Title: ITALIAN CHOCOLATE NUT COOKIES
Categories: Italian, Cookies, Vegetable
Yield: 1 servings

1/2 c Margarine
2/3 c Cocoa, unsweetened
2 c Light brown sugar
1/2 c Water
2 1/2 c Wholewheat flour
1 1/2 ts Baking powder
2 ts Cinnamon
1 ts Cloves or allspice
1 c Finely chopped almonds
1 c Raisins

Preheat oven to 350F. Combine first four ingredients in a pot. Heat
slowly, stirring till the mixture resembles a syrup. Let cool to room
temperature. Combine flour with baking powder spices. Pour in
chocolate syrup work into a stiff batter. Add almonds raisins.
Form into balls no larger than 1-inch arrange on cookie sheets.
Bake for 12 to 15 minutes. Makes 4 dozen.

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Title: WHITE CHOCOLATE MOUSSE IN AN ALMOND COOKIE SHELL
Categories: Desserts, Mousses, Masterchefs, Frisco, M
Yield: 6 servings

—————————-ALMOND COOKIE SHELL—————————-
3 lg Egg whites
2 tb Sugar
2 tb Flour
1/2 c Almonds, sliced, toasted

———————————–MOUSSE———————————–
1 c Sugar
1/2 c Water
8 lg Egg whites
6 lg Egg yolks
1 tb Rum, white
1 lb Chocolate, white, melted
Creme fraiche
Raspberry puree

Almond Cookie Shell: ====================
Put the egg whites in a bowl and beat them briefly.
Add the sugar and flour, then whisk. Stir in the almonds.
Butter a sheet pan and spoon tablespoons of mixture onto the pan.
Spread the spoonfuls on the sheet slightly with the back of a spoon
to form circles about 2 inches apart.
Bake in a 350 F oven for 5 – 7 minutes. Remove from oven and
while still hot, mold into small cups by placing over a rolling pin.
Set aside to dry.
Mousse: =======
In a saucepan, heat the sugar and water until the mixture forms
a soft ball.
Put the egg whites in the bowl of a mixer, and beat them until
medium stiff (beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to
the egg whites and continue to beat briefly until a stiff meringue is
formed.
Place the egg yolks in a metal bowl and beat them over heat with
a whisk. Add rum to the egg yolks – still beating over heat. Fold
the egg yolks into the egg whites. Fold the melted chocolate into
the egg mixture. Refrigerate for 3 to 4 hours.
Serve one scoop of mousse in an almond cookie shell. Garnish
with raspberry puree and creme fraiche.

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SENEGALESE CHICKEN YASSA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Chile Pepper
Poultry Rcrockett

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lemon juice
4 large onions — thinly sliced
Salt and freshly ground black pepper — to
taste
1/8 teaspoon fresh habanero* — minced
plus 1 habanero* pricked with a fork
1/4 cup plus 1 tablespoon peanut oil
1 chicken (2 1/2-3 1/2 lbs) — cut in serving
pcs
1/2 cup pimiento-stuffed olives
4 carrots, scraped and — thinly sliced
1 tablespoon Dijon-style mustard

*or other hot chile pepper, to taste
In a large nonreactive bowl, prepare a marinade with the
lemon juice, onions, salt, pepper, the 1/8 teaspoon
minced chili and 1/4 cup of the peanut oil. Place the
chicken pieces in the marinade, making sure they are all
well covered, and allow them to marinate for at least 2
hours in the refrigerator.

Preheat the broiler. Remove the chicken pieces, reserving
the marinade, and place them in a shallow roasting pan.
Broil them until they are lightly browned on both sides.
Remove the onions from the marinade. Cook them slowly in
the remaining 1 tables poon oil in a flameproof 3-quart
casserole or dutch oven until tender and translucent. Add
the remaining marinade and heat through.

When the liquid is thoroughly heated, add the broiled
chicken pieces, the pricked chili, the olives, carrots,
mustard and 1/2 cup water. Stir to mix well, then bring
the yassa slowly to a boil. Lower the heat and simmer for
about 20 minutes, or until the chicken is cooked through.
Serve hot over white rice.

Per serving without the white rice: 406 calories, 30 gm
protein, 15 gm carbohydrates, 24 gm fat, 84 mg cholesterol,
5 gm saturated fat, 405 mg sodium

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NOTES : (6 servings)
This variation on the classic yassa theme uses carrots and
pimiento-stuffed olives to create a rich chicken stew.
I often double this recipe because yassa is even better the
next day. It also freezes well.

Rotolone / Raviolone

Recipe By : Mamma
Serving Size : 1 Preparation Time :0:00
Categories : Italian Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 whole eggs
300 grams flour — * see note
1 tablespoon butter
500 grams frozen spinach — chopped
1 cup ricotta cheese
salt and pepper — to taste
nutmeg — to taste
4 cloves fresh garlic — chopped
parmesan cheese — grated

use the flour to create a little mountain woth a whole in the middle in which
the eggs will be added gradually, mixing them with the flour using a fork. When
all eggs are well mixed knead the dough until it is smooth enough. Place the
dough on a lightly flour covered table and use a rolling pin to acheive a large
and flat sheet of dough.

In a pot melt the butter and add the garlic, frozen spinach and spices. Let
cook for about 10-15 after all the spinach has unfrosted.
Mix the spinach with the riccotta and some parmesan and spread the mixture on
the sheet of pasta. Roll the pasta as if it wasa strudel and then wrap in a
smooth cloth kitchen towel and tie the ends with string.
Cook the rotolone for 20 minutes in boiling salted water. Unwrapp the towel.
Before serving, slice the rotolone and warm the slices in a pan with some olive
oil or butter, let them brown a bit and get crispy.
Serve hot with tomato sauce and parmesan.

REG shared by Y Y, Sheffield UK

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Per serving: 1946 Calories; 61g Fat (28% calories from fat); 90g Protein; 261g
Carbohydrate; 697mg Cholesterol; 861mg Sodium

NOTES : * preferebly doppio zero flour but all purpose wiil do

BROCOLI CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetables
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Cooked Rice
1 Small jar Cheeze Whiz
2 cn Undiluted Cr. of Mush. Soup
1 c Onions, chopped
1 c Celery, chopped
2 pk Brocoli, chopped

Sautee onions and celery until tender. Mix Cheese
Whiz with hot rice. Mix soup, cooked brocoli, onion
and celery and then put all together, let set for one
half hour and then bake uncovered in 350 degree F.
oven for one hour.

Dennis Spivey, Prodigy Food Wine Board

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FRESH PEACH COBBLER WITH CHEESE BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COBBLER—–
2 qt Fresh Peach slices
1 1/2 c Sugar
2 tb Cornstarch
1/2 ts Salt
2 tb Lemon juice
1/2 ts Almond extract
3 tb Butter
—–CHEESE BISCUITS—–
2 c All-purpose biscuit mix
1 c Grated cheese
4 tb Butter, melted
2/3 c Milk

COBBLER:
Place peaches in greased 13x9x2-inch baking dish.
Mix sugar, cornstarch and salt; sprinkle evenly over
peaches. Sprinkle on lemon juice and almond extract.
Dot with butter.
Place in preheated, hot oven (400 degrees) until hot
and bubbly, about 15 minutes.

CHEESE BISCUITS:
Measure mix into small bowl. Stir in grated cheese.
Add melted butter and enough milk to make soft dough.
Stir with fork until well blended.
Remove peach mixture from oven. Stir to mix sugar.
Drop dough onto hot peaches making 12 biscuits.
Replace in hot oven (400 degrees) until golden brown,
about 20 minutes.

NOTE:
This recipe is excellent with fresh apples using
cinnamon instead of almond extract.

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Title: Tiramisu–Italian Dessert
Categories: Italian, Desserts
Yield: 1 dessert

1 ea Ladyfingers ; 4-ounce pkg
1/2 c Coffee ; brewed espresso
2 T Brandy
6 ea Egg ; separated
6 T Sugar
2 lb Mascarpone cheese ; or
1 1/2 lb Cream cheese ; mixed with
1/2 c Heavy cream;- and
1/4 c Sour cream
4 T Cocoa ; unsweetened powder

1.Spread ladyfingers on a large baking sheet. In small bowl combine the
coffee and brandy. Sprinkle the ladyfingers with this mixture, set aside.
2.In medium bowl, beat egg yolks and sugar with electric mixer until thick
and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed
until combined. 3.In a large bowl, beat egg whites, until soft peaks form,
2 to 3 minutes. Using a spatula, fold whites into mascarpone mixture. Line
the bottom of an 8-cup souffle dish with half of the ladyfingers. Spread
half the mascarpone mixture on the ladyfingers and sift 2 tablespoons of
cocoa over the surface. Repeat layers, ending with the cocoa.

Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon
onto serving plate.

—–

Title: OATMEAL CRACKERS
Categories: Breakfast, Breads, Kids
Yield: 6 servings

1 c Lard
1 c Sugar
1 Egg
1 ts Vanilla flavoring
1/2 ts Lemon flavoring
3 c Quick rolled oats
2 ts Milk
1 1/2 c Flour
1 ts Salt
1 ts Soda

From: Kitchen Klatter Cookbook Posted by: Donna Ransdell

Cream shortening and sugar together well, and then add the egg and
flavorings. Stir in the oats and milk. Sift together the flour, salt
and soda and add to the creamed mixture. (You probably will have to
use your hands to work in the dry ingredients thoroughly!) Shape into
rolls, wrap in waxed paper or foil, and store in the refrigerator.
When ready to bake, slice thinly and bake on a greased cooky sheet at
375 degrees until lightly browned.

Courtesy of Shareware RECIPE CLIPPER 1.2

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Garden Spaghetti Salad

Recipe By : , June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces spaghetti, broken into 2-inch pieces
1 tablespoon olive or vegetable oil
2 cups cooked fresh or frozen corn
2 cups cooked fresh or frozen lima beans
2 medium tomatoes, peeled, seeded and chopped
3/4 cup green onions — thinly sliced
1/3 cup minced fresh parsley
6 strips bacon, divided — cooked crumbled
Dressing:
1/3 cup olive or vegetable oil
3 tablespoons cider or red wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon paprika
dash pepper

Cook spaghetti according to package directions; rinse in cold water and
drain. Place in a large bowl; toss with oil. Add the next five ingredients;
stir in three-fourths of the bacon. In a small bowl, whisk all dressing
ingredients. Pour over spaghetti mixture; toss gently. Garnish with
remaining bacon. Serve immediately or chill. Yield: 10-12 servings.

– – – – – – – – – – – – – – – – – –

NOTES : “This refreshing salad is very popular with my family, especially in
summer when crisp sweet corn is fresh. It is particularly good alongside a
grilled meat entree.” Submitted by Gloria O’Bryan, Boulder, Colorado.

Lentil And Rice One-Pot Supper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Digest Mar95

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Lentils
1/2 cup Rice
2 cups Sliced carrots
3 cups Water
1 package Vegetable broth
1 teaspoon Garlic
1 teaspoon Dried basil
1 tablespoon Olive oil

Wash and pick over lentils. Place in a large saucepan with rice and carrots.
Add remaining ingredients. Bring to a boil. Reduce heat, cover and cook until
rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995
GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]
Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias,
km@salata.com.

1.80á

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