Frozen Milky Way Mousse

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE SAUCE—–
1 cup Whipping cream
1/2 cup Sugar
1/3 cup Unsweetened cocoa powder
3 tablespoons Unsalted butter
1 teaspoon Vanilla extract
1/2 teaspoon Instant coffee powder
—–MOUSSE—–
1 1/2 cups Milky Way bars — cut in 1/2″ pieces
6 ounces Semisweet chocolate — chopped
3 ounces Unsweetened chocolate — chop
4 tablespoons Unsalted butter
1/2 cup Sugar
3 tablespoons Water
3 large Egg whites
1/4 teaspoon Cream of tartar
1 1/4 cups Whipping cream — chilled
1 teaspoon Vanilla extract

FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted
butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking
constantly until butter melts and sugar and cocoa dissolve. Remove from heat
and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be
prepared 1 week ahead. Cover and refrigerate) FOR MOUSSE: Line 9×5″ loaf pan
with parchment paper.
Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and
unsalted butter in large heatproof bowl set over pan of simmering water. Stir
constantly until melted (mixture will look grainy).
Remove bowl from over water and cool mixture slightly.
Combine sugar and water in heavy small saucepan. Stir over low heat until sugar
dissolves. Increase heat to high, and boil syrup until termperature reaches
230~ on candy thermometer. Meanwhile, beat egg whites and cream of tartar to
soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until
stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula,
fold whites into chocolate mixture in 2 additions. Beat chilled whipping cream
and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold
cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan.
Cover with plastic wrap freeze until firm, at least 6 hours.
(Can be prepared 1 week ahead. Keep frozen.) Heat sauce to lukewarm over low
heat. Remove plastic wrap from top of mousse. Invert mousse onto platter.
Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices.
Cut each slice diagonally into 2 triangles. For each serving arrange 2 mousse
triangles on plate; spoon warm chocolate sauce over and around mousse and
serve.

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Title: Fig Butterscotch Drops
Categories: Candies, Fruits
Yield: 1 batch

2 tb Butter
1 c Brown sugar
1/2 c Ground California dried figs
1/2 c Ground nut meats
1/2 ts Vanilla

Melt butter in heavy frying pan. Stir in brown sugar and cook until sugar
is dissolved. Blend well. Add ground figs and nut meats and remove from
fire. Add flavoring and drop by spoonfuls onto waxed paper.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Pizza Flavored Popcorn

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Grated parmesan cheese
1 teaspoon Garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon Paprika
1/2 teaspoon Salt
ds Pepper
2 quarts Hot popcorn

In blender, blend cheese, garlic powder, italian seasoning, paprika, salt and
pepper about 3 minutes. Place popcorn in large bowl; sprinkle with cheese
mixture. Toss to coat evenly. Makes 3 quarts

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Title: Recess Peanut Butter Cups
Categories: Candy, Pitzer
Yield: 6 servings

MMMMM———————-MM BY H. PEAGRAM—————————
6 oz Pkg semi sweet chocolate
-chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter

Directions: Put choc chips, choc bars, and 1/4 c peanut butter in
top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1″ depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and
spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.

Makes: 24 tiny/12 large

Gloria Pitzer’s Secret Recipe For: Reeses Peanut Butter Cups

MMMMM

Title: Maple Custard Supreme
Categories: Desserts
Yield: 4 servings

1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
4 Eggs; beaten
1/2 c Sugar
1 ts Vanilla
2 c Milk

Bring syrup to a boil over medium-high heat. Reduce heat; boil 3 minutes,
stirring constantly. Remove from heat. Spoon about 2 tablespoons syrup
into each of four 10-oz. glass custard cups, tilting and rotating each to
coat bottom. Chill 15 minutes or until syrup is hardened.

Heat oven to 350 F. Combine eggs, sugar and vanilla. Scald milk; quickly
stir in egg mixture. Pour about 3/4 cup mixture into each prepared
custard cup. Place cups in 13×9-inch baking pan on center oven rack; pour
boiling water into pan to within 1/2-inch of top of cups. Bake 1 hour or
until knife inserted 1 inch from edge comes out clean. Remove cups from
water; chill.

To serve, loosen custard edges with knife; invert onto serving plate.

MICROWAVE DIRECTIONS: In small microwaveable bowl, microwave syrup at HIGH
1-1/4 to 1-1/2 minutes or until syrup boils. Let syrup continue to boil
at HIGH 3 minutes. Spoon about 2 tablespoons syrup into each of four
10-oz. glass custard cups, tilting and rotating each to coat bottom.
Chill 15 minutes or until syrup is hardened.

Combine eggs, sugar and vanilla. In medium microwaveable bowl, microwave
milk at MEDIUM-HIGH (70% power) 4-1/2 to 5-1/2 minutes or until scalded;
quickly stir in egg mixture. Pour about 3/4 cup mixture into each
prepared custard cup. Arrange cups in oven in circular pattern.
Microwave at MEDIUM (50% power) 10 to 12 minutes, rearranging cups after 3
minutes of cooking. Custard is done when set 1 inch from edge and center
is thickened but not set. (Center will set upon cooling.) Remove each
custard when it is done; chill.

To serve, loosen custard edges with knife; invert onto serving plate.

NUTRITIONAL ANALYSIS per serving:
* calories 358
* carbohydrates 57 g
* protein 10 g
* fat 10 g
* calcium 174 mg
* sodium 160 mg
* cholesterol 290 mg
* dietary fiber 0 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: ASPARAGUS CRAB SOUP (SUP MANG TAY CUA)
Categories: Vietnamese, Soups, Ceideburg 2
Yield: 6 servings

2 1/2 qt Water
2 lb Pork bones
2 ts Salt
1 tb Fish sauce (nuoc mam)
1 ts Vegetable oil
1 Clove garlic, chopped
2 Shallots or
2 Scallions, chopped white
-part
1/2 lb Crab meat, fresh, frozen,
-or canned
1/4 ts Freshly ground black pepper
2 ts Cornstarch dissolved in
2 tb Water
1 Egg
1 cn (15 ounces) white
-asparagus, undrained
1/4 c Chopped fresh coriander
-(Chinese parsley)
1/4 c Chopped scallion greens

The French introduced asparagus to the Vietnamese, who promptly
incorporated this classic vegetable into their cuisine. The
Vietnamese word for asparagus is “Western bamboo,” due to its
resemblance to bamboo shoots. asparagus is universally popular
throughout Vietnam, this light, tasty dish will delight your family
as well.

Bring water to a boil and put the pork bones in. Remove the scum,
then cover and continue to boil the bones for 1 hour. Remove the
bones from the stock and discard. Add the salt and the fish sauce to
the stock.

Heat the oil and add the chopped garlic and shallots; add the crab
meat and fry for 5 minutes over high heat. Sprinkle with 1/8
teaspoon of black pepper, stirring constantly, then add the crab meat
mixture to the soup and bring to a boil. Add the
cornstarch-and-water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup while
stirring. Cook, still stirring, for about 2 minutes, then drop in the
asparagus, along with the liquid from the can and the rest of the
black pepper. Continue to cook until the asparagus is heated through.

Sprinkle the coriander and scallion green over the soup before
serving.

Makes 6 to 8 servings.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; May 24 1993.

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ENGLISH MUFFINS 4

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Hot water
1/2 c Scalded milk
2 ts Sugar
1 t Salt
1 pk Yeast
2 tb 85 deg water
4 c All-purpose flour
3 tb Softened butter

Remove tops and bottoms from Tuna cans and clean
thoroughly to make good muffin rings.

Combine the water, milk, sugar and salt. Dissolve the
yeast in the 85 deg water for 10 min. and add. Sift
and beat in two cups of flour. Cover bowl with a damp
towel and let the sponge rise for about 1 1/2 hours or
until the sponge collapses. Beat the butter in and
knead in the remaining flour. Let the dough rise again
until it doubles. Punch down and 1/2 fill the rings
with dough. Let rise until doubled again. Cook until
browned on a med hot well buttered griddle, turning
once. Cool slightly on a rack and serve. They are best
fresh and warm.

For whole wheat muffins replace 2 cups of white flour
with brown and use brown sugar not white. Raisins and
cinnamon are a nice addition to the dough.
Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER)
On 19 DEC 1995 105905 -0700

– – – – – – – – – – – – – – – – – –

Golden Sauce

Recipe By : Dole (3-25-96)
Serving Size : 5 Preparation Time :0:00
Categories : Fruits Pork
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can (20 Oz.) Pineapple Chunks — drained
Reserve The Juice
1/2 C Packed Brown Sugar
1/3 C Prepared Yellow Mustard
2 Tsp Cornstarch
1/4 Tsp Ground Cloves

In a saucepan, combine reserved juice and remaining ingredients. Cook and
stir sauce until it boils and thickens. Add the pineapple chunks and heat.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve over baked or boiled ham.

Title: PICADILLO (SPICY BEEF)
Categories: Texmex, Meats, Main dish
Yield: 4 servings

1 lb Lean beef, chopped coarse
1 Med. onion,chopped fine
2 lg Fresh tomatoes,peel,chop
1 Clove garlic, crushed
2 tb Vinegar
1 ts Sugar
1 ts Ground cinnamon
1 pn Cloves
1/4 ts Cumin, ground
1 ts Salt
1/2 c Seedless raisins
1/2 c Almonds, blanched, slivered

Brown meat over med. heat. After meat begins to cook
and some he fat begins to cook out, add the onion.
Cook until onion is translucent. Drain off excess fat,
if any.

Add all remaining ingreds. except almonds. Simmer for
abt. 30 min. Add the almonds just before serving; use
as garnish for top of dish.

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Title: HOMEMADE RICOTTA CHEESE
Categories: Dairy, Italian
Yield: 1 servings

– Chuck Ozburn HBWK07A

Unlike most other fresh cheeses – cottage and cream
cheese, for example – the curd of this bland, light
cheese is formed by the direct addition of acid to the
milk, not by fermentation. For that reason the time
required to make it is generally short.

If you haven’t used this Italian favorite before, try
it in place of cottage cheese, as well as in Italian
recipes for such dishes as lasagne and manicotti.
You’ll find it is a bit creamier than most cottage
cheese, with a much finer curd.

For a pleasant light milk dessert, sweeten ricotta
slightly and top it with a sprinkling of grated
chocolate or cinnamon.

2 qts regular milk 3 tbsp distilled white vinegar or
1/4 cup strained fresh lemon juice Salt, if desired

Pour the milk into a heavy stainless-steel or
enameled saucepan and stir in the vinegar or lemon
juice; set the pot over very low heat and bring the
milk very slowly to a simmer ( a reading of 200F on a
thermometer). There will be fine beads around the
edge of the milk, which will look foamy but will not
appear to be boiling; remove the pot from the heat and
set it, covered, in a spot where the temperature will
remain fairly uniform at a reading between 80 and 100
degrees; (an unheated oven, without a pilot light, is
a good spot) let the milk stand for about 6 hours or
until a solid curd floats above the liquid (the whey);
more or less time may be required, depending on the
temperature of the environment and the characteristics
of the milk; line a fine sieve with doubled dampened
cheesecloth (or better yet, two layers of very
fine-meshed nylon curtain netting, dampened) and set
it over a bowl; dump the curds and whey into the sieve
and allow the whey to drain off until the ricotta is
yogurtlike; if you want a firmer cheese, tie the
corners of the cloth to form a bag and hang it up to
drain further; (in warm weather, the draining might
well be completed in the refrigerator; when the
texture of the cheese is to your liking, add a little
salt (from 1/4 to 1/2 teaspoon) if you wish; store the
cheese, covered, in the refrigerator; it will be at
its best after it has chilled for 24 hours, and it
will keep well for 4 or 5 days. Makes about 1 pound.

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