Title: CHOCOLATE MOUSSE FLOWERPOT
Categories: Desserts, Masterchefs, New york, 24fa
Yield: 10 servings

——————————-CREME ANGLAISE——————————-
3 c Milk
1 c Cream, whipping
10 lg Egg yolks, room temperature
1 c Sugar

——————————CHOCOLATE MOUSSE——————————
1/2 c Sugar
1/2 c Water
4 lg Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped
— to soft peaks
1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet,
— melted, cooled to room
— temperature
3 tb Espresso powder, instant

—————————–CHOCOLATE FLOWERS—————————–
10 oz Chocolate, milk, coarsely
— chopped OR
10 oz Chocolate, coating, coarsely
— chopped
1/4 c Syrup, corn, light
—
—
—

For Creme Anglaise:
===================

Bring milk and cream to boil in heavy saucepan.

Meanwhile, beat egg yolks and sugar in mixer,until pale yellow
and forms a ribbon when beaters are lifted, about 7 minutes.

Slowly pour 1 cup of hot liquid into yolks, beating constantly.

Transfer yolk mixture to milk and cream in saucepan and stir
constantly over medium-low heat until it thickens enough to coat the
back of a spoon. DO NOT BOIL.

Strain into a large bowl set into a larger bowl of ice water and
cool to room temperature, stirring occasionally. Cover and
refrigerate for at least two hours.

For Mousse:
===========

Heat sugar and water in heavy saucepan over medium-low heat until
sugar dissolves, stirring occasionally and brushing down any crystals
from sides 2of pan with brush dipped in cold water. Increase heat and
boil until mixture registers 240 F (soft ball stage) on a candy
thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks
form.

Slowly pour in hot syrup, beating until mixture is cool, about 5
minutes

Gently fold in whipped cream, cocoa, melted chocolate and
espresso.

Cover and refrigerate for 1 hour.

For Chocolate Flowers:
======================

Line a jelly roll pan with waxed paper. Melt chocolate with corn
syrup, stirring until smooth. Pour into prepared pan and spread with
metal spatula to thickness of 1/4 inch. Cool to room temperature.

Transfer paper with chocolate to work surface. Place second
sheet of waxed paper over chocolate. Roll chocolate to 1/8 inch
thickness. Cut into twenty 1-inch rounds with a cookie cutter. Roll
1 chocolate round into tight funnel shape for center of flower.
Gather 3 more rounds around center, forming petals. Squeeze together
at base. Place on a waxed paper-lined plate. Repeat with remaining
chocolate, forming 5 flowers. Refrigerate until flowers are firm.

To Assemble:
============

Divide creme anglaise among five 2 cup cachepots or other
porcelain dishes shaped like a flowerpot. Top with chocolate mousse,
mounding slightly in center. Set chocolate flower atop each (to
anchor flowers more securely, place on lollipop sticks, then insert in
mousse.)

Refrigerate until 20 minutes before serving.

Each flowerpot makes two servings.

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

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

—–

Title: HOLIDAY BRUNCH EGG CASSEROLE
Categories: Holidays, Casseroles
Yield: 24 servings

10 Eggs
1/2 c Flour
1/2 ts Salt
4 tb Butter
1 pt Cottage cheese, small curd
1 ts Baking powder
16 oz Monterey Jack, shredded
2 c Chilies, green, chopped
1 lb Ham, sliced

Preheat oven to 350.

Melt butter. Chop ham. Beat eggs until light-lemon-colored.
Add flour and remaining ingredients. Pour into well-greased casserole
dish. Bake 40 minutes, until knife inserted in middle comes out clean.

Posted on GEnie by C.SVITEK [cathy], Nov 22, 1992 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Creamy Tomato Basil Soup

Recipe By : Bon Appetit / September 1992 p. 39
Serving Size : 4 Preparation Time :0:00
Categories : For You, A Little Soup… Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound tomatoes — about 4 medium
2 cups plain low-fat yogurt
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon chopped fresh basil
1/2 teaspoon salt
Pinch cayenne pepper
2 large basil leaves
Chopped fresh tomatoes

Bring medium pot of water to boil. Add 1 pound tomatoes; blanch 30 seconds.
Transfer to bowl of cold water using slotted spoon. Drain tomatoes, peel, core
and chop. Transfer to processor or blender.

Add yogurt, onion, sugar, 1 tablespoon basil, salt and cayenne; puree til
smooth. Transfer to medium bowl. Cover and chill up to 8 hours. Garnish with
basil and chopped tomato.

– – – – – – – – – – – – – – – – – –

1-2 Tbsp corn oil
1 small onion, chopped
2-3 cloves garlic, minced
2 cans black beans, rinsed and drained
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/8 tsp cayenne pepper
1/8 tsp black pepper
1/8 tsp white pepper
1 shot red Tabasco sauce
1 shot green Tabasco sauce
Salt to taste
Heat the oil in a sauce pan. Saute the onions until brown
and caramelized. Add the garlic and cook until the garlic is
golden brown. Add the beans and spices and cook until hot.

Remove from heat, and mash with a potato masher or process
in a food processor until smooth. If the beans are too
thick, you can thin them out with a little bit of picante
sauce.

Serve with your favorite Mexican dish.
If you want to make a bean dip, only drain one can of
the black beans and add the liquid from the other can to the
pot. Pinto beans will also work instead of the black beans

Title: Maui Burgers
Categories: Diabetic, Main dish, Meats, Sandwiches
Yield: 4 servings

1 lb Extra-lean ground beef; 4 sl Fresh Pineapple; or
1 cl Garlic; minced -Canned water-packed
2 Scallions; minced -Unsweetened pineapple
1 ts Fresh ginger; minced 1 ts Worcestershire sauce;
1 tb Low-sodium soy sauce; 4 sl 1 oz french bread

Mix the beef, garlic, scallions, ginger, and soy sauce together and
form in 4 patties of equal size about 3/4″ thick. Grill or broil 4″
from souce of heat, for 7 minutes for medium-rare turning once. While
burgers are grilling, brush 4 slices of fresh or canned water-packed
unsweetened pineapple with 1 ts Worcestshire sauce. Grill until
pineapple is heated through and seared with grill marks, about 6
minutes (2 minutes for canned pienapple). Serve each patty open-face
ib a 1 oz toasted slice of French bread, topped with grilled slice,
and garnished with 1 tb minced green bell pepper.
Joslin Food Exchange per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 1/2
BREAD/STARCH EXHANGES
CAL: 282; PRO: 20g; CAR: 23g; FAT: 13g (CAL: FROM FAT 41%) FIB: TRACE
CHO: 53mg; SODIUM: 401mg: POTASSIUM: 307mg;

Souce: Joslin Diabetes Gourmet Cookbook

MMMMM

NACHO CHEESE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk (5.25 oz.) dry au gratin
-potatos
1 cn (15.25 oz.) whole kernel
-corn–undrained
1 c Picante sauce
2 c Water
2 c Milk
1 1/2 c Grated Cheddar cheese
1 cn (2.25 oz.) sliced ripe
-olives–drained

Tortilla chips

In a large saucepan combine potatos, corn, picante sauce and water. Bring
to a boil; reduce heat, cover and simmer for 25 minutes or until potatos
are tender, stirring occcasionally. Add dry cheese sauce mix from au
gratin potato package, milk, cheddar cheese and olives. Cook until cheese
is melted and soup is heated through, stirring occasionally.

Serve with chips.

Makes 8 cups.

Posted by Bob Stein. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: SPICY CHINESE PEANUT BUTTER SAUCE
Categories: Chinese, Condiment
Yield: 6 servings

1/4 c Hot water
1/2 c Smooth peanut butter
1/3 c Soy sauce
1/4 c Lemon juice
1 ts Cayenne pepper
1 ds Of Tabasco sauce (optional)
1/4 c Brown sugar or honey
1/4 c Sherry

Combine all ingredients. Serve over Chinese pork
dumplings or pasta.

—–

Title: Coffee-Fig Delight
Categories: Desserts
Yield: 6 servings

8 Stewed California dried figs
2 c Milk
1 tb Instant coffee
1 pk Vanilla pudding
1/2 c Chopped nuts

———————————-TOPPING———————————-
1 c Heavy cream
2 ts Instant coffee
1 tb Hot water
1 ts Vanilla
1/2 c Confectioners’ sugar

With scissors, snip stems off figs, then cut into tiny pieces. Place figs
and milk in saucepan with first measure of instant coffee and vanilla
pudding. Stir over low heat until pudding thickens. Add chopped nuts.
Chill and place in dessert glasses. Just before serving, whip cream until
almost stiff. Dissolve coffee in hot water. Cool and add to cream with
vanilla and sugar. Fold in gently but thoroughly. Serve on top of very
cold pudding.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: VIENNESE CHOCH. TORTE PASSOVER
Categories: Jewish, Desserts, Holiday, Ethnic
Yield: 1 servings

8 Eggs seperated
1 c Sugar
2 oz Semisweet choch melted coold
1/4 c Fresh orange jice
1 ts Grated orange rind
2 c Ground walnuts
1/3 c Cake meal
1/3 c Potatostarch
2 Oranges peeled sectioned

——————————-ORANGE FILLING——————————-
10 oz Jar Apricot preserves
1 Orange peeled and section

——————————CHOCOLATE GLAZE——————————
1/2 c Orange juice
6 oz Semisweet chocolate broken

Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2 in
high.
Beat egg yoks with 1/2 c sugar until very thick. Blend in chocolate,
orange juice and rind. Mix 1c nuts with cake meal and potato starch. Fold
into yolk mixture.
With clean dry beaters, beat whites untill foamy. Gradually beat in
remaining 1 2 c. sugar untill stiff peaks form. Gently fold yolk mixture
into beaten whites. Turn into tube pan and bake 55 to 60 min., untill cake
tests done.
Invert pan on rack and let cake hang untill completely cool. Remove from
pan and slice cake in half horizontally. Spread orange filling over top of
bottom half. top with second layer. Coat cake with glaze. Garnish with
remaining 1 c. nuts and the orange sections.

Orange filling melt preserves; stir in orange
sections. cool 5 min.

Chocolate glaze

heat orange juice. remove from heat, add chocolate, stiring until melted
smooth. cool 5 min.

—–

Title: ENCHILADAS SUPREMAS
Categories: Vegetarian, Vegan, Main dish, Tex-mex
Yield: 6 servings

1 lb Tofu, firm
1/4 c Tamari
2 tb Peanut butter, unsalted,
-smooth
2 tb Tomato paste, unsweetened
1 tb Olive oil
2 md Onions; finely chopped
1 md Bell pepper, green; seeded
-and finely chopped
1 Chili pepper, hot, fresh;
-seeded and minced
2 Garlic cloves; minced
2 Corn ears; kernels cut off
-the cob OR
1 1/2 c Corn, frozen; thawed
16 oz Tomato sauce, canned, un-
-sweetened
16 oz Tomato puree, canned, un-
-sweetened
2 tb Chili powder, or to taste
1 ts Oregano, dried
1 ts Cumin
12 Tortillas, corn
Canola oil, for brushing the
-tortillas
1/2 c Olives, black; pitted,
-chopped

Drain and rinse the tofu. Put the tofu in a plastic
bag or container, close it tightly, and freeze until
the tofu is frozen hard. Remove the bag or container
from the freezer and put it in a bowl of hot water, or
let the tofu thaw at room temperature. Gently squeeze
the water from the tofu with your hands, and then
squeeze it between tow kitchen towels. Cut the tofu
into 1/4 inch cubes.

In a large bowl, stir the tamari, peanut butter, and
tomato paste until blended.

Heat the olive oil in a large frying pan over medium
heat. Add the tofu, onions, bell pepper, chile pepper
and garlic. Cook until softened, about 6 minutes. Stir
into the tamari mixture. Stir in the corn.

In a medium bowl, combine the tomato sauce, tomato
puree, chili powder, oregano and cumin.

Preheat the oven to 350 degrees. Lightly oil a 9- by
13-inch baking dish.

Spread about 1 cup of the tomato sauce over the
bottom of the baking dish.

Heat a dry frying pan or griddle over medium heat.
Brush each tortilla lightly on both sides with oil.
Add the tortillas, one at a time, to the pan or
griddle and beat for about 15 seconds on each side so
they are warm and flexible. Put 1/2 cup of the
tofu-vegetable mixture in the center of each tortilla.
Roll up tightly and place in the baking dish seam
side down. Pour the remaining tomato sauce over the
enchiladas. Cover with aluminum foil, and bake until
bubbling, 30 to 35 minutes.

Scatter the chopped black olives over the enchiladas
and serve hot.

May All be Fed by John Robbins/MM by DEEANNE

—–