Title: KIWIFRUIT SORBET **
Categories: Fruits, Ice cream
Yield: 4 servings

———————-PATTI – VDRJ67A———————-
1 c Water
1/2 c Sugar
1/2 c Light corn syrup
4 Kiwifruits; pared
5 ts Lemon juice
1/4 ts Grated lemon peel

Combine water, sugar and corn syrup in saucepan. cook
and stir 2 minutes or until sugar is dissolved. Puree
kiwifruit in food processor or blender to equal 3/4
cup puree. Add lemon juice, lemon peel and sugar
mixture. Pour into shallow metal pan; freeze about 1
hour or until firm but not solid. Spoon into chilled
bowl and beat with electric mixer until light and
fluffy. Return to freezer; freeze 2 hours or until
firm enough to scoop.

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Bunny Patch Dessert

Recipe By : Dayton Daily Newspaper
Serving Size : 15 Preparation Time :0:15
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ozs Fat-Free Pound Cake
cut into 10 slices
21 ozs strawberry pie filling
12 ozs Cool Whip Lite®
1 c coconut
1 tsp green food coloring
1 c jelly beans
4 Marshmallow Bunnies®

Line bottom of 12 x 8″ baking pan with cake slices. Top with strawberry pie
filling and all of the whipped topping. Refrigerate 1 hour or until ready
to serve. Tint coconut pale green with food coloring. Sprinkle over center
of whipped topping. Decorate with jelly beans and Marshmallow Bunnies®.

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Per serving: 210 Calories; 4g Fat (17% calories from fat); 1g Protein; 41g
Carbohydrate; 1mg Cholesterol; 66mg Sodium

CREME CONSTANCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups French
Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 oz Butter
1 1/2 oz Onion — finely chopped
1 t Curry powder
1/2 oz Flour
15 fl Milk
15 fl Chicken stock
5 tb Coconut milk
Salt pepper
—–TO FINISH—–
4 tb Cream
4 sl Lemon

“Despite the simplicity of this recipe, it is
delightful and subtle, although this depends very much
upon the quality of the basic ingredients used.” IMH
Melt butter, and soften the very finely chopped
onion over gentle heat. When tender, but not browned,
add curry powder (which should be of good quality, and
ideally home made) and continue cooking 1-2 mins. Stir
in flour and cook to make a roux for a further minute
or so. : Remove from heat and when slightly cooled,
gradually stir in stock and milk. Return to heat and
stir while bringing to the boil. When boiling, reduce
heat and simmer gently 15 minutes or so.
Add coconut milk (or creamed coconut if the milk is
unavailable) and stir to incorporate. Strain, correct
seasoning and reheat. Serve with a little cream
marbled on the surface, and a slice of lemon.

MMed IMH Georges’ Home BBS 2:323/4.4

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GREENS AND GARLIC

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound greens such as beet — turnip, mustard,
Broccoli di Rabe or dandelions
Olive oil
1 clove garlic — sliced (1 to 2)
Salt and dried red pepper flakes

If you are using very young tender beet greens or mustard greens, stem them, ch
op the leaves, then
saute in 2 tablespoons olive oil with a clove of garlic until wilted; season to
taste.

If the greens you are using are tougher, blanch them for 4 minutes or until ten
der, then drain well
and chop. Only then saute in garlic and olive oil until heated through; season
to taste.

Yield: 2 servings

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Chicken And Chili Soup

Recipe By : Skinny Soups
Serving Size : 7 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon margarine — * see note
1 medium onion — finely chopped
1 large garlic clove — minced
1 large celery stalk — diced
4 1/2 cups chicken stock — defatted
3/4 cup skinless boneless chicken breast — cooked and cubed
1 can green chiles — ** see note
1 1/2 cups cauliflower flowerets — chopped
1 cup kidney beans — canned, drained
2 tablespoons cornstarch
1 cup cheddar cheese — lowfat, grated
1/4 cup cold water

In a medium sized saucepan melt margarine over medium heat. Add onion, garlic,
celery and 3 tablespoons of broth. Cook, stirring frequently, until onion is
tender (4-5 minutes). If too much liquid evaporates, add a little more broth.
Add remaining broth, cooked chicken, chilies, cauliflower, and kidney beans. B
ring mixture to a boil, cover, and simmer about 10 minutes (until celery is cri
sp-tender). Meanwhile, in a small bowl or cup, combine cornstarch and water. A
dd mixture to broth and cook, stirring until it thickens, about 1 to 2 minutes.
Lower heat so that soup simmers gently. In 2 or 3 batches, add cheese to soup
, stirring well after each batch. Stir until cheese melts. Continue to stir g
ently simmering soup 2-3 minutes more. Do NOT allow it to come to a full boil.
Keeps in refrigerator 1-2 days.

Busted by Christopher E. Eaves

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NOTES : * non-diet tub-style ** 4 ounce can chopped, rinsed and drained

Fruity Gazpacho

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups
Fruits Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Tomatoes — skinned
1 tablespoon Lemon juice
1/2 pint Vegetable stock
Salt pepper
1 small Onion — finely chopped
1 each 4″ piece cucumber — chopped
1 each Yellow bell pepper — julienne
2 each Peaches — thinly sliced
1 each Apple — thinly sliced
4 tablespoons Blackberries — -=OR=- other
soft fruit
3 tablespoons Parsley — chopped

Blend the tomatoes lemon juice until smooth. Stir in the stock season
with salt pepper.

Stir in the remaining vegetables fruits. Cover chill for at least
1 hour to allow the flavours to blend.

Just before serving, stir in the parsley. Serve with oatcakes.

Pamela Westland, “Fruit”

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Chilled Beet Soup

Recipe By : Cooking Live Show #CL8904
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds beets
1 tablespoon light olive oil
1/2 yellow onion — coarsely chopped
salt and pepper
2 tablespoons garlic — minced
2 cups vegetable or chicken stock
2 cups water — (up to 3)
1/2 cup fresh orange juice
2 teaspoons fresh lemon juice — (up to 3)
rice wine vinegar or champagne vinegar
sour cream
2 teaspoons fresh dill

Trim beet greens at the base of the beet. Bring a large pot of water
to a boil and add the beets. Reduce the heat and cook, uncovered, at a
low boil until tender, 30 to 40 minutes. Test the beets by inserting a
paring knife or skewer. If there is no resistance, they are ready to
be drained. Drain when tender and allow to cool or run them under cold
water to cool them quickly. Peel, cut into large pieces, and set
aside.

Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt,
cook until tender, about 7 minutes. Add the garlic and cook for 2 more
minutes. Combine the onion/garlic and beets in a blender or food
processor. Add 2 cups stock and puree until smooth. Add water 1 cup at
a time until desired consistency, being careful not to make soup too
thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons
vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if
needed with lemon juice, vinegar, salt and pepper. Chill the soup,
ladle into bowls. Garnish each with a swirl of sour cream and a
sprinkle of dill.

Yield: 4 to 6 servings

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MINESTRONE (WOMANS DAY)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Chicken broth
2 c Water
1 c Chopped onion
1 c Sliced carrots
1 t Minced garlic
1 cn (16oz) crushed tomatoes
1 Medium-size zucchini (6oz),
Quartered lengthwise, then
Sliced 1/4-inch thick
9 oz Frozen cut Italian Green
Beans
1/4 ts Pepper
1 1/2 c Small pasta shells
1 cn (16oz) red kidney beans,
Rinsed and drained

Bring broth, water, onion, carrots and garlic to a
boil in a 3 to 4-quart pot. Reduce heat, cover and
simmer 3 minutes or until carrots are crisp- tender.

Add crushed tomatoes, zucchini, green beans and
pepper. Return to a boil, add pasta, cover and simmer
10 minutes, stirring occasionally, until pasta is
tender. Stir in beans.

Makes 10 cups, 5 servings.

Per serving: 251 calories, 13g protein, 46g
carbohydrates, 2g fat, 0mg
: cholesterol, 965mg sodium.

Source: Woman’s Day magazine, March 14th, 1994, page
154

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Title: ABALONE MEUNIERE MANDARIN
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 servings

5 (7 1/2-ounce) cans Mexican
-abalone
8 oz Shrimp
4 oz Fat pork
4 oz Water chestnuts, minced
pn Chives
Ginger water, to taste (see
-note)
Salt and MSG
1 oz Maize (corn) flour
4 oz Chive and ginger oil
-(see note)
2 oz Flour
3 Eggs, beaten
5/8 oz Shaoxing wine
6 oz Chicken stock

The following four recipes are from a Chron article
called “Foreign Intrigue” by Alice Cuneo that featured
recipes from various consulates in the City. This
first one is from the Consulate of the People’s
Republic of China. It’s a sophisticated (but
uncomplicated) banquet dish featuring abalone, shrimp
and porkfat.

Abalone stuffed with minced shrimp, from Shen Xuliang
of the Chinese consulate.

Trim the abalone, removing rough parts, and cut into
flat rounds. Chop shrimp and fat pork to a paste
consistency; stir in the water chestnuts, chives and
ginger water. Season with salt and MSG.

Create the abalone “sandwiches” by spreading an
abalone round with shrimp paste, then topping with
another round. Dredge “sandwiches” in maize flour and
set aside.

Heat chive and ginger oil in a wok over medium heat,
swirling the oil to coat all sides of the wok.

Dip the abalone “sandwiches” in the flour, then in
eggs. Fry in the hot oil until abalone is tender and
golden. Add Shaoxing wine, chicken stock, salt and
MSG. Bring to a simmer, adjust the seasonings and
simmer for 3 to 4 minutes. Serve immediately.

NOTE: Chive and ginger oil is oil in which chives and
ginger have been cooked. To make at home, heat 4
ounces oil in a wok set over medium heat. Toss in 1 or
2 tablespoons fresh snipped chives and 3 slices fresh
ginger. Stir-fry until fragrant, then proceed with
recipe. (Remove ginger slices before serving.)

Ginger water is available in Chinese markets.

From the San Francisco Chronicle, 6/15/88.

—–

DRIED TART CHEERY SCONES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c + 3 T flour
6 1/2 ts Baking powder
10 ts Milk
1/2 c Dried tart cherries — cut up
1/2 c Sugar
1/2 c Chilled butter — cut up
1 Egg — beaten
1 t Orange or lemon rind — grated

Preheat oven to 350. Lightly grease baking sheet. Stir together the flour,
sugar and baking powder. Cut in butter until mixture resembles crumbs. (A
food processor works great.) Stir in dried cherries and grated rind.
Combine milk and egg. Mix into dry ingredients, gather dough into a ball.
Roll dough out 1/2″ thick onto a lightly floured surface. Cut into 3″
circles with a sharp knife or biscuit cutter. (A glass does not work well
because it crimps the edges and they will not rise as well.) Arrange on a
baking sheet, 1″ apart. Bake until firm to touch, about 20 minutes. Serve
warm. From: American Spoon Foods

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