Chocolate Raspberry Cream Crepes*

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Crepes:
3 Eggs
1/4 Cup Sugar
1 Cup Flour
1 Cup Whole Milk
1 Tablespoon Fine Quality Cocoa Powder
1 Tablespoon Butter — melted
1 Tablespoon Pure Vanilla Extract
White Chocolate Sauce:
6 Ounces White Chocolate Baking Bar
5 Tablespoons Whipping Cream
2 Tablespoons Light Corn Syrup
1 1/2 Tablespoons Raspberry Liqueur
1/2 Teaspoon Pure Vanilla Extract
For Raspberry Cream:
1 Cup Whipping Cream
1 Tablespoon Raspberry Liqueur
1 Tablespoon Sugar
2 Pints Fresh Raspberries
Fresh Mint Sprigs — for garnish

Blend all ingredients for crepes in a blender or food processor until smooth.
Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable
spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1
minute on each side or until golden. Repeat with remaining batter. Crepes may
be stacked and freeze well. Makes 14 crepes.
Preparation of sauce: Gently melt chocolate over low heat; stirring at
intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn
syrup, stirring until blended. Gradually add cream mixture to melted
chocolate, stirring until smooth. Stir in liqueur and vanilla. Keep warm.
Yield: 1 cup.
Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar
to form soft peaks. Fold in 1/4 of raspberries. To serve: spoon some
chocolate sauce over center of each dessert plate. Spoon a generous 2
tablespoons raspberry cream down center of each crepe. Fold 2 sides over and
place seam side down on chocolate sauce. Sprinkle with raspberries and
garnish with mint. Serve immediately.

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Title: SIZZLING SWEET SOUR SEAFOOD
Categories: Chinese, Seafood
Yield: 4 servings

1/3 c Each sugar, white wine
-vinegar, chicken broth
2 tb Soy sauce
1 tb Dry sherry
1 1/2 tb Cornstarch
3 tb Salad oil
2 Cloves garlic, minced
1 ts Minced fresh ginger
1/2 lb Medium-size raw shrimp,
-shelled and deveined
1/2 lb Scallops, halved
1 Carrot, very thinly sliced
1/2 c Sliced bamboo shoots
1 Green pepper, seeded and cut
-in one inch squares
5 Whole green onions, cut in 1
-1/2 inch lengths
1/4 ts Salt
6 2 inch squares sizzling rice

In a bowl, combine sugar, vinegar, broth, soy sauce,
sherry cornstarch for cooking sauce, set aside.
Heat wok or wide frying pan over high heat. When pan
is hot, add 1 1/2 T of the oil. When oil begins to
heat, add garlic and ginger. Stir once, then add
shrimp and scallops and stir fry until shrimp turn
pink and scallops are opaque throughout (about 3
minutes). Remove from pan and set aside. Heat the
remaining 1 1/2 T oil in the pan. Add carrot and
bamboo shoots and stir fry for 3 minutes, adding a few
drops of water if pan appears dry. Add pepper, onion,
and salt and stir fry for one minute. Return shrimp
and scallops to pan. Stir cooking sauce, pour into
pan, and cook, stirring, until sauce bubbles and
thickens. Turn off heat, cover and keep hot while you
fry sizzling rice as recipe directs. Turn seafood
mixture into a preheated bowl. Bring hot fried rice
cakes to the table on a platter and immediately pour
over seafood mixture.

—–

Artichoke Khoresh

Recipe By : Persian Cooking by Batmanglij
Serving Size : 4 Preparation Time :2:00
Categories : Artichoke Chicken
Persian Stew

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds chicken legs, skinless — cut up and defatted
2 tablespoons olive oil
2 medium onions — peel thinly slice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground saffron — dissolved in
2 tablespoons hot water
1/4 teaspoon turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
5 tablespoons fresh lime juice
1 pound fresh artichoke hearts

STEP #1 – Heat a non-stick saute pan and lightly brown chicken. Add 1
tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for
20 minutes or until onion becomes translucent. Add salt, pepper, saffron water,
and turmeric. Pour in 1 1/2 cups water. Cover and simmer over low heat for 30
minutes, stirring occasionally.

STEP #2 – In a non-stick skillet, fry the parsley and mint in 1 tablespoon oil
over medium heat for 10 minutes and add to the chicken.

STEP #3 – Add lime juice and the artichoke hearts to the chicken. Cover and
simmer for 40 to 55 minutes over low heat.

STEP #4 – Check to see if the artichoke hearts are tender. Taste the khoresh
and adjust seasoning. Transfer it to a deep casserole. Cover and place in a
warm oven until ready to serve.

STEP #5 – Serve hot from the same dish with steamed basmati; cook it very
slowly with a very tight fitting lid. Add salt to water to help rice withstand
a longer cooking time.

Nush-e jan! (Enjoy this food of life.)

VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime
juice.
Frozen (2 9-oz pkgs) or bottled artichokes may be substituted. Drain well. If
pre-cooked, adjust cooking time, adding artichoke hearts when appropriate to
step 3.
Chicken can be replaced with 1 pound lean stew meat such as lamb, veal or beef,
cut into 1 inch cubes. In step 1, increase water to 2-1/2 cups; and simmer
for 55 minutes instead of 30 minutes.

Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 – 962-0922) [prepared for
McRecipe by patH 09/22/1996 (Sun)]

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NOTES : Khorest-e Kangar
Makes 4 to 6 servings
Preparation time: 25 minutes
Cooking time: 1 hour 45 minutes

1 cup frozen sliced strawberries,thawed (sweetened works best)
or one 8-ounce can crushed pineapple in juice
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup sugar
1 heaping cup crushed ice
Combine all the ingredients in a blender set on high speed
for exactly 1 minute.

CHOCOLATE MALT SHOPPE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Chocolate
Frozen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Taste of the Country V
1 1/2 cups Chocolate Cookie — crumbs
1/4 cup Butter or Margarine — melted
1 pint Vanilla Ice Cream — softened
1/2 cup Malted Milk Ball Candy
-crushed
2 tablespoons Milk — divided
3 tablespoons Chocolate Malt Powder
-instant
3 tablespoons Marshmallow Cream Topping
1 cup Whipping Cream
Whipping Cream — additional
Malted Milk Ball Candy
-additional

Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing
filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T
milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder,
marshmallow cream and the remaining milk. Stir in whipping cream; whipped until
soft peaks form. Spread over ice cream layer. Freeze several hours or
overnight. Before serving, garnish with whipped cream and malted milk balls.
Yield 6-8 servings. Submitted by Beth Wanek, Wi From the cb collection of Cathy
Svitek.

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Date: Tue, 12 Jul 94 11:16:05 PDT
From: reggie@netcom.com (Reggie Dwork)

Blueberry Oatmeal Cake

Recipe By : The Mormon Diet Cookbook
Serving Size : 8 Preparation Time :1:10
Categories : Cakes Desserts
Fruit Vegetarian
Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Blueberries
1/4 C Sugar — +2 T
1/3 C Corn Syrup
2 Egg Whites — or sub. reconstitute
3/4 C Flour, All-Purpose
2 Tbsp Cornstarch
1 Tsp Baking Soda
1/3 C Oatmeal — uncooked
1/2 tsp Lemon Rind — grated
1/4 tsp Nutmeg
1/8 tsp Cardamom
1/2 C Nonfat Mayonnaise

Spray bottom and sides of 9″ layer cake pan. Line bottom with wax paper.
In sm. bowl, combine blueberries and 2 T of sugar. Spoon into pan.
In lg. bowl, mix corn syrup and remaining sugar. Add egg whites or egg
replacer; beat until light and fluffy.
Combine dry ingredients and lemon rind. Stir into egg mixture,
alternating with mayonnaise.
Carefully spoon over berries in pan.
Bake in a 350 deg. F. oven for 30 – 45 min or until top springs back when
touched.
Remove from oven; let stand 5 min. Loosen sides with metal spatula.
Invert on cooling rack and remove wax paper.

Typed for you by Reggie Dwork reggie@netcom.com

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NOTES : PREP TIME: 25 min
BAKING TIME: 45 min

Cal. 148.1
Fat 0.4 g
Carbs 35.3 g
Protein 2.7 g
Sodium 348 mg
Dietary Fiber 0.9 g
CFF 2.5%

Title: Red, White and Berry Blue
Categories: Desserts
Yield: 8 servings

1 pk JELL-O Brand Gelatin Berry
-Blue flavor
1 pk JELL-O Brand Gelatin
-Strawberry flavor
1 c Boiling water
1/2 c Cold water
1 1/2 c COOL WHIP Whipped Topping

Prepare JELL-O gelatin Berry Blue AND Strawberry flavor with boiling
water and cold water. Pour each into separate 8″ square pans.
Refrigerate at least 3 hours or until firm. Cut into cubes. Layer
blue and red cubes evenly with COOL WHIP in 8 glasses.

MMMMM

Cocoa Sorbet

Recipe By : Martha Steward Living, July 1997
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Guest
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c sugar
1/2 tsp salt
1 1/4 c cocoa powder
1 c brewed coffee
1 tbsp dark rum

Combine sugar, 3 1/2 cups water, and salt in a large saucepan. Bring
mixture to a boil and stir until sugar is dissolved completely. Whisk
in cocoa powder.

Remove saucepan from heat; stir in coffee; let mixture cool slightly;
add rum. Pour mixture into a large stainless-steel mixing bowl and
chill thoroughly.

Freeze mixture in ice cream maker, following manufacturer’s directions.

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WHOLE BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour — sifted
3 1/2 ts Baking powder
3 tb Sugar
1/4 ts Salt
3/4 c Milk
1 c Whole bran
1 ea Egg — well beaten
3 tb Fat — melted

Sift flour once, measure, add baking powder, sugar and
salt, and sift again. Pour milk over whole bran, add
egg and fat to bran mixture, add flour, stirring as
little as possible. Bake in greased muffin pans in hot
oven 425 F. for 20 minutes.

Source: Shalersville Grange, Portage County, OH

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BUBBIES CHICKEN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Large Fowl — 6 lbs
1 Lg Kettle (10-12 qt.)
-Water — cover and bring
-to a boil
-Prepare
1 Lg Onion,
3 Celery stalks
1 Parsnip,
1 bn Carrot
1 bn Dill
1 bn Parsley — (a bunch of each).

Put the chicken in the pot and cover with water. When
the soup comes to a boil, skim off the top, add the
veggies, turn down to a simmer.
Keep the lid askew, and season to taste. It’s
wonderful and freezes well. Hint: put the dill and
parsley in the mesh onion bag, to make for easier
removal.
Most would say to throw the veggies out, but I like
to eat the carrots and the onion. The chicken is great
in sandwiches or salad. I love it hot by itself, but
you can put pieces in the soup when you serve. Add
rice or noodles (cooked elsewhere) and of course
there’s always matzo balls. Enjoy,

NOTE: If you can’t find a fowl, use a Perdue Oven
Roaster, cut up. A butcher gave me this tip once and I
now use it all the time. He cut it up too.

Elaine Radis, Prodigy Food Wine Board

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