Title: Strawberry Dream Dessert
Categories: Desserts
Yield: 15 servings

———————————CRUMB BASE———————————
2 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
2/3 c Brown sugar, firmly packed
1/2 c Butter or margarine; melted

—————————–STRAWBERRY FILLING—————————–
1 1/2 pt Fresh strawberries
2 tb Unflavored gelatine
1/2 c COLD water
1 c Granulated sugar
1 tb Lemon juice
3 dr Red food coloring
2 Egg whites
1 c Whipping cream; whipped

For base, combine oats, sugar and butter, mixing until crumbly. Place in
a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10
minutes, stirring occasionally. Set aside 1/2 cup of crumb mixture for
topping. Firmly press remaining mixture into an ungreased 13 x 9-inch
baking pan. Chill.

For filling, crush 1/2 pint of the strawberries. Slice remaining
strawberries; set aside. Soften gelatine in cold water. Combine softened
gelatine, crushed strawberries, sugar, lemon juice and food coloring in
saucepan. Cook over low heat, stirring occasionally until gelatine and
sugar are dissolved. Cool to room temperature.

Place crushed strawberry mixture and egg whites in large mixing bowl.
Beat at high speed on electric mixer until mixture is thick and mounds
when dropped from a spoon. Fold in whipped cream and sliced strawberries.
Spread evenly over crumb base. Sprinkle with reserved crumb mixture.
Chill several hours or until set. Cut in pieces; garnish with strawberry
halves.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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BUTTERMILK CHIVE BISCUITS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A04
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled butter — (1 stick) cut into
small pieces
3/4 cup buttermilk
2 tablespoons chopped chives

Preheat the oven to 425 degrees.
Combine the flour, baking powder, baking soda and salt in a mixing bowl.
Stir with a fork to blend
and mix well. Add the butter and, using you fingers as a pastry blender,
work the butter and flour
together until the mixture looks like irregular crumbs.
Add the buttermilk and the chives. Mix only until the dry ingredients are
moistened. Gather the dough
into a ball, pressing it to hold together and turn it onto a lightly floured
surface. Knead lightly about 12
times. Pat the dough into a circle, keeping it about 1/2 to 3/4-inch thick.
Use a 2-inch cookie cutter to cut rounds and place on a baking sheet. Bake
about 10 minutes, or until
the tops are lightly browned. Serve warm.
Yield: 15 biscuits

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Title: CREAM OF BROCCOLI SOUP
Categories: Soups, Main dish, Vegetables
Yield: 12 servings

1 Bunch broccoli
1 Vegetable bouillon cube
1/2 c Butter
1/8 c Soy sauce
3/4 lb Swiss cheese, grated
16 oz Sour cream
1 lb Cheddar cheese, grated
6 c Water
1 c Cashews, ground

Saute broccoli in butter for 10 minutes. Using
blender combine all of the ingredients together. As
blender fills, transfer liquid to soup pot and simmer
for 20 to 30 minutes. Good with muffins or corn bread.

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Zucchini Chocolate Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c cocoa powder
2 1/2 c unbleached flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 c margarine — softened
2 c sugar
3 eggs — or egg substitute
1 tbsp vanilla
2 c zucchini — grated
1 c nuts — optional
1 300 g pkg dessert tofu — pureed
1 tbsp vinegar — or lemon juice

1) Preheat oven to 350 degrees F.

2) Mix cocoa, flour, baking powder, baking soda, cinnamon, salt together in a
bowl. Set aside.

3) Beat margarine sugar together until smooth.

4) Add the eggs one at a time, beating after each addition.

5) Stir in vanilla, zucchini nuts.

6) Blend tofu with vinegar.

7) Stir a bit of the dry ingredients into the zucchini mixture, followed by a
bit of the zucchini puree. Alternate mixing, a little at a time, until it’s
all together.

8) Pour into a greased floured (or nonstick) 10″ loaf pan or a 9×13″ square
pan. Bake for 40-45 minutes or until a toothpick comes out clean. Cool in pan
for 10 minutes before removing.

– – – – – – – – – – – – – – – – – –

NOTES : I play around with this recipe a lot — it works with egg replacers of
all kinds (mix dry ones like ground flax seed or EnerG Egg Replacer in with the
flour and all), and works well with applesauce replacing the margarine, too. I
prefer the taste of dutch process cocoa powder, but any one will do. This is a
really moist heavy cake — make sure you cool it all the way before topping it,
or the topping will just disappear into it.

Minted Fruit Salad

Recipe By : Borden
Serving Size : 8 Preparation Time :3:30
Categories : Fruit Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sugar
1/3 cup orange juice
1/3 cup lemon juice
1/3 cup water
1/4 teaspoon peppermint extract
8 cups assorted fresh fruits — cut up
fresh mint leaves — for garnish

In medium bowl, combine all ingredients except fruit; stir until sugar
dissolves completely. Place fruit in large shallow dish; pour juice mixture
over. Cover; chill 3 hours, overnight, or all day, stirring occasionally.
Garnish with mint leaves.

Makes about 8 cups.

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Curried Rub

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Chili Powder
1 Tsp Onion Powder
1 TBS Curry Powder
1 Tsp Garlic Powder
1 Tsp Dry Mustard
1 Tsp White Pepper
1 Tsp Oregano
2 Tsp Celery Salt
1 Tsp Parsley Flakes

– – – – – – – – – – – – – – – – – –

1 part Tequila
1 part Green Creme d’menthe
Mix.

Title: Roasted Chicken with Apricots
Categories: Poultry, Jewish
Yield: 8 servings

10 oz Dried apricots
1 c White wine
7 lb Chicken pieces (about 1 1/2
-cut-up fryers
2 t Salt
1 t Pepper
2 t Thyme
1 t Paprika
2 c Onions, cut in chunks
1 c Carrots, chopped

From “A Book of Feasts” by Kay Goldstein and Liza Nelson (Longstreet
Press, 1993).

Soak apricots in wine in a dish and set aside.

Rinse chicken pieces under cold water and pat dry. Season the chicken
with the dry seasonings and place pieces in a single layer in a large
roasting pan. Add onions and carrots. Bake in a preheated 350’F. oven
for 45 minutes, or until the chicken is just beginning to brown. Pour
off excess fat, if desired, and pour apricots and wine over chicne
pieces. Baste with juices (adding more wine, if needed), and finish
cooking, about 30 minutes longer; remove from oven. If not served
within 2 hours, chill and bring back to room temperature before
reheating.

To reheat, place the chicken in covered pan or ovenproof serving dish
with cooking juices (you may skim fat again) and reheat at 375’F. for
20-30 minutes while first courses are being served. To serve, place
the chicken pieces on a serving dish and keep warm while deglazing
the pan. Scrape up pan residues, adding a bit more stock or wine to
deglaze if necessary. Pour resulting sauce over chicken and arrange
apricots for garnish.

MMMMM

CREAM OF EGGPLANT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Eggplant
Salt
2 oz Butter
1 md Onion, finely diced
2 Stalks celery, diced
1 t Curry powder
1 pn Thyme
1 pn Basil
4 c Chicken stock
1 c Potato, diced
1/2 c Cream

Salt Pepper Diced tomato, for garnish Chopped chives,
for garnish

Dice the eggplant but do not peel. Sprinkle a little
salt over the eggplant and leave to stand for about 30
minutes. Put in a strainer and run a little water over
the dice, pat dry. This removes any bitter taste which
would spoil the soup.

Melt the butter in a saucepan and add the onion,
celery and eggplant. Saute’, stirring occasionally
until the vegetables have slightly softened. Eggplant
absorbs butter very rapidly so you may have to add a
little more or the vegetables will stick.

Add the curry powder and fry to release the flavors.
Add thyme, basil, chicken stock and the potato. Cover
and simmer until the vegetables are quite soft, about
30 minutes.

Put the soup through a sieve or moulin and add the
cream. Taste for seasoning. Add a little diced tomato
or chopped chives for garnish and color.

This soup keeps well for several days. However, if
you intend making it beforehand and keeping it, only
add the cream when you reheat it. It thickens as it
stands, but it can be thinned with a little milk.

From “A Taste of Class” by Beverley Sutherland Smith

Posted by Steve Herrick. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: FROZEN MOCHA TOFFEE DESSERT
Categories: Desserts
Yield: 10 servings

12 Ladyfingers; split
2 tb Instant coffee powder
1 tb Boiling water
1 qt Vanilla ice cream; softened
4 Choc.-covered toffee bars
– frozen and crushed
1/2 c Whipping cream
2 tb Coffee liqueur
Additional toffee bars OR
– shaved chocolate
– (optional)

Line bottom and 2 inches up sides of 8-inch springform pan with split
ladyfingers, cutting to fit. Dissolve coffee powder in boiling water. Cool.
Blend coffee, ice cream and crushed candy. Spoon into prepared pan. Cover
and freeze until firm. Just before serving, whip cream with coffee liqueur
until stiff. Spread over or pipe onto frozen ice cream. Garnish with
additional pieces of broken toffee bars or with shaved chocolate, if
desired.

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