CHOCOLATE CHERRY PIE FHMN87A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Pies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pre-baked cool pie shell
2 tablespoons Flour
2 tablespoons Cornstarch
1/2 teaspoon Salt
3/4 cup Sugar
2 cups Milk
2 ounces Bitter chocolate
3 Egg yolks
1 teaspoon Vanilla
1 tablespoon Butter
2 tablespoons Dark rum
1/2 cup Maraschino cherries — drained
1 1/2 cups Whipping cream
2 tablespoons Powdered sugar
Bitter chocolate grated

In a saucepan, combine the dry ingredients, add the milk and chocolate, and
bring to a boil. Lower the heat and cook, stiring constantly until
thickened.Lightly beat the egg yolks and add slowly to the custard, stirring
over low heat for 2 to 3 minutes.Add the vanilla, rum, and butter and cool to
room temperature. Lastly, whip 1/2 cup of the cream and fold into the pudding
mixture with the cherries.(cherries cut into quarters). Serve topped with the
remaining 1 cup of cream whipped with the powdered sugar, and garnish with the
grated chocolate.From -Chocolate Crazy- “Miss Grimble” Sylvia Hirsch

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Title: Onion-Cheddar Bread
Categories: Breads Cheese Vegetables Yeast
Servings: 4

2 1/2 c Unbleached All-Purpose Flour
1 c Whole Wheat Flour
1 pk Active Dry Yeast
1/3 c Warm Water (110-115 Degrees)
1/2 c Orange Juice
1/2 c Water
2 T Butter Or Margarine *
1 ea Env. Onion Soup Mix
1 T Sugar
1 t Salt
5 oz Shredded Cheddar Cheese
1 x Melted Butter Or Margarine

* Butter or margarine should be cut into small pieces.
—————————————————————————
In medium bowl, combine flours and set aside.
In large bowl, dissolve yeast in warm water. Add orange juice, water,
butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture.
Mix until smooth. Stir in enough of the remaining flour mixture until soft
dough is formed and it pulls away from the sides of the bowl.
Turn dough onto lightly floured board, then knead until smooth and elastic,
about 10 minutes. Cover and let rise in warm place until doubled, about
1 hour. (Dough is ready if indentation remains when touched)
Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly
floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese.
roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place
in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then
top with remaining cheese. Bake 45 minutes or until bread sound hollow
when tapped. Remove to wire rack and cool completely before slicing.
Makes 1 loaf.

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SHISH TAWOOK

Recipe By : Camel Country Cookin’ (Reem Zeidan)
Serving Size : 6 Preparation Time :0:00
Categories : Main Course–Poultry Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds boneless skinless chicken breasts
1/2 cup yogurt
1/4 cup vinegar
1/2 cup lemon juice — fresh
1 1/2 tablespoons catsup
1/4 cup olive oil
salt to taste
1/2 teaspoon mixed Arabic Spices
GARLIC SAUCE:
4 cloves garlic
1/2 lemon — juiced
1 tablespoon mayonnaise
1 tablespoon olive oil
1 small potato — boiled, peeled

Mix yogurt, vinegar, lemon juice, catsup, oil and spices together, add
chicken and marinate for at least 12 hours in the refrigerator. Put chicken
on skewers and cook over hot coals until done. Serve with Arabic bread and
garlic sauce.
To make garlic sauce, put all ingredients in a food processor and mix until
creamy and light. Refrigerate.

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NOTES : Must be started the night before! Watch out–Garlic sauce is
spicy!!!

South West Baked Beans

Recipe By : Gerayln MacVittie
Serving Size : 8 Preparation Time :0:00
Categories : Beans Low-Fat
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans dark red kidney beans
1 can black beans
1 can white kidney beans
1 can Italian plum tomatoes
drained chopped (28oz)
1 cup chopped yellow onion
2 to 4 large garlic cloves — chopped
1/4 cup dark molasses
1/4 cup cider vinegar
2 tablespoons honey
2 teaspoons dried oregano
2 teaspoons dried mustard
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chili powder
1 pinch crushed red pepper flakes
Salt — to taste

1. Preheat oven to 350 degrees. 2. Rinse and drain beans. Place in
oven proof casserole. 3. Add remaining ingredients, folding gently
so beans don’t break up. 4. Bake, covered for 45 minutes. Remove
cover; stir and bake, uncovered, 30 more minutes or until hot and
bubbly. Serves 8-10. Posted on Prodigy by Catherine Leslie

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Blueberry “Pop” Pie

Recipe By : Norma Decker
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

4 cups raw blueberries
1/4 cup water
1 cup sugar
1 tablespoon lemon juice
3 tablespoons cornstarch
1/4 tablespoon salt
1 tablespoon butter

Prepare 9″ pie shell, bake until golden brown. Cool. Place 2 cups raw
berries into cooled pie shell. Cook 2 cups berries, water, sugar ,
lemon juice, cornstarch and salt until thick. Stir in butter. Pour
over raw berries in pie shell. Chill. Serve with whipped cream if
desired.

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NOTES : You must make this at least once every summer whn the local
berries are ripe!

1 c. corn meal polenta
1 c. cold water
1 c. boiling water
salt to taste

Mix the dry corn meal with the cold water. In a heavy pot, bring the
other cup of water to boiling, on high heat. Add the corn meal and cold
water to the boiling water in a steady stream, stirring all the the time.
Continue stirring during the time of cooking. If the polenta starts to boil
too hard, reduce the temp to medium high. Continue stirring and boiling
until the polenta becomes very thick and heavy and actually pulls away
from the sides of the pot when you stir. This should take about 15
minutes. Quickly spread the cooked polenta is a lightly oiled baking pan
and let sit about 5 to 10 minutes until it is stiff enough to cut.

Serve it with any of your favorite pasta sauces and some hot
Italian sausage.
Use it as a breakfast food. Slice the polenta about 1/2″ thick and
fry the slices in a little butter for a few minutes on each side. Pour
pancake syrup over the slices and enjoy. Very good this way.
Slice it and serve it with your favorite green chili recipe or carne
ardovada. Sprinkle some mozzarella cheese over it, too.
For a very quick meal that is low in fat I add a bullion cube to the
cooking of the polenta. Then when I eat it I add 1 scant teaspoon of
olive oil and about 2 tbsp of grated romano cheese in the dish. I like it.

Chicken Soup w/ Apples Leeks

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken — quartered
Salt Pepper — to taste
2 tablespoons Butter
3 Leeks, w/ 1″ green — sliced
2 Granny Smith apples — peeled
1 cup Apple juice
1/2 cup Vinegar
3 cups Chicken stock
3 tablespoons Calvados
1/2 cup Heavy cream

Season the chicken with salt and pepper. Melt the butter over medium heat
in a saute pan just large enough to hold the chicken. Add the chicken, skin
side down, and cook for about eight minutes over medium heat. If the butter
in the pan starts to brown, lower the heat slightly. Turn the chicken and
light saute in the same way for five minutes more.

Remove the chicken from the pan and place it in a bowl. If the butter in
the saute pan has burned, pour it out and replace it with two tablespoons
fresh butter. Add the leeks and cook them for 10 minutes over medium heat.
Stir the leeks every couple of minutes.
They should be soft but not brown.

Put the chicken back in the pan with the leeks. Add the apples, apple
juice, vinegar and broth. Bring the liquids to a slow simmer and with a
ladle skim off any fat or froth that floats to the top. Cover the pot and
simmer the chicken very gently for 10 to 15 minutes, until it is completely
cooked.

Remove the chicken and let it cool. Remove and discard the skin and pull
the meat away from the bones. Cut the meat into half inch chunks.

Use a ladle to skim off any fat that has formed on the surface of the
liquid in a saute pan. Add the Calvados and the heavy cream. Bring to a
simmer and season to taste with salt and pepper. Heat the chunks of chicken
in the soup for two minutes and serve immediately in hot bowls.

Suggestions and variations: Try adding a cup of sliced mushrooms along
with the apples. The mushroom flavor goes well with the other ingredients,
and the mushrooms make the soup more substantial. This soup is also
delicious with curry, which can be added by gently cooking a tablespoon of
curry powder in a tablespoon of butter and stirring it into the soup shortly
before serving.

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Title: Chocolate Crinkle Cups
Categories: Desserts, Cakes
Yield: 22 brownies

1 c Granulated sugar
1/2 c Cocoa
1 ts Vanilla extract
2 Egg whites, slightly beaten
1/2 c All purpose flour
1/4 c Finely chopped walnuts

Heat oven to 350 degrees F. Line small muffin cups
(1-3/4 inches in diameter) with paper or foil bake
cups.

In medium saucepan over low heat, melt spread. Add
sugar, stir until well blended. Remove from heat;
stir in cocoa and vanilla. Add egg whites; stir to
blend. Stir in flour and walnuts. Fill muffin cups
three-fourths full with batter. Bake 15 minutes or
until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely.

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Summer Vegetable Soup

Recipe By : Country Living, Jul 96, Vol. 19 Issue 7
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 tablespoon butter
4 medium carrots (1/4 pound) — peeled and sliced
2 stalks celery — diced
1 large onion — chopped
2 cloves garlic — chopped
2 quarts water
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 large bay leaf
1 pound green or other snap beans
2 large all-purpose potatoes — (3/4 pound)
2 small yellow squash — (10 ounces)
3 large ripe plum tomatoes
2 cups torn beet greens or spinach — grated (optional)
Parmesan cheese

1. In 8-quart saucepot, heat oil and butter over medium heat. Add carrots, cel
ery, and onion; saute 3 minutes. Stir in garlic; saute 1 minute. Add water, Wor
cestershire sauce, salt, pepper, and bay leaf; cover and heat to boiling over h
igh heat. Reduce heat to low and simmer vegetable mixture 15 minutes.

2. Meanwhile, snap the stem end off each bean and discard. Cut beans into 1-in
ch lengths. Peel and cut potatoes into 1/2-inch cubes. Cut squash lengthwise in
to quarters, then crosswise into 1/4-inch-thick slices.

3. Remove and discard bay leaf from vegetable mixture. Add beans, potatoes, an
d squash to vegetable mixture; heat to boiling over high heat. Reduce heat to l
ow and cook until potatoes are tender–about 10 minutes.

4. Meanwhile, peel and chop tomatoes. Stir tomatoes and beet greens into veget
able mixture; cook until greens are wilt-ed-about 1 minute. Ladle soup into ser
ving bowls; top with Parmesan, if desired. Serve immediately.

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Asian Salad Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 oz ginger root
1/4 med onion — cut in quarters
3/4 c vegetable oil
1/4 c vinegar
1/2 c soy sauce
1 tsp tomato paste
1/8 lemon — juiced
1 tsp garlic — minced
1/2 c water

Soak ginger root in cold water for a few minutes before removing outer
skin. Remove skin and cut in chunks. Combine all ingredients in food
processor with steel blade and blend until smooth. Refrigerate.

Often in Japanese restaurants this dressing is served over finely shredded
cabbage along with the lettuce and other salad ingredients. It is
delicious.

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Per serving: 383 Calories; 41g Fat (94% calories from fat); 2g Protein; 5g
Carbohydrate; 0mg Cholesterol; 1487mg Sodium

NOTES : This is the salad dressing served at the Mitsukoshi Restaurant at
EPCOT Center.

Sheri McRae sherae@zeta.org.au
Our comedies are not to be laughed at.
– movie mogul Samuel Goldwyn