Kahlua Mocha Mousse

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Alcohol
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ounces Bittersweet chocolate — cut in small pieces
1 1/2 ounces Unsweetened chocolate — cut in small pieces
2 tablespoons Coffee — very strong brew
2 tablespoons Kahlua
2 Eggs; room temperature — separated
1/4 cup Sugar
1 pinch Cream of tartar
1/2 cup Heavy cream — well chilled
—–CHOCOLATE LEAVES (GARNISH—–
3 ounces Bittersweet chocolate
24 Decorative leaves — non-poisonous lemon
florists leaves

For the Mousse: In the top of a double boiler, set over barely simmering water,
melt the chocolates with the coffee and the Kahlua, stirring occaisionally. In
a bowl with an electric mixer, beat the egg yolks with 3 tb. of the sugar until
the mixture is thick and pale and stir in the chocolate mixture. In another
bowl, beat the egg whites with a pinch of salt until they are frothy, add the
cream of tartar, and beat the whites until they hold soft peaks. Beat in the
remaining 1 tb. sugar gradually and beat the whites until they just hold stiff
peaks. Stir 1/4 of the whites into the chocolate mixture, then fold in the
remaining whites and the whipped cream, gently but thouroughly. Pour the mousse
into a 1 qt. shallow dish and chill, covered, for at least two hours. (This may
be made a day in advance) Before serving, arrange some of the chocolate leaves
on the mousse, and serve the remaining leaves separately. Chocolate leaves: In
the top of a double boiler set over barely simmering water, melt the chocolate.
With a spoon, coat the back (non-shiny) side of each leaf with the chocolate,
being careful not to let the chocolate drip onto the shiny side. Place the
leaves, chocolate side up on a jelly roll pan lined with wax paper, and prop
the edges of the leaves with pieces of foil or paper towel to allow the edges
to curl. Chill the leaves for 20 minutes, or until the chocolate has hardened,
and, working quickly, peel off the lemon leaves. (If the chocolate gets too
soft, chill the leaves for 5 minutes more, or until hardened). Keep the leaves
chilled until just before serving. Makes 24 leaves.

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Title: OPEN-FACE STEAMED DUMPLINGS (SHAO MAI)
Categories: Vegetarian, Vegan, Chinese, Appetizers
Yield: 15 servings

————————-WRAPPERS————————-
2/3 c All-purpose flour
2 tb -Hot water, plus:
2 ts -Hot water

————————-FILLING A————————-
5 oz Regular or firm tofu
— mashed
1 1/2 ts Tientsin preserved cabbage
— minced (packed)
1 tb Presoaked minced tree ears
1 tb Presoaded minced lily buds
3 tb Black or shiitake mushrooms
— (presoaked minced)
1 1/2 ts Green onion, minced
1 ts Sesame oil
1 ts Vegetable oil
1/8 ts Salt
2 ts Soy sauce

————————-FILLING B————————-
3 tb Water chestnuts, minced
3 tb Black mushrooms, minced
— (presoaked)
3 tb Bamboo shoots, minced
3 tb Carrot, minced
2 ts Green onion, minced
1/2 ts Gingerroot, minced
1 tb Soy sauce
1/4 ts Cornstarch
1 1/2 ts Sesame oil

———————–DIPPING SAUCE———————–
Soy sauce
Mushroom soaking liquid
Sesame oil

These little open-faced steamed dumplings, a popular
item in dim sum teahouses, are a special treat, for
you seldom see a vegetarian version. With their
flowerlike appearance and savory filling, they are an
attractive luncheon dish. You can use the ready-made
wrappers, sold in refrigerated or frozen sections of
some markets (“shu mai skins”). “Suey gow skins” or
“gyoza wrappers” are too thick and will dry out during
steaming. Wonton wrappers can be substituted, but trim
off the pointed corners. Better yet, prepare your own
wrappers according to the directions below.

DIRECTIONS: =========== To prepare wrappers, combine
flour and hot water. Knead a couple of minutes into a
smooth dough; cover and let rest at least 1 hour.
Place on a lightly floured board, and knead for 2
minutes or so. With palms of your hands, roll it into
a long, cylindrical shape, 7-1/2 inches inches long, 1
inch in diameter. Cut crosswise into 1/2-inch pieces;
you will have 15. If your climate is dry, keep the
dough covered. Shape these, cut-side up, into a round
shape. Flatten them with the palm or heel of your hand
on a flour-dusted board. With a pastry roller, small
rolling pin, piece of dowel, or even an empty jar —
all of these should be wielded under the palm of your
hand — roll each into a round wrapper, 3-1/2 inches
in diameter, thicker in the center, thinner toward the
edge. This is easily done by rolling the pastry roller
from the edge of the piece of dough to the center, and
back again, turning the dough counterclockwise a
little with your left hand after each roll. Continue
all the way around several times, also turning the
dough over once or twice, until you have a thin, 3-1/2
inch wrapper.

Prepare Filling A or B by combining the ingredients.
Place approximately 1 tablespoon filling on the center
of each wrapper. Holding the wrapper on your left
fingers, encircle it from below with your right thumb
and index finger, gathering the wrapper up around the
filling. Squeeze gently around the middle to make a
kind of neck; some of the filling should emerge at the
top. The bundle should hold together securely or it
will collapse during steaming. Pat the bottom with
your left hand to make a flat base. If the skin is not
too floppy, you can also turn the edge slightly
outward (like an open flower), pinching it if
necessary to make it secure.

Place a layer of damp cloth in a bamboo steaming
basket or on a flat, perforated race (you can use a
heatproof plate if you have neither of these, but
circulation of steam is somewhat impaired this way).
Arrange the shao mai on it. With the rack well above
the boiling water in a steamer, steam for 10 minutes
(if frozen, do not defrost first). They will stick to
the cloth, but if you wash and reuse the same cloth
each time, they will not stick as much.

Serve while still hot, before the skin hardens — as
is, or with small dipping saucers of soy sauce and
mushroom liquid (from the black mushrooms), mixed in
equal proportions. Add a few drops of sesame oil.

Advance preparation: These can be assembled in
advance, frozen, and steamed just prior to serving.

* Source: The Fragrant Vegetable, by Martin Stidham *
Typed for you by Karen Mintzias

—–

Mexican Vegetable Soup

Recipe By : Pillsbury Classic Cookbook, #86, p. 13 (33rd Bake-Off)
Serving Size : 11 Preparation Time :0:00
Categories : Beans/Legumes Bobbie Not Sent
Cheese Desserts
Ground Beef Soups,Stocks Chowder
Vegetables Pillsbury

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 1/4 ounce pkg. taco seasoning mix
6 cups tomato juice — (46 oz.)
15 ounce can chili hot beans
16 ounce pkg. frozen mixed vegetables
12 ounce can tomato paste
2 cups shredded cheddar cheese — (8 oz. )

In 5 quart Dutch oven, brown ground beef; drain. Add taco seasoning mix,
tomato juice, chili beans, frozen vegetables and tomato paste; mix well.
Bring just to a boil. Reduce heat; simmer uncovered for 20-25 minutes or
until vegetables are tender; stirring occasionally. Top each serving with
corn chips and Cheddar cheese.
Makes 11 (1 cup) servings.
Per serving: 340 calories, 18 g protein, 22 g carbohydrate, 17 g fat, 50 mg
cholesterol, 1180 mg. sodium
Pillsbury Classic Cookbook, #86, p. 13 (33rd Bake-Off)
Submitted by Nancy Hindernach, Dearborn Heights, MI
MC formatting by bobbi744@acd.net ICQ#2099532

– – – – – – – – – – – – – – – – – –

Title: Bean Franks Soup
Categories: Beans, Meats, Soups/stews
Yield: 6 servings

3 md Carrots, sliced
2 md Onions, chopped
1 Garlic Clove, minced
2 tb Butter/Margarine/Bacon Fat
28 oz Baked Beans in Brown Sugar
-Sauce
11 1/2 oz V-8 or Tomato Juice
8 Frankfuaters, cut into 1″
-pieces
1 ts Worsterceshire Sauce
American or Cheddar Cheese,
-shredded

Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan.
Stirring frequently until crisp and tender. Stir in the remaining
ingredients except for the cheese. Heat over medium heat, stirring
occasionally until hot. Serve with cheese.

Source: “The Yankee Kitchen” 04-06-93 [#2] Cheryl

MMMMM

6-8 oz. dry chunk style TVP® (Lummen Foods “Beef” flavor works well)
1 1/2 c. veg bullion
1 T reduced fat margarine
2 T catsup
1 T brown sugar
1 T worchestershire sauce
1 clove garlic, minced
1 package fresh mushrooms (sliced)
1 medium onion
3 T flour
1 c. FF sour cream (I think I used just 1/2 c.)

You will also need “no yolks” eggless noodles and poppy seeds.
Reconstitute TVP® according to directions. While it is soaking, saute
mushrooms, onion, and garlic together. Reserve 1/3 c. bullion. Add
remaining ingredients except flour to mushroom/onion mixture. Heat
to boiling and simmer for a minute or two. Add TVP®. Simmer 15-30
minutes. (Until TVP® is consistency you like) Add flour to 1/3 c.
bullion in a shaker container (watch the cap if the broth is hot!)
and shake well. Add to dish to thicken. Turn heat off and fold in
sour cream (you can use less than a cup if you wish). Serve over
noodles and sprinkle with poppy seeds. YUM!!

Variations: Add some cooking sherry for extra flavor!

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Speedy Gazpacho
Categories: Low cal, Soups/stews, Vegetables
Yield: 8 servings

MMMMM————————–BDGM08B——————————-
32 oz V-8 juice
1 Green peper, seeded/chopped
1 ts Instant beef bouillon
1 tb Worcestershire sauce
1/2 ts Onion salt
1/4 ts Garlic powder
1 Cucumber, seeded/chopped
3 Stalks celery, seed/chopped
1/4 c Red wine vinegar
1 tb Chopped parsley
1/4 ts Pepper
1/4 c Curried mayo or sour cream

While this is low-cal, those of you in sunnier climates may find
this great recipe easier to enjoy these days…but I still like it
after (if and when) I come back from the health club, which I promise
to do much more often, starting next Monday! Whilrl all ingredients
in a blender of food processor ~ I like to keep them a little
“chunky”, but adjust to your personal preference. You may need to
process two batches to avoid overflow. Pour mixture into large
pitcher; refrigerate, or add 6-7 ice cubes to hasten chilling. Serve
with a dollop of curried mayonnaise or sour cream, if your calorie
counter can handle it!

MMMMM

Andouille in Comforting Barbecue Sauce

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cajun Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 c Onions, finely chopped

1 c Celery, finely chopped

1 c Bell pepper, finely chopped

1 c Parsley, finely chopped

1 c Peanut oil

1 tb Garlic, finely chopped

3 c Steak sauce

1/2 c Louisiana hot sauce OR

3 c Ketchup

2 tb Cayenne pepper

3 ts Salt, to taste

1 c Southern Comfort Liquor

1 lb Andouille sausage

Saute onions, celery, bell pepper, and parsley in peanut oil until the

onions are clear or tender. Add garlic and cook a little longer. Add

steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern

Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.

Makes about 3/4 gallon. This will keep in the refrigerator for weeks.

Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine

with 1 cup sauce. Heat well on stove or in a chafing dish. Serve

with small pieces of French bread or use teethpicks to spear

andouille. You will need plenty of napkins, also, too. “Other smoked

sausages may be used, but we like andouille.”

From Justin Wilsons

“Outdoor Cooking With Inside Help .”

– – – – – – – – – – – – – – – – – –

Title: KNOCK YOU NAKEDS
Categories: Bar cookies, Chocolate, Candies
Yield: 20 servings

-Carol Ohler-CHTP96A
1 pk German chocolate cake mix
1 c Chopped nuts
1/3 c Evaporated milk
3/4 c Butter, melted
60 Caramel candies
1/2 c Evaporated milk
1 c Chocolate chips

Combine, and mix well, cake mix, nuts, 1/3 cup milk
and butter. Press half of this mixture into the bottom
of a greased 13×9″ Pyrex dish, Bake at 350F for 8
minutes. Melt caramel candies in top of a double
boiler with 1/2 cup of milk. when caramel mixutre is
well mixed, pour over bakied mixute. Cover with
chocolate chips, and pour the rest of dough on top of
chips. Bake for 18 minutes at 350F. Cool before
slicing.

—–

HOLIDAY DELIGHT CHEESECAKE (LO-FAT)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Graham cracker crumbs
3 tb Sugar
2 tb Margarine, melted
3 pk Fat-free Cream Cheese (8oz)
3/4 c Sugar
2 tb Flour
3 tb Lemon juice
3 tb Cholesterol-free egg product
1 ct Non-fat lemon yogurt
Lite whipped topping
1 cn Cherry pie filling

1. Heat oven to 350øF. Combine graham cracker crumbs, sugar and
margarine; mix well. Pat onto bottom of 9″ or 10″ springform pan. Set
aside.

2. Beat cream cheese, sugar and flour together until light, fluffy and
smooth. Gradually add lemon juice and egg product; beat well. Add lemon
yogurt and mix thoroughly. Pour over prepared crust.

3. Loosely place aluminum foil over springform pan.

4. Bake at 350øF 60 to 70 minutes or until center of cake is set.

5. Gently run tip of knife between cake and edge of pan. Cool to room
temperature before removing from pan. Chill.

Served topped with cherry pie filling and whipped topping.
Per 1/12th serving:

Calories…………………216 Protein……………….16g
Carbohydrates…………….30g Total Fat………………4g
Saturated Fat……………..1g Cholesterol…………….9g
Sodium…………………542mg Fiber………………….6g
% of Calories from Fat 17%

* * * * *

Comparison:

Per Serving
% Calories
Fat from Fat Cholesterol

– – – – – – – – – – – – – – – – – –

Title: CAULIFLOWER WITH MUSTARD SAUCE
Categories: Vegetables
Yield: 6 servings

1 md Cauliflower
3/4 c Whipping cream
3/4 c Mayonnaise
Salt to taste
1 1/2 tb Prepared mustard
– pref. Dijon or Dusseldorf
1/2 Lemon (juice only)
Paprika

REMOVE THE STEM AND LEAVES from the cauliflower. Steam
the cauliflower whole until it is barely tender. Drain
and keep warm. Whip the cream and set aside briefly.
In a mixing bowl combine the mayonnaise, salt, mustard
and lemon juice. Whip until blended; fold in the
whipped cream. Pour sauce over cauliflower or serve it
separately. Sprinkle with paprika.

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