Magic Peanut Butter Middles

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***COOKIE DOUGH:***
1 1/2 cups flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup brown sugar
1/2 cup softened margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 egg
***FILLING:***
3/4 cup peanut butter
3/4 cup confectioners’ sugar

In small bowl combine flour, cocoa and baking soda. In large bowl beat sugar,
brown sugar, margarine and 1/4 cup peanut butter until light and fluffy. Add v
anilla and egg. Beat well. Stir in flour mixture and set aside.

In small bowl combine filling ingredients. Roll filling into 30 (1 inch) ball
s. Shape about 1 tablespoon cookie dough around each peanut butter ball. Cove
ring completely.

Place 2 inches apart on ungreased cookie sheet. If desired flatten with botto
m of glass dipped in sugar. Bake at 375 degrees for 7-9 minutes or until set.
Do not overbake. Makes 30 cookies.

busted by sooz

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Spiced Lentils No. 2809 Yields 4 Servings

1/2 Lb Lentils: Red, Brown, 1 Tbls Coriander, Ground
Yellow or Green; Whole 1/4 tsp Chili Powder
or Split 1/4 tsp Cumin, Ground
1 Onion, Chopped – Pepper, Ground
1 Clove Garlic, Minced 2 Tbls Fresh Coriander Leaves
2 Tbls Vegetable Oil Chopped
1/2 tsp Turmeric

Rinse the lentils carefully and remove any grit.
Bring the lentils to a boil in salted water.
Cook until soft.
Soften the onion and garlic in the oil in a frying pan.
Add the spices.
Stir fry for 2 or 3 minutes.
Add the lentils.
Adjust seasonings.
Sprinkle the coriander leaves over.
Serve hot.

Pasta with artichoke sauce

Recipe By : JACQUELINE MALLORCA
Serving Size : 4 Preparation Time :0:30
Categories : Chronicle Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
1 clove garlic — minced
2 Tabls. olive oil
1 pkg artichoke hearts — cooked and drained (
2 T. white wine
1/4 c. parsley — chopped
3 T. black olives (oil-cured) — chopped
1/2 teas. lemon zest
salt and pepper — to taste
parmesan cheese
cooked fettucine

Saute chopped onion and garlic in olive oil until soft and golden; add
cooked artichoke hearts and stir over medium-low heat for 3 minutes. Add
chopped parsley, wine, olives, and lemon zest and cook briefly. Toss with
hot pasta and top with grated Parmesan.

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NOTES : I adapted this by adding the wine and using both olives a lemon
zest… the original only called for one or the other.
4/26/95 San Francisco Chronicle

HONEY-BUTTERNUT STIR-FRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Inet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squash, butternut
2 tb Vegetable oil
1 t Sesame oil
1/2 c Celery — bias- cut
1 Garlic clove — minced
1/2 ts Gingerroot — grated
1 c Broccoli flowerets
1/2 sm Onion — thinly sliced,
–separated into rings
1 tb Lemon juice
2 ts Honey (or substitute or
–eliminate for those who
–object to honey)
2 tb Sunflower nuts

Peel, seed, and slice squash into 1/4-inch slices.
Cut slices into small pie-shaped wedges (should have
about 2 cups total).

In a 10-inch skillet or wok heat oils. Add squash,
celery, garlic and gingerroot; stir-fry 3 minutes. Add
broccoli and onion; stir-fry 3 to 4 minutes more or
until vegetables are crisp-tender. Combine lemon juice
and honey; toss with vegetables. Top with nuts. Serve
immediately. Makes 5 to 6 servings.

Per serving: 127 cal, 2 g pro, 14 g carb, 8 g fat, 0
mg chol, 19 mg sod, 387 mg pot, 4 g fiber, 124% USRDA
Vitamin A, 40% USRDA Vitamin C

From the files of DEEANNE

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Title: COLD LEMON CHICKEN WITH “FRAGRANT GREEN”
Categories: Chinese, Chicken, Appetizers
Yield: 8 servings

1 md Onion
1 lb (whole) chicken beast
6 Celery leaves
4 tb Chinese lemon sauce
1 1/2 tb Dark soy sauce
Lettuce leaves
4 tb Cilantro leaves and stem,
Finely chopped
1 Lemon’s juice

In a saucepan, put the onion, chicken breast, and celery leaves with
just enough water to cover. Bring to a slow boil; cover and simmer
over medium heat for 10 minutes. Remove from the heat and allow the
chicken to cool in the liquid. When it is cool, skin and boned the
chicken and slice it. Marinate the chicken slices and a mixture of
lemon sauce and soy sauce for 45 minutes. On a serving dish, arrange
the chicken slices on a bed of lettuce leaves; sprinkle with the
chopped cilantro. Sprinkle the lemon juice over the chicken slices.
Your guests can put some of the sliced chicken in the middle of a
lettuce leaf and roll it up like an egg roll before eating. Makes 8
to 10 appetizer servings.

NOTE: Cilantro, also called Chinese parsley, fresh coriander, and
“fragrant
green,” gives the Szechuan dish its distinctive flavor. — Verdi
Recipe: “Chinese Appetizers” by Verdi
Published by Irene Chalmers Cookbooks, 1981

MMMMM

6-8 Dried New Mexico Chiles
4 Dried Ancho Chiles
4 Dried Pasilla Chiles
3 Dried Anaheim Chile
2 Dried Cascabel Chiles
2 Dried Chipotle Chiles
1 Habanero Chili
2 Cloves Garlic
2 Teaspoon Cumin
1 Bottle Beer
Salt, Oregano, to taste
2 lbs meat. (Ground or cut up into small pieces)
1 Green Pepper, chopped
1 Red Pepper, chopped
1 Onion, chopped
3 Cloves Garlic
4 strips bacon
16 Ozs Corn or Beans.

1) Prepare Sauce: Add 8 cups boiling water to New Mexico, Ancho, Pasilla,
Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2
of soaking water plus fresh water and beer. Add 2 cloves of garlic and blend
for ~3 minutes.
Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and
habanero chiles. Simmer.

2) Prepare rest of chili: Cook Bacon. Eat Bacon. Add garlic, peppers, onion
to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce. Simmer
for a few hours. Add corn or beans about 1 hour before serving. Skim fat
before serving.

You may use a different variety of chiles. Be creative and experiment.

WHITE BEAN CHILI WITH TURKEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Vegetables
Salads Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–chili——-
1 lb Dried white beans
1 tb Vegetable oil
2 c Chopped onions
2 4 oz can diced green chilies
6 Cl Garlic — minced
1 1/2 tb Dried oregano — crushed
1 tb Ground cumin
1 tb Chili powder
7 c Chicken broth
18 oz Fresh or canned tomatillos
-chopped, about 3 1/2 cups
1 c Chopped fresh cilantro
1 1/2 lb Boneless skinless turkey
-breast, cut crosswise
-in half
1 c Chopped green onions
2 tb Fresh lime juice
—–cilantro cream——–
2/3 c Plain yogurt
3 tb Chopped fresh parsley
3 tb Chopped fresh cilantro
——garnish——
Fresh cilantro sprigs
1/2 c Grated cheddar cheese

For chili: The recipe recommends soaking the beans
overnight. Personally, I don’t like to do that. I find
the quick soak method works better. That is, cover
beans with cold water. Bring to a boil and boil for
1-2 min. Turn off heat and let soak for 1 1/2 hours.
Drain beans. Heat vegetable oil in a large heavy
Dutch oven over medium heat. Add chopped onion and
saute 5 minutes. Add diced chilies, minced garlic,
oregano, cumin, and chili powder. Saute for 5 minutes.
Add beans, chicken broth, chopped tomatillos and
cilantro. It’s important that the chicken broth
contain little or no salt. Salt inhibits the softening
of the seed coat of beans. Therefore, if you add salt
too early the beans with never soften up. Add turkey
breast and simmer until just cooked through, about 20
minutes. Transfer turkey to plate. Cover with foil and
refrigerate. Simmer chili until beans are tender,
about 2 1/2 hours. Cut turkey into 1/2 inch pieces.
Add turkey, green onions and lime juice to chili.
Stir. Heat through. Season with salt and pepper.

For cilantro cream: Combine yogurt, parsley, chopped
cilantro in a medium bowl. Ladle chili into bowls.
Top with spoonful of cilantro cream. Sprinkle with
cilantro sprigs and cheese. Can be prepared 1 day
ahead. Cover chili and cilantro cream separately and
refrigerate. Before serving, reheat chili over low
heat. Like most chili, it tastes better the second
day. From Bon Appetit September 1992

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Contemplating Cape Cod Clam Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/Eggs Dips
Fish/Sea

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Clams; Minced — OR
6 1/2 ounces Clams; Minced — Well Drained
1 cup Cream Cheese — Softened
1/8 teaspoon Hot Sauce
1 teaspoon Lemon Juice
1/4 teaspoon Worcestershire Sauce
2 tablespoons Clam Juice
1 tablespoon Chili Sauce
1 tablespoon Onion Juice

Blend the clams, clam juice, and cream cheese to a smooth consistency.
All all of the other ingredients and blend well. Cover and chill. Makes
about 1 3/4 cups of dip SUGGESTED DIPPERS: Carrots, Fennel, Zucchini,
Wheat Crackers

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Title: Chili Burgers
Categories: Hamburgers
Yield: 4 servings

1 lb Ground beef
1 md Ripe tomato, seeded and cut
-into 1/4″ dice
1/2 c Pitted black olives, chopped
1 t Finely minced garlic
1/2 t Dijon-style mustard
1 tb Chili powder
1/4 t Dried basil
1/4 t Dried oregano
Finely grated zest of 1
-lemon
2 tb Chopped fresh dill or
-parsley
Salt to taste
Freshly ground black pepper,
-to taste
4 Toasted hamburger buns
1/3 c Sour cream, for garnish (opt)
3 Scallions (3″ of green left
-on), thinly sliced (for
-garnish), (opt)

While gorund turkey and ground lamb give new excitement to burgers,
beef is still the meat of choice for Chili Burgers. (Use a light
touch when mixing beef with other ingredients. If you overmix, the
burgers will be too dense in texture.) Fresh lemon zest and dill add
a bright flavor to the robust chili spices. Garnishes are optional,
but it’s fun to serve burgers with all of your favorite chili
toppings.

1. Prepare hot coals for grilling.

2. Place beef in a bowl and mix well with the tomato, olives, garlic,
mustard, chili powder, basil, oregano, lemon zest and dill. Season to
taste with salt and pepper. Gently form the mixture into 4 patties.

3. Grill the burgers over hot coals, 3″ from heat, for about 4
minutes per side for rare meat.

4. Serve immediately on buns. If desired, top with sour cream, sliced
scallions and grated Monterey Jack cheese.

Per serving (with sour cream, scallions and cheese garnishes): 401
calories, 17 grams fat, 110 milligrams cholesterol.

MMMMM

Title: MONTMORENCY CAKE
Categories: Cakes, Fruit
Yield: 1 Cake

14 oz Semisweet chocolate; broken
-into bits (or use chips)
2 tb Instant coffee granules; opt
1/2 c Kirsch
4 Eggs; separated
12 tb Unsalted butter; room temp
1/3 c All-purpose flour
1 pn Salt
2/3 c Granulated sugar
1 lb Fresh cherries or one 1-lb
-can pitted sour cherries
-packed in water, drained
Fresh cherries for garnish

Preheat oven to 375 degrees F. Line the bottom of a 9-inch cake pan with a
piece of buttered waxed paper or baking parchment, then spread the sides
evenly with butter.

In a heavy-bottomed saucepan set over low heat, melt 8 ounces of the
chocolate with 1 tablespoon of the coffee granules and 1/4 cup kirsch,
stirring until smooth. Off heat stir in the egg yolks, one at a time, then
return the pan to the heat and stir the mixture briefly until the yolks are
warmed and have thickened the chocolate slightly. Off heat again, beat in
the butter by tablespoons, stirring until smooth. Stir in the flour.

Beat the egg whites with the pinch of salt until they form soft peaks.
Sprinkle on 1/3 cup of the sugar and continue beating until the whites form
fairly stiff and shiny peaks. Fold the warm chocolate mixture delicately
into the meringue and turn the batter into the prepared pan. Bake at 375’F
for 20-25 minutes, until the cake has puffed and a knife inserted in the
center comes out with only a slightly creamy layer. Do not overcook. Set
the pan on a rack to cool for at least 45 minutes before unmolding. As it
cools, the cake will sink and the surface will crack slightly.

You can prepare the cherries while the cake is baking and cooling. Pit the
fruit and set in a saucepan with the remaining 1/3 cup sugar and 2
tablespoons kirsch. Cook over medium-low heat, partially covered, for 30-40
minutes, stirring occasionally. Uncover the pan for the last 10 minutes or
so; the cherries should reduce to a thick compote. When done, allow to
cool, then chop roughly and set aside. (If you are using canned cherries,
prepare them as above, but cook them for only 20-25 minutes.)

Invert the cake onto a serving platter and remove the paper. Using a large
spoon, trace about a 5-inch circle in the center of the cake; then scoop
out the top part of the circle, leaving at least 1/2 inch of cake at the
bottom. Add the scooped-out cake to the cherries and stir together well.
Return the chocolate-cherry mixture back into the cake, smoothing it nicely
with a flexible metal spatula.

In a heavy-bottomed saucepan, melt remaining chocolate with 1 tablespoon
coffee granules, 3 tablespoons water and 2 tablespoons kirsch, stirring
occasionally until smooth. Allow to cool slightly, then spread evenly over
the top and sides of the cake. Use a towel dipped in hot water to remove
any smudges from the platter and set the cake in the refrigerator until 30
minutes before serving. The chocolate glaze will lose a bit of its shine
when chilled, but the cake is really better served slightly below room
temperature. Serve the cake garnished, if you wish, with more whole
cherries.

Variation: For the cherries in the recipe substitute a puree of fresh figs;
or chopped dried pitted prunes or dried apricots, plumped in water and a
little kirsch and flavored with orange marmalade.

Source: “New Menus From Simca’s Cuisine” by Simone Beck (1979) (as
reprinted in Malla Pollack, Note, Intellectual Property Protection for the
Creative Chef, or How to Copyright A Cake: A Modest Proposal, 12 Cardozo L.
Rev. 1477, 1523, n. 130 (1991)).

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