Tirami Su with Coffee

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Egg yolks
1 1/4 cups Sugar
1 1/4 cups Mascarpone cheese — softened
12 ounces Whipped cream or non dairy — topping (cool whip)
1 1/2 cups Espresso coffee — cold
4 tablespoons Brandy
Powdered unsweetend cocoa
48 Ladyfingers (2-7 oz pks)

Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed
for 2 minutes. Fold in cream (or whipped topping). Combine coffee and brandy in
a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a
platter to make a rectangle about 7×13“. Cover with 1/2 the mascarpone/cream
mixture. Repeat with another layer and top with remaining cream mixture. Sift
chocolate on top. With remaining ladyfingers, cut them in half and arrange
arround your rectangle with cut side down. The cream acts as a ”glue".

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Quick Wild Mushroom Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried cepes
2 ts Onion powder
1 t Salt
1/2 ts Sugar
4 tb Butter — melted
2 tb Soy sauce
Creme fraiche (opt)

Combine the cepes and 4 cups of water in a 2-quart
saucepan and bring to a boil. Let simmer for 20
minutes. Let cool for 5 minutes, then strain liquid.
Puree mushrooms and liquid in a blender. Returnt he
puree to the saucepan and add teh onion powder, salt,
sugar, butter and soy sauce. Stir and simmer for 5
minutes. Ladle into soup bowls and spread a dab of
creme fraiche over the top of each serving if desired.

Nutritional info per serving: 132 cal; 1g pro, 7g
carb, 11g fat (75%), 31mg chol, 1164mg sod.

Source: A Cook’s Book of Mushrooms Miami Herald,
9/28/95 format: 8/13/96, Lisa Crawford

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Title: Pizza Crust
Categories: Bread, Pizza, FP
Yield: 8 servings

3 c Flour
1/2 c Yellow cornmeal
1 pk Active dry yeast
1 tb Sugar
1/2 ts Salt
1 c -Water, cool
2 tb Olive oil

Recipe by: the California Culinary Academy Preparation Time: 1:30

1 . In a food processor fitted with a steel blade, process flour, cornmeal,
yeast, sugar, and salt just to blend.

2. With motor running, add water in a steady stream. Process until mixture
comes away from sides of work bowl. Process 30 seconds to knead dough. If
dough is sticky, add more flour and process 30 to 60 seconds longer. Dough
should feel tacky, smooth, elastic, and warm but not hot.

3. Remove dough from processor and shape into ball. Place ball in an oiled
bowl, turn to coat it with oil, and cover with plastic wrap or a damp
towel. Let dough rise until doubled in bulk, 30 to 60 minutes.

4. Punch dough down and divide it in half. Fit each piece into a 12-inch
pizza pan. Spread each with toppings of your choice.

Makes two 12-inch pizzas.

Notes – add fresh vegetables, bits of ham, grated cheese — whatever sounds
good — to make a gourmet pizza.

From the recipe files of suzy@gannett.infi.net

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Title: Whipped Cream Graham Cake
Categories: Kids, Snacks
Servings: 6

1 pt (2 cups) heavy cream
2 tb Honey or sugar
32 Squares (16 rectangles) of
-graham crackers
Sprinkles

Beat cream with sweetener until stiff. Spread whipped cream heavily on one
square and place it on a platter. Spread cream heavily on a second square
and place it on top of the first. Continue until there is a stack of 4
squares. Press down gently on the top square so the cream squeezes out of
the sides. Spread the excess along the sides. Repeat the procedure until
there are eight stacks. Slide them together till sides touch to form a
rectangular cake of 2 squares by 4 squares. Use extra whipped cream to
smooth over all the tops. Refrigerate. Allowing it to chill several hours
before serving enables the crackers to soften. A dash of sprinkles over the
top adds a party flavor with adding much additional sugar.

Hint: Use a pressurized can of whipped cream if you don’t have the time or
inclination to whip the cream.

MMMMM

Bobbie’s Gazpacho

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Tomatoes Vegetables
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Can vegetable juice cocktail
1 Clove garlic — minced
2 Carrots — finely chopped
1 Cucumber — finely chopd
1 Onion — minced
1 tb Wine vinegar
1 tb Olive oil
2 Radishes — diced
3 Stalks celery — finely
Chopd
1/2 Green pepper — diced
1 Tomato — peeled chopped

Mix in large deep bowl: juice, garlic, carrot,
cucumber, onion, vinegar, olive oil, radishes, celery
and green pepper. Chill. Serve cold. Can add chopped,
peeled tomato.

Recipe By : Bob b1744@aol

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Tortilla Soup 2

Recipe By : The Best of the Best of Texas, p. 103. Orig in Taste Tale
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small Onion — chopped
2 clove Garlic — mashed
4 oz Green Chiles — canned, chopped
2 Tbsp Oil
8 oz Tomatoes — Stewed
2 cup Chicken Broth
1 cup Beef Bouillon
1 tsp Cumin
1 tsp Chili Powder
1 tsp Salt
1/4 tsp Pepper
2 tsp Worcestershire Sauce
1 cup Monterey Jack — or Cheddar Cheese,
grated
4 Corn Tortillas
Oil

Using a medium saucepan, saute onion, garlic, and green chiles in oil until
soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and
simmer for 1 hour.

Cut tortillas into quarters, then into 1/2 inch strips. Fry strips in hot
oil until crisp and drain.

Add fried tortilla strips to soup and simmer 10 minutes. Ladle into bowls
and top with shredded cheese.

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NOTES : Keywords: Soup/Chicken, TexMex/Soup

Servings: 4

* can substitute cheddar for monterey Jack

Title: Broccoli Cheese Barley Soup
Categories: Soups
Yield: 8 servings

4 c Water
14 1/2 oz Reduced sodium chicken broth
— (canned) about 1-3/4 cups
1/2 c Chopped onion
1/2 c Medium QUAKER Barley*
2 Garlic cloves; minced
1/2 ts Salt (optional)
1/8 ts Black pepper
2 c Chopped broccoli; OR…
9 oz -Frozen broccoli
1 1/2 c Skim or low-fat milk
1/4 c All-purpose flour
4 oz Reduced fat cheddar cheese
— shredded

In 4-quart saucepan or Dutch oven, combine water, broth, onion, barley,
garlic, salt and pepper. Bring to a boil. Reduce heat to low; cover.
Simmer 30 minutes, stirring occasionally. Add broccoli; continue
simmering 15 to 20 minutes or until barley and broccoli are tender.

Combine 1/2 cup milk and flour, mixing until well blended. Gradually stir
into soup with remaining milk and cheese. Continue cooking over medium
heat about 5 minutes or until thickened, stirring occasionally. Add
additional water or chicken broth if soup becomes too thick upon
standing.

*NOTE: To user Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 3 cups. In 4-quart saucepan or Dutch
oven, combine all ingredients except milk, flour and cheese. Bring to a
boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until barley
and broccoli are tender. Proceed as 2nd paragraph directs.

Nutrition Information: 1 cup
* Calories 130
* Protein 9g
* Carbohydrate 17g
* Fat 3g
* Cholesterol 10mg
* Dietary Fiber 2g
* Sodium 275mg
* Percent of Calories from Fat: 21%

Exchanges: Starch/Bread 1, Meat 1/2, Vegetable 1

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: SAUTEED APPLES, ONIONS, PEARS OVER SPINACH
Categories: Salads, Fruit
Yield: 4 servings

2 tb Honey
1/4 c White Wine Vinegar
1/4 c Dry Sherry or Apple Juice
1 tb Lemon Juice
1/8 ts Salt
1/8 ts Ground White Pepper
1/8 ts Dried Thyme (optional)
1 Small Onion, Sliced
1 Pear, Cored Sliced
1 Cooking Apple-Cored Sliced
1 Package of Fresh Spinach,
Washed Trimmed

Combine first 6 ingredients; add thyme, if desired. Set aside.

Separate onion into rings and cook in liquid in a large skillet over
medium-high heat, stirring constantly, until tender. Add pear, cooking
apple and honey mixture. Cook, stirring often, 5 to 6 minutes or until
fruit is tender and liquid is slightly thickened. Serve over fresh spinach.

: From Southern Living.

Posted by BXRR60A Ronald Rush 11/27/94. Revised (oil removed) by Sue
Smith.

From the Prodigy Service. Recipe collection of Sue Smith 1.80a

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NO. CAROLINA BARBECUE SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 qt vinegar
1 6 oz jar mustard
2 ts tabasco sauce
3/4 lb dark brown sugar — or
: light
2 14 oz bottle catsup
1 c worcestershire sauce
1 lb butter — or margarine
1 ts salt
3 dr liquid Barbecue Smoker
1 TB lemon juice
1 ts pepper
2 cloves garlic

Mix this all together and store in refrigerator. I
use mince Suzy Lewis, Realtor Recipe By
: Suzy Lewis

From: “Lewis” date: Sun, 13
Oct 1996 23:23:26 +0000

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Title: Apple-Pepper Jelly
Categories: Christmas, Jelly, Fruits, Gifts
Yield: 4 servings

2 c Water
6 oz Frozen Apple Juice; Thawed
1 3/4 oz Powdered Fruit Pectin; 1 Pk
3 3/4 c Sugar
1 x Red Pepper; Crushed,To Taste
1/8 ts Red Food Coloring

Stir the water, apple juice concentrate and pectin in a 3-quart
saucepan, until the pectin is dissolved. Heat to boiling, stirring
constantly. Add the sugar and red pepper then heat to a rolling
boil, stirring constantly.
Remove from the heat and strain. Add the red food color.
Immediately pour into hot sterilized jars or glasses or freezer
containers. Cover tightly and cool. Refrigerate no longer than 4
weeks or freeze no longer than 2 months. Serve with meat.

Makes 4 half pints of jelly.

GRAPE JELLY:

Substitute 1 can (6 oz) of frozen grape juice concentrate for the
apple juice concentrate. Omit the red pepper and food color.

TANGERINE JELLY:

Substitute 1 can (6 oz) frozen tangerine juice concentrate for the
apple juice concentrate. Omit red pepper and food color.

MMMMM