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.

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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.

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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.

—–

Title: EGG BEATERS NOG
Categories: Beverages, Diabetic
Yield: 8 servings

Stephen Ceideburg
6 c Skim milk, divided
8 oz Egg Beaters
1/2 c Granulated sugar
1 ts Vanilla
1 ts Rum extract
1/4 c Brandy, optional
1 Ground nutmeg, optional
-garnish
1 Ground cinnamon, optional
-garnish

In large saucepan, over medium heat, heat 5 cups milk,
Egg Beaters and sugar until thickened, stirring
constantly. Remove from heat; stir in vanilla and rum
extract. Cover; chill.

Just before serving, stir in brandy if desired; thin
to desired consistency with remaining skim milk.
Sprinkle with nutmeg and cinnamon.

Per serving: 152 calories (25 percent from protein, 56
percent from carbohydrate, 7 percent from fat, 11
percent from alcohol), 10 grams protein, 21 grams
carbohydrate, 1 gram fat, 3 milligrams cholesterol,
145 milligrams sodium.

Exchanges: 1/2 milk, 1/2 meat.

Makes 8 servings

From the Portland Oregonian’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

—–

Title: Orn Couscous Salad
Categories: Salads, Untested
Yield: 4 servings

2 1/2 c Cooked couscous
2 c Diced fresh tomato
3/4 c Chopped fresh mint
1/2 c Minced onion
1/2 c Diced cucumber
1/2 c Chopped fresh parsley
4 tb Lemon juice
1 cl Garlic, minced
1/2 ts Ground cumin
1/2 ts Ground coriander
Freshly ground black pepper
Salt

Prepare the couscous according to package directions.
In a large bowl, combine the couscous, tomato, mint,
onion, cucumber, parsley, lemon juice, garlic, cumin,
and coriander. Season to taste with pepper and salt.
From Eat More Weigh Less by Dean Ornish Typed by Lisa
Greenwood From: Date:

—–

EGGPLANT STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Eggplants (1 lb ea.)
1/4 c Olive oil
1/3 c Chopped scallions
-ÿÿShallots
1 Garlic clove — sliced (opt.)
1/4 c Chopped fresh parsley
2 tb Chopped fresh fennel or dill
1/2 ts Allspice — more if necessary
1/4 c Dry white wine
2 tb Tomato paste — MIXED WITH:
1/2 c Water
Salt freshly ground pepper
1/2 c Bread crumbs

Cut the eggplants in half lengthwise. With a small
knife, cut away the eggplant flesh from the skin
without breaking the skin (if planning to stuff the
shells, leave 1/4-inch of the flesh with the skin as a
firm base) and set the shells aside. Dice the
eggplant flesh and push through the medium blade of a
meat grinder as quickly as possible to avoid
discoloration. (Or the eggplant may be pureed in a
blender or food processor.)

Heat the oil in a frying pan and saute the scallions
and garlic. Add the parsley, fennel, allspice, wine,
and the diluted tomato paste. Stir in the eggplant
pulp, season with salt and pepper, and simmer for 20
minutes. Taste to adjust seasonings. Add the bread
crumbs to absorb excess liquid.

Stuff the eggplant shells, if desired, and place in an
oiled baking dish. Bake in a moderate oven (350 F) for
35 minutes. Serve warm – or particularly good – cold.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York. Typed for you by
Karen Mintzias

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Title: DHAL
Categories: Appetizers, Indian
Yield: 6 servings

1 1/4 c Brown lentils
3 3/4 c Water
1 ts Turmeric
1 Garlic clove, crushed
2 tb Ghee
1 lg Onion, chopped
1 ts Garam Masala
1/2 ts Ground ginger
1 ts Coriander
1/2 ts Cayenne pepper
Fresh cilantro sprigs (opt)

Wash lentils in cold water.

In a saucepan, combine lentils, water, turmeric and
garlic. Cover and simmer 30 minutes or until lentils
are tender. Uncover and cook 2-3 minutes to reduce
excess liquid.

Heat ghee in a saucepan. Add onion and fry gently 5
minutes. Add Garam Masala, ginger, coriander and
cayenne pepper; cook gently 1 minute. Add mixture to
lentils and stir well. Garnish with cilantro, if
desired.

NOTE: For a less fiery flavor, reduce cayenne pepper.

—–

CANTALOUPE SOUP (SOPA DE MELON ESCRIBE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Half and half
1 c Cooked, peeled and diced
-potato
3 c Peeled and diced cantaloupe
1/4 c Dry sherry
1 pn Of salt

Keywords: soup

Place the half and half, potato, and cantaloupe in the
blender. Blend to a smooth puree. Stir in sherry.
Season to taste. Serve chilled. If desired, garnish
with a sprinkle of nutmeg or lime slice.

Serves 6.

Posted by Bill McGimpsey. Courtesy of Fred Peters.

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