Panna Cotta

Recipe By : Danny Stocker, Rest. Freudenberg, Berne Switzerland
Serving Size : 4 Preparation Time :1:20
Categories : Nationalgerichte Sussspeisen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g fluessiger Vollrahm
270 g Zucker
3 Blatt Gelatine
1 Stuck Vanillestengel
8 EL Wasser
1 dl Cognac

Fur den Karamel :
200 g Zucker mit 8 EL Wasser auf schwachem Feuer langsam karamelisieren,
bis eine heller Karamel enstanden ist. In die Formen einfullen und
erkalten lassen.

Panna Cotta Masse :
Die Gelatineblatter in wenig kaltem Wasser einweichen lassen.
Den Rahm, den restlichen Zucker und den Vanillestengel in ein Pfanne geben
und
aufwallen lassen. Auf kleinem Feuer ca. 5 Minuten simmern lassen. Den
Vanille-
stengel herausnehmen, den Cognac beifugen. Die Gelatineblatter gut
auspressen
und in die noch heisse Masse geben. Umruhren bis sich die Gelatine
aufgelost hat.
Danach in die vorbereiteten Formen abfullen.

Mindestens 2 Stunden in der Kuhle (3 C) stehen lassen.

– – – – – – – – – – – – – – – – – –

Suggested Wine: Santo Carmignano
Serving Ideas : Mit Fruchten auf einem Teller anrichten

NOTES : Italienische Sussspeise
Zum sturzen die Formen schnell in heisses Wasser stellen.

E-mail from: Natividad Yepez, 25-May-1996

All-Day Apple Butter

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 lb apples, peeled and finely chopped
4 c sguar
3 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and
salt; pour over apples and mix well. Cover and cook on high for 1
hour. Reduce heat to low; cover and cook for 9-11 hours or until
thickened and dark brown, stirring occasionally (stir more frequently as
it thickens to prevent sticking). Uncover and cook on low 1 hour
longer. If desired, stir with a wire whisk until smooth. Spoon into
freezer containers, leaving 1/2-inch headspace. Cover and refrigerate
or freeze.

– – – – – – – – – – – – – – – – – –

Title: ANGEL FOOD CANDY
Categories: Candies
Yield: 12 servings

1 c Sugar
1 c Dark corn syrup
1 tb Vinegar
1 tb Baking soda
1 lb Chocolate almond bark,
…melted

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over
medium heat, stirring constantly, until sugar dissolves. Cook without
stirring until the temperature reaches 300 (hard crack stage) on a candy
thermometer. Do not overcook. Remove from the heat and quickly stir in
baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When
cool, break into bitesize pieces. Dip into melted chocolate; place on waxed
paper until the chocolate is firm. Store candy tightly covered. Yield:
1-1/2 pounds

—–

Pasta W/roasted Vegetables and Balsamic Vineg

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Pasta
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Scallions — cut into 1-inch
-lengths
1 Bell pepper — coarsely
-chopped
1 Zucchini — coarsely chopped
4 Tomatoes — chopped
3 Garlic cloves — chopped
3 tablespoons Balsamic vinegar
1 tablespoon Olive oil
1/2 pound Bow-tie or wheel pasta

Combinechopped scallions, bell pepper, zucchini, tomatoes, garlic, balsamic
vinegar, and olive oil in a shallow baking dish. Bake at 400 degrees for
about 30 minutes, stirring once, or until vegetables are soft.
Meanwhile, cook pasta in boiling water according to package directions.
Drain hot cooked pasta and toss with vegetables. Serve in a warmed bowl or
dish.

– – – – – – – – – – – – – – – – – –

Title: Kuzu Tas Kebabi (Stewed Lamb)
Categories: Turkish, Meats
Yield: 8 servings

1 Leg of lamb (4 lb)
1/4 c Butter
1 lg White onion, chopped
1 cn Whole peeled tomates (14 oz)
1 Green pepper, diced
1 Sweet red pepper, diced
1 Sweet yellow pepper, diced
2 T Chopped parsley
1 t Paprika
1 t Salt
1/2 t Black pepper
4 Potatoes, peeled and cubed
1 cn Green peas (8.5 oz)
1 cn Sliced carrots (8 oz)

Bone leg of lamb, remove all fat and cut into 1-1/2″ cubes. Melt
butter in large pot. Add onion and cook until browned. Add meat and
brown lightly. Add tomatoes, peppers, parsley, paprika, salt and
pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas
and carrots with liquid. Continue cooking until potatoes are tender,
about 15 minutes.

Each serving contains about: 474 calories; 744 milligrams sodium; 106
milligrams cholesterol; 29 grams fat; 27 grams carbohydrates; 28 grams
protein; 1.76 grams fiber.

MMMMM

Title: HERBAL SOAP (TLC)
Categories: None
Yield: 1 servings

1 lg Block olive or veg soap
25 g Loosely chopped herbs
3 dr Essential oil – thyme
– rosemary, horsechestnut
1 tb Oatmeal, finely ground

1. Grate the soap into basin and add the remaining
ingredients. 2. Heat gently in a bain-marie until it
melts and mix well. 3. Line an egg box with waxed
paper and pour the soap into each section

—–

GUISADO DE PUERCO CON TOMATILLOS (PORK STEW W

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless pork shoulder
2 tb Salad oil
1 lg Onion, chopped
2 Garlic cloves, minced or
– pressed
1 1/2 c Tomatillos, chopped, fresh
– or canned and drained
1 cn Diced green chiles (7 oz.)
1 t Dry marjoram leaves
1/4 c Cilantro, fresh, chopped
1/2 c Water
Salt
Sour cream
Cilantro sprigs

Trim and discard fat from pork; cut pork into 1-inch
cubes. Heat oil in a wide 3 to 4 quart pan over
medium-high heat. Add meat, a few pieces at a time,
and cook until lightly browned on all sides. Lift out
meat, transfer to a plate, and keep warm; reserve
drippings in pan. Add onion to pan and cool, stirring,
until soft (about 7 minutes). Return meat to pan and
stir in garlic, tomatillos, chiles, marjoram, chopped
cilantro, and water. Season to taste with salt. Cover
and simmer until meat is tender when pierced (about 1
hour). Skim off fat. Spoon into serving bowls and
garnish with sour cream and cilantro sprigs.

– – – – – – – – – – – – – – – – – –

Title: Pearls and Chocolate Cookies
Categories: Cookies
Yield: 1 servings

2 1/4 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Butter
3/4 c Sugar
2/3 c Brown sugar
1 ts Vanilla extract
2 Eggs
10 oz White chocolate chips

Preheat oven to 350. Combine cocoa, flour, soda and salt in a small
bowl.
Set aside.

In a large bowl, beat butter, sugar, brown sugar and vanilla until
creamy.
Add eggs one at a time beating well after each. Gradually add flour

mixture. Stir in chips. Drop by rounded tablespoonfuls onto ungreased

cookie sheets.

Bake 9-10 minutes until edges are lightly browned. Let stand 2 minutes

before removing from cookie sheets, cool completely.

—–

MARZETTI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Cheese/eggs
Casseroles Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Water
1 T Salt
3 c Uncooked egg noodles
1/4 c Butter or margarine
1 c Fine dry bread crumbs
1 lb Lean ground beef
1/2 c Finely chopped onion
1/4 c Finely chopped green pepper
1/2 t Garlic salt
1 t Salt
1/8 t Pepper
1 c Grated Swiss cheese
8 oz Can tomato sauce
4 oz Mushroom stems pieces,
-drained

1. In a deep, 3-quart, heat-resistant, non-metallic casserole place 5 cups
water, 1 tablespoon salt and 3 cups uncooked noodles. Heat, covered, in
Microwave Oven 12 minutes or until noodles are tender, Stir occasionally.
2. Drain noodles and set aside.
3. In a large, heat-resistant, non-metallic mixing bowl, me1t 1/4 cup
butter
or margarine in Microwave Oven 30 seconds.
4. Add bread crumbs and heat, uncovered, in Microwave Oven 1 1/2 minutes or
until bread crumbs are golden brown.
5. Add meat to bread crumb mixture and mix to combine well. Heat,
uncovered,
5 minutes or until meat is browned, stirring occasionally so meat crumbles.
6. Add onions, green pepper, garlic salt, salt and pepper. Blend into meat
mixture thoroughly. Heat, uncovered, in Microwave Oven 2 minutes.
7. In a 2-quart, heat-resistant, non-metallic casserole layer cooked
noodles
with meat mixture. Top with cheese, tomato sauce and mushrooms (in that
order). Heat, uncovered, in Microwave Oven 8 minutes or until cheese melts.

– – – – – – – – – – – – – – – – – –

Onion and Cheese Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine
2 large red onions — thinly sliced
2 large yellow onions — thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup white cooking wine
2 2/3 cups beef broth
2 cups water
1/4 teaspoon dried thyme
8 slices French bread
olive or vegetable oil
3 cups shredded Swiss cheese

In a skillet, melt the margarine over medium heat. Add the red and yellow onio
ns. Saute the onions until tender. Stir in the sugar, salt, and pepper. Cook
20 minutes, stirring occasionally. Transfer to Crock-Pot. Stir in the cookin
g wine, broth, water, and thyme. Cover and cook on Low 6 to 8 hours or on High
3 to 4 hours.

Before serving:
Preheat oven to 400 degrees F. Place the bread slices on a baking sheet and br
ush with oil. bake 10 to 15 minutes or until toasted. Place half the bread sl
ices in a large serving bowl and sprinkle with half the cheese; repeat the laye
ring process. Pour the hot soup into the serving bowl. Cover and let stand fo
r 5 minutes. Serve.

Serves 6 to 8

– – – – – – – – – – – – – – – – – –