Title: KAHLUA MOUSSE
Categories: Desserts, Beverages
Yield: 8 servings

1 lb Dark sweet chocolate
– cut in pieces
3 oz Butter; cut in pieces
1/2 c Sifted powdered sugar
3 Eggs; separated
1/4 c Kahlua
1 t Instant coffee powder
2 c Whipping cream

In top of double boiler, melt chocolate and butter over simmering water. In
large bowl, combine sugar, yolks, Kahlua and coffee powder. Blend in
chocolate mixture. Whip cream until stiff peaks form; fold into
Kahlua-chocolate mixture. Beat egg whites until soft peaks form; fold into
mixture. Spoon into dessert glasses. Refrigerate 4 hours or overnight.
Top, if desired, with whipped cream, chocolate curls and mint leaves. (6 to
10 servings)

—–

POLPO CON SALSA – OCTOPUS WITH TOMATO SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Italian
Sauces Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
800 Gm octopus
2 Cloves garlic
4 tb Olive oil
125 ml Dry sherry
1 lg Can Italian peeled tomatoes

salt and pepper to taste

This ultra-simple Italian recipe can be served over
rice or pasta. Any size of octopus will do.

Clean 600-800 g octopus and cut it into chunks. Keep
the ink sac if you want to add the ink to the sauce
for a richer flavour. Brown 2 cloves of finely chopped
garlic in 4 tablespoons of olive oil, then add the
octopus. Cover and cook over a low heat for 10
minutes. Add 125 mL dry sherry and the contents of a
large can of Italian peeled tomatoes. Break up the
tomatoes, add the contents of the ink sac if using and
salt and pepper to taste. Cover and cook gently for
about an hour, or until tender, stirring from time to
time.

From Meryl Constance’ column in the Sydney Morning
Herald, “Raw Materials”. 3/2/93. Courtesy, Mark Herron.

– – – – – – – – – – – – – – – – – –

Title: Longhorn Quick Chili Dip
Categories: Appetizers, Cheese, Dips, Vegetables
Yield: 4 servings

1 c Cottage Cheese
1 1/2 t Cumin; Ground
1 tb Hot Sauce
15 oz Chili With Beans; 1 can
3/4 c Cheddar; Sharp, Shredded
1 tb Lemon Juice

Cream the cottage cheese in a blender or food processor or with an
electric mixer. Blend the chili in, mixing well. Add the hot sauce,
lemon juice and cumin. Pour into a bowl and blend in the cheddar
cheese, reserving a little for a garnish. Cover and chill. Makes
about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Celery,
Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots

MMMMM

Title: Lemon-Crab Spread
Categories: Seafood, Appetizers,Mm-posted
Yield: 3 cups

1 lb Imitation crab meat (you can
-also use crabmeat, smoked
-fish, salmon, or any cooked
-white fish)
1/4 c Finely chopped chives
Finely grated rind of one
-lemon
1/2 t Lemon juice or to taste
1 c Sour cream
1/2 t Garlic powder
1/2 c Mayonnaise
1/2 t Salt

Separate crabmeat or fish with a fork until finely shredded.
In medium bowl, combine remaining ingredients. Add crabmeat; mix; chill.

Serve with crackers or dipping vegetables.

From the recipe files of suzy@gannett.infi.net

—–

TOFU NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Firm tofu
2 c Noodles made without egg
5 c Vegetable stock or bouillon
1 md Carrot — chopped
1 Celery rib, with leaves
— chopped
1 md Onion — chopped
2 Garlic cloves — minced
1/2 ts Dried marjoram
1/2 ts Dried thyme
1/2 ts Rubbed sage
1 Bay leaf
1 t Fine sea salt
1/4 ts Freshly ground black pepper
1 lb Fresh peas — shelled, -OR-
1 c -(thawed) frozen peas
1/2 c Finely chopped fresh parsley

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, using your hands, and then
squeeze it dry between two towels. Cut the tofu into
1/2-inch cubes.

In a large pot of lightly salted boiling water, cook
the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain
again.

In a large pot of lightly salted boiling water, cook
the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain
again.

In a large pot, combine the vegetable stock, carrot,
celery, onion, garlic, marjoram, thyme, sage, bay
leaf, salt, and pepper. Bring to a simmer over medium
heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a
simmer, and cook for 2 minutes. Stir in the cooked
noodles and bring just to a simmer. Remove the bay
leaf and serve immediately.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

– – – – – – – – – – – – – – – – – –

MEXICAN FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean rump steak
1 tb Oil
1/2 Spanish onion — finely
Chopped
1 Garlic clove — crushed
14 oz Can tomatoes
2 tb Tomato puree
1/2 ts Chilli powder
1 Fresh green chilli — seed
Chop
Salt and pepper

Cut meat into 1 inch cubes and put on a serving plate.

To make sauce, heat oil in a saucepan, add onion and
garlic and cook gently until softened. Stir in
tomatoes and their juice, tomato puree and chilli
powder. Simmer, uncovered for 10 minutes. Remove from
heat and puree in blender until smooth. Return to the
heat, add chopped chilli and simmer for a further 15
minutes. Season with salt and pepper. Serve with meat
cooked in oil.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

From: Michelle Dick
Subject: Chicken Style Seasoning — the good one

From _Country Kitchen Collection_

CHICKEN STYLE SEASONING

1 1/3 cup nutritional yeast flakes
3 T onion powder
2 1/2 t garlic powder
1 T salt
1 tsp celery seed
2 1/2 T Italian seasoning
2 T parsley, dried

Blend smooth all ingredients except parsley. Stir in parsley. Store
in airtight container.

Notes:

Use this seasoning to make a quick chicken-like stock out of water
when you have no veggie stock on hand. Excellent for flavoring rice
and as a soup base.

Make a very simple, easy, and good-tasting gravy by mixing water,
seasoning, and miso (I like the dark brown rice miso). Typical
proportions: 1.5 cups water, 1 T seasoning, 2 t miso.
Increase/decrease seasonings according your your taste. Right before
serving gravy, mix some starch (I frequently use potato starch) in a
bit of water till well-blended and add to gravy to thicken (do this
over medium heat). Add starch until you reach desired thickness.
Quick, easy, and surprisingly tastey.

MUSHROOM STROGNOFF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Mushrooms
1/8 ts Salt
1/8 ts Pepper
1/3 Onion — in 1/4-in slices
1 1/3 tb Butter
2/3 tb Flour
1/3 c Vegetable stock
1/3 ts Dijon mustard
1/8 c Sour cream — room temperature

1. Melt 2 tablespoons of butter in a pan and add the
flour. 2. Mix in the vegetable stock and heat,
stirring all the time until
thickened. 3. Blend in the mustard and remove from
the heat. 4. In another pan melt the remaining butter
and add the mushrooms
and onions and saute for 5 minutes until the onions
start to soften. 5. Add the mushrooms to the sauce,
and simmer for 15 minutes. Remove
from the heat and stir in the sour cream. 6. Stir
in the onions, and serve.

I sometimes add coriander or lemon grass. Lemon grass
goes down well, and if you add coconut milk/cream
instead of the sour cream,lime juice and tomato paste
you get a nice Thai mushroom dish. Thai dishes are
often like a soup, so increase the liquid a bit and
serve in a large bowl with two spoons so you can share
it, and a large plate of rice.

It’s one of my own creations so report back!

– – – – – – – – – – – – – – – – – –

Chocolate Petal Crust

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter or Margarine, softened
1 c Sugar
1 Egg
1 ts Vanilla extract
1 1/4 c All-purpose flour
1/2 c Hershey’s Cocoa
3/4 ts Baking soda
1/4 ts Salt

Heat oven to 375 degrees Fahrenheit. Grease 9-inch pie plate. In large
mixer bowl, beat butter, sugar, egg and vanilla until light and
fluffy. Stir together flour, cocoa, baking soda and salt; add to
butter mixture. Shape soft dough into two rolls, 1- 1/2 inches in
diameter. Cut one roll into 1/8-inch slices; arrange slices, edges
touching, on bottom and up side of prepared pie plate. (Small spaces
in crust will not affect pie.) Bake 8 to 10 minutes. Cool completely.
Enough dough for 2 crusts.

Note: Remaining roll of dough may be frozen for later use.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

– – – – – – – – – – – – – – – – – –

Torta Caprese

Recipe By : Cooking Live Show #CL8910
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces semisweet chocolate
1 1/2 stick unsalted butter
2/3 cups sugar — divided
8 large eggs — separated
1 1/3 cup walnut pieces — about 5 1/2 ounces
1/3 cup all-purpose flour
confectioners’ sugar for finishing

Preheat oven to 350 degrees, setting rack at middle level. Butter a
10-inch round cake pan, 2 inches deep, and cut a piece of parchment or
waxed paper to fit the bottom.

Cut the chocolate finely and place in a small bowl over hot water to
melt, stirring occasionally. Remove the bowl from the pan and cool
slightly.

In a large mixer, beat the butter with half the sugar until soft and
light. Beat in the chocolate, then the yolks, one at a time, scraping
bowl and beaters often. Continue beating until the mixture is smooth
and light. Place the walnuts in the bowl of a food processor and grind
them finely, pulsing the machine on and off at one second intervals.
Be careful that the walnuts do not become pasty. Stir the walnuts into
the batter.

In a clean dry bowl, beat the egg whites until they hold a very soft
peak and beat in the remaining sugar in a slow stream. Beat the whites
until they hold a soft glossy peak. Stir 1/4 of the whites into the
batter, then fold in the rest with a rubber spatula, so that no
streaks remain.

Pour the batter into the prepared pan and smooth the top. Bake the
Torta Caprese about 40 minutes, until the center is firm when pressed
with a fingertip.

Cool the cake in the pan for 10 minutes. The cake may sink slightly,
though this does not affect its texture. Trim off any loose crust and
invert the cake on a rack, remove the pan and allow to cool
completely. Dust cake with confectioners’ sugar and slide onto a
platter.

– – – – – – – – – – – – – – – – – –