Maple And Walnut Parfait~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
60 Walnuts
1 Egg White
1 Pinch Salt
200 Milliliters Maple Syrup
240 Milliliters Double Cream

Spread out the walnuts on a baking sheet and toast in the oven at 200 C/ 400 F
/
gas mark 6 for about 5 minutes until browned. Tip into a wire sieve and shake
off all the loosened, papery skin. Cool and chop roughly.

Heat the maple syrup to boiling point. Meanwhile, whisk the egg white with the
salt until it forms soft peaks. Gradually pour in the very hot syrup, whisking
constantly. Continue whisking until you have a thick, stiff meringue. Use an
electric whisk if you have one. Leave to cool.

Beat the cream until stiff, then fold into the maple meringue. Finally fold in
the nuts. Spoon into a dish and freeze. Transfer to the fridge to soften for
half an hour before serving.

– – – – – – – – – – – – – – – – – –

NOTES : This is a spectacularly good light, frozen mousse. Maple syrup and
walnuts go very well together, though you could substitute pecan nuts.

Title: Mint Sorbet
Categories: Veg-cook, August
Yield: 1 servings

6 lg Sprigs of mint
6 T Sugar
1 1/4 c Water
Juice of one large lemon
1 Egg white
4 Sprigs mint to decorate

Wash the mint and shake it dry. Heat the sugar and water together until the
sugar is melted. Add the mint and leave it to steep in the sugar syrup off
the heat for about twenty minutes to half an hour. Taste it to see if the
mint taste has developed enough. If it’s not strong enough you can reheat
the mixture to the boil again and then let it stand for another ten
minutes.

When it tastes about right to you, strain the liquid into a rigid container
and add the lemon juice. Leave to cool, then freeze until it’s semi-frozen
(about 45 minutes to an hour). Beat the egg white until it’s stiff enough
to stand up in peaks (an electric whisk is good for this) and fold it
gently into the semi-frozen mixture. Return to the freezer for about an
hour. By this time it should have formed a fairly firm mush. Spoon it into
glasses and decorate with the mint sprigs. You can vary this recipe by
using grapefruit juice instead of lemon and using a bit less water and a
bit less mint.

From: aknee@magnus.acs.ohio-state.edu (Anne Knee). rfvc Digest V94 Issue
#167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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SOUP: OJAI VALLEY INN TORTILLA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fruits
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Large tomatoes, quartered
1 md Onion, quartered
1/2 c Plus 3 tbl. vegetable oil
4 Corn tortillas, coarsely
Chopped
6 Garlic cloves, finely
Chopped
8 c Chicken stock or canned
Low-salt broth
1/4 c Tomato paste
1 tb Chopped fresh cilantro
1 tb Ground cumin
2 ts Chili powder
2 Bay leaves
—–—–
3 Corn tortillas, cut into
2-inch-long 1/4-inch-wide
Strips
—–—–
1 c Diced cooked chicken
1 Avacado, peeled, pitted,
Diced
1 c Shredded cheddar cheese
Sour cream

Puree tomatoes and onion in processor until mixture is smooth as possible.
Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat.
Add chopped tortillas and garlic and saute’ 2 minutes. Add tomato-onion
puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay
leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to
taste with salt. Strain soup through coarse sieve, pressing on solids with
back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat.
Add tortilla strips and cook until crisp and golden about 3 minutes.
Transfer to paper towels and drain well.

Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips,
chicken, avacado, cheese and sour cream.

Served at the Ojai Valley Inn, Ojai, California.

SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II

Shared by Cate Vanicek

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Title: BUTTERFINGER DESSERT *
Categories: Ice cream
Yield: 20 servings

——————————PATTI – VDRJ67A——————————
2 c Graham cracker crumbs
1 c Soda cracker crumbs
1/2 c Butter; melted
1 pk Instant vanilla pudding
1 pk Instant butterscotch pudding
2 c Milk
1 qt Vanilla ice cream
8 oz Cool Whip
4 Frozen Butterfingers

Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan.
Combine puddings and prepare using only 2 cups of milk. Blend in the
softened vanilla ice cream. Beat until smooth. Pour over crumb mixture.
Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars
and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip.
Refrigerate -DO NOT FREEZE- several hours.

—–

Treacle Toffee

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb. dark brown sugar
4 Oz. butter
4 dessert spoonfuls treacle
4 Tbsp. milk
2 Tbsp. water

Melt butter in pan. Add all other ingredients. Stir only until
the sugar dissolves. Do not stir after sugar has dissolved. Turn
gas low and allow to boil for about 30 minutes. Test in COLD water
in a cup until toffee breaks between fingers. Pour into
butter-greased pan. Harden in refrigerator and break into pieces
when ready.

– – – – – – – – – – – – – – – – – –

Stewed Rhubarb

Recipe By : Mom D
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Rhubarb — diced
Pinch salt
sugar — to taste

Put diced rhubarb in a pan with a little water, add salt and simmer until
rhubarb is cooked. Add sugar to taste and cool a little while longer until
thick.

Good with cracker and who knows what else.

– – – – – – – – – – – – – – – – – –

Mardi Gras Meringue Crepes

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

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

4 Egg whites,at room temp.

1/2 ts Cream of tartar

8 tb Sugar,granulated

1/2 ts Rum extract

1/4 c Pecans,chopped

8 Crepes

1/2 c Brown sugar,firmly packed

2 tb Water

1/4 ts Ginger,ground

1 c Peaches,sliced,frozen (8oz)

– – – – – – – – – – – – – – – – – –

Title: Gingerbread Teddy Bears (Leti Labell)
Categories: Cookies
Yield: 4 servings

Here’s one of my old
Favorites
Decorate, but it’s fun and
They taste wonderful.
Better than
Gingerbread men!
They are a lot of work to

1 c butter or margarine 2/3 c packed brown sugar 2/3 c dark corn
syrup, light corn syrup, or molasses 4 c flour 1 1/2 tsp ground
cinnamon 1 tsp ground ginger 1/4 tsp baking soda 1/2 tsp ground
cloves 1 beaten egg 1 1/2 tsp vanilla Miniature semisweet chocolate
pieces Decorator Icing (see recipe) (optional)

In a saucepan, combine butter, brown sugar, and corn syrup. Cook and
stir over medium heat until butter is melted and sugar is dissolved.
Pour into a large mixing bowl. Cool 5 minutes.

Mix flour, cinnamon, ginger, soda and cloves. Add egg and vanilla to
butter mixture; mix well. Add flour mixture; beat till well mixed.
Divide dough in half. Cover; chill 2 hours or OVERNIGHT.

For each bear, shape dough into one 1-inch ball, one 3/4 inch ball,
six 1/2 inch balls, and five 1/4 inch balls.

On an ungreased cookie sheet, flatten the 1-inch ball to 1/2 inch for
the body. Attach the 3/4 inch ball for the head, and flatten to 1/2
inch. Attach the 1/2 inch balls for arms, legs, and ears. Place 1 of
the 1/4 inch balls on the head for the nose. Arrange the remaining
1/4 inch balls atop the ends of the arms and legs for paws. Use
miniature chocolate pieces for the eyes and navel.

Bake in a 350 degree oven for 8 to 10 minutes, or until done. Remove
and cool on a wire rack.

If desired, pipe on bow ties with Decorator Icing.

16 cookies

—–

POTATO TIKKI WITH ALMOND-CILANTRO CHUTNEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Indian
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
1/4 c Almonds, chopped
1/4 c Red bell pepper, minced
2 ea Jalapeno peppers, seeded
— minced
1/2 tb Lime juice
2 tb Cilantro, minced
1 1/2 tb Arrowroot
Salt pepper
Olive oil for frying
1 c Romaine lettuce, shredded

– – – – – – – – – – – – – – – – – –

Title: Shrimp in Indian Sauce
Categories: Indian Ethnic Main dish Fish Quick
Servings: 4

1 1/2 lb raw shrimp 2 T butter
1/2 c finely chopped onion 1/4 t dried red pepper
1/2 t ground cumin 1 ea Juice of a lime
1 c sour cream 1/2 c plain yoghurt
1/4 c chopped fresh coriander 1 x Salt pepper to taste

Shell and devain the shrimp. Rinse well and pat dry. Set Aside.
Heat the butter in a skillet and add the onion. Add the chili. Cook
briefly and add the shrimp, salt and pepper to taste. Cook, stirring
often, about three minutes. Add the cardamom and cumin and stir. Add
the lime juice, sour cream, and yoghurt. Bring gently to a boil
stirring. Sprinkle with coriander and serve hot with saffron rice.

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