Fortune Cookies

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Bars Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 strips red and/or green paper strips
3 tablespoons butter — softened
3 tablespoons sugar
1 large egg white
1/2 teaspoon vanilla
1/3 cup flour

Heat oven to 400. Grease 2 cookie sheets. Write a fortune on each strip of
paper and have an empty water glass ready.

Beat butter, sugar egg white and vanilla in a small bowl with an electric
mixer on medium speed until well blended. Stir in flour.

Working in batches of 3, drop 1 1/2 teaspoons of batter at least 4″ apart on
prepared cookie sheet. Spread batter with back of a spoon into a 3″ circle.

Bake 3 to 4 minutes or until edges turn golden brown. Working quickly,
remove cookie with a spatula to work surface. Place a fortune horizontally
in the center of the cookie. Fold bottom half of cookie to top and press
edges with fingertips for 3 seconds. Holding top edge of cookie, place
center of fold over rim of the glass. Gently press sides down to bend cookie
in middle. Let cool on rim 1 minutes. Repeat with remaining 2 cookies. Let
cookies cool completely on wire rack. Repeat process using remaining dough
and cooled cookie sheet. Store in an airtight container.

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Spicy Stir Fried Vegetables

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cake firm tofu
2 cups peanut oil
1 onion — chopped
3 cloves garlic — minced
1 teaspoon ginger root — grated
3 whole carrots — chopped
1/2 head cabbage — cored and shredded
1 chili pepper — seeded and chopped
1/2 can tomato paste
1/4 cup peanut butter
1/4 cup fresh lemon juice
2 tablespoons fresh parsley — chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cilantro — chopped
1/4 teaspoon thyme

Heat peanut oil to 375 degrees. Brown tofu in peanut oil and remove to paper
towel to drain; pour off all but 3 tablespoons peanut oil. Saute onion,
garlic, and ginger root in 3 tablespoons peanut oil until soft. Add the
carrots, cabbage, and pepper. Stir-fry until vegetables are tender-crisp. Add
the tomato paste, peanut butter, lemon juice, parsley, salt, pepper, cilantro,
thyme, and tofu. Cook for 5 minutes, stirring to coat vegetables and tofu with
sauce.

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Serving Ideas : Serve with steamed rice.

CHRISTMAS HARD CANDY

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. sugar
1/2 c. white Karo
1/2 c. water
Cinnamon oil, red color
Anise oil, blue color
Spearmint oil, red color
Wintergreen extract, green color
Peppermint oil, green color

Boil sugar, Karo and water to 300 degrees and immediately stir in
1 teaspoon oil. Other flavors can be used.

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CHICKEN BARLEY SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Diabetic Soups
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Broiler-fryer chicken (2-3
-lbs.), cut up
2 qt Water
1 1/2 c Diced carrots
1 c Diced celery
1/2 c Barley
1/2 c Chopped onion
1 Chicken bouilion cube
-(optional)
1 t Salt (optional)
1 Bay leaf
1/2 ts Poultry seasoning
1/2 ts Pepper
1/2 ts Dried sage

In a large kettle, cook chicken in water until tender.
Cool broth and skim off fat. Bone the chicken and cut
into bite-size pieces; return to kettle along with
remaining ingredients. Simmer, uncovered, for at least
one hour or until vegetables and barley are tender.
Remove bay leaf. Yield: 5 servings. (about 1 1/2 qts.)

Diabetic Exchanges: One serving (prepared without
bouilion and salt) equals 2 1/2 lean meat, 1 starch, 1
vegetable; also, 259 calories, 127 mg sodium, 89 mg
cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm
fat.

SOURCE: *Diana Costello, Marion, KS, Country Woman
Jan/Feb93 POSTED BY: Jim Bodle 7/93

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Title: FIRNEE (ALMOND CARDAMOM CREAM PUDDING)
Categories: Ethnic, Desserts
Yield: 6 servings

Karen Mintzias
3 c Milk
1 pn Salt
1/3 c Granulated sugar
1/2 c Cornflour (cornstarch)
1/4 c Cold water
1/2 c Slivered blanched almonds
1/4 ts Ground cardamom (or more)
1/4 ts Saffron threads (pounded)
1/4 c Finely chopped pistachios
— (blanched)

Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to
heat gently, stirring to dissove sugar. Blend cornflour into reserved milk
with the 1/4 cup water and pour into warm milk, stirring constantly. Add
almonds and keep stirring until mixture thickens and bubbles. Use a whisk
if mixture becomes lumpy. Add cardamom to taste and the pounded saffron.
Cook on low heat for 5 minutes, letting pudding simmer very gently. Stir
occasionally.

Pour into 6 or 8 individual sweet dishes, spreading evenly. Sprinkle
pistachio nuts around edge of each dish. To serve firnee in the
traditional manner, the pudding should be poured into two plates, decorated
with pistachio nuts and cut into quarters to serve in wedges.

From: “The Complete Middle East Cookbook” by Tess Mallos.
: ISBN: 1 86302 069 1 Typed for you by Karen Mintzias

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Meringue Nests With Passion Fruit Ice Cream And Summer Frui

Recipe By : webmaster@godiva.com
Serving Size : 6 Preparation Time :1:30
Categories : Godiva Company
Desserts Fruits
Ice Cream / Sherbert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Meringue Shells—–
1/2 Cup Granulated Sugar
1/2 Cup Confectioner’s Sugar
4 Large Egg Whites
—–Passion Fruit Ice Cream—–
8 Ripe Passion Fruits
6 Large Egg Yolks
3/4 Cup Granulated Sugar — divided
1 Pinch Salt
1 Cup Half And Half
2 Cups Heavy Cream
—–Mango Sauce—–
2 Large Ripe Mangoes — peel/pit/cut up
2 Tablespoons Granulated Sugar
1/4 Cup Confectioner’s Sugar
1 Tablespoon Freshly Squeezed Lemon Juice
1 Tablespoon Light Rum — (optional)
—–Sliced Fruits—–
3 Peeled Kiwis — sliced into rounds
2 Large Ripe Mangoes — peeled and sliced
1 Cup White Seedless Grapes
3 Guavas — peeled * see note
—–Garnish—–
Mint Leaves

MERINGUE NESTS WITH PASSION FRUIT ICE CREAM AND SUMMER FRUITS

* and sliced into rounds (or substitute 1 honeydew melon
or cantaloupe cut into slices)

Make the meringue “nests”:

1. Position a rack in the center of the oven and preheat to 180
degrees F. Butter an 11-by-17-inch baking sheet. Lightly dust the
bottom with flour and tap out the excess. Using a 4-inch diameter
cookie cutter, mark 6 evenly spaced circles by gently pressing it
into the floured surface of the sheet.

2. In a medium bowl whisk together the granulated and confectioner s
sugars. Set aside.

3. In a clean, dry, grease-free 4 1/2-quart bowl of a heavy-duty
electric mixer fitted with the wire whip attachment, whip the egg
whites at medium-high speed just until soft peaks form. While
continuing to beat, gradually add half the combined sugars and
beat until stiff and shiny. Remove the bowl from the mixer stand
and fold in the remaining sugars by hand with a rubber spatula.

4. Fill a pastry bag, fitted with a large star tip (such as Ateco #9)
with the meringue mixture. On the prepared baking sheet, pipe
out 6 “nests” by beginning at the center of the marked circle and
piping a tight spiral until the circle is completely covered. Add
a single second ring of meringue on top of the meringue circle.

5. Bake for 2 hours, until the nests are completely dry. The
meringues should stay white, or just become slightly beige. Remove
to a rack to cool. The meringues can be stored in an airtight
container for up to 5 days.

Make the passion fruit ice cream:

1. Using a serrated knife, cut the passion fruits in half. Scrape the
seeded orange pulp of the fruits into the bowl of a food processor
fitted with the metal chopping blade. Process the fruit for 15 to
20 seconds. Pass the passion fruit pur‚e through a fine sieve into
a small bowl. Set aside.

2. In a medium bowl, whisk the egg yolks, 1/4 cup of the sugar and
the salt until blended.

3. In a medium saucepan, cook the half-and-half, cream and remaining
1/2 cup of sugar over medium-high heat, stirring occasionally,
until it comes to a gentle boil. Gradually whisk about 1 cup of
the hot cream mixture into the beaten egg yolks until blended.
Return this mixture to the saucepan. Continue cooking over
medium-low heat, stirring constantly with a wooden spoon, for 2
to 4 minutes, or until the custard has thickened slightly. It is done
when you can run your finger down the back of the custard-coated
spoon and a path remains for several seconds. Do not allow the
custard to boil.

4. Remove the pan from the heat and immediately strain through a
fine sieve into a stainless steel bowl. Place the bowl over a larger
bowl of ice water and stir the custard for 5 to 10 minutes, until
cool. Stir in the reserved passion fruit pur‚e. Cover the surface
of the custard with plastic wrap and refrigerate for at least 3
hours, until very cold.

5. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s directions.

Make the mango sauce:

1. In a food processor fitted with the steel blade, process the
mango, sugars, lemon juice, and rum for 60 seconds until pur‚ed
and the sugars are dissolved. Strain the pur‚e into a bowl through
a fine mesh strainer to remove the fibers. Cover and refrigerate
until serving.

Assemble and serve:

1. Stir the mango sauce and thin with water to desired consistency.
Place the meringue nests on the center of 6 dessert plates. Spoon
some of the mango sauce on the plates and arrange the sliced
fruits along the edge of the sauce around the meringue nests. Top
with a scoop of the passion fruit ice cream. Garnish with a mint
leaf.

6 Servings.

PREPARATION: 1 1/2 hours plus freezing and baking times.

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DINNER CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raw diced potatoes
3/4 c Minced onion
1/2 c Deiced celery
2 1/2 ts Salt
2 1/2 c Boiling water
4 tb Corn oil
4 tb Flour
1/4 ts Pepper
1/2 ts Dry mustard
1 1/2 ts Bottled meat sauce (????)
2 c Milk
1 c Grated cheddar cheese
1 tb Minced parsley
1 c Canned tomatoes, drained and
-chopped.

Combine potatoes, onion, celery, salt and boiling
water in a deep kettle. Simmer until tender, about 15
minutes. Heat oil and stir in flour until smooth. Add
the next four ingredients while stirring. Cook until
thickened. Add cheese and stir all into the potato
mixture. Add parsley and tomatoes. Heat through but
not boil.

Posted by Sharon Stevens. Courtesy of Fred Peters.

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GHOSTS ON BROOMSTICKS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White chocolate chips
1/2 c Tiny red cinnamon candies
12 Wooden sticks

Recipe by: Creepy Cuisine, Lucy Munroe
Heat 2 inches of water to simmering, not boiling,
in the bottom of a double boiler. Place the white
chocolate chips in the smaller pot and set it over the
pot of simmering water. Cook on low heat, stirring
constantly until the chocolate is fully melted. Remove
from the heat. Cover 2 cookie sheets with waxed paper.
Arrange the wooden sticks on the waxed paper, 6 to a
sheet. Spoon ghost-shaped blobs of chocolate onto the
paper, partially covering each stick. Press 2 candies
into each ghost for eyes. Freeze ghosts for 15
minutes, or until hard.
Penny Halsey (ATBN65B).

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Title: BAKED ALASKA VARIATIONS
Categories: Desserts
Yield: 6 servings

1/2″ around edge free.

You can have Baked Alaska on short notice if you keep
cake and ice cream on hand in your freezer.

1. Start heating oven to 450ø F. For cake base, choose
one of Alaskas below. Set cake base on brown paper
(1/2″ larger than cake) on cookie sheet.

2. Make meringue: With egg beater or electric mixer,
beat 3 egg whites until they stand in peaks when
beater is raised. Slowly add 6 tablesp. granulated
sugar, beating until stiff and glossy.

3. Quickly fill or top cake base with 1 qt. very firm
ice cream as directed below. Quickly cover ice cream
and base completely with meringue. If desired,
sprinkle with slivered almonds, shaved chocolate, or
shredded coconut. Bake 4 to 5 min., or until delicate
brown.

4. Remove Alaska from oven at once. Slip 2 spatulas
between Baked Alaska and paper. Transfer Alaska to
chilled serving dish. Garnish with canned peach
slices, berries, etc. Serve at once.

P.S. To serve ablaze, pour bit of lemon extract on 3
sugar cubes; set on meringue; light; carry to table.

SURPRISE ALASKA: Make trough in 9″ tube spongecake,
leaving 3/4"-thick shell (see cutting directions for
Frozen Angel, above). Fill trough with ice cream.

IGLOO ALASKA: Use bakers’ spongecake layer. Pile ice
cream on top, leaving

BROWNIE ALASKA: Use panful of uncut brownies. Top
brownies with brick ice cream.

—–

BARLEY-BUTTERMILK SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Barley
1 qt Water
Salt
1/4 c Finely diced red onion
3 c Buttermilk
1/2 ts Turmeric
1/4 c Finely chopped parsley
2 tb Finely chopped dill — -ÿÿ
1/2 ts -Dried Dill
1 tb Finely chopped cilantro
1 tb Snipped chives
Freshly ground pepper
1 d Paprika or herb blossoms
-(if available, for garnish)

RINSE THE BARLEY and put it in a pot with the water
and salt to taste. Bring to a boil, lower the heat,
and simmer until the barley is tender, about 45
minutes. Drain the barley. (The liquid can be reserved
to use in another soup.) Toss the onions into the warm
barley to wilt them slightly; then put the mixture in
a soup bowl with the buttermilk. Stir in the turmeric
and herbs and season to taste with additional salt.
Cover and refrigerate until chilled. Serve with
freshly ground pepper and paprika or with a garnish of
blossoms, such as chive blossoms, cilantro flowers or
mustard petals. Makes 1 Quart

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