CREOLE LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils
2 qt Boiling water
1 1/2 ts Salt
1 ea Onion, chopped
1 ea Celery stalk, chopped
1 sm Green bell pepper, chopped
1 sm Red bell pepper, chopped
3 tb Vegetable oil
1 t Vegetable broth powder
1 t Brown sugar
1 ea Bay leaf
4 tb Tomato paste
2 tb All purpose flour
Pepper

Douse the lentils in the boiling water, add the salt
let them stand, covered, for an hour.
Heat the oil in a pot and add to the vegetable broth
powder. Add the diced vegetables, brown sugar, and a
bay leaf, and saute for a few minutes before adding it
all to the lentils. Cook over a low heat for about 1
1/2 hours. Mix together the flour and the or tomato
puree. Add a little of the hot soup, stirring well,
then return it all to the pot. Grind in some black
pepper, heat through, and serve.

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Orange Coffee Cake with rosemary Streusel Topping

Recipe By : Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
TOPPING

1/2 Ounce Nugget-type Cereal
2 Tablespoons Granulated Sugar
1 Tablespoon Fresh Rosemary Leaves
2 tsp Unsalted Butter

CAKE

1/4 Cup Granulated Sugar
1/4 Cup Unsweetened Applesauce
2 Egg Whites
2 Tablespoons Olive Oil
2 tsp Olive Oil
1 Tablespoon Orange Juice, From Frozen Concentrate — Thawed
1 Cup Flour — Sifted
1 tsp Baking Powder
1/8 tsp Cinnamon
Pinch Salt
1 1/2 Cups Mandarin Oranges — drained segments

Preheat oven to 350°, spray 8″ round baking pan with nonstick cooking

spray.

To prepare topping, in small bowl, combine cereal, sugar, rosemary and
butter, blend with fingertips until mixture forms coarse crumbs. Set
aside.

To prepare cake, in large bowl, whisk together sugar, applesauce, egg
whites, oil, 1 T water and the juice concentrate until well blended.
Holding sifter over bowl, sift the flour, baking powder, cinnamon salt
onto mixture, fold lightly until just blended. Gently stir in orange
segments.

Spread batter evenly into prepared pan; sprinkle evenly with topping
bake until lightly browned toothpick inserted in center comes out clean,
30-35 minutes.

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Classic Hamburger Casserole

Recipe By : Quick Easy Casseroles
Serving Size : 8 Preparation Time :0:10
Categories : Ground Turkey Breast Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb ground turkey breast — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 2/3 c frozen mixed vegetables — thawed
10 3/4 ozs low-fat cream of mushroom soup
1/4 c water
1 tsp salt
1/2 tsp black pepper
2 c mashed potatoes
1 c fat-free cheddar cheese — grated

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray;
set aside. In a skillet, cook turkey, onions, and bell peppers until no
pink remains in turkey and vegetables are tender. Stir in mixed vegetables,
soup, water, salt, and black pepper. Pour into prepared pan. Spoon mashed
potatoes in mounds around edge of casserole. Bake, uncovered, for 25
minutes or until heated through. Top with cheddar cheese and bake 5 minutes
longer.

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Per serving: 177 Calories; 6g Fat (29% calories from fat); 14g Protein; 17g
Carbohydrate; 46mg Cholesterol; 603mg Sodium

Nutr. Assoc. : 694 0 0 0 0 0 0 0 0 0

Title: Tiramisu Btvc62a
Categories: Desserts, Italian
Yield: 8 servings

Rita Taule
6 Egg yolks
6 tb Sugar
6 tb Dry Marsala
1 lb Mascarpone room temp.
2/3 c Chilled whipping cream
1/3 c Freshly brewed Espresso coff
1/4 c Dark rum
3 tb Sugar
1 ts Vanilla extract
1 12x6x1 layer sponge cake cut
3 tb Shaved bittersweet chocolate
3 tb Finely ground Espresso coffe

Hi Scott, hi Stacy! Know you love desserts, so I thought I’d share this
fabulous recipe from Bon Appetit with you. Granted, it is a bit
time-consuming, but should keep you busy – and…it is so worth the wait.
Whisk yolks, 6 tablespoons sugar, and Marsala in large metal bowl to blend.
Set bowl over saucepan of simmering water (do not allow water to touch
bottom of bowl). Using portable electric mixer beat until mixture triples
in volume about 5 minutes. Cover zabaglione and refrigerate until well
chilled. (Can be prepared 2 days ahead). Place mascarpone in large bowl.
Using electric mixer whip cream with 2 tablespoons sugar in medium bowl to
soft peaks. Fold into mascarpone. Gently fold in zabaglione. Refrigerate
until well chilled about 3 hours. Combine espresso coffee, rum, 3
tablespoons sugar, and vanilla in small bowl. Brush over both sides of cake
pieces. Place generous tablespoon mascarpone mixture in bottom of each of
8 balloon-shaped wineglasses. Set cake square or wedge into each at angle.
Top with remaining mascarpone mixture. Combine shaved chocolate and ground
coffee beans. Sprinkle over desserts. Refrigerate until chilled at least
30 minutes and up to 3 hours.
NOTE: Instead of 12x6x1 layer sponge cake cut into eight 3 squares you may
use a 9 round sponge cake cut into 8 wedges. Take all the time you need to
enjoy this scrumptious recipe! Rita in ever so sunny and beautiful
Scottsdale….02/22/92

—–

Title: BUTTER TARTS
Categories: Desserts
Yield: 12 tarts

1 c Sugar, brown
1/4 c Butter; room temp
1/2 c Maple syrup
2 Eggs; beaten
1 T Vinegar, white
1/2 c Walnuts; chopped (opt)
1/2 c Raisins
12 Tart shell, 3"; unbaked

Preheat oven to 375 F. In a bowl, beat together sugar, butter, maple
syrup, eggs and vinegar. Divide walnuts ind raisins among tart
shells. Fill three-quarters full with syrup mixture. Bake 25 minutes
or until mixture bubbles and tart shells are golden.

Calgary Sun, Monday, November 5, 1990
Cinda Chavich, Food Editor
From Learning with Lucy, by Lucy Waverman
per Fred Towner
Fidonet COOKING echo
MMMMM

Title: PRESERVED DUCK EGGS (THOUSAND YEAR OLD EGGS)
Categories: Eggs, Chinese
Yield: 12 servings

2 c Tea, very strong black
1/3 c Salt
2 c Ashes of pine wood
2 c Ashes of charcoal
2 c Fireplace ashes
1 c Lime*
12 Duck egg, fresh

*Available in garden stores and nurseries.

Combine tea, salt, ashes and lime. Using about 1/2 cup
per egg, thickly coat each egg completely with this
clay-like mixture. Line a large crock with garden soil
and carefully lay coated eggs on top. Cover with more
soil and place crock in a cool dark place. Allow to
cure for 100 days. To remove coating, scrape eggs and
rinse under running water to clean thoroughly. Crack
lightly and remove shells. The white of the egg will
appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

To serve, cut into wedges and serve with:

Sweet pickled scallions or any sweet pickled vegetable

Sauce of 2 tablespoons each vinegar, soy sauce and
rice wine and 1 tablespoon minced ginger root.

Preserved Ancient Eggs

These are often called thousand-year eggs, even
though the preserving process lasts only 100 days.
They may be purchased individually in Oriental markets.

The description of the whites turning grayish
isn’t quite accurate from the ones I’ve seen. They’re
more a dark blackish amber color– quite attractive
actually.

From “The Regional Cooking of China” by Margret
Gin and Alfred E. Castle, 101 Productions, San
Francisco, 1975.

Incidentally, this is an excellent book. It’s
written by Maggie Gin of commercial Chinese sauce
fame. If you can find an early edition, get it. The
later editions have been integrated into her marketing
strategies and may not be as complete as this one is.
They also call for whatever the sauce ingredients are
or “Maggie Gin’s Such and Such Sauce”.
per Stephen Ceideburg
Submitted By SAM WARING
On MON, 20
NOV 1995 145845 GMT

—–

Title: Refrigerator Pickles
Categories: Pickles
Yield: 1 servings

1 ga Cucumbers onions (sliced)
4 c White sugar
1/3 c Pickling salt
4 c White vinegar
1 1/2 ts Tumeric
1 1/2 ts Mustard seed
1 1/2 ts Celery seed
1 Grn.or red peppers (Sliced)

Thinly slice the cucumbers and onions into a gallon jar. Heat the
other ingredients in a large pot. Pour over the vegetables. Store
covered in the refrigerator. New vegetables may be added at any time.
Keeps for 4 months.

Posted by Helen Peagram in Intercook

MMMMM

Title: MYONG’S KIM CHEE
Categories: Korean, Relishes, Vegetables
Yield: 1 servings

1 Head bok choi (napa, etc)
-chopped into 2"x1″ pieces
1 Daikon radishes (or more)
– sliced thinly
2 Carrots; shredded
8 Garlic cloves (or more)
– thinly sliced
2 Garlic cloves; crushed
1 1/2 c Sea salt
1/2 c Flaked dried red peppers*
– *(crushed) OR MORE
1/3 c Fresh ginger root slices*
– *or more to taste
1 c Coarsely chopped scallions
1 Japanese horseradishes *
– *or more to taste
2 c -water (boiled)
2 c Rice vinegar
3 tb Sesame seeds

Mix all dry ingredients together. Place in a large
crockery or glass container that can be sealed
airtight. Pour liquids over them, vinegar first. If
the veggies are not covered by the liquid add more
vinegar…NOT water- Seal jar and place into
refrigerator for 2-12 weeks. *** NOTE *** The
refrigeration is necessary to prevent spoilage.

—–

BREAD PUDDING SOUFFLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Puddings
Masterchefs Norleans
Pal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PUDDING—–
7 oz Bread, French, stale cut
— into 1-inch cubes
3 lg Egg yolks
3 lg Eggs
1 3/4 c Sugar
4 1/2 tb Vanilla
1 t Cinnamon
1 t Nutmeg
1/2 c Butter, softened
4 c Milk, whole
1/2 c Raisins
—–SOUFFLE—–
6 lg Eggs, separated
1/2 c Sugar, granulated
2 1/2 c Bread Pudding
1/2 c Sugar, confectioner’s
—–WHISKEY SAUCE—–
1 c Cream, heavy
1/2 c Sugar
1/4 c Bourbon

Bread Pudding:
ÿÿÿÿÿ

Preheat oven to 350 F.

Toast bread cubes in the oven for 12 to 15
minutes or until golden brown.

Place the toasted cubes of bread in an ungreased
13x9x2 inch pan.

In a large mixing bowl, beat the eggs and egg
yolks on medium speed until frothy.

Add sugar, vanilla, cinnamon, and nutmeg. Blend
well.

Add softened butter and blend, then mix in the
milk.

Sprinkle the raisins over the bread cubes and
pour the milk mixture over all. Allow the bread to
become thoroughly soaked.

Bake the soaked bread in the 350 F oven for 40
minutes.

Pudding should rise 2 to 3 times original height,
but once removed from the oven its size will
decreased, ending up slightly higher than the uncooked
pudding.

Cool slightly. Serve.

Souffle:
ÿÿÿ

Put the egg yolks and granulated sugar in the top
of a double boiler over very low heat. Whisk the
mixture until frothy and shiny.

In a large mixing bowl, whip the egg-and-sugar
mixture into the bread pudding until smooth.

Beat egg whites until frothy, add confectioner’s
sugar and beat until the egg whites form stiff peaks.

Gently fold the egg whites into the bread pudding
mixture.

Preheat your oven to 375 F.

Butter and lightly sugar a 1 1/2 quart souffle
dish. Fill the dish only 3/4 full of souffle mixture
to allow for rising. Wipe clean the lip of the dish
and bake in the preheated oven for 35 to 40 minutes.

Serve immediately, topped with whiskey sauce.

Whiskey Sauce:
ÿÿÿÿÿ

Beat the cream until it’s slightly thickened.

Add sugar and beat until thick.

Whisk in the bourbon and serve with the souffle.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerhard Brill, Commander’s Palace
Restaurant, New Orleans

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JASMINE RICE WITH DRIED FRUIT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1 Onion — chopped
2 Ribs Celery — chopped
1 tb Curry Powder — Madras pref.
2 1/2 c Jasmine Rice
6 1/2 c Chicken Stock — boiling
1/2 c Dried Cranberries
1/2 c Dried Currants
2 Pieces of Dried pear — chopped
1/2 Dried fig — chopped
1/2 c Sunflower Seeds — toasted
2 tb Chopped Basil
Salt and Black Pepper TT
Nutmeg — grated for garnish

This dish should be prepared/set-up completely before
turning on the stove.
In a Wok, or large skillet, toast the rice until
barely tan.
Remove and set aside.
In a large saucepan, heat the butter until just
beginning to brown.
Stir in the Onion, Celery, and Curry Powder.
Cook, stirring occasionally, for 5 minutes.
Stir in the Jasmine Rice, cook for 3 minutes longer.
Stir well.
Stir in the boiling stock and reduce the heat to low.
Cover and cook for 20 minutes.
Turn off the heat.
Stir in the dried cranberries, currants, dried pear,
dried fig, sunflower seeds, basil, and salt and pepper
to taste.
Cover and let sit for 10 minutes.
Fluff with a fork and dust with freshly grated nutmeg.

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