ANDREA’S BRUNCH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 sl Bread of your choice
8 sl Sharp cheddar cheese
8 sl Ham, sliced thin
6 Eggs
3 c Milk
1/2 ts Dry mustard
1/2 ts Salt
1/2 c Butter, melted
1 c Cornflakes

1. Butter both sides of 16 slices of bread. Place 8
slices in a 8 x 10 inch pan 2 inches deep. Cover bread
with sharp cheese and a slice of ham on each piece of
bread. Top with the remaining 8 slices of bread.

2. Mix together all the rest of the ingredients except
melted butter and cornflakes. Pour over casserole and
refrigerate overnight.

3. Before baking, mix the melted butter and
cornflakes. Spread evenly over casserole. Bake at 350F
for 1 hour.

Source: Andrea Cassoni, Cyberealm BBS Watertown NY
originally posted 9/13/92 Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-786-1120

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PUREED PEAS A LA CLAMART

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
32 oz Peas, frozen
3 tb Butter
1 c Chickenbroth, instant
1/2 Green Onion,finely chopped
Salt
Pepper
9 oz Potatoes

1.Cover the peas with cold water and bring to a boil.
Drain and put back in pot. 2. Add the butter, broth,
onion,salt and pepper cover and simmer til peas are
soft and liquid is mostly evaporated. 3.In the
meantime peel potatoes and cut into thin slices and
boil in salted water about 20 min. Drain. 4.Puree the
peas and half of the potatoes. Mix the pea puree and
half of potato puree in a serving bowl. 5. Add more of
the potatoes that are left until the puree is nicely
thick. 6.Season with salt and pepper to taste. 7 Keep
warm until serving. Translated by Brigitte Sealing
Cyberealm BBS Watertown NY 315-786-1120

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CHOCOLATE ESPRESSO CHEESECAKE

Recipe By : DESSERT SHOW #DS3002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 cup chocolate wafer cookie crumbs
2 tablespoons melted salted butter
Filling:
3 packages soft cream cheese — (8 ounce)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup sour cream
1/2 cup ricotta cheese
3 eggs
1 1/2 cups semisweet chocolate chips — melted
1/2 cup espresso coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
Glaze:
6 ounces semisweet chocolate chips
1/4 cup unsalted butter — room temperature
1/4 cup chopped pecans

Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and
grind into fine
crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch
springform pan.
Chill while preparing filling.
Filling: In large bowl with electric mixer, beat cream cheese until smooth.
Add white and brown
sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and
beat until mixture
is smooth. Add melted chocolate, espresso, vanilla, and almond extract.
Blend until mixture is
very smooth. Pour mixture into springform pan. Bake approximately 1 hour.
Turn off oven and
crack door about 1 inch. Leave cake in oven for 1 hour then remove and cool
to room
temperature.
Glaze: In small saucepan, melt chocolate and butter over low heat and stir
until smooth. Add
pecans and stir until coated. Pour glaze over top of cheesecake and smooth
to edges. Let some
run over edges if you like. Chill until firm and cut into wedges to serve.
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Date: Tue, 21 Feb 95 12:54:22 EST
From: aiko@epoch.com (Aiko Pinkoski)

Here is one of my current favorite recipes, quick and delicious.
It freezes well also. Serves about 4 as a main dish.

Lentils Ole (originally from the Jane Brody Good Food Gourmet, modified)

1c lentils
3c water
1/2c chopped scallions (green white parts), or onion (either is good)
1/2c green peppers, diced
1/2c red peppers, diced
1 TBSP chili powder (adjust to taste, esp. if you use spicy chili powder)
1/2 tsp cumin seeds, crushed (what I use) or 1 tsp ground cumin
4 cloves minced garlic
1-2 TBSP red wine vinegar
1 8oz can tomato sauce
1 TBSP molasses

Bring the lentils and water to a boil, then cover simmer for about 25 – 30
minutes until soft but not mushy. While the lentils cook, saute the scallions,
pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til the vegetables
are limp (about 2 mins). (NB: I do use a nonstick pan for this step.)
Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces
off the pan), taste and add more vinegar if needed (I usually add another
TBSP). Add mixture to lentils and cook until heated through.

Great over rice, or maybe as a burrito or taco filling (recommend using less
than 3c. water then, since this comes out very sauce-y).

Title: Goop
Categories: Side dishes, Green-beans, Kids
Yield: 1 casserole

1 md Can fancy green beans
1 cn Cream mushrooms soup;
1 pk Frozen onion rings;
1/2 c American cheese;

Mix all above ingredients together in medium casserole bowl. Bake at
350 degrees for about 30 minutes or until hot and cheese melts.
Source: Judy Summers, Our Favorite Recipes, Walker Scott Employees.

MMMMM

Title: SUI MAI PORK DUMPLINGS
Categories: Appetizers, Pork, Chinese
Yield: 30 servings

3 Black Mushrooms, dried
1/3 c Bamboo Shoots, canned
1/2 lb Pork Loin with Fatback
1 ts Sesame Oil
1 ts Rice Wine or Dry Sherry
1 tb Cornstarch
1 Egg White
1 ts Salt
1/2 ts Granulated Sugar
1/4 ts White Pepper, freshly
Ground
30 Won Ton Skins, defrosted

* The 1/2 lb pork loin should be ground with 1
ounce of fatback.

Cover mushrooms with boiling water and soak for
15 minutes. Drain, trim and discard tough stem ends
and finely mince caps. Blanch bamboo shoots for 1
minute in boiling water; drain, pat dry and mince
finely.

In a large bowl, combine pork, mushrooms, bamboo
shoots, sesame oil, rice wine, cornstarch, egg white,
salt, sugar and pepper until well mixed. From into 30
1-inch balls. Trim the corner of won ton wrappers to
form circles; cover with plastic wrap to prevent them
from drying out.

To assemble, place a meatball in the center of
each wrapper and bring up sides, to form an open
topped basket. Flatten the top of each meatball with
a butter knife dipped in water and flatten bottoms of
dumpling so they stand upright. Place on a lightly
oiled plate and set in bamboo steamer or on an
inverted heatproof bowl or trivet set in a wok filled
with 2 inches of boiling water. Cover and steam for 5
to 8 minutes or until done. Serve meatballs hot and
garnish plate with sprigs of fresh corianders. Makes
30.

Makes 30 dumplings.

From The Gazette, 91/09/11.

Posted by James Lor. Reposted by Fred Peters.

—–

GREAT GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Vegetable or tomato juice
1 md Onion — minced
2 md Tomatoes — diced
1 Green bell pepper — minced
1 Garlic clove — crushed
1 md Cucumber — diced
2 tb Lemon juice
2 tb Red wine vinegar
1 t Dried tarragon
1 t Minced fresh basil
1 pn Ground cumin
1 d Hot sauce
2 tb Olive oil
Salt and pepper — to taste

Combine all ingredients and chill for 2 hours.

HINT: Out of time? Forget al the mincing and
chopping. Cube the vegetables, then throw all of the
ingredients into a blender or food processor and blend
slowly until the vegetables are chunky and the soup is
well blended.

Preparation time: 15-40 minutes Chilling time: 2
hours

Source: The Compassionate Cook – by Ingrid Newkirk and
PETA Typed for you by Karen Mintzias

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Strawberry Rhubarb Leather

1 cup rhubarb
1/4 cup water
2 cups strawberries sliced
1/2 cup sugar

Combine finely chopped rhubarb and water. Simmer over medium heat for
about 5 minutes. Add strawberries and sugar. Simmer another 5 minutes.
Puree mixture until smooth in a blender or food processor.
Dehydrate in a dehydrator or in oven.*

To dry in an oven just set temp at lowest possible setting –about 140
degress would be good. Dry until fruit feels leather like ;yet pliable.
This would probably best be done on parchment paper, Remove the leather
while it is still warm and roll it up.

Title: Mexican Pizza
Categories: Main dish
Yield: 8 servings

1 tb Enriched Corn Meal
— (Aunt Jemima or Quaker)
1/2 c Enriched Corn Meal
— (Aunt Jemima or Quaker)
1 1/2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt (optional)
3/4 c Milk
1/4 c Vegetable oil
12 oz Taco sauce
15 1/2 oz Mexican Style Chili Beans
— (Van Camp’s), undrained
1 md Green or red bell pepper
— cut into thin rings
8 oz Monterey jack cheese
— shredded

Heat oven to 450 F. Grease 14-inch round pizza pan or 15×10-inch jelly
roll pan. Sprinkle 1 tablespoon corn meal evenly into prepared pan.
Combine remaining 1/2 cup corn meal, flour, baking powder and salt. Add
milk and oil; stir with fork until mixture forms a ball. Press dough into
prepared pan; shape edge to form rim. Bake 15 minutes.

Spread taco sauce evenly over partially baked crust. Top with beans,
pepper rings and cheese; continue baking 10 minutes or until cheese is
melted.

NUTRITIONAL ANALYSIS per serving:
* calories 365
* carbohydrates 39 g
* protein 14 g
* fat 17 g
* calcium 348 mg
* sodium 740 mg
* cholesterol 30 mg
* dietary fiber 5 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Chocolate Covered Cherries

Recipe By : Anita A. Matejka
Serving Size : 30 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Form For Cherries—-
5 tbsps margarine — softened
2 c powdered sugar — sifted
1 1/2 tsps skim milk
1/2 tsp vanilla
30 cherries, with stems
drained and dried thoroughly
—-Chocolate Coating—-
7 ozs Hershey’s Milk Chocolate Bar — melted
1 c semisweet chocolate discs — melted

To prepare form for cherries, combine margarine, sugar, milk, and vanilla
in a mixing bowl. Pinch off about 1/2 teaspoon of the form-cherry mixture
and form around each cherry. Chill 2 hours or until firm. To prepare
chocolate coating, melt chocolate in a double boiler until smooth. Dip
each cherry by the stem in chocolate coating until well coated. Chill on
waxed paper.

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Per serving: 85 Calories; 5g Fat (44% calories from fat); 1g Protein; 15g
Carbohydrate; 4mg Cholesterol; 28mg Sodium

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4886