Potato, Onion, and Rosemary Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c butter
2 lg onions — thinly sliced
2 tbsps fresh rosemary — snipped
1/2 tbsp salt
1/4 tbsp freshly ground pepper
4 med baking potatoes — thinly sliced
1 c half and half

Preheat oven to 350°.
Heat butter in 10-inch skillet until melted. Stir in onions, rosemary,
salt and pepper. Cook over low heat, stirring frequently, until onion is
very soft and begins to brown, about 20 minutes. Arrange half of the potato
slices in greased 10 x1 1/2″ pie plate. Top with half the onion mixture.
Repeat layers. Pour half and half over top. Cover with foil. Bake for 1
hour. Uncover and cook until top is golden brown, about 20 minutes longer.
Cut into wedges to serve.

– – – – – – – – – – – – – – – – – –

Per serving: 189 Calories; 12g Fat (57% calories from fat); 3g Protein; 17g
Carbohydrate; 35mg Cholesterol; 814mg Sodium

JASMIN TEA SOUFFLE

Recipe By : CHEF DU JOUR #DJ9308
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Jasmin tea
3 cups heavy cream
1 cup milk
2 Tahitian vanilla beans
1/2 cup honey
10 eggs, separated
1/2 cup cornstarch
1/4 cup sugar for yolks
1/4 cup sugar for whites

Bring to a simmer the cream, milk and vanilla. Add the tea and simmer
for 10 minutes. Take off stove and let steep for 20 minutes. Strain and
reheat liquid with the honey. Whisk together yolks, sugar and
cornstarch. Temper mixture with simmering liquid and put back on
stove. Reduce heat. Whisk constantly until a pastry cream consistency
is achieved, about 35 minutes. Spread base in small hotel pan, butter
the top and refrigerate. May be made 24 hours in advance.

Lift egg whites on slow speed with a little of the sugar until a wet soft
peak is reached. Add the rest of the sugar and whisk at high speed for
only 5 seconds. Transfer to stainless steel bowl and gently fold in base
at a ratio of 50/50. Bake in buttered and sugared ramekins on preheated
sheet tray at 375 for 12 minutes. Check soufflés after 6 minutes
to make sure one edge is not catching. If so, quickly open door and
carefully slice the sticking side with a sharp pairing knife. The
soufflé should straighten itself out. Pull out of oven and powder
sugar the soufflés.
Yield: 4 servings

– – – – – – – – – – – – – – – – – –

NOTES :

WILD MUSHROOM SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Meats
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Dried mushrooms
12 oz Assorted fresh mushrooms
– (chanterelle, cultivated,
– shiitake, oyster)
2 tb Unsalted butter
1 tb Finely minced garlic
1 tb Finely minced shallots
-ÿÿOnions
1/2 ts Salt
1/4 c Sherry or Madeira
1/2 c Whipping cream

This sauce has an intensely woodsy flavor that would be good on pasta,
roast chicken or pork.
TO RECONSTITUTE DRIED MUSHROOMS, place them in a bowl and cover with 3 cups
of warm water. Soak for at least 2 hours or up to 8. When mushrooms are
soft, drain and reserve water and squeeze out as much water as you can from
the mushrooms. Pour the mushroom water through a double layer of
cheesecloth or a cloth towel to remove any sand that may have been lurking
in the mushrooms. Reserve 1 cup of liquid for this recipe. (Pour the
remaining mushroom water into a plastic container or airtight bag, label
and freeze for up to a year to use in soups and sauces.) Wash the fresh
mushrooms and pat dry. (Slice chanterelles and cultivated mushrooms, trim
and discard the stems of shiitake mushrooms, and trim and discard root tips
of oyster mushrooms.) Melt the butter in a medium skillet over medium heat
and add the reconstituted dried mushrooms, garlic, shallots and salt. Cook,
stirring, for 10 minutes. Add the fresh mushrooms and continue to cook
another 10 minutes. Add the reserved mushroom water and sherry. Increase
the heat to high and cook until the liquid reduces by about 2/3. Add the
cream and cook until the liquid reduces to a saucelike consistency and is
thick enough to coat a spoon.

– – – – – – – – – – – – – – – – – –

Title: STRAWBERRY YOGURT FREEZE
Categories: Desserts
Yield: 6 servings

8 oz Containers low-fat
-strawberry yogurt
1 pt Basket strawberries, stemmed
1 ts Grated orange peel

Stir yogurt if not premixed. Spoon into ice cube tray
compartments. Freeze until completely frozen, 3 or 4
hours.
Remove cubes from tray, place in bowl of electric
food processor and process until finely chopped. Add
strawberries and orange peel. Process just until
almost smooth.

Serve immediately or place in freezer and stir
occasionally until firm enough to scoop, 1 to 2 hours.
Makes 6 1/2-cup servings.

Each serving: 90 calories, 3 grams protein, 18 grams
carbohydrates, 1 gram fat, 41 milligrams sodium, 3
milligrams cholesterol.

—–

Date: Fri, 06 May 94 15:25:59 PDT
From: J. Ari Kornfeld

STRAWBERRY TAPIOCA PUDDING
(makes plenty of servings)

1 cup small tapioca pearls
2 cups water
1/2 basket fresh strawberries
1/4 cup Sucanat ™
1 TB vanilla

– chop strawberries
– cook water with strawberries to a rolling boil
– add remaining ingredients, reduce heat to low.
– stir constantly or frequently until most of the tapioca pearls
have turned completely translucent.
– turn off heat and let cool for a while

Tastes great warm or cold and is real filling too!

NOTES:
Sucanat (powdered cane juice) should be available at a local HFS
if you don’t have it try cane sugar (found in the mexican section,
usually), cane syrup, or some other flavored sweetner. Cinnamon sugar
might work too.
If you want to avoid sugar altogether try doubling the strawberries
and vanilla, leaving out sugar altogether. You will probably need to
reduce the water as well.
I assume you could make this with tapioca flour or different size
pearls. This is the only method I’ve tried – gotta use up what I have
first!

1 basket = 1 pint = 12 oz = .35kg
1 cup = 2.5dl

Spinach, Mushroom and Gruyere Cheesecake

Recipe By : Bon Appetit Magazine/ July 1983 p: 84
Serving Size : 12 Preparation Time :0:00
Categories : Hors d’Oeuvres- Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST:
1 tbsp unsalted butter — for pan
1 1/3 cups fine breadcrumbs — toasted
5 tbsp unsalted butter — melted

FILLING:
1 1/2 lbs cream cheese — room temperature
1/4 cup whipping cream
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp ground red pepper
4 large eggs
4 oz Gruyere cheese — shredded
10 oz pkg frozen chopped spinach — thawed + pressed dry
2 1/2 tbsp finely chopped green onion
3 tbsp unsalted butter
1/2 lb mushrooms — finely chopped
Salt and freshly ground pepper — to taste

OVEN: 350
Butter 9-inch springform pan. Mix breadcrumbs and melted butter.
Press mixture firmly onto bottom and sides of pan.
Bake til set, 8 to 10 minutes. Cool.

Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender
or processor til smooth. Blend in eggs.

Divide filling evenly between 2 medium bowls. Stir Gruyere into one half.
Mix spinach and onion into remainder. Pour spinach filling into pan.

OVEN: 325
Melt remaining butter in large skillet over medium-high heat.
Add mushrooms and cook til all moisture is evaporated,
about 10 minutes, stirring frequently. Season with salt and pepper.

Spoon mushrooms over spinach filling. Carefully pour cheese filling over top.
Set pan on baking sheet. Bake 1 -1/4 hours. TURN OVEN OFF and cool
cheesecake about 1 hour with door ajar.

Transfer to rack. Remove springform.
Cool to room temperature before serving.

– – – – – – – – – – – – – – – – – –

Title: SAMBUCA ROMANA JAM
Categories: Fruits 999
Servings: 1

5 c Crushed, fresh blueberries 1 t Grated lemon rind
1/2 c Water 1/2 c Sambuca Romana
2 1/2 c Sugar 1 ea Box light fruit pectin
10 ea Coffee beans per jar

Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind,
water, and Sambuca in a heavy saucepan. Cook over high heat, stirring
constantly, until mixture comes to a hard boil. Stir in remaining sugar.
Bring to a rolling boil, still stirring constantly. Boil for 1 minute.
Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in
each jar. Immediately pour jam into hot sterilized jars and vacuum seal.
Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate

—————————————————————————–

Turkey Soup Continental

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Etc Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Butter or margarine
1 cup Cooked turkey
1 cup Diced celery
1 cup Corn nibblets — fresh/frozen
1 teaspoon Salt
1/4 teaspoon Ginger
2 tablespoons Chopped parsley
2 tablespoons Finely chopped onions
2 cups Diced raw potatoes
2 cups Turkey broth
2 cups Half and half cream
1/4 teaspoon Paprika
1/8 teaspoon Pepper
—–ROUX—–
2 tablespoons Butter
2 tablespoons All Purpose flour

Prepare roux in a saucepan.

In a large soup pot, saute onions in melted butter.
Add turkey, potatoes, celery and broth.

Simmer until vegetables are tender-crisp.

Stir in roux.

Add corn, cream and seasonsings.

Heat thoroughly, stirring occasionally.

Garnish with parsley and serve with crustly rolls.

– – – – – – – – – – – – – – – – – –

Lemon-Anise-Poppy Muffins

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Digest Jan.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Whole wheat flour
1 cup All-purpose flour
1/4 cup Sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Poppy seeds — (generous
Heap)
1 each Rind of 1 lemon
1 teaspoon Lemon extract
1 teaspoon Anise extract
1 each Powdered egg substitute
(reconstituted)
1 6 ounce white wave soy
Yogurt
1 cup Orange juice

Combine dry ingredients through poppy seeds. In separate bowl, mix remaining
ingredients. Make a well in dry ingredients, and combine wet mixture. Spritz
and
flour a bundt muffin pan. Spoon in batter equally. The dough will be stiff, you
may have to level each muffin with moistened fingers. Bake in pre-heated oven
at
350 F, for approx. 22 to 25 minutes.
Cool in pan for 5 minutes, and on rack for another 10.

– – – – – – – – – – – – – – – – – –

Ginger-Pecan Chews

Recipe By : Gold Medal, Harvest Cooking Baking
Serving Size : 30 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup granulated sugar
1/2 cup butter or margarine — softened
1/2 cup molasses
1 jar crystallized ginger — chopped
–2.7 ounces, about 1/2 cup
1 egg
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans — chopped

Preheat oven to 375 degrees. Mix the sugar, margarine,
molasses, crystallized ginger and egg in a large bowl. Stir
in the flour, ground ginger, baking soda and salt. Stir in
the pecans. Drop the dough by rounded tablespoonfuls about
2 inches apart onto ungreased cookie sheets. Press a pecan
half in the center of each cookie, if desired. Bake for 12
to 14 minutes, or until almost no indentation remains when
touched in the center. Immediately remove from the cookie
sheets. Cool on wire racks. Makes 2 1/2 to 3 dozen.

– – – – – – – – – – – – – – – – – –