CHOCOLATE FONDUE A LA CHALET SUISSE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3-oz bars Toblerone
1/2 c Light or heavy cream
2 tb Kirsch, brandy or Cointreau

Break the Toblerone into separate triangular pieces.
Combine all the ingredients in a saucepan or small
chafing dish. Stir over *low* heat until the
chocolate is melted and smooth. Serve in a chafing
dish over low heat.
For dunkables, serve each person a plate with one, or
a combination, of the following:
Angelfood cake, or ladyfingers, cut in chunks
Orange or tangerine slides, strawberries, bananas
Profiteroles of puff pastry

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WHAT IS GLUTEN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/tips Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

-PETER PARK JR (VNKJ85A)

Let’s clarify the distinction between GLUTEN and the DEVELOPING of
Gluten through mixing and kneading (what Jackie calls “making
Gluten”):

++ GLUTEN (also called ‘VITAL GLUTEN’) is one of several components
of the wheat berry that is milled to make flour. It is high in
protein and contributes to a lighter bread, higher rise, and
IMPORTANTLY for those of us at high altutude, an elastic quality that
reduces the liklihood of a rising loaf falling (like a balloon
bursting because the rubber won’t stretch anymore) — GLUTEN gives
the dough more stretch.

++ DEVELOPING THE GLUTEN (what Jackie describes) is the result of
mixing and kneading that results in the elastic properties described
above being developed in dough from Gluten in it. By hand kneading,
or by kneading in an automatic breadmaker, the elasticity that Jackie
described develops ONLY TO THE EXTENT THAT GLUTEN IS PRESENT in the
flour.

++ Various flours have more or less GLUTEN present — All flour has
some GLUTEN (or VITAL GLUTEN) — Bread Flour has considerably more
Gluten — this is good for bread making and bad for cake making and
other uses (which is why there are other types of flour (e.g. ALL
PURPOSE FLOUR) ++ The ADDITION of GLUTEN (VITAL GLUTEN) beyond what
is already in the flour is for several reasons: — It is added to ALL
PURPOSE flour to give it the GLUTEN amount already in BREAD FLOUR.
For some this is economics, since ALL PURPOSE FLOUR with Gluten added
is often cheaper than BREAD FLOUR.
— It is added to BREAD FLOUR to give extra rise and consistency
(that is why bakers use it) — It is added at high altutudes to
provide extra elasticity. The chemical reason has to do with reduced
density (pressume) at high elevations which causes the ‘bubble’ of
rising bread to [fall] if the dough lacks extra elasticity. ADDED
Gluten is nice for some – critical at high Alt.

++ GLUTEN (or VITAL GLUTEN) is available at health food stores for
use for the reasons noted above.
— Many health food stores have it in bulk — Most also have it in
boxes especially ARROWHEAD MILLS IN A 10 oz box ($ 2.19 to $2.69
here) Formatted by Elaine Radis 05/31 09:45 pm LORELI Loafing and
Laughing in Ocala, FL
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 05/31 10:50 PM

TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A)

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2 yellow onions
1 red onion
2 cloves garlic
5 carrots
4 green onions
4 stalks celery (I used tops of the entire bunch, including leaves)
about 2 tsp dried parsley
about 2 tsp dried thyme
1 tsp salt
bay leaf

Roughly chop onions and smash garlic (don’t need to remove peels)
chop everything else roughly, put in pot with 2 quarts water, bring to
low boil, cook 1 1/2 hours, strain broth. (Carrots taste good but
other vegies are too mushy for my taste, so I toss them).

SAUSAGE BEAN CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Pork sausage
1 cn Kidney beans (16 oz.)
1 1/2 c Canned tomatoes
2 c Water
1 md Onion, chopped
1 Bay leaf
3/4 ts Salt
1/4 ts Garlic salt
1/4 ts Thyme
1/8 ts Pepper
1/2 c Potatoes, diced
1/4 c Green pepper, chopped

Cook sausage in skillet and brown. Pour off fat. In
a large kettle, combine beans, tomatoes, water, onion,
bay leaf, salt, garlic salt, thyme and pepper. Add
sausage. Simmer, covered for 1 hour. Add potatoes and
green peppers. Cook covered for 15 minutes or until
potatoes are tender. Remove bay leaf and serve.

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WILD GAME PATE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb (2 cup) boneless skinless
Raw rabbits/partridge/
Pheasant/duck or other game
Cut into 1/4 inch strips
—–MARINADE—–
1/8 ts Thyme
1/4 ts Salt
1/4 ts Pepper
1/8 ts Allspice
1 tb Finely minced green onions
—–STUFFING—–
1/2 c Coganc
1/2 c Very finely minced onions
2 tb Butter
3/4 lb Lean pork and 3/4 lb lean
Veal finely ground together
2 Eggs lightly beaten
1 1/2 ts Salt
1/8 ts Pepper
1/4 ts Allspice
1/2 ts Thyme
1 cl Garlic crushed
1 lb Bacon blanched to remove
Salt
1 Bay leaf

First, marinate the strips of game. In a non-reactive bowl, mix together
the marinade ingredients, the cognac, salt and pepper, thyme, allspice and
green onions. Add strips of game and marinate while preparing stuffing. For
stuffing, cook onions slowly in the butter until tender. Scrape into large
mixing bowl. Pour cognac into same skillet and boil until reduced by half,
scraping bottom of skillet to loosen any pan drippings. Scrape into bowl
with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme
and garlic. Beat vigorously with wooden spoon until thoroughly blended. To
assemble pate, line bottom and sides of laof pan with blanched bacon (to
blanch plunge bacon into boiling water, remove immediately and drain
briefly under cold running water), reserving a few strips for top of pate.
Drain game strips, reserving marinade. Beat marinade into stuffing. Divide
stuffing into three parts. Dip hands in cold water and arrange first third
of the stuffing in bottom of loaf pan. COver with half the strips of game.
Repeat layers, another third of stuffing and remaining half of game strips.
SPread remaining thrid of stuffing on top. Place bay leaf on top and cover
with remaining blanched bacon. COver top of pan with aluminum foil and set
in larger pan of boiling water (water should come about halfway up the
outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2
hours. Remove loaf pan from water and place another loaf pan (preferably
glass so it’s heavy enough to weight down the pate) on top of foil-wrapped
pate. Cool pate at room temperature several hours or overnight. Chill,
still weighted. Serve in slices with crackers.NOTE: A “pinch” is about 1/8
ts.

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Title: Peanut Butter Blossoms
Categories: Chocolate, Cookies, Peanut butt
Yield: 1 servings

1 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 c Sugar
1/2 c Brown sugar; firmly packed
1/2 c Shortening
1/2 c Peanut butter
1 Egg
2 tb Milk
1 ts Vanilla extract
48 Milk chocolate candy kisses

Recipe by: Monroe Evening News Dec 10, 1995
Preheat oven to 375. Combine all ingredients except candy in a large
bowl. Mix on lowest speed of mixer until dough forms. Shape dough into
balls, using a rounded teaspoonful for each. Roll balls in sugar; place
on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes.
Top each cookie immediately with a candy; press down firmly so cookie
cracks around edge. Makes about 48 cookies.

—–

Title: Walk To School Cookies
Categories: Cookies
Yield: 48 servings

2 c Softened butter
4 c Flour
1 c Pecans
1 c Sugar
1 ts Vanilla

CREAM TOGETHER BUTTER AND SUGAR. ADD FLOUR AND VANILLA AND MIX WELL.

PAT INTO SEVERAL LONG ROLLS AND PLACE IN REFRIGERATOR TO CHILL.

SLICE AND BAKE ON COOKIE SHEETS IN 325 DEGREE OVEN FOR 10-12 MINUTES.

REMOVE FROM OVEN AND SPRINKEL WITH POWDERED SUGAR IF DESIRED.

(RECIPE COMES FROM PAT PRIEST, A “BUNCO BUDDY”)

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Polenta Pie (From MY Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pie Shell:
1 cup cornmeal or Polenta
4 cups boiling water or vegetable stock
2 cups corn kernels
3 tablespoons chopped rosemary
1/2 cup grated Parmesan

In a double boiler, whisk Polenta into boiling water, stirring often to
prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture
into an 8-inch greased springform pan, pressing the mixture with a spoon
to move the mixture up the sides of the pan forming an empty shell.
Allow the shell
to cool and harden.

Grill all vegetables. Season with salt and pepper. Layer the vegetables and
chopped basil in pie shell in a decorative pattern. Chill and unmold. Serve
at room temperature.

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Chilled Cream Of Cucumber Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cucumbers
1 C. chopped onion
3 C. chicken broth
1 C. sour cream
4 Tbsp. parsley
1 Tsp. dill weed
salt and pepper

Peel cucumbers and remove seed. Dice. Put in saucepan
with chicken broth, onion and dill. Cook. Simmer 20 minutes.
Puree in blender. Stir in sour cream and parsley and chill
overnight. Serve in chilled soup bowls or bowls over ice.

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Nestle 100 Grand Bar

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 unwrapped Kraft caramels — room temp
1 bag milk chocolate chips (12-ounce bag)
3/4 cup Rice Krispies=AE

1. With your fingers, flatten each caramel into a rectangle about
1/4-inch thick. 2. Melt the chocolate chips in a microwave-safe bowl in a=

microwave set on half power for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. 3. Add the Rice
Krispies and stir just until blended. 4. Dip each caramel into the
chocolate to coat completely and then place on waxed paper. Cool until
firm at room temperature, 1 to 2 hours.

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