Pareve Chocolate Mouse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Chocolate
Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Chocolate Chips
5 tablespoons Hot Coffee
4 Eggs — separated
2 tablespoons Orange Liquor

Over very hot water, melt chocolate with hot coffee.
(I melt the chocolate in the microwave–High for 1 minute–and then stir in
coffee.) Add liquor.
(Original recipe called for rum.) Add egg yolks, and beat very well. Beat egg
whites separately and fold chocolate mixture into whites. Pour into sherbet
glasses and chill. Serves 4-6.
NOTE: The first 4 ingredients may be combined in blender and mixed on high
speed for about 1 minutes.
(This is how I do it.) Garnish with dollop of non-dairy Cool Whip and some
shaved chocolate. I like to serve it in stemmed glasses.

– – – – – – – – – – – – – – – – – –

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

Recipe By : Cooking Live Show #CL8793
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds butternut squash — quartered, seeded,
peeled, and cut into 1/2-inch
dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary — crumbled
1 tablespoon minced garlic
1/2 stick unsalted butter — (1/4 cup)
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne
1 sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: Fresh rosemary sprigs

Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one
layer in pans. Roast squash in oven 10 minutes and season with salt. Stir
squash and roast 10 to 15 minutes more, or until tender and beginning to
turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with
rosemary. Heat milk mixture over low heat 10 minutes and pour through a
sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat,
stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth.
Return pan to heat and simmer sauce, whisking occasionally, about 10
minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce
may be made 3 days ahead and chilled, its surface covered with plastic
wrap.

Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2
inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely)
and cover with 3 lasagne sheets, making sure they do not touch each other.
Spread half of remaining sauce over pasta and sprinkle with 1/2 cup
Parmesan. Make one more layer in same manner, beginning and ending with
pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft
peaks and spread evenly over top pasta layer, making sure pasta is
completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover
dish tightly with foil, tenting slightly to prevent foil from touching top
layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne
10 minutes more, or until top is bubbling and golden. Let lasagne stand 5
minutes.

Garnish each serving with rosemary.

Yield: 6 servings as a main course or 12 as a side dish

– – – – – – – – – – – – – – – – – –

NOTES : (Recipe courtesy of Gourmet Magazine)

BERRY STREUSEL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STREUSEL TOPPING—–
1/2 c Golden brown sugar
— (firmly packed)
1/4 c Unbleached all-purpose flour
1 1/2 ts Grated lemon peel
1/2 c Chopped toasted pecans
2 tb Unsalted butter
— melted and cooled
—–BATTER—–
1 1/2 c Unbleached all-purpose flour
1/2 c Golden brown sugar
— (firmly packed)
1/4 c Sugar — plus…
1 1/2 ts Sugar
2 ts Baking powder
1 1/2 ts Grated lemon peel
1 t Cinnamon
1/4 ts Salt
1/2 c Milk
1/2 c Unsalted butter
— melted and cooled
1 Egg
3/4 c Fresh blackberries
3/4 c Fresh raspberries

FOR STREUSEL: Mix brown sugar, flour and lemon peel in
bowl. Stir in pecans and butter. Set streusel aside.

FOR BATTER: Preheat oven to 350 F. Grease 12-cup
muffin tin or line with 2-1/2 inch paper baking cups.
Combine flour, sugars, baking powder, lemon peel,
cinnamon and salt in large bowl. Make well in center.
Add milk, butter and egg to well and mix until smooth.
Fold in berries. Spoon batter into prepared tin,
filling cups 2/3 full. Top each with 1 heaping
tablespoon streusel. Bake muffins until tester comes
out clean, 20 to 25 minutes. Cool 5 minutes in tin on
rack. Remove muffins from tin. Serve warm or at room
temperature.

* Source: KJ and Company, St. Helena CA * Bon Appetit,
June 1990 * Typos by: Karen Mintzias

– – – – – – – – – – – – – – – – – –

FLAVORED OLIVES

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup large uncured green olives, — with pits
5 small dried cayenne chili peppers
1/2 cup white vinegar
1 cup water
1 cup cured green olives, — pits removed
3 whole almonds
3 anchovies, — rinsed and dried
3 strips red pimiento

In a nonreactive saucepan combine olives with pits, peppers, vinegar and water.
Bring to a boil and
simmer for 30 minutes. Cool to room temperature and store, refrigerated, in an
airtight container.
Stuff pitted olives and serve on a decorative plat

– – – – – – – – – – – – – – – – – –

CHEESY SAUSAGE MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
1/4 lb Ground Pork Sausage — ck,drain
3 oz Cream Cheese — cubed
1/2 c Cheddar Cheese — shredded
1/4 c Green Onions — chopped
1 c Bisquick
2 lg Eggs — lightly beaten
2/3 c Milk

Combine first 5 ingred. in a lg. bowl; make a well in
center of mixture. Combine eggs, and milk; add to
sausage mixture, stirring just until moistened. Spoon
into greased miniature muffin pans, filling 3/4 full.
Bake at 350 for 35-40 min. Remove from pan
immediately. Makes 2 dozen.

– – – – – – – – – – – – – – – – – –

Title: Chick Peas in Spanish Sauce
Categories: Vegetarian, Vegan, Spanish, Kaz, Pulses
Yield: 2 servings

227 1/2 g Chick peas (dried) or
400 g Chick peas (canned)
1/2 Green pepper
1/2 Red pepper
1/2 Green chilli
1/2 Onion
1/2 Garlic clove
1 tb Olive oil
1/2 tb Chopped parsley
1/2 ts Sea salt
227 1/2 g Tomatoes

Chop the peppers, onions, garlic and tomatoes. Lightly fry the
peppers, onion and garlic in the olive oil for a few minutes. Add the
parsley, tomatoes and salt and cook on a low heat for about half an
hour, stirring, occasionally, until the tomatoes are pulped. Combine
this with the cooked chick peas and serve, either with rice or
potatoes.

Posted by Kaz Glover in Intercook

MMMMM

Date: Mon, 27 Jun 94 08:01:25 PDT
From: Jessica Shawl – MPG

PASTA AND GARBONZO BEANS WITH ROASTED RED PEPPERS – serves 8
1 1/2 15oz cans garbonzo beans, rinsed and drained
1/4 c plus 3 Tbsp balsamic vinegar or red wine vinegar
1 c diced drained seeded canned italian plum tomatoes
1 1/2 lbs fusilli or rotini pasta
2 medium red onions, diced
5 red bell peppers, diced
1 c chopped fresh basil
4 large garlic cloves, minced

Combine garbonzo beans, onions and vinegar in a bowl. Set aside.
Preheat broiler. Combine bell peppers, tomatoes, 3/4 c basil and garlic in
another bowl. Spread mixture evenly over heavy large baking sheet (spread
with pam type substance). Broil until peppers soften slightly, stirring
occasionally ~10min. Add to garbonzo beans. Meanwhile, cook pasta, when
done, add to bowl of all the other stuff, toss well. Sprinkly with
remaining 1/4c basil if desired.

Beef and Orzo Stuffed Peppers

Recipe By : Bob b1744
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Ground Beef
Main Dishes Pasta
Peppers Tomatoes
Pesto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large green peppers
2/3 cup Italian parsley — tightly packed
1/4 cup Pamesan cheese — grated
2 tablespoons chopped walnuts
5 1/2 teaspoons dried basil
1/2 teaspoon salt
1 clove garlic — minced
1/4 cup olive oil
1 pound ground beef
1 1/2 cups orzo — cooked in
3 cups water
1 medium tomato — seeded and chopped
2 tablespoons Parmesan cheese

Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes
in boiling salted water. Drain, inverted on paper towels.
Pesto: Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and
garlic in food processor or blender until blended. With motor running, slowly
pour in olive oil. Process until blended. Reserve.
Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto,
orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20
minutes. Sprinkle with 2 Tbsps. more grated Parmesan cheese.

– – – – – – – – – – – – – – – – – –

NOTES : In place of all Pesto ingredients, you can use prepared pesto.

Title: IMPOSSIBLE RATATOUILLE PIE
Categories: Main dish, Vegetables
Yield: 6 servings

1 c Zucchini; chopped
1 c Eggplant; chopped pared
1/2 c Tomato
1/2 c Green pepper; chopped
1/4 c Onion; chopped
1 c Garlic; crushed
1/4 c Margarine ;or butter
3/4 ts Salt
1/2 ts Thyme; leaves
1/8 ts Pepper
1 c Monterey jack cheese; shred
1 1/4 c Milk
1/4 c Sour cream
3/4 c Bisquick
3 Egg

Heat oven to 400 degrees F. Lightly grease pie plate.
Cook zucchini, eggplant, tomato, green pepper, onion
and garlic in margarine until veg- etables are
crisp-tender, 5-10 minutes. Stir in seasonings. Spread
in pie plate; >> sprinkle with cheese. Beat remaining
ingredients until smooth, 15 seconds in blender on
high or 1 minute with hand beater. Pour into pie
plate. Bak until knife inserted comes out clean, 30-35
minutes. Let stand 5 minutes. Makes 4-6 servings. ~–

—–

Title: CHOCOLATE-RASPBERRY SPRITZ
Categories: Cookies
Servings: 96

1 1/2 Foil-wrapped bars NESTLE
-unsweetened chocolate
-baking bars (3 oz)
3/4 c Butter or margarine,
-softened
1 c Sugar
1/2 t Salt
1 Egg
1/2 c Raspberry preserves
1 t Vanilla extract
3 c All-purpose flour
1 pk NESTLE Toll House
-semi-sweet chocolate
-Rainbow Morsels (9 oz)

Preheat oven to 350’F. In small saucepan over low heat, melt Nestle
unsweetened chocolate baking bars; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Blend in
egg, preserves and vanilla extract. Blend in melted chocolate. Gradually
beat in flour. Place dough in cookie press fitted with desired plate.
Press dough onto ungreased cookie sheets; decorate with Nestle Toll House
semi-sweet chocolate Rainbow Morsels.

Bake 8-10 minutes until set. Let stand 1 minute. Remove from cookie
sheets; cool completely.

Makes 8 dozen cookies.

MMMMM