Title: CHOCOLATE BREAD PUDDING
Categories: Desserts, Personal
Yield: 6 servings

3 oz Unsweetened chocolate
– cut into small pieces
2 c Half and half
2 c Soft white bread crumbs
– (loosely packed)
2 Jumbo eggs
1 c Sugar
1 1/2 ts Vanilla
1 pn Salt
1 c Heavy cream; whipped

HEAT THE CHOCOLATE AND half and half in a large saucepan over low
heat for 12-15 minutes, stirring frequently until chocolate is
completely melted. Remove pan from the heat, stir in the crumbs and
let stand for one hour. Preheat oven to 350F. Beat the eggs until
frothy, blend in the sugar, vanilla and salt, then mix into the
chocolate. Pour the pudding into a buttered 1 1/2-quart casserole,
set it in a shallow baking pan and pour enough hot water into the pan
to come halfway up the sides of the casserole. Bake the pudding
uncovered for 50 to 60 minutes until the pudding is set like custard.
To test it, insert a toothpick in the center. If it comes out clean,
pudding is done. Serve the pudding warm, topped with dollops of
whipped cream.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

LINGUINE WITH ROASTED GARLIC CLAM SAUCE

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Garlic Pasta
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 dozen little neck clams — scrubbed clean
2 tablespoons olive oil
4 cloves garlic
1/4 teaspoon red pepper flakes
3 tablespoons chopped parsley
1 cup white wine
12 ounces fresh linguine — cooked and drained

Place garlic on square of foil and drizzle with a little olive oil.
Roast in 400 degree oven for 20 minutes or until tender.
Peel garlic and coarsely chop.
Heat oil in a large pot and stir in garlic.
Add pepper flakes and parsley.
Pour in wine and bring to a simmer.
Add clams and cover pot.
Cook about 8 minutes or until clams are all open.
Discard unopened clams.
Stir in linguine and toss to coat.
Serve immediately.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

NOTES : Show #BW8295

Date: Fri, 04 Feb 94 12:08:28 EST
From: Ginny

Deep dish pizza

Last night I made a deep dish pizza that was inspired by a recent
episode of “The Frugal Gourmet”. It turned out so well that I thought
I’d share it with you. I’m having leftovers for lunch today. I’m
also writing it up from memory and have no “real” recipe, so bear
with me.

CRUST:

Approx. 2 1/2 cups whole wheat flour
1 pkg. fast rising yeast
1 tsp. salt
1 tsp. sugar
1 cup of very warm water

FILLING:

1 package Health Choice brand shredded pizza cheese
2 cans whole tomatoes (plum would’ve been best, but I didn’t have any)
A generous handfull of fresh basil leaves, chopped (dried is o.k.if it’s
all you have)
Cracked black pepper, salt and oregano to taste
4 or 5 large cloves of fresh garlic, minced
1 very large onion, sliced thinly
2 10 oz. packages of frozen spinach, thawed
1 fresh tomato, thinly sliced

To make the crust, combine the yeast, salt, sugar, 1 cup of the flour
and the cup of warm water. Mix thoroughly. Since you aren’t proofing the
yeast first, the water needs to be a bit hotter than usual. Add enough of
the remaining 1 1/2 cups of flour to form a soft dough. Knead it for
a few minutes, then put it back in the bowl, cover and set aside to rise.

In the meantime, prepare the veggies. Saute the onions in some red wine
until caramelized. Squeeze the moisture out of the thawed spinach. Break
up the tomatoes slightly and set them in a seive to drain. You don’t want
them soupy. Save the juice for something else.

When the pizza dough has more or less doubled in bulk (usually in less than
an hour – I find you don’t need to be too technical with pizza dough),
punch it down. Lightly spray a 10 inch spring form pan with cooking spray.
Press the dough into the pan and up the sides. Spread the shredded cheese
over the crust. Top with the tomatoes which have been mixed with the
basil leaves. Season with the salt, oregano and black pepper. Sprinkle
the minced garlic over the tomatoes, then the add the sauteed onions.
Top the onions with the spinach and then arrange the sliced tomato
decoratively on top. Bake at 425 in the middle of the oven for about
45 minutes or so. Since it’s so thick, it takes quite awhile for the
filling to heat all the way through. It makes a lovely presentation
when you remove the ring from the spring form pan.

The fillings I used are what I happened to have around the house. You
can use anything you wish. I think artichokes, mushrooms, eggplant,
roasted peppers and brocolli would be especially good. I was quite
pleased with the way the Healthy Choice fake cheese melted. Recently,
I tried the Kraft fatfree singles (sharp cheddar flavor) and found them
to be as good as any full fat processed cheese slice (for what that’s
worth). They melted well as part of a burrito filling.

Title: HUMMUS DIP
Categories: Dips, Oriental, Ethnic
Yield: 1 servings

1 c Garbanzo beans drained 1 cl Garlic
3 tb Tahini (crushed sesame 1/2 ts Cumin
Seeds) 1/2 ts Salt
1/2 c Lemon juice Water

Place drained beans in blender. Add all other
ingredients and then add enough water to almost cover
beans. Blend until smooth. Pour into serving dish.
Pour thin layer of olive oil on top and sprinkle with
parsley. Serve with pita bread.

—–

CREAM CHEESE COFFEE CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese, softened
1/3 c Sugar
1 t Almond extract
2 c Bisquick baking mix
1/3 c Milk
1/4 c Sugar
2 ts Butter or margarine, softene
–
1/4 c Fruit preserves (any flavor)
1/4 c Sliced almonds

Grease a round pan, 9 x 1 1/2". Mix cream cheese, 1/3
cup sugar and the almond extract; reserve. Mix the
baking mix, 1/4 cup sugar and the butter or margarine
until dough forms. pat in the bottom and 1″ up the
sides of the pan. Spread cream cheese mixture over the
dough. Carefully, spread preserves over the cream
cheese mixture; sprinkle with almonds. Bake in a
preheated 350 degree oven until golden brown and the
cream cheese is set, 40 to 45 minutes. Cool 20
minutes; carefully, remove from the pan. Refrigerate
any remaining coffee cake.

– – – – – – – – – – – – – – – – – –

Title: ONIONS STUFFED WITH GARLIC AND CHESTNUTS
Categories: Garlic, Salads, Vegetables
Yield: 4 servings

4 lg Spanish onions
3 Slices bacon, chopped
1 tb Butter
1 Whole head fresh garlic,
Peeled and chopped
1 cn (8 oz.) water chestnuts,
Drained and chopped
1/4 c Bread crumbs
1/2 ts Salt
1/4 ts Black pepper
1 c Apple cider

Put the unskinned onions in boiling water for about 5
minutes. Remove and cool. Cut of tops, peel, and
scoop out the insides. Chop the insides of onions.
Set aside. In frying pan cook bacon until crisp.
Drain off fat, add butter and saute the bacon bits,
chopped onion, and the chopped cloves of garlic until
just lightly brown. Add the water chestnuts and bread
crumbs and continue to brown for another 3 minutes.
Add salt and pepper. Fill each onion with the mixture.
Place in casserole. Pour apple cider over and bake at
375 degrees for 45 to 50 minutes.

—–

Title: Crushed Tomatoes (with no added liquid)
Categories: Vegetables, Fruits, Canning
Yield: 1 recipe

A high-quality product, ideally suited for use in soups, stews, and
casseroles. This recipe is similar to that formerly referred to as
“Quartered Tomatoes.”

Quantity: An average of 22 pounds is needed per canner load of 7 quarts;
an average of 14 fresh pounds is needed per canner load of 9 pints. A
bushel weighs 53 pounds and yields 17 to 20 quarts of crushed
tomatoes–an average of 2-3/4 pounds per quart.

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
or until skins split. Then dip in cold water slip off skins, and remove
cores. Trim off any bruised or discolored portions and quarter. Heat
one-sixth of the quarters quickly in a large pot, crushing them with a
wooden mallet or spoon as they are added to the pot. This will exude
juice. Continue heating the tomatoes, stirring to prevent burning. Once
the tomatoes are boiling, gradually add remaining quartered tomatoes,
stirring constantly These remaining tomatoes do not need to be crushed.
They will soften with heating and stirring. Continue until all tomatoes
are added. Then boil gently 5 minutes. Add bottled lemon juice or citric
acid to jars (See acidification directions). Add 1 teaspoon of salt per
quart to the jars, if desired. Fill jars immediately with hot tomatoes,
leaving 1/2-inch headspace. Adjust lids and process. Recommended process
times are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Crushed Tomatoes in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 min.
2,001 – 4,000 ft: 7 min.
4,001 – 6,000 ft: 8 min.
6,001 – 8,000 ft: 9 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 min.
2,001 – 4,000 ft: 12 min.
4,001 – 6,000 ft: 13 min.
6,001 – 8,000 ft: 14 min.

Table 2. Recommended process time for Crushed Tomatoes in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 3 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not recommended.
Table 3. Recommended process time for Crushed Tomatoes in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 35 min.
1,001 – 3,000 ft: 40 min.
3,001 – 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 45 min.
1,001 – 3,000 ft: 50 min.
3,001 – 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

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

—–

Honey Mustard

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning/Preserving/Dehydrating

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces dry mustard
1 tablespoon flour or cornstarch
2 tablespoons cider vinegar
1 tablespoon brandy
1 tablespoon honey

Combine the dry ingredients and flour. Gradually stir in 1/4 cup cold
water and let stand for 15 minutes. Add the remaining ingredients and
mix thoroughly. Makes about 1/2 cup.

– – – – – – – – – – – – – – – – – –

SEAFOOD MEDITERRANEE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Cherrystone Clams
3 Cloves Garlic, chopped
1/2 c Olive Oil
18 oz Lobster Tails, thawed if
Frozen, each cut in thirds
Crosswise
1 c Dry White Wine
16 oz Can Italian Plum Tomatoes,
Cut up
1/2 c Fresh Parsley, chopped
1 t Dried Oregano
1 1/2 ts Salt
1/2 ts Pepper
2 Bay Leaves
1 lb Medium Shrimp, peeled and
Deveined, with shell left
On tail

Scrub clams. Soak in salt water for 15 minutes. Drain
and rinse. Repeat soaking process twice. In an 8 quart
pot, saute garlic in hot olive oil over medium-high
heat until lightly cooked but not brown. Add lobster
tail pieces and stir well. Add white wine, tomatoes,
parsley, oregano, salt, pepper and bay leaves. Mix
well. Arrange shrimp and clams on top of stew. Brin to
a boil. Reduce heat. Cover and steam for 5-8 minutes
until clams have opened and shrimp and lobster are
opaque when cut in center. Discard any unopened clams
and bay leaves before serving stew in bowls.

Source: Victoria Magazine, January 1994 Typed by
Katherine Smith

– – – – – – – – – – – – – – – – – –

Title: MANDARIN ALMOND CREAM
Categories: Chinese, Desserts
Yield: 6 servings

Stephen Ceideburg
2 Envelopes (1/4 ounce each)
-unflavored gelatin
1 qt 2% milk
1/3 c NutraSweet Spoonful
1/4 To 1/2 teaspoon almond
-extract
20 oz Mandarin orange segments,
-drained

As luscious as its name sounds, this oriental-inspired
dessert is the smooth, creamy kind everyone has room
for.

SPRINKLE GELATIN over milk in medium saucepan; let
stand 2 to 3 minutes. Cook over medium-low heat,
stirring constantly, until gelatin is dissolved.
Remove from heat; stir in NutraSweet Spoon- ful and
almond extract.

POUR MIXTURE into serving bowl; refrigerate until
mixture is the consistency of unbeaten egg whites,
about 1 hour. Stir in oranges. Refrigerate until
custard is set, 2 to 3 hours. Spoon into individual
dishes.

NOTE: After stirring oranges into the custard, the
mixture can be spooned into individual dishes or
stemmed goblets; refrigerate as above. Sweet cherries,
peach slices, or other fruit can be substituted for
the oranges.

NUTRITIONAL INFORMATION

Serving Size: 1/6 recipe

Calories………115 Saturated Fat….2 g
Protein……….8 g Cholesterol….12 mg
Carbohydrates…14 g Fiber………..,1 g Total
Fat……..3 g Sodium………85 mg

DIABETIC FOOD EXCHANGE: 1 low fat milk or 1 skim milk,
1/2 fat

From “The NutriSweet Spoonful Recipe Collection”, 1992.

Posted by Stephen Ceideburg

—–