Title: J.R.’S LAYERED CHOCOLATE MOUSSE
Categories: Desserts, Chocolate
Yield: 20 servings

1 c Flour, unsifted
1/2 c Butter, softened
1 c Pecans, chopped
8 oz Cream cheese
8 oz Cool Whip
1 c Sugar
7 oz Instant chocolate pudding
1 1/2 c Milk
7 oz Instant vanilla pudding
1 1/2 c Milk
3/4 c Strawberries, fresh, sliced
1 Candy bar, chocolate

Servings: 20

Mix flour, butter and pecans together until finely crumbled. Press
into 9-by-13-inch cake pan. Bake at 350 degrees for 15 to 20 minutes.
Let cool.

Beat cream cheese and sugar until smooth. Fold in half of the Cool
Whip. Spread on top of the crust.

Mix 7 ounces (two packages) of instant chocolate pudding mix with 1
1/2 cups milk. Spread on top of cream cheese mixture. Mix 7
ounces (two packages) of instant vanilla pudding mix with 1 1/2 cups
milk. Fold 3/4 basket of sliced fresh strawberries into vanilla
pudding. Spread on top of chocolate mixture. Cover the top with the
remaining Cool Whip.

Shave a chocolate candy bar with a potato peeler and add shavings to
the top of the finished cake. Refrigerate for two hours before
serving.

The dessert is outrageously rich, so plan to serve small portions. Do
not use frozen strawberries or sugar-free pudding mixes. Sliced
bananas may be substituted for the berries.

From J.R.’s California Cafe, San Diego, CA

MMMMM

Golden Autumn Soup

Recipe By : anne.evans@rose.com (anne evans)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews High Beta Carotine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Butter
1 large Onion — chopped
2 Leeks — chopped (white part)
1 large Potato — peeled and diced
1 cup Carrots — thinly sliced
2 cups butternut squash — diced 1/2″ cubes
3 cups Chicken stock
2 cups Light cream — up to 3 cups
2 ounce Dry white wine — optional
Salt and pepper
chopped chives, grated carrot — for garnish

In a large heavy pot, melt butter; add onion and leeks and cook until soft
but not brown. Add potato, carrots and squash; cook and stir 2 or 3
minutes. Add stock; cover and simmer about 20 minutes or until vegetables
are tender. Puree in food processor or blender until very smooth. Return
to saucepan. (Can be made ahead and frozen to this point). Stir in cream
to desired consistency. Add wine if desired. Heat slowly until very hot
(do not boil). Taste and season with salt and pepper. Serve garnished
with a sprinkle of chives or green onions and a little grated carrot.
Makes about 6 servings.

– – – – – – – – – – – – – – – – – –

Title: KUN PAO SHRIMP B1
Categories: Chinese, Fish, Main dish
Yield: 6 servings

12 Jumbo shrimp
1 qt Corn oil, approx.
6 Dry red peppers
1 ts Finely chopped garlic
2 tb Chopped green onions
2 tb Soy sauce
1 1/2 tb Vinegar
2 tb (level) sugar
1 ts Sesame oil

————————–BATTER————————–
1 c Flour
1/2 c Cornstarch
1 Egg
1/2 ts Baking powder

Peel and devein shrimp and dry thoroughly. Butterfly
shrimp: split from back but do not cut through. Dip
shrimp in batter. Deep fry shrimp in 2 in. of oil
about 3 minutes. Preheat wok or frying pan. Put in 1
tbs. corn oil and heat. Add peppers, garlic, onions,
soy sauce, vinegar and sugar. Stir. Add fried shrimp.
Baste with sauce. Pour on sesame oil. Serve at once.

Always preheat wok, then add oil. This prevents
additional ingredients from sticking.

BATTER: Mix dry ingredients. Gradually add water
until mixture is consistency of pancake batter.

When preparing the shrimp, use green part of onion as
well as white. The green actually has more flavor.

Temperature (s): HOT Effort: AVERAGE Time: 00:30
Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH
BRENTWOOD, ST. LOUIS Comments: BEVERAGE: GREEN TEA

—–

Title: MY ‘ENGAGEMENT’ CHEESECAKE *** BGMB90B
Categories: Desserts, Cheesecakes, Party, Family
Yield: 12 servings

———————————–CRUST———————————–
16 ea Graham crackers*
4 tb Butter

———————————-FILLING———————————-
1 lb Cream cheese
1 pt Sour cream
1 c Sugar
2 tb Flour
1 ts Vanilla
2 tb Lemon juice; fresh is best
5 ea Eggs
1 pn Salt

*Could use Cinnamon Crisp Cookies instead.
Blend the sour cream and cream cheese well and add the
egg yolks (which have been beaten first) and the other
ingredients. Whip egg whites until stiff and fold
cheese and yolk mixture in CAREFULLY. Make sure it is
all incorperated. Pour into a springform pan and bake
at 350 degrees for one hour. Then leave door closed
for one hour; and then oven door ajar for last5 hour
(3 in all). Cake is creamy and smooth and may crack a
bit on top. Good reason to make a strawberry topping.
This cake was given to Jeannie Toll by one of Mort’s
old girlfriends about 37 years ago. She gave it to me
when Mort and I told her about our engaement…hence
the title. Betty Mondress gave me her ‘recipe’ card as
mine dissappeared years ago. I used my copy of the
LEVITTOWN SISTERHOOD COOKBOOK; (Pa..circa 1957) until
it disintegrated. Of course i submitted it as my
own…. Ellen, did you know that? Mom was ‘bad’in
her younger days!!!

—–

Chocolate Cream Mousse

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (1-oz) Low cal
1/2 teaspoon Butter flavoring — chocolate pudding
1 1/2 cups Skim milk
2 teaspoons Fructose
1/2 teaspoon Grand mariner
4 Tb Prepared low calorie toppin

In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7 minutes, or
until slightly thickened, stirring 2-3 times. Stir in Grand Mariner and butter
flavoring. Cover top of pudding with wax paper. Let cool. In small bowl
combine
egg white and fructose. Whip until egg whites form stiff peaks. Fold in
pudding. Spoon in serving dishes, chill. Serve with low-calorie whipped
topping.
From “Microwaving on a Diet” by Barbara Methven.

From: Jeffrey Dean Date: 12-06-93

– – – – – – – – – – – – – – – – – –

MARY HART’S MOM’S SWEDISH SOTSOPPA (FRUIT SOU

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Large-pearl tapioca
8 oz Bite-size pitted prunes
3/4 c Golden raisins
1/4 c Sugar
Juice of one lemon
1 Seedless orange — peel, diced
1 Cinnamon stick
1 1/2 c Frozen boysenberries, or
–fresh raspberries and/or
–blackberries

The night before you wish to serve the soup, add 3
cups warm water to tapioca. Let soak overnight;
drain. In a large pot, combine all ingredients except
berries, and simmer 20 minutes over low heat or until
tapioca pearls are clear. Add berries. Simmer about
10 minutes or until boysenberries thaw (if using fresh
berries, cook 10-12 minutes or until berries soften).
Add more sugar to taste. Remove cinnamon stick. May
be serve warm or cold. SOURCE: TV Guide, 6/1/96

Paula in Manhattan
paulab@pipeline.com

– – – – – – – – – – – – – – – – – –

Potato Soup

Recipe By: Al Fulmer
Serving Size: 4
Preparation Time: 1:00
Categories: Potatoes Soup

Amount Measure Ingredient Preparation Method
1 tablespoon olive oil
3 large potato peeled and diced
2 large celery chopped
1 medium carrot chopped
1 medium onion chopped
4 cups skim milk
4 tablespoons flour
1/2 cup powdered milk
2 tablespoons butter
Salt And Pepper

Heat olive oil in stock pot, add onion, carrot, celery, salt and pepper and
saute
until translucent.
Add potatoes and cover with water. Bring to a boil and cook until tender.
Mix milk, flour and powdered milk and stir or shake until all lumps are gone.
Combine remaining ingredients and heat until warm.

—–
Serving Ideas: Serve with hot buttered toast.

Title: RABBIT ALMONDINE
Categories: Meats, Main dish
Yield: 4 servings

1 ea Rabbit cut in pieces
1/4 c Liquid oil
1/3 c Flour
1 1/2 ts Salt
1 ts Pepper
1/4 c Water
1 ea Medium onion cut into rings
1/4 c Toasted slivered almonds
1 c Chicken broth
1/2 ts Rosemary
1 ts Lemon rind
1/2 c Sour cream

Coat rabbit pieces with flour (reserve remaining flour). Brown in
heavy hot skillet, sprinkle with salt and pepper. Pour chicken broth
with rosemary, lemon rind and onion over rabbit. Simmer 45 minutes.
Remove rabbit pieces to warmed platter. Combine reserved flour with
water and stir into broth until sauce is thick. Stir in sour cream
and almonds, pour over rabbit.

MMMMM

Title: Lemon-Chive Vinaigrette
Categories: Salad dres, Restaurants
Yield: 1 servings

————————-BH G FAVORITE COUNTRY INN————————-
1/2 c Olive oil
1/4 c Lemon juice
3 T Chives, finely snipped OR
-green onion tops
1 T Honey
1 T Basil, snipped OR 1t dried
1 T Red wine vinegar
Salt and pepper

Combine; let stand 30-60 mins for flavors to blend. Can be stored
refrigerated, up to 2 wks. Bring back to room temp before using.

—–

VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–NORMA WRENN NPXR56B—–
1 lb Roma tomatoes — peeled;
Seeded
1 md Yellow onion — diced
2 c [stock]
4 c Water
1 Bay leaf
3 Fresh oregano sprigs
2 Fresh parsley sprigs
2 Strips lemon zest (2″ long)
1/2 c Carrots — thinly sliced
1 lb New potatoes — unpeeled; cut
Into 1″ cubes
1/2 c Celery — diced
1/2 ts Salt
Freshly ground pepper
1 Ear yellow corn
1/4 lb Green beans — trimmed; sliced
On diagonal
1/2 c Zucchini — julienned

Cut tomatoes into small pieces. Set aside. In large
saucepan, saute butter and onion for 3-4 minutes. Add
chicken broth and water. Tie together with string bay
leaf, oregano, parsley sprigs and lemon zest, and add
to pan along with tomatoes, carrots, potatoes, celery,
salt and pepper. Bring to a simmer over medium heat,
reduce to low, cover and cook 20 minutes. Cut kernels
off corn cob and add to soup along with green beans
and zucchini. Simmer, covered for 15 minutes more.
Remove herb bundle. Taste, adjust seasonings and serve
immediately. From Simple American Cooking,
Williams-Sonoma A Catalog For Cooks, Christmas 1994 :

D/L from Prodigy 12-8-94. Recipe collection
of Sue Smith. 1.80á

– – – – – – – – – – – – – – – – – –