Title: CROCODILE CAFE’S CHICKEN TORTILLA SOUP
Categories: Mexican, Soups
Yield: 8 servings

2 qt Chicken stock
Red onion, large, diced
3 x Corn tortillas, fried/broken
3 x Roma tomatoes, diced
1/2 x Bunch of cilantro
8 oz Ancho chile paste *
2 x Chicken breast halves **
Salt to taste
6 oz Ranchero cheese, crumbled
2 x Corn tortillas, fried crisp

* or 6 or 7 ancho chiles pureed
** large, cooked and shredded
Bring 1 qt chicken broth to boil with onion in soup
pot. Combine remaining chicken broth with 3 fried
tortillas in a blender and blend until combined and
slightly thickened. Pour into heated broth along with
tomatoes, cilantro, chile paste, and chicken. Season
to taste with salt. Bring again to boil. Serve
garnished with ranchero cheese and tortilla strips.
NOTE: To puree ancho chiles, soak 6 or 7 chiles in
hot water until tender, or simmer just until tender.
Remove stem and seeds and puree in blender with small
amount of water until paste in formed. Strain
through sieve to remove skin, if desired. Each serving
with cheese and chips contains about: 146 calories,
866 mg sodium, 31 mg cholesterol, 4 g fat, 9 g
carbohydrates, 17 g protien, 0.55 g fiber.
— from the CROCODILE CAFE, Pasadena, CA.

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Mom’s Pineapple Upside-Down Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CAKE—–
1 1/2 c Butter (3 sticks), divided
6 lg Eggs, separated
1 1/2 t Baking soda
1 1/2 c Buttermilk, with
-pineapple juice
1 t Vanilla extract (or more)
1/2 t Salt
1 c Sugar, granulated
2 1/2 c Confectioner’s sugar (4x)
2 1/2 c Flour
—–TOPPINGS—–
Pineapple rings
Maraschino cherries
Pecan halves
—–SYRUP—–
2 c Light brown sugar (1 box)
1/2 c Butter
2/3 c Water
2 T Karo

Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice. Add
all but 1 tablespoon of the juice to the buttermilk to make 1 1/2 cups
fluid (equal parts, if possible).

Separate eggs; place all the whites in a large bowl, place 3 yolks in one
small container, and the other 3 in another. Prepare 3 8-inch cake pans
with brown-paper rounds (for bottoms) greased with shortening. Preheat
oven to 350 degrees F.

Soften 1/2 C butter in a large bowl; add confectioner’s sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and continue
beating. Add vanilla and mix till thoroughly blended, scraping sides with
spatula if necessary.

Measure flour into a small bowl and stir in baking soda. Add to
butter/sugar mixture alternately with buttermilk in 4 steps, beginning and
ending with the flour.

Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry.
Fold egg whites into batter.

TOPPING: Melt butter in large skillet over medium heat; add 1 T of
pineapple juice and the sugar. Add water and Karo and cook at a high,
rolling boil for about 3 minutes. Pour equally into prepared cast-iron
skillets (about 1/2 to 3/4-inch thick). Place pineapple rings in bottom of
each skillet, and in the centers, place a cherry. (Can add pecan halves,
too.) Divide batter between pans and bake at 350 degrees F. about 30-35
minutes, until done.

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Pineapple Julius

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Breakfast
Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ozs crushed pineapple in juice
2 egg whites
3/4 tsp vanilla
1/4 c sugar
1 c water
1 c crushed ice

Blend on high for about 1 minute, maybe a little more if you want it less
frozen.

Try 1 cup frozen strawberries, thawed, instead of the pineapple for a
strawberry julius.

If you don’t want to use the egg whites, you might try a product sold at
GNC, called 100% Egg Protein (vanilla flavor). It’s mainly powdered egg
white, with vanilla flavoring and aspartame.
It will make a great “julius” of any flavour.
Careful, though-a little goes a long way. If you use a 1 oz scoop per
drink as the label suggests, the drink will be pretty thick. A tablespoon
may be enough.

– – – – – – – – – – – – – – – – – –

Per serving: 183 Calories; 0g Fat (0% calories from fat); 4g Protein; 43g
Carbohydrate; 0mg Cholesterol; 63mg Sodium

1 tablespoon gelatin
1/3 liquid cup water
2/3 liquid cup corn syrup
1 tablespoon glycerine
1/4 cup solid white vegetable shortening
1 teaspoon vanilla
6 1/4 cups powdered sugar (lightly spooned into cup) *1 pound 9 ounces*
2 cups plus 2 tablespoons unsweetened cocoa (Dutch Processed) or 2 1/2 cups
nonalkalized cocoa such a Hershey’s
Sprinkle the gelatin over the water in a 2-cup heatproof glass measure
or bowl and allow to sit for 5 minutes. Set in a small pan of simmering
water and stir until the gelatin is dissolved. (This can also be done
in a few seconds in a microwave on high power, stirring once or twice.)
Blend in the corn syrup and glycerine, then add the shortening and stir
until melted. Remove from the heat and stir in vanilla.

Mix the sugar and cocoa in a large bowl and make a well in the center.
Add the gelatin mixture and stir with a wooden spoon until blended. Mix
with your hands and knead vigorously in the bowl until it forms a ball.
Turn out onto a smooth, lightly greased surface such as Formica or
marble, clean your hands, and knead until smooth and satiny. If the
fondant seems dry or brittle, add several drops of water and knead well.
The water will make it very sticky and messy at first. When the mixture
holds together, scrape the counter clean, lightly grease it, and knead
the fondant until smooth.

Chocolate Rolled Fondant may be used at once but is easier to work with
if made one day ahead to give the moisture a chance to distribute evenly.
It is important to cover the fondant to prevent drying out. Wrap tightly
with plastic wrap and place in an airtight container.

When ready to roll out, spray the work surface and rolling pin with
nonstick vegetable spray. Don’t be alarmed if tiny cracks appear in the
surface of the fondant; the warmth from the kneading or pressure from
the rolling pin will make it smooth and satiny.
If the cocoa is lumpy, process it in a food processor for a few seconds
until powdery. If Lumpy cocoa is used it might not incorporated evenly
into the fondant. If this should happen, the chocolate fondant can also
be placed in the food processor for a few seconds until completely
smooth. Don’t try to process the whole batch at a time.

I use nonstick vegetable spray to grease the counter, rolling pin,
cutters – even my hands.

If stored fondant seems very stiff, a few seconds in the microwave
before kneading it will make it pliable.

Don’t be tempted to substitute butter for the solid white shortening.
This is one rare instance where there is no perceivable difference in
flavor and the shortening actually blends better (without streaking)
than the butter.

Caesar Ravioli Salad

Recipe By : Southern Living, July 1995
Serving Size : 4 Preparation Time :0:15
Categories : Pastas Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 oz pkg cheese ravioli
2 cups cherry tomatoes — halved
1 medium cucumber — thinly sliced
1/2 cup purple onions — chopped
1/4 cu black olives — sliced
1/4 cup fresh Parmesan cheese — grated
1/2 teaspoon black pepper — freshly ground
3/4 cup Caesar salad dressing
4 cups Romaine lettuce — shredded

Cook ravioli according to package directions; drain. Rinse with cold water;
drain.

Combine ravioli and next seven (7) ingredients. Cover and chill. Serve over
lettuce.

– – – – – – – – – – – – – – – – – –

NOTES : For picnicking, pack ravioli mixture and lettuce separately and
transport in a cooler. Assemble just before serving.

– – – – – – – – – – – – – – – – – –

Butterfinger Cookies

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter — softened
3/4 c sugar
2/3 c brown sugar — packed
2 ea egg whites
1 1/4 c chunky peanut butter
1 1/2 ts vanilla extract
1 c all purpose flour
1/2 ts baking soda
1/4 ts salt
5 butterfinger candy — chopped

In mixing bolw, cream butter and sugar. Add egg whites, beat well. Blend
in peanut butter and vanilla. Combine flour, baking soda and salt. add to
creamed mixture and mix well. Stir in chopped candy bars. Shaped in 1
1/2 inch balls and place on greased baking sheets. Bake at 350 for 10-12
minutes or til golden brown. Cool on rack.

Posted to Fabfood 9/98

Contributor: , June/July ’98

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Title: EGG ROLLS #2
Categories: Chinese, Appetizers
Yield: 12 servings

1 sl Ginger – fresh, peeled,
-about 1 inch
1 Clove garlic – large
1 tb Sugar – PLUS 1-1/2 teaspoons
2 1/2 ts Salt
6 Med. shrimp – about 1/4
-pound, shelled and deveined
1 Head cabbage – green, tough
-outer leaves removed (2 lb)
1 Med. onion – cut into
-1/4-inch dice
2 lg Celery ribs – cut into
-1/4-inch dice
12 Egg roll wrappers
1 Egg – beaten
4 c Peanut oil – for deep frying
1 tb Dry mustard – mixed with 1
-tablespoon cold water

1. Fill a large saucepan with water. Add the ginger, garlic, sugar
and salt and bring to a boil over high heat. Add the shrimp and cook
until they curl and turn pink, about 1 minute. Discard the garlic
and ginger and, using a slotted spoon, transfer the shrimp to a sieve
to drain; let cool slightly, then cut in 1/4-inch dice. Set aside.

2. Bring the water in the saucepan back to a boil over high heat.
Halve, core and finely chop the cabbage. You should have 6 cups. Add
the cabbage, onion and celery to the water and cook until the cabbage
is bright green, about 1-1/2 minutes. Drain thoroughly in a colander
and set aside to cool slightly. Press down to extract any excess
water from the vegetables.

3. In a large bowl, combine the reserved shrimp and the barbecued
pork; season with salt to taste. Add the vegetables and mix well.
Divide the filling into 12 equal portions.

4. Place an egg roll wrapper on a work surface like a diamond, with
a tip facing you. Keep the remaining wrappers covered. Place one
portion of the filling in a horizontal line across the bottom third
of the wrapper, then fold the tip closest to you over the filling
toward the center. Lightly brush the side tips of the wrapper with
some of the beaten egg, then fold them into the center. Brush the
surface with egg and roll up the wrapper from the bottom. Brush the
top tip with egg; fold toward you to seal the cylinder. Repeat with
remaining wrappers and filling.

5. Heat a wok over high heat for 45 seconds. Add the peanut oil and
heat to 350F. Add 4 egg rolls to the wok and fry, turning frequently
with tongs or chopsticks, until golden brown, 4 to 5 minutes.
Transfer to a colander or large sieve set over a bowl to drain.
Repeat with the remaining egg rolls, 4 at a time. Serve immediately
with the mustard sauce.

Makes 12 egg rolls.

This is truly a creation of the Chinese-American restaurant. There is
no such thing as an egg roll in China. There are spring rolls,
delicate finger-size cylinders filled with bean sprouts, scallions,
shrimp and pork, encased in a paper-thin skin. Egg rolls on the
other hand are usually filled with a bewildering variety of
ingredients, mostly chopped cabbage. It is, however, possible to
create a fine egg roll such as the one here.

Recipe from Food Wine, November, 1991.

MMMMM

Tiramisu Parfaits

Recipe By : Jason McDonald
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg whites; large
1 pn Cream of tartar
2/3 c Sugar
1/2 lb Mascarpone cheese
2 tb Dark rum
2 oz Fine quality Bittersweet chocolate — chopped fine
1 c Butter cookies crumbs or
-pound cake crumbs
1 c Coffee — brewed/lukewarm
GARNISH:
2 oz Bittersweet chocolate — choppped fine

Put the eggwhites in a bowl of an electric mixer and put the bowl in a
second bowl of hot water and let the whites stand, stirring occasionally,
for 15 minutes.

Add the cream of tartar and salt and bet the whites until they just hold
stiff peaks. While the whites are being beaten, in a saucepan combine the
sugar and 1/4 cup of water. Bring the mixture to a boil, stirring to
dissolve the sugar, and boil the syrup until it registers 240 deg. on a
candy thermometer. Add the sugar syrup to the whites in a stream,
slowly,while beating and beat the mixture until it is cool. Add the
mascarpone, rum and chocolate and beat until well combined. Divide the
cookie or cake crumbs among 4 stemmed glasses. Drizzle each portion with 2
tablespoons of the coffee and top the crumbs with half the mascarpone
mixture. Layer the remaining cookie crumbs, coffee and mascarpone mixture
in the same manner. Chill the parfaits, covered for a minimum of 2 hours,
or overnight.

Garnish: In a metal bowl, set over a pan of barely simmering water, melt
the chocolate. Line a baking sheet with foil and spread the chocolate
about 1/8″ thick on the foil. Chill the chocolate triangles on the baking
sheet until it is just set, but not hard, and with a pastry wheel, cut it
into triangles. Chill the chocolate triangles on the baking sheet until
they have hardened and peel the foil carefully from them. Garnish each
parfait with a chocolate triangle.

– – – – – – – – – – – – – – – – – –

OYSTER SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Oysters
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pn Oysters — including the liqu
-or, drained, reserving
Reserving the liquor
2 tb Celery — minced
1 tb Scallion — white part only,
-minced
1 1/2 tb Unsalted butter
1 1/2 tb All-purpose flour
1 1/2 c Milk
1/2 c Whipping cream
1/8 ts Salt — plus additional to
ta
-ste
Nutmeg — freshly grated to t
-aste
Toast points — as an accompa
-niment

Fat grams per serving: Approx. Cook
Time: :45
Strain the oyster liquor through a sieve lined
with a double thickness of rinsed and squeezed
cheesecloth and set over a bowl and reserve it. In a
small heavy saucepan, cook the celery and the scallion
in the butter over moderately low heat, stirring,
until they are softened; add the flour and cook the
mixture over low heat, stirring, for 5 minutes. Add
the milk and the cream in a stream and 1/8 teaspoon of
the salt, stirring, and simmer it gently, stirring,
for 5 minutes. In a saucepan, heat the oysters in the
reserved liquor over low heat for 3 to 5 minutes, or
until the edges of the oysters are curled and firm.
Strain the milk mixture through a sieve into the
oyster mixture, stirring, and remove the pan from the
heat. Stir in the additional salt and divide the soup
between 2 heated bowls. Sprinkle the soup with the
nutmeg and serve it with the toast points. Serves 2.
Gourmet, December, 1987.

– – – – – – – – – – – – – – – – – –

Title: PEANUT BUTTER ROCKY ROAD
Categories: Desserts
Yield: 8 servings

6 oz (1 Pk) Semisweet Choc. Chips
6 oz (1 pk) Butterscotch Chips
1/2 c Peanut Butter
3 c Miniature Marshmallows
1/2 c Salted Peanuts

Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes.
Stir until melted and smooth.
Mix in marshmallows and peanuts until evenly coated. Spread in buttered
square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1
hour. Cut into bars, 2 x 1-inch.
Makes 32 bars.

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