Title: Chocolate Cherry Torte 02 – Country Living
Categories: .cl, Holidays, Desserts, Cakes, Torte
Yield: 10 servings

Part two

7. To assemble torte, using the bottom of a 9 by
5-inch loaf pan as a pattern, cut chocolate cake into
three 9 by 5-inch rectangles; use leftover cake
trimmings for snacking. Line the inside of the loaf
pan with plastic wrap, allowing 2 inches to extend
over the sides so assembled torte can be easily
removed from pan.

8. Place one cake rectangle in bottom of pan; brush
generously with some Coffee Syrup. Spread half of
cheese filling on top of cake in pan. Place another
cake rectangle atop filling; brush with Coffee Syrup
and top with cherry filling. Place remaining cake atop
cherry filling; brush with remaining Coffee Syrup and
top with remaining cheese filling, spreading smoothly
as this will be top of torte. Cover torte with
overhanging plastic wrap and refrigerate at least 4
hours or overnight. Prepare Chocolate Meringue Twigs.

9. To serve, remove torte from pan by pulling up
plastic wrap on all sides. Place torte on serving
plate and gently pull plastic wrap to remove from
underneath. Gently press flat sides of chocolate twigs
upright onto sides of torte to cover completely. If
desired, tie ribbon around sides of torte, ending in a
bow in the center of one long side. Top torte with
fresh cherries, if desired, and serve. Or refrigerate
up to 2 hours before serving. (Twigs will eventually
soften with refrigeration.)

Chocolate Meringue Twigs: Heat oven to 275’F. Line 2
large baking sheets with parchment paper (if not
available, use aluminum foil and grease lightly).
Place 1/2 C sugar and 2 large egg whites in
medium-size bowl. Set the bowl in a larger bowl of
very hot, not boiling, water. With portable electric
mixer at high speed, beat mixture until thick and
nearly double in volume. Remove bowl from hot water
and continue beating egg whites until very stiff peaks
form-about 4 minutes. Sift 2 T unsweetened cocoa
powder over meringue and fold in until blended.
Transfer chocolate meringue to pastry bag fitted with
a 3/8-inch round tip. Making narrow rows, pipe 3 to
4-inch long “twigs” of meringue onto baking sheets.
Bake meringue twigs 1 1/2 hours or until dry and firm.
Cool twigs completely on baking sheets on wire racks.
Meanwhile, melt 1 1/2 oz bittersweet chocolate in
microwave or in bowl set over simmering water. Dip
fork in melted chocolate and quickly move it back and
forth across twigs, creating thin chocolate stripes.
Refrigerate twigs just until chocolate stripes
harden-about 5 minutes. Gently remove twigs from
parchment and store in airtight container,
unrefrigerated, until ready to use.

Note: Dried cherries are available by mail from
American Spoon Foods, 1668 Clarion Ave., P.O. Box 566,
Petosky, Mich. 49770-0566; (800) 222-5886.

Country Living/December/92 Scanned fixed by Di Pahl

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Title: ORANGE CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

1 1/4 lb Skinned and boned chicken, 1
-1/2-inch pieces
6 tb Dry sherry, divided
1/4 ts Salt
4 ts Peanut oil
1/2 c Julienne-cut red bell pepper
1/4 c Diagonally sliced scallions
Zest of 1/2 small orange,
-cut into 2 x 1/8-inch
-strips
And blanched (use lemon
-zest)
1 Garlic clove, minced
1 tb Each reduced-sodium soy
-sauce and water
1 ts Each cornstarch, sugar, and
-rice vinegar
4 Trimmed scallions, 4 inches
-long for garnish

In glass or stainless-steel bowl combine chicken, 3
tablespoons of the sherry, and the salt and let stand
at room temperature for 30 minutes. In 9-inch skillet
or a wok, heat oil over medium-high heat; add bell
pepper, scallions, orange zest and garlic and cook,
stirring quickly and frequently, until vegetables are
tender-crisp, about 3 minutes. Drain chicken,
reserving marinade. Add chicken to skillet (or wok),
increase heat, and stir-fry until chicken is browned,
about 5 minutes. Te reserved marinade add remaining 3
tablespoons sherry, and the soy sauce, water,
cornstarch, sugar, and vinegar and stir to dissolve
cornstarch. Pour over chicken mixture and cook,
stirring constantly, until mixture thickens. Serve
garnished with scallions.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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CLEAR SPINACH SOUP (KOREAN MALGUN SIGUMCHI KUK)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Korean
Soups Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fresh spinach
1 Scallion
1 Clove garlic
4 c Water
1/2 lb Ground beef
1 t Soy sauce
1 tb Salt
Dash pepper

1. Wash the spinach thoroughly and trim off the thick stems. Chop the
scallion. Mince the garlic.

2. Bring the water to a boil. Add the meat and bring to a second boil.
Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and
pepper. Lower the flame and simmer for 10 minutes. Serve immediately.

From: The Korean Cookbook, By Judy Hyun.

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Title: Minty Mallows
Categories: Candies, Mint, Chocolate
Yield: 12 servings

14 oz Sweetened Condensed Milk
1 1/2 c Mint-Chocolate Chips;Nestles
2 c Marshmallows; Miniature
1 c Nuts; Coarsley Chopped

Combine over hot (not boiling) water; sweetened condensed milk and
mint chocolate chips. Stir until chips are melted and mixture is
smooth. In a large bowl, combine marshmallows and nuts. Add
chocolate mixture; mix well. Spread into a foil-lined 9-inch square
pan. Chill until firm, about 20 minutes.

MMMMM

Title: SNAILS MENETREL / ESCARGOTS A LA MENETREL
Categories: Appetizers
Yield: 8 servings

1 lb Butter
1/2 c Parsley, chopped
1 tb Crushed garlic
3 tb Shallots, chopped
12 Canned anchovy fillets
1 tb Salt
1 ts Pepper
1 tb Quatre-epices
100 Canned snails
1/2 c White wine (optional)
2 c Fresh white breadcrumbs

Preparation time 25 minutes. Cooking time 8 minutes.
Make snail butter by working the butter with a mixture
of chopped parsley, garlic, shallots and anchovy
fillets. Season with the salt, pepper and spice, then
work through a fine sieve. [Quatre-epices is a plant
from the Antilles (West Indies) whose fruit is at the
same time reminiscent of pepper, cinnamon, nutmeg and
clove. –mkm] Place a piece of butter the size of a
bean inside each snail shell. Add the snail, then
close up the shell with some more butter, pressing it
down firmly. Arrange the snails on a dish and moisten
with the wine if liked. Sprinkle with the breadcrumbs
and bake in a hot oven for 8 minutes. Dry white wines:
Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse.
[From “Larousse Traditional French Cooking.”]

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Title: M M COOKIES
Categories: Cookies
Yield: 1 servings

1 pk Yellow cake mix
2 Eggs
1/2 c Oil
1 1/2 tb Water
3/4 lb M M’s
1/2 c Nuts, optional
1/2 c Coconut, optional

Mix together the cake mix, eggs, oil and water. Add
M M’s and other items. Bake on an ungreased cookie
sheet at 350 degrees for 6 to 8 minutes. Don’t
overbake. Randy Rigg

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DATE DROPS

Recipe By :
Serving Size : 21 Preparation Time :0:00
Categories : Cookies Desserts
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Phillip Bower (FHMN87A)
2 Eggs beaten
1/3 cup Margarine
1/2 pound Dates
1 1/2 cup Crisp rice cereal
1/2 cup Chopped nuts
1 teaspoon Vanilla

Combine eggs, margarine, and CHOPPED Dates. Cook over low heat, stirring
constantly. Boil 2 minutes. remove from heat and add cereal and nuts and
vanilla. Cool, shape into 42 little From ADA Family Cookbook vol.II Exchanges
for 2 cookies: 1/2 fruit, 1/2 bread, 1/2 fat cal 95, cho 10, pro 1, fat 6, Na
66, K 102,

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Title: TUSCAN SPINACH TORTA
Categories: Tarts
Yield: 8 servings

15 oz Pkg Pillsbury
-Refrigerated Pie Crusts
1 tb Dijon mustard

———————————-FILLING———————————-
1/4 c Unsalted butter
9 oz Pkg Green Giant Harvest
-Fresh Frozen Spinach,
-thawed drained
1/2 c Chopped red onion
1/4 c Chopped sun-dried
-tomatoes without oil
1/2 ts Dried Italian seasoning
1/2 ts Dried oregano leaves
1/4 ts Garlic powder
1/4 ts Salt
4 Eggs, beaten
2 c Shredded mozzarella
-cheese
1/4 c Pine nuts or slivered
-almonds, toasted*

*To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6
minutes or until light golden brown, stirring occasionally.
Heat oven to 450 degrees. Prepare pie crust according to
package directions for one-crust baked shell using 10″
springform pan (or 9″ pie pan – refrigerate remaining crust for
later use). Place prepared crust in pan; press in bottom and up
sides of pan. Trim edges if necessary. Spread mustard over
bottom of crust. Bake for 9 to 11 minutes or until crust is
lightly browned. Reduce oven to 350 degrees. Melt butter in
large skillet over medium-low heat. Add spinach, onion and
tomatoes; cook and stir 5 to 7 minutes or until onion is
crisp-tender. Remove from heat. Add Italian seasoning,
oregano, garlic powder and salt; mix well. In large bowl,
cimbine eggs and cheese; mix well. Stir in spinach mixture.
Spoon evenly into partially baked crust; sprinkle pine nuts
evenly over top, pressing in slightly. Bake for 25 to 35
minutes or until filling and pine nuts are golden brown. Let
stand 10 minutes.

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OUR FAVORITE ITALIAN BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Posted by Gaye Levy DTXT63A
From Donna German #1
—–SMALL LOAF—–
1/2 c Water
2/3 ts Salt
1/2 ts Sugar
1 1/2 c Bread flour
1 t Yeast
—–MEDIUM LOAF—–
2/3 c Water
3/4 ts Salt
2/3 ts Sugar
2 c Bread flour
1 1/2 ts Yeast
—–LARGE LOAF—–
1 c Water
1 1/4 ts Salt
1 t Sugar
3 c Bread flour
2 1/2 ts Yeast

This is by far our favorite dinner bread. It is closer to genuine
“french” breaf than any other recipe we have tried so maybe it is
really Italian bread that we like so much !! From Donna German CB #1.

– – – – – – – – – – – – – – – – – –

Title: Mexican Tomato Sauce
Categories: Sauces, Canning
Yield: 7 quarts

2 1/2 lb -to…
3 lb Chile peppers
18 lb Tomatoes
3 c Chopped onions
1 tb Salt
1 tb Oregano
1/2 c Vinegar

Yield: About 7 quarts

Procedure: Caution: Wear rubber gloves while handling chilies or wash
hands thoroughly with soap and water before touching your face. Wash and
dry chilies. Slit each pepper on its side to allow steam to escape. Peel
peppers using one of the following methods:

Oven or broiler method: Place chilies in oven (400 degree F) or broiler
for 6-8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy
wire mesh. Place chilies on burner for several minutes until skins
blister. Allow peppers to cool. Place in a pan and cover with a damp
cloth. This will make peeling the peppers easier. After several minutes,
peel each pepper. Cool and slip off skins. Discard seeds and chop
peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or
until skins split. Dip in cold water, slip off skins, and remove cores.
Coarsely chop tomatoes and combine chopped peppers and remaining
ingredients in large saucepan. Bring to a boil. Cover. Simmer 10
minutes. Fill jars, leaving 1-inch headspace. Adjust lids and process
according to the recommendations in Table 1 or Table 2 depending on the
method of canning used.

Table 1. Recommended Process time for Mexican Tomato Sauce in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Mexican Tomato Sauce in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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