7 Layer Brownie Ice Cream Cake

Recipe By : Leanda Goss
Serving Size : 12 Preparation Time :0:35
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*BROWNIE LAYERS*
1/4 cup unsweetened cocoa powder
3 tablespoons water
1 large egg
1 teaspoon vanilla
1/2 cup butter or margarine
1 cup sugar
1 1/3 cups flour
6 cups vanilla ice cream — softened
*GARNISH*
whipped cream
raspberries
heath bars — crushed

Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a
guide. Place on a stack of 6 more pieces waxed paper. Using the traced
circle as a guide, cut through all pieces of paper, giving you 7 waxed
paper rounds. Heat oven to 375 F. Have 2 cookie sheets and an 8 inch
springform pan ready. Brownie Layers: Whisk cocoa, water, egg and
vanilla in a small bowl until blended and smooth. In a large bowl with
electric mixer, beat butter and sugar about 3 minutes until pale and
fluffy. Beat in cocoa mixture (batter may look curdled) With mixer on
low speed, gradually add flour until well blended (batter will be very
stiff). Spread the 7 rounds of waxed paper out on countertop. Drop a
levely 1/3 cup batter in center of each round. Divide remaining 1/3 cup
batter between rounds (about 2 teaspoons each). Moisten a cookie sheet
with water. Place 2 waxed paper rounds on sheet (the water will stop them
from slipping). Spread batter almost to edges of rounds. Bake 8 minutes
or until surface looks dry and set but is slightly springy to the touch.
(While first batch bakes, spread out batter for next 2 layers.) Cool
baked layers on cookie sheet on wire rack 3 minutes. Put layers on waxed
paper on a wire rack. Let cool completely. Bake and cool remaining
layers. Meanwhile,line springform pan with palstic wrap, letting enough
wrap extend about sides of pan to cover top when filled. Peel waxed paper
off cooled brownie layers. Place 1 layer in bottom of pan. Spread evenly
with 1 cup ice cream. Top with another brownie layer, then another cup
ice
cream. Repeat with 5 more brownie layer and hte ice cream, ending with a
brownie layer on top. Fold plastic wrap over top and freeze at least 8
hours or wrap airtight and freeze up to 1 month. To serve; Remove sides
of pan and peel palstic wrap down from sides. Lift cake off plastic wrap
onto serving plate. 332 calories, 16 f fat Exchanges: 2 starch, 1 fruit,
3 fat

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CROCKPOT CURRIED BEEF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean beef round, trimmed
Of fat and cut in 2-in cubes
1 tb Curry powder
1 t Cumin seeds
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1 t Cloves
1 t Allspice
1 Bud garlic — minced
1 Lemon — juiced
2 tb Raisins
1 tb Light soy sauce
2 ts Cornstarch
1/4 c Cold water
MMMMM———————OPTIONAL — Ç
GARNISHES————————–
Yogurt
Lemon wedges
1 c Cilentro — chopped
Fresh parsley — chopped

1. Combine ingredients, except cornstarch and cold water in a crock
cooker. No pre-browning of the meat or preheating of the cooker is
needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or
until meat is very tender. Gently stir meat once or twice during
cooking time. 2. Twenty or 30 minutes before serving time, stir the
cornstarch into cold water and stir this mixture into the crock
cooker. Cover and continue to cook at lowest heat, stirring once or
twice, until liquid thickens. Serve with dollops of yogurt, lemon
wedges, and chopped fresh parsley or cilantro leaves as a garnish, if
desired. Makes 8 servings, 175 calories each. VARIATION: Crocked
Curried Lamb: Substitute lean lamb stew meat for the beef. SOURCE:
Light Spicy

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Ham Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Main Dishes
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups ham cubes
1 cup grated Cheddar cheese
1/2 cup milk
1 can cream of mushroom soup
2 cups cooked macaroni
2 tablespoons butter
2 tablespoons chopped onion

Cook ham and onions in butter. Add soup, milk and cheese; cook until
cheese melts. Add remaining ingredients. Bake in greased 2-quart
casserole at 350F for 30 minutes.

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ONION MUSHROOM BHAJIS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion
2 oz Button mushrooms
1/4 c Brown rice flour
1/4 c All-purpose flour
1/2 ts Turmeric
1/2 ts Hot chili powder
1/4 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Salt
2/3 c Plain yogurt
Vegetable oil for deep
-frying
Fresh parsley sprig (opt)

Peel, quarter and thinly slice onion.

Coarsely chop mushrooms. In a bowl, combine flours,
turmeric, chili powder, cumin, coriander and salt.
Stir in onion, mushrooms and yogurt; mix well.

Half fill a deep-fat fryer or saucepan with oil; heat
to 375’F. (190’C.) or until a 1/2″ cube of day-old
bread browns in 40 seconds. Divide mixture in 10 equal
portions. Drop spoonfuls of mixture into hot oil and
fry 3-4 minutes or until golden brown and cooked
through. Drain on paper towels. Garnish with parsley
sprig, if desired, and serve warm.

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Title: Crisp Oatmeal Cookies
Categories: Cookies, Ceideburg 2
Yield: 1 servings

1/2 c Brown sugar
1/2 c White sugar
1/2 c Unsalted butter
1 Egg
1/2 ts Vanilla
1 1/2 c Oatmeal
3/4 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/4 To 1/2 cup ground walnuts

Cream the sugars and the butter until the mixture is very smooth.

Blend in the egg and the vanilla. Mix in the oatmeal.

Sift together the flour, soda and salt. Blend that into the dough.
It will be a very soft dough. Let it stand for a few minutes to firm
up. Meanwhile, heat the oven to 350F.

Drop the dough by rounded tablespoons onto a cookie sheet, leaving 2
inches between dough mounds. Sprinkle each with some ground nuts,
pressing them into the dough and flattening the cookies at the same
time. Bake for 10 minutes, until cookies are uniformly brown.

Makes approximately 18 cookies, 4 1/2 inches in diameter.

San Francisco Chronicle, 9/21/88.

Posted by Stephen Ceideberg; November 4 1992.

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Clam Chowder 3

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Clams-large (about 8 clams)
2 Potatoes-diced — large
2 Med Onions-sliced
2 Bell peppers — chopped
2 Celery stalks-chopped fine
1 tablespoon Paprika
2 tablespoons Butter
2 tablespoons Flour
1 tablespoon Accent
1 quart Clam stock
2 tablespoons Clam base
1 cup Tomatoes-whole — chopped and

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam
stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water
for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery, paprika
in butter until the vegetables are ten- der, about 6 min. Add flour and
Accent,stirring well so that mixture does not brown.
Add clam stock, clam base, potatoes, clams. Allow to simmer for 15 min. Add
tomatoes simmer for 5-10 min., covered. Serve. This recipe may be kept for a
week. The clam base may be purchased at any fish market.

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Title: TOASTED ALMOND SOUP THE INN AT LONG LAST
Categories: Soups, Appetizers, Fruits/nuts
Yield: 8 servings

2 qt Chicken or vegetable stock
1/3 c Long-grain rice
1/2 c Blanched almonds
1 tb Butter
1 Large onion, chopped
1 tb Finely chopped garlic
1/4 c Dry Sherry
2 tb Almond paste
Grated zest of 1 orange
1 c Evaporated skim milk
Salt and white pepper
1 1/4 c Slivered toasted almonds
Grated orange zest

1. Spray a large soup pot with Pam. Add the stock and bring to a boil.
Turn down the heat to medium-low, and add the rice and blanced almonds.
Cover and let cook slowly for 30 minutes.
2. Meanwhile, spray a 10-inch skillet with Pam, and in it melt the butter
over medium heat. Add the onion, and saute until it starts to soften,
about 3 1/2 minutes. Lower the heat slightly, and add the garlic.
Continue cooking, stirring constantly, to soften the garlic for about 20
seconds. Stir in the sherry, then crumble in the almond paste a bit at a
time. Remove the skillet from the heat, and whisk well to smooth it out.
3. Lower the heat under the stock to the barest possible simmer. Add the
onion mixture, the orange zest, and evaporated skim milk. Let cook to
blend flavors, 10 minutes more.
4. Puree the soup, in batches, in a food processor, then put through a
food-mill or power strainer. Season to taste with salt and white pepper.
5. Reheat just before serving, and serve, very hot, in small cups.
Garnish soup with toasted almonds and the merest bit of orange zest.

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Title: Jo Parodi’s Mushroom Artichoke Salad
Categories: Salads, Italian, Appetizers, Vegetables
Yield: 4 servings

1 lb Mushrooms
2 pk Artichoke hearts
1/2 c Olive oil
3/4 c Tarragon vinegar
1 ts Salt
1/2 ts Pepper
1 tb Sugar
1 ea Garlic clove, minced
Romaine lettuce -=OR=-
Curly endive

Cook frozen artichoke hearts according to package directions; drain.
Bring oil, vinegar, salt, pepper, sugar and garlic to boil. After
cooling about 5 minutes, pour over mushrooms and artichoke hearts.
Cover and marinate in the refrigerator about 24 hours. Drain and
serve on a bed of whatever greens you prefer.

Jo Parodi, “Ciao Lets Eat” Posted by Dorothy Hair

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Title: BROILED BANANA CHOCOLATE PUDDING
Categories: Desserts, Low fat
Yield: 4 servings

2 c Skim milk
1 pk Reduce calorie instant
Chocolate pudding
1 md Banana peeled and thinly
Sliced
2 ts Packed brown sugar

In mixing bowl combine milk and pudding mix. Into a
flame proof dish pour in the pudding and chill. Can
be prepared a day in advance. Arrange the banana
slices over top of pudding and sprinkle with sugar.
Place in oven and broil until sugar melts and is
bubbly about 1 minute. Do Not Burn Each Serving is
1/2 fruit 1 milk 10 optional calories From Weight
watchers pamphelet 1988

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Title: Gujerati Carrot Salad
Categories: Indian, Salads, Vegan, Jaffray, Vegetarian
Yield: 4 servings

5 Carrots;medium
1/4 ts -Salt
2 tb Vegetable oil
1 tb Whole black Mustard seeds
2 ts Lemon juice

This is a Madhur Jeffrey recipe, published in the Toronto Sun.
“Jaffray was in town last week teaching at the Bonnie Stern School of
Cooking. Using ingredients available locally, primarily in the shops
along Gerrard just west of Coxwell, she wowed the classes with her
masterful teaching, attention to detail and wonderful aromatic
dishes. She also proved how good and easy Indian cooking can be. …
Jaffray taught us how roasting, crushing and grinding bring out
different qualities in a spice. Crushing mustard seeds, for example,
brings out their heat but tossing them ’til they pop in hot oil calms
the heat and brings out a sweet nuttiness. Black mustard seeds, the
finest mustard seeds are essential and inexpensive ingredient, found
in Indian groceries.”

Trim and peel and grate carrots. In a bowl, toss with salt and set
aside. In a small heavy pan over medium heat, heat oil. When very
hot, add mustard seeds. As soon as the seeds begin to pop, in a few
seconds, pour oil and seeds over carrots. Add lemon juice and toss.
SERVES:4
Serve at room temperature or cold.

SOURCE: Madhur Jaffray, The Toronto Sun
Posted by Anne Maclellan

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