Rhubarb Frozen Yogurt

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Stewed rhubarb
1/2 Cup Plain low fat yogurt
3 Tablespoons Granulated sugar
2 Tablespoons Orange juice

In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar
and orange juice. Freeze in icecream maker or cover and freeze in shallow
metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process
in food processor in batches if necessary until smooth. Freeze in airtight
container for 1 hour or until firm.

– – – – – – – – – – – – – – – – – –

PASTA CHIMAYO-CAFE PIERRE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Mexican
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Ancho chilies — diced *
1 c Water — boiling
1 tb Rice vinegar
2 sm Garlic cloves
1/2 ts Dried oregano — crumbled
1/4 ts Salt
3 tb Butter
1/2 lb Medium shrimp — peel, devein
1/4 c Tequila
1 1/2 c Heavy cream
1/2 lb Penne pasta
1/4 c Fresh cilantro — minced

*Stem, seed and slightly crumble dried ancho chilies.
*******************************************************
****************** Place chilies in medium bowl. Add 1 cup boiling
water and let stand 30 minutes. Drain. Transfer chilies to blender.
Add vinegar, garlic, oregano and salt. Blend until smooth. (Chili
paste can be prepared 1 day ahead. Transfer to bowl. Cover tightly
and refrigerate.) Melt butter in heavy large skillet over medium
heat. Add shrimp and saute until just pink, about 3 minutes. Remove
skillet from heat. Add tequila. Ignite with match. Return to heat and
cook until flames subside. Transfer shrimp to bowl using slotted
spoon. Cover with foil to keep warm. Increase heat to high./ Boil
tequila until reduced to 1 Tbsp. Add cream to skillet and boil until
reduced to sauce consistency, about 5 minutes. Add 2 Tbsp. chili
paste and stir until smooth. Season with salt and pepper. Return
shrimp to sauce. Meanwhile, cook pasta in large pot of boiling salted
water until just tender but still firm to bite, stirring
occasionally. Drain. Transfer to large bowl. Pour sauce over pasta,
tossing to coat. Divide among plates. Sprinkle with cilantro and
serve.

– – – – – – – – – – – – – – – – – –

Title: APPLE-SCALLOP RAMEKINS
Categories: Casseroles, Fish, Seafood
Yield: 4 servings

4 tb Butter or margarine
1/2 c Onion,minced
1 lb Bay scallops
2 Apples,Granny Smith,med-size
1 cn Mushrooms,sliced,drained (3oz
1 ts Lemon juice
1 ts Parsley,minced
1/2 ts Basil,dried
1/2 ts Salt
2 tb Flour
1 c Milk
2 tb Bread crumbs,plain,dry

1. Melt 1 tablespoon butter in large skillet.
2. Add onion; saute until tender.
3. Add scallops, apples, mushrooms, lemon juice,
parsley, basil and salt; cook over medium heat, 5
minutes, stirring occasionally.
4. Meanwhile, melt 2 tablespoons butter in a small
saucepan; blend in flour.
5. Remove from heat; stir in milk.
6. Return to medium heat; cook, stirring constantly,
until thickened.
7. Add sauce to scallop mixture in skillet; mix well.
8. Spoon into 4 buttered ramekins.
9. Combine remaining butter with bread crumbs;
sprinkle over scallops.
10. Place under broiler; broil 3 to 4 minutes, or
until crumbs are golden.

—–

Title: NEIMAN-MARCUS COOKIE
Categories: Cookies, Desserts
Yield: 112 servings

2 c Butter
1 t Salt
2 c Sugar
2 t Baking powder
2 c Brown sugar
2 t Soda (Baking soda?)
4 ea Eggs
24 oz Chocolate chips
2 t Vanilla
1 ea 8oz. Hershey bar, grated
4 c Flour
3 c Chopped nuts
5 c Blended oatmeal*

Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey
bar and nuts. Roll into balls and place two inches apart on a cookie
sheet. Bake for 10 minutes at 375. Makes 112 cookies. (Recipe may be
halved).
* Measure oatmeal and blend in a blender to a fine powder.

—–

Title: Crafts for Kids, Again
Categories: Kids
Servings: 4

1/2 c Cornstarch
3 c Cold Water, divided

From: Teresa Marco, COOKING echo

RAINBOW FINGER PAINTS

Food Coloring (red, yellow, green, blue)

In a large bowl, place cornstarch and blend in 1 cup water. Add remaining
water. Microwave on high 8-9 minutes or until thickened, stirring every 2
minutes. Pour 1/2 cup thickened mixture into each of six small bowls. Add
desired food coloring. Cool.

PLAY DOUGH

2 C Flour 1/2 C Salt 2 TBSP Cream of Tartar 2 C Water 2 TBSP Cooking Oil
Food coloring as desired Oil of cloves, wintergreen

In a large saucepan, add flour, salt, cream of tartar, water and oil. Cook
over a low heat until of dough consistency. Let cool, then add food
coloring and flavorings.

Makes 4 cups

MMMMM

RICE-FLOUR-SOY SAUCE CRACKERS

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Crackers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rice flour
1/2 c All-purpose flour
1/4 c Oil
2 tb Soy sauce or Tamari, to
Taste
1 Egg white, lightly beaten
1/4 c Buttermilk or rehydrated
Buttermilk powder

"Rice flour gives these simple crackers a slightly
grainy texture, and the soy sauce lends a lovely brown
tint. This is just the cracker to serve as a light
afternoon snack with pot of green tea. 325~F. 15 to 20
minutes Preheat the oven to 325~F.

Combine the flours in a large bowl or in the food
processor. Add the oil and blend until the mixture
resembles coarse meal. Blend in the soy sauce and egg
white. Blend in enough of the buttermilk, little by
little, to form a dough that will hold together in a
cohesive ball.

Divide the dough into 2 equal portions for rolling. On
a floured surface or pastry cloth, roll out to 1/16
inch thick. With a sharp knife or a cookie cutter, cut
into 2-inch circles or squares. Place the crackers on
a lightly greased or parchment-lined baking sheet.
Prick each one with a fork in 2 or 3 places.

Bake for 15 to 20 minutes, or until crisp, turning
over once during baking. Cool on a rack. Yield: 70-80.

– – – – – – – – – – – – – – – – – –

Title: Date Tapioca
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 4 servings

1 Egg, separated 1/8 ts Salt
2 c Skim milk 12 Dates, quartered
3 tb Tapioca 3/4 ts Vanilla

Beat egg yolk. Mix in saucepan with milk, tapioca and salt. LeZ
YOnd 5 min.

Beat egg white until stiff. Set aside. (My note: my mixer will
beat a large egg white but not a medium one.)

Bring tapioca mixture to a boil over medium heat. Add dates and cook,
stirring constantly 6 to 8 minutes or until thick. Remove from heat,
add vanilla. Gently fold tapioca mixture into egg white.

Cool at room temperature, stirring occasionally. Refrigerate until
chilled.

1/2 cup serving – 155 calories, 2 Starch/Bread exchange 6.2 gm
protein, 1.7 gm fat, 30.1 gm carbohydrate, 145.8 mg sodium, 384.8 mg
potassium, 2.2 gm fiber, 70 mg cholesterol.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: HOLIDAY BAVARIAN PIE
Categories: Pies
Yield: 6 servings

1 Backed 9 inch Pie Shell
1 pk Unflavored Gelatine
1/4 c Sugar
1/8 ts Salt
3 Egg yolks
1 1/4 c Milk
2 tb Rum
3 Egg whites
1/4 c Sugar
1/2 c Heavy Cream,whipped
1 ts Nutmeg
1/2 c Heavy Cream,whipped
Shaved Chocolate

Day before or early in the day: In small bowl, combine gelatine, 1/4 cup
sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then
gelatime mixture. Cook over hot, not boiling water, stirring untill custard
coats spoon. Stir in rum. Refridgerate, stirring occasionally, until
mixture mounds when dropped from spoon. Beat until just smooth. In medium
bowl, beat egg whites untill fairly stiff; gradually add 1/4 cup sugar,
beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie
shell; sprinkle with nutmeg. Refridgerate until set. Just before serving:
Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or
drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook,
typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

—–

Title: STRINGBEANS IN WALNUT SAUCE
Categories: Vegetables, Side dish, Ethnic, Chinese
Yield: 6 servings

1 lb Fresh string beans
1/4 lb Shelled walnuts
1/4 c Red wine vinegar
1/4 c Onion minced
1 c Chicken stock
2 ea Garlic cloves minced
2 ts Sweet paprika
3 tb Cilantro freshly
– finely chopped
1 1/2 ts Salt
3 qt Water

In mill or with a mortar pestle, pulverize the
walnuts into a paste. Combine the stock, onions,
garlic, paprika, vinegar, salt, walnut paste,
cilantro. Mix thoroughly. Trim but do not cut the
string beans. Bring the water to boil, add the string
beans and boil them for 10 minutes. Drain the beans
well. Add the beans to the walnut paste mixture and
toss until coated completely with the mixture. Serve
at once. ORIGIN: Dr. Marina Tuzhik, Almaty, Kazakhstan

—–

Nopales Guisados (Sauteed Cactus)

Recipe By : Martha Mendoza
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cactus leaves, dethorned — cut in 1/4″ strips
1 small onion — cut into thin strips
1/4 cup cilantro — chopped
1 dried red New Mexico chile or similar — seeded
and soaked in
— hot water until soft
salt — to taste
vegetable oil for frying

Cook nopales in boiling salted water until their color changes to dark
green and they are soft. When they are done, rinse well to remove the
sliminess (similar to okra). In a skillet, fry the onions with a
little oil until they are transparent. Add the nopales and salt to
taste and saute to blend the flavors. While they are sauteeing, put
the chile and a little of the soaking water in the blender and puree.
Add this puree to the nopales and stir to blend. Stir in cilantro just
before serving. Serve on a platter with Tortas de Camaron on top.

Formatted by Kim Mendoza yqym81a@prodigy.com

– – – – – – – – – – – – – – – – – –

Serving Ideas : As a base for Tortas de Camaron