Tortoni of Coffee with Chicory

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Desserts

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

3 Egg whites,at room temp.

1 pn Cream of tartar

1 c Sugar

2 c Heavy cream

1 c Louisiana coffee w/chicory

2 tb Coffee liqueur (opt)

1 c Almonds,silvered

1. In large bowl, beat egg whites and cream of tartar until soft peaks

form; geadually add half the sugar, beating until very stiff.

2. In separate bowl, beat cream, remaining sugar and half the coffee until

stiff.

3. On low speed, blend in remaining coffee, the liqueur and half the

almonds.

4. Spoon mixture into 8-inch springform pan; sprinkle with remaining

almonds.

5. Cover with plastic wrap or foil; freeze until firm, about 4 hours.

6. To serve, scoop from the pan or cut into slices.

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BROCCOLI BEEF PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crs Totest
Post Chopmeat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped fresh broccoli,
Cooked crisp-tender
1 lb Ground beef
1 cn (4oz) sliced mushrooms,
Drained
2 c (8oz) shredded cheddar
Cheese, divided
1/3 Chopped onion
2 c Buttermilk bisquick
1/2 c Water
4 Eggs
1/2 c Milk
1/4 c Grated Parmesan
1/2 ts Salt
1/2 ts Pepper

Brown beef; drain and add mushrooms, 1 1/2 cups
cheddar and onion. Remove from heat and set aside.

Combine bisquick and water to form a soft dough. Add
remaining cheese, mixing in well. Pat into a greased
13X9″ baking dish, spreading halfway up sides.

Spread meat mixture over dough and sprinkle with
broccoli. Combine remaining ingredients and pour over
top. Bake at 350 until a knife inserted in center
tests clean, about 35 minutes.

To make Spinach Beef Pie: use spinach in place of
broccoli and Swiss cheese in place of Cheddar.

Ground Beef Collection 1996 Edition

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Noodle Pudding

Recipe By : Sandy Bornstein
Serving Size : 12 Preparation Time :1:20
Categories : Deserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz No Yolks Noodles — cooked
1 can pineapple crushed in juice
1 pound cottage cheese ff
32 ounces yogurt vanilla ff
1 cup raisins
3/4 cup Grape-Nuts=AE

Cook noodles in boiling water. Drain, mix all ingredients except Grape-Nuts
together. Spray 9 x 13 pan with PAM. Pour the mixture into the pan and
sprinkle Grape-Nuts over top. Bake at 350 degrees for an hour.

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New Southwestern Corn Pudding

Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Dessert
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears corn
1 cup 1% lowfat milk
1 1/2 cups cottage cheese — cream in processor
1/2 cup grated Monterey Jack cheese
1/2 cup grated Cheddar cheese — or Colby
4 eggs
2 egg whites — lightly beaten with
eggs
1 medium red onion — chopped (1 cup)
2 tablespoons chopped chile peppers
1/3 cup cornmeal mix — or self-rising
cornmeal
1 tablespoon chopped fresh cilantro
Salt and pepper

Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish. Cook the
corn in the husk for 2 minutes on high in a microwave oven. Cool a minute or
two, then remove the husk. Alternately, place the shucked corn in a large
quantity of boiling water until done, about 5 minutes. Using a sharp knife,
cut the corn off the cob, then scrape down the cob with the back of the knife
to get the “milk” out. Combine the corn, milk, cottage cheese, Monterey Jack
cheese, Cheddar cheese, eggs, onion, chile peppers, cornmeal mix, and
cilantro. Season to taste with salt and pepper. The pudding can be
refrigerated for 4 hours at this point.

Pour the mixture into the prepared souffle dish. Place a damp kitchen towel in
a baking pan. Place the souffle dish on the towel and add enough hot water to
the pan to reach two-thirds of the way up the sides of the dish. Bake for 1
hour or until the pudding is lightly browned and a cake tester inserted in the
center comes out clean. Serve hot.

Yield: 6 to 8 servings

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Title: Soft Pretzels
Categories: Pretzels
Yield: 12 servings

1 Frozen bread
Egg white, beaten
Coarse salt or caraway seeds

Cover dough and let rise in warm, draft-free place untul doubled.
Divide loaf into 12 equal pieces. With oiled hands, roll eaech into a
16″ rope. Form in pretzel shape.

In large skillet bring 2″ water to boil. Slip pretzels, a few at a
time, into gently boiling water. Cook until pretzels rise to the
surface (about 45 seconds). Remove with slotted spoon; drain on paper
towels. Place 2″ apart on greased cookie sheets.

Brush lightly with egg white and teaspoon water mixture. Sprinkle with
salt or caraway seeds. DO NOT let pretzels rise.

Bake immediately in preheated oven at 400’F. for 15-20 minutes or
until browned.

MMMMM

ANISE – FENNEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Stalks anise (fennel)
1 Clove garlic, quartered
2 tb Olive oil
3 tb Butter
1 c Sliced fresh mushrooms
1 c Chopped fresh tomatoes
1/3 c Beef stock or bouillon
1/2 ts Sweet basil

There is a bit of confusion about these two plants. For some reason,the
fennel plant, which resembles celery with fern like tops, has been called
sweet anise in produce markets. The true anise is cultivated only for its
seeds. So what you see labelled “sweet anise” in your market is probably
fennel, but no matter what you call it, this is a highly interesting
vegetable. Every part of this aromatic plant has a taste and aroma similar
to licorice. The stems are eaten like celery,uncook, or cooked and served
as a vegetable (heavenly with apples in waldorf salad) Available from
September to May.

HOW TO CHOOSE AND STORE: Choose fennel the same way you do celery, with
crisp stalks and fresh leaves. Wash and store in vegetable crisper or
plastic bag in refrigerator.

BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks. Cut
off heavy base. Slice the stalks in thin lengthwise strips. Wash,drain
and cook in boiling, salted water or bouillon until just tender,15-20
minutes. Drain and add melted butter, salt and pepper and serve.

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APPLE ORANGE SPICE MUFFINS (WW)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

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

3/4 c flour
1 1/2 t baking powder
1/2 t cinnamon
1/4 t baking soda
1 dash salt
1/3 c instant nonfat dry milk
2 T margarine
1 T brown sugar
1 large egg
2 apple
2 T raisins ————————-Plus 1
tsp. frozen. concentrate——————-
1 T apple juice
1 orange peel
1 dash cream of tartar

Preheat oven to 375 degrees F. Into small bowl sift
together flour, baking powder, cinnamon, baking soda,
salt, nutmeg and cloves; stir in milk powder and set
aside. In mixing bowl cream margarine with sugar; add
egg yolk and, using electric mixer on medium speed,
beat until thick and creamy. Add apples, raisins,
juice, and orange peel and stir to combine; add flour
mixture and beat until well blended. In separate bowl,
using clean beaters and mixer on high speed, beat egg
white with cream of tartar until stiff but not dry;
fold into batter. Spray eight 2 1/2 inch diameter
nonstick muffin pan cups with nonstick cooking spray;
spoon 1/8 of batter into each sprayed cup (each will
be about 2/3 full) and partially fill remaining cups
with water (this will prevent pan from burning and/or
warping). Bake 20 to 25 minutes (until cake tester,
inserted in center, comes out clean). Remove pan from
oven and carefully drain off water (remember, it will
be boiling hot); remove muffins to wire rack and let
cool. Makes 4 servings of 2 MUFFINS EACH!

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Title: Mom’s Coleslaw
Categories: Salads, Ceideburg 2
Yield: 8 servings

8 c Finely shredded green
-cabbage
1 c Mayonnaise
1/2 c Red wine Vinegar
2 ts Sugar
1 tb Dijon-type mustard
1/4 c Finely grated carrots
1/8 c Finely chopped parsley and
-chives
1/8 ts Salt
1/4 ts Freshly ground black pepper

I’m NOT a coleslaw fan, but this one by Jeff Cox looks promising.

The secret seems to be soaking the cabbage in ice cold water for a
couple of hours.

Remove outer leaves from cabbage, then core. Cut heads into quarters
and soak in cold water in the refrigerator for 1 to 2 hours. Shake
off excess water and shred very finely, then pat shreds dry with
towels. Place the shreds in a bowl and mix in all other ingredients.
Cover and refrigerate for 1 hour before serving.

Makes 8 servings.

PER SERVING: 220 calories, I g protein, 7 g carbohydrate, 22 g fat
(3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber.

Jeff Cox of Sebastopol is columnist for Organic Gardening magazine
and the author of “Landscaping With Nature” (Rodale Press).

San Francisco Chronicle, 7/8/92.

Posted by Stephen Ceideberg; October 19 1992.

MMMMM

Title: PINEAPPLE WILLIE’S JACK DANIEL’S BBQ SAUCE
Categories: Sauces, Bar-b-q
Yield: 4 cups

1/2 lg Onion, minced
4 Cloves Garlic, minced
3/4 c Jack Daniel’s Whiskey
2 c Catsup
1/3 c Vinegar
1/4 c Worcestershire Sauce
1/2 c Brown Sugar, packed
3/4 c Molasses
1/2 ts Black Pepper
1/2 tb Salt
1/4 c Tomato Paste
2 tb Liquid Smoke
1/3 ts Tabasco

Combine onion, garlic, and Jack Daniel’s Whiskey in a
3-quart saucepan. Saute’ until onion and garlic are
translucent, approximately 10 minutes. Remove from
heat and light mixture; flame for 20 seconds. Add all
remaining ingredients. Bring to a boil, then turn
down to a medium simmer. Simmer 20 minutes, stirring
constantly. Run sauce through a medium strainer to
remove onion and garlic bits if you prefer a smoother
sauce. Cool and enjoy. NOTE: This sauce gets better
with age. If time permits, keep it in the
refrigerator a day or so to develop a deeper, richer
taste.

—–

Title: String Cheese
Categories: Armenian
Yield: 1 servings

1 lb Mozzarella curd
Mahleb (Middle Eastern
-spice)
Black caraway seeds
Salt

Place cheese in a Teflon saucepan and add a dash of mahleb and salt
and a sprinkling of black seeds. Heat on low until cheese is melted
thoroughly. Remove from heat and drain excess water.

Pick up hot cheese in a lump, and make a hole in the center to
resemble a doughnut.

With both hands, stretch and turn the cheese to form a large loop.
Double the strand of cheese, making two strands of cheese of even
length. Repeat, stretching and looping; the more you stretch the
stringier the cheese becomes. Repeat stretching several times. Twist
ends in opposite directions and intertwine rope into a braid. Place
one end through the loop of the other to lock it.

Set cheese aside to dry thoroughly. Wrap in plastic wrap and
refrigerate or freeze.

To serve, open braid, cut one loop and pull cheese apart into thin
strands. Serve with pocket bread.

NOTE: Mahleb can be found at specialty food shops that sell Middle
Eastern ingredients.

MMMMM