Title: Lemon Chiffon Sauce
Categories: Sauces
Yield: 4 servings

1 cn Daisy Sour Cream (16 oz)
1/2 c Milk
1/3 c Powdered sugar
1/4 c Frozen lemonade concentrate
1 dr Food coloring

Combine Daisy, milk, powdered sugar, and frozen lemonade concentrate.
Blend one drop food coloring with approximately 1/4 of the sauce and
pour into a squeeze bottle. Cover individual serving plates with
uncolored sauce and arrange fruit on top. Use colored sauce to create
a design on each serving. Garnish with mint.

MMMMM

Tiramisu (7)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Cream:
500 grams marscapone cream cheese
1 cup sugar
6 egg whites
2 tbsp powdered chocolate drink (ie. quik)
–Layers:
2 cups unsweetened espresso coffee
Pavesini digestive cookies

Beat the egg whites until they are fluffy. Add sugar along with the cream
cheese. Beat all ingredients together, then add chocolate mix to give it
colour.
Pour the unsweetened coffee into a bowl, then dip the cookies into the
coffee. Put on a platter to make a lyer.
Spread some cream on top of the cookies. Continue to layer until all
cream and cookies are gone, ending in a layer of cream.
Refrigerate to cool or eat right away.

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Title: Cappuccino-Pistachio Shortbread
Categories: Cookies
Yield: 32 servings

1 Cappuccino coffee mix;
-0.77-oz
1 tb Water
3/4 c Butter or margarine;
-softened
1/2 c Powdered sugar
2 c All-purpose flour
1 c Pistachio nuts; chopped
1 oz Semisweet chocolate
1 ts Shortening

Recipe by: Gold Medal, The Best of Holiday Baking
Preheat oven to 350 degrees. Dissolve the coffee in water in a
medium
bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2
cup pistachios, using your hands if necessary, until a stiff dough forms.
Divide the dough in half. Shape each half into a ball. Pat each ball
into
a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut
each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet
about 1/2 inch apart with the pointed ends toward the center. Bake for
about 15 minutes, or until golden brown. Immediately remove from the
cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup
pistachios in a small dish. Place the chocolate and shortening in a small
microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes,
stirring after 2 minutes, until the mixture can be stirred smooth and is
drizzling consistency. Dip one edge of each cookie into the chocolate,
then into the nuts. Place on waxed
paper until the chocolate is firm. Nutrition Analysis: 100 calories, 1g
protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.

—–

Title: BASIC CREAM SOUP
Categories: Vegetarian, Vegan, Soups
Yield: 4 servings

1 md Onion
1 md Celery stalk
1 md Garlic clove
1 tb Olive oil
4 c Vegetable; chopped in 1/2 to
-1-inch pieces:
Cauliflower
Asparagus
Broccoli
Any other vegetable
5 c ;water
2 tb Miso, light OR
2 Vegetable bouillon cubes
Pepper, freshly ground, opt.

1. Bring water to a boil in a tea kettle. Coarsely
chop the onion and celery. Thinly slice the garlic.

2. In a soup pot, heat oil, onion, garlic and celery.
Cook and stir 1 minute over medium heat, then add
vegetable. Continue cooking and stirring 1 minute
longer.

3. Add boiling water and bring back to a boil over
high heat. Stir briefly and reduce heat to medium.
Cover and cook 8 minutes. Lift cover, stir in miso,
and continue cooking and stirring for another 2
minutes, until miso is dissolved and vegetables are
tender. (At this point, you may puree soup directly in
the pot with a hand blender, liquefying a small amount
of soup with the tahini in a separate bowl and
returning it to the pot. Or, follow steps 4-6.

4. Pour soup into a bowl to cool. Remove 1/2 cup of
broth from soup and stir remaining soup to cool it.
While soup is cooling, place tahini and 1/2 cup broth
in a blender. Blend to a smooth cream. Set aside.

5. Place three-fourths of soup in blender and
liquefy to a cream. Pour into original soup pot. Place
remaining one-quarter of unblended soup in a blender.
Pulse-blend for 2 to 3 seconds, allowing mixture to
remain lumpy and textured. Pour it into creamed
portion in the original soup pot.

6. Place soup over medium heat and stir in tahini
mixture. Gently reheat soup, taking care not to let it
boil and stirring frequently. Add pepper to taste.

Variations:

If you don’t have light miso, substitute 2 vegetable
bouillon cubes, 2 tbs powdered vegetable broth, or 5
cups of homemade stock in place of 5 cups water.

Creamed soups can be served hot or cold. If serving
cold, skip the reheating.

Add 1/2 tsp dried thyme, basil or marjoram to the
sauteeing vegetables for fuller flavor.

Add 1 tbs nutritional yeast to the soup pot when you
add the water.

Note: After the tahini mixture has been added to the
cream soup, boiling will make the tahini itself
thicken and the soup will be too thick. Take care to
reheat it GENTLY, _not_to_boil_!

The American Vegetarian Cookbook by Marilyn
Diamond/MM by DEEANNE

—–

MEMPHIS IN MAY DRY RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Black pepper
2 ts White pepper
1 t Cayenne
2 c Apple cider vinegar

I make something that I call Memphis in May Dry Rub.
It is made with 4 tsp paprika, 2 tps salt, 2 tsp onion
powder, 2 tsp Black pepper, 2 tsp white pepper and 1
tsp cayenne pepper. You mix this up in a jar, closed
the lid, and shake well to mix. I then put this in a
bottle and added 2 cups of apple cider vinegar, gave
it a good shaking and BINGO its almost there. A little
too hot and I need to cut back a little on the pepper
(at least on the cayenne). Maybe cut the black pepper
back to 1 1/2 tsp, the White to 1 tsp and>> the
cayenne to 1/4 or 1/2 tsp. Like I said this ain’t
exactly it, but by golly it’s damn close. If you like
you may want to add a little garlic powder and/or some
dry mustard. Maybe even a little ground cumin. Just
thought I would pass this along to all you COLD
weather cookers and smokers out there who only get to
cookout about half the year. (Yes, Ed, I do include
you, up there in Connecticut, in these numbers.)

Recipe By : Wendell D. Smith

– – – – – – – – – – – – – – – – – –

Title: Ken’s Tomato Egg Drop Soup
Categories: Soups/stews, Chinese
Yield: 4 servings

1 qt Chicken stock
2 md Fresh tomatoes -=OR=-
1 c -drained, canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 ts Salt
1 tb Finely chopped scallions
– white part only
– (reserve tops for garnish)

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
introduced less than 100 years ago, but nevertheless, they work
wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
tomatoes, peel, seed and cut into 1-inch cubes. If using canned
tomatoes, chop them into small chunks. Lightly beat the eggs, then
combine them with sesame oil in a small bowl. Add the light soy sauce
and salt to the simmering stock, and stir to mix them in well. Add
the tomatoes and simmer for 5 minutes. Next, stir in the scallions,
and then add the egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands. (Stirring the
egg in a "figure 8″ works well.) Garnish with the finely chopped
scallion tops.

Makes 4 to 6 Servings

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK …downloaded from: Salata
*Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM

TEMPEH SATAY ASIAN PEANUT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Bar-B-Q
Main Dish Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Grated coconut
1/4 c Orange juice
1 t Honey
1/4 c Tarmari
1/8 ts Cayenne pepper
4 Tempeh cutlets
—–ASIAN PEANUT SAUCE—–
1/4 c Smooth peanut butter
3 tb Tamari
1 t Mirin or sherry
1/2 ts Rice vinegar
1/8 ts Garlic powder
1 tb Honey
1 c Plain, nonfat yogurt
1/8 ts Cayenne pepper

To make marinade, puree 1/4 cup coconut with orange
juice, honey, tamari and
cayenne in a blender. Pour marinade into a shallow
baking dish. Cut tempeh inot 3/4-inch cubes and add to
marinade. Set aside 15 minutes. In a small bowl, blend
together peanut sauce ingredients with a wire whisk.
Refrigerate until serving time. Thread tempeh cubes
onto bamboo skewers that have been soaked in water.
Grill tempeh over medium-hot coals 3 to 5 minutes on
each side. Brush shish kebabs
with marinade and sprinkle with remaining coconut.
Serve immediately with Asian Peanut Sauce.

– – – – – – – – – – – – – – – – – –

Title: HOLIDAY FRUIT BARS
Categories: Holiday, Cookies, Fruits, Gifts
Yield: 8 servings

1 1/3 c Unbleached Flour; Sifted
3/4 ts Baking Powder
1/4 ts Salt
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine
2 tb Water
3 Eggs; Lg
1/4 c Brown Sugar; Firmly Packed
1/4 c Butter Or Margarine; Melted
1/2 c Raisins
1/2 c Golden Raisins
2 tb Red Candied Cherries;Chopped
2 ts Lemon Rind; Grated
1/8 ts Allspice; Ground
1/8 ts Cinnamon; Ground

Stir the flour, baking powder, and salt together in a
mixing bowl. Mix in the 1/2 c brown sugar and then cut
in the 1/2 c butter with a pastry blender or two
knives until the mixture is crumbly. Stir in the water
and press the mixture into the bottom of a 13 X 9 X
2-inch baking pan. Bake in a preheated 350 degree F.
oven for 15 minutes or until golden brown. Meanwhile
beat the eggs in a bowl until well blended, using an
electric mixer at medium speed. Beat in the 1/4 cup
of brown sugar and 1/4 cup of melted butter and blend
well. Stir in the raisins, both kinds, the candied
cherries, lemon rind, and spices. Spread the mixture
over the baked crust. Bake in the 350 degree F. oven
for 15 more minutes. Cool in the pan on a wire rack
and when cool cut into 24 (2 X 1 1/2-inch) bars. Makes
24 bars.

—–

Title: Caramel Corn #10
Categories: Snacks
Yield: 6 qts (2c)

MMMMM—————–BH G BEST LOVED COMMUNITY———————-
6 qt Popcorn, no salt, no butter
1 c Butter
2 c Brown sugar
1/3 c Light corn syrup
1/2 t Salt
1/2 t Baking soda
1 t Vanilla

MMMMM————————-VARIATION——————————
Nuts (try peanuts)

Preheat ovne 250 F. Pur popcorn in a 17x12x2″ roasting pan or lg foil
pan; set aside.
Melt butter in med saucepan over med heat. Add sugar, corn syrup and
salt. Stir until mixture starts to boil. The syrup should boil over
its entire surface. Boil 5 mins without stirring.
Remove from heat. Stir in soda and vanilla then pour the caramel
mixture over the popcorn, stirring to coat.
Bake, uncovered, 1 hr, stirring every 15 mins.
Add nuts just before cooling.

MMMMM

** Potato Soup For Crockpot **

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Crockpot Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Lg Potatoes — cubed
2 Med Onions — chopped
2 Tbsp Margarine
2 Chicken boullion cubes
2 Tbsp Parsley — dry
6 C Water
2 C Milk
1/2 C Flour — mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to
medium. 1/2 hour to onehour before serving; add milk and flour mixture.
After the soup starts to thicken, it is ready to serve.

NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup.
: I can evaporated milk may be substituted for the regular milk.

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