QUICK CORN CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Main dish
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Raw bacon, diced
1/4 c Finely chopped onion
16 oz Can cream-style corn
1/4 c Hot water
1 c Milk
1/2 ts Salt
1/4 ts Pepper
Finely chopped fresh parsley

1. Place bacon and onion in a deep, 2-quart,
heat-resistant, non-metallic casserole.
2. Heat, covered with paper toweling, in Microwave
Oven 3 minutes. 3. Add remaining ingredients, except
parsley. Stir to combine. 4. Heat, uncovered, in
Microwave Oven 5 minutes or until soup is heated
through. Stir occasionally. 5. Allow soup to stand 2
to 3 minutes before serving. 6. Garnish with parsley.

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Title: Perfection Pecan Pie
Categories: Pies
Yield: 6 servings

————-c————–
1 c All-purpose flour
1/8 ts Salt
1/2 c Crisco shortening
3 tb Water
————-f————–
1/4 c Butter or margarine, softene
1 c Sugar
4 Eggs
3/4 c Light corn syrup
2 ts Vanilla
1 1/4 c Pecan halves

Heat oven to 375 degrees.For crust,combine flour and salt.Cut in
Crisco with pastry blender (or two knives) until flour is just
blended into form of pea-size chunks.Add all of water.Toss lightly
with fork until dough will form a ball.Press between hands to form 5
to 6″ pancake. Flour rolling surface and pin lightly.Roll dough into
circle and trim 1″ larger than upside-down 9″ pie plate.Loosen dough,
carefully.Fold into quarters.Unfold and press into pie plate. Fold
edge under.Flute as desired. For filling,cream butter and sugar in
mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour
filling into unbaked pie shell.Bake @ 375 degrees for 5
minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until
knife inserted in center comes out clean.Cool to room temperature
before cutting.Makes one 9″ pie.

MMMMM

Milk Chocolate Florentine Cookies

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 Cup Butter or margarine
2 Cup Quick oats — uncooked
1 Cup Sugar
2/3 Cup All-purpose flour
1/4 Cup Corn syrup
1/4 Cup Milk
1 Teaspoon Vanilla extract
1/4 Teaspoon Salt
1 Package NESTLE Toll House milk
-chocolate morsels (11.5 oz)

Preheat oven to 375’F.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in
oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by measuring teaspoonfuls, about 3″ apart, onto foil-lined cookie
sheets. Spread thin with rubber spatula.

Bake 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies.

Melt Nestle Toll House milk chocolate morsels over hot (not boiling) water;
stir until smooth. Spread chocolate on flat side of half the cookies. Top
with remaining cookies.

Makes 3 1/2 dozen sandwich cookies.

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GREEN BEAN GARLIC SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Water
1 t Salt (or to taste)
1 Thyme sprig
-OR
1/4 ts Dried thyme
1 Bay leaf
1 t Olive oil
10 Garlic cloves, minced or
-put through a press
1/2 lb Green beans, 1 1/2″ lengths
1 Egg
Freshly ground pepper
3 tb Fresh parsley, chopped
Croutons

Combine the water, salt, thyme, bay leaf and olive oil
in a soup pot and bring to a boil. Reduce heat to a
simmer and squeeze in the garlic. Add the green beans
and simmer, uncovered, for 10-12 minutes. Adjust
seasonings.

Beat the egg in a bowl and ladle some soup into the
egg, stirring. Return to the pot, stirring all the
while. Add pepper. Let simmer a few minutes, tasting
to make sure the flavors blend. Serve topped with
parsley and/or croutons.

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Curried Mushroom Soup

Recipe By : Kay Savik
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Boiling Water
1 Cup Dried Mushrooms — (1 oz.) * see note
Vegetable Oil Cooking Spray
2 To 3 Chopped Leeks — (white part only)
2 Tablespoons Flour
1 Tablespoon Curry Powder
4 Cups Skim Milk
1 Chicken Boullion Cube
2 Cups Portobello Mushrooms — chopped
4 Cups Shiitake Mushrooms — chopped
1 Tablespoon Dry Sherry
1 Tablespoon Fresh Chervil — chopped

* oyster, morel, porcini, you pick

Put the boiling water over the dried mushrooms in a bowl and set aside.

Preheat a heavy stockpot over medium high heat for 1 minute, then
spray twice with vegetable oil. Add the leeks and saute for about 3
minutes, stirring constantly, until translucent. Add the flour and curry
powder. Stir with a wooden spoon until leeks are well coated. Add milk
and boullion cube. Raise the heat heat to high and cook just until bubbles

form around the edge.

Reduce heat to low, whisk until all ingredients are thoroughly combined.
Stir in fresh mushrooms and cook until soup is at desired thickness.

Meanwhile, remove the reconstituted mushrooms from their soaking
liquid, strain, squeeze out excess moisture, and roughly chop. Add
mushrooms to stockpot and cook 1 minute more.

Remove from heat, stir in the sherry and garnish with chopped chervil.

NOTES:

I have seen some interest in low fat recipies. I tried this one from
“In the Kitchen with Rosie” by Rosie Daley (yes, Oprah’s personal
cook). Actually, every recipie I’ve tried has been really good.

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% Favorite Chocolate Marbled Brownies

Recipe By : Knudsen and Sherilyn
Serving Size : 36 Preparation Time :0:00
Categories : Brownies Favorites
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese — softened
1/4 c Sour cream
1/4 c Sugar
1 Egg
1/2 tsp Vanilla
21 1/2 oz Pkg fudge brownie mix
Chocolate-Sour Cream Topping:
6 oz Milk chocolate chips
3/4 c Sour cream
My revision for topping:
6 oz Milk chocolate chips
Omit sour cream

In small bowl beat cream cheese until smooth, beat in sour cream, sugar,
egg, and vanilla to blend thoroughly. Prepare brownie batter according to
pkg instruction. Spread half the batter (My note: More than 1/2 the batter
must be used or the bottom of the brownie crumbles away when removed from
the pan) into greased 9×13 baking pan. Top with cream cheese mixture, then
remaining brownie batter, swirl with knife blade to create marbled effect.

Bake 350 F, 40-45 mins until pick comes out clean. Cool on rack. Frost.
Chill to set. Topping: Melt chocolate chips in double boiler, cool
slightly, stir in sour cream.

My Notes:
I baked these at 325 F for 20 mins. So watch your cooking time. Also, use
butter to grease the dish and not non-stick spray or the brownie will
stick. 13x9x2″ is not a good size for these, but 9×11″ is.

Original recipe calls for 6 oz chocolate chips and 3/4c sour cream.
Unbalanced…too heavy on sour cream. After making this several times
using sour cream, I’ve decided to omit the sour cream and we liked it even
better.

I prefer to mircowave chocolate chips instead of using the double boiler.
Go carefully and slowly, stirring often. You can only tell the chips are
melting by stirring. Frost brownies while frosting is still warm; cut
into squares.

Shared by Sherilyn Schamber

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NOTES : Outstanding brownie that always gets raves, whether you like
chocolate or not! –Sherilyn

Title: GREEN TOMATO APPLE CHUTNEY #2
Categories: Relishes, Can/cure
Yield: 1 Servings

2 lb Green tomatoes
Salt
3 md Onions, peeled and chopped
6 c Tart green apples; peel/chop
1 1/2 c Malt vinegar
1 1/2 c Packed brown sugar
3 c Sultana raisins
1 c Chopped dates
1 1/2 ts Ground ginger
1/4 c Pickling spice

Cut green tomatoes into thin slices (you should have 6 cups). Place in
large shallow dish. Sprinkle with salt, cover with plastic wrap and
leave overnight.

Next day, drain off any liquid from tomatoes and place tomatoes in
large saucepan. Add chopped onions, apples, vinegar, brown sugar,
raisins, dates and ginger. Tie pickling spices in piece of
cheesecloth; add to tomato mixture. Stir all ingredients to mix.

Bring mixture to a boil, then reduce heat and simmer until thickened
to desired consistency, stirring occasionally. This will take about 1
1/2 hours. Discard spice bag.

Ladle chutney into hot half-pint jars, leaving 1/2-inch headspace.
Wipe rims clean. Adjust lids according to manufacturer’s directions
and process in boiling water bath 10 minutes. Makes about 11 cups.

The Vancouver Sun, September 28, 1994

MMMMM

Orange Julius

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup milk
1/2 cup water
1 can (16 oz) frozen orange juice concentrate
1/2 cup sugar
1/2 teaspoon vanilla extract
16 ice cubes

Put all ingredients in a blender. Blend until smooth. Serve immediately.

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Per serving: 803 Calories; 5g Fat (5% calories from fat); 9g Protein; 187g
Carbohydrate; 17mg Cholesterol; 81mg Sodium

Chocolate Raspberry Trifle

Recipe By : Cooking Live Show #CL8910
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
spongecake layer:
4 large eggs — separated
3/4 cups sugar divided
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
rum syrup:
3/4 cups sugar
3/4 cups water
1/2 cup dark rum
custard creams:
1 quart milk
1 1/2 cup sugar — divided
12 large egg yolks
2/3 cups all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
whipped cream:
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
chocolate shavings for finish

For the cake layers: Preheat the oven to 350 degrees and set rack at
middle level. Butter a 9 or 10-inch round cake pan and line the bottom
with a disk of parchment or waxed paper. Whisk yolks with half the
sugar and vanilla until thick and light. In a clean, dry bowl, whisk
whites with salt and continue whisking until they are white and
opaque. Whip in remaining sugar in a stream. Continue whipping whites
until they hold a firm peak. Fold yolks into whites then sift over and
fold in flour and starch. Scrape batter into prepared pan and smooth
top. Bake about 30 minutes, until well risen and deep in golden color.
Unmold to a rack to cool.

For the custard cream: Bring milk to a boil with half the sugar in a
heavy, non-reactive pan. Whisk yolks with remaining sugar and sift
over and whisk in flour. When milk boils, whisk a third into the yolk
mixture. Return the remaining milk to a boil and whisk in yolk
mixture,

continuing to whisk until the mixture thickens and comes to a boil.
Whisk constantly 30 seconds. Remove from heat and whisk in vanilla.
Scrape half the cream to a bowl and cover with plastic wrap,
refrigerate to cool. Whisk chocolate into remaining cream and scrape
into a bowl, cover and cool.

For syrup: In a small saucepan, bring water and sugar to a boil. Cool
and stir in rum.

For whipped cream: Combine all ingredients and whip to a soft peak.

To assemble: Cut cake into thin, vertical slices. Place a layer of
slices in the bottom of a glass serving bowl and moisten with syrup.
Spread with half the vanilla cream and scatter with half the
raspberries. Continue alternating layers to make 2 layers each,
vanilla/raspberry, chocolate and whipped creams, ending with whipped
cream. Sprinkle lightly with chocolate shavings and a few raspberries.

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Roasted Pepper and Avocado Salad

Recipe By : Neighborhood Shopping DMN Insert (4/10/96)
Serving Size : 6 Preparation Time :1:30
Categories : Salads Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
2 ripe avocados, halved — pitted and peeled
3 shallots — thinly sliced
1/4 cup extra-virgin olive oil
1 clove garlic — crushed
1 lemon — juiced and zested
Salt and pepper — to taste

Place bell peppers on baking sheet. Broil, 4 to 5 inches from heat, 5 min on
each side or until entire surface of each pepper is blistered and blackened
slightly. Place peppers in paper bag; close bag and cool peppers 15 – 20
min. Cut around cores of peppers; twist and remove. Cut peppers lengthwise
in half. Peel off skin with paring knife; rinse under cold water to remove
seeds. Slice peppers into 1/2″ thick strips; place in shallow dish. Cut
avocados into 1/4″ thick slices; add to peppers. Sprinkle with shallots.

In a small bowl, whisk together olive oil, garlic, lemon zest and juice.
Pour over pepper mixture. Cover; refrigerate at least 1 hour before
serving. Season to taste with salt and black pepper.

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