 0 0 0 0 0 0 0

SHIBU KAWA-NI (CHESTNUTS COOKED IN GREEN TEA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Japanese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Peeled Chestnuts
4 ts Sugar
2 1/2 ts Green Tea Leaves
1 t Soya Sauce

Cover the chesnuts with cold water and the tea leaves
and bring to boil in a small saucepan. Reduce the
heat and simmer for 20 minutes until the chestnuts
show no resistance when pierced. Drain and wash under
cold running water. Leave the brown membrane intact.
Put 3/8 pt of water, sugar and the chestnuts into a
saucepan and bring to boil. Reduce heat and simmer 20
minutes, the stir in Soy Sauce. Simmer for 5 minutes,
remove from heat, and cool to room temperature before
draining and serving.

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Cornish Pasties

Recipe By : Liz Crowshaw
Serving Size : 24 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds lean ground beef
1 package onion soup mix
1/2 small head of cabbage
2 each carrot
2 stalks celery
1 each onion
1 each potato
salt and pepper — to taste
–Pastry–
4 cups all-purpose flour
2 cups margarine
1/2 cup milk

Brown meat, drain, cool, and add envelope of onion soup mix. Grate
vegetables, add to meat. Season with salt and pepper. Make pastry, roll
about 1/4-inch thick, and cut into circles. Fill and pinch edges
together. Brush with egg. Bake at 400 degrees for approx. 20 minutes.

Pastry: Work flour and margarine with pastry blender or fingers until
crumbly. Mix in milk.

Can be frozen after they are baked. To reheat, place frozen pasties on
baking sheet and heat in 400-degree F oven for about 20 minutes or until
heated through.

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NOTES : May need more milk to make a good dough.

Title: Custard Filling (Kh)
Categories: Desserts, Custards
Yield: 1 servings

1/2 c Sugar
2 c Milk
2 ts Flour
6 Egg yolks, beaten
1/4 ts Salt
1 ts Vanilla extract

Blend sugar, flour, and salt in a heavy saucepan. Stir in the milk.
Bring to boiling; stir and cook 1 to 2 minutes. Add a small amount of
the hot mixture to egg yolks, stirring constantly. Blend into mixture
in saucepan. Cook 1 minute. Remove from heat and cool immediately by
pouring custard into a chilled bowl and setting it in refrigerator or
pan of cold water. Blend extract into cooled custard. Chill until
serving time.

MMMMM

KA DIAM DUA (PINEAPPLE FISH CHOWDER)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fish (carp, sea bass, etc)
1/4 c Oil
2 ea Minced garlic cloves
1/2 c Minced onion
2 qt Water
1 t Grated orange rind
1 ea Bay leaf
1/2 ts Dried ground chili peppers
1/4 ts Anise
1/4 ts Saffron
3 tb Dry sherry
1 lb Raw shrimp, shelled,
-deveined and cut in half
2 tb Cornstaraach
2 tb Soy sauce
1 ea #2 can crushed pineapple,
-drained

Remove the skin of the fish and cut into bite-sized
pieces. Heat the oil in a saucepan; saute the garlic
and onions 10 minutes. Stir in the water, orange rind,
bay leaf, chili peppers, anise, saffron, and sherry.
Bring to a boil and add the fish.Cook over medium heat
for ten minutes Add the shrimp and cook over low heat
10 minutes. Mix the cornstarch with the soy sauce and
a little water to make a smooth paste and stir into
the soup until thickened. Add the pineapple and cook 5
minutes longer. Taste for seasoning. Discard the bay
leaf. Serve with boiled rice. Serves 8-10 Pineapple
Fish Chowder KA DIAM DUA viet nam

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Title: MINDERBINDER
Categories: Usenet
Yield: 1 batch

50 Cotton balls, plain
OR
Cotton wool, 3 by 6 feet
2 lb Bittersweet chocolate
1/2 c Liqueur, any favorite
-[optional]

If starting from cotton wool, divide it into about 50 pieces, making sure
they are well formed, round, and the rough edges have been worked back into
the mass to make a smooth surface.

Melt the chocolate in a double boiler being careful not to get any water in
the chocolate.

In batches of about ten put the balls of cotton on a fine rack or grate.
Sprinkle with the liqueur if you’re using it. [Be careful! Too much will
overpower the other flavors.]

Slowly pour enough chocolate over each ball of cotton to coat it
thoroughly, letting excess drip off. Allow the chocolate coating to cool
before taking the chocolate covered cotton from the rack.

Keep stored in a closed container in a cool place away from light.
Munitions boxes work well for this.

NOTES:

* Chocolate covered cotton — This is a recipe I invented after I had
cornered the cotton market and couldn’t get rid of the stuff.

While good orlon can be substituted for the cotton, the resulting product
won’t have the same flavor or texture as the real thing. Your friends will
be able to tell that you’ve been skimping. Egyptian cotton works best.
Yield: About fifty servings.

* As a special cold-weather treat, use wool instead of cotton.

: Difficulty: moderate.
: Time: 2 hours.
: Precision: no need to measure.

: Milo Minderbinder
: M M Enterprises
: milo@glacier

: Copyright (C) 1986 USENET Community Trust

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FRENCH ONION -CHEESE BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
1 pk Yeast
1/4 ts Ginger
1/4 ts Sugar
3 c Better for Bread flour
1/2 c Wheat flour
2 tb Gluten
1 t Salt
1 tb Dried minced onion
1/2 c Kraft French Onion
-Spreadery Cheese
-Snack +1 Tablespoon
1 Egg — (or 1/4 c Egg
Beaters)
1 tb Vegetable oil
10 1/2 oz Cond.French Onion soup, heat

Add all ingredients into the pan in the order listed. Select white
bread and push “Start.” Wonderful for sandwiches or any-meal
accompaniments, this bread can also rovide a spectacular presentation
from first- course French onion soup for a haute cuisine dinner.
Spread 1 full-round slice per person with butter (or Kaplan’s Better
Than Butter) and dust with grated Parmesan cheese. Cut circles out of
the centers with a coffee can, place outer rings and circles on a
cookie sheet and slide under an oven broiler to brown. To serve: put
one cutout in the bottom of each soup bowl, ladle in hot soup, then
place the crusty outer rings atop the bowls. Shared by Barb Day

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