Title: Tiramisu – Cooked
Categories: Desserts
Yield: 8 servings

6 Egg yolks
1/2 c Granulated sugar
2 T Brandy or almond extract
1 1/3 c Extra strong coffee
1 lb Mascarpone or ricotta cheese
1 1/2 c Cream; whipping
24 Ladyfingers; giant italian
4 oz Chocolate semisweet; choppe

In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in
1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double
boiler, over gently simmering water, whisk for about 7 minutes, till
thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip
cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine
remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of
ladyfingers in 11X7″ glass baking dish, brush with half of coffee mixture.
Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover
and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in
fridge for 24 hours.

—–

FETA AND MINT BULGUR SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bulgur — medium grained
1/3 c Feta cheese — crumbled
-about 2 oz
1 lg Tomato — seeded chopped in
-1/2″ pieces
2 ea Green onions — thinly sliced
1/3 c Cucumber — chopped,1/4″ pieces
2 tb Mint — basil or parsley
2 tb Olive oil
1 1/2 tb Red wine vinegar
1/2 ts -salt
1/2 ts -pepper

Bring large pot of water to a boil. Add salt, then
bulgur (cook as you would pasta). Boil for 12 to 15
minutes, or until bulgur is tender but not mushy.
Drain very well and refrigerate until cool. Meanwhile
place feta, tomato, green onion, cucumber and mint
into medium sized serving bowl. Gently toss. In small
bowl, whisk oil with vinegar, salt and pepper. Add
cooled bulgur to feta mixture and toss gently. Then
toss with olive oil mixture. Taste and add more salt
if necessary. Refrigerate until ready to serve. Salad
taste best if made within a couple of hours of being
made.

– – – – – – – – – – – – – – – – – –

Title: Gloreo Cookies
Categories: Cookies, Pitzer
Yield: 1 batch

MMMMM———————-MM BY H PEAGRAM—————————

MMMMM————————–COOKIES——————————-
18 oz Devils Food Cake mix
2 Eggs
2 tb Water
2 tb Oil
1/4 c Cocoa (unsweetened)

MMMMM————————–FILLING——————————-
1 pk Gelatin
1/4 c Cold water
1 c Crisco shortening
1 ts Vanilla
1 lb Powdered sugar plus
1 c Powdered sugar

Mix all cookie ingredients together and drop by spoonfuls to the
size
you would like your cookies. No instructions were given, but I
imagine bake at 350 degrees and about 10 minutes. While baking make
up the double stuff filling.

Same here, no instruction, I imagine soften gelatin in water. Beat
crisco and add sugar and beat til well blended. you may have to
heat
the gelatin to dissolve it, so let it cool before whipping into the
crisco mix. hp

MMMMM

RICE CON QUESO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Rice
Cheese/eggs Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked brown rice (1 1/2
-cups uncooked), cooked with
Salt and pepper
1 1/3 c Cooked black beans or
-blackeyed peas, pinto
-beans,
Etc. (about 1/2 cup
-uncooked)
3 Cloves garlic, minced
1 lg Onion, chopped
1 sm Can chiles, chopped
1/2 lb Ricotta cheese, thinned with
-a little low fat milk or
Yogurt until spreadable
3/4 lb Shredded Monterrey Jack
-cheese
1/2 c Shredded cheddar cheese

Garnishes (optional): chopped black olives, onions, fresh parsley

Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and
chilies. In a casserole, spread alternating layers of the rice-beans
mixture, ricotta cheese, and jack cheese, ending with a layer of rice and
beans. Bake for 30 minutes. During the last few minutes of baking,
sprinkle cheddar cheese over the top. Garnish before serving.

Complementary protein: rice and beans and milk products

From: DIET FOR A SMALL PLANET by Frances Moore Lappe’ ISBN 0-345-30691-0.
Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo,
7/92

– – – – – – – – – – – – – – – – – –

Title: Strawberry Almond Butter
Categories: Relishes, Fruits
Yield: 6 Servings

1/2 lb Fresh strawberries
1/2 lb Butter
1 lb Powdered sugar
1/2 c Finely ground almonds
Pinch of salt (optional)

Clean and hull the strawberries and press through a
colander. Cream butter with powdered sugar and work
in the strawberries. When well mixed, stir in almonds
and pinch of salt, if desired. Typed in MMFormat by
cjhartlin@msn.com Source: Quick ‘n Easy.

—–

Title: Orange Carmel Custard
Categories: Desserts, Custards, Citrus
Yield: 4 servings

1 c Sugar
1/4 c Water
2 c Milk
2 g Egg yolks
1 ts Orange flavored liqueur
1 Orange peeled with all
White removed
Rind of 1 orange
3 Whole eggs

Preheat oven to 350. Combine 1/2 c sugar and water,
bring to boil in saucepan and cook without stirring
until mixture is dark amber color. Quickly pour into 6
custard cups. Set aside to cool. Slowly bring milk,
cinnamon stick and orange rind to boil in saucepan.
Remove from heat and let stand 10 min. When cool,
remove the cinnamon stick and orange rind. Beat eggs,
egg ylks, remianin 1/2 cup sugar and liqueur. Whisk
into milk and ix well;strain.

Spoon into cups. cover each with piece of foil. Place
in baking pan with enough water to come 1/2 way up
cups. Bake 30 minutes until tester comes out clean.
Cool on rack. Unmold onto dessert plates. Garnish with
orange slices. Roxanne Zess tvmt98a

—–

African Celebration Soup

Recipe By : Suzanne Martinson — Pittsburgh Post-Gazette
Serving Size : 10 Preparation Time :0:00
Categories : *** African Carribean
Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 stick butter
2 medium onion — chopped
3 stalks celery — chopped
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 cup cooked chicken — diced
2 apples, peeled — cored and chopped
8 cups chicken stock — divided
1 bay leaf
1 cup light cream — chilled

In a large saucepan, melt the butter over medium heat. Add the onions and cele
ry. Saute the vegetables until the onions are golden brown and the celery is s
oft. Stir in the flour and curry powder. Cook for 5 minutes.

Place the mixture in a blender or food processor. Add the chicken, apples and
1 cup stock. Process until smooth. Return the mixture to the saucepan. Add t
he remaining 7 cups stock and the bay leaf. Increase the heat to high to bring
ingredients to a boil.

When the soup begins to boil, remove it from the heat, discard the bay leaf, an
d refrigerate the soup for at least 1 hour. Before serving, stir in the chille
d cream.

– – – – – – – – – – – – – – – – – –

Title: Candy-Covered Berries
Categories: Wedding, Shower
Yield: 36 Berries

36 Strawberries
DARK CHOCOLATE COATING:
1/2 c Semi-sweet chocolate chips
1 ts Oil
WHITE CHOCOLATE COATING:
1/2 c Vanilla milk chips
1 1/2 ts Oil

Wash strawberries; gently pat dry. Line tray with
waxed paper. In small saucepan over low heat, melt
chocolate chips and 1 tsp. oil, stirring occasionally
until smooth. Remove from heat. Set saucepan in pan
of hot water to maintain dipping consistency. Dip 18
strawberries into chocolate mixture until 2/3 of each
strawberry is coated. Allow excess chocolate to drip
off; place strawberries stem side down on paper-lined
tray. Refrigerate until serving time. Repeat with
remaining strawberries, using vanilla milk chips and 1
1/2 tsp. oil. Tip: To make pastel-colored coating,
add 2 to 5 drops any food color to melted vanilla milk
chip mixture. Typed by cjhartlin@msn.com Source:
Pillsbury Party Cookbook

—–

Title: Mexican Omelet With Chicken
Categories: Eggs Main dish Mexican Poultry Vegetables
Servings: 4

1/2 c Water
1/2 c Tomato; Peeled Seeded,1 Md
1 tb Vegetable Oil
2 ts Chili Powder
1 ts Instant Chicken Bouillon
1 c Cooked Chicken Or Turkey; *
8 ea Eggs; Large
1/4 c Water
1/2 ts Salt
1/8 ts Pepper
4 tb Margarine Or Butter

* The chicken or turkey should be chopped into small chunks.
————————————————————————–

In a blender container, combine the 1/4 cup of water, tomato, oil, chili
powder, and chicken bouillon granules. Blend until very smooth. Transfer
to a small saucepan. Cook, stirring constantly, until thick, about 7
minutes. Stir in the chicken or turkey. Season with a little salt and
pepper. Keep warm. With a fork, beat the eggs with the second 1/4 cup of
water, the salt and pepper, until well blended but not frothy. In an
8-inch omelet pan heat 1 Tbls of the butter until it sizzles and browns
slightly. Tilt the pan to coat the bottom and sides. Pour about 1/2 cup
of the egg mixture, leaving the heat on medium-high. As the egg sets,
lift the edges to allow the uncooked portion on top to run under the
cooked portion. Continue until all of the egg is cooked. Spoon about 1/4
cup of the chicken mixture down the center of the omelet. Fold the sides
of the omelet up over the chicken mixture. Tilt the omelet pan to roll
the omelet over and out onto a hot plate. Repeat with the remaining
butter, egg mixture and chicken filling, three more times and serve hot.

—————————————————————————–

Egg Custard

Recipe By : Good Food magazine
Serving Size : 4 Preparation Time :1:00
Categories : Desserts Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups milk — scalded
3 large eggs — beaten
1 teaspoon vanilla
1/4 cup sugar

Heat oven to 325 degrees.

In a medium saucepan, scald the milk. In a separate bowl, whisk together
the eggs, vanilla and sugar.

Carefully whisk some of the hot milk into the egg mixture, pouring in a
slow steady stream. Pour custard mixture into 4 6 oz. custard cups and
place them in a 8×8 baking pan. Pour 1/2 inch boiling water around the
custard cups. Sprinkle nutmeg on the c ustard, if desired.

Bake in the center of the preheated oven for 35 minutes until set, and
knife inserted into the middle of the custard comes out clean.

Serve warm or chilled.

– – – – – – – – – – – – – – – – – –
NOTES : Variations

CHOCOLATE CUSTARD: Sitr in 3 oz. melted semisweet chocolate into the
scalded milk and increase sugar to 1/3 c.

ORANGE CUSTARD: Reduce sugar to 2 tabls. and mix in 1/3 c. orange
marmalade into the eggs.