Title: GATEAU NANCY
Categories: Desserts, Masterchefs, Frisco, Let
Yield: 24 servings

Creme Anglaise **
14 oz Chocolate, semi-sweet,
— crumbled
7 oz Butter, sweet
2 tb Grand Marnier
1 ts Extract, vanilla
1 tb Almond, powder
10 md Egg yolks
10 md Egg whites
1 1/2 c Sugar

** A recipe for this ingredient can be found elsewhere in this packet.

In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract,
and almond powder together and mix. Melt the ingredients over a double
boiler. Remove the mixture from the heat as soon as it’s melted and whip
lightly.

In another bowl, whip the egg yolks with 3/4 cup sugar until a white
ribbon is formed, about 5-7 minutes. Blend this sugar/yolk mixture gently
into the chocolate mixture with a spatula.

In another bowl, whip the egg whites vigorously. Slowly add 3/4 cup
of sugar, whipping the mixture until lightly firm. Fold the egg
whites/sugar mixture into the chocolate mixture blending lightly as for a
souffle.

Butter and flour two molds 10 inches in diameter and 2 inches deep.
Place a sheet of parchment on the bottom of each mold. Put half of the
mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes.

Unmold and cool the gateau on a rack. To serve, sprinkle with
powdered sugar and serve with Creme Anglaise.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Rene Verdon, Le Trianon, San Francisco, CA

—–

MUSHROOM BACON STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon
1/4 c Butter or margarine
1 lb Medium sized mushrooms
– quartered
3 md Celery ribs — sliced
1 lg Onion — diced
1/2 ts Dried sage leaves
1/4 ts Dried marjoram leaves
Salt — to taste
Freshly ground black pepper
– to taste
20 sl Firm textured white bread
– cubed
1 Egg — lightly beaten

In 12″ skillet over medium heat, cook bacon until
golden; remove to paper towels to drain. Crumble bacon
into large bowl; set aside. Pour off all but 1/4 cup
bacon drippings from skillet; add butter to skillet;
melt over medium heat. Add mushrooms, celery, onion,
sage, marjoram and pepper; cook 10 minutes, stirring
occasionally until vegetables are tender. Remove from
heat; add vegetable mixture to bacon in bowl. Add
bread cubes; toss well to mix. Pour egg over stuffing;
toss to blend. Makes 12 to 14 cups, enough to stuff 12
to 14 pound turkey.

– – – – – – – – – – – – – – – – – –

Title: Low Fat Gravy
Categories: Gravy, Low fat, S.powter, Diabetic, Sauces
Yield: 4 servings

1 3/4 c Defatted chicken broth
4 tb Cornstarch
1 ts Onion powder
1/2 ts Garlic powder
1 ts Seasoning salt
1 Chicken or vegetable flavor
Bouillon cube
Salt and pepper to taste

Mix well in saucepan. Cook over medium heat, stirring until smooth. 5
% Fat

From: The Susan Powter Show – Jan. 20, 1995, NBC-TV Meal Mastered by:
Roberta Thompson

MMMMM

Green Bean Curry (aka Country Curry or Jungle Curry)

1 lb fresh green beans [if necessary, you may substitute whole frozen ones]
2 T Thai Curry Paste (I like to use the “Key” brand packets of either
“Country Curry” or “Red Curry”; but they are all flavorful.
Mae Ploy and Tommy Tang are other good brands.
2 T vegetable oil
Bamboo shoots (optional; I like to use a large can of bamboo tips because
they are tender and I can cut them into 1/4 inch thick round slices.
You can also use a couple of the small cans of sliced bamboo shoots,
but they will not absorb the flavor as well. I think carrots cut into
coins would also be good, if you like those. I tried potatoes once,
but they just disintegrated.)
6 c chicken broth

Clean and pick green bean tips. In a dutch oven (or equivalent size vessel),
heat oil. Add curry paste and “fry” until fragrant, about 1 minute. Add
broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid
boil and cook like that for about 15-20 minutes (watching that liquid doesn’t
reduce too much; add water as necessary). Reduce heat to a hard simmer and
continue cooking until green beans are VERY done and have absorbed the
flavor of the curry broth. Serve in bowls over rice.

Title: Coffee Liqueur Mold (Kh)
Categories: Desserts
Yield: 1 servings

1 Envelope unflavored gelatin
1 c Whipping cream
Whipped cream (opt)
1/4 c Coffee liqueur
1/4 c Chopped pecans (opt)
1 c Strong hot coffee
1/4 c Sugar

Soften gelatin in coffee liqueur. Dissolve in hot coffee. Add sugar
and stir until dissolved. Cool to lukewarm. Stir in cream. Pour into
a mold. Chill until set. To serve, tum out of mold onto serving
plate. If desired, top with whipped cream and sprinkle with chopped
pecans.

MMMMM

Title: Hearty Beef Pot Pie
Categories: Pies, Main dish
Yield: 5 servings

1 cn DINTY MOORE Beef Stew (40oz)
1 9″ prepared pie crust,
-refrigerated
1 T Grated Parmesan Cheese
1/2 t Dried parsley

Heat oven to 375’F. Spoon stew into 2-quart round casserole. Place pie
crust directly on top of stew. Fold edges under and flute. Sprinkle
with cheese and parsley. Cut 2 or 3 slits in crust. Bake 35-40
minutes or until crust is golden and stew is thoroughly heated.
Serves 5.

MMMMM

Spicy Lentil Patties

Recipe By : Diana Christian
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup lentils — rinsed and drained
3 cups water
1 tsp. curry powder
pinch of salt
1 tsp. coriander
1 tsp. cumin
1 tsp. olive oil
1/4 cup carrot — chopped fine
2 cloves garlic — chopped
1 large onion — chopped
1 1/2 cups whole grain bread crumbs
2 T. wheat flour
2 T. tomato paste mixed w/1 T. soy sauce

Rinse lentils and add to water. Bring to boil, reduce heat, add curry
powder, salt, coriander and cumin. Cover pan and cook for 35 to 45
minutes until tender. Set aside with lid on. Heat in a skillet and saute
the olive oil, carrot, garlic and onion. Lentils should absorb the
remaining liquid; if not, drain. Mash lentils, mix with sauteed
vegetables and bread crumbs (crumbs can be made by putting broken pieces
of bread into a blender and blend a few seconds). Mix in flour and tomato
paste/soy sauce. Form into balls and flatten into patties. Place on oiled
baking sheet and bake at 350-degrees for 20 minutes. Turn over and bake
20 minutes more. Makes 12 patties.

– – – – – – – – – – – – – – – – – –

Kai’s Spinach Pie Recipe

2 packages fresh spinach 8oz. HEALTHY CHOICE FAT FREE
1 package fresh mushrooms grated cheddar cheese
1 large onion 8oz. HEALTHY CHOICE FAT FREE
5 egg whites grated mozzarella
cheese
1 tsp pepper 1 box Phyllo Dough see below

c Remove stems from spinach and wash.
Cut onions and saute in water until tender.
c Wash and slice mushrooms and add to the onions (cook until all
water evaporates).
c Remove onions mushrooms from heat a put in a large bowl.
c Saute spinach in water tossing frequently until all liquid
evaporates.
c Mix onions/mushrooms spinach together in bowl make sure
onions and mushrooms are evenly distributed throughout the
spinach.
c Beat egg whites lightly
c Add grated cheese to egg mixture and mix thoroughly
c Add spinach mixture to egg and cheese mixture and stir until
mixed well.

CRUST: Phyllo pastry dough is that thin very flaky crust used in
many Greek spinach pies and pastries such as baklava. It
has only a trace of fat and I have now seen lemon meringue
pie pumpkin pie recipes that are using phyllo dough for
the crust to cut the fat content in the pies 50% fat to 8%
Phyllo can be found in the frozen food section of
any supermarket. The box is long, like a spaghetti box.
The dough is paper thin and you use many layers.
I use a rectangular glass baking dish, sprayed lightly with
– PAM.
c Quickly layer 5-7 sheets on the bottom of the dish spraying each
layer lightly with Pam.
c Then put half of your spinach mixture on top.
c Put another 5-7 sheets of Phyllo.
c Then the last of your spinach mixture.
c Top with 10 to 15 sheets of phyllo, sprayed lightly with Pam
between each layer.
c Remove any excess dough around the edges.
c Moisten your fingertips and seal around the edges like a normal
pie crust.
c Spray top lightly with Pam.
c Using a sharp knife cut through the top layer in the pattern you
want. (ie: I cut rectangular patter that is the size of the
pieces I will ultimately cut.) In the Greek desert, Baklava
they cut diamond shapes.
c Bake in 400-425 degree oven for 30 minutes.

WARNING: Phyllo dough is sooooo thin it is a little hard to work
with because it dries out in about 2 seconds and sticks together . There are
hints on the box on how to keep it moist.

Use HEALTHY CHOICE FAT FREE grated cheeses. Their cheese is real
cheese made with skim milk, it tastes and melts the same (at least in this
recipe) as high fat cheeses which is not true for other brand name Fat Free
Cheeses
I have tried.

Chestnut Cookies

5 egg whites, whipped or beaten
1/4 cup of Lundberg brown rice syrup (<1gm fat/tbs) 1 1/3 cups of flour (I used unbleached white) 1 1/3 cups of roasted chestnuts, finely ground Whip egg whites, whip in the brown rice syrup (add more if you like very sweet, but note that most chestnuts are naturally sweet on their own). When you add the brown rice syrup to the whipped whites, they will go a bit flat. Not to worry, the recipe works anyway. Mix the flour with the chestnuts, until well blended. Add the flour mix to the egg white mix. Drop on parchment paper-lined cookie sheet (or on a cookie sheet), which has been lightly swiped with oil. Bake 400F for about 10 minutes. Makes about 18-20 large cookies. Comments: Cookies are chewey in texture, kind of old fashioned, and not too sweet (unless you up the brown rice syrup). These cookies kind of grow on you. Because of the variations in the chestnuts (some are very sweet, others a bit peppery in flavor), the cookies will vary from bite to bite!

GOOSEBERRY CURD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Gooseberries
2 tb -Water
1/2 c Sugar
2 tb Unsalted butter
2 Eggs
1 Egg yolk

Rinse the gooseberries and put them in a non-corroding
saucepan with the water. Cover and cook over low to
medium heat, stirring occasionally, for about 20
minutes, or until the gooseberries are very mushy.
Puree them through a food mill or a strainer. You
should have about 1 1/4 cups of puree. Stir the sugar
and butter into the warm puree and heat, stirring
constantly. Whisk the eggs and the egg yolk just
until mixed, then whisk in a little of the hot
gooseberry mixture to heat the eggs. Return to the
pan and cook over low heat, stirring constantly, until
the mixture is well thickened, and has reached a
temperature of 170 F. Pour into a container, cover,
and chill. Use this to fill small tartlets, garnishing
them with rosettes of creme de Chantilly; or fill a
9-inch pre-baked tart shell with the curd and pipe
rosettes of creme Chantilly over the top, leaving a
small spot uncovered in the center so the curd will
show. This also makes a delicious filling for cakes.
Like most high-acid fruit curds, this will keep at
least two weeks in the refrigerator. Creme Chantilly:
Whip the amount of cold fresh cream needed for your
recipe until it mounds softly and will just barely
hold its shape. The volume will approximately double
after it is whipped. There should be no hint of
graininess, which is the first sign that the cream is
overbeaten and turning to butter. Stir in vanilla and
sugar to taste. Or you may flavor the cream with
spirits or liqueurs, wine, fruit purees or jams, or
the reduced liquid from poached fruit.

– – – – – – – – – – – – – – – – – –