Title: ORANGE TRUFFLES
Categories: Desserts, Foreign
Yield: 6 servings

5 1/4 oz (150g) semisweet chocolate
4 1/3 oz (125g) unsalted butter
4 1/3 oz (125g) confectioners’ sugar
3/4 c Plus not quite 2 tbsp
-Cointreau (2 cl)
3 tb Orange marmalade
Confectioners’ sugar for
-shaping
1 3/4 oz (50 gr) chopped almonds

Break chocolate into pieces and put into heavy bowl on top of double
boiler filled with hot water. In another bowl, cream butter and
confectioners’ sugar. Gradually stir in marmalade, Cointreau and
melted chocolate. Cover bowl with baking parchment and refrigerate
for 20 minutes.

Dip your hands into confectioners’ sugar prior to shaping truffles.
Scoop out a small chunk of the chocolate mass (about 1/2 teaspoonful)
and roll into a ball between your hands. Press into chopped almonds,
and then roll once more, making sure that the truffles are totally
covered with almonds. Place into candy cases and store in a cool
place.

Yield: 50 truffles. Preparation time: 35 minutes Approx. 60 calories
per piece (251 Joule)

From: Al Martin (German version), translation: Karin Brewer

—–

Title: BLACK-EYED PEAS WITH HAM
Categories: Vegetables, Ham
Yield: 6 servings

3 1/2 c Fresh black-eyed peas or
Frozen, thawed
3 c Chicken stock or canned
-low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or
-red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper

Bring all ingredients to boil in heavy large saucepan.
Reduce heat and simmer until peas are tender, stirring
occasionally, about 45 minutes. Season to taste with
salt and pepper.

—–

MM: GRILLED EGGPLANT BASIL VINAIGRETTE

Honey Carrot Soup -Nhb

Recipe By : HEALTHY AND HEARTY by National Honey Board
Serving Size : 2 Preparation Time :0:00
Categories : Honey Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces baby carrots
OR 3-1/2 cups sliced carrots
1 cup chicken broth
1/2 medium onion — chopped
1/2 cup 2% milk
1/4 cup honey
ground nutmeg — to taste

In large saucepan, combine carrots, chicken broth and onion. Cover and
simmer over medium heat for about 15 minutes, or until carrots are tender.
Transfer mixture to blender or food processor; blend until smooth. Return
to saucepan. Add milk and honey. Return to simmer. Serve hot or chilled,
sprinkled with nutmeg.

[2 servings, each Calories: 272 Sodium: 500 mg Carbohydrates: 58.5 g
Protein: 6.78 g Cholesterol: 4.57 mg Dietary Fiber: 7.68 g Total Fat: 3.1 g
Cal. from Fat: 10%]

RESOURCES [1] www.honey.com [2] Recipe-Buster http://www.erols.com/hosey/
[3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98

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Title: Progres with Grand Marnier IV (Assembly)
Categories: Desserts, Masterchefs, Frisco, Chzm
Yield: 12 servings

1 x Noisette Biscuit ** 1 x Mousse **
1 x Buttercream **

———————————–SYRUP———————————–
4 oz Water 1 oz Grand Marnier
4 oz Sugar

——————————-CREME NOISETTE——————————-
1/4 x Buttercream (from above) 1 oz Almond paste
1 oz Hazelnut paste OR 1 ts Kirsch

——————————CHOCOLATE CREAM——————————
3/4 x Buttercream (from above) 12 oz Chocolate, semi-sweet

** Recipes for these ingredients are found elsewhere in this
packet.

Syrup:
======

In a small saucepan, bring the water and sugar to a boil. Take
off of the heat and cool in refrigerator. Add Grand Marnier to cooled
syrup and reserve. (Note: three-fourths of this syrup-Grand Marnier
mixture will be used in the mousse; the remainder will be used to
bunch the various layers of the Progres.)

Creme Noisette:
===============

Put the hazelnut paste and Kirsch into a bowl and mix with a
spatula. Add 4 ounces of buttercream and blend well. Refrigerate for
5 minutes.

Chocolate Cream:
================

Melt the chocolate, then cool. Add half of the chocolate to the
buttercream. Mix well, then add remainder of the chocolate (must be
done in steps or cream will break). Refrigerate.

Assembly:
=========

Remove the biscuit from the refrigerator and cut it to the shape
of the mold. Put bottom biscuit into mold and brush with syrup.
Spread layer of creme noisette on top of syrup. Refrigerate for 2
minutes.

Add a layer of mousse, then place top biscuit on mousse. Brush
with syrup again, then spread with a layer of chocolate cream. Freeze
for 5 – 30 minutes.

Pipe layer of chocolate cream on top. Unmold and serve on tray
with garnish of sugar and real flowers.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

—–

PANCAKES WITH MUSHROOMS

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Appetizers Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x ———–batter———–
1 c Milk
2 ea Eggs
1 c Flour
1/2 c Water
1/2 ts Salt
3 tb Salad oil
1 x ———-stuffing———-
2 tb Butter
1 ea Onion, sliced
10 oz Mushrooms, sliced
2 tb Water
2 ea Slices white bread
1 x Salt and pepper
3 tb Bread crumbs
2 tb Butter

Heat the butter in a skillet, add onions, and fry
until golden. Add mushrooms and 2 tablespoons water,
cover and cook on low heat for 5 minutes. Soak the
bread in water, squeeze. Put everything through a
grinder, season with salt and pepper. Mix until
creamy. Spoon a little of the stuffing into the
center of each pancake and fold the pancakes envelope
fashion to encase the suffing completely. Roll each
stuffed pancake in leftover batter and in bread
crumbs. Fry in hot butter until golden on both sides.
Yields 15 pancakes.

– – – – – – – – – – – – – – – – – –

Title: Pumpkin Spice Soup
Categories: Main dish Vegetables Soups
Servings: 8

16 oz Pumpkin; 1 Can
26 oz Evaporated Skimmed Milk; 2cn
1 tb Molasses
1/2 c Light Corn Syrup
1/2 ts Salt
1/2 ts Pumpkin-Pie Spice
———————————-GARNISH———————————-
1 x Nutmeg; To Taste

Place all the ingredients in a 2 1/2 to 3-quart mixer bowl. Beat until
well blended. Refrigerate for several hours and stir before serving.
Sprinkle with nutmeg for a garnish.

Each 3/4 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————-
154 7 G 32 G 1 G 0 0 4 Mg 252 Mg

From The Cookbook For The 90s By Helen V Fisher

—————————————————————————–

POTAGE ST. GERMAIN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Dried peas, soaked
3 qt Chicken broth
4 tb Butter
4 Carrots, peeled and grated
2 Onions, grated
1 Large leek, chopped fine
5 Lettuce leaves, diced
2 ts Sugar
1/2 ts Salt
2 c Fresh green peas, cooked
3/4 c Cream
3/4 c Milk
1 tb Butter
Sour cream or sherry (opt)

Place drained, dried peas in soup kettle. Add chicken
broth; bring to a boil; simmer on low for 10 minutes.
Skim froth from top of soup. Melt butter in skillet;
saute carrots and onions until onions are golden; add
leeks and lettuce; simmer on low for 10 minutes. Stir
vegetable mixture into soup; add sugar and salt.
Simmer until split peas are tender, about 2 hours.
Put fresh peas through a sieve. Force soup mixture
through a sieve, also. Return this combined mixture to
the kettle. Stir in cream and milk. Heat just to
boiling; stirring occassionally to prevent scorching.
Just before serving, add butter. Garnish with a dollop
of sour cream, a dash of sherry, or both. Elegant!

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Kouglof (Sweet brioche with raisins and almonds)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–EQUIPMENT—–
1 kouglof mold (1×3.5 litre/
— 6 pints or 2×1.75 litre)
— Traditionally, Kouglof
— (also spelt Kugelhopf or
— gougelhopf) is baked in a
— tall, fluted mold.
— A savarin or baba mould
— can be used instead.
—–DOUGH—–
25 g Fresh yeast (1 oz)
120 ml Milk (4 fl oz), boiled and
— cooled to lukewarm
15 g Fine salt (1/2 oz)
500 g Flour (1 lb 2 oz)
6 Eggs
350 g Butter (12 oz)
75 g Sugar (3 oz)
—–FILLING—–
200 g Raisins (7 oz)
3 tb Rum
100 g Whole almonds (4 oz),skinned
— and very light toasted
1 Egg yolk mixed with 1 table-
— spoon milk
Butter for the mould
Icing sugar for dusting

Preparation, dough
Put the yeast and the milk in the bowl of your mixer and beat lightly. Add
the salt, then the flour and the eggs. Switch the mixer on to medium speed
and work the mixture with the dough hook for about 10 minutes, until the
dough is smooth and elastic with plenty of body. If you are making it by
hand, use a spatula and work the dough for about 20 minutes.
Mix together the butter and sugar, reduce the speed of the mixer to low
and add the butter mixture to the dough, a little at a time, working the
dough continuously. When all the butter is incorporated, increase the
speed and mix for 8 to 10 minutes in the mixer or about 15 minutes by
hand, until the dough is very smooth and glossy. It should be supple and
fairly elastic and will be coming away from the sides of the bowl.
Cover the dough with a baking sheet and leave it in a warm place (about 24
C/75 F) for 2 hours, until it has doubled in bulk.
Knock back the dough by punching it with your fist not more than 2 or 3
times. Cover it with a baking tray and refrigerate for at least 4 hours,
but not loner than 24 hours.

Preparation, raisins:
Put the raisins in a bowl with the rum, cover with clingfilm and leave to
macerate for several hours.

Moulding
Generously butter the mould and place one-third of the almonds in the
bottom of the ridges.
On a lightly floured surface, roll out the chilled dough into a narrow
rectangle long enough to line the bottom of the mould. Chop the remaining
almonds and strew them and the rum-soaked raisins over the dough. Roll out
the dough into a fat sausage shape, pressing it firmly together. Arrange
it round the bottom of the mould and press down lightly. Seal the two
edges together with a very little egg yolk-milk-mixture. Leave in a warm
place (about 25 C/77 F) for about 2 1/2 hours, until the dough has risen
to three-quarters fill the mould.
Preheat the oven to 220 C/425 F.
Bake the kouglof in the preheated oven for 10 minutes, then lower the
temperature to 200 C/400 F and cook for another 35 minutes. If it is
becoming to brown towards the end, cover it with greaseproof paper.
Invert the hot kouglof on to a wire rack, carefully remove the mould and
return it to the oven for 5 minutes so that the centre finishes cooking
and becomes ligthly coloured. Leave to cool for at leat 2 hours before
serving.

Serving
Lightly sprinkle with icing sugar.
Kouglof freezes very well once cooked. Wrap in a plastic bag and freeze;
it will keep for several weeks. Be sure to take it out of the freezer 2 or
3 hours before serving.
(The Roux Brothers, French country cooking, M Papermac, 1992, ISBN
0-333-57670-5)

– – – – – – – – – – – – – – – – – –

Kahlua Velvet Frosty

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Kahlua
1 cup half-and-half
1 pint vanilla ice cream
1/8 teaspoon almond extract
Ice cubes

Combine all ingredients, except ice cubes, in container of
an electric blender. Add enough ice cubes to make mixture
measure 5 cups in blender. Blend mixture until smooth. Serve
immediately.

– – – – – – – – – – – – – – – – – –

Hoisin Turkey with Roasted Pine Nuts in Lettuce Cups

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Rice
Ground Turkey/Chicken Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup pine nuts
1 pound ground turkey
1 teaspoon cornstarch
7 ounces hoisin sauce
2 1/2 cups cooked wild rice
8 iceberg lettuce leaves

Preheat oven to 400°. On a rimmed cookie sheet, toast the pine nuts for 5 to
10 minutes or until golden brown. Set aside.
In a large skillet, saute the ground turkey over Medium-High heat, stirring,
until it changes color and is cooked through. Drain will and return to the
pan. Stir in the cornstarch and hosin sauce. Heat and stir over Medium heat
until bubbly. Add the pine nuts and the rice and stir until heated through.
Spoon 1/3 cup of the hot turkey mixture onto each lettuce leaf.
Serves 8 as a appetizer.

– – – – – – – – – – – – – – – – – –

NOTES : MC formatting and posted by bobbi744@sojourn.com