CIMA ALLA GENOVESE I (STUFFING)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Roast Masterchefs
New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Oil, olive
1 md Onion, halved, sliced
— vertically through the
— root end
1 1/2 md Carrots, peeled **
1 1/2 md Zucchini **
1 1/2 md Peppers, red bell **
2 c Spinach, leaves, stems
— removed, shredded into
— 1/2 inch wide ribbons
1 c Peas, fresh OR frozen
— thawed
Salt (to taste)
Pepper (to taste)
14 lg Eggs
2 c Cheese, Parmesan, grated
4 oz Prosciutto OR
4 oz Ham, cooked **

** Cut vegetables into 1/4″ x 3″ julienne strips

For Stuffing:
ÿÿÿÿ
Heat the olive oil in a large skillet over high
heat. Add the vegetables and salt and pepper. Saute,
stirring occasionally, until the vegetables are just
softened. (About 5 minutes)

In a mixing bowl, beat the eggs with salt and
pepper to taste until blended. Beat in the Parmesan
cheese until the mixture is smooth.

Add the eggs to the skillet, stirring constantly.
Lower heat and stir until the eggs are scrambled and
set. Transfer to a bowl and cool to room temperature.
Stir in prosciutto.

Set aside.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New
York

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Title: MRS. WADES’ COCONUT BON-BONS
Categories: Candies, Holiday
Yield: 24 servings

2 lb Confectioner’s sugar
1/2 c Butter room temp
1 cn Sweetened condensed milk
1 cn Flake coconut
4 c Pecans, chopped
12 oz Chocolate chips
3/4 Block of wax paraffin

Mix confectioner’s sugar, butter and milk, then add coconut. Combine with
chopped pecans. Make into balls and refirgerate until chilled. In a double
boiler melt chocolate and wax. Dip balls into chocolate mixture and set on
wax paper to set. Store either at room temperature or refrigerate.

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Chocolate Sunshine Cake

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Layer Cakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Butter — soften
1 1/2 cups Sugar
3 large Eggs
1 teaspoon Vanilla
1 3/4 cups Flour
3/4 cup Unsweetened cocoa
2 tablespoons Cornstarch
2 teaspoons Instant coffee
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Milk
—–ORANGE CREAM FILLING—–
1/2 cup Butter
1/3 cup Sour cream
1 teaspoon Vanilla
1/2 teaspoon Salt
2 teaspoons Lemon juice
6 cups Powdered sugar
3 tablespoons Grated orange peel

In large bowl, beat butter or margarine untill light and fluffy. Gradually beat
in sugar, then eggs and vanilla. Combine flour cocoa, cornstarch, instant
coffe, baking soda and salt beat in alternately with milk begining and ending
with flour mixture. Grease two 9″ rounds and lightly dust with cocoa; pour
batter into prepared pans. Bake in preheated oven for 20 minutes; cool in pans
on wire rack for 10 minutes.
Remove from pans; cool the rest of the way. Take a long sharp knife and cut
each cake in 2 layers; spread filling over the 2 bottom halves. Place on tops;
cover with wrap till you serve.
FILLING: Beat together all ingredients then refridgerate till needed.

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Title: Tiramisu
Categories: Non-, Categorized
Yield: 1 servings

1 Custard Angel Food Cake
Perked Coffee (approx. 1
Cup)
1 lg Pkg. Vanilla Instant
Pudding
1 sm Container Cool Whip

Butter 9 x 1 pan. Line pan with slices of custard cake. Drizzle perked
coffee over slices of cake. Spoon half the vanilla pudding over cake.
Cover pudding with remaining slices of cake. Drizzle coffee again over
cake. Top with remaining instant pudd

Recipe By : Foodview

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Fortune Christmas Cookies

Recipe By : Betty Crocker’s Merry Makings
Serving Size : 72 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 recipe mysticandy dough

Heat oven to 375. Make Mysticandy Dough using 4 peppermint candy rolls. Color h
alf of the dough red and the other half pink. Pinch off pieces of dough about t
he size of a marble. Roll into balls. Bake on ungreased baking sheet 8 to 10 mi
n., or until bottoms are golden. Remove from sheet immediately.

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Title: WILD RICE SOUP
Categories: Rice, Soups, Vegetables
Yield: 1 servings

6 tb Unsalted Butter
1 tb Onion — minced
1/2 c Flour
3 c Chicken Broth
2 c Wild Rice — cooked
1 c Cooked Ham — minced
1/2 c Carrots — grated
1/4 c Almonds — slivered
1/2 ts Salt
1 c Half And Half
2 tb Dry Sherry
Pepper

Melt butter in saucepan, saute onions until tender. Blend in flour,
gradually add broth. Cook stirring constantly until mixture thickens
slightly. Stir in rice, ham, carrots, almonds, and salt; simmer about 5
minutes. Blend in half and half and sherry; heat to serving temperature
and season with pepper.

Recipe By :

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Title: Noodles Kugel
Categories: Desserts, Jewish, Burrows
Servings: 1

1/2 lb Noodles; broad egg
3 Eggs
3/4 c Sugar
1 tb Lemon juice
2 tb Shortening
3/4 c Raisins; chopped seedless
1/2 c Walnuts; chopped
1/2 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :45
Preheat oven to 400F. Cook noodles in boiling salted water till tender
but not soft. Drain well and rinse under hot water tap. Beat eggs with
sugar and lemon juice. Mix well with noodles. Melt shortening and coat
baking dish with it and pour into dish. Turn half of mixture into dish,
cover with raisins and walnuts, then add rest of mixture and top with
crumbs. Bake 45 minutes at 400F.
Source: Marion Burrows-De Gustibus
posted by Anne MacLellan

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Catsup Spices A~

Recipe By : Sukh Dyal, 1942 Chemical Publ. Co., Inc. Brooklyn, N. Y.
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds white pepper — powdered
1/2 pound cayenne pepper — powdered
1/4 pound nutmeg — powdered
1/4 pound cloves — powdered
1/4 pound cinnamon — powdered
1/2 pound coriander — powdered
1/2 pound thyme — powdered
1/4 pound bay leaves — powdered

Mix.

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Hazelnut Cappucino Torte

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 oz. pkg. semisweet chocolate — cut up
1 1/3 cups 8 oz. milk chocolate pieces
1 cup whipping cream
2 tablespoons instant coffee crystals
5 eggs
1/4 cup coffee liqueur or coffee
1 teaspoon vanilla
1/2 cup flour
1/4 cup sugar
1 cup toasted hazelnuts or almonds — chopped
1 recipe Mocha Cream
Chocolate covered coffee beans — optional
Mocha Cream
1/2 cup whipping cream
2 tablespoons coffee liqueu

In a heavy saucepan, heat semisweet and milk chocolates, whipping cream and
coffee crystals over low heat unitl melted, stirring constantly. Cool to
room temperature.

In a large mixing bowl beat eggs, coffee liqueur and vanilla with a electric
mixer on low speed till combined. Add flour and sugar. Beat on medium to
high speed for 8 minutes. (the batter should be light and slightly
thickened.) Fold about 1/4 of the mixture into chocolate mixture. Fold
chocolate mixture into remaining egg mixture. Fold in nuts.

Grease and flour the bottom and sides of a 9″ springform pan. Spread batter
into pan. Bake in a 325 oven for 40 to 45 minutes or until slightly puffed
around the outer edge (center will be slightly soft). Cool in pan on a rack
for 20 minutes. Remove sides of pan. Cool. Cover and chill for up to 24
hours.

To serve, let stand at room temperature for 30 minutes. Top with Mocha Cream
and if desired, coffee beans.

Mocha Cream: In a chilled small mixing bowl combine both ingredients and
with chilled beaters, beat on medium to high speed just until stiff peaks
form.

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RUSSIAN LEMON SOUP – LIMINNYI SUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Russian Ethnic
Soups Sidedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Lemon lg
1/4 c Rice, uncooked
4 1/2 c Chicken broth, clear
2 tb Butter
1 tb Parsley fresh and chopped
4 ea Lemon thin slices
1/2 c Cream, heavy

Cook the rice and the butter together in medium
saucepan with 1/2 cup of the chicken broth for 20 -25
minutes. Stir in the remainingb broth and bring to
just the boiling point. Stir in the cream, lemon rinf,
and the lemon juice. Mix well and serve hot. Garnish
with the parsley and a slice of lemon.

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