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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Di Saronno and Cream

Recipe By : Di Saronno
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Alcoholic Liqueur

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce Di Saronno Amaretto
3 ounces cream
ice

Serve over ice in small rocks glass.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 2044 0 0

Date: Fri, 26 Nov 93 00:52:36 PST
From: Michelle Dick

TANGY MUSHROOM MISO GRAVY

1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup water

Wash and slice the mushrooms. Saute mushrooms with the balsamic
vinegar in a large skillet until fully cooked. Remove mushrooms from
skillet and set aside. Keep the mushroom liquid in the skillet.

Add 3 cups water, miso, tamari, and nutritional yeast to the skillet.
Whisk until thoroughly blended and simmer for a few minutes. Add
celery seed and black pepper to taste. Add mushrooms.

Mix together cornstarch and 1/4 cup water in a cup. Make sure the
cornstarch is fully dissolved. With skillet over medium heat, add the
cornstarch suspension to the gravy a little at a time. Stir
continually. When gravy reaches desired thickness, cook for a minute
longer and then serve immediately.

Note: If you want to make this ahead, make up the miso-mushroom
mixture as described but do not add cornstarch. When you are ready to
serve it, heat up the miso-mushroom mixture and thicken before serving.

Makes 4 cups. Nutritional info per 1/4 cup serving:

28 calories, 0.4 grams fat, 13.3%CFF, 210 mg sodium.

This nutritional info is slightly off since brown rice miso has less
fat than regular miso (the above nutritional analysis assumes regular
miso).

Title: Traditional Decorated Christmas Cookies
Categories: Cookies, Desserts
Yield: 48 servings

MMMMM—————————COOKIE——————————–
3/4 c Butter, unsalted; softened
1/2 c Sugar
1 Egg
1 tb Lemon peel; finely grated
1 ts Vanilla
1/4 ts Salt
2 1/4 c Flour, all purpose; unsifted
1 tb Water; (use 2 if req’d)

MMMMM—————————ICING——————————–
3 Egg whites
1 lb Sugar, powdered
2 ts Water; (use 3 if req’d)
Food colors, sprinkles, etc

Beat together butter and sugar in small bowl with electric mixer until
light and fluffy. Beat in egg, lemon peel, vanilla and salt.
Gradually beat in flour until thoroughly incorporated. Add water, a
few drops at a time, only until dough starts to come away from side
of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2
hours.

Preheat oven to 350øF. Lightly grease 4 cookie sheets. On lightly
floured surface, roll out dough to 1/8″ thickness. Cut out various
shapes using cookie cutters or homemade cardboard patterns, or
freehand. Reroll scraps and cut out. Make small holes with wooden
pick if planning to hang cookies. Bake for 12 to 15 minutes or until
beginning to brown around edges. Remove cookies to wire rack to cool
before decorating.

Prepare icing: Beat egg whites in small bowl with electric mixer until
foamy. Slowly beat in the powdered sugar. Continue to beat until
thick and creamy. Add just enough water to get a good spreading
consistency. Tint with food coloring, if you wish. Spread evenly over
cookies. Decorate with glitter, sprinkles, dragees and cinnamon red
hots, if desired.

MMMMM

Mint Spritz Cookies

Recipe By : Best Recipes Magazine
Serving Size : 36 Preparation Time :0:15
Categories : Holiday/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 sticks margarine — softened
2 eggs — whipped
1 tsp pure vanilla extract
1/4 tsp peppermint extract
5 drops green food coloring
2 c unbleached flour
1/3 c granulated sugar
1/4 tsp salt

Preheat oven to 350. Prepare a baking sheet with cooking spray; set
aside. In a mixing bowl, combine margarine, eggs, vanilla extract,
peppermint extract extract, and food coloring. In another mixing bowl,
combine flour, sugar, and salt. Mix wet ingredients with dry
ingredients just until moistened. Spoon dough into a cookie press
fitted template of desired shape. Press cookies 2″ apart onto
prepared baking sheet. Bake 10 to 12 minutes, or until golden brown.

– – – – – – – – – – – – – – – – – –

Per serving: 37 Calories; 1g Fat (16% calories from fat); 1g Protein;
7g Carbohydrate; 10mg Cholesterol; 22mg Sodium

Title: LAMB MARINADE AND BARBECUE
Categories: Marinades, Main dish, Meats, Bar-b-q
Yield: 8 servings

-ELAINE RADIS
8 lb Lamb leg; boned and
-butterflied
1 1/4 c Olive oil
1/4 c Worchestershire Sauce
2 Garlic clove; diced
3/4 c Soy sauce; light
2 tb Dry mustard
1/4 c Red wine vinegar
1 1/2 tb Parsley, chopped
1/3 c Lemon juice

Mix ingredients together. Marinate butterflied lamb
roast overnight, basting as needed. Cook over hot
grill, baste as needed. Best served medium to rare.
Makes enough marinade for about 6-8lbs of lamb.

This is Lois’ recipe and is our annual July 4th BBQ;
right after the CLYDE BEATTY CIRCUS/still under a
tent!!!!

—–

Title: STIR-FRIED BROCCOLI AND MUSHROOMS
Categories: Chinese, Vegetables
Yield: 4 servings

2 tb Corn Oil
2 c Sliced Mushrooms
1 sm Onion, cut in thin wedges
1/2 ts Salt
Clove Garlic, minced
1/8 ts Pepper
2 c Broccoli Florets

In wok or large skillet heat oil over medium-high. Add
onion and garlic; stir-fry 30 seconds. Add broccoli,
mushrooms, salt and pepper; stir-fry 5 minutes or
until tender-crisp.

—–

Title: Macaroni Salad
Categories: Italian, Pasta, Salads
Yield: 1 servings

– G. Granaroli XBRG76A
– MM:MK VMXV03A
1 lb Elbow macaroni (small) cookd
-according to directions.
4 Hard boiled eggs, chopped
1/2 Green pepper chopped
1/2 Red pepper chopped
2 Fresh tomatoes chopped
2 c HELLMAN`S mayo (regular)
4 tb Oil
4 tb Cider vinegar
Salt and pepper to taste

Drain the pasta well. Mix in the oil and vinegar and mix well. Add all
other ingredients and mix well. Refigerate overnite. The next day, if
it needs more mayo , add it and mix well. Adjust for salt and pepper.
After it sits overnite, it tends to need more salt.

MMMMM

Collard Greens

Recipe By : Sylvia Woods
Serving Size : 6 Preparation Time :1:20
Categories : Soul Food Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 each smoked ham hocks
4 cups water
2 pounds collard greens
1 tablespoon salt
1 1/2 teaspoons crushed red pepper — flakes
1 tablespoon sugar
1/4 cup bacon drippings

1) Put the pork skin and bone (smoked ham hocks) into a 5 quart pot with
the water. Heat to boiling, then reduce to a simmer. Cover the pot and
simmer for 45 minutes. Skim the foam from the broth once or twice.

2) Meanwhile, prepare the collards: Cut away the very thick part of stems.
Wash the collard greens thoroughly – They can be very gritty. Drain them by
shaking off any excess water and chop them into small pieces. Stir the
collard greens into the pot and add the salt, red pepper, and sugar. Drizzle
all with the bacon drippings. Cook, covered, at a lively simmer
until the collard greens are tender, about 20 minutes.

3) Turn off the heat and check the seasonings. Cover the pot and let the
collard greens sit a few minutes before serving.

– – – – – – – – – – – – – – – – – –

Title: TZIMMES KUGEL
Categories: Holiday
Yield: 8 servings

2 Granny Smith,apples,peeled
1 Sweet potato (about 1/2 lb )
Peeled
2 White potatoes (about 3/4 lb
Peeled
2 tb Fresh lemon juice
2 Carrots,peeled
1/4 Lemon, unpeeled
1/2 c Golden raisins
6 tb Margarine, melted
1/4 c Frozen juice concentrate
Thawed
1 ts Salt
2 ts Cinnamon
3/4 c Sugar
1/4 c Matzo meal

Preheat oven to 350 deg. Grease 8“x8”x2″ baking
dish, or 2 1/2 quart baking dish. Cut apples and
potatoes in chunks. Grate in food processor fitted
with grater blade. Transfer to large bowl and stir in
lemon juice.
Change to steel chopping blade (no need to wash
bowl). Cut carrots and lemon into chunks and chop
finely. Add to apple potato mixture. Stir in
raisins, 3 tablespoons of melted margarine, orange
juice concentrate, salt, cinnamon, sugar and matzo
meal and mix well.
Transfer to prepared baking dish and drizzle
remaining margarine over. Bake in preheated oven for
1 hour or until browned and firm in center. Makes 8
to 10 servings. NOTE: For pancakes,drop spoonfuls of
mixture into 1/4″ deep hot oil. Flatten slightly and
fry until crisp and browned on both sides. ~–

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