Madeleines

Recipe By : Cooking Live Show #CL8898
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs — at room temperature
1/2 cup sugar
1/2 teaspoon orange flower water or orange extract
1 cup cake flour
1 stick unsalted butter — melted and cooled

Preheat oven to 375 degrees.

Break up the eggs with a whisk. Beat in sugar in a stream and add orange flower
water. Beat by hand several minutes until frothy. Sift flour and fold in flour
alternately with cooled, melted butter.

Butter and flour Madeleine pans and fill 2/3 full with batter. Bake about 10 mi
nutes. Unmold the Madeleines immediately and when cool, dust with confectioners
‘ sugar.

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Benihana Ginger Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Japanese
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–KAREN THACKERAY NSTM54B—–
1/4 cup Onion — chop
1 small Ginger root — or
1/8 teaspoon Ground ginger
1/2 cup Soy sauce
1/4 cup Rice wine vinegar

Combine all ingredients in blender container and process until smooth.
Serving: 2-1/3 tb each Serving suggestions: Dip shrimp in Benihana
Ginger Sauce. Source: Benihana Restaurants

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Title: Asian Pear and Lyche Strudel
Categories: Desserts, Cakes, Fruits, Chinese, Myan
Yield: 8 servings

3 ea Phyllo dough, sheets
1/4 c Butter, melted
1/3 c Coconut, toasted,
— shredded
2 c Lyche, seeded, halved
1/4 c Walnut, roasted, chopped
1/4 c Raisins, soaked in
— plum wine
3 tb Ginger, candied
1 1/2 c Asian pear, peeled, diced
1 ts Zest, lemon
1 tb Sugar
1 tb Juice, lime OR
1 tb Juice, lemon
1 ts Five spice, powder
1 tb Wine, plum
Sugar, confectioner’s

Filling:
========

Soak your golden raisins in plum wine overnight or longer.

Depending on the ingredients available to you, mix appropriate
quantities up so as to fill the dough. You can certainly use more or
less of each ingredient to suit your individual tastes. You’ll need
about four cups total filling.

Assembly:
=========

Spread the two sheets of phyllo dough out on your work surface,
one on top of the other. Paint the top layer of dough with some of
the melted better and then spread a nice thin layer of toasted
coconut over the entire pastry.

Pour your filling along the long edge of the phyllo dough, and
roll the dough up as tightly as possible (remember to fold in the ends
as you roll so the ends are “sealed”) and put on a non-stick baking
sheet.

Paint the top of the roll with melted butter and bake at 350 F
until the dough is golden brown.

When done, take the strudel out of the oven and let it cool on a
rack. Just before serving, sprinkle a little powdered sugar over the
top. Slice the roll on a diagonal for a more attractive presentation.

For elegant presentation, you might serve the strudel pieces on a
plate with slices of kiwi, orange, lemon, and pear as garnish.

Source: “Yan Can Cook,” Martin Yan
: PBS Series, 11/8/94

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Raisin Rice Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Puddings Desserts
Restaurant Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BON APPETIT 9/95—–
4 3/4 cups Milk or more (not low or
Nonfat)
2/3 cup Medium- or short-grain white
Rice
1/3 cup Sugar
2 tablespoons Unsalted butter
1 Cinnamon stick

pn Salt 1/3 c Golden raisins 2 ts Vanilla extract 2 lg Egg yolks Combine
4 cups milk, rice, sugar, butter, cinnamon stick and salt in heavy large
saucepan. Simmer over medium-low heat until rice is tender and mixture is
creamy, stirring frequently, about 1 hour. Remove from heat. Discard
cinnamon stick. Stir in raisins and vanilla.

Pour 3/4 cup milk into heavy small saucepan. Bring to simmer. Whisk egg
yolks in medium bowl to blend.
Gradually whisk hot milk into beaten yolks. Return mixture to same
saucepan. Stir over medium heat until thermometer registers 160 degrees,
about 2 minutes (do not boil). Stir egg mixture into rice mixture.

Transfer rice pudding to large nonmetal bowl. Cover and chill until cold,
about 30 minutes. Thin rice with more milk, if desired. Spoon into bowls
and serve. MM Norma_Wrenn MSN

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Title: Impossible Seafood Pie
Categories: Seafood, Pies
Servings: 8

BETTY GARNES
1 pk (6 oz) frozen crabmeat
1 cn (6 oz) tuna drained
1 c Shredded process sharp Ameri
3 oz Cream cheese, cut into 1/4″
1/4 c Green onions; sliced
2 oz Chopped pimento, drained, if
2 c Milk
1 c Bisquick
4 Eggs
3/4 ts Salt
Nutmeg; dash

Heat oven to 400 degrees. Grease pie plate,(10 x 1 1/2 inch) Mix crabmeat,
cheeses, onions and pimiento in plate. Beat remaining ingredients til
smooth, 15 seconds in blender or 1 minute with hand beater. Pour into
plate. Bake until knife inserted between center and edge comes out clean,
35 to 40 minutes. Cool 5 minutes *1 can (6 oz) crabmeat, drained and
cartilege removed, or 1 can (4 1/2 oz) shrimp, well rinsed and drained, can
be substituted for the frozen crabmeat and shrimp.

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SPINACH WITH ONIONS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Vegetables
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh spinach
2 tb Margarine
1/2 c Onion
ds Each nutmeg, thyme, salt
ds Freash ground pepper

Rinse spinach thoroughly; place in to top of double boiler and heat
until wilted. Drain and chop coarsely. Melt margarine in skillet;
add onion. Saute over high heat until onion is brown on the edges.
Add sersonings. Stir to blend. Add and toss to blend.
Food Exchange per serving: 1/2 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE
CAL: 37

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

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Title: RASPBERRY FUDGE BALLS
Categories: Desserts
Yield: 30 servings

8 oz Cream Cheese; softened
6 oz Chocolate chips; melted
3/4 c Vanilla wafer crumbs
1/4 c Raspberry preserves;seedless
1/3 c Almonds; finely chopped

Combine cream cheese and chocolate. Mix until well blended. Stir in crumbs
and preserves. shape into 1 inch balls and roll in chopped almonds. Chill
several hours. Makes 30 balls. Thank you Laurie Thelen.

—–

Layer all the above in that order and serve with tortilla
chips. Can be served warm.

Title: Watermelon Rind Pickle
Categories: Canning, Fruits, Harned 1994, Kentucky, Shaker
Yield: 1 batch

7 lb Watermelon rind; peeled
2 1/2 qt ;Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c ;Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons

Pare off the outer green from watermelon rind and cut in 1″ squares.
Put in large bowl and pour over them the salt and water mixed. Let
soak for three days. Drain and let stand in fresh water for one hour.

Make a syrup of sugar, vinegar, water and spices. Cut the lemon
(rind and all) paper thin. Put melon and lemon into hot syrup and
boil until watermelon is clear. Seal in jars.

From South Union, Ky. In _The Shaker Cook Book: Not by Bread Alone_
by Caroline B. Piercy. New York: Crown Publishers, Inc., 1953. Pg.
183. Library of Congress Catalog Card Number 53-5248. Typed for you
by Cathy Harned.

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Title: Kolaches – Cheese Filling
Categories: Desserts
Yield: 36 servings

1 1/2 c Creamed cottage cheese,
Small curd
1 Egg, beaten
1/2 c Sugar
1 ts Vanilla
1/8 ts Salt
3 ts Melted butter

Drain cottage cheese, press in cheese cloth to remove as much
liquid as you can.

In mixing bowl, combine cheese and remaining ingredients until
blended and creamy.

Yield: 1 1/2 to 2 cups

Enjoy! – Jeff Duke

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