Fondue Indienne

Recipe By : Michael Oudshoorn Computer Science Dept., University of Adel
Serving Size : 0 Preparation Time :0:00
Categories : Company Eggs/Cheese
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 garlic clove — crushed
1 medium onion — grated
300 ml dry white wine
10 ml curry powder (or more or less, to taste)
500 g matured cheddar cheese — grated
20 g flour
60 ml spicy fruit relish
2 1/2 ml salt
freshly ground pepper — to taste

1. Rub the bottom and sides of the fondue pot with the clove of garlic before
crushing it and using it in the next step.

2. Bring the garlic, onion, wine and curry powder to simmering point in the
fondue pot. If you want to speed things along a little then you can do this on
the stove and then transfer the mixture to the fondue pot.

3. Combine the grated cheese and flour by tossing in a plastic bag.

4. Gradually stir in the cheese, a handful at a time. Allow it to melt
completely between each addition. When all the cheese has been added the
mixture should be bubbling and smooth.

5. Stir in the relish.

6. Season with salt and freshly ground pepper.

7. Keep the mixture warm over a burner, seat your guests down, fill their
wine glasses and enjoy your meal.

Author’s Notes:
This is a very tasty meal and a lot of fun as well. You will need to have
a crockery fondue pot and a burner, as all the cooking happens on your
dinner table with your guests doing all their own cooking! My wife and I
enjoy a fondue with dinner guests or simply by ourselves, and this is one
of our favourites. This recipe is adopted from one published by the
Australian Dairy Corporation many years ago.

I often add more cheese than the recipe calls for. You can use any of the
following as dippers with the fondue: whole cultivated mushroom caps,
sauteed quickly in butter then tossed in chopped parsley. whole, peeled
and deveined prawns. fresh pineapple chunks. canned artichoke hearts, well
drained and halved. unpeeled apple wedges, thick banana slices or peeled
pear quarters tossed in lemon juice (to prevent them from going brown
during your meal.) thick cucumber slices or chunks. small whole radishes.
califlower a small French loaf per person. anything else that tickles your
fancy.

Difficulty : easy.
Precision : approximate measurement OK

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Title: Mock Sour Cream
Categories: Diabetic
Yield: 1 /2 c serv

1 1/2 c Cottage cheese, well-drained 1 tb Lemon juice
2 tb Dry buttermilk 1/2 ts Salt (omit for low
1/2 c Skim milk -sodium diet)

Place all ingredients in food processor process until thick
smooth. Refrigerate until needed. 1/4 cup serving: 46 cal; 3 g
carbohydrate; 8 g protein negl. fat; 260 mg Sodium From: Ronda
Eikenberry Reformated 4 you and yours via Nancy O’Brion and her

MMMMM

IRRESISTIBLE COMPANY CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Cake Mix
Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 package Duncan Hines Chocolate Chip
Cookie Mix
1 Egg
—–FILLING—–
3 package (8oz) cream cheese — softened
3/4 cup Sugar
2 tablespoon Flour
3 Eggs — lightly beaten
1 teaspoon Vanilla
Strawberries (fresh)-garnish
3 tablespoon Duncan Hines Chocolate Layer
Cake Frosting
Mint leaves — for garnish

1. Preheat oven to 350 F 2. FOR CRUST: Combine cookie mix, contents of buttery
flavor packet from Mix and 1 egg in large bowl. Stir until thoroughly blended.

Press into bottom of ungreased 9″ springform pan (see tip). Bake at 350 F for
17-20 minutes or until set and edge is light brown. remove from oven. INCREASE
OVEN TEMPERATURE TO 450 F. 3. FOR FILLING: Place cream cheese in large bowl.
Beat at low speed with electric mixer; add sugar and flour gradually. Add
beaten egg and vanilla extract, mixing ONLY until incorporated.

Pour filling onto warm crust. Bake at 450 F for 10 minutes. REDUCE OVEN
TEMPERATURE TO 250 F. Bake for 28-33 minutes longer or until cheesecake is
set.

Loosen cake from sides of pan with knife or spatula.

Cool completely on cooling rack. Refrigerate for 2 hours or until ready to
serve. 4. To serve, remove sides of pan. Garnish with strawberry halves around
edge of cheesecake. Heat Chocolate frosting until thin, drizzle over
strawberry halves. Garnish with mint leaves, if desired. TIP: If your
springform pan no longer seals tightly, cover the outsdie bottom and sides of
pan with aluminum foil before using.

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FRENCH LEMON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PIE CRUST—–
3/4 c Wheat flour
1/4 lb Butter
2 tb Water
—–FILLING—–
1 Lemon
4 tb Butter
1 Egg
1/2 c Sugar

Preheat the oven to 425 degrees F. Make crust: Mix
flour and butter in a food processor. Add water and
form a dough. Press into a pie pan.

MAKE FILLING: Grate the lemon peel. Press the juice
out of the lemon.

Melt the butter. Beat the egg with sugar, the melted
butter, lemon juice and lemon peel. Pour the filling
into the pie crust. Bake in oven for about 30 minutes
at 425 degrees F. Let the pie cool down.

NOTES:

* A French dessert cake — My girlfriend got this
recipe when she lived in Paris three years ago. In
French it is called Tarte au citron.

* If you don’t have a food processor, you can use
your hands instead.

: Difficulty: Easy to moderate.
: Time: 50 minutes.
: Precision: Measure the ingredients.

: Anders Rantila
: CS Dept, Univ of Linkoping, Sweden
: seismo!mcvax!enea!liuida!ara

: Copyright (C) 1986 USENET Community Trust

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Leftover Turkey: Pumpkin Bean Turkey Chili

Recipe By : Anita A. Matejka
Serving Size : 10 Preparation Time :0:15
Categories : Leftover Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tsp olive oil
1/2 c onions — chopped
2 cloves garlic — minced
1 c bell peppers — chopped
1 1/2 tsps oregano
1 1/2 tsps cumin
1 1/2 tsps chili powder
1 tsp salt
1/2 tsp black pepper
14 1/2 ozs chicken broth
15 1/2 ozs great northern beans — drained and washed
16 ozs dark red kidney beans — drained and washed
14 1/2 ozs crushed tomatoes — undrained
16 ozs pumpkin
2 1/2 c turkey light meat, skinless — cooked and cubed
1/2 c water

Heat oil in a saucepan over medium heat. Add onions, garlic, bell peppers,
oregano, cumin, chili powder, salt, and black pepper; cook until vegetables
are tender. Stir in chicken broth, beans, tomatoes, pumpkin, turkey, and
water. Bring to a boil, stirring occasionally. Simmer 45 minutes over low
heat.

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Per serving: 297 Calories; 6g Fat (16% calories from fat); 25g Protein; 43g
Carbohydrate; 25mg Cholesterol; 744mg Sodium

Rice Noodles with Peanut Sauce and Chicken

Recipe By : Betty Crocker Easy One-Dish Recipes (#108)(modified)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Poultry
Vegetables Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz spaghetti
1/2 c peanut butter — creamy
2 tbsp soy sauce
1 tsp ginger root — grated
1/2 c chicken bouillon
4 oz bean sprouts
1 med red pepper — sliced
2 stalks green onion — sliced
1 lb chicken breast

Cook spaghetti (the original recipe used rice noodles, just tried it
tonight and I liked it).
MIx peanut butter, soy sauce and gingerroot in saucepan.
Add chicken bouillon.
Add spaghetti, bean sprouts, bell pepper and onion. Toss.

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Title: CUBAN COD AND BLACK BEAN SALAD
Categories: Salads, Fish
Yield: 3 servings

3/4 lb Firm white fish fillets
– cod, rockfish, snapper,
– orange roughy, lingcod,
– pike.
Vegetable cooking spray
1 Clove garlic; minced
1 tb + 4 ts lime juice; divided
1/4 c Vegetable oil
1/2 ts Ground cumin
1/4 ts Red pepper flakes -OR-
– cayenne pepper
1/4 ts Salt
1 cn Black beans (15 oz can)
– drained and rinsed
1 Large orange
4 c Torn romaine lettuce

Place fish in even layer (tucking under thin ends) on broiler pan
coated with vegetable cooking spray. Combine garlic and 2 teaspoons lime
juice; spread on fish. Broil about 4 inches from heat about 5 minutes or
until fish just flakes when tested with a fork. Transfer to a dish and
let cool 10 minutes. Combine oil, remaining 1 tablespoon and 2 teaspoons
lime juice, cumin, pepper flakes and salt in a small jar. Shake well and
pour 1 tablespoon over fish. Meanwhile, peel orange, cut into 1/2-inch
slices and separate into segments. Combine with black beams and remaining
dressing. Drain fish, break into large chunks and remove any bones. Add
to orange mixture and toss gently. Cover and refrigerate 2 hours or up to
24 hours. Serve over romaine.
Makes 3 servings. (Recipe can be doubled.)

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Title: BUSECCA TICINESE (TRIPE SOUP WITH GARLIC BREA
Categories: Swedish, Soups/stews, Garlic
Yield: 6 servings

3 tb Borlotti beans
3 x Carrots
1 x Leek
1 x Small knob celery
500 g Honeycomb tripe (1 lb)
30 g Butter (1 oz)
1 x Clove garlic, mashed
1 tb Tomato paste
1 1/4 l Bouillon (5 cups)
1/4 ts Caraway seeds
1 x Twig thyme
80 g Parmesan, grated (2.75 oz)
1 x Twig parsley
Salt, freshly ground pepper

———————–GARLIC BREAD———————–
200 g French bread (7 oz)
50 g Butter (1.75 oz)
4 x Cloves garlic, mashed
10 g Gruyere, grated (0.25 oz)
1 tb Parsley
Salt, freshly ground pepper

Preparation: 30 minutes, cooking time: 3 hours

Yields 6 servings as a first course, as a main course
double the ingredients.

Soak beans overnight. Drain beans. Cook in lightly
salted water until tender. Drain. Set aside.

Clean, trim and wash the vegetables (carrots, leek,
celery). Slice the carrots finely, slice the leek
diagonally, slice the celery finely and cut into
squares.

Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2
mm (1/16 in) wide. Fill a kettle with water, add salt,
bring to the boil. Add tripe and cook for 2 1/2 hours.
Drain.

In a saucepan heat butter. Saute’ vegetables briefly.
Add tripe, garlic and tomato paste. Saute’ briefly.
Moisten with bouillon, simmer for 20 minutes. Season
with caraway, thyme, salt and pepper. Add Borlotti
beans and heat.

Serve in soup plates, sprinkle with cheese (Parmesan)
or serve separately. Garnish with parsley.

Garlic bread: cut bread into slices, toast in oven.
Beat butter until creamy, chop parsley finely, blend
butter with garlic, cheese (Gruyere) and parsley.
Season with salt and pepper. Spread bread with butter
mixture, gratinate under broiler until golden brown.
Serve with soup.

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Truffles by We’re Cooking Now

Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :6:00
Categories : Candy And Confections Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup heavy cream
2 tablespoons grand Marnier
6 ounces semisweet chocolate
4 tablespoons butter — softened

In a heavy saucepan, reduce cream over a medium heat by 1/2. Add the
Grand Marnier and chocolate; stir until melted. Remove pan from heat and
stir in butter. Place in a shallow glass dish and refrigerate until firm,
2-4 hours (may be done to this point, covered with plastic wrap and
refrigerated 3-4 days in advance).

Scoop with #100 scoop and roll into cocoa, nuts or tempered chocolate.
Refrigerate to firm again before serving.

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NOTES : Ganache may also be piped into candy cups and refrigerated.

Title: COCONUT BON BONS
Categories: Candies, Chocolate
Yield: 1 servings

15 oz Sweetened condensed milk
1/2 c Butter, or margarine
2 c Confectioners’ sugar
12 oz Coconut, grated dried
24 oz Semi-sweet chocolate
4 tb Shortening

Mix together condensed milk, butter, sugar and coconut. Cover with wax
paper and chill for 24 hours.

Melt chocolate with shortening. Roll coconut mixture into balls and with
fork dip into chocolate. Drop on wax paper to cool and dry.

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