Title: CHOCOLATE SILK PIE
Categories: Pies
Yield: 1 servings

1/2 c Butter
3/4 c Sugar
1 oz Bake’s unsweetened chocolate
1 ts Vanilla
2 Eggs
1 Pie shell (9 inch)
1/2 pt Whipping cream

Thoroughly cream butter and sugar. Blend in melted chocolate and vanilla.
Add eggs, one at a time, beating 5 minutes after each addition on medium
speed. Pour into cool pie shell, chill for 2 hours. Then top with whipped
cream.

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Title: STEAMED BROWNIE PUDDING WITH RASPBERRY SAUCE
Categories: Desserts, Sauces
Yield: 8 servings

———————————-PUDDING———————————-
6 oz Chocolate, semi-sweet
6 ea Eggs
1 c Sugar
1/2 ts Vanilla extract
1/4 c Flour
1 tb Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Pecans, chopped
1/4 ts Salt

———————————–SAUCE———————————–
2 c Raspberries
1/4 c Sugar
3 tb Raspberry liqueur
2 ts Lemon juice

Generously butter inside of 8-c steamed pudding mold or Bundt pan. Dust
with sugar, tapping out excess. Generously butter inside of lid. Chop
chocolate and melt in double boiler over hot, not simmering, water. Remove
from heat and cool until tepid.

Separate eggs. Beat yolks and sugar on high about 3 minutes, until mixture
is pale yellow and forms a thick ribbon when beaters are lifted. Beat in
cooled chocolate and vanilla. Mix flour, baking powder, and baking soda,
and beat into chocolate mixture just until mixed. Stir in pecans.

Beat egg whites with clean dry beaters in clean dry bowl at low speed until
foamy. Add salt, increase speed to high, and continue beating until they
begin to form stiff peaks. Stir 1/4 of whites into chocolate mixture to
lighten, then farefully fold in remaining whites. Pour batter into prepared
pan. Cover with lid or aluminum foil.

Place covered mold in large pot, and add enough boiling water to come
halfway up sides of mold. Cover pot tightly and bring to boil over high
heat. Reduce heat to low and steam pudding, keeping watter simmering at
all times and adding water as necessary, until toothpick inserted in center
comes out clean, about 1 hour and 45 minutes. Transfer pudding to wire cake
rack and cool 5 minutes.

Puree raspberries, sugar, liqueur, and lemon juice. Strain to remove seeds.
Slice pudding into wedges and serve warm with sauce.

From _Best-Ever Brownies_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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VICKI’S NOGGIN-KNOCKIN’ EGGNOG

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dark rum
1/2 c Brandy
1/2 c Bourbon
6 lg Eggs, separated
1 c Sugar
3 c Milk, whole
1 1/2 c Heavy cream
Nutmeg, grated

Combine liquors. Beat yolks until pale and lemon-colored (I do it in a
food processor). Add sugar a little at a time, beating till sugar is
dissolved and mixture is thick. Slowly pour mixture in a fine stream into
the liquor, beating constantly. Beat in milk. (Food processor bowl won’t
hold it all.)

Beat cream until stiff. Beat egg whites until they are stiff; fold
carefully into whipped cream. Slowly fold in liquor until blended. Chill.
Top with grated nutmeg.

Vicki’s notes:

* The cream *will* rise to the top. Have to beat husband away with a
stick to guard it, whereupon I whisk the cream back in before I serve
seconds. I know, I’ll probably die of salmonella poisoning… but what a
way to go!

* Will need 1 pint of cream, 1 pint of Meyer’s dark rum, and 1/2 pint each
of Jim Beam bourbon and E J brandy.

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Date: Mon, 08 Nov 93 14:03:16 CST
From: mindy.s.mymudes@uwrf.edu

adapted from Indian Lowfat Cooking
The key to a healthy and exotic
Diet
Roshi Razzaq
Chartwell Books, Inc.
1993 Quintet Publishing
A division of Book Sales, Inc
110 Enterprise Ave.
Secaucus, NJ 07094

GINGER and GARLIC PASTE
4 oz. ginger root, lightly scraped washed and cut into chunks, and the same
amount of garlic, peeled. Put ingredients in a blender with a very little
water, just to help grinding. Spoon into airtight jar and store in fridge,
or freeze it. total calories, 72

SPICED ZUCCHINI AND PEAS IN TOMATO SAUCE (TOR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Side Dish
Vegetarian Ethnic
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped red onions
3 Garlic cloves — minced
1 Celery rib — sliced
2 tb Canola oil
1/2 ts Tumeric
1/2 ts Cumin powder
3 c Cubed zucchini
2 1/2 c Tomato sauce
1 c Frozen peas
3 pn Cayenne pepper

Saute onions, garlic, and celery in oil for 2 minutes.

Add tumeric, cumin and zucchini. Cook over medium
heat for 5 minutes.

Add tomato sauce, peas and cayenne pepper and cook
until zucchini is tender, about 15 minutes.

Per serving: 109 cal, 4 g prot, 51 mg sod, 15 g carb,
5 g fat, 0 mg chol, 67 mg calcium

HINT: Use chopped fresh or canned tomatoes instead of
tomato sauce.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you
by Karen Mintzias

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FAT-FREE BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wheat bran
1 c Buttermilk, nonfat
1 1/2 c Flour, whole wheat
2 ts Baking powder
1/2 c Raisins
1/2 c Applesauce, unsweetened
3 Egg whites
1/3 c Molasses
1 t Vanilla

Preheat oven to 375 degrees. Soak bran in buttermilk
for 10 minuets. In a large bowl, combine flour, baking
poder, and raisins. In a medium bowl, combine
applesauce, egg whites, molasses, and vanilla. Add
soaked bran to flour mixture. Then add molasses
misture. Use rubber spatula to combine for about 15
strokes. Don’t overmix. Spray muffin tins with
nonfat, nonstick spray. Bake 20-25 minutes. Serve
warm. Store at room temperature up to 1 day.

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Title: Shrimp Dip #2
Categories: Appetizers
Yield: 6 servings

1 lg Sour cream (16 ounces)
1 cn Broken deveined shrimp
1/2 sm Onion, minced
1 T Lemon juice
1/4 t Black pepper

Drain the shrimp but do not rinse and place in a bowl. Mash shrimp
with a fork. Add the sour cream, onion, lemon juice, and pepper.
Chill 2 hours and serve with really good potato chips (Lay’s).

MMMMM

BLUEBERRY LEMON MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Lemon juice
1 c Milk
1 Egg, beaten
1/4 c Vegetable oil
1/4 c Molasses
1 c Natural bran
3/4 c Whole wheat flour
3/4 c All-purpose flour
1/3 c Packed brown sugar
1 1/2 ts Grated lemon rind
1 1/2 ts Baking powder
1/2 ts Baking soda
1 c Blueberries (fresh or
-frozen)

In bowl, stir lemon juice into milk. Let stand 1
minute to sour. Stir in egg, oil and molasses.

In large bowl, combine bran, whole wheat and
all-purpose flours, sugar, lemon rind, baking powder
and baking soda. Add milk mixture and blueberries,
mixing just until combined.

Spoon into non-stick or paper-lined muffin tins. Bake
in 375 degree F oven for 20 to 25 minutes or until
firm to the touch.

Makes 12 muffins.

Per muffin: 159 calories, 6 grams total fat (1 gram
saturated), 3 grams fibre.

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Title: Romanian Eggplant Salad
Categories: Vegetables, Ethnic, Salads
Yield: 4 servings

2 Eggplants (1 lb each)
1 1/2 ts Sea salt, or more to taste
1/3 c Safflower oil
1/4 c Extra-virgin olive oil
1 tb Milk
1 Fresh tomato, sliced
15 Greek black olives
1/4 c Chopped onion

From The New York Cookbook by Molly O’Neill.

Roast each eggplant, turning frequently, over a flame or under a
broiler, until the skin is charred all over, 20 to 25 minutes. Using
a sharp knife, peel the eggplants and rinse thoroughly under cold
water. Quarter the eggplants lengthwise and discard as many seeds as
possible. Toss with 1 tsp sea salt, then place the eggplants in a
stainless-steel or other non-aluminum colander and squeeze out as
much water as possible. Allow to drain in the colander for 30
minutes. Blot up any excess moisture with paper towels. Cut the
eggplant flesh into 1 1/2 inch cubes. Place the cut eggplant in a
glass or ceramic bowl and, stirring continuously with a wooden spoon,
slowly add the safflower and olive oils and remaining 1/2 tsp sea
salt. Stirring, add the milk. Spread out the eggplant on a large
plate, and using a fork, score parallel lines on the surface. Garnish
with the tomato slices and olives. Serve the chopped onion on the
side. Makes about 2 1/2 cups, serves 4 to 6. -!-

MMMMM

CHEDDAR-ONION CORN MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 c Yellow cornmeal
1 1/2 ts Baking powder
1 tb Sugar
1/2 ts Salt
1 c Shredded Cheddar cheese
1/2 c Minced onion
1 1/2 c Milk
1/4 c Melted butter
2 Eggs, lightly beaten

1. Heat oven to 350 degrees. Lightly grease muffin
tins. Mix flour, cornmeal, baking powder, sugar and
salt in large bowl. Add cheese and onion; mix well.
Add milk, melted butter and eggs; stir just until dry
ingredients are moistened. Do not overmix.

2. Spoon into prepared muffin tins, filling two-thirds
full. Bake until puffed and golden, 30 to 40 minutes.
Cool on wire rack.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

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