Title: PEACH ICE CREAM
Categories: Frozen
Yield: 4 servings

6 Eggs, beaten
1 cn Eagle Brand milk
1 1/2 c Sugar
8 Fresh peaches, peeled and
Mashed
Vanilla flavoring
Sweet milk

Contributed to the echo by: Pat Knox Peach Ice Cream

Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add
mashed peaches and flavoring. Pour into freezer containerand finish
filling with sweet milk; stir real well. Freeze

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Title: BROCCOLI-CAULIFLOWER SOUP
Categories: Soups
Yield: 8 servings

3/4 lb Fresh chopped broccoli
3/4 lb Fresh chopped cauliflower
1/3 c Chopped onion
1 1/2 c Bouillon
1/4 ts Ground mace
3 c Skim milk
1 tb Cornstarch
1/2 ts Salt
1/8 ts Pepper
1/3 c Shredded Swiss cheese

Cook broccoli, cauliflower, and onion in the
bouillon until tender. Pour half the vegetables, along
with half the bouillon, into a blender and blend until
smooth. Remove, and blend the remaining vegetable
mixture, along with the mace. Return all of blended
mixture to pan.

Blend 1/2 c of milk (1/6 total) with cornstarch and
add to vegetables. Add remaining milk, salt, and
pepper, and cook until thick and hot, stirring
occasionally. Blend in cheese and stir until melted.
(71 calories per serv)

Makes 8 servings

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Title: Essence of Emeril (Southwest Spice)
Categories: Spice mix
Yield: 1 servings

2 tb Chili powder
2 ts Cumin, ground
2 tb Paprika
1 tb Oregano, dried
1 tb Coriander, ground
1 ts Cayenne pepper
1 tb Garlic powder
1 ts Crushed red pepper
1 tb Salt
1 ts Black pepper

Combine all ingredients thoroughly.

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Title: VEGETABLE-STYLE RAREBIT
Categories: Low-cal, Vegetables, Main dish
Yield: 2 servings

1/4 c Cabbage, finely chopped
1/4 c Carrot, finely chopped
2 tb Green pepper, finely chopped
2 tb Celery, finely chopped
2 tb Onion, finely chopped
2 tb Radishes, finely chopped
2 x Bread, whole wheat, toasted
1 c Cheese, cheddar, shredded
1/4 c Alfalfa sprouts
1 x Red pepper (dash)

Combine first 6 ingredients. Top each slice of toast
with 1/2 cup of vegetable mixture. Place slices on
baking sheet. In a small saucepan combine cheese,
pepper, and 2 Tablespoons water. Cook and stir till
cheese is melted. Spoon over sandwiches. Broil
4-inches from heat for 5 minutes or till cheese is
bubbly. Transfer to serving plates. Top with sprouts.

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Fudgey German Chocolate Sandwich Cookies

Recipe By :
Serving Size : 17 Preparation Time :0:00
Categories : Bars Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup butter or margarine — softened
2/3 cup Hershey’s® cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup pecans — finely chopped
Coconut and Pecan filling — see recipe

COCONUT AND PECAN FILLING
1/2 cup butter or margarine
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup Mounds Sweetened Coconut Flakes — toasted
1 cup pecans — finely chopped
1 teaspoon vanilla

Heat oven to 350~
Stir together flour, sugar, butter, cocoa, baking soda and salt in large bowl.
Add eggs, milk and vanilla; beat on medium speed of electric mixer until
blended. Dough will be stiff. Stir in pecans.
Shape dough onto 1 1/4 inch balls. Place on ungreased cookie sheet; flatten
slightly.
Bake 9 to 11 minutes or until almost set. Cool slightly; remove from cookie
sheet to wire rack. Cool completely. Prepare Coconut and Pecan filling. Put
cookies together in pairs with about 1 heaping tablespoon filling for each
cookie. Serve warm or at room temperature.

Directions for Filling:
Melt butter in medium saucepan over medium heat; add brown sugar and corn
syrup. Stir constantly until thick and bubbly. Remove from heat; stir in
coconut, pecans and vanilla. Use warm. Makes about 2 cups.

1/4 cup matzo meal
1 TB potato starch
Scant 1/3 cup water
Pinch of salt

Mix together and refrigerate 1/2 hour. Roll into 8 balls and drop into
boiling vegetable broth seasoned-water. Turn down heat and boil gently for
20 minutes. Remove from water with slotted spoon and bake for 10 minutes
at 350 degrees on lightly Pam-sprayed cookie sheet. They can be made ahead
and refrigerated until use. Do not put cold matzo balls into warm soup; warm
them up first by dunking in hot water. Serve with vegetable broth.

Alternate preparation:
Follow the same ingredients preparation as above. Roll into 16 balls. Boil
for 1 minute, then place on sprayed baking sheet and bake for 35 mins. at 400
degrees. If made that day, I don’t think these need to be refrigerated.

Nutritional Analysis:
Calories: 20.25, 10 if prepared by the second method
Fat: 0
Protein: <1 gram Carbohydrates: 2 grams

AUGUSTA’S CHILLED TOMATO SOUP WITH BASIL CREA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Lightly Packed Fresh Basil
-Leaves — coarsely chopped
3/4 c Heavy Cream
2 c Ripe Tomatoes — seeded,
-peeled, and coarsely
-chopped
2 c Chicken Stock
2 c Milk
1 t Honey
Salt
Ground Black Pepper
Whole Basil Leaves

Early in the day, put the chopped basil leaves in a
small bowl. Scald the cream in a small saucepan and
pour it over the basil. Let steep 1 hour, then strain
the cream and chill deeply. In a food processor, puree
the chopped tomato, stock, milk and honey until very
smooth. Transfer the puree to a bowl, and season with
salt and pepper. Chill deeply. When ready to serve,
whip the basil cream. Ladle the chilled soup into
chilled glass cups or stemmed glasses. Dollop each
serving with the whipped cream and top with a fresh
basil leaf.

Source: “Dairy Hollow House: Soup Bread,” by
Crescent Dragonwagon Typed by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

– – – – – – – – – – – – – – – – – –

Title: Cinnamon Peach Tart
Categories: Desserts, Masterchefs, Frisco, Fo
Yield: 12 servings

——————————-CINNAMON DOUGH——————————-
2 1/2 c Flour, all purpose 2 tb Cinnamon, ground
3/4 c Sugar 1/4 ts Baking powder
5 oz Butter 1/4 c Water, cold

——————————-APRICOT GLAZE——————————-
1 c Jam, apricot 1/4 c Water
1/2 c Sugar

——————————-PEACH FILLING——————————-
10 ea Peaches, ripe 1 1/2 c Glaze, apricot

Cinnamon Dough:
===============

Form a large ring of flour on your work surface. In the center of
the ring of flour make a mound of sugar, baking powder, and cinnamon;
also make a mound of butter cut into small squares. With the palm of
your hand, cream the butter and add to the sugar mixture while
continuing to cream.

Push the flour into the center and blend with the butter/sugar
mixture into a coarse meal.

Add all the water, press to mix in the water, then work the dough
into a ball with the palms to an equal consistency having no dry spots.

Roll out one 10-inch tart shell on the floured work surface. Chill
about half an hour.

Place the shell into a pie pan, or tart pan and mold a piece of
aluminum foil in the pan. Bake in 350 F preheated oven for 15 – 20
minutes until golden brown.

Apricot Glaze:
==============

Combine jam, sugar and water in a heavy saucepan. Mix well, bring
to a boil, then simmer until clear.

Peach Filling:
==============

Cut each peach into eight sections and arrange snugly in baked tart
shell. Lightly brush apricot glaze over all peaches and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

—–

Title: Herbed Chick Pea Patties (Ovo Lacto)
Categories: Prodigy, Dec.
Yield: 4 servings

12 oz Canned chickpeas; drained
3 tb Dry bread crumbs
2/3 c Instant nonfat dry milk
4 Egg whites; lightly beaten
1/8 ts Garlic powder
1/8 ts Dried basil
1/4 ts Dried oregano
1/2 ts Dry mustard
1 ts T worcestershire sauce
Salt and pepper; to taste

In a blender container or food processor, combine all
ingredients and process until smooth. Preheat a
nonstick skillet or griddle over medium heat. Drop
mixture onto griddle or pan making twelve 3 inch
patties. Cook till brown on both sides turning once.
Nutrition (per serving): 426 calories Total Fat 6
g (12% of calories) Source: Lean and Luscious,
Page (s): 307, Date Published: 1987, by Bobbie Hinman
Millie Snyder :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

Title: Easy Margaritas
Categories: Beverages, Usenet
Yield: 3 Servings

6 oz Limeade, frozen
6 oz Vodka
6 oz Water
Ice

Blend equal parts of limeade, vodka and water in a blender. Add ice
and blend to slushiness desired. More ice makes it slushier.

NOTES:

* Vodka margaritas. Yield: Serves 3-4.

* Officially, a margarita calls for tequila instead of the vodka,
with a splash of triple sec. No one notices the absence of the
triple sec and many people prefer the taste of vodka.

: Difficulty: trivial.
: Time: 2 minutes.
: Precision: use equal measures of the ingredients.

: Patricia Boren
: The Rand Corporation, Santa Monica CA
: decvax!randvax!boren

: Copyright (C) 1986 USENET Community Trust

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