Jack-O-Lantern Pie *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 small Orange jello
1 cup Water — boiling
1 pint Vanilla ice cream — softened
1 9″ chocolate pie crust
——OR —
1 1/2 c reduced fat Oreo® cookie crumbs
1/4 c reduced fat margarine — melted
3 tbsps granulated sugar
Candy corn
Black licorice strips
Whipped topping — if desired

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press
mixture firmly in a 9″ pie pan.
Pour jello into a bowl. Add boiling water. Stir until disolved, about 2
minutes.
Add ice cream to jello.
Stir until ice cream is melted and mix is smooth.
Place in refrigerator and chill until slightly thick, about 10 minutes. Remove
from refrigerator and pour mix into pie crust. Put pie in refrigerator to chill
until firm, about 2 hours. Take pie from refrigerator and make Jack-O-Lantern
face on pie with candy corn and licorice. Decorate with whipped topping if
desired.

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Title: LIPTAUER CHEESE #1
Categories: Cheese/eggs, Appetizers, Seafood
Yield: 1 servings

6 oz Cream Cheese, Softened
1/4 c Butter, Softened
1 ts Sweet Paprika
1 ts Capers, Drained
2 fl Anchovy Fillets *
1 Shallot, Minced
1/2 ts Caraway Seeds
Crackers Or Toast Points

* Anchovies should be drained and dried.
~——————————————————
~————- ~– In a bowl, cream together the cream
cheese, and butter. Add paprika, capers, anchovies,
shallot, caraway seeds, and salt and pepper to taste.
Combine mixture well. Pack into a crock and chill,
covered for 1 day to meld flavors. Serve cheese with
crackers or toast points. From: Lipto, Hungary. A 1947
Gourmet Magazine favorite.

—–

Title: Savory Hamburger Soup
Categories: Hamburger Meats Soups Main dish
Servings: 2

1 ea Lge. Carrot, Thinly Sliced
2 T Chopped Onion
1 T Water
1/2 lb Lean Ground Beef
1 c Tomato Sauce
1/2 c Water
2 T Dry Red Wine
1/2 t Sugar
1/4 t Salt
1 x Dash Garlic Powder
1 x Dash Pepper
2 T Shredded Cheddar Cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1
T water, covered, on 100% power for 2 minutes. Stir the ground beef into
the partially cooked vegetables. Micro-cook, uncovered, on 100% power for
3 minutes, stirring once to break up the meat. Drain off the fat. Stir
in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more
or until mixture is heated through and vegetables are tender. Sprinkle
with shredded cheddar cheese and serve.

—————————————————————————–

Title: “Mocheese” Filled Tamales
Categories: Vegetarian, Vegan, Tex-mex, Main dishes
Yield: 9 servings

1 Basic Masa Dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
4 oz Tofu, silken; mashed
6 oz Mochi cake; uncooked;
-grated
4 tb Miso paste, white, yellow,
-or mellow
4 tb Corn oil

To make filling:

Mix filling ingredients until smooth.

Fill and cook tamales according to “Tamales: Basic
Procedure”.

Per serving (2 tamales): 393 cal; 3 g prot; 411 md
sod; 67 g carb; 10 g fat; 0 mg chol; 36 mg calcium

—–

Ton-Yuk-Kui (Korean Pork or Beef)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 teaspoons Pork ; tenderloin — slices
Marinade:
1/2 cup Soy sauce
1/4 cup Water
3 tablespoons Sugar
2 each Green onion;– scallions — c
2 cups Garlic — crushed
2 pinches Ginger ; chopped
Salt pepper.

Preparation: Combine the meat with the marinade and allow the mixture to
soak for about 2 hours at room temperature, Stir occasionally to make sure
all of the meat gets well coated. Then take the meat from the marinade and
dry on paper towels. Be sure to save the marinade. Coat the sides and
bottom of a baking dish with 2 or 3 Tbs. of Sesame oil and arrange to pork
in the dish so there is only one layer of the meat.
Bake in a pre heated oven (375 F) for 50 minutes until the meat is tender.
While the meat is bak- ing take the marinade and in a sauce pan bring to a
boil.
When boiling re- duce the heat to low and cook for approx 15 minutes. The
amount should be a little reduced. When the meat is finished baking pour
its cooking juices into the reduced marinade and bring the liquid to a boil
again. Put the meat on a serving dish and pour some of the hot liquid over
the pork.
The remain- der of the hot liquid can be served seperately for those who
wish to have more liquid on their meat or as a gravy on their rice.

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KWAN’S SWEET SOUR SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 c Sugar
2 ts Salt
3/4 c Vinegar

This is an all-purpose sauce that is used as a base
for other sauces. It will keep for about 6 months in a
covered jar in the refrigerator. From “Thai Cooking
From the Siam Cuisine Restaurant” (North Atlantic
Books, 1989).

Combine sugar, salt and vinegar small saucepan. Heat
over medium heat until sugar and salt are dissolved,
stirring occa- sionally.

Makes 1 1/2 cups.

PER TABLESPOON: 35 calories protein, 9 g carbohydrate,
0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber.

From an article by Joyce Jue in the San Francisco
Chronicle, 5/29/91.

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Marcia’s Brownie Recipe

Recipe By : Marcia@TinyTim
Serving Size : 1 Preparation Time :0:00
Categories : Bars and Squares

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c. margarine or butter
12 oz semisweet chocolate chips
1 2/3 c sugar
1 1/4 c all purpose flour
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 c chopped nuts (if desired)

Heat oven to 350F. Heat margarine and chocolate ships in 3 qt saucepan
stirring constantly, until melted. Beat in remaining ingredients until
smooth; stir in nuts. Spread in greased rectangular pan 13“x9”x2“.

Bake until center is set, about 30 minutes; cool completely. Cut into bars.
36 brownies.

Easy to make ”from scratch" brownies.

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Title: HEAVENLY CHOCOLATE DELIGHT
Categories: Desserts
Yield: 8 servings

2 c Water
1 c Uncooked rice*
1 ts Ground Mexican cinnamon
— or regular cinnamon
3 ts Vanilla extract; divided
3 c Milk
1/2 c Sugar
4 oz Mexican chocolate
1 Envelope gelatin
1/4 c Cold water
2 c Heavy cream
1/2 c Powdered sugar
1 tb Coffee liqueur
Chocolate sprinkles

Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart
saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and
simmer 15 minutes or until rice is tender and liquid is absorbed. Add
milk, sugar, and chocolate to rice mixture; simmer over low heat stirring
occasionally until thickened, about 30 minutes. Soften gelatin in cold
water. Add to thickened chocolate mixture. Stir well. Remove from heat.
Place pan with mixture in bowl of ice water to cool. Whip cream and
remaining vanilla at low speed until soft peaks form. Increase speed to
high. Gradually add powdered sugar, continue beating until stiff but not
dry. Fold half of whipped cream into cooled rice mixture. Add coffee
liqueur to remaining whipped cream. Spoon rice mixture into dessert
glasses; top with remaining whipped cream and sprinkle with chocolate
sprinkles. Refrigerate until set.

*Recipe based on regular-milled long grain white rice. If using other
types of rice refer to rice cooking chart.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: PEPPERED CITRUS OLIVES
Categories: Appetizers
Yield: 2 Cups

2 c Green olives (mixed sizes,
-if desired)
30 Black peppercorns
1 Lemon
6 Lemon thyme sprigs
2 tb Olive oil

Drain the olives and place them in a glass or other nonreactive
container.

Using a wooden mallet or the back of a wooden spoon, hit the
peppercorns just enough to bruise or barely crack them. Add to the
olives.

Cut the lemon into 12 or 15 pieces, removing the seeds. Add the lemon
to the olives. Rub the sprigs of thyme between your hands over the
bowl, dropping some of the leaves onto the olives, then add the
sprigs and the olive oil. Turn the olives to coat them with the
mixture. Cover with plastic wrap and refrigerate at least 24 hours,
or up to 3 days before serving.

Yields 2 cups.

The San Francisco Chronicle, November 15, 1995

MMMMM

Wolfgang Puck’s Lentil Soup With Lamb Meatballs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
2 medium onions — peeled and chopped
2 medium carrots — peeled and diced
5 large clov garlic — minced
1 stalk celery — trimmed and diced
1 large branch fresh thyme — stem removed and
— –discarded
1 tablespoon turmeric
2 teaspoons ground cumin
1 pound uncooked lentils — red preferred
7 cups hot chicken or vegetable broth
Salt — to taste
Freshly ground black pepper
1/2 lemon — Juice of
Additional stock if needed for proper
— consistency
1 cup plain yogurt — Garnish
1 tablespoon chopped mint — Garnish
1/2 teaspoon lemon zest — Garnish
***LAMB MEATBALLS***
1 pound ground lamb
2/3 cup blanched and toasted almonds* — coarsely ground
2/3 cup fresh sourdough bread crumbs — not too small
1 small onion — finely chopped
1/4 cup golden raisins — chopped
1 egg — lightly beaten
4 cloves garlic — minced
2 tablespoons fresh cilantro — minced
1/4 teaspoon dried red chile flakes
Salt and pepper — to taste

Procedure: In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add onions, carrots, garlic and celery; cook on medium heat, stirring frequentl
y, until onions are transparent. Stir in thyme leaves, turmeric and cumin; cook
1 minute. Add broth and lentils. Bring to’ boil and reduce heat to simmer; ski
m. Simmer for 25 to 30 minutes; lentils should be soft. Add salt and pepper to
taste. Process 1/2 of mixture in a food processor fitted with the metal blade o
r in a blender. Stir pureed portion back into the soup. Add salt and pepper to
taste.

Prepare the meatballs

*Cook’s notes: To toast almonds, place them in a single layer on a baking sheet
and place in a 350 degree oven for 3 to 5 minutes. Watch them carefully becaus
e they can burn easily. Preliminaries: Preheat oven to 400 degrees. Procedure:
Combine all ingredients in a large bowl; using clean hands, combine ingredients
. Form into 1-inch meatballs and place on foil-lined jelly-roll pan. Place in a
preheated 400-degree oven for about 10 to 13 minutes. Test to make sure they a
re thoroughly cooked. Makes about 16 meatballs. Add meatballs to soup and cook
on low heat for 5 minutes. In a small bowl, combine yogurt, mint and lemon zest
. Presentation: Ladle hot soup into 8 to 10 individual soup bowls. Drizzle with
garnishing mixture. Serve immediately.

Yield: Makes 8 to 10 servings.

scanned by sooz

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