Title: CHOCOLATE SOPHISTICATE
Categories: Desserts, Chocolate
Yield: 6 servings

4 Squares semisweet chocolate
2 ts Instant coffee
1 tb Gelatine
1 tb Water
1/2 c Sugar
1/4 ts Salt
1/4 c Water
1 ts Vanilla
5 Eggs, separated
18 Ladyfingers or spongecake
-strips

The mingling of chocolate and coffee . . . now and then a ladyfinger! This
dessert’s a mark of gracious hospitality.

Melt chocolate in heavy saucepan over very low heat. Add instant coffee and
stir until dissolved. Soften gelatine in 1 tablespoon water. Combine sugar,
salt, and water; boil for 1 minute, and cool to lukewarm. Stir in melted
chocolate, vanilla, and softened gelatine. Beat egg yolks until very thick
and lemon-colored. (At least 5 minutes). Blend into chocolate mixture. Beat
egg whites until stiff and fold into chocolate mixture.

Lay split ladyfingers or spongecake strips in bottom of well-oiled 9- by 5-
by 3-inch loaf pan. Spoon in about 1 cup of chocolate mixture. Line sides
of pan with split ladyfingers or spongccake strips, anchoring the ends in
the filling. Fill the mold with alternate layers of chocolate filling and
ladyfingers, ending with ladyfingers. Chill for at least 24 hours. Unmold
on chilled plate. Serve at once. Makes 6 to 8 servings.

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U PONNYA’S NWA MEE HINGA (OXTAIL WATERCRESS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Oxtail, divided into
-sections
2 Cloves garlic, chopped fine
1 tb Fish sauce (nam pya ye)
1/2 ts Salt
4 c Water
1/8 ts Pepper
1/2 bn Watercress, divided into
-stems

The combination of oxtail and watercress gives the
soup a rather unconventional flavor and makes it a
fine luncheon dish. It is reputed to be nourishing for
nursing mothers. Watercress is specified, as
substitute for the traditional green known as ‘chaste
leaf’ or ‘Indian wild pepper’ (Vitex trifolia),
kyaung- ban in Burmese.

1. Broil the oxtail in a gas or electric broiler
until well roasted and slightly charred, about 15
minutes. Better still, barbecue over charcoal to
impart a slightly smoked flavor.

2. Put everything except the watercress into a pan,
and bring to a boil. Cover the pan and cook over
moderately low heat for 1 hour or more to tenderize
the meat until it comes away from the bone.

3. Add the watercress, cover the pan, and cook for 3
minutes more.

Serve hot.

From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92

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Title: Broccoli with Lemon Sauce
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lg Bunch broccoli; -Sugar Free
lemon-line soda;
1 tb Lemon Juice; Sub. sweetener to
equal 1 ts
(I use apple cider vinegar) (if desired)
1 tb Water OR

Clean and trim boroccoli. Cut stalks and floweretes into about 3 inch
“trees.” Simmer gently about 12 minutes covered with water. ( I
prefer to steam). Drain. Mix lemon juice, liquid, and sweetener.
Trickle over broccoli. Heat the lemon mixture to keep the vegetable
warm. Food Exhange per serving: 1 VEGETABLE EXCHANGE

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: ALI’S OATMEAL COOKIES
Categories: Biscuits
Yield: 3 servings

Stephen Ceideburg
1 c Butter-flavored shortening
1 c Granulated sugar
1 c Firmly packed brown sugar
2 Eggs
1 ts Vanilla
1 1/2 c Plus 1 tb sifted all-purpose
-flour, divided
1 ts Baking soda
3/4 ts Salt
2 1/2 c Old-fashioned or:
2 1/2 c Quick-cooking oatmeal,
-uncooked
1 c Finely chopped hazelnuts
1 c Finely diced dried apricots
1 c White chocolate chips

Best Oatmeal Cookie, Oregon State Fair Susan Middleton
and Alisha Delos, Keizer

Preheat oven to 350 degrees. In large bowl, mix
shortening, the sugars, eggs and vanilla. Beat at
medium speed with an electric mixer until well-blended.

Combine 1 1/2 cups of flour, baking soda and salt.
Stir into the shortening mixture. Stir in oatmeal.
Stir in nuts.

Toss apricots with remaining 1 tablespoon flour. Stir
into dough. Stir in white chocolate chips.

Shape dough into 1 1/2-inch balls. Flatten slightly
and place 2 inches apart on ungreased baking sheets.

Bake 11 to 13 minutes until slightly moist in the
center and just beginning to brown around the edges.
Remove immediately to wax-paper-covered paper towels.

Makes 3 dozen

From the Oregonian’s FOODday, 1/12/93.

Posted by Stephen Ceideburg

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DARAGALUSKA (FARINA BALLS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 Eggs
4 tb Farina
1/2 ts Salt

In a bowl, cream butter. Add eggs and stir til
creamy. Add farina and salt and stir until smooth. Let
batter rest for at least 1/2 hr. or more if time
allows. With a tsp. make sm. dumplings like soft
noodles and drop into boiling soup. Cook slowly 15
minutes or til done. FROM: Lisa Crawley TSPN00B

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BLACK BEAN SAUSAGE WITH TOFU AND FRESH CORN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Shallots
3 lg Cloves garlic
1 bn Fresh cilantro
3/4 c Vegetable stock
2 oz Plain unflavored gelatin
1 tb Vegetable oil
2 c Cooked black beans
1/2 ts Salt
1/2 ts Ground white pepper
1/2 md Green bell pepper
1 sm Carrot, peeled
1/4 c Firm tofu
1/4 c Fresh corn kernels

Mince the shallows and garlic. Chop the cilantro. Set
aside. Heat oil in a heavy saute pan over moderate
heat. When oil is hot, add the shallots and garlic.
Saute for 2 to 3 minutes or until tender. Set aside to
cool. Place the beans, salt, and white pepper in a
food processor fitted with a metal blade and process
until beans are pureed. Transfer to a large bowl.
To make garnis, remove seeds and membrane from the
bell pepper. Cut the pepper and carrot into very small
(1/8 in.) dice. Heat oil in a saute pan over moderate
heat. When oil is hot, add pepper and carrots and
saute for 2 to 3 minutes or until tender. Cool
_completely_. Drain and towel dry tofu. Cut the tofu
into very small (1/8 in.) dice. Add tofu, corn, and
cooled sauteed vegetables to bean mixture, stirring to
combine. Transfer to a bowl. Pour stock into a double
boiler. Sprinkle the surface with gelatin and allow
it to _bloom_ for about 10 minutes. Heat gelatin to a
syrupy consistency over water that is 100 to 110
degees F. Remove and allow gelatin to thicken
slightly. Set the bowl of bean/vegetable misture into
a large bowl filled with ice and stir occasionally as
it cools. Add the gelatin. folding to combine, and
continue stirring until thickened and well chilled.
To assemble sausage, spoon mixture onto a sheet of
plastic wrap in a long line. Roll up (like a cigar),
twisting the ends closed and securing with butcher’s
twine, if desired. Chill 3 or 4 hours or overnight.
To serve, remove plastic and cut on the bias into
1/2-inch- thick slices.

– – – – – – – – – – – – – – – – – –

FIDDLEHEAD QUICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Main dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk
1/2 c Cream or evaporated milk
3 Eggs
1/2 ts Salt
1/4 ts Pepper
2 tb Scallions — minced
1 c Swiss cheese — grated
18 Fiddlehead crosiers — cooked
— don’t use stems
4 sl Bacon — crisp-fried
Grated nutmeg
1 8″ pastry shell — unbaked

In a small bowl, combine the milk, cream and eggs;
beat with a rotary egg beater. Add the salt, pepper
and onions. Sprinkle half of the grated cheese in the
bottom of the pastry shell. Arrange the fiddlehead
tips over the cheese, then add the bacon, breaking it
into bite-sized pieces. Pour in the milk mixture, add
the rest of the cheese, and grate fresh nutmeg over
the top.

Bake at 375 F. for 30 minutes, or until a knife
inserted in the custard comes out clean.

Yield: 4 to 6 servings.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Blend first 7 ingredients in processor or blender. Add Parmesan cheese
and blend just until combined. Season to taste with salt. Can be
prepared 2 days ahead; bring to room temperature and whisk before
serving. Add croutons just before tossing salad. Serves 4.

Onion Soup with Cheese Toast

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups onions — sliced or chopped
2 cups boiling water
2 cups milk
large lump of butter
1 cup cheese bread — grated
salt and pepper
4 slices buttered toast

1. Cook the onions in salted water until tender, add the milk and
simmer together
for about 10 mintues.
2) Add the butter and pepper.
3) Put a slice of the buttered toast in each flat bottomed soups dish,
heap grated cheese
on the toast, and pour the soup broth over top.

– – – – – – – – – – – – – – – – – –

NOTES : Not your traditional Onion Soup Au Gratin.. but it sounds good.

Title: INDOOR S’MORES
Categories: Candies, Snacks, Desserts
Yield: 48 servings

2/3 c Light corn syrup
2 tb Butter or margarine
11 1/2 oz Nestle milk chocolate
-morsels
1 ts Vanilla
10 oz Golden Grahams cereal (about
-8 cups)
3 c Miniature marshmallows

Makes 48 squares

*DIRECTIONS*

Grease a 13x9x2″ rectangular pan. Heat corn syrup, butter and chocolate
morsels to boiling in 3-quart saucepan, stirring constantly; remove from
heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly
until completely coated with chocolate. Fold in marshmallows, 1 cup at a
time. Press mixture evenly in pan with piece of waxed paper. Let stand
until firm, at least 1 hour. Cut into 1-1/2 inch squares. Makes 48 squares.

From Golden Grahams Cereal box

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